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Not knowing what to eat at night, I wandered the streets repeatedly with my friends, discussing how this cowboy's haircut was too oily and that makeup was more elaborate than ours. It wasn't until we turned around and our stomachs started rumbling that we remembered that there was a teppanyaki restaurant in the neighborhood!
So firecheck, here and now! There's room.
🤗 OSAKA Teppan Are
The store is small and you can miss it if you're not paying attention.
The décor is rustic and even a bit old-fashioned, with two square tables and a bar surrounded by a few high chairs being all that the restaurant has to offer. But take a closer look and you'll see that every part of the space has been treated with care, the hanging cutlery is shiny, and even the wine glasses are pre-iced beforehand!
And the bar in front of me is not only the guests' table but also the owner's cooking table, without a bit of grease and smoke. I really want that yakitori restaurant to come over and learn from me, they need this kind of hood more than anything else.
The chef fit my stereotype of an izakaya owner from a Japanese drama, burly but with the small belly of age, scribbled hair wrapped in a bandana, picking up a small white towel every now and then to wipe away a bit of sweat, and giving a coy smile if someone spoke to them.
Since I was preparing for my second meal of the evening, I ordered three simple items: fish, duck, and fried rice.
The mackerel was tender, the skin was crispy by the fat and heat, it looked white meat but was actually very oily. It was served with a dark sauce that was a little salty and a little sweet, and it was mesmerizing when you dabbed a little bit of it on it (it always looked like a fruity teriyaki sauce mixed in).
I couldn't sit still while the duck breast was being cooked, and poked my head through the wine bottle to observe. The big chunks of duck breast were pressed onto the iron plate, and the high temperature melted the fat oil under the skin and seeped into the meat, gradually turning it into a tempting caramel color with the sound of zipping, zipping, zipping. At this time, the chef quickly used a spatula to divide the duck meat into small squares, exposing the center of the duck meat remains tender, like a baby's cheeks, gently pinched on the juice.
In the gap between the duck meat being turned from three to five minutes cooked by the temperature, the chef then used the extra duck oil to start frying all kinds of vegetables, mushrooms, angular gourd, lotus root, white jade mushrooms are all wrapped in the aroma of the duck oil, the high temperature and grease take away the rawness of the vegetables, becoming soft and crisp, sprinkled with a little bit of salt and black pepper, tasty and very straight ball.
Fried rice is also made with an iron plate, two spatulas alternately fried rice grain by grain, fluffy gap directly exhalation of heat, but then look at the picture how can not remember what fried rice. All I could think of was my friend asking me, “Did you go to Japan and order a bowl of fried rice?” When I went back to the chat log, it was curry fried rice!
Come to think of it, isn't this the same Eight Treasures Rice that you used to get when you were a kid, with more green beans and bacon than the traditional egg fried rice, and the eggs scrambled like blossoms, yellow and white.
But...Chef, be honest, did you forget to put curry in while watching baseball!
- Author:japan guides
- URL:https://japan-guides.com/article/diet-84
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