I FINALLY made YUKIHIRA EVOLVED NORI BENTO! | Foodie Friday |
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- เผยแพร่เมื่อ 7 ก.ย. 2024
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This was a titan of a task. The Yukihira Evolved Nori Bento has to be the most elaborate recipe I have made to date from Shokugeki No Souma due to the sheer amount of ingredients you need. This is really 3 different entrees in one but having them in a single Bento is something special.
The Bento I used: amzn.to/2UNJaqn
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Credit: Changer101
1 hour ago (edited)
Dashi
Water
4 strips konbu
Bonito flakes(save them)
Concentrated hondashi
Pickled shallots
Shallots
1/2C red wine vinegar
1/2C rice vinegar
1/2C sugar
Pinch of salt
4 dried bay leaves
----------
3T Mayo
2T chopped parsley
Salt and pepper
Nori pearls
2C/16oz dashi broth
4 sheets of nori
2T soy sauce
1T mirin
1T sugar
(Save the seaweed)
--------
1 gram Sodium alginate
1 liter Clean distilled water
5 grams Calcium lactate
Kuzu sauce
1C dashi
1T soy sauce
1/2T Mirin
1 inch fresh ginger
1T cornstarch
2T water
Bacon miso soup
Julienned half onion
3 slices bacon
2C dashi
2T white miso
TsuKuDaNi
Left over nori
Equal parts bonito flakes
3T soy sauce
2T water
1T mirin
1T sugar
Kinpira
Julienne carrots
Julienne Burdock
1T soy sauce
1T sugar
1T mirin
50g pork
Some mayo
fish cake
Cod fillet
1 egg white
Salt
Paper
1T potato/cornstarch
Some Togadashi
Fried cod
1C all purpose flour
A little bit of your favorite Japanese beer(because who doesn’t have a favorite Japanese beer)
Cod
Chopped seaweed
Send me Stuff!
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![[Live] : ONE 168 วันนี้!! "โจนาธาน vs ซุปเปอร์เล็ก"](http://i.ytimg.com/vi/0jIN65KgJsI/mqdefault.jpg)
I love how he has ingredients from the other side of the world but is lacking carrots 😂😂
Alice: my advanced food technology surpasses even the greatest of che-
Soma: hey guys i made your lunchboxes just the way you like them
Alice: WTF
LOL
🤣😅🤣
I am actually interested in her own take on bento
16:58
I think Alice dishes were more delicious, but Soma's were more innovative and alined with the task.
I’d love to see your take on Joichiro’s vegetarian ramen.
That damn ramen... I'll add it to my list for an upcoming episode.
Plzzz i would love to see this
OMGravy& BISCUITS, me,TOO!!!
yeah i'd love to watch this, since of it core ingredient are from my home country
@@CHEFPKR please do, chef
I realized someone- Yukihira and Erina's are opposites In which they started out- Erina's learned all of the "proper" and traditional techniques and plates, then was forced to mixed food through a competition (also mixed with a bunch of fellow students), Yukihira started out with the non official names and just knew small techniques to tweak dishes he creates based off of observation, experimentation, and experience- then forced to learned the proper techniques and styles as individuals. He already naturally knew how to experiment and build off of it- but never all of the proper techniques provided that leads to new techniques.
That's a great deduction
Chefpk: "If I had this for lunch, I'd probably pass out afterwards"
Me, a occasional glutton: I'd order cake after that.
Lmao
😅🤣😅
Same tbh
Why cake? Not pizza
And 1 gallon ice cream haha jk
Good job achieving the impossible. Now try making the peanut butter and squid 🤣 .
100k subs, peanut butter squid
@@CHEFPKR And the rest of the disgusting dishes xD
I am one of the odd fellas who love the gross type foods. Favorite as a kid was Peanut Butter and Honey sandwich. And as an adult, Ostrich!! It has a rank smell to it as it cooks and straight up horrible aftertaste, but it’s so worth it for the flavor!!
@@CHEFPKR i once tried something that worked.
Fried peanut calamari. The batter was made with dried peanut powder and some seasonings, the sauce was a sort of an acidic/sweet peanut sauce that went with the fried calamari.
It was gewd...but i was half drunk and it was a kind of street food that i had near a bar in south korea.
Hopefully this gives inspiration or ideas.
@@thejestor9378 I ONLY eat peanut butter with honey! So much better than jam!
for the nori pearls, you could just simmer the mixture with some agar powder and dump them in the shape of spheres into some very cold olive oil instead. it's what we did in our molec gastronomy class back in culinary school. the cold olive oil helps it form its shape faster without the pearls breaking down. just don't forget to wash them with water after :^)
Yep! I wanted the bursting boba effect though since they mentioned it "burst with flavor".
The Agar Agar was my first thought
@@CHEFPKR oh yeah, true! forgot about that detail in the anime. with the agar powder method, you get solid pearls rather than the bursting ones :o awesome vid, btw! keep doing what u're doing, chefpk :^)
Gandalf: uses puncture.
