Many passers-by will be attracted by the appearance of this "Grandpa Eel" restaurant, located in the most prosperous area of Dotonbori Food Street, where the price is ridiculously high, but the restaurant is also decorated with bamboo and blue brick walls.

Although Sikong Yao was attracted by the decoration of this restaurant like other tourists, the second reaction was that it was expensive, and the relative price of such a restaurant would not be too low, and ordinary people would generally hold a respectful attitude. However, for Sikong Yao, this is not the case.

"Anyway, it's a publicly-funded practice, whatever, hehe." A sly smile appeared at the corner of her mouth, Sikong Yao walked into this house with evil thoughts, beyond the general understanding, where is it expensive, where is she going.

The interior of Grandpa Eel's restaurant is very relaxed and modern, unlike the influence of traditional Japanese restaurants on Sikong Yao, and there is a special cocktail bar where guests can relax after a meal.

Half of the customers are tourists, and there are many Europeans and Americans, and the restaurant is quite popular in other countries, while Japanese locals make up the other majority. The relaxed and free environment is the attraction here, but the food in the store is just as fascinating, Sikong Yao picked a vacant seat to sit down, and soon a waiter thoughtfully served the cold white and the menu.

Sikong Yao, who was thirsty, saw the cold white open in front of him, although it was light and tasteless, but at this moment, he naturally became like Ganyi, poured it into his throat one by one, and then opened a dazzling array of menus.

On the basis of tradition, there are new ideas to add, king crab dishes or sashimi platters are all selected, but Sikong Yao didn't have the heart to taste these masterpieces at this time, and finally flipped over, but chose a mediocre, described on the menu as "authentic" eel rice, the reason why I chose eel rice, mainly because of its small portion, and also came with miso soup, thinking about a bowl of soup to quench the thirst of Sikong Yao. That's the idea.

After all, the restaurant's signature is called "Grandpa Eel", and its main dish will also have eel rice.

Although the price of the food at this restaurant is relatively high, the portion is not ambiguous, when the eel rice is served. Sikong Yao immediately realized that most of her day's culinary journey was coming to an end, and in addition to the expected miso soup, the eel rice also came with a small portion of garlic, salted radish, and two fried shrimp tempura, if she ate them all according to the principle of not wasting it. I'm afraid I won't have the stomach to eat anything else.

Sikong Yao sighed a little regretfully, but quickly cheered up, because the eel rice was constantly sending a fragrant seduction signal to her.

Eel is very popular among Japanese people, and it is said that even if you eat it four times a day, you still want to eat it again. Since the Edo period, when eel was a modern style of eel barbecue, eel has been so popular in Japanese people, and it can be said that it is almost because of the "barbecue eel" method, and it is not an exaggeration to say that "barbecued eel" is the highest level when it comes to eel.

An eel that is operated according to a down-to-earth and authentic method. Not only the fish, but also the rice here is cooked with care, using Japanese rice, from washing to cooking, the entrance is very Q, with the fatty and rich eel is just right, from the raw materials to the production to the plating, every small detail has been carefully considered.

Because the decoration is very modern, even if the rescued people are not locals who come here, Sikong Yao will not have a sense of restraint. I can't say it's very comfortable. The grilled eel in this eel rice is a whole one, and it is tender in the mouth with a thick sauce that melts in the mouth. The sauce is made from eel bones, and the deliciousness can be imagined, so the waiter recommended it. Sprinkle some pepper powder on the eel, you can also give some flavor changes to the taste, you can get rid of the earthy smell in some eels, and you won't feel monotonous after eating a meal.

Generally speaking, if it is a set meal for lunch. Generally, freshly killed eels are not used, but frozen stocks are killed alive to dissipate the fishy smell of the eels. People who don't like eels usually find it difficult to accept the earthy smell of eels. But the chef's explanation for this is: generally speaking, the smell of dead fish will be very strong, but the live and freshly killed eels will be slightly lighter, and when cooking, even if it is cooked on the stove, it is freshly killed and not steamed, so as to keep the eels fresh, and the skin of the eels is crispy, the meat is slippery, and the gravy will burst out in the mouth.

Eel is the signature feature of this restaurant, and there is also a cabinet in the store, where you can watch the chef cooking the stove from the outside, while slowly eating a bowl of eel rice, while admiring the cooking skills of the Japanese chef, it is also a very enjoyable thing for Sikong Yao, who is already tired.

