The fruits of these three years, huh…
Hearing Erina Nakiri's confident words, Okabe's breathing grew a little heavier. He walked over to the sink, washed his hands clean,
and only then took the dish she offered.
From its appearance, the main component, the lamb manti, was exceptionally exquisite and delicate. The bottom had been pan-fried in butter, forming
a crispy, fragrant, golden-brown crust.
This type of dish was somewhat like a miniature version of Xinjiang baked buns, except the skin was made from eggs and Type 00
flour.
Okabe reached out with his chopsticks and gently broke one open.
A mellow and rich aroma diffused from within.
That aroma was the mellow meatiness born from the fusion of lamb and the fat of Italian sausage filling under high heat; it was the herbal freshness brought by mint and
oregano leaves; it was the savory fragrance emitted by baked Parmesan cheese.
It was like a cluster bomb, exploding forth the moment the skin was breached!
"Italian seasoning, Turkish cooking techniques, French plating… you really have applied everything you've learned these past three years
into this dish."
Sensing the fragrance lingering at the tip of his nose, Okabe couldn't help but sigh with emotion. Erina had truly learned a great deal
from her trip abroad.
"That's a given."
"Actually, I made this dish a long time ago, but I hadn't been to Italy yet, so the flavor profile was
lacking, and I couldn't bring out my strengths."
"It should have been forgotten in some corner of my memory, but when I was buying ingredients at the supermarket, I happened to
see frozen dumplings in the freezer section."
"Coincidentally, this dish born two years ago surfaced in my mind. So, I bought the ingredients at that large supermarket,
rented a kitchen for a short time, and spent an entire afternoon researching it."
Hearing Okabe's emotional words, Erina Nakiri puffed out her chest with pride.
France, Turkey, Italy—this was the order of her travels.
She had spent two years in France, seven months in Turkey, and five months in Italy.
"The supple yet smooth egg-noodle skin provides just the right amount of chewiness. Inside, the juicy lamb filling
surges out the moment you bite down. The meat is tender, the granules distinct, and the addition of minced Italian pork sausage greatly enriches the layers of the meat's
aroma. The rich fattiness feels as if it envelops every single particle of lamb."
Hayato Fūrinji picked up a lamb manti and put it in his mouth. The next moment, he was greeted by a flavor assault from the filling's successive
layers!
Beyond that, the texture provided by the manti filling—a mix of lamb, Italian pork sausage, and sautéed onions—was also
a major highlight of this dish.
For any single dish, this is a rare feat.
To combine so many excellent elements and ultimately converge them into a uniquely flavored dish requires the chef to have an astonishing level of control
over flavors.
"The creamy truffle sauce covering the bottom of the plate smoothly coats everything. The black truffle elevates the overall aroma, almost instantly
filling the entire mouth."
Dipping a manti fully in the sauce and putting it in his mouth, Okabe couldn't help but close his eyes to carefully savor the flavors on his tongue. The
savory fragrance of the Parmesan cheese and the richness of the cream blended perfectly; this was the source of the silky texture.
Black truffle, as a fungus with a unique flavor, was the soul of the creamy truffle sauce, while the chopped tarragon brought a licorice-like freshness,
balancing the flavors between the two.
As for the tomato vinaigrette garnished on the side.
Okabe picked up his chopsticks, dipped a little, and brought it to his mouth.
The slow-roasted, concentrated cherry tomatoes delivered an extremely pure tomato sweet-and-sourness. The addition of balsamic vinegar and thyme
made this acidity even more profound.
Eaten together with the creamy truffle sauce and the manti, this flavor sharply cut through the richness, bringing clarity to the
overall sensation.
"The final garnishes complete the finale."
"The Turkish chili oil is mild in spiciness, providing a lingering warmth with a smoky touch."
"The toasted pine nuts release their characteristic nutty oil aroma and crispiness upon chewing."
"The cool, smooth, and slightly sour yogurt on top, carrying a faint hint of garlic, effectively cleanses the palate after being baptized by multiple
layers of flavor."
"The combination of chili oil and garlic yogurt is a very classic Turkish sauce-making method."
Looking at the garnish atop the manti on the plate, Akisame Koetsuji first used his chopsticks to dip a little, tasting the components
separately.
As the final garnish of the dish, their individual quantities were small, yet they made their strong presence
clearly felt.
