Transforming Furikake Gohan

Also called Morphing Furikake Rice

Transforming Furikake Gohan (anime) — Anime, Episode 2

Anime, Episode 2

Chef: Sōma Yukihira
In the manga: Chapter 2
In the anime: Episode 2
Cuisine and type: Japanese, Furikake Gohan

Transforming Furikake Gohan is a dish made by Sōma Yukihira for Erina Nakiri during his enrollment test at Tōtsuki Culinary Academy. It is Restaurant Yukihira's 8th dish on the secret menu.

An original take on the classical Furikake Gohan, the Yukihira style uses eggs coated by a golden coating using chilled chicken broth to create a golden jewel from the simplest ingredients.

Real-world dishes

Furikake

Real facts

Furikake is a dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as bonito), or okaka (bonito flakes moistened with soy sauce and dried again), freeze-dried salmon particles, shiso, egg, powdered miso, vegetables, including kimchi, etc., are often added to the mix. Furikake is often brightly-colored and flaky. It can have a slight fish or seafood flavoring, and is sometimes spicy. It can be used in Japanese cooking for pickling foods and for rice balls (onigiri). Since 2003, furikake has increasingly gained acceptance in the US (particularly in Hawaii and the West Coast) as a seasoning for baked or fried fish, raw fish salads and snack foods such as furikake party mix. Outside Japan, Furikake can be found in most Asian groceries (near the katsuobushi) or in the ethnic food aisle of some major supermarkets.

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

Recipe

Sign in to see which ingredients you already have and to save recipes.

Official manga recipe

Aspic and Egg Curds Furikake Rice

Manga home recipe

Difficulty
Total time: 45 min
Hands-on: 45 min
Cost: ¥¥¥¥
Servings: 2

Equipmentfrying pan, pot

Tasteumami, light, comforting

Ingredients

7 chicken wings
1 tbsp sesame oil
4 eggs

[A]

1 tsp grated ginger
700 ml dashi broth
1 tbsp sake
1 tbsp sugar
1 tbsp mirin
50 ml light soy sauce

[B]

1 tbsp sugar
1 pinch salt

Garnish

Diced spring onions, to taste

Method

1
Heat the sesame oil in a frying pan and saute the chicken wings until they turn golden brown on both sides.
2
Transfer the chicken wings into a pot and add the [A] ingredients. Turn the heat to high and keep it on high until it boils. Skim the scum that forms on the surface. Then reduce the heat to low and simmer until the broth is reduced by half.
3
Pour the broth into a container to cool. Once cooled, place it in the refrigerator to chill and harden. Meanwhile, debone the chicken wings and cut them into strips.
Lastly, let’s make the Egg Curds
4
Begin by cracking the eggs into a bowl, adding the [B] ingredients, and whisking them together. Pour the mixture into a frying pan that’s on low heat, and stir rapidly to create the curds. Once done, transfer to a plate.
5
Once the broth has hardened, carefully remove them from the container and cut them into 1 cm x 1 cm squares.
6
Pour the aspic, egg curds, and chicken strips over a bowl of hot rice. Garnish with a sprinkle of diced spring onions 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).