Chapter 237: Indulge and Enjoy, Finding a Glimmer of Peace of Mind
A premium cut of steak should inherently feel exactly like this.
The very moment it is served, it knows absolutely no restraint, demanding the complete and undivided attention of everyone in the room. A cow, by its very nature, is a profoundly headstrong and primal creature, and its meat doesn't need any delicate subtlety or pretentious plating to make an impact.
From the second the sizzling cast-iron platter is brought to the table, it immediately draws you in with its thick, rich, intoxicating aroma. The meat glistens under the warm dining lights, roaring with a fierce heat. It is as if it is desperately afraid you won't fully comprehend the sheer magnitude of the texture and deliciousness hidden within its tender, caramelized softness.
Cut a small piece. Feel the way the serrated edge of the steak knife glides through the beautifully seared crust with practically zero resistance. It reveals a gorgeous, ruby-red, medium-rare center.
Dip that succulent slice into a little pool of bubbling black pepper sauce. Ensure the glossy, dark liquid clings to every single meat fiber, and put it into your mouth.
Boom.
The melt-in-the-mouth tenderness and the overwhelming sensation of rich, savory juices burst across your palate. All of it is tightly wrapped with the sharp, woody, and unique spiciness of the black pepper sauce, creating an absolute culinary bombardment. The perfectly rendered fat coats the tongue, while the cracked peppercorns provide a fiery kick that cuts through the richness, sending your taste buds into an absolute, untamed frenzy.
[Akarin's Note: Eishi Tsukasa is a major character from Food Wars! (Shokugeki no Soma). He is the 1st Seat of the Elite Ten Council, known as the 'White Knight of the Table' (Schwertleite) due to his absolute dedication to bringing out the pure, unadulterated essence of his ingredients, completely erasing his own 'ego' from the dish.]
Eishi Tsukasa was now trapped entirely in the state described earlier.
This was no longer just a sense of quiet peace of mind. His current feeling was one of extreme, heart-pounding excitement and exhilaration. His pale cheeks were flushed, a thin sheen of sweat had formed on his forehead, and his silver hair seemed to practically tremble with the sheer joy of the meal.
However, even as his mouth watered for another massive bite of the beef, his rational mind forcefully reminded him of the truth. He knew very well that his main goal for today was not just the magnificent steak currently resting in front of him.
Taking a deep, shaky breath, Eishi Tsukasa suppressed the primal urge to continue eating the meat. He slowly turned his gaze, looking at a steaming pot of vibrant, reddish-orange soup sitting quietly on the side of his table.
Ever since the dishes had been served, Eishi Tsukasa had felt an eerie, prickling sensation on the back of his neck. It felt as if something was intensely staring at him. He hadn't paid much attention to it while he was lost in the ecstasy of the steak.
But now, he knew exactly what it was.
In this pot of Tom Yum soup, a few massive, perfectly plump shrimp were quietly soaking in the fiery broth. Their tails were curled, and their two small, black, beady eyes were silently watching him from beneath the surface of the shimmering red chili oil. They looked exactly like mischievous children hiding during a game of hide-and-seek, eagerly waiting for the perfect moment to jump out and surprise him.
Many people who weren't familiar with Southeast Asian cuisine might find the name 'Tom Yum soup' strange and confusing.
What exactly is this? Usually, a name like 'Spicy Chicken' immediately suggests the presence of chicken and fiery chili peppers. A name like 'Braised Pork' immediately paints a picture of soy-glazed meat in the mind.
But what on earth is Tom Yum soup? To the uninitiated, the meaning of the words is completely unknown. It sounds more like a magical incantation than a dish.
[Akarin's Note: Tom Yum (Tom Yum Goong) is a famous Thai hot and sour soup. The authentic flavor profile relies entirely on 3 essential aromatic herbs: fresh lemongrass, raw galangal (a sharp, citrusy root similar to ginger), and kaffir lime leaves. It is a masterpiece of balancing spicy, sour, savory, and sweet notes in a single, explosive bite.]
In reality, the 'Tom Yum' in Tom Yum soup directly translates to a boiling, sour, and spicy salad-like broth. The word 'Goong' specifically refers to shrimp.
In other words, the true essence of Tom Yum soup is a fiercely sour and violently spicy shrimp soup. However, it also contains a complex, highly aromatic blend of curry pastes, herbs, and roots. This gives it a truly unique, unmistakable flavor profile that sets it apart from any other soup in the world.
