食戟のソーマ 17 [Shokugeki no Souma 17] Quotes

“ Hainanese Chicken Rice
An entire chicken is steeped in broth at sub-boiling temperatures and is then served with rice steamed in the same broth.
Originally a Chinese dish, it was spread across Southeast Asia by migrants from the Hainan Province. A well-loved staple, it is also known as Khao Man Tai or Singapore Chicken Rice.
*Many restaurants that serve it will also serve chicken soup on the side.
"That makes perfect sense! This dish is an excellent choice for emphasizing the unique deliciousness of the Jidori! I already know it can't help but be good!"
"That one's yours."
"Uh, thanks. I'll dig right in."
Delicious! It's too delicious!
The tender meat so perfectly steeped! Each bite is sheer decadence! The delicate yet bold umami flavors!
But that's not all...
Next comes the very best part!
As if that one bite wasn't enough, after it's swallowed...
... There's the subtle and sophisticated aftertaste!
"Mmm! That decadent flavor lingers in the mouth for so long! Exquisite! Simply exquisite! This dish is the pinnacle of Jidori cooking!"
"Don't stop yet. I've made three dipping sauces to go along with it.
Chili sauce, ginger sauce and some See Ew Dum."
*See Ew Dum is a dark, thick and sweet soy sauce commonly used in Thai cooking. Its viscosity is similar to tamari.
"I made the chili sauce by grinding red peppers and adding them to the broth from the steeped chicken. The ginger sauce is fresh ginger mixed with chicken fat I rendered out of the bird.”
― Yūto Tsukuda, 食戟のソーマ 17 [Shokugeki no Souma 17]

“With standard pot stickers, the filling is enclosed in a wheat-dough wrapper. But with these, the filling is stuffed into a chicken wing.
"Stuffed chicken wings. You can call 'em chicken-wing pot stickers too.
So you made some stuffed Satsuma Jidori chicken-wing pot stickers, eh, Yukihira?"
"You got it! First, you remove the two long bones inside the wing...
Then you stuff the filling in the cavity they leave behind and fry 'em up! That's the basics of a stuffed chicken wing."
"Mmm! I can smell their savory aroma from here. What's in the filling?"
"Well, there're the basics, like ground pork, chives and cabbage. I added some diced pork jowl too.
Oh! And shiitake mushrooms. That's the important part.
See, chicken meat has inosinic acid in it, and shiitake mushrooms have guanylic acid. Both of those are umami components.
Together, they magnify each other, giving the dish a richer flavor.”
― Yūto Tsukuda, 食戟のソーマ 17 [Shokugeki no Souma 17]

“With the bird heated through, it's time to dress it. The feet and wings get chopped off and go right back into the boiling pot with some cilantro.
Together, they will boil down into the perfect soup stock!
While the stock is simmering...
... I'll set the uncooked jasmine rice I stir-fried to steam."
"Ooh! And he isn't steaming it in plain water either! He's using some of the water he heated the bird in...
...which is now a light broth brimming with the Satsuma Jidori's renowned umami goodness!”
― Yūto Tsukuda, 食戟のソーマ 17 [Shokugeki no Souma 17]

“ While the bird is boiling, it's time to brown the skin...
...extracting all of the fatty oils from it.
Then, in all of that light and delicately rich chicken oil...
...I'll stir-fry some uncooked jasmine rice with garlic and ginger! ”
― Yūto Tsukuda, 食戟のソーマ 17 [Shokugeki no Souma 17]

“If I win this Shokugeki... then the order to close the dorm gets canceled. That means their eviction gets revoked too, right?"
Huh?
"Right. Then what's that all matter? I'll just concentrate on my cooking!"
Thing is you can't win, you idiot! I've got all the judges in my pocket!
I thought I already shoved that little fact in your face!
"Well, he certainly is the odd young man."
"Yes..."
"Uh, y-you can start cooking now!"
"Man, Yukihira! You sure got a spine on ya!"
"If that's what you wanna call it, I guess. I just can't get behind the idea that stuff can get decided without anybody having the chance to make even one dish first!"
"Yep! Refreshingly honest and straightforward too!”
― Yuto Tsukuda, 食戟のソーマ 17 [Shokugeki no Souma 17]

“I went with something simple- whitefish slow cooked in butter on low heat!
That way the fish keeps all its delicate texture with added moisture and buttery flavor!
Well? Whaddya think?!"
"The natural flavors of the ingredients are adequately retained, yes."
"YEAH! AIN'T THEY?"
"However...
while cooking in butter on low heat does give the fish extra juiciness, the flavor becomes too thick and heavy. Did it not even occur to you to add something tangy like wine vinegar to properly rebalance the flavors? That is an egregious failing.
Not only that, you used Vin Juane and Macvin du Jura wines in the sauce, correct? That you neglected to come up with some means of accenting the nutty bouquet unique to those yellow wines is another failing.
As for your garnish, the hints of buckwheat flour in the Crozet pasta do not at all go with the Comté cheese. More negative points.”
― Yuto Tsukuda, 食戟のソーマ 17 [Shokugeki no Souma 17]