Gumihou
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Tondemo Isekai - 226 - All Kinds of Soups
🕑 Added 2021-03-30 08:57:31 +0000 UTCAlright, let’s get started on making more food for our trip.
Speaking of which, Fer and the rest have fallen asleep after a breakfast of Bolognese Dogs. [2] It is basically hotdog buns stuffed with meaty Bolognese sauce. The thick meaty tomato sauce had soaked into the buns and was just too delicious.
However, the best thing about Bolognese Dogs was that it’s really easy to put together, and speed was of the essence when Fer and the rest woke up complaining about their hungry stomachs. So, I stuffed their mouths with some yummy, easy to make Bolognese Dogs.
Right now, I’m facing the battlefield that is the kitchen again. Today will be the last day I have a fully equipped kitchen to myself, so the plan is to make soups. All kinds of soups. [6] After trying the clam soups at the morning market, I found myself missing proper soups from my previous life.
That’s right, let’s make Pork Miso Soup, Beef Stew and Clam Chowder.
I have already taken the time to remove the sand from all these Mini Clams why not make some Clam Chowder from them?
Of course, making chowder required more than just clams, so [Net Super], here we go!
I'll need potatoes, carrots, onions, radish, burdock and konjac for the chowder. I also bought a can of demi-glace sauce as well as a couple of bottles of red and white wine, some butter, bacon and milk. Since the vegetables could be used for other dishes, I bought lots.
I have already bought most of the seasoning when making Bolognese sauce, so there’s no need to buy more. Well, if I find myself missing any ingredients, I can just open up [Net Super], so no big deal.
Yosh, let’s get started!
Chop, chop, chop…
Sizzle, sizzle, sizzle…
“Fu-, the soups are pretty much done, now all I have to do is let them simmer. Hmm, I should probably raise the temperature for the beef stew a bit, na…”
Technically, I guess Beef Stew isn’t soup but a stew… Maa, I guess that’s alright.
While the two pots were simmering away, I should get started on the Clam Chowder.
Hmm, I have Pork Soup and Beef Stew for the meat category, and Clam Chowder under seafood... I wonder, should I make another seafood dish?
Well, there’s still plenty of time, so let’s do it!
Let’s see, when it comes to seafood soups, what should I make… Oh, how about some Tomato Fish Soup with some of those excellent white fish? Yes, good idea.
But first, let’s get the Clam Chowder going first since that takes up a lot more time.
First, dice up some carrots, potatoes, and onions. Cut the bacon into 1cm squares. I cut up a lot more carrots and potatoes than is needed since some of it will be used to make the Tomato Fish Soup later.
Now to handle the clams. [6] I could just dump them into the broth, but since the clams are so fresh and delicious, I decided to add another step to make this dish even more delicious. In my largest frying pan, I scattered the Mini Clams in, poured white wine until it just barely covered the clams and started the fire underneath. [1] Once the clams opened up, I removed the meat from the shells and put them away. I also collected the wine and clam liquid. This umami packed liquid would be gorgeous when mixed into the Chowder later.
I cleaned the pan and put it back on the fire.
It’s time to cook the other ingredients.
First, I melt a cube of butter and quickly toasted the bacon over medium heat until the edges browned a little. Then, I added the potatoes, carrots, onions and stir-fry everything until the onions become translucent.
Time to whisk in the flour. I lowered the fire under the pan and got ready. Once the flour is in, I quickly stirred everything together, doing my best to avoid lumps. Once the flour has been stirred in, I added water, a cube of consommé broth, and adjusted the flavour with salt and pepper.
When the vegetables were tender, I stirred in the wine and clam juice I had collected earlier. Finally, when the flavour is right, I threw in the cooked clams as well as a cup of milk to give the chowder its signature white and creamy appearance.
Ooh, it looks good. Let’s have a taste.
The natural sweetness of the vegetables and the umami from the bacon and mini clams gave this dish a rich and mellow taste that was simply irresistible.
I patted myself on the back.
I wanted to make the Tomato Fish Soup next, but time must have run away from me because Fer, Sui and Dora-chan suddenly came trooping into the kitchen demanding lunch.
Ah, well, who am I to deny my precious familiars?
Anyway, today’s lunch is Tempura Don. Tempura by itself isn’t very filling, but by padding it with rice, it soon became a whole meal by itself. Not to mention, fried food could be kind of greasy after a while so eating Tempura with rice is definitely a good idea.
