Tōtsuki Academy Challenge Plate Eng

T ō tsuki Academy Challenge Plate:
Shokugeki no Soma O!cial Recipe

Book
[English Translation by Yukiko Suzugawa suzu-
yuki.tumblr.com]
Have a recipe you want translated? Ask here.

[ ] Marks recipes from the manga
Contents…
Page (per the book)
Introduction
What is Shokugeki no Soma? 04-05
To Start Off With… 06-07
Basics of Cooking 10-15
Fundamental Recipe: Rice and Egg Miso 16-17
Soup
Fundamental Recipe: Simple Pork Fried 18-19
with Ginger
Hina Column: Learn How to Extract Dashi 20
Stock
Recipes
Yukihira Soma [Recipes]
Just Kidding! Roast Pork 24/25
Yukihira Style: Meat Broth and Egg 26/27
Soboro (Minced) Rice Topping
Yukihira Style: Canned Mackerel 28/29
Hamburger
Yukihira Style: Jpn Spanish Mackerel 30/31
Yukihira Style: Jpn Spanish Mackerel
Riceball Poured Over with Green Tea 32/33
Yukihira Style: Chaliapin Steak Rice
Bowl Dish 34/35
Yukihira Style: Vegetable Tempura
(Kakiage) ~With Fluffy Jpn Pepper Tree Bud
Sauce Garnish~ 36/37
Focaccia & Curry Pizza Bread 38/39
Square Cut Mochi with White Sauce Gratin 40/41
Square Cut Mochi with Chestnut Sticky 42/43
Rice
Ichigo Daifuku made from Square Cut
Mochi
Nakiri Erina [Recipes]
Queen’s Egg Benedict 44/45
Coq Au Vin ~Red Wine Chicken Stew~ 46/47
Tadokoro Megumi [Recipes]
Tadokoro-chan’s Specialty 3 Variety 48/49/50
Riceballs
Rainbow Terrine 51/52/53
Doughy Dumpling Soup 54/55
Cream Bracken-Starch Mochi 56/57
Mito Ikumi [Recipes]
Japanese A5 Beef Roti Rice Bowl Dish 58/59
Three Coloured Rice Bowl Dish 60/61
Isshiki Satoshi [Recipes]
Peppered Jpn Spanish Mackerel with 62/63
Cabbage Puree Garnish
Aldini Brothers [Recipes]
Fragrant Fried Bird Thighs ~Garnished 64/65
with a Green Sauce~
Italian Crumbed and Fried Cutlet ~Tomato 66/67
Sauce~
Italian Tomato Soumen 68/69
Matcha Panna Cotta 70/71
Shinomiya Kojirou [Recipes]

9 Vegetable Terrine 72/73
Chou Farci 74/75
Croque Monsieur ~Shinomiya’s Favourite 76/77
Breakfast Dish~
Breakfast Dish~
Yoshino Yuuki [Recipes]
Chicken Liver Canape 78/79
Sakaki Ryouko [Recipes]
Sake Lees White Mousse 80/81
Extra
Hina Column: Seasoning and Oil 82
Manga
Secret Recipe (Short) 83-89
Conclusion
To Conclude… 90
Page 06-07
To Start O" With…

This is Yuki Morisaki, in charge of the ‘Shokugeki no Sohma’ cooking.
Until know, I have come up with various cooking recipes but,
In considering recipes that match that of the manga characters and the story
For the first time, I felt an interest I hadn’t until now.
‘Shokugeki no Sohma’ is
a story that Tsukuda-sensei thought of that moved me and had me going ‘interesting!,
And through my recipes, you can actually make, eat
If it becomes “delicious!” then that would be the best, I think.
I made dishes with the mind of ‘becoming’ the characters,

I made dishes with the mind of ‘becoming’ the characters,
And I tried to eat those dishes with the mind of being an examiner.
On the other hand, making a lot and like everyone from the Polar Star Dorm could have a
party,
They would surely grow to enjoy reading ‘Shokugeki no Souma’.
This time, I also tried to become Tootsuki alumni Inui Hinako, and with this in mind
I shall introduce to everyone these recipes and cooking pointers.
Now then, to the character recipes of ‘Shokugeki no Souma’ - “have a taste”!
Yukihira Soma Recipes,

