Pan-Steamed Chinese-Style Cod and Hot and Sour Soup from Whatever's on Hand: Ryuji's Staff Meal Menu

Since steamed fish goes well with rice, Ryuji starts with the rice. It's Fukkurinko, the variety Ryuji always features. When a staff member asks whether Ryuji is being paid under the table, Ryuji says no. The usual cooking method already makes it plenty tasty, but this time, for the first time, Ryuji cooks this rice using their own "Ultimate White Rice" recipe.

The method is to set the water slightly below the line, then add Ajinomoto and sake for aroma and umami. The rice has been soaked in the refrigerator for at least 30 minutes and is cooked on the quick-cook setting. Ryuji calls it "the best rice, in my opinion." A staff member who tastes it says it's even better than rice cooked the usual way and also mentions how good it smells.

The cod is three fillets, about 200 g. Because it's very fresh this time, Ryuji skips prep such as blanching and just sprinkles about two pinches of salt over everything. The fillets go into a frying pan with 3 tablespoons of water. Asked why water rather than sake, Ryuji explains that sake would drive off the flavor of the fish.

When asked about steaming it in foil, Ryuji says it's too much trouble and the result is the same. Since real steaming uses steam, a staff member questions whether this is "simmering in water rather than steaming." Ryuji replies that 3 tablespoons is a very small amount of water, so the result is nearly the same as steaming. Two key points are given: use a smaller pot or frying pan, and avoid opening the lid as much as possible while it cooks. Put it over medium heat, cover it, and leave it alone. In practice it was done in about 5 minutes. Ryuji notes that fish steams quickly.

Ryuji recommends cleaning up while it steams, adding that "cooking isn't done until the cleanup's done." As for the messy kitchen, Ryuji jokingly says people should assume most cooking researchers' kitchens look like this.

For the garnish, Ryuji uses 70 g of Japanese long green onion. Finely shredded shiraga negi would be ideal, but since that's probably hard to do at home, Ryuji cuts it on the diagonal instead. The more green onion, the better, Ryuji says. The dish also works with two fillets, but that wouldn't be enough, and you'd surely want more.

The cut green onion is soaked in water. After 10 to 15 minutes, the sharpness mellows and the pieces curl slightly. Ryuji explains that even roughly cut green onion becomes much tastier once it's been soaked. Drain it well before using. Adding 5 to 6 g of ginger cut into fine julienne makes it even more fragrant.

Ryuji stresses that the liquid from steaming the cod is incredibly tasty. Because the fish was salted, the liquid carries the fish's umami with just the right amount of saltiness. The sauce is soy sauce and oyster sauce in a 1:1 ratio (1 tablespoon each), with 1 tablespoon of the steaming liquid mixed in. Ryuji calls it "the ultimate sauce."

Plate the cod and pour the sauce over it. The amount is up to you, and you can use all of it. Pile on plenty of green onion—a heaping mound is fine. Top that with the julienned ginger.

Just when it seems finished, the last step is to heat 2 tablespoons of rice bran oil until it smokes and pour it over the green onion. This brings out the green onion's aroma. Ryuji says that roughly steaming it in a frying pan and roughly pouring oil over it is the tastiest way. On calories, Ryuji's explanation is that the oil stays on the plate, so it adds hardly any.

Sesame oil also works, but a mild-smelling one like taihaku (untoasted) sesame oil is best. Regular sesame oil would completely overpower the fish's aroma. There was also a comment that Chinese food loses flavor if you don't move quickly.

Since steamed fish alone isn't enough nutritionally, Ryuji makes hot and sour soup. There are many ways to make it, and the ingredients can be whatever you like. Ryuji says up front that this version will be "pretty loose," explaining that basically any ingredients will do and that what matters is the seasoning.

The ingredients are leftovers: 100 g of komatsuna and one king oyster mushroom (100 g). The mushroom is cut into thin strips to mimic the texture of bamboo shoots, standing in for them since few households keep bamboo shoots on hand. Ideally there would be something red, and you could add julienned carrot if you want color, but Ryuji says it's basically unnecessary. Tomato is left out because it would make the soup too loaded to feel like a staff meal. One kind of mushroom and one vegetable are enough, and tofu works if you don't have mushrooms.

