Eguchi Campfire Cooking in Another World with My Absurd Skill: Volume 6

1. Auflage 2020
ISBN: 978-1-7183-4310-8
Verlag: J-Novel Club
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 351 Seiten

Reihe: Campfire Cooking in Another World with My Absurd Skill

A new dungeon, and a new meeting!?
Mukohda, the salaryman who was brought from modern Japan to another world because he was caught in a 'Hero Summoning,' along with his familiars Fel, Sui, and Dora-chan, enjoyed their fill of seafood at the seaside town of Berléand. Finally, they set off for the dungeon city of Aveling, just as he promised Fel!
But before that, Mukohda asks for information about the dungeon from the gods... and hearing that many undead wander the dungeon, Mukohda starts to get cold feet again. To get Mukohda into the dungeon, the gods come up with a spectacular gift. (All for a new Tenant in Mukohda's Online Supermarket...)
Reaching Aveling, Mukohda's party attempts to enter the dungeon with a veritable mountain of prepared food. However, a certain off-putting elf awaits Dora-chan! And even further into the dungeon, another wonderful meeting awaits our hero......!?
The super-popular, absurd, otherworld adventure continues in the 6th volume!

Autoren/Hrsg.

Eguchi, Ren

Weitere Mitwirkende

Masa

Chen, Kevin

Leseproben

Chapter 1: Goodbye, Berléand!

Today started with obtaining more seafood from Berléand’s morning market. I bought up the tiger prawn-like vermillion shrimp, bronze king crabs, which were similar to red king crabs, mackero, which were like horse mackerel, yellow scallops, big hard clams, which looked like huge Asian clams, as well as the smaller version, small hard clams, one after the other.

They were all good when I tried them out, and everyone else liked them too, after all. This town was famous for its tyrant fish, but its second, hidden specialty was its shellfish, definitely.

When I fried those oyster-like ooysters, they were really good, too. Of course, I also bought more of them.

This time, I found okktopus as well, which, just like its name, was basically an octopus. When I found them, they’d already been boiled and were being sold like that. I had my doubts, thinking, But when I asked the guy selling it, he told me that they’d only started eating it recently. Apparently none of the locals would eat it, but people who moved here from out of the country would, so the trend spread slowly.

“It was pretty good when we tried it.”

It was already boiled so it could be used as-is, and I could think of other uses too, so I bought it on the spot.

After going around the market, I managed to secure quite the amount for a single day. Since it was the last time I planned to look around, and that thought was stuck in my mind, I ended up buying everything that was good; by the end, I had more than usual. But thanks to that I had enough to probably last around three whole months even if we ate seafood once a week.

After making my rounds through the morning market, we enjoyed the food stalls as usual. When I told them that today would be the last day we ate at the stalls too, all three of them challenged the lineup of stalls as if their backs were to the wall. Of course, I was there too.

“As for the earnings from your sale, it comes out to 41 gold in total.”

According to the guild’s clerk, unfortunately the B-ranked giant horn rabbit and golden-backed bull didn’t have magic stones. But it seemed that they bought the giant horn rabbit’s fur and the golden-backed bull’s hide at a slightly higher price because of their rarity. Given that I got the meat back and they didn’t have any magic stones, I guess the price was pretty good?

Taking the 41 gold coins, we left the Adventurer’s guild behind.

? ? ? ? ?

As soon as we got back home, Fel and the others took a nap.

The first thing I did was fry up a bunch of the kinds of food that got eaten yesterday: fried mackero, fried vermillion shrimp, fried yellow scallops, and fried big hard clams. I made a lot this time, just in case, since the fried stuff was really good.

After that, since I already had the oil, I made tempura as well. After all, tempura could be used in rice bowls too. I used vermillion shrimp and kraken to make tempura with. Shrimp and squid were like, the most standard out of standard things to make tempura out of, so I made a lot of this, too.

I also made tempura out of cuts of the sea bream-like brebream. I tried a little of it, and the breading was crisp, while the meat was fluffy and light. It was perfect. I also made vegetable tempura after getting some produce with my skill, using eggplant, onions, bell peppers, asparagus, sweet potato, as well as both shiitake and maitake mushrooms. I personally liked vegetable tempura, so I used all kinds of vegetables.

After that I wasn’t sure what to make, but I remembered that I’d gotten the octopus-like okktopus from today’s morning market. I had the frying oil out too, so I decided to make that: the staple of any izakaya menu: okktopus karaage. It’d be a side dish in a meal, so I wasn’t sure if it would be a good fit...

~?~?~?~

First, cut the boiled okktopus’ legs into slightly larger, bite-sized pieces. Then, take a vinyl bag and pour in sake, soy sauce, grated garlic and ginger (along with the kinds of each that come in tubes) before throwing in the okktopus leg pieces and massaging the flavor in, before letting it marinate for about 30 minutes.

...While I was waiting for that to finish, I had a small break with coffee.

“Should be about time...”

After wiping off any excess liquid with a paper towel, thoroughly coat the okktopus in potato starch. Then just fry it up until it’s crisp, and then it’s done.

~?~?~?~

*Munch*

“Whoops. It’s about time to start on dinner. Everyone already had their fill of seafood at the stalls, huh? I bet they’ll say they want meat.”

Cutting just a tiny piece of meat off, I seasoned it with salt and pepper before grilling it and had a taste test.

“Chicken? No, Pork? Hmm, it kinda tastes like a mix of both... There’s no gamey funk to it, so it’s just good, though.”

I wasn’t really sure what to do with it, so I settled for just roasting it whole in the oven.

~?~?~?~

After cutting the meat into slices a bit larger than your palm and about 2cm thick (as thick as a pork cutlet), randomly poke holes into the meat with a fork before covering with herb salt and letting it sit for about 10 minutes.

Spread a cooking sheet on an oven tray, and lay the herb-salted giant horn rabbit meat on top before pouring lots of olive oil all over it.

Then just roast in the preheated oven until it’s nice and done.

~?~?~?~

“Yep. Smells nice.” The giant horn rabbit herb roast () was done.

I peeked into the living room where everyone was sleeping, and found that they were all already awake, probably because of their stomachs.

“I made dinner. Want it?”

“Indeed.”

«I’ll eat.»

«Sui will eat—.»

I served out the giant horn rabbit herb roast to everyone.

“Hm. I was just thinking I wanted meat.”

«You totally get us, don’t you?»

«Meat~.»

Everyone chomped into their share.

We thoroughly enjoyed the giant horn rabbit’s meat.

? ? ? ? ?

Fel and the others went back to sleep again after eating breakfast. By the way, today’s breakfast was Bolognese dogs, which was basically just the Bolognese I’d made before inside a hot dog bun. It was really good since the tomato sauce seeped into the bread.

Today I planned to cook a bunch of soups. On the docket were tonjiru, beef stew, and clam chowder. I had already cleaned the mini clams I’d be using for clam chowder, so preparations were complete.

First was getting more ingredients through my Online Supermarket.

A lot of what I was making used the same vegetables, so I made sure to get a bunch.

*Chopchopchop*

*Chopchopchop*

*Sizzle*

*Sizzle*

...

“Whew, it’s done. I just need to let the tonjiru sit for a while, stew it again, and then I can shut it in my Item Box. The beef stew is gonna take a little while longer, though.”

...