【ゼルダ無双飯】本格ブイヤベースに挑戦。リンクのワイルド飯を再現してみた #21 アデヤ鍋 How to cook ZELDA, Hyrule Warriors’ meal IRL【再現料理】

【ゼルダ無双飯】本格ブイヤベースに挑戦。リンクのワイルド飯を再現してみた #21 アデヤ鍋 How to cook ZELDA, Hyrule Warriors’ meal IRL【再現料理】

How to cook Zelda, Hyrule Warriors’ meal #20 Deya Hot Pot(Bouillabaisse) Hi! I’m Gen. I will cook Deya Hot Pot from ‘Hyrule Warriors Age of Calamity’ as bouillabaisse.The reason why it’s bouillabaisse is in previous video. Please watch this later if you feel like. This is one of the Hyrule Herb of the Day! Fresh fennel is hard to come by in Japan, but I happened to have one! Even though it was well before the day I was going to cook the bouillabaisse. It’s a bit of a waste of fresh herbs, but I’ll chop them up and freeze them. When I looked up how to cook bouillabaisse, I found that there are several different types Most of them, broadly speaking, are as follows ; Prepare the seafood, chop the vegetables, roast them for the soup stock to create a savory grill. Add the barbs, saffron, and water and bring to a simmer. Lightly sauté the seafood to be used as ingredients, pour in the broth and bring to a simmer to finish. According to the authentic Marseille Bouillabaisse Charter (previous video for details), The ingredients to be used are fixed. It is specified that we should choose at least four species; from among scorpion fish, sea bream, conger eel, foot-long crabs and some. However, most of them are not available in Japan. I’ve prepared seafood of a similar species! Then, let’s start! Use the salt as a scrub to rinse off the slime and blood clots from the fish. I heard that if we cook fish for a long time over or a loose fire, it will start to smell wrong. I use the Japanese method with my own arrangement to prevent the situation from becoming smelly. Wash the mussel shells and remove the organ called the byssus that extends from the shell. Scorpionfish, the meat is used for garnish and the bones are used for soup. Other seafood are also divided into two groups, one for the soup and one for the ingredients, and cover with a liquor, Pernod. Boil the bones and head of the fish in hot water for a very short time. It is more like pouring hot water over them rather than boiling them. This is a technique called “shimofuri” used in Japanese cuisine. Bake them in the oven. Originally I should have roasted it in a large pan or pot, but that’s because I don’t have a pan that can hold this amount of seafood. Chop the vegetables. For carrots, use the skin. Separate the celery stalks from the leaves. Keep the leaves with the other herbs. Herbs are required Bouquet garni or dried herb powder of Provence. This time, I’ll use herbs I’m growing. Herbs of my balcony. Rosemary and thyme. These are also today’s Hyrule Herb. Chop the celery stalks into small pieces and the garlic into two pieces. Use the red part of the tomato for the filling and the green part for the soup. The tomato on the right will be this part of the finishing. Vegetables are ready! There is one thing I need to do before the fish is grilled. Making the rouille. This seasoning and thinly sliced baguette toast are indispensable for bouillabaisse. The richness of the egg yolk, the aroma of saffron, the pungency of cayenne pepper and olive oil. Just mix the ingredients, but only add the oil a little at a time. Keep the ingredients and utensils well chilled to make it well. Even in Japanese cuisine, there are garnishes that are essential to the dish. Wasabi and soy sauce for sushi, raw eggs for sukiyaki, and mustard for oden are typical examples. (We Japanese are desperate to maintain hygiene for eating raw eggs and fish…) Good browning on the fish!
482°F, about 30min. Smells good. Everything’s ready! This is where it all begins! Start with low heat so as not to burn the vegetables. Warm the olive oil and garlic. Sauté the aromatic vegetables. Add some frozen fennel and a pinch of salt. The purpose of this is to release the water that seeps out and concentrate the flavor. It’s getting moisture! In fact, this pot is for pasta, made of thin metal. I’m relieved that I can do it without burning. Tomato paste serves to enhance sweetness, acidity, and umami. Bake at the bottom of the pot to intensify the flavor. Apparently, citric acid is broken down at 347°F, creating a sour taste that blends well with food. Add fish bones. It’s fun to cook big pots of stew! Make sure to add all the fish extracts that are left on the oven paper and baking sheet. Pernod, back in action! Add this to soup. The description of the Deya Hot Pot in the Japanese version mentions that it is boiled in local water. This water is produced from a water source near the Nintendo headquarters. It is groundwater near Mt. Rokko. It’s a familiar product I can buy at a nearby supermarket. White pepper, whole grain.
Saffron is lavish and plentiful! High heat! Cut the bread while it is boiling. Remove the scum from the soup after it has been consolidated and hardened. Submerge the bouquet of Hyrule Herb into the soup and bring to a boil over high heat. Fennel stalks that I had frozen. It smells really good. The soup is ready! Finally, it’s time to finish. I’m very hungry, but I have to be patient. Brown the skin of the fish and the shells of the shrimp in olive oil. Distribute the ingredients for two people, my husband and I, in two small pots. Add the broth and simmer. Place the ingredients in the same place as the game’s graphics. Garnish with some Hyrule Herb and it’s ready to serve!! 【Travelers praise the local dishes from Deya Village, which are made with fish from the lake’s pure waters. Its villagers will teach you a recipe if you bring them the ingredients they need.】 【The villagers appreciated your help and taught you how to make one of their prized dishes. The secret is truly fresh fish caught from Deya Lake! The hotpot dish is perfect for a feast.】 【A hot-pot dish made from thoroughly stewed local fish. A favorite of visitors to Deya Village.】 Today’s beverage is a soda of Pernod, which I used for cooking! When we carbonate it, it turns cloudy! Cheers! Let’s eat’em! In the real Marseille, the fish and the soup are served separately, and you taste the soup first. Sorry, I’ll skip this because it’s too much work washing dishes! (When eating soup, Japanese people eat with a plate in their hand. I apologize if you feel it is bad manners…) It’s a big deal. We have a great dish. The fish is cooked just right. It’s fluffy. Sweet and sour from the tomatoes! Dissolve the rouille and let the baguette soak up the soup. This deliciousness is miracle! Wonderful! I can’t guarantee that this is definitely the Deya Hot Pot, but My husband and I are so happy to have such a good meal. In fact, four days before this was our wedding anniversary. Perfect to celebrate! My husband loved it and complimented me beyond words! Amazing to know that we have so much good food in this world! I love this. Delish! I have to prepare the rest of the party, so that we can enjoy the ‘marrow’ of the fish! Filtering soup stock and making ramen, with some analysis of Deya Village. Ex. Soupe de Poisson challenge
coming soon

