00:00
Welcome to Kevin's English Room Podcast!
Alright!
Okay.
So today we've got a message from Karikarichan.
Karikarichan?
Okay.
It's from Karikarichan.
Karikarichan.
It's a cute name.
Yeah, I like it.
Karikarichan.
Karikarichan.
Karikarichan.
It's easy to remember.
Yeah, Karikarichan.
Is that...
She's always like...
Little...
Angry, a little bit.
Is that karikari means a little bit angry?
Really?
Is that the onomatopoeia for being a little bit angry?
She's a little bit angry, isn't she?
Like a tanki-ish?
Yeah, like...
Is that what it means?
Like she's a little bit angry.
Oh, okay, okay.
Not in a good mood?
Yeah, like...
Oh, okay.
You got steam coming out of your nose.
Yeah, yeah.
Oh, okay.
Karikarichan.
So I guess she's angry?
Yeah, maybe.
Oh, okay.
Usually angry?
Yeah, maybe.
Or maybe it's like karikari as like food.
Karikariume.
Maybe she...
Or maybe like...
She's tanned.
Tanned.
She's got a very tan skin.
Okay.
Because like you know how when you toast a toast bread...
Okay.
In an oven toaster, right?
When you do it too much...
Yeah.
And it's gonna be very like crunchy and everything.
And if you do it even more and let it rest...
Yeah.
It's karikari.
Okay.
You know what I'm talking about, right?
So maybe that's what happened to her.
Like she stayed under the sun so much that her body was like all like...
Tanned and...
Yeah.
It's tanned and it's...
To the point where it's karikari.
Okay.
So this is from karikari-chan.
Okay.
Okay.
Thank you.
Yeah?
Thank you.
Okay.
Do you have one, man?
I feel like you cook more than I do.
Yeah.
Like a go-to recipe.
Like the one you usually cook.
I do is...
A little pasta.
Okay.
You love pasta.
Yeah, I do.
I do.
Frio garlic.
03:02
Garlic?
In a pan.
Okay.
A little olive oil.
Okay.
And like you'll be three, four, five... those minutes.
Like actual garlic or like surioroshi garlic, okay?
No, the actual garlic.
The actual garlic.
Because if you put surioroshi garlic and oil together, you will be like...
Exploded.
Yeah.
Yeah.
The water and the oil.
Yeah.
It will be like festival.
Yeah.
Okay.
I've done that once.
Yeah, I know you.
Really?
Yeah, I know you.
Wow.
So...
And after that I...
You know, there's actually not like certain recipe.
Because I do like...
Freestyle.
Yeah, freestyle recipes.
So there's no certain but...
Okay, tell me the like the ingredients that you're gonna put.
Okay.
Not the actual like how much but like...
It depends on...
How you feel?
What I have on the day but maybe onion then.
I slice up like cut onion.
Usually onions, okay.
Yeah, and put it to the pan like in three minutes maybe or four minutes.
Okay.
Those.
And put a little salt.
Okay.
And...
Then I microwave my little seafood.
Oh, okay, okay.
Like shrimp, scallops, squid, those.
Yeah.
Yeah.
And put it into the saucepan.
And like one, two minutes maybe.
Uh-huh.
And then I put my wine in there.
Ah, okay.
And...
White wine?
Yeah.
And like two or three minutes or one minute maybe.
And I put parsley.
Okay.
And that's done.
Wait, what flavor is that gonna be?
Like seafood, salty.
This is salt?
A little bit because late seafood has little salt.
So if you don't taste anything, you can just add some salt.
And pepper, of course.
I didn't mention but those things, of course.
So the flavor is not that strong, I guess?
Not that strong.
Well, of course, I need to add some salt and peppers and what else?
Those, of course.
Oh, okay.
But like...
I didn't say that but...
The basic flavor is just really like salt.
Yeah, salt.
And the seafood flavor.
And like oil.
Okay, okay.
It's oil taste actually.
Oil and garlic taste.
Like pepperoncino?
Yeah, sort of.
Okay.
Okay, okay.
Yeah.
That's very like easy and I like it.
06:00
Yeah, yeah.
