豆腐が冷たい麻婆豆腐 : Toushoumenkan Ippinkaku

前回訪問時に何となく印象に残ったこちらのお店。夕飯難民となった本日、フラフラと彷徨い歩いてもお店を決められず困ったカントナが「お世話になろう！」と決意して飛び込んだのであります。

入店いたしますと、変わらぬ縦長のお店（当たり前か）。壁に向いたカウンター席に着席いたします。

早速メニューを拝見して、気になった定食関連を中心に検討した結果、他店と比較し易い「マーボー豆腐セット」に決定いたします。

待つ事１２分ちょっと。少し待たされた気持ちと共に到着した「マーボー豆腐セット」は、麻婆豆腐にご飯にスープの潔い組合せのセットなのであります。

まずは麻婆豆腐からいただいてみる事にいたします。赤茶色に染まった麻婆豆腐は「豆板醤系」と言うよりも「中国味噌系」の色合いなのであります。

「辛さよりもコク関連を追求しているのであるな」と思わせる麻婆豆腐は、果たして辛さは控えめで味噌の存在感がそれなりに勝っているのではありますが、だからと言って特徴は感じ難い麻婆豆腐なのであります。

しかしながらそれ以前にダメだったのが豆腐が冷たい事。豆腐の下茹でも無ければ煮込みも浅い麻婆豆腐は、温かい餡と冷たい豆腐の組合せで思い出すだけでもキモチワルイのでありました。

折角の再訪であったのに美味しく食べる事が出来ないのが残念でならない麻婆豆腐。せめてもの小細工としてスプーンで豆腐を細かくカットしたり潰したりして、餡の持つ熱を冷たい豆腐に伝達させる事で何とかごちそうさま。

「大変な苦行であったな」とおぞましい体験をしたカントナは、逃げるように帰るのでありました。

A weekday night when I became a refugee for dinner. Cantona found this shop while it was standing near Ishikawacho Station. Cantona realized that the shop he had bookmarked for someday was right there. You might think it's all about knife-cut noodle, but it's like a typical authentic Chinese restaurant, offering both set meals and individual dishes. Refugees enter the store right away, even though they think, ``It's often a bad sign to be seen in all directions.'' A vertical shop with counter seats and about three table seats. This is because it still feels new. I took a seat at the designated counter seat and immediately looked at the menu. I found knife-cut noodle I was looking for, but there weren't many types available, so I ended up with "beef belly meat knife-cut noodle" without hesitation. Then I decided on ``deep-fried chicken'' and ``draft beer.'' "Fried chicken to promote beer." I ordered fried chicken with the expectation of such a valid relationship. I was asked if I had coriander, but I answered "No problem" and waited for a while. First of all, the "draft beer" will arrive soon. Premium Malt's mugs cost around 300 yen. If you take a closer look, Cantona realizes from the nimble throat that ``It's definitely Premol.'' After waiting for about 5 minutes, the long-awaited `` knife-cut noodle'' arrived. knife-cut noodle arrived in a black bowl with a soy milk-colored soup. There are about 4 large cuts of meat. And it consists of thinly cut wood ear fungus and coriander. I scooped up some noodles with high expectations, thinking, ``This is a composition that is close to the authentic style.'' Although Cantona doesn't have much of an attachment to knife-cut noodle, at first the aroma of coriander made it feel authentic, and then... The noodles coated in the rich soup are delicious. Cantona believes that the variety of textures is the secret to deliciousness, and the noodles come in a variety of shapes, including thin, thick, and shaky. The large cut beef belly looked tough so I tried it without expecting too much.I found that it had just the right amount of firmness with a bit of texture left in it and a very nice knife-cut noodle. It was a beef belly that could be used as an accompaniment to beer. Although Cantona was not very interested in knife-cut noodle, he was able to re-evaluate them from a high-level point of view, saying, ``We should reevaluate the evaluation of knife-cut noodle.'' The fried chicken, with the sound of oil splashing all the way from the kitchen, finally arrived after about three times the normal frying time. Five medium-sized fried chicken. Underneath the fried chicken was some shredded lettuce and ketchup on the edge of the plate. This is one of those fried chickens that doesn't live up to your expectations when you look at it.The outside is crispy and the inside retains the juiciness of the thigh meat. Naturally, Cantona praised the fried chicken as a perfect accompaniment to beer, but also said that it would have been even more delicious if it had been cut into larger pieces. I'm running low on knife-cut noodle, so I'm going to try adding a different flavor to the tabletop chili oil. Although the chili oil has a harshness that reminds you of the authentic dish, it is not too spicy and has an impressive aroma.When dissolved in knife-cut noodle soup, it was a perfect curve ball. Overall, the restaurant lacked character and energy, but it was still a restaurant with a gap in taste that was good enough to be an option for dinner.