Kochugunshikan Boukensha ni Naru Chapter 32.2 - Tempura And Tonkatsu (Part 2)

Lets fry so for real now. Sprinkle so flour on the prawns like so.

Next, cover it in the coating we prepared and then fry them in oil. The oil might splash out a bit, so be careful.

This happens when the moisture inside the ingredients is evaporated due to the high heat. Once the moisture content gets gradually depleted, the ingredients would begin to float up like so.

See. Just like this. We cant have all the moisture gone, so be sure not to fry them too much.

We fried enough portions for each of us. After frying them, we plated the prawns in a simple arrangent.

Yosh, with this, the dish is complete.

I see, now I understand what you ant by the presentation being important. This dish certainly looks quite pretty.

The red color of the prawn tails and the sweet potatoes, the eggplants purple, the brown of the shiitakes and the pumpkins, the white of the lotus roots, and the green of the perilla leaves made for a great aesthetic balance.

Now do you understand the beauty of this dish? Co on. Lets try so. The tentsuyu is great both warm and chilled. It depends on a persons personal preference. I prefer it warm by the way. Go ahead and dip one portion.

I was curious about the actual taste of this planets prawns, so I gave it a taste right away.

Thats good! Its wonderfully crispy, and the prawns taste fresh as well. I havent tried frying freshwater prawns until today, but its delicious and tastes as good as saltwater shrimp, if not better.

Delicious! This texture is the best! The taste is amazing too. So prawns can actually taste this good.

Verse also tasted the vegetable sides. Un, great. I like lotus root the best among the veggies. Its texture is to die for.

I see. It really is a dish that allows one to enjoy the natural flavor of the ingredients as well as give them a nice, crispy texture. I like this dish, Alan! Its a great recipe.

Im glad you like it. Theres still ti, so get so cooking practice first, Verse.

I had Verse prepare and fry another batch as I stood aside and cautioned him from ti to ti. As expected of a talented chef. He sure picks things up quickly.

The next dish is called tonkatsu. Were going to make use of the Big Boar at we bought earlier as the main ingredient for this dish.

I prepared two kinds of at cuts for this particular dish. As you know, this type of cut contains more fat, so you should pick this one if you want to enjoy the sweetness of the fat in the at.

This one, however, contains a lesser amount of fat, so you pick this one if you want to enjoy the taste of the at itself.

I cut the sirloin into large, flat pieces that were about one centiter thick. For the tenderloin, I cut it into thick, bite-sized pieces instead.

This one doesnt have a lot of fat, as I said earlier, and tends to harden easier once you fry it, so its better to cut it into smaller pieces. I personally prefer it this way.

And for these larger ones, youll need to place cuts on their surface so the shape of the at doesnt change much once you fry them.

Lightly rub salt and pepper on the surface of the cuts like so. Oh, and I almost forgot to prepare the egg wash and flour.

I hastily prepared the egg wash and flour, coated the surface of the at pieces with said flour, egg wash, and bread crumbs. There were so bread crumbs left from yesterday, so I just used that.

I heated the oil and taught Verse about the proper temperature and frying ti. When the oil got sufficiently heated up, I went ahead and fried so pieces.

Right, this should be okay. And make sure to pay attention to the frying ti so you dont go overboard.

I cut a piece of both the sirloin and tenderloin tonkatsu each. In both cases, the cross-section of the at revealed slightly pinkish cooked flesh. This is a good indication that the at is in its best state when its fried.

This much is fine. Were going to dip them in this sauce composed of soy and that grated vegetable I prepared earlier.

I tried a bite along with Verse.

Yup, these are pretty tasty as well. The bread crumbs give it that crunchy mouthfeel, and the at is nice and tender. The tonkatsu is delicious and gets even better when paired with the soy sauce and grated daikon dip. If you want to enjoy the fatty sweetness, have the sirloin. If you want to enjoy the actual taste of at, try the tenderloin instead.

Great! So Big Boar can also be cooked like this! I also understand the difference between the two variants a bit as well. Both of them have their respective strengths.

I always put in plenty of mustard whenever I eat tonkatsu, so its a bit regrettable that we werent able to find any.

Hey, Verse. Have you ever heard of a yellow-colored, spicy condint before?

Hm? You talking about tars?

He pulled out a small earthen pot from the top of one of the shelves. When I looked at the contents, I found so yellow powder. It cant be!?

I tried so and confird that it really was mustard.

Whoah! It really was available! Its this condint! Whered you manage to get it?

There werent any in Tarus-sans store.

I got it from one of our regulars here. I got that rchant to share so of it with .

