美食分享交流區

I have to say, Shinsaibashi is famous, but Tenjinbashi is cheaper than Shinsaibashi, more friendly, and also fun to explore. I want to recommend a dish I had while traveling: Sea Urchin and Crab Kamameshi. I had it in Tenjinbashi, Osaka. The sea urchin was super fresh and sweet, and the crab meat was so fragrant and fluffy. It cost 2250 yen, which is about 515 NTD. Washoku Nabe-sho Sushi-han 4-chōme-6-23 Tenjinbashi, Kita Ward, Osaka, 530-0041, Japan

These are some places I found pretty good. If you're heading to Osaka, you might want to check them out😜

If you ever get the chance to travel to Korea, you absolutely have to try this ubiquitous and cheap street food! 😆 It's written as '붕어빵' (Bungeoppang) in Korean~ Even I, who usually doesn't like red bean paste, found it super delicious! Though, a cream filling would be even better 😋👍 And the tail part is the best bit, so don't leave it uneaten! 🤣

Cooking Steps 1. Place chicken pieces in a large bowl, add some red wine, thyme, and bay leaves, and marinate in the refrigerator for at least 30 minutes (marinating overnight yields a richer flavor). Remove the chicken and pat the surface dry, reserving the marinade. 2. Heat a pan, fry bacon until crispy, then set aside. Next, use the bacon fat in the pan to sear the chicken pieces until golden brown, then set aside. 3. In the same pan, add a little butter and sauté onions, carrots, garlic, and mushrooms until colored and fragrant. 4. Sprinkle a little flour and stir-fry evenly. Pour in the reserved red wine and an appropriate amount of stock, then return the seared chicken and bacon to the pan. 5. Cover with a lid and simmer over low heat for about 30 to 45 minutes, until the chicken is tender and the sauce has thickened. Finally, season with salt and pepper.

Ingredients Preparation 1-2 kg chicken thighs or drumsticks with skin and bone (cut into pieces) 500-750 ml dry red wine (e.g., Burgundy) 150-250 g bacon (cut into strips) 1 onion (diced or sliced) 1-2 carrots (cut into chunks) 300 g mushrooms 2-3 cloves garlic A few sprigs of thyme 2-3 bay leaves A little butter A little all-purpose flour Salt and black pepper to taste

Cooking Steps 1. Lightly grease the inside of your baking dish with butter or oil and set aside. 2. Wash and peel the potatoes, then slice them into uniform thin slices of about 0.2 cm (it's recommended not to rinse them after slicing; the starch on the surface will help the sauce thicken). 3. In a bowl, whisk together milk, heavy cream, minced garlic, salt, black pepper, and a pinch of nutmeg. 4. Layer the sliced potatoes in the baking dish, arranging them evenly and slightly overlapping each layer. 5. Pour the prepared creamy sauce over the potatoes, ensuring it covers them or comes up to almost the same level. Place a few small pieces of unsalted butter on top. 6. Bake in a preheated oven at 200°C (about 400°F) for approximately 40 to 50 minutes. 7. Once the potatoes can be easily pierced with a fork and most of the liquid has evaporated, remove from the oven, sprinkle evenly with shredded cheese, and return to the oven for another 10 minutes, or until the top is golden brown and crispy.

Ingredients Preparation Potatoes: 3 (approx. 500-600g, peeled and thinly sliced) Garlic: 2 cloves (minced or grated) Milk: 200 ml Heavy Cream: 150 ml Unsalted Butter: 20g (cut into small pieces, plus a little to grease the baking dish) Shredded Cheese: 50-80g (Gruyère cheese shreds recommended) Salt: A pinch Black Pepper: A pinch Nutmeg Powder: A pinch, to bring out a unique French flavor

Instructions 1. Heat the papad crackers in a microwave for about 30-45 seconds until crisp, or lightly pan-fry them with very little oil in a pan until golden and crisp on both sides, then let them cool. 2. Combine diced onions, tomatoes, cilantro, and green chilies in a large bowl. 3. Add lime juice and chaat masala (or salt and black pepper) to the diced vegetables and mix gently. 4. Serve the seasoned vegetable salad immediately, either on top of or alongside the crisp papad crackers.

Ingredients Preparation Papad (Thin Crackers): 2-3 pieces (You can buy thin crackers made from mung beans or lentils at Indian grocery stores) Onion: 1, finely diced Tomato: 1, finely diced Cilantro: appropriate amount, chopped Green chili: 1, chopped (adjust according to personal spice preference) Lemon juice: 1 tablespoon Chaat Masala powder: half a teaspoon (can be substituted with a little salt and black pepper if unavailable) Olive oil or a little oil (for baking or frying the crackers)