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Wakatori states that the oil currently used is not exactly the same as in 1960, as it undergoes daily filtering and renewal. Even so, part of the old mixture is preserved to maintain the aroma and flavor, while experts warn of the possible risks of repeated frying.
The Wakatori Restaurant, in Shizuoka Prefecture, drew attention by revealing that it preserves part of the oil used since its opening in 1960. The technique is said to be responsible for the dish’s characteristic flavor.
After winning a gold medal at the Japan Fried Chicken Grand Prix, owner Yoshihiro Tsuchiya explained that the so-called “aged oil” produces a complex aroma and flavor that is difficult to reproduce with a new mixture.
Restaurant filters and renews the mixture daily
Despite the buzz on social media, the establishment clarified that it does not use the same oil entirely for decades. Every night, employees remove meat residues and impurities through filtering.
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A small amount of the previous mixture is preserved as a base. Then, fresh oil is added to the next preparation. Thus, components of the original batch may remain, although the content is continuously renewed.
The practice is reminiscent of the method applied to broths maintained for years. Otafuku, in Tokyo, has been replenishing its oden soup for over 70 years. In Ekkamai, a district of Bangkok, another restaurant has kept a soup for more than five decades.
What do you think about this technique maintained by Wakatori: does it represent an interesting gastronomic tradition or a procedure that deserves more caution? Share your opinion in the comments and tell us if you would try the award-winning chicken prepared with this daily renewed mixture.
With information from odditycentral.
