“This! That powerful intensely rich flavor is the true greatness of A5 beef!" "And this cut was roasted taking into consideration the angle of the heat! Heating a cut of meat perpendicularly to its grain ensures the meat will heat evenly and that the greatest amount of juice will be produced. First class chefs always read the meat's grain when they cook it!" "Don't forget the rice hiding under the beef petals! Steamed in butter and beef's own grease, this garlic rice is exquisite!” HeatGrainRiceBeefGarlicIkumi MitoDonburi Book:Food Wars!: Shokugeki no Soma, Vol. 2 Source: Food Wars!: Shokugeki no Soma, Vol. 2
“While the bird is boiling, it's time to brown the skin... ...extracting all of the fatty oils from it. Then, in all of that light and delicately rich chicken oil... ...I'll stir-fry some uncooked jasmine rice with garlic and ginger!” CookingRiceHerbsSeasoningsChickenStirfry Book:食戟のソーマ 17 [Shokugeki no Souma 17] Source: 食戟のソーマ 17 [Shokugeki no Souma 17]
“Hainanese Chicken Rice An entire chicken is steeped in broth at sub-boiling temperatures and is then served with rice steamed in the same broth. Originally a Chinese dish, it was spread across Southeast Asia by migrants from the Hainan Province. A well-loved staple, it is also known as Khao Man Tai or Singapore Chicken Rice. *Many restaurants that serve it will also serve chicken soup on the side. "That makes perfect sense! This dish is an excellent choice for emphasizing the unique deliciousness of the Jidori! I already know it can't help but be good!" "That one's yours." "Uh, thanks. I'll dig right in." Delicious! It's too delicious! The tender meat so perfectly steeped! Each bite is sheer decadence! The delicate yet bold umami flavors! But that's not all... Next comes the very best part! As if that one bite wasn't enough, after it's swallowed... ... There's the subtle and sophisticated aftertaste! "Mmm! That decadent flavor lingers in the mouth for so long! Exquisite! Simply exquisite! This dish is the pinnacle of Jidori cooking!" "Don't stop yet. I've made three dipping sauces to go along with it. Chili sauce, ginger sauce and some See Ew Dum." *See Ew Dum is a dark, thick and sweet soy sauce commonly used in Thai cooking. Its viscosity is similar to tamari. "I made the chili sauce by grinding red peppers and adding them to the broth from the steeped chicken. The ginger sauce is fresh ginger mixed with chicken fat I rendered out of the bird.” RiceChickenAsian FoodDipping Sauce Book:食戟のソーマ 17 [Shokugeki no Souma 17] Source: 食戟のソーマ 17 [Shokugeki no Souma 17]