Hondana Shokudo S2 Ep6: Drama Notes

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Ep. 6: "Women's Meals Volume"

Episode Synopsis. Jiro and Nishiki are taking it easy for the day. Their storyboard had been approved and they are set to finish in time for the deadline. Meanwhile, their assistant Ume is on her day-off. She spends it enjoyably at an amusement park in Asakusa. Later on, Jiro and Nishiki's "Ogre" editor, Sakurada suddenly arrives at the house, telling them to rewrite their storyboard. "I've changed my mind after all..." she says, and hands them back their rejected draft...


Drama Notes:

Hanayashiki [浅草花やしき]. Ume visited this amusement park in Asakusa, Tokyo. It claims to be the oldest amusement park in Japan, having first opened in 1853, as a botanical park and included a small zoo later on. It was demolished in 1942 and revived in 1947 (thus, the record of the oldest amusement park in Japan without a break goes to Hirakata Park in Osaka which opened in 1910). It also has the oldest, still functional ride in Japan, the Bee Tower.
(info/pic: ja.wiki)

Kappabashi-dori [合羽橋]. Ume visited this street afterwards, where she bought the cod roe accessory for her cellphone. It is a street in Tokyo between Ueno and Asakusa which teems with shops that supplies everything needed for the restaurant trade, or stuff for the kitchen, that is why it is nicknamed "Kitchen Town".
(info/pic: wiki)

Featured Food Literature (with corresponding book covers above from left to right):

"Chūbō Girl" 『厨房ガール！』by Inoue Naoto [井上尚登] (under Kadokawa). The main character is Rie, a former police officer, who decides to learn cooking at a prestigious culinary school called SWAT (St. Wise Academy Trust Cooking School). Being a master of Aikido, she has a tendency to tackle and hurl over a person when she gets nervous. She works with other students, all with distinct personalities: 32 year old former yankii, Kaede; the youngest student 18 year old Mieko; Masaki, a professional cook who still enrolled in order to make himself feel important; and Rie's former junior who has also quit the police force, Mishina. Rie solves cases that transpire at the school, while learning various delicious cuisine.

(info/pic: kadokawa)

"Chitchi to Ko"『チッチと子』by Ishida Ira [石田衣良] (under Shinchosha). Official English title: "Chitchi and His Child". It is a story of struggling writer, Aota Kohei, who lives with his son, Kakeru. It has been ten years after his debut novel been published. Because it did not sell well, he is in a slump. There is no progress in his writing. Plus there is some sense of mystery to his wife's death. As a widower, he also has a string of affairs with women. Then, a turning point occurs in his life regarding a literary prize. Soon, his relationship with Kakeru and a current girlfriend changes dramatically. It is a painful yet heart-warming novel that depicts a story that weaves human emotions of love and anguish.

(info/pic: shinchosha)

"Hana no Zubora Meshi Vol. 2" 『花のズボラ飯 2巻』 by Qusumi Masayuki [久住昌之] / Mizusawa Etsuko [水沢悦子] (under Akita Shoten). Literal title: "Hana's Sloppy Meals", written by Qusumi (author of "Kodoku no Gurume) and drawn by Mizusawa. It was made into a live action drama under TBS/MBS in 2012. For synopsis: mangaupdates
(pic: akitashoten)

"Ohana HoroHoro" 『オハナホロホロ』by Torino Shiro [鳥野しの] (under Shodensha). For a synopsis: mangaupdates.
(pic: shodensha)

Recipes featured in this episode (Translated from recipes posted by NHK, with some modifications; pix also from NHK):

Club Sandwich「クラブサンド」
(From Inoue Naoto "Chūbō Girl")

Ingredients (serves 2):
For the sandwich: Bread 6 pcs; Tomato 1 pc; Lettuce 2 pcs; Ham 2 pcs; Bacon slices 2 slices; Mayonnaise 6 TB

For the Mayonnaise: Egg yolk 1 pc; Mustard (Dijon) 1 tsp; Lemon juice 1 TB; Salad oil 100ml; Salt 1/4 tsp

Steps:

1. Make the mayonnaise. Place egg yolk in a bowl, add mustard, lemon juice, and salt. Whisk well while gradually adding salad oil.

