Shokugeki IRL

Recreating the dishes in Shokugeki no Soma

[shokugekiirl]

SEASON 4 (season 3 part 2?) HYPE!

this blog is very much dead but the hype for this season of Shokugeki no Soma is so real! I probably won’t do as in depth stuff but ugh i want to make that tempura frozen egg dish that Souma busted out in episode 1.  my mouth was watering, gotta reproduce it right?

[shokugekiirl]

Shokugeki no Souma Season 3 Episode 3: Hujiao Bing

Hello hello! Welcome back! These were really fun for me! I enjoy making dough and pastry. But I learned I don’t know how to seal bread! Haha, I’m horrible at it. Pork juices everywhere! But it’s okay, it was still tasty.

Souma makes Hujiao Bing as his dish to compete against Kuga senpai.  They look so tasty inside the clay oven. I would LOVE to taste these on the streets of Taiwan one day! I bet they’re so crispy on the bottom and get that delicious flavor like naan does.

Because I didn’t know how to seal them, I had an excess amount of dough on the bottom of each one. Not that pleasant since it was too much in ratio to the meat.  I think I rolled it thin enough but maybe I’ll make the edges thinner next time and do a better job sealing them.  I did get a nice color on them though! Either way, fun to make and eat! :D

Feel free to read more if you want to see how I tackled these! Thank you so much! Osomatsu!

I don’t make a lot of bread or a lot of Chinese/Taiwanese food for that matter.  I glanced at different recipes online and used them as guides.  Apparently the hujiao just refers to pepper. Even though the anime says black pepper, I read that white pepper is used too. I think white pepper is more common in Chinese cuisine so I used both.

Ingredients:

AP Flour about 3 cups

Water  about 1 cup

Sugar ½ tsp

Dry Active Yeast 1 tsp

Salt ¼ tsp, a good pinch

Eggwash, one egg, splash heavy cream

Ground Pork

Soy Sauce

Sesame Oil

Chinese 5 Spice

Black Pepper

White Pepper

Green Onions

The anime references star anise too but I didn’t want to ground whole anise (sorry lazy!) They mention sesame oil and Chinese 5 spice so I used those.

Let’s start with the dough! I basically used a recipe off of a blog called ABCCooking. It’s like the first link that pops up on Google. Yes extensive research…

But I liked the simplicity of flour, water and yeast. I added sugar to help feed the yeast and a heavy pinch of salt for flavor.

Let the yeast sit with the sugar and about ¼ cup warm water. 

Add the flour and about ½ cup water. Mix by hand until it begins to come together. Add water a little at a time until all the flour gets incorporated.

I kneaded the dough until my arms got tired. Lol. Tossed it in the oven with the oven light on to rise. Maybe it was a little too warm?

Oops :P I let it rise for about an hour. I had to take it out of the oven because it was too hot.

White it was rising, I made the filling. Ground pork and seasonings! Make sure to cook off a little bit to taste it and adjust for personal preference. Even though you’re using soy sauce don’t forget to season with salt too!

I portioned out the dough into 4 pieces cause I wanted it to be big.  Weighed out to about 84 grams.  I saved HALF of the dough for the other dish Souma makes with it! Even if I don’t nail the broth on his other dish, I’m excited to turn these into noodles!

Rolled it out with a rolling pin. Used an ice cream scoop to help portion out the meat. Green onions just randomly placed on haha.  

My sad attempt at sealing them. Cry. How embarrassing! But it’s okay, I’m okay putting up failures too! (I think…)

Brushed with eggwash and sprinkle some sesame seeds on top.  Placed the on a PREHEATED sheet tray to try to mimic that clay oven.  I had the oven at 375.  I believe I baked them for about 30 minutes.  

Yay! All done! Nice and golden brown! They were pretty tasty! Minus the excess dough. But yeah they were crispy on the outside and soft on the inside.  My pork wasn’t as juicy but esta okay.

Might be fun to make this again someday! If you read this far, thank you again for your support! Means a lot to me! Until next time! <3

OSOMATSU!

[shokugekiirl]

Shokugeki no Souma Season 3 Episode 2: Mapo Tofu

Shokugeki no Souma Seasonj 3 Episode 2: Mapo Tofu

Well, it’s been a hot minute since I last posted (did I just say “hot minute”?).  But I did say I wanted to be more consistent so here I am!

