At a shrine festival, I saw a food stand with only the word “fry” written on it.
I was surprised at how simple the label was. I couldn’t believe my eyes.
I looked around to see if there was any description of the product. I looked around to see if there was any description of the product, but there was nothing. There was just a piece of paper with “100 yen” written on it. Apparently, they were selling kushikatsu (pork cutlets on skewers), and they were selling them for 100 yen each.
Something mysterious is dipped in breadcrumbs and fried in oil. There is a bowl of sauce with shredded cabbage floating on top. Apparently, the restaurant wants you to dip the cutlet in it when you eat it.
Since it was cheap, I bought three skewers, including one for my two-year-old son.
I tried them right away.
Is it meat? What is it?
Because it is breaded and fried in oil, the brain is under the illusion that it is a meat dish. But it doesn’t feel like meat. But it also feels like meat.
Ishi turned his head, “Flour…? I thought, “Is it Japanese raw wheat gluten?” But I thought it was not elastic enough.
I could have asked the waiter, but I didn’t because I would have been disappointed if he hadn’t told me.
When I got home, I found out that this dish was called “bunka fry” and was eaten at fairs in the Adachi Ward area. The dish is said to be made by kneading flour, sweetening it with gum syrup, dipping it in breadcrumbs, and frying it in oil.
The Adachi Ward Office website has an article about it.
Wow, I didn’t know that. I didn’t know that dish existed.
I ate it with Worcestershire sauce, so I did not notice the sweetness of the gum syrup. Still, I thought it was amazing that Ishi could tell that flour was the ingredient.