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今日の晩ご飯は、清川にある天ぷら居酒屋の
天ぷら定食です
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店内
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僕はお酒は飲まないのでお水です
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あと、ここのお店は喫煙可なので、僕のような非喫煙者は要注意です
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メニュー。
天ぷら定食の上 1430円。
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追加で、
いか 187円、
穴子 418円、
サツマイモ 165円、
舞茸 165円。
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まずはサラダと漬物から
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サラダ
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漬物
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セット
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ご飯
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味噌汁。
この味噌汁は美味しい。
ジワる。
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天つゆ。
これも絶品でした。
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第一陣。
左上から、
キス、
エビ、
ホタテ、
何かの野菜、
豚肉。
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エビから
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凄いプリプリしている。
身も締まっている。
そして最後まで衣が剥がれない。
めちゃくちゃ美味しい。
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何かの野菜
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最後まで何かが分からなかった
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キス
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ふっくらとしてて美味しい
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ホタテ
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ジューシーで美味しいわ
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ピーマン
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肉厚で美味しい。
そして最後まで衣が剥がれない。
これも凄い。
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豚肉
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これも味にコクがあり、
噛み切りやすくて美味しい
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ベビーコーン
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味がしっかりで美味しい
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追加の穴子とイカ
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穴子から
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カリカリ系のほうの穴子でした。
ふっくらはしていないのだけど、
カリカリが適度なのでアリ。
これ以上火を入れると堅くなる手前。
美味しい。
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イカ
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凄い凄い弾力。
めちゃくちゃ美味しい。
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サツマイモ。
分厚いんです。
でも下準備で火を入れていないのに
何故かホクホクなんです。
これって物凄い技術だと思います。
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ホクホク。
外側と内部とで、どちらも絶妙に
火を入れる技術に惚れた。
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最後は舞茸
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舞茸がみずみずしくて柔らかい。
火入れは完璧だと思います。
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
今日の晩ご飯は、清川にある天ぷら居酒屋の
天ぷら定食です
店内
僕はお酒は飲まないのでお水です
あと、ここのお店は喫煙可なので、僕のような非喫煙者は要注意です
メニュー
天ぷら定食の上 1430円
追加で
いか 187円
穴子 418円
サツマイモ 165円
舞茸 165円
まずはサラダと漬物から
サラダ
漬物
セット
ご飯
味噌汁
この味噌汁は美味しい
ジワる
天つゆ
これも絶品でした
第一陣
左上から
キス
エビ
ホタテ
何かの野菜
豚肉
エビから
凄いプリプリしている
身も締まっている
そして最後まで衣が剥がれない
めちゃくちゃ美味しい
何かの野菜
最後まで何かが分からなかった
キス
ふっくらとしてて美味しい
ホタテ
ジューシーで美味しいわ
ピーマン
肉厚で美味しい
そして最後まで衣が剥がれない
これも凄い
豚肉
これも味にコクがあり、
噛み切りやすくて美味しい
ベビーコーン
味がしっかりで美味しい
追加の穴子とイカ
穴子から
カリカリ系のほうの穴子でした
ふっくらはしていないのだけど、
カリカリが適度なのでアリ
これ以上火を入れると堅くなる手前
美味しい
イカ
凄い凄い弾力
めちゃくちゃ美味しい
サツマイモ
分厚いんです
でも下準備で火を入れていないのに
何故かホクホクなんです
これって物凄い技術だと思います
ホクホク
外側と内部とで、どちらも絶妙に
火を入れる技術に惚れた
最後は舞茸
舞茸がみずみずしくて柔らかい
火入れは完璧だと思います
会計はpaypayも可でした
2360円
普通の天ぷら居酒屋なのに、
全てにおいて大将の技術が光る
何者？何だろう
興味ありありです
ここの天ぷらはとても軽いです
胃もたれしない
おしまい
追記
他の口コミを読むと、大将はひらおの出身と書いてあった
でも、だからといって
それだけで、このレベルの天ぷらを提供できるとは、僕は思わない
魚介とかお肉は大衆店での修行の経験値から
ひらおレベルの天ぷらを提供できるとは思う
確かに穴子やキスは天ぷらといった料理の本質を捉えており
一定の水準を超えてはいた
でも、大きくひらおのレベルを超えているか？と問われれば
答えはノンだ
また、食材もそのルートで入手し
下ごしらえも、ひらおの修行の経験値は活かせるだろう
僕が秀逸だと思ったのは、二つ
海老とピーマンの衣が最後まで剥がれない技術
これ、ひらおでも普通に剥がれますからねｗ
1つには少数のみ揚げることで温度管理がしやすいこともあるかとは思います
衣を見て分かるように恐らくは、きちんと打ち粉をしていると思います
そして天ぷら粉、僕の想像はこう↓
・常時冷やしている
・小さめのボウルに都度冷水と天ぷら粉をグルテンが出ないように
多少緩めにかき混ぜる
・油の温度が185度くらいだと堅くなる前に油から出すと衣が定着しないし
長めに揚げると確実に堅くなると思うので
175-180度くらいの油で堅くなる限界の直前に油から出していると思う
※天ぷらの華を見ると、大抵は油の温度や天ぷら粉の緩さの見当は付きます
もう1つは、サツマイモですよ
簡単なのは、事前にボイルすればいいんです
それだけで、サツマイモの天ぷらの難易度はかなり下がります
サツマイモを普通に揚げると、外側を基準にすれば中は生のままですし
内側を基準にすれば、当然外側は焦げますねｗ
それを解決し、かつ、かつですよ焼き芋のようにホクホク感を出す揚げ方
僕には全く想像も付きませんね
凄い
僕も今はITのコンサルですが、出身は職人なんで優れた技術を感じると
興奮が冷めやらないんですｗ