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“What a wonderful crunch!
And yet the char's meat was still hot and deliciously juicy!
The breading perfectly contained inside its protective shell the savory flavor of the fish!
The Kaki no Tane Crackers came already seasoned...
... so the breading itself had a solid, delicious taste.
And the dipping sauce is perfect! The Ki no Me mixed with Tamago no Moto is wonderfully light and fluffy!"
*Ki no Me: The young leaves of the Japanese pepper plant. Clapping one in your palm crushes the leaf's cells, releasing a distinctive scent.*
TAMAGO NO MOTO.
Mayonnaise without the vinegar, it is simply egg yolks and vegetable oil whisked into a creamy consistency.
It's often used to bring ingredients together or to add flavor to a dish.
Some salt and minced Ki no Me adds an overall refreshing taste to the fish...
... erasing any oiliness and giving it a refined flavor.
"That wonderfully smooth creaminess hiding between the crispy crunchiness of the breading really spurs the appetite!
The breaded and deep-fried mountain vegetables on the side cannot be ignored, either.
They provide an eye-pleasing contrast when arranged side-by-side with the deep-fried fish. "
"Soma, where on earth did you get the idea for this?"
"In Japanese cooking, there's a type of tempura called Okakiage, right?
When deep-frying things, use crushed-up Okaki Rice Crackers instead of panko to give the dish some uniqueness and kick.
I made this at home once long ago with my dad. "
"And that gave you the idea to use the Kaki no Tane Crackers in place of the Okaki Rice Crackers?"
"Yep!
I call it the Yukihira Style Okaki-
YUKIHIRA STYLE OKAKI-NO-TANE-AGE CHAR!"
"You just slapped the two names together!"
On one hand, Takumi Aldini maintained a broad version that did not overlook potential ingredients, such as the duck.
On the other, Soma Yukihira's rare ability to think outside the box...
... led him to create a dish that no one else even expected!
Neither was intimidated by the time constraints or the limited ingredients.
They instead focused on what they could do to create their dish.
That is the spirit of a true professional!
Hee hee! This is hardly the first time I've given this assignment. And students have made deep-fried items before... without breading.
But he is the first one to find a way to present to me fish that is both breaded and deep-fried!
The char, in season this spring...
... is snuggly wrapped in a protective shell of Kaki no Tane Cracker breading. ”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 3

“ Hainanese Chicken Rice
An entire chicken is steeped in broth at sub-boiling temperatures and is then served with rice steamed in the same broth.
Originally a Chinese dish, it was spread across Southeast Asia by migrants from the Hainan Province. A well-loved staple, it is also known as Khao Man Tai or Singapore Chicken Rice.
*Many restaurants that serve it will also serve chicken soup on the side.
"That makes perfect sense! This dish is an excellent choice for emphasizing the unique deliciousness of the Jidori! I already know it can't help but be good!"
"That one's yours."
"Uh, thanks. I'll dig right in."
Delicious! It's too delicious!
The tender meat so perfectly steeped! Each bite is sheer decadence! The delicate yet bold umami flavors!
But that's not all...
Next comes the very best part!
As if that one bite wasn't enough, after it's swallowed...
... There's the subtle and sophisticated aftertaste!
"Mmm! That decadent flavor lingers in the mouth for so long! Exquisite! Simply exquisite! This dish is the pinnacle of Jidori cooking!"
"Don't stop yet. I've made three dipping sauces to go along with it.
Chili sauce, ginger sauce and some See Ew Dum."
*See Ew Dum is a dark, thick and sweet soy sauce commonly used in Thai cooking. Its viscosity is similar to tamari.
"I made the chili sauce by grinding red peppers and adding them to the broth from the steeped chicken. The ginger sauce is fresh ginger mixed with chicken fat I rendered out of the bird.”
― Y¨±to Tsukuda, ʳꪤΥ½©`¥Þ 17 [Shokugeki no Souma 17]