It has been said more than once in the culinary world that the two things guaranteed to make a person's mouth water and their tongue tingle just by thinking about them are sourness and spiciness.
A simple slice of lemon or a single red chili is enough to make the salivary glands go into overdrive. These two elements truly make you salivate uncontrollably just by picturing them in your mind.
But what happens if these two extreme, aggressive flavor profiles are masterfully combined into a single, cohesive broth?
That's right. This pot of Tom Yum soup prepared by Ren was exactly such a god-tier presence. It was overwhelmingly sour, unapologetically spicy, subtly sweet, wildly aromatic, and deeply fresh.
All of these wildly contrasting flavors harmoniously combined into a single ecosystem.
One pot of this bubbling crimson liquid—wow!
First-timers taking a sip would definitely be shocked, completely overwhelmed by the aggressive assault on their senses. But once the palate adjusted and the brain accepted the flavors, the only possible four-word evaluation remaining was: absolutely, undeniably irresistible.
Eishi picked up his spoon, his hand trembling slightly in anticipation. He scooped up one of the large shrimp along with a generous portion of the fiery broth.
He brought it to his lips and took a bite.
Crunch.
The tender, incredibly springy texture of the shrimp meat practically bounced against his teeth. It had not become soft, chalky, or mushy from being stewed in the hot liquid. Instead, it perfectly retained its original, pristine freshness and satisfying elasticity.
The thin shrimp shells could not resist the richly flavored, aggressive broth. With one bite, the succulent shrimp meat, fully infused with the myriad of complex flavors from the soup, entered his mouth.
The natural, oceanic sweetness of the fresh shrimp collided with the aggressively rich, citrusy flavor of the broth. It was immensely refreshing! It felt like standing on a tropical beach while a hurricane of flavor rained down upon his tongue.
No matter what ingredients were placed inside it, this dish had one incredibly powerful, fundamental aspect. It was a soup.
If we call a bowl of white rice a 'carrier,' it implies that rice exists merely to carry all sorts of robust dishes and heavy sauces. But the true, profound meaning of soup is not simply carrying. It is absolute inclusion.
A masterful soup can seamlessly incorporate any ingredient imaginable—any type of meat, any crunchy vegetable, any earthy fungus. Even raw eggs can be cracked directly into the boiling pot without a single issue, melting into the broth to create silken ribbons of flavor.
And Ren's Tom Yum soup was undeniably exceptional in this regard of inclusion.
Typically, you can add any ingredients you like to this broth: airy tofu puffs, various bouncy hot pot meatballs, chewy sea snails, tender octopus tentacles, sweet clams, and so on. All of them are perfectly fine and will soak up the flavor beautifully.
However, Ren had purposefully chosen not to let an overabundance of other seafood steal the spotlight from the star of the show—the shrimp. Instead, he opted for a more textural approach. He added only spongy tofu puffs and a colorful assortment of hot pot meatballs to accompany the crustaceans.
There were densely packed beef meatballs, snappy little sausages, delicate fish balls, sweet shrimp balls, and silken fish tofu.
And then, there were the tofu puffs. They floated silently beside the shrimp, bobbing gently in the red broth, acting as highly dangerous, hidden fortresses of flavor.
Eishi closed his eyes, analyzing the liquid gold he was swallowing.
The deep, earthy richness of the curry paste seamlessly dissolved into the broth. Then came the unique, sharp, and citrus-like aroma of the bruised lemongrass stalks. Following close behind was the brutal, unrelenting spiciness of one of the hottest chilies in the world—the tiny, vicious bird's eye chili.
But just as the heat threatened to overwhelm his palate, the bright, razor-sharp sourness of freshly squeezed lime juice cut right through the fire. The fragrant, slow-simmered chicken broth provided a deeply savory backbone, enhanced by the funky, salty umami of the fish sauce.
And finally, enveloping it all, was the smooth, velvety coconut milk that brought the entire chaotic broth together into perfect harmony.
Goodness gracious.
This single pot, taking the diner on a wild rollercoaster from mild comfort to extreme stimulation, was filled to the brim with one defining word: fragrant. And it could only be summarized by one phrase: full of endless surprises.
How could such a dish not be utterly amazing with just one bite?
