Aug. 7th, 2015 05:17 pm
Hondana Shokudo S2 Ep4: Drama Notes
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earth_colorsEp. 4: "Longing Gourmet Manga Volume"
Episode Synopsis. It's end of lunchtime. Nishiki is out buying some ink needed for work. He is taking his time strolling around the shopping district. Meanwhile, Jiro is at home, whiling his time away while waiting for Nishiki. The doorbell rings and he goes to see who is at the door. He sees three beautiful women at the doorstep, and they are looking for Nishiki. Apparently, these are the elder sisters of Nishiki: Rei (Sato Megumi), the eldest, Aya (Terashima Saki) the second, and Hana (Tsuneyoshi Rie), the third daughter. They have come to persuade their little brother to quit manga and to come home...
Drama Notes:
Shimesaba [しめ鯖]. Mackerel pickled in vinegar. It is also used for sushi. Here is a recipe: thejanechannel. Or you can check the recipe below.
(pic: amazon) 
Tororo Jiru [とろろ汁]. Tororo is grated yam (jinenjo) or Japanese yam. Nagaimo or Chinese yam is also used as well as yamatoimo (a variety of Japanese potato). When mixed with miso soup, it becomes Tororo Jiru (soup) and served with rice. In the recipe for this episode, it was served on hot barley rice. Traditionally, the jinenjo's skin is roasted (to scorch off the "whiskers") before it is grated and ground up. Here is a traditional way to cook it: youtube.
(info: japanesefood.about) (pic: jakyoto) 
Cooking Papa [クッキングパパ] by Ueyama Tochi. The manga that Jiro was reading early in the episode, and which Ume picked up to read as well. It is about a salaryman who keeps his culinary skills a secret from his office mates. It's being published since 1985.
Featured Food Literature (with above book covers from left to right):
Oishinbo [美味しんぼ] Vol. 47 by Kariya Tetsu (story) and Hanasaki Akira (art) [Shogakukan Co.]. Probably the most popular gourmet manga. First published in 1983 and still ongoing. It has been made into an anime. live action drama and movie. For a synopsis: wiki.
(pic: shogakukan)
Dokacook [ドカコック] by Watanabe Yasuhiro [Ichijinsha Co.]. The synopsis in this episode says: "Legendary drifter and construction worker, Dokacook resolves trouble at construction sites via cooking! Highlights are the culinary scenes that are likened to the construction process." Dokacook is a big muscular guy who wears big, sleeveless red jacket regardless of the season (with the logo "KYOBASHI" on the back), knickers, and headbands. He has a large scar on the forehead with its origin is unknown. He has outstanding skills in civil engineering from building construction, to track maintenance, and even ship-building. Of course, he is also good in cooking, and always brings with him a knife. He would often cook for dozens of people at a time. He explains the steps of his cooking process like the way he describes a construction process. However, he has never been depicted eating his own food so far. By the way, the hero's name is written with the characters, 京橋建策 (Kyobashi Kensaku) but somehow, he wants it pronounced as "Doka" or "Dokacook". Much the same way when, in this excerpt in the manga (shown in the episode), Dokacook says: "The road we walk on is Dokastreet!!", (with "Dokastreet" pronounced as "the road that leads us to the future"). It seems his signature word is "Doka", and comes up with words like "doka-uma" (doka-licious).
(info: ja.wiki) (publisher/pic: ichijinsha)
Osen: Matto o Uketsugi Tsunagu Vol. 4 [おせん 真っ当を受け継ぎ繋ぐ。4巻] by Kikuchi Shota [Kodansha]. Manga published from 2000 to 2014. The synopsis is at: mangaupdates. It has been made into a live action drama in 2008 starring Aoi Yu.
