Rebirth as a Cooking God

I brought the flour——

Natsuki Sugmoto came back carrying the ingredients very neatly.

This cockscomb-headed young man was a trainee from the same period as Xia Yu at Chiyo Shrine. However, times have changed and Natsuki Sugmoto has not really entered the special level yet, but Xia Yu has already challenged Taishan of the older generation.

I didn’t wear monk clothes in the temple, just like a young man on the city streets, wearing casual everyday clothes. Natsuki Sugmoto put down half a bag of flour, smiled again, and showed off a sealed food box.

Xia Yu, I knew you were interested in 'looking up at the stars', ahem, so I've prepared the salted fish for you, so let's explore the real dark cooking method together -

Natsuki Sugamoto looked eager.

Well?

Xia Yu stopped thinking and blinked, Salted fish? Looking up at the stars?

The corner of his eye couldn't help but twitch.

Can we not mention such a famous dark dish that makes people feel intense discomfort just by hearing it? ah!

Hey! You may have misunderstood something!

Ah?

On the other hand, Natsuki Sugmoto was shocked, You ask for flour when you see me, don't you want to discuss dark cuisine with me?

...

He knew that Xia Yu had learned the teachings of Looking up at the stars from Sugamoto style back at Chiyo Shrine.

Flour and salted fish are the main ingredients.

The combination of the two creates a new style of ‘looking up at the stars’, ahem!

Xia Yu finally knew why this guy couldn't break through to the special level.

Damn it, how can any serious chef talk about dark cuisine every day?

But the enthusiasm in Xia Shu's eyes didn't seem to be fake.

Oh my god, Xia Yu mourned in his heart for the position of the elder brother of Shilin Temple's generation. It is estimated that the old monk Yizhen and Aoki Souta would be very troubled by such a strange thing in their family.

I want flour to make hand-pulled noodles! Xia Yu explained humorously, This is my personal cooking practice and has nothing to do with any dark cuisine! I promise!

ah!

Natsuki Sugamoto suddenly slumped his shoulders and sighed with regret.

Xia Yu didn't understand the pain of losing a close friend, nor did he want to understand. He waved his hand and said, Okay, you can leave if you have something to do. If you want to see me, just tell me!

Natsuki Sugitamoto opened his mouth to preach, just like Xia Yu's first night at Shirin Temple, when he muttered to Xia Yu and boasted about his dark works, but when he heard the words, he immediately swallowed the words back.

He's not stupid, his IQ is on the line.

Even if he is not one of his own 'dark ways', it is still a blessing to be able to observe a master and cook on the spot at such a close distance.

right.

Natsuki Sugamoto's mentality was calm, and she didn't have any inexplicable jealousy or hostility because Xia Yu was younger than him and was still good at cooking, destroying her to the core.

With his mentality and body lowered, the master aura of the young man in front of him cannot be ignored under any circumstances.

Xia Yu began to pour flour and make it by hand.

He was not in a hurry, staring at the fine, high-quality flour in the mixing bowl, with contemplation written on his face.

Since it is ‘Wabi-Sabi Ramen’, you have to put your own understanding of Wabi-Sabi into the food.

In fact, this is the meaning of food.

In other words, it is the creation of meaning.

This meaning is in the nourishment of color, fragrance, form, mind.

The wabi-sabi on the first level, 'showing off the outside', made me deliberately make the food ugly, but then it tastes amazing? Oh my God, this is too real and does not conform to my concept.

“The second level of wabi-sabi, ‘the passing of time,’ is also superficial.”

That thing, since I mentioned it by name, wants to eat the 'wabi-sabi' that is fresh to the times, then the understanding of the poem 'Manmokharu in front of the sick tree' is correct!

Xia Yu's mind was working at high speed.

We know the third level of ‘Wabi-Sabi’, but how do we operate it in actual cooking?

In other words, what kind of cooking skills should he use to realize the connotation of the poem In front of the diseased tree, thousands of spring trees.

A bowl of ramen can be roughly divided into: noodles, soup, and vegetables.

Then, there’s the flavor part: flavoring, seasoning.

In fact, ramen was introduced to the island country from Yokohama Chinatown more than 100 years ago, and a series of improvements were made to adapt to the tastes of neon people, and it became a popular popular food in the world such as Japanese ramen. Among them, the 'noodles' part, compared with soup and vegetables As for the taste, the changes should be said to be minimal.

In China, ramen is made by chefs after mixing the noodles and then pulling them by hand.

