Translated by Zzonkedd
Edited by Gumihou & Onionpi
Please read this at dot com
Note from Gumi
There’s a bonus chapter starting from $20 Tier because so of the dungeon chapters were a little short.
Fer: Muu, that’s because you deleted too many things.
Gumi: It’s all repetitive anyway, it’s done for the sake of the reader’s eyes.
Fer: The chapter now has less than 1000 words.
Gumi: Which is why it’s a bonus chapter! If any of the future chapters falls below 1000, it will automatically beco a bonus chapter.
Fer: Muu, this is troubleso, you can just give the chapters as it without deleting things.
Gumi: … no, I delete things for a good reason. It’s all repetitive anyway. Please believe Gumi and ignore the Legendary Furball
Fer: It’s Fer!
Gumi: That’s what I said
After this morning’s breakfast, I left the house by myself and set out for the shopping district to buy groceries. It was not far from the inn, so I felt quite safe on my own. I didn’t even bring Sui with .
I stopped at several different bakeries, buying up most of the local black bread. [1] I still have so black bread I bought from Doran, but considering my familiar’s appetites, it won’t be enough.
I visited a few other stores but did not see anything interesting enough to catch my attention. [1] In the end, I decided to just go back to the inn and get started on my cooking.
I’ve made more than we need for our journey from Verulean to Avering. However, I thought it would be a good idea to make more food, especially the at dishes for my at, at, at companions.
First, let’s go with the standard favourite, Orc and Bloody Horn Bull at slices pickled in miso sauce and grilled. We’re almost out, so I made lots more. After all, it’s pretty easy to slice, pickle and bake this dish. More importantly, it’s delicious and matched well with rice. I made other gyudon style dishes too. Such as the ginger flavoured grilled Wyvern and Bloody Horn Bull at.
I also made both Miso Pickled and Ginger-Fried Golden Back Bull since I have those in hand. [6] I’m looking forward see to how those will turn out.
Grilled sliced beef on rice has always been a favourite regardless of its flavours, so I have great confidence in my choice of dishes. [5]
For my next trick, let’s go with so vegetable stir-fry. Naturally, it has to be a Stamina Stir-Fry since my familiars all liked at so much. Let’s see, for the vegetables, let’s go with the standard favourites. [8] Cabbages, carrots, garlic sprouts and so sliced mushrooms just for variety. As for the at, I’ll just use the ones I’ve sliced and marinated earlier. The at has already been seasoned, so whatever seasoning the at is pickled in will serve as the sauce. That saves quite a bit of ti.
[8] For the newest at, I decided to go a step further and use sothing called a ‘Salt-based sauce’. Whatever, it should taste good with beef, right? Let’s make a Stamina Stir-Fry with Golden Back Bull in Salt-based Sauce!
[8] As soon as the various stir-fries are done, the oven pinged, indicating that the first batch of grilled at is done. Once I put the second batch in, I got started on the stews. I’m still on a beef trip so the next thing I made is a Bloody Horn Bull stew. While the at and vegetables were stewing, I sliced more beef to make Hayashi stew.
[8] These Western-style dishes go well with bread as well as rice, so we can eat them in front of other people.
While the pots were simring with these wonderfully aty stews, it’s ti to make minced dishes. Most of our minced stuff had been eaten on our way here, so I’ll have to make more. Salisbury Steaks made with Orc and Bloody Horn Bull at are a standard favourite. I also made so aty Bolognese sauce, which would be perfect with pasta or on bread. Just thinking about that sweet, sour and savoury taste made my mouth water…
I thought about making Keema Curry too, but the sll would probably be too foreign and attract too many questions. [6] Especially in a walled dungeon where there is no place for the sll to disperse.
In the end, I settled on making Stir-fried Eggplants in a sweet and savoury Chinese style miso sauce. [6] It’s kind of like Mabo Tofu, but with eggplants instead of tofu. Naturally, this would be aweso with rice.
That’s it for the beef and pork dishes. Next, let’s make sothing with poultry at.
