“There's caviar inside the prawn dumpling!"
"I used fresh live Japanese tiger prawns and minced the meat, then mixed it with an egg. I wrapped the caviar with it and fried it in peanut oil."
"The sweetness of the prawn and the rich taste of the caviar complement each other! Nice work, Yuichi!"
"Ah, no..."
"There are various kinds of fried prawn dumpling dishes, but it was Yuichi's idea to wrap caviar in it. He got all the ingredients and made it himself on his day off."
"Tayama senpai created this?"
"Yuichi, make something else for us."
"Please let me off the hook now."
"Yuichi, make the scallop rice."
"Master!"
"Just do it."
"The rice has been steamed and lightly flavored with dashi and soy sauce. I basted the scallop with a mop sauce made from sake and soy sauce, and grilled the outside but left the meat half-cooked. Then I placed the scallop onto the rice just before it finished steaming--- steam it for a moment, and it's done."
"Aah! The flavor of the scallop has seeped into the rice, but the scallop itself still retains its flavor too. This only works if you perfectly calculate how long to grill the scallop and how long to steam it on the rice."
"He saw me making steamed clam rice...
... and that's where he got the idea to place the teriyaki scallop instead of the clams on top of the rice."
"The fact that you made the scallop into a teriyaki was a nice touch."
"This is great ."
"One more dish, Yuichi!"
"Oh, please..."
"Yuichi, I've got some engawa. You want me to help?"
"No way. I'll do it myself!
I wrapped young spring onions with the engawa of a left-eyed flounder, brushed on a mop sauce made from soy sauce and sake, and grilled it lightly. Please sprinkle some powdered Chinese pepper or shichimi onto this, if you want to."
"Yum! The scent of the grilled spring onion and engawa draws out my appetite."
"I took Yuichi to a restaurant that cooked garlic chives wrapped with eel dorsal fins...
...and Yuichi said he wanted to try it with left-eyed flounder engawa and young spring onions."
"I thought it would be a waste to grill the engawa, but it turned out surprisingly good when he made it that way.”