July 17, 2024
"Tofu."
"It's tofu!"
"So that's it! This sukiyaki dish has extra tofu added to it."
"And not just one type, but two—grilled tofu and silken tofu."
"The grilled tofu has a firm texture, allowing it to fully absorb the sweetness of the sukiyaki sauce, while the silken tofu is smooth and delicate. Each type of tofu brings its own unique flavor, yet both blend harmoniously with the sukiyaki."
"Genius!"
"This method is simply brilliant!"
Finally, in a burst of excitement, Lantabi couldn't help but give the dish an extremely high evaluation.
At that moment, everyone fell silent, unable to find any words.
...
Just a small bite, and WGO Second-Class Executive Officer Lantabi was this excited. Everyone was once again astonished.
This masked Midnight Chef's dish actually managed to impress a WGO executive? And what's more incredible is that his dish was a copy of Jiro's sukiyaki—a replicated version that could rival the original? For a moment, all the chefs and diners present swallowed hard, their faces filled with disbelief.
...
Tofu? When did his sukiyaki dish get tofu added to it? Jiro was deeply puzzled, as a bad feeling started to rise within him.
In this sukiyaki dish that Asahi Saiba had copied, he had added a type of ingredient that Jiro didn't usually use and even disliked—tofu.
Moreover, it wasn't just any tofu but two different kinds:
Grilled tofu!
Silken tofu!
Grilled tofu, with its yellow skin and tender inside, soft yet firm with a spicy flavor, and silken tofu, which is white, delicate, and soft.
Combining these two could indeed bring a pleasant surprise!
No, something isn't right.
When did he add the tofu?
Isn't he supposed to be copying my dish? Even the cooking time was almost identical.
So, when exactly did he add the tofu?
Since he's copying, he wouldn't have time to modify the sukiyaki dish. If I recall correctly, just earlier, another three-star chef lost to Asahi Saiba by the same method!
At this moment, Jiro was on the verge of collapse. His face slowly grew pale, and although he kept his head down, he remained silent, not saying a word.
"Amazing!"
"In an identical dish, just adding two types of tofu elevated the entire flavor of the sukiyaki—this is truly remarkable!"
"The taste, this sensation..."
"Oh ho!"
"This is interesting. The beef and tofu actually go so well together."
On a warm winter day or during a cold, breezy night, a pot of steaming, aromatic beef and tofu sukiyaki is undoubtedly a comfort for both the soul and the palate. This isn't just a dish; it's a warm and rich culinary experience.
In the pot, the clear, slightly sweet sukiyaki sauce flows gently, a harmonious blend of soy sauce, mirin, sake, and sugar.
The amber color and inviting gloss emit a faint aroma of alcohol and soy sauce, making one's mouth water even before tasting.
Thinly sliced, carefully selected beef, with its tender marbling, spreads out gently in the boiling sauce.
As the temperature rises, the beef gradually becomes tender and soft, with the edges curling slightly. Each slice absorbs the essence of the sukiyaki sauce, melting in the mouth as the beef and sauce flavors intertwine, leaving a lingering taste.
And the tofu is another highlight of this dish.
The smooth blocks of tofu, like white jade, are nestled in the pot. A gentle squeeze with chopsticks causes them to crumble into a fine, delicate tofu curd.
Blending with the sauce, the tofu retains its natural sweetness while absorbing the unique flavor of the sukiyaki, creating a delicate and rich texture.
Aside from the star ingredients, beef and tofu, the pot also contains various vegetables:
Bright green broccoli, golden corn, vibrant red bell peppers...
They slowly cook in the sukiyaki sauce, adding rich colors to the dish and a refreshing crunch that balances perfectly with the hearty beef and tofu.
As all the ingredients soak in the warmth of the sukiyaki, an irresistible fragrance rises with the steam.
Unconsciously, Lantabi became more and more excited as she ate, her eyes gradually glowing, like a hungry beast devouring the meal with vigor.
...
"Impossible!"
"I've spent my whole life making sukiyaki. No one can surpass me in this field."
"My cooking is flawless. Adding tofu is unnecessary—no, it's a desecration of my noble, sacred cuisine!"
Seeing this, Jiro shouted in frustration.
"Adding tofu to sukiyaki only shows that not all high-end ingredients are perfect," Asahi Saiba responded casually with a smile.
He then stepped forward and, under everyone's gaze, continued, "What truly transformed this sukiyaki dish wasn't just the tofu—it was... water!"
"Wha... What?" Jiro's eyes immediately went blank, and he stood there in shock for a long time.
Water?
Did I hear that right?
Suddenly, Jiro realized something.
His eyes, filled with complex emotions and aged wisdom, stared straight ahead as he slowly said, "This can't be true!"
Those few simple words revealed the shock within his heart.
"It is true."
"Water is the key difference between our two sukiyaki dishes."
Asahi Saiba smiled at Jiro as he spoke.
At that moment, everyone's eyes nearly popped out of their heads. Even Lantabi, who was still gulping down the sukiyaki, was filled with shock.
...
Water plays a critical yet understated role in many dishes.
It is both the source of life and the carrier of emotions and ambiance. In a pot of beef and tofu sukiyaki bubbling with tiny bubbles, the sound is like the gentle whispers of nature, soft and full of vitality.
This water not only provides the necessary heat for the ingredients but also seems to prelude the beginning of this meal with a warm, melodious tune.
When it meets the sukiyaki sauce, it turns into a warm current, gently stirring everything in the pot.
Water and sauce come together like the meeting of two worlds.
It retains the purity and clarity of water while adding layers of depth and complexity to the sauce.
