Tonkatsu, Korokke, Shogayaki, Nikujaga, Sukiyaki, Iri Dofu, Mackerel, Saury, Red snapper… What to eat, what to eat?
As we have seen in the previous episode, Shiro’s Soy Sauce game isn’t weak. We can assume that from his thriftiness when it comes to cooking that he bought the Soy Sauce on a sale. Part of cooking is the ability to manage costs and ingredients.
Seeing this price is really surprising, since I had assumed salmon, even in Japan, isn’t exactly cheap. So I used Google to reaffirm the prices on a Japanese supermarket, and found that it is surprisingly close. TIL.
Now now don’t need to get defensive. Everybody can appreciate good food. FOOD IS UNIVERSAL.
I see more beer being hidden in the fridge by Fuji-nee. A fantastic organisation of the fridge, though it makes me wonder how much does this fridge cost as it looks pretty gucci.
On the top component we see a whole bottle of black vinegar and some sesame dressing. Black vinegar isn’t a commonly used ingredient in most recipes, and sesame dressing is much cheaper if you make it yourself. Maybe if you didn’t splurge on these you could have afforded better fish, Shirou?? Black vinegar costs 798 yen and sesame dressing ranges.
Purpose of the Sake is usually to remove fishy smells, and also add a little bit of flavour.
Salt here is to draw out the moisture, but I don’t think this step is necessary.
Usually if you draw out moisture and then dry it clean with paper towels, this suggest you require the protein to actually be dry. This means for methods like frying, grilling, saute, where moisture will become a hindrance to browning as well as causing splatter.
If you are concerned about sticking, a little bit of oil or buttering the bottom foil is a good idea.
Consomme, or bouillon cubes, or whatever seasoning you want can be used here. It’s for flavouring.
Butter gives the dish flavour and some texture from the fat. Carrots, mushrooms, onions all contain moisture, as does the butter, so they create steam and sweat inside the foil, but I still think the Sake step is mostly unnecessary. A little bit of salt or sugar can also help to draw out moisture from the vegetables.
I tried this method later, and putting the aluminium pack directly on the pan might burn the bottom ingredients. This of course depends on your stove and heat control. I would suggest adding some water and waiting it to heat up to almost boiling, then add the packets if you’re not sure. Or use an oven at about 180C to 200C, depending on your oven.
Depending on the stove, 15-20 minutes can be very long and overcook the salmon, even on low heat. I would go with about 12 minutes and then check doneness of the salmon, and add more time if needed.
For garnish, so it’s mostly optional. You can also use anything you prefer, like spring onions.
Score: Scary for money management
Shirou showcases his fat wallet, or poor money management skills in this episode. The fortunate thing is that everybody in the household will be well fed with his eye for quality ingredients.