Random Curiosity

« Emiya-san Chi no Kyou no Gohan – 10

Emiya-san Chi no Kyou no Gohan – 11

“Special Fluffy Gooey Omelet Rice”

November is a time for giving thanks and overstuffing yourself with food in the States, but in Emiya-san Chi no Kyou no Gohan, the latter takes a larger focus with Saber getting to have three meals this time around. This is due in part to this month’s episode being Archer’s time to shine. After being pulled aside by Lancer, he’s roped into working with him at his part-time job in a themed cafe. The time he had intended to spend carrying Rin and Sakura’s shopping bags ended up being invested in cooking sandwiches for Caster and her beau. However, cooking an omurice for Saber not only got her stamp of approval but also caught the eyes of Rin, who decided to let his distraction from her mall trip slide as long as he cooked her the same omurice in the future.

As with the rest of the episodes, it was nice to see Archer in a less stuffier role as he warms up quickly to the spin-off’s cheerier atmosphere and is more willing to have patience for those around him. Specifically, it’s cool to see that Archer does have a calmer and friendlier bond with Rin as they are more than happy to give each other leeway and do favors for one another. While Archer was much happier in this part, Shiro’s adversarial side did show up near the end as Saber’s happiness over Archer’s omurice was overshadowed by the competitive streak that Shiro has over Archer, motivating him to make two dishes for Saber to make up for such a crime.

This month’s recipe calls for a cafe staple: Omelette Rice, or Omurice:

- Saute chopped garlic with olive oil. Add canned tomato, crushed consomme, salt pepper, and sugar to the sauce. Melt butter into the sauce to wrap it up.

- Dice onions, mushrooms and chicken thighs. Saute them together and add salt, pepper, consomme, and ketchup. Mix thoroughly so that it won’t be as sour.

- Add cooked rice into the mix and fold it into the sauce so that it mixes evenly.

- For the omelette part, crack eggs in a pan that has salt and oil already heated up on it. Mix with chopsticks and shake the frying pan, bringing it to a half-cooked state.

- When its half-cooked, slide it over to one side of the pan, adjust and flip until its all cooked enough to put on top.

- Layer it on the rice and then serve. Cut it open so that it spills everywhere if you’d like.

November 2, 2018 at 7:21 pm
14 comments »
  • November 3, 2018 at 2:53 amAngelus

    “Consomme” is a stock cube. Only use it if you want the authentic Japanese flavour.

    The eggs are grossly undercooked too. Only cook them like that if you want the authentic Western salmonella.

    • November 3, 2018 at 5:51 amJ Paul

      What, you’ve never had an over-easy egg?

      • November 3, 2018 at 7:58 amAngelus

        A fried egg is a different thing altogether. Over easy (and basted) should both fully cook all of the albumen (the egg white) and the vitelline membrane (the transparent layer surrounding the yolk), which are the two places most likely to harbour salmonella in a fresh egg. With an omelette you have mixed the eggs all up, so any part could potentially be contaminated and therefore the whole thing should be fully cooked. Unless of course you can be absolutely sure your eggs are salmonella-free.

    • November 3, 2018 at 6:33 amGreed

      Thanks for the advice, I should continue to keep an eye on your comments since you give good cooking advice.

    • November 4, 2018 at 10:39 amAoihoshikage

      I will say, I’ve eaten raw eggs from the US grocery stores either for Asian hotpot dipping sauces or raw eggs over piping hot rice with soy sauce. This is knowing that in the US, the number floated out there is that 1 in 20,000 US eggs harbor salmonella. I’ve heard that Japan has better microbial control for their egg supply through strict washing procedures and egg crack checkers prior to selling eggs in the market. This why you can see eggs stored at room temperature in the grocery. I haven’t actually seen the numbers on their salmonella contamination but given that Japanese eat raw eggs on a regular basis and you don’t hear about salmonella poisoning in Japan, I assume their egg supply is much cleaner than the US.

      Fortunately for me, I haven’t gotten sick from raw or under cooked eggs, but it’s a personal risk I take for culinary delight. I do ensure there are no obvious cracks on the egg shell and only eat under cooked eggs when eggs are fresh. You can get pasteurized eggs in the US, which I recommend if you ever want to try eating under cooked eggs. If you watch culinary shows like I do, the “right” way to cook omelettes and scrambled eggs is to slightly under cook the eggs before removing from the pan (eggs will be a little bit runny) and allow the carry over heat to finish cooking the egg on the dish. The idea is that you’ve cooked the eggs enough to kill the bacteria without overcooking the eggs. In the end, if you decide to try non-pasteurized, under cooked eggs, you should be aware of all the risks you are taking. You could be spending the next 72 hours staring at bathroom tiles or worst case, end up in the hospital. A little food for thought (pun intended).

      Obviously, if you are immuno-compromised, sick, or have other health conditions, do not eat raw or under cooked eggs.

      On another note, I’m still enjoying this show. I’ve added several dishes from Emiya-san Chi to my personal cooking menu, so not only am I visually entertained by this anime, by stomach is entertained just as much.

    • November 8, 2018 at 8:14 amZaiden

      I confess to having tried Tamago-kake Gohan, here in the UK, despite the risk of salmonella. The problem is that I really like the flavour, though I’ve been wary of trying it again.

      Other than that, I’ve heard that the food safety standards are quite high in Japan, which allows them to get away with serving raw eggs and raw chicken. Either that, or the people have developed a propensity over generations for warding off these kinds of problems, thanks to their copious consumption of raw fish.

  • November 3, 2018 at 6:32 amGreed

  • November 3, 2018 at 7:22 amleon

    I am the oil for my stove

    • November 3, 2018 at 4:57 pmDude

      Cast iron is my body, fire is my blood

      • November 3, 2018 at 9:04 pmEuzio

        I have fried over a thousand eggs

      • November 4, 2018 at 10:45 amAoihoshikage

        Unknown to chefs,
        Nor known to sou-chefs.
        Have withstood culinary school to create many dishes
        Yet those chopsticks will never hold Anything.
        So, as I Pray–
        Unlimited Cooking Works!

  • November 4, 2018 at 12:54 pmHalfDemonInuyasha

    This must not end next month (that “Closed” sign…)

    We need 50 cours of this at least!

  • November 4, 2018 at 3:27 pmRedRocket

    Fantastic and I agree needs to continue on and on.
    Caster is so happy it great to see after Fate and the Gods messed up her life so much.
    Loved Lancer’s full speed interception of Archer.

  • Yesterday at 1:06 amSeph

    Besides being nice to see the competitiveness nature between Archer and Shirou, one subtle thing I really liked was Archer reacting to Saber enjoying his Omurice.

    It gave kind of a bittersweet feeling as if he recaptured something from his previous life.

Leave a Reply to HalfDemonInuyasha

Please DO NOT ask or give links to raws, subs, or PVs. Instead, please check the Community section on the sidebar for useful links.
Gravatars are supported, so please sign up for a free account if you would like your own globally recognized avatar.

HTML tags are enabled for comments: <a href="" title=""> <b> <blockquote> <em> <i> <s> <spoiler> <strike> <strong>
** Please use <spoiler></spoiler> around any major spoilers. **