Shokugeki No Soma - Food Warz Recipes!

Introduction Formatted: Font: (Default) Nunito SemiBold, Not Bold
Formatted: Font: (Default) Nunito SemiBold
Hey, my name’s Ming, and welcome to my guide of Food

Wars/Shokugeki no Soma’s recipes! I decided to make this not just
for myself, but my good friend Pwnapplez. (He makes Formatted: Font: (Default) Nunito SemiBold
gaming/cooking videos on youtube; definitely check him out as he
donates all revenue to charity! He focuses on cooking and Nintendo
content!)
I noticed there aren’t any recipe compilations online and there’s been
a demand for them, so here’s mine for the internet! I will be updating
this document whenever English volumes are released by Viz Media.
I have reworded/edited many recipes because a lot of them sound
awkward in the official VM translations. Everything is directly from
VM. Nothing is owned by me. In the future, I will buy the actual raws
of the manga and make any changes to the recipes if I see any need
to make adjustments regarding ratios, instructions, ingredients, etc.
If you’re interested in becoming friends with me or just wanna chat… Formatted: Font: (Default) Nunito SemiBold
here’s a short introduction to me!~ I’m an avid anime-watcher,
manga Formatted: Font: (Default) Nunito SemiBold
-reader, and JRPG/VN gamer. If we’ve got anything in common, Formatted: Font: (Default) Nunito SemiBold
shoot me a message and let’s become friends! Thanks for stopping
by and don’t be afraid to say hi, whetherhi whether it be through Formatted: Font: (Default) Nunito SemiBold
Reddit, MAL, or email! (saikouh5@gmail.com) Formatted: Font: (Default) Nunito SemiBold

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If there are any typos or I somehow missed a recipe, please don’t
hesitate and let me know what volume and which recipe by simply
commenting directly on this doc.
Hope this helps you all out. Ctrl+F for any specific recipes!
Let’s venture into the cooking world with Soma and friends!~
Aspic and Egg Curds Furikake Rice
Ingredients (Makes 2-3 servings)

7 chicken wings
1 tbsp sesame oil
4 eggsd
A. 1 tsp grated ginger

700 cc dashi broth
1 tbsp each of sake, sugar, and mirin
50 cc light soy sauce
B. 1 tbsp sugar
a pinch of salt
☆Garnish ☆
Diced spring onions
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I'll
☆Instructions ☆
1. Heat the sesame oil in a frying pan and saute the chicken wings until they
turn golden brown on both sides.
2. Transfer the ingredients from step 1 and add the A ingredients into a pot and
turn the heat to high until it boils. Skim the scum that forms on the surface.
Then reduce the heat to low and simmer until the broth is reduced by half.
3. Pour the broth into a container to cool. Once cooled, place it in the
refrigerator to chill and harden. Meanwhile, debone the chicken wings and cut
them into strips.
4. ☆Let’s make the Egg Curds ☆

Begin by cracking the eggs into a bowl and add the B ingredients and whisk
them together. Pour the mixture into a frying pan that’s on low heat, and stir
rapidly to create the curds. Once done, transfer to a plate.
5. Once step 3’s ingredients have hardened, carefully remove them from the
container and cut them into 1 cm x 1 cm squares.
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6. Pour the aspic, egg curds, and chicken strips over a bowl of hot rice. Garnish
with a sprinkle of diced spring onions and you’re done!
Yukihira-Style Canned Mackerel Burger Commented [1]: Shokugeki no Souma Vol. 2 Recipes
Ingredients (Makes 2 servings)

1 can of mackerel in water (should weigh around 190 grams)
½ of an onion
A. 1 egg
1 & ½ cups of panko
Salt & Pepper
1 tbsp sesame oil

2 tbsp ponzu
Potato starch
☆Garnish ☆
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Grated daikon radish
Shiso leaves
☆Instructions ☆
*IMPORTANT: DO NOT THROW AWAY THE JUICE FROM THE CANNED
MACKEREL*
1. Mince the onion and transfer to a bowl along with the lightly drained canned
mackerel. Add the A ingredients and mix well.
2. Dampen your hands with water and mold step 1’s mixture into a patty. Then
heat up a frying pan with the sesame oil and put the patty in and fry until
golden brown.
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3. Once both sides have browned, turn the heat to low. Cover the frying pan
and let it simmer for 3 minutes. Then remove the pan from the heat and
transfer the patty to a plate.
4. To make the sauce, use the same frying pan in the previous step and add the
ponzu along with the juice from the mackerel can. Add potato starch as needed
and thicken to taste.
(T/N: I’d recommend making a starch slurry first and then drizzling it in while
stirring consistently and slowly and not just putting a little potato starch at a
time. Much less likely for clumps of potato/corn starch to occur.)
5. Pour the sauce from the previous step over the patty, and garnish with
grated daikon radish and shiso leaves, and you’re done!
Pepper-Grilled Seer Fish with Spring Cabbage Puree

2 seer fish steaks
200 grams cabbage
2 tbsp water
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A. 1 tbsp butter
2 tbsp cream
½ tsp granulated consomme
B. 2 tbsp each of mirin, sake, and soy sauce

1 tbsp cooking oil
☆Garnish ☆
Japanese pepper
Salt and pepper
Kinome
☆Instructions ☆
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1. Put the chopped cabbage and water in a microwave-safe bowl and cover
them with plastic wrap. Heat for approximately 4 minutes in a 600 watt
microwave.
2.Then put the ingredients along with the A ingredients into a food processor
and puree it while seasoning with salt and pepper.
3. Fry the seer steaks skin-side down first in the cooking oil. Once both sides
have browned, add the B ingredients and let it simmer on high heat.
4. Meanwhile, garnish two clean plates with the cabbage puree. Once the liquid
from the frying pan has reduced, season the seer fish with Japanese pepper
and transfer them to the plates. Clap the kinome leaf on your palm to release its
scent, and garnish it on top of the fish, and you’re done!
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Yukihira-Style Seer Fish Rice Ball Chazuke

1 seer fish steak (Other fish like salmon or mackerel can be used as substitutes)
1 tbsp olive oil peppern
2 cups cooked rice
Salt and pepper
Kombucha (seaweed tea)
Shredded kombu
☆Garnish ☆
Japanese parsley
☆Instructions ☆
1. Sprinkle salt and pepper on the seer fish. Chop the parsley and set it aside.
Heat the olive oil in a skillet, and grill the seer fish skin-side down first. Once
the skin is well-cooked and the fish has started turning white, flip it and quickly
sear the other side. Take it out of the skillet, and cut the fish into sixths.
2. Mix the shredded kombu into the rice. Then wet your hands and form the
mixture into rice balls, placing a piece of seer fish in the middle. Place each
finished ball into a bowl.
3. Pour the kombucha into each bowl and garnish with choppedwith the
chopped parsley you set aside in step 1, and you’re done!
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Yukihira-Style Chaliapin Steak Bowl

2 sirloin steaks
1 & ½ onions
2 bowls of rice
1 tbsp pickled-plum paste
Salt and pepper
Potato starch
Ingredients for the sauce

4 tbsp red wine
1 tbsp soy sauce
2 tbsp butter
☆Garnish ☆
Chopped green onions
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☆Instructions ☆
1. Mince the onions. Trim the fat off the steak and using a meat tenderizer,
tenderize the steaks well. Afterwards, cover the steaks with the minced onion
all over the surface and let the onions sit on the steaks for 30 minutes. Then
remove the onions (do NOT throw them away) and season the steaks with salt
and pepper.
2. Melt 1 tbsp of butter in a skillet and saute the onions from step 1. Season
with salt and pepper, and then move them to a plate.
3. Melt the remaining butter in a frying pan and no incook the steaks until they
are brown on both sides and transfer to a plate.
4. Now make the sauce by adding red wine to the same skillet and mix it with
the meat juice from the previous step. Once it has reduced, add the onions from
step 2 and saute them once more. Add soy sauce and use potato starch as
needed to thicken the sauce.
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5. Mix the pickled-plum paste with the cooked rice and divide them into two
bowls. Place the steaks into each bowl and pour the sauce over each steak.
Garnish with chopped green onions, and you’re done!
Honey-Garlic Pork Rice Balls Commented [2]: The next 3 recipes are "Megumi’s
Triple-Variety Rice Balls"
● Ingredients (Makes 4 servings)

3-4 bowls of rice
4 sheets of seaweed
Water
Salt
200 grams pork belly
A. 2 tsp grated garlic

50 grams miso
2 tbsp honey
1 tbsp sake
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☆Instructions ☆
1. Put the pork belly in a pot and cover with water. Boil on low for 30 minutes.
Douse in cold water and dry.
2. Mix the A ingredients into a container and add the pork belly from step 1. Let
it sit overnight.
3. Take the pork belly out and chop it into small pieces. Coat your hands with
water and salt and add the chopped pork belly in the middle of the rice and
form the rice balls around it. Wrap the rice balls with seaweed. Done!
Salt and Spring Onion Rice Balls

3-4 bowls of rice
4 sheets of seaweed
Water
2 chicken tenderloins
¼ white scallion
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A. ¼ tsp salt
Pepper
1 tsp sake
B. Ground ginger
½ tsp each sugar and chicken bouillon
½ tbsp each sake, sesame oil, ground white sesame seeds
☆Instructions ☆
1. Dice the white scallion. Trim the chicken tenderloins and poke a few holes in
them with a fork.
2. Rub the tenderloins with the A ingredients and transfer to a microwave-safe

bowl. Cover with saran wrap and heat for 3 minutes in a 600 watt microwave.
Then douseddouse in cold water and tear the chicken into small pieces.
3. Mix the diced scallions with the B ingredients and place in a microwave-safe
bowl. Heat for 1 ½ minutes in a 600 watt microwave. Mix in the chicken and
season to taste with salt and pepper.
4. Wet your hands with water and form rice balls, adding the chicken pieces in
the middle. Coat the sides of the rice balls with the sauce from step 3. Wrap
with seaweed and you’re finished!
Salted Kombu and Cheese Rice Balls

3-4 bowls of rice
4 sheets of seaweed
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Water
Salt
50 grams processed cheese
A. 1 tbsp ground white sesame seeds

2 tbsp shredded kombu
1 tsp sesame oil
☆Instructions ☆
1. Finely dice the processed cheese and mix with the A ingredients.
2. Wet your hands with water and salt and form the rice into balls, adding the
cheese and kombu in the middle. Wrap with seaweed and you’re done!
Commented [3]: Shokugeki no Soma Vol. 3 Recipes
Spicy Roast Chicken ~with Salsa Verde~ Formatted: Font: (Default) Nunito SemiBold
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1 chicken thigh
½ tsp sesame oil
A. 4 tbsp sake
1 tbsp mirin
1 tsp salt
B. 8 perilla leaves
10 grams green onions
¼ tsp yuzu kosho
1 tbsp shiokara
15 grams roasted sesame seeds
Soy sauce
☆Garnish ☆
Julienned white parts of green onions
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☆Instructions ☆
1. Preheat the oven to 425 degrees Fahrenheit. (220 degrees Celsius)
2. Trim the fat off the chicken thighs and poke a few holes through the skin
using a fork.
3. Put the chicken into a plastic bag and add the A ingredients and rub them
thoroughly. Then place in the fridge to set for at least 1 hour.
4. Heat the sesame oil in a frying pan and sear the chicken thighs, starting skin-
side down. Once nicely browned, flip and sear the other side for 3 minutes.
Remove from the frying pan and place on a baking sheet skin-side up. Roast in
the oven for 20 minutes at 425 degrees Fahrenheit or 220 degrees Celsius.
5. Make the Japanese-style salsa verde. Place the B ingredients in a food

processor and puree them. Add soy sauce as needed to taste.
6. Thinly slice the chicken from step 3, and garnish generously with the
julienned white parts of the green onions. Place the salsa verde on the side, and
you’re done!
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Yukihira-Style Okaki no Tane Age ~with Creamy Kinome Sauce~

2 cod fillets
8 prawns
200 grams of squid
6 scallops
100 grams kaki no tane crackers

1 egg
Salt
Weak flour (Wheat or rice flour can be used.)
2 tbsp vegetable oil

Kinome
☆Garnish ☆
Perilla leaves
Lemon wedge
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☆Instructions ☆
1. Remove the tails from the prawns and dry off any excess moisture. Cut
down their backs and remove the veins. Cut each down the underbelly. Place
the belly first on a flat surface and stretch so they don’t curl. Add shallow grill-
pattern cuts to the top of the squid, and then slice them into bite-sized pieces.
Cut the scallops and the doc fillets into two equally thick halves. Finely dice the
kinome.
2. Pulverize the kaki no tane crackers in a food processor or place them in a

plastic bag and beat with a rolling pin.
3. Separate the egg yolk from the white and put them in separate bowls.
4. Coat each piece of seafood in weak flour, then egg white, and then the kaki
no tane in that order. Then deep fry them in oil for 3 minutes at 340 degrees
Fahrenheit.
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5. To make the dipping sauce, place the egg yolk and salt in a bowl and
scramble them well. Slowly mix in the vegetable oil. Add the kinome from step
1 and season with salt.
6. Place the deep-fried seafood from step 4 on a plate lined with perilla leaves.
Add the dipping sauce and garnish with a lemon wedge, and you’re done!
Chou Farci Commented [4]: Shokugeki no Soma Vol. 4 Recipes


2 chicken breasts
12-14 cabbage leaves
4 slices of bacon
1 liter bouillon broth
4 asparagus stalks
3 shiitake mushrooms
1 tbsp beef grease
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Ingredients for the Mousse
400 grams chicken breast meat
1 egg
100 cc fresh cream
Salt
Fresh cream
☆Garnish ☆
Ground pepper
☆Instructions ☆
1. Snap off the woody ends of the asparagus stalks and cut each into four
equal pieces. Remove the stems from the shiitake mushrooms and thinly slice
the caps. Melt the beef grease in a frying pan and saute the asparagus and
mushrooms together.
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2. Make the mousse. Cut the chicken breast from the A ingredients into bite-
sized pieces. Place into a food processor with the rest of the ingredients from A
and puree until smooth. Place the mixture in a bowl and chill in the fridge until
the mousse is firm.
3. Boil the cabbage leaves and then remove the stiff stems. Remove the skin
from the chicken breasts. Cut each breast into equally thick halves, wrap in
plastic wrap, and then pound flat with a rolling pin.
4. Lay a cabbage leaf flat and place the chicken breast from step 3 on top.
Spread the mousse from step 2 on the chicken and place the sauteed
asparagus and mushrooms from step 1 in the center. Roll the cabbage neatly
and wrap it closed with a slice of bacon.
5. Place the rolls from step 4 snuggly in a pot. Pour in the bouillon broth and
bring to a boil. Reduce the heat, cover, and simmer for one hour.
6. Remove step 5 from the pot and plate it. Sprinkle coarse ground pepper, and
you’re done!
Rainbow Terrine
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(Important: Requires a 35 cm terrine mold)
Note: We will be making the 7 layers and then arranging and baking them all in
the oven
(Number of servings unspecified; assumed to be 1-2.)
☆Carrot Layer ☆
Ingredients
100 grams carrots
50 grams ground chicken
1 tbsp butter
A. 2 eggs
2 tbsp fresh cream
Salt and black pepper
☆Instructions ☆
1. Dice the carrots. Melt the butter in a frying pan and saute the carrots
together with the ground chicken until they crumble.
2. Put step 1 and the A ingredients together in a bowl and mix well. Transfer
the mixture back into the frying pan and heat until it forms a doughy texture.
☆Spinach Layer ☆
Ingredients
100 grams spinach
1 tbsp butter
A. 2 eggs
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2 tbsp canned tuna
2 tbsp fresh cream
☆Instructions ☆
1. Boil the spinach, and then mince it.
2. Put step 1 and the A ingredients together in a bowl and mix well. Melt the
butter in a frying pan and heat the mixture until it forms a doughy texture.
☆Zucchini Layer ☆
Ingredients
100 grams zucchini
50 grams ground beef
1 tbsp butter
A. 2 eggs
2 tbsp fresh cream
☆Instructions ☆
1. Dice the zucchini. Melt the butter in a frying pan and saute the zucchini along
with the ground beef until they crumble.
2 Put step 1 and A ingredients together in a bowl and mix well. Put the mixture
back in the frying pan used in step 1 and heat it until it turns doughy.
☆Pumpkin Layer ☆
Ingredients
150 grams pumpkin
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1 tbsp butter
A. 2 eggs
4 tbsp fresh cream
☆Instructions ☆
1. Peel off the pumpkin rind and place them in a microwave-safe bowl and
cover them with plastic wrap. Heat them in a 600 watt microwave for 4
minutes and then mash them while they are still hot.
2. Put 1 and A together in a bowl and mix well. Put the mixture back in the
frying pan used in step 1 and heat until doughy.
☆Potato Layer ☆
Ingredients
120 grams potatoes
1 tbsp butter
A. 2 eggs
4 tbsp fresh cream
☆Instructions ☆
1. Peel the potatoes and place them in a microwave-safe bowl and cover them
with plastic wrap. Heat them in a 600 watt microwave for 4 minutes and then
mash them while they are still hot.
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☆Tomato Layer ☆
Ingredients
50 grams semi-dried tomatoes
1 tbsp butter
A. 2 tbsp tomato paste