Confession time: I’ve never made mapo tofu. However, I’ve eaten it many times! I rushed this one because I was STARVING so I don’t think I nailed the flavor but it was pretty decent.

In this episode, Souma makes his version of spicy mapo tofu to compete against Kuga senpai’s (who I love btw). I love that his is like bright red and makes his and Tadokoro’s lips swollen lol.  I definitely couldn’t get mine as spicy nor did I use the same exact ingredients he did but it was my first time okay?

 I wonder if I could have gotten it to be just as red with just chili oil and chili powder lol.

Feel free to read more if you want to know a bit of the process! Thank you for checking out my post!

Again, this was rushed. Hard to take pictures and cook when your stomach is growling at you to hurry the ef up! It’s funny usually after I cook I’m not that hungry but today, I wanted to eat anything!

I stood in the aisle at 99 Ranch (Chinese supermarket) with all the sauces for like 30 minutes.  I had no idea what I was looking for! The anime mentions: doubanjiang (chili bean paste), sweet bean paste, and black bean paste/sauce.  They almost started feeling like the same thing.  I believe I found the only jar of doubanjiang, so yay? If I got it right haha. I bought a little can of the sweet bean paste and just a bottle of fermented black bean sauce.  

Also is the Szechuan or Sichuan? Same thing? Help!! I also picked up a little can of the Sichuan chili sauce since it was next to the sweet bean paste.

Ingredients:

Tofu

Ground pork

Chicken stock

Sichuan sweet bean paste

Sichuan chili sauce

Fermented black bean sauce (I didn’t really use this)

Sriracha (didn’t use either)

Cornstarch (not shown)

Green onions

Garlic

I wish I had used ginger and Sichuan peppercorns to give it more of the “La” burning sensation since I didn’t get enough of that, but that’s okay!

excuse the knife cuts.

I popped rice in the rice cooker and water on the stove to boil the firm tofu for 2 minutes like Souma says :P

I don’t have a wok (what kind of Asian are you?!). So I used a new, hopefully good stainless steel pan for the cooking.  Sauteed the ground pork.  Drained the tofu.

I made the sauce base with chicken stock, cornstarch, the various sauces.  Souma adds garlic and red chili powder to it as well.  Both of which I didn’t do. I was considering grating the garlic into it but again, hunger pain. I don’t remember if Souma added cornstarch or not...

I minced the garlic and chopped the green onions. Added the white parts of the onions and the garlic to the pork.  Saved the green part for the very end of cooking because I wanted to. The anime doesn’t mention green onions but I felt it would be nice.

I added the sauce, let it cook and thicken a bit.  Added the tofu which fell in a giant mass lol. Note to self, break it apart with hands a bit before.  Then green onions, tossed, and done!

Phew, god was I hungry at this point. I just wolfed it down.  Wasn’t as spicy as I would have liked it but I think the peppercorns would have helped greatly! I’m glad I can now say I’ve made mapo tofu! Until next time!

OSOMATSU!

[shokugekiirl]

Shokugeki no Souma Season 3 Episode 1: Momo Akanegakubo’s Cake

Well, I’m back, it’s been like years since I did a last post. Let’s see how this goes.

Side note, yet important note:  My heart goes out to all the victims in Las Vegas. It’s crazy and a real tragedy. I have a friend who was in Mandalay Bay when it happened and she heard all the gunshots.  I seriously have no idea what drives a person to desire to take another’s life...I encourage you to donate in any way you can whether it be financially or finding a way to make a blood donation. Thank you.

We’re back for another season and I’m super HYPE! I have some free time now and have mostly recovered from a hernia surgery so I can cook and bake things again! This episode did a quick glance at 4th seat’s cake. Momo Akanegakubo is part of the Elite Ten and the best patissiere in all of the Academy. Damn I wish I had her skills. 

Disclaimer: I started the process before I watched the OVA that reveals the inside of the cake and some of the flavors. I just used what I had on hand at home. Also the inside is not pretty, I have warned you.

