Food Wars, My Dishes Don't Just Shine

He took a bottle of white wine from the wine rack, poured it into a pot and boiled it until the alcohol evaporated. Then he added squid ink and fermented seafood sauce, and simmered it over low heat until it thickened, with a texture similar to honey.

"Is that flower tea over there? Is it steeped directly in cold water...?"

The sauce in the pot was still heating up, but Isshiki Satoshi's hands did not stop. He elegantly brewed jasmine tea with cold boiled water, poured it directly into the pot, and added butter while stirring with an egg beater to make it have a silky texture.

"Using a mixer to blend the flavor of herbal tea into dishes? What a brilliant idea!"

Watching Isshiki Satoshi's actions and the black sauce gradually forming in the pot, Tadokoro Megumi showed a surprised expression, then lowered her head to think.

A good chef can learn useful things from the cooking process of others.

"Not only that, that bowl next to it should be garlic-flavored olive oil, right? When was it soaked? Judging from the color, it's been processed for at least half an hour!"

"Is everything linked together? This ink-splatter pasta must be Isshiki-senpai's appetizer. It looks delicious!"

After turning off the heat, stir in the grapefruit zest, drizzle with garlic olive oil, then add the cooked pasta (after draining the excess water) and stir quickly clockwise.

"Squid ink pasta, please enjoy."

After finishing the dish, Isshiki Satoshi did not hesitate and served it directly to Oomido Fumio.

"Grandma Wenxu, please enjoy. And Xiaohui, please find a chair and sit down. This is a specialty of a local restaurant when I traveled to Italy during the summer vacation."

Isshiki Satoshi's voice was gentle. After placing the dishes in front of Fumio's grandmother, he took a few more plates and placed them in front of Yoshino Yuuki and the other two, gesturing for them to enter.

"Although it's black, it looks so tempting. There's a faint floral scent in the air, along with the unique smell of ink and butter."

Looking at the dish in front of her, Yoshino Yuuki blushed and her eyes were full of anticipation as she rolled up the pasta with her fork.

"With one bite, the rich saltiness of the fermented seafood sauce intertwines with the minerality of the squid ink, as if you are being dragged into a deep-sea whirlpool!"

The pasta was also very springy, with a wonderful texture; the two together were simply the perfect match!

The jet-black spaghetti bursts with flavor in her mouth as it enters her mouth, and Yoshino Yuuki closes her eyes, her face filled with bliss.

"The addition of jasmine tea in the middle, with its refreshing sweetness, suddenly penetrates the heavy umami flavor, like moonlight shining on the sea, blooming with an elegant oriental charm on the tip of the tongue, forming a wonderful balance with the wildness of squid ink!"

Tadokoro Megumi's voice rang out, and the feeling was as if she were standing on a giant steel ship in the depths of a raging sea, where no matter how big the waves were, they could not affect her in the slightest.

This feeling of standing in a stable place and watching the changing world with a smile is truly captivating!

Chapter 292 Stormy Seafood Trio

"Could that be a sea urchin in the middle?"

In the center of the pasta is a piece of Hokkaido sea urchin shaped like mousse. When you bite into it, the Hokkaido sea urchin bursts open like a deep-sea pearl.

The next moment, a cool, smooth, and exquisitely sweet sensation shot straight to the top of my head!

Experience the ultimate flavor of Hokkaido sea urchin on your tongue—its subtle sweetness and incredibly smooth texture create a striking contrast with the steaming hot ink pasta outside.

"The feeling at that moment of entry was like..."

"The two heavens of ice and fire!"

Her voice trembled slightly, and the deliciousness of the dish made Tadokoro Megumi's body tremble slightly.

"The tiny particles dance on the tip of the tongue, and the sour and bitter flavors sweep over like a sea breeze, completely washing away the greasiness and allowing the taste buds to return to a state of purity!"

Push out the grapefruit peel crumbs on the tip of your tongue and savor their unique texture and flavor.

The addition of this ingredient completely washes away the greasiness of the squid ink pasta, making it so delicious that you can't stop eating it!

"Perfect timing, my appetizer is finished too."

Please enjoy our signature lobster dish, the "Smiling Lobster!"

At the same time, Soma Yukihira's voice rang out, drawing everyone's attention. He then placed the dish in front of Megumi Tadokoro, his eyes burning with fierce fighting spirit.

"The lobster's mouth is open in a smile..."

Upon hearing Soma Yukihira's words, Yoshino Yuuki, who was next to Tadokoro Megumi, showed a curious expression and then leaned closer to examine her.

