Labyrinth Restaurant

Time changes the flow season.

This is the story of one winter day, when the powdered snow was raging.

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"The best pot dish, is it?

"Yeah, I've been talking to Alice for a while now, what do you think?

Around weekday evening.

Lisa, who showed her face to the restaurant at the end of school, asked the Demon King, "What do you think is the best pot?" I asked the question.

To be honest, this was an inquiry as a mere chat with no deep meaning, but Lisa began to think quite seriously.

"That's... that's a pretty difficult issue"

Lisa twists her head in arms and is troubled by her troubles.

"Sukiyaki, shabu-shabu, okonomiyaki and water cooking are good, and Kiritampo... speaking of which, it seems popular these days to call it a curry pan"

Mentioning the types of pan dishes as you point them out has a different appeal for each of them, and you can't decide which is the best in the detour.

"Besides, even one sukiyaki has a difference between Kanto and Kansai winds, and you should think about that separately."

And even if it looks like the same kind at first glance, it is also a feature of pot dishes whose content is quite extensive.

Sukiyaki, given as an example, may also be used in some regions, not beef, but pigs and chickens, and there are various types of cooking methods themselves.

Roasted sukiyaki (sukiyaki) of the prototype.

It seemed to be a dish close to iron plate roasting, as the letters read, using the farm utensil, the bamboo, as a cookware.

Kanto style to simmer in sweet cracks and Kansai style to be cooked in an iron pan with beef fat pulled.

Which is closer to the prototype is the Kansai wind, but the Kanto wind also has a good Kansai style, which is generally undecided as the top.

"Besides, when it comes to pots, it's important to know what to do with them."

What matters in a pot is the combination of what kind of ingredients and flavorings to make.

And what to do with the last one is also an important point.

If you leave this place alone, it could mean that Buddhist works are not soulless.

"Soba noodles, soba noodles, ramen, pasta... yeah, just to be clear, most pots taste better than that no matter what you add to carbohydrates"

Whatever you put in it, it's hard to clearly decide which one is the best.

If you do poorly, you can have a fight over the type of fight, no, it can be a war.

"No, you're very obsessed, aren't you?

"Let's see. I'm Japanese."

For the unexpected enthusiasm that Lisa puts on her pot, the boulder Demon King is also a little pully.

There are dishes similar to pots in various countries around the globe, but surprisingly, there are few other ways to eat them while they are cooked around a tabletop pan. It's not a wack at all, but I'd say it's a pretty rare category of food culture.

From people in other cultural areas, there may be voices questioning whether getting a dish made in the cooking area at a table or simmering it on a tabletop makes a difference in flavor...... no!

It's not the same as clarity!

It is difficult to explain this verbally to people who have never eaten a pot dish because I can only tell by actually trying it already.

And in the modern age of logistics and information, you can enjoy pan dishes all over Japan regardless of the area where you live, and new breeds of pans are born every day due to ingredients and cooking methods that have never been used before.

It was only natural that Lisa, who was born and raised in such a country, would be obsessed with pot dishes.

And the demon king I've heard so far,

"So it's impossible to decide the best...?

We have come to this conclusion.

Regardless of what is best as an extension line of personal likes and dislikes, there is no haz to decide even if it is not just pot dishes, such as the best for 10,000 people, and when it comes to plausibility.

No, when it comes to the need to draw serious (bee) conclusions so far with just chatter, I doubt that, though.

"Well, I can't decide the best either"

And Lisa, who spoke fervently of pot dishes, also agreed with the Demon King's conclusion.

Well, that was it, and this is how I kept the word going.

"But I have my recommendations."

"Recommended?"

Aside from the best or not, Lisa seems to have a favorite pot.

The Demon King was also interested in the word.

"It's a sukiyaki, but my name is the so-called back menu of our shop, and it's specially made."

Lisa's home, the menu behind "One Bridge of Western Food".

This western-style sukiyaki is exclusive to winter and known only by ancient regulars.

"... Oh, my God, words don't tell you, do they?

"Well, I am,"

Any dish, just heard as a story, is the same as the cake in the picture.

If I told you the recipe, the Demon King would be able to reproduce something close, but apparently Lisa wanted to make it while we were talking about the pot...... no, she wanted to eat it.

"Okay, can I make it for you today? Hehe, I'll treat you to a western sukiyaki."

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Time only went on for a few hours between closings.

Lisa, who was home from school earlier, came back to the restaurant once she had finished dressing, helping and studying with Kichin, and then to make the Demon Kings' irrelevant (and her own night meal).

I have rented a corner of the kitchen from earlier to prepare meats and vegetables and the interruptions (soups) that make this dish liver.

The breakdown of the pan is red wine and consomme soup boiled down and skipped alcohol (alcohol). Consomme diverted the rest of the sale.

