Japanese Wild Rabbit Soup

Chef: Satoshi Isshiki
In the manga: Chapter 248
Cuisine and type: Japanese, Suimono

Japanese Wild Rabbit Soup is a dish made by Satoshi Isshiki against Eishi Tsukasa during the 2nd Card of the 4th Bout of the Rebels Vs. Central Régiment de Cuisine.

A traditional clear Japanese soup known as a suimono served in traditional lacquer bowls. In order to address the challenge of incorporating wild rabbit in the dish similar to Sōma's Mincemeat Katsu. The soup or Suiji, which is 7 parts rabbit-infused first dashi that contains kombu, water and wild rabbit meat, the other 3 parts uses clam juice. Satoshi wraps the meat with miso paste inside mochi to make it a Wan-dane for a tasty surprise! Once opened, the soup will change into a hearty miso soup, something unprecedented within conventional Japanese cuisine.

Real-world dishes

Wikipedia page on Miso

Real facts

Suimono (吸い物) is one of the two basic Japanese soup types characterized by a clear, filtered stock. Although it is simple in taste, it demands meticulous preparation and the toppings used must be carefully balanced so that not only does it contribute to the harmony of the soup's taste, but aesthetics as well. This generally entails selecting seasonal ingredients by color combination and varying degrees of buoyancy.
Miso Soup (味噌汁) is the other quintessinal Japanese soup that is perhaps more internationally recognized. As demonstrated in its frequent appearance in sushi restaurants and other Japanese establishments, miso soup is slightly more lenient than suimono as various ingredients can be used to increase its heartiness, such as root vegetables and pork. However, authentic miso soup itself generally follows aesthetic rules as well, making it just as challenging. The key factor to this soup lies in the miso, a fermented soybean paste that exists in varying degrees of color and flavor.
Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

Official manga recipe

Isshiki Special Wanmono Soup

Home wanmono (clear soup) version

Difficulty
Total time: 40 min
Hands-on: 40 min
Cost: ¥¥¥¥
Servings: 4

Equipmentpot, fine sieve

Tastelight, comforting

Ingredients

800 ml konbu soup stock
3 chicken wing tips (Substitute for Isshiki’s hare meat)
300 g clams

Mochi Dough

100 g mochi flour
50 g wheat flour
Water, to taste
¼ scallion
2 tbsp white miso

Garnish

Ornamentally cut cooked carrots and daikon radish, to taste
Twined Japanese honeywort and yuzu peel, to taste

Method

1
Add the chicken wing tips and clams to the konbu soup stock and let simmer for 10 minutes on low heat. Strain and set both the stock and the meats aside separately until needed.
2
Shell the clams and strip the meat from the wingtips and chop them. Then mince the scallion. Put everything in a bowl and combine with the white miso.
Make the Mochi Dough
3
Put the mochi flour and wheat flour into a bowl and slowly mix in water until a shaggy dough forms. Twist off a small chunk of dough before roughly rolling it out, stuffing it with the mixture from step 2 and forming a small ball. Repeat for the remainder of the dough and mixture. Place the balls in boiling water and boil until cooked through. Then remove from the water and let drain.
4
Place the balls in a small owan bowl. Warm the stock from step 1 and gently pour it into the bowls. Decorate and arrange with the ornamentally cut vegetables on top, and you’re done!

Food safety

Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).