Crossover Anime: This is an izakaya, but you're treating it like a brothel.

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Dojima Gin, dressed in a suit, had a smile playing on his lips.

"Dojima Gin, I apologize for disturbing you."

Dojima Gin?

Aoba looked at that rugged face and had some memories of it.

It seems to be the manager of the Far Moon Hotel?

He didn't think too much at the moment: "Good evening, Mr. Dojima."

"What would you two like to eat?"

He could guess that Senzaemon Nakiri had come specifically because of the Totsuki Culinary Academy training camp.

Otherwise, how could the Demon King of Food possibly have the time to come to his pitifully small izakaya?

"I..."

"One serving of oden and one serving of miso soup."

Senzaemon Nakiri laughed.

He then simply found a place to sit down and quietly waited for his meal.

Dojima Gin, who was about to express his stance, remained silent, understanding the situation, and pondered for a moment:

"I'd like a serving of... Mapo Tofu."

Upon hearing this, Aoba looked at Dojima Gin with some surprise:

"My Mapo Tofu will be quite spicy."

People in this country don't seem to have much tolerance for spiciness.

If we follow the Sichuan cuisine's standard amount of chili peppers...

I estimate that it will take half a day to recover after just one bite.

"It's alright, it'll just go with a bowl of rice, since we haven't had dinner yet since we came here tonight."

"Alright then, please wait a moment."

Aoba turned and walked towards the kitchen.

Prepare the oden and miso soup first.

Because it's a pre-cooked dish, it's very convenient.

"Thor, please take this up to that old gentleman."

"Ok."

Tohru took it from the bar and served it to Senzaemon Nakiri.

Just look at the appearance of this oden.

Dojima Gin didn't notice anything amiss.

Isn't this just like regular convenience store oden?

"Try it first, it might change your mind."

Senzaemon Nakiri set aside a small portion of oden and pushed it in front of Gin Dojima.

In an instant.

A refreshing yet rich broth wafted to Dojima Gin's nose.

"This soup base... takes skill."

Even without taking a bite, the aroma made Dojima Gin, a former member of the Elite Ten of Totsuki Academy, take it more seriously.

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back kitchen.

Aoba took out a piece of soft tofu and cut it into small cubes about the size of a fingernail.

Boil water in a pot on the side, then add fresh soy sauce, salt, and MSG.

Then add the cubed tofu.

This step gives the tofu a basic flavor while also removing the beany taste.

The tender white tofu was bubbling and rolling in the pot.

The aroma of tofu begins to subtly emerge at this point.

While Aoba was at it, she chopped the beef she had bought into small pieces and started frying it in a separate pan.

When the oil in the pan is slightly heated, add the minced beef and stir-fry.

Continue frying until the ground beef is crispy.

This is also an important aspect of the texture of Mapo Tofu.

Similar to the magical Mapo Tofu in the anime "Master Chef", the most unique part is its crispness!

This requires extremely precise control over the heat.

When the minced meat gradually turns golden brown and begins to emit a rich aroma of butter, it is the perfect time to cook it. Remove it from the pan and set it aside.

Then leave a little butter, and add the fermented bean paste, chili powder, fermented black beans, and minced garlic in that order.

This step is what makes Mapo Tofu spicy!

The fermented soybean paste and chili powder were specially purchased by Qingye from the great Eastern country.

A hundred dishes, a hundred flavors – this is the philosophy of Sichuan cuisine.

But when a dish loses its most suitable local ingredients, the result is merely a copy.

Aoba didn't want to settle.

This is his obsession as a chef.

Moreover, the two people waiting outside for their food are both top-notch chefs in the culinary world.

In his heart, he still retains a sense of pride that belongs to that place.

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The unique buttery sauce is used to marinate and stir-fry the fermented soybeans.

The unique spicy flavor, characteristic of the East, instantly filled the entire small shop.

Sniff sniff~

"Lord Thor, it smells so good!"

The aroma of the oden made even the equally delicious oden in front of her lose its appeal.

That spiciness is like a champion in terms of flavor.

Its unique spiciness stimulates everyone's olfactory nerves.

The moment Senzaemon Nakiri, who was sitting at the table, smelled the aroma, his clothes suddenly billowed!

Then, it exploded wildly!

"How could this be..."

His eyes were filled with surprise.

It had only been a few days since they last met, but the intuition of the Food Demon King told him...

This boy, who is about the same age as Erina, has made further progress in his cooking skills!

"The mere smell is enough to make the Commander-in-Chief's clothes explode?!"

Dojima Gin didn't have time to comment on the oden in front of him.

The spicy and stimulating aroma made him just want to see his own dish as soon as possible.

What kind of dish would that be?!

At this moment.

Even this second seat of the once rumored strongest Elite Ten had to put aside his contempt.

That boy who runs the izakaya is definitely not just an ordinary chef.

That's already...

He's reached the pinnacle of all chefs!!!

In the back kitchen.

Aoba's movements remained fluid, while Thor stood at the bar, staring blankly.

Every step and every detail was perfectly controlled by Qingye.

She really wanted to learn, but...

Even the dragon's magic seemed unable to replicate this scene.

The reddish oil in the wok sizzled, and Qingye picked up a slotted spoon and seemingly simply scooped the tofu out of the pot next to her.

Those tofu cubes that became fragile and bouncy after blanching were obediently all scooped out.

There was no damage whatsoever!

This is just one more ingredient than the magical Mapo Tofu!

And the tenderness that both share.

Then add the stir-fried minced beef and broth.

There shouldn't be too much stock; just enough to cover half the tofu is sufficient.

This is the source of freshness and aroma.

After adding the broth to the pot, gently push it with the back of a spatula continuously to allow the tofu to fully absorb the flavor.

Finally, thicken the sauce with cornstarch.

The first step of thickening is to allow various flavors to infuse into the tofu.