Recipe
Traveling Chef: The Final Chapter of Everyone's Izakaya "Shokichi"!
Ingredients
- 1softshell turtle
- Tofu,to taste
- Vegetables(unspecified), to taste
- Matsutakemushrooms, a generous amount
- Chicken,to taste
- Eggs,to taste
- Saltand seasonings, to taste
About "Softshell Turtle Hot Pot, Kamameshi, Deep-Fried Matsutake Mushrooms, and Softshell Turtle Zosui"
The final chapter of Izakaya 'Shokichi' in Sapporo, Hokkaido, featuring luxurious dishes made with softshell turtle. Experience a special, decadent feast starting with a toast of fresh turtle blood, followed by softshell turtle hot pot with its signature rich, deep broth, crispy deep-fried matsutake mushrooms gifted by an acquaintance, hearty kamameshi packed with chicken, and finishing with a comforting egg-drop zosui made from the leftover broth.
Tips for Making "Softshell Turtle Hot Pot, Kamameshi, Deep-Fried Matsutake Mushrooms, and Softshell Turtle Zosui"
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Prep
- Carefully prepare the turtle skeleton and blood, serving the blood in shot glasses for a dramatic toast.
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Hot Pot Broth
- Simmer the turtle, tofu, and vegetables in a clay pot, with the chef carefully adjusting the seasoning to bring out a deep richness.
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Serving Etiquette
- The chef shows hospitality by serving the guests individually, starting with the gentlemen.
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Matsutake Fry
- Deep-fry a generous amount of matsutake mushrooms to bring out their rich aroma and incredible texture.
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Kamameshi
- Cook slowly over the flame and top the fluffy rice with a generous amount of chicken.
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Zosui
- Use the leftover hot pot broth to make egg-drop zosui, serving it piping hot to preserve the rich umami.
Ingredients for "Softshell Turtle Hot Pot, Kamameshi, Deep-Fried Matsutake Mushrooms, and Softshell Turtle Zosui"
7 items* Tap ingredient names to find on Amazon
How to Make "Softshell Turtle Hot Pot, Kamameshi, Deep-Fried Matsutake Mushrooms, and Softshell Turtle Zosui"
- 1
Prep the softshell turtle and mix its blood with sake in shot glasses.
- 2
Place the turtle meat, bones, tofu, and vegetables in a clay pot, season the broth, and heat.
- 3
Carefully prep the matsutake mushrooms and deep-fry them until crispy.
- 4
Combine rice and chicken in a separate pot and cook slowly to complete the kamameshi.
- 5
Bring the softshell turtle hot pot to the table, where the chef serves it to each guest.
- 6
Serve the deep-fried matsutake mushrooms and kamameshi.
- 7
Use the leftover hot pot broth to make egg-drop zosui (rice soup) and serve it piping hot.
Food Science
Combining the inosinate abundant in softshell turtle and chicken with the guanylate in matsutake mushrooms and the glutamate in vegetables creates a powerful umami synergy. Additionally, adding eggs at the end of the hot pot allows them to coagulate at the perfect temperature, gently wrapping the rich umami components of the broth to create a smooth, harmonious zosui.
Detailed Commentary on "Softshell Turtle Hot Pot, Kamameshi, Deep-Fried Matsutake Mushrooms, and Softshell Turtle Zosui"
* Content organized by topics from the video.
Shocking Bones & Hot Pot Prep
The traveling chef arrives at Izakaya 'Shokichi'. First to appear is, shockingly, a softshell turtle skeleton resting on a bed of lettuce. Despite jokes of 'we can't eat that!', the chef preps the softshell turtle hot pot in the kitchen while Kengo prepares the kamameshi. Reminiscing about the incredible yakitori and pork skewers from last time, anticipation builds for the feast. The chef happily notes that any leftover broth can be turned into zosui (rice soup) later as he works efficiently.
Toasting with Fresh Turtle Blood
Brought to the table are shot glasses filled with vibrant red, fresh softshell turtle blood mixed with sake. The guests can't hide their surprise and curiosity. Raising their glasses, they toast to the 'fresh blood' and down it in one go. Amidst the unique atmosphere and rising excitement, the special turtle feast officially begins, sending the energy in the room soaring.
The Main Event: Piping Hot Turtle Pot
The seasoned softshell turtle hot pot is finally brought to the table. Opening the clay pot lid releases a cloud of white steam, revealing the turtle nestled among plenty of tofu and vegetables, sending everyone into a frenzy! The chef personally serves the guests with care. Taking a sip of the exquisite broth, everyone is blown away by its deep richness and umami. Blowing on the piping hot, gelatinous meat, they savor the luxurious, unique flavor of the turtle.
Pure Luxury: Deep-Fried Matsutake
In the kitchen, the chef happily declares, 'It's all matsutake!' as he deep-fries a generous batch of these premium mushrooms. He shares a story about receiving them from a friend while frying them to a perfect crisp. Served at the table, the deep-fried matsutake boasts a rich aroma and incredible texture, making it the perfect pairing for drinks. No one can stop reaching for this once-in-a-lifetime luxury.
Freshly Cooked: Japan's Best Kamameshi
Next, the slow-cooked kamameshi is ready. Opening the lid reveals fluffy rice topped with plenty of chicken, drawing applause and cheers of 'Japan's best!' Kengo and the owner are thrilled by the fragrant, umami-packed rice. The chef jokes, 'Let Kengo eat first since he's the cutest,' as everyone enjoys the meal in a warm, lively atmosphere.
The Ultimate Umami: Hot Turtle Zosui
To close the feast, a comforting zosui (rice soup) is made using the broth packed with turtle umami. The chef seasons it carefully in the kitchen and serves it piping hot, bound with egg. Taking a bite, everyone cries, 'It's hot, but so good!' and can't stop eating the rich yet gentle dish. The chef laughs, saying, 'If you eat it hot, you won't notice the heat!' as he watches them enjoy it with satisfaction.
A Warm Ending & A Shocking Preview
After enjoying the incredible feast, the owner, chef, and Kengo line up to say goodbye. Though quite tipsy, the chef offers warm words of encouragement to the owner: 'Learn the job, remember the customers' faces, and do your best.' The final chapter wraps up with smiles and laughter, followed by a shocking preview for the next episode: 'How to Prep a Pit Viper'.
About こぶしの板さん
こぶしの板さん
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