Q:
Although I wrote that the deep-fried food was thick, I was given a temporary answer as to which menu's batter was thick, and I could not get a concrete answer, so I will list the corresponding menu below.
Fried food menu with thick batter: Boiled cutlet, deep-fried horse mackerel, miso cutlet, fried oysters (live kitchen), mixed fried seafood (live kitchen), etc.
Probably chicken Tatsuta-don, fried chicken, fried chicken such as fried chicken, and the thickness of the cutlet batter in salted katsu-don and fillet cutlet curry is acceptable, but other fried foods that are the main dish I feel that the robe of is very thick compared to them. No matter what menu I ate, the batter was thick, so I submitted such a word card. I don't want to improve it, but I don't think I'll eat it in the future.
A:
Thank you for telling me the details of the word card I received before, "The batter of deep-fried food is thick." Again, we apologize for the inconvenience caused.
Many of the ingredients we currently use are also used by other university co-op cafeterias. It's up to you.
Regarding the ingredients that you have taught me this time, I will make a statement at an appropriate meeting about ``the two points that I received an opinion that the batter is thick and a request for improvement''. Immediate improvements are difficult, but we would appreciate it if you could wait for a while.