Archmage's Restaurant - Chapter 43: The Northern Forest and Chestnuts (4)
The bet was on. It was finally time to teach this dragon how to cook. I might as well use this opportunity.
But to do that, I need to finish the candied bonin quickly.
One of the most labor-intensive tasks in making candied bonin is peeling the bonin shells. With the bet on our minds, we both focused intently.
“This is so hard!”
Surprisingly, our dragon, determined to win the bet, didn’t slack off and kept peeling the bonin with me until the end. Honestly, I was amazed.
“Is it done? Can I try it now? If it’s anything like the roasted bonin we had before, I’ve already won!”
“No, we’re not done yet. You can shout when it’s finished.”
I filled the peeled bonin with water again.
This step is crucial. You have to soak the bonin in baking soda for half a day. Skipping this step would leave the bonin with its characteristic astringent taste, ruining the candied bonin.
So for now, the candied bonin has to wait.
Leaving Rurin, who complained of exhaustion and had collapsed at a table with a beer, I started the evening’s service at the restaurant. Later that night, I meditated. The next day, I began boiling the soaked bonin.
This part is another long, laborious process.
After boiling for about 30 to 40 minutes, the water will turn a dark color, almost like muddy water, with bits of the bonin’s fuzz floating in it. The color is darker than mud.
Once the water has darkened, it’s time to drain it. But that’s not the end. You need to refill the pot with clean water and boil it again.
You have to repeat this process about 4 to 5 times until the water finally turns clear. It won’t be crystal clear, but it should have a slightly brownish or purplish tint, and it should have a translucent quality to it. That’s when you know it’s ready.
After boiling the bonin, you need to remove the stem-like parts. The fuzz on the shell will mostly wash away on its own after several boils, so you don’t need to worry about it.
At this point, the shells will be very smooth.
The important thing is not to peel off the shells completely. The yellow inside should not be visible.
Now you’re almost done. Pour in the sugar. The amount of sugar varies depending on your taste, but the sweet flavor is what makes candied bonin so special.
For the best results, don’t skimp on the sugar. I’d say you need to fill the pot about halfway with sugar.
The kitchen is filled with the sweet smell of bonin. A sugary, nutty aroma.
As you skim the foam off the top, this is where you can add your own personal touch.
For me, it’s brandy. Specifically, the finest cognac. The rich aroma of cognac adds depth to the flavor of the candied bonin.
Of course, you can use soy sauce, cheap wine, or even a lower-quality brandy, and some people like to add honey, but for me, it’s always cognac.
Add the cognac, then simmer it until the alcohol evaporates and steam rises.
The result is a sweet bonin treat infused with the rich aroma of fine alcohol.
You can store it in glass jars for long periods, and it will only get sweeter. Or you can eat it right away—it’s up to you.
In a world with so few treats, this is the ultimate gift.
To finish, pour the thick liquid from the pot into the jar with the bonin and cognac. Done.
I immediately called Rurin over.
It was time to settle the bet.
Rurin, holding a beer can, approached. She had been lost in her own little world with the beer, but now she was back.
“What’s up?”
Her eyes were clear as she set down her beer can. Of course, those eyes would soon fall into the depths of despair—the despair of losing the bet.
I handed Rurin a jar of the candied bonin and placed a fork in her hand. Naturally, her face showed a big question mark.
“The bonin we peeled together is finally done, so let’s see who wins the bet.”
“Oh? This is it? Hmm, it doesn’t look tasty! Hehe, I’ve won!”
“You can’t say that without even trying it, can you?”
I grabbed Rurin’s soft lips with both hands, and she shook her head vigorously.
“Mmrrmmm!”
This is impossible to interpret. I have no idea what she’s trying to say with her lips held like that.
Still holding her lips, I moved her hand with the fork to stab a piece of the candied bonin. When I let go, she immediately shouted.
“Anyway, I’ve already won!”
She sniffed the candied bonin on the fork, repeating the action several times. This was the first time I’d seen Rurin observe food so closely.
After a long inspection, she finally put the candied bonin in her mouth.
She chewed. And chewed. And chewed.
Here it comes.
Her reaction was coming, within seconds.
I know Rurin’s tastes better than anyone. After all, I’m the one who has trained them.
“Oh!”
Exactly like that.
Rurin involuntarily let out a sound. It was definitely a cry of satisfaction. I’m confident I can read her expressions, no matter the situation.
“Oh?”
“Nothing. It’s not good.”
Her face, which had been glowing with delight, suddenly crumpled as she tried to keep a straight face.
“Oh, really?”
But her hand was already reaching for another piece of candied bonin with the fork. Her instincts and her words were clearly not in sync.
“Nom nom, it’s bad. So that means I win, and I get to cling to you all day.”
“Really, it’s not good?”
“That’s right.”
She was so confident, even though her words contradicted her actions. I had to admire her confidence. Rurin, brimming with self-assurance, reached for the jar again. I shook my head. Rurin continued to stuff her mouth with candied bonin.
