"Please, enjoy. I call this dish Midsummer Four-Color Fruit and Vegetable Stir-fried Sliced Noodles."
Looking at the steaming stir-fried noodles, Okabe picked up the plate and strode confidently to the judges' table, a confident smile on his face.
Although it was a common street food, it was also the culmination of his three years of hard work.
He had brought out the full potential of his noodle-making and stir-frying skills; it could be considered one of the most perfect dishes he was capable of making at that moment.
"Let me have a taste of your cooking."
The rich aroma had already spread throughout the area during the stir-frying process, stirring everyone's appetite, especially Erina Nakiri's.
Because she had been busy preparing her own dish, she had only eaten a few test-made Lamb Manti for dinner. After so much time, her stomach was already growling audibly.
"It would be my pleasure. Remember to tell me what you think."
Seeing Erina Nakiri's eager expression, the corner of Okabe's mouth curled up slightly. He then handed her the plate of stir-fried noodles, a gesture of returning her earlier courtesy.
In addition, he also prepared portions for Ikaros and Momo Akanegakubo.
"Hmph, I'll speak when I feel like it."
Hearing Okabe's words, Erina Nakiri let out a haughty little huff.
As she spoke, she took the plate from his hand. Looking at the glossy, four-colored stir-fried noodles, her face filled with curiosity and a desire to analyze them.
"Pineapple and shrimp... It has a very Hawaiian seaside style to it."
Although she had never been to Hawaii, Erina Nakiri had once eaten Hawaiian-style fried rice in Italy.
This was why she had such a deep impression of Hawaiian-style ingredient pairings.
"But did you choose river shrimp?"
The fresh river shrimp were simply marinated with salt, starch, and egg white, then quickly blanched in hot oil, locking the shrimp's flavor firmly inside its crisp shell!
Looking at the river shrimp in the dish, Erina Nakiri slowly recounted the method she had just observed, then picked one up with her chopsticks.
Each shrimp was separate, not sticking together in the slightest, a testament to the chef's exquisite control over the heat.
She brought it to her lips.
As her teeth broke through the thin, resilient, wok-scented coating, an almost perfect elasticity was transmitted from the shrimp.
"This elasticity... it wasn't created by marinating with lye or baking soda. It's the natural firmness of fresh river shrimp, brought to its maximum potential through the velveting and oil-blanching process, resulting in a natural springy tenderness!"
Sensing the texture of the river shrimp, Erina Nakiri spoke with a hint of surprise, her gaze shifting to Okabe.
The guy's control of heat was still so good. He had so effortlessly brought out the shrimp's full tenderness. This level of control would take her at least another three to five years to learn!
"Regarding the matter of soaking shrimp in alkaline water to make them more elastic, the main reason is that after adding lye to water, the water molecules become charged. Charged water has increased permeability into protein, and protein also has a higher retention capacity for charged water. This is the key to why shrimp become crisp and tender after being soaked in lye water."
"However, relatively speaking, fresh shrimp generally don't require lye or baking soda, because those would cause them to lose most of their natural shrimp flavor.
Fresh shrimp have excellent texture because their muscle fibers are still intact, taut, and vibrant, not having entered the processes of rigor mortis and autolysis."
"Little Okabe's handling method has successfully demonstrated the ultimate freshness of the river shrimp."
Hearing Erina Nakiri's exclamation, Kensei Ma, who had been sitting quietly at the judges' table, spoke up.
As the current president of the Chinese Medicinal Cuisine Association, he had a profound understanding of many common ingredients. Hearing Erina Nakiri's curiosity and thinking Okabe might not know either, he took the opportunity to explain the principle.
"The shrimp went into the wok three to four seconds too early. There's a subtle imbalance between the texture of the sliced noodles and the texture of the shrimp. If the shrimp had been added a little later, the texture would have been optimal!"
Shio Sakaki first picked up the sliced noodles with his chopsticks and tasted their texture, then he picked up a river shrimp, and finally, he ate both together.
Eaten individually, both ingredients were fine, but eaten together, a distinct dissonance could be felt. Due to their small size, the river shrimp couldn't stay in the wok for too long.