The eel rice is topped with a unique sauce that is salty and sweet, sweet and salty, refreshing, and the side dish is a half-moon-shaped Japanese pickled yellow radish with emerald green cucumbers, which is slightly warm, creating a romantic atmosphere like spring that does not fit the season, which is fascinating and intoxicating.

The golden color of the kabayaki eel exudes infinite enthusiasm, and the so-called kabayaki eel is a live eel that is cut open from the back, deboned, and grilled in a dense sauce.

Start a pot, first put in the onion shreds and fry until the color is transparent and slightly golden, then turn off the heat and add soy sauce, flavor and sugar to stir-fry until fragrant, turn on low heat and boil, then add an appropriate amount of water to boil, and then clip the onion out, the sauce will continue to burn until thick and set aside, and then put the eel that has been burned at the stove end into the sauce, and the fragrance of the secret sauce will be integrated into the fluffy and soft eel meat, so as to grill the really delicious eel, after the thick fresh meat is cut, you can immediately ask the meat aroma in the ice, fragrant, and drizzled with a light flavor of Japanese sauce, Full marks for deliciousness and full marks for nutrition.

Another side dish with garlic, bonito, miso as the main material also attracted the attention of Sikong Yao, bonito miso garlic is also one of the favorite home cooking dishes of the Japanese, the garlic is peeled and washed first, thoroughly drained and sprinkled with seasonings, stirred well, and then marinated for about half a day after filtering out the brine, after the seasoning is added, then add garlic and bonito to the material and mix well, put it in a container and cover it with refrigeration and pickle, until the taste of garlic, bonito and miso is integrated into the flavor, and it can be eaten after three days, the taste is rich and strong, But it was not like the taste of Sikong Yao's favorite cuisine, so he shrugged helplessly and set his eyes on the miso soup.

Miso soup is a soup dish, known as soy sauce soup, which is one of Japan's most representative traditional foods, commonly found in Japanese breakfasts, and is also quite common in many Asian countries.

Miso, also known as Japanese soybean paste. The main raw materials are soybeans, rice, barley, salt, etc., and the finished product is mainly in the form of paste, which is a seasoning and is also used as a soup base. Miso is popular in Japan for its nutritious and unique taste. Miso originated in China or western Thailand, and it is similar to bean paste, soybean paste, tempeh, etc., which are made by the propagation of beans through mold. It is said that it was transmitted to Japan by the monk Jianzhen of the Tang Dynasty, and there is also a theory that it was transmitted to Japan through the Korean Peninsula.

Although it is the same kombu, bonito flakes, and miso, each family has different ways of making miso soup because of the different methods and times used by each family, and this eel grandpa's miso soup is seasoned with shrimp, which is not as rich and strong as traditional miso soup, and is more suitable for non-Japanese diners.

The soup dishes made of soybeans are all milky white and yellowish, and the color is still passable, but the taste is still too strong for Sikong Yao.

Shrugging helplessly, Sikong Yao sighed in the language of his motherland: "Except for rice and roasted eel, other things don't seem to be very much in line with my taste......

After sighing, Sikong Yao was about to taste eel rice again, when suddenly a boy at the adjacent table looked over curiously and said in surprise: "Are you Chinese?" ”

When Sikong Yao heard the familiar words, he was quite touched, his heart warmed, and he suddenly had a feeling of meeting his old acquaintance in another country, but when he turned his head, he did find that the person who spoke was not Chinese, and from the face, he looked more like a Japanese, although he could not see it when he was sitting tall, but he was about the same as himself.

Judging from the height standards of girls, Sikong Yao is neither tall nor short, although it is slightly inferior to European and American women, it is just right among Asian women, and the boy in front of him is a little deficient among the same sex.

But Sikong Yao still smiled very kindly and said, "Do you speak Chinese?" ”

"Yes, my grandmother is Chinese, will say a little, are you a tourist guest?" The boy nodded, and immediately asked Sikong Yao.

Sikong Yao hesitated for a moment and said, "Hmm...... Let's be a tourist. ”

Compared with cooking practice, it seems that Sikong Yao's trip to Japan still thinks that he wants to play, and then he changed his words: "But there is also a task to go to a restaurant for cooking practice." ”

"Eh, are you also a chef?" The boy's tone was visibly elevated.

Since he used the word "also", it is very likely that this person is also a chef, so Sikong Yao responded with a smile: "It's not a chef yet, it's still in the learning stage, and in the future, it will develop towards a pastry chef, what about you?" Japanese food? (To be continued.) )