If you remember, well, this whole series was at first about taming the instant noodle beast deep inside.

如果你還記得，那麼整個系列最初都是關於在裡面馴服方便麵的野獸。

But now ... things have changed, over the days, over the weeks.

但現在......過去幾週，事情發生了變化。

I'm in the pursuit of truth now.

我現在正在追求真理。

Truth about soup.

關於湯的真相。

Well in this quest it seems that within my personal conception of ramen, you know right here,

在這個任務中，似乎在我個人的拉麵概念中，你知道在這裡，

that I did miss a key element, at least one,

我確實錯過了一個關鍵元素，至少一個，

and it's called "Tare".

它被稱為“皮重”。

Not "Taray". It means sauce, I mean more or less because it's Japanese.

不是“Taray”。這意味著醬油，我的意思或多或少，因為它是日本人。

And it's one of the five elements of a good bowl of ramen.

它是一碗拉麵的五大要素之一。

The main purpose is to season the soup.

主要目的是調味湯。

Wow

哇

But as always it's a tad more complicated than this as it also needs to amplify the dish

但一如既往，它比這更複雜，因為它還需要放大盤子

Also needs to bring complexity to the dish, so...

還需要為菜餚帶來複雜性，所以......

It's not going to be only salt

它不會只是鹽

Yeh so basically I'm going to show you how to make the three main types of tare.

是的，基本上我將向您展示如何製作三種主要類型的皮重。

Keep in mind that those three recipes are like a loose adaptation for me from what I understood about the concept.

請記住，從我對這個概念的理解，這三個食譜對我來說就像是一個鬆散的改編。

Long story short, don't bitch too much in the comments.

長話短說，在評論中不要太多婊子。

That being said, let's start.

話雖這麼說，讓我們開始吧。

So the first sauce is called shio ramen tare and it's all about salt.

因此，第一道醬被稱為shio ramen皮重，而這一切都與鹽有關。

So let's start with the mirepoix; it's a French mix of two parts onions

讓我們從mirepoix開始吧;這是法國混合的兩份洋蔥

One part carrots

一部分胡蘿蔔

and celery, one part.

和芹菜，一部分。

Wow, I forgot about this but it's a sharp knife now

哇，我忘了這個，但現在它是一把鋒利的刀

Aye!

埃！

They won't impart so much of a distinctive flavour to the ramen at the end, but they are just there to bring some round foundation to the dish.

它們最終不會給拉麵帶來如此多的獨特風味，但它們只是為了給這道菜帶來一些圓形的基礎。

Probably the worst metaphor as it sounds very unstable.

可能是最糟糕的比喻，因為它聽起來非常不穩定。

I am adding leeks and ginger to stay on the fresh side.

我加入韭菜和生薑以保持新鮮的一面。

Fry those on medium heat in a bit of oil for a few minutes until you get some colour.

在中等熱量的油中煎幾分鐘直到你得到一些顏色。

Then add cold water and a piece of kombu,

然後加入冷水和一塊海帶，

that's kelp seaweed and turn the heat to medium low.

這是海帶海藻，把熱量調到中低。

When it reaches a simmer, take the kombu out.

當它煮沸時，取出海帶。

Add a half a cup of mirin, that's sweet rice wine

加入半杯米酒，這是甜米酒

a quarter cup of sake, so a dry rice wine

四分之一杯清酒，所以乾米酒

and a few drops of a light vinegar.

還有幾滴淡醋。

Now you want to cook that down to about a cup of liquid.

現在你想把它煮成約一杯液體。

And now for the seasoning, bear with me on this one.

現在為了調味，請耐心等待。

You need ten big pinches of salt and five big pinches of sugar.

你需要十大鹽和五大塊糖。

Yeah... that's too much, but it's on purpose.

是的......那太多了，但這是故意的。

You see at the end when broth and tare are combined to actually make the ramen soup

你最後看到肉湯和皮重相結合，實際上是拉麵湯

it's not done in equal parts. In fact there is a one to ten ratio

這不是平等的。實際上有一到十的比例

so yes, it's fine.

所以是的，沒關係。

The truth is tasting that sauce, that well concentrated liquid

事實是品嚐醬汁，濃縮液體

can be a bit troublesome. So I don't know how exactly they do it in restaurants

可能有點麻煩。所以我不知道他們在餐館裡是怎麼做到的

but I came out with my own method.

