Key Food Topic

[Tsukari]

@Pepe Was Kud who said that, eggs with soy sauce are the best.

@Hirato Tamago kake gohan is so delicious though, you also kind of partially cook it due to the steaming hot rice too.

[Hirato]

I already ate semi-raw eggs by pouring eggs to hot noodle, but it still felt so runny.
I’m sure we need steaming-hot-freshly cooked-rice right from the cooker to make the egg partially cooked.

I’m not a fan of slimy food. But I’d like to try making tamago kake gohan if I’m really really really too lazy to cook

[Pepe]

I never tried it but it should be good for a really lazy breakfast. Add in some furikake and it should be perfect.

[Hirato]

What, I’m gonna eat plain rice with furikake only rather than with slimy eggs. Nutrition wise, it’s lacking but I don’t really want to eat slimy eggs. The egg quality isn’t very good in my place >_>

[Tsukari]

It’s not actually very slimy at all, about the same consistency as a normal sauced rice dish.

[Hirato]

Reviving old thread, here we have Kurugaya-anego’s recommended dish:
Pancake with Mozuku

[Hirato]

Continuing the discussion from Charlotte - General Discussion:

Charlotte - General Discussion

I don’t know where else to put this, but after watching Charlotte I was inspired to try some Japanese cooking using beef tongue! I originally tried to make the grilled beef tongue from Episode 2 (Nao Nao sold me on it) but trying to skin the tongue made me realize how dull my knives are, and it didn’t turn out well. I’ll be back to try another day…

So I went for the old standby of Japanese cooking, curry from a box! I cooked the grass-fed beef tongue for 24 hours in a sous vide bath, then prepped the rest of the ingredients as usual. There’s a really great farmer’s market near me (there are advantages to living in Middle of Nowhere, PA) so the carrots, onions, and potatoes were all super delicious. I also used the “Hot” Golden Curry roux from the grocery (Apparently this is more authentic in Japan than going from scratch).

Suffice it to say, my roommate and I both had the same reaction as Yuu in Episode 3: “An outpouring of spices! This is how curry should be! The beef tongue melts in your mouth, the best!”

In all honesty, this was the best beef curry I’ve ever made. If you haven’t had beef tongue before, it has an incredibly beef-y flavor and becomes unbelievably tender after a long cooking time. If you can get past the fact that you’re eating a tongue, then this might just become your favorite meat. It’s also just about the cheapest cut you can buy, provided you have a full-service butcher around that actually carries it (again, an advantage of living in tractor country).

I’ll provide my recipe for anyone interested

---

Sous Vide Beef Tongue Curry

Difficulty Level: Medium
Servings: 8 (Or 6 if you’re hungry)
Cook Time: 24 hours
Special Equipment Required: Sous vide water bath, I use one from Anova. 1 gallon zip lock freezer bag or vacuum sealer.

Ingredients
1 beef tongue (~2 lbs), trimmed and cleaned
2 Tblsp olive oil
1 tsp kosher salt
1-2 large onions
2 cloves fresh garlic
1 tsp freshly grated ginger
4 medium carrots
1 lb waxy potatoes (like red or new potatoes)
2 bay leaves
5 cups water
7-8.4 oz prepackaged curry roux
1 Tblsp butter
Soy sauce (to taste)
Pinch of dashi granules
(Optional: Red pickled ginger for garnish)

For rice:
3 cups uncooked Japanese rice (Makes eight 1 1/2 cup servings of cooked rice)

Directions
Step 1: 24 hours before serving. Heat sous vide water bath to 170º F. Rinse the beef tongue, leaving the skin on. Seal in a bag, and place in the water bath for 24 hours. This is a long cook, so ensure that your bag is properly sealed (If using a ziplock, clip the zipper of the bag so it is not submerged in the water) a leak can ruin the cook. Cover the water bath to reduce evaporation, and check the water level once or twice throughout the cooking process.
Step 2: ~1 hour before serving.Thinly slice the onions. Heat olive oil over medium heat in a dutch oven or large (5 qt) heavy bottomed pot. Add onions and salt, and sauté over medium heat until the onions begin to brown. Finely mince garlic and grate ginger, and add to the onions. Sauté for 1-2 more minutes.
Step 3: Peel carrots, and rinse potatoes (leave skin on). Cut the onions and carrots into bite sized pieces. Add the potatoes and carrots to the pot, and cook on medium heat for 3-4 minutes.
Step 4: Add 5 cups of water and 2 bay leaves to the pot. Raise heat to medium-high, and bring to a boil. Once the mixture has begun bubbling, lower heat to a slow simmer, and allow to cook for 30 minutes, or until the potatoes are just fork tender.
Step 5: While the curry is boiling, prepare rice according to package directions. This is easiest if you have a rice cooker.
Step 6: Also while the curry is boiling. Remove the beef tongue from the hot water bath. Remove the tongue from the bag, adding the liquids in the bag to the simmering curry mixture. Carefully peel the skin off of the tongue and discard (the skin should pull off easily because of the long cooking time). Cutting across the grain, slice the beef tongue into 1/2 inch slices, then cut these slices into bite sized chunks.
Step 7: When the potatoes are fork tender, remove bay leaves and add the beef to the boiling curry. Add the packaged curry roux, and stir until fully combined. Bring mixture back to a boil for 1-2 minutes, or until the mixture has thickened. Add water, if necessary, to achieve the desired consistency for the curry. At this point, taste the curry and adjust flavorings to taste, you may want to add a little butter, soy sauce, and/or dashi granules.
Step 8: To serve, place a small mound of rice on one half of a plate, then ladle a serving of curry on the other half. Optionally garnish with a small amount of red pickled ginger. Enjoy with a spoon!