And soy sauce and flavored butter in a single shard with sugar and honey. The point of flavoring is to make it thoughtfully and quite sweet.

Of course, the ingredients as well as the cracks are not normal sukiyaki. Thinly sliced beef is normal, but there are many other things that are not used in regular sukiyaki.

Thinly sliced onions along the fiber to give a shaky texture.

Lightly boiled potatoes and broccoli in washed horseradish and finely chopped cabbage.

The mushrooms are eringi and mushrooms divided vertically into four parts.

Sometimes this mushroom was small, only boldly dropped the stone and it's whole in there.

And a sip of white catamari sometimes doesn't look like tofu if it's far-sighted, but what a mozzarella cheese it is. If you look nearby, you can see that the surface is starting to melt with heat. If you eat this crack of stained cheese on a melted egg, that's really delicious.

And it looks like Lisa also had a paragraph on closing work on the floor while she was having a look down.

Let the iron pan with ingredients gently simmer in the kitchen before stopping the fire once, transporting it to the table on the floor and then heating it again (no stove required because you just use extremely small fire magic with your fingertips touching the iron pan placed on the pan laying, it is really easy).

There's a fire in the meat, and when the cheese is in a state of losing its shape or not, it's about time to eat.

"This smells good."

"Yeah, it looks delicious"

Alice and the Demon King are intrigued by the first western-style sukiyaki I see.

It resembles an orthodox Kanto-style sukiyaki in that it was simmered in a sweet bite crack, but otherwise it's almost separate. You won't know this flavor unless you actually try it.

"Yeah, here's the thing. Okay, go ahead."

"" I'll have it ""

With the forgiveness of your servant (Lisa), the meal has finally begun.

Eating on raw eggs is similar to regular sukiyaki.

I move on to various ingredients, but when it comes to the protagonists of sukiyaki, beef is still there. The three of them all stretched their chopsticks into the meat, tangling the melted eggs abundantly and transporting them to their teats.

"This is... Yikes!

"Yeah, this is good!

There are a number of differences from regular sukiyaki, but the first mentioned are the flavorful ingredients of consommé contained in the crack and the hints of tannins and acidity derived from boiled red wines. There is also a complex depth of sweetness that does not become monotonous when sugar and honey are used together.

It's quite dark eye flavoring, so you may have felt rough with fatty frosted meat, but you don't have to worry about it either, as it uses lean-centred sappy momomo meat.

And meat isn't the only thing that tastes good.

Shaky onions and cabbage.

A horseradish that gives the earth a sense of flavor.

Nettle textured potatoes.

This is also interesting because the broccoli tastes different with the green part of the tip and the part of the finely chopped stem.

Eringhi's powerful toothpick and mushroom prickliness. This is also difficult to attach to Party A and Party B and both are good objects.

And mozzarella cheese that sucks the crack and colours a little brown.

In chopsticks, it's going to collapse, so I'll lift it with a renge, and I'll have this on the egg as well.

The sappy taste of mozzarella, which is less habitual in the cheese, gave the impression that it did not fight the flavor of the split, but rather enhanced it.

All this is really delicious.

It's unusual, but this is definitely a sukiyaki.

The dissatisfaction, etc… does not exclude one point.

"It was delicious but maybe a little short on eating"

"Yeah, I feel like eating some more too"

Demon King and Alice look dissatisfied with the small amount, not the flavor.

My current stomach condition is in places like the fifth or sixth minute. Does it feel like I want another push at the end, if possible?

But such their reaction is in Lisa's hands. Less ingredients were used to make the last meal delicious.

"I'll borrow your pot for a second. I'm ready."

Lisa headed to the kitchen with an iron pan on the tabletop.

Nevertheless, it is simple as cooking.

Add rice, minced onions and thinly sliced mushrooms to the crack of the pan (except for the rice, which was last cut earlier. There is no drain on the service).

Sprinkle chopped parsley and cheese on top, then heat each iron pan in a strong oven for one minute.

One of the dishes thus made,

"Come on, go ahead!

Yes, it's Doria.

On a sweet, bitter consomme butter-flavoured rice, burnt cheese is pumping a vicious scent, relentlessly stimulating your appetite.

It's a pretty hard dish for the pan, but it kept the ingredients in the pan slightly less so you could eat it deliciously until the end.

"It's delicious to put a little tabasco on this."

Lisa has even brought out a flying tool called Tabasco here.

No matter how delicious or intense the combination of sweet and sweet flavors and cheeses, the last one is something that is going to get tired and heavy on your tongue, but this gives you the dimension of being delicious to the end.

What were the thoughts of the Demon King and Alice about this unusual sukiyaki?

That was eloquently told by an empty pot with not a single grain of rice left.