“The sweetness is so refined. Hehe.”
“Right? So it’s refined and sweet, but it’s not good?”
“Yummm!”
She nodded vigorously, her mouth full of bonin. I smiled at her and delivered the final blow.
“Since you’ve made it clear, you’re on dinner duty tonight.”
“Ugh… Let’s skip dinner tonight, Ellesion.”
Unable to argue with me, Rurin quietly backed down, feeling guilty. But her suggestion was shocking. Skip dinner?
This was the first time I’d heard such a thing since meeting Rurin. It’s about as likely as the sun rising in the west.
“Don’t be silly. I’ll teach you, so give it a try. Got it?”
“Mmmph!”
Rurin shook her head vigorously, her mouth stuffed with bonin. Anyone could see that this was my victory. I flashed a victory sign in front of her.
“Cooking is just about eating…”
The defeated one could only grumble and sulk. Then she grabbed the jar of candied bonin and trudged off to a corner of the restaurant.
Customers started coming in, and the evening service began.
After seeing off the few regulars, the time had come.
Rurin, trying to avoid reality, had eaten all the candied bonin in the jar and had fallen asleep.
“Rurin, wake up. It’s time to eat.”
“Baa…bap? Bap?”
Her eyes snapped open at the mention of food, but her brows soon furrowed as she realized what was happening.
“Bap… I’m not the one making it, am I?”
“Yes, you are. Come on.”
“This bet was a scam! There’s no way your cooking could taste bad! It was a rigged bet!”
“And you’re just realizing this now?”
“Can’t we just forget about it?”
“Nope.”
Rurin, like a condemned criminal being led to the gallows, reluctantly followed me into the kitchen. I tied an apron around her. Who knew a dragon in an apron could be so out of place? She grabbed the apron and shifted her weight awkwardly from one leg to the other, twisting her head. She looked like a delinquent girl.
Honestly, I didn’t expect much from her first attempt at cooking. But at least she should use the frying pan and the stove to say she cooked.
What’s the easiest dish?
I took out some Pallenque eggs and tomatoes. I decided on a simple egg and tomato stir-fry. It’s an easy dish, but it’s packed with nutrition and flavor.
Egg and tomato stir-fry is a staple dish in China, often called a national side dish. While it might be less familiar in Korea, it’s a dish that suits the Korean palate quite well.
I thought of this dish because there were leftover tomatoes and Pallenque eggs in the kitchen. After placing the ingredients on the cutting board, I called Rurin over to the frying pan.
“Before I met you, I used to swallow my food whole. I don’t know anything about cooking!”
“I get it. Just watch. Everyone should know how to cook at least one dish. Don’t you think? A good cook is loved.”
“Huh? Loved by who?”
“By your husband?”
“You?”
“Alright, first, pour some oil into the pan.”
Ignoring her, I drizzled olive oil into the frying pan. Rurin’s eyes suddenly lit up as she stared intently at the pan.
“Now, crack the Pallenque eggs and pour them in.”
“You mean this thing?”
“Yep.”
Rurin suddenly exuded confidence as she grabbed a Pallenque egg. Pallenque eggs are a bit bigger than chicken eggs, but they’re still manageable with one hand.
CRACK!
But the Pallenque egg in Rurin’s hand soon met its demise, crushed and spilling onto the floor. Her grip was too strong.
Oh dear, you beginner cook, you.
“Alright, let me show you how it’s done. Just watch and follow along.”
Sizzle!
I wiped Rurin’s hand clean, and she nodded. She’s always good at nodding. Just nodding.
“First, heat the olive oil in the pan, and then crack the Pallenque egg like this, using both hands. One-handed cracking is for the pros.”
I tapped the egg gently against the edge of the bowl to crack it open, then poured it into the bowl. I added a pinch of salt and whisked it.
“These Pallenque eggs are like what we call eggs. Once the eggs are whisked, pour them into the heated pan. Like this, in a circular motion.”
As the egg mixture hit the pan, it sizzled and began to cook. Scrambling eggs is easier than making omelets or fried eggs. Once they start to set, just scramble them up.
When the eggs are scrambled, add the chopped tomatoes and green onions, then stir-fry again. That’s it.
“Oh, that looks easy!”
Rurin declared confidently as she cracked the egg into the bowl. Unlike before, she was more skilled now. She whisked the eggs with a fork, and I added the salt. Seasoning is crucial, so I helped a bit.
“The yellow looks tasty.”
“Right? Now, pour it into the pan.”
“Got it!”
Rurin nodded as she poured the egg mixture into the pan. She was doing well so far. Then, just like I did, she scrambled the eggs with the spatula.
“And controlling the heat with a Fireball is also important.”
“Got it.”
Rurin conjured a Fireball and placed it under the pan where the flame had gone out.
But this is where disaster struck.
BOOM!
The frying pan hit the ceiling and crashed to the floor. The eggs were charred black and exploded from the power of the Fireball.
Her Fireball was unnecessarily strong.