add water in the bottom bit

4

Here’s a Shokugeki no Souma recipe in celebration of the second season starting!! I was so excited to find these on sale that I took a picture of the cans even before I got home. Souma would approve, right? (~ USD $1 each!) It was literally as if the cans were saying:

Canned Mackerel Burger Set Dinner from Shokugeki no Souma (feeds 2-3)

Ingredients

For burger(s)

  • 2 cans mackerel (120g cans)
  • 1 cup breadcrumbs
  • 2 eggs
  • 1 onion, diced
  • 3 cloves garlic, diced
  • Ponzu, 2-3 tbsp
  • Cornflour or potato starch, 2 tbsp

For Soup

  • Egg
  • Dried squid
  • A slice of ginger (optional)
  • Salt, to taste.

Method

For Soup

  1. Boil water in a pot
  2. Reduce heat and add dried squid (enough to cover bottom of pot) and ginger (optional)
  3. SImmer until squid becomes soft, and starts losing a bit of colour.
  4. Remove squid bits and ginger (you can eat it too but I found that most of the flavour went into the soup)
  5. Beat egg
  6. In a circular motion, pour egg into boiling soup.
  7. Immediately take ladle and move it as if you were drawing a cross in the soup. This is to protect the soup against vampires  a Chinese 蛋花湯 (Egg flower soup) technique from my grandma.
  8. Serve in a dark bowl to bring out the egg!

For Burger

  1. Debone Mackerel and crumble into small pieces. Keep the canned mackerel juices somewhere else.
  2. Mix in the onions, garlic, and breadcrumbs till mixture looks even.
  3. Beat eggs and slowly incorporate into mixture.
  4. By now, the mixture should start sticking together. If not, add more breadcrumbs and keep mixing until it does.
  5. Form mixture into a giant patty (this amount makes 2) while heating up some oil in a pan.
  6. Pan fry until brown on one side and flip over. To ensure thorough heat penetration, you might want to cover the pan while pan frying.
  7. Remove patty(ies) from pan.
  8. Pour canned mackerel juices into the pan and heat till simmering.
  9. Pour in ponzu and stir. (You can add more than 2 tbsp if you like, because its sour taste makes the burger refreshing and removes the ‘fishy’ taste.)
  10. Mix starch with a little bit of water till dissolved.
  11. Turn off heat.
  12. A little at a time, drizzle the starch water in while stirring the juices with your spatula. If it starts to clump up, don’t add anymore and wait for the juices to cool down even more. Add the starch water until the texture becomes viscous, but make sure it’s even and still runny.
  13. Pour sauce over burger and serve with soup and white rice.

Time saving tip: I made the soup before starting on the patty, so that I could crumble the fish while the water was boiling.

(Note: This is the same plate that I served Nikumi’s Roti Beef Don on, so you can imagine how big that patty is.)

Last step: Kiss the person who made it for you!

(And then follow me @onionchoppingninja and check out my Recipe Archive Page here!)

10

Vegetable Medley & Barley Soup

Sort of a half stew half soup dish, RoseSpirit and I kinda threw this together on the fly and it turned out rather well.

Ingredients

  • Spices - Salt, White Pepper, black pepper, bay leafs, dried oregano, fresh thyme, and a dash of cinnamon
  • Veggies - Whatever you can get, we used onions, peppers, a leek, red potatoes, tomatoes, garlic, zucchini and carrots
  • 1 Cup of Barley
  • 2 Cans of tomato paste
  • 2 beef bullion cubes

Instructions

  • Dice all the veggies, bring a bit of water and the bullion to a boil with the potatoes
  • After 10-15 min of precook at boil add all of the veggies, spices, and tomato paste
  • Simmer for 1.5-2 hours with the lid off, stirring occasionally
  • Add the barley in, simmer for 30 - 45 min stirring every 5 min to prevent the barley from sticking to the bottom of the pan
  • Add in the garlic and thyme, simmer and stir for another 30-45 min
  • Keep on low heat until ready to serve.

The original base idea for this came from an old seafood restaurant I used to work for, at the end of every week they’d take all the leftovers and make a tomato based soup/stew.

Usually it was a large number of vegetables, along with shrimp and whatever leftover fish they had. Came out fairly close to what I remember, minus the hunks of tuna. The beef bullion could easily be removed from this recipe to make it fully vegetarian.

Chicken Enchilada Soup

*1 can of Cream of Chicken
*can full of milk(or water)
*2 tablespoons(/to taste) of Hot Sauce (I use Franks buffalo style hot sauce)
*Shredded cheese (I use Mexican Seasoned but any will do)

Heat the soup and milk as directed on the can. Once the soup and milk are well mixed, add the hot sauce and add more as needed. Bring to a simmer, stirring occasionally as not to burn it. Coat the bottom of your mug/bowl with cheese. Remove soup from heat and pour immediately over the cheese. Cover the entire top of the soup with a thick coat of cheese. Let melt a bit and enjoy.

I like to add dried onion and luncheon chicken meat to mine during the simmering process.
Get creative with it!

Green beans and cherry tomatoes

This is a recipe I adapted so much from something online years ago. I didn’t like most of what they suggested so essentially I made it my own lol. But it’s a super tasty, quick, inexpensive lunch or dinner meal especially in the summer when green beans and tomatoes are in season!

- green beans (honestly no specific amount. However many you feel like)
- 2 tbsp olive oil
- few cloves garlic, minced. Adjust according to how much garlic you like (I like a lot)
- cherry tomatoes (again, I like a lot), halved
- vinegar (I used tarragon rice vinegar though balsamic would work too)
- salt and pepper

First, heat half the oil in a pan and add the green beans. Cook about 5 min until bottoms start to brown. Then, add a few tbsp water and cover (turn the heat down a bit too) to steam about 5 min. Then, uncover and push green beans to one side, add rest of oil. Add garlic to that oil and cook until fragrant but not browned. Add tomatoes and mix everything together, then add vinegar and cook down about another 5 min. Taste as you go, you really just want all the flavor to be well incorporated and for the tomatoes to start to burst.