Tensei Shitara Suterareta ga, Hirowarete Tanoshiku Ikiteimasu - Vol. 4 Ch. 19

[MangaDex]

 

[Haezer]

Ah yes, THAT person

 

[Banana_Splits]

that's not really how you make worcestershire sauce though, what they are making sounds more like HP sauce or brown sauce

 

[meganega12]

that's not really how you make worcestershire sauce though, what they are making sounds more like HP sauce or brown sauce

That stood out to me as well. The original takes years to break down into the sauce while stored in barrels. Looked it up and although there's a sauce that's popularly know as worcestershire sauce in japan, it's just inspired by the original and sweeter and less punchy to suit the japanese palate.

 

[welcome2atlantis]

I see. So creating a new sauce is easier said than done. I'm too used to instant type of sauces.

 

[Mweeheehee]

That stood out to me as well. The original takes years to break down into the sauce while stored in barrels. Looked it up and although there's a sauce that's popularly know as worcestershire sauce in japan, it's just inspired by the original and sweeter and less punchy to suit the japanese palate.

that's not really how you make worcestershire sauce though, what they are making sounds more like HP sauce or brown sauce

It's an interesting quirk of Japanese food naming conventions when translated into english- I got into a debate and discussion years ago about the use of the word "pudding" in the forums, that extended further into things like "hamburg-er vs hambag-U" or calling it salsibury steak or another conventional english name.

With the reality that much of modern "japanese" food is known to be directly taken from abroad, including the naming, and adapted for Japanese tastes, Worcestershire sauce is no different. It also poses the same issue beyond just the recipe ingredients and method- iirc the romanji convention is calling it either "woostah" (not sure if the sp is even right here), or even more specifically- "sosu" for sauce. That in itself is a whole category of specifically formulated recipes, many proprietary, for cutlet restaurants, etc.

There is even an episode on NHK's food travelogue show Trails to Oishii Tokyo that is dedicated to this exact ingredient- the episode is actually titled "Sauce"- https://thetvdb.com/series/trails-to-oishii-tokyo/episodes/8001839

 

[Pyras]

She's gonna need to make substitute for sugar :/
Isn't there some kinda radish that you can make do ?

 

[kucingmaung]

that's not really how you make worcestershire sauce though, what they are making sounds more like HP sauce or brown sauce

my understanding is that she's not making Worcestershire sauce. she's trying to make something similar. don't forget that Worcestershire sauce itself was a result of a failed attempt to make another sauce

 

[Grimmycoffee]

I'm imagining Warcraft's orcs reading this and went WTF seeing "orc cutlet" lmao

 

[DrunkinDonut]

That stood out to me as well. The original takes years to break down into the sauce while stored in barrels. Looked it up and although there's a sauce that's popularly know as worcestershire sauce in japan, it's just inspired by the original and sweeter and less punchy to suit the japanese palate.

This is an ersatz Tonkatsu Sauce that she's trying to replicate in another world. She mentions the Worcestershire and ketchup, probably because the author saw all the online simple recipes for tonkatsu sauce. But in a different world, you need to make due with other options.

https://en.wikipedia.org/wiki/Tonkatsu_sauce & http://tonkatsu.bulldog.jp/sp/about/ for reference to the ingredients she mentions.

And it's why they needed so much trial and error. She's trying to make due with substitute ingredients and without a real reliable recipe.

 

[definitionofinsanity]

Wow, there was a whole fucking lot wrong about worcestershire sauce here.

First of all, worcestershire sauce is fermented. Even legitimate worcestershire sauce tastes like rotten dogshit when it hasn't been fermented. (In fact, when a British official tried having the sauce re-created in Britain to begin with, it was considered a failure initially because it tasted so awful until it was left and forgotten and left to ferment for a few years.) This... this isn't fermented. Yes, it's going to taste like shit.

Secondly, worcestershire is a fish-based sauce. They use aged anchovies - preferably age a few years in salt/vinegar - as a basis with garlic, onions and anchovies to further ferment together. And we're talking a year or two. Not sitting it in the back of a shelf for a few weeks or something.

Thirdly, in order to have that tangy element that worcestershire sauce has, you have to have some equivalent of tamarind tree root needs to be added.

There's no carrots, no celery, no apples in traditional worcestershire sauce.

 

[definitionofinsanity]

She's gonna need to make substitute for sugar :/
Isn't there some kinda radish that you can make do ?

There's no radish that has sugar content high enough that making sugar from it is realistic.

But if there's sugar beets, that's a great form of sugar.

They could also try making apple sugar, which is taking apples and dehydrating them and then processing them into a powder. Not very sweet, but it's better than nothing.

 

[Pyras]

There's no radish that has sugar content high enough that making sugar from it is realistic.

But if there's sugar beets, that's a great form of sugar.

They could also try making apple sugar, which is taking apples and dehydrating them and then processing them into a powder. Not very sweet, but it's better than nothing.

Ahh so it is sugar beets. Yeah I misremember.
Tho, they could also just look around for raisins/cranberries. Tho I dunno what kind of grape is best for raisin tho.