Jul 21, 2021 22:00:00

I tried to compare the Mediterranean cuisine 'Escabeche' with plenty of Matsuya's plump Aji fry and juicy loin.

In and-Matsunoya of pine table d'hote chain, 'the Mediterranean Nanban pickled' called the

Esca another kind and the tartar sauce was over plenty of Ajifurai 'Esca another kind style Ajifurai' has appeared in 2021 on July 21. In addition to Aji fry, you can also put escabeche on loin, thick-sliced loin, and chicken fillet, so I put escabeche on four types of fry and compared them.

New release of Spanish 'Escabeche-style Aji Fry' at Matsuya! Matsuben Net advance reservation 'hors d'oeuvre 300 points reduction' will be held! ｜ Matsunoya ｜ Matsuya Foods
https://www.matsuyafoods.co.jp/matsunoya/whatsnew/menu/35029.html

That's why I ordered an Escabeche-style Aji fry set meal (790 yen including tax) as a takeaway.

There are 2 Aji fry and 1 slice of lemon. It looks like this when comparing the size side by side with the iPhone 12 mini with a long side of 131.5 mm.

Escabeche was attached in a small container. Slices of onions and carrots, sesame seeds and black pepper are soaked in vinegar, and slices of green onions are hung from above.

With tartar sauce ...

Topped with escabeche on Aji fry.

First of all, I will eat Aji fry with orthodox tartar sauce. It's a very ordinary tartar sauce, and the sourness of chopped pickles and the mellow mayonnaise taste are perfect for light-hearted Aji fry.

And while the escabeche is pickled in vinegar and has a sour taste, the vinegar's pungent stimulus is fairly modest, and the sweetness of the crispy onions and carrots stands out. I ate Escabeche for the first time, but when I ate it with fluffy Aji fry, it was almost pickled in Nanban, and everyone who tasted it commented, 'I have eaten somewhere ...'.

In addition to Aji fry, you can also add escabeche to loin katsu (690 yen including tax), thick-sliced loin katsu (790 yen including tax), and chicken fillet (690 yen including tax). It's a good opportunity, so I tried to compare them to see what Escabeche was best suited for.

I expected that the juicy pork and sweet and sour sauce would match the refreshing taste of roast pork, but the impression was that the pork was swallowed by the acidity of escabeche. There was also a comment that 'the balance between pork and sweet and sour sauce does not match, and I feel unsatisfactory.'

Then, what about thick-sliced pork with a larger volume of pork? When I try to eat it, the taste of pork and the acidity of escabeche are balanced. This is quite possible as the refreshing acidity of Escabeche also emphasizes the sweetness of the pork oil.

And, there were many opinions that Escabeche was the best match among the three types of chicken, and it was chicken fillet. I was impressed by the light taste of chicken fillet, the sweetness of escabeche's crispy onions and carrots, the faint acidity of vinegar, and the aroma of black pepper. Among the editorial staff who tasted it, they agreed that 'Chicken and chicken are delicious enough, but Aji fry was the best match.'