Hee hee! This is hardly the first time I've given this assignment. That is the spirit of a true professional! They instead focused on what they could do to create their dish. Neither was intimidated by the time constraints or the limited ingredients. led him to create a dish that no one else even expected! On the other, Soma Yukihira's rare ability to think outside the box. On one hand, Takumi Aldini maintained a broad version that did not overlook potential ingredients, such as the duck. 'You just slapped the two names together!' 'And that gave you the idea to use the Kaki no Tane Crackers in place of the Okaki Rice Crackers?' I made this at home once long ago with my dad.' When deep-frying things, use crushed-up Okaki Rice Crackers instead of panko to give the dish some uniqueness and kick. 'In Japanese cooking, there's a type of tempura called Okakiage, right? 'Soma, where on earth did you get the idea for this?'

They provide an eye-pleasing contrast when arranged side-by-side with the deep-fried fish.' The breaded and deep-fried mountain vegetables on the side cannot be ignored, either. 'That wonderfully smooth creaminess hiding between the crispy crunchiness of the breading really spurs the appetite!

erasing any oiliness and giving it a refined flavor. Some salt and minced Ki no Me adds an overall refreshing taste to the fish. It's often used to bring ingredients together or to add flavor to a dish.

Mayonnaise without the vinegar, it is simply egg yolks and vegetable oil whisked into a creamy consistency. Clapping one in your palm crushes the leaf's cells, releasing a distinctive scent.* * Ki no Me: The young leaves of the Japanese pepper plant. so the breading itself had a solid, delicious taste.Īnd the dipping sauce is perfect! The Ki no Me mixed with Tamago no Moto is wonderfully light and fluffy!' The Kaki no Tane Crackers came already seasoned. The breading perfectly contained inside its protective shell the savory flavor of the fish!

And yet the char's meat was still hot and deliciously juicy!

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