Chapter 9
Translator’s note: This chapter is in the process of being made.
Pg 111
Panel 1:
Medusa 1: Wait a moment, boy.
Medusa: There's something I want you to teach me.
Panel 2:
Shirou: Ah?Shirou: Oh?
Pane 3:
Shirou:Okay?
pg 112
Chapter 9: The Taste of Autumn: Caster studies Japanese cuisine
113
Panel 1:
La la la It’s perfect weather to do the laundry~
Panel 2:
It's Souichiro-sama.
Panel 3:
Reikan: Written part: Speaking of which,
Reikan 1: we had nikorogashi taro last night.
Reikan 2: Each bite was rich in flavor; it was quite delicious.
Reikan 3: It would be great if Medea made some for you, Souichiro-dono.
Panel 4:
Souichiro: Yeah.
Panel 5:
Medea: Nikorogashi Taro...!? H-how I would make such a thing?
panel 6
Medea 1: I have no idea...
Medea 2: But...if Souichirou-samas want some, then...!
panel 8
Box: For that reason,
Medea:I'll be in your care, boy.
Shirou: Ah. Got it.
114
Panel 1
Box (continuation of previous box on page 113): And now we’re here.
Medea written 1: Just as I expected.
Medea written 2: You keep this place clean.
Panel 2:
Imagination: It’s delicious. Medea 1: You've save me a lot of trouble.
Medea 2: With this, I'll be able to personally make Souichiro-sama this "Nikorogashi Taro!"
Panel 3:Written: Now boy, let us begin our preparations!
Shirou: So this is a housewife, huh?
Panel 4:
Shirou : Might as well. First off, the taro isn't typically served by itself. It's usually accompanied by other side dishes. So, we might as consider that.
Shirou 2: Caster, Nikorogashi Taro as an entree with a komatsuna-based dish and miso soup.
Panel 5
Shirou: For us, we’ll be using a mackerel as our main course.
Shirou 2: By the way, the mackerel's fat is pretty good.
Written in the box: Shopping earlier that day
Cu: Well, aren't I being visited by an unusual pair. What's up? Are you trying to be a cougar?
Medea: I'll burn you. You worthless dog.
Shirou: Mackerel please, Mr. Fish Dealer
Panel 6:
Medea 1: So what you are saying is that a meal's balance is important.Medea: I would like to hear more.
115 panel
1:Shirou: First let's remove the skin.
Sound effect: Rolling over
Panel 2:
Shirou 1: If it's fresh, by using something like a dish towel to wipe the taro,and just peel the skin off that way.
Shirou 2: We won't be able to do that today and have to remove the thicker skin.
Medea: Really?
Written: First cut the bottom of the taroWritten 2: and remove the skin
panel 4
Shirou: ...You're quite skilled.
Wow.
Medea 1: Haven't you been told?
Medea 2: When it comes to magic, you will use so many bladed tools that you'll find yourself attuned to them.
Panel 5: Box 2: After the water has boiled, place the Taro in the seething water for 3~4 mins.
Panel 6:
Box 1: At this point, turn the faucet on. While the potatoes are absorbing the running water, wash away and remove any syrup from the potatoes
written: While you are cleaning the potatoes, be careful not to scrape too hard Panel 7:Instruction: Set the taro in a pot and then add enough dashi to keep the potatoes submerged. Once that is done, turn the fire on.
To remove the syrup-like texture, we will submerge and boil the taro.
116
Panel 1:
Instructions:
When the water begins to boil, add the sugar, sake, and Mirin.
Panel 2:
Instructions 1: Cover the soup with a lid and allow the broth to simmer on a low flame for 5~6 minutes.
Instruction 2: After the 5~6 minutes are up, the soup will become more concentrated. And then add the soy sauce.
Panel 3
Instructions 1: While the broth is evaporating, you should gently shake the pot to prevent the mixture from burning.
Instruction 2:
When the taro has absorbed with the broth and gains a slight glaze, this dish is done.
Panel 4
Medea: So this is Nikorogashi Taro...
Panel 6
Shirou: Let's finish this up
Medea: O-oh! Yes! Let's!
Panel 7
Shirou: Soooo, the mackerel....
Panel 8
Instruction 1:
When preparing an entire fish, running water is a necessity. After the water is turned on, follow the following steps.
Instruction 2:
Wash away as much slime as you can and then wipe it dry.
Written top: If possible,use the edge of the blade
Bottom Right written:
Using the tension between the kitchen knife and the fish's flesh, cut from the head of the fish to the tail. By following the path of least resistance, the knife should be able to gently flow through the fish.
