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Kanji: Rōmaji: Kami no Migite no Theme ~Chicken Curry-hen~ Artist: Hiroki Yasumoto (Agni) Type: Character song Release date: October 6, 2010 Played: N/A | |
| ← N/A | Futari no Harmony Agni side → | |
| Kami no Migite no Theme ~Chicken Curry-hen~ is a character song for Agni. It is sung by Hiroki Yasumoto. | ||
Lyrics[]
まずは鶏もも肉も 塩とターメリックで揉む
ヨーグルトに漬け込み 数時間寝かせる
クローブや黒コショウや クミンなどの実を鍋に
少し多めの油で熱し 香りづけ
刻みたまねぎ鍋に入れて 中火で炒める
やがて弱火にしたら あめ色になるまで
ガーリックとジンジャーを加え さらに炒めます
トマト入れたらじっくり 水分とばして
ああここからがこの右手正念場
カルダモン コリアンダー スパイス選んだら
大切な方の 幸せ笑顔
この胸に描きつつ 振りかけましょう
かぐわしいCURRY FLAVOR 立ち上ってきたら
寝かせていた鶏肉 ヨーグルトごと入れる
焦げないよう気をつけて 弱火でときどき混ぜて
肉に火が通ったなら 塩で仕上げして
ああもう一度ここで右手SHOW TIME
クローブやシナモンで 香りを加えます
もう食卓の前 お待ちかねでしょう
たっぷりと よそいます さあ召し上がれ
ああ食後の甘いマサラチャイも
スパイスが利いてます 安らぐ香りです
大切な方の 幸せ笑顔
この胸に焼き付けて 今宵もGOOD NIGHT
Mazu wa torimomoniku wo
Shio to TURMERIC de momu
YOGURT ni tsukekomi
Suujikan nekaseru
CLOVE ya kurokoshou ya
CUMIN nado no mi wo nabe ni
Sukoshi oome no abura de nesshi
Kaorizuke
Kizami tamanegi Nabe ni irete
Chuubi de itameru
Yagate yowabi ni shitara
Ameiro ni naru made
GARLIC to GINGER wo
Kuwae sara ni itamemasu
TOMATO iretara jikkuri
Suibun tobashite
Aa Koko kara ga kono migite Shounenba
CARDAMON CORIANDER
SPICE erandara
Taisetsu na kata no Shiawase egao
Kono mune ni Egakitsutsu
Furikakemashou
Kaguwashii CURRY FLAVOR
Tachinobottekitara
Nekaseteita toriniku
YOGURT goto ireru
Kogenai you ki wo tsukete
Yowabi de tokidoki mazete
Niku ni hi ga tootta nara
Shio de shiage shite
Aa Mou ichido koko de Migite SHOW TIME
CLOVE ya CINNAMON de
Kaori wo kuwaemasu
Mou Shokutaku no mae
Omachikane deshou
Tappuri to Yosoimasu
Saa meshiagare
Aa Shokugo no amai MASALA CHAI mo
SPICE ga kiitemasu
Yasuragu kaori desu
Taisetsu na kata no Shiawase egao
Kono mune ni Yakitsukete
Koyoi mo GOOD NIGHT
First I gently rub the chicken thigh meat with salt and turmeric;
I marinade it in yogurt, and let it soak for several hours.
With some clove, black pepper, and cumin seeds in a saucepan,
I heat them with ample oil, to extract the fragrance.
I put the chopped onion into the pan and stir-fry on medium fire;
when the color turns amber I'll switch to low fire.
Then, I add garlic and ginger, and stir-fry even more.
I also put in some tomato and diligently remove all the internal water.
Ah, from this point it's my right hand's critical moment.
As soon as I've picked out cardamom, coriander, and other spices,
I sprinkle them into the pan, while sketching in my heart
the smiles of happiness of my valuable guests.
Once the fragrant curry flavor has risen up,
I put in the entirety of the marinaded chicken and yogurt.
Without burning them even the slightest, I stir-fry on low fire;
as soon as heat has worked through the meat, I'll finish with some salt.
Ah, once again, it's my right hand's show time.
I'll add some more fragrance with clove and cinnamon.
You probably can hardly wait any longer at your dining table.
I'll serve plenty to everyone. Now please enjoy your food.
Ah, the spice's even done its magic on
the after-meal sweet masala chai—what a calming scent!
As I burn into my heart the smiles of happiness
of my valuable guests, I bid all of you another good night.