Translation
en
Default locale
de
Fallback locale
Messages
Defined 72
These messages are correctly translated into the given locale.
| Locale | Domain | Times used | Message ID | Message Preview |
|---|---|---|---|---|
| en | messages | 3 | recipe_info.servings | Serving(s) |
| en | messages | 2 | recipe_info.calories | Calories |
| en | messages | 1 | nav.title | Navigation |
| en | messages | 1 | nav.about-ryukoch | About RyuKoch |
| en | messages | 1 | nav.recipe | Recipes |
| en | messages | 1 | nav.reviews | Reviews |
| en | messages | 1 | nav.blog | Blog |
| en | messages | 1 | nav.travel | Travel |
| en | messages | 1 | nav.basics | Basics |
| en | messages | 1 | nav.faq | FAQ |
| en | messages | 1 | header.ratings.based_on | based on |
| en | messages | 1 | header.ratings | Reviews |
| en | messages | 1 | header.ratings.updated | Updated |
| en | messages | 1 | recipe_info.ingredients.title | Ingredients |
| en | messages | 1 | recipe_info.ingredients.utensils | Utensils |
| en | messages | 1 | recipe_info.ingredients.affiliate_link_note | *Affiliate link: If you buy the linked product, we receive a small commission. There are no additional costs for you and you support our blog. We are very grateful and hope you enjoy cooking and eating (^_^) |
| en | messages | 1 | recipe_info.recipe_information | Recipe Information |
| en | messages | 1 | recipe_info.vegetarian | Vegetarian |
| en | messages | 1 | recipe_info.vegan | Vegan |
| en | messages | 1 | recipe_info.lactose | Lactose |
| en | messages | 1 | recipe_info.gluten | Gluten |
| en | messages | 1 |
recipe_info.calories_per_serving
[ "%calories_per_serving%" => 1 ] |
Calories for 1 serving/s. |
| en | messages | 1 | recipe_info.difficulty | Difficulty |
| en | messages | 1 | recipe_info.cuisine | Cuisine |
| en | messages | 1 | recipe_info.spiciness | Spiciness |
| en | messages | 4 | recipe_info.not_spicy | Not Spicy |
| en | messages | 1 | recipe_info.category | Category |
| en | messages | 1 | recipe_info.preparation_time | Preparation time |
| en | messages | 1 | recipe_info.cooking_time | Cooking Time |
| en | messages | 1 | recipe_info.total_time | Total Time |
| en | messages | 1 | recipe_info.keywords | Keywords |
| en | messages | 1 | recipe_info.original_characters | Original Characters |
| en | messages | 1 | recipe_info.no_responsibility | No responsibility can be taken for this information |
| en | messages | 1 |
cooked.title
[ "%cooked_amount%" => 5 ] |
5 have already made this dish! |
| en | messages | 1 | cooked.your_name | Your Name |
| en | messages | 1 | cooked.submit | Submit |
| en | messages | 1 | recipe_info.preparation | The preparation |
| en | messages | 1 | index-content.title | Table of contents: |
| en | messages | 1 | sidebar.social_media.title | Ryukoch on social media |
| en | messages | 1 | sidebar.welcome.title | Welcome to RyuKoch! |
| en | messages | 1 | sidebar.welcome.author | Ryusei Hosono |
| en | messages | 1 | sidebar.welcome.text | I am a passionate food and travel blogger and show you the diversity of Japanese cuisine and culture. On my blog you will find authentic recipes, exciting blog posts and travel tips. |
| en | messages | 1 | sidebar.welcome.btn | Learn more about RyuKoch |
| en | messages | 1 | sidebar.facebook_group | FacebookGroups - Japanese Cooking & Recipes (German) |
| en | messages | 1 | sidebar.mattzip | For Korean cuisine, please go to Mattzip! |
| en | messages | 1 | comments.title | Comments |
| en | messages | 1 | comments.write_comment.title | Write a comment now |
| en | messages | 1 | comments.write_comment.placeholder.comment | Comment* |
| en | messages | 1 | comments.write_comment.placeholder.name | Your name* |
| en | messages | 1 | comments.write_comment.placeholder.email | Your e-mail address |
| en | messages | 1 | comments.write_comment.placeholder.captcha | What is six plus six?* |
| en | messages | 1 | comments.write_comment.rating.five | Great! |
| en | messages | 1 | comments.write_comment.rating.four | Good |
| en | messages | 1 | comments.write_comment.rating.three | Ok |
| en | messages | 1 | comments.write_comment.rating.two | Well |
| en | messages | 1 | comments.write_comment.rating.one | Bad |
| en | messages | 1 | comment.privacy_policy | Privacy policy |
| en | messages | 1 | comment.mandatory_fields | Mandatory fields |
| en | messages | 1 | comment.submit | Submit |
| en | messages | 1 | sidebar.rating_box | Rate this post |
| en | messages | 1 | sidebar.rating_box.error | There was an error submitting your review. |
| en | messages | 1 | footer.interesting_links.title | Interesting links |
| en | messages | 1 | footer.home | Home page |
| en | messages | 1 | footer.japanese-recipe | Japanese recipes |
| en | messages | 1 | footer.travel_blog | Travel blog |
| en | messages | 1 | footer.jobs | Jobs |
| en | messages | 1 | footer.legal.title | Legal matters |
| en | messages | 1 | footer.imprint | Imprint |
| en | messages | 1 | footer.privacy | Privacy policy |
| en | messages | 1 | footer.contact.title | Contact us |
| en | messages | 1 | footer.contact.email | E-Mail (info@ryukoch.de) |
| en | messages | 1 | footer.captcha | *This website is protected by reCAPTCHA and is subject to the <a href="https://policies.google.com/privacy" class="text-decoration-underline" target="_blank">privacy policy</a> and <a href="https://policies.google.com/terms" class="text-decoration-underline" target="_blank">terms of use of Google</a>. |
Fallback 0
These messages are not available for the given locale but Symfony found them in the fallback locale catalog.
