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Renz’s "Buddha’s Temptation" was far from ordinary. While most people would ticulously follow the recipe, Renz, aided by his "God’s Tongue," naturally refined the dish. A key difference was his approach to the dozen or so "sub-dishes" that comprise Buddha’s Temptation; he didn’t strictly adhere to the traditional recipe.
For instance, many of the smaller components within Buddha’s Temptation typically use dried ingredients.
These dried goods, created by dehydrating foods and seasonings, usually include rehydrated abalone, sea cucumber, and fish maw. While fresh alternatives are also available, dried ingredients generally offer a more intense flavor.
However, just because Buddha’s Temptation traditionally uses dried goods doesn’t an exclusively using them yields the best result. Renz opted against using dried ingredients because they would limit the texture he desired. Dried seafood offers chewiness but lacks the tender succulence of fresh seafood.
It can also have a sowhat "stiff" aging effect. While "Buddha’s Temptation" is known for this chewiness, many, like Erina, dislike it. Crucially, this "aged chewiness" can be avoided by using fresh ingredients and then employing other ingredients to create a similar chewiness that isn’t tough, while still preserving the original tender texture.
First, Renz prepared a high-quality broth. He turned on the stove, and a vibrant blue fla ignited. He placed a classic Chinese wok, distinctly oval-shaped, onto the burner. The first step was to pour broth into the wok and bring it to a boil. Broth, a fundantal culinary auxiliary, typically refers to chicken stock, simred for extended periods. This liquid is then used in place of water when cooking other dishes or soups to enhance flavor and richness.
Broths co in various forms at or vegetable-based including chicken, pork, beef, fish, and vegetable broths.
In the cold storage, pre-made broth was readily available. Renz brought it to a boil, then leaned down to gently sniff it with a ladle.
He finely minced key parts of clams, shrimp, seafood mushrooms, and winter lon into a paste in a small bowl. Then, Renz picked up his knife and placed a second wok on another empty burner. He brushed a shimring layer of oil on the bottom and sides of the wok. Next, he tossed in granular spices mixed with the prepared paste and stir-fried them.
A rich, oceanic fragrance suddenly solidified, a distinctly familiar seafood aroma to the Japanese. Renz, almost unconsciously, had precisely asured and added at least ten different spices into the wok to stir-fry.
Akira Hayama’s attention had been completely captivated by the aroma, unable to discern precisely what small ingredients Renz had added. Coriander seeds? Mint? Amomum? Dried tangerine peel? Was there star anise? Too many ingredients were mixed in; his nose couldn’t quite pinpoint the exact amount of each spice. By the ti Akira Hayama regained his composure, Renz had already placed the mixed ingredients into a semi-transparent bag with tiny, almost imperceptible seams, holding the mixture without spilling. Renz then tied a string to the bag and placed it into the boiling broth he had taken from the cold storage.
As the boiling broth and Renz’s spice bag simred, the captivating aroma made Akira Hayama’s throat subtly twitch. The ingredients transported by Totsuki finally arrived. While the broth simred, Renz began to individually prepare each ingredient for "Buddha’s Temptation." Chicken slices, pork ribs, pig trotters, old duck necks were brought to a boil in cold water in the sa wok previously used for the spice paste.
The golden residue of the paste still lingered at the bottom of the wok, and Shaoxing wine and ginger were added along with the ats. After boiling, Renz carefully skimd off the blood foam.
In fact, the most authentic "Buddha’s Temptation" typically requires at least a full day to produce a decent finished product. Even with his refined thod, Renz could only manage to complete it in approximately four hours. Any less than four hours, from Renz’s perspective, would compromise the authenticity of the flavor and significantly deviate in quality. In four hours, Renz could create a "Buddha’s Temptation" that the God’s Tongue could consu. With a more generous six to seven hours, he could achieve the highest level of satisfaction in the finished product.
Fish maw. Pigeon eggs. Sea cucumber. Pork tendons. One by one, separate dishes were ticulously prepared by Renz, embodying the eclectic nature of "Buddha’s Temptation." Each ingredient had to be cooked individually before being arranged one by one into the ceramic pot.
Ti passed imperceptibly. Akira Hayama was srized by the increasingly invigorating aroma, losing all track of ti. Renz poured the long-simred broth into a stew pot. Shiitake mushrooms, pork tendons, matsutake, pig trotters, pork ribs, and old duck necks ford the bottom layer.
Pigeon eggs and dried scallops were placed in the middle, while sea cucumber and perfectly shaped abalone topped them, with shark’s fin threads crowning the dish. A hint of Shaoxing wine, salt, and chicken powder were added.
He then sealed the pot with a lotus leaf for the final simring process.
By the ti all these steps were complete, dusk had fallen, and Akira Hayama’s eyes had never left the small pot. So strong.
He realized he hadn’t had a single opportunity to speak or comnt. No matter who cooked, Akira Hayama typically had valuable insights and could offer constructive criticism, especially when a chef struggled with spices, which magnified his authority. However, facing Renz, Akira Hayama felt utterly speechless.
Theory often surpasses practice. Many people have excellent ideas and concepts, but they are difficult to implent due to their high complexity. The God’s Tongue, for example, is the quintessential theoretical master, capable of identifying every flaw in a dish, but suggesting a fix is a different matter from actually being able to execute it. So flaws are inherent to the original recipe and have never been resolved, even by the dish’s creator.
Akira Hayama was a thoughtful individual, and his theoretical knowledge, cultivated under Jun Shiomi, was extrely profound. However, Renz’s cooking process was like that of a robot; not a single operational mistake could be pointed out. He executed virtually every step flawlessly. Aside from the final taste, Renz had achieved the best possible outco in every visible aspect: details, spice handling, ingredient preparation, and temperature control. There seed to be nothing at all to nitpick.
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