Before I forget, I need to mention that I’m currently on Vancouver Island for a couple months as I have a major surgery coming up in late January. Being close to the ocean means I’ll have a better opportunity to make some seafood recipes, but I can’t guarantee I’ll be able to make one every week. I’ll also be pretty gimpy for a while after surgery, so I might need a couple weeks off to recover. Thank you for sticking with me and being patient, and I apologize for the inconvenience.
Oja-Style Nuka Pacific Saury Takikomi Gohan from Shokugeki no Souma
(Warning: Long Post)
What Souma made for the finals of the autumn election!
IT’S SERIOUSLY THE MOST DELICIOUS THING EVER EVEN IF IT LOOKS REALLY MESSY. The Bottomless Pit rated it as the best tasting thing on the blog (but it slid down his overall ranking because I made him pick out the fish bones).
I never thought parmesan, soymilk and miso would ever go together but oh my goodness they did. It’s like a rich creamy soup that doesn’t feel heavy. Also, I made this before the anime came out, so I wasn’t sure what other things he put in there, other than the things stated.
For Fish (start curing 3 days in advance)
2 tbsp light soy sauce
2 cups rice (japanese cups are 180ml)
2 cups dashi (i used bonito dashi)
½ a nukazuke carrot, diced (my own addition)
(Looking at the anime, you can also put in shimeji mushrooms and chopped mitsuba)
15 crispy plums, de-seeded
500ml soy milk
2 tbsp miso (try a light one like white miso - I used kouji miso)
2 tbsp grated parmesan cheese (the fake powdered ones that come with pizza will not work)
(3 days before) i) Gut the saury (I also removed the heads) by making an incision along the belly and washing the insides. ii) Salt and let sit for an hour. iii) Pat dry and bury in the nukadoko. Keep the nukadoko in a plastic container, and in the fridge if your room temperature gets too hot. iv) (Optional) Wash, dry, and bury one carrot inside too. v) Stir up the nukadoko everyday with clean hands.
(On cooking day - yes, I used a charcoal fire too)
For Rice and Fish i) Soak for 30 mins and drain rice. ii) Brush off as much nukadoko as you can, then rinse and quickly pat dry. (Same with the carrot). iii) Make a charcoal fire and grill the fish until the skin is crispy / grill in an oven. iv) Chop the carrot and cook with the rice, dashi, soy sauce, sake, and other optional ingredients in a claypot on low heat. v) When it is halfway done, (about 10 mins), open to check and place in the grilled fish on top of the rice. Add a dash or two of sake if getting dry. Do not mix yet. vi) At about 15-20 mins, check to see if done. vii) Pick out fish meat and mix in with the rice. Discard bones.
For Sauce i) Cut the crispy plum into small pieces ii) Pour the soymilk into a saucepan on low heat iii) When it starts to simmer, mix in the miso until dissolved. iv) When bubbles appear, turn off heat, and quickly mix in the parmesan. Stir until dissolved.
If you’re learning Russian, I highly recommend these channels that you may never bump into even if you’re specifically looking for Russian content on YouTube:
> NixelPixel is an illustrator who makes song covers, vlogs and videos about feminism. Just a very nice and positive person you’d never want to stop watching. She also has a tumblr.
> Anastacia Kay is probably one of the most inspiring people in my life. She makes great videos on education, self-improvement, organization and book recs. She speaks seven languages and throws English words here and there, so she might be comfortable to watch for Russian learners.
> KatieLash is another inspiring person, who gives tips on study, travel and business. She covers such topics as drawing, singing, photography, learning languages and many other stuff.
> GentleWhispering is well-known in the ASMR community on YouTube and sometimes she makes Russian versions of her videos. I personally find her speaking in Russian even more calming, and she’s generally a very lovely person.
> Katerina Dulaeva posts beautifully edited recipes and general tips on vegan lifestyle. Her calm voice and positive attitude always make me smile.