Among them, the most special were the garlic yogurt and chili oil drizzled on top of the manti.
Garlic yogurt and chili oil.
It sounded like a bizarre combination, but the reality was quite different.
The spiciness of Turkish chili oil is gentle and restrained, accompanied by a wisp of smoky aroma.
When tasted together, as the spiciness and smokiness rage in the mouth, the rich yogurt coats every
taste bud, soothing everything the chili oil brought with its gentle sourness and creamy texture.
Spicy and sour, smoky and milky.
Several flavors intertwined in the mouth, creating a perfect balance, progressing in layers yet returning to a state of harmony.
"Indeed, garlic yogurt and chili oil combined… a pairing I never would have imagined in my life, but the taste is truly marvelous.
It's like ice and fire dancing in your mouth."
Mixing the chili oil and yogurt from the manti together on the porcelain plate with his chopsticks and bringing it to his mouth, Shio Sakaki's
expression held a hint of amazement.
As someone born and raised in Japan, he had never eaten Turkish cuisine before, so this flavor naturally felt
incredibly novel to him.
"This feeling is like eating a piece of sizzling, greasy, fragrant roasted lamb chop. The chili oil amplifies the aroma and spice of that lamb chop
to the extreme. And the garlic yogurt is like a chilled, refreshing drink with hints of lemon and cream served at the same time to cut the grease."
The ever-silent Shigure Kōsaka listened to the discussion between Akisame Koetsuji and Shio Sakaki, thought for a moment with a blank expression,
and then gave her own answer.
If the manti was the roasted lamb chop, then the chili oil and creamy truffle sauce were amplifiers that magnified its flavor infinitely,
while the garlic yogurt was the liberator.
An incredibly fitting analogy.
"What a novel idea. Turkish cuisine is truly astonishing."
Miu Fūrinji couldn't help but exclaim.
If she hadn't eaten this dish today, she would never have imagined that garlic, yogurt, and chili oil could be combined
to make a sauce.
Though it was merely an insignificant garnish on the dish, it truly played the role of a finishing touch.
This dish is truly incredible!
"It seems your three years were not spent in vain. You've achieved quite significant growth."
All sorts of flavors swept over him. In a daze, Okabe found himself at a concert hall.
The flavor of Turkey was like a musician with a distinct rhythm, vigorously beating a hand drum and timpani, producing
percussion and bass notes.
The flavor of Italy drove the overall melody, like a passionate Italian tenor singing a magnificent
and soaring main theme.
The various spices transformed into flocks of sprites playing violins and accordions.
And the flavor of France was like the brass and harp, embracing and perfectly fusing the sounds of the entire orchestra, existing
as the harmony within the ensemble.
"But this isn't all of it."
Okabe slowly opened his eyes, his gaze as sharp as a torch as he looked at Erina Nakiri.
"Above this trio, there is an even more hidden layer of flavor, like the conductor's baton, perfectly unifying all
the sections."
Hearing Okabe's words, a flash of surprise crossed Erina Nakiri's eyes, clearly unexpected that he could taste it. Then,
the corners of her mouth turned up slightly. "You noticed?"
Hayato Fūrinji thoughtfully picked up another manti. After savoring it carefully, a flicker of understanding crossed his eyes.
"I see… so it was saffron."
"That's right." Okabe nodded and continued, "An extremely minute amount of saffron, almost imperceptible, yet it was perfectly
integrated into the creamy truffle sauce."
"It not only imparted a golden hue to the sauce but, with its unique aroma, also tightly bound all the flavors
together."
The aroma of saffron is exceptionally special.
It carries a slight medicinal bitterness, yet also a honey-like sweetness.
It was like an invisible conductor, waving its baton in the mouth, allowing the ruggedness of Turkey, the passion of Italy,
and the elegance of France to coexist in harmony.
"It's like…"
Okabe lowered his head in thought, searching for the right analogy. "It's like gathering musicians of three different cultures
on the same stage."
"And the saffron is that genius conductor who understands each of their languages and music, allowing them to cooperate and play
a perfectly harmonious symphony."
At the judges' table, Miu Fūrinji, who had been sitting silently like a mascot, had a moment of realization and then spoke with some excitement,
"No wonder I felt that even though this dish used so many seasonings, there was no sense of conflict. Instead, they progressed in layers, complementing each other perfectly!"
