「簡単アレンジ料理」第18話 | 新あたしンち | [ENG sub]

「簡単アレンジ料理」第18話 | 新あたしンち | [ENG sub]

[Atashin’chi] Mother, Mikan, Yuzuhiko, Father, let’s go Today’s weather is great, I feel great A shiny forehead is a sign of good health Practicing karaoke, shopping for groceries People laugh as they pass Whenever you feel sad I’ll give you a hug Now, you, you there, all of you Smile wide For a bigger dream, for tomorrow Cheer up, keep on running Even if you’ve nothing, even if you’re worried Don’t cry, you can overcome Let’s have a wonderful day [New Atashin’chi] Mother, Mikan, Yuzuhiko, Father, let’s go Atashin’chi. Let’s eat, everyone. [With ground meat]
Today’s menu is kinpira renkon. Huh? What? Huh? Yuzuhiko, what do you man, “Huh?” Does it taste strange? Yuzuhiko? Yes, a little bit. A bit of lemon juice and shichimi? I knew this would taste good. Really? Let me try. It’s really good. For sure. I can add some to the whole bowl, right? Lemons with kinpira, that’s unexpected. A little bit of smart application can go a long way. Simple DIY Foods. Let’s eat everyone. [More ingredients than usual]
Today’s menu is tonjiru. Huh? What? Yuzuhiko, what do you mean, “Huh?” A bit of sesame seed oil and ginger in tonjiru? It’s good. Add some to mine too. Sure. It’s good. How do you know that makes it good? Just a hunch, I suppose. You ask for it too, Mother. This is good enough for me. [A few days later…] Let’s eat, everyone. Today’s menu is sanma shioyaki (salt-grilled pacific saury) and kiyuri sunomono (cucumber salad). I said it was a hunch recently but it’s also a science. A science? What we call flavor actually has five components, sweetness, saltiness, sourness, bitterness, and savory taste. Is that right? If you harmonize each part and supplement it you can get a deeper flavor. For example, take these two foods. The shioyaki is salty, and the sunomono sour, right? If you add the sour flavor to the shioyaki like so it softens the salty flavor. And spraying a bit of salt on the sunomono can accentuate the sourness. Alright. Now that the balance of flavors has been achieved it should taste better. How is it? It doesn’t taste very nice. It’s not really good. What? No way. [Sour, salty]
You’re right. It’s a bit damp, too. It all tastes the same now. Well of course it does. Mixing makes everything better? Of course that makes no sense. It’ll taste best the way I’ve cooked it. Sour. Yum. Don’t play with your food. Still it’s not that bad. Science, science has lost to Mother’s cooking. [Another few days later…]
Let’s eat everyone. Today’s menu is nikujaga (boiled-down meat and potatoes) and ohitashi (salad). Oh, Yuzuhiko. You’re not doing anything to the food today. I’m tired of that now. You’re so picky. [Took a bit of every side dish]
Your future wife is going to have a lot of trouble. If I want to eat something, I make it myself. Why do you place all your side dishes on your rice? What, this? It makes it tastier. What? It’s more convenient this way. If it’s convenient, it tastes better. What? The less work and stress there is involved, the better it tastes. Work? Stress? Angry. All the work it takes to eat something, that is stressful for me. Even with grapes, I unpeel them and then eat them at once. You probably don’t want to tell people at school that. Why not? It’s good that way. Same with curry. If you eat the rice and curry separately it’s too much work and not very good. You have to pour the curry on the rice and put everything in your both at once so that the flavor of the rice, the texture of the vegetables, the savoriness of the meat, and the moderate spiciness spreads in the mouth and results in the tasty symphony that is curry. I see. But you don’t have to put nikujaga on there, do you? You’ve a long way to go, Yuzuhiko. If you eat it this way, it tastes like gyudon. Gyudon is tasty. [Tachibana Ryōtei, Mikan]
You place some warm rice in a deep bowl and place a bunch of slightly salty ingredients. Through the soft beef and egg the soy sauce slowly sinks into the rice. You place beni shōga and egg on top and mix lightly and put it all into your mouth. That happy unison, that really is an exciting rendez-vous of rice and meat. – It sure is…
– Amazing. So, I want to adhere to this hassle-free style of food! There could be things like takoyaki-don and potato salad-don and I also want to try caviar or foie gras with rice. All the kaiseki foods! Oh I get it. Huh? You’ll eventually arrive at space food. Space food? The ultimate hassle-free food! Huh… [Kaiseki food] Isn’t that the most tasty food of all? Now I’m getting confused. I’m the one who made it. Who told you you could turn it into DIY food, space food, or whatnot? Just shut up and eat what I made for you! Yes. Soy sauce please, sis. Here. Thanks. Atashin’chi. Humming old melodies Rockabye my baby Wearing a beautiful dress Rockabye my baby Don’t cry anymore From now on, Dinah I will be with you always [New Atashin’chi, please subscribe to the channel!]
Mother, Mikan, Yuzuhiko, Father, let’s go

▼チャプターリスト
0:00〜　オープニング
0:55〜　本編
7:55～　エンディング

▼あたしンち公式チャンネル登録はこちら
https://www.youtube.com/c/atashinchi?sub_confirmation=1
#新あたしンち #情熱の赤いバラ #shinatashinchi

あたしンちシリーズ全作品をABEMAで毎日無料放送中🌹
▶︎ https://abe.ma/4bKZ3DL
「#あたしンち」公式無料チャンネルではあたしンち・新あたしンちに加え、
新作『あたしンちNEXT』から映画2作品までを無料でお楽しみください✨

＊＊＊あたしンち30周年特設サイト＊＊＊
アニメ「あたしンち」
https://atashinchi30th-anime.shin-ei-animation.jp
けらえいこ・朝日新聞出版
https://publications.asahi.com/atashinchi/anniversary_30th/

＊＊＊第18話あらすじ＊＊＊
食卓を囲むタチバナ家。
ユズヒコは料理に調味料を足してアレンジする。
それを見たみかんが一口食べると、納得の美味しさ。
さらに父も加わり、ユズヒコのアレンジ料理からとんでもない展開へ！？

＊＊＊あたしンち情報＊＊＊
▼配信スケジュール
あたしンち：
平日（月・水・金）18:00に2話ずつ公開
※祝日の配信はお休みとなります
新あたしンち＆ムービーコミック：
人気エピソード常時公開中
▼配信期間について
・各動画（通常回および特別映像）の公開期間は「45日間」
・人気のエピソードは常時公開
　視聴回数やコメント数などから選出！
・第1話と一部人気エピソードのみ常時公開
※配信スケジュール及び期間は予告なく変更になる場合がございます
▼公式X（旧：Twitter）
Tweets by atashinchimovie
▼公式TikTok

@atashinchi_official

▼新あたしンち公開中のエピソード

▼期間限定公開 特別映像

©けらえいこ/シンエイ
「簡単アレンジ料理」第18話 | 新あたしンち | [ENG sub]

【アニメ】あたしンち公式チャンネル
https://www.youtube.com/c/atashinchi