食戟のソーマ 33 [Shokugeki no Souma 33] Quotes

“See, for the Kuri Kinton chestnuts, I used prepackaged boiled sweet potatoes!
I simmered them in some orange juice and then mashed them until they were smooth.
Normal Kuri Kinton use gardenia fruit to give the chestnuts an orange color, but I swapped those out for sweet potatoes and orange juice...
... making mine more of a Joke Kuri Kinton!
The rolled omelet is made of egg and Hanpen fish cakes I found near the Oden ! I blended it all in a food processor with some salt and sugar before cooking it in an omelet pan.
Red-and-White Salad! Seasoning regular salad veggies with salt, sugar and vinegar turns them into a Red-and-White Salad! Salting the veggies ahead of time draws out moisture, making them crispier and allowing them to soak up more sweet vinegar.
Checkered Prosciutto Rolls! I just wrapped some snack-cup precut carrot and daikon sticks in prosciutto strips and voilà! A little honey and mustard dabbed inside the prosciutto works as a glue to hold it all together.”
― Yuto Tsukuda, 食戟のソーマ 33 [Shokugeki no Souma 33]

“What a wallop of rich, full-bodied flavor! Tangy spiciness is flooding in my mouth! This ain't no sweet tea cake!
Ankimo?!
It's filled with ankimo monkfish liver!"
"Yep! You've got it in one. This here is a special little dish I made...
I dub it THE ANKIMONAKA GUTS SANDWICH!"
"Wait a minute. There were no rice wafer shells or batter in the ingredient trucks! How could you make a monaka sandwich?!"
"Easy enough to make your own with a little cornstarch and shiratama rice flour. Squeeze some batter between two muffin molds- like these- bake them, and voilà! You have your own instant rice wafers. It's a pretty delicate operation, though, so you've gotta be patient and careful.
As for the filling, I started out by trimming and deveining some monkfish liver, then I salted it to remove its fishiness.
Next, I whipped up a broth of bonito stock seasoned with soy sauce, sake and sugar and then simmered the liver.
I pressed it through a strainer until it was a nice, smooth paste and mixed in my handmade Shichimi red pepper blend.
After that, all that was left was to stuff the rice wafer shells with it and serve!"
Light, crispy wafers and thick, sticky monkfish-liver paste! Those two and the mountain yam he mixed in with them make for marvelously contrasting textures! And their flavors! The sharp spiciness spreads its addicting tingle through my entire mouth!
He struck the perfect balance between the savory umami of the bonito stock and the salty soy sauce too...
Which makes the tangy spiciness of his red pepper blend stand out all the more!”
― Yuto Tsukuda, 食戟のソーマ 33 [Shokugeki no Souma 33]

“What an impact! Wrapped together in strips of piecrust...
... the two distinct layers of stuffing each amplify the deliciousness of the other!
The top layer is a chicken mousse! Tender, juicy cooked chicken...
... put through a food processor with heavy cream and seasonings until it was a silky-smooth puree! Its thick yet gentle savory flavor, accented with a touch of sweetness, slides across the tongue like satin!
And the bottom layer is a beef meat loaf!
Its flavors are perfectly paired with both the creamy chicken mousse and the demi-glace. What a frighteningly defined dish!"
"Okay, but he used convenience store food for all that?! There's no way it could be that delicious..."
"Oh, but it is. His skill elevated the ingredients to new heights."
"Um, i-it really wasn't all that much. All I did was, well...
To give the chicken mousse a more luxuriant texture, I carefully mixed in some egg whites beaten into a stiff meringue...
And then added a little mushroom paste (Duxelles) to boost its richness.
Canned mushrooms have a mild funk to them, so to get rid of that smell, I minced and sautéed them until nearly all their moisture was gone.
I also reduced some red wine as far as I could, leaving behind just its umami components, and added that to the demi-glace.
It isn't the best, but I had only cheap ingredients to work with.
What about that isn't "all that much"?!
"The main common ingredients he used were a precooked hamburger patty, chicken salad and a frozen piecrust.
They're prepackaged foods anyone can buy, designed to be tasty right out of the box. In other words...
They're average foods with completely average flavors! Use them as they are and you'll never pass this trial!
Out of all of them, he singled out the ones that could stand up to haute cuisine cooking...
... and melded them together into a harmonious whole that brought out their best qualities while eliminating anything inferior!
It's a level of quality only someone of Eishi Tsukasa's skill could reach! ”
― Yuto Tsukuda, 食戟のソーマ 33 [Shokugeki no Souma 33]