Page 2 of 38

[Fansub] Danda Rin~Roudou Kijun Kantokukan

Jump to: Synopsis | Cast | Fansub Details | RAWs | Softsubs | Cultural/Translation Notes

I should really be studying for the JLPT N3 test, but somehow I got involved in translating the new Takeuchi Yuko Jdrama this season. T_T

This isn’t a project of the SARS-Fansubs group since I’m working on this myself. The subs will be very barebones with timings shifted, lines joined, and some signage translated. I don’t have much time as it is and this way I can just concentrate on the translations. :)

I decided to translate this drama because it seemed that no one was going to pick it up. Three episodes have aired already and still no takers. I’m also a very big fan of Takeuchi Yuko!

Here’s some more details about the Jdrama, Danda Rin~Roudou Kijun Kantokukan. I will also be posting cultural and translation notes here.

Danda Rin~Roudou Kijun Kantokukan
Danda Rin~Labor Standards Inspector

Drama Wiki Link


Labor Standards Inspectors… are you aware of their existence? For the sake of the 52 million actively employed people across the nation, the government had set up this body to help ensure that there is safety at workplaces. Danda Rin, is an example of a very diligent and strict inspector. She doesn’t compromise when it comes to the rules.
The story opens with the transfer of Danda Rin to the new Labor Standards Inspector office. “She had caused her boss at her ex-office to go bald!!” is the rumor that accompanies her to her new office. Danda Rin is someone who doesn’t do things in half measures, which is totally unlike the laidback male colleagues in the office. “Unpaid overtime”, “Managers in name only”, “Power harassment by managers”; these are all the things she fights against! –by NTV

Takeuchi Yuko as Danda Rin
Matsuzaka Tori as Minamisanjo Kazuya
Kitamura Kazuki as Doteyama Ikuo
Kazama Shunsuke as Kurumisawa Umi
Mizuhashi Kenji as Onda Yuji
Triendl Reina as Komiya Ruriko
Oshima Yoko as Ota Masako
Kaku Chikako as Aiba Hiromi
Nishida Naomi as Konno Midori
Ishino Mako as Minanisanjo Kyoko
Ohkura Koji as Tanaka Shoji
Sano Shiro as Manabe Shigeo

Fansub Details:
Translator: amrayu
Timing courtesy of: http://jpsubbers.x10.mx/Japanese-Subtitles/

848×480 x264

*Re-synced timings for various RAW versions*
Episodes 1-5:
YYeTs version re-timed by amrayu
Episodes 6-11:
1280×720.mp4 re-timed by amrayu

(Thanks to these kind people for re-syncing and posting!)
Episodes 1-4:
848×480 x264 version re-synced by kangxy67
Episode 5-11:
704×396-YYeTs version re-synced by ailahai (also syncs to other YYeTs resolutions)
Episode 8:
848×480 x264 version re-synced by micehell

I won’t be providing retimed subs for other formats. If someone wants to volunteer, PM me and I can repost them to the D-Addicts thread.

Softsub Downloads:
Download from the D-Addicts thread
Batched Softsub Downloads:
Danda Rin Roudou Kijun Kantokukan Ep01-11 Complete 1280×720.zip
Danda Rin Roudou Kijun Kantokukan Ep01-11 Complete YYeTs.zip
Danda Rin Roudou Kijun Kantokukan Ep01-11 Complete 848×480.zip

Cultural and Translation Notes:
Episode 1:
Danda Rin recites a passage from a poem. “Over the mountains, far to travel, people say, Happiness dwells.”

This is originally a German poem written by Carl Hermann Busse, and titled “Über den Bergen” which can be read here.

Radetzkymarsch (Radetzky March), Op. 228, is a march composed by Johann Strauss Sr. in 1848. It was dedicated to the Field Marshal Joseph Radetzky von Radetz, and became quite a popular march among soldiers.

Mothra (モスラ) is a fictional monster like Godzilla.

Episode 2:
Morning calisthenics (or radio calisthenics) is a daily ritual in Japan.
Read more about it at Tofugu.com.

