Jan. 22nd, 2016 10:43 pm
KodoGuru S5 Ep11: Drama Notes
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earth_colorsEp. 11: "Omurice with American Sauce and Oysters Meuniere of Sengendai, Koshigaya, Saitama Prefecture"
Episode Synopsis. Inogashira Goro (Matsushige Yutaka) arrives in Sengendai, Saitama Prefecture where he notices there are plenty of bicycles around. He is supposed to go to his next client, but gets lost temporarily in a residential complex area. Along the way, he spots a stew shop located in a building with a very nondescript facade. Finally, he has found his client (You), a proprietress of a karaoke/snack bar. It was a strange meeting. The proprietress, boasting that she has sharp intuition, correctly guesses Goro's thoughts and even his state of health... After the meeting, Goro feels famished. He remembers the stew shop he spotted a while ago, and goes back to it. It is called, "Kuriya Sawa", a restaurant that serves warm, western-style meals. Goro goes in and is greeted by the mother and son owners (Shigeta Chihoko, Maena Tomoya). Goro looks at the menu, and licks his lips at the delectable choices of rich and hearty stews, omurice, doria, and other sauce-based dishes...
Drama Notes:
Featured Eatery:
Address:
Kasukabe City [春日部市]. Located in the eastern part of Saitama, that "once prospered as part of the Nikkō Kaidō highway, an important trade route that linked Edo with Nikkō." Spots to see here are the Ushima no Fuji, (pic above) a botanical park where wisteria plants bloom, the G-Can Tunnels, and the Kasukabe History Museum. The city is also known for producing kiri-tansu cabinets. In this episode, Goro was met by a huge signboard of a local onsen facility, Kasukabe Yumoto Onsen, making him think that Kasukabe is an onsen town.
(info/pic: wiki)
Meunière sauce. The oysters in this episode were served with this sauce. It is "both a sauce and a method of preparation, primarily for fish." It uses brown butter ("kogashi-butter" in Japanese), chopped parsley, and lemon, simple and rustic in nature.
(info/pic: wiki)
Coquille. Full name: Coquilles St. Jacques. Goro reads this dish in the menu. It is meant for scallops, but in this episode, oysters were used, probably poached in white wine, gratinéed in its shell under a broiler, along with pureed mushroom sauce.
(info: saveur)
American sauce [アメリカンソース レシピ]. It is known in the west as Sauce Americaine, and Sauce Armoricaine, which usually uses onions, wine, and tomato sauce. Popular sauce for lobsters.
(info/pic: wiki)
Vinegar (Osu) Drink [お酢ドリンク]. It is touted as a health drink or detox drink. Apple cider vinegar or black vinegar can be used. In this episode, Pickled Grape Vinegar Drink was served. Here is a recipe from cookpad:
You'll need:
1 kilo Grapes (in this recipe, the Steuben variety was used)
750g Rock Sugar
1.5 liter Cider Vinegar
How to make it:
1. Cut the grapes from its bunch, leaving only the peduncle. Wash and leave them in a pot of water. Change the water 2-3 times.
2. Drain, and spread out the grapes and let it dry on a flat colander for half a day in a well-ventilated place.
3. Once dry, remove the peduncle. Prepare the rock sugar (amount should be 75% with respect to the amount of grapes) to make it slightly sweet.
4. Place the grapes, rock sugar and cider vinegar in a large jar or glass container of your choice. Cover well and store in a cool dark place. Shake the contents from time to time, in order to let the sugar mix well.
5. Once the sugar is dissolved, it can be drunk already. However, since the taste of vinegar is still strong, you can continue pickling the drink for a month. You will notice that the color of the grapes will also dissolve into the liquid.
6. After 30 days or more, you can pour some of it into a cup or glass, experiment and mixed with other ingredients of your choice: yogurt, hot or cold water, carbonated water, milk, or soy milk.
