How does Takesada Barbecue use "off-the-beaten-path cooking gear"? in Shibuya Parco

Being from Hyogo Prefecture, I wanted to use a specialty of Akashi," said Takesada, pulling out a magnificent boiled octopus. I'm from Hyogo Prefecture, so I wanted to use an Akashi specialty," he said. , though this one is not from Akashi.

Cooking rice in a camp may sound a little difficult. However, according to Mr. Takesada, "Make sure the water is well supplied, and keep the heat low and slow. As long as you keep these points in mind, you will never fail.

First, cut the boiled octopus into bite-sized pieces. Then, cut the ginger as well, but Takeda-san prefers to cut it into rather large pieces.
I think it's better to cut them so that they are still crunchy, so that when they are finished, they will have a nice textural accent."

The rice is watered well for 20 minutes and then the water is added. After lightly sprinkling salt, Takesada-san takes out the sukiyaki sauce . Since a small amount of this is added at the end, the amount of water at the beginning should be slightly less.
Sukiyaki sauce consists of soy sauce, sake, and mirin (sweet cooking rice wine). So with just one bottle of sukiyaki sauce, I can make a variety of dishes, and I've recently become addicted to it. You can even make oyakodon (a bowl of rice topped with chicken and eggs).
After that, place the octopus and ginger on top of the rice, and when ready, place the "okamadon" on low heat.

The garlic cloves, crushed with a knife, are placed in a "kolodach capsule" along with olive oil. Immediately, it begins to crackle and the aroma of garlic wafts through the air. At this point, it already looks delicious.
He said, "Well, isn't it too soon? （. It's just the beginning.) (Laughs) "It's just the beginning." Laughing, Takeshi puts sliced onions on top of the barbecue.
He's going to do a great job at the end, so look forward to it."

Next, it's time for the chicken wings. After sprinkling salt and lightly browning the wings with the lid of the Dutch capsule, place them on the onions laid out earlier. The "Koro Dutch Capsule" fits perfectly with the size of the chicken wings, and the five wings fit together just right.

Next, place lemon slices in the gaps to accentuate the flavor.
Not only does it taste better, it looks fresher too."
Pour 3 spoonfuls of white wine into the pot, add 4 spoonfuls of soy sauce, and close the lid. Place the charcoal on top of the lid as well , and wait for 15 minutes.

When you open the lid, you will be surprised to find a nice lemon aroma!
." Takesada squeezes the juice of the lemon that is left over. Finally, parsley and black pepper are added!

, "The image I have is of an old-fashioned Napolintang, the kind you might get at a coffee shop or something."
Therefore, the ingredients are also the standard ones: sausage, mushrooms, green peppers, and onions. After cutting them, fry them lightly and mix them with pasta that has just been boiled in the same pot.

I don't like short noodles . I want them to be smooth. So when I have to boil soba noodles in a small pot, I boil them slowly without breaking them. But with this pasta pan, it's a piece of cake. Because I can boil it while it's lying in the pan, I don't need to use as much water, and it's suitable for outdoor use.

The Neapolitan dish is complete when the ingredients and pasta are added to the pot and seasoned with ketchup and Worcestershire sauce! But it doesn't end there, as is the case with Takesada's barbecue.

Continue to drop the eggs into the pan , and cook the fried eggs.
If you pour water on the fried egg and cover it with a lid, you can shorten the time to completion , but even the yolk will turn white. If you want to get a beautiful yellow color, do not add water and cook slowly over low heat.
The contrast between yellow and white is beautiful! A fried egg. The fried egg is placed on top of the Neapolitan and sprinkled with cheese powder and Tabasco to your liking.

The taste of ...... doesn't betray your expectations in a good way, or it's a sense of security (laughs). But I get tired if I cook elaborate dishes all the time, so this kind of food that everyone can look back on with nostalgia is very popular at the camp.