2 eggs
2 tbsp fresh cream
☆Instructions ☆
1. Chop the tomatoes into semi-large chunks.
☆Mushroom Layer ☆
Ingredients
100 grams shiitake mushrooms
1 tbsp butter
A. 2 eggs
2 tbsp fresh cream
☆Instructions ☆
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1. Dice the mushrooms. Melt the butter in a frying pan and saute them together
with the ground chicken until they crumble.
Two Sauces
● Homemade Ponzu
Soak 3 grams of gelatin powder with 2 tablespoons of water and then
microwave for 30 seconds for them to dissolve. Add 2 tablespoons of sudachi
juice, 2 tablespoons of soy sauce, 1 tablespoon of mirin, and 2 tablespoons of
broth to the gelatin mixture, and then chill in the refrigerator until firm. Use a
fork to mash the gelatin into a sauce.
● Green Herb Sauce

Take 10 grams of basil, parsley, shiso and dill together, 20 grams of pine nuts
and walnuts together, and 3 tablespoons of extra virgin olive oil and blend
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them all together in a food processor until well combined. Add salt and pepper
to taste.
Final Steps
Preheat oven to 265 degrees Fahrenheit. Grease the terrine mold and cover
with a sheet of cooking paper. Carefully add the layers one by one in order,
starting with the carrot layer and ending with the mushroom layer. Place the tin
in a baking pan and fill the pan halfway with water. Put them in the oven and
bake for 50 minutes. Let it cool, and then place it in the refrigerator to chill.
Once cold, remove the terrine from the mold and cut it into slice. Pour the
sauces on the side, and you’re done!
Insalata Frittata ~Aldini Style~
Ingredients (Number of servings unspecified.)

4 eggs
½ of an onion
1 red bell pepper
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2 slices of bacon
100 grams mozzarella cheese
1 cucumber
1 tomato
Salt
Pepper
2 tablespoons olive oil
Mesclun
Red-leaf lettuce
Parmesan Cheese
Ham
A. 2 tablespoons balsamic vinegar

4 tablespoons extra virgin olive oil
1 teaspoon mustard powder
1 teaspoon honey
☆Garnish ☆
Grated Parmesan Cheese
☆Instructions ☆
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1. Finely chop the onion and dice the bacon, bell pepper, and mozzarella
cheese.
2. Heat 1 tablespoon of the olive oil in a frying pan. Saute the bacon along with
the chopped onions and bell peppers until tender. Remove from the pan.
3. Scramble the eggs in a bowl and then add in the ingredients from Step 1
along with the mozzarella cheese. Sprinkle with salt and pepper.
4. Heat the remaining olive oil in a frying pan and pour in the mixture from the
previous step while stirring it. Cover it and cook for about 5 minutes, or until
the eggs are halfway cooked. Flip it over and cook the other side for another 5
minutes.
5. Slice the cucumber and cut the tomatoes into wedges. Rip the lettuce into
bite-sized pieces and place everything into a bowl with the mesclun and ham.
6. To make the dressing, put the A ingredients in a bowl and whisk thoroughly
until the oil and vinegar are evenly mixed. Season with salt and pepper to taste.
7. Right before eating, place step 4 into step 5. Chop step 4 into rough chunks
and mix with step 5, and drizzle step 6 over it. Garnish with freshly grated
parmesan cheese, and you’re done!
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Megumi’s Bite-Sized Breakfast Stew

300 grams daikon radish
1 carrot
8 mini cabbages
8 hard-boiled quail eggs
1 piece of konnyaku
2 pieces satsuma age
1 piece hanpen
2 chikuwa
Salt
Mustard Paste
Bamboo Skewers
Was
Ingredients for the Mini Mochi Kinchaku
4 pieces mini aburaage
4 quail eggs
1 kirimochi cake
Garlic Chives
A. 1 liter broth
1 tablespoon each sugar, sake, and mirin
1 tablespoon soy sauce
☆Garnish ☆
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☆Instructions ☆
1. Peel the daikon radish and cut them into 3 cm thick slices, and then quarter
them. Place them in a microwave-safe bowl, cover it with plastic wrap, and
heat for 6 minutes in a 600 watt microwave. Peel the carrot and cut them into
flower shapes using a cookie cutter.
2. Cut the konnyaku into bite-sized pieces and boil them. Wash the satsuma
age in hot water to remove its oiliness. Cut the hanpen and chikuwa into bite-
sized pieces.
3. Cut the mini aburaage pieces in half diagonally. Using your hands, open the
middle of each to form a pocket, and then wash them with hot water to remove
its oiliness. Boil the garlic chives, and then dry them. Cut the kirimochi cake into
8 equal pieces.
4. Put a kirimochi piece and a hard-boiled quail egg into each aburaage pocket.
Gather the aburaage ends together into a pouch and tie them tightly closed
with a garlic chive.
5. Put the A ingredients into a pot and add all of the remaining ingredients
except the hanpen. Put a drop-lid on the pot, and bring them to a boil, and then
reduce the heat and simmer for approximately for 1 hour. Add the hanpen
directly before eating and boil only for a few minutes. Pour into a bowl and
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stick them with bamboo skewers. Place mustard paste on the side, and you’re
done!
The Queen’s Egg Benedict

4 slices thick-cut bacon
4 eggs
1 liter water
100 cc vinegar
4 egg yolks
80 grams butter
2 teaspoons each of worcestershire sauce and lemon juice
Salt
Pepper
Butter
2 english muffins
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☆Garnish ☆
Parsley
Karasumi
Lettuce Leaves
pepperbun
☆Instructions ☆
1. Pour water and vinegar into a pot and bring them to a boil, and then reduce
the heat. Stir the liquid with a spoon to create a small tornado/whirl, and then
crack one egg into it directly, and let it poach. After 2 minutes, scoop the egg
out carefully with a slotted spoon and immediately place it in cold water.
Repeat this step for each egg.
2. For the hollandaise sauce, place the egg yolks into a double boiler, and while
they are warming, mix them with a hand mixer and remove them once they
reach room temperature.
3. Melt the butter in a microwave and split them into 4 equal portions. Slowly
add them to step 2’s mixture and mix everything thoroughly. Add the
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worcestershire sauce, salt, pepper, and lemon juice, and mix well to finish off
the sauce.
4. Cut the bacon slices into quarters and cook in a frying pan until browned on
both sides.
5. Slice the english muffins in half, toast them, and then spread butter and top
them with Step 4.
6. Dry the poached egg from Step 1 and place on top of Step 5. Drizzle the
hollandaise sauce from step 3 on stop and sprinkle with chopped parsley and
grated karasumi. Place everything on a plate and decorate with a lettuce leaf
on the side, and you’re done!
Alice’s Milkshake Commented [5]: Shokugeki no Soma Vol. 5 Recipes

Ingredients (Makes 2 servings in glasses; 6 in egg shells)

1 egg
300 cc cold milk
Ingredients for the Caramel Cream

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5 tablespoons granulated sugar
1 pinch of salt
4 tablespoons fresh cream (room temperature)
6 egg shells
6 straws
☆Garnish ☆(Only if you plan to make the two servings in glasses)

Whipped Cream
Mint Leaves
☆Instructions ☆
1. First, we’ll make the caramel cream sauce. Put the granulated sugar in a
saucepan over medium heat. Continue heating, giving the pan an occasional
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gentle shake until the sugar has melted and caramelized into a golden brown
sauce.
2. Then take it off the heat and slowly stir in the cream. Add the pinch of salt
and continue to stir as it cools down.
Tip: A pinch of salt is approximately the amount you can pinch between your
thumb, forefinger, and index finger.
3. Poke the tip of the egg with a knife to open a small hole about one
centimeter in diameter. Use a toothpick to puncture the yolk, and then pour out
the insides of the egg which we’ll be saving for later use in step 4.
4. Mix the cold milk, the egg from step 3, and the sauce from step 2 in a
blender. Use a funnel to pour it into the eggshell from step 3. Put a straw in the
hole, serve in a dish that can hold the eggs upright, and you’re done!
If you want to serve them into glass, simply pour it into two glasses, and
garnish with whipped cream and mint leaves.
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Soma’s Souffle Omelet
Ingredients for the Tomato Sauce

2 tomatoes
1 clove garlic
2 tbsp olive oil
1 teaspoon granulated consomme
3 tablespoons red wine
Ingredients for the Omelet

4 eggs
2 tablespoons butter
Salt & Pepper
☆Garnish ☆
Diced parsley
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☆Instructions ☆
1. First, we make the tomato sauce. Dice the tomatoes and finely chop the
garlic.
2. Heat the olive oil in a frying pan and saute the garlic. Once it smells fragrant,
add the tomatoes and saute them until tender.
3. Add the consomme and red wine to step 2 and simmer on medium heat for
about 10 minutes, or until the mixture has reduced by half. This completes the
sauce.
4. While the sauce is simmering, crack the eggs into a bowl and thoroughly
whip it with an electric mixer until it’s thick enough that when you scoop up the
mixture and let it drizzle from it, ripples remain on the surface.
5. Melt 1 tablespoon of butter in a frying pan and add half of the mixture from
the previous step.
6. Cook on medium heat for about one minute, and then turn off the heat.
Cover it, and let it steam for one minute. Fold it in half and plate. Repeat for the
other half of the mixture.
7. Season step 3 with salt and pepper to taste, and pour it over step 6. Garnish
with parsley, and you’re done!
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Italian Tomato Somen

150 grams somen noodles
½ cucumber
¼ carrot
6 slices smoked salmon
A. 300 cc tomato juice

1 tablespoon each white miso and extra virgin olive oil
1 teaspoon crushed garlic
Black pepper
☆Garnish ☆
Smoked salmon
Basil leaves
☆Instructions ☆
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1. Put the A ingredients in a bowl and mix well. Then place the bowl in the
refrigerator to chill.
2. Shred the cucumber and carrot and slice the smoked salmon into thin strips.
3. Boil the somen noodles, and once cooked, cool slightly by rinsing with cold
water. Shake off the excess liquid.
4. Put the ingredients from steps 2 and 3 in a bowl and mix with olive oil.
5. Put the sauce from step 1 on a plate, add everything from step 4 and mix
lightly. Roll the thinly sliced salmon together into a shape of a rose, and place
on top. For effect, add basil leaves to make it look like roses that have bloomed
on top of the somen, and you’re done!
Sumire Original Karaage Chicken Wrap

2 chicken thighs (approximately 500 grams)
⅛each apple and onion
A. ¼ teaspoon chicken bouillon

2 tablespoons each soy sauce and sake
½ teaspoon salt
¼ teaspoon each black pepper, and cayenne pepper
B. 100 grams each of weak flour (wheat or rice flour) and Joshinko rice flour
1 teaspoon turmeric
200 cc coconut milk

250 cc water Formatted: Right
41
4 teaspoons sesame oil
C. 3 tablespoons hot sauce

1 tablespoon each of lemon juice and nam pla (fish sauce)
Cooking oil
Black pepper
☆Garnish ☆
Cilantro
Perilla leaves
Lettuce leaves
☆Instructions ☆
1. Cut the chicken, onion, and apple into bite-sized pieces. Do NOT peel the
apple.
2. Place the apple and onion into a food processor, along with the A
ingredients, and puree.
3. Put the puree in a plastic bag, and add the chicken and rub the puree well
into the meat. Let it sit overnight in the fridge to marinade it. (If you don’t want
to wait overnight, rub the puree with the meat thoroughly for 5 minutes and let
it marinade for 20 minutes.)
Formatted: Right
42
4. Heat the frying oil to 350 degrees Fahrenheit. Lightly coat the marinated
chicken with potato starch and deep fry it for 5 minutes or until it turns golden
brown. Use a skimmer to scoop the meat out of the oil briefly for 1-2 times to
let it air. (This gives the effect of it having been twice-fried.)
5. Make the Banh Xeo batter by placing the B ingredients into a bowl and
mixing it. Then slowly add the coconut milk and water and beat it into a batter
with a mixer.
6. Heat cooking oil in a frying pan and then add ¼ of step 5. Quickly spread it
thinly across the pan and cook on low heat. Once the edges start turning up,
add one teaspoon of sesame oil all around the edges and cook until crispy.
Quickly flip with a spatula and briefly cook the other side, and then transfer it to
a plate. Cook the remaining 3 portions of the batter the same way.
7. Place the cilantro, green perilla leaves, and lettuce leave onto Step 6, and add
the fried chicken and roll it into a wrap. Quickly mix together the hot sauce from
the C ingredients and pour it over the chicken, top with black pepper, and
you’re done!
Apple Risotto Commented [6]: Shokugeki no Soma Vol. 6 Recipes


½ apple
½ cup rice
4 slices thick-cut bacon
¼ onion
Formatted: Right
43
2 tablespoons white wine
A. 1 cup each 100% pure apple juice and water

1 teaspoon lemon juice

Salt & Pepper
☆Garnish ☆
Powdered Cheese
Pepper
Bacon
Try
☆Instructions ☆
1. Cook the bacon in a frying pan until crispy and then set it to the side.
Formatted: Right
44
2. Peel the apple and dice it into small 1cm squared cubes. Then mince the
onion.
3. Heat the butter in a frying pan and saute the minced onion. Add the rice and
cook until transparent.
4. Add the white wine to step 3 and cook it until the alcohol burns off. Mix the
A ingredients together, and slowly add it to the pan ⅛cup at a time, simmering
on low heat for 15 minutes or until all of the liquid has been absorbed. Add the
diced apple and lemon juice. Season to taste with salt and pepper.
5. Place everything on a plate, and garnish with the bacon from step 1. Sprinkle
powdered cheese and pepper on top, and you’re done!
Formatted: Right
45
Jouichirou’s Special Breakfast Kotteri Ramen

2 packages dried ramen noodles
500 cc soymilk
300 “Buddhist” stock (recipe found below)
2 tablespoons miso
½ teaspoon each grated garlic and ginger
50 grams ebi taro (a regular potato works fine as a substitute)
Salt & Pepper
Rock Salt
Sesame Oil
Lotus Root
Burdock
Carrots
Turnip
Ingredients for the “Buddhist” Stock (Makes 3 cups)

