
English: 
Hello everyone welcome back to my channel
today someone wants to involve
let's see what's going on here
hello guys
I'll cook today
what are you doing here
cleaning the rice
today we're gonna make the Ochazuke (green tea over rice)
we need to soak the rice for a while
today we're gonna make the Salmon Ochazuke
I will tell you why we cook this later in this video
let's check out the ingredients
we will make our own Dashi stock

Chinese: 
大家好，歡迎回到我的頻道
今天有人踩場
讓我們看看這裡發生了什麼
大家好
今天我煮
你在這裡做什麼
洗米
今天我們要煮茶漬飯（茶泡飯）
我們要把米泡一會兒
今天我們要做三文魚茶漬飯（茶泡飯）
我稍後會在視頻中告訴你為什麼我們做這個
讓我們看看材料
我們將製作自己的高湯

Chinese: 
您可以簡單地使用玄米茶
但我會自己做
你也可以用高湯粉
自己做的話
你需要乾昆布
鰹魚乾片
秋田縣小町地區的日本大米
選擇你喜歡的任何地區
我建議使用日本珍珠米
三文魚塊
選擇去了骨的或少骨的部位
這些都是已解凍的冰鮮魚
我稍後再解釋
一些梅子
夏天是吃梅子的最佳時機
酸味會增加您的食慾
你可以在日本雜貨店買到

English: 
you can simply use Genmaicha (brown rice green tea)
but i will make by my own
you can also use Dashi stock powder
to make it on your own
you need dried konbu seaweed
dried bonito flakes
Japanese rice from the Akita Komachi region
pick any region you like
I recommend to use the Japanese short gain rice
a salmon fillet
select a boneless part or less bone
and those has been thrawed I will explain a bit more later
some salted plums
summer is the best time to eat plums
the sourness will increase your appetite
you can get them at the Japanese groceries

English: 
2 Genmaicha tea bags (brown rice green) =
I suggested to use tea bags then loose leaves
easier to handle
i will tell you why I'm using the Genmaicha later
ready to eat seaweed sprinkle at the end
this is a grilled seaweed
tastes different with the ordinary ones
I like its smoky flavour
it's very special
you can get the traditional one it's totally up to you
First we start with the dashi stock
add some water
add 2 pc of dried Konbu
they usually comes in strips
the quantity is depends on how intense of the konbu flavour you want
you may add more
no matter how many you add one thing you need to remember
if you cook the konbu for too long it will become slimy

Chinese: 
2個玄米茶包
我建議用茶包的
會比散裝茶葉更容易處理
我會告訴你為什麼我以後要使用玄米茶
即食的紫菜末
這是烤過的紫菜
味道跟普通的不一樣
我喜歡它的煙熏味
很特別
您可以用傳統的
完全由您決定
首先我們從高湯開始
加一些水
加入2條乾昆布
他們通常一條一條的包裝
數量取決於您想要的昆布味強度
您可以添加更多
無論您添加多少昆布，您都需要記住
如果您將昆布煮得太久，它將變得粘稠

Chinese: 
所以我建議不要煮超過10分鐘
否則高湯會變得渾濁
看起來不好，味道也會稍微改變
切成小塊
把它們放在冷水中煮沸
掩蓋
當做高湯和浸泡大米時
我們應該做什麼
我們處理魚
煮飯的方法是把它和米飯一起蒸
快速簡便
不需要分開煮
我們想讓這道菜健康清淡
最好的方法是蒸，如果水煮的話味道會失去

English: 
so i suggest do not cook more than 10 mintues
otherwise the stock will become muddy
it doesnt look good and the taste will slightly changed
trim them to small pieces
put them in cold water and brings them to boil
cover it up
while we're making the stock and soaking the rice
what should we do
let's do the fish
the cooking method is steam it together with the rice in the rice cooker
fast and easy
don't need to cook them seperately
we want to dish to be healthy and less oily
steam is better then boil it as the taste will lost

