(playful jazz music)
- Stir it, right?
Stir it with some water?
(laughing)
And then, should I put water in this thing?
(bubbles popping)
- Move it around? (buzzer buzzes)
- Hi, I'm Rie.
- And I'm Curly.
- In the past,
Curly showed me his favorite Salvadorian recipe,
just speaking in Spanish.
But, I thought it's gonna be fun if we reverse today.
- Yes, today Rie is going to teach me
her favorite Japanese recipe.
Yes, it is so beautiful.
I'm so in.
- Are you ready?
- Yes, how do you say let's do this in Japanese?
- Do you have any favorite Japanese food?
- All of it.
- All of it?
- Yeah, I'm always, like, down.
I'm always open to any sort of food.
- So let's see if this is your favorite Japanese
we are making. (Curly vocalizing fanfare)
(Rie laughs)
- Let's do it.
- Let's do it!
Maybe I could teach you one through five in Japanese.
- Okay.
- Ichi, so like itch.
- Ichi.
- Ni, it's like, knee.
San, is like sun.
Shi, is like sh.
Go, is like go.
- Wow, that's amazing.
Ichi, Ni, San, Shi, Go.
- Yes! - Okay
- It sounds like comer, which means to eat, for us,
so I'm like, I guess I'm ready to comer.
(laughing together)
So I'm gonna push this little button right here.
It's like a old CD player.
Okay, so then we'll do this.
So let's put
Three of these, okay.
Oh!
Wow, this is so beautiful already.
(laughs)
It's like I'm cooking in Japanese heaven.
That's one.
You're not only teaching in a different language,
you're teaching somebody who doesn't know how to cook
at all.
(laughs)
So you're like (laughs)
Stir it, right?
Stir it with some water?
(laughs)
And then...
Should I put water in this thing?
(bubbles popping)
Oh, you want me to wash it!
Wash it, okay.
Okay, let's go wash this.
- Yes.
- Yes, so the rice is washed now,
I've never washed rice in my whole life,
I feel like I've been living a lie.
(laughs)
Oil?
Cook, stir, butter, turn this on, close this.
Water.
Yes!
Uh-huh, number three, san, oh, ooh!
I knew that one!
- Close (vocalizing fanfare)
Start.
And that's it guys,
thank you for coming to the show today.
- (laughs) Until next time.
(laughs)
I just get so mesmerized every time you talk,
that I like, forget where I am,
I was like "who are you talking to?"
(laughs)
Okay, so I'm assuming step two would be the meat, now.
The egg.
Ooh, the onions!
- Yes!
- Okay, is there a certain way
that you need me to cut these onions?
- Hāfu is half?
Alright.
- Yes, hai.
- Smaller?
- Mm, good.
- Okay.
Ooh, I feel it in my eyes already.
- Oh!
- Is there a trick for cutting onions so you don't cry?
- Use sharp knife.
- I just feel like I want to close my eyes and just, like--
- Oh, don't do that. (laughs)
- Okay put it in here?
Mmm, put this on here?
So, I feel like we need to marinate.
Hammer it, hammer it, hit it.
This guy!
I've never used this, in all of my existence,
I've never used this.
This side, or this side?
What does this do to it?
Tenderizes it?
Is it like a light tap?
Or is it like a--
- No.
Yes.
- Oil, spices.
This guy. - Mmm-mmm
- This guy?
Yes!
Do I need to dip it in here?
Put it on this and do it on here?
Or just do it on this?
Oh.
Have you seen this guy on the internet?
- Yes. (laughs)
- Look at that beauty.
- Flour, flour.
- This guy?
This guy?
What is this called?
Oh, salt.
- Yes.
- Do I want more or is this okay?
Okay.
Flip.
Look at this little salty baby over here.
(laughs)
Alright, so we have seasoned the meat.
What's the next step?
Cross it.
Love it?
Envelop it?
Fold it into something?
Hug it.
Put it in the egg.
- Da, da, da.
- For the flour.
- (gasps) How did you-- (laughs)
How did you know it?
- I was like, oh, it'll be three different things?
- Oh, okay, so we want--
Bread?
- Oh. (laughs)
(laughs)
- It's on the box, Curly.
Also, pan means bread. - I was--
I was, yeah, pan means bread.
- Yeah.
- Holds, like, powder.
- Wow, breadcrumbs.
