'This week on Anime Kitchen, we’re once again diving into the world of Food Wars/Shokugeki No Soma and recreating Yukihira Soma’s Souffle Omelette. The Souffle Omelette was Yukihira’s recipe choice for the Breakfast Buffet Challenge in the Totsuki Friendship and Rapport Training Camp Arc back in season 1 of Shokugeki No Soma and to this day, seeing Soma pump out 200 of these in 30 minutes is still one of my favourite moments from the series. Join me in the Anime Kitchen as I demonstrate how to make this incredibly light, bouncy and fluffy souffle omelette which literally melts in the mouth. This deflates real quick, so with all that being said, aprons on, let’s go! Follow me on social media: Facebook: www.facebook.com/AnimeKitchen Instagram: www.instagram.com/animekitchenofficial Ingredients: Omelette: • 4 large eggs • 3tbsp/45ml cream • Salt and pepper • 2tsp butter • Parsley, finely chopped Tomato Sauce: • 2 tomatoes • 1 clove garlic • 3tbsp/45ml red wine • 2tbsp/30ml olive oil • 1tsp granulated consommé or ½ beef/chicken/vegetable stock cube • Salt, pepper and sugar to taste Recipe: Sauce: 1. Peel and finely dice the garlic. Dice the tomatoes. 2. Heat the olive oil in a frying pan over medium heat. When the oil is hot, add the garlic and saute for 1 minute or until fragrant. Add the tomatoes, stirring occasionally until the tomatoes become tender, about 5 minutes. 3. Once tomatoes are tender, add the red wine and consommé or crumbled stock cube, stirring to combine. Bring the mixture to a simmer over medium heat and allow the sauce to reduce by half. Once reduced, season with salt and pepper to taste, then turn off the heat and reserve until needed. 4. [Optional] If a smoother sauce is desired: Allow sauce to cool for 5 minutes after it has finished reducing. Transfer into a blender and pulse to desired consistency. Omelette: 1. Separate the egg yolks and egg whites into two large mixing bowls. Set the yolks to one side. 2. Whisk the egg whites with by hand or with a machine until stiff peaks have been achieved. Set to one side. 3. In the bowl with the yolks, add the cream and beat until smooth. Using a rubber spatula, add 1/3 of the whisked egg whites into the egg yolks. Gently fold the egg whites and yolks together. Repeat this process two more times until you have achieved a light golden, homogenous omelette batter. 4. Heat 1 tsp of butter in a frying pan over medium-low heat. Once the butter has melted, add in half of the egg mixture, season the surface with salt and pepper, then cover the pan with a transparent lid. Cook for 4 minutes or until the surface of the omelette has just set and some bubbles have formed on the top. 5. Transfer to a serving plate and gently fold the omelette in half. Serve immediately with the tomato sauce and garnish with finely diced parsley.'
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