I also made two versions, One that was smaller and one that I tried to make larger and with more height. I ONLY had those two and I dropped the bigger one so I tried to re-glaze it but it got all messed up so I took a picture of the only decent side :P

version 1: smaller and the caramel was wack so I had to redo it.

version 2: a little more height. but yeah I couldn’t get the color to match the anime (nor a maple leaf garnish, maybe it just fell off a tree who knows?) but tis’ still a pretty color no? I mean I guess it’s close to the anime?

The DISASTER inside, oh well. at least I tried...it’s supposed to be strawberry mousse, rosemary crumble, yuzu curd and brown butter cake.

Thank you for your support and staying followed to me despite me not posting at all! I will most likely be working on random episodes as I see fit and plausible.

The next flurry of pictures is the process. so you can stop here really if you’re not interested. I do have a couple more pictures of the finished dessert at the end of it with a little extra treat on the plate. Feel free to read more!

I started off by building the domes. I SHOULD HAVE frozen certain layers first so they wouldn’t all mush together but they did. oh well.

Then it got a little cleaned up and to the freezer it went overnight! No picture shown cause I was struggling but I tried to put two domes together with white chocolate and then cut the end off one so it would be straight and create more height than just a half dome. BUT it didn’t really work. It was a mess.

Then time to make the glaze. I got the recipe off of a site called chefiso.com. Their white chocolate glaze and cut the recipe 1/4.

INGREDIENTS! if you want the recipe feel free to ask!

yay red food coloring. it turned out more pink but I added more red coloring to try to fix it. I almost used all I had lol... I also added in bloomed gelatin here.

Strained it into white chocolate and then blended it up! Time to make the caramel (spoiler: i messed up so had to remake it a couple times, the pictures are the messed up times...shhh)

OH NO LUMPS :((((((

I got rid of most but there were still some...probably should have strained it. God I need to listen to my instincts more...

OOPS broke them a little too small...

Time to do it again! Much better after using a freaking knife cause I’m an idiot.

IT’S GLAZING TIME!

From my last job I learned glazes should be somewhere between 30-33 C. I think the recipe I used says 33-35C mmm close enough...

YAY DONE! Overall, this was a little bit more work than I was anticipating but I pulled it off, kind of..

Here’s so more pictures for fun! JUST PRETEND the black currant cream cheese filled macaron is a maple leaf hehe.

IF YOU HAVE READ THIS FAR, SERIOUSLY THANK YOU!!

I really really appreciate your support! This was a really fun and crazy little project for me. I definitely have gotten rusty but I hope you enjoyed!

Until next time,

OSOMATSU!

[shokugekiirl]

(the picture has nothing to do with shokugeki but that’s okay. Sorry for misleading non Shokugeki fans but this was a tart I made earlier this year: pate sucree/ coconut pastry cream/ mango gel/ blackberries/ basil) AUGH SEASON 3 OF SHOKUGEKI IS OUT! I’m super re-inspired to start/restart making stuff again.  I recently had to go through a hernia surgery so I had to quit my job. I am feeling better and now with some free time I can try working on this blog again! I have no idea which order or which dishes I’ll make but it’ll be fun! Even though there was no description or explanation of it I want to make the dessert made by the 4th seat.  They only showed a shot of it in the first episode.  It was beautiful! I can take creative liberties with it! UPDATE 10/4/2017: OKAY so I Just watched the OVA...they do have a description of the inside and it has a bunch of beautiful layers with like cranberry and cheese.  Also it’s a bit more than a half sphere but whatever. I already made the half spheres and will glaze them soon. It will just look nice on the outside (i hope). Until next time,

Osomatsu!

[shokugekiirl]

Well I think I pretty much killed this blog without any posting.  But you know, why not just try reviving it a little?

I bought a lovely black plate not too long ago and been having so  much fun with it! This is glorified green tea ice cream.  Rosemary crumble/ raspberry coulis/ vanilla anglaise/ fresh raspberries/ freeze dried raspberries. Food can be so fun and delicious at the same time!

