Food Wars: Shokugeki no Soma in an anime that has just started airing a few months ago. In the show, as the title states, there are multiple occasions when food takes the spotlight. The show’s main character, Soma, is apparently one hell of a chef, and the reactions of the people that eat his food are what prove this. There have been instances where the taste of his food was related to being tickled by tiny angels, and other times where it was as if it tasted like bathing in honey. Our goal here at The Ani-TAY Kitchen is to recreate, to the best of our abilities, the dishes made in Food Wars and see if we end up reacting the same way.


Check out my review of Food Wars below. Ani-TAY is a great place for anime lovers. There’s no ads, just anime.


Before we begin, I’d like to point out that this is the kickoff article of Ani-TAY’s comedy week! Wooooo! If you have no clue what I’m talking about, essentially everyone is posting their funny stuff all week long, so if you like anime and comedy, check out some of the articles. Also, since this post is a comedy week article, it gets a meta meter. For more information on that, click this link. A 1 pretty much means you can reap all the enjoyment the article has to offer without needing any prior knowledge. Let’s begin.

Just like our first episode (found below), the meal we’re tackling this time may appear ordinary at first, but a secret lies beneath surface that changes the meal entirely. We’ll be making the Transformation Rice (Transforming Furikake Gohan) as seen in the examination challenge from episode two. This dish is superficially comprised of rice, scrambled eggs, chicken, and green onions, but has a seasoning that adds an unexpected whirl of flavour. Aspic, made from primarily bonito broth and chicken wings, is applied to the top of the dish whilst still hot and gradually melts, infusing all it touches with its enticing flavour.

We use the recipe in the back of the manga as a guide, but make a few changes along the way in order to make the cooking more practical. This doesn’t end up changing the finished product in any major way, so all should be fine.

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Here we go. Hope you have fun!


This Recipe Serves Four

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What You Will Need:

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-4 to 5 hours of time with a 2 hour break in the middle.

-Large pot.
-Large frying pan.
-Cutting board.
-Knife.
-Wooden spoon.
-Tray/deep dish.
-Large bowl.

-30ml (2 tablespoons) of sesame oil.
-Un-breaded chicken wings (14 medium sized, or 21 small sized).
-10 grams (⅜ ounce) of the bonito soup stock (AKA Katsuobushi). This can be found in any Asian food store. Though this is fish broth, the final product tastes nothing like, nor smells like fish.
-1.5 Litres (6.5 Cups) of water.
-10ml (2 teaspoons) of minced ginger.
-50ml (3 tablespoons) of sugar.
-75ml (⅜ cup) of soy sauce.
-100ml (.5 cup) of sake.
-10ml (2 teaspoons) of gelatine.
-100ml (.5 cup) of water (for the gelatine).
-350ml (1.5 cups) of white rice.
-4 green onions.
-8 eggs.

Optional Step 1: Prepare Your Headband
-Only truly amazing chefs wear a headband to signify their greatness.

Optional Step 2: Throw Your Coat Up in the Air
-You can’t cook well with it on anyways.

Optional Step 3: Put on Your Headband
-One must put it on before receiving its benefits.

Step 1: Fry the Chicken Wings in the Sesame Oil
-Amount: 30ml (2 tablespoons) of sesame oil, and 14 medium un-breaded wings, or 21 small un-breaded wings.
-Put the heat on medium.
-Takes about 10-15 minutes, or until golden brown.
-Procede to the next step while the wings are cooking

Step 2: Boil the Bonito Broth
-Amount: 10 grams (⅜ ounce) of the soup stock & 1.5 Litres (6.5 Cups) of water.
-Put the heat on high.

Step 3: Grate the Ginger
-You can either grate or finely mince the ginger.
-Amount: 10ml (2 teaspoons).

Step 4: Put the Chicken in the Boiling Broth
-Take the chicken out when it’s done and put it into the broth when it boils.
-Turn the heat of the broth down to medium-low.
-Don’t do anything to the chicken pan afterwards (you’ll be using the extra residue in the next step).

Step 5: Add the Ginger, Soy Sauce, Sake, and Sugar to the Chicken Pan
-Put all of these into the pan that the chicken was in.
-Amount: 10ml (2 teaspoons) of ginger, 75ml (⅜ cup) of soy sauce, 50ml (3 tablespoon) of sugar, and 100ml (.5 cups) of sake.
-Stir all of these ingredients with a wooden spoon and deglaze the pan (this means take off any chicken residue that was left on the pan. You’ll want all of this residue for the broth).

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Step 6: Pour everything from the Pan into the Broth

Step 7: Simmer the Broth Mix
-Simmer on medium-low for roughly 20 minutes.