Teriyaki Cockatrice, Cockatrice sautéed in Honey Mustard Sauce, and Minced Cockatrice Soboro. All three are excellent on rice or bread.
“Hmm, let’s see, what should I make next…”
I’ve already made a lot of fried food, so that should be fine.
There was still plenty of stewed pork and pork soup. [1] I’m already cooking rice on the side so…
“Ah, seafood! [5] Wait, I think I have plenty of those left.”
Well, plenty is relative. There’s still lots of various Tempura and clam chowder. [1] If I serve them up to my familiars, they’d want seconds and more seconds… in short, it’s not enough for my familiars.
Let’s not waste my precious seafood on them. I should make use of the other ingredients. The Golden Back Bull made a fine roast, which had been eaten up at our last lunch, so I believe I should roast more. While I’m at it, let’s roast so Orc at as well. I could slice the roasted at for sandwiches later.
“I think I’ll make so fish dishes after all. A Takikomi Gohan! A mixed rice dish with fish would be perfect!”
Fish on its own might not be filling for Fer, but with rice to bulk it up, surely it would be alright? [2] Anyway, let’s make it. The main reason to make Takikomi Gohan is mostly because I want to eat it.
Also, it’s really easy to make. So bonus all around.
First, the necessary ingredients.
From [Net Super] I bought fresh ginger, so granulated kelp stock and ntsuyu sauce.
To make Takikomi Gohan, I start by washing the rice and leaving it to soak in cold water.
For the Seabream Takikomi Gohan, I first roast so seabream with a little salt.
To make Octopus Takikomi Gohan, I sliced the boiled octopus into sticks about 3mm wide. The fresh ginger is also sliced into a similar shape.
After draining the soaked rice, I stir in so granulated kelp stock and ntsuyu into the rice. tsuyu is a perfect all-rounder when it cos to Japanese cooking. If you ever feel there’s sothing lacking in your stew, sauce or soup, just add a splash of ntsuyu!
Unlike the standard soy sauce, ntsuyu is more like a dashi broth with soy sauce and all kinds of secret seasoning in it. In fact, you can even make plain rice more delicious just by seasoning it with a little ntsuyu.
I really want to try serving Takikomi Gohan for dinner, but I’m afraid Fer and Co would complain about the lack of at.
Hmm, at. How about making seafood unière?
[6] Though the na is kind of fancy, it originated as a rustic French dish. It’s made by dredging the at in flour before frying it in clarified butter or oil, or a combination of the two in a shallow pan. The fried food is then served with a separately made sauce. When the butter-fried fish is served with a creamy sauce, it gives off a very luxurious Western feel.
After warming up a pan of butter, I fried up Salmon unière, Aspidochelon unière and, ohohoho, so Scallops unière. For the sauce, all I have to do is simr sliced onions and mushrooms in soy sauce flavoured steak sauce and the Japanese-style unière is done!
“Dinner ti ~ What do you want to try first~”
I served myself a bowl of Seabream Takikomi Gohan and Octopus Takikomi Gohan, both were incredibly delicious. Fer also had so, however, he seed more interested in the unière and kept on eating those.
Dora-chan, on the other hand, liked the Octopus Takikomi Gohan. “Hmm, the texture on this dish is really fun,”
That’s what I like about it too.
Of course, he also ate lots of unière.
Sui found everything delicious.
Ah, I must say fish is still my favourite protein. After dinner, it’s ti for to continue my work. I’ll have to get everything done before our dungeon challenge tomorrow.
[Gumihou: Lots of new cooking terms here ~]
Pic from Cooking with dog~
One of my favourite cooking instruction video guides
Please click on the link for the recipe ~
[1] Structural Change: Combine 2 paragraphs
[2] Structural Change: Combine 3 paragraphs
[3] Structural Change: Combine paragraph & dialogue
[4] Structural Change: Change passive sentence to dialogue
[5] Delete Repetitive or Pointless Information
[6] Additional Information for Aesthetic Purpose
[7] Add Dialogue Tag
[8] Took Creative Liberty on cooking thod and ingredients choice since it was getting rather repetitive with all the xx at, xx grill, xx at and grill, at in xx.`
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