Seven Samurai[1] (七人の侍 Shichinin no Samurai?) is a 1954 Japanese period adventure drama film co-written, edited, and directed by Akira Kurosawa. The film takes place in 1587 during the Warring States Period of Japan. It follows the story of a village of farmers that hire seven masterless samurai (ronin) to combat bandits who will return after the harvest to steal their crops.
(Taken from Wikipedia)

G-Men ’75 (Gメン’75 G Men nanajūgo?) was a long-running prime-time television detective series in Japan. It aired on Saturday nights in the 9:00–9:54 p.m. time slot on the Tokyo Broadcasting System (TBS) network from May 24, 1975 to April 3, 1982. A sequel, G-Men ’82, followed, as did various specials. With several updates and cast changes, it included 355 episodes.
The story revolved around an investigative organ, the G-Men. The principal character, who spanned the entire series (and continued into the sequel and specials), was Superintendent Kuroki. Portrayed by Tetsuro Tamba, Kuroki directed the members of the group.
(Taken from Wikipedia)

I think they are referring to the Japanese drama starring Kimura Takuya.
Kuryu Kohei is a young public prosecutor who gets transferred to a division in Tokyo from Hokkaido. Kuryu is unlike a typical prosecutor; he refuses to wear a suit and tie, opting for casual clothing, his trademark brown parka and stylish boots. He looks and behaves more like a Generation X slacker. He is known for always buying bizarre items from infomercials and the home shopping network. Kuryu is a high-school dropout who was falsely accused of a crime – cleared only by a public prosecutor who took the time to research the facts. He then takes his high school equivalency, studies for the bar exam and passes with flying colours.
(Taken from Wikipedia)

The stories revolve around the office ladies (OL) of General Administration Section 2 (Shomu ni, or GA-2) in a large multinational company called Manpan Corporation.
(Taken from Wikipedia)

Kurosawa is a reference to influential director, Kurosawa Akira.

Akira Kurosawa (Japanese: 黒澤 明[1] Hepburn: Kurosawa Akira?, March 23, 1910 – September 6, 1998) was a Japanese film director, screenwriter, producer, and editor. Regarded as one of the most important and influential filmmakers in the history of cinema, Kurosawa directed 30 films[note 1] in a career spanning 57 years.
(Taken from Wikipedia)

Pan da!: My Weekly Carb Update – Biscotti, Bread, and Mochi

I didn’t get to update last week because of a hectic work schedule. Last week I refreshed my sourdough starter and went through a 3 day process of fermenting and baking 2 loaves of SF Sourdough (mixed version). I gave half a loaf to my co-worker. His response after eating it was, “You have awesome baking skills.” :) I also set aside some of the sourdough and froze it for later baking. More on the results later.

Here’s some pics of a French bread I made the other week:
2013-07-15 19.57.11

2013-07-15 19.57.27

2013-07-15 20.51.22

2013-07-15 20.51.36

I was craving Vietnamese banh mi (sandwich) one day and decided to get BBQ pork at the local store. This little mochi burger was also calling my name. It’s glutinous rice sandwiching a fish cake. The green dot on the top is a piece of banana leaf to prevent sticky fingers.



I didn’t do much baking last weekend with the exception of refreshing my starter. I also ate some left over macarons and took an online course in iOS coding.

2013-07-21 16.52.03

But this weekend, I decided to bake something new–biscotti! The word biscotti means, “Twice baked.” I was tired of paying $2.00 for each vanilla almond biscotti at the Starbucks cafe at work, so I decided to make my own.

I used this recipe from Serious Eats. Typically I avoid recipes that do not include in-process pictures, but this recipe was featured in a top 10 list on another blog. Here’s some pictures of my biscotti log pre and post-slice.

First bake. 10 minute rest. Then sliced!

First bake. 10 minute rest. Then sliced!

Flipped to bake on one side.

Flipped to bake on one side.

Second flip to finish baking.

Second flip to finish baking.

Final cooling on the wire rack.

Final cooling on the wire rack.

