Nov. 22nd, 2015 10:25 pm
Hondana Shokudo S2 Ep8 Final: Drama Notes
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earth_colorsEp. 8 Final: "Green Onions Volume"
Episode Synopsis. In this episode, the secret as to how "Himekawa Rosanna" was formed is finally clear... While Nishiki and Jiro are as usual scrambling to meet the deadline, a courier arrives, delivering a package addressed to Jiro. It was from his parents who are at his hometown of Shimonita, Gunma Prefecture. Inside were green onions, and photo albums. The photos prompted the two to reminisce about the past, particularly the time they brought their works to a publishing company. Their meeting was the start of their partnership, bounded by a shared dream of becoming gourmet mangaka...
Drama Notes:
Shimonita, Gunma Prefecture. It is a town located in Kanra District of southwestern Gunma Prefecture. It is known for its production of konjac and negi (Japanese bunching onion, pictured above).
(info/pic: wiki)
Kayaki [貝焼き]. Also, spelled as "kai-yaki". It means "shell bake". Shellfish like scallops are simmered in its shell, along with other ingredients.
(info: The Folk Art Of Japanese Country-Cooking) (pic: seitennohekireki)
Shirudaku [汁だく]. It contains more broth or sauce than usual (ex. gyudon).
(pic: matome)
Featured Food Literature:
"Sunny Side Egg"『サニーサイドエッグ』by Ogiwara Hiroshi [荻原浩] (under Tokyo Sogensha). The sequel to the masterpiece "Hard-Boiled Egg"! Hard-boiled comedy depicting the struggles of a first time private detective yearning to be like Philip Marlowe. In "Hard-Boiled Egg", private detective Mogami Shunpei was tasked to solve what he thought was a simple case of a missing dog. In the sequel, "Sunny Side Egg", the case is now that of a missing cat. Official synopsis (translation: mine): "I am Mogami Shunpei, a private detective. I love hard-boiled novels, and I am in no way a pet detective. However, a kimono-clad beautiful young woman and a yakuza, came in quick succession, asking me to look for their cats. Moreover, both cats are of Russian Blue breed!? In the course of events, I was supposed to hire a secretary. I taught myself the secrets of looking for a lost cat. The investigation is supposed to proceed smoothly but..."
(info/pic: tsogen)
"Hotaru Zaka"『螢坂』by Kitamori Hiroko [北森鴻] (under Kodansha). Literal title: "Firefly Slope (or Hill)". A mystery novel wherein Kudo, the master of beer bar "Kanariya", located in a back alley of Sangenjaya, Tokyo, is known for his delicious cuisine and sharp insight, and for solving the problems of his customers. It's the third installment of the "Kanari-ya" series [香菜理屋 シリーズ], a collection of short stories of the "armchair detective" genre. About Kudo: Age is unknown. He usually wears a wine-red apron with a Yorkshire terrier embroidered in front. It was said that he might be a Yorkshire terrier that became a man by mistake since he has a habit of tilting his head to the side like a dog. He possesses sharp reasoning skills and a powerful memory. Just from a few spoken words, he would correctly guess a person's birthplace. He would remember a customer, even if he or she visited only once a long time ago. When Kudo starts drinking his beer while listening to a customer's story, it's a sure sign that he is very interested. And he also serves delicious food to his customers. There are five short stories in "Hotaru Zaka".
(info/pic: ja.wiki, kodansha)
"Dakara Boku wa, Ryōri o Tsukuru."『だから僕は、料理をつくる。』by Kasahara Masahiro [笠原将弘] (under Shufunotomo). Literal title: "That Is Why I Cook". The autobiographical essay of Kasahara Masahiro, chef and owner of a washoku-ya (traditional Japanese food restaurant) in Ebisu, called "Sanpi-Ryouron" 「賛否両論」, renowned for not accepting reservations. This is his first essay book, and collections of memories of dishes starting from his boyhood, when he became a cook, and up to his current life.
Kayaki Miso
「貝焼き味噌」
(from Ogiwara Hiroshi's "Sunny Side Egg")
Ingredients (serves 2):
Episode Synopsis. In this episode, the secret as to how "Himekawa Rosanna" was formed is finally clear... While Nishiki and Jiro are as usual scrambling to meet the deadline, a courier arrives, delivering a package addressed to Jiro. It was from his parents who are at his hometown of Shimonita, Gunma Prefecture. Inside were green onions, and photo albums. The photos prompted the two to reminisce about the past, particularly the time they brought their works to a publishing company. Their meeting was the start of their partnership, bounded by a shared dream of becoming gourmet mangaka...
Drama Notes:
Shimonita, Gunma Prefecture. It is a town located in Kanra District of southwestern Gunma Prefecture. It is known for its production of konjac and negi (Japanese bunching onion, pictured above).
(info/pic: wiki)
Kayaki [貝焼き]. Also, spelled as "kai-yaki". It means "shell bake". Shellfish like scallops are simmered in its shell, along with other ingredients.
(info: The Folk Art Of Japanese Country-Cooking) (pic: seitennohekireki)
Shirudaku [汁だく]. It contains more broth or sauce than usual (ex. gyudon).