It's super effective
Chef ok: uses Benito flake
It's super effective
This match could go either way.
LOL
when he went for the rice with the sauce i got scared there would be an instant camera cut to him with no shirt on XD
Close enough =p
Pls do it for the Meme :D
Or just be topless ;)
I got hopeful
He achieved the impossible. That looks amazing but my God the steps involved 😭
It was... Too much...
@electron gaming I think the experience was worth it as a few of these things I've never done before.
I would chase an old family recipe or something you loved eating while out one day and try to recreate it... But the best way to get motivated is to cook for someone else :)
@@CHEFPKR "but the best way to get motivated is to cook for someone else", man! those were the exact same words Joichiro said to Soma! 👍
@@CHEFPKR imagine you had to memorize everything perfectly dear god
ChefPK : "Burdock and baby Carrot"
me : "Bardock and baby Kakarot?"
Lmao
This is top tier and needs more likes
That's a lot of VEGETAbles.
huh, so that's what vegetable he's named after. always wondered that
Growing up in Asia, I thought bentos were a universal thing to have - it wasn't exclusive to the Japanese either. Yet when I moved to the US, it was weird that lunchboxes were lackluster, they were literal empty containers with no compartments. The closest thing to a bento growing up, in the US, was a vacuum flask those insulated containers that held warm drinks.
It's because of what we put in the box. The traditional American lunch is usually a sandwich with some snacks and a juice box. These items are bulky so they require the extra space.
The Noor pearl liquid probably increased in temperature when you whisked it. I highly suggest chilling it to about 40 to 38 degrees farenheit to make sure it drops nicely.
paul: “pickles”
me: that’s the funniest shit i’ve ever seen
It's pickles!
So its about a scientist named rick, and he turns himself into a pickle, and he becomes pickle rick, its the funniest shit i've ever seen
I saw the deku vs pickle rick. Shits funny
This is why it's an ideal to have a chef reacting to shokugeki no souma. I MEAN PK give opinion about the recipe, cooking style, cuisine,etc.He even recreate it which is amazing. Btw hi from Malaysia ✌️
What's surprising is , that is usually a normal portion for a Japanese lunch.
I remember going to a ramen shop with my sister's family in Shiga, her step father literally finishes a whole bowl of ramen, a bowl of rice, several side dishes, and a bowl of miso soup... faster than I can finish my bowl of ramen.
15:30 I like the Zelda track playing in the background while the game is playing in the back room. =P
I thought it was appropriate given I was also opening a treasure chest gaha
if you want your fish cake to hold together try adding some chicken or even shrimp to it. I dunno why but I tried blending chicken breast and cod together and they turned out to be this really tofu consistency you should try it. I also used whole egg so I dunno if that had any effect on it.
That is a pretty questionable scale LMAO . A lot of drug dealers use that AMS one 😂
Don't tell anyone.
Actually amazing, that's probably like what I'd give to my kid, if I had one, so he could smurf on all the other kids at school.
Lmao totally same here.
my only complain about this is that no one goes naked when tasting the food..
Gandalf?
Sorted Food had a thing with making pearls recently (using all kinds of different things) and they had a machine and an instruction booklet for making them and it still didn't go perfectly at all. So I don't blame you for saying the pearls being the bane of this video's existence. It was certainly 1 of the things that after seeing them use that tool made me think I may try substituting them if I were to try creating my own version of the Nori Bento. that said, seeing how yours came out, kinda makes me want to give it a shot (once things kinda return to normal, as getting ingredients that aren't used in "typical american foods" is already hard enough in the area I live, and now grocery shopping is almost not possible for even those "typical ingredients")
I watched that video and it's pretty great. I will say, every single liquid has its nuances and I don't have enough experience with it. I may have to try it a bit more
Japanese people really can eat a lot... and I mean, A LOT.
One time when I eat out with my sister's father-in-law in Japan (she married a Japanese guy), I barely finish a bowl of ramen, but he could finish a ramen, rice, side dishes, miso soup, and fried fish before I could even finish my ramen.
I'd imagine the key is eating quickly. I once heard it takes about 20 minutes for your stomach to settle a bit and realize its full, so stuff your face in those first 20 minutes if you wanna be able to eat more. Wouldn't recommend 100% though as, you expand your stomach capacity and it'll take more and more food to feel full and that could lead to unhealthy weight gain and, generally, feeling shitty (sometimes literally lol)
And they stay thin
Soma, Y u do dis.
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Dang Michelin Star hasn't came out with a new chapter since 2018 😢
Thank you for making this one chef.. this is what im waiting for.. 🍱
How about recreating His Horrible tasting recipes.
@@darknessblades PB squid 100k =p
Jhabari Owens I regret click on “read more”
Back when I was living in Hong Kong, where schools don't have student accessible microwaves, I was living close enough to school that my mom can deliver one of these to me. It was very very satisfying.
The one thing that really makes me happy is to know even pro chefs sometimes get the wrong sized pot lids.