Okay, so this will be flour, in this guy.
Can I just pour it all in here?
(laughs)
- There we go.
And then, panko.
- Mmm.
- And then you said like--
which sounds a lot like Tamagotchi.
(gasps excitedly)
Which is like, little babies, so, is that the egg?
(cheers)
- Yes, tamagotchi!
- I love Tamagotchis. - Yes.
- Those are my best life.
- That's why it's like, egg shaped.
- Oh, an egg shape, okay.
The whole bag?
(laughs)
- I cannot do this.
- With one hand?
- Yeah, amazing. - I've never done that before,
in my entire life, I don't know what I'm doing.
(laughs)
- You did it!
- These are great chopsticks.
They're nice, long, and sturdy.
- That's , yeah, it's cooking chopsticks.
- Wow.
Oh, so you wouldn't eat with these?
- No.
It's too long.
- So, if you saw someone eating with these, you'd be like,
girl, you've got it all twisted.
- Mmm.
- Mm-hmm.
Put it in?
- Mmm.
- Put, wow.
Did I put too much flour?
I put too much flour, huh?
This little meat's been a bad bad boy.
(laughs)
And now dip it in the egg.
Wow!
This is so much fun! - [Both] Yay!
- means then?
- Yeah, it's kinda short version.
- And then, put it back in here?
Yes!
Wow!
I'm so proud of myself, right now.
I'm pouring the egg on here?
(laughs) Is it the oil?
No.
Ooh, I'm cooking!
We're gonna put it, we're gonna cook it on something!
We're gonna put it on a pan,
and we're gonna put it on the stove
We're gonna fry it.
(laughs)
Turn this on, or should I put the oil first?
Okay.
Am I putting the whole thing in?
- Does that mean stop?
- Mmm-mmm
(laughs)
- We're putting in a lot of love,
which is the Latino secret recipe of making good food.
Yes.
- Do you remember, we did amor,
- Amor, yes. - Yes!
- So what's it, what's your--
- That means love?
- Yeah.
- Okay, I've never even seen these.
I feel like I've been living in the dark ages.
(laughs)
You put this for the oil?
- Mmm.
- Whoa.
So it should be at like 340?
That's the usual temperature?
Good to know.
I would never know that without that thing.
Do I use these now?
- Mmm.
- Whenever I do this, I do this as far back as I can,
and this is how I do it.
Just place it in?
- Mmm.
- Ooh!
It looks like we're making a giant rice crispy.
- Oh.
Except, it's pork.
- Rie, how long should I leave it for?
So four minutes.
Stir it around?
And flip it?
- Mmm. - Whoa.
(claps)
- In Japanese, golden-brown called
which means color of fox.
- Oh, wow.
I want to, like, name my child that.
- Fox-colored child?
- Yeah, so if I say, like,
(laughs)
Okay, poke it?
And what should it be at?
Cool, cool.
It is at 110.
- Wow.
- [Both] Ooh.
Wow.
- Did you hear?
(rice maker beeping) (laughs)
- Yes little rice cooker!
That means she's ready?
Do I need to do anything with her, is she good?
You heard her.
- Mmm.
- 165?
Yes!
Look at Rie, helping me find a man.
- Yay.
- One pork chop at a time.
This whole thing?
- Mmm. - Okay.
Look at that little nugget right there.
I made you. (laughs)
I made you.
- So you know (speaking in foreign language)
- Next step!
On stove.
(speaking in foreign language)
Do I need to turn this guy on?
- Go. - To what number?
- Go. - We didn't learn past six.
- Go!
- Oh, go, yeah, five.
(laughs)
Ah I thought you were like, keep going,
I'm like, I'm going!
I'll put this little guy on this thing.
Onion?
Miso soup?
No, um.
Water.
- Mmm. - Water!
One quart.
When it starts to boil?
- Mmm.
- Yes. - Yes, okay.
This says bonito soup stock.
Which means pretty soup stock.
Teaspoon, little bit?
Onion, okay.
Mmm, okay.
- Show me.
- Show you?
- The onions.
- Show you, show you?
- Soy sauce?
Wow, it's the good stuff, right here.
One teaspoon.
Oh, we gotta go big.
That looks big.
Itchi, one?
- Yeah.
(hums)
- I just put it all over?
- I know hambu, half.
- Ah, smells so good.
- Smells so good!
Mmm.
- Yes!
