Tidy Puzzle level guide
Tidy Puzzle: Perfect Satisfy Level 89 Walkthrough & Exact Solution
Score four eel portions, reduce the sugar-and-sake glaze, brush and grill the fillets twice, then cook rice and finish the bowl with sauced eel, a green leaf, flowers, and seasoning.
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How to Solve Tidy Puzzle Level 89 — Full Solution
- Open the rolled eel sections on the cutting board, score the flesh with close parallel cuts, and prepare four flat rectangular portions.
- Combine the pale bottled sauce, sugar, brown liquid from the green-lidded cup, Japanese sake, and pepper in the pan, then stir them into a dark glaze.
- Place all four eel rectangles in the square grill tray, brush each one with glaze, and complete the first grill cycle.
- Pull out the tray, brush another coat across all four fillets, and grill them again until deeply browned.
- Cut the rice bag, pour the rice and measured water into the pink cooker, and run the cooking cycle.
- Scoop the finished rice into the gray serving bowl and brush glaze across its surface.
- Arrange all four grilled eel portions across the sauced rice.
- Add the large green leaf, orange and white flowers, and the final pale seasoning, then wait for `YOU GOT IT!!!`.
Colors in this level:
Brown, White, Green, Orange, Pink
Common Mistakes to Avoid
- Starting the glaze before all four flat eel portions have been opened and scored.
- Skipping the second brush-and-grill pass after the first browned tray comes out.
- Placing decoration into an empty bowl instead of cooking, saucing, and covering the rice with four eel pieces first.
Quick Tips for Tidy Puzzle Level 89 (quick clues)
- Prepare all four scored eel rectangles before starting the sauce.
- Brush every fillet again after the first grill cycle.
- Sauce the rice surface before laying the four eel portions into the bowl.
Board notes 5 details
- Layout
- Three rolled eel sections feed a cutting board and knife, producing four flat scored fillets. Sugar, Japanese sake, a pale bottled sauce, brown liquid in a green-lidded cup, pepper, a pan, and a spatula form the glaze station; a square grill tray and pink rice cooker follow.
- Goal
- Cover a cooked rice bowl with four twice-glazed eel rectangles, then add the large green leaf, orange and white flowers, and the final pale seasoning before `YOU GOT IT!!!`.
- Opening
- Open the first rolled eel section on the board, score its flesh with close cuts, and repeat the process until four rectangular fillet portions are ready.
- Danger Zone
- The four fillets require a glaze-and-grill cycle followed by a second brushing and another grill cycle. One coat produces a lighter unfinished tray, and fewer than four pieces leave the rice uncovered.
- Mechanics
- The recipe links cutting, pan reduction, two glaze-and-grill passes, rice-cooker preparation, and bowl decoration. The leaf, flowers, and pale sprinkle are required finishing items.
Frequently Asked Questions
How many eel portions go into the Level 89 bowl?
Arrange four rectangular grilled fillets across the sauced rice.
Why do I brush the eel twice?
The first coat cooks onto the scored fillets, and the second coat creates the darker final glaze seen before plating.
What comes after the rice is cooked?
Scoop it into the gray bowl, brush the surface with glaze, add four eel portions, then finish with the leaf, flowers, and pale seasoning.