Page 24/25
There’s no meat: a surprise with
Meat juices and volume!!
Just kidding! Roast Pork

Each time you chew (thoroughly), the aromatic (grilled meat)
juices will greatly spread out in your mouth!
/Ingredients (1 Portion)
…500g Potatoes…500g
…1/4 Onion…1/4
… Potato Starch…2 Tablespoons
… 100g King Oyster Mushroom…add up to 100g
… Butter…1 Tablespoon
… Thick slice bacon…7-9 Slices
… Salt, Black Pepper, Watercress, Parsley…as
much as desired for each
Twine
Red Wine Sauce

…150cc Red Wine…150mL
… Soy sauce, Mirin, Butter…1 Tablespoon
each
Garnish/Glaze
…1 Carrot…1
… Butter…1 Tablespoon
… Sugar…2 Teaspoons
… Salt…a pinch
/Method
Cut the potatoes in half, using a food steamer for approximately 15 minutes, steam until
a bamboo skewer can pass through the steamed potatoes.
Finely chop (dice) the king oyster mushrooms and the onion.
Heat the butter in a frying pan. Add , salt and black pepper once the pan is hot. Saute
until the onions are transparent. Remove from the pan and place into a tray to cool
down.
Peel the skin off of the steamed potatoes from , and while it’s hot mash the potatoes.
Add and the potato starch, adjusting to taste with salt and black pepper.
Mould into the shape of a log (sea slug). Wrap bacon around it, and coil twine
around it.
※
※This is critical!
Firmly tie so that it doesn’t loosen
Make a loop with the twine, and tie

it while going through the roast
pork. Do so without it losing shape.
[※]
190 30
In a 190°C preheated oven, bake for approximately 30 minutes. Serve it on a plate.
Pour the red wine and mirin into a fry pan and heat until it reduces by half, and then
add the soy sauce. Pour the mixture over . Garnish with parsley, watercress and the
glaze.
/Garnish, Glaze
4cm 4
Cut and peel the carrots using the French ‘turning vegetable’ technique (cut the carrot
lengthwise to approximately 4cm, and then divide into four equal parts vertically.
Chamber off the [thinly trim] the corners).
600W
2 10
Line up the carrots into a heat resistant vessel, lightly wrap it up, and heat in a 600W
range microwave for 2 minutes. Place the sugar and butter on top, heat again for
another 2 minutes. Leave it to cook by steam for ten minutes.
JC Vol. 1, Ch. 1
Endless Wilderness
Miracle Cooking born from a plating up

mistake
The landshark who ordered a meat
dish was splendidly repelled.
The juiciness of this meat dish cannot
be outdone.
Page 26/27
On top of the rice are
“Transformative” rice toppings!!
Yukihira Style: Meat Broth and

Minced Egg Rice Topping
Minced Egg Rice Topping
In the steaming hot rice and minced egg, deliciousness in thickly

intertwined!
2 /Ingredients (Serves 2 People)

… Rice…2 Bowls
… Chicken Wings…8
… Sesame…
… Eggs…2
… Thinly Sliced Leeks…as desired
… Thinly Sliced Leeks…as desired
A A
… ½ Finely Grated Ginger…1/2 Tablespoon
…750cc Bonito Dashi (stock)…750mL
… 1 1/2 Sake, Sugar, Mirin…1 and ½ Tablespoons
…50cc each
Light Soy Sauce…50mL
B
… 1/2 B
… Sugar…1/2 Tablespoon
Salt…2 Pinches
/Method
Heating the sesame oil in a frying pan, brown both sides of the chicken wings.
Transfer into a pot, and add A on high heat. When it begins to simmer, skim off
the scum and on low heat, boil for about 90 minutes or until there’s only half of the
broth. Pour the broth into a tray, let it cool down before cooling it into the fridge.
※
The Chicken-Wing Broth becomes