1 10x10 cm square of kombu
700 cc water
4 slices dried shiitake mushrooms
Tip: Leftover broth and mushrooms can be used for other soups)
Ingredients for the Teriyaki Tempeh

100 grams tempeh
A. 1 tablespoon sake
1 teaspoon grated ginger
Formatted: Right
46
1 tablespoon each of soy sauce and sesame oil
2 tablespoons mirin
Potato Starch
☆Garnish ☆
Chili Oil (Optional)
☆Instructions ☆
1. ☆Let’s make the “Buddhist” stock first ☆
Put the kombu seaweed, shiitake mushrooms, and water in a pot. Let is sit for
30 minutes.
2. Turn the stove on to medium heat. When the water is just about to boil,
remove the kombu. Let it boil for two minutes, and then remove from the heat
and strain the stock.
3. ☆ Next are the toppings ☆

Thinly slice the lotus root, leaving the skin on. Use a peeler to make thin strips
of burdock. Fry in oil until crispy, and then sprinkle with rock salt.
4. Cut the carrot into sticks. Chop the turnip into bite-sized pieces. Heat the
sesame oil in a frying pan and saute both until golden brown. Sprinkle with
rock salt.
5. ☆Now, let’s make the Teriyaki Tempeh ☆

Cut the tempeh into chunks about 5cm wide. Sprinkle with the A ingredients,
and then coat the chunks lightly with potato starch.
6. Heat sesame oil in a frying pan and saute the tempeh until it’s thoroughly
cooked. Add soy sauce and mirin, making sure to coat the tempeh well.
Formatted: Right
47
7. ☆Lastly, let’s make the final broth ☆
Put the miso, ginger, and garlic in a pot and sear lightly. Add the soymilk and
“Buddhist” stock and stir until the miso is dissolved. Grate the ebi taro (or
potato) into the pot and let it simmer for 5 minutes. Season with salt and
pepper to taste.
8. Boil the ramen noodles in a separate pot, and then strain and shake off any
excess water. Transfer the cooked ramen noodles to a bowl, and pour step 7 on
top. Top with what you made from steps 3, 4, and 6. Drizzle with some chili oil,
and you’re done
Kozhi Varutha Ramen

1 chicken thigh
1 onion
100 grams canned diced tomatoes
1 teaspoon each grated ginger and garlic
⅓teaspoon each cumin seeds and garam masala
A. ¼ teaspoon red pepper

½ tablespoon coriander powder
⅓teaspoon turmeric powder
½ teaspoon salt
200 cc coconut milk

100 cc water
3 tablespoons canola oil
☆Garnish ☆ Formatted: Right
48
Cilantro leaves
Coconut milk
☆Instructions ☆
1. Cut the chicken thigh into bite-sized pieces and thinly slice the onion.
2. Heat a nonstick frying pan and cook the chicken thigh, skin-side down first
until golden brown. Then set it aside.
3. Heat the canola oil in a pot. Add the cumin seeds and saute until you can
smell its fragrance wafting through the air. Add the onion, garlic, and ginger
and saute thoroughly.
4. When the onions are golden and translucent, add the canned diced tomatoes
and simmer for 5 minutes on low heat.
Formatted: Right
49
5. Mix the A ingredients together and add it to step 4 and stir until well-
blended. Then add step 2, and stir until the chicken is thoroughly coated in the
sauce.
6. Pour the water and coconut milk into step 5 and let everything simmer for 10
minutes.
7. Season to taste with garam masala and salt. Pour into a bowl, garnish with
cilantro leaves and add a splash of coconut milk, and you’re done!
Nikumi’s Dongpo Pork Curry Bowl Commented [7]: Shokugeki no Soma Vol.7 Recipes

300 grams pork belly
1 tbsp canola oil
A. 1000 cc water
Formatted: Right
50
½ tbsp chicken bouillon
1 large spring onion

1 head bok choy
2 thumbs of ginger root
1 piece of star anise
5 Sichuan peppercorns
B. 100 cc shaoxing wine

2 tbsp each of sugar and soy sauce
1 tbsp each of oyster sauce and curry powder
2 bowls of cooked rice

Soy sauce
Oyster sauce
Potato starch
Rock salt
Sichuan peppercorn oil
☆Garnish ☆
Spring onion
Bok choy
☆Instructions ☆
1. Cut the pork belly into 5 cm blocks. Submerge in plenty of water and boil for
10 minutes until soft.
Formatted: Right
51
2. Cut off the green part of the spring onion and finely chop it. Julienne the
white part and soak it in cold water for 10 minutes. Thinly slice the ginger.
Chop the book choy into quarters and blanch it.
3. Sear the pork belly from step 1 in a frying pan until the edges are golden
brown.
4. Put the A ingredients in a pressure cooker and heat until boiling. Add the
meat from step 3, the sliced ginger, the star anise, the Sichuan peppercorns,
and the chopped green part of the spring onion, and then close the lid and
simmer under pressure for 20 minutes.
5. Open the lid, add the B ingredients, close, and simmer for another 15
minutes. Season to taste with soy sauce and oyster sauce. Thicken with a
potato starch slurry.
6. Season the rice to taste with rock salt and peppercorn flavoring oil. Put even
portions in two bowls and top with step 5. Garnish with julienned spring onion
and bok choy, and you're done!
Formatted: Right
52
Megumi’s Monkfish Dobujiru Curry

1 monkfish fillet that is approximately 500 grams
80 grams monkfish liver
¼ head of bok choy
⅙of a Japanese pumpkin
1 burdock root
⅙of a daikon radish
1 pack of enoki mushrooms
1 white scallion
½ a block of grilled tofu
1 liter of bonito and kelp soup stock
1 tbsp canola oil
2 tbsp curry powder
4 tbsp each of soy sauce and awase miso
100 cc sake
2 tbsp mirin
1 tsp grated ginger
☆Bonus side dish ☆

2 small bowls of cooked rice
1 beaten egg
Chopped spring onion
☆Garnish ☆
None
Formatted: Right
53
☆Instructions ☆
1. Blanch the monkfish fillet. Dip it in boiling water for 20 seconds or until the
surface of it is completely white. Then quickly dip it in cold water and set it
aside.
2. Cut the bok choy and tofu into bite-sized pieces. Thinly slice the pumpkin
and burdock root. Quarter the daikon radish and then slice into quarters.
Diagonally slice the scallion. Cut the base off the enoki mushrooms and then
slice in half. Flatten the monkfish liver with the flat of a knife.
3. Heat the canola oil in a pot. Add the monkfish liver and curry powder and
simmer. Once the fragrance of the curry powder has strengthened, add the
awase miso, sake, mirin, soup stock, grated ginger, and soy sauce to make the
broth. Season to taste.
4. Add the monkfish fillet, vegetables, and tofu. Cover and boil for 10 minutes,
and you're done!
5. Once most of the dobujiru has been eaten, add the cooked rice, beaten egg,
and chopped spring onion to any leftover broth and bits of food in the pot. Stir
together to make zousui rice porridge.
Formatted: Right
54
Marui’s potage blanc curry udon
2 bundles udon noodles
☆Mashed potatoes☆
2 potatoes
100 ml milk
4 tablespoons cream
¼ teaspoon cumin powder
1 tablespoon butter
Salt, pepper
☆Broth ☆
2 potatoes
½ onion
1 tablespoon curry powder
2 teaspoons granulated consommé
400 ml water
400 ml milk
200 ml cream
Formatted: Right
55
Salt, pepper
☆Poached egg☆
2 eggs
1 teaspoon salt
1 tablespoon vinegar
1 liter water
☆Garnish ☆
Dill, powdered cheese, pepper
☆Instructions ☆
Make the mashed potatoes
1. Peel and slice the potatoes.
2. Put the potatoes in a pot and add enough water to just cover the
potatoes. Boil for 7 minutes or until tender
3. Drain the water. Mash the potatoes while still hot, adding the cumin
powder, milk and cream. Put on medium heat until the mashed potatoes
reach the desired thickness. Remove from heat and add butter, salt and
pepper to taste.
Make the broth
4. Peel and slice the potatoes. Thinly slice the onion
5. Heat the butter in a pot. Add the onions, potatoes, and curry powder and
sauté until translucent. Add the water and granulated consommé and
simmer for 7 minutes
6. Pour the soup into a mixer, add the milk and blend until smooth. Return
mixture to the pot.
7. Add the cream to the broth and season to taste with salt and pepper.
Make the poached egg
Formatted: Right
56
8. Boil the water in a small pot, and then add the salt and vinegar. Crack the
eggs into a bowl and ease into the water one at a time.
9. Gently swirl to keep the egg white from feathering out and boil for 3
minutes. Remove from the water with a strainer and dry any excess
moisture.
To finish
10. Boil the udon noodles in a separate pot and drain. Put them in a bowl and
pour the broth over top. Add the mashed potatoes and poached egg on
top. Garnish with powdered cheese, pepper and dill. Done!
Soma’s Curry Risotto Omelet Commented [8]: Shokugeki no Soma Vol. 8 Recipes

1 cup of uncooked rice
150 grams ground beef
½ of an onion
1 ½ tbsp curry powder
1 tbsp mango chutney (Marmalade or jam can be used as a substitute)
Formatted: Right
57
2 tbsp butter
2 tsp grated ginger
A. 1 tbsp granulated consomme

1 liter of water
50 grams pizza cheese/mozzarella cheese

Salt & Pepper
Ingredients for the Egg Batter

8 eggs
2 tbsp each of milk and cream
4 tbsp butter
Salt & Pepper
Ingredients for the Sauce

2 tbsp each of oyster sauce and cooking sake
1 tbsp soy seauce
1 tsp sugar
☆Garnish ☆
Parsley
☆Instructions ☆
1. Dice the onion.
Formatted: Right
58
2. Melt the butter in a pot and add the diced onion and grated ginger, and saute
until the onions are translucent and tender. Add the ground beef and curry
powder and cook until fragrant.
3. Add the rice to step 2 and saute. Add the mango chutney, mix the A
ingredients together, and add just enough to submerge the mixture.
4. Heat step 3 to boiling and then reduce to low heat and let it simmer for 15
minutes. Add more of the A ingredients if all of the liquid gets absorbed.
5. Add the pizza cheese to step 4 and stir. Season to taste with salt and
pepper.
6. ☆Let's make the Egg Batter ☆

Crack the eggs into a bowl and beat to break the yolks. Add the milk and
cream, season with salt and pepper, and then whip until thoroughly blended.
7. Heat 1 tbsp of butter in a frying pan and pout in ¼ of step 6 while quickly
stirring with a fork. Once the egg was set on the bottom, pour ¼ of step 4 on
top. Use a fork to fold the far edge of the cooked egg over the top of it. Ease
the omelet to the edge of the pan and then flip it onto a plate and gently mold
into shape. Repeat this process three times with the remaining ¾ of the
mixture.
8. Mix the sauce ingredients and pour it into the pan that was used for step 7.
Heat to boiling and then quickly remove from the heat. Drizzle over step 7,
garnish with parsley, and you're done!
Formatted: Right
59
Colorful Surprise Pot Stickers
Ingredients (Makes 30 potstickers)

1 package of potsticker wrappers (Should contain 30)
200 grams sliced pork belly (Can be substituted with ground pork, but the pork
belly will be juicier.)
½ bundle leeks
½ green onion
A. 2 tsp each grated ginger and soy sauce

1 tbsp oyster sauce
2 pinches chicken bouillon
2 tbsp water
1 tbsp each of canola oil and sesame oil

200~300 cc water
Ingredients for the Sauce

Vinegar
Soy sauce
Chili Oil
☆Optional stuffing; pick your favorite! These are just suggestions from the
manga! ☆
Mustard greens
Kimchi
Natto
Cheese
Formatted: Right
60
Salad shrimp
Mayonnaise
Mushrooms
☆Garnish ☆
None
☆Instructions ☆
1. Mince the sliced pork belly.
2. Finely chop the leeks and the green onion.
3. Put step 1 in a bowl and mix in the A ingredients. Once thoroughly blended,
mix in step 2.
4. Put a small ball of the mixture from step 3 and the chosen stuffing onto the
middle of a wrapper. Dampen the edges of the wrapper with a smear of water.
Fold the edges together and pleat to seal.
If you're using any of the suggested stuffing:
Mustard Greens: Finely chop the mustard greens and add a pinch of them in the
meatball.
Kimchi: Finely chop the kimchi and add a pinch in the meatball.
Natto and Cheese: Add a dollop of natto and a pinch of shredded cheese in the
meatball.
Shrimp and Mayo: Chop the shrimp and mix with a dollop of Japanese mayo
and add to the meatball.
Mushroom and Cheese: Chop the mushrooms and add with a pinch of
shredded cheese to the meatball.
Formatted: Right
61
5. Pour the oil in a frying pan and carefully line step 4 in it. Pour the water over
the top. Turn on high heat and cover. Cook until all the water has evaporated
and then pour the sesame oil into the pan from around the edges to add color.
Remove from heat and place onto plates.
6. Mix the desired amount of B ingredients to make the dipping sauce, place
step 5 on the side, and you're done!
Alice’s Temari Bento

3 cups uncooked rice
100 cc vinegar
2 tbsp sugar
1 tsp salt
2 eggs
A. 2 tsp sugar
Salt
Your favorite sashimi. For example: Tuna, Salmon, Sea Bream, Squid, Scallops
☆Garnish ☆
Shiro leaves
Pickled eggplant
Formatted: Right
62
☆Instructions ☆
1. Steam the rice with slightly less water than usually called for. Once done, mix
the vinegar, sugar, and salt together and stir into the cooked rice while it is still
hot. Then divide the rice into four equal portions, splitting each into six equal
parts.
2. ☆Let's make the Scrambled Egg Curds ☆

Crack the eggs into a bowl and add the A ingredients. Beat until smooth. Heat
the oil in a frying pan and add the egg. Stir continually to scramble the egg into
small, fluffy curds. Pour into a bowl or baking pan and set in cold water to chill.
3. Place a sashimi slice and a small ball of sushi rice. The latter on top of the
former, on a sheet of plastic wrap. Pick up the edges of the wrap and form into
a pouch. Twist the pouch to tighten until the rice and sashimi are pressed
together into a small ball.
Formatted: Right
63
Eggplant Temari: Thinly slice the pickled eggplant on the diagonal. Place a ball
of rice on top of one slice and form into temari.
Squid-Shiso Temari: Place ¼ of a shish leaf on top of the squid sashimi. Put a
ball of rice on top of one slice and form into temari. Top with a dab of Wasabi if
desired.
Egg-curd Temari: Put a ball of rice on top of a small pile of egg curds and form
into temari. Top with a pinch of pink rousong.
Tuna Temari: Put a ball of rice on top of a slice of Tuna sashimi and form into
temari.
Scallop Temari: Put a ball of rice on top of a scallop and form into temari. Top
with a small spoonful of salmon roe.
Salmon Temari: Put a ball of rice on top of a slice of smoked salmon and form
into temari. Top with a pinch of capers.
First Place: Nakazawa Style Salmon Fillet Kabayaki Bowl

with Sesame Salmon Skin Crackers Commented [9]: Winning Recipes of the 1st Reader-
Submitted Shokugeki no Soma Recipe Contest in
Japan
Theme: Donburi (Rice bowls)

Ingredients (Makes 2 servings) Formatted: Font: (Default) Nunito SemiBold
2 bowls cooked rice