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Optional Step 4: Taste-Test the Broth Mix
-It’s regular practice to make sure everything tastes alright before serving a dish to people.

Step 8: Finish the Broth Mix
-Once done simmering, take the broth off the heat and let it sit for a few minutes.
-There may be a layer of scum on the top, take it off if so.
-Take the chicken wings out and set aside.

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Step 9: Prepare the Gelatine
-Amount: 10ml (2 teaspoons) of gelatine and 100ml (.5 cup) of water.
-Mix the gelatine into the water until fully dissolved.
-Add the gelatine mix to the broth mix.

Step 10: Grease a Deep Dish/Tray with Butter
-Find a new dish or tray that will be big enough to solidify the broth and gelatine mix in.
-Grease the dish/tray with enough butter to add a full, light coat.

Step 11: Pour the Broth-Gelatine Mix into the Tray

Step 12: Put the Tray into the Fridge and Cover with Cling Wrap
-This will turn the mix into aspic (essentially meat broth jelly).
-The solidification should take roughly 2 hours.

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Step 13: Separate the Chicken from the Bone and Skin
-Put the separated chicken on a plate then place in the fridge.

Optional Step 5: Spend the Two Free Hours by Making Gifs of Soma’s Poses
-This one has nothing to do with cooking, we just thought it was a good way to spend the time.

Step 14: Chop the Green Onions
-Finely chop four green onions (one for each serving to be made).

Step 15: Cook the Rice
-Amount: 350ml (1.5 cups) of white rice.
-Start cooking the rice about 30 minutes before the solidification of the aspic is finished (I’ll assume you know how to make rice).

Step 16: Add the Chicken to the Rice
-Take the chicken out from the fridge and stir it in with the rice when the rice is almost finished cooking.

Step 17: Cut the Aspic (Chicken Jello) Into Cubes
-Try to cut them into 2cm (1/2 inch) cubes (you can go smaller if you want. The larger the cubes, the longer it takes to melt in).

Step 18: Cook the Scrambled Eggs
-Scramble 8 eggs (I’ll assume you know how to do this).

Note: cracking eggs with one hand is hard.

Step 19: Top the Rice with the Seasoning
-First place the scrambled eggs on the rice, then place the aspic on top of everything.

Optional Step 6: Watch the Aspic Melt in
-This part is actually pretty cool.

Step 20: Garnish with the Green Onions

Step 21: Serve

Step 22: Eat


There you have it, the finished dish:

The only thing left to do is eat the dish and find out whether or not we have the same reaction as the person who ate it in the show. The subject who had the privilege of eating Soma’s creation this time was Erina (the same girl that you’ve seen throughout the recipe). Erina was turned off by the dish’s superficial lack of originality and walked into the taste-test with bias, but just like any other person that eats Soma’s food, the extraordinary happened instead. Although she put up a good fight trying to stave off the idea of submitting to the dish’s heavenly tastes, in the end she was ultimately defeated. She couldn’t hold back the truth; the dish tasted as if she was sent to the clouds where many tiny angels tickled her beyond composure.

Erina’s Apparent Reaction: Tickled by Tiny Angels/Tickled by Tiny Angels.

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Our Satisfaction (from 1 to Tickled by Tiny Angels):

Stanlick: 9/Tickled by Tiny Angels
I was actually pretty blown away by this dish. I looked at it and saw rice, eggs, and green onion and thought this dish was just way too normal for even a few aspic cubes to change that fact. Then I took a bite. The flavour honestly bursted out, taking me by surprise. Although it didn’t quite reach the point of tickling angels, it was definitely something to be had. Also, the dish was as technical as Soma described it to be, that is, you could initially see the aspic, but after a few minutes or so, it had all melted into the dish, leaving its flavour behind. If you have the time to spare, I highly recommend trying this dish at least once.

Guy with Soma’s Face: 6/Tickled by Tiny Angels
The dish was good, but I didn’t find it very flavourful which may just be due to a shortage of aspic in my portion. If you’re gonna make this, you should make the aspic way before you’re gonna eat it. You may be able to season the chicken as well, but I’m not sure how well that would go with the rest of the dish.

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Guy With Erina’s Face: 7/Tickled by Tiny Angels
It was good, the aspic melted through the rice like it was supposed to, giving it delicious flavours. We probably could’ve matched that golden colour that the aspic had in the show if we didn’t use a darker soy sauce. I think if it had a couple more eggs the dish would’ve been better. All in all, it wasn’t as bizarre as it could’ve been. The meal was very satisfying; it was satiating.