No fallback translation messages were used.
Missing 3
These messages are not available for the given locale and cannot be found in the fallback locales. Add them to the translation catalogue to avoid Symfony outputting untranslated contents.
| Locale | Domain | Times used | Message ID | Message Preview |
|---|---|---|---|---|
| en | messages | 1 | Tempura | Tempura |
| en | messages | 2 | Deep-fried dishes | Deep-fried dishes |
| en | messages | 1 | <div> <ol> <li> <p>Cut the food into bite-sized pieces.</p> </li> <li> <p>For example, quarter or halve the onions and insert a toothpick for easy preparation.</p> </li> <li> <p>Halve the mushrooms, too; leave the small mushrooms whole.</p> </li> <li> <p>Cut the meat into bite-sized pieces.</p> </li> <li> <p>It is best to slice the zucchini. The thicker you slice them, the longer you will have to fry them.</p> </li> <li> <p><a href="/de/rezepte/tempurateig/" target="_blank" rel="noopener noreferrer">Make tempura batter</a>.</p> </li> <li> <p>Now for the actual frying: Preheat the fat or cooking oil to about 190°. There should be enough fat in the deep fryer or pan to be able to fry the food (the food must be able to float in the oil). We recommend vegetable fat (sunflower oil), as this oil is cheap but still very well suited for making delicious tempura. More exotic oils like peanut oil can also be used. The important thing is that the oil is heat-resistant (usually indicated on the packaging), otherwise poisonous gases can be produced. One of the unsuitable oils would be, for example, olive oil.</p> </li> <li> <p>When the fat is hot enough, dip the food in the tempura batter and then fry it for about 2-3 minutes. This requires a bit of intuition, as it can vary from ingredient to ingredient until it is cooked through.</p> </li> <li> <p>Once the ingredients are done frying, it is advisable to place them on a draining rack or on a plate with 2 sheets of kitchen paper so that excess fat can drip off.</p> </li> <li> <p>We also recommend Misoshiru (miso soup) with rice and thin strips of cabbage with mayonnaise for tempura. You can be creative with your dip. Everything from tomato sauce, mayonnaise, soy sauce or chili dip can be used. Traditionally, however, Tensuyu or salt with pepper is used.</p> </li> </ol> </div> | <div> <ol> <li> <p>Cut the food into bite-sized pieces.</p> </li> <li> <p>For example, quarter or halve the onions and insert a toothpick for easy preparation.</p> </li> <li> <p>Halve the mushrooms, too; leave the small mushrooms whole.</p> </li> <li> <p>Cut the meat into bite-sized pieces.</p> </li> <li> <p>It is best to slice the zucchini. The thicker you slice them, the longer you will have to fry them.</p> </li> <li> <p><a href="/de/rezepte/tempurateig/" target="_blank" rel="noopener noreferrer">Make tempura batter</a>.</p> </li> <li> <p>Now for the actual frying: Preheat the fat or cooking oil to about 190°. There should be enough fat in the deep fryer or pan to be able to fry the food (the food must be able to float in the oil). We recommend vegetable fat (sunflower oil), as this oil is cheap but still very well suited for making delicious tempura. More exotic oils like peanut oil can also be used. The important thing is that the oil is heat-resistant (usually indicated on the packaging), otherwise poisonous gases can be produced. One of the unsuitable oils would be, for example, olive oil.</p> </li> <li> <p>When the fat is hot enough, dip the food in the tempura batter and then fry it for about 2-3 minutes. This requires a bit of intuition, as it can vary from ingredient to ingredient until it is cooked through.</p> </li> <li> <p>Once the ingredients are done frying, it is advisable to place them on a draining rack or on a plate with 2 sheets of kitchen paper so that excess fat can drip off.</p> </li> <li> <p>We also recommend Misoshiru (miso soup) with rice and thin strips of cabbage with mayonnaise for tempura. You can be creative with your dip. Everything from tomato sauce, mayonnaise, soy sauce or chili dip can be used. Traditionally, however, Tensuyu or salt with pepper is used.</p> </li> </ol> </div> |