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Translations: Gintama 683 by kewl0210 , One Piece 904 by cnet128

Shokugeki no Souma Omake 2

Shokugeki-no SOMA Volume 2 Extras

+ posted by Eru13 as translation on Dec 4, 2013 04:21 | Go to Shokugeki no Souma

Reserved for Casanova. Don't use without my permission.
Shokugeki no SOMA Volume 2 Extras
//I forgot to post this here

//Recipe 1: (page 26)
Volume 2 Special Appendix!
Practical Recipe #1
Yukihira Style
Canned Mackerel Hamburger
Souma: It has a softness you wouldn't expect from canned food!
Illustration: Tsukuda Yuuto

Ingredients (for two people)
//First column of ingredients
-Canned Mackerel (Boiled in water) ... 1 can (190g)
-Onion ... 1 half

Egg ... 1
Breadcrumbs ... 1.5 cups
Salt and pepper ... a suitable amount

-Sesame oil ... 1 tablespoon

//Second column of ingredients
-Ponzu ... 2 tablespoons
-Potato starch dissolved in water ... a suitable amount

Drain the mackerel's juice a bit and put it together with the finely chopped onion in a bowl.
Add [A]'s contents while you break the mackerel into pieces and then mix it carefully.

Wet your hands with water, give (1) a hamburger shape, and fry it on a frying pan with heated sesame oil.
-> Flit it over when the surface gets a light brown color and lower the flame. Put a lid on the pan and let it bake for 3 minutes before moving it to a dish.

Prepare the sauce.
Add the canned mackerel's juice and ponzu to the frying pan of (2) and finish it up by giving the sauce thickness using the potato starch.

Pour the sauce of (3) on the hamburger, use grated daikon and perilla as toppings and it's complete!!

//Recipe 2: (page 46)
Volume 2 Special Appendix!
Practical Recipe #2
Spanish Mackerel Cooked with Peppers and a Garnish of Spring Cabbage Puree
Satoshi: I recommend this dish for Spring!

Ingredients (for two people)
//First column
-Spanish Mackerel Fillet ... 2
-Cabbage ... 200g
-Water ... 2 tablespoons

Butter ... 1 tablespoon
Fresh Cream ... 2 tablespoons
Consommé Granule ... Half a teaspoon

//second column
[ B ]{
Sake, Mirin, Soy Sauce ... 2 tablespoons each
Salad Oil ... 1 tablespoon

-Salt, Pepper, Japanese Pepper powder, Leaf bud ... a suitable amount

Cut the cabbage into chunks and put it in a heat-resistant bowl. Add water, wrap it gently, and heat it in the microwave. (4 minutes in a 600W microwave)
sd: diiiiiing

Put the cabbage of (1) together with [A] in a food processor and mix it until it's like puree. Season it with salt and pepper.
SFX: //however a food processor is supposed to sound XD
Text on the machine: Food Processor

Heat the salad oil on a frying pan and fry the mackerel from the skin-side on it.
Once both sides are fried, add [ B ] and mix everything on high flame.

Boil it down until there's little juice, once that happens, sprinkle Japanese pepper powder and move it to a dish.
Use leaf buds previously beaten by your hands as a topping and the puree from (2) as a garnish and it's complete!
sd: It snaps

//Recipe 3: (page 70)
Volume 2 Special Appendix!
Practical Recipe #3
Yukihira Style Spanish Mackerel Onigiri Chazuke
Souma: You can also use other fish for this!

Ingredients (for 2 people)
//first column
-Spanish Mackerel Fillet (You can use salmon, sea bream, or mackerel) ... 1
-Olive Oil ... 1 tablespoon
-Rice ... 2 rice bowls

//second column
-Salt, pepper, kelp tea, minced shio kombu, mitsuba ... a suitable amount

Frying pan: Fry
Knife: In about 6 parts!
Add salt and pepper to the fish and cut the mitsuba in chunks.
Heat the olive oil on a frying pan and fry the fish starting with the skin side.
Flip the fillet over once the skin is well done and the body becomes white, let it fry for a few instants and take it out; cut the fillet in 6 parts.

Mix the rice with the minced shio kombu, wet your hands and make onigiri with them (put the fish right in the middle of them). After you're done, put the onigiri in rice bowls.

Pour hot kelp tea into the rice bowls, use the mitsuba from (1) as a topping and it's complete!

//Chapter 9.1 (page 94)
Text: Isshiki-senpai ate the beans used for setsubun with please.
SFX: *clatter clatter*

//Chapter 10.1 (page 114)
Megumi(thinks): It's unexpectedly heavy...

//Chapter 11.1 (page 134)
Title: The day of the Shokugeki! Nikumi-san in the morning
SFX: Boing
SFX: Boing
SFX: Boing
Ikumi: I must fire myself up today!
Ikumi: Maybe I should really go with the flames one...