Chinese: 
我建議去買一些已經融解的魚塊
如果您買冷凍的，請買抽真空包裝的
更容易解凍
解凍是非常重要的一步
如果沒有完全融化
冷水會影響質地和味道
如何處理魚塊
好簡單
檢查是否有骨頭
煮之前先去除
三文魚煮熟後，我們將其切碎
這樣您也可以在切碎的時候仔細檢查再去除骨頭
用手指去摸
商店為我取走了所有骨頭
如您所見，這些孔它們已經拔走了
這是一塊很好的魚

English: 
i suggest to get a fillet which is already thawed
if you have a frozen one please get a vacuum packed
it's easier to defrosted
defrosting is a very important step
if it is not completely thawed
the frozen water will affect the texture and taste
how to handle the fish
very easy
check if there is any bone
pluck them before you cook
after the salmon is cooked we will shred it
so you can double check any missing bones while we are shredding
use your finger to feel the bones
the shop has removed all the bones for me
as you can see the holes they have already plucked them
very nice fillet

English: 
also check any leftover scales
scale it with your knife in an angle
you can hear it sounds different if I scale it in different directions
scale it backward
remind that shouldn't hold the knife too straight
will damage the fish skin
can you hear that
this is right
gently scale it
slightly marinate the salmon
salmon has a lot of fish oil but it is not salty
compare than other seafood
add some salt

Chinese: 
還檢查剩餘的魚鱗
用刀傾斜地刮走它
如果我朝不同的方向刮，您會聽到不同的聲音
向後刮
不要把刀太直
會破壞魚皮
你聽到嗎
這是對的
輕輕刮
稍微醃一下三文魚
三文魚有很多魚油
比其他海鮮它不咸
加一些鹽

Chinese: 
如果您有更大的魚片，請加更多
一些黑胡椒
如果需要，添加更多
均勻地擦
也在魚皮上
這就對了
我們待會再放到電飯鍋裡
讓我們來看看米飯
我們已經浸泡了20分鐘
洗米一般重複沖洗3次
洗時要溫柔
珍珠米的表面非常脆弱

English: 
add more if you have a bigger fillet
some pepper
add more if you want
rub it evenly
also on the skin
that is it
we will put it inside the rice cooker later
let's take a look at the rice
we've been soak it for 20 mintues
repeat wash and rinse for 3 times
be gentle when you wash it
the surface of the short grain rice is very fragile

Chinese: 
如果用力洗，會損壞表面而失去香氣
要溫柔
通常日本米需要浸泡
目的是煮之前讓它徹底吸收水分
這樣才能均勻煮熟
一粒一粒呈透明狀態
我們已經把米泡了二十分鐘
差不多可以準備煮飯了
令我，最好用電飯鍋的容器去浸泡米飯
那你就不用換水了
大米吸收水分後水位可能會降低
我建議使用電飯鍋容器
您就無需擔心之後要添加的水量
這時候將三文魚柳放在米飯上

English: 
if you wash it too hard will damage it the aroma will lost
be gentle
usually Japanese rice needs to soak
allow it absorb the water thoroughly before cooking
so that it can be cooked evenly
the rice will be perfectly cooked
we have been soak the rice for 20 minutes
it's ready to cook
use the rice cooker to soak your rice
then you don't need to change the water
the water level may decrease after the rice absorbed the water
i suggest to use the same container
so you don't need to worry about the amount of water to add afterwards
put the salmon fillet on the rice

Chinese: 
魚皮朝上
因為魚皮中含有很多魚油
我不希望米飯變油
魚皮向下會粘在米飯上並破裂
我在煮飯時很強調要試味
無論您的食譜還是其他食譜
是多準確的份量
為合乎合您的口味您仍然需要試味的
昆布湯準備好了，讓我們品嚐一下
昆布味道很濃
您可以煮更長的時間以獲得更濃的味道，但不要超過10分鐘
如您所見，有氣泡意味著它越來越粘
看到嗎

English: 
the skin should face up
as the skin contains quite a bit of oil
I dont't want the rice will become oily
and the skin will stick on the rice and break
I pay attention to taste the food while cooking
no matter your recipe or others recipes
with an exact amount of ingredient that have mentioned
you still need to taste it suit your taste
the konbu soup is ready now let's taste it
the konbu tastes strong
you may cook it for longer time for a stronger taste but not more than 10 minutes
as you can see there are bubbles that means it's getting slimy
can you see