I should buy...
Is that convenient?
Is it convenient to have like a little seafood in your freezer?
It is.
How else can you use that?
Oh, like...
Anything else actually?
Like...
Other than pasta, like when do you use the seafood?
I actually don't...
Yeah, you can use fried rice.
Fried food.
Uh-huh.
Udon, if you want.
Udon, okay.
Like champon.
Ah, right, right.
Or like donburi, simply donburi.
Ah, right.
Like Chinese food.
Like Chinese and kake donburi.
Okay, okay.
That makes sense.
What...
Okay.
Those...
Okay, got it, got it.
How much is it?
Like 700 yen?
No, like 500.
500?
Like a whole pack?
Yeah, of course it will be depending on the size, but like 395 like this.
I got it.
Oh, okay, okay.
And you can... you know, seafoods are...
If you buy in a raw, you will be like difficult to, you know, keep it fresh.
So sometimes I do buy like fresh seafoods, but you need to use those seafood on that day or...
So...
Yeah, I understand.
Right.
So what are yours?
My go-to recipe is a gyudon.
Gyudon?
Yeah, I buy...
I go to the gyum super and I buy this...
Ah...
Ah...
Buta?
Butaniku?
Well...
Usui butaniku?
Red-toe?
Yeah.
You know what I'm talking about?
We're making gyudon, right?
We're making gyudon?
You say your go-to recipe is gyudon.
Yeah, gyudon, right.
Okay.
Oh, I don't use gyu.
I use... yeah.
I call it gyudon, I don't use gyu.
I use like buta...
Yeah, yeah, it's buta-don.
But it's gyudon.
It's the same thing.
It's not gyudon if there's no gyu.
It's okay.
It's okay.
What do you mean it's okay?
It's okay.
Like you're gonna be fine.
It's okay.
I... you know what I'm talking about?
Like butaniku, the usui butaniku red-toe that I'm talking about that you buy at the gyum super?
The red-toe one?
It's the red-toe one.
It's the frozen one.
You know, have you never seen it?
Like... like you know when you go to gyum super, they sell this...
Minchi?
I forgot.
I don't know how to say that in English.
But like hikiniku frozen version.
They sell like 500 grams.
And there's also the butaniku thinly sliced version.
09:04
They sell it, right?
Okay.
So I buy that.
I always have it in the freezer.
Okay.
So what I do is I chop up onions that I get from my oji-chan at the shintamu negi's, right?
Yeah.
So I chop that up and put in the pan with...
oil.
The Chinese oil.
The very popular Chinese oil.
Chinese oil?
The...
What was it?
What?
The very popular opera.
Very good taste.
That goes with the Chinese food.
Ah, gomaabura?
There you go.
Gomaabura.
Yeah.
So I cook it with gomaabura and...
And then put however much meat you want to eat in the pan, right?
And then add salt.
Yeah.
Add dashi.
Dashi.
Okay.
Taryu dashi.
And then add salt and pepper.
And then followed by a mentsuyu.
Okay.
And...
If you want, add...
This is optional, but you can add...
Komi pesto.
Okay.
Like for chahan.
And then let it rest, let it cook for however much you want and you're done.
Okay.
Easy.
I always eat that.
Wow.
All the time.
So that's your special butadon.
Yeah, special...
That's a gyudon actually, but...
It's not gyudon.
It tastes like a gyudon, okay?
It's just like a gyudon.
So it's...
Don't worry.
I was talking about don't worry.
It's a beef bowl, gyudon.
It's beef bowl.
There's no beef in it.
I bet you anything that my recipe, I gave you...
I served that dish, I just explained, and you're gonna believe it's a gyudon.
No!
Yes!
You're gonna think it's a gyudon.
If I didn't tell you anything...
If I didn't just...
If I had nothing, right?
If I didn't tell you anything and I just served it to you as a gyudon, you'd be like,
"Okay, this isn't a gyudon."
No.
You wouldn't really question me, I think.
I can see the difference between beef and pork.
Oh, we'll see about that.
Yeah, okay.
Okay, thanks for listening, guys.
Thank you.
Bye-bye.