4 small salmon fillets
2 eggs
2 snap pea pods
50 cc Kabayaki sauce
☆Garnish ☆
Formatted: Right
64
Salmon roe
Roasted seaweed
Spring onions
Salt
Sesame seeds
Powdered Japanese pepper
☆Instructions ☆
1. Skin the salmon fillets. Setting the skin to the side, put the meat in the
Kabayaki sauce to marinade. (Cut square fillets in half lengthwise.)
2. ☆Let’s make the Salmon-Skin Crackers ☆

Scrape off any excess meat and fat from the salmon skin. Sprinkle salt and
sesame seeds on a sheet of aluminum foil and place the salmon skin on top
facedown. Sprinkle more salt and sesame seeds on the skin and then place in a
Formatted: Right
65
toaster oven and toast until the top is crispy. Flip the skin over and toast until
thoroughly crispy. (Be sure to toast with the outer skin facing up first or it will
curl into a roll)
3. Scramble the eggs and then cut into very thin sheets. Once cooled, julienne
into thin strips. Strip the string off the snap pea pods and lightly boil in salted
water. Chill in cold water and then split on the seam. Dice the spring onions
and mix a pinch with the grated daikon radish. Cut the seaweed into strips.
4. Grill or pan fry the salmon fillets to the desired temperature. Brush on more
Kabayaki sauce as desired.
5. Divide the cooked rice into two bowls. First, top each generously with the
julienned egg strips. Put a large dollop of the grated daikon radish with spring
onions along the top edge of the bowl. Place two salmon fillets below it and
top them with more Kabayaki sauce (if desired) and sprinkle with Japanese
pepper. Lean a split pea pod, opened so the peas are visible, on the side of a
fillet. Sprinkle the remainder of the julienned egg strips over the top, and you’re
done!
Second Place: Five-Texture Kakiage Bowl
Formatted: Right
66
2 bowls cooked rice (approximately 600 grams)
A. 80 grams ground chicken

60 grams hanpen fish cake
10 grams grated ginger
Salt & Pepper
Soy Sauce
Canola Oil
B. 80 grams lotus root *Peeled and cut into 1cm chunks)

C. Onion (thinly sliced)

Carrots (Thin strips)
Chopped clover
Flour, water, and egg batter
Frying oil
Note: The C ingredients can be substituted with two commercially available
Kakiage packages
D. ⅔Aburaage slices (cut into strips)

4 small pickled plums (minced)
5 shiso leaves (minced)
Soy sauce
E. 1 egg
100 grams Japanese yam (Peeled and grated)
Granulated bouillon
☆30 grams onion (thinly sliced)

Formatted: Right
67
3 tbsp soy sauce
Sesame oil
☆Garnish ☆
None
☆Instructions ☆
1. Make the fluffy chicken fritter with the A ingredients. Crush the hanpen fish
cake and knead into the other A ingredients. Mold into four balls. Heat the oil in
a frying pan, and cook the fritters until one side is golden brown, and them flip
them over, cover and steam for 5 minutes or until steamed through.
2. Make the crunchy lotus root with the B ingredients. Put the peeled and cut
lotus root and a small amount of water into a microwave-safe container. Cover
and heat until cooked through. Chill thoroughly and then mix with the grated
daikon radish.
3. Make the crispy kakiage with the C ingredients. Mix the flour, egg, and water
together to make the batter. Dip the chopped vegetables all together into the
batter. Dip the chopped vegetables all together into the batter and then deep
fry in oil heated to 340 degrees F (170 degrees C) to make the kakiage. If using
the packages, first thaw in the microwave and then bake in the oven until
crispy.
4. Make the crackly aburaage with the D ingredients. Brush soy sauce on. to the
aburaage strips and fry in a frying pan until crackly. Add the remainder of the D
ingredients right before eating.
5. Make the creamy egg and potato with the E ingredients. Mix everything
together and cook together in a frying pan until firm.
Formatted: Right
68
6. Make the ☆sauce by mixing all of the ☆ingredients and stir into the cooked
rice.
7. Cut the kakiage in half. Mix the aburaage together with the remaining D
ingredients.
8. Divide the rice into two bowls, add all of the toppings on top, and you’re
done!
Third Place: Grilled Rice Ball Bowl

Two bowls cooked rice
A. 1 tbsp sugar
60 cc soy sauce
50 cc cooking sake (can be substituted with water)
A pinch or two of potato starch
B. 2 tbsp sugar
60 cc soy sauce
40 cc cooking sake (can be substituted with water)
A pinch or two of potato starch
6~ slices salmon sashimi

5~ slices squid sashimi
Note: The sashimi can be substituted with chicken, cheese, or veggies.
☆Garnish ☆
Formatted: Right
69
`100 grams grated Japanese yam
4 shiso leaves
☆Instructions ☆
1. Make the first batch of sauce. Put all of the A ingredients minus the potato
starch into a sauce pan. Heat on medium until the sugar melts. Then add the
potato starch and once the sauce thickens, turn up the heat to medium-high
and simmer for 10 seconds.
2. Make the second batch of sauce and repeat the steps from step 1 but using
the B ingredients.
3. Put the rice in a pot and coat thoroughly with the A ingredients sauce, and
brown.
4. Split the rice into two bowls, and garnish with grated Japanese yam and top
with the sashimi slices.
5. Drizzle the B ingredients sauce on top of each bowl. Place into a toaster oven
to lightly toast or use a blowtorch and sear lightly. Garnish more with the shiso
leaves and you’re done!
Formatted: Right
70
Fourth Place: Aka-no-Oyako Bowl

2 bowls cooked rice
300 grams chicken thighs
1 onion
2 mushrooms
½ zucchini
1 clove garlic
400 grams stewed tomatoes
3 eggs
2 pats of butter (5 grams each)
3 tbsp noodle dipping sauce
Formatted: Right
71
3 tbsp ketchup
1 tsp sugar
3 tbsp white wine
Salt & Pepper
Weak flour (rice or wheat flour)
Canola Oil
☆Garnish ☆
Basil
☆Instructions ☆
1. Slice the onion and mushrooms. Dice the zucchini into small cubes. Mince the
garlic. Drain the stewed tomatoes, but save the liquid for later. Dice the
tomatoes if not diced already.
2. Cut the chicken thighs into bite-sized pieces. Rub thoroughly with salt and
pepper, sprinkle with weak flour to form a thin coating, knocking off any excess
flour. Heat oil in a frying pan and fry the chicken until both sides are golden
brown, and then set it aside.
Formatted: Right
72
3. In the frying pan used for step 2, melt one 5-gram pat of butter and saute
the garlic. Once the garlic becomes fragrant, add the onion, mushrooms, and
zucchini, and saute until tender. Add the stewed tomatoes liquid and white
wine and heat to a low boil. Once bubbling, add the noodle dipping sauce,
ketchup, and sugar. Taste, and add a pinch of salt if needed. Reduce to low
heat, and add the chicken from step 2 and let it simmer.
4. Fill a separate frying pan about ¾ of the way full with water and bring to a
boil. In a heat-resistant bowl, add the other 5-gram pat of butter, the eggs, salt
and pepper, and blend thoroughly. Lower the heat on the frying pan to low and
put the heat-resistant bowl directly into the boiling water to coddle the egg.
Stir the egg mixture continually until lightly cooked.
5. Divide the cooked rice into two bowls and top with the chicken from step 3.
Pour the coddled egg over the top and garnish with a basil leaf, and you’re
done!
Yukihira-Style Advanced Seaweed Bento Commented [10]: Shokugeki no Soma Vol. 9 Recipes

Formatted: Right
73
Note: Since this is a bento recipe, there will be several steps and many
ingredients required to make each component and also assembling them all
together. Since there are so many sections, I will put the steps for making each
component directly below each of their ingredients list.
☆Ingredients for the Beer-Battered Isobe-Fried Chikuwa & Beer-Battered

Deep-Fried Cod ☆
2 cod fillets
2 large chikuwa fish cakes
50 grams flour
A. 5 tbsp beer
½ egg
½ tsp each of salt and canola oil
☆Garnish ☆
½ tsp aonori (dried powdered seaweed)
Salt & Pepper
☆Instructions ☆
1. Put the flour in a bowl, add the A ingredients, and whisk until smooth. Split
into two equal portions, and then place in the fridge to chill for 30 minutes.
2. Sprinkle the cod fillets with a pinch of salt and pepper, and using a sieve,
lightly dust the fillets with flour on all sides.
3. Mix the aonori dried seaweed into only one of the 2 portions from step 1. Dip
the chikuwa fish cakes into that portion until thoroughly coated. Dip the cod
fillets into the portion without the seaweed until thoroughly coated. Fry both
the chikuwa and cod fillets in oil heated to 340 degrees F (170 degrees C) until
golden brown.
Formatted: Right
74
Ingredients for the Pickled-Shallot Tartar Sauce
1 hard-boiled egg
5 cloves pickled shallots
3 tbsp Japanese mayonnaise
☆Garnish ☆
1 tbsp minced parsley
Salt & Pepper
☆Instructions ☆
1. Finely mince the hardboiled egg and shallots.
2. Add the Japanese mayonnaise and parsley to step 1 and blend thoroughly.
Use as a dipping sauce for the beer-battered cod.
Ingredients for the Savory Seaweed Paste

4 sheets seaweed
3 tbsp soy sauce
1 tbsp each of mirin and sugar
☆Instructions ☆
1. Tear the seaweed sheets into strips and place them in a pot. Add the soy
sauce, mirin, and sugar, and heat until boiling.
2. Once boiling, turn down to low heat and simmer. Stir with a wooden spoon
until it thickens, and then remove from heat and chill.
Ingredients for the Tsukudani made from soup-stock remnants

100 grams bonito flakes (used for making soup stock)
A. 3 tbsp each of water and soy sauce

Formatted: Right
75
1 tbsp each of mirin, sugar, and sake
☆Garnish ☆
1 tbsp sesame seeds
☆Instructions ☆
1. After using the bonito flakes to make soup stock, place them in a frying pan
and dry roast until all its moisture is gone.
2. Add the A ingredients to step 1 and heat until boiling. Then reduce to low
heat and simmer until most of the liquid has been reduced.
3. Garnish with sesame seeds.
Note: Fill the bento tray halfway with rice, and then spread the tsukudani on
top of the rice. Fill the rest of the tray with more rice and spread the savory
seaweed paste on top!
Ingredients for Balsamic Kinpira Burdock Root

100 grams each of carrots and burdock root
50 grams ground pork or beef
1 tbsp Japanese mayonnaise
1 tsp each of balsamic vinegar and sugar
1 tbsp soy sauce
☆Garnish ☆
White sesame seeds
Red pepper medley
☆Instructions ☆
Formatted: Right
76
1. Slice the carrot and burdock root into thin sticks. (Sort of like matchstick
shape)
2. Put the Japanese mayonnaise into a frying pan, turn to medium heat, and
add the ground meat, carrots, and burdock root. Heat until the meat has
browned and the vegetables are tender while stirring often.
3. Add the balsamic vinegar, soy sauce, and sugar to step 2 and mix
thoroughly. Simmer until all the liquid is gone, and then garnish with sesame
seeds and red pepper medley.
Ingredients for the Bacon & Onion Miso Soup

2 bacon strips
150 grams onion
400 cc dashi soup stock
2 tbsp white miso
☆Garnish ☆
Diced green onions
☆Instructions ☆
1. Thinly slice the onion and chop the bacon strips.
2. Pour the soup stock into a pot, add step 1 and heat until boiling. Reduce to
low heat and simmer for 5 minutes.
3. Remove step 2 from the heat and add the miso little by little and stir to
dissolve. Then season to taste, and garnish with diced green onions, and you’re
done!
Ingredients for Kuzu Sauce

Formatted: Right
77
200 cc soup stock
1 tsp grated ginger
A. 2 tsp each of mild (low-sodium?) soy sauce and sake Commented [11]: Mild as in not as strong in flavor.
Low sodium soy sauces just have more added
¼ tsp salt chemicals, meaning the flavor can still be pretty strong
and/or stronger than the "normally salted" ones
1 tbsp arrowroot powder (can be substituted with potato starch)
☆Instructions ☆
1. Pour the soup stock in a pot, add the A ingredients, and bring to a boil.
2. Add the grated ginger to step 1 along with the arrowroot powder or potato
starch that has been made into a slurry with equal parts water. Stir constantly
until the soup has thickened, and you’re done! Commented [12]: Note: As for assembling the bento,
there are no instructions given in the manga, and I
believe it’s because there are so many different types
of bentos made up of different compartments that it’s
Kozuyu Chicken Soy Sauce Ramen (w/ a bonus side really up to you how you want to assemble everything
you’ve made to create a complete bento! So have fun
and assemble as you like!
dish!) Formatted: Font: (Default) Nunito SemiBold

4 bundles ramen noodles
A. 1 bone-in chicken leg

1000 cc water
2 thin slices ginger
½ leek (green part) [DO NOT THROW AWAY THE WHITE PART]
B. 60 grams dried scallops

1000 cc water
Formatted: Right
78
100 grams each dried vegetables (carrots, shiitake mushrooms, burdock root,
string beans)
200 grams taro root

15 grams wood ear mushrooms
2 tbsp each of sake, white soy sauce, and light soy sauce
3 tbsp mamefu
☆Garnish ☆
None
☆Instructions ☆
1. Put the A ingredients into a pot and bring to a boil. Once bubbling, skim the
scum off the top. Reduce to low heat and simmer for approximately 40
minutes. Remove from heat and strain the liquid through a sieve.
2. Put the B ingredients in a different pot and also bring to a boil. Once
bubbling, reduce to low heat and simmer for approximately 20 minutes.
3. Rehydrate the wood ear mushrooms in a bowl of water. Trim off the base
and chop into bite-sized pieces. Peel the taro root and chop into bite-sized
pieces.
4. Pour the strained stock from step 1 into the pot with step 2. Add the sake,
dried vegetables, and step 3. Then simmer on low heat for 15 minutes. Season
with white and light soy sauces to taste. At the last minute, add the mamefu.
5. Pour everything into a bowl. Boil the ramen noodles, shake off all excess
water, and then add to the bowl.
☆Bonus Side Dish: Pickled-Plum Chicken ☆

Formatted: Right
79
☆Ingredients ☆
1 bone-in chicken leg (after use in making the stock)
½ leek (white part)
3 pickled plums
1 tsp each of mirin and sake
5 shiso leaves
1 tbsp sesame oil
Salt & Pepper
☆Instructions ☆
1. Slice the leek into thin strips and soak in cold water for 10 minutes. Slice the
shiso leaves into thin strips as well. Cut the chicken meat off of the bone and
pull apart by hand.
2. Remove the pits from the pickled plums and mash into a paste with the flat
part of the knife you’re using. Add the mirin and sake and mix until well-
blended.
3. Mix everything together along with the sesame oil well. Season to taste with
salt and pepper.
Mimasaka’s Semifreddo (+ a bonus special recipe!) Commented [13]: Shokugeki no Soma Vol. 10
Recipes
Ingredients (Makes one 20 cm squared [8” x 8”] cake)
Formatted: Right
80
☆First Layer: Caramel Almonds ☆
100 grams sliced almonds
A. 150 grams superfine sugar

3 tbsp water
1 tbsp butter
☆Second Layer: Semifreddi Cream ☆

200 cc cream
80 grams almonds
2 eggs
150 grams mascarpone cheese
6 tbsp sugar
2 tbsp limoncello
☆Third Layer: Biscuit Joconde ☆

