"Of course, I have no problem with that."
Okabe's voice was resounding and powerful, clearly reaching everyone's ears.
"Let's start now. As Instructor Ukita said, today's cooking assessment is pan-fried meat cutlets. I choose pork collar."
As he spoke, he went to the fridge and selected a fine piece of pork collar from it.
"Compared to hind leg or loin, pork collar has finer and softer muscle fibers, is easy to chew, and has tender meat quality with marble-like fat patterns on the surface. It's an excellent ingredient for making pan-fried cutlets."
Looking at Okabe's choice, Kozo Ukita couldn't help but comment.
This was exactly what he had lectured on earlier; it seemed the kid in front of him had paid attention.
"Then I'll use the Wagyu I brought from home."
On the other side, Ikumi Mito also came to the cooking station and opened her toolbox.
On one side lay the Frost Cut knife, and on the other rested a piece of A5 Wagyu with extremely even fat distribution.
This girl actually carries premium beef with her!
"This is a ribeye. The rules didn't say we can't use our own ingredients, right?"
As the ribeye steak was taken out, shocked gazes came from the surroundings, and the corners of Ikumi Mito's mouth curved up slightly.
She then looked toward Okabe, but found his expression unchanged.
"Please proceed. No matter what ingredients you use, it's your freedom."
Glancing at the Wagyu Ikumi Mito took out, Okabe's voice showed no significant emotional fluctuation, as if he had known all along.
The quality of this meat she brought was top-tier among beef, which was precisely the foundation of her confidence in accepting Okabe's challenge.
With the ordinary ingredients provided in the school classroom, defeating the Wagyu carefully raised by her family—especially top-tier A5 Wagyu—would be nothing short of a pipe dream!
Such premium Wagyu would taste great no matter how it was cooked.
Of course, a skilled chef could maximize its inherent deliciousness.
"This fat quantity and distribution—this beef is definitely A5 Wagyu!"
"What Okabe took seems to be just an utterly ordinary piece of pork collar. How could it possibly compare?"
"Indeed, while chefs value technique in cooking, that doesn't mean they can unlimitedly compensate for ingredient gaps—especially such a huge one!"
"I wonder how he'll respond? This situation must be beyond his expectations."
"Yeah, who would've thought the opponent would suddenly pull out top-tier beef from her toolbox? I heard this showdown was decided suddenly after they met at the classroom door. No matter how confident he is, seeing top-tier beef should make him panic..."
Discussions erupted in the crowd.
Everyone was talking about Ikumi Mito bringing A5 Wagyu, feeling a twinge of worry for Okabe's situation.
Even Sequence 1 would struggle against a meat expert using top-tier beef!
And the theme was her specialty: meat cuisine.
"Not bad. As expected of Tōtsuki—this pork collar was probably slaughtered at dawn. So fresh!"
However, Okabe at the center of the discussions ignored them and focused on processing the pork collar.
He gently pressed the meat surface, using his left index finger to feel the muscle fiber direction and fat distribution.
Then he opened his toolbox, took out the Wu Qu knife, and steadily sliced down with his wrist.
"Hm?"
Kozo Ukita standing nearby narrowed his eyes slightly.
Okabe's knife posture was completely different from the usual Western method for handling cutlets.
He wasn't simply cutting along the grain but slicing in at a precise angle, with the blade forming a subtle angle with the muscle fibers.
The pork collar was divided into two evenly thick pieces under his knife, the cross-section showing beautiful marbling.
"Is he... adjusting the meat's texture structure?"
Kozo Ukita was secretly shocked.
He had only seen this handling method from master chefs who had studied meat for decades.
Only with extremely high proficiency in pork could one accurately judge the grain direction and process it perfectly in practice.
Is this kid really a junior high student?
On the other side, Okabe laid the cut cutlets flat on the board, lifted the Wu Qu knife again to lightly score the surface, severing all the connective tissue in the middle. Then he picked up the small mallet from the classroom and pounded evenly.
This wasn't violent smashing but a deep massage to tenderize the muscle further.
On the other side.
"Good child, this subtly itchy aroma at the nose tip."
Ikumi Mito ignored Okabe's actions and focused on the beef before her, gently stroking it while leaning down to savor the faint scent emanating from it.
No matter how that cheap pork collar was handled, it couldn't compare to top-tier A5 beef.
In other words, this was a showdown she couldn't lose from the start—unless Okabe could produce meat of the same grade and defeat her with superior meat cooking technique.
But in such a short time, Okabe couldn't possibly obtain premium meat.
The outcome of this match was already obvious!
[During the meat's maturation, it continuously produces delicious components like glutamic acid, then releases a sweet aroma. Let me use my excellent technique to cook this excellent meat!]
Her pink tongue lightly licked her lips, excitement flashing on the girl's face, as if Sequence 1 was within reach.
She placed a frying pan on the stove, added butter, and dropped in the ribeye steak.
