Labyrinth Restaurant

"This is a good salmon"

"Yeah, this is good cooking and worth it."

One fall morning thing.

Before the round fat autumn salmon, Demon King, Alice and Lisa seemed to have fun talking.

Salmon caught in the demonic world also store plenty of nourishment just before going back to the river, just like salmon on Earth.

Even though you can conveniently use a variety of irregular means to favorite ingredients all year round, you are still attracted to seasonal ingredients. How heartwarming to think about what to cook before seasonal ingredients.

Salmon with fat can be simply salted.

It can also be cooked properly with miso or cabbage.

There is also a hand called Fry or Muniel in the western style.

If you don't seem to be worried about parasites, it's hard to throw away sashimi, sushi, freeze them and make them Louisbe-style.

"Right, isn't it nice to bake foil with mushrooms?

While we were discussing it, Lisa came up with such a proposal, keeping an eye on the simeji in the food inventory.

Wrap salmon, shimeji and then thinly sliced onions, bell peppers and potatoes together in aluminum foil and steam in the oven. Salmon fat stains the vegetables and should taste great.

"" Ho, ho, ho. Ya?

... but for the two of us who are not Japanese, the cooking method called "foil grill" didn't come in pins.

"Oh, speaking of which, there wasn't any aluminum foil over here."

That, too, should be because there is no aluminum foil per se in the demonic and human worlds.

The kitchen in this store tends to be forgotten because there are no less convenient magic tools for Japanese cooking appliances, but from time to time these premise knowledge and common sense discrepancies can make a face.

"Wait a minute, please"

Well, in that case, we just need to take a little talk.

Lisa cut the space small, drilled a hole, and just stuck the tip from her wrist,

"Look, here it is."

I only took a box of aluminum foil from my home kitchen in Japan, its storage shelf, and showed it to Hyoi. As always, it's the only way to use your abilities, but no one cares now because the faces of this place are all the same for better or worse.

"Now we wrap salmon and mushrooms and steam them."

"Oh, is it delicious?

It's delicious.

Lisa did not hesitate to answer Alice's question. Anyway, it's a combination of vegetables in seasonal autumn salmon and mushrooms, so it can't be unsavory.

"Well, let's actually make it"

"Yeah, I might as well try it and put it on the menu if it tastes good"

It is usual for this to happen.

Alice and the Demon King were also norinoli and worked together to cook the foil grill.

The cooking procedure for baking foil is just not complicated.

Wipe off the water on the surface of the salmon fillet for one serving with a clean cloth towel, kitchen paper, etc., and then gently salt pepper. The moisture that emerges on your surface can be a source of raw odor, so you shouldn't be bothered but hassle free.

Vegetables and mushrooms are easy to eat in size.

Carrots and onions are thick enough to leave a crisp texture, and Shimeji will untie them by hand once the stone area has been cut off.

Potatoes are cooked raw if they are too thick, so I'll slice them into thin slices about 5mm thick.

When this is over, it's finally time for the aluminum foil.

Place thinly sliced potatoes and onions on the spread foil and sprinkle the lead salmon, carrots and shimeji around it. Note that if you are too greedy here, the foil will not be big enough to wrap it up.

And from here on out is the key.

Before I close the foil, I add things that are the determinant of the flavor.

"Butter is good, but mayonnaise is delicious."

"So do you want to make both"

Should it be buttered or mayonnaise again?

Both go very well with foil baking and are difficult to season with.

Sometimes we'll be making both this time, but if we add them to the menu in the store in the future, we'll be standing in front of the customer as a very troubling issue.

Once the two types of flavoring are applied in this way, they close tightly so that no gaps can be made in the foil, and all you have to do is cook them in the oven or frying pan. This time I decided to get the two types of butter and mayo done quickly with a large frying pan because that's all I need one slice at a time.

The baking time is about 10-15 minutes over low heat.

If you don't like onion spiciness, slightly longer, on the contrary, you should shorten it if you want to enjoy the shaky feel of raw onions.

"This looks delicious."

"Yeah, you smell great about salmon"

The flavor of foil baking is, no matter what, the fragrance that rises at the moment of breaking the foil.

The aroma of a severely sealed and trapped ingredient spreads bubbly, stimulating your appetite by the time it's awesome.

"You can have a little soy sauce over the butter."

"I see...... yeah, this is good"

"Mayonnaise tastes better."

Drizzle soy sauce with chocolate and one over the butter.

The flavour of the sturdy butter tightens up with the salty air of soy sauce, turning it into a flavour that is likely to go with the rice at once.

The original acidity of the mayonnaise is rounded by the heating, and that goes well with the salmon fat smoked vegetables.

onions in potatoes that smoked enough fat thanks to laying them under salmon.

The carrots in the fire are sweet and the seasonal shimeji is full of flavor.

The protagonists of the foil-baked shadow must be these vegetables.

The depth of the foil grill is further enhanced by the ingenuity of the seasoning.

"Squeeze the lemon in butter soy sauce...... yeah, yummy! I'm scared of calories though!

"Seven flavors and teak and pepper go together."

"Unexpectedly, I like wasabi soy sauce."

Butter and soy sauce alone are terribly appetizing, but squeezing the lemon makes it even easier to eat.

Try a combination of seven flavors or teak pepper for a spicy flavor.

It is rare to combine wasabi with heated fish, either because it is a fatty, sticky flavoring, or unexpectedly the twinkly irritation of wasabi doesn't fight with salmon flavors either.

The time spent tasting and discussing what would be the most delicious combination was really fun and fruitful.