a Jelly
Broth that contains a high quality of

gelatin, when cooled down hardens
into jelly. When heat is added and it
melts, it becomes a liquid again.
B
Make the sliced egg: Crack the two eggs into a bowl and whip them, add A and
combine them together.
Place into a fry pan on low heat, using two pairs of long, cooking chopsticks, finely
mix it until it becomes ‘minced’. Take off the heat.
Once has solidified, remove from the tray and dice the solid block.
On top of cooked rice, sprinkle the minced egg from and the diced meat broth from
, arranging the thinly sliced leeks. Garnish with the chicken wings on another plate.
JC Vol. 1, Ch. 3
“Transforming” Rice Topping
The rice topping on rice that surprised
Nakiri Erina!
“ ” This is the dish Souma served Erina
during the admission examination.
This changing rice topping appealed to
the “God Tongue”’s curiosity.
Page 28-29
‼
A fluffy burger made without meat‼
Yukihira Style: Canned Mackerel

Hamburger
The canned mackerel is the leading part! A simple and healthy
hamburger!
2 /Ingredients (Serves 2 People)

… g Canned Mackerel (Boiled in Water)…1 Can
(190g)
…1/2 Onion…1/2
… Sesame Oil…1 Tablespoon
… Ponzu…2 Tablespoons
… Potato Starch dissolved in Water…as
desired
… Green Perilla/Shiso Leaves, Grated
Daikon…each, as desired
A A
… Egg…1
… / Panko Bread Crumbs…1 and ½ Cups
… Salt, Pepper…each, as desired
/Method
Place the finely chopped onion and drained canned mackerels (keep the water for
later!) into a bowl. While breaking the mackerels into small pieces by hand, add A
and mix well.
Wet your hands with water and mold into burger patties. Fry in a heated frying pan
Wet your hands with water and mold into burger patties. Fry in a heated frying pan
with the sesame oil. When the (bottom) surface has become a light brown colour, turn it
over and fry on low heat. Cover with a lid and cook for another three minutes, then
transfer onto a plate.
Make the sauce. In the frying pan used in , pour in the water from the canned
mackerels and ponzu. Complete the sauce by thickening it with the water and potato
starch mixture.
※
The “juice” of the canned mackerel

has condensed ‘umami’!
The liquid from canned goods with

usually discarded without thought.
However, the liquid in canned

mackerel has merged into it the
umami and nutrients of the
mackerel, and it is very abundant in
taste that’s good for your body.
Through this recipe, as you make

the hamburger sauce with the
canned mackerel liquid, rather than
throwing it away you should use
plenty of it.
‼
Pour the sauce from onto the plated hamburger, use green perilla leaves and grated
daikon as a topping, and it’s complete!
JC Vol. 2, Ch. 6
Maria of the Polar Star
⁉ ‼ An oddball’s home⁉ An explosion of a
pass in the dormitory entrance “skill
test”!
Made with only the leftover used
ingredients, canned mackerel, and the
dried squid he had on-hand, this dish
broke through the Polar Star Dorms’
Famous Dormitory Skill Test.
Page 30/31
‼
The crunchy texture is enjoyable!!
Yukihira Style: Jpn Spanish

Mackerel Riceball Poured Over
with Green Tea
With each bite, the taste and texture become more enjoyable!
Recommended for lunch and dinner.
/Ingredients (2 Portions)
Japanese Spanish Mackerel Fillet (other fish
… such as salmon and sea bream, etc, are
also fine.)…1 fillet
… Olive Oil…2 Tablespoons
… Rice…2 bowls worth
Salt, pepper, kelp tea, shredded salted
… konbu (“shiokonbu”, link to how to make
your own), Japanese parsley (mitsuba)
[substitutes]…Each, as desired.
/Method
Sprinkle salt and pepper onto the spanish mackerel. Roughly cut the Japanese parsley
(mitsuba) into 4-5cm pieces, lengthwise.
(mitsuba) into 4-5cm pieces, lengthwise.
After heating up the olive oil in a frying pan, start frying the skin side of the mackerel
fillet. When the skin has browned and the meat has turned white, flip it and quickly fry it
and take it out of the pan. Cut one fillet into five portions.
Put the shredded salted konbu and the fish from into the rice and, with a rice paddle,
gently mix together from the bottom. With wet hands, mould two (triangular) rice balls
and place them into a small bowl.
※
Lightly mix the rice for the rice ball
Forming the rice ball after mixing