"A conductor. Very fitting."
Shigure Kōsaka nodded slightly.
Erina Nakiri glanced at Okabe, then back at the manti on the plate. "During my seven months in Turkey, I spent one
month studying the use of saffron."
"It is the most expensive spice and also one of the most difficult to master. A little too much will overpower the other flavors,
while too little won't have a harmonizing effect."
"The ratio is very difficult to grasp. Fortunately, I have the God's Tongue and can perceive extremely subtle changes. Otherwise,
this dish would have inevitably ended up with a sense of discord."
When she mentioned the God's Tongue, Erina Nakiri's face was full of pride.
After three years of continuous development, her tongue could already perceive infinitesimal amounts of flavor.
"From the French art of plating and spice ratios, to the Italian flavor combinations, and finally using a traditional Turkish dish
as the vessel…"
"Erina, you've really surprised me. I originally thought your trip abroad was a waste of time, but after tasting your
dish, I realize I was wrong."
"If one trip can lead to learning so much, maybe I'll go traveling in a few years as well."
Looking at the empty plate, Okabe's voice was filled with emotion.
"If you want to travel, bring me and Hisako along next time. We have much more experience in that area than you do."
Hearing Okabe's words, Erina Nakiri immediately said excitedly, but she quickly realized she was being too forward.
She cleared her throat. "Don't get the wrong idea. It's just that there are still many places I haven't been, and I thought rather than letting you travel pathetically alone,
it would be better to have a few more companions."
"What do you mean, 'pathetically alone'? I have Ikaros. No matter what, you can't call that traveling alone."
Looking at the tsundere young lady, Okabe couldn't help but find it a little funny.
"Anyway, just remember to call me!"
"Don't worry. If the day really comes when I travel abroad, I'll definitely call you."
Okabe patted his chest.
Compared to traveling with just him and Ikaros, he preferred for the journey to be a bit livelier. The constant chattering
could be annoying sometimes, but when it was gone, he really wasn't used to it.
In his past life, he'd had enough of loneliness. In this life, he just wanted his surroundings to be a bit more bustling.
"Thank you for the meal."
"This dish has shown me how a chef can break through their own limits through constant travel and learning.
It is a truly excellent dish."
Just as Okabe was thinking about traveling, Hayato Fūrinji put down his chopsticks, his voice filled with admiration.
"I always believed that focusing on one culinary path and following it to the end was the true way."
"But this dish today made me understand that learning from all sources and integrating them can also create an excellent flavor. I should also
change myself a little."
Shio Sakaki wore a rare, serious expression. He put down the liquor bottle in his hand as he spoke, his voice full of emotion,
as if he had discovered a new continent.
Erina Nakiri's dish had solved a problem that had been troubling him for a long time.
"Tradition versus innovation."
"Congratulations, Sakaki. You've found a brand new path."
Akisame Koetsuji congratulated him.
This matter had been bothering Shio Sakaki for quite some time. The original plan was to let him see and experience it for himself.
He never expected that he would find enlightenment from the dish of a young girl who came out of nowhere. Today's Shokugeki had truly
given them a big surprise."
"So then."
"After tasting this dish, which embodies the fruits of my three years and was made with all my heart and soul, can you still remain as calm as you were at the beginning,
Okabe?"
Praise came from all around, but Erina Nakiri paid it no mind. Her gaze was fixed tightly on Okabe, trying to find a hint of awe in his
eyes.
But there was none.
Not a single trace!
His eyes were bright and full of spirit, burning with something she couldn't comprehend.
How could this be?! It shouldn't be like this?!
"Erina, your dish is very strong, that's for sure. Whether it's texture, seasoning, or your understanding of flavor fusion,
it's all at a top-tier level."
"But, I haven't been wasting my time these past three years either!"
"Since you've shown me the results of your three years of travel and study, then I'll show you my answer from three years of day-in, day-out training at Ryōzanpaku."
As he spoke, Okabe turned and walked toward his own cooking station.
Erina Nakiri's dish had indeed stunned him, but that didn't mean he would admit defeat.
For over a thousand days and nights, he had spent his time in this small flour-based workshop.
The number of dough balls he had kneaded here alone had reached the tens of thousands, not to mention other dishes. You could say he was immersed in an ocean of cuisine every minute of
every second.