English: 
than you should remove from the heat
don't let them destroy the stock
it's getting slimy
get rid of all the konbu
the flavour of the bonito flakes varies from brands and regions
try it first
open it smell it
what we want is the aroma of the bonito not the saltiness

Chinese: 
此時你應該要關掉火
不要讓它們破壞高湯
已經開始有粘性
拿走所有昆布
鰹魚片的味道因品牌和地區而異
我們煮之前先嘗試
打開聞起來
我們想要的是鰹魚的香氣，而不是鹹味

English: 
try it [can I try]
it's not salty
but it has a very nice aroma
so when you cook it
don't over 20 seconds
heat up the stock
[it's yummy it can be a snack]
yes you can see people use the bonito flakes for okonomiyaki or takoyaki
heat it up when it boils add the bonito flakes for 20 seconds and we need to remove the stock from heat
and let it soak for a while
how much should you add
depends on how much the flavour you want to have
to balance of the flavour of the konbu

Chinese: 
嘗嘗看吧 [我又嘗一嘗]
它不咸
但它有很好的香氣
所以煮的竅門就是
不要超過20秒
先開火
[很好吃，可以當零食]
是的，他們會使用鰹魚薄片來做大阪燒或章魚燒
水煮沸後加熱20秒鐘，我們就需要從火上移走
浸泡一會兒讓它沉澱
你應該加多少呢
視乎於您要擁有多少鰹魚味
與昆布味的平衡

English: 
i tried the taste of my flakes are quite intense
so for this amount of stock i will add a fist-size
count 20 seconds
the bonito flakes might taste slightly bitter don't add too much
let's taste the stock again as I said before
the flavour will increase by the cooking time
you must taste it before pouring them out
why 20 second
if you boil it for too long the aroma will evaporate and lost
also the stock will evaporate and become less
off the heat now
cover it up

Chinese: 
分量的我會加一個拳頭的大小
我試過這鰹魚片的味道很香濃
數20秒
鰹魚片可能略帶苦澀味，不要添加太多
以這個湯的份量拳頭般的份量就夠了
就像我之前說的那樣，先試味道如何次
味道會隨著烹飪時間而增加
味道可以的話就拿走材料
為什麼20秒
如果煮的時間太長，香氣會蒸發並消失
湯的份量也會減少
現在關火
掩蓋

Chinese: 
讓它冷卻10-15分鐘
當我們浸泡時
鰹魚味道很香
添加玄米茶茶包
我會告訴你為什麼要使用玄米茶
湯比較多我放兩包
浸泡時間很隨意
浸泡時間越長玄米茶味越濃
浸泡你想要的味道
我們稍後再嚐味
現在可以浸泡10到15分鐘看看怎樣再調較
為什麼我們用玄米茶而不是其他綠茶
首先，您需要知道為什麼日本人喜歡吃茶漬飯
您去過居酒屋嗎
香港人應該很熟悉吧

English: 
let it cool down for 10 - 15 mins
while we are soaking
very nice aroma
add the genmaicha tea bags
i will tell you why use the genmaicha
i add 2 tea bags for this amount of stock
the soaking time is totally up to you
soak it longer for a stronger genmaicha flavour
we will taste it again later
it it soak for 10 - 15 mins for now
why do we use gemaicha the brown rice green tea but not other matcha tea
first you need to know why the Japanese likes Ochazuke
Have you been to Izakaya
Hongkongers should familiar with it

English: 
do you reconise the Ochazuke is usually on the last page of the menu
next to the dessert menu
why is that
when will the Japanese eat the Ochazuke
people meet after work with colleagues or friends to drink eat and chat
you should know it
you will see people wearing a formal suit but get drunk in the station
lying on the bench in the JR station
or lying on the floor those funny scene
to avoid this embarrassing situation
the Japanese will order the Ochazuke
just like ordering the dessert
to make themselves get less tipsy
how does it work
thanks for the ingredients
and the benefits of the genmaicha

