Original subtitles

Gyozasou Muro

I want gyoza.

Why? Because I have no plans to meet anyone today or tomorrow.

Murasaki Wakako, 26 years old.

Born with a taste for liquor,

I wander the night yet again in search of a place to be.

A woman, drinking by myself.

2nd Night

"Fried Gyoza"

Pshuuu.

Pshuuu

I'm starving.

What should we have?

Hey, how about this shop?

Somewhere tasty, but not crowded.

You have such high demands.

Where should we go?

Let's try this way.

This way? Is there something this way?

Who knows?

Come on.

We're never going to be able to decide.

What do we do?

Gyozasou Muro

I'm turned on.

I want gyoza.

So much.

Time to eat.

I want gyoza!

No way.

We have a meeting afterwards.

The meeting.

I forgot about that.

I guess we should hold off on gyoza until we're free.

So what should we have?

Gyoza.

Gyoza.

Listen up, everyone!

May I have your attention?

I hate to do this to you on a weekend,

but Sales has called for our backup tomorrow.

I'll let you take Monday off.

Who wants to come to work with me?

I see.

Okay, I'll choose someone, then.

Let's start with the "M"s.

Ma, Mi, Mu, Me... Mu... Murasaki-kun!

I'm up for it.

Oh, really?

Thanks so much, I owe you for last time, too.

But you'll at least buy me lunch, right?

Of course I will.

Up to 500 yen.

Thank you, Mii-san.

Now I can have all the gyoza I want tonight.

I can't let Mii-san's courtesy go to waste.

I have to enjoy gyoza to the best of my ability.

Welcome.

Welcome.

This restaurant starts cooking after it takes an order, huh?

Welcome.

Welcome.

Over here, please.

You can leave your bag over there.

Your menu.

Thank you.

Gyoza (seven pieces per serving)

Regular

Garlic

Cheese

I feel like I'd be missing out if I didn't have garlic now.

Excuse me.

Yes?

Two servings of garlic gyoza, and a beer.

Two garlic gyozas and a beer.

Understood.

Could you bring the gyoza and beer together?

Gyoza and beer together, got it.

Two garlic gyozas, please.

I'm counting on you, ma'am.

Right.

Here you are.

I'm not here for Chinese food today.

I'm here for gyoza.

Hey, this is cute.

It's cute.

No it isn't.

You should make it your lock screen.

No way.

Why not?

Meeting the boyfriend after a week of work is nice, but I need time to myself, too.

I have no plans to meet anyone.

So I'm going to enjoy gyoza to my fullest.

Here you are.

The gyoza's going to be done soon.

Thanks for waiting.

Time to eat.

I want to do single-bite, but...

Let's dab just a little,

and take a bite,

and savor the garlic.

Pshuuu.

It tastes more like garlic than like sauce.

And a taste of beer while the garlic's still there.

Pshuuu.

And a taste of garlic while the beer's still there.

Barley.

Garlic.

Garlic, while the barley's still there.

Barley.

Garlic.

Barley.

Garlic.

No one's forcing me to do it, but I just can't figure out when to stop.

It's an infinite loop gyoza world.

Beer, while the gyoza's still there.

Garlic.

Barley.

Garlic.

Barley.

Garlic.

Barley.

Garlic.

What now?

It was just getting good.

Hiroki

Wakako

Where are you? Can I join you for dinner?

I said I'm not meeting anyone today or tomorrow...

to no one in particular.

Nope.

Hiroki

I'm so happy.

Because it's yummy?

No.

Because we're finally close enough to eat gyoza together.

Takashi-kun.

What?

Takashi-kun.

Let me drink.

Takashi-kun.

Be careful.

I can still have fun.

Garlic.

Beer.

Having gyoza together with your partner on a weekend is nice, too,

but I cherish my time alone, eating and drinking without a care in the world.

Tonight, I'm on a date with myself.

All right, let's go eat.

Where should we go?

Wakako-san, sorry, I can't go for lunch today.

Did you make your own?

Yes.

I want to get better at cooking.

My boyfriend wanted nimono this weekend, so I made some for the first time.

It looks good.

I know, right?

My boyfriend said he loved every bite of it.

But the truth is, it was gross.

I couldn't finish it.

I felt bad, so I decided to make lunch every day and study up.

So, sorry.

