So, three days ago I trashed the anime Food Wars (AKA Shokugeki no Souma, 食戟のソーマ / Souma’s Food Weapons). I stand by that. If you are looking for an entertaining anime, and there’s a shred of (cultural) taste in your makeup, you will skip this one and go watch HOTD reruns. Scenes that the manga passes over with one or two giggleframes, the anime lingers lovingly on, detailing every blush, every squeak, and every crotch clench. Classes at the cooking school are arbitrary contests — “Today you will make bœuf bourguignon. What!? You never made it before? You don’t belong in this school!” — which Souma, Our Hero, wins handily (“Oh, you mean beef stew“).
On the other hand, those of you who read Playboy for the insightful articles, might find that this anime is worthwhile because of the …. recipes!
In the first episode, Our Hero is challenged to make a juicy meat dish, after the bad guys have trashed all the meat in his kitchen. All he has is a half kilo of thick-cut bacon he picked up on the way in to work. Fear not, gentle eater, he wins the day with a Gotcha Pork Roast.*
Step 1. Chunk, steam, and mash some potatoes. I used three medium/smalls, chopped fine and boiled. Step 2. Chop some onion and oyster mushrooms. Looks to be about 2:1 ratio by screen presence. I used a 100g box of mushrooms and one medium onion. Chopped and softened in the frying pan.
Step 3. Mix, mould, and wrap in thick cut bacon, dotted with rosemary. I just mixed the veggies, put them in a shallow casserole dish, and layered the top with bacon. No rosemary.
Step 4. Roast at an unknown temperature for an unknown period. I used a convection oven set at 325F for half an hour.
Step 5. Meanwhile, cook down a mix of red wine, shoyu, and mirin, with a pat of butter. Being fresh out of mirin (and also out of sake, so I couldn’t なんちゃって some up), I used half a cup of vin exceedinly ordinaire, tablespoon of shoyu, and a half-tablespoon of dry sherry. Reduce to 1/8th of a cup.
Results: Very good, in a non-crotch-clenching sort of way. None of my clothes exploded off of me, and any squeaking noises I made were due to the potatoes being too hot. No-one would ever mistake mine for a pork roast.
Comments: Needed a few more strips of bacon, to improve the overlap and make up for shrinkage. In photo-recon terms, we had enough for 100% coverage, but not enough for stereo coverage. Needed lots more potatoes, to soak up the thick-cut grease. Was hot all the way through, but the onion was still sharp-flavored, so cooking the onions and mushrooms in the frying pan a while longer would help. Plus maybe cooking the whole dish longer, at a lower temperature. Adding rosemary might help get the effect we want.
* The word used is なんちゃって (nanchatte), which is defined as “just kidding”, or “fake”.