"It tastes a bit like potstickers..."

Looking at the dishes in front of her, Yoshino Yuuki couldn't help but complain. Then she picked up a lobster dumpling from the plate and placed it in front of her. At this moment, the bottom of the pan-fried dumplings had an enticing caramel color, as if coated with a layer of amber-colored crispy shell.

The top of the dough is as white as snow, soft with a slight translucency, sprinkled with a few black sesame seeds, and garnished with chopped green scallions or cilantro. The opening in the middle reveals two plump pieces of lobster meat.

"This looks amazing!"

Ryoko Sakaki's Adam's apple bobbed as the tender pink lobster meat mingled with the pork filling. The shrimp was bouncy and firm, and the pork filling was juicy and glistening under the light. Occasionally, you could glimpse corn kernels scattered throughout the filling, adding a touch of sweetness and crunch.

"The soft dough imparts a rich wheat aroma, but this is quickly followed by a sweetness somewhat reminiscent of maltose..."

The lobster tail meat exposed at the opening is firm and springy. The moment you bite into it, a burst of sweet and fresh flavor erupts, as if you've bitten into the "sweet heart" of a seafood, bringing not only fresh sweetness but also a subtle hint of the sea.

Yoshino Yuuki closed her eyes and took a bite. The rich flavor spread in her mouth at an amazing speed. The dough was fried until it was crispy and fragrant, while the filling was full of meat juice. The pork fat was rich and mellow, with a warm and smooth texture, which perfectly complemented the refreshing sweetness of the lobster!

Furthermore, the addition of water chestnuts and corn kernels adds a refreshing and sweet touch during chewing, making the overall texture more vibrant.

"But if I had to pick the most delicious part, I think it would be the broth. It's a blend of the freshness of the shrimp brains, the spiciness of the ginger and garlic, the saltiness of the soy sauce, and even a hint of the aroma of Shaoxing wine. The piping hot broth, coated with the aroma of the meat, slides down your throat, bringing a wonderfully sweet experience."

Looking at the lobster in front of her, which she had bitten in half, she smiled as hot juices slowly flowed out. Tadokoro Megumi's voice trembled slightly, filled with a sense of ecstasy.

"You probably added Sichuan peppercorns and chili peppers to it. The moment it enters your mouth, the numbing sensation of the Sichuan peppercorns and the spiciness of the chili peppers slowly spread from your lips, leaving a strong aftertaste without masking the original flavor of the lobster."

Oomido Fumio stood with his hands on his hips, staring intently at Yukihira Soma.

What impressed her most about this lobster with its open mouth was actually the subtle numbing spiciness brought by the combination of Sichuan peppercorns and chili peppers.

"That's right, this is a snack I tried in Fuzhou, Fujian. Locals like to use crayfish to make shumai, which has a unique flavor and delicious taste."

While crayfish meat is tender and smooth, its fibers are shorter and looser, making it easily breakable in the mouth and resulting in a slightly inferior texture. On the other hand, lobster meat is firmer and fuller, with coarser fibers and distinct layers, offering a chewy texture and a noticeable "crisp and bouncy" feel when chewing.

Because they grow in the deep sea, their flesh has a naturally pure, sweet ocean flavor with very little fishy taste. They are delicious even without seasoning, but adding seasoning can make them even more delicious. Therefore, I use shrimp brains, ginger, garlic, and light soy sauce as a base, and then add Sichuan peppercorns and chili peppers for a comprehensive seasoning.

Soma Yukihira simply explained his idea: this Lobster Smile is an improvement on the popular local snack in Fuzhou, the crayfish shumai. It combines freshness, aroma, crispness, and bouncy texture, making you want to eat a second one after you start eating it, and you just can't stop!

"However, judging from this, the difference in the quality of your appetizers is not that great. The final outcome will be determined by the dishes that follow."

After finishing the three lobster bisques in front of him, Fumio Oomido looked at the empty squid ink pasta on the other side and fell into a brief silence before slowly speaking.

The two dishes in front of us each have their own unique characteristics, and they are equally delicious, making it difficult to determine which is better in a short time.

Fortunately, the theme of this competition is banquet cuisine. The outstanding performance of one dish does not mean anything. The main point is the integration of the flavors of several dishes.

Soma Yukihira and Satoshi Isshiki clearly understood this principle as well. After serving the appetizers, they dared not rest for a moment and were working hard to cook the next dish.