Wait, is this salt, or sugar?
I don't know why I'm smelling sugar.
I don't know if sugar has a smell.
(laughs)
Half of this.
I didn't even ask if I should put it in here.
I just was like, yep.
What is this?
Sweet and savory rice cooking wine, okay.
- [Both] Wow.
- When else do you use this?
- We use this a lot for Japanese cooking.
This is, like, essential.
It's like flavoring, it's a little bit sweet.
- Wow, okay.
- Yeah. - So, cool.
So, is this what you use to cook and to stir,
like on a pan, instead of like, the wooden spoon?
- We use chopsticks for everything.
- Wow.
- Yeah, cooking, like when you're frying pork chop,
like we use chopstick, instead of tong.
- Instead of the tong.
- Mmm-hmm - Wow.
That's so cool.
I mean, this makes more sense.
That's why they're longer, so you can do that.
- Mmm hmm.
(laughs)
Yes.
- Yay!
Aggressively, or like, tenderly?
Like (chopsticks tapping)
Okay.
Pork, yes.
And just slice it this way?
- Nice.
- Wow!
Uh-huh, pick it up?
Put it in here, whoa.
- Okay, so you said next, egg.
Around?
Wow!
♪ This is bomb ♪
Oh, lid, lid.
Two minutes.
Fold it?
Oh, the rice?
- Yes.
- Open?
- [Both] Wow!
- You smell that?
The smell of sweet rice.
- This--
(laughs)
Okay, so I gonna use this to scoop into this guy.
Yes!
Do I want a lot or a little bit?
More.
Is that okay?
Okay.
Ta-da, wow!
So it should be like a little runnier, right?
Like a little...
Ooh.
Put this in here? - Mmm hmm.
- How does one scoop this in here?
- Just, like,
- Like this?
Like slide it off?
(cheering)
- Woo!
- Yes!
- Beautiful.
- Woohoo!
Yes!
- Wasn't it easy?
- That's beautiful.
- Yeah! - That was great.
- You did great!
I'm going to get mine, - Okay
- And we can compare this.
- Okay, wow. - Yeah!
- Oh my god.
- Here's mine! - Wow!
- Looks same.
- Well, yours already looked so much better than mine.
(laughs) - Well, you know,
like this is your first time, you didn't
know what the dish is about.
By the way, do you know what's this dish is?
- [Curly] I don't.
- [Rie] It's tonkatsu, it's like fried pork,
And this dish name katsudon.
- Wow.
Ugh, my mouth is watering so hard right now.
- [Rie] (laughs) I hope you will like it.
- [Curly] I already know I'm gonna like it.
How do you go wrong, with all of these ingredients?
- Let's try mine,
so you know what this supposed to taste like.
- Okay.
- [Rie] Oh, I'm so hungry.
- [Curly] I'm so excited.
- [Rie] Yeah!
- I'm gonna get what you dropped.
(laughs)
Wow!
- [Rie] Mmm.
- All the textures, and all the flavors are there,
so you get the crunch on the outside,
you get the tenderness of the meat,
and egg on the inside, as well.
It doesn't really taste like anything
that we would have in Salvadorian food,
because of the different sauces that we put in.
You will love this.
Try it. - Yeah.
Should we do mine? - Yes!
- Okay, mine is definitely a little, crumbier.
- [Rie] No, it looks great.
It looks great.
Yeah, also, we say (speaking in foreign language)
before you eat it.
(speaking in foreign language)
- It's like, thanks for the food.
- I love that!
(laughs) Oh!
Love that so much!
Alright, well, good luck.
- Yes.
- If you get sick, I'm so sorry.
(laughs)
This is great.
- Is it doing well?
- Mmm hmm.
- In your mouth?
(laughs) - Mmm hmm.
Tastes same.
- Mmm!
- Delicious, you did great.
- So I love it 'cause I am such a fan of
Japanese culture and tradition,
much like Central American culture,
We do carry a lot of our traditions over,
so this isn't like something new that we made up,
it's part of who we are as humans.
So thank you so much, it means the world to me.
- [Both] Yay!
- You did it, you did it.
- All right, but I'm taking this one!
(laughs)
Thank you.
- I'll eat this, this one's great!
(laughs)
- [Curly] (laughing) Oh, yes!
(light music)
- Chew, chew, chew.
- That's so good, okay.
(light music)