As the temperature rose, she tilted the pan slightly, continuously spooning the melted butter over it to tighten the muscle surface with the hot butter.
A rich butter aroma spread through the room during her operations.
"First seal the edges with butter to lock in all the juices, then oven-bake the interior. This makes the exterior crispy and aromatic while the inside is extremely tender..."
A tall, sturdy figure appeared at the meat research classroom door, arms crossed, quietly watching the cooking showdown and murmuring his commentary.
"Bang—bang—"
The sound of heavy objects hitting the table rang out, drawing most of the classroom's attention.
Okabe's hand now held a rolling pin, repeatedly raising and lowering it to madly pound the table.
"What's this? Knowing he's bound to lose, so he's self-destructing?"
Those who couldn't understand muttered.
"No, he seems to be pounding something. The sound is muffled; the rolling pin isn't directly hitting the board. There's a watery sound in the air..."
A student with keen hearing closed their eyes to analyze what Okabe was pounding.
"It's pineapple..."
Finally, someone couldn't hold back and approached, discovering Okabe's secret.
Pineapple.
Its enzymes tenderize meat, the sweet-sour taste balances fat, and caramelization after frying adds deep fruit aroma—excellent marinating material.
Okabe first hammered the pork collar to loosen it, then added sea salt and black pepper for base seasoning. Finally, he used the rolling pin to smash the pineapple into paste, adding it once flavors were fully released, then covered with plastic wrap...
"Using pineapple enzymes to tenderize? Smart move, but if that's your reliance, I'll take this victory."
Hearing the other students' discussions, Ikumi Mito put the seared beef into a baking tray and into the oven, then stood behind Okabe, quietly watching him add the pounded pineapple to his dish.
"You don't need to boast here. As chefs, we let our cooking speak. Prove superiority with taste."
"Bastard, you looking down on me?!"
Hearing Okabe, Ikumi Mito visibly flushed with shame, her heart rippling faintly from his disregard.
"I never underestimate opponents. I just hope you focus fully on your dish instead of wasting time chatting with me. Chatty chefs in cooking are usually subpar—common knowledge."
Hearing Ikumi Mito, Okabe gently set down the apple in his hand, glanced at her sideways without emotion.
With that, he withdrew his gaze.
[Damn it!]
Hearing Okabe, Ikumi Mito felt her lungs explode with rage, but she couldn't retort, so she returned to her station fuming, determined to make him beg for mercy with her cooking after defeat!
Time ticked by.
The beef in the oven reached doneness.
Ikumi Mito turned off the oven but didn't rush to open it, as that would let heat escape.
It needed to steam—that was key to tenderness, about 13 minutes per pound.
Data from her childhood experiments; the beef became extremely tender and aromatic.
"Time to prepare the sauce."
With that thought, Ikumi Mito acted at her station.
Added butter to the beef-seared pan to melt, then onions, carrots, celery dice, low heat to fragrant. Poured in white wine.
Rich wine aroma wafted, blending with vegetable scents as temperature rose.
Meanwhile, she grabbed a handful of white powder from a bag, letting it sprinkle evenly into the pan, quickly assimilating into the sauce.
The sauce thickened post-powder.
"Flour?"
Watching Ikumi Mito, Kozo Ukita narrowed his eyes.
Without pause, she added a large ladle of beef bone stock, simmering low.
Beside, Okabe also simmered sauce.
Apple chunks, remaining pineapple core, brown sugar, apple vinegar, little water—medium heat 15 minutes until soft.
Then butter, lemon juice, salt for base seasoning, low heat to keep warm.
"This is..."
"Pure fruit sauce? Bold idea."
"But so much fruit with meat—will it match? Feels like dark cuisine..."
"I think it's fitting. He used mainly sweet-sour fruits, no odd flavors; final taste should be sweet-sour."
Watching Okabe, the room buzzed again.
Some approved, others suspected dark cuisine.
"Time for final touches."
Okabe glanced at Ikumi Mito nearby; during his sauce, she went to the oven, gloved, and removed the beef.
"What an aroma!"
As beef emerged, rich scent spread; Yuki Yoshino frying duck breast showed bliss.
"Temperature... perfect."
Probe into beef interior, juices flowed from puncture; she tasted the needle for internal temp, lips curving.
She needed no complex cooking.
Premium beef cooked simply.
Fingers pressed surface, feeling juices, like a pianist caressing keys.
Other hand wielded Frost Cut knife, swiftly slicing into bite-size, neatly plated, sauced over.
And Okabe.
He took marinated pork collar, kitchen paper-dried excess moisture, added special grapeseed oil to scorching pan.
High smoke point.
"Sizzle—"
Oil-meat contact exploded sound, faint white smoke.
Okabe sealed edges first, then both sides.
Tilted pan, added garlic, rosemary, butter to aromatize; spooned quickly over pork collar surface.
