Colorful knife-cut noodles rained down from high above, flying diagonally into the pot. The boiling water cooked them quickly, and a rolling aroma of fruit, vegetables, and noodles filled the air.
"A chef who fears failure can never create good cuisine..."
Momo Akanegakubo muttered Okabe's earlier words to herself. Although he had said it so lightly, it had left a profound impact on her.
Because she realized she might just be that kind of chef—one who fears failure.
All sorts of worries had led her to innovate very little with her desserts. It was the same when she made macarons earlier, completely afraid to reduce the proportion of sugar.
"Okabe-kun, if that's the case, could you try tomato juice? Tomato juice is also red, and it goes well with knife-cut noodles."
Thinking of this, Momo Akanegakubo blinked and boldly made a suggestion to Okabe.
"Tomatoes won't quite work."
A trace of doubt appeared on Momo Akanegakubo's face. After all, Okabe had just told her that cooking was about being brave enough to experiment, yet now he was rejecting her idea outright...
"The flavor of tomatoes is sweet and sour. Even if the acidic content is low, it's still present, and it can easily break down the gluten network formed in the dough, making the knife-cut noodles lack a chewy texture."
Facing the inquisitive Momo Akanegakubo, Okabe explained the reason. Simply put, the acidity in tomatoes was too high and detrimental to gluten formation.
"I see. In that case, fruits with high citric acid content like lemons can't be used when kneading dough either."
Hearing Okabe's explanation, Momo Akanegakubo had a look of realization, then spoke with a hint of regret. She had originally wanted to try adding lemon juice to the dough.
"It depends on the situation. If you're making Western pastries, it can be used."
"Many Western pastries use fermented dough, which doesn't require as much gluten strength. Adding a small amount of lemon juice won't have an impact. Lye bread is a classic example.
Besides that, there are cookies. Cookies paired with a lemon flavor would be wonderful."
As he spoke, Okabe scooped the knife-cut noodles out of the pot. Ignoring the heat, he picked up his chopsticks, lifted a single noodle, and tasted it.
"The pumpkin flavor is rich, and the sweetness is indeed a bit heavy, but that's not the most critical issue. The most crucial thing is the lack of resilience in the texture."
It was common knowledge that acidity would make the dough lose its gluten strength, but pumpkin isn't acidic. Why did it still affect the texture of the noodles?
"This texture..."
Picking up the other knife-cut noodles, Okabe closed his eyes, carefully savoring the subtle sensation. The taste imagery in his mind began to run through frantic simulations.
"So that was the problem..."
As he continued to savor the taste, feeling the fine, slightly granular texture on the tip of his tongue, a flash of understanding crossed Okabe's face. He then trotted back to the cutting board.
There was still a good amount of vegetable and fruit puree left on the board. Okabe went over, diluted it with water, and then put it in a high-speed blender. Once the puree turned into juice, he strained it through a fine-mesh sieve to ensure no large particles passed through.
This was because the insoluble fibers in the fruit and vegetable pulp would sever the already formed gluten network.
At the same time, after adding a large amount of water, the original fructose content in the ingredients was reduced, lessening its impact on the dough's flavor while increasing water activity.
"This concentration should be about right."
Discarding the filtered pulp, Okabe looked at the fruit and vegetable juice in the cup with a satisfied expression. This was exactly the state he wanted.
The juice was as thin as water, carried the fragrance of the fruits and vegetables, had a minimal effect on the dough itself, and could color the dough, ultimately achieving the ideal state.
"Perfect. Next is to determine the proportions, replicate it in tonight's Shokugeki, and then..."
He quickly mixed the juice and flour, wrapped the dough in plastic wrap, and let it rest and proof. Since knife-cut noodles are all about texture, the dough needed to be slightly firm.
This not only made it easier to shave but also gave it a more resilient texture than noodles made from ordinary unleavened dough.
And then there were the river shrimp...
Time flew by during his research, and soon it was evening.
During this period, Miu Fūrinji took a phone call and left briefly, reappearing with two people by her side.
"How are the preparations going, Okabe!"
