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食戟のソーマ 14 [Shokugeki no Souma 14] (Food Wars: Shokugeki no Soma, #14) QUOTES

食戟のソーマ 14 [Shokugeki no Souma 14] (Food Wars: Shokugeki no Soma, #14) QUOTES

1 " Thick and creamy egg, fragrant roast quail... and the rice! It all makes such a hearty, satisfying combination!
Wait, something just crunched?
"See, there are five parts to a good chicken-and-egg rice bowl.
Chicken... eggs... rice... onions... and warishita.
*Warishita is a sauce made from a combination of broth, soy sauce and sugar.*
"I seared the quail in oil before putting it in the oven to roast. That made the skin nice and crispy... while leaving the meat inside tender and juicy.
For the eggs, I seasoned them with salt and a generous pinch of black pepper to give them some bite and then added cream to make them thick and creamy! It's the creaminess of the soft-boiled egg that makes or breaks a good chicken-and-egg bowl, y'know.
Some milk made the risotto extra creamy. I then mixed in onions as well as ground chicken that was browned in butter. I used the Suer technique on the onions. That should have given some body to their natural sweetness.
For the sauce, I sweetened some Madeira wine with sugar and honey and then added a dash of soy sauce. Like warishita in a regular chicken-and-egg rice bowl, this sauce ties all the parts of the dish together. Try it with the poached egg. It's seriously delicious!
Basically I took the idea of a Japanese chicken-and-egg rice bowl...
... and rebuilt it using only French techniques!"
"Yukihira! I wanna try it too!"
"Oh, uh, sorry. I only made that one."
"Awww!
You've gotta make one for me someday!"
"There is one thing I still don't understand.
When you stuff a bird, out of necessity the filling has to remain firm to stay in place. Something soft and creamy like risotto should have fallen right back out!
"How did you make this filling work?!"
"I know! The crunch!"
"Yep! It's cabbage! I quickly blanched a cabbage leaf, wrapped the risotto in it...
... and then stuffed it inside the quail!"
"Aha! Just like during the Camp Shokugeph!"
It's the same idea behind the Chou Farci Shinomiya made!
The cabbage leaf is blanched perfectly too. He brought out just enough sweetness while still retaining its crispy texture. And it's that very sweetness that softly ties the fragrant quail meat together with the creamy richness of the risotto filling! "

― , 食戟のソーマ 14 [Shokugeki no Souma 14] (Food Wars: Shokugeki no Soma, #14)

2 " Crunchy, shaved burdock root wrapped in thick, creamy melted cheese!
It matches beautifully with the juicy chicken and is perfectly accented with a touch of freshly ground black pepper!
"But how could he get a flavor this rich without any bouillon?"
"Because he took advantage of all of the burdock's savory flavor, right down to its peel.
Burdock root has both a bitterness and a sweetness to it. He pulled out the perfect balance of both...
... and that tightened up and tied together the mellow robustness of the chicken and cheese!
It so magnificently done it's frightening."
He used burdock root, a vegetable hardly ever used in French cuisine...
... to cast a spell on a traditional French staple-quiche! "

― , 食戟のソーマ 14 [Shokugeki no Souma 14] (Food Wars: Shokugeki no Soma, #14)