Together, they nurture the ingredients in the pot, allowing every slice of beef, every block of tofu, and every piece of vegetable to slowly awaken in this warm water, blossoming with the most enticing flavors.
As the fire underneath the pot heats up, the water gradually evaporates, turning into light, delicate steam that rises slowly into the air.
This steam not only blurs the view but also seems to drape the scene in a dreamy, romantic veil.
In this atmosphere, water isn't just a cooking medium but also a bond of emotion.
But more importantly, it is the solvent for the savory essence and the medium for heat transfer.
The change in water temperature and the amount used directly affect the flavor of the broth.
Typically, the amount of water used is about three times the weight of the main ingredients when simmering soup, and the ingredients should be heated with cold water, not added directly to boiling water or cold water in the middle of cooking.
This allows the nutrients in the food to slowly seep out, resulting in a clear broth.
"The ratio of ingredients to water in your sukiyaki is 1:2."
"However, in my sukiyaki, the ratio of ingredients to water is 1:1.5—just a little less water than yours."
"You..."
Jiro was startled.
At this moment, his mind was completely overwhelmed, unable to process what was happening.
That's right!
The ratio of ingredients to water is 1:2!
But Asahi Saiba, in his process of imitation, even grasped this ratio perfectly—how could anyone not be amazed?
What's even more incredible is that during the imitation, he immediately considered it and then made a slight change.
...
Indeed.
This small change made a difference in the two sukiyaki dishes.
"Through analysis of the nutritional content of the broth, it's found that when the ratio of ingredients to water is 1:1.5, the level of amino nitrogen in the broth is highest."
"This way, the nutrients in the food seep out slowly, resulting in a clear broth."
"Of course, the role of tofu also contributes to this."
Clatter!
At this point, Lantabi was so stunned that she didn't even notice the chopsticks slipping from her hand.
She stared deeply at Asahi Saiba, her expression growing more complicated!
"You might have realized that when the ratio of ingredients to water is 1:2, the levels of calcium and iron in the broth are highest."
"But this ratio doesn't favor the mutual penetration of water molecules and food. The longer this mutual penetration lasts, the more umami is released, the broth becomes richer in flavor, the texture of the food more tender, and the entire dish more..."
Asahi Saiba explained, while everyone quietly listened, watching him!
Perhaps.
They all had the feeling that he might truly lead the Midnight Chefs into a new era.
...
Tarts are one of the basic categories of French desserts.
A master pâtissier who cannot make a good tart is not a true master of desserts.
At this moment, at Totsuki Academy, to prepare for the upcoming crisis involving the Midnight Chefs, Erina began experimenting with a new dish:
Rose Lychee Raspberry Mousse
!
This dessert was inspired by a classic recipe from a French pastry master. The white mousse is rose lychee, with raspberry puree in the center, and almond cream mixed with fresh longan atop the tart base.
This dessert involves numerous steps and takes a long time to make.
But once completed, it is sure to astonish everyone.
Eggs and sugar are whipped until the mixture forms stable peaks, then mixed with flour, butter, and rose syrup. Bake at 150 degrees Celsius for 35 minutes.
Gelatin is soaked in water to soften and then melted. Cream is whipped to 80%, mixed with rose syrup and gelatin, poured into molds, and frozen.
"It's rare to see the young mistress making desserts."
Watching Erina's seamless, flawless, confident, and precise movements, Hisako was left in awe.
...
When the Rose Lychee Raspberry Mousse was finally completed, Hisako's eyes lit up with delight.
The soft, creamy strawberry mousse had a smooth outer layer, while the inside was light and not too sweet. The tart base was a blend of nuts. The aroma was so rich that it captivated you before you even took a bite.
Just by looking at the glossy, rich cream, strawberry slices, and shining caramelized walnuts, one could tell...
Perfect!
A good tart base should be about 3 millimeters thick, baked to a deep brown color, with a crisp and crunchy texture.
Hisako cut a piece and took a bite, feeling the lightness in her mouth.
Mousse, fruit, cream, tart base—each layer, from light to rich, was perfectly balanced. One bite was like sipping a fragrant rose lychee tea, refreshing, never cloying, and leaving you wanting more!
"Ah!"
Hisako couldn't help but exclaim.
The flavor was deep and lingering. Just one bite was enough to leave a lasting impression.
How did Erina manage to create such a delightful dessert?
...
After regaining her composure, Hisako took another big spoonful of mousse cake and put it in her mouth.
The cold cream melted immediately, going from icy to gradually warming.
The cake, with its faint fragrance, was sweet and smooth. The rich, silky chocolate and cream, combined with the crispy gingerbread, created a texture that was complex yet harmonious.
Paired with a cup of fragrant fruit tea, it would instantly captivate anyone, leaving a lingering aftertaste.
Wonderful.
This dessert truly lived up to Erina's reputation and her culinary skills!
Gradually, Hisako closed her eyes and murmured to herself, "I remember this cake's inspiration comes from Pierre Hermé's classic Ispahan!"
"The white mousse is rose lychee, with raspberry puree in the center, and almond cream mixed with fresh longan atop the tart base."
"If I'm not mistaken, the tart shell should be about 3 millimeters thick, enough to show that Erina's control over baking and dessert-making is highly precise."
"Moreover."
"This Rose Lychee Raspberry Mousse."
"It requires meticulous arrangement, and the sweetness is perfectly controlled."
It was clear that Hisako had a high appreciation for Erina's Rose Lychee Raspberry Mousse.
She continued eating, enjoying the soft, smooth texture, the subtle taste of rose and lychee, and feeling the happiness in every bite.
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