Although Okabe was aware of this, his experience was ultimately lacking, and he had added the shrimp a few seconds too early. A little later would have made them even more springy.
"Indeed, if we use the sliced noodles as the benchmark, the shrimp are a bit overcooked. But to achieve this level is already very impressive."
"I can feel your surging, overflowing passion in this stir-fried noodle dish!"
Hayato Fūrinji ate the stir-fried noodles in large mouthfuls, feeling the passion Okabe had poured into them, and his own body began to heat up.
"What I find most stunning is actually the sliced noodles themselves. Not only is the texture at its peak, but the flavor is also wonderfully novel."
Looking at the four interwoven colors of the sliced noodles, a faint smile appeared on Akisame Koetsuji's face.
In the end, the essence of stir-fried sliced noodles lies in the noodles themselves.
When making these noodles, Okabe had transformed the rustic sweetness of pumpkin puree, the light sweetness of red dragon fruit, and the gentle, fresh sweetness of spinach into fruit and vegetable juices, which he kneaded into the dough.
As a result, the once simple sliced noodles gradually released a subtle, lingering sweet aftertaste between the lips and teeth.
They met the actual pineapple chunks from the wok, and together they formed a tidal wave of fresh sweetness that crashed over the tongue in successive layers.
"Savory is the primary flavor, with sweet and sour as support."
Akisame Koetsuji chewed slowly, his eyes gleaming with insight. "But this sweetness is a complex, layered freshness."
"Little Okabe, it seems you have made excellent use of the natural sugars inherent in the fruits and vegetables, building a three-dimensional garden of flavor in this small plate!"
"The sweetness of the pumpkin puree is heavy and warm, like a gift from the earth."
"The sweetness of the red dragon fruit carries a fresh floral aroma, refreshingly elegant."
"The fresh sweetness of the spinach is mixed with a slight bitterness. This faint bitterness isn't obvious in the overall dish, but it cleverly balances all the sweet flavors."
"As for the original, plain sliced noodle, it acts as a buffer, diluting the presence of the other flavors and ensuring that the overall profile of the stir-fry remains primarily savory."
Sensing the distinct yet harmonious flavors of the four types of sliced noodles, Akisame Koetsuji revealed an appreciative expression. This was an absolutely brilliant idea!
Okabe's innovation wasn't like Erina Nakiri's, which drew from the strengths of various countries, but it was integrated with the characteristics of the sliced noodles themselves, innovating on the original foundation to reach new heights.
"And what completely detonates this tidal wave of fresh sweetness, pushing it to its peak," Akisame Koetsuji was about to continue, but Erina Nakiri subconsciously took over, her God's Tongue completely immersed in analysis, "is the pineapple! Catalyzed by the heat of the wok, the juices locked inside the pineapple chunks burst forth!
Its intense, tropical tartness is like a golden key, instantly unlocking all the taste bud channels!"
She closed her eyes, carefully sensing the changes in her mouth. "The acidity stimulates saliva production, making the savory base clearer and more appetizing.
At the same time, the pineapple's own tropical sweet aroma merges with the complex fresh sweetness of the noodles, forming an unstoppable, vibrant sweet-and-sour storm.
But this storm is not without order.
The savory saltiness of the soy sauce and the rich mellowness of the oyster sauce act as sturdy levees, firmly constraining this storm within the bounds of the dish, making it intense yet measured, refreshing yet full of depth!"
"Precisely."
Kensei Ma nodded in approval beside him.
"Savory and sweet are not simply juxtaposed in this dish; they have a relationship of primary and secondary.
The savory flavor forms the world's most solid stage, while the fresh sweetness and tartness of the fruits and vegetables perform a magnificent Midsummer Night's Dream upon it."
Akisame Koetsuji slowly closed his eyes. At that moment, he had left the Ryōzanpaku Dojo and arrived at a sun-drenched Hawaiian bay.
The scorching sun shone through his eyelids, as if he could feel its searing heat.
At the same time, a cool sea breeze blew towards him, carrying the unique salty moisture of the Pacific, instantly dispelling the agitation brought by the intense summer heat.
