Shokugeki no Soma 115

Shokugeki no Soma 115

p1
Star: The TV anime is on air with rave reviews!! For more details go read the "Ani-Base" on page 418!!
(cutlery) 115 Rip Through
Shokugeki no Soma
Story: Tsukuda Yuuto
Art: Saeki Shun
Collaborator: Morisaki Yuki
Hinako(thinks): Quail meat...It's an standard ingredient in countries like France and Italy!
Hitoshi?(thinks): It's naturally served in restaurants but it's also used for meals at home.
Abel(thinks): It looks perfectly normal for a French dish...
Abel(thinks): However,
Lucie(thinks): What did he mean...When he said this is an Oyakodon!? //Oyako = parent and child
Cutlery: How will Shinomiya evaluate it---!?

p2
Lucie(thinks): Was it just...That the combination of the quail meat and poached egg is the parent and child?
Wei(thinks): Just what did do here, Yukihira-kun!!?
Kojirou: ...Well then,
Kojirou: Let's taste it.
Roland: ......He's bet everything on that dish.
Roland: Will he be able to satisfy Shinomiya Kojirou?
Hinako: And---
Hinako: Did Yukihira-kun advance far enough...
Hinako: To figure out the "real intention" of the stagiaire system...Right?

p3
Roland: Yes...
Roland: Anyway, now,
Roland: We can only wish the best of lucks to the young stage.
SFX: *creamy*...

p4
Kojirou: ...!!!
Hinako: I...I want to try it too!

p5
Hinako: This is...!
Hinako: There's eggs inside!? And...
Hinako: Risotto too!!?
Hinako(thinks): Hwaaaaaaaah!! D...Delithious!! //yup, not a typo
Hinako(thinks): The creamy eggs, the quail meat...And the rice entangle marvelously!
SFX: *crunch*
Hinako(thinks): It's crunchy?

p6
Souma: ......Oyakodon have five basic ingredients:
Souma: Chicken meat, eggs, rice, onion, and soup!
Asterisk: The soup is a special one seasoned with soy sauce, sugar, and other things.
Souma: I rôti (roasted) the quail meat in the oven after frying it with oil.
Souma: This created a crispy surface and juicy meat.
Souma: I gave the eggs sourness by seasoning them with salt and black pepper...On top of that, I made them creamier and richer by adding fresh cream!
Souma: The viscosity of the soft-boiled eggs is vital for an oyakodon after all!
Souma: I gave the risotto a mellow finish with milk and dressed it with minced chicken and onions I fried with butter.
Souma: I suer (sweated) the onions so they should be sweeter and have a deeper body.
Souma: The sauce is a Madeira sauce I gave a sweet finish to with sugar and honey, I also added soy sauce to it.
Souma: This works like the oyakodon's soup, it serves to bind the ingredients...It tastes great if you mix it with the poached egg, too!

p7
Souma: In other words...I took the concept for an oyakodon
Souma: And recreated it using French techniques!
Lucie: Yukihira! I want some too!
Souma: Ah...Sorry, I only made one dish.
Lucie: Whaaaaat!!?
Lucie: Make it again soon, please!
Wei: F...For me too.
Abel: But...How is this possible?
Abel: When you're doing a farce (stuffing) out of quail meat, what you put inside must be something solid.
Abel: Something soft like a risotto would make it crumble!
Abel: Yukihira...How did you stuff it!?

p8
Hinako: Ah!!
Hinako: That consistency just now---
Souma: It's cabbage...!
Souma: I first wrapped the risotto with cabbage I briefly boiled in salty water
Souma: And then stuffed the quail with it!
Hinako: That's the one from the training camp-MGH!!
Fuyumi(thinks): It's the chou farci Shinomiya made...!
Hinako: Mm...
Hinako: Mgh...

p9
Kojirou(thinks): The cabbage was boiled splendidly...!
Kojirou(thinks): Its sweetness was drawn out while keeping its crunchiness.
Kojirou(thinks): That very sweetness is what gently joins the quail meat's fragrance and the stuffing's flavor together..!
Roland(thinks): The academy students are expected to accomplish feats during their stagiaire periods...
Roland(thinks): Firstly, they had to "give something to a real kitchen".
Roland(thinks): But the real objective lays beyond that.
Roland(thinks): After the war...Many young cooks aiming to be French cuisine professionals went to France.
Roland(thinks): Their tireless efforts are what made true French cuisine bloom in Japan!
Roland(thinks): ---They wandered around many different kitchens, watched legendary masters from up close,
Roland(thinks): Learned their techniques! Stole them! Extracted them!
Roland(thinks): And eventually used them to create their own cooking.
Roland(thinks): The real intention of the stagiaire period
Roland(thinks): Is the very same as that of what those youths repeated long ago---

p10-11
Roland(thinks): Stealing
Roland(thinks): Something from the professionals!!!
Kojirou: You've done it now
Kojirou: ......Yukihira!
Souma: Shinomiya-senpai...You said that in order to go higher with your French cuisine
Souma: You had to come back to Japan.
Kojirou: !
Souma: Then...What I must do is probably just the opposite.

p12
Souma: I need to rip through the cooking I've been doing in the environment I was born and raised in---
Souma: This is...The first dish
Souma: I made for the new "Yukihira"!!
Thought: Now...It's time for the verdict.
Thought: Will Yukihira Souma's dish---
Thought: Engrave its name in SHINO'S menu!?

p13
Kojirou: It's no good.
Kojirou: The quality is too low.

p14
Kojirou: If we leave it like this...That is.
Souma: ?
Kojirou: You might as well use it in the small restaurant you'll have in the future...
Kojirou: But it's a bit shabby to use it in Shinomiya Kojirou's restaurant.
Kojirou: But...Well...
Kojirou: I can correct a few things here and there
Kojirou: ...What do you want to do?
Souma: Please do that!

p15
Hinako: He really just can't be honest!
Hinako: He could've just said "I'll give you some advice."
Lucie: Right! This happened a while ago in France too...
Hinako: Eh, what happened? I want to know!

p16
Kojirou: ---After you're done here you'll go to another kitchen, huh.
Souma: Ah, yes! That's right.
Kojirou: Even if it was just for a week, you trained in my restaurant.
Kojirou: If you fail at some other kitchen it'll tarnish SHINO'S reputation.
Kojirou: Bear that in mind.
Souma: ...Yes.
Souma: Thank you very much...
Souma: Master Shinomiya!!!

p17
Kojirou: Stop it! Wh...Who's your master!?
Hinako: Master!
Lucie: "Master" he said!
Fuyumi: Having your underclassman call you master is too conceited even for you...
Kojirou: Shut up! He called me that by himself!!
Souma: I'm really sorry...I had you teach me all the way till morning.
Kojirou: Hmph, you're just a slow learner.
Kojirou: Yukihira,
Kojirou: Go take
Kojirou: The first seat.

p18
Souma: Roger!!!
Text: ---Before long,
Text: The grand opening for SHINO'S TOKYO came.
Man: Then, prepare this course for my wife...As for me, I want one more dish.

p19
Man: Do you have any interesting dish?
Abel: Let's see...
Abel: There's one dish...I can fully recommend you.
Man: Oh oh! Then, let's have that one.
Man: I wonder what the dish’s name is.
Man: I'm really looking forward to it!
Cutlery: The footprints he left---!!
Menu: Quail Stuffed with Risotto and Eggs ~Brazen Youngster Style~
Shokugeki no Soma
(cutlery) 115/End
Next issue, a new arc begins in the main story and we have a dinner party with the anime heroines illustrated by Tsukuda-sensei and Saeki-sensei!!