Shokugeki no Shadow

Ok I may not win any Food Wars, but I do like to cook and oh man does some of that food in Shokugeki no Soma look awesome. So with a little searching I found some recipes to try them out!

Sumire Karaage Roll

Spoiler

This was the first one I tried. I mean its fried chicken, how hard can it be? The recipe came from the Shokugeki no Soma wiki. I found I really REALLY liked the chicken, but the sauce sounded terrible to begin with (not a fan of spicy heat) and the Bahn Xeo wrap didn't turn out well. So I made a few changes and addition that I'll highlight with Italics and bold.

If you feel up to it, you can make a bunch of marinades and bag a bunch of chicken and pull it out over the course of the week to cook quickly!

Recipe (serves up to 4) Edit

• 2 chicken thighs (approximately 500 grams)
  • I got a pack of boneless chicken thighs fillet, breast meat would work too. Something you can cut into bite size chunks.
• 1/8 apple
• 1/8 onion

Set A:

• 1/4 Teaspoon Chicken Bouillon
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Sake (Mirin - basically a sweet rice wine/sake)
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Black Pepper
• 1/4 Teaspoon Cayenne Pepper
• Frying Oil
• Potato Starch (Corn Starch)

Set B:

-Or totally ignore this and just get a large tortilla wrap, cilantro, perilla if you can find it, lettuce, and pepper

• 100 grams Weak Flour (such as cake and pastry flour)
• 100 grams Joshinko Rice Flour -or just double the cake flour

• 1 Teaspoon turmeric

• 200 CC Coconut Milk
• 250 CC Water
• 4 Teaspoons Sesame Oil
• Cooking Oil
• Cilantro
• Green Perilla Leaves
• Lettuce Leaves
• Black Peper

Set C:

• substitute with your favorite sauce.
• 3 Tablespoons Hot Sauce
• 1 Tablespoon lemon juice
• 1 Tablespoon Nam Pla fish sauce

Instructions:

1. Cut chicken thighs, onion and apple into bite-sized pieces, do not peel the apple.
2. Put the Apple and Onion from Step 1 into a food processor and add (Set A) and Puree.
3. Put Step 2 in a plastic bag and add the chicken from Step 1. Rub the meat well with 2 and then let sit in the refrigerator overnight to marinate. (for shorter time periods, rub the meat well with Step 2 for 5 minutes, then let marinate for 20 minutes)
4. Heat frying oil to 350°F. Lightly coat Step 3 with potato starch and deep-fry for 5 minutes, or until golden brown. While frying, use a skimmer to scoop the meat out of the oil briefly one or two times to air (this give it the effect of being "twice-fried")
   • I have a toaster sized fryer, a deep wok also works for this. Fry the first time until you get a slight color change ~2 minute then dump and pull again 1 1/2 min later and fry for another 1 1/2 min
5. Make the Banh Xeo batter. Put (Set B) in a bowl and mix. Slowly add coconut milk, water and beat into a batter with a mixer.
   • Skip 5 and 6 if using tortilla
6. Heat the cooking oil in a frying pan then add 1/4 of Step 5. Quickly spread it thinly across the pan and cook on low heat. Once the edges start turning up add one teaspoon of sesame oil all the way around the edges and cook until crispy. Quickly flip with a spatula, briefly cook the other side, and then move to a plate. Cook the remaining three portions of the batter in the same way.
   • Somehow this needs to be really thin, but it was thick for me....and needed salt.
7. Place the cilantro, green perilla leaves and lettuce leaves onto Step 6 and add the fried chicken from Step 4. Quickly mix together the hot sauce from (Set C) and pour over the chicken, top with black pepper, and done!
   • Or just use your favorite Asian chicken sauce like sesame sauce or sweet and sour

If anybody has some tips for the bahn xeo or a good sauce, I'd like to hear.

Fake Pork Roast

Spoiler

Coming soon.
Out of all the recipes this was my favorite! It didn't quite taste like meat, but it felt like I did after I finished eating!