A slightly coquettish female voice rang out. The next moment, the door to the noodle workshop was pushed open, and Erina Nakiri strode in.
The young girl carried two large bags full of ingredients, a joyful smile on her face. Clearly, she was very confident in her dish.
"Absolutely perfect. Though there are still some details to polish, it's no longer an issue."
After all, the research time was very limited.
It was already Okabe's limit to be able to make a dish that tasted a bit strange into something delicious. To ask for more would be greedy.
The next step was to control the details.
"I also found a place to practice. The taste is excellent as well. Now we'll see if your skills are better, or if mine will come out on top!"
Erina Nakiri's voice was cheerful. She then turned her gaze to Miu Fūrinji and said, "Haven't the masters returned yet? It's already completely dark."
"They're already here."
Miu Fūrinji said suddenly, gazing into the distance.
"Already here?"
Just as Erina Nakiri finished speaking, several figures appeared silently at the entrance of the noodle workshop, their massive shadows enveloping the group.
At the lead was a tall man in a green jumpsuit, his blond hair dancing wildly in the air. This was none other than the elder of Ryōzanpaku, the man known as the "Invincible Superman," Hayato Fūrinji!
Stroking his beard, he said with a grin, "Hehe, Miu told us that little Okabe has a Shokugeki tonight. We old folks couldn't wait to rush back."
"That's right, Okabe. You are not allowed to lose."
Shigure Kōsaka had somehow already entered the kitchen. Inhaling the noodle fragrance in the air, she appeared before Okabe.
"Don't worry, Master Shigure. I'm confident."
Looking at Shigure Kōsaka's serious expression, Okabe's conviction for victory grew even stronger.
This Shokugeki wasn't just about him personally; it was a duel between the top disciple of Ryōzanpaku and an outsider.
Although no outsiders knew of it, if he were to lose here, not only would he be the loser, but Ryōzanpaku would become a laughingstock.
Therefore, he had a reason he absolutely could not lose!
"Just do your best. There's no need to put too much pressure on yourself. With your current foundation, it's unlikely anyone your age is a match for you."
Akisame Koetsuji also walked up, gently patting Okabe's shoulder to calm his nerves.
Okabe was the most talented individual he had ever seen. He would likely find it hard to meet a rival in his own age group; his opponents were in the age bracket three to five years older than him.
"I'll do my best."
"Kid, don't bring shame upon us at Ryōzanpaku, but don't feel too much pressure either."
Shio Sakaki took a swig of alcohol, his words harsh but his heart soft.
"Apa apa, go Okabe!"
Apachai Hopachai repeatedly struck his boxing gloves together, sending out ripples, then gave Okabe a thumbs-up, his face showing an expression of complete trust.
"This little girl looks promising. She carries the scent of medicinal herbs, a good seedling for learning medicinal cuisine."
Kensei Ma looked at the braided girl following Erina Nakiri, then caught a whiff of a familiar medicinal aroma. An expression of surprise appeared on his face. "Could you be a girl from the Arato family? The only relatively famous medicinal cuisine family in Japan is the Arato family."
"Senior, do you know my father?"
Hearing Kensei Ma figure out her origins with just a few words, Hisako Arato's mouth fell slightly open in astonishment. Then, she asked with a mix of curiosity and confusion.
"Your father? Kubo Arato? No, based on your age, you should be his granddaughter."
"Kubo Arato is my great-grandfather and the founder of the Arato family. Senior, you actually knew my great-grandfather. It's an honor."
Hearing Kensei Ma's words, Hisako Arato's face showed shock. She then bowed respectfully. This person was of the same generation as her great-grandfather; she had to treat him with utmost seriousness.
"Years ago, Kubo Arato and I sat and discussed the culinary arts in China. It's been over twenty years since we last met. I wonder how he is doing now?"
"Great-grandfather passed away almost ten years ago..."
If her great-grandfather hadn't passed away, how could the Arato Group have become so precarious in the blink of an eye, needing the Nakiri Conglomerate's assistance just to survive.
Fortunately, the person she served was Erina Nakiri, the young lady she was willing to protect for a lifetime.
"Is that so? Time passes so quickly."