1 egg
B. 40 grams each of superfine sugar and almond powder

15 grams weak flour (wheat or rice flour)
1 egg white
1 tbsp each butter and superfine sugar
2 tbsp limoncello
☆Garnish ☆
None
Formatted: Right
81
☆Instructions ☆
☆First Layer ☆
1. Dry roast the sliced almonds in a frying pan.
2. Pour the water and superfine sugar into another frying pan. Turn to medium
heat and heat until thickened and golden brown in color. Remove from the
heat, and add the butter and stir.
3. Add step 2 to step 1 and mix briskly. Pour into a greased baking tin and
spread thinly. Let sit until cool and then break into chunks.
☆Second Layer ☆
1. Dry toast the almonds in a frying pan, then pour them into a plastic bag and
use a rolling pin or other implement to pulverize them into small pieces.
2. Separate the egg yolks from the egg whites and place in different bowls.
Add the mascarpone cheese that is room temperature, and the almonds from
step 1 to the egg yolks and mix thoroughly.
3. Split the sugar into 3 equal portions. Start beating the egg whites with a
hand mixer and slowly add each sugar portion. Keep beating until the
merengue reaches stiff peaks.
Tip: To tell if you’ve reached stiff peaks, you should be able to lift the bowl and
turn it completely upside-down without anything dripping/falling out of the
bowl.
4. Beat the cream until it makes soft peaks, then add step 2, 3, and the
limoncello and then mix.
Formatted: Right
82
☆Third Layer ☆
1. Grease the pan, or place parchment paper inside it. Preheat the oven to 375
degrees F. (190 degrees C.)
2. Put the egg white in a bowl and beat with a hand mixer, slowly adding in the
sugar, and mix until the merengue makes stiff peaks.
3. Crack the egg into a different bowl and beat until thickened. Sift the B
ingredients into it and mix until blended.
4. Put the butter in a microwave-safe container and heat on high for 30

seconds for it to melt. Pour into step 3 and then add in step 2. Use a spatula to
gently fold the batter together.
5. Pour step 4 into step 1 and smoothen it out until everything is even. Put into
the preheated oven and bake for approximately 12 minutes.
Note: This step can be completely substituted with store-bought sponge cake
or castella, but why would you do that? :)
Bonus: Takumi’s Fourth Layer- Olive Oil Lemon Curd
Ingredients
1 lemon
1 egg
3 tbsp extra-virgin olive oil
6 tbsp sugar
☆Garnish ☆
None
Formatted: Right
83
☆Instructions ☆
1. Pour the water into a frying pan and heat to make a hot-water bath.
2. Grate the lemon rind (just the yellow part) to make fresh lemon zest.
Squeeze out the lemon juice and strain it.
3. Beat the egg and pour it into a pot. Add the olive oil, sugar, and step 2, and
mix well. Put the pot inside the hot-water bath from step 1 and keep stirring.
4. Keep stirring briskly for approximately 10 minutes or until the curd is at its
desired thickness. Take the pot out of the hot-water bath and let it cool.
Suggestion for leftover lemon curd: You can store the rest in the fridge for
about 1 week. You can use it as spread on toast or for scones!
☆Final Touches ☆
1. Spread the caramel almond pieces evenly across the bottom of a cake pan.
Pour the semifreddo cream over the top.
2. Trim the biscuit joconde to match the size of the cake pan.
3. Brush step 2 with the limoncello and then spread the olive oil lemon curd on
top.
4. Flip step 3 upside-down and fit into step 1. Wrap with plastic wrap and
place in the freezer to chill for 3 hours or until firm.
Formatted: Right
84
5. Flip the tin upside-down and let the cake slide out. If it won’t come out, heat
the outside of the tin by dipping it in some hot water. Cut into slices, and you’re
done!
Yukihira-Style Beef Stew

800 grams beef rib roast
1 each of onion and tomato
½ each carrot and celery stalk
2 tbsp each butter and canola oil
400 cc red wine
A. 1 tbsp each ketchup and granulated consomme

500 cc water
3 bay leavesWas
1 can of demi-Glace sauce (approximately 300 grams)

1 tbsp white miso
Salt & Pepper Formatted: Right
85
☆Garniture (French for Garnish) ☆
1 head of broccoli
1 carrot
100 grams string beans
☆Garnish ☆
None
☆Instructions ☆
1. Cut the onion, tomato,carrot, and celery into cubes. Approximately 1cm on a
side. Cut the rib roast into bite-sized pieces and rub with salt and pepper.
2. Heat 1 tbsp each of the butter and canola oil in a frying pan. Brown the rib
roast on high heat until browned on all sides. Remove from heat and set to the
side.
3. Pour the red wine into the pan from step 2 and reduce down to ⅓.
4. Heat the remaining butter and oil. In a medium to large stew pot. Thoroughly
saute the onion, carrot, and celery until tender.
Formatted: Right
86
5. Add A ingredients, step 2, and the tomato to step 4 and heat to boiling. Skim
any scum off of the top and pour in the can of demi-Glace sauce. Heat to
boiling and then reduce heat to low. Put a lid on the pot and let simmer for 2
hours, stirring occasionally.
6. Remove only the heat from the pot and strain the remaining liquid. Return
the resulting sauce to the pot and heat until warm. Return the meat to the pot,
stir in the white miso and season to taste with salt and pepper.
7. ☆Let's make the Garniture! ☆

Cut the broccoli into florets. Destiny the string beans. Peel and cut the carrot
into rounds. Boil each in salted water until tender.
8. Ladle step 6 into a bowl and decorate with step 7 on top, and you're done!
First Place: Salted-Prawn Ramen Commented [14]: Winning Recipes of the 2nd Reader-
Submitted Shokugeki no Soma Recipe Contest in
Japan
Theme: Ramen + Alpha!
Ingredients (Makes one serving) (No idea what alpha means in this context lol)
1 packet shio ramen
Ingredients for the Shrimp Broth

10 black tiger prawn shells
200 cc water
Formatted: Right
87
Ingredients for Seasoned Egg
4 eggs
50 cc concentrated noodle soup base
150 cc water
1 tbsp sesame oil
½ leek (green part)
2 cloves garlic
2 thumbs ginger
Chinese chives (minced)

Lettuce
1 tsp each of nam pla and lemon juice
Chinese chili paste
2 Chinese bbq pork fillets (Store-bought)
Green onion (minced)
4 grams cherry shrimp
2 tsp sesame oil
☆Garnish ☆
None
☆Instructions ☆
1. ☆Let’s make the Seasoned Egg ☆
Formatted: Right
88
Pour the noodle soup base, sesame oil, and water into a plastic container.
Mince the garlic and ginger, and chop the leek into rounds and then put both
into the container as well.
2. Put the eggs in a pot filled with water and heat to boiling .Once at a rolling
boil, cook for 3 minutes and then remove from heat. Cool and peel the eggs,
place in the marinade made in step 1 for 1-3 days.
3. ☆Let’s make the Shrimp Broth ☆

Wash the shrimp shells. Place on a baking sheet in the oven and toast until
lightly browned. Remove the shells from the oven and place in a pot with the
water. Turn to medium-high heat until boiling, and then reduce to medium-low
heat and skim off any scum from the top. Boil for 30 minutes, and then strain.
While straining, make sure to apply light pressure on the shells against the
strainer to get everything out.
4. Chop the chives into chunks about 4cm long. Cut the lettuce into 1cm strips.
5. Pour the soup mix from the shio ramen packet into a bowl and add the nam
pla, lemon juice, and chinese chili paste. Pour the brother from step 3 into a pot
and add some water to reach the amount specified on the packet. Bring to a
boil and then reduce to medium heat. Add the noodles and boil them per the
packet’s instructions. Add the minced Chinese chives a few moments before
the noodles are done. Pour the broth and the noodles into a bowl and then stir
in the soup mix.
6. Decorate the top of the ramen with the Chinese bbq pork slices, half of a
seasoned egg, lettuce, and diced chinese chives. Drizzle sesame oil on the
cherry shrimp and then top the ramen with them as well, and you’re done! If
you’d like, dip the shrimp crackers and/or tsukudani seaweed into the ramen
broth to enjoy some different flavors!
Formatted: Right
89
Second Place: Tangy Vinegar Ramen
Ingredients (Makes one serving)

1 packet soy sauce ramen
80 grams chicken thighs
15 grams carrot
15 grams onion
15 grams broccoli sprouts
40 ml vinegar
Salt & Pepper
A. 2 tbsp each of vinegar, light soy sauce, and water

1 ½ tbsp sugar
☆Garnish ☆
None
☆Instructions ☆
1. Cut the chicken thighs into bite-sized pieces. Sprinkle with salt and pepper
and brown in a frying pan. Drain off the juices and set to the side.
2. Dice the carrots. Thinly slice the onions, mix the A ingredients together, and
pour into a plastic container. Add in the carrots, onions, and step 1, and then
set in the fridge to marinade for at least 30 minutes.
3. In a separate pot, make the ramen broth according to package directions.

Remove from the heat and stir in the 40 ml of vinegar.
Formatted: Right
90
4. Boil the ramen noodles and drain. Pour the brother from step 3 over them
and top with the marinated chicken and veggies from step 2. Mix the broccoli
sprouts with the leftover marinade, and add them to the top, and you’re done!
Third Place: French-Style Fruity Cold Noodles
Ingredients (Makes one serving)

1 soy sauce & vinegar Chinese cold noodles packet
1/16 head lettuce
¼ cucumber
3-4 small strawberries
1 egg
Japanese mayonnaise (optional)
Mixed berries (Optional)
Ingredients for the Easy Salmon Terrine

A. ½ hanpen fish cake
35 grams salmon sashimi
1 tsp cream
¼ tsp salt
Ingredients for Special Fruity Mustard Sauce

B. 1 soy sauce & vinegar soup packet
60 cc unsalted tomato juice
1 tsp whole-grain mustard
1 tsp strawberry jam
☆Garnish ☆
Formatted: Right
91
None
☆Instructions ☆
1. ☆Let’s make the Easy Salmon Terrine ☆
With a mortar and pestle, crush the salmon and hanpen fish cake together until
they are a smooth paste that is an even light orange color. Add the cream and
stir until thoroughly blended. Season to taste with salt and pepper. On a sheet
of cling wrap, form the paste into small, half-round loaves about 6cm long.
Wrap the loaves completely in cling wrap and put them on a microwave-safe
plate, and microwave for approximately 2 minutes in a 500 watt microwave.
Then set out to cool, and once cooled, place in the fridge to chill. Move onto
step 2. Once fully chilled, remove from the fridge and cut into 1cm slices.
2. Hard-boil the egg. Once cooled, slices it.
3. ☆Let’s make the toppings ☆

Chop the lettuce into thin strips. Peel the cucumber and cut into rounds.
Remove the tops of the strawberries and slice vertically into 3-4 slices.
4. ☆Let’s make the special sauce ☆

Pour the B ingredients into a small bowl and blend thoroughly.
Formatted: Right
92
5. Boil the noodles according to package instructions. Drain and cool them with
running water, and chill them further in a bowl of ice water and then drain
again and place in a bowl. Top the noodles with lettuce around the edges of the
bowl. Down the center, plate alternating slices of hard-boiled egg and salmon
terrine. Decorate around the slices with the rounded cucumber slices and sliced
strawberries on both sides. Add Japanese mayonnaise and seasonal berries if
desired. Drizzle with the special sauce and you’re done!
Apicius-Style Chicken (w/ a side dish provided!) Commented [15]: Shokugeki no Soma Vol. 11 Recipe

2 chicken thighs
A. 1 tsp each of salt, coarse-ground black pepper, grated garlic, and curry
powder
1 tbsp sake
2 tbsp each of honey and soy sauce
Mashed potatoes (side dish recipe provided below)
☆Garnish ☆
Watercress
☆Instructions ☆
Formatted: Right
93
1. Cut each of the chicken thighs in half.
2. Mix the A ingredients together in a bowl to make a marinade. Add the

chicken thighs and thoroughly rub with the mixture and let is marinade for
about 15 minutes.
3. Preheat the oven to 425 degrees F (220 degrees C). Put some baking paper
on the baking tray and arrange the marinated chicken on top, skin-side up.
Bake the chicken for about 20 minutes.
4. While the chicken is baking, brush over some of the marinade on top a few
times.
5. Cut the chicken into bite-sized pieces and plate them. Add mashed potatoes
on the side and garnish with watercress and the marinade juice from the cookie
sheet, and you’re done! (Note: Mashed potatoes recipe is on the next page.)
☆Side Dish: Thick n’ Creamy Mashed Potatoes ☆
Ingredients (makes 2 servings)

2 large potatoes
4 tbsp cream
1 tbsp butter
Salt & Pepper
☆Garnish ☆
None
☆Instructions ☆
Formatted: Right
94
1. Peel the potatoes and cut into bite-sized chunks. Place in a pot and pour in
enough water to cover. Put the pot on high heat and heat to boiling.
2. Once the water is at a rolling boil, reduce to low heat and let boil for 10
minutes. When a toothpick can easily poke through, the potatoes are done.
Remove from the heat and drain the potatoes. Use a rolling pin or masher of
fork to mash the potatoes.
3. Add the butter and cream and then place the pot back on low heat and mix
everything together until smooth and creamy. Season to taste with salt and
pepper.
Kabayaki Eel (Joke) Matelote (+ a bonus side dish!)

1 package Kabayaki eel
1 sauce packet (Should come with the eel)
1 tbsp butter
¼ onion
Salt & Coarse-ground Black Pepper Formatted: Right
95
150 cc wine
1 slice of toast
Mashed potatoes (side dish recipe provided)
☆Garnish ☆
Chopper parsley
☆Instructions ☆
1. Dice the onions. Heat the butter in a frying pan and brown the onions until
tender. Pour in the wine and the sauce from the packet and heat until boiling.
2. Slice the Kabayaki eel fillet in half and add it to the pan from step 1. Turn
down to low heat, cover, and let simmer for 7 minutes.
3. Take the eel fillets out and set them aside. Season the remaining sauce in the
pan with salt and pepper.
4. Plate the eel fillets. Drizzle the sauce from step 3 over the top and sprinkle
with lots of freshly-ground black pepper. Slice the piece of toast into triangle
and place on the side. Add the mashed potatoes on the side and garnish with
chopped parsley.
(Note: Mashed potatoes recipe is on the next page.)
☆Side Dish: Thick n’ Creamy Mashed Potatoes ☆
Ingredients: (makes 2 servings)

2 large potatoes
Formatted: Right
96
4 tbsp cream
1 tbsp butter
Salt & Pepper
☆Garnish ☆
None
☆Instructions ☆
1. Peel the potatoes and cut into bite-sized chunks. Place in a pot and pour in
enough water to cover. Put the pot on high heat and heat to boiling.
2. Once the water is at a rolling boil, reduce to low heat and let boil for 10
minutes. When a toothpick can easily poke through, the potatoes are done.
Remove from the heat and drain the potatoes. Use a rolling pin or masher of
fork to mash the potatoes.
3. Add the butter and cream and then place the pot back on low heat and mix
everything together until smooth and creamy. Season to taste with salt and
pepper.
Formatted: Right
97
Cartoccio Commented [16]: Shokugeki no Soma Vol. 12
Recipes

2 pike fillets (can be substituted with other white fish, such as sea bream, sea
bass, or cod)
4 peeled shrimp
8 steamer clams
6 cherry tomatoes
4 mushrooms
40 grams butter
Salt & Pepper
A. 1 tsp grated garlic

