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  • you wear, You making way, Ma?

  • Allergy free way have cabbage, carrots, kombu, dashi.

  • And we have Kenya.

  • Me.

  • So this is not actual me.

  • So this is how you make dashi, which is what is Does she She is a this thing that you usually it's from either kombu or some sort of bonito.

  • A fish flavor.

  • No soy, no egg, no peanuts.

  • No, no, It's kind of like a foundation off suit in Japan.

  • I wanna learn how to make this.

  • I'm really excited.

  • Also.

  • My gosh.

  • Soup.

  • Listen to me.

  • I'm sorry.

  • Me so soup or any?

  • Like, ramen soup.

  • Ramen soup.

  • Sorry.

  • Uh, you don't, does she?

  • Hello, Bob.

  • You usually feel like some sort of dashi like cremate one like this, But I'm not gonna use this because they have lots of things that we don't want like a sugar or something.

  • I'm just gonna make from that I'm gonna do like I haven't have, like, kombu on.

  • I'm also gonna add some will need console flavor way.

  • Have Lincoln.

  • We have global, which is a Japanese vegetable.

  • It's a burdock root, I think on then thes air so good, organic.

  • And then these air so good.

  • These are Santo emo.

  • It's a potato type of potato in Japan.

  • Japan is like a zillion potatoes on.

  • Then what else?

  • And pork on.

  • I think I showed everything else on cognac.

  • Ooh, Cognac is nanny.

  • Yeah, I'm a potato.

  • It's a potato.

  • Oh, yeah.

  • This stuff is not exactly my favorite.

  • I don't really like the texture of it.

  • Okay, I'm paying attention.

  • I'm learning.

  • E Want to know how to make this?

  • So this is Tri City kombu?

  • Yeah, probably, Uh, just kind of break it up.

  • You know too much that a little water, just four things, but you're enjoying e filled it up with water.

  • Thank God too much.

  • But that's OK.

  • I just want, you know, Wait.

  • And after it starts boiling, I'm gonna take out our complex, okay?

  • Because you don't wanna leave it too long.

  • Lincoln is noticed, Street.

  • It's pretty good.

  • It doesn't really have much of a flavor.

  • Yeah, it's like what?

  • It's not crunched.

  • How do you say it's just really hard?

  • And that Z yippee soft succeeds starting to boil.

  • You don't even see it anymore.

  • Thank you.

  • Should be good buddies cuts over.

  • She fish flakes.

  • Yeah.

  • So for making curry or super anything, we usually try to get rid of it.

  • We need a skimmer.

  • Yeah, but you know, people do this This man e uh huh.

  • Kids get way.

  • It's very hard way Dio Oh, nice.

  • I love Tomo.

  • So excited.

  • Mhm Whoa, whoa e C lot.

  • The whole bag with the whole bag.

  • What are you doing?

  • The whole freaking bag, man.

  • It looks like a tangled.

  • Mm.

  • Go.

  • It smells like a real missile.

  • All right.

  • Oh, my gosh.

  • Yeah, that's weird.

  • How much do you put in?

  • Just, I don't know.

  • Probably like that is twice more or something.

  • Oh, really?

  • Yeah.

  • Because it's such a big bowl.

  • Okay?

  • Yeah, It's kind of hard Thio result.

  • So you're gonna work.

  • Dissolve, Dissolved?

  • Yes.

  • He's done pretty much.

  • Yeah.

you wear, You making way, Ma?

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B2 kombu soup dashi potato flavor ramen

My Japanese Husband Cooks me Dinner ❤️ | Cozy winter soup, international, married couple

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    林宜悉 posted on 2020/11/29
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