Hearing Hisako Arato's words, Kensei Ma sighed.
"Come to my room later. I have something to discuss with you. Okabe, you come along too."
As if thinking of something, Kensei Ma looked at Hisako Arato and Okabe and spoke.
"Okay."
Okabe was puzzled. He hadn't expected Kensei Ma to know Hisako Arato's great-grandfather and to be on good terms with him, but it was still plausible.
But... why was he asking both him and Hisako Arato to his room?
Though bewildered, the competition was at a critical moment, leaving him no time to ponder. He turned his gaze to Erina Nakiri in the distance, who was also looking at him.
Her eyes seemed to be speaking, asking him when the match would begin.
"Masters, I'd like to trouble you to act as judges for this match and evaluate our two dishes later."
Seeing her gaze, Okabe no longer hesitated. He turned to Hayato Fūrinji and spoke, his eyes also burning with a strong will to fight.
She had suddenly shown up to challenge him, wanting to defeat him with absolute strength. Well, he wouldn't let her have her way. The nerve of Erina, thinking she could use him as a stepping stone!
"Very well. Let's add Miu, too. That will make it an even seven."
"I have no objection."
Hearing Hayato Fūrinji's proposal, Erina Nakiri had no issue.
After all, the judges needed to be an odd number. There were only six masters from Ryōzanpaku, so adding Miu Fūrinji was perfect.
"In that case, the theme for this Shokugeki is 'A flour-based dish, with no restrictions on the specific cooking method, limited to a main course.' The cooking time is one hour."
"Now, let the cooking begin!"
The noodle workshop was spacious, with three independent cooking stations.
Okabe and Erina Nakiri each took a station. Upon hearing Hayato Fūrinji's command, they started moving in unison, beginning their respective dishes.
"Eggs?"
Compared to Okabe, Hayato Fūrinji and the others were more interested in Erina Nakiri. Watching her take out eggs from her bag, they focused their attention on her.
"That flour should be from Italy. Its color is whiter than ordinary flour, and its texture is the finest. If I'm not mistaken, it should be 00 flour."
Looking at the flour Erina Nakiri poured from a bag, Akisame Koetsuji identified its origin: 00 flour from Italy.
"What's 00 flour?"
Beside him, Miu Fūrinji looked curious. Shouldn't flour be low-gluten, all-purpose, and high-gluten? Where did this 00 flour suddenly come from!?
"00 flour is milled from the heart of the wheat kernel. Its protein quality is extremely high, and you can clearly feel its smoothness when you touch it; it doesn't stick to your hands."
"This type of flour is more suitable for making pasta, cakes, cookies, and pizza."
As a super-class chef specializing in pastry, Akisame Koetsuji had a knack for identifying flour.
"So if she's using 00 flour and eggs, is she preparing to make pasta or a cake? A cake could, in a sense, be considered a main course."
"It's hard to tell right now. It's too early to jump to conclusions. Let's just keep watching."
Since Erina Nakiri's dish was still in its initial stages, even Akisame Koetsuji couldn't discern the details.
For now, he could only speculate, his curiosity about her dish growing.
And as for Erina Nakiri.
After preparing the dough, she covered it with a metal tray to let it proof. Then, she moved to another cutting board, took out a leg of lamb from her bag, quickly cut it into small pieces, and then used a meat cleaver to mince it into a paste, setting it aside.
"Is that a recipe for Italian pork sausage?"
Hayato Fūrinji stroked his chin, an image of the Italian sausage he ate while traveling the world appearing in his mind. The flavors seemed very similar to the seasonings Erina Nakiri was adding now, especially the white wine; he remembered it vividly.
"That's right. Using pork shoulder and pork belly for the mince, with a 30-70 fat-to-lean ratio, then adding salt, black pepper, chili powder, and white wine before stuffing it into a casing is the unique method for Italian sausage."
"And for this young lady to do this, she's likely planning to use the Italian pork sausage mince to enhance the fatty aroma and complexity of her filling. This is an advanced technique for compound fillings. She's quite clever."
