Sōma Yukihira’s award-winning Curry Risotto Omurice

Curry Risotto Omurice
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Curry Risotto Omurice is a dish made by Sōma Yukihira in Episode 24 of Shokugeki No Soma. Although, I failed in my attempt to plate it similar to Sōma, the food turned out very flavorful.

I am not a big fan of beef and have substituted it with chicken. The mango chutney helped blend the flavor of spices with the risotto.

Ingredients

Mango Chutney:

* 1 White Onion (finely chopped).
* 1 Apple (finely chopped).
* 1 Banana (finely chopped).
* 1 Mango (finely chopped).
* 1 medium sized Carrot (finely chopped)
* 1 Garlic clove (finely chopped).
* 1/2 inch Ginger (finely chopped).
* 2 tbsp Honey.
* 3 tbsp Apple Cider Vinegar.
* 2 pods Cardamom.
* 1 tsp Cumin seeds.
* 2 Cloves.
* 2 tbsp Oil.
* 1/4 cup Water.

Broth:

* 1/2 lb Chicken or Beef with bones.
* 1 medium sized Carrot (roughly chopped).
* 1 red Onion (roughly chopped).
* 3 Cloves.
* 4 pods Cardamom.
* 5 sprigs Thyme leaves.
* 2 large Bay leaves.
* 1/2 tbsp Cumin seeds.
* 5 cups Water.

Risotto:

* 1 cup Arborio rice.
* 1/2 Cooking Sake.
* 2 tbsp Butter.
* 1/2 White Onion (finely chopped).
* 1/4 lb ground Chicken or Beef.
* 1 tbsp Curry powder.
* Salt (to taste).

Omelette:

* 2 large Eggs.
* 1 tbsp milk.
* 1 tbsp light cream.
* 1 tsp ground Pepper.
* 1 tsp butter.
* Salt (to taste).
* fresh Parsley leaves (for garnish).

Sauce:

* 4 tbsp Oyster Sauce.
* 4 tbsp Cooking Sake.
* 2 tbsp Honey.
Curry Risotto Omurice(Shokugeki No Soma)

Recipe

Broth:

  • Add all the ingredients for broth in a stockpot.
  • Bring to a boil and reduce heat to medium and slowly let it boil. Once it starts boiling, reduce heat and simmer covered for 2 hours. The longer the stock simmers, the more flavorful your broth.
  • Skim the foam from the top with a spoon and discard.
  • Remove larger pieces of meat or vegetables using tongs or ladle. Strain the stock using a mesh strainer, to remove the solids.
  • Keep the broth warm.

Mango Chutney:

  • Heat oil in a pan over medium heat.
  • Add the chopped onion and saute for 3 minutes.
  • Add cardomum, cloves, cumin seeds, ginger, garlic and saute for another 2 minutes.
  • Mix in the chopped carrot, apple, banana, mango and stir well.
  • Add water, apple cider vinegar and mix well.
  • Cook uncovered on simmer for 45-60 minutes until it slightly thickens. Stir occasionally while cooking.

Risotto:

  • Melt the butter over medium heat in a frying pan.
  • Stir-in the onion and a pinch of salt. Cook until the onions soften, for about 3-4 minutes.
  • Add unwashed rice and mix well until all the rice grains are coated with butter. If required, use more butter.
  • Continue stirring until the rice is toasted and starts releasing aroma. Ensure to not brown the rice.
  • Add a ladle of cooking Sake, and simmer, stirring constantly, until the the sake has completely reduced and the pan is nearly dry for about 2-3 minutes.
  • Start incrementally adding the stock, one ladle at a time stirring occasionally. Wait for the broth to be completely absorbed before adding the next ladle. Do not rush through it, to ensure good release of starch from the rice.
  • When you are half way through the broth, add the mango chutney and mix thoroughly. Add salt to taste.
  • Continue cooking by adding one ladle at a time, until the broth is finished.

Sauce:

  • Heat the pan in which you made the mango chutney.
  • Mix in the oyster sauce, sake and honey and let is simmer for 3-4 minutes until it starts to thicken.

Tying the dish together

  • Whisk the eggs, milk, cream, salt and pepper.
  • Heat a pan and melt the butter.
  • Pour in the whisked mixture and cook until the bottom is solid and the omelette is half cooked through.
  • Place some risotto on top of the egg and fold the omelette over.
  • Transfer to a plate and garnish with the sauce and some fresh parsley leaves.

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