This kind of cooking method that ignores the essentials will only destroy the fragrance of the beans and completely lose the soul of the beans.

Unexpectedly, another dish of edamame was of this caliber.

Mishima Takumi was a little disappointed.

If he had known it was this kind of twig bean, he wouldn't even be able to pick it up.

However, just a portion of excellent salted branch beans is enough to elevate this dish to a passable level.

Thinking of this, Mishima Takumi squeezed out two braised beans and put them into his mouth.

I have already picked it up, so naturally I still want to give it a try.

In this way, two braised beans, with a little bit of brine, were put into Mishima Takumi's mouth.

However, as soon as he started eating, he looked shocked.

How can this be.

Although the cooking method adds so many ingredients, it does not affect the fragrance of the twig beans at all.

Although it is somewhat concealed, it seems to be suppressed first, making the fragrance of twig beans even more outstanding.

Just like the lotus that emerges from the mud but remains unstained, the mud is just a foil for the noble lotus.

As for the taste?

It's not crispy, but soft and glutinous.

These two tastes can't be said to be good or bad, they can only be said to have their own merits.

As for the taste, the braised beans are more salty and have a different taste.

Mishima Takumi blushed a little.

This braised twig bean is actually another way to eat it that is not inferior to the salted twig bean.

It was because I was too careless and made a judgment before eating.

In a sense, braised beans are more suitable as a side dish because of their saltier taste.

No wonder it is listed as a snack together with such excellent salted twig beans.

And it’s also limited.

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

Does an izakaya of this caliber really need to be fake?

Mishima Takumi fell into deep self-doubt.

Perhaps the truth program team came all the way here just because the taste here is outstanding?

Just when Mishima Takumi was doubting himself, a dashi-flavored curry was brought to his table.

Compared with the assorted tempura, which requires Liu Minghui to fry it himself, cooking curry is much simpler.

After placing the order for the customer, Yoji Kawakami just cooked the stewed curry and served it directly.

Looking at the soup, which 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 match the delicious broth at all?

First it was braised beans, and now it's cooked with curry. He felt that the boss was exporting a very strange culture.

Just looking at these cooked radish slices made Mishima Takumi's appetite whet his appetite.

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

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

Take one bite and the white radish slices filled with soup will burst into juice.

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

The three flavors are perfectly blended, constantly stimulating Mishima Takumi's taste buds, giving him indescribable enjoyment.

Yes, it's a little spicy.

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

While relieving the spiciness, it also gave Mishima Takumi a very comfortable feeling.

Paired with curry, this beer actually tastes even more delicious.

Mishima Takumi was a little surprised. This was a feeling he had never experienced before when drinking Oden with wine.

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

Usually, two cups are enough.

Now it seems that maybe four cups are not enough.

After thinking for a while, 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 counterfeiting?

Mishima Takumi had long forgotten about such mundane things.

In his mind now, there was only anticipation for the last dish to go with the wine.

Soon, the last dish to go with the wine, assorted tempura, was served.

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

This top is so thin that if you don’t look carefully, you might almost miss it.

Especially the two fried shrimp tempura in the middle look particularly tempting.

Thinking of the specialty dishes of this restaurant, Mishima Takumi first reached for the fried shrimp tempura.

It's also fried shrimp, although it's different, but you can also see part of the boss's level.

The fried shrimp tempura has the same attractive golden color as the picture.

Mishima Takumi couldn't help but swallowed.

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

There is no beautification at all.

Both real and alluring.

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

With a crunching sound, Mishima Takumi bit into 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 a basic requirement for tempura, there are very few people who can do it.

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

In general stores, those who would rather be mediocre than make mistakes will choose to wrap it in a thick layer of coating and fry it.

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

Liu Minghui's fried shrimp tempura is different.

Not only is the noodle hanging very thin, but the heat is also controlled just right.

While the extremely thin batter is fried until crispy, the shrimp meat wrapped in the batter also reaches maturity.

At this time, the fried shrimp tempura can achieve its best taste when taken out of the pan.

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

It is still in a tender and juicy state, and the taste is extremely elastic.

tasty.

Mishima Takumi gave the most unpretentious evaluation.

It's delicious as is, even more so when paired with tempura sauce.

As for other vegetables?

It is also on the same level as the fried shrimp tempura and is the best among tempura.

Especially the eggplant tempura.

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

It is very delicious when seasoned with tempura sauce.

With this plate of assorted tempura, Mishima Takumi drank his last glass of beer.

Satisfied, very satisfied.
To be continued...