Thanks for this great recipe @therationalpi! I’m putting the recipe in this thread as well, just in case.

[Hirato]

Sorry for not merging this post with the previous one, but I decided not to because it’s gonna be too damn long.
Anyway, this kind redditor recreated Otosaka House Family Recipe: Omelete Rice, translated from the screenshot of Otosaka House recipe book from Ep.7.

The following is the translated recipe:

Omurice
Ingredients (for 2)

2 slices of ham, chopped into 1cm blocks
1/2 of an onion, diced
6 eggs
salt, to taste
black pepper, to taste
4 tablespoons of ketchup
butter, as needed
200g of cooked white rice
Otosaka Family Secret Sauce (not mentioned in original ingredients list)

Directions:
0) Cook the rice. (Not mentioned in original recipe)

1. Melt butter in the frying pan and saute the onions. When the onions start to brown, add the ham and cook.
2. While the ham is cooking, add the ketchup and mix together. When the ketchup is evenly mixed, add the rice and mix. ※Add the Secret Sauce as well at this point.
3. Adjust the flavor with salt and pepper, then remove everything from the pan. Set aside.
4. Put butter into the frying pan and dump in the eggs. Stir and spread the eggs in the pan.
   Not mentioned in original recipe: Whisk the eggs first, then pour in only half to make one omelet rice. Repeat steps 4-6 to make the second one.
5. Put the prepared rice mix in the middle of the eggs. Turn the egg wrap while tapping on the handle of the pan, covering the rice and making the proper shape.
6. Dump the omurice onto a plate, finish with ketchup topping.

This is the recipe, including pictures too! Good stuff!

KEEP THE RECIPES COMING PEOPLE!

[Rippleshadow]

Someday I will cook these things. Probably.

Has there been no mention of Key coffee? I thought there was Key brand coffee in Angel Beats! and Little Busters!

[Pepe]

Key coffee is a real thing, btw

KEY COFFEE

But with a different logo

[Rippleshadow]

Oh, that’s neat. I never knew about that. But I don’t drink coffee, so I’ll never taste it

[DMB]

wait, it’s not even the same company

[Wizzerd]

But there is food that has gone under the radar here, ration biscuit (might be kanpan) and 40+ year old scotch whiskey from planetarian. The way to get such a biscuit as soft as it is in planetarian is through age, so expect the biscuit to be just as old.

[Zander1995]

When I lived in San Francisco, one of my favorite foods was their steamed pork buns. It was a little sweet and the buns were extremely soft and had sort of this fluffy flavor. It’s really hard to describe, but my favorite place to get them was a little shop on Clement Street around 5th Avenue if anyone ever gets the chance to go there.

[Aspirety]

Just so you know, this topic is specifically about Key food, not food in general

[Zander1995]

I know people have already talked about Steam Pork Buns, so that’s why I mentioned it

[supercoobie]

A few months ago I followed this recipe and actually made omurice. It was really good! I’m literally anime.

A few years ago I also made mapo tofu from a recipe I found online. It was really good too, but not that spicy. Later on I found some premade mapo tofu sauce at an Asian grocery store, but it was a LOT different. The peppercorns in the sauce actually do numb your tongue. It was something I had never tasted before.

I also love meat buns and gyuudon. Luckily there are a lot of Asian grocery stores near me where I can get them. Even the frozen gyuudon is good.

[Purple]

[supercoobie]

I found a nice cafe in NYC that has good gyuudon!

New Yorkers go crazy for taiyaki fish ice creams

And I just found out there’s a taiyaki store that just opened in NYC also!!! It’s actually ice cream in a taiyaki-shaped cone, but I still want to go so bad.

MFW

[StarfishBender]

I’ve never really tried much Japanese cuisine apart from Teriyaki, although I do love Chinese, Thai and Vietnamese food. I’m a poor cook so have to resort to (decent) ready cooked versions -I’m more Ryou than Kyou in that respect

Playing through Clannad and reading about the girls’ elaborately prepared and presented Bentos made me feel very hungry! I’m not in a location with any properly authentic Japanese restaurants but I have been able to get small prepacked sushi/katsu lunches which are quite well regarded even if probably more made for UK tastes.

Would love to try anpan - as long as someone made it for me!

And from Steins;Gate the Juicy Chicken Number 1 that Mayuri seems to live on!