PREVIEW
... the kitchen, I had taken out a new weapon.
It was a bowl.
As expected of a hotel in collaboration with a dinnerware manufacturer, the cupboard was stocked with bowls as well.
First, I heaped the steaming rice into the bowl.
Then, I arranged the once-retired assortment of tempura one after another, building it up like a castle.
All that was left was to pour over a sauce made from tempura dipping sauce, water, soy sauce, sugar, and mirin to complete the Fri ...
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