(pic: kodansha)
Recipes featured in this episode (Translated from recipes posted by NHK, with some modifications; pix from NHK):
Shimesaba (Vinegared Mackerel) Sandwich
(from "Oishinbo Vol. 47")
Ingredients (serves 2):
Episode Synopsis. It's end of lunchtime. Nishiki is out buying some ink needed for work. He is taking his time strolling around the shopping district. Meanwhile, Jiro is at home, whiling his time away while waiting for Nishiki. The doorbell rings and he goes to see who is at the door. He sees three beautiful women at the doorstep, and they are looking for Nishiki. Apparently, these are the elder sisters of Nishiki: Rei (Sato Megumi), the eldest, Aya (Terashima Saki) the second, and Hana (Tsuneyoshi Rie), the third daughter. They have come to persuade their little brother to quit manga and to come home...
Drama Notes:
Shimesaba [しめ鯖]. Mackerel pickled in vinegar. It is also used for sushi. Here is a recipe: thejanechannel. Or you can check the recipe below.
(pic: amazon)
Tororo Jiru [とろろ汁]. Tororo is grated yam (jinenjo) or Japanese yam. Nagaimo or Chinese yam is also used as well as yamatoimo (a variety of Japanese potato). When mixed with miso soup, it becomes Tororo Jiru (soup) and served with rice. In the recipe for this episode, it was served on hot barley rice. Traditionally, the jinenjo's skin is roasted (to scorch off the "whiskers") before it is grated and ground up. Here is a traditional way to cook it: youtube.
(info: japanesefood.about) (pic: jakyoto)
Cooking Papa [クッキングパパ] by Ueyama Tochi. The manga that Jiro was reading early in the episode, and which Ume picked up to read as well. It is about a salaryman who keeps his culinary skills a secret from his office mates. It's being published since 1985.
Featured Food Literature (with above book covers from left to right):
Oishinbo [美味しんぼ] Vol. 47 by Kariya Tetsu (story) and Hanasaki Akira (art) [Shogakukan Co.]. Probably the most popular gourmet manga. First published in 1983 and still ongoing. It has been made into an anime. live action drama and movie. For a synopsis: wiki.
(pic: shogakukan)
Dokacook [ドカコック] by Watanabe Yasuhiro [Ichijinsha Co.]. The synopsis in this episode says: "Legendary drifter and construction worker, Dokacook resolves trouble at construction sites via cooking! Highlights are the culinary scenes that are likened to the construction process." Dokacook is a big muscular guy who wears big, sleeveless red jacket regardless of the season (with the logo "KYOBASHI" on the back), knickers, and headbands. He has a large scar on the forehead with its origin is unknown. He has outstanding skills in civil engineering from building construction, to track maintenance, and even ship-building. Of course, he is also good in cooking, and always brings with him a knife. He would often cook for dozens of people at a time. He explains the steps of his cooking process like the way he describes a construction process. However, he has never been depicted eating his own food so far. By the way, the hero's name is written with the characters, 京橋建策 (Kyobashi Kensaku) but somehow, he wants it pronounced as "Doka" or "Dokacook". Much the same way when, in this excerpt in the manga (shown in the episode), Dokacook says: "The road we walk on is Dokastreet!!", (with "Dokastreet" pronounced as "the road that leads us to the future"). It seems his signature word is "Doka", and comes up with words like "doka-uma" (doka-licious).
(info: ja.wiki) (publisher/pic: ichijinsha)
Osen: Matto o Uketsugi Tsunagu Vol. 4 [おせん 真っ当を受け継ぎ繋ぐ。4巻] by Kikuchi Shota [Kodansha]. Manga published from 2000 to 2014. The synopsis is at: mangaupdates. It has been made into a live action drama in 2008 starring Aoi Yu.
(pic: kodansha)
Recipes featured in this episode (Translated from recipes posted by NHK, with some modifications; pix from NHK):
Shimesaba (Vinegared Mackerel) Sandwich
(from "Oishinbo Vol. 47")
Ingredients (serves 2):
Shimesaba: Mackerel (3 slices = store-bought already cleaned and sliced cut across the bone); Salt 20g; Vinegar (appropriate amount)
Sandwich: Bread slices (4 pcs); Salted butter 40g; Horseradish grated 2 TB
Steps:
1) Shake salt on mackerel pieces and leave for one hour.