2. Toast bread lightly in the toaster oven. Fry bacon in a frying pan.

3. Coat toast with mayonnaise. Place ham on it.

4. On top of the ham, place another toast. Coat with mayonnaise, then place lettuce, tomato, and bacon. Add another coating of mayonnaise. Then top it with the final toast.

5. Divide into 4 equal parts, and pierce each with a toothpick or skewer. (*In the drama, it was cut into triangles)

Chinese-Style Steak「中華風ステーキ」

(from Ishida Ira's "Chitchi to Ko")

Ingredients: (serves 2)

For the Meat: Pork loin 2 pcs (150g each); Miso 2 TB; Sake 2 tsp; Mirin 2 tsp; Sugar 2 tsp; Doubanjiang 1/2 tsp; Sesame oil 1.5 TB

For the Pickled Vegetables: Carrot 25g, Radish 40g, Paprika 1/4 tsp; Cabbage 50g; Vinegar 4 tablespoons, Sugar 1 TB; Salt 1/2 tsp

For the Soup: Leftover meat (as appropriate); Water 400cc; Light soy sauce 1 tsp; Salt, a pinch; Green onion (white part cut into fine strips) 10g; Ginger, small amount

Steps:

1. Marinate the pork loin using a marinade mixture of miso, sake, mirin, sugar, and doubanjiang.

2. Make the pickled vegetables. Cut vegetables into bite-size pieces. Soak them in a liquid mixture of vinegar, sugar, and salt.

3. Make the soup. Get any surplus or leftover meat, and boil it in water. Remove the meat. Add light soy sauce and salt to the stock. Serve in small bowls, garnish with shredded white part of green onions and some ginger.

4. Heat sesame oil in a frying pan and fry pork loins. When done, serve on a plate, with pickled veggies on the side.

Tofu-Roe-Butter Bowl「豆腐明太子バター丼」
(from Qusumi Masayuki and Mizusawa Etsuko's "Hana no Zubora Meshi" Vol. 2)

Ingredients: (serves 2)
Tofu 1 block (300g); Mentaiko or cod roe 60g; Green onion 30g; Dried bonito 2g; Soy sauce 1 tsp; Butter 10g; Cooked rice as appropriate

Steps:

1. Put cooked rice in a bowl. Sprinkle tofu on top by crushing it with your hand.

2. Take out the cod roe from its skin. Again sprinkle it on the rice and tofu, along with dried bonito.

3. Top with finely chopped green onions and a dab of butter. Heat in a microwave oven for 1 to 1.5 minute.

4. Serve with drops of soy sauce.

Pot Pudding (Nabe Purin) 「鍋プリン」
(from Torino Shiro's Ohana HoroHoro)

Ingredients (good for one 16-18 cm pot)

For the Caramel: Granulated sugar 50g; Water 10ml; Boiling water 10ml

For the Pudding: Eggs 4 pcs; Granulated sugar 100g; Milk 400ml; Fresh cream 200ml; Vanilla essence (small amount)

Steps:

1. Making the Caramel Sauce:
- Put the granulated sugar and water in a pot, and subject it to high heat. Once it turns into a caramel color, turn down the heat, and add the boiling water.

- Turn up the heat again. Once the sugar has melted, remove from the heat, and let pot cool on a wet washcloth. If it's cool enough, let it solidify inside the refrigerator.
2. Making the Pudding:
- Put the eggs and granulated sugar in a bowl, and whisk.

- Place milk and cream in a pot, and heat it up. Just before boiling, combine it with eggs and sugar mixture, and some vanilla essence.

3. Making the Pot Pudding:
- Place the pudding mixture into the pot of caramel sauce. Do not mix.

- Pre-heat oven to 140 ℃. Place the pot inside the oven in a "water-bath" tray for 80-90 mins. When done, let it cool before placing back in the refrigerator to solidify.

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