Akisame Koetsuji explained. Since Italian sausage filling is often used in pasta and pizza, both of which are flour-based dishes, he had studied it to some extent, including the filling itself.
"Minced leg of lamb, adding Italian pork sausage filling for flavor, then adding pre-sautéed chopped onions... with this kind of filling and the dough she prepared earlier, is she planning to make dumplings?!"
Shio Sakaki put the liquor bottle in his hand on the table, his eyes glancing at the white wine next to Erina Nakiri's station. Its aroma drifted across the distance into his nose, making his mouth water.
"Paprika and crushed mint are the soul of Turkish cuisine. Parmesan cheese and chopped fresh oregano bring an Italian flair. And finally, the base seasonings of salt and black pepper. This little girl might just bring us a surprise."
Admiration was evident in Akisame Koetsuji's voice. At this point, he could already see some clues.
Erina Nakiri's dish fused the characteristics of two places, Turkey and Italy—at least the filling did. Paired with the Italian egg pasta dough she had kneaded earlier, the answer was already quite obvious!
At her station, Erina Nakiri paid no attention to the judges' comments about her.
She was currently concentrating fully on kneading the dough. Once the egg dough's surface was smooth, she divided it into small pieces, rolled them into strips, and then divided them into equally sized portions.
Using a rolling pin, she flattened the portions, placed the filling in the center of the wrapper, and shaped it into a square parcel.
She melted butter in a frying pan, then pan-fried the bottom of the parcel-shaped dumplings over low heat until golden brown and slightly crispy, before transferring them to an oven to bake until fully cooked.
And while they were baking, Erina Nakiri didn't forget to prepare the sauce.
She poured cream into a pan, reducing the heavy cream over low heat to thicken it, then incorporated Parmesan cheese to create a white sauce base. Just before taking it off the heat, she grated in fresh black truffle, added a bit of crushed tarragon, and seasoned with salt and white pepper.
Italian cherry tomatoes were slow-roasted to concentrate their flavor, then filtered to obtain a rich tomato essence. She added a small amount of balsamic vinegar and thyme, then simmered it down into a thick glaze with a clean acidity.
"Ding~"
The oven made a crisp sound.
The two sauces were also completed at the exact same time. Erina Nakiri went over, took the dumplings out with oven mitts, and set them aside to cool.
She heated a plate in a steamer, took it out, dried it with a paper towel, then spooned a layer of the creamy truffle sauce in the center, and arranged the pan-fried and baked dumplings artfully on top.
After that, she took the cup of tomato glaze, scooped some out with a spoon, and dotted it on the plate.
But she wasn't done yet.
There was still the garnish, a crucial part of plating.
Presenting several plates to the judges, Erina Nakiri drizzled a little chili oil with a local Turkish character onto the plates.
Then she sprinkled on toasted pine nuts and a small amount of fresh chopped parsley.
On top of each dumpling, she placed a small dollop of garlic yogurt.
"With that, my dish is complete."
"This dish is called Lamb Manti with Creamy Truffle Sauce."
Gently exhaling, Erina Nakiri made a 'please' gesture to the judges before her, her gaze shifting to Okabe as she spoke.
At that moment, Okabe was peeling river shrimp.
Although river shrimp are delicious, their small size makes them particularly difficult to peel. Even with the help of a knife, it requires a lot of time.
It took him a full half hour just to peel the shrimp meat needed for his dish. He also collected a bowl of shrimp roe, preparing to use it to enhance the fragrance and flavor in his stir-fried knife-cut noodles.
However...
Before he officially started stir-frying, Okabe seemed to sense something and looked up at Erina Nakiri, who was walking towards him.
"Your dish shouldn't take too long either. Go on, try it. This is the fruit of my last three years, something that will absolutely astonish you!"
The girl's face was filled with anticipation—not the anticipation of wanting to win, but the anticipation of wanting to display three years of hard work before the person she wanted to show it to most.
If there was one person she wanted to impress most upon returning to Japan, that person was undoubtedly Okabe.
The reason was simple: she had lost to him too many times by his side, and he was the one who had pulled her out of the mire. So, she wanted him to see how much she had changed.
_____
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