Roommate: 7/Tickled by Tiny Angels
It had a nice blend of flavours and the aspic got absorbed into the rice real nice. What was really cool was the fact the the aspic melted in as I ate the dish. At first I had a bite of an aspic cube alone and it was too strong, so I set them aside, then I looked back and they were gone, which only made the dish better. I think it could’ve had less green onion.

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Overall: 7/Tickled by Tiny Angels

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We all seem to agree that the aspic did its job, but most of us thought there could be a way to do it better. None of us were met with the feathers of angels, but that doesn’t mean you shouldn’t give it a go. Try it out for yourself and see if it’s good enough to send your taste buds to heaven.

Until next time, this was The Ani-TAY Kitchen. I hope we pleased your palate!


Condensed Recipe:

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Step 1: Fry the Chicken Wings in the Sesame Oil
-Amount: 30ml (2 tablespoons) of sesame oil, and 14 mediums wings, or 21 small wings.
-Put the heat on medium.
-Takes about 10-15 minutes, or until golden brown.
-Procede to the next step while the wings are cooking

Step 2: Boil the Bonito Broth
-Amount: 10 grams (⅜ ounce) of the soup stock & 1.5 Litres (6.5 Cups) of water.
-Put the heat on high.

Step 3: Grate the Ginger
-You can either grate or finely mince the ginger.
-Amount: 10ml (2 teaspoons).

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Step 4: Put the Chicken in the Boiling Broth
-Take the chicken out when it’s done and put it into the broth when it boils.
-Turn the heat of the broth down to medium-low.
-Don’t do anything to the chicken pan afterwards (you’ll be using the extra residue in the next step).

Step 5: Add the Ginger, Soy Sauce, Sake, and Sugar to the Chicken Pan
-Put all of these into the pan that the chicken was in.
-Amount: 10ml (2 teaspoons) of ginger, 75ml (⅜ cup) of soy sauce, 50ml (3 tablespoon) of sugar, and 100ml (.5 cups) of sake.
-Stir all of these ingredients with a wooden spoon and deglaze the pan (this means take off any chicken residue that was left on the pan. You’ll want all of this residue for the broth).

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Step 6: Pour everything from the Pan into the Broth

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Step 7: Simmer the Broth Mix
-Simmer on medium-low for roughly 20 minutes.

Step 8: Finish the Broth Mix
-Once done simmering, take the broth off the heat and let it sit for a few minutes.
-There may be a layer of scum on the top, take it off if so.
-Take the chicken wings out and set aside.

Step 9: Prepare the Gelatine
-Amount: 10ml (2 teaspoons) of gelatine and 100ml (.5 cup) of water.
-Mix the gelatine into the water until fully dissolved.
-Add the gelatine mix to the broth mix.

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Step 10: Grease a Deep Dish/Tray with Butter
-Find a new dish or tray that will be big enough to solidify the broth and gelatine mix in.
-Grease the dish/tray with enough butter to add a full, light coat.

Advertisement

Step 11: Pour the Broth-Gelatine Mix into the Tray

Step 12: Put the Tray into the Fridge and Cover with Cling Wrap
-This will turn the mix into aspic (essentially meat broth jelly).
-The solidification should take roughly 2 hours.

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Step 13: Separate the Chicken from the Bone and Skin
-Put the separated chicken on a plate then place in the fridge.

Step 14: Chop the Green Onions
-Finely chop four green onions (one for each serving to be made).

Step 15: Cook the Rice
-Amount: 350ml (1.5 cups) of white rice.
-Start cooking the rice about 30 minutes before the solidification of the aspic is finished (I’ll assume you know how to make rice).

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Step 16: Add the Chicken to the Rice
-Take the chicken out from the fridge and stir it in with the rice when the rice is almost finished cooking.

Step 17: Cut the Aspic (Chicken Jello) Into Cubes
-Try to cut them into 2cm (1/2 inch) cubes (you can go smaller if you want. The larger the cubes, the longer it takes to melt in).

Step 18: Cook the Scrambled Eggs
-Scramble 8 eggs (I’ll assume you know how to do this).

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Step 19: Top the Rice with the Seasoning
-First place the scrambled eggs on the rice, then place the aspic on top of everything.

Step 20: Garnish with the Green Onions

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Step 21: Serve


Thanks for reading the second instalment brought to you by The Ani-TAY Kitchen. Stay tuned for more in the future!

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Thanks to the assistance of my assistants.

You’re reading Ani-TAY, the anime-focused portion of Kotaku’s community-run blog, Talk Amongst Yourselves. Ani-TAY is a non-professional blog whose writers love everything anime related. Click here to check us out.

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You can contact me (Stanlick) by emailing me at stanlick_anitay@outlook.com.


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