The first dish Gustave tackled was the wind-dried liver - simple enough to qualify as a cold appetizer and quick to prepare.
He rinsed the several ounces of cured liver he'd cut earlier, then placed the pieces in a pot of simmering water. While they cooked, he prepared his workspace with the methodical precision of a master chef. Once the liver reached the proper internal temperature, he removed it and sliced it into thin, even pieces that revealed the meat's distinctive honeycomb-like interior structure.
Traditionally, wind-dried liver was served cold to showcase its concentrated flavors, but considering that Conan and Ai had never experienced this delicacy before, Gustave decided against chilling it. Cold temperatures might mask the subtle nuances that made this dish special. Instead, he prepared a vibrant red oil dipping sauce, carefully balancing chili heat with aromatic spices.
Next came the sweet and sour pork, a dish that demanded both technical precision and perfect timing.
Gustave selected premium pork tenderloin and cut it into substantial chunks, then rinsed each piece thoroughly under cold running water to remove any traces of blood. He placed the clean meat in a mixing bowl, seasoned it lightly with salt to establish a base flavor, then added potato starch in a one-to-one ratio with the pork.
Using his Rumble-Rumble Fruit powers at the molecular level, he generated tiny electrical currents that helped the starch bind more effectively to each piece of meat. A small amount of water created the perfect coating consistency, and finally, he added a spoonful of neutral oil to seal in moisture and ensure optimal texture during frying.
When the oil reached the ideal temperature, Gustave carefully added the coated pork pieces. Using precise electromagnetic fields, he controlled the oil temperature down to the degree, ensuring each piece achieved that perfect golden-brown exterior while maintaining juicy tenderness inside. After the initial frying, he removed the pork to rest briefly before a second frying session that would create the signature crispy coating.
While the meat cooled, he prepared the supporting ingredients - onions, ginger, garlic, and carrots, all cut into uniform shreds with his electrically-enhanced knife work that achieved impossible precision.
The sweet and sour sauce required careful balance. Sugar, white vinegar, light soy sauce, and salt formed the foundation, with water to adjust consistency. A touch of sesame oil at the end would provide aromatic depth. Using controlled heat generated through electromagnetic induction, Gustave brought the sauce to a perfect boil, then reduced it to a glossy, thick coating consistency.
The final assembly happened quickly - pork pieces tossed in the bubbling sauce until each morsel gleamed with sticky perfection, finished with fresh carrot shreds for color and crunch. A scattering of cilantro would add visual appeal, though he'd omit it if his diners preferred.
The third dish, pea tip and tofu soup, showcased simplicity and purity of flavor.
Gustave sliced firm tofu into neat rectangles and blanched them briefly in boiling water to eliminate any residual bean taste. His electromagnetic heating allowed him to maintain precise water temperature throughout the process, ensuring the tofu remained silky without becoming tough.
He melted rich lard in his cooking pot - the traditional fat that would give the soup its characteristic depth - then added clean water. Once it reached a rolling boil, he added the prepared tofu and seasoned judiciously with salt, sugar, and white pepper. The delicate pea tips went in last, their vibrant green leaves requiring only moments to wilt perfectly.
Finally came the stir-fried grass sprouts, a dish that demanded both high heat and lightning-fast technique.
After washing the rare vegetables thoroughly, Gustave cut them diagonally into bite-sized pieces, maximizing surface area for the quick cooking ahead. He prepared fresh chilies and crushed garlic cloves, their aromatics ready to bloom in hot oil.
His wok reached optimal temperature in seconds thanks to his electromagnetic heating control. The chilies and garlic hit the oil with an immediate sizzle, releasing their fragrant compounds. The grass sprouts followed immediately, their unique cellular structure beginning to break down under the intense heat. Salt, light soy sauce, and oyster sauce went in rapid succession, each ingredient distributed evenly through precise tossing motions. The entire cooking process took less than two minutes, preserving the vegetables' distinctive crunch and concentrating their subtle herbal notes.
"Come on, Conan, Ai! Your four dishes are ready!" Gustave announced, carrying the completed meal to their table.
"Kudo and I have never tried any of these four dishes before!" Ai observed with obvious curiosity, studying each plate.
"Go ahead, dig in!" Gustave encouraged them.
"Right!" Both children picked up their chopsticks eagerly. Conan reached for the wind-dried liver while Ai selected a piece of sweet and sour pork.
