Cheng Wei Japanese Curry Chicken Chop Rice
by The taste of woody
Favorite
Difficulty
Easy
Time
30m
Serving
2
In the early years, people asked me how to choose authentic Japanese food. My answer is, you go to their bathroom.
Yes, that's right, the bathroom.
In Japan, good Japanese restaurants, their restrooms are definitely like works of art. They are small and exquisite, and the details are comfortable and they will feel astonished as they thought of these.
At the 2010 Shanghai World Expo, the Japan Pavilion even has a lucky project, which is to visit a bathroom.
Of course, if you just go to a wine house, a small restaurant, and the restrooms are only small, so small that you can't even turn around. When I go to the United States, I often tell my companions that as far as the restrooms in the scenic area are in Japan, the Japanese can install 4 for you.
We return to Japanese materials.
Japanese food, I personally often divide them into four categories.
Raw, as an island country, sashimi sushi, seems to be a preconceived concept of Japanese food.
Deep-fried, tempura is often the same as snacks in Japanese restaurants in China. In fact, one category can be listed separately in Japanese food. His culture, oil ratio, temperature, time and freshness of the ingredients are all indispensable for a good tempura.
Grilling, in my opinion, Japanese-style yakiniku and Korean yakiniku are two different concepts. The charcoal stove is small in quantity, thickly cut, fresh, and the prepared side dishes have a slightly sweet taste, which is a unique feature of Japanese-style yakiniku.
Noodles, you can say that every noodle restaurant in Japan is delicious, each noodle is different, and there are differences in different regions, such as Tokyo's freshness, Osaka's thick, Hokkaido's spicy, and Shikoku's light.
The food I made today is classified into the fifth category of Japanese food. They include set meal, don (Japanese-style rice bowl), Japanese curry, bento, takoyaki, Okonomiyaki and so on.
This category, I call it, "fast"!
Yes, that's right, the bathroom.
In Japan, good Japanese restaurants, their restrooms are definitely like works of art. They are small and exquisite, and the details are comfortable and they will feel astonished as they thought of these.
At the 2010 Shanghai World Expo, the Japan Pavilion even has a lucky project, which is to visit a bathroom.
Of course, if you just go to a wine house, a small restaurant, and the restrooms are only small, so small that you can't even turn around. When I go to the United States, I often tell my companions that as far as the restrooms in the scenic area are in Japan, the Japanese can install 4 for you.
We return to Japanese materials.
Japanese food, I personally often divide them into four categories.
Raw, as an island country, sashimi sushi, seems to be a preconceived concept of Japanese food.
Deep-fried, tempura is often the same as snacks in Japanese restaurants in China. In fact, one category can be listed separately in Japanese food. His culture, oil ratio, temperature, time and freshness of the ingredients are all indispensable for a good tempura.
Grilling, in my opinion, Japanese-style yakiniku and Korean yakiniku are two different concepts. The charcoal stove is small in quantity, thickly cut, fresh, and the prepared side dishes have a slightly sweet taste, which is a unique feature of Japanese-style yakiniku.
Noodles, you can say that every noodle restaurant in Japan is delicious, each noodle is different, and there are differences in different regions, such as Tokyo's freshness, Osaka's thick, Hokkaido's spicy, and Shikoku's light.
The food I made today is classified into the fifth category of Japanese food. They include set meal, don (Japanese-style rice bowl), Japanese curry, bento, takoyaki, Okonomiyaki and so on.
This category, I call it, "fast"!