但我用自己的方法出來了。

In a glass add ten teaspoons of water and mark the water line.

在玻璃杯中加入十茶匙水並標記水線。

Now to evaluate the sauce, dilute one teaspoon into that glass

現在評估醬汁，將一茶匙稀釋到那個杯子裡

and taste wise, you are looking for a mild seasoning.

和味道明智，你正在尋找一個溫和的調味品。

When it's finally up to your likings

什麼時候最終取決於你的喜好

store that in the fridge.

將它存放在冰箱裡。

Umm, so the second sauce is called

嗯，所以第二道醬叫

shoyu ramen tare and it's all about, wait a minute ...

shoyu ramen tare，這就是一切，等一下......

soy sauce.

醬油。

Uhh, yeh you've got to trust me on this one.

呃，是的，你必須相信我這個。

I mean I had to trust somebody so...

我的意思是我不得不相信某人......

First we need a simple but essential Japanese fish stock

首先，我們需要一種簡單但必不可少的日本魚類

called dashi

叫達西

Place a piece of kombu in cold water and slowly bring that to a bare simmer.

將一塊海帶放入冷水中，然後慢慢將其煮沸。

Fish it out and now drop a handfull of bonito flakes, bring that to a boil and then cut off the heat.

將它撈出來，然後放入一把鰹魚片，將其煮沸，然後切斷熱量。

Let them infuse for about five minutes, then strain this.

讓他們注入大約五分鐘，然後緊張。

Doesn't look much, but trust me it is at the core of Japanese cuisine.

看起來不多，但相信我它是日本料理的核心。

Uhh, now do what we did with the carrots, onion and celery

呃，現在做我們用胡蘿蔔，洋蔥和芹菜做的事

but this time instead of leeks add mushrooms, garlic and ginger to it.

但這次不是韭菜，而是加入蘑菇，大蒜和生薑。

Add a cup of our dashi, half a cup of mirin a quarter cup of sake

加一杯我們的大石，半杯米酒四分之一杯清酒

and a whole cup of soy sauce

還有一整杯醬油

Reduce the liquid down to about a cup.

將液體減少到約一杯。

Season it even further if needed, and then store it in the fridge

如果需要，可將其進一步調味，然後將其存放在冰箱中

Yeh so a quick word, I have based all of my sauces on vegetables instead of pork bones or meat,

是的，快速的說法，我把所有的醬汁都放在蔬菜上，而不是豬骨頭或肉，

just because I think that at the end it would be more versatile in that it would pair better with any kind of broth.

僅僅因為我認為最終它會更加通用，因為它可以與任何種類的肉湯搭配得更好。

like chicken, pork, seafood or even vegan broth

像雞肉，豬肉，海鮮甚至素食肉湯

Huh, that's smart huh!

嗯，那很聰明啊！

And then I added fish stock.

然後我加了魚湯。

*Dong*

*東*

The third sauce is called miso ramen tare, and it's all about, I'm sure you got it right.

第三種醬油被稱為味噌拉麵皮，它就是全部，我相信你做對了。

It's all about, wait a minute... miso paste.

這就是，等一下......味噌醬。

Here again we need to make a stock first

在這裡，我們需要先做一個股票

in a saucepan over medium heat add a cup of cold water

在中火鍋裡加一杯冷水

a quarter cup of dried anchovies.

四分之一杯幹鳳尾魚。

They might be scary but they are super flavourful and packed with umami.

它們可能很可怕但它們味道鮮美，並且含有鮮味。

The thing is you might want to go the extra mile and remove the head and the guts to avoid any bitterness at the end.

問題是你可能想要加倍努力，去除頭部和內臟，以避免最後的任何苦澀。

Bring that to a boil and then reduce to low

將其煮沸然後降低至低溫

and cook for ten minutes, strain and set aside.

煮十分鐘，緊張並放在一邊。

Okay, back to the sauce

好的，回到醬汁

onions, carrots and celery, but this time I'm adding bell peppers

洋蔥，胡蘿蔔和芹菜，但這次我加入了青椒

just for some extra sweetness and fruitiness at the end.

只是為了一些額外的甜味和果味最後。

When it starts caramelising add the stock.

當它開始焦糖化添加股票。

Half a cup of mirin, a quarter cup of sake and half a cup of miso paste.

半杯米酒，四分之一杯清酒和半杯味噌醬。

As always, reduce the liquid to about a cup.