(pic: matome)
Featured Food Literature:
"Sunny Side Egg"『サニーサイドエッグ』by Ogiwara Hiroshi [荻原浩] (under Tokyo Sogensha). The sequel to the masterpiece "Hard-Boiled Egg"! Hard-boiled comedy depicting the struggles of a first time private detective yearning to be like Philip Marlowe. In "Hard-Boiled Egg", private detective Mogami Shunpei was tasked to solve what he thought was a simple case of a missing dog. In the sequel, "Sunny Side Egg", the case is now that of a missing cat. Official synopsis (translation: mine): "I am Mogami Shunpei, a private detective. I love hard-boiled novels, and I am in no way a pet detective. However, a kimono-clad beautiful young woman and a yakuza, came in quick succession, asking me to look for their cats. Moreover, both cats are of Russian Blue breed!? In the course of events, I was supposed to hire a secretary. I taught myself the secrets of looking for a lost cat. The investigation is supposed to proceed smoothly but..."
(info/pic: tsogen)
"Hotaru Zaka"『螢坂』by Kitamori Hiroko [北森鴻] (under Kodansha). Literal title: "Firefly Slope (or Hill)". A mystery novel wherein Kudo, the master of beer bar "Kanariya", located in a back alley of Sangenjaya, Tokyo, is known for his delicious cuisine and sharp insight, and for solving the problems of his customers. It's the third installment of the "Kanari-ya" series [香菜理屋 シリーズ], a collection of short stories of the "armchair detective" genre. About Kudo: Age is unknown. He usually wears a wine-red apron with a Yorkshire terrier embroidered in front. It was said that he might be a Yorkshire terrier that became a man by mistake since he has a habit of tilting his head to the side like a dog. He possesses sharp reasoning skills and a powerful memory. Just from a few spoken words, he would correctly guess a person's birthplace. He would remember a customer, even if he or she visited only once a long time ago. When Kudo starts drinking his beer while listening to a customer's story, it's a sure sign that he is very interested. And he also serves delicious food to his customers. There are five short stories in "Hotaru Zaka".
(info/pic: ja.wiki, kodansha)
"Dakara Boku wa, Ryōri o Tsukuru."『だから僕は、料理をつくる。』by Kasahara Masahiro [笠原将弘] (under Shufunotomo). Literal title: "That Is Why I Cook". The autobiographical essay of Kasahara Masahiro, chef and owner of a washoku-ya (traditional Japanese food restaurant) in Ebisu, called "Sanpi-Ryouron" 「賛否両論」, renowned for not accepting reservations. This is his first essay book, and collections of memories of dishes starting from his boyhood, when he became a cook, and up to his current life.
Recipes featured in this episode (Translated from recipes posted by NHK, with some modifications; pix also from NHK):
Kayaki Miso
「貝焼き味噌」
(from Ogiwara Hiroshi's "Sunny Side Egg")
Ingredients (serves 2):
Scallops (the size of an open palm) 2pcs; Eggs 2 pcs; Negi 40g; Water 100ml; Miso 2 TB; Negi (for garnish) as appropriate
Steps:
Steps:
1. Remove the contents of scallops. Wash the shells very well. Cut the scallops into bite-sized pieces. Cut the negi in thin, diagonal slices.
2. Place the shells on top of a wire grill on an open flame stove. Add water and miso in the shell, and let it cook, dissolving the miso.
3. Add the scallops and negi.
4. Add a beaten egg, and continue to simmer until it displays a generally soft-boiled consistency.
5. Place the shells on a plate, and sprinkle with more negi.
Pan-fried Duck and Green Onions
「合鴨の焼き物と長ネギ」
(from Kitamori Kou, "Hotaru Zaka")
Ingredients (serves 2)
Sauteed Shirudaku
「汁だくいため」
(from Kasahara Masahiro's "Dakara Boku wa, Ryori o Tsukuru"
Ingredients (serves 2):
Episode Index (link)
Pan-fried Duck and Green Onions「合鴨の焼き物と長ネギ」
(from Kitamori Kou, "Hotaru Zaka")
Ingredients (serves 2)
Duck 1 slab (about 400g); Salt 1/2 tsp; Black pepper as appropriate; Negi, 1pc; Salt as appropriate
Steps:
Steps:
1. Slice the surface of the the skin of the duck in criss-cross slashes. Season with salt and pepper.
2. Fry the duck, fatty/skin side down, on medium heat.
3. If the fat has melted a bit, turn over the duck, on its meaty side, and fry for about 15 seconds. Afterwards, let it rest, wrapped in aluminum foil. (Depending on the size of the meat, cook on the the fatty side for 20-25 minutes)
4. Cook the green onions (cut 1.5-2 inches long) in the remaining oil in a frying pan. Sprinkle salt according to your liking.
Sauteed Shirudaku
「汁だくいため」
(from Kasahara Masahiro's "Dakara Boku wa, Ryori o Tsukuru"
Ingredients (serves 2):
Squid 1 pc; Chikuwa 1 large pc. 85g; Enoki 70g; Cabbage 150g; Negi (green parts also included) 100g; Salt 2/3 tsp; Black pepper as appropriate; Salad oil 2 TB; Sake 2 tsp; Soy sauce 2 tsp
For the Chicken Broth: water 150ml, containing 1 tsp of chicken seasoning powder
For the Chicken Broth: water 150ml, containing 1 tsp of chicken seasoning powder
For Potato starch slurry: Potato starch 1 tsp, Water 2 tsp
Steps:
Steps:
1. Peel the squid, and cut into round slices. Cut the chikuwa and negi in diagonal slices. Cut the enoki into 2 equal parts. Cut the cabbage in "zaku" slices (the way you slice when preparing for sukiyaki).
2. Heat salad oil in a frying pan, and stir-fry the squid, chikuwa, enoki, and cabbage. Add the negi, and continue stir-frying.
3. Season with salt and black pepper, then add the sake, and soy sauce. Add the chicken broth, and cook some more. Add the potato starch slurry to thicken the sauce.
Episode Index (link)