Even the simple, store-bought hot pot meatballs seemed to be miraculously elevated to a three-star Michelin standard when faced with the sheer power of this broth.
But speaking of the ingredients, one must give special mention to the tofu puffs. They were silently and innocently floating by themselves on the surface.
Tofu puffs are exactly like culinary sponges. No matter how aggressively sour, violently spicy, or deeply fragrant the boiling broth is, these little golden squares will greedily soak up every single drop of it into their porous interiors.
Eishi, letting his guard down, picked up one of the tofu puffs with his chopsticks and popped it into his mouth.
Squish.
When he bit down, the spongy exterior collapsed. A literal geyser of scalding, violently flavorful broth detonated directly against the roof of his mouth.
All that burst out was pure, unfiltered Tom Yum essence. That intense, stimulating, and almost painful sensation of pleasure could only be brought by these deceivingly simple little things.
By all common culinary sense, Tom Yum soup should traditionally be served alongside mild carbohydrates. It is usually paired with rice noodles, turning it directly into Tom Yum noodle soup. Alternatively, it is served alongside a steaming bowl of jasmine rice to balance the extreme flavors.
But Eishi Tsukasa, looking down at his plate, noted that Ren had gone in a completely different, highly unorthodox direction.
Ren had chosen to pair this intensely Asian soup with classic, Western-style French toast.
French toast is essentially thick slices of white shokupan bread that have been thoroughly soaked in a rich egg wash. They are then toasted and baked on a griddle with copious amounts of golden butter, heavy cream, and similar decadent ingredients.
This cooking process adds a beautifully crispy, caramelized, and slightly sweet exterior texture to the thick toast's inherent, pillowy softness. Just one plain bite of the French toast delivers a rich, creamy, and deeply mellow flavor that coats the mouth in pure comfort.
However, even though this wasn't the usual, comforting Tom Yum noodle or Tom Yum rice pairing, Ren's bizarre choice of French toast absolutely did not disappoint.
Curious, Eishi used his fingers to tear off a thick, fluffy piece of the buttery French toast. He dipped the torn edge directly into the fiery red broth, letting the bread soak up the liquid like a sponge. Using his spoon, he scooped it up along with an extra splash of the soup and brought the dripping mass to his mouth.
Crunch. Squish.
The moment his teeth sank into the soaked bread, a culinary miracle occurred.
The violently rich, sharply sour, and fiery broth instantly gained a mellow, buttery aroma from the caramelized crust of the French toast. The heavy cream and butter from the bread acted as a perfect, luxurious shield, smoothing out the harsh, aggressive edges of the bird's eye chili and the lime juice. Meanwhile, the soup's acidity perfectly cut through the heavy, cloying sweetness of the toast.
Such a beautifully contradictory taste truly deserved to be called 'magical.'
Eishi Tsukasa was eating exactly like this now, his usual elegant, composed 'First Seat' persona completely shattered. He was utterly unable to stop himself.
Occasionally, he would fall victim to the tofu puff's hidden traps, choking slightly on the sudden, scalding burst of spicy broth from a surprise attack. His pale face would turn a bright, flush red, and he would cough into his napkin.
But then, he would simply reach out and take a long, desperate sip of the ice-cold soda water resting nearby. He let the freezing carbonation wash away the fiery burn and slowly recovered his breath. Immediately, he dove right back in to continue enjoying this irresistible delicacy.
Should he cut a delicate piece of the black pepper steak and put it directly into his mouth like a refined gentleman?
No. No, that was severely underestimating the absolute structural integrity of the French toast!
Throwing caution and table manners to the wind, Eishi placed a massive, dripping slice of the black pepper steak directly onto a piece of the buttery toast. He raised the makeshift, unholy sandwich to his face and took a big, jaw-unhinging, deeply satisfying bite!
Crunch. Sizzle. Drip.
Should he cut a neat slice of the plump white sausage, carefully dip it in the provided sauce, and put it delicately into his mouth?
Absolutely not!
He picked up the toast again, using it as a glorious, edible vessel. Shoving the white sausage on top, he took another big, hearty, savage bite.
Eating meat of this caliber should be done exactly like this—in big, unapologetic mouthfuls. It was all about fully enjoying that heavy, primal, utterly satisfying feeling of fat, carbs, and protein colliding in the mouth.
He kept eating. He kept enjoying.