"Since you're so confident, I'd like to see the results of your three years."
"I'd be delighted."
Seeing Okabe's intensely passionate expression, Erina Nakiri couldn't help but smile as well.
That's right. This was the Okabe she remembered.
The Okabe who always followed his own culinary path, no matter how strong his opponent was!
"Hah!"
On the other side, Okabe had already entered the zone.
He tossed firewood into the stove and furiously pumped the bellows with his foot to make the flames roar.
Under the blazing fire, the water in the wok boiled at an astonishing speed. And before Okabe, several dough balls of different colors had
appeared.
Without a shred of hesitation, he swiftly raised the dough over his shoulder. The iron noodle-slicing knife in his hand was sharp and fierce. The next moment,
countless colorful knife-cut noodles flew into the wok like falling rain.
Erina Nakiri watched closely and saw that four colors entered the wok at the same time.
Green, red, yellow, and white.
These four colors of knife-cut noodles were dropped into the pot simultaneously.
Okabe's speed was incredible. He only shaved off a tenth of a large dough ball at a time, spending an average of no more than three seconds per ball.
The whole process of getting them into the wok took less than fifteen seconds, with only brief delays when switching dough balls.
The knife-cut noodles were boiled for three to five minutes, then scooped out and plunged into ice water.
The originally scalding four-colored noodles cooled rapidly in the ice water. Thermal expansion and contraction made them firmer, which would give them
a much chewier texture when eaten.
Repeating this operation ten times, Okabe turned all the dough balls into knife-cut noodles and submerged them in ice water.
Half a red and half a yellow bell pepper were julienned and set aside.
Various seasonings were neatly prepared.
"Is he planning to stir-fry the knife-cut noodles?"
"That's a rather conventional dish. But why are the doughs green and red? Did he add some fruits or vegetables with high natural pigment content as a coloring agent?"
Watching the prepared Okabe, Hayato Fūrinji voiced his speculation.
It was a very down-to-earth dish.
But down-to-earth doesn't mean bad. The key is how the chef executes it.
As the head disciple of Ryōzanpaku, Hayato Fūrinji had absolute confidence in Okabe's cooking.
He brought a pot of water to a boil, quickly blanched the codfish to remove any fishiness, and took it out as soon as it curled, draining it.
On the other side, he used a paper towel to pat dry the surface of the completely peeled river shrimp, then added a little salt, egg white, and
a small amount of starch, quickly mixing to create a coating.
Shrimp prepared this way would be more tender and smooth.
He added cool oil to a wok and heated it. When the oil was at fifty percent heat, he added the marinated river shrimp, using a spatula to separate any that were stuck together.
Once the surface was cooked, he removed them and set them aside.
With a hot wok and cool oil, he stir-fried the thin slices and some of the scallion segments until fragrant.
He added the bell peppers and pineapple chunks and began to stir-fry over medium-high heat until their aromas filled the air.
The four-colored knife-cut noodles were removed from the water and drained, then poured into the wok. He added light soy sauce, a little oyster sauce, fish sauce,
lemon juice, white pepper, and sugar.
Without letting the spatula touch the noodles, Okabe used only his exquisite wok-tossing technique to mix the noodles and seasonings
together.
Then, he poured in the blanched codfish and velveted river shrimp, switching from medium to high heat and stir-frying even more rapidly, allowing their flavors to fuse with the seasonings
in an instant.
This step is the most critical in stir-frying knife-cut noodles, allowing the seasonings on the ingredients to penetrate rather than just float on the
surface. The difference in taste between the two is night and day!
And Okabe, as an experienced chef, would naturally not make such a basic mistake. He seized the right moment,
reached a critical point, and instantly turned off the heat and plated the dish.
A stir-fried dish.
Seventy percent of its flavor lies in the chef's stir-frying skill!
_____
🔥 Check out the new story releases! 🔥
📚 New story: Anime Crossover: A World of Reversed Common Sense
Psst... We took a 'bite' of 25% off the price. Get it before it recovers! 🤫🍎
✅ Unlock a 40-chapter backlog for ALL my series.
✅ Receive exclusive content and regular updates!
Help us reach these goals:
🎯 100 Powerstones = +1 universal bonus chapter
🚀 140 MEMBERS = +5 extra chapters for ALL STORIES!
👻 P - Walnutchan