the rice, konbu tea and mackerel
the taste will be spread uniformly.
So that the stickiness doesn’t come

out, make sure to lightly and gently
mix it.
Pour the hot kelp tea over , and sprinkle the Japanese parsley from on top.
JC Vol. 2, Ch. 6
test”!
Famous Dormitory (Entry) Skill Test.
Page 32/33
‼
A first rate rice bowl dish that can’t be eaten without being gulped down!!
Yukihira Style: Chaliapin Steak

Yukihira Style: Chaliapin Steak
Rice Bowl Dish
Dine with plenty of the coordination between onion and red wine
sauce!
… Beef (Sirloin)…2 Pieces
… ½ Onions…1 and ½
… Rice…Enough to fill two “donburi” bowls
… Umeboshi Plum Paste…1 Tablespoon (Mix
one mashed pickled plum and 2 tsp of
honey)
… Salt/Pepper/Thinly Sliced Leeks…Each as
desired
… … Potato Starch dissolved in water (Potato
Starch…1 tsp, Water…4 tbsp)
… Red Wine… 4 tbsp
… Soy Sauce… 1 tbsp
… Butter… 2 tbsp
/Method
Finely dice the onion.
30
Make 2-3 cm long perpendicular cuts along the tendon of the beef (see here) at 1cm
intervals before tenderizing the beef with a meat tenderiser. Completely cover the beef
with the onions from and let it sit at least 30 minutes. Take away the onion from the
beef, seasoning with salt and pepper.
※
Soften the Beef by Covering it with

Onion
OK
Make sure to blanket the beef
completely with the onions until
you’re unable to see it.
Making sure to do so will make the
beef more tender.
Melt one tablespoon of butter into a fry pan. Add the onions from , season with salt,
and saute the onions. Take out the onions once they have changed colour.
JC Vol. 2, Ch. 6
test”!
Famous Dormitory (Entry) Skill Test.
Page 34/35
‼
Notice the crispy texture from top to bottom‼
Yukihira Style: Vegetable Tempura

(Kakiage) ~With Fluffy Jpn Pepper
Tree Bud Sauce Garnish~
Incomparable to normal fried food! This dish is accented with its Kaki-
Pi garnish!
… (Pacific) Cod… 2 Pieces
… x cm Squid.. 6 Pieces (5x5cm)
… (Japanese) Scallops… 4 Pieces
… Maitake Mushroom… 1 Pack
… Green Perilla/Sansho Pepper… as desired
…100g Kaki-Pi… 100g
… Cake Flour/Salt… as desired
… Egg… 1
… Egg… 1
… Cooking Oil… 2 Tablespoons
/Method
If the scallops are thick, then divide that thickness evenly. Cut the cod in half. Finely
mince the pepper.
Place the Kaki-Pi into a plastic bag (or ziplock bag) and finely smash with a rolling pin.
Separate the egg white from the egg yolk.
170°C 3
Coat both sides of cod, squid and scallops in cake flour. Coat only the top side of the
green perillas and maitake mushrooms with cake flour. Gently tap off the excess. Then,
dip each in a lightly whisked egg whites, allow the excess to drip off. Finally, place into
the crumbs from . Deep fry each piece in oil heated to 170°C for approximately 3
minutes.
※
A Tea Strainer is Useful for the

Flour Coat
Using a tea strainer to coat the

pieces in cake flour will allow for a
fine, uniform application.
A sieve also has the same effect.
Mix the egg yolk and salt well in a bowl. Keep mixing as you slowly add the cooking oil.
Add the pepper from and salt to taste to create the garnishing sauce.
Serve the tempura from onto a plate, garnishing with the sauce from .
JC3 18 Vol. 3, Ch. 18

