My daily life of cooking food in Tokyo

Chapter 68 Change Your Attitude
This kind of cooking method of sacrificing the basics will only destroy the fragrance of the zhidou itself, and completely lose the soul of the zhidou.

Unexpectedly, another serving of zhidou was actually a dish of this level.

Mishima Takumi was a little disappointed.

If he had known it was this kind of branch bean, he wouldn't even pick it up.

However, only one excellent salted edamame is enough to pull this plate of appetizers to a qualified level.

Thinking of this, Mishima Takumi squeezed out two grains of stewed beans and put them in his mouth.

It's all picked up, so naturally I still have to try it.

In this way, two grains of stewed beans were sent into Mishima Takumi's mouth together with some brine.

However, as soon as he started eating, he showed a shocked look.

how can that be.

It is obviously a cooking method with so many ingredients added, but it does not affect the fragrance of the zhidou itself.

Although it is covered up a bit, it seems that it wants to be promoted before suppressing, which makes the fragrance of Zhidou even more outstanding.

Like a lotus that comes out of silt but is not stained, the silt is just the foil of the noble lotus.

As for taste?

It's not crispy, but soft and waxy.

These two tastes are not good or bad, but each has its own merits.

As for the taste, the stewed beans are more salty, and it tastes quite different.

Mishima Takumi blushed a little.

This marinated branch bean is actually another way of eating that is not inferior to the salted branch bean.

It was because I was too careless, unexpectedly, I made a rash judgment before eating.

In a sense, stewed beans are more suitable as a side dish because of their stronger salt taste.

No wonder it was listed as an appetizer with such excellent brine edamame.

And it's limited.

The boss is very confident that customers will definitely fall in love with these two kinds of zhidou.

Does an izakaya of this level really need to cheat?

Takumi Mishima plunged into deep self-doubt.

Perhaps, the fact that the truth program group came all the way here is really just because the taste here is better?
Just when Mishima Takumi doubted himself, a dashi-flavored curry was brought to his table.

Compared with assorted tempura that needs to be fried by Liu Minghui himself, cooking curry is much easier.

After ordering for customers, Yoji Kawakami will serve the stewed curry directly.

Looking at the soup that was darker than ordinary oden, Mishima Takumi was a little curious about what the so-called curry would taste like.

The spiciness of curry doesn't seem to go well with the delicious broth?

First it was stewed beans, and now it is cooked in curry. He felt that the boss was exporting a very strange culture.

Just looking at the cooked white radish slices, Mishima Takumi's appetite whetted his appetite.

Compared with other ingredients, white radish slices are always the protagonist in boiled foods.

At this time, the temperature was just right, and Mishima Takumi directly picked up the white radish slices and put them in his mouth.

With one bite, the white radish slices filled with soup burst into juice.

The sweetness of white radish, the spiciness of curry, and the deliciousness of broth.

The perfect fusion of the three flavors constantly stimulates Takumi Mishima's taste buds and gives him indescribable enjoyment.

That's right, it's a little spicy.

Thinking of this, Mishima Takumi picked up the beer and took a big sip.

While alleviating the spiciness, it also gave Mishima Takumi a very refreshing feeling.

Combined with curry, this beer is even more flavorful.

Mishima Takumi was a little surprised, this was a feeling he had never experienced before cooking wine with Kanto.

The best evidence was the beer in front of him that was obviously consumed faster.

Usually, two cups are enough.

Now it seems that maybe four cups are not enough.

After thinking about it, he added two more beers.

At the same time, I began to look forward to the last dish.

What will this assorted tempura taste like.

As for cracking down on fakes?

Mishima Takumi had long forgotten this kind of mundane matter.

In his mind, there is only the expectation of the last appetizer.

Soon, the last appetizer, assorted tempura, was served.

Just looking at the appearance, Mishima Takumi was a little surprised.

This extremely thin coat, if you don't look carefully, you almost miss it.

Especially the two deep-fried shrimp tempura in the middle look very attractive.

Thinking of the special dishes of this restaurant, Mishima Takumi first reached out to fried shrimp tempura.

The same fried shrimp, although different, can also see part of the level of the boss.

Look at the attractive golden color of the fried shrimp tempura, which is exactly the same as the picture.

Mishima Takumi swallowed involuntarily.

Only then did he realize that the dishes at Dragon Carp Izakaya were exactly the same as the pictures on the menu.

There is absolutely no beautification of any kind.

Both authentic and alluring.

Picking up a fried shrimp, Takumi Mishima directly put it into his mouth.

With a crisp click, Mishima Takumi bit off half of the lobster tail.

I have to say, the tempura topping is really outstanding.

There is only a thin layer, but it is very crispy and not greasy at all.

Although this is the basic requirement of tempura, there are very few people who can do it.

The thinner the mask, the better the effect, and the higher the difficulty.

Ordinary shops, which would rather be mediocre than make mistakes, will choose to wrap the food in a thick layer of coating and fry it.

Although this will cause tempura to lose the most important texture and flavor.

Liu Minghui's fried shrimp tempura is different.

Not only is the face coat hung very thin, but also the mastery of the heat is just right.

While the extremely thin batter is deep-fried until crispy, the shrimp wrapped in the batter also matures at the same time.

At this time, the deep-fried shrimp tempura can achieve the best taste.

Because it is wrapped in batter, the shrimp meat has not lost any moisture even though it has been deep-fried.

It is still in a tender and juicy state, and the taste is even more Q-bomb.

good to eat.

Mishima Takumi gave the most unpretentious evaluation.

Eating it directly is already delicious, and it is even more so when it is served with tempura sauce.

As for other vegetables?

It is also the same level as fried shrimp tempura, and it is a boutique among tempura.

Especially the eggplant tempura.

Although fried, it is not greasy at all, crisp on the outside and tender on the inside.

Seasoned with tempura sauce, it is very delicious.

With this plate of assorted tempura, Mishima Takumi finished the last glass of beer.

Satisfied, very satisfied.

This is really an izakaya where people can drink and drink.

With the cooperation of delicious appetizers, you will only feel that the wine is not enough, and the more you drink, the more you want to drink until you are satisfied.

If you can have colleagues or friends who can talk to you, you can even sit here all night.

Comprehendingly, he glanced at the truth program group at the nearby table.

Mishima Takumi already had the answer in his heart.

An izakaya that can bring such a wonderful experience is indeed worth coming here.

Although there is still a special dish that I haven't tried.

However, Mishima Takumi felt that there was no need to try.

For a chef with this level of cooking, how could his specialty cuisine be worse?
Even if it's not worth the exaggerated price of 100 million yen, it's no problem at all if it's worth [-] yen.

The boss is right, pricing is his freedom, and it is completely unreasonable to make trouble with this.

Just when Mishima Takumi was about to get up and leave, the phone rang.

He picked it up and saw that it was Liuyuan Daichi's phone number.

He frowned, why did Liuyuan Daichi call him?

(End of this chapter)