Food Wars, My Dishes Don't Just Shine

five minutes later.

She arrived at the dining table and blushed slightly when she saw everyone waiting for her, but she didn't say anything. Instead, she picked up her chopsticks and put her hands together, saying, "I'll start eating."

“I’m starting.”*3

As she finished speaking, three other voices rang out.

Erina Nakiri looked at the dish in front of her with a surprised expression, and her eyes were fixed on the lobster and egg dish.

The milky white onsen egg is laid out like silk on a bone china plate, with the slightly trembling semi-solid egg white wrapping the gilded yolk, creating a striking contrast with the bright red and glossy Ise lobster meat.

The shrimp meat is precisely cut into thumb-sized diamond-shaped pieces, topped with amber-colored shrimp roe, like a jewel in a crown.

The thick lobster sauce is poured over the edge of the plate using a splashing technique. Tiny bits of herbs float in the dark brown sauce, and the steam seems to make the souls of the seafood dance.

"this..."

However, what truly caught her attention was the imposing lobster head, the very Ise lobster she knew so well. As if she had just remembered something, Erina Nakiri looked at Shiro Awakening with a questioning look in her eyes, and then saw him nod slightly to her.

"This dish uses your Ise lobster, but Hisako asked the purchasing department to make up for it. It will be delivered tonight at the latest, so you don't have to worry about lacking ingredients when you're creating new dishes."

To prevent Erina Nakiri from misunderstanding, Hakugen revealed his plan the moment he nodded.

Although Ise lobster was used, it was replenished in time.

The other party will definitely not need it if they are setting up a stall in the morning, so it's fine to arrive before they close up shop in the evening.

"It's alright, it's fine to use it. Ingredients are meant to be used for cooking, and you've cooked it so deliciously, so it's not a waste of its potential."

Upon hearing Bai Yuan's words, Erina Nakiri smiled.

She never cared whether her ingredients were used by others; what she cared about was whether she was valued.

Clearly, Bai Yuan's act of replenishing her after using the ingredients showed how much he valued her.

She wouldn't have been disappointed if she hadn't received the replacement, but she wouldn't have been as pleasantly surprised as she is now.

It feels so good to be cared for and valued!

"Don't just stand there, try it! This lobster omelet is amazing! The woody aroma of rosemary and bay leaves hits your nose first, followed by the concentrated sweetness of the ocean from the lobster shell after simmering, mixed with the domineering aroma of caramelized garlic oil!"

As Bai Yuan explained, Erina Nakiri was moved, and Hisako Shinoto was watching the play when Alice Nakiri's voice suddenly rang out, her face filled with enjoyment.

"The temperature difference between the crisp and tender lobster meat and the liquid egg creates a sizzling sensation. The chilled lobster meat remains cool like sashimi, while the sauce poured over it is scalding hot."

The shrimp paste melts slowly at the warmth of your mouth, its granular texture intertwining with the smooth egg yolk, unleashing an explosion of umami flavor with every chew!

Ripples emanated from Alice Nakiri's body. If Bai Yuan hadn't placed his hand on her body in time, her newly changed clothes would probably have turned into a dazzling firework display.

Her words also caught the attention of Erina Nakiri and Hisako Shinoto.

Without hesitation, the two looked at the lobsters and eggs in front of them.

The moment the knife and fork cut into the soft-boiled egg, the golden-orange yolk coated the shrimp meat like lava.

The first taste is the intense umami of the sauce, and the deep umami of the shrimp shell broth is further enhanced by the fruity acidity of the diced tomatoes, as if you are swallowing a whole boiling sea!

The lobster meat's springy texture bursts with sweetness between your teeth, while the sous-vide egg custard provides a silky smooth texture. And as the rich, fatty aroma of the lobster roe explodes on the back of your tongue, the rosemary base note suddenly emerges, like pine branches left on the beach after the waves have receded.

Close your eyes, and the sea breeze blows gently from afar, bringing a sense of tranquility.

Erina Nakiri savored the beauty of the moment. Her previously restless mood, which had been a bit agitated because she hadn't been able to set up her stall that morning, unexpectedly calmed down.

