Cooking Anime-Style: Gotcha! Pork from Shokugeki no Soma

A few days ago I discovered the anime „Food Wars! Shokugeki no Soma“ for me. I’ve seen the preview on my Netflix quiet a few times but never thought that it would be to my liking. But as you might have noticed from my Instagram-Feed I really like to cook and experiment in the kitchen. Also I needed a new show to watch after we finished all availlable seasons of „Attack on Titan“ and „Hunter x Hunter“ on Netflix. So I decided to give it a go and started the first episode. Although slightly disturbing due to many naked people the show hooked me right away! I like the characters and even more I like what there is to learn about cooking. And showing skin and foodgasms is probably the best way to show HOW GOOD the food is they cook. The show inspired me enough to research and try out the first recipes from the show. So here you go with the Fake Pork Roast or Gotcha! Roast. Find pictures of my version in the end of this article.

What You Will Need:

-1.5 to 2 hours of time.
-Large serving plate/pan.
-Large bowl.
-Cutting board & knives.
-Large knife.
-Large pot with a steaming tray.
-Potato peeler.
-Frying pan.
-Wooden spoon.
-Baking tray.
-Measuring instruments.
-Unbleached/uncoloured twine. We used hemp twine, but anything suitable for baking should be good.

-6 white potatoes.
-3 Eringi mushrooms. or substitute with 1/4 of a head of cauliflower.
-1 large white onion, or 2 medium white onions.
-1 sprig of rosemary.
-Butter. I suggest 2 tablespoons (30ml), but you could always used a bit more.
-2 packs of thick-cut bacon.
-1 Cup, or 250ml of red wine. We used a Pinot Noir since its preferable for cooking.
-1/4 cup, or 60ml of sake. Any sake that is labeled as “sweet” should do.
-2 tbs, or 30ml of soy sauce.
-1 spring of parsley or any garnish.

Condensed Recipe:

Step 1: Peel the Potatoes
-Amount: 6 white potatoes.

Step 2: Slice the Potatoes
-Wash the potatoes then cut them into quarters or halves, depending on size.

Step 3: Chop the Mushrooms/Cauliflower
-Amount: 1/4 of a head of cauliflower, or 3 Eringi mushrooms.

Step 4: Chop the Onions
-Amount: 1 large white onion, or 2 medium white onions.

Step 5: Steam the Potatoes and Cauliflower
-Steam potatoes until soft (about 15-20 minutes).
-Steam or microwave the chopped cauliflower until soft (10 minutes for steam, 5 minutes for microwave).
-If you’re using mushrooms, DO NOT steam or microwave.

Step 6: Pan Fry the Onions and Mushrooms/Cauliflower
-Prep the pan with a tablespoon of butter.
-Pan fry onions and mushrooms/cauliflower until caramelized or fully golden.

Step 7: Mash the Potatoes
-Mash into small chunks in a large bowl. Do not mash too much, you want to avoid it being frothy in order to form it to shape.

Step 8: Mix in the Onions and Cauliflower
-Mix until the ingredients are even in the bowl.

Step 9: Pick the Rosemary
-Pick the rosemary off its stem.
-Set aside.

Step 10: Add the Salt
-Add a few sprinkles of salt to the top of the bowl.

Step 11: Form the Fake Roast
-Let the mix cool until touchable (more than 5 minutes). CAUTION HOT
-Take all of the mix and form it into a log shape.

Step 12: Wrap the Roast in Bacon
-Amount: 2 packs of thick cut bacon.
-Wrap the roast fully, try not to leave any gaps, otherwise the potatoes will seep out when the bacon tightens.
-There is no surefire way of doing this, just coat it to the best of your ability.

Step 13: Tie the Roast
-Tie the roast with the twine. It doesn’t need to be anything fancy, just wrap it around a few times.
-Intertwine the rosemary afterwards.

Step 14: Bake in the Oven
-Bake at 375ºF or 190ºC for 30-45 minutes or until bacon is golden (cook longer for crispy bacon), turing halfway.

Step 15: Boil the Wine In the Frying Pan
-Amount: 1 Cup, or 250ml.
-Bring the wine to a boil (~10 minutes) on medium-high heat in a frying pan. The aim is to reduce it.

Step 16: Add the Butter, Sake, and Soy Sauce to the Wine
-Amount: 1 tbs of butter, 1/4 cup of sake, 2 tbs of soy sauce.
-Melt the butter into the boiling wine.
-Pour the soy sauce and sake into the sauce.
-Continue to cook for 2-3 minutes.

Step 17: Remove the Twine and the Rosemary
-When the baking is done, remove the twine and rosemary, they are not to be eaten.

Step 18: Pour the Sauce on the Roast
-Pour the finished sauce onto the roast (make sure the roast is on a plate so as to hold the extra sauce). Pour slowly.

Step 19: Add the Garnish
-Add a garnish to the top of the dish, we used parsley, the anime used watercress.

Step 20: Serve

Some notes from me:
I couldn’t get my hands on the recommended japanese mushrooms and I didn’t want to try cauliflower. Therefor I went with mushrooms and it worked just fine. Note that the big volume of vegetables will take some time until it really fries in the pan and gets the golden color.

When preparing the dough I highly recommend to first place some strings of the yarn on the bottom then place a layer of bacon on top of the strings. Next put the dough on the bacon and form to your liking. Then put the rest of the bacon on top of the dough an fold everything to a closed shell/layer of bacon the way that you don’t see anything of the inner anymore. Then take the twine and knot it up on top. That’s what worked quiet well for me.

Original source of the recipe.