Today’s menu comes from cooking battle manga Shokugeki no Soma! In chapter 3, Yukihira Souma is challenged to create an egg dish that would gain the approval of God’s Tongue Nakiri Erina for entry into the elite culinary school Tōtsuki. Yukihira chooses a special dish from his family restaurant’s secret menu – the amazing Transforming Furikake Gohan!

Recipe scan and translation thanks to Casanova Scans http://casanovascans.com/

Recipe scan and translation thanks to Casanova Scans http://casanovascans.com/

Furikake usually refers to a dried condiment meant to be sprinkled over rice. It comes in many different flavours but usually has dried fish flakes, sesame seeds and seaweed as its base. It’s thus a surprise that this dish is called a furikake gohan when there is no sign of the typical dried furikake at all in this dish. I guess it’s called thus because of the fact that it is a topping for rice? Hmm.

This is what dried furikake looks like.

This is what dried furikake looks like.

 Anyhoo, let’s begin. Before we start, I want you to know that this recipe failed for me in terms of final product. The broth did NOT gel for me as it was supposed to. I will offer some possible reasons for this later, but just keep in mind that you also may not achieve the dish as it looked like in the manga.

The ingredients for this dish can be procured in any typical supermarket, although I have to say that I was a little thrown by the “chicken wings” that were offered in the store. In Asia (where I’m from), chicken wings refer to a piece with both the wing + tip, with or without the drum. Here, only the double-boned wing parts and drums, already separated, were offered. I wasn’t sure if it’s just my store or if it’s an American quirk… I rarely buy chicken wings because I think it’s a pain to eat. Mirin should be offered in the Asian section, and you can replace sake with white wine. I used sauvignon blanc. If you don’t have bonito stock, you can replace with chicken stock, which is also what I’ve done.

First, we have to fry the chicken wings in sesame oil. Before you begin, have your exhaust going. Sesame oil has a very low smoke point and if you don’t have your fan bringing your smoke out, you are going to set off some fire alarms. (I speak from experience…)

Almost there!

Almost there!

I halved the recipe so there are only 4 chicken parts here. These things will SPIT, so get your apron out and watch yourself. After they browned, I tossed them into the broth and let it boil. I dumped the whole pan including the oil into the broth, which was a little of a mistake, but didn’t really hurt the dish. 

Here’s where the failure happened. My broth didn’t gel. I left it in the fridge for an hour, and it was still liquid. I abandoned dinner plans (wrapped the chicken wings up and put them in the fridge too) and let it sit overnight. Still didn’t gel.

I thought the recipe was a huge crock, and basically decided to just have the dish with liquid instead of jellied broth. I grabbed my chicken wings from the fridge to pull the meat apart and that’s when I saw it.

JELLY!!

JELLY!!

OMG wait what, jellied broth? So it’s possible! But why didn’t my broth gel?

Meat broth jelly is a fairly hard beast to catch, in my opinion. After my failure, I looked up the concept online, and found out that the right name for meat broth jelly is actually aspic. Basically, the key to a successful jelly is that you need to simmer the wings long enough. Similar to making soup stock, you want to draw the collagen out of your meat bones. Personally I’m not really sure how long is long enough and the recipe didn’t say either. I think this was the major point which I didn’t get. The wing parts may also have been a problem, the tip is very collagen-rich and I didn’t have that. It made sense that the final drippings from the chicken wings would have enough collagen to gel properly. 

Heartened by this, I scrambled my eggs (very important to have the pan on low heat) and as the recipe recommended, topped hot rice with chicken meat, eggs, spring onion and then jelly. It was really cool to see it melt with the heat. I spooned some of my liquid broth over the bowl too. 

Complete!

Complete!

 

Verdict and Thoughts: 
If Restaurant Yukihira makes the jellied cubes beforehand, I can somehow understand if this furikake gohan on the secret menu. However, the entire cooking process of cooking, boiling and cooling is too long for a quick, easy meal like what he did for Erina, so I call shenanigans on that! Although I still haven’t succeeded in making the jelly, I would suggest that if you are intending to make this dish, to make the jelly at least an afternoon in advance.

Overall, I did enjoy dinner very much. The sweetness of the egg had a nice contrast to the meatiness of the broth and chicken. It was fun actually watching the jelly get warm and melt into the egg/rice. I didn’t have the same kind of reaction that Erina had, but I’m also not as great a cook as Soma is, so perhaps that’s part of the problem ;). 

 

Shokugeki no Soma's Transforming Furikake Gohan
Serves 4
Rich chicken jellied meat broth, with minced egg over rice
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Prep Time
3 hr
Cook Time
20 min
Total Time
1 hr 30 min
Prep Time
3 hr
Cook Time
20 min
Total Time
1 hr 30 min
Ingredients
  1. Chicken wings - 7
  2. Sesame oil - 1 tablespoon
  3. Minced spring onion
For the broth (A)
  1. Grated ginger - 1 teaspoon
  2. Bonito broth - 700ml
  3. - Sake, Sugar, Mirin - 1.5 tablespoons each
  4. Light soy sauce - 50ml
For the eggs (B)
  1. Eggs - 4
  2. Sugar - 1 tablespoon
  3. Salt - to taste
Instructions
  1. Fry the chicken wings in sesame oil until they are brown.
  2. Together with the ingredients for A, boil the chicken wings over a large flame. Remove the scum when it comes to a boil.
  3. Set aside chicken wings.
  4. Pour the broth into a shallow container and allow it to cool. Place container in the fridge to allow it to jelly.
  5. When you are ready to cook, remove the bones from the chicken wings. Dice the meat finely.
  6. Mix the ingredients in (B) together and scramble the eggs over a low flame.
  7. Slice your jellied broth into small cubes.
  8. Serve egg mixture, chicken wings and jellied broth over hot rice. Garnish with spring onions.
  9. Enjoy!
Adapted from Shokugeki no Soma
Adapted from Shokugeki no Soma
The Manga Menu http://mangamenu.mintroses.com/

14 Responses so far.

  1. Rivu says:

    So I tried it yesterday (just going off of the manga page, and similar results, I think I drew out a little bit more collagen than you, because my liquid turned jelly like, but not enough to be cut into cubes. So I’m going to try again some time and this time I’ll break the wings apart to give more access to the collagen, and fry longer, and boil for probably an hour
    The manga made it seem like it should be quick, but no, I think you have to let it boil for a good hour maybe more.