//Chapter 12.1 (page 154)
SFX: *girlish giggle*
Urara(thinks): Don't go appealing at them with your huge tits, you damn Jiguro Holstein woman!!
Urara(thinks): Men just need to make a fuss over me and only me, ah, f**k it!
Big Text: Kawashima Urara (small: High School Section 1st Year)
Text: {
Favorite Book: "Le petit prince" (She hasn't actually read it)
Favorite Movie: "Amélie" (It's actually "Drunken Master 2")
Dream for the Future: To be a wife

//chapter 13.1 (page 174)
Title: The day after the Shokugeki! Nikumi-san in the morning
Text: "Do as you like"
Text: "Try being yourself..."
Ikumi: ...
Ikumi: Th...This really isn't a good idea!!
Ikumi: ...
Ikumi: Ma...Maybe I should wear the shirt properly...

//Recipe 4 (page 198)
Volume 2 Special Appendix!
Practical Recipe #4
Yukihira Style Shalyapin Steak Don
Ikumi: ...What's up?
Ikumi: It was delicious.
Ikumi: You have any complaints?

Ingredients(for 2 people)
//first column
-Beef Meat (Sirloin) ... 2 steaks
-Onion ... 1 and a half

-Rice ... 2 donburi bowls
-Umeboshi paste ... 1 tablespoon

-Salt, pepper, potato starch dissolved in water, finely chopped spring onion ... a suitable amount

//second column
-Red wine ... 4 tablespoons
-Soy sauce ... 1 tablespoon
-Butter ... 2 tablespoons

Steak: Put the onion on it and leave it for more than 30 minutes
Chop the onions finely.
Remove the tendons from the beef and beat it with a meat tenderizer.
Cover the meat with the chopped onion and, after leaving it like that for 30 minutes, remove the onion and add salt and pepper.

Melt 1 tablespoon of butter on a frying pan and fry the onion used for (1) until it gets color; arrange the flavor with salt and pepper and move the onion to a dish.

Frying the meat:
Melt the remaining butter on the frying pan from (2) and fry both sides of the meat before taking it out.

Frying pan: Scrape it off with a wooden spatula
Making the sauce:
Add red wine to the frying pan of (3) and boil it down while scraping off the meat juice; put back the onion from (2) and fry it. Add soy sauce from the pan's border and mix it with everything while you add it to season; add thickness with the dissolved potato starch.

Put the rice mixed with umeboshi paste in the donburi bowl, put the meat from (3) on top of it, and add plenty of the sauce from (4), use the finely chopped spring onion as a topping and it's complete!

//Recipe 5 (page 199)
Volume 2 Special Appendix!
Practical Recipe #5
Tadoko-chan Special 3 Kinds of Onigiri
Megumi: Adding them to your lunch might be a good idea!

Pork Meat with Garlic and Honey Onigiri

Ingredients (for 4 pieces)
//first column
-Rice ... 3-4 rice bowls
-Nori ... 4 sheets
-Salt, water ... a suitable amount
-Pork Belly Meat ... 200g

//second column
-Grated Garlic ... 2 teaspoons
-Miso ... 50g
-Honey ... 2 tablespoons
-Sake ... 1 tablespoon

Put the pork belly meat inside a pot and boil it for 30 minutes while gradually adding water.
Wait for it to cool down and dry it.

Mix the ingredients from [A] together in a plastic container, pickle the pork belly meat from (1) in it and leave it like that overnight.

Take out the pork belly meat and cut it thinly.
Wet your hands in salty water and take a bunch of rice, put the pork belly meat right in the middle of it and mold it, wrap it with a nori sheet and it's complete!

Negishiodare Onigiri

Ingredients (4 pieces)
//first column
-Rice ... 3-4 rice bowls
-Nori ... 4 sheets
-Water ... a suitable amount
-Chicken Breast Meat ... 2
-White Spring Onion ... 1 quarter

//second column
-Salt ... 1 quarter of a teaspoon
-Pepper ... a suitable amount
-Sake ... 1 teaspoon

//third column
-Grated Ginger, chicken Bouillon, Sugar ... half teaspoon each
-Sesame oil, Sake, White Sesame Seed Powder ... half tablespoon each

Finely chop the white spring onion.
Take out the tendons from the chicken breast meat and stick a fork on various parts of it.

Put the chicken breast meat in a heat-resisting bowl, rub [A] into it, wrap it gently, and heat it in a 600W microwave for 3 minutes.
Let it cool down and break it into small pieces with your hands.

Put the white spring onion and [ B ] in a heat-resisting bowl and mix them, after heating the mix in a 600W microwave for 1:30 minutes, add the chicken breast meat and dress it.
Arrange the flavor with salt and pepper.

Wet your hands and grab a bunch of rice, put the ingredients inside the rice and mold it.
Smear the sauce from (3) on both sides of the onigiri with a brush, wrap it with a nori sheet and it's complete!

Shio Kombu Cheese Nigiri

Ingredients (for 4 pieces)
//first column
-Rice ... 3-4 rice bowls
-Nori ... 4 sheets
-Salt, water ... a suitable amount

-Processed Cheese ... 50g

//second column
-White Sesame Seed Powder ... 1 tablespoon
-Minced Shio Kombu ... 2 tablespoons
-Sesame Oil ... 1 teaspoon

Cute the processed cheese into small dices and mix it with [A].

Wet your hands in salty water and take a bunch of rice, put the ingredients inside the rice and mold it.
Wrap it in a nori sheet and it's complete!

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