"Rosemary and bay leaves, followed by the concentrated sweetness of the ocean after simmering lobster shells, and the smooth flavor of the onsen egg, which forms a wonderful balance with the unique sweetness of the shrimp roe, like the salty mist stirred up when the tide crashes against the rocks."

Savoring the lingering taste on her tongue, Erina Nakiri slowly offered her evaluation.

"After swallowing, the mellow aroma of Shaoxing wine lingers in the throat, while the slight acidity of the tomato continuously stimulates saliva secretion, making one unconsciously scrape the last drop of sauce with their fingers."

Beside her, Hisako Shinto also closed her eyes, her face flushed with an alluring blush.

"Even simple combination dishes can be made into top-notch dishes if the ingredients are chosen properly. Many countries have famous combination dishes."

Seeing the enjoyment on their faces, Bai Yuan began to explain.

The cooking method for this lobster and egg stir-fry is very simple, and it often involves combining and assembling ingredients.

In fact, many types of cuisines use this method.

A more Japanese-style tempura ochazuke (rice with tea) is made by combining crispy tempura with warm tea broth and rice.

The moment the fried shrimp tempura is dipped into the green tea broth, the outer layer absorbs the moisture and softens, while the inside remains crispy. The refreshing tea broth cuts through the greasiness, creating a triple harmony of crispness, softness, and freshness.

A typical example of a Chinese combination dish is Peking duck.

Crispy duck meat, rolled pancakes, vegetables, and other ingredients are combined to create a delicious Peking duck roll.

The caramelized crispness of the duck skin, the moistness of the fat, the freshness of the vegetables, and the sweet and salty flavor of the sauce are all balanced within the thin pancake.

Chapter 358 The Highest Level of Cooking!

"Indeed, this dish uses onsen tamago (soft-boiled egg), lobster, and lobster broth."

Although the three ingredients are ultimately combined, they are cooked separately.

Upon hearing Bai Yuan's explanation, Nakiri Erina looked at the lobster in front of her with a look of realization.

She was surprised to find that the dish in front of her did not use any cooking techniques; it was simply a combination of ingredients.

It's somewhat similar to sashimi with sauce.

But it's more substantial than sashimi with sauce.

If the lobster meat is the main dish, then the soft-boiled egg is the side dish, and the shrimp paste on top is served as bread.

The combination of several ingredients elevates the lobster's flavor to a level it shouldn't have.

"The smoothness of the onsen egg, the richness of the shrimp roe, the umami of the lobster broth, and the springy texture of the shrimp meat itself. All these factors combined to create a leap in the flavor of the lobster!"

Erina Nakiri's words were filled with amazement; Shirobuchi had created such a high-level dish using only two ingredients: eggs and lobster.

The sauce made from lobster broth and the lobster roe itself are key to the deliciousness of this dish, truly embodying the principle of using the original broth to enhance the original flavor!

That's right, it's about digesting the original food with the original broth.

Erina Nakiri suddenly realized something.

Bai Yuan once told her that the highest level of cooking is to use the original broth to transform the original food. Although she outwardly agreed, she still had doubts in her heart.

After all, it's impossible for Teacher Bai Yuan to be completely right. But unexpectedly, just a few months later, this bullet of doubt pierced through time and struck her right between the eyebrows.

She truly understood what Bai Yuan meant by that.

The original soup is transformed into original food.

If one day you can create a dish that tastes far better than the dish itself using only one ingredient, then you will have the ability to create luminous dishes.

At first, she didn't understand what it meant, but after seeing this lobster and egg dish, Erina Nakiri felt a jolt of electricity run through her mind and understood everything in an instant.

"Not only this lobster with shredded eggs, but also the congee with preserved egg and lean pork on the side, and the lobster with shredded eggs, you can try them all. There are so many eggs used today, it feels like we're having an egg feast."

Unaware of Erina Nakiri's mental whirlwind, Shirabuchi's voice carried a hint of teasing as he served porridge to the three of them.

Soon, a bowl of delicious-looking, fragrant, and flavorful congee with preserved egg and lean pork appeared in front of them, emitting an extremely rich aroma.

"It tastes exactly as I imagined; one bite and my stomach feels warm and cozy."

