Chapter 22
Before long, the four of them arrived at the dormitory gates.
Dead vines crawled across the weathered walls, while crows cawed from the old trees surrounding the building.
From the outside, the place looked thoroughly run-down.
Once they opened the door and stepped inside, however, they were greeted by an unexpectedly elegant and luxurious interior.
They had arrived fairly early, so none of the other residents had returned yet.
The dormitory was completely quiet.
"Fumio-san! We’ve got a new student here for the entrance test!" Yuki shouted the moment she entered.
"Honestly, I’m not so old that I’ve gone deaf, Stop yelling!"
A leisurely voice came from nearby, and Daimidō Fumio soon appeared.
She had already been informed that two transfer students would be moving into the dormitory.
After giving Yuki an irritated glare, she turned her attention to Haruto.
"You’re the transfer student hoping to move in, I assume?"
"I’m Daimidō Fumio, the manager of Polar Star Dormitory—also known as the Maria of Polar Star."
"You can just call me Fumio-san."
After that brief introduction, she got straight to the point.
"Then let’s begin your entrance cooking test."
As for Haruto’s name, she had no interest in remembering it unless he proved himself worthy of living there.
"No problem."
Haruto nodded, then opened his luggage and took out the ingredients he had prepared.
A crucian carp, a piece of pork fatback, dried shrimp, eggs, and a few other items.
Fumio gave them a quick look and nodded.
"Very well. Follow me."
She turned and headed toward the communal kitchen.
Yuki, Ryoko, and Megumi immediately followed, all curious to see what Haruto intended to make.
...
Haruto surveyed the cupboards and the polished stovetops.
Soy sauce, rice vinegar, sugar, pepper, scallions, ginger, garlic—every basic seasoning he might need was already available.
Now it was up to him.
He rolled up his sleeves and placed the crucian carp on the cutting board.
The fish was about the length of his palm, its scales gleaming silver while its tail still twitched faintly.
Haruto gave its head a quick tap, and the fish went still.
He scraped his fingernails against the direction of the scales, sending them falling neatly into a basin.
Then he gripped the gills and pulled them free, removing the innards through the opening beneath the head at the same time.
After rinsing the fish thoroughly, he set it on a rack to drain.
Haruto placed an iron wok over the burner. Orange flames licked at the bottom, and before long, faint waves of heat began rising from the metal.
He scooped up a spoonful of lard and poured it slowly around the sides.
The lard melted almost immediately, bubbling gently as it heated.
Once the oil was nearly smoking, Haruto lowered the crucian carp into the wok.
A sharp sizzle rang out the instant the skin touched the hot fat.
Holding the handle steady, Haruto gently rotated the wok so every part of the fish cooked evenly.
He continued until both sides were crisp and golden, with even the bones giving off a roasted fragrance.
Then he poured in a ladleful of water.
The moment the water struck the scorching oil, thick white steam surged upward as the liquid began boiling violently.
Haruto skimmed away the foam, returned the fried fish to the broth, then added two sections of scallion, several slices of ginger, and two spoonfuls of wine.
He lowered the heat and left it to simmer.
...
While the soup cooked, Haruto began preparing the puffed omelet that would serve as the topping.
He took the pork fatback and minced it finely.
Then he picked up two fresh eggs and tapped them lightly against the rim of a bowl.
With a careful pull of his thumbs, he let the whites slide into one bowl while keeping the yolks inside the shells, which he then transferred into a second bowl.
Haruto picked up a whisk and rapidly beat the egg whites.
The whisk struck the sides of the bowl with a crisp rhythm as the transparent whites gradually filled with tiny bubbles, turning milky white before becoming light and fluffy like clouds.
Once the whisk left behind firm little peaks, he added the yolks.
He folded them in gently until they were completely incorporated.
Next came the minced fatback, dried shrimp, and chopped scallions.
Haruto stirred everything in one direction until every ingredient was evenly coated in the egg mixture.
He added a handful of breadcrumbs and continued mixing. The crumbs absorbed the moisture and gradually softened.
Finally, he seasoned the mixture with precisely measured amounts of salt, sugar, and pepper.
The result was a bowl of light, airy omelet batter.
By then, the fish broth had turned a rich, milky white, and its deep aroma filled the kitchen.
Haruto skimmed off the last traces of foam and left it simmering.
He heated a second wok and added oil.
When the oil reached the proper temperature, he slowly poured in the egg mixture.
The edges began setting as soon as they touched the hot metal.
Haruto cooked it over medium heat for exactly two minutes and twenty-one seconds.
The instant the time was up, he snapped his wrist.
The wok traced a graceful arc through the air, and the entire omelet flipped neatly before landing back in the center.
The cooked side was perfectly golden, its edges curling slightly as a tempting fragrance rose from the pan.
A short while later, the other side had turned golden as well.
The omelet puffed up like a soft cloud inside the wok.
Haruto immediately lowered the heat and cooked it for one final minute.
Once its aroma deepened, he turned off the flame and carefully transferred it to a plate with a spatula.
The plump golden omelet gleamed beneath the kitchen lights, tempting everyone who looked at it.
...
The fish broth had become exceptionally rich by then.
Haruto used a strainer to remove the scallions, ginger, and any remaining fish bones, leaving behind only the smooth, milky soup.
He added a bundle of thin noodles without stirring, allowing them to cook gently in the broth.
Once the noodles floated naturally to the surface with every strand still separate, he removed them and plunged them into cooled boiled water.
He then returned them to the bubbling broth for ten seconds before quickly transferring them into a bowl.
Haruto ladled several spoonfuls of the milky fish soup over the noodles, then placed the puffed omelet on top.
The golden omelet rested in the pale broth, its edges soaking up the liquid until they turned slightly translucent and glossy.
Haruto carried the bowl over and set it in front of Daimidō Fumio.
"Puffed Omelet and Fish Broth Noodles! Please, give it a try."
Fumio instinctively swallowed as she looked down at the dish, genuine admiration flashing through her eyes.
The milky-white broth, golden omelet, and bright green scallions created an appetizing contrast that immediately stirred the appetite.
"Well, it certainly looks promising."
She picked up her chopsticks, lifted a mouthful of noodles, and placed them in her mouth.
After being shocked in cold water, the noodles had become smooth and pleasantly springy.
They carried the freshness of the fish broth without the slightest trace of greasiness.
Fumio lifted the bowl and took a sip of the soup.
The broth was thick and full-bodied, with the freshness of the fish blending perfectly with the rich aroma of the lard.
Warmth spread through her entire body as it slid down her throat.
Finally, she picked up a piece of the puffed omelet and took a bite.
The light, tender egg had already absorbed the milky broth. The moment her teeth sank into it, the soup burst across her tongue.
Egg, pork, and fish came together in a surprisingly intricate harmony.
The omelet was rich without being heavy, while the broth remained fresh and deeply flavorful.
The two contrasted beautifully yet complemented each other perfectly.
Fumio closed her eyes and chewed slowly.
A refreshing sensation spread from her tongue throughout her entire body, making her feel as though she were standing beneath a gentle spring rain.
A cool, damp breeze brushed across her cheeks, carrying the fragrance of grass and fresh earth.
Every trace of exhaustion seemed to melt away, leaving her completely refreshed.