¼ tsp each of dried parsley and thyme
2 16-inch sheets of parchment paper
☆Garnish ☆
Lemon slices
Formatted: Right
98
☆Instructions ☆
1. Warm the butter to room temperature. Mix in the A ingredients and wrap in
plastic wrap and set in the freezer to chill.
2. Cut the cherry tomatoes in half and slice the mushrooms. Make a slit along
the back of the shrimp to devein them.
3. Sprinkle the fish fillets with salt and let them sit for 10 minutes. Pat with a
paper towel to remove any excess moisture.
4. In the center of a sheet of parchment paper, place half each of step 2, 3, and
the steamer clams. Sprinkle lightly with salt and pepper, cut half of the butter
from step 1 into chunks, and place on top. Make a second portion with the
remaining half of the ingredients on the second sheet of parchment paper.
Carefully wrap the parchment paper firmly closed, and bake in the oven at 400
degrees F (205 degrees C) for 20 minutes. Remove from the oven, open the
wrap, side with lemon slices, and you’re done!
Formatted: Right
99
Pike Carpaccio

1 pike (or your favorite sashimi if pike isn’t in season)
A. 2 tbsp each of soy sauce, mirin, and sake
B. 2 tbsp extra-virgin olive oil

1 tbsp white vinegar
Allspice
Salt & Pepper
☆Garnish ☆
Baby arugula
Radish wedges
☆Instructions ☆
1. Fillet the pike, cut off its head just behind its gills, and then gut and debone
it. Set the innards aside. Slice the fillets into ¼ inch thick sashimi slices.
2. Take the fish innards from step 1 and smash them with the flat part of the
knife and mix thoroughly together with the A ingredients and put them in a
Formatted: Right
100
small pot to boil. As soon as the pot boils, remove everything from the heat and
let chill.
3. Put the B ingredients into a bowl and add step 2, and mix everything
together to make a dressing.
4. Place the sashimi slices in a circle pattern on a plate. Add soe baby arugula
and radish wedges in the middle for decoration, drizzle the dressing over
everything generously, and you’re done!
Note: You can enjoy the pike sashimi as is, or you can choose to lightly sear it
with a blowtorch. If you don’t have one, you can simply just sear it quickly on a
teflon frying pan.
Pike Takikomi Rice, Ojiya-Style Commented [17]: Shokugeki no Soma Vol. 13
Recipes
400 cc water
2 pike
1 package shimeji mushrooms
1 thumb of ginger
4 crunchy pickled plums
1 10cm squared sheet of kombu seaweed
A. 1 tbsp each of cooking sake and light soy sauce

½ tbsp mirin
(OPTIONAL) Soymilk
(Note: Japanese soymilk is different from American soymilk. I believe it should
be fine if you use any soymilk so long as it is plain/unsweetened, but I’m not
completely sure, so please don’t get mad at me if I’m wrong, haha.) Formatted: Right
101
☆Garnish ☆
Shiso leaves
Roasted sesame seeds
☆Instructions ☆
1. Wash the uncooked rice and soak in water for at least 30 minutes and then
drain.
2. Slice the pike in half lengthwise. Salt thoroughly. Let sit for 10 minutes and
then use a paper towel to dry off any excess moisture. Grill until fragrant, which
should be for around 7 minutes.
3. Slice the ginger and shiso leaves into strips. Remove the base of the shimeji
mushrooms and separate. Chop the pickled plums into small chunks.
4. In a donabe pot, add the kombu sheet, uncooked rice, and the water. Sprinkle
the ginger slices, shimeji mushrooms, pickled plums, and pike on top. Put the lid
on the pot and turn the heat on high.
5. Once boiling, turn the heat to low for 15 minutes. Then turn the heat off and
let steam for another 15 minutes.
6. Garnish with shiso leaves and roasted sesame seeds. Enjoy the first bowl as
is, and try a second bowl with soymilk poured over it.
Formatted: Right
102
Mitamura’s Old-Fashioned Napolitan

300 grams spaghetti noodles
6 slices roast ham lunch meat
2 bell peppers
1 onion
1 can sliced mushrooms
2 tbsp olive oil
A. 1 tbsp each of butter and olive oil

Formatted: Right
103
8 tbsp ketchup
1 tbsp soy sauce
4 tbsp powdered parmesan cheese
Salt & Pepper
☆Garnish ☆
Chopper parsley
Parmesan cheese
☆Instructions ☆
1. Cut the bell peppers into strips. Thinly slice the onion. Cut the ham into strips
1 cm wide. Drain the can of sliced mushrooms.
2. Boil the spaghetti noodles for about 1 minute longer than the package
instructions and strain. Pour the olive oil over the top and toss to coat.
Formatted: Right
104
3. Heat the A ingredients in a frying pan and saute the onion until tender. THen
add the ham, bell peppers, and mushrooms, and saute on high heat.
4. Add the ketchup and soy sauce and saute. Then remove from the heat and
add the spaghetti, mixing until all the spaghetti is thoroughly coated.
5. Add the powdered parmesan cheese and mix thoroughly. Season to taste
with salt and pepper, and garnish with chopped parsley and a sprinkle of
parmesan cheese, and you’re done!
Commented [18]: Shokugeki no Soma Vol. 14 Recipe

Shinomiya’s Burdock Root Quiche Formatted: Font: (Default) Nunito SemiBold
Formatted: Right
105
Uses a 7” pie pan
2 store-bought frozen pie crusts (without tin)
1 burdock root
100 grams mix of maitake, shimeji, and button mushrooms
1 tbsp soy sauce
2 tbsp butter
Ingredients for the Filling

2 eggs
200 cc pure soymilk
1 tbsp white miso paste
Black pepper
Mozzarella cheese
☆Garnish ☆
Black pepper
Formatted: Right
106
☆Instructions ☆
1. Defrost the frozen pie crusts. Using a rolling pin, roll the dough out until it is
slightly larger in diameter than the pie pan. Place the dough in the pie pan and
firmly press it into the bottom edges all the way around. Smooth the dough up
the side of the pan and use the rolling pin to lightly press it onto the top lip of
the pan, trimming any excess dough off the edges. Use a fork to poke holes in
the bottom of the dough and then place in the fridge to chill.
2. Wash the burdock root thoroughly (you can use a brush for washing
vegetables/fruits) and use a peeler to shave the root into short, thin strips.
Finely dice the mushrooms.
3. Melt the butter in a frying pan and add the ground chicken. Once lightly
browned, add the burdock root from step 2 and stir-fry together.
4. Once the burdock roots become translucent, add the mushrooms and
continue stir-frying until they are tender. Then add the soy sauce and stir-fry
until all the liquid is absorbed, pour into a bowl, cover, and put in the fridge to
chill.
5. Put all the ingredients for the batter in a bowl and mix thoroughly.
6. Pour step 4 into the pie crust and spread evenly. Pour the batter from step 5
over the top and then top with lots of cheese. Bake at 375 degrees F (190
degrees C) for approximately 30 minutes or until the surface is a deep golden
brown. Sprinkle with black pepper, and you’re done!
Formatted: Right
107
Kuga’s Special Mapo Tofu Commented [19]: Shokugeki no Soma Vol. 15 Recipe

1 block silken tofu
200 grams ground pork
1 tsp grated garlic
1 tbsp sesame oil
A. 1 tbsp each of black beans, sweet bean sauce, and broad bean chili paste
1 tsp chili powder
1 Japanese leek
200 cc chicken broth
1 tbsp each of shaoxing wine and soy sauce
Sichuan pepper
Salt & Pepper
2 tbsp potato slurry (ratio of 1 tbsp potato starch mixed with 1 tbsp water)
☆Garnish ☆
Chili oil
Diced green onions
Formatted: Right
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☆Instructions ☆
1. Wrap the block of tofu in a paper towel, place on a microwave-safe plate and
microwave in a 600 watt microwave oven for 3 minutes. Pat with the water
towelto remove any excess water.
2. Once mostly cooled, cut the tofu block into ½ inch cubes. Mince the leek and
the black beans.
3. Heat the sesame oil and grated garlic in a frying pan until fragrant. Add the
ground pork and lightly brown. Then add the A ingredients in the order listed
and brown thoroughly. Be careful not to let anything scorch.
4. Add the chicken broth and the tofu cutes from step 2 to 3. Mix in the leek
and let simmer for 3 minutes.
5. Mix in the shaoxing wine and soy sauce. Add salt and pepper to taste.
Formatted: Right
109
6. Add the potato starch slurry to thicken, sprinkle with sichuan pepper and stir,
and then pour everything into 4 bowls. Drizzle with chili oil and garnish with
diced green onions on top and you’re done!
Homemade Black Pepper Pork Buns Commented [20]: Shokugeki no Soma Vol. 16 Recipe
Ingredients (Makes 8)
Ingredients for the Dough

100 grams each of bread flour and all-purpose flour
1 ½ tsp dry yeast
1 tbsp sugar
¼ tsp salt
130 cc warm water
1 tbsp sesame seed oil
Ingredients for the Filling

Formatted: Right
110
250 grams thin-sliced pork
A. 2 tsp black pepper

1 tbsp each of sake, soy sauce, and sesame seed oil
½ tbsp oyster sauce

¼ tsp five-spice powder
☆Garnish ☆
Chopped spring onions, egg yolk, white sesame seeds
☆Instructions ☆
1. In a small bowl, pour the dry yeast into the warm water and stir together.
2. Whisk the bread flour, all-purpose flour, sugar, salt, and sesame oil together
in a large bowl. Pour in step 1’s ingredients and mix them thoroughly.
3. Turn the dough out of the bowl onto a lightly floured surface, knead and fold
it together firmly, using the heels of your hands, until the dough is smooth and
elastic. Mold the dough into a round, place it back in the bowl, cover with
Formatted: Right
111
plastic wrap, and set it in an oven preheated to 113 degrees Celsius (235
degrees Fahrenheit). Let it rise for 30 minutes.
4. Chop the thinly-sliced pork into stripes about 5mm wide, put it in a bowl,
and add the A ingredients and mix thoroughly.
5. Once step 3 has finished rising, take the dough out of the bowl and split it
into 8 equal portions. Roll each portion into a ball, and then use the palm of
your hand to flatten each one into a circle that’s approximately 10cm across.
6. Holding one disk of dough in your left hand, put a heaping amount of the
meat from step 4 in the middle of it and sprinkle with the spring onion. Using
your right thumb and forefinger, pinch the edges of the dough together to seal
the bun closed. Repeat for all 8 portions.
7. Arrange all 8 buns on a baking sheet lined with parchment paper, and cover
with a clean kitchen towel. Put the baking sheet back in the oven for 113
degrees Fahrenheit and let the dough rise a second time for 20 minutes.
8. Brush the top of each bun with egg yolk. Pour white sesame seeds into a
bowl. Taking each bun by the bottom, flip it over and press the top into the
sesame seeds to lightly coat each bun. Then bake the buns in an oven heated to
355 degrees Fahrenheit for 25 minutes, and you are done!
Eizan’s Hainanese Chicken and Rice Commented [21]: Shokugeki no Soma Vol. 17 Recipe

Formatted: Right
112
2 chicken thighs
1 tsp each of salt, sugar, grated ginger, grated garlic, and nam pla
1 tbsp each of chicken bouillon and cooking sake
☆Garnish ☆
Tomato
Cucumber
Cilantro
Pepper
Ingredients for the 3 Dipping Sauces
☆Sweet Chili Sauce ☆

As desired (Since they didn’t provide a recipe, you can buy a bottle of this at
any Asian market.)
☆Ingredients for the Sweet Soy Sauce ☆

2 tbsp soy sauce
1 tbsp sugar
1 tbsp canola oil
☆Ingredients for Ginger Sauce ☆

1 tsp grated ginger
2 tbsp canola oil
½ tbsp lemon juice
½ tsp salt
Formatted: Right
113
☆Instructions ☆
1. Rub the chicken thighs with the salt, pepper, and sugar. Drizzle with cooking
sake, and let marinade for 10 minutes.
2. Thoroughly rinse the rice, and then submerge it in water and let soak for 20
minutes. Drain and set aside.
3. Pour the rice into a rice cooker, and add a little less water than normally
needed for cooking 2 cups of rice. Stir in the chicken bouillon, grated ginger,
grated garlic, and nam pla. Place the chicken thighs skin-side down directly on
top of the rice mixture, and then cook the rice as normally as you would.
4. Once the rice has steamed, cut the chicken thighs and cut them into 2cm
strips. Stir the rice thoroughly to mix and fluff.
5. Use a small bowl as a mold to plate the rice. Arrange the chicken on the
plate. Decorate with tomato wedges, cucumber slices, and chopped cilantro.
Make the three sauces, set them in separate dipping bowls to the side, and
you’re done!
Formatted: Right
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Yukihira-Style Stuffed Chicken Wings Commented [22]: Shokugeki no Soma Vol. 18 Recipe
Ingredients (Makes 4 servings/16 wings)

16 chicken wings
150 grams ground pork
4 slices pork jowl
⅛head of lettuce
½ bundle of leeks
2-3 shiitake mushrooms
2 thumbs ginger
2 cloves garlic
A. 2 tbsp each of sake and soy sauce

1 tbsp sugar
B. 1 tbsp each of potato starch, sesame oil, sugar, and soy sauce
1 tsp oyster sauce
Salt & Pepper
60 grams powdered cheese

100 cc warm water
1 tbsp vegetable oil
☆OPTIONAL: Sweet & Sour Sauce ☆

Formatted: Right
115
Ingredients
2 tbsp each vinegar, sugar, and ketchup
2 tsp each soy sauce and chicken bouillon
200 cc water
1 tbsp potato starch
1 tsp sesame oil
☆Instructions for the Sweet & Sour Sauce ☆

1. Put all ingredients into a pot and stir together well.
2. Heat until boiling, and stir the mixture continuously until the sauce has
thickened to the consistency desired.
☆Instructions for the Stuffed Chicken Wings ☆

1. Use a pair of kitchen scissors to remove the two bones inside each chicken
wing. Mix the A ingredients together and rub it on all of the deboned wings.
2. Dice the cabbage, leeks, and shiitake mushrooms. Grate the ginger and
garlic. Chop the pork jowl into small pieces
3. Mix the ground pork and the pork jowl together in a bowl until the mixture
turns into a white-ish color. Then add the B ingredients and thoroughly mix
together. Lastly, add in the cabbage, leeks, shiitake mushrooms, garlic, and
ginger, and mix everything together.
4. Take the chicken wings and stuff them with 1/16 of the mixture you made
and pinch each wing closed. Repeat for all 16 wings.
5. Heat the vegetable oil in a skillet or a frying pan. Place the wings in the pan
skin-side up and fry until the bottoms are browned. Then flip over skin-side
Formatted: Right
116
down and dust with powdered cheese. Pour in the water, cover, and turn down
to low heat. Let steam for 10 minutes.
6. Once all the water has steamed off and the wings are completely cooked
through, remove from the heat and plate them browned-side up.
Suggestion: Drizzle with the sweet and sour sauce you made if desired. They
can be even more delicious if you top them on white rice and make it a donburi.
Saumon Au Confit Flamme Commented [23]: Shokugeki no Soma Vol. 19

Recipes
350 grams sashimi-grade salmon
Ingredients for the Marinade

200 cc water
2 tbsp salt
1 tbsp sugar
150 cc olive oil

Bacon
Black pepper
Ingredients for the Salmon Ice Cream

100 grams fresh cream
Formatted: Right
117
A. 150 grams smoked salmon
100 grams cream cheese
1 tsp lemon juice
1 sprig of dill
¼ tsp black pepper
☆Garnish ☆
1 sprig of dill
Salmon roe
☆Instructions ☆
1. Pour the ingredients for the marinade into a baking tin, and stir until the sale
and sugar have completely dissolved. Cut the salmon into vertical slices, put
them into the liquid, and place in the refrigerator to chill for 40 minutes.
2. Remove the salmon slices from the marinade in step 1 and pat off any excess
moisture with a paper towel. Pour the olive oil into a heat-resistant plastic bag
and add the salmon. Seal the bag completely so that no air can get in.
3. Fill a large cooking pot with water and heat it to 105 degrees F and 115
degrees F. (40 degrees C and 46 degrees C. while letting the bag cook for one
Formatted: Right
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hour. After the hour is over, remove the bag out of the water and let it rest for
approximately one hour or until it returns to room temperature.
4. ☆Now let’s make the Salmon Ice Cream ☆