The Seed of Ideas
⁉ ‼ Accompanying with Tea Cakes!?
Cooking from a Miracle Idea!!
The first theme for the training camp is
Japanese cuisine!
Tōtsuki Academy Challe…
Presenting a mixed vegetable and
seafood tempura using Examiner
Hinako’s Kaki-Pi and fish/vegetables
from around the premises!
Page 36/37
‼
Focaccia & Curry Pizza Bread
Incomparable to normal fried food! This dish is accented with its Kaki-
Pi garnish!
… (Pacific) Cod… 2 Pieces
… x cm Squid.. 6 Pieces (5x5cm)
… (Japanese) Scallops… 4 Pieces
… Maitake Mushroom… 1 Pack
… Green Perilla/Sansho Pepper… as desired
…100g Kaki-Pi… 100g
… Cake Flour/Salt… as desired
… Egg… 1
… Cooking Oil… 2 Tablespoons
/Method
If the scallops are thick, then divide that thickness evenly. Cut the cod in half. Finely
mince the pepper.
Place the Kaki-Pi into a plastic bag (or ziplock bag) and finely smash with a rolling pin.
Separate the egg white from the egg yolk.
170°C 3
green perillas and maitake mushrooms with cake flour. Gently tap off the excess. Then,
dip each in a lightly whisked egg whites, allow the excess to drip off. Finally, place into
the crumbs from . Deep fry each piece in oil heated to 170°C for approximately 3
minutes.
※
A Tea Strainer is Useful for the

Flour Coat
Using a tea strainer to coat the

pieces in cake flour will allow for a
fine, uniform application.
A sieve also has the same effect.
Mix the egg yolk and salt well in a bowl. Keep mixing as you slowly add the cooking oil.
Add the pepper from and salt to taste to create the garnishing sauce.
Serve the tempura from onto a plate, garnishing with the sauce from .
JC3 18 Vol. 3, Ch. 18

The Seed of Ideas
⁉ ‼ Accompanying with Tea Cakes!?
Cooking from a Miracle Idea!!
Japanese cuisine!
Presenting a mixed vegetable and

seafood tempura using Examiner
Hinako’s Kaki-Pi and fish/vegetables
from around the premises!
Nakiri Erina Recipes,

Page 44/45
‼
The perfect breakfast!
Queen’s Eggs Benedict

Queen’s Eggs Benedict
The runny poached egg and crispy bacon are exquisite!
/Ingredients (4 Pieces for 2 Portions)

… Bacon… 4 Pieces
… Eggs… 4
… L Water… 1L
…100mL Vinegar… 100mL
Hollandaise Sauce
… Egg… 1
… Mayonnaise… 2 Tablespoon
… Butter… 3 Tablespoon
… Lemon Juice, Worcestershire Sauce… 1
teaspoon each
Diced Red/Yellow Peppers (capsicum),

… Minced Parsley, Butter… as desired
… English Muffin or Butter Roll… 2
/Method
Pour the water and vinegar in a pot, let it come to a boil before switching to low heat.
Create a gentle whirlpool in the water mixture and place four cracked eggs in one by
one. After two minutes, scoop up the eggs with a perforated ladle and place in cold
water.
Place the egg and mayonnaise into a bain-marie (or double boiler) and mix with a hand
mixer. Take it off the bain-marie once it reaches about body temperature (37°C).
※
A FryPan would be Useful for a

Bain-Marie
A bain-marie with a depth of a fry is

sufficient
sufficient
As it would only hold a little bit of

water, it will shorten the time it’ll
take to boil the water.
Heat the butter in the microwave and divide it into three pieces. Add it to the mixture in
and beat it with a hand mixer. Add the worcestershire sauce and lemon juice and mix
well. Add salt and pepper to taste.
Cut each of the bacon pieces in half. Place them into a hot frying pan, and fry both
sides.
Cut the english muffin or butter roll in half horizontally and toast the cut-side, then
spread the desired amount of butter on each side. On top of the bottom half, place
lettuce and the bacon from on top.
Place the poached egg from on top of the bacon in after allowing the moisture to
drip off. Add the hollandaise sauce from , diced red/yellow peppers and the minced
parsley as toppings.
JC4 30 Vol. 4, Ch. 30