"How did the inside of this liver get this honeycomb texture?" Conan wondered aloud, examining the meat's distinctive pattern.
"Stop analyzing and start tasting," Gustave prompted with amusement.
"Oh, right!" Conan dipped his piece in the red oil sauce and took his first bite.
"It has this grainy texture, but if you hadn't told me it was pork liver, I never would have guessed," he said, processing the unfamiliar flavors.
"The first piece didn't give me the full picture - let me try another!" He continued sampling the liver methodically, working through half the serving as he decoded its complex taste profile.
"This is exactly the sweet and sour pork I've been craving! It's perfectly balanced between sweet and tangy, and still incredibly crispy!" Ai exclaimed, clearly delighted by Gustave's rendition of the classic dish.
"Don't just focus on the meat, you two. You need some vegetables for balanced nutrition, or you won't grow properly!" Gustave noticed both children were fixated on their protein dishes while ignoring the plant-based options.
"Come on, we're already fully grown adults, okay?" Conan protested with an eye roll.
"Aren't you technically in first grade right now?" Gustave ruffled Conan's hair playfully, understanding why Kogoro Mouri found it so satisfying to mess with the boy detective's head.
"Fine, fine, I get it!" Conan squirmed away from Gustave's grasp and reluctantly picked up a piece of grass sprout with his chopsticks.
"Wow!" His eyes widened as he chewed.
"This is incredible! It has such a satisfying crunch and this unique plant fragrance I've never experienced before!"
"Really? Let me try some too, Kudo!" Ai's curiosity was immediately piqued, and she sampled the grass sprouts for herself.
"It really is delicious!" she agreed enthusiastically.
Finally motivated to eat more than just meat, both children began working their way through the vegetable dishes. Gustave felt genuine relief seeing them pursue more balanced nutrition.
As Conan and Ai continued their meal, the sound of footsteps echoed down the stairs.
"Hey there, little guy! You're eating delicious food without inviting us!" called out a cheerful voice.
Tezuka and Eiji had arrived, though it was the sharp-eyed Eiji who immediately spotted Conan sitting on his stool with his legs dangling, clearly enjoying something special.
Without caring what specific delicacies Conan was consuming, Eiji immediately began playfully rubbing the boy detective's cheeks.
"What are you doing?!" Conan struggled to escape Eiji's enthusiastic affection. Between Gustave messing with his hair and Eiji attacking his face, he was beginning to feel like a human toy rather than a person.
"Pfft!" Ai couldn't suppress her laughter at Conan's predicament. The sight of the normally composed detective being manhandled by the energetic tennis player was genuinely hilarious.
"Haibara!" Conan protested.
"Okay, okay, I'll stop laughing at you," she promised, though her smile remained firmly in place as Conan looked utterly defeated.
"Little guy, you're usually so serious and adult-like. I never expected to see this kind of expression on your face!" Eiji made an exaggerated silly face at Conan.
"What do you mean 'little adult'? I AM an adult! And I'm older than you!" Conan shot back indignantly.
"Sure, sure, I believe you're older than me, but does that change the fact that you're currently a little kid?" Eiji's logic was unassailable, and he knew exactly how to get under Conan's skin.
"Eiji!" Tezuka's sharp voice cut through the banter.
"I know, I know. I'll stop teasing the little guy," Eiji waved dismissively, though his tone suggested he wasn't taking the warning particularly seriously.
"Tezuka, would you two like something to eat? I could prepare a few more dishes - there's plenty to go around," Gustave offered with a welcoming smile.
"Thank you for the kind offer, but we ate before coming here," Tezuka declined politely.
"So what brings you by today?"
"The day after tomorrow marks the national tournament semifinals. Our school faces Shitenhouji, so Eiji and I came to invite you to watch the match."
"Absolutely!" Gustave agreed immediately. High-quality tennis matches were exactly the kind of entertainment he enjoyed during his leisure time.
"Hey little guy, are you and Ai coming too?" Eiji asked.
"Of course I'll be there! I'm really looking forward to watching you get completely demolished!" Conan replied through gritted teeth.
"Haha, you definitely won't see that happening, because I'm absolutely going to win!" Eiji shot back with characteristic confidence.
Time passed quickly amid the playful arguments between Conan and Eiji, the restaurant filled with laughter and the comfortable chaos that came with good friends gathered around excellent food.
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