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Soufflé Omelette | "Food Wars!: Shokugeki no Soma"

Food Wars!: Shokugeki no Soma (食戟のソーマ) 2012: A Japanese cooking, comedy, slice-of-life and ecchi animated series written by Yūto Tsukuda. Its manga made its debut on November 26, 2012, with a total of thirty-five volumes that ended with its final chapter releasing on June 21, 2019. An anime adaptation by J.C.Staff aired between April and September 2015. The series is set mainly at Totsuki Saryo Culinary Institute, an elite culinary school located in Tokyo, Japan, which only a handful of students graduate from each year. Its students mostly come from Totsuki's junior high school, but transfers are taken provided they pass the entrance exam. Teenager Soma Yukihira aspires to become a full-time chef in his father, Joichiro's family restaurant "Restaurant Yukihira" and surpass his father's culinary skills, but Joichiro gets a new job that requires him to travel around the world and close his shop. Joichiro has to enroll Soma in Totsuki Saryo Culinary Institute, an elite culinary school where students engage in food competitions called shokugeki. He secures himself a spot at the school, despite the objections of Erina Nakiri, the talented granddaughter of the school's dean. Soma is assigned to Polaris Dormitory where he meets other aspiring chefs, including Megumi Tadokoro. The story follows his adventures as he interacts with his peers and challenges Totsuki's students as well as others in shokugeki competitions. Learning that his father was not only a student of Totsuki, but also the second seat in the Council of Ten, Soma plans on becoming the best at the academy.


"If you just sit at the table playing the critic, you'll never grow in the kitchen" - Soma Yukihira



Soufflé Omelette: A baked egg-based dish originated in early 18th century in France. The earliest mention of the soufflé is attributed to French master cook Vincent La Chapelle. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish. The word soufflé is the past participle of the French verb souffler which means "to blow", "to breathe", "to inflate" or "to puff".


You will find Soufflé Omelette in Food Wars!: Shokugeki no Soma, Episode 13. It is a dish made by Soma Yukihira for the Breakfast Buffet Challenge during the 92nd Tōtsuki Generation's Tōtsuki Friendship and Rapport Training Camp.



SOUFFLE OMELETTE INGREDIENTS:

  • 3 eggs (separate yolk and white)

  • 1 TBS heavy cream

  • Salt & pepper to taste

  • Parsley (for garnish)


TOMATO SAUCE INGREDIENTS:

  • 2 pcs tomatoes

  • 2 TBS tomato paste

  • 2 TBS vegetable oil

  • 1 TSP butter

  • 1 TSP sugar

  • 1 cup water

  • 1/8 TSP salt

  • 1/8 TSP black pepper

  • 1/8 TSP thyme

  • 1/8 TSP basil

  • 1/8 TSP garlic powder

  • 1/8 TSP red pepper flakes


INSTRUCTIONS:

  1. Let's first make the tomato sauce. Make a cross cut on the back of each tomatoes with a knife and place them in a pot of boiling water for 1 - 2 minutes.

2. When the skin starts to slide off, remove the tomatoes from the water then peel the skin off. Be careful not to burn your fingers. Then, dice the tomatoes into small cubes.

3. Transfer in a pot to cook over medium low heat. Add oil and mix thoroughly.

4. Then, add in tomato paste. Cook for another 1 minute.

5. Add in water and all the spices (salt, pepper, garlic, basil and hot pepper flakes). Then add butter and sugar to balance out the acidity in the sauce. Mix well and let the sauce cook over medium heat. When the sauce has reduced, remove from the heat.


6. You can also blend the sauce if you prefer smooth texture tomato sauce. Alright! Our homemade tomato sauce is done! Set aside for later use. You can also use store-brought tomato sauce if you wish to skip this step.

7. Now, the Soufflé Omelette. Very simple! First, add heavy cream, pepper and salt to the egg yolks. Mix until combined.

8. Then, beat the egg white until it gets really fluffy.

9. Incorporate the egg yolks mixture to the egg whites right before cooking time. Gently, mix them together. Be mindful not to overmix or else it won't be jiggly and fluffy.

11. Then, pour the egg mixture on a cooking pan. Cover the omelette with a lid and let it cook slowly over really low heat for around 4 - 6 minutes. The lid will allow the top part to cook so we don't have to flip it over. Check the bottom part using a spatula. If it turns golden in color then it's ready.

12. Fold the omelette on a plate and fold it in half. Hold it in place for around 8 seconds until it holds itself and doesn't fall back but do not press too hard or you it will deflate. Then pour the warm sauce on top and finally sprinkle some parsley on top just like Soma does! All done!



The best part about Soufflé Omelette? It is soft, springy and bouncy. Once you eat it, it melts in your mouth just like magic! But you must serve this dish right away after cooking as it will loses its "jiggly" form. Enjoy!



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