The plan was 500 cc of water, but since adding vegetables increases the volume, Ryuji increases it to 600 cc by feel. 80 g of ground pork goes in while it's still just water, to draw out a pork broth. Ryuji says 80 g is enough to make it satisfying even for two. The scum from the komatsuna and meat that rises as it simmers is skimmed off, since it's a clear soup and you don't want any bitterness. It only needs to simmer for 10 to 15 minutes.

The seasoning is 1 tablespoon of Chuka Aji, 1 tablespoon of soy sauce, and a few shakes of seasoned salt and pepper. In the end, Ryuji uses about 6 shakes of seasoned salt and pepper and, after tasting, adds another half teaspoon of Chuka Aji. When a staff member asks why there's no vinegar in a hot and sour soup, Ryuji answers that vinegar is better added at the very end.

To thicken, dissolve 2 teaspoons of potato starch in 1.5 tablespoons of water. Turn the heat down at this point, because adding it at a boil makes the starch form jelly-like lumps. Turning the heat back up after adding it brings out the thickness. Ryuji doesn't like a heavy thickness and goes for a light, airy one.

As for egg, Ryuji says it's optional but adds it this time. Their own "Ultimate Hot and Sour Soup" has no egg, but if you use it, add it after thickening. Lower the heat when adding it, since a rolling boil cooks the egg right away; if you want it fluffy, don't stir much.

The vinegar is 1 tablespoon. It went in at the very last moment, to time it with the steamed fish being done. After adding the vinegar, the soup is briefly reheated, but on induction it warms up quickly. For serving, red chili oil is drizzled on top and chopped scallions are scattered over it. The vinegar is kept on the light side since diners can add more later.

The workflow was to make the soup first and prepare the fish while it simmered. When the fish went on the heat, there were 13 minutes left until the rice was done, and since the fish takes under 15 minutes, Ryuji says it's "just right." The staff praises this as efficient, true to everyday cooking. Ryuji adds that ginger sometimes goes into the soup for a more elaborate version, but it's fine without it this time.

At the tasting, a staff member calls the cod "super delicious" and says even the green onion and sauce alone are tasty. Someone guesses the steaming liquid is what makes it work. Ryuji calls this recipe "one I'm really confident in" and asks whether the pan-steaming feels off at all. The staff says not at all.

Ryuji says it's just as tender and fluffy as fish steamed in a bamboo steamer. Bamboo steamers are great, but they're bulky, and for people who don't own one, they're a hurdle. So if you can do it in a frying pan, that's the better option—that's Ryuji's position.

For the hot and sour soup, a staff member says "the flavor isn't too strong; it's just right." Ryuji explains that a standalone soup recipe would be seasoned a bit more boldly, but when it accompanies a main dish, Ryuji keeps it lighter. A staff member who likes sour things was happy when more vinegar was added. Ryuji agrees that if you're going to call it hot and sour soup, it could use a bit more vinegar. Someone also mentions that vinegar could be added to the fish too.

Ryuji's final recommendation is to put the cod's sauce and green onion on the rice. It's not the best manners, but rice soaked in the sauce is delicious. A staff member points out that eating it this way means also eating the oil pooled on the plate, so it isn't healthy. Ryuji concedes the point. So Ryuji also shows a version that pours oil-free sauce and steaming liquid, set aside beforehand, over the rice.

Ryuji says cod is widely available in autumn and winter, especially winter, when Pacific cod is easy to find. It's also tasty made with salted cod, which is often sold cheap. With cheap salted cod, though, Ryuji advises pouring hot water over it once to blanch it first.

During the meal, the demand for lighter food came up. A staff member says they've been traveling for work a lot lately, and in reaction they've come to prefer lighter meals like this at home. Ryuji explains that restaurant food is strongly flavored, so people who eat out a lot want something light at home. On the other hand, Ryuji also notes that many fans of their viral recipes are fine with hearty, bolder flavors. Ryuji can make plenty of healthy dishes but usually doesn't because there isn't much demand. The staff asks for more health-oriented episodes like this one.

Ryuji didn't use Ajinomoto directly this time, but notes that Chuka Aji contains a little umami seasoning. The staff says these two dishes would suit women, as well as men looking to balance out overeating and overdrinking and people watching their figure.

Looking back, Ryuji says their staff meals have "never had a single failed episode." Ryuji notes that what sets this series apart from regular videos is that a main dish, soup, and rice come together as a complete menu. The staff mentions that viewers want more fish dishes, so they'll think about the next fish recipe. There was also a suggestion that having other staff members film could be interesting, since each person's filming style would have its own quirks.