I see. Id also like to get so if theres an opportunity. Lets use it right now.

I mixed the powder and prepared the mustard spread. Instead of just plain soy sauce, spreading mustard on top of the tonkatsu and then adding the soy sauce is way tastier. Lets try it.

Great! This is it! So this condint is called tars? It goes especially well with this dish. Have a bite.

That really is good! The combination of tars and soy is amazing. This is great.

The side veggie for tonkatsu should definitely be shredded cabbage. Mayonnaise is also good, but Ill go with a Chinese-style dressing this ti.

Add a little soy sauce, vinegar, sesa oil, sugar, salt, sesa seeds, and garlic into a small bowl and mix them well.

In my ho country, the side dish thats always been paired with tonkatsu is this type of vegetable salad.

I poured so of the dressing I made onto the shredded cabbage.

Un, thats good. The cabbage was crisp and fresh. Delicious.

This sauce also tastes great. I kinda get why you decided to purchase that soy condint from Tarus-sans store now. Its quite versatile.

Right? I can go with you if you want to buy so as well.

Really? Ill be counting on you then. It seems theres still ti, so let practice a bit again. Oh yeah. Well have to cook so rice as well.

Ill write the recipes up for you in the dining area now. Call before you start cooking tonights dinner.

Cleria and Elna were already in the dining room when I ca out, so I had them help out with the characters Im unfamiliar with as I wrote the recipes.

Amazing! And you didnt even know a single character just a few days ago. How did you manage to learn them in such a short ti?

I constantly updated the language database and got Nanoms support, so I managed to learn this worlds characters in no ti.

Maybe its because Ive always been a quick learner.

Cleria nodded with a serious expression, seemingly convinced. I was kinda joking yknow.

I wrote the recipes for tempura, tonkatsu, the Chinese-style salad dressing, and various other tips. I also added so hand-drawn illustrations, just for fun.

Hey, Alan. Im gonna start cooking now.

Okay. Here are the recipes I wrote up. How are they?

Lesse? Hey! You managed to write all these in just a short ti, Alan?

It seems Verse was pretty impressed with the contents.

This is amazing! This is it! Youre really the best, Alan!

Thanks. Try making the dishes according to the recipes then.

Leave it to !

Fried food was more delicious when freshly cooked, so we started with the tempura, and would serve the sirloin and tenderloin tonkatsu once we finished eating the first dish.

Verse fried the tempura under my supervision. The tempura was cooked up without any problems.

Ill cook the tonkatsu by myself. Ive already fried so, so have a taste first.

The tonkatsu at had a perfect-looking pinkish hue. It was well cooked.

Impressive, Verse. Youve already got the knack for it.

Its because I have a great teacher.

Ill leave things to you then.

I carried the freshly cooked tempura to the dining room along with Verse.

Right then! Lets eat! This is a dish from my country called tempura. Its a dish that showcases the natural taste of the ingredients. Dip it in this special sauce before you eat it. Itll taste pretty different.

I ate one portion as an example. Un, thats really good. Its nice and crispy.

After seeing eat, Cleria and Elna both dug in.

Delicious! The flavor is more subtle compared to yesterdays dishes.

The natural taste of ingredients This kind of thing may just be my favorite.

It seems Elna has really taken a liking to the tempura.

Right when we were almost finished eating the tempura, Verse brought out the tonkatsu.

Check it out, Alan.

I cut a piece of both the sirloin and tenderloin tonkatsu. The flesh of both had a nice light pink color.

Theyre perfect, Verse. Youve got the timing down pat.

This is a dish called tonkatsu. You spread this condint on top of it and then eat it. The salad is eaten paired with this dressing.

I poured soy sauce with grated daikon on top of a piece and ate it. Delicious, as expected. It was quite crunchy too.

We cooked two types of at cuts for this dish. The larger pieces should have a strong, fatty flavor, while the bite-sized ones will allow you to taste more of the at itself. I recomnd putting on a bit of this yellow condint on top before eating them. It gets really spicy if you put on too much, so be careful.

Alan! This dish is comparable to the ones you cooked yesterday evening. Im torn about which of the dishes taste better.

This salad is also quite delicious!

I put on plenty of mustard on a piece of tenderloin tonkatsu and ate up. The pairing of tonkatsu and mustard really is the best.

Cleria copied and put on plenty of mustard, but ended up covering her nose in a panic afterward. And I just warned you earlier too.

Verse cooked up quite a bit, but they were all but gone in a flash. We ate our fill tonight as well.

Ill start attending the magic tool making short course tomorrow, so I guess Ill tuck in early this evening.