Pour the fresh cream into a bowl and use an electric mixer to whip it until it has
stiff peaks.
Tip: The best way to tell if you have stiff peaks is if you can lift the bowl and flip
it over completely upside down without anything dripping off/falling down!
5. Put the A ingredients into a food processor and blend them. Pour the mixture
into the bowl from step 4 and use a spatula to carefully fold them together.
Once mixed, put into the freezer to chill until the mousse reaches the desired
firmness.
6. Wrap the salmon from step 3 in bacon and then lightly sear it with a cooking
torch. Dip a spoon in water to dampen it and then use it to put scoops of the
mousse from step 5 onto a plate. Sprinkle with black pepper if desired and
garnish with a sprig of dill and/or salmon roe.
Kurokiba’s Coulibiac-Style Salmon Pot Pie

200 grams salmon
½ of an onion
Formatted: Right
119
5 mushrooms
200 grams cooked rice
2 tbsp white wine
Salt & Pepper
1 tbsp flour
100 cc each of milk and fresh cream
2 tbsp butter
2 large sheets of premade pie dough
One beaten egg
☆Ingredients for the Spinach Crepe ☆

1 bunch of spinach
60 grams flour
150 cc milk
½ egg
1 tbsp melted butter
Vegetable oil
Bacon bits (Optional)
☆Garnish ☆
None
☆Instructions ☆
Formatted: Right
120
1. Sprinkle salt on the salmon and let it rest for 10 minutes. Meanwhile, mince
the onion and mushrooms.
2. Heat one tablespoon of butter in a frying pan and saute half of the minced
onion with all of the mushrooms. Once they’re tender, add the rice. Continue
sauteing until the rice is warmed thoroughly. Season to taste with salt and
pepper, and then transfer everything onto a plate and set it to the side.
3. Pat the excess moisture off the salmon from step 1 with a paper towel and
place it into the frying pan from step 2. Drizzle with white wine, cover, and let it
steam for 5 minutes. Transfer the salmon onto a plate, remove the skin and any
bones, and then cut it into roughly bite-sized pieces.
Suggestion: I find it odd that they don’t say to remove the bones beforehand.
That’s what I was always told to do, so I don’t think it’d hurt to do so. I would
think it’d be easier to remove the bones while the salmon is still raw rather than
after it’s cooked, when it’s soft and tender and prone to falling apart.
4. ☆Now let’s make the sauce ☆

Heat one tablespoon of butter in the frying pan from step 3. Add the remainder
of the minced onion and then saute. Once the onions are tender, dust them
with the flour and pour in the milk and cream. Let the sauce simmer until it
reduces to a thick and creamy consistency. Season with salt and pepper to
taste.
☆Preheat the oven to 400 degrees F! (205 degrees C) ☆
5. ☆Next, let’s make the Spinach Crepe ☆

Blanch the spinach in salted boiling water and then douse it in cold water,
shaking off any excess moisture. Then either puree the spinach into a paste
with a food processor or mince them into fine pieces by hand with a knife.
Formatted: Right
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6. Put the flour into a bowl and whisk in the milk, egg, and spinach. Continue
whisking until thoroughly blended.
7. Pour the melted butter into step 6, blend, and then cover and place in the
refrigerator to rest and cool for 30 minutes.
8. Grease a heated frying pan with a thin layer of vegetable oil. Pour one
ladleful of the batter from step 7 into the pan. Spread it across the pan and
cook both sides. Repeat until all the batter is used up.
9. ☆Now it’s time to fill the Pie Crusts ☆

Defrost the pie dough to room temperature for 10 minutes. Then roll our one
round of dough with a rolling pin. Carefully tuck the dough into a pie tin and
line it with one of the spinach crepes from step 8. Sprinkle the bottom with
bacon bits if desired. Layer in equal amounts of step 2 and 3 and cover with
another spinach crepe, tucking it in around the edges. Brush the rim of the pie
crust with some beaten egg. Roll out the second pie dough round, and place it
across the top of the pie. Firmly crimp the edges of the dough together and
then brush the top of the crust with more beaten egg.
10. Place the pie in the preheated oven and bake for 20 minutes. Once
completely cooled, plate slices of the pie, drizzle over each pie with the warmed
sauce made from step 4, and you’re done!
Formatted: Right
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Charcoal-Grilled Venison ~with Chestnut Sauce~ Commented [24]: Shokugeki no Soma Vol. 20
Recipes
400 grams beef roast
A. 1 onion
2 cloves of garlic
2 thumbs of ginger
B. 300 cc fond de veau (brown stock)

1 cinnamon stick
1 tsp each orange zest and instant coffee powder
2 tbsp sake
1 package of sweet roasted chestnuts
Salt
Pepper
Olive oil
☆Garnish ☆
Chopped parsley
Formatted: Right
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☆Instructions ☆
1. Put the A ingredients into a food processor and blend them into a paste.
Roughly chop about half of the package of roasted chestnuts and set them and
the rest of the whole chestnuts aside for now.
2. Rub the beef roast with the paste from step 1 and let it marinade for about
one hour.
3. Wipe off the excess rub off of the roast and brush a light coating of olive oil
over the entire roast and sprinkle with salt and pepper. Place the roast in the
broiler for about 8 minutes. Flip it over and broil for another 6 minutes. Then
turn off the heat, but leave the roast rest inside of the broiler for 15 minutes.
4. Heat olive oil in a frying pan and then add the remaining marinade from step
3 and let it simmer. Add the sake and simmer everything until all the liquid is
gone. Add the B ingredients and the chopped chestnuts from step 1 and let
them simmer until the amount has been reduced by half. Add the remaining
chestnuts from the package and let simmer for another 3 minutes.
Formatted: Right
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5. Slice the roast into portions and plate it. Pour the sauce from step 4 over the
top, garnish with chopped parsley, and you’re done!
Two Faces of Roast Venison

2 beef fillets
1 tbsp each of butter and canola oil
Salt & Pepper
Ingredients for the Sauce Poivrade

200 cc each of red wine and fond de veau (brown stock)
5 tbsp wine vinegar
1 tbsp roughly ground black pepper
Ingredients for the Sauce Poivrade Au Baie

⅙of an onion, minced
Formatted: Right
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1 tbsp butter
A. 2 tbsp black currant liqueur

5 tbsp red wine
1 tbsp each of wine vinegar and blueberry jam
100 cc sauce poivrade

½ cup of mixed berries (fresh or frozen)
☆Garnish ☆
Watercress
☆Instructions ☆
1. ☆Make the Sauce Poivrade first! ☆
Pour the red wine and wine vinegar into a frying pan and quickly simmer them
to burn off the alcohol. Add the fond de veau and let it reduce until it thickens.
Mix in the black pepper and add salt to taste.
2. ☆Now let’s make the Sauce Poivrade Au Baie! ☆

Melt the butter in a frying pan. Add the minced onion and a pinch of salt and
saute them until they become tender. Pour in the A ingredients and let it
Formatted: Right
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reduce. Pour in the sauce poivrade and again, let it reduce until thickened. Add
the mixed berries and then salt to taste.
3. Let the beef fillets warm to room temperature. Pay off any excess moisture
with a paper towel and then sprinkle with salt and pepper.
4. Heat the canola oil in a frying pan. Place the beef fillets in the pan and
quickly sear each side. Add the butter to the pan, and baste the fillets with the
butter and oil inside the pan until they reach the desired doneness.
5. Remove the fillets from the pan and place them on a plate and cover with a
bowl, letting them rest for a few minutes. Note: Don’t slice them! This will lead
to all the delicious juices from the beef pour out, and that’s where all the flavor
and moisture lies! Be careful!
6. Plate the fillets each on a separate plate and drizzle with either of the sauces.
Garnish with the watercress, and you’re done!
Egg-Tempura Rice Bowl
Formatted: Font: (Default) Nunito SemiBold, Not Bold

Need some visuals or want to follow step-by-step on how to make this? Here’s
Pwnapplez’s take on the Egg-Tempura Rice Bowl! Formatted: Right
127
2 bowls of cooked rice
4 eggs
A. 5 tbsp weak flour (This can be wheat flour or rice flour.)

6 tbsp cold water
B. 100 cc dashi broth

3 tbsp soy sauce
2 tbsp each of mirin and sugar
½ cup flour
Frying oil
☆Garnish ☆
OPTIONAL: Deep-fried shiso leaves
☆Instructions ☆
1. Freeze the eggs in the freezer, and once completely frozen, peel them.
Formatted: Right
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Suggestion and Note: Freeze the eggs up to 12 hours (Pwnapplez’s way) just
to make sure they’re completely frozen. Another things 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.
However, this is not guaranteed if you watch Pwnapplez’s take on this recipe.
2. Prepare the frying oil and heat it until it’s 320 degrees F (160 degrees C).
3. Pour the A ingredients into a bowl and whisk everything together. Slowly
add the cold water while whisking until the mixture is blended into a smooth
batter.
(Tip: If the batter is too thick, add a few teaspoons of water to thin it out.)
4. Dust the eggs from step 1 with flour, dip them into the batter from step 3
and then deep-fry them for 6 minutes.
5. Optionally, dip the face of shiso leaves in the batter from step 2 and deep-fry
them until they are crispy.
6. Pour the B ingredients into a small saucepan. Mix them together and let
them simmer for about 3 minutes.
7. Fill 2 bowls with the cooked rice and pour a dash of the sauce from step 4
over the top. Arrange the eggs and shiso on top of the rice, pour more sauce
over them, and you’re done!
Formatted: Right
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Yuan Yaki Salmon Commented [25]: Shokugeki no Soma Vol. 21
Recipes
2 raw salmon fillets
Salt
A. 4 tbsp sake
4 tbsp soy sauce
4 tbsp mirin
½ of a yuzu fruit
2 tsp canola oil
☆Garnish ☆
Peeled strips of yuzu
Chrysanthemum-flower turnips
Formatted: Right
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☆Instructions ☆
1. Sprinkle the salmon fillets with salt and let them rest for 5 minutes. Then pat
off any excess moisture with a paper towel. Cut the yuzu fruit into slices.
2. Blend the A ingredients together in a saucepan and heat them until they
begin to boil. Then remove them from the heat and let them cool down. Pour
them into a pan and place the salmon fillet in it to marinade. Top each fillet with
the yuzu slices, and marinade for at least one hour.
3. Heat the canola oil in a frying pan. Add the marinated salmon fillets and
cover the pan and let them cook for about 5 minutes on each side or until each
side is thoroughly browned. Plate the salmon fillets and garnish with the
chrysanthemum-flower turnips and yuzu-peel strips, and you’re done!
Formatted: Right
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Gosetsu Potato Udon

100 grams potatoes
100 grams each all-purpose flour and potato starch
⅔tsp of salt
120 cc water
Ingredients for the Udon Broth

600 cc soup stock
2 tbsp light soy sauce
2 tbsp mirin
1 tsp salt
Flour (for dusting)
Ingredients for the Imo Mochi Potato Cake

1 large potato
Formatted: Right
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½ tsp salt
Canola oil
☆Garnish ☆
Perilla leaf
☆Instructions ☆
1. Peel the potatoes and cut them into bite-size pieces. Put them in a
microwave-safe container, pour 2 tbsp of water over the top, and cover and
microwave on high for 2 minutes in a 600 watt microwave.
2. Mash the potatoes from step 1 while they’re still hot. Add in the flour, potato
starch, salt, and water and mix everything until it forms a uniform dough. Cut
the dough in half and form each half into a rough ball. Dust a clean counter
surface with flour, and put one of the two dough balls in the middle and press
down with the palm of your hand. Using a rolling pin, roll the dough out until it
is about 5 mm thick. Fold the dough into 3 layers and use a knife to cut thin
strips of noodles. Repeat this process with the second ball of dough.
3. Separate the noodles and dust them with flour. Fill a large pot with plenty of
water and bring to a rolling boil. Add the noodles, and once they start to float,
boil for about 5 minutes. Then drain and rinse with running water.
☆Now we will make the Imo Mochi Potato Cake that will serve as one of the
toppings ☆
1. Peel the large potato and cut it into bite-size pieces. Put it in a microwave-
safe container, and pour 2 tbsp over the top and cover it and microwave on
high for 2-3 minutes.
Formatted: Right
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2. Mash the potato while it is still hot and mix in the starch and salt until it
forms a dough. Mold the dough into balls of any size you like and use the palm
of your hand to flatten them into thick discs.
3. Pour a generous amount of canola oil into a heated frying pan and fry the
cakes/discs until both sides are a crispy golden brown.
Tip: You can make a few extra imo mochi potato cakes and enjoy them dipped
in sweet soy sauce, ketchup, or Japanese mayonnaise!
☆Finally, let’s assemble everything! ☆
4. Pour the ingredients for the udon broth into a pot and bring to a boil. Put the
noodles you cut from step 3 in a bowl and pour in the piping hot broth. Top
with an imo-mochi potato cake, perilla leaf, and some chopped green onions,
and you’re done!
Hayama’s Fried Chicken ~w/ Creamy Juniper Berry Gravy~ Commented [26]: Shokugeki no Soma Vol. 22
Recipes
2 bone-in chicken thighs
Salt
Frying oil
A. 1 egg
Formatted: Right
134
100 cc milk
50 grams each of flour and potato starch
B. 100 grams flour

¼ tsp each of black pepper, paprika, ground chili pepper, thyme, and
oregano
1 tsp each of ground ginger, garlic powder, and curry powder
½ tsp salt
Ingredients for Creamy Gravy

1 tbsp each of flour and butter
100 cc milk
1 tsp granulated consomme
5 juniper berries (roughly crushed)
Salt & Pepper
☆Garnish ☆
None
☆Instructions ☆
1. Cut the chicken thighs at its joints and pat them with a paper towel to
remove any extra moisture. Rub with salt and let sit for 10 minutes.
Formatted: Right
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2. Mix the A ingredients together well, and then separate the B ingredients
well.
3. Dip the chicken thighs from step 1 in the batter from the A ingredients, and
then sprinkle generously with the dry mix from the B ingredients.
4. Heat the frying oil to 355 degrees F (180 degrees C) and then fry the chicken
thighs for 15 minutes, turning them over once.
☆Let’s make the Creamy Gravy now ☆

Melt the butter in a frying pan. Sprinkle the flour in and mix well. Once it
become golden brown, pour in the milk slowly and mix until it’s thick and
creamy. Add the granulated consomme and juniper berries and season to taste
with salt and pepper.
5. Plate the chicken from step 4 and drizzle with the creamy gravy you just
made, and you’re done!
Formatted: Right
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Soma’s Menchi Katsu Hamburger Steak ~w/ Honey Sauce~

1 large onion
1 cup of panko bread crumbs
A. 300 grams ground pork

1 egg
1 tsp salt
Pepper
Flour
1 beaten egg
Panko bread crumbs
Frying oil
Ingredients for the Honey Sauce