For you Shokugeki fans! I will say that I watched the 2nd season of shokugeki no soma and it was amazing! I’m loving the manga as well! I am currently working a job that has given me the most stress than ever  so my days off are spent resting or making a dish or two. But currently, I can’t commit the time to busting out Shokugeki dishes with all the research and time.  Who knows where this blog with go but it will always always have food on it! :)

Cheers! Thank you for all your support from the very beginning and even now with my lack of existing!

[shokugekiirl]

Yay! I made some Japanese style cheesecake. It was jiggly. Jiggle jiggle jiggle. Sorry it's not from Shokugeki. But I recently visited Japan and had amazing food there. So this was inspired by my trip.

[shokugekiirl]

Episode 23: Dongpo Pork Curry Bowl

I’m back! Finally.  Thank you to those of you for all your support despite me being so bad about being consistent. And yes I am aware I am making quite the jump.  But it is something!

Couple Disclaimers:

#1 I was making this with my friend and we were hungry so it isn’t has thorough or as pretty as I would have liked it :P

#2: I forgot the most important ingredient. Curry powder.  DUH! So technically this isn’t even a curry dish, but I did just go directly off of Nikumi’s explanation in the anime and there was no mention of it.  Forgive me!

Ingredients:

-Pork Belly

-Onions

-Garlic

-Carrot/Potato (optional)

-Fresh Ginger

-Soy Sauce

-Sake (if you have shaoxing wine use it!)

-Oyster Sauce

-Sichuan Peppercorns

-Star Anise

Curry Powder (I forgot to add it in...sigh)

-Butter

-Flour

-White Rice

-Sea salt (or rock salt)

-Bok choy

I started by cleaning the pork belly a little bit.  I took the skin off.  Since we’re going to braise it the skin gets very chewy and doesn’t have the best texture at least in my opinion.  So I’ll probably turn it into chicharrones another time.

Nikumi mentioned that she parboiled the pork first. I boiled it for 10 minutes because 10 sounded like a good number.

She also said she browned it so I kind of did that too though I wish I had gotten more color on it.  I also added salt to the pork at this point.

I had my friend prep the vegetables for me. There wasn’t a mention of exactly what else was in there, so I started off with onions and garlic because they’re delicious and should basically be in everything.  I had leftover cut potatoes and a carrot so I threw that in there too. The spices that were mentioned were ginger, hua jiao (Sichuan peppercorns), and star anise.  I added fresh ginger to the mix as well.

Then off to make the braising liquid.  Soy sauce, shaoxing wine, and oyster sauce were the ingredients in the anime.  I couldn’t find shaoxing wine so I just went for cheap sake.  Honestly, I don’t know how much of each ingredient I added so I can’t help you there.  I added probably a majority of soy sauce, and about equal amounts of sake and oyster sauce. I also diluted it with water to cut back the intensity of the soy sauce and create more volume.  I needed the liquid to almost cover the pork.

[Before and after picture] 

Into the slow cooker everything went.  I tossed in two pieces of star anise and probably a couple tablespoons of the Sichuan peppercorns.  I started off by braising it for 3 hours on medium which wasn’t enough time to get it tender.  I added another hour which still wasn’t enough but we were so hungry by that point so I prepped the bok choy and sauce.

TIP: that I did not do.  And regret now.  Place peppercorns/star anise/ginger in a cheesecloth and wrap it up so you don’t have these spices floating around that you accidentally eat.  It is kind of annoying :P  Because the braising liquid is delicious as a sauce.

I quickly sautéed the bok choy with some of the braising liquid. Yum!  Salt and pepper of course.

I then made a quick roux.  A little butter and flour but oops I burned it a bit, but again HUNGER!  So I added in the braising liquid and cooked it for a couple minutes until it became nice and thick.

I made some rice, tossed a little sea salt over it.  The anime also called for a spicy chili oil (don’t know the name) but I didn’t have the so I omitted it, Threw it all in a bowl and DONE!  

Maybe cause I was hungry, but it was pretty delicious!  The pork had great flavor.  Deep, not too salty, a touch of heat.  Of course I wish it was more tender but that’s okay.  If you do try to do this just braise it longer, maybe 5 hours total. The bok choy was simple and added much needed texture.  Rice is rice lol. The chili oil probably would have made it better.  And the rich sauce coating went well with the rice as well!

Phew! Glad to get another one up! Cheers! Until next time! Osomatsu!

