英語で料理！キッチンで使える必須英単語とフレーズ

Emily: I’m excited for pizza night! Should we start by making the dough?

Mike: Absolutely. Let’s mix the flour, yeast, and water in a large bowl. After the dough rises, we can roll it out on the countertop.

Emily: Great! I’ll slice some tomatoes and chop onions with the chef’s knife. Do you want to grate the mozzarella cheese with the grater?

Mike: Sure. I’ll also sauté some mushrooms in the skillet with a little olive oil.

Emily: Let’s roast some bell peppers on a baking sheet in the oven for extra flavor.

Mike: Good idea. Once the dough is ready, we’ll spread tomato sauce on it, then add all the toppings.

Emily: Should we bake the pizza on the pizza stone in the oven?

Mike: Yes, baking it on the pizza stone makes the crust really crispy. We can broil the pizza for the last couple of minutes to make the cheese bubbly and golden.

Emily: Perfect! After it’s done, let’s slice the pizza with the pizza cutter and serve it on a large platter.

Mike: I’ll boil some water for tea while the pizza bakes. This is going to be delicious!

Anna: Should we make a salad, too? I can chop some lettuce and slice cucumbers with the chef’s knife.

Ben: That would be nice. Don’t forget to steam the broccoli in the bamboo steamer-it keeps it really crisp and green.

Anna: Good point! And maybe I’ll poach a couple of eggs in the saucepan to put on top of the salad.

Ben: Yum, that sounds fancy. For the pizza, do you want to broil the top for a few minutes to make the cheese extra bubbly?

Anna: Yes, let’s do that. Oh, and after the cake is baked, we can grate some dark chocolate over it for decoration.

Ben: Great idea. I’ll stir-fry some shrimp in the wok for an appetizer. We can serve them on a platter with some lemon wedges.

Anna: This is going to be a real feast! I’ll get the plates and serving utensils ready.

[Opening Scene]
Hello everyone, and welcome back to Akira Mirai’s Kitchen! Today, we’re making a classic Spanish dish: Garlic Chicken, or “Pollo al Ajillo.” Let’s get started!

Step 1: Prepare the Ingredients
First, let’s see what we need.

• 1 whole chicken, cut into pieces
• 8 cloves of garlic, minced
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 2 tablespoons of flour
• 15 grams of butter
• 100 ml of white wine
• 240 ml of chicken broth
• 6 tablespoons of olive oil
• 2 tablespoons of sherry
• 2 tablespoons of chopped parsley
• Salt and pepper

And for utensils:

• A tray
• A set of tongs
• A saucepan

Step 2: Coat and Season the Chicken
Let’s start by coating the chicken pieces in flour. Add the cumin, paprika, salt, and pepper, and mixeverything together. Make sure each piece is well coated.

Step 3: Brown the Chicken
Next, heat the olive oil and butter in your saucepan. When it’s hot, add the chicken pieces and brown them on all sides. You might need to do this in batches. Once browned, remove the chicken and set it aside.

Step 4: Simmer with Garlic and Wine
Now, with the last batch still in the pan, add the minced garlic, pour in the white wine, and add the chicken broth. Return all the browned chicken pieces to the pan.
Bring it to a simmer, then cover and let it cook on low heat for about 45 minutes. This will make the chicken tender and juicy.

Step 5: Finish and Serve
After 45 minutes, remove the pan from the heat. Add the sherry and sprinkle over the chopped parsley. Give it a shake so the chicken is coated in all those delicious flavors.

Serving Suggestion
Serve your Spanish Garlic Chicken with sautéed potatoes or rice, and maybe a fresh tomato salad on the side.

[Closing Scene]
And that’s it! You’ve just made a classic Spanish Garlic Chicken using key cooking techniques like coat, brown, simmer, add, sprinkle, and serve. Try it at home and enjoy the rich, savory flavors of Spain.
Thanks for watching-don’t forget to subscribe for more delicious recipes!

[End Screen: ¡Buen provecho! / Enjoy your meal!]

[Opening Scene]

Akira: Hi everyone, welcome back to Akira & Lisa’s Kitchen! Today, we’re making two Japanese classics: sushi and tempura.

Lisa: That’s right! We’ll show you how to prepare each dish step by step, using some essential cooking techniques. Ready, Akira?

Akira: Ready! Let’s start with sushi.

[Part 1: Sushi]

Lisa: First, we need to cook the sushi rice. We’ve already washed the rice and now we’re going to boil it in a rice cooker.

Akira: Once it’s done, we’ll season it with a mixture of rice vinegar, sugar, and salt. This gives the rice that signature mild and slightly tangy flavor.

Lisa: Next, let’s slice the fish. I’ll use a sharp knife to slice the tuna and salmon into thin pieces.

Akira: I’ll shape the rice into small ovals with my hands. Then, we’ll place the fish on top and gently press it down.

Lisa: Don’t forget a dab of wasabi between the rice and the fish! It adds a little spicy kick.

Akira: And there you have it-beautiful, delicate nigiri sushi! The rice is mild and slightly sweet, while the fish is fresh and umami-rich.

[Part 2: Tempura]

Lisa: Now, let’s move on to tempura. First, we’ll prepare the batter by mixing flour, egg, and ice-cold water. The batter should be light and a bit runny.

Akira: I’ll slice the vegetables-let’s use sweet potato, eggplant, and bell pepper. We also have some shrimp.

Lisa: Next, we’ll heat the oil in a deep pan to about 180°C. It’s important to get the temperature just right for a crispy texture.

Akira: Now, let’s coat the shrimp and veggies in the batter and deep-fry them in the hot oil. You’ll know they’re ready when they turn golden and crispy.

Lisa: Once they’re done, we’ll remove them with a slotted spoon and drain them on paper towels.

Akira: Tempura is best served with a tangy dipping sauce and some grated daikon. The outside is crispy and light, and the inside is juicy and mild.

[Closing Scene]

Lisa: So there you have it-sushi and tempura made at home! We used techniques like boil, slice, shape, coat, and deep-fry.

Akira: Try these recipes and enjoy the delicate, umami-rich, and crispy flavors of Japanese cuisine.

Lisa: Thanks for watching! Don’t forget to subscribe for more cooking adventures.

Akira: See you next time!