What’s Mr. Huo Eating Today

Huo Zheng somewhat hesitantly put the bone marrow mixed rice into his mouth.

At that moment, the unique aroma of butter and the sweetness of starch bloomed on the tip of his tongue like fireworks.

There is a thin scorched layer on the surface of the bone marrow that is thinner and crispier than the sugar shell above a crème caramel, which is the slightly scorched layer produced by the fat after being roasted at high temperature; while the bone marrow inside the bone cavity has long been thick and close to gelatinous. The flavor of spices has deeply permeated and seeped into the bone marrow juices, perfectly wrapping the soft, slightly glutinous, and slightly sweet rice.

The rarest thing is that the roasted bone marrow in the market is always a little greasy for people who eat lightly. But the one served by He Yunzhou doesn’t have that kind of greasy feeling that makes people quite unable to adapt.

The reason is that when roasting this bone marrow, the seasonings He Yunzhou put on the bone marrow weren’t only spices such as garlic and pepper that are visible to the naked eye, but also the milky juice of the minced onions rubbed on the wooden board. The spiciness of these minced onions itself can be perfectly blended with the original faint fishy smell in the beef bone marrow, and finally turned into a strong aroma that makes people move their index fingers. After the minced onion is heated, it will quickly be transformed into a slightly sweet juice — the source of the fresh sweetness that Huo Zheng tasted before. What’s more, He Yunzhou specially selected chili pepper with grapefruit peel when roasting beef bone marrow. This seasoning, which is fairly common in Japan, can also perfectly neutralize the greasiness of the bone marrow fat.

As for the rice used to match the roasted bone marrow, it wasn’t just any rice, but He Yunzhou specifically chose the Northeast Xiangshui Shiban rice — the taste of this rice has a soft and slightly sticky texture, and its aroma is more intense than ordinary varieties. 

Only with this kind of rice which has a very rich aroma and taste, the cooked rice won’t be reduced into a bland and boring setting board under the thick-flavored roasted beef bone marrow.

It can be said that the combination of the two together makes up this seemingly ordinary-looking mixed rice — the bone marrow fused with the sweet rice tastes so rich and so smooth. Every time he chews, Huo Zheng can deeply feel the fascinating fatty flavor and the deliciousness of the thick soup. The taste was so fine and rich that Huo Zheng had already eaten the bowl of rice cleanly before he knew it.

Although the bowl of rice isn’t much for a grown man, Huo Zheng is still a little surprised. After all, he had thought that he was unlikely to adapt to this kind of food with a strong, distinct ordinary people’s flavor.

“This… is delicious.” Huo Zheng turned his head to He Yunzhou and genuinely praised him.

He didn’t realize that He Yunzhou secretly breathed a sigh of relief after seeing his empty bowl.

Because of the beautifully made beef bone marrow mixed with rice, Huo Zheng quickly put down all the unnecessary shelves and happily extended his chopsticks to the previous dish, the somewhat out-of-place asparagus with a poached egg.

After gently poking the poached egg with chopsticks, the semi-liquid golden egg yolk slowly flowed down, dripping on the roasted crispy chicken skin and delicious asparagus.

Compared with beef bone marrow, this dish tasted more refreshing and lighter. But it was still a rich and charming dish in terms of taste and seasoning.

At the moment of entry, Huo Zheng couldn’t help but let out a soft sigh.

T/N: Is this shokugeki? Lmao.

Anyway, a really short chapter so I was able to update it quickly. Hehe.