(107) Have you experienced the profound roux? (Curry BROWNIE in Akihabara, Tokyo)

BROWNIE in Akihabara, Tokyo

(1)

Beef Sinew Curry and rice.











Beef sinew is too firm and smells nasty to eat...but, boiling to a pulp well for a long time makes it flavorable...!

Sinew becomes high-quality ingredient.

(2) Hushed beef and Curry.

Half and half. You enjoy two in one dish.

(3) Curry, again

(106) Raw is right (Cutlet MARUYAMA-KIPPEI in Akihabara, Tokyo)

MARUYAMA-KIPPEI in Akihabara, Tokyo

(1) Pork loin cutlet
This is an interesting restaurant.
Have you ever eat rare pork? If not, it is valuable for you to visit here.

Since SPF pork is used in cutlet, you can eat rare pork. In spite of thick meat, they are tender.

SPF means Specific Pathogen Free (animal). In the usual method to breed pork, there are pathogens like parasites, bacteria and viruses.

Specifically speaking, they are bred in clean room.
Usually, in the case of experimental animal such as immunodeficient mice, they are brought into the institute in the form of ovary, without any pathogens.

So, SPF method, there is nothing to worry about for pathogens.

Pork loin is provided with Ton-Jiru (pork miso soup, which is typical side menu of Tonkatsu).

1)
This is Pork loin cutlet.
This meat has a very fine texture and is full of meat juice.

Lemon and salt is good.
Tonkatsu-sauce is great.
Sauce + Mustard is very fine.

2) Rib Roast

The other day, I order Rib Roast, because the shop owner recommends it.
The paper pinned on the door of this restaurant says that if you love fat, you had better eat Rib Roast.

I wish you could see thick fat around pink meat.
Light, crispy coating is also good.

The best way for me to eat is soy sauce and warabi.