Eggs Benedict Don, Fit For A Queen | Shokugeki No Soma Recipe

An Asian twist on Eggs Benedict, this recipe is guaranteed to wow your brunch guests. Taken from the manga Shokugeki No Soma (food wars) the recipe deconstructs a classic Eggs Benedict to create something new. Shiso/kombu rice, grilled pork chop, deep fried egg, and a tangy hollandaise sauce made with yuzu kosho and soy sauce. The dish is rich, delicious and full of fun textures and flavors that all mesh together perfectly.

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It’s been another few months of extremely hard science projects so it’s once again time to do something a little bit different I don’t talk about it much but when I’m stressing out over getting a video finished I tend to do one of two things either cook or bake since I’m not

Now read cooking is the only chemistry I can safely eat without it killing me and I love the relaxing Zen of focusing all of your effort onto a new dish and I almost always choose something that’s way outside of my current skill set so I’m forced to pay it all of my attention

To try and get it right the goal being that each new thing is in some small way the best I’ve ever made maybe it’s the best pie or the best entree or whatever else or maybe it’s a total failure and all have learned a lot along the way

It’s just a nice way to unwind and let my brain do something else other than science and I often think up solutions to problems while I’m cooking one of my all-time favorite anime is called shokugeki no souma or food wars in english as you’ve probably gathered

By now it’s an anime focused on food and while I love it for the characters and story the recipes are all real and are legitimately some of the best things I have ever tasted so from time to time I try and recreate some of them while I

Was working on the Sun of luminescence video I needed a break from editing the 27 minute long video and decided to make this the dishes title is eggs benedict dawn fit for a queen and I kid you not it is one of the best things I have ever eaten

It’s from the manga and hasn’t shown up in the show yet but it’s basically the last dish of the series and is a fitting send-off so today we’re gonna go through all the pieces of this amazing dish and I think have a lot of fun the character

That makes the dish was given the challenge of creating something the world has never seen and so serves up this very Asian twist on Eggs Benedict classic Eggs Benedict consists of four main parts an English muffin or some sort of bread as a base some sort of pork product usually ham but prosciutto

Bacon or other cuts can be used here I’m going with prosciutto finally a poached egg which is still runny is topped with hollandaise sauce which is basically fancy warm mayonnaise this shot was actually the very first time that I’ve made eggs benedict and considering I’d never so much as poached an egg before

This I’m pretty happy with how it turned out the version we’ll be making today puts a twist on every layer instead of read the recipe uses a flavorful bowl of rice mixed with kombu and shiso leaves for the pork a thick cut pork chop grilled the golden perfection is used

The egg is the most fun and rather than poaching it its first frozen peeled and then battered and deep-fried and the hollandaise sauce is a tangy slightly spicy variation with soy sauce and imitation use a Kosho in it now I don’t know about you but my stomach is

Starting to rumble so let’s jump right in and get cooking let’s start on the rice I’m using long grain jasmine rice for this and I’m only making a small amount so feel free to scale this up I usually suck at making rice so I’m just

Gonna use my rice cooker for this 1 cup of rice and one and a half cups of water are added to the pot and mix to suspend everything then approximately a three inch square of kombu is added on top kombu is the type of kelp that is one of

The central ingredients in a lot of Japanese cooking it’s basically sheets of umami and I love cooking with it it’ll soften as the rice cooks and imbue the whole pot with some of the scent and flavor of the kelp with that going we can work on the other pieces I started

By setting up a pot of vegetable oil for frying as it’ll take a while to heat up now let’s tackle the hollandaise I mentioned it contains imitation yuzu Kosho and some soy sauce yuzu Kosho is a mixture of citrus zest and chili paste typically made from yuzu citrus a

Variety from Japan but here in Canada we don’t have yuzu trees so to make something reasonably close a mix of orange and lime zest makes a great stand-in so using a microplane or grater if you don’t have one zest 2 oranges and 4 limes this will give a good balance that will

Reasonably approximate yuzu zest but obviously if you’ve got the real thing use it once all the zest is collected we can add the rest of our ingredients first a tablespoon of chili paste here I’m using sambal oelek because it’s what I had I think 2 tablespoons of this

Stuff would have actually been nice but adjust to the level of spiciness you prefer then 3 tablespoons of lemon juice and 1 to 2 tablespoons of soy sauce give it all a mix and we’re ready to make the hollandaise hollandaise is a notoriously annoying sauce to make but for small

Quantities like this I find making it in a blender is the fastest and easily the most consistent method you can use a standard blender an immersion blender or in my case I’ll be using a magic bullet first we melt half a cup of butter on the stove

Until it just starts to foam then we separate three eggs into whites and yolks adding the yolks to the blender and saving the whites to either be eaten later or thrown out at our zest and spice mixed to the yolk and blend thoroughly now while the butter is still

