Cuccos Kitchen | Egg-Tempura Rice Bowl | Food Wars: Shokugeki no Soma

Описание: Hola my sexy compadres Y mamacitas!
Welcome to Cucco's Kitchen! I will be making various anime and video game style drinks, dishes, desserts and more!
By watching these videos I make money to donate to Alz and you guys can learn to cook and make great and fun dishes!

Today we tackle the Egg-Tempura Rice Bowl from the anime/manga Shokugeki no Soma/Food Wars! A frozen egg that is deep-fried in tempura batter, producing a soft-boiled tempura egg over rice. Will it blow away your clothing? Only one way to find out! Let's get cooking!

Ingredients (Makes 2 servings)
3.50z dashi broth
0.7 oz kombu
3 cups dried bonito flakes
4 cups water
OR
0.7 oz kombu
(If no kombu use seaweed sheets)
1½ cups dried shiitake mushrooms
4 cups water
6 tbsp cold water
3 tbsp soy sauce
2 tbsp mirin
2 tbsp sugar
4 frozen eggs
5 tbsp weak flour
(This can be wheat flour or rice flour.)
1 tbsp potato starch
½ cup flour
Frying oil
shiso leaves or mint leaves
1 cup of short grained rice
1 1/4 cup of water


Freeze the eggs in the freezer, and once completely frozen, peel them.
Suggestion: Freeze the eggs up to 12 hours just to make sure they’re completely frozen. Another thing to note is that in the manga, Soma says to put the eggs in a plastic bag and freeze them because freezing them makes the liquid in the egg expand, making it crack through the shell, so placing them in a plastic bag closely together keeps them contained.

Clean the kombu with a damp cloth without removing too much of the "umami" substances.” Make a couple of slits on the kombu. Place the kombu in a saucepan and cover it with water, add a pot lid to completely submerge the kombu. Soak it for 3-6hrs The longer you soak the more the natural comb flavor comes out.  Bring to a boil over medium-low heat, and just as soon as you see bubbles around the edges of the pan remove the kombu. If you don’t remove the kombu the dashi will become slimy and bitter. Turn heat off and let the dash broth cool. Once cool, add in the bonito flakes and bring to a boil. Once it boils reduce heat to low and simmer for 30 seconds. Remove and let it cool. Strain the dash through a sieve lined with a paper towel over a bowl. Once all the liquid is strained, squeeze the paper towel to release the dashi broth stuck in the kombu flakes.

For the substitute broth, first shiitake mushrooms finally. Then on the lowest heat setting on your oven, bake the mushrooms on one side for 1hr, then flip it again for another hour. You want the mushrooms to be able to break apart in your fingers, Soak and bring the kombu to a boil just like the regular broth, however, once you remove the kombu add in your shitake mushrooms. Once it boils reduce heat to low and simmer for 30 seconds. Remove and let it cool. Strain the dash through a sieve lined with a paper towel over a bowl. Once all the liquid is strained, squeeze the paper towel to release the dashi broth stuck in the mushrooms.

Gently wash the rice in a circular motion 3-4 times till the water becomes clear, then soak the rice in water for 30 min. Drain the rice and set to the side for 5-10 min til the rice is completely drained. If you have a rice cooker use it, if not in a pan combine the rice with 1 1/4 cups of water cover and bring to a boil. Once boiling turn heat to low and cook covered for 12-13 min until the water is comply absorbed. Do not remove the lid at all while cooking. Then set the rice to the side for 10 min so it can continue to steam

In a small saucepan combine the dashi broth, soy sauce miring and sugar Mix them together and let them simmer for about 3 minutes. Set aside for it to cool

In a bowl combine the weak flour, potato starch, and water to make the tempura batter then crack open your frozen egg and dust it with flour, coat well with the tempura batter and drop them in oil to fry.

You want the oil to be 320 f (160 degree c) and cook each side for 3 min for a 6 min total fry. In addition dip, the face of your shies or mint leave in batter and fry them until they become crispy.

Over rice place, your shiso or mint leaves down, add the tempura egg on top and drizzle a generous amount of the sauce on the egg and rice. Cut it open and watch the yolk ooze out, grab some utensils and dig in. You egg tempura rice bowl is done!

Huge thanks to my friend Ming who compiled all the recipes from Shokugeki no Soma!

If you want to see them all, here is the link!
https://docs.google.com/document/d/1C...

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Shokugeki no Soma (食戟のソーマ Shokugeki no Sōma) is a manga written by Yūto Tsukuda and illustrated by Shun Saeki in collaboration with Yuki Morisaki, a famous chef.