[shokugekiirl]

Sad News

Hello everyone! I know I basically fell off the face of the Earth but I’m still alive. Does anyone still follow me anymore?

Anyways,

I attempted Megumi’s terrine and it wasn’t successful. I know there’s the recipe in the manga and there are baked terrines, but I wanted to do it a different way using gelatin and creating smooth layers. I’ve been in a bit of a cooking rut lately.  Nothing has been working right.  I don’t know if I’m willing to try again but thank you for your support in the past year!  I don’t think I’ve given up on the terrine just yet but I’m going to be stepping away from it for a bit.  I might try other dishes.

I WILL HOWEVER be going to ANIME EXPO 2016! I am super excited!  First anime convention and I might get overwhelmed but it’ll be a good time!

Until next time! Cheers!

[shokugekiirl]

Sponge cake/ lime mousse/ dark chocolate mousse/ strawberry preserves/ white chocolate glaze/ profiterole filled with dark chocolate mousse It’s been quite a while.  Unfortunately, I haven’t had time to make Megumi’s terrine yet due to my two jobs, but that’s the next project.  I hear they’re going to air another season of Shokugeki no Souma this Summer! I’m so excited! I know for sure I will have free time in May and June so hopefully I can make a bunch of shokugeki dishes during that time! Until next time,

Cheers!

[shokugekiirl]

Quick: Souffle Omelet

Hi everyone!

HAPPY NEW YEAR! I know it’s been a while.  Work has been insane with the holidays and I haven’t had any time to rest or really cook much.

But lately I’ve been on an egg fix so I thought I would give Souma’s omelet a try.  I know it’s not in episode order [aka Megumi’s terrine would take FOREVER], nor is this post going to be in depth but a more proper one will come in the future.  I wanted to try to keep everyone entertained just a little bit.

I made it as a quick dinner. Thank god it’s relatively simple to make and doesn’t take much time and energy.  Well, unless you whip the egg whites by hand which I did here.  I only used two eggs and my mixer won’t whip such a small volume.  So I separated the yolks and the whites

I didn’t have any cream which might’ve added to the volume and height of the omelet if I had whipped the yolks as well.  But I just whisked them quickly with some salt, pepper and some spices.  I folded it into the whites.  And into the pan it went.

I had it over medium low heat and waited till it got a touch of brown on the edges.  I popped a lid on and turned the heat down to low.  I let it cook for a about a minute.

It got all nice and poofy.  Flipped it out onto a plate and then ate away.  It did deflate super quickly, so sad...

The texture was pretty much how they described it in the anime.  Light, fluffy and dissolves in your mouth.  The outside did provide nice texture.  Pretty good overall.  I added sriracha to it cause sriracha is delicious!

We shall see when I have time again! But yes I am still alive! Until then, cheers!

[shokugekiirl]

Do you have an Instagram that features the food you remake?

I do not actually. That might be a good idea. I'll look into making an account. Though I do have an Instagram filled with other food pictures. If you want to check it out at: cookchangThat would be awesome hehe. Thank you for the support!

[shokugekiirl]

i just want to say that the effort you put in is amazing!! i have always wanted to see the food irl and how it would actually work out >~< thank you so much for making such a wonderful blog :-)

wow! thank you so much for the kind words! :) hehe makes me so happy to hear that! I didn’t think I would have so much support! I really appreciate you taking the time to stop by my blog :DI do have plans to experiment more with the dishes but sadly i’ve been busy with work and life.  I don’t know when i’ll get around to it BUT, just letting you know that I haven’t given up!

[shokugekiirl]

are you gonna try to do megumi's terrine some time?!? ooooooohmy goodness!! 😄✨

I hope to one day!  it would definitely be time consuming but I think really fun! :D

[shokugekiirl]

thanks for the followback! looking forward to more from this blog. ;) just a question, you've seem to have done quite a bit of the dishes now for yourself. so how would you personally rate and comment on the shokugeki meals in general? :)

You're welcome! Haha I know my posts are long but I talk about my thoughts on each dish at the end of the post. Overall, I've been really happy with how every dish has turned out! I have adjusted some hecause the ingredients are hard to find or expensive haha, so I cater those to what I think would work flavor wise. They've all been really tasty! And super fun to experiment with!