"Western sear with Chinese sauce?"
Watching, Kozo Ukita approached.
"No, fusion approach."
Okabe didn't look up, focused on heat.
"Pork collar fat rich; fruit aroma cuts grease, enhances freshness. But pure Western sear locks juices too heavily—needs light acidity to open taste layers."
As spoke, surface golden-brown.
Okabe removed to warm plate, rested in place unmoving.
Almost simultaneously, Ikumi Mito plated her Wagyu ribeye.
Deep brown thick sauce framed pink-centered beef, sided roasted garlic, rosemary sprig.
Visually, classic upscale steakhouse.
"Complete."
"Mine too. Ladies first now."
Classroom air froze; all eyes on two cutlets.
Kozo Ukita deep breath, stepped to center.
"I'll judge this showdown."
Paused, eyes on two young determined faces: "Simple rules: taste, decide superior dish. Present your works."
"Okabe-kun, meat's essence is time accumulation—plus bloodline, feed, human intervention. These make premium beef expensive; pricier meat tastes better—direct proportion."
Ikumi Mito presented first.
Before leaving, she looked at Okabe, voicing her meat philosophy.
Turning cheap cutlet superior to A5 Wagyu in two hours? As if masking breeders' countless days' efforts!
Judging, Kozo Ukita knife-forked A5 ribeye; pink meat contrasted brown sauce, rich aroma made him swallow.
Blade entered resistance-free, interior buttery tender.
Mouth: premium Wagyu fat melted tongue-tip.
Juices full, rich; veggie-white wine-bone stock sauce complemented beef, heavy impactful.
"This seared roast even studies grill angle. Makes grain perpendicular to life direction for even heat, full juice flow. True expert sees through texture!"
Eyes open, re-examined cutlet; Kozo Ukita's voice full admiration.
"Plus premium Wagyu fat and meat itself..."
"Textbook steak!"
Kozo Ukita forked blissfully; A5 rare even for him, maximized by skilled chef—100%!
"How's that, Okabe-kun? Premium beef's absolute charm!"
Ears heard praise, before her Okabe head-low thoughtful; Ikumi Mito's lips curved, heart surging triumph.
Almost... almost Sequence 1 hers!
"Winner decided?"
"Yeah, cheap meat vs A5—prices differ hundredsfold, not same league!"
"Even Sequence 1 can't beat specialist?"
"Sequence 1 changing day one?"
"Got lucky; same premium beef, Sequence 1 wouldn't be helpless."
"Maybe overhyped; other sequencers weak too?"
Watching Kozo Ukita's enjoyment, discussions exploded.
Pre-list, Okabe unknown in Japan culinary; few backed him now.
"Bad, atmosphere says Okabe-kun doomed."
Hearing detractors, Yuki Yoshino lips twitched, eyes worried on Okabe.
Though Okabe unconcerned, vs A5 she couldn't see win.
"Next, Okabe-kun's dish..."
Kozo Ukita teacher, soon refocused from Ikumi's beef.
But too delicious, ate all; now half-full, less craving other.
Wanted grease-cutter...
A5 fat heavy; too much oily.
Wait?
Kozo Ukita realized, eyed Okabe's dish sharply.
Okabe presented pork cutlet, uncovered: pineapple-marinated seared—plain unremarkable.
"No sauce? Gave up?"
"Sequence 1 this level? Disappointing—or trick?"
"Not simple..."
As Okabe plated returned station, viewers showed stunned confusion.
Too plain vs Ikumi's ribeye!
"If just this level..."
Ikumi Mito started, interrupted by Okabe.
"Next, enjoy sauce and meat's gorgeous dance!"
At station, Okabe reheated fruit sauce, strained solids—clear golden liquid.
Then, unexpected: grabbed mini blowtorch, flamed pork surface high.
Heat accelerated caramelization.
Complex scorched-fruit-meat aroma burst!
Simultaneously, poured strained sauce into smoking sear pan, residual heat reduced glossy thick, fine bubbles.
"Sauce poured when cutlet most active—fuses flavors perfectly."
Instant, wrist flipped.
Glossy sauce draped like silk over torched cutlet, faint sizzle.
Finally, fresh-ground pepper, minced parsley sprinkle.
Okabe pushed completed pork cutlet forward.
"Please taste: Torched Fruit Pork Cutlet."
Face radiated utmost confidence, utterly unpressured by Kozo Ukita's prior praise for Ikumi Mito.
______
New Story: Bleach: Dominating Soul Society in One Sting
🔥We're handing out that '30% bonus' that makes your wallet smile. 😄
✅ Jump 40 chapters ahead of the public release!
✅ Get access to special perks and news!
Help smash these goals:
🎯 100 Powerstones = +1 Bonus Chapter (for everyone)
🚀 140 MEMBERS = +5 extra chapters (for all stories)!
👻 P - Walnutchan