What You Will Need:

• -1.5 to 2 hours of time.
• 
  
• Large serving plate/pan. Roast pan works great
• Large bowl.
• Cutting board & knives.
• Large knife.
• Large pot with a steaming tray.
• Potato peeler.
• Frying pan.
• Wooden spoon.
• Baking tray.
• Measuring instruments.
• Unbleached/uncoloured twine. We used hemp twine, but anything suitable for baking should be good.
• 
  
• 6 white potatoes.
• 3 Eringi mushrooms. or substitute with 1/4 of a head of cauliflower.
• 1 large white onion, or 2 medium white onions.
• 1 sprig of rosemary.
• Butter. I suggest 2 tablespoons (30ml), but you could always used a bit more.
• 2 packs of thick-cut bacon.
• 1 Cup, or 250ml of red wine. We used a Pinot Noir since its preferable for cooking.
• 1/4 cup, or 60ml of sake. Any sake that is labeled as “sweet” should do.
• 2 tbs, or 30ml of soy sauce.
• 1 spring of parsley or any garnish.

Step 1: Peel the Potatoes
-Amount: 6 white potatoes.

Step 2: Slice the Potatoes
-Wash the potatoes then cut them into quarters or halves, depending on size.

Step 3: Chop the Mushrooms/Cauliflower
-Amount: 1/4 of a head of cauliflower, or 3 Eringi mushrooms.

Step 4: Chop the Onions
-Amount: 1 large white onion, or 2 medium white onions.

Step 5: Steam the Potatoes and Cauliflower
-Steam potatoes until soft (about 15-20 minutes).
-Steam or microwave the chopped cauliflower until soft (10 minutes for steam, 5 minutes for microwave).
-If you’re using mushrooms, DO NOT steam or microwave.

Step 6: Pan Fry the Onions and Mushrooms/Cauliflower
-Prep the pan with a tablespoon of butter.
-Pan fry onions and mushrooms/cauliflower until caramelized or fully golden.

Step 7: Mash the Potatoes
-Mash into small chunks in a large bowl. Do not mash too much, you want to avoid it being frothy in order to form it to shape.

Step 8: Mix in the Onions and Cauliflower
-Mix until the ingredients are even in the bowl.

Step 9: Pick the Rosemary
-Pick the rosemary off its stem.
-Set aside.

Step 10: Add the Salt
-Add a few sprinkles of salt to the top of the bowl.

Step 11: Form the Fake Roast
-Let the mix cool until touchable (more than 5 minutes).CAUTION HOT
-Take all of the mix and form it into a log shape.

Step 12: Wrap the Roast in Bacon
-Amount: 2 packs of thick cut bacon.
-Wrap the roast fully, try not to leave any gaps, otherwise the potatoes will seep out when the bacon tightens.
-There is no surefire way of doing this, just coat it to the best of your ability.

Step 13: Tie the Roast
-Tie the roast with the twine. It doesn’t need to be anything fancy, just wrap it around a few times.
-Intertwine the rosemary afterwards.

Step 14: Bake in the Oven
-Bake at 375ºF or 190ºC for 30-45 minutes or until bacon is golden (cook longer for crispy bacon), turing halfway.

Step 15: Boil the Wine In the Frying Pan
-Amount: 1 Cup, or 250ml.
-Bring the wine to a boil (~10 minutes) on medium-high heat in a frying pan. The aim is to reduce it.

Step 16: Add the Butter, Sake, and Soy Sauce to the Wine
-Amount: 1 tbs of butter, 1/4 cup of sake, 2 tbs of soy sauce.
-Melt the butter into the boiling wine.
-Pour the soy sauce and sake into the sauce.
-Continue to cook for 2-3 minutes.

Step 17: Remove the Twine and the Rosemary
-When the baking is done, remove the twine and rosemary, they are not to be eaten.

Step 18: Pour the Sauce on the Roast
-Pour the finished sauce onto the roast (make sure the roast is on a plate so as to hold the extra sauce). Pour slowly.

Step 19: Add the Garnish
-Add a garnish to the top of the dish, we used parsley, the anime used watercress.

Step 20: Serve



Optional steps

• Cut open and pour sauce in
• Make loaf thinner
• Rotate roast during cooking

Transforming rice

Spoiler

Coming soon
A simple attractive Rice Bowl, but the secret addition of aspic adds to it. Unforunately it did not turn to a jello in my first attempt.

I'll add some photos next time i make it.