『ゼルダ無双 厄災の黙示録』に登場する湖上の村の郷土料理、アデヤ鍋を再現しました。
DLCのエキスパンションパス第２弾が今月末。来月中旬頃と予想してましたが早かったですね〜楽しみだけどそれまでにもう１本アデヤ村跡で動画やりたい！たいへん！編集！(白目)

無双の料理再現も３品目ということで専用プレイリスト作りました！
【ゼルダ無双動画リスト】

【→次回 https://youtu.be/FYesuM3CK2I 】
【←前回 https://youtu.be/gp7laqPeRdY 】
ブイヤベースで再現した理由は、
前回動画↑で詳しくご説明しています！

00:00 オープニング Prologue
00:27 BGM 風タク タウラ島 Windfall island from Wind Waker
05:03 BGM 神トラ2 オクタ球場 Octoball Derby from A Link Between Worlds
06:34 BGM トワプリ 川下りRapids Ride from Twilight Princess
08:45 BGM トワプリ ハイリア湖 Lake Hylia from Twilight Princess

【料理動画リスト https://www.youtube.com/watch?v=2AyM0Mx0bHA&list=PLMVMQCcD6v28rSgkzqwb6ExdEiJWV1cUN 】
【グルメ旅リスト https://www.youtube.com/watch?v=2AyM0Mx0bHA&list=PLMVMQCcD6v2-HEAcPcPH0C2jxK_IJ0nE7 】

もうね、めっっちゃ美味しかった！
生きてきた中で1番美味しい魚介スープ。
スープドポワソン屋さんとまではいかなくてもブイヤベース屋さんが欲しい。通いたい。回転寿司チェーンとかが鯛や穴子のアラ使って始めてくれへんかな。

全品再現した写真とBotW楽曲の動画 https://youtu.be/yvrlY6ortTs
(再生時間20分、ちょっとした作業のお供に！他動画と比べ音量大きめです)

※この動画は、投稿日時点の『ネットワークサービスにおける 任天堂の著作物の利用に関するガイドライン』を確認・遵守して投稿しています。https://www.nintendo.co.jp/networkservice_guideline/ja/index.html
【参考:『ゼルダ無双 厄災の黙示録』公式Twitterアカウントでの告知】

【動画投稿について】
『ゼルダ無双 厄災の黙示録』のゲーム実況など、
動画を投稿される場合は
任天堂株式会社の定める【ネットワークサービスにおける任天堂の著作物の利用に関するガイドライン】に
準じていただくようお願いいたします。https://t.co/xhubEz2nyG#ゼルダ無双 #ゼルダの伝説 #Zelda

— 「ゼルダ無双」シリーズ公式アカウント (@zelda_musou) November 19, 2020

〜使用食材〜

鯛のアラ　2尾分
ハモのアラ　4尾分
カサゴ　1匹
タラ切身　1パック
ソフトシェルクラブ　2匹
有頭エビ　3匹
ムール貝　5つ
フェンネル　1/2株
タイム、ローズマリー　わさっと
セロリ　1本
ローリエ　1枚
玉ねぎ　小さめ2玉
人参　小さめ1本
トマト　2個
トマトペースト　2包
塩、オリーブオイル、ペルノー　たくさん
ニンニク　スープで2片ルイユで1片
アサヒおいしい水六甲　1本
サフラン　たくさん
ホールの白胡椒
この辺の分量は自分の感覚を信じる
ルイユ(詳細は4:08)用に追加で
卵黄　4個分
カイエンペッパー

あとはバゲット、炭酸水と、細切りチーズ(グリュイエールの代わり)も用意しました！

画像引用元
(URLたくさん貼ってスパム判定されたら大変なので簡単に…もし「そこ省略しちゃ駄目だよ！」というところがあればご指摘をお願いします)
ウィキペディア (Wikipedia): フリー百科事典仏語版
カサゴ『Bouillabaisse』より、Arnaud 25による
マトウダイ『Zeus faber』より、Pierre.hamelinによる、Saint-Pierre という括り(通称？)の一種らしい
セイヨウアナゴ『Conger』より、パブリックドメイン
足長ガニ『Araignée de mer』より、Lokilechによる
『Bouquet garni』より、Arnaud 25による
『Herbes de Provence』Blue moon in her eyesによる

#リンクのワイルド飯を再現してみた #ゲーム飯 #再現レシピ #さけのさかな #sakenosakana