2 tbsp each butter and soy sauce
1 tbsp honey
5 tbsp balsamic vinegar
1 tsp grated garlic
☆Garnish ☆
None
Formatted: Right
137
☆Instructions ☆
1. Mince the onion.
2. Put the A ingredients in a mixing bowl and mix thoroughly with your hands.
Then add the minced onion from step 1 and the panko and mix everything
again. Split the mixture into 8 equal portions and form each into a patty.
3. Dust each patty with flour, then brush them with beaten egg, and then
sprinkle them with panko. Heat some frying oil to 320 degrees F (160 degrees
C) and fry the patties for 6 minutes, turning them over once.
☆Let’s make the Honey Sauce now ☆

Heat the butter and honey in a frying pan, stirring constantly until they
caramelize. Pour in the balsamic vinegar and blend thoroughly. Add the soy
sauce and grated garlic, mix, and simmer until thickened into a sauce.
4. Pour the honey sauce onto a place, plate a patty on top of it, and you’re
done!
Suggestion: I would personally place the patty on the plate and then pour the
sauce over it, but that’s just my preference. I’m a bit surprised that there’s no
garnish or suggestion to eat it with rice!
Formatted: Right
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Yukihira-Style Fried Soba in a Rice Bowl Commented [27]: Shokugeki no Soma Vol. 25
Recipes
The original title was Rice Bowl Fried Soba which I

found to be odd, so I changed it a little for it to make
Ingredients (Makes 2 servings) more sense.
150 grams duck breast
3 green onions
200 grams dried soba noodles
200 cc noodle soup base (If it’s concentrated, reconstitute it and then measure
200 cc)
☆Garnish ☆
Green onion strips
2 tablespoons ground sesame seeds
☆Instructions ☆
1. Boil the dried soba noodles according to the package instructions. Once
boiled, rinse with cold water and shake off excess moisture.
2. Cut the duck breast into thin slices. Slice the white part of one green onion
into fine strips. Chop the rest of the green onions on the diagonal.
Formatted: Right
139
3. Heat a wok (or a frying pan if you don’t have one) on medium heat. Add the
duck breast and brown until the fat begins to render. Add the chopped green
onion and saute until the duck breast is thoroughly browned. Pour in the
cooked soba noodles.
4. Pour in the noodle soup base and bring to a boil. Once all the ingredients are
heated through, top with the green onions strips and ground sesame seeds,
and you’re done!
Isshiki-Senpai Presents! Fun & Easy Hitsumabushi

1 Kabayaki grilled eel
1 tablespoon sake
2 bowls steamed white rice
Eel sauce
Ingredients for the Chazuke Broth

300 cc dashi broth
1 teaspoon light soy sauce
Salt
Ingredients for the Seasoning

Chopped leek
Chopped seaweed
Formatted: Right
140
Wasabi paste
Roasted sesame seeds
Japanese pepper
☆Garnish ☆
None
☆Instructions ☆
1. Put the Kabayaki grilled eel in a microwave-safe container. Sprinkle with the
sake and cover loosely. Heat on high for about 1 & ½ minutes in a 600 watt
microwave or until heated through. Slice the eel into bite-sized strips.
2. Make the chazuke broth. Add the light soy sauce to the dashi broth and
season with salt to taste.
3. Portion the white rice into bowls and drizzle the eel sauce on. Place the eel
from step 1 on top and season to taste with pepper. Individually plate the
chopped leek, chopped seaweed, wasabi paste, and roasted sesame seeds
Formatted: Right
141
using small plates or bowls. Pour the dashi broth from step 2 into a serving
bowl, and you’re done!
Green Tea Sweet-And-Sour Pork Commented [28]: Shokugeki no Soma Vol. 27

Recipes
No recipes were provided for Vol. 26.

Formatted: Font: (Default) Nunito SemiBold, Not Bold
400 grams pork butt
100 cc balsamic vinegar
A. 1 egg Formatted: Right
142
1 teaspoon soy sauce
½ teaspoon powdered green tea (If you can’t find this, use a food
processor to powder regular loose-leaf green tea.)
1 tablespoon sake
Salt & Pepper
B. 80 grams sugar
2 tablespoons soy sauce
½ teaspoon powdered green tea
1 tablespoon honey
100 cc water
50 cc black vinegar
Potato starch
Frying oil
☆Garnish ☆
Julienned green onions
Salad greens
Shredded red pepper
☆Instructions ☆
Formatted: Right
143
1. Cut a grid of slices about halfway deep into the pork butt, and then cut the
entire thing into bite-size chunks. Mix the A ingredients together before
rubbing the pork with it, and then dust with potato starch.
2. Pour the balsamic vinegar into a frying pan, and then reduce by half. Add the
B ingredients and then bring back to a boil. Turn off the heat, and then add the
black vinegar.
3. Heat the frying oil to 355 degrees Fahrenheit. Fry the pork from step 1 until
golden brown. Remove the pork from the oil and let it drain before adding it to
step 2. Thicken the sauce with potato starch if desired. Plate the pork in a
pyramid shape, and then garnish it with julienned green onions, salad greens,
and shredded red pepper.
Formatted: Right
144
Megishima’s African Ramen (+ a bonus side dish!)

2 portions dry ramen noodles
500 grams bone-in chicken thighs
1 onion
2 medium potatoes
1 tablespoon each grated ginger and crushed garlic
1 tablespoon olive oil
A. 80 grams peanut butter (unsweetened)

500 cc broth (T/N: unspecified as to what kind of broth)
1 can tomatoes
1 red pepper
2 bay leaves
Salt & Pepper
☆Garnish ☆
Sour cream
Parsley
Char siu pork slices
Ingredients for Homemade Harissa

10 red peppers
2 cloves garlic
1 tablespoon lemon juice
Formatted: Right
145
1 teaspoon each coriander powder, paprika, salt, sugar
½ teaspoon each cumin and caraway seeds
☆Instructions ☆
1. Cut the chicken thighs into bite-size chunks and rub with salt and pepper.
Mince the onion, and then dice the potatoes into ½ inch cubes.
2. Cook the chicken from step 1 in a frying pan skin-side down until golden
brown. Remove from heat and set to the side.
3. In the frying pan that was used in step 2, heat the olive oil and then add the
onions, garlic, and ginger. Saute until the onions are translucent, and then move
them into a heavy-bottomed pot.
4. Add the A ingredients and the chicken from step 2 into the pot from step 3.
Bring to a boil and simmer for 20 minutes. Season to taste with salt and
pepper.
5. Now, to make the harissa, place all the ingredients in a mortar and grind
them into a uniform paste. Alternatively, use a food processor to blend them
into a paste.
6. In a different pot, boil plenty of water and cook the dry ramen noodles
according to package instructions. Ladle the soup from step 4 into two bowls.
Thoroughly drain the noodles and add to the soup. Top with sour cream,
Formatted: Right
146
parsley, and char siu pork slices as desired. Place a dipping bowl of harissa on
the side, and you’re done!
(Note for the Harissa: It’s great for perking up soups or even as a spread on
toast! Keeps for about one week in the fridge.)
Saito’s Mini Sushi (2 types)

3 cups uncooked sticky rice
100 cc red vinegar (can be substituted with regular vinegar)
2 tablespoons sugar
1 teaspoon salt
Tuna sashimi slices
Ingredients for the Nikiri Glaze

4 tablespoons dark soy sauce
2 tablespoons of each mirin and sake
Ingredients for the Wine and Soy Sauce Marinade

2 tablespoons each of dark soy sauce, red wine, and mirin
☆Garnish
Formatted: Right
147
None
☆Instructions ☆
1. Wash the rice and steam it in slightly less water than called for. Mix the
vinegar, sugar and salt together and stir until the salt and sugar are dissolved.
Then drizzle it over the rice while it’s still warm before mixing using a folding
motion until thoroughly combined.
2. ☆Let’s make the Nikiri Glaze ☆

Pour the mirin and sake into a small pot and bring to a low simmer to boil off
the alcohol. Stir in the dark soy sauce until fully combined. Remove from the
heat and let cool.
3. Put a square of plastic wrap on the counter. Place a bite-sized slice of

sashimi on it with a small ball of sushi rice on top. Gather together the edges of
Formatted: Right
148
the plastic wrap and squeeze until the rice and sashimi make a little ball at the
end. Adjust the shape until it’s a ball small enough that a geisha could eat it
without disturbing her makeup. Take the sushi out of the plastic wrap and
brush the top with Nikiri glaze.
4. ☆Next, let’s make the Wine and Soy Sauce Marinade ☆

Pour the wine and mirin into a small pot and bring to a low simmer to boil off
the alcohol. Stir in the dark soy sauce until fully combined. Remove from the
heat and let cool. Once cooled, marinade the sashimi slices in it for at least 30
minutes.
5. Put a square of plastic wrap on the counter. Place a bite-size slice of the
marinated sashimi from step 4 on it with a small ball of sushi rice on top.
Gather together the edges of the plastic wrap and squeeze until the rice and
sashimi make a little ball at the end. Adjust the shape until it’s a ball small
enough that a geisha could eat it without disturbing her makeup.
Mimasaka’s Special Meringue Sushi

Sushi Rice (See Saito’s Mini-Sushi recipe above)
Minced tuna
Seaweed sheets
Quail egg yolk
Wasabi
Formatted: Right
149
Soy sauce
☆Garnish ☆
☆Instructions ☆
1. Whip the egg white into a meringue with stiff peaks. Season to taste with
soy sauce.
2. Pound the minced tuna with the flat of a knife until it is soft and tender.
Season to taste with soy sauce and wasabi.
3. Wrap a strip of seaweed around a ball of sushi rice. Top with the tuna from
step 2 and then the meringue from step 1. Make a small depression in the
meringue and drop the quail egg yolk in it. Sprinkle chopped green onions over
the top, and you’re done!
Tsukasa’s Green Tea Puree

300 grams boiled chickpeas
Formatted: Right
150
300 grams canned white asparagus
1 onion
3 tablespoons each gemaicha and sencha
Salt & Pepper
150 grams mushrooms
100 cc each cream and green tea
☆Garnish ☆
None
☆Instructions ☆
1. Dice the onion. Cut the white asparagus into chunks about 5cm long. Thinly
slice the mushrooms.
2. Heat 1 tablespoon of butter in a frying pan, and then saute ¼ of the diced
onion until it’s translucent. Add the boiled chickpeas and genmaicha, saute until
soft, and then remove from the heat and allow to cool. Once cooled, puree it in
a food processor. Season to taste with salt and pepper.
3. Heat 1 tablespoon of butter in the frying pan from step 2, and saute another
¼ of the onion until translucent. Add the white asparagus and sencha, saute
until soft, and then remove from the heat and allow to cool. Once cooled, puree
it in a food processor. Season to taste with salt and pepper.
4. Heat the remaining butter in the frying pan from step 3 and saute until
tender the remainder of the onion along with the sliced mushrooms. Add the
green tea and granulated consomme and let simmer on low heat for 7 minutes.
Stir in the cream, pour it all into a food processor and blend until smooth.
Season to taste with salt and pepper.
Formatted: Right
151
5. Take the puree and from 2 and 3 and plate in a quenelle on a square plate.
Pour the sauce from step 4 around them, and you’re done!
(Note: A football-like shape is called a quenelle in French. Plating several of

them forms into a pinwheel shape, making the finished dish look chic.)
Formatted: Right
152
Eizan’s Roast Beef ~with Artichoke Cream Sauce~

500 grams beef roast
1 teaspoon salt
Black pepper
1 tablespoon olive oil
100 cc cream
100 grams artichoke (If fresh artichoke is unavailable, canned in oil is a possible
substitute.)
A. 3 tablespoons yogurt
1 tablespoons each soy sauce and wasabi paste
Salt & Pepper
☆Garnish ☆
Poached egg
Watercress
Formatted: Right
153
☆Instructions ☆
1. Rub the roast with salt and pepper. Fill a large pot with plenty of water and
bring it to a boil.
2. Heat the olive oil in a frying pan and sear the roast on all sides. Remove roast
from heat, wrap it in two layers of aluminum foil and then place it in a large
plastic bag and close, making sure to press out as much of the air as possible.
Place it into another bag, press the air out of it and close firmly so that no water
can get inside.
3. Place the bundled roast from step 2 in the boiling water and cook for 3
minutes. Turn the heat off, cover and let sit for 20 minutes. Remove it from the
water and let cool.
4. To make the cream sauce, mince the artichoke, put it in the frying pan from
step 2. Pour in the cream and then bring it all to a simmer.
5. Mix the A ingredients into step 4 and simmer until thickened. Remove from
the heat and season to taste with salt and pepper.
6. Thinly slice the beef and pile it high on a plate. Add a poached egg on top
and then generously drizzle with the cream sauce from step 5. Decorate with
some watercress on the side, and you’re done!
Formatted: Right
154
Shokugeki no Soma Vol. 28 Recipes Commented [29]: Shokugeki no Soma Vol. 28
Recipes
Not yet released by Viz Media! Formatted: Font: (Default) Nunito SemiBold, Not Bold
Ingredients (Makes servings)
☆Garnish ☆
☆Instructions ☆
Formatted: Right
155

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Introduction Formatted: Font: (Default) Nunito SemiBold, Not Bold

Formatted: Font: (Default) Nunito SemiBold

Hey, my name’s Ming, and welcome to my guide of Food

Reddit, MAL, or email! (saikouh5@gmail.com) Formatted: Font: (Default) Nunito SemiBold

Ingredients (Makes 2-3 servings)

A. 1 tsp grated ginger

4. ☆Let’s make the Egg Curds ☆

Ingredients (Makes 2 servings)

1 tbsp sesame oil

Pepper-Grilled Seer Fish with Spring Cabbage Puree

Ingredients (Makes 2 servings)

B. 2 tbsp each of mirin, sake, and soy sauce

Ingredients (Makes 2 servings)

Ingredients (Makes 2 servings)

Ingredients for the sauce

Formatted: Font: (Default) Nunito SemiBold

● Ingredients (Makes 4 servings)

A. 2 tsp grated garlic

Salt and Spring Onion Rice Balls

Ingredients (Makes 4 servings)

2. Rub the tenderloins with the A ingredients and transfer to a microwave-safe

Salted Kombu and Cheese Rice Balls

Ingredients (Makes 4 servings)

A. 1 tbsp ground white sesame seeds

Commented [3]: Shokugeki no Soma Vol. 3 Recipes

5. Make the Japanese-style salsa verde. Place the B ingredients in a food

Ingredients (Makes 4 servings)

100 grams kaki no tane crackers

2 tbsp vegetable oil

2. Pulverize the kaki no tane crackers in a food processor or place them in a

Chou Farci Commented [4]: Shokugeki no Soma Vol. 4 Recipes

Ingredients (Makes 2 servings)

A. 2 tbsp tomato paste

● Green Herb Sauce

Insalata Frittata ~Aldini Style~

Ingredients (Number of servings unspecified.)

A. 2 tablespoons balsamic vinegar

Ingredients (Number of servings unspecified.)

The Queen’s Egg Benedict

Ingredients (Makes 2 servings)

Alice’s Milkshake Commented [5]: Shokugeki no Soma Vol. 5 Recipes

Ingredients (Makes 2 servings in glasses; 6 in egg shells)

Ingredients for the Caramel Cream

☆Garnish ☆(Only if you plan to make the two servings in glasses)

Ingredients (Makes 2 servings)

Ingredients for the Tomato Sauce

Ingredients for the Omelet

Ingredients (Makes 2 servings)

A. 300 cc tomato juice

Sumire Original Karaage Chicken Wrap

Ingredients (Makes 4 servings)

A. ¼ teaspoon chicken bouillon

200 cc coconut milk

C. 3 tablespoons hot sauce

Apple Risotto Commented [6]: Shokugeki no Soma Vol. 6 Recipes

Ingredients (Makes 2 servings)

A. 1 cup each 100% pure apple juice and water