Name: 如何製作味噌湯 (How To Make Miso Soup)
Uploaded: 2020-10-15T19:15:55.000Z
Duration: 11 min 32 s

Today I'm teaching you guys how to make miso soup,

今天小編就教大家如何做味噌湯。

more importantly, I'm also teaching you how to make dashi.

更重要的是，我還在教你如何製作大醬。

That doesn't sound as impressive 'til I explain what it is.

這聽起來並不令人印象深刻，直到我解釋它是什麼。

Dashi is the classic cooking stock used in a lot of Japanese cuisine.

Dashi是很多日本料理中使用的經典烹飪湯料。

Once you learn how to make this, you can make TONS of other dishes,

一旦你學會了如何做這個，你可以做很多其他的菜。

and I will forever, constantly refer you back to this video if you're like:

我將永遠，不斷地參考你 回到這個視頻，如果你喜歡。

It's super easy to make, but your house will smell a bit like Neptune's anus.

它的製作超級簡單，但你的房子會聞起來有點像海王星的肛門。

Otherwise, if you have any cats, they will be super happy with what's going on.

否則，如果你有貓的話，它們會超級開心的發生什麼。

Now before we make miso soup, we have to make dashi, the cooking stock first.

現在在做味噌湯之前，我們要先做大醬，也就是煮湯。

Now, yesterday night, I started my dashi.

現在，昨天晚上，我開始了我的大石。

which is a special seaweed used to make it.

這是一種特殊的海藻，用來製作它。

but if you soak it over night the flavours are so much richer and better.

但如果泡一晚上，味道就會豐富很多，更好。

You can make it like, right away on the stove top and, it'll be okay,

你可以讓它像， 馬上在爐灶上，它會沒事的。

The reason why this is the better way to do it is because

之所以說這是比較好的方法，是因為。

kombu is covered in all types of, like,  minerals and a natural form of MSG

昆布中含有各種礦物質和天然的味精。

is actually on this in it's real life form.

其實是在這上面的真實生活形態。

You might see it looking kind of like a little bit white or grey,

你可能會看到它看起來有點像一點點白色或灰色。

that's actually really important to the flavour.

You guys might have heard people talking about Japanese food as being like,

你們可能聽人說過，日本菜就像。

And that umami flavour often comes from this kind of a natural ingredient.

而這種烏龍味往往來自於這種天然的食材。

This is the basis for what people copy the taste of MSG.

這就是人們抄襲味精味道的依據。

But I don't want you to mistake it for other kinds of seaweed.

但我不想讓你誤認為是其他種類的海藻。

Like, you guys might have this kind hanging around your house,

就像，你們可能有這種掛在你家附近。

you might have seen this before for like wrapping up sushi rolls and stuff.

你可能以前見過這個，用來包壽司卷之類的東西。

This is roasted seaweed and you absolutely CANNOT use this as a replacement.

這個是烤海帶，絕對不能用這個來代替。

and it will just turn into like, mush and be totally disgusting.

它只會變成像，泥漿，是完全令人厭惡的。

It's also not this seaweed, which is wakame.

And wakame is actually those seaweed pieces you have when you're actually drinking miso soup.

而和菜其實就是喝味噌湯時的那些海帶片。

This is rehydrated and it will look a lot nicer.

這樣補水，看起來會好看很多。

I personally do not like that texture or taste of seaweed.

我個人不喜歡海苔的那種口感和味道。

Didn't like it in Korea, do not like it in my miso soup,

在韓國不喜歡吃，在我的味噌湯裡不喜歡吃。

but for the sake of making authentic miso soup, I bought this for you guys! (Triumphant and victorious music playing)

但為了做正宗的味噌湯，我買了這個給你們喝!(勝利的音樂響起)

Personally I think it tastes like mermaid toilet paper.

我個人認為它的味道像美人魚衛生紙。

But you know what, everyone has their own thing.

但你知道嗎，每個人都有自己的事情。

So for four cups, about a liter of filtered tap water,

所以四杯水，大約要喝一升過濾後的自來水。

I can't tell you the exact amount, because

我不能告訴你確切的數額，因為... ...

when you buy your kombu, you might buy them in big sheets,

買昆布的時候，可能會買大張的。

So it really depends on what you're buying.

''I'll describe it like a phone, but what if you have a Galaxy?''

''我把它形容成手機，但如果你有一個銀河系呢?

this is how much you kind of want to put in,

this recipe is really cool, because as you taste your soup when you make it,

這個配方是真的很酷，因為你的味道 你的湯，當你做它。

''I didn't like that, it had too much seaweed flavour.''

''我不喜歡，它的海藻味太濃了。

So it's a really kind of a personal preference.

所以這真的是一種個人的喜好。

But, I'll get you started with the basic recipe.

不過，我先給你介紹一下基本配方。

Next up I wanna talk to you guys about bonito flakes, also known as katsuobushi.

接下來我想和大家說說鰹魚片，也叫鰹魚壽司。

So in English we call them bonito flakes, which apparently is not even right,

所以在英語中，我們稱之為鰹魚片，這顯然都不對。

But basically it's like a dried skipjack tuna or something,

that's been like, preserved and filled with mold like a cheese,

這就像，保存和填充 黴菌像奶酪。

and then taken out again and then filled with mold.

And then they like, break it down after hundreds of days and

然後，他們喜歡，打破它 數百天後，並。

then they shave it and eventually we get this.

然後，他們剃光它，最終我們得到這個。

It basically just smells like smoked fish,

......在他們老去的日子裡。(lol)

This smoky flavour is extremely important to your soup.

這種煙燻味對你的湯汁極為重要。

You can add more or you can add less, depending on if you don't like the flavour.

可以多加，也可以少加，看你是不是不喜歡這個味道。

You've definitely seen this before. It's usually, like, sprinkled on things like

你肯定見過這個。它通常是一樣，灑在東西，如：

And it looks like it's kind of like dancing and alive,

而且看起來有點像跳舞，又像活著。

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如何製作味噌湯 (How To Make Miso Soup)

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