Beneath his feet was fine, warm golden sand, with the jade-blue sea just steps away. The waves were not violent, but possessed a unique elasticity and vitality, gently and continuously lapping at the shore.
Beside the beach stood several tall coconut trees, their shadows swaying.
But even more eye-catching was the lush thicket of tropical plants growing along the coastline.
Bright red dragon fruit vines were entwined within, blooming with exotic flowers that emitted a sweet, fruity fragrance.
Nearby tourists laughed and celebrated, immersed in the beauty of the moment. Locals offered fruit to their guests with great enthusiasm, introducing them to the local customs.
Night fell.
A bonfire blazed, and a group of people danced around it, singing incredibly joyous songs.
The atmosphere of the scene was pushed to its absolute peak.
"What an outstanding creation. It's not just a simple layering of flavors, but a well-thought-out collision of tastes that ultimately achieves sublimation!"
Hayato Fūrinji spoke, infected by the passion of the stir-fried noodles. The corners of his mouth turned up in an uncontrollable smile, and his body grew incredibly hot.
This powerful expression of emotion was the most potent application of the Heart of a Chef!
It seems young Okabe has been thoroughly fired up by Erina Nakiri's return and by tasting the fruits of her hard work over these past few years.
"What a powerful impact! This feeling of extreme passion! It's as if I'm really dancing at a bonfire party on a Hawaiian beach!"
Within the illusion, during the bonfire party.
The person holding hands and dancing with Erina Nakiri suddenly became Okabe.
He looked at her with a beaming smile, his broad palm inexplicably warm, making her heart race and her body go numb uncontrollably.
She had never experienced such a feeling. It was just an ordinary dish, why did it have such a strong effect? Is this the so-called Heart of a Chef?!
This is an ridiculously overpowered ability!
"The judging will now begin."
At the same time, Hayato Fūrinji's voice rang out. In front of him were two empty plates.
Hearing his words, the others also put down their plates, which were completely empty.
After a long day, they were both hungry and tired. Of the two dishes, only Okabe's Midsummer Four-Color Fruit and Vegetable Stir-fried Sliced Noodles had managed to put something substantial in their stomachs.
As for Erina Nakiri's dish...
To be honest, the Lamb Manti was rich in flavor, but the portion was far too small. Even a Japanese girl with the smallest appetite couldn't possibly be full from it.
It is hailed as a national treasure main dish in Turkey, and the combination of pasta and meat is a classic pairing, uncontroversial in every aspect.
But to call it a main course, it lacked even the most basic ability to fill a person's stomach...
"Isn't the theme for Erina's dish a little bit..."
Miu Fūrinji raised her hand uncertainly. After eating Erina Nakiri's dish, her most direct feeling was that it wasn't filling; it was no different from having not eaten at all.
"In French cuisine, the main course is typically meat, poultry, or fish. Generally, after eating this course, a guest's stomach would be about seventy or eighty percent full."
"But in a broader sense, a main staple refers to the food that provides the main source of energy in a traditional diet.
This includes grains, legumes, and tubers, and is the primary source of necessary nutrients like carbohydrates and proteins in the human diet. There is no requirement that it must make a person full, so her dish is not off-topic."
Kensei Ma's voice rang out. Because Erina Nakiri's dish was presented with French plating, he used the French main course as a starting point for his explanation.
The definition of a main staple doesn't include being filling.
Just as during a famine, people wouldn't stop considering rice and flour as staple foods just because they couldn't eat their fill.
"You're right. This is a common misconception. No matter how small the portion of Lamb Manti is, it doesn't change its status as a main staple."
Beside him, Akisame Koetsuji nodded slightly. Rice, noodles, steamed buns, and dumplings are all staple foods; their status doesn't change because of a small portion size.
"But a main course that can't fill you up just feels like it's missing something. It doesn't give you that feeling of satisfaction from the heart."
Shio Sakaki scratched his head, a helpless expression on his face.
At his core, he still wanted a full meal. Something that could be finished in a few bites hardly sparked any excitement in him, making it difficult to even savor properly.
"In any case, this is a shokugeki that tests flavor. Everything is based on the taste of the cooking."