Chinese: 
您是否發覺茶漬飯通常放在菜單的最後一頁
甜品附近的位置
為什麼
日本人甚麼時候吃茶漬飯
當他們下班後與同事或朋友在居酒屋見面喝酒聊天時
你應該知道
在晚上您在日本會看到人們穿著西裝在車站喝醉
躺在JR車站的長椅上
或躺在地板上那些有趣的場景
避免這種尷尬的情況
當喝完酒有醉意的時候
就像甜品一樣點一碗茶漬飯
使自己變得不那麼醉
為甚麼
與它的成分有關
剛才說過用玄米茶

English: 
of course you can use other tea
it's up to you
genmaicha can give you the best result
it's antioxidant
decrease blood pressure and blood sugar
decrease your cholesterol
and also refreshes your body
calming
so it will get rid of your tipsiness
wake up your mind
there are a lot of benefits for the genmaicha
google yourselves if you are interested
Genmaicha can refresh your body quicker than other tea
that's why it is commonly used for the ochazuke
genmaicha has an unique smoky brown rice aroma and it matched the dish well

Chinese: 
當然你可以用其他茶
看看個人口味
玄米茶可以給您最佳的效果
它能抗氧化
降低血壓和血糖
降低膽固醇
還可以讓您提神
讓您平靜
這樣就可以減少你醉意
喚醒你
玄米茶當然還有很多好處
自己上網搜尋不能盡述
玄米茶比其他綠茶提神功效較高
這就是為什麼玄米茶比較常用
玄米茶具有獨特的炒米香氣

English: 
the taste is more refreshing
you can try other green tea
i like the refreshing taste of the genmaicha
how do you know if the ochazuke is good
in my opinion the rice can't be mushy
we need to handle the rice carefully
you should see each of the grains
also the aroma of the gemaicha shouldn't be covered
if the rice is too clumsy the stock will become muddy and affect the flavour
so these are the two main points for a good ochazuke
let's handle the ume, salted plums
easy
this is the best time to get the salted plums
it won't be available in the winter
summer is the time for having the ume
sweet and sour

Chinese: 
味道更清新
你可以嘗試其他綠茶
我喜歡玄米茶比較清新的味道
怎樣才算好的茶漬飯
我認為米飯不能糊糊
我們需要小心處理米飯
茶味要夠香
不應該有東西遮蓋茶的香氣
如果米飯溶掉在茶中，變得渾濁並影響風味
以上是一碗好的茶漬飯的兩個要點
讓我們來處梅子
很簡單
這時候是買梅子的最佳時間
冬天找不到
夏天是吃梅子的時候
酸酸甜甜的感覺

English: 
great for the summer appetite
commonly used for the ochazeke
take one piece
cut through and remove the seed
some people will remove the skin
mince it with your knife
use your own way to mince it
the ume is a topping for the dish
will look good and taste better
tasting time
i can taste the genmaicha
how about bonito
yes i can taste the bonito
and also the konbu
the stock is ready
this is the taste we want

Chinese: 
非常適合開胃
常用於茶漬飯
拿一件
切開並除去核
有些人會講求會去除皮
用刀切碎
用自己的方式切碎
我們把它放在飯的上面
除了裝飾也是吃的
嚐味時間
我可以嚐到茶味
鰹魚味呢
嚐到鰹魚味
嚐到昆布味
高湯已經準備好
這就是我們想要的味道

English: 
the soup is a clear soup you will see when we removed the ingredients
as you can see
it's very clear
smell so good
the fish is cooked
how to handle the salmon fillet
i want it to be shredded
don't over shred
pull it with your knife
it will be shredded easily
keep the skin if you want
you don't need to do it hard
it can be done easily
just like that
don't mince it

Chinese: 
湯是清澈的，當我們拿走配料時，您會就看到
尚算清澈
很清
超香呀
魚煮熟了
如何處理三文魚
我希望將變成魚絲
但不要切得太碎
用刀輕輕刮它
一絲絲的出來了
如果你喜歡可保留魚皮
一塊塊的
你不需要用力的
很容易就做到
就像那樣的質感
不要剁得太碎