2013-07-28 19.33.26

I’m quite pleased with the overall look and texture of my first batch of biscotti, but I have yet to taste them. I’ll be having them with my morning coffee tomorrow! :)

There’s also some other breakfast/coffee-type recipes that I’m interested in which I’ll try in the future.

And I can’t forget about the macaron recipes I’ve found!

Also here’s some macaron flavor combos I’ve been thinking about:

  • Vietnamese Coffee/Condensed Milk
  • PG Tips/Butter Cream
  • Taro/Cream Cheese
  • Sweet Potato/Butter Cream with mini marshmallows
  • Smores: Graham Cracker/Chocolate Ganache with mini marshmallows

Also that sourdough that I froze and baked today? I don’t recommend it. The crust lacked flavor although the crumb had great texture. So much for trying to save time. :(

Pan da!: Weekly Baking Update – Macaron Partay!

I didn’t get to bake last week since I was away on vacation. I was bummed that I didn’t get to do any kind of baking. So, another week of work passed and Sunday Funday came! I’ve reserved Sundays to prep all of my baking for the whole week.

For today, I decided to prep some pizza dough for the first time. The recipe had some additional ingredients such as olive oil and honey, which sounded unusual. The dough was super wet this time around and it was difficult to handle. I can tell that the pizza dough will most likely turn out like the rustic french bread I baked a few months back. I remember the rustic french bread was chewy, fluffy and crusty at the same time. Hopefully the pizza dough will turn out that way. I’ll blog about my pizza next week after I make it. Another interesting thing about the pizza dough was that it could be frozen for a whole month in a plastic sandwich bag for later use. I separated my dough into 2 balls in 2 separate sandwich bags.

Next on my list was to go back to my French bread roots, so I prepped some dough for Classic French Bread. :) I love French bread, but it gets hard so fast. Recently, I bought some reusable baguette bags to place my bread in. The bags were surprising large, high quality, and worth the extra money I paid for them.

The Baguette Store!

The Baguette Store!

In addition to my reusable baguette bags, I also purchased 6 more cookbooks, a candy thermometer, and another Silpat non-sticking baking mat. :)

Here’s the list of books:
2 Mexican books because I love Mexican food!
Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico by Santibanez, Roberto.
Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico by Bayless, Rick.

1 Macaron book by the world-famous Godfather of Macarons, Pierre Herme.
MACARONS by Herme’, Pierre.

3 French books from the famous Laduree tea house. I mainly bought these because Pierre Herme worked at Laduree before opening his own shops, plus I’m a sucker for books designed in the cute ornate French motif.
Laduree: The Savory Recipes by Lerouet, Michael
Laduree: Entertaining: Recipes, Ideas & Inspiration by Lemains, Vincent
Laduree: The Sweet Recipes by Andrieu, Philippe

Pierre Herme, the Macaron Godfather.

Pierre Herme, the Macaron Godfather. A beautiful and usable coffee table book.

Lastly, after a successful second batch of macarons (all of my co-workers loved them), I decided to try my hand in some flavor combinations for my third batch. My head was swimming with flavor ideas! My first was: Matcha (green tea) with Nutella (the popular hazelnut/cocoa spread). Yum!

For this round of macarons, I stuck with the previous recipe from the second batch. Additionally, I threw in a tablespoon of matcha (green tea) for some flavor and two drops of green food coloring. I wasn’t so scared of the macaronage (mixing of the batter) this time around. I knew what to expect and made sure that I paid attention to the consistency of the batter while I mixed. Every so often I would lift the spatula up and count the time of the batter drip. It should look like molten lava.

I also bought a new cookie sheet without a rim from Williams and Sonoma just for macarons. :)

And here’s my spoils:

Macaron shells fresh out of the oven and resting.

Macaron shells fresh out of the oven and resting.

Hey! Macaron Partay! Matcha and Nutella, Matcha and Vanilla.

Hey! Macaron Partay! Matcha and Nutella, Matcha and Vanilla.

I haven’t tried one yet since I had to stick them in the freezer to cool off.

Some things to remember for next time.