Seeing the century egg and lean pork congee she had been longing for right in front of her, Alice Nakiri didn't care that it was hot and picked up the bowl to drink it in big gulps along the rim.

"It's normal to feel that way when you eat hot food, but you should eat slowly. If the porridge is too hot, it's bad for your health if it goes down your esophagus. Nobody's going to take it from you."

Seeing Alice Nakiri wolfing down her food and hearing her sigh, Bai Yuan reached out and rubbed her head, his words filled with concern.

"It's so delicious! It's just an ordinary bowl of congee with preserved egg and lean pork, but this bowl is different. You can't stop eating it once you start!"

Alice Nakiri spoke her mind; how could she possibly control her reason when faced with something so delicious!

As she spoke, she put down the bowl she had just finished eating from, stood up slightly, and used a spoon to scoop up the congee with preserved egg and lean pork that was served in a clay pot next to her.

The other two, though they didn't share her sentiments, couldn't help but scoop out a few more bowls.

Bai Yuan's cooking is at a phenomenal level from the start. You can only imagine how he managed to make a bowl of congee with preserved egg and lean pork to such a level.

"After steaming, the egg liquid becomes smooth like pudding, but the egg yolk particles retained during stirring leave a slight sandy texture on the tongue."

The black tiger prawn has firm and springy meat, with a small amount of tail left inside. The umami flavor of the shell and brain permeates the steamed egg custard, and the juice bursts when you bite into it.

It's still shrimp and egg stir-fry, but the taste is completely different from before!

As Hisako Shinto tasted the shrimp and egg dish steamed in tin foil with a spoon, she exclaimed with genuine admiration, a strange light shining in her eyes.

"Moreover, the salty and savory texture of the diced ham is a delightful surprise in the dish."

The crispy edges contrast sharply with the smooth, creamy custard. A sudden burst of minced chili pepper while chewing ignites the taste buds; the spiciness, like sparks flying into the oil, instantly activates all dormant taste buds!

Seeing Hisako Shinto enjoying her food so much, Alice Nakiri next to her also picked up a spoon and tasted it, then her eyes lit up and she said.

This is a completely different kind of deliciousness from lobster omelet!

"The soul of this dish lies in the steaming process, where the tin foil locks in the essence of all the ingredients."

The roe from the shrimp heads melts into the egg mixture, creating an invisible umami bomb! And the sesame oil, under high temperature, permeates every pore of the steamed egg custard, giving each bite a glossy sheen.

The seemingly rough combination actually contains a precise balance of flavors. Too much soy sauce would make it too salty, too little minced garlic would make it too bland, and if the shrimp is overcooked, it will become tough!

The charm of this dish lies in using the simplest techniques to transform readily available morning ingredients into a symphony of seafood and eggs.

The moment this dish enters your mouth, it's as if you can hear the waves gently lapping against the kitchen window, bringing an extraordinary sense of tranquility...

As Erina Nakiri spoke, she closed her eyes and began to feel it deeply.

In an instant, the black tiger shrimp transformed into a crimson dragon, leaping out from the clouds of steamed egg custard.

The dragon scales shimmered with a glossy sheen after steaming, and as the shrimp tail swayed, sweet juices splashed onto her lips like waves!

The egg liquid solidifies into a dense cloud, lifting her body and suspending her between the sea and the sky. Every bite is like biting into a fluffy, salty cloud. The aroma of egg and the richness of shrimp brain explode in your mouth, as if you are swallowing the entire fishing port shrouded in morning mist.

Suddenly, the spiciness of the millet pepper transformed into a fiery snake, shooting straight up from my throat!

Erina's vision suddenly turned crimson, and scalding lava appeared beneath her feet.

The minced garlic and chopped scallions, reborn as golden chains in the heat, wrapped around her wrists and ankles, forcing her to face the violent, spicy onslaught.

The diced ham transforms into caramel-colored meteorites, crashing down from the sky and creating smoky and savory shockwaves on the tongue. Each diced meat seems to dance a flamenco dance on the taste buds, with sparks flying from the heels of shoes.

Just as she was about to be consumed by the spiciness.

A beam of golden light pierced through the sea and sky!