In Neon, ramen is cut with a knife or simply using a noodle machine, which is convenient and fast.

Both are ramen, but because of the alkaline water, they have different textures.

But really, ramen hasn’t changed much.

The root is there!

So, I think of ramen as a 'sick tree'. If I want the old tree to bloom and rejuvenate, I don't want to change the ramen, but look at the bowl of ramen as a whole!

The freshness of the times, the vitality of the times... are created in soups, dishes, or the flavoring and seasoning parts!

The structure of the construction drawings in Xia Yu's mind gradually became clearer.

A refreshing smile quickly appeared on his lips.

Got it!

Perhaps this way, when chewing, the emotion of wabi-sabi can easily arise in the mouth. But this is only a change in the 'dish' part. Do you want to use the knife on the soup and seasoning parts? Xia Yu glanced at the cooking skills. column.

Following the explosion, the spice inequality also breaks through and reaches the source.

Is it time to shine?

Xia Yu's eyes looked quite cautious.

…

When Aoki Souta and Abbot Yizhen arrived in the kitchen, Xia Yu had already made the noodles and set the pot for boiling the soup on the modern stove.

At this time, the fire in the stove was raging, and there was a trace of twisted mist on the soup pot.

What really made the two of them stop and look surprised was the side dishes Xia Yu was making for the ramen.

There are only a few well-known side dishes for Japanese ramen.

Young bamboo shoots, red ginger, seaweed.

Soft-boiled eggs.

And...Japanese barbecued pork!

For things like tender bamboo shoots, ginger and green onions, Xia Yu would definitely not be able to make big changes.

As for the soft-boiled eggs, the operating space is too narrow.

The only thing left is the barbecued pork!

Now Xia Yu is making his own unique barbecued pork using a method that others cannot understand.

In fact, after watching too many dramas, I saw round and round Japanese-style barbecued pork on the screen. This kind of barbecued pork often appears with ramen, which can be called a CP match. Even Xia Yu himself was extremely curious before, Japanese barbecued pork How to make barbecued pork?

It doesn't seem like it's just frying.

Tender and juicy.

But eating Japanese food, ramen, and two or three rare pieces of meat is too stingy, and it doesn’t satisfy my craving at all.

So later, Xia Yu specifically consulted the old man, which was one of the few cooking consultations he had before officially starting the awakening system.

Japanese barbecued pork requires special attention to knife skills.

First, take a whole piece of pork belly or plum blossom meat, unfold it and cut it into large pieces. The thickness should be kept as thick as a finger, and it must be even.

Thickness and cross-section are the details of knife skills.

Then, use a wooden hammer to break up the meat, but not mince it, like cracking the sinews of a steak.

The second is to make zongzi!

The meat is rolled up and tied tightly with cotton rope, looking like a rice dumpling.

The next step is nothing more than frying the 'pork rice dumplings'. After frying, stewing, and boiling for three consecutive steps, it takes at least one to two hours before a portion of Japanese-style barbecued pork is done.

But now, Xia Yu's approach is very simple in the eyes of Sugamoto Natsuki, Aoki Souta, and the old monk Yizhen!

He sliced ​​the pork first. Although the slices of pork were also Japanese-style barbecued pork, they were familiar round slices, but the steps...

Natsuki Sugitamoto made a sound and said: Shouldn't we make the 'meat rolls' first, fry and stew them, then refrigerate them for a while before slicing them?

“For conventional ‘Japanese-style barbecued pork’, this must be done.”

Aoki Souta pondered and said: Because after frying and stewing for at least an hour, not to mention the meat slices, the 'meat rolls' tied tightly with cotton ropes will become very fragile. Slicing with a knife, the meat slices will break. Very high, even if the chef has relatively good knife skills.”

Refrigeration, for ‘Japanese-style barbecued pork’, means a fixed form.

However, Xia Yu's processing steps were completely confused. He sliced ​​them first, so the 'meat rolls' did not exist. In this way, it was not difficult to predict that the meat slices would be broken into dregs after high-intensity frying and stewing. .

While Xia Yu was cutting the meat, he did not forget to look up at the three of them, and found that they were hesitant to speak, which was doubly interesting.

Who said I was going to make ‘Japanese-style barbecued pork’?

Since it’s going to change, let’s just turn it into ‘Xia’s Barbecued Pork’!

Hey, and ah, it also contains ‘wabi sabi’!

Break the situation right here!

Next, is the sick tree.

As for the freshness and vitality of time, let's create it with barbecued pork.