"Yukihira's second dish... will you be using sea bream paste and octopus tentacles together?"

Looking at the ingredients on Yukihira Soma's cooking table, the ones he had initially prepared, Yoshino Yuuki stroked her chin and began to think.

"In addition, Yukihira also uses the bones removed from sea bream, along with scallops, mussels, and kelp, and adds shredded daikon radish, Fuzhou fish sauce, and lemongrass to make a broth. The broth made in this way looks incredibly delicious, but why use a stone pot...?"

"I think it's because of Buddha Jumps Over the Wall. He wanted to use a stone pot to simulate the boiling sensation of Fuzhou's Buddha Jumps Over the Wall, and fish sauce to replace salt to enhance the ocean flavor."

Tadokoro Megumi shared her guess, because during her previous date with Shirayuki, she had been led by him to try a very famous Fujian dish, Buddha Jumps Over the Wall.

Seeing the stone pot in front of Yukihira Soma now made her uncontrollably think of that dish.

What is the connection between Buddha Jumps Over the Wall and the fish soup made by Yukihira?

"I can't quite put my finger on it, but I just feel there's a connection between the two."

Hearing Yoshino Yuuki's slightly puzzled question, Tadokoro Megumi shook her head slightly.

If you really ask her to give a reason, she would find it hard to say. It's more of an intuition, an intuition that arises naturally from a feeling.

"Isn't that just metaphysics?"

Yoshino Yuuki muttered something under her breath, but a hint of curiosity appeared on her face.

Megumi Tadokoro is highly skilled and has an incredibly strong intuition; there's a high probability that what she senses is true.

Soma Yukihira's soup may indeed be a fusion of the signature Fujian dish, Buddha Jumps Over the Wall.

"It's all about metaphysics. We'll find out in half an hour. This dish is definitely related to Buddha Jumps Over the Wall, and it borrows a lot of techniques from it."

Megumi Tadokoro's voice was resolute.

She has great faith in her intuition, which has helped her in many past cooking experiences.

"Then let's keep watching."

Ryoko Sakaki nodded slightly, her gaze fixed intently on Soma Yukihira, whose cooking was nearing completion and entering its final stage.

"call..."

Soma Yukihira piled up the brick-like balls, eventually forming a small tower, and let out a long sigh of relief.

The next moment, he looked up at Fumio Oomido and Megumi Tadokoro who were walking towards him.

"Please enjoy the Flame Emblem Takoyaki Tower!"

He raised his hand to invite Fumio Oomido, and placed the cutlery in front of him, his eyes filled with confidence.

"Judging from your expression, this dish should taste pretty good."

Seeing Soma Yukihira's confident demeanor, Fumio Oomido picked up his knife and fork, starting from the edge of the dish, and cut off a piece to put in his mouth.

The next moment, Fumio Oomido's eyes lit up instantly.

"This burst of flavor...it's like a revelation for your taste buds!"

The sauce gushed out from the center of the dumpling, creating a huge heat wave that directly blew away the image of Ōmitō Fumio from his consciousness!

"I thought it was just ordinary takoyaki, but it's actually made with sea bream paste on the outside? It's soft, tender, and sweet with a hint of caramel."

With a subtle blush on her face, Fumio Oomido looked at the takoyaki in front of her, couldn't resist cutting off another piece, putting it in her mouth, and closing her eyes.

"This is a spice oil made from spices such as star anise, cinnamon, and bay leaves. Using this to cook takoyaki gives it a deep aroma derived from Chinese braised dishes!"

"Furthermore, after the dish is cooked, a layer of Shaoxing wine is poured over the surface and then seared with flames to enhance the roasted flavor."

Upon hearing Fumio Oomido's assessment, Megumi Tadokoro added her comments, having observed Soma Yukihira from beginning to end.

Now that the other party has finished cooking, she has memorized all the steps, so she can now speak fluently and logically.

"this..."

However, at this moment, Fumio Oomido did not pay attention to Megumi Tadokoro's words. She held a knife and fork and kept cutting towards the middle. Soon she tasted what she wanted, and a happy expression appeared on her face.

The cool, spicy wasabi mayonnaise bursts upon contact with the teeth, and the pungent wasabi hits the nasal cavity, making the takoyaki's flavor even more pronounced.

Both ingredients are located in the center of the takoyaki and are injected just as it is about to cook, so they have a slightly cool taste when you eat them.

"This isn't takoyaki at all...it's like a deep-sea monster coming to life in my mouth!"