「秋の味覚 -キャスター和食修行編-」 (Aki no Mikaku: Caster Washoku Shuugyou Hen)
“Taste of Autumn: Caster`s Training in Japanese Dish Cooking”
Thankfully, Souichirou’s not the level of bad that Jason was, so his September will have more taro being chopped up than sons. Yes, Caster is our topic of the month for this episode, and I couldn’t be any more thankful. The episode put forth a ton of effort to make Caster the cutest housewife ever with how excited she is to cook for Souichirou and learn how to pick up cooking more proficiently from Emiya. The pattern of deduction that Caster made to piggyback off of Emiya’s skills to hone her own was hilarious as was the shrugs, blushes, and pouts she gave along the way. Similarly, the episode ends on a positive note with Souichirou encouraging Caster to improve her craft in cooking as he gives her as much company as she needs even though he finds her food to be delicious.
Other characters get plenty of attention as well though with Lancer making his reappearance to sell Emiya mackerel pike. He does play into Caster’s easily flustered demeanor, but still cheers her on as she tries to impress Souichirou with her cooking prowess. Saber is as funny as ever with how abrasive she is to other servants like Caster, but it was a nice change of pace to see how quickly she buckled as soon as she tried the simmered taro that Caster made with Emiya.
Luckily for this month, this episode was far more generous with the amount of recipes that were featured with two in-depth methods on how to cook Grilled Mackerel Pike and Stewed Taro:
– Run the whole Mackerel Pike fish under water before preparation. Once it’s washed of it’s sliminess, dry it off thoroughly.
– Lightly salt the mackerel pike and leave them for 10-15 mins to remove odor
– Lightly slit the mackerel pike’s skin, and salt them again, but this time for seasoning, and start grilling.
Stewed Taro, Simmered in Broth
– Peel the taro. Parboil to remove the sliminess: Add to boiling water and simmer for 3-4 minutes, then run through cold water
– Place the taro and enough broth to cover them in a pot and turn on the heat.
– Add sugar, sake, and mirin, cover with a lid, and cook over low heat for five to six minutes until it starts to boil.
– Add soy sauce and then boil down for another 5-6 mins
– Shake the pot when there’s only a little broth left. Once they’re all glossy and mixed together, they’re done.