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Sizzle—
Hot teppan griddled with tiny spheres of oil.
Onions and green onion sections tumbled on the hot plate, slowly shrinking and yellowing, releasing a thick scent of scalding onion oil.
Subsequently, strings of squid were pressed onto the hot plate, their watery flesh causing the oil droplets to pop and sizzle.
The originally tender white squid flesh, under the heat of the hot plate and oil, curled up, turning from a translucent pale shade to a milky white.
The rich aroma of hot onion oil mingled with the unique scent of seared squid flesh.
This was a common sight at various night markets: teppanyaki squid.
"Boss, give me three portions of squid." Kamiyagawa said while standing in front of the squid stall, glancing to his left and right after finishing his sentence, and then promptly corrected himself, "No, make that six."
There was no one to Kamiyagawa's left or right.
But such small actions and details, the stall owner naturally wouldn't care.