1) Shake salt on mackerel pieces and leave for one hour.
2. Wash the salt away with water, and wipe off the moisture with paper towel. Put vinegar in a container (just enough to sufficiently submerge the mackerel). Let the mackerel soak in the vinegar for at least an hour.
3. Remove the mackerel from the vinegar, take out the bones and peel the skin off. Cut into bite-size pieces.
4. Lightly toast the bread. Spread a mixture of grated horseradish and salted butter on it.
5. Make the mackerel sandwich. Cut into bite-sized or finger sandwiches, or if you prefer just like in the drama, cut into half and remove the crusts for a nice presentation.
Ingredients: Cooked rice 360g; Shumai (store-bought) 12 pieces; Worcestershire sauce 3 TB; Curry powder 2 tsp; Cheese (melting type) 2 slices
Yokohama Opened Road Curry
(from "Dokacook")
(from "Dokacook")
Ingredients: Cooked rice 360g; Shumai (store-bought) 12 pieces; Worcestershire sauce 3 TB; Curry powder 2 tsp; Cheese (melting type) 2 slices
Steps:
1) Put cooked rice and shumai (steamed meat dumpling) in a bowl. Mix while breaking apart the shumai.
2) Add Worcestershire sauce and curry powder, and mix.
3) Serve in a container and cut slices of cheese, and arranged on top just like a road with a pedestrian crossing in the manga (picture above). Heat the dish in the toaster or oven for a short time or until the cheese melts.
Ground Up Oyster and Yam Soup
(Kaki no suri nagashi tororo-jiru)
(from "Osen: Matto o Uketsugi Tsunagu" Vol.4)
Ingredients:
Ground Up Oyster and Yam Soup
(Kaki no suri nagashi tororo-jiru)
(from "Osen: Matto o Uketsugi Tsunagu" Vol.4)
Ingredients:
Barley-Rice: Uncooked rice (2 cups) + Water (appropriate amount); Rolled barley + water = 45g + 90ml
Tororo Jiru: Water 400cc; Kelp as appropriate (for the broth); Oysters, 100g (for dissolving in the broth); Miso 50g; Oyster 300g (for grinding); Jinenjo 200g (if there is none, you can use yamatoimo); Daikon 50g; Grated yuzu peel (as appropriate)
Steps:
1) Cooking the barley rice: Wash the rice. Then place rice and water (amount depends on what you usually use for 2 cups of rice) in rice cooker, add the rolled barley + water combination, and cook for 30 minutes.
2) Put kelp in water in a pot, and let it boil. After boiling, remove the kelp, and add oysters (100g). Remove oysters if it starts to boil (you can follow the recipe of "oyster shabu-shabu").
1) Cooking the barley rice: Wash the rice. Then place rice and water (amount depends on what you usually use for 2 cups of rice) in rice cooker, add the rolled barley + water combination, and cook for 30 minutes.
2) Put kelp in water in a pot, and let it boil. After boiling, remove the kelp, and add oysters (100g). Remove oysters if it starts to boil (you can follow the recipe of "oyster shabu-shabu").
3) Scramble miso into the oyster soup stock. Then using a mortar, grind fresh oysters (300 g) and add it into the soup stock. Stir the broth to thoroughly mix the miso and ground up oysters. Turn off the heat if it starts boiling.
4) Burn off the "whiskers" of jinenjo by roasting it in fire. Grate the skin off using a grater (if it's yamatoimo, use a peeler). Wash the mortar you used for the oysters, and grind up the jinenjo with it.
5) Continue grinding the jinenjo while adding ladles of the oyster soup in 3 batches. Mix it all up. Once they have been well mixed, add grated daikon and yuzu zest. Serve by pouring on a bowl of hot barley-rice.
Episode Subs (link)
Episode Subs (link)
