Sophie Crane

“This rich pork flavor, which lands on the tongue with a thump...
It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly...
... before finely dicing it and mixing it into the fried rice!"
"What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!"
"Heh heh. Actually, there's a little trick to that.
I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!"
"That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!"
"And these green beans... it's the Indian dish Poriyal!
Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!"
"He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables.
So many different delicious flavors...
... all clashing and sparking in my mouth!
But the biggest key to this dish, and the core of its amazing deliciousness...
... is the rice!"
"Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..."
"I see. His dish is fried rice while simultaneously being something other than fried rice.
A rice lightly fried in butter before being steamed in some variety of soup stock...
In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf!
In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav.
To think he built the foundation of his dish on pilaf of all things!"
"Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki."
"Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients.
I could easily tuck away this entire plate!
Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier."
"Ooh, you've got a discerning tongue, sir! See, when I steamed the rice...
... I did it in a Donabe ceramic pot instead of a rice cooker!"
Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time!
It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead!
With Turkish pilaf as his cornerstone...
... he added super-savory Dongpo pork, a Chinese dish...
... whitefish and clams from an Italian Acqua Pazza...
... spicy Indian green bean and red chili Poriyal...
... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping!
*Ouef is the French word for "egg."*
By combining those five dishes into one, he has created an extremely unique take on fried rice! "
"Hold it! Wait one dang minute! After listening to your entire spiel...
... it sounds to me like all he did was mix a bunch of dishes together and call it a day!
There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!"
"Oh, but it is.
For one, he steamed the pilaf in the broth from the Acqua Pazza...
... creating a solid foundation that ties together the savory elements of all the disparate ingredients!
The spiciness of the Poriyal could have destabilized the entire flavor structure...
... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!”
― Yuto Tsukuda, 食戟のソーマ 36 [Shokugeki no Souma 36]

“I'm sorry, mom. I have some bad news. I guess I messed up somehow, somewhere along the way. I didn't manage to become a princess. I became a fujoshi instead.”
― Akiko Higashimura, Princess Jellyfish 2-in-1 Omnibus, Vol. 1

“ This hollandaise sauce that's been generously drizzled over the whole dish... I can taste yuzu kosho and soy sauce in it.
That's a decidedly Japanese twist on a typically very European sauce!
The heavy savoriness of thick sliced pork grilled to a crusty golden brown...
... balances perfectly with the briskly tart Shio Konbu seaweed and shiso leaves mixed into the rice!
Then there's the centerpiece of his dish, the tempura egg! It's crispy on the outside and delectably soft and gooey on the inside!
Instead of freezing it, he must have poached the egg before deep-frying it this time!
The whites are unbelievably tender, and the soft-boiled yolk is so creamy you might not believed it's cooked!
To batter and deep-fry a poached egg that delicate without crushing it...
... you'd need skill and a touch bordering on the superhuman!
Just how much has he trained?! How hard has he practiced...
... to make this single dish?!
"Sure does take you back, doesn't it? This Eggs Benedict.
I switched the muffin out for some seasoned rice, a family-restaurant staple.
Then there's the poached egg that I deep-fried. Pork chops for the bacon. Japanese-style hollandaise sauce.”
― Yuto Tsukuda, 食戟のソーマ 36 [Shokugeki no Souma 36]

“There is wisdom to be found in fairytales, a deeper meaning in the magic of their worlds”
― Suzy Davies