Interesting! I never try to make a dish from anime before. It surprised me that they put plum paste with rice together. I am wondering they really much or not~
Yeah, adding the sourness of the plum paste to the rice really does bring the dish together. What I like about shokugeki no soma is that it teaches you various methods and cooking ideology to cook great tasting food, even with cheaper ingredients.
K.Chow! Reccomend the fish episode! Might take a bunch of time to age/smoke that fish, but it'd be an interesting one for sure! Great channel and sharing! d-(*.*)-b
Hello from SAI! I made chaliapin steak after watching Shokugeki as well! It's been years though, so it was really helpful to follow your recipe. I like your voice overs, you've got a great voice.
I'm definitely late to the shokugeki party but still so glad that a friend recommended it because it's so entertaining for cooks like us. Glad you liked the recipe! Thank you! Your voice overs sound great too. Reminds me of a professional broadcasting type of voice.
Thank you! It was my first time trying to incorporate some slow motion into my videos. I got the idea to try using it from watching nachopie's videos from SAI. For me, I kinda love the fan service haha but the nice thing is that it still has an interesting story and cooking information to back it up.
You can try a cranberry, grape, or pomegranate juice with a bit of vinegar. But, even if you don't like alcohol, when you cook down the red wine with the onions you won't be able to taste any alcohol.
i appreciate you staying true to the manga/anime (and i'm not sure how much you've learned since this episode) But as a cook a few things that would help you out a bit :D The cutting the meat in quarter inch deep grid patterns is called 'Scoring' Leaving the steaks at room temp may cause them to get into the 'Danger zone' and thus not be foodsafe so it's best to keep in the fridge Saute'd onions until translucent is called 'Sweating' and it can be done to any vegtable, so long as you get no colour on it. extremely important to not get colour on it if you're sweating anything. Basically helps make the sweated food taste better before the caramelization of higher heats. (Used often in soups) You'd likely want to use white pepper (More potent blends in better with lighter foods for better aesthetic) in meat a lot of the flavor comes from the sear, in something like this you'd want a STRONG sear first before adding the butter basting, i'd say SCREAMING hot heat with oil to start on both sides, then remove from heat and let residual heat cook until butter won't burn, then start basting process. if the heat won't leave fast enough (Cast iron for example) transfer to a different pan. no shame in it. You want to burn off the alcohol in the wine before re-introducing any flavors, this gives time for deglazing and a little bit of reduction intensifying the flavors (For anyone reading out of curiosity ) A Roux would work just as well to thicken the sauce (Equal parts butter and cooked flour) Remember corn starch makes things quick right away and then over time gets thinner as it cooks, Flour gets thicker and potato starch tends to thin as well. I wouldn't add soy sauce if you want it to be salty, i'd say add salt. Soy sauce could disrupt the balance of the sauce you made. You want the sauce to have a good coat of flavor over your tongue. (Remember to anyone reading, you can add more but you can't take any out) Maybe mention something if you're having trouble making a smooth coating of paste. You can always water the paste down a touch and make it into a reduction sauce. then pour over and mix with rice. Your technique with a knife terrifies me...Your fingers man...Spider grip Spider. Grip. Saw a guy lose his finger in college because he's chopping the way you are. Meat would be more tender if you calmed down on hammering and cooked it medium rare (Or medium well if you're like me. Well done is for savages only.) the with the grain or against the grain also may have something to do with the tenderness of the steak. REMEMBER TO LET YOUR STEAKS REST BEFORE CUTTING or all the juice will just spill out leaving dry steaks. All in all a great video my guy. Gonna make this tomorrow
I appreciate the comment! I tend to only spider my fingers when I get the knife on my knuckles but you're right, it's good to practice that technique at all times. I think that when I cooked the steak I didn't put enough time into drying out the surface of the steak and also remove the onions that stuck to the steak during the marinating. That definitely inhibited the browning of the steak because all of that moisture and in turn also over cooked the steak (although it was still tender to bite after cutting)
@@Chow-House Fair enough, I just stress it because i've seen some shit that you don't want to happen to you and i don't want to happen to anyone. I stand by the medium rare bit. Like king of the hill says "What happens if someone wants their steak well done?" "We ask them firmly yet politely to leave."
![Chaliapin Steak Rice Bowl From Food Wars (Shokugeki No Soma) [RECIPE EXACTLY LIKE THE ANIME] 食戟のソーマ](/img/logo.svg){kind=logo}