A Set Trap
The deliciousness served by the
queen!
400
The challenge for the students is to
surpass 400 servings.
This deliciousness is not something
just any hands can produce.
Tadakoro Megumi Recipes,

Page 48/49/50
‼
Ideal for a school lunch or for leisure!
Tadokoro-chan’s Specialty 3
Tadokoro-chan’s Specialty 3
Variety Rice Balls
The labour of the ingredients in these three varieties will shine, these
are beautiful rice balls!
/Pork with Garlic and

Honey Filling
/Ingredients (4 Pieces)
… 3 4 Cooked Rice… 3~4 bowls
… Seaweed (Sheets)... 4
… Salt/Water… Each as desired
… g Pork Belly Cut… 200g
… Grated Garlic… 2 teaspoons

… g Miso… 50g
… Honey… 2 tablespoons
… Sake… 1 tablespoon
/Method
Place the pork belly into a pot and add enough water to cover the meat. Boil the meat
on low heat for 30 minutes. Let the meat cool down and wipe away the moisture.
Mix the list of ingredients of A in a piece of tupperware (or a ziplock bag), then place in
the pork belly so it is completely covered. Let this marinate overnight.
Cut the meat from into thin sticks. Wet your hands with a salt-water mixture and take
a portion of the rice. Flat out the rice on your palm, place the meat in the centre, and
then shape into a rice ball around the filling. Stick on the seaweed as desired.
‘Convenience Store’ Wrapping Method

/Negishiodare Rice Balls
… Cooked Rice… 3~4 bowls
… Nori Sheet… 4
… Water… As needed
… Chicken Tenderloins… 2
…1/4 White Leeks… ¼
A
… / Salt… 1/4 teaspoon
… Pepper… As desired
… Sake… 1 teaspoon
B
Ground ginger, Chicken Bouillon Powder,
… 1/ Sugar… ½ teaspoon each
… / Sesame Oil, Sake, Ground White Sesame
Seeds… ½ Tablespoon each
/Method
Finely dice the white leek. Remove the muscle/tendons from the chicken tenderloins,
and piece all over the chicken with a fork.
W
3
※
B w
Wet your hands with a salt-water mixture and take a portion of the rice. Flat out the rice
on your palm, place in the centre, and then shape into a rice ball around the filling.
Stick on the seaweed as desired.
/Salted Konbu and Cheese Rice Balls
… Seaweed Sheet… 4
… Salt, Water… Each as desired
Processed cheese (Sliced Cheese is OK)...
… g 50g
A
… Ground White Sesame… 1 Tablespoon
… Shredded ShioKonbu… 2 Tablespoon
… Sesame Oil… 1 teaspoon
/Method
JC Vol. 2, Ch. 14
Megumi’s Garden
‼
Page 51/52/53
‼
Rainbow Terrine
Rainbow Terrine
x x cm
1 /
/Ingredients
… g
… g
…
…
…
…
/Method
2 /
/Ingredients
… g
…
…
…
…
…
…
/Method
3 /
/Ingredients
… g
… g
…
…
…
…
/Method
4 /
/Ingredients
… g
…
…
…
…
…
/Method
5 /
/Ingredients
… g
…
…
…
…
/Method
6 /
/Ingredients
… g Semidried Tomatoes… 100g
…
…
…
…
…
…
/Method
7 /
/Ingredients
… g Shiitake Mushrooms… 100g
… g
…
…
…
…
/Method
°C
g
EXV
JC Vol. 4, Ch. 25
Those Remnants
Mito Ikumi Recipes,

Page 58/59
‼
Japanese A5 Beef Roti Rice Bowl

Dish
‼
are beautiful rice balls‼
… g
…
…
…
… mL
…
…
…
…2
…
…
…
…
…
…
/Method
※
JC Vol. 2, Ch. 13
A Quiet Don, An Elegant Don
A Quiet Don, An Elegant Don
Isshiki Satoshi Recipes,