Episode Index (link)
Episode Synopsis. Inogashira Goro (Matsushige Yutaka) arrives in Sengendai, Saitama Prefecture where he notices there are plenty of bicycles around. He is supposed to go to his next client, but gets lost temporarily in a residential complex area. Along the way, he spots a stew shop located in a building with a very nondescript facade. Finally, he has found his client (You), a proprietress of a karaoke/snack bar. It was a strange meeting. The proprietress, boasting that she has sharp intuition, correctly guesses Goro's thoughts and even his state of health... After the meeting, Goro feels famished. He remembers the stew shop he spotted a while ago, and goes back to it. It is called, "Kuriya Sawa", a restaurant that serves warm, western-style meals. Goro goes in and is greeted by the mother and son owners (Shigeta Chihoko, Maena Tomoya). Goro looks at the menu, and licks his lips at the delectable choices of rich and hearty stews, omurice, doria, and other sauce-based dishes...
Drama Notes:
Featured Eatery:
KURIYA SAWA
[厨Sawa]
Address:
Saitama Prefecture, Koshigaya, Sengendai City 1-23-16
Tel. No: 048-978-3144
How to get there:
A 7-minute walk from Sengendai Station via Tobu Isesaki Line
A 7-minute walk from Sengendai Station via Tobu Isesaki Line
Kasukabe City [春日部市]. Located in the eastern part of Saitama, that "once prospered as part of the Nikkō Kaidō highway, an important trade route that linked Edo with Nikkō." Spots to see here are the Ushima no Fuji, (pic above) a botanical park where wisteria plants bloom, the G-Can Tunnels, and the Kasukabe History Museum. The city is also known for producing kiri-tansu cabinets. In this episode, Goro was met by a huge signboard of a local onsen facility, Kasukabe Yumoto Onsen, making him think that Kasukabe is an onsen town.
(info/pic: wiki)
Meunière sauce. The oysters in this episode were served with this sauce. It is "both a sauce and a method of preparation, primarily for fish." It uses brown butter ("kogashi-butter" in Japanese), chopped parsley, and lemon, simple and rustic in nature.
(info/pic: wiki)
Coquille. Full name: Coquilles St. Jacques. Goro reads this dish in the menu. It is meant for scallops, but in this episode, oysters were used, probably poached in white wine, gratinéed in its shell under a broiler, along with pureed mushroom sauce.
(info: saveur)
American sauce [アメリカンソース レシピ]. It is known in the west as Sauce Americaine, and Sauce Armoricaine, which usually uses onions, wine, and tomato sauce. Popular sauce for lobsters.
(info/pic: wiki)
Vinegar (Osu) Drink [お酢ドリンク]. It is touted as a health drink or detox drink. Apple cider vinegar or black vinegar can be used. In this episode, Pickled Grape Vinegar Drink was served. Here is a recipe from cookpad:
You'll need:
1 kilo Grapes (in this recipe, the Steuben variety was used)
750g Rock Sugar
1.5 liter Cider Vinegar
How to make it:
1. Cut the grapes from its bunch, leaving only the peduncle. Wash and leave them in a pot of water. Change the water 2-3 times.
2. Drain, and spread out the grapes and let it dry on a flat colander for half a day in a well-ventilated place.
3. Once dry, remove the peduncle. Prepare the rock sugar (amount should be 75% with respect to the amount of grapes) to make it slightly sweet.
4. Place the grapes, rock sugar and cider vinegar in a large jar or glass container of your choice. Cover well and store in a cool dark place. Shake the contents from time to time, in order to let the sugar mix well.
5. Once the sugar is dissolved, it can be drunk already. However, since the taste of vinegar is still strong, you can continue pickling the drink for a month. You will notice that the color of the grapes will also dissolve into the liquid.
6. After 30 days or more, you can pour some of it into a cup or glass, experiment and mixed with other ingredients of your choice: yogurt, hot or cold water, carbonated water, milk, or soy milk.
Episode Index (link)
