簡単温泉卵✿日本の家庭料理【日本料理レシピTV】

Name: 簡単温泉卵✿日本の家庭料理【日本料理レシピTV】
Channel: 日本料理レシピTV✴日本語版

How to Make Onsen Eggs

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沸騰したお湯の中に入れるだけの簡単温泉卵は、
A simple onsen egg that you simply put in boiled water is,
そのまま出汁つゆで、またはサラダやうどんのトッピングにしても
even when slathered with dashi soup, salad, or udon as topping,
喜ばれる一品です。
a delightful dish.
材料は、卵、水、出汁つゆです。
The ingredients are eggs, water, and dashi soup.
小さめの鍋に卵が被る程度の水を入れ、沸騰したら火を止めます。
Put water into a small pot until it will cover the eggs, and stop the fire after it's boiled.
卵を入れます。
Put in the eggs.
常温からの場合は十分、冷蔵庫から取り出してすぐの場合は十二分。
Ten minutes for (eggs at) room temperature, 12 minutes if (the eggs were) just taken out from the fridge.
必ず蓋をして放置します。
Definitely put the cover on and leave it.
鍋から取り出し、冷たい水に付け、粗熱を取ります。
Take out from the pot, put cold water on to take away the heat.
器に盛り、大さじ二分の一の出汁つゆをかければ、完成です。
Arrange on serving plate, put half a tablespoon of dashi soup, and it's complete.
沸騰したお湯の中に入れておくだけでできる便利な一品。
It's a convenient dish that can be made by just putting it inside boiled water.
十五分放置すれば、半熟卵にもなります。
If you leave it for 15 minutes, it can become half-boiled eggs too.
お料理の用途によって、時間を調節してください。
Please adjust the time according to the intended purpose of the cooking.

沸騰したお湯の中に入れるだけの簡単温泉卵は、

簡単

Simple, easy, uncomplicated; brief, quick, light

中

Inside, in; among, within; center (centre), middle; during, while

温泉

Spa, hot spring, onsen

入れる

To put in, to let in, to take in, to bring in, to insert, to set (a jewel, etc.), to ink in (e.g. a tattoo); to admit, to accept, to employ, to hire; to accept, to comply, to grant, to adopt (a policy, etc.), to take (advice, etc.), to listen to, to pay attention to; to include; to pay (one''s rent, etc.); to cast (a vote); to make (tea, coffee, etc.); to turn on (a switch, etc.); to send (a fax), to call

卵

Eggs, egg, spawn, roe; hen egg; (an expert) in the making; beginning, origin, infancy

お湯

Hot water; hot bath

沸騰

Boiling, seething
そのまま出汁つゆで、またはサラダやうどんのトッピングにしても

サラダ

Salad

トッピング

Topping
喜ばれる一品です。

品

Elegance, grace, refinement, class, dignity; article, item; counter for items (of food, etc.), counter for dishes or courses (at a restaurant)

一

One; best; first, foremost; beginning, start; bottom string (on a shamisen, etc.)
材料は、卵、水、出汁つゆです。

材料

Ingredients, material

卵

Eggs, egg, spawn, roe; hen egg; (an expert) in the making; beginning, origin, infancy

水

Water (esp. cool, fresh water, e.g. drinking water); fluid (esp. in an animal tissue), liquid; flood, floodwaters; water offered to wrestlers just prior to a bout; break granted to wrestlers engaged in a prolonged bout
小さめの鍋に卵が被る程度の水を入れ、沸騰したら火を止めます。

火

Fire, flame, blaze

鍋

Saucepan, pot; stew, hot pot

被る

To suffer, to receive, to sustain

程度

Degree, amount, grade, standard, of the order of (following a number), about, approximately

卵

Eggs, egg, spawn, roe; hen egg; (an expert) in the making; beginning, origin, infancy

水

Water (esp. cool, fresh water, e.g. drinking water); fluid (esp. in an animal tissue), liquid; flood, floodwaters; water offered to wrestlers just prior to a bout; break granted to wrestlers engaged in a prolonged bout

止め

Finishing blow, clincher

入れ

Container, receptacle

小さめ

Smallish, on the small side

沸騰

Boiling, seething
卵を入れます。

卵

Eggs, egg, spawn, roe; hen egg; (an expert) in the making; beginning, origin, infancy

入れ

Container, receptacle
常温からの場合は十分、冷蔵庫から取り出してすぐの場合は十二分。

十分

Plenty, enough, sufficient, satisfactory, adequate; division into ten; perfectly, thoroughly, fully, in full

場合

Case, situation

分

Part, segment, share, ration; rate; degree, one''s lot, one''s status, relation, duty, kind, lot; in proportion to, just as much as

十

Ten

二

Two

冷蔵庫

Refrigerator

常温

Normal temperature, average temperature, fixed temperature
必ず蓋をして放置します。

必ず

Always, without exception, necessarily, certainly, without fail, positively, invariably

蓋

Cover, lid, cap

放置

Leave as is, leave to chance, leave alone, neglect
鍋から取り出し、冷たい水に付け、粗熱を取ります。

熱

Heat; fever, temperature; zeal, passion, enthusiasm; mania, craze, rage

鍋

Saucepan, pot; stew, hot pot

冷たい

Cold (to the touch), chilly, icy, freezing; coldhearted, unfeeling

水

Water (esp. cool, fresh water, e.g. drinking water); fluid (esp. in an animal tissue), liquid; flood, floodwaters; water offered to wrestlers just prior to a bout; break granted to wrestlers engaged in a prolonged bout

取り

Samurai receiving this much rice as a fee; offering of rice cake containing this much rice; person receiving this amount of money as a salary

付け

Dated, date, fixed, external

粗

Leftovers (after filleting a fish); rice chaff; flaw (esp. of a person); rough, roughly; crude, raw, natural, wild
器に盛り、大さじ二分の一の出汁つゆをかければ、完成です。

完成

Complete, completion; perfection, accomplishment

盛り

Serving (of food), helping; chilled soba served on a dish (often on a wicker basket or in a shallow steaming basket) with dipping sauce

器

Device, instrument; vessel, container

一

One; best; first, foremost; beginning, start; bottom string (on a shamisen, etc.)

二

Two

分の

-th (e.g. one fifth)

大さじ

Tablespoon
沸騰したお湯の中に入れておくだけでできる便利な一品。

中

Inside, in; among, within; center (centre), middle; during, while

便利

Convenient, handy, useful

入れ

Container, receptacle

お湯

Hot water; hot bath

沸騰

Boiling, seething

一品

Item, article; dish, course
十五分放置すれば、半熟卵にもなります。

分

Part, segment, share, ration; rate; degree, one''s lot, one''s status, relation, duty, kind, lot; in proportion to, just as much as

十

Ten

五

Five

卵

Eggs, egg, spawn, roe; hen egg; (an expert) in the making; beginning, origin, infancy

放置

Leave as is, leave to chance, leave alone, neglect

半熟

Half-cooked, half-done, soft-boiled
お料理の用途によって、時間を調節してください。

調節

Regulation, adjustment, control

用途

Use, usefulness, utility, service, purpose

時間

Time; hours

料理

Cooking, cookery, cuisine; dealing with something, handling, administration, management