    • Alanna says:

      Hi Rivu! Thanks for visiting The Manga Menu! We have been quiet for awhile but hopefully we will be posting a little more soon after our lives stabilise and we have more time in the kitchen.

      I totally agree that the wing parts should probably have been boiled for longer! And it would probably have worked out better if I had wingtips too. I probably will try this out again further down the road. Let us know how your new attempt works out!

  2. Rivu says:

    So I tried again, this time boiling for A LOT longer, and I cut the wings up into thirds mid way. When I let it set, it took an overnight refrigeration to do, but its actually solid
    Oh, I also added a little Xanthan gum lol
    The boiling lasted for like 2 hours, and the mixture became very opaque. There are ways to clarify mixtures like this like with aspic, but im lazy lol
    I also added the ginger, soy, and mirin, at the start of the boil and by the end it smelled less strong, so probably add in the ingredients at the end of the boil process
    Honestly, Soma hacked the shiz out of this dish for erina

  3. ZERO says:

    I think Soma used a blast freezer to quicklky turn the broth into jelly. XD anyway, gonna try this recipe for lunch. Hope it tastes good!

  4. ZERO says:

    Hi everyone! A few hours ago, I finished making my own transforming furikake gohan and guess what? The broth I made turned jelly! :) wow! wasn’t really expecting it to turn out successfully since others said that theirs didn’t turn jelly. I added a few extra drops of mirin and some sugar cuz I like it sweet. This dish is delish! :) *2 thumbs up*

  5. Norman says:

    Hi, i just finished watching the anime and also read all of your progress, just a humble opinion from what i have learned you can modify the recipe a little bit here and there, one of it would be add chicken feet for more gelatin, that’s what hotelier does for chicken jus/natural jus and do not boil your broth as it will make the broth cloudy and breaks your gelatin instead just simmer it. One last thing would be simmer it for 6 hours will definitely have all the flavours as how the french people did for their basic stocks, its usually 6 hours of simmer or more.

  6. Robbzilla says:

    I just wanted to note that the Anime actually referred to this as an aspic. I actually haven’t ever made one, but will be giving this a try in the near future as it looked awesome. Fortunately, I live in an area with a lot of Vietnamese people, so getting wings with tips is pretty easy. I may actually smoke the wings and then use the tips… it might make for an interesting variation on the flavor. Besides, then I also get smoked wings :)

    • Alanna says:

      Hi! Wow, I was lax in approving your comment, that is completely my bad!

      Thanks for letting me know about the anime translation! Guess the manga scans I’m using didn’t quite get that, huh? :)

      Wondering if you actually tried the recipe yet, and if it worked out for you? :)

  7. xsageonex says:

    Started watching the anime which led me to try out some of the recipes. Making aspic is a long process, usually to be done the day before if you want it to set to allow you to cut in cubes. That’s not to say it isn’t easy though. Using chicken or beef stock with a bit of unflavored gelatin or agar agar will help getting it how you want it. Look up aspic jelly recipes, and you’ll find step by step instructions.

    • Alanna says:

      Hello! So sorry for approving your comment late, thanks for your input!

      Yes, I figured while I was making this that creating aspic is a long process. I couldn’t believe that Soma could have made his so fast. =p

  8. gamerfcapuno says:

    You can shortcut the process using gelatin itself. Most people in the 60s used gelatin (soaked in some water before adding to the dish to bloom it) itself to make aspic and I wouldn’t be surprised if Soma used this shortcut as well (but the flavor won’t be as rich). Chill your dish mold beforehand to shorten the time even more as well freeze part of the bonito stock. Pour your aspic over the frozen bonito stock and stir it fast to start cooling it as soon as it’s out of the pot and use a relatively wide dish so there’s more surface area to cool it or even seperate it into several smaller containers.

    Other than that, they probably had a surplus of chicken wings if he made it at the restaurant and at the test. I wouldn’t be surprised if he threw in extras for more collagen in a shorter amount of time or even just soup bones.

    A blast freezer is a pretty bad candidate for this and it looks like Soma was big on traditional cooking at the time and wouldn’t go for the blast freezer. Gelatin sets relatively quickly. You can just refrigerate it and it should set fine.

    • Alanna says:

      Hello! Thanks for dropping by, sorry I took so long to approve your comment!

      You’re right! The restaurant probably had a ton of chicken wings since it’s a restaurant. I’ve really never tried aspic before, but it seems like you have some experience? Does gelatin affect the taste of the broth?

  9. Melody says:

    If you want the aspic to come out ignore anime instructions. Instead wrap the seasoned chicken tightly in foil and bake at 350F for one hour. Pour the drippings into a shallow mug and stir in hondashi, mirin, and soy sauce. Refrigerate until firm (I made the chicken the night before). I also mixed some mirin and dashi into the beaten eggs.

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