In this episode of Best Ever Food Review Show, host Sonny Side and his co-host Sarah Mizuguchi explore how Japan has re-engineered classic American breakfast staples, often elevating them into elaborate, high-precision culinary creations.
Featured Japanese takes on American breakfast:
- French Toast at The Front Room (0:47 - 5:57): The team tries an incredibly thick piece of shokupan (Japanese milk bread) that is soaked for 12 hours in an egg, milk, and honey mixture, then seared and baked. It results in an exceptionally soft, almost pudding-like texture.
- Chicken and Waffles at Rich Garden (5:58 - 13:49): Sonny compares a "standard" American-style chicken and waffle dish (using crispy fried chicken thighs) against a version using Japanese karaage (soy sauce and garlic marinated chicken). While the karaage pairing was bold, the group generally favored the original American-style rendition.
- Soft Scrambled Egg Bread at Coffee and Toast (13:50 - 19:22): A stunning, architectural creation featuring a hollowed-out block of shokupan filled with soft scrambled eggs and topped with five raw egg yolks and truffle oil. It is celebrated for its rich, creamy texture and high-quality egg usage.
- Soufflé Pancakes at Benizuru Pancake (19:23 - 27:21): The tour concludes with these physics-defying, jiggly, and airy pancakes. They also try an upgraded version layered with bacon, marmalade, and hollandaise sauce, which they ultimately deem a major "upgrade" to the breakfast classic.
Key Takeaway: While the experiment started as an investigation into how Japan might be "destroying" American breakfast, Sonny concludes that Japan has effectively reimagined and, in many cases, significantly upgraded these traditional staples through meticulous technique and high-quality ingredients. Both Sonny and Sarah identify the Soft Scrambled Egg Bread as their favorite dish of the day.
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