Menu
Sign In Search Podcasts Charts People & Topics Add Podcast API Pricing
Podcast Image

英語発音専門ドクターDイングリッシュ

日本発祥の英語が多数登場、マイアミの寿司Chefの会話文で発音を練習しよう

24 Jun 2024

Description

ドクターDイングリッシュ発音ディレクター Dr. D ・「ドクターDイングリッシュ」の創立者・生徒数1000名、発音トレーナー18名在籍・今週はトカラ列島で「超大物釣り」 ・Dr.Dが趣味で普段見ているYouTube・マイアミの寿司Chefとの会話文・日本発祥の英語が多数登場・音のつながりと変化など解説・発音を真似て英語を覚える 高知出身の寿司職人Hiroyuki Terada渡米しマイアミでNoVe Kitchen and Bar(現在閉店)日本食レシピを動画配信しYouTubeで有名人に(2M+)(概要欄に動画リンクあり) 今回、Chef Hiroに影響され日本食バーを始めたChef DJのお店に招待される Okay Chef, so you have one hour./wo na wer/What are you going to make for Chef Hiro?/wo ra yu go na/ One we are going to start out with a Kegani(毛蟹) salad, it’s a hairy crab from Hokkaido, Japan./wir go na star rau/ We get them in whole, once we pull the meat, we mix it with the Kimizu(黄身酢), that is a Japanese vinegar and egg yolk based sauce./ge the min/, /wik si wi tho/ Then to add a little bit of acidity, we have some Sudachi(スダチ) juice here, that we will add to that./twa da li lo bi lov//wo/Yeah, that’s really new too, right? Sudashi. People mostly use Yuzu(柚子). And a little bit of Myoga(ミョウガ) ginger from Hiro-san’s hometown./e na li lo bi lov/ Wow, that’s really interesting./thats ree lin tres tin/ This one is our Bluefin Tataki(タタキ). It’s a little bit unorthodox cuz instead of searing it, we blanch it in a really concentrated Miso dashi(味噌出汁),/li lo bi lo nor tho doks//blan chi di na//kansun trei di/ and then we marinated it in our uh, house Nikiri Shoyu(煮切り醤油)./me ri nei di di nor/ And we finish it with a little bit of uh, cook them off?/wi tho li lo bi lo vo//kuk the mof/ Some really awesome Japanese Karasumi(カラスミ), which is a cured mullet womb,塩漬けしたボラの卵巣it’s been marinated in a soy sauce and pickled, /me ri nei di di na/adds good texture and a little bit more pleasant flavor.

Audio
Featured in this Episode

No persons identified in this episode.

Transcription

This episode hasn't been transcribed yet

Help us prioritize this episode for transcription by upvoting it.

0 upvotes
🗳️ Sign in to Upvote

Popular episodes get transcribed faster

Comments

There are no comments yet.

Please log in to write the first comment.