  • Handle the shells on the sides versus the tops. They crack easily. -_-;;
  • Perhaps use 3-4 drops of food coloring next time. The green was a little too opaque.

Some potential flavor combinations:

  • Thai Iced Tea flavor (orange color): Thai tea-flavored shells with condensed milk cream
  • Taro cream cheese flavor (purple color): Taro-flavored shells with cream cheese (inspired by Mamiko’s Vegan Taro Bread recipe
  • Sweet potato whipped cream flavor (orange color): Sweet potato-flavored shells with vanilla cream
  • Red Velvet (deep red color): Cocoa-flavored shells with cream cheese

I also found this exhaustive list of “How should a perfect macaron look” here. I’ve already figured out some things on my own from my first 3 batches, but this is a handy guide for future reference.

Pan da!: Weekly Baking Update

Earlier this week was my first time trying whole wheat sourdough baguettes. I was really excited to see how it would turn out since everything else I made was from unbleached white bread flour.

The preparation, ingredients and baking times were slightly different from what I’m used to.
First oil was added to the dough. Since wheat is a bit tougher than white flour, the oil helps lubricate and soften the bran fiber.

Baking time was slightly longer and produced a rich brown crunchy crust as pictured.

Probably one of the more uniformed baguettes I've shaped.

Probably one of the more uniformed baguettes I’ve shaped.

The dough wasn’t as pliable and tacky compared to white bread flour. It’s definitely a different feeling–almost sandy in a way.

Front view.

Front view.

Back view.

Back view.

Now for the gratuitous crumb shots.

2013-06-24 20.12.48

2013-06-24 20.12.59

2013-06-24 20.13.10

2013-06-24 20.13.19

The crust had a rich flavor with a hint of bitterness from being slightly charred. The crumb was fluffy and filled with air pockets and tasted slightly tangy from the sourdough starter and slightly sweet from the honey.

I wasn’t sure what to pair with the whole wheat baguette, so I just slapped some peanut butter on it. :)

Later in the week (actually today, Sunday), I tried my hand at challenging macarons again. My KitchenAid Artisan mixer, which I had been eyeing for the past few years, had just arrived in the mail a couple days before on Friday, so I wanted to test the new toy.

New toy! KitchenAid Artisan Mixer. Caviar color.

New toy! KitchenAid Artisan Mixer. Caviar color.

Previously I had followed a macaron book that was translated from the Japanese book, I <3 Macarons by Hisako Ogita. The translations were poor and the cook/mix times definitely attributed to the failure of my first batch. Although I bought the book on sale for 50% off and it was designed cutely, I would not recommend this book for making macaron shells. I haven’t tried the different fillings from the book yet, so there’s still some hope left that I can salvage what I can from it.

At any rate, knowing that I needed a Western tutorial, I went with a modified Martha Stewart recipe that I found on Youtube.

Here’s the recipe copied/pasted from the Youtube description:

Recipe Adapted from marthastewart.com


2 1/2 tbsp sugar
1 cup powdered sugar
3/4 cup almond flour
2 large egg whites, room temperature


Sift confectioners’ sugar and almond flour until combined.
Whisk whites with a mixer on low speed until foamy.
Add sugar while Increasing speed to medium and whisk until soft peaks form.
Increase speed to high, and whisk until stiff peaks form.
Slowly add the egg whites into the flour and powdered sugar mixture and fold until mixture is incorporated.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks.
Tap bottom of each sheet on work surface to release trapped air.
Let stand at room temperature for 15 minutes.

Preheat oven to 300 degrees F.

Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 15 minutes.
Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack.

Sandwich 2 same-size macarons with 1 teaspoon filling of your choice (buttercream, jam, etc).
Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

*makes 30 (approx.) cookies

After watching the video at least 3 times, I got the hang of things and managed to produce quite a handsome batch of macaron shells.


Macaron shells successfully piped and baked!

Macaron shells successfully piped and baked!