Her boyfriend must be nice.

Abe-chan's nice, too.

It's okay, I'll go eat with Mii-san.

Mii-san has the day off.

Oh, right.

It's all right, though, don't worry.

Sorry.

See you.

Simmered food, huh?

I feel like having something relaxing tonight.

Daruma

Here you are.

Excuse my reach.

Time to eat.

Simmered food is so good.

Nikkorogashi: Squid and taro in perfect harmony.

I like the texture of octopus more, but the flavor of squid is what makes it.

Lukewarm sake adds an insatiable sense of everyday luxury.

Pshuuu.

A romance between squid and taro.

The squid is the girlfriend, and the taro is the boyfriend.

It's the girlfriend that's producing most of the flavor,

but with the boyfriend in your mouth,

you still know the girlfriend's there.

It's all seeped in—

the flavor of the squid and the sliminess of the taro.

They must have been precooked well and simmered for a long time.

Pshuuu.

Thanks.

You're right, it's delicious.

Right?

I wish you'd make something like this for me for once.

You're right.

I think I'll give it a try.

Really?

Hey, mister.

Yes?

Do you think I can make flavoring like this?

Don't worry, I'm sure you can.

It's the precooking that's important.

And then you simmer sake, soy sauce, mirin and broth together at seven-parts-to-one.

And then...

Got this?

Ready?

First, precooking.

Yes.

Two, sake, soy sauce, mirin and broth seven-to-one.

What kind of broth?

Bonito and konbu kelp.

Bonito and konbu.

And when you simmer it,

there's going to be a layer of scum, so remove that carefully.

It takes about two hours.

I don't make much nimono at home.

I keep eating out.

And then let it sit overnight.

Overnight.

Overnight.

It takes that long?

It does.

Wow, huh?

You'll have to wait.

Sure, I'll wait.

One last thing I forgot to mention.

Yes?

Make it with love.

That's the hard part.

Good food is even better with company.

That's so true, that's the hardest part.

But eating alone's fine, too.

Can you do it?

Of course, I can.

Really?

Never mind that, I have to focus on the yumminess of the nimono in front of me.

Excuse me,

Yes?

may I have another?

The trick to making nimono: let it sit overnight! Also, make it with love.

In search of an oasis for her heart made weary by the city,

Murasaki Wakako, 26-years-old, drinks alone again.

Hey, do you like nimono?

Today's Shops

The first restaurant of the day is the prestigious gyoza shop, Gyozasou Muro,

on its sixtieth year this year.

The original chef, a former jazz drummer,

recreated six exquisite gyozas based on what he'd tasted

during his travels worldwide.

The irresistible dumplings, made from scratch, skin and all,

is crisp on the outside and juicy on the inside.

Also on the menu are deep fried pork on the bone, liver and garlic chive stir-fry,

an original drink called Horseneck, among other great items.

They ask that you make your orders all at once,

so that they can serve as many customers as possible.

Welcome.

Gyozasou Muro Tokyo, Shinjuku-ku, Takadanobaba 1 Chome-33-2 Hours: Around 5:00 PM to 11:00 PM-ish

The next shop was a popular, foxhole-like restaurant in Ikebukuro, Daruma.

The standard menu is a daily, but they also take requests for arrangements.

The chef finds the freshest fish around

and makes the most delightful dishes for you to enjoy.

And the chef, the son of a butcher,

will sometimes offer excellent meats if you ask.

Welcome.

Come visit him and his beautiful wife for a meal made with plenty of love.

Izakaya Daruma Tokyo, Toshima-ku, Minamiikebukuro 2 Chome-36-8 Hours: 5:00 PM - 11:00 PM

Tonight's Sake

The Japanese sake Wakako had tonight was pure rice wine Yuho of Ishikawa prefecture.

Mioya Brewery of Ishikawa "Yuho" Pure Rice Wine

It has flavor, but it goes down easy,

and it was great with squid and taro nimono.

We recommend serving it at room temperature or at a warmer 60 degrees.

Thank you for the food.

Pshuuu.

Next episode

"Monkfish Liver in Ponzu"

On the next Wakakozake...

Another, please.

I go for a slightly classier monkfish liver in ponzu.

Sometimes I want to relax with a warm Japanese sake.

Wakakozake: "Monkfish Liver in Ponzu."

Pshuuu.