Chapter 92 The confrontation between umami and umami (2)
ps: Please subscribe at the beginning of the month, give rewards, and get a guaranteed monthly pass!!
Miso is a condiment made from fermented soybeans. Adding salt and different types of koji will produce different flavors. Generally speaking, it is similar to Yaozhou’s doenjang, bean paste, soybean paste or Zhao Youqian. The fermented black beans are all very similar.
However, the miso tends to be more mellow, with a sweet taste from beans.
There are many types of miso in Higashi Sakura, such as rice miso fermented with rice koji, barley miso fermented with barley koji, and bean miso fermented with bean koji.
Generally speaking, it is divided into spicy miso and sweet miso. The spicy taste is saltier and has a heavier taste, while the sweet taste is much lighter and mainly sweet.
The triple fresh crab carapace grilled by Shinji Kobayashi this time uses both types of miso.
'Shinshu Miso', the representative of spicy miso, and 'Kyushu Miso', the representative of sweet miso. He mixed the two into crab paste with three kinds of crabs at a ratio of three to one between spicy and sweet, and then stirred it continuously. With the blessing of Ginzo sake, the crab paste and miso are almost completely blended together.
Also because of Shinji Kobayashi's stirring, the two are almost indistinguishable from each other. The rich flavor of seafood and the aroma of miso are mixed together. This is the most critical thing in shell-yaki!
The prototype of crab miso...
After all, the shell-yaki is just a dish that goes with wine. It uses a rich taste to accompany the drink. Naturally, it is not very complicated to make. At least many of the steps of this dish are relied on Shinji Kobayashi himself to slowly research and add them. of.
Just like crab shell soup, and some of the previous steps.
Especially the grilled king crab legs. You must know that everyone thinks that the leg meat of the king crab is the essence. Its huge body has almost no meat, which is not as good as the meat that can be dug out of the body of the hairy crab.
But it is also because of this that as long as it is the meat from the body, the flavor will be slightly more umami-rich and sweet than the meat from the legs.
It is also because of this characteristic that Kobayashi Shinji boldly sealed the leg meat directly after testing and did not use it. Instead, he dug out the body meat of the king crab and the meat of the other two crabs after lightly grilling and solidifying them. After mixing, a trace of white crab meat is mixed together, and only the rich umami flavor is diffused.
Even Shinji Kobayashi couldn't help but be moved by it, you can know the power of the strong umami flavor mixture.
The rolling crab shell soup finally reached the point of concentration. Shinji Kobayashi stood up and turned off the heat. He had already integrated the essence of Ryuuginzo into the crab soup and used it as a seasoning. Shinji Kobayashi didn't even need to add anything. The flavor goes in.
Just the taste of miso and crab soup is delicious enough and full of special saltiness!
First, pour the hot crab soup into the iron bowl mixed with crab paste and miso. Stir constantly. The crab soup that is poured in only needs half of the crab paste and miso mixture, which makes the thick and thick crab miso appear slightly thicker. some water, then open the crab shells one by one and place them on the grill.
The flame has gradually weakened and is no longer as strong as when it was first ignited to grill crabs. This is the best temperature for making Koro-yaki.
A ball of crab meat with three types of crabs, and two tablespoons of crab miso mixed with crab soup, just enough to fill the shell of a king crab.
The crab shells of three king crabs were neatly placed on the grill, filled with all the ingredients. At this moment, the onlookers who had been swallowing their saliva finally became excited.
"It's begun! It's begun!"
"The carapace burning is beginning to be completed!"
God knows how long they waited. It was as if the dishes prepared by the chefs were all air. They were digested in the blink of an eye, leaving only the endless hunger spreading in their hearts.
You must know that the dishes of special chefs almost activate a large amount of energy in the ingredients so that they can be digested. You can also know how terrifying the temptation of two unfinished dishes is.
"Is it done?"
Kirisenzaemon also showed an eager look. God knows how hungry this food demon is. The previous dishes could only fill his stomach, not even half full, so he wanted to give it to him.
Even if the clothes of others’ dignity burst into pieces, they can’t hold it in anymore.
There was no comment other than swallowing the food in one gulp, which made the chefs heartbroken.
It's as if their food is just a substitute.
No wonder some top chefs couldn't bear this blow and ran away in despair. It was indeed a bit embarrassing.
There is not such a strong flame, and the heat is emitted under the crab's carapace, which also causes the crab miso inside to constantly stir, slowly releasing various flavors.
If the fire is too high, the crab roe inside will be too hard and cannot be integrated with the taste of the rest of the crab paste and crab meat. But if the fire is too low, the miso flavor will not be released.
So Shinji Kobayashi seems to be waiting for the crab shell soup to be cooked, but in fact he is also waiting for the temperature of the bamboo charcoal under the grill to reach an optimal level.
The heat at this time is just right to heat the ingredients in the crab shell. The ingredients inside will continue to stir, but it will not be too high to cause the crab roe to solidify. Instead, it will shrink and grill in a slightly rolling state.
The strange taste of crab miso, mixed with the stronger flavor of sea crab, made everyone present unable to control the saliva in their mouths.
What's more important is that behind that smell, there is the extremely light but lingering elegant scent of Longyin. It is the phantom smell that people in the Liquor Kingdom can't get rid of after trying it once.
Kiri Erina was even more unbearable. It seemed that after her duel with Ryo Hayama, her 'God's Tongue' was stimulated and evolved again, and she could even begin to taste the smell dispersed in the air.
The aroma of Dragon's Yin made her feel as if she was drunk. She felt dizzy. The blush on her face could not go away, and her body hung on Alice's back.
A pair of huge ones pressed down on Alice's back, as if they were being squeezed out of her clothes. It also made Alice feel hot and uncomfortable on her back, although the touch was not bad...
"So... such a powerful taste, so delicious!"
Of course, it was not only the smell of wine, but also the smell of crab. Kirie Rina also felt it when she stuck out her tongue to taste the smell in the air, and made a comment even while leaning on her sister.
Fortunately, she can control this ability to a certain extent, otherwise she would taste all kinds of flavors if she stuck out her tongue, which would be too miserable.
After all, there is not only the smell of cooking in the air, but also the smell of land, leaves, human sweat...etc., etc. At this time, Kirina finally understood why her 'God's Tongue' was almost completely
Dev's mother is unwilling to come back from unknown territory.
Compared to the unknown areas in the original environment, where there was almost no pollution and ingredients were everywhere, in the known world now, there are too many strange flavors...