Hot we add it in small portions to our spicy yolk mixture and blend well between additions you want to start with a small quantity of the butter to temper the eggs and prevent them from cooking too fast and making a lumpy hollandaise but when it’s all added and blended

Together you should be left with a perfect and delicious hollandaise that should easily coat the back of a spoon give it a taste and add any salt or make any other changes as necessary and it’s ready to go the pork chop is by far the easiest part

Of this and all that’s needed is to season both sides with salt and pepper and then sear it off in a pan here I’m using a cast-iron skillet because it’s what I have you want golden brown on both sides and cooked through by now the oil should be basically a temp so let’s

Talk Ed’s and batter the eggs I froze the night before so that they were totally solid it’s okay if the shell splits mine occasionally did to peel them use the back of a knife to make a bunch of indents on the shell and weaken it then find either a spot where there’s

An air bubble or a crack in the shell and start peeling as the heat from your hand slightly melts the white the shell should release but you may need to get a few chunks off first once the majority of the shell is off a quick rinse in

Cold water to get any remaining bits off is all that’s needed to get the egg ready now I like to put it back into the freezer while we work on the batter so that it doesn’t melt you can also prep several eggs this way and have them all ready for right before

You go to fry them we’ll be making a very simple tempura batter which starts as one cup of all-purpose flour to that we add one whole egg and start mixing now we need to add one cup of ice water very slowly first we have a small amount

Of the water just enough so that you can beat the batter into a thick but smooth paste this way you can work out any lumps before the batter is too thin to mix properly then add the rest of the water and mix well you should end up with a smooth thin batter

Okay our oil is hot our batter is ready and the egg is peeled so let’s get frying dunk the egg in the batter make sure it’s fully covered and then straight into oil that’s 375 degrees Fahrenheit or 190 degrees Celsius the should almost instantly form this fluffy

Exterior and start to float if it gets stuck on the bottom just give it a gentle nudge to unstick it now we just let it cook until the outside is golden brown we wanted to cook just long enough for the whites to be set but the yolk to

Remain runny honestly this is my new favorite way to make eggs the texture is so fun and they are absolutely delicious like this moving on it’s finally time for assembly open up the rice cooker and fish out the kombu we’re gonna chop this as well as some

Shiso leaves shiso also known as perilla is a plant in the mint family but doesn’t really taste Mindy it just sort of tastes like what it tastes like and trying to describe it is like trying to describe the color red you can never really do it justice but it’s a bit

Spicy and tangy and really a wonderful herb to work with I’m saving one really nice leaf to be battered and fried as a garnish you can get this stuff at some Asian markets but you may need to look around as it’s not something that’s usually carried in most grocery stores

Chop the kombu and shiso into small slivers and then collect our other pieces for assembly here we have the rested pork chop our egg the kombu and shiso and the fried sheets a leaf for garnish start with a nice helping of rice and mix in some of the kombu and

Shiso then chop up the pork chop and add it on top make sure that it’s flat so that the egg can be perched on top of the pile and finally we finish with a generous portion of our delicious hollandaise and add our garnish and that’s all there is to it

Eggs benedict on fit for a queen is served and honestly any queen would be lucky to have it when you split the egg sure enough the yolk is still a little bit runny but freezing the egg makes the yolk sort of congeal a bit and gives it

An even better texture than usual almost akin to a six-minute egg and the crisp shell gives it an awesome texture that’s really fun to eat the pork chop is nice but having made this a few times now I’m thinking that maybe a thick cut broiled pork belly might be a better option the

Hollandaise is awesome and it’s punchy vibrant flavor really liven up the dish and the tart solid flavors of the kombu and shiso and the rice balanced it out nicely I didn’t want to waste the oranges an extra batter I had leftover so for a fun dessert I also battered and

Fried some of the orange slices and they came out amazing all in all this is a super-fun dish and I highly recommend giving it a try it doesn’t really require much in the way of exotic ingredients and is actually surprisingly easy make the biggest challenge is just

Timing everything so that all the pieces are done at the same time so the dish is all hot when served but that’s where I think I’ll leave it for this episode if you like these more food centric episodes let me know in the comments as

I’d love to do them from time to time between the usual science and engineering they’re fun to film easy to edit and so it’s a nice change of pace from the near 30-minute monster episodes I’ve been making lately if there’s other recipes or things you want me to try and

Make leave suggestions down in the comments I also recently picked up the Noma guide to fermentation and a vacuum sealer so maybe we’ll take a little trip to fermentation station and make some artisanally rotted food I post most of my cooking adventures on Instagram so head over there if me messing around

With this stuff is something you’re interested in as always I need to say a huge thank you to my many patrons channel members and supporters on Kofi that make these videos possible if you’re new to the channel and enjoyed then feel free to subscribe and ring

That bell to see when I post new videos if you’re looking for more of my usual science e projects click the links you see on the screen that’s all for now and I’ll see you next time