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FLUFFY FLUFFY FLUFFY!? MINI SOUFFLE OMELLETTE!

Mini Soufflé Omelette  is a dish made by  Sōma Yukihira  for the Breakfast Buffet Challenge during the  92nd Tōtsuki Generation 's  Tōtsuki Friendship and Rapport Training Camp . By cooking the eggs to form a soufflé, the meal is soft, springy, and bouncy. However, once you eat it, it melts in your mouth, just like magic! However, be warned, it must be served quickly before it loses form. How to make Mini Soufflé Omelette! We're big fans of Shokugeki no Souma / Food Wars! and in this video we attempted to make a very unique dish, the Mini Soufflé Omelette! Ingredients: 1st Bowl  - Whisked Egg Whites (Soft Peak) - Sugar 2nd Bowl - Egg Yolk - Heavy Cream (Optional) - Salt - Black Pepper (Optional) Sauce - Tomato Sauce - Garlic - Salt - Sugar - Parsley REAL FACT: Originated from European countries, the omelette soufflé (also known as biscuit omelette) is made with beaten egg-white carefully mixed under the yolks, and often a little amount of flou
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Roast Pork, Just Kidding

Roast Pork, Just Kidding is a dish made by Sōma Yukihira in order to defend Restaurant Yukihira from being demolished by Yaeko Minegasaki, the urban life planner, in the anime title "Shokugeki no Souma" in episode 1.
This is Sōma's innovative dish which is served to repel the vicious urban residential planner, Yaeko Minegasaki from destroying Restaurant Yukihira. Even when after all the meat materials were sabotaged in his kitchen, Sōma managed to turn the tides by using some of the groceries as his ingredients to create artificial meat.

 Ingredients:
  1. 2 Eringi Mushrooms
  2. 7 Potatoes
  3. Approx. 11 Thick Bacon Slices
  4. 1 1/2 Onion
  5. Multiple Sprigs of Rosemary
  6. Red wine
  7. Sweet Sake
  8. Soy Sauce
  9. 1 tbsp. Butter
  10. (Optional) Watercress

Procedure:
  1. Cut potatoes in half and steam until soft.
  2. Mince Eringi mushrooms and onion.
  3. Mash the potatoes.
  4. Knead and combine the mashed potatoes with the Eringi mushroom and onion. Form into a medium-sized log.
  5. Wrap thick slices of bacon and use cooking twine to fasten rosemary sprigs and hold together the "roast pork".
  6. Roast slowly until the bacon gets crispy
  7. For the sauce, combine red wine, sweet sake, and soy sauce. (Enough to just cover the bottom of the saucepan). Once bubbling, add 1 tbsp. butter.
  8. Pour the sauce on top of the dish when you serve it. Garnish with watercress, if available.
Photo Courtesy: www.google.com
Video Courtesy: www.youtube.com


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