Shokuki: Start with an izakaya and make everyone cry

Thump thump thump!

I knocked on the table and found that all frequency bands of the sound were very balanced, as warm and smooth as mahogany.

Then, when you smell it gently, these wooden things still have a faint aroma.

Then use bright eyes to carefully look at all the dining environments around you, and you will find that all places have changed a lot from before.

Every corner, after being carefully decorated, has an antique but somewhat modern style, which inevitably makes Kobayashi Ryoden sigh, this izakaya is really becoming more and more exquisite!

"Business owner Zhang, you closed the business last night and renovated the izakaya?"

Then, Kobayashi Rgentan came back to his senses, his eyes blinked, looking very incredible.

"As you can see, the decoration effect is not bad, right?"

When Zhang Fan heard this, he just shrugged and said vaguely.

Immediately afterwards, he placed the extra large bowl of beef rice bowl he had just made in front of her.

"good."

"At first, I almost thought I was in the wrong place!"

After Kobayashi Ringtong finished speaking, he couldn't help but move his nose and smell the aroma of the rice bowl, and replied with a little satisfaction.

Indeed, after some exquisite decoration and upgrades, this izakaya is refreshing. Not only the various internal dining tables, cooking tables, wall decorations, space layout, etc. have also changed.

Rather, it is a new visual effect that is different from the past, which unknowingly brings the chef and the diners closer, making the diners feel more at home.

…

rice!

Very fresh and sweet.

beef!

Very cooked, soft and tender.

A mouthful of fragrant beef rice bowl.

Let Kobayashi Ringtong instantly feel that the sweetness of rice will be intertwined with the unique milky aroma of beef, forming a wonderful taste impact.

And that sense of satisfaction that exceeded expectations began to arise in my heart.

"Um?"

“This bowl of authentic beef donburi…”

Involuntarily, Kobayashi Gentian continued to take a bite and started eating.

"I see."

“The key lies in the preparation of the sauce, so that a bowl of rice and slices of beef can create a full Japanese flavor!”

As he spoke, Xiaolin Ringtong's eyes were filled with excitement and joy.

Such a delicious rice bowl started to bring out the greedy food in her stomach.

In the end, regardless of whether she looked elegant or not, she directly picked up the bowl with one hand and used her other hand to desperately use chopsticks to pull the beef rice bowl into her mouth.

The squeaking sound and the tangy aroma simply make the diners next to you hungry.

This unprecedented feeling can be expressed in just one word for Kobayashi Gentian:

Cool!

…

For "carnivores".

It doesn’t matter whether it’s ordinary fat beef rolls or noble Wagyu beef slices.

Its fat aroma and taste can actually satisfy all people's imagination of fat and milky aroma.

Like the bowl of donburi in front of me, the thin slices of beef are thinly sliced ​​without leaving any residue, and the full texture of each slice really hits the taste buds and teeth of Kobayashi Ringtong.

And, a bite of beef, onions, and rice soaked in soup.

Every time she chews it, she can wake up from the salty soup and milky beef, giving the beef bowl an excellent balance of flavor!

At the same time, rice has also become a dish called beef rice bowl, which is like a magical needle in the sea.

Soon, a whole bowl of super-large beef donburi was completely consumed by her.

"Hiccup~"

“Forget it about sushi.”

“I didn’t expect that even the rice bowl would be so delicious. I’m really excited!”

Touching his belly, Kobayashi Gendan couldn't help but sigh as he thought he was only three-thirds full.

Sure enough, the happiest thing in life is to come to an izakaya when you are hungry and taste the dishes made by Zhang Fan!

Then, she blinked and asked curiously: "Shopkeeper Zhang, can you tell me how this special sauce is made?"

"Everyone has their own way of seasoning sauces."

"As for my special Japanese sauce, the basic proportions are 30ml Japanese sake, 7ml mirin, 15g sugar, 20ml thick soy sauce, 250ml water..."

Upon hearing this, Ringtong Kobayashi seemed to have an idea: "It's a bit close to teriyaki sauce!"

"No."

"There is a difference."

Zhang Fan shook his head and said: "There are two ingredients that cannot be ignored, and that is kelp and bonito festival!"

"The reason why we use kelp is because it is rich in glutamic acid, which brings a strong umami flavor."

"As for glutamic acid, as a chef, you must be familiar with it."

"The MSG used for daily seasoning in most households is sodium glutamate."

"It is the main substance of kombu itself that has a strong umami flavor that allows this beef bowl dish to produce a certain umami flavor of seafood."

"Of course, kombu alone is not enough, you must need another ingredient, bonito!"

Listening to Zhang Fan's explanation, the clever Kobayashi Ryo immediately understood: "I remember that the fresh substance of bonito knot is not monosodium glutamate like kelp? It seems to be... inosinic acid?"

"right!"

"It's IMP, which is inosinic acid!"

"Although inosinic acid and glutamate, both are essentially amino acids, it is different from glutamate."

"Eating inosinic acid alone does not present a very obvious umami taste, but when it is consumed at the same time as glutamate, it can greatly enhance the umami taste of glutamate."

"This reaction is called "taste-presenting nucleotide" in the biological world."

"Therefore, the sauce using kombu and bonito flakes at the same time can achieve the effect of umami 1+1\u003e2!"

…

Shock!

Really shocked!

After listening to this, Kobayashi RENTAN kept stroking his chin with one hand and thinking.

Perhaps most people, including herself, usually focus on the quality of the beef and the texture of the rice when making beef rice bowl.

But Zhang Fan is different. While he pays attention to the quality of beef and the taste of rice, he also conducts in-depth research on other less obvious aspects, such as:

With various basic ratios of this special sauce, he can play tricks!

It's obvious.

Learn more about sauce ratios and production.

Making this perfect beef bowl dish is a matter of course.

The slightly sweet onions in the beef bowl, the salty sauce, the subtle aroma of rice wine...

In fact, if you can calm down and reflect carefully, you will find that this classic Japanese style seasoning has some similarities with the seasoning ideas of many dishes in the Guangdong and Guangdong regions of China!

Therefore, when she tasted Kobayashi's gentian, she did not feel that the seasoning of beef bowl was very different from that of everyday Chinese dishes.

Finally, taking another sip of the icy cold sake, the round, smooth, and rich taste made Ringtong Kobayashi feel so "good" that he felt like he was going to fly!