Chinese: 
否則口感會不好，也不好看
輕輕地用刀撕開
就這樣刮
這塊三文魚的顏色好靚
是時候調味了
高湯是充滿香氣，但它不咸
所不調味的話有點寡
簡單加一些鹽
胡椒
這可能不是傳統食譜
添加您喜歡的任何調味料
我喜歡這樣
輕輕地混合
嚐一嚐

English: 
otherwise the texture won't be good and it won't look good
gently use your knife to shred it
pull it just like this
the colour of the salmon is really nice
time to season it
as I said the stock is full of aroma but not salty
so you can season the salom now
add some salt
pepper
this may not a traditional recipe
add any seasonings that you like
i like pepper
gently mix them well
try the taste

Chinese: 
注意添加你喜歡的調味料
你能看到米飯發亮嗎
一粒一粒的
要預算日本米是比較黏一點的
不要在熱的時候匆忙混合米飯，否則會破壞它
讓它冷卻
然後加入三文魚碎就最好了
保持外觀之餘
味道也更好
現在米飯冷卻了
準備好混合了
加入切碎的三文魚
三文魚也需要冷卻一下
因為熱的時候又濕又油膩

English: 
add which seasoning is totally up to you now is good for me
can you see the rice is shiny
you can see each of the grains
you should expect the Japanese is stickier
do not rush to mix the rice while hot otherwise it will smash
let it cool down
and we will add the salmon
it will look better
and taste better
now the rice is cooled down
it is ready to mix
add the shredded salmon
the salmon also needs to cool down a bit
because it is damp and oily when it's hot

Chinese: 
那麼米飯又會變濕
越混合越糟糕
混合時翻它不要大力
輕輕溫柔點
珍珠米飯比較粘
如果你有壽司米醋
你可以加半茶匙
米飯會一粒粒更分明
不會太粘
更容易處理
醋也可以消除腥味
如果你不喜歡腥味
上碟了
日本人非常講究米飯的方式
不像在香港可能只用一個碗倒過來

English: 
then the rice will become damp again
will turn out badly
be gentle when you are mixing it
short grain rice is stickier
if you have the sushi rice vinegar
you can add half a teaspoon
the rice will get even better like grain by grain
will less sticky
easier to handle
the vinegar can also eliminate the fishy taste
if you don't like fishy
serving time
Japanese pays attention to how they serve the rice
unlike here we may just use a bowl of rice turn it upside down

English: 
instead they use a spatula to shape it like  a dome
i will pour the stock around the side
if you pour over the top will spread out the rice
seaweed
crush them with your fingers
add as much as you like
i won't add too much for a better looking
add the ume
add a little more as I like it
sesame

Chinese: 
他們使用飯羹將其塑造成一個圓頂形狀
我將高湯從旁邊倒入
如果你倒在上面米飯會散開
加入紫菜
用手指壓碎它們
隨意添加
我不會添加太多因為想好看點
加梅子
隨便添加多一點
芝麻

Chinese: 
完成
這是我們的三文魚茶漬飯
聞起來好香
我不客氣了
いただきます
破壞它
好香呀
這紫菜很好吃
有一種
炭烤味
也有點咸味
所以我們不需要添加額外的調味料
是的我同意
其他材料已經有味道
這就是為什麼我用這種方法煮高湯和米飯的原因
這就是茶漬飯的精髓

English: 
ok
this is our Salmon Ochazuke
smells so good
let's eat
bon appétit
smash the rice
it smells absolutely amazing
this seaweed taste yummy
it's smoky
charcoal grilled flavour
it's slightly savoury
so the stock we don't need to add extra seasonings
yes I agreed
the ingredients are full of flavours
this is the reason why the I cook the stock and the rice in this way
the best for the Ochazuke

Chinese: 
謝謝收看
記得喜歡發表評論並訂閱我的頻道
下次再見

English: 
thanks for watching
remember to like comment and subscribe my channel
see you next time bye bye
