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Spirited Away Feast | Anime with Alvin
학습 통계
CEFR 레벨
난이도
자막 (553 세그먼트)
- [Alvin] Thank you to Bokksu
for sponsoring this episode.
Bokksu is a premium Japanese snack subscription
that works with family businesses all over Japan
to deliver a new theme of treats every month.
Here are some of the snacks
that I got this month.
Pretty cool.
And if you wanna taste these snacks for yourself
or give a subscription as a gift,
head to the link of the description,
and use code ALVIN to get $15 off your order.
(speaking in foreign language)
(food sizzling)
(speaking in foreign language)
(speaking in foreign language)
(speaking in foreign language)
(speaking in foreign language)
(suspenseful instrumental music)
(speaking in foreign language)
(food slurping)
Hello, there.
Welcome back to another episode
of "Anime with Alvin."
Today, I'll be making the feast
from "Spirited Away" that Chihiro parents
eat when you first start the movie.
I'm a fan of al the Miyazaki films,
and I have to say that "Spirited Away"
is one of my favorite movies of all time.
A lot of the food seems
to be inspired from Taiwan.
So for this episode,
we'll be making five Taiwanese-inspired dishes,
the first of which is Taiwanese sausage.
I'm gonna start by cubing four pounds
of whole pork butt
along with one pound of pork fat back.
Taiwanese sausage is a little different
than normal American sausage.
It has a different kind of seasoning,
and is usually a little bit sweeter,
and not as dried.
Our version of Taiwanese sausage is inspired
by two sources this time.
Sago Fiona and the YouTube channel,
Happy ingredients.
Once all the meat has been cubed up,
I'm putting them on trays
so that they can sort of freeze up in the fridge
for a little bit
'cuz we still need to grind it
like normal sausage.
Moving on to our second dish,
grilled mochi sticks.
Now, it's not mentioned exactly
what every single dish
on that massive feast table was,
but I'm guessing it's an inspiration
from Taiwanese street markets.
I was able to visit those magical markets
many years ago and to this day,
it still remains one of my favorite,
and strongest culinary memories.
I remember eating grilled mochi sticks
the first night I was there,
and it was definitely one of my favorite
things I'd ever eaten.
So I'll use that as an excuse
to make them.
Quite simple, actually.
Just combining 500 grams of glutenous rice flour
with 500 grams of water
starting to incorporate and microwaving
in 30 seconds to one minute intervals
until the whole thing is smooth,
and relatively bouncy.
After kneading it for a little bit,
I'm putting it into Saran wrap
in order to wrap it into a more cohesive shape.
This gets repeated until we have
two back-to-back packages
of this rice, sticky,
gooey awesomeness.
After hanging out in the fridge
for about one to two hours,
these are now ready to be sliced and stick.
I'm cutting these into approximately
half inch sticks,
not lengthwise, the diameter of a square,
whatever, not that's,
I was not good at school.
I'm placing them on a sheep pan line with a rack,
covering the wooden parts with foils
so that they don't burn in the oven.
Usually at the night markets,
these are grilled over charcoal or open flame.
But in order to make a lot of these,
we decided to use the oven.
If we grill them too early,
they'll be a little bit tough.
So we're gonna save this right before we eat.
One of the dishes on that feast table
definitely seems to be
some sort of roasted poultry.
From the movie visuals,
it seems to be a little too small for chicken.
So we're going with Cornish hens.
First, I'm combining one cup of kosher salt
with two tablespoons of baking powder,
and rubbing all of the hens inside and out
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