(invigorating music)
(speaking foreign language)
- [Alvin] Hello everyone.
Welcome back to another episode of "Anime with Alvin".
For this week, we're going to be taking a look
at the transforming Furikake Gohan from "Food Wars".
Now that I'm done playing with my fake egg,
I'm going to get started on the jelly like stock
that adds that transforming element to this dish.
So in a large stainless steel pot over medium, high heat,
I'm bringing 700 milliliters of water to a simmer,
which can take quite a while.
So I'm going to play some Slide by myself.
Just kidding, I have friends.
(mouth blowing air)
Anyways, now that the water is simmering,
I'm going to add in 30 grams of bonito flakes.
And if I start dancing,
then the bonito flakes are going to start dancing too, ooh.
I'm not weird, I promise.
Anyways, this is going to sit for 10 minutes
while the flavors infuse.
Okay, moving on, heating some sesame oil
to fry up these chicken wings,
which still have the wingtips attached.
And these are going to get a nice,
beautiful, golden brown jacket.
While those are frying,
I'm straining the bonito broth into this cup.
Is this a cup?
I don't know what this is.
Now that the wings are getting
a nice sizzle and a nice color,
I'm going to flip each one until
each side is golden brown and delicious.
After these are brown,
I'm going to put them right into a pot
where I'm also going to dump in the bonito juice, yeah.
And some soy sauce.
Going to take this thing out
'cause I'm not sure if it does anything,
just like my college degree.
I wanna add some sugar, some sake,
that is also good enough to drink.
How would I know? I don't know.
But this some mirin and some grated ginger.
Ooh, that's a nice shot. Thanks Brad.
Giving these a stir with some chopsticks
until things start smelling delicious.
And watch until all those flavors just end up in this,
this is a bowl.
This is not a cup. This is a bowl.
And these chicken wings, they're so delicious.
They've been brazing and all this stuff
and I'm eating all of these.
Seven chicken wings later,
I'm now back to skim off the scum off the top of this broth.
This is actually a trick my dad used to do
when he was growing up.
I mean, when I was growing up.
He was not growing up anymore. He was growing fat.
Sorry dad.
The skimmed broth is now going into two molds.
These are squares so they can be cut into cubes later.
And I do not want to spill
so I am slowly waddling off screen.
While the broth is chilling in the fridge,
I decided to put on a shirt 'cause I'm cold.
But these are some heritage eggs
with these beautiful, rich, amber yolks.
I'm adding some white sugar,
whisking them with my chopsticks
because growing up in an Asian household,
this is how you were taught to do it.
These are going into a non stick pan
or a medium high heat with no oil or fat,
just whisking them vigorously until these little curds form.
Look at these little dudes.
This is a scallion.
This is me cutting the scallion into very,
very thin slices for the garnish later.
This is the stock we've chilled earlier.
And it's not going well over here.
Well, at least I have jelly number two, right?
I really hope this one comes out a little bit better.
Oh, oh, oh no. Basically I didn't reduce it enough.
So our wonderful kitchen producer, Kendall,
told me that gelatin is thermal reversible.
So we reduced it further chilled it and we set it again.
Eh, eh, it's all right, I'll take this one.
It's not going to get me into the Elite 10,
but hey, at least I'll be able to
please the God Tongue with this one.
And look, little, jiggly chicken soup cubes.
I'm going to mix these with the eggs
until they are nice and combined.
And now for the moment of truth.
Into a serving bowl,
I'm spooning in some freshly steamed, fluffy white rice,
and finally pouring over the egg and soup mixture
right on top.
Some of those sliced scallions we cut earlier
to finish and watch it transform.
(relaxing lofi music)
And now I finally get to eat.
You can really see that the soup absorbed
into the rice and the egg, but how does it taste?
Mm. I like this.
And I think the God Tongue would too.
It's sweet, it's salty, it's creamy, it's savory,
it's comforting, I love everything about this.
I'm going to go over there and finish this
'cause I think my clothes are about
to start exploding pretty soon, and well,
that's a different kind of anime.
(relaxing lofi music)