Although he could somewhat understand Shio Sakaki's feelings, the dishes made by the two youngsters were unlikely to touch their souls and leave them wanting more.
Because they had eaten true gourmet food.
But this was, after all, a shokugeki where victory was determined by taste. Judging the outcome based on the portion size of their dishes would seem far too childish.
However...
The judges looked at each other—then their gazes turned to Erina Nakiri, who was still immersed in the delicious aftertaste of the other dish, and they couldn't help but sigh inwardly.
The winner was already quite obvious.
"Erina Nakiri, your dish is excellent in many aspects. Its rich seasoning, exquisite plating, and precise control of spice ratios have pushed what you learned during your three years of travel to the absolute limit."
Hayato Fūrinji's voice rang out, pulling Erina Nakiri back to reality. She silently turned her gaze toward him, her heart filled with both anxiety and anticipation.
The reason was simple: Okabe had been the goal she had been chasing for three years. She dreamed of surpassing him, and now the opportunity was right in front of her, waiting only for the judges' final evaluation.
"However, your dish has a fatal flaw: there are too many integrated flavors, which leads to significant flavor fatigue upon tasting."
"In addition, there are a few other minor issues. You used high-quality lamb, which possesses its own delicious and tender flavor.
Yet, due to the excessive seasoning, the lamb's own delicate milky aroma and sweet flavor were almost completely masked. This is a very obvious mistake on your part. For the God's Tongue, it's possible to detect the lamb's flavor from the depths of the dish, making it hard to notice anything wrong. But for the general public, your dish comes across as trying too hard.
In this dish, this lamb served more as a carrier for a meaty texture and a provider of fat; its dignity as the main star of the dish has been completely lost.
In other words, your Lamb Manti has lost the fundamental essence of the lamb itself.
Although it is still a very good dish due to the combination of rich flavors, leaving a strong impression upon tasting, it is difficult to recall afterwards."
Seeing Erina Nakiri's face gradually turn pale, Hayato Fūrinji continued to speak.
This Lamb Manti, which fused the essences of three countries' cuisines, was indeed outstanding, but Erina Nakiri didn't truly understand the essence of cooking, causing the dish to fall into mediocrity.
"In contrast, little Okabe used the juices extracted from three types of fruits and vegetables, filtering out the residue to achieve a highly uniform texture for the sliced noodles, bringing out their unique characteristics. This is what it means to understand a dish."
Hayato Fūrinji spoke very slowly, and to help Erina Nakiri understand better, he offered an analogy: "It's like a master swordsman who blindly pursues and merges various schools of sword fighting, but in the process, forgets the original sword path he first set out to master."
"Your dish has shown me a path forward, so I'll give you a piece of advice: first, find and walk your own path well before you start incorporating things from the outside."
Shio Sakaki looked at the crestfallen Erina Nakiri, his words brief but hitting the nail on the head.
Although he had discovered his own path from her dish, it didn't mean he couldn't see her problems. Her dish had its priorities backward.
The proper sequence should be to first establish one's own culinary way, follow that path to its depths, and only then begin to incorporate and create with other cuisines.
Erina Nakiri used Turkish cuisine as a base, supplemented it with Italian flavors, and added French plating. On the surface, it seemed fine.
But the problem was that her understanding of Turkish cuisine was also superficial. Chili oil and yogurt are a great combination, but they shouldn't be drizzled separately on the dish.
Drizzling them separately does achieve the exquisite visual appeal of French cuisine, but the flavor is somewhat different from what it would be if they were mixed before being poured.
Then there's the sauce.
Instead of emulating French plating and having the Lamb Manti sit directly on the sauce, it would be better to serve them separately in small dishes, allowing the diner to choose.
Blindly pursuing a gorgeous appearance while ignoring the essential requirements within—this was the most significant problem in Erina Nakiri's cooking.
Little girls tend to have a bit of vanity, especially after traveling abroad for three years where plating is an art form. It's natural to pick up some bad habits.
The solution is simple: have her lose a few matches, make her realize the crux of the problem, and then treat it accordingly. It won't be long before she can truly take the next step forward
_____
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