Bottom left written:
When fish is being handled, it's generally recommended to lift the head. This is done so that one wouldn't cut straight into the body)
panel 9
Instruction 1:
To remove the smell, sprinkle the mackerel with salt and leave it out for 10~15 mins.
Instruction 2:
The fish will still be wet. So remember to wipe it down.
117
Panel 1:
Instruction 1: Leave a light incision on the mackerel's skin
Instruction 2:
Sprinkle more salt for a stronger flavor.
*clatter*
Panel 2
*Clatter*
Written: While the fish is grilling, the water will be diluted. If mirin had been plastered onto the skin, the skin would be grilled with a crispier texture.
Panel 4:
Saber: I've returned home safely.
Panel 5:
Saber: Are you in the middle of cooking something?
*tap tap*
Saber: I could smell something delicious from the en-
Saber 2: trance.
Panel 6:
Shirou: Welcome back.
Panel 7:
Medea 1: Ah. Saber
Medea 2: It seems you are being a bother.
118
Panel 1:
Saber: Caster, why are you here!?
Panel 2:
Medea: The boy is teaching me how to cook.
Saber: Can you really claim there's truth to your words?
Panel 3:
Medea: It's true though.
Medea 2: Anyways, you have perfect timing. Can you taste test for me?
Panel 4:
Saber: ... ... ... Is there something strange in this...
*Staaaare*
Shirou: It's fine, Saber. I promise.
ha ha ha
panel 5:
Saber:... if Shirou says so.
Panel 6:
Munch munch
Panel 7
nod nod
Panel 8
Medea: You seem to be enjoying yourself.
Panel 9:
Medea: I wonder if Souichirou-sama will be as happy?
Panel 10
Saber: So that's it...
119
panel 1
Saber: hmmm...I understand.
Saber 2: Well, I look forward to the complete course.
Panel 2:
Medea: Huh? There’s more?
Shirou: Yup. Well, let's finish preparing the meal.
Shirou: As perceptive as always, Saber.
Panel 3:
written Right: Komatsuna Dish
Shirou 1: After boiling the Komatsuna, dip it in cold water...
Medea: Yes
Shirou 2: For a ohitashi dish, you should de-oil the fried tofu before putting it into the dish.
Medea: De-oil?
Written right side: Miso Soup.
Shirou 1: Miso Soup should not be stewed until it boils.
Shirou 2: If it boils, the soup will lose a bit of its aroma and flavor.
Medea: Huh? Yes! Slow down a bit, boy!
Panel 4
Medea: Please slow down a bit.
Written: This isn't high speed casting, you know?
Shirou: ...I've said that all in one breath, huh? Umm...I'll write the directions on a memo...
Panel 5
Shirou: Now
Panel 5-6:
Shirou: after this, I'll arrange the food and then
120
Panel 1:
Shirou: it's finished.
Medea and Saber: Itadakimasu!
Panels 2-4
Medea: *chew chew*
Shirou: Yup
pg 121
Panel 1
Medea: ...Delicious
Panel 2:
Shirou: If you leave the taro alone for a night, the flavor will deepen.
Shirou: It's pretty good.
Saber: S-Shirou, I must ask that you prepare some...
*hmm?
Panel 3:
Medea: The fish also came out well...The side dish also looks great
Medea 2: The boy really is good at cooking.
Panel 4:
Saber: Exactly! I'm glad you've realized that!
Medea: And this is why you are such a bother.
Shirou:S-saber
Panel 5
Medea: Thank you, boy.
Panel 6
Medea: I can now look forward to making this for Soichirou-sama.
pg 122
Panel 1:
Medea: Well
Panel 2:
*crumbling*
Panel 3
Black
Panel 5
Medea: I did it as the boy told me....
Medea 2: But it didn't come out as I expected...
Panel 5 written:
This seems wrong!
Paper: Recipe
Panel 6
Souichirou: Caster
Caster written: ..umm...I don't there's anything wrong with the taste though.
Panel 7
Medea:Souichirou-sama!
Souichirou: Because I've returned late, I couldn't see you earlier.
Panel 8
Madea: My most humble apologies
Madea 2: Umm...
pg 123
Panel 1
Medea 1: Souichirou-sama,
Medea 1: I wanted to make you something delicious. But, this was the result...
Panel 2
Medea 1: It seems I made a blunder of myself.
Medea 2: It doesn't taste too bad though.
Panel 5:
Souichirou: It's because you failed, that you'll make it better next time.
Panel 6:
Souichirou: No matter how many times that may happen, I will accompany you.
pg 124:
Panel 1:
Medea 1:... Yes.
Medea 2: Thank you for kind words
Panel 2:
Medea: Souichirou-sama
panel 3
Medea: I'll do my best.