Tempura Don is pretty easy to assemble. All I have to do is scoop out the rice into a bowl, arrange various Tempura on top and drizzle a sweet sauce made with soy sauce, granulated dashi and sugar. I’m pleased to report that it’s very well received.
After lunch, I continued cooking.
I decided to use Tyrant Fish for the Tomato Fish Soup. Though it did not look like it, this fish is actually quite light and delicious. Kind of similar to cod so it’s perfect for making Tomato Fish.
Right, to make Tomato Fish Soup, I’m going to need fresh garlic and canned tomatoes. Ah, I found that I have used up all my canned tomatoes for the Bolognese, so let’s get more from [Net Super]. Hmm, let’s get some more fresh garlic too.
To make the Tomato Fish Soup, first, chop the garlic and stir fry it in a large frying pan in some olive oil. Stir-fry until fragrant but not yet brown. Next, throw in the remaining onions, potatoes and carrots I had cut earlier when making Clam Chowder.
Once the onions became translucent, I dumped a whole can of whole, peeled tomatoes in, crushing them slightly with the back of my spoon. Next, I dissolved some consomme cubes in warm water and pour that in too. Once the vegetable soup began to bubble, I lowered the fire and let the ingredients simmer. While the soup was simmering, I sliced the Tyrant Fish into bite-size pieces and set them aside. When the vegetables were tender, it was time to stir in the fish slices. The final taste of the soups could be adjusted with salt and pepper.
Hmm, the tomatoes really complimented the taste of white fish. The refreshing sweetness of the vegetables is really great too.
When I checked the time, I found that I still have some time till dinner, so, “Let’s make more things!”
I’ve already made Beef Stew, so this time, let’s make some stewed pork. That’s right, something like Pork Kakuni with Soft Boiled Eggs. [6] Pork Kakuni is really easy to make if you don’t care about the appearance of the pork or the clearness of the broth. I only cared about the taste, and really don’t think Fer and the rest would care if their Pork Kakuni is perfectly square or not.
[6] To make Pork Kakuni, or any kind of pork stew, first, sear the pork in a pan with some salad oil to brown the pork. Then, remove the pork and throw away the excess oil. Stir-fry some sliced onions in the remaining oil until translucent. Once the onions are translucent, pour in the divine combination of soy sauce, mirin, sugar and sake to make the base sauce for the stew. Once the mixture began to bubble, place the pork pieces back in and let it sit and simmer for a couple of hours.
While my various soups and stews were simmering, I took out all my remaining portable stoves and pots and began to cook up several pots of rice. Some of the rice was immediately transferred to a different container and put away warm. Others were made into triangular rice balls with different fillings in them. Some rice balls were made into the bale shaped Onigiri Meatrolls. These were aimed towards my meat, meat, meat loving familiars. For variety, I sliced up Orc, Bloody Hornbull and Wyvern meat to wrap around these meaty rice balls.
If I’m too tired to cook, I can just let Fer and Co eat these meat wrapped rice balls. Not only would they be great travelling food, but they’d also make great dungeon ration food too. [1] As I continued to consider various recipes, my hands automatically shaped the rice into little bales. Before I know it, I have several rows of rice on the tray. The next thing to do was wrap these bales in strips of marinated meat and baked them over medium-high heat in the oven.
“Fu~ I guess that should do it, na,”
I’ve absently made quite a lot, but that’s fine. In you guys go into my [Item Box].
“Guess I should start preparing supper soon. Since lunch was seafood-based Tempura, I’m sure they’ll be wanting meat, meat, meat again. Aaaah, but I’m so tired. Let’s just make something simple…”
The simple dinner ended up being a Cockatrice Teriyaki Don. All I have to do is brown the bird meat on the pan, pour away excess oil and just simmer the meat in store-bought Teriyaki sauce.
Next, I scooped out large amounts of rice, drizzled some of the sauce on, pile it with shredded cabbages, and finally the Teriyaki Cockatrice. Simple, filling and tasty.
The chorus of ‘delicious’ and ‘seconds’ came as expected, followed by a plea for dessert. So, I got them some cakes and puddings from Fujiya.
As expected, everyone is happy to end their meal with Fujiya’s dessert.
[Gumihou: Aaah, I’ve actually made all of the above except for Clam Chowder. Mostly because I don’t like clams in general…]
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