Welcome to another delicious installment of Anime Recipes from Honey’s Anime. If this is your first time with us on a Monday, we explore the delicious food that is shown in anime week by week and break down how to make it. This week, we have dived off the deep end. We are dropping out. Fed up with reality, the only solution is to take this online and forget reality. Yes, this week, we channel our inner Moriko and consider leaving reality altogether. Let’s go.
Potage from Net-juu no Susume
In the final episode of feels, and by that we mean Net-juu, Moriko sinks her teeth—or maybe drinks her way—into a delicious bowl of potage. Potage originally comes from the French and is a group of thick soups that usually has some sort of meat and/or veggies in it. It has a history going back to the Middle Ages. What goes into it? Well there are a lot of variations, but Japan tends to be big on the vegetable versions since vegetables here are so plenty and meat is expensive.
What You Will Need:
With potage, you can easily make this with pumpkin (A popular variation), red potatoes, broccoli, cauliflower and more! The main thing is to keep around some potatoes as well. This makes an excellent side dish to both lunch and dinner.
How to Cook It:
1Wash all of your potatoes. Then follow this up by peeling them. When that is done, slice them very thinly. You may also add salt here to them too if you would like to adjust the flavor ahead of time.
2Peel and then thinly slice your onion. The reason you need to cut these so thin is that they need to go through a mixer to make them fine. The smaller they are, the easier they are to blend as well as cook initially.
3Next, add the potatoes and the onion into a pot with some water and bring it to a soft boil. Add in your vegetable bullion (1-2 cubes depending on how much flavor you want) and make sure that everything just sits under the surface of the water.
4Once they have cooked for at least 10-15 minutes, drain the potatoes and onions.
5Transfer them into a mixer or blender and mix/blend them until they come out relatively smooth.
6Now in that pot, pour back in the pureed potato/onion mixture and add in your milk. Start to add in salt to flavor while tasting it and being sure to not burn it. If you do, get rid of the milk and start over. It will not taste good with burnt milk at all.
7Finally, slice the ham up and then start to cook it in a frying pan. Once it is done, set it aside.
8Finally, pour the potage into a bowl and then top with the bacon! Sliced scallions also make a great addition!
(Note: Be careful not to burn the milk, but also take care to make sure that you do not burn yourself as well. Also, please take care to cook bacon all the way through if you are using it in lieu of ham. )