一如既往，將液體減少到約一杯。

Of course taste it with the method I mentioned earlier

當然，用我前面提到的方法來品嚐它

and adjust with salt and sugar.

並用鹽和糖調節。

And all these sauces are now ready, let's move on to the tasting session.

所有這些醬料現在都準備好了，讓我們繼續品嚐會。

Gosh! Finally!

天哪！最後！

So I got some good homemade broth this week

所以本週我得到了一些好的自製肉湯

I believe it's episode four of the ramen addiction series.

我相信這是拉麵成癮系列的第四集。

I also got some beautiful homemade fresh noodles, 'cos, uh... , 'cos...

我也買了一些漂亮的自製新鮮麵條，“cos，呃...”，cos ...

'Cos basically my stock of instant noodles is starting to run low.

'基本上我的方便麵庫存開始低迷。

Three, four, five -- eight, nine -- eleven, twelve!

三，四，五，八，九，十一，十二！

Twelve!

十二！

It's not going to last very long, probably until...

它不會持續很長時間，可能直到......

tomorrow night.

明天晚上。

Hahaha, no I'm joking. But I shouldn't.

哈哈哈，不，我在開玩笑。但我不應該。

Let's start with the shio ramen sauce

讓我們從shio拉麵醬開始吧

A few tablespoons at the bottom is more than enough.

底部幾湯匙綽綽有餘。

Top it all up with broth

最重要的是肉湯

and drop those beautiful noodles in.

把那些漂亮的麵條扔進去。

*Slurping*

*咕嘟咕嘟*

Weiiiiiii.

Weiiiiiii。

Saltiness and sweetness.

鹹味和甜味。

Super clean, super pure, super simple.

超級乾淨，超級純淨，超級簡單。

Probbaly a bit too simple, especially for a bowl of just noodle like this.

Probbaly有點過於簡單，特別是像這樣的一碗麵條。

Okay, next.

好的，接下來。

Shoyu ramen sauce.

Shoyu拉麵醬。

It's more syrupy this one.

這個更加糖漿化。

It's not more salty but it's more complex in terms of flavour.

它不是更咸，但在風味方面更複雜。

So to make a meaningful metaphor right here

所以在這裡做一個有意義的比喻

If the first one, the shio ramen tare

如果第一個，shio拉麵去皮

was like a kick, it was rather a low kick

就像一腳踢，這是一個很低的踢

This would be a high kick, probably like in the ribs.

這可能是一個很高的踢，可能就像在肋骨。

'Cos it's way more powerfull, it's stronger, it's tastier in many ways.

“它更強大，更強大，在許多方面都更美味。

Now the miso ramen tare.

現在味噌拉麵去皮。

Wow, it smells sweet.

哇，聞起來很香。

It's like a warm blanket in the winter, it's like a gentle slap in the face.

它就像冬天的溫暖毯子，就像一個溫柔的耳光。

If that thing ever exist, that's what it is.

如果那件事情存在，那就是它。

So guys that's it, I know it's hard to believe,

所以，就是這樣，我知道這很難相信，

but those two, three tablespoons of liquid do change the whole flavour profile big time.

但這兩個，三湯匙的液體確實改變了整個風味的大時間。

Guys, I really hope you learned something interesting about ramen today,

伙計們，我真的希望你今天學到一些關於拉麵的有趣的東西，

uhh, but you know how it works, the whole series is not complete yet

呃，但是你知道它是如何工作的，整個系列還沒有完成

we still need to work with the fourth element

我們仍然需要使用第四個元素

the aroma, oh and also the fifth element.

香氣，哦，也是第五元素。

So just keep your eyes peeled, you know how it works

所以，只要保持眼睛去皮，你知道它是如何工作的

If there's somehting you particularly want to see in this in this ramen addiction series

如果有什麼特別想要在這個拉麵成癮系列中看到這個

then please mention it in the comments down below.

那麼請在下面的評論中提及它。

And lastly click subscribe because I make new videos every week

最後點擊訂閱，因為我每週製作新視頻

you know it's not always about the food sometimes it's about the recipies

你知道它並不總是關於食物，有時它是關於收件人

sometimes it's about the journey and about, you know, pursuing that meaning

有時它是關於旅程的，你知道，追求那個意義

the thing that matters the most!

最重要的事情！

Take care, bye bye, salut!

保重，再見，敬禮！