What I’ve learned from Hisako Ogita’s (1st batch) recipe:

  • Over mixed! Results: Shiny shells, but runny batter resulting in flat hollow shells.
  • Overbaked! Results: Slightly burnt and hollow shells.
  • Sifting 3 times creates smooth shiny shells.

What I’ve learned from Martha Stewart’s (2nd batch) recipe:

  • It’s better to under mix than to over mix–which is what I did with this batch.
  • Only sifted once, which created a unique rustic texture.
  • Since I undermixed, the batter held its shape incredibly well and created a funky grooved look from my piping tip.
  • 5 shells were semi-hollow because they weren’t properly resting on the cookie sheet. I blame the stupid cookie sheet rim. Next time I’ll go with a rimless sheet.

I failed a couple times trying to make buttercream from Hisako Ogita’s book. The first time, I burned the simple syrup mixture because Hisako’s recipe recommended the mixture be microwaved for 4 minutes! The mixture was black and hardened by the time I took it out of the microwave. The second time I poured the simple syrup into the mixer too fast and it cooked the egg. Scrambled eggs anyone?

After wasting several sticks of butter, I gave up and used some store-bought Pillsbury vanilla frosting. :)
I will face you another time, you bastard buttercream!
(This reminds me that I should buy a thermometer for the simple syrup.)

Here’s the finished product:

My macaron army!

My macaron army!

The verdict from my sister taster?

OMG. It’s really good. Definitely better than the first batch and the right consistency too.

My work here is done.
Now time to experiment with flavor combos.
If you have any interesting macaron recipes, please post them in the comments. 😉

Pan da!: Flour Extravaganza Sunday!

All my pastry/bread duties were done this past Sunday. I had a piece of sourdough that was still sitting in the fridge, so I decided to bake it for dinner. The steps are so easy to remember that it’s second nature now. :)

I decided to use the couche as it was intended. Here it is below:

Freestanding sourdough couching.

Freestanding sourdough couching.

While the sourdough was resting, I refreshed my mother starter. I discarded more than half of it and this was what was left.

4 ounces of mother starter

4 ounces of mother starter

I felt sad throwing more than half away.

Trashed mother starter :(

Trashed mother starter :(

BUT! What was exciting this time around was that I had whole wheat flour on hand! I used that to refresh my mother starter.

Love the texture and colors of wheat flour.

Love the texture and colors of wheat flour.

And here is the refreshed mother starter resting.

Sourdough doing its magic

Sourdough doing its magic

Now my baked sourdough baguette was done! Which means time to eat!

Mini baguette!

Mini baguette!

Sliced baguette and a raw garlic olive oil dip is heaven! :)
Great crust and mouth-watering crumb… yum!

Nom nom in my tum tum!

Nom nom in my tum tum!

As if this wasn’t enough baking in 1 day, I finally decided to try macarons. I’ve heard many stories about how these cookies are so temperamental, and as I found out… they are. If you mix it too much, the mixture is too runny. If you don’t mix it enough, the mixture isn’t glossy enough.

Here’s my first try at macaron piping. As you can see, the mixture was too runny. My mixture was definitely oozing like pancake mix. The shells had great feet though (pied as the French call it).

Macaron shells cooling

Macaron shells cooling

And here’s the final shot of the macarons sandwiched together with seedless raspberry jam. I was too lazy to make buttercream. :)

Placed in the freezer for later!

Placed in the freezer for later!

My sister served as my taster and she ate two macarons back-to-back, so I guess my first batch wasn’t a total failure.

Some notes for next time:

  • Don’t over mix. Consistency should be thicker than pancake mix.
  • Pipe smaller. A thicker mix will help the mixture from oozing and spreading.
  • Pick another recipe. The recipe required the oven to be way too hot, so my macarons didn’t rise much and resulted in hollow hard shells.

I found two videos that were particularly helpful and discovered some useful tips.

This first video uses a Martha Stewart recipe:

This second video uses a modified Martha Stewart recipe (there’s a running theme here!):

I will challenge you again Macaron!

« Older posts Newer posts »

Copyright © 2017 Drama-Otaku

Theme by Anders NorenUp ↑