His solitary dinner in the quiet restaurant was perfectly accompanied by the most beautiful, communicative deliciousness he had ever experienced. For this grand feast, one person was more than enough. Only one person could truly eat it like this, because this specific, unadulterated satisfaction belonged solely to one person.
Eishi Tsukasa already held a massive amount of respect for Ren's culinary prowess, but right now, he was utterly and completely speechless.
Even just a single plate of that masterful black pepper steak was more than enough for Eishi to spend weeks studying in his kitchen. Let alone this impossibly complex, paradigm-shifting Tom Yum soup.
"Hoo... hoo..." Eishi panted softly, staring down at the half-empty bowl of red broth, his eyes wide with frantic calculation.
"I think... I think I finally know why my own Tom Yum soup is still so far off from this level of perfection. Is it simply because of the precise proportion of the seasonings? Or... or is it because..."
Ren, who was casually wiping down the pristine countertop on the other side of the kitchen, looked at the furiously muttering Eishi Tsukasa.
Seeing the White Knight so utterly lost in his own culinary labyrinth, Ren chuckled softly. He said with a warm, guiding smile, "Next time you make it, try adding just a tiny bit of fresh coconut cream to the coconut milk base. Once you taste it, you'll immediately know~"
Eishi froze, his chopsticks hovering in mid-air. His pupils dilated as his brain rapidly processed the information.
"Coconut cream..." Eishi mumbled, his silver hair falling over his eyes as he stared intensely at the soup. "Coconut cream... That's right!"
"There's also the rich fat content of the coconut cream! It provides the body! But wait... what about that uniquely rich, surprisingly refreshing feeling?" Eishi muttered. "It wasn't just dairy fat..."
Ren leaned against the counter, resting his chin on his hand. "You really don't know?"
Eishi closed his eyes, recalling the exact mouthfeel of the broth. It was smooth, almost buttery, but it didn't leave a heavy, sticky film on the tongue like animal fat or heavy cream would. It was a green, clean richness.
Suddenly, his eyes snapped open, blazing with realization. "That specific texture... it's a bit like... avocado?!"
Ren nodded approvingly, his smile widening into a satisfied grin. "Exactly. It's avocado."
"It seems Tsukasa-san is incredibly quick to react once pointed in the right direction," Ren said, wiping his hands on his apron.
"Avocado pairs flawlessly with the oceanic sweetness of the seafood to create a rich, velvety texture. It provides a much smoother, luxurious enjoyment without relying entirely on heavy coconut milk."
"As for how exactly to prepare and blend this avocado into the broth without it splitting or discoloring... well, that's a little homework for you to figure out~"
Eishi Tsukasa nodded slowly, deeply understanding the profound lesson Ren was teaching him. Knowledge simply handed over was fleeting. What a chef comprehended and reverse-engineered themselves became truly their own culinary weapon.
Just as Eishi's analytical mind was about to dive into a deep, endless vortex of pondering the exact emulsion techniques for avocado in a hot, acidic broth, he saw Ren wave a dismissive hand.
Ren smiled gently and said, "Although the white sausage can still be eaten cold and retain its snap, that buttery French toast isn't quite the same once the temperature drops~"
Eishi Tsukasa paused. He blinked, looking down at the rapidly cooling food on his plate.
Then, he deliberately stopped thinking.
Eating was simply meant to be eating. Analyzing the dish to death while it grew cold on the plate was an insult to the ingredients and to the chef who poured their soul into it.
Thinking too much would only ruin his appetite and fill his stomach with stress. After all, the old culinary phrase 'full of anger' was no joke when it came to digestion.
However, this time, when Eishi Tsukasa finally picked up his fork and ate the very last remaining piece of the plump white sausage, he didn't pair it with the heavy toast or the fiery soup.
He simply chewed the snappy, savory meat and swallowed. He accompanied it only with a large, refreshing gulp of the iced soda water.
He took a slow, deep breath.
It was cool and pleasant, like a gentle ocean breeze sweeping by a sun-drenched beach. It felt exactly like a deep, fearless dive into the bottom of the ocean—serene, quiet, and profoundly peaceful.
A magnificent feast designed for one, meant to be thoroughly enjoyed from its loud, aggressive, and magnificent beginning, all the way to its quiet, dignified end.
Indulge freely, find a moment of peace...
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