[shokugekiirl]

I love this blog so much! Really looking forward to more posts (even though they make me hungry)

Thank you so much! I will do the best I can! Lol glad it's doing its job! :D

[shokugekiirl]

Episode 9: Yukihira Char Okakiage

Happy October! and FINALLY! I’ve had some time to do another dish!  Not sure how regular this will be but hey, I got another one up and I’m happy!

In this episode, Soma is forced to hunt for his own ingredients and cook with what he finds within a specific boundary.  He uses char and deep fries it with kaki no tane, a Japanese snack.  He accompanies it with what I believe is a kinome (a Japanese herb/plant) mayonnaise (tamago no moto).  Oh and deep fried sansai (Japanese mountain vegetables) yum!

Soooo..I just went on vacation so I’m trying to save a little bit of money.  I put aside searching for some of these ingredients since they would be a bit harder to find and probably more expensive because they aren’t so common. This included the kinome and sansai.  I also couldn’t find char so I used black cod instead.

INGREDIENTS:

Fresh black cod (I had the fish monger cut the head off and gut it for me)

Eggs

Kaki no tane

Canola oil/olive oil

White vinegar

Various spices- curry powder, Szechuan peppercorns, chili powder

Salt/pepper

I did a little research (wiki :P) and I found that kinome is the young leaf of a plant called prickly ash which yields berries/peppercorns.  It looks like it has minty and citrus flavors as well as a lingering heat.  I did consider trying to mimic a flavor  in the mayo. But in the end, I decided to use curry powder to give it some warmth and some Szechuan/sichuan peppercorns for heat.

First off let’s filet the fish. Once again, I apologize to those who filet fish on a regular basis. I do not…

Portioned it and cleaned it up a bit.  Definitely some spots where I cut into the meat, oops…

Then time to work on the mayonnaise!  I separated the yolks and whites.  Saved the whites for dredging the fish and the yolks for the mayo!   

I added a splash of white vinegar and used a combination of chili olive oil and canola oil for the mayo.  Added some spices here and there just to get a nice flavor. Blended it with my trusty immersion blender (which I need to replace).

I slowly added oil until it thickened up and we have mayo yay!  [I actually think this is my first time making mayo, hooray for more firsts!]

Time to crush some kaki no tane!  Kaki no tane is a seasoned rice cracker.  Pretty tasty on its own.  Mine had peanuts in it too so I took those out, haha.  I used a bag and a rolling pin just to have a little fun and you know, to stay true to Soma’s way.  But I highly considered blitzing it in my mini food processor.  But it creates more of a texture with larger pieces when done with the rolling pin.

And after!

Set up my fish dredging station and heated up some oil in the meantime!  You want to use an oil with a high smoking point so it can stand the heat of deep frying without becoming bitter.  This means using grapeseed, canola, or vegetable oil. Olive oil is probably not a good choice, but might be good for oil poaching (gently cooking/simmering) a protein or vegetables in.  

Seasoned the cod with salt and pepper.  Into the whites….

Then the kaki no tane.

YAY!

Into the oil it goes! I fried it somewhere in between 350-375 degrees I’m guessing haha.  The temperature of the oil went past 350 and so I dropped the fish in.

Nice and crispy! Once it begins to float/has little bubbles around it, it’s close to being done.  The water/moisture is evaporating out into the oil. You just don’t want to overdo it and get dry fish.

Let it sit on a paper towel to drain out the excess oil.

Done!

Had it with a bit of the mayo and a bite! And yes I eat fried food with my hands.

I shared some with my roommate who liked it!  I really enjoyed it too!  The crunchy exterior complemented the flaky, moist fish inside.  Kaki no tane is pretty good on its own so it was nice to have it as a crispy aspect.  And its own soy sauce/saltiness added to it as a whole.  And the curry mayo was nice! Creamy and smooth to contrast the crunch. The slight warmth and heat was great with the fish too!  I just wish I had some acidity somewhere to cut the richness but I’m guessing that’s what the kinome would’ve been good for. To add some freshness and citrus.  But overall, I was happy with it and had lots of fun doing it!

Until next time! Cheers!