*sob* *Sob*
Souichirou: Mhmm.
*MUNCH MUNCH*
** Technically, this is hungrily munching.
Panel 4:
Medea: W-wait! Souichirou-sama, please don't get carried away at the dinner table!
Pg 125
Left Side:
(Recipe) for 4 servings
Nikkorogashi Taro
First box:
10~12 (500~600 Gs) of Taro
1 Yuzu Fruit
400~600 ml of Dashi
2 Tablespoons of Sugar
3 Tablespoons of Soy Sauce
2 Tablespoons of Rice Wine
1 tablespoons of Mirin
Grilled Salted Mackerel
4 Mackerels
Half a Daikon
An appropriate amount of Salt and Mirin
Komatsuna and Sardine
200~250 G of Komatsuna
40 Gs of shiratsu (Shirasu refers to juvenile sardines that can be used as a rice topping)*
half a carrot
1 pack of Fried tofu
10-15 G of white Sesame
A:
2 Tablespoons of Dashi
2 teaspoons of soy sauce
1 teaspoon of sugar
Miso Soup
1/2 a pack of Tofu
An appropriate amount of Wakame Seaweed
1/3 of a roll of green onions
700 to 800 ml of Dashi
2-3 Tablespoons (you can modify this depending on your preference) of Miso
Right side:
A typical Japanese meal
Nikkorogashi Taro
1. Remove the Taro's skin.(If the taro is fresh, it would be fine to use something like a sponge or a towel to rub off the skin. If it's older, the skin will be tougher.) The best condition to peel a taro is when the skin's dry.
2. To deal with the Taro's viscosity, boil it once. When the water is about to seething, add and boil the Taro between 3 to 4 mins. During that time, use running water to wash the syrupy-texture.
3. Add the dashi to pot and make sure the taro is submerged. Then turn the fire on. While the water simmers, add the sugar, wine, and mirin. When that is done, cover the broth and keep it stewing on low heat for 5-6 mins. After this distiliation, add the soy sauce.(If your heat's too high, the taro will disolve. The heat should keep the broth within the boiling point)
4. When the broth evaporates, but before the pot gets burnt, gently shake the pot. While you do this, the potatoes will continue absorbing the broth. When the broth is completely absorbed, it's done! When you are arranging the food, sprinkle something shredded like Yuzu skin. The condiment should permeate through the entire dish and enrich its flavor.
Salted Grilled Mackerel
1. While you prepare an entire fish, you will surely need running water. After you have turned the water on, start the procedure. Using water,wash away the slime and then dry the fish off with napkins.
(When you are cutting the body, it isn't necessary to clean the fish. However, an unclean fish implies that the bacteria that could cause food poisioning could linger within the fish's scales. More simply stated, when you do not properly maintain your tools or when you do not wash and or heat up your ingredients, they will become nests for these kinds of bacteria. )
2. To deal with the fish's odor, sprinkle salt over the mackerel's entire body and leave it out for 10~15 mins. Because moisture will seep out, it is recommended to wipe the fish down again.
3. Make a light incision on the fish and for added flavor sprinkle more salt. Once this is is done, the mackerel is ready for the grill. (Whether you prefer using the oven, broiler or even the coaster, grill it the way you want)
4. After it has finished grilling, prepare and serve the dish with grated daikon and then the dish is ready.
A Komatsuna- and-Sardines-based Ohitashi
1. Blanche the Komatsuna in boiling water and then shock the vegetable in cold water. When the komatsuna cools, squeeze and dice the vegetable into 5 cm pieces.
2. Before starting this step, blanche the Fried Tofu and then wipe away any excess oil. When that is finished, dice both the Carrots and Fried Tofu until they are as big as the Komatsuna. Then boil the carrots until they soften.
3. Get a bowl and then mix the Komatsuna, Carrots, Fried Tofu, the sardines, and sesame with the contents from box A. Once the dish is well mixed, it is complete! (Depending on the brand of Sardines you use, the sodium content will vary. So, you may have to adjust the amount of soy sauce or dashi utilized in this recipe)
Miso Soup
1. Cut the wakame, tofu, and green onion into bite sized pieces.
2. Add the dashi, wakame, and tofu into a pot and then heat the mixture. While the stew is heating up, add the miso. When the taste is to your liking, add the green onions. And when it is about to boil, the soup will be finished. (Notes: Do not let the Miso Soup boil! Doing so will lessen the aroma and spoil the soup's flavor.
You can also make some adjustments to the tofu. If the tofu has warmed up in the soup, it will no longer be firm.)
Pg 126
Medea: Boy, I have another favor to ask!