Page 62/63
‼
Peppered Jpn Spanish Mackerel

with Cabbage Puree Garnish
2 /Ingredients (2 Portions)
… g Nori Sheet… 4
Chicken Tenderloins… 2
White Leeks… ¼
…
… A
Pepper… As desired
B Sake… 1 teaspoon
…
B
… Ground ginger, Chicken Bouillon Powder,
… Sugar… ½ teaspoon each
Sesame Oil, Sake, Ground White Sesame
/Method
W
3
※
B w
JC Vol. 4, Ch. 25
Those Remnants
Aldini Brothers’ Recipes,

Page 64/65
‼
Fragrant Fried Bird Thighs

~Garnished with a Green Sauce~
… Nori Sheet… 4
A
B
/Method
W
3
※
B w
JC Vol. 4, Ch. 25
Those Remnants
Shinomiya Kojirou Recipes,
Page 72/73
‼
9 Vegetable Terrine
… Nori Sheet… 4
A
B
/Method
W
3
※
B w
JC Vol. 4, Ch. 25
Those Remnants
Page 74/75
‼
Chou Farci
… Nori Sheet… 4
A
B
/Method
W
3
※
B w
JC Vol. 4, Ch. 25
Those Remnants
Tōtsuki Academy Challenge Plate: Shokugeki no Soma Official Recipe Book

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T ō tsuki Academy Challenge Plate:

Shokugeki no Soma O!cial Recipe

Have a recipe you want translated? Ask here.

Shinomiya Kojirou [Recipes]

To Start O" With…

Until know, I have come up with various cooking recipes but,

For the first time, I felt an interest I hadn’t until now.

And through my recipes, you can actually make, eat

If it becomes “delicious!” then that would be the best, I think.

I made dishes with the mind of ‘becoming’ the characters,

They would surely grow to enjoy reading ‘Shokugeki no Souma’.

I shall introduce to everyone these recipes and cooking pointers.

Now then, to the character recipes of ‘Shokugeki no Souma’ - “have a taste”!

Yukihira Soma Recipes,

There’s no meat: a surprise with

Meat juices and volume!!

Just kidding! Roast Pork

Red Wine Sauce

Firmly tie so that it doesn’t loosen

Make a loop with the twine, and tie

Miracle Cooking born from a plating up

On top of the rice are

“Transformative” rice toppings!!

Yukihira Style: Meat Broth and

In the steaming hot rice and minced egg, deliciousness in thickly

2 /Ingredients (Serves 2 People)

The Chicken-Wing Broth becomes

Broth that contains a high quality of

Yukihira Style: Canned Mackerel

2 /Ingredients (Serves 2 People)

The “juice” of the canned mackerel

The liquid from canned goods with

However, the liquid in canned

Through this recipe, as you make

Yukihira Style: Jpn Spanish

Lightly mix the rice for the rice ball

Forming the rice ball after mixing

So that the stickiness doesn’t come

Yukihira Style: Chaliapin Steak

Finely dice the onion.

Soften the Beef by Covering it with

Yukihira Style: Vegetable Tempura

A Tea Strainer is Useful for the

Using a tea strainer to coat the

A sieve also has the same effect.

JC3 18 Vol. 3, Ch. 18

Focaccia & Curry Pizza Bread

A Tea Strainer is Useful for the

Using a tea strainer to coat the

A sieve also has the same effect.

JC3 18 Vol. 3, Ch. 18

Presenting a mixed vegetable and

Nakiri Erina Recipes,

Queen’s Eggs Benedict

The runny poached egg and crispy bacon are exquisite!

/Ingredients (4 Pieces for 2 Portions)

Diced Red/Yellow Peppers (capsicum),

A FryPan would be Useful for a

A bain-marie with a depth of a fry is

As it would only hold a little bit of

JC4 30 Vol. 4, Ch. 30

Tadakoro Megumi Recipes,