Ps love ❤️❤️❤️ the shirt
It happens to the best of us =p and ty! It's a great shirt
Jesus christ this looks like a year's worth of effort to create lmao
You're not wrong!
From a Visual perspective the Bacon Soup is the clear winner. That just looked amazing!
It depends on what the contents of the bento are and the season is. But generally if it's summer time, i enjoy a cool bento because of the heat and humidity. If its winter time, i prefer a warm bento because it's cold or sometimes freezing and the bento can warm the body from the inside.
That's a fair point! I guess growing up in Southern California all I wanted was cold Bento lol
For the nori rice there’s this one dish I love with just nice simple rice, some barely seasoned cooked salmon with salmon roe(eggs) on top but oh god it’s good. It’s like salty sea bursting boba and it itself is enough to season the fish and rice. With a little green veggie is good too.
"I'll pass out after making it"
Bro, I'll pass out after making it
It's so much food!
Do the kitchen clearing meal of soma for his test for polar star with your leftover stuff I mean we're in a lockdown so it will be a fun challenge
I can safely say Japanese food is my favorite. I'm learning how to make lots of Japanese dishes and I gotta say, your videos are super helpful.
Lol that's bento recipe from anime shoukugeki no soma
@@kerrygamer9359 I know that. But he breaks down how to make it.
The madman actually did it. I honestly never expected anyone to attempt the evolved bento, but the madman actually did it. =D
It had to be done b
A pro tip of a modeller. Use a blow torch to get rid of bubbles. You basically only have to make a swing by with the flame for the bubbles to pop
OH i have that exact bento box at home lol
It’s probably the most convenient bento box with the easiest transportation. Zojirushi is a great company also.
Alright now you gotta make Alice's cold lunch Box that looks like it literally came from a gem shop
Well it’s nice to know even a pro chef has trouble finding the right sized lid in his own kitchen
Thanks for this video Chef we appreciate all of your effort to make this Nori Bento good job.
You're very welcome!
You know I often wonder what Yuki Morisaki is thinking of when she comes up with these recipes
Same... Same
Awww, I looooove the interaction with “the monster”, haha 🥰🤣👏🏻
So with this being a massive undertaking and almost a 20 min video, how long did this actually take?
P.S. love your content so much it's so cool to see these dishes come to life.
From start to finish (not counting over night on the pickles) about 6 hours of cooking and filming. I spent a solid 2-3 of those hours just waiting on the pearls lol
When I finally go to an ethnic store, I will follow your recipe videos. I love food wars, I love your reactions to them-and your food facts are very interesting.
“were gonna take out our questionable scale” 🤭
Man I have to say I love your channel you are taking my 2 favorite pass times and putting them together cooking and anime.
Who else is watching with a empty stomach
at 4 am
Tip for the soup:
when you are done boiling the soup you want to turn off the heat, add miso in a strainer and push it through to make sure there are no lumps because miso doesn't melt easily in heat . Also you want to turn off the heat beforehand because the heat destroy the flavor as well as nutritional benefits.
IF ONLY I CAN SNAP A PIC AND POST IT HERE CUZ IM WATCHING YOUR REACTION TO THIS EPISODE🤣🤣
Chef PK does it again!! The content we all need right now
I hope I can keep you entertained and, above all, make you want to cook
@@CHEFPKR Yeah I've been cooking a lot more with the extra free time and am always looking for inspiration :D!
This is all just theory since I don't have access to what you do, I suspect letting the nori stock simmer a while to evaporate more excess water, that would give the spheres a slightly larger form as it would take more weight to drop from the syringe from the tension. That might also give you the desired darker look from the more concentrated stock and bigger spheres.
Also not sure on the concept but would adding more of the Alginate to it make the coating thicker to really give that pop or would that interfere with the taste?
Example; like an over easy egg rather than sunny side up?
Good theory crafting! Unfortunately simmering it further won't effect the weight that much. It would make it a touch darker, but it actually lightens up due to the alginate.
Adding more alginate it what allows it to thicken so that you can drop it into your calcium bath. Leaving the pearls in longer increase the effectiveness of the calcium, creating a tighter shell.
I think a vacuum chamber to remove any and all air would work best and possibly using a dark soy sauce or similar to give it that color.
If your pickling liquid does not come all the way to the top, you can put a piece of paper towel over it for maximum coverage.
Imagine spending an entire day on a single lunch
I don't have to imagine...
for those who dont want to use beer, u can use carbonated water/tonic water/club soda, it works perfectly fine. Not sure if it changes the flavor, but its still delicious
Absolutely can!
YES I WNATED TO MADE THIS SINCE I WATCH IT, BUT THE MANGA RECIPE ITS SO COMPLICATED XC
The Manga recipe is kinda whack lol
@@CHEFPKR don’t know if you’re gonna reply, but why?
@@henksmintenegro6660 they took lot of time to make...lots of process to follow
Bonito flakes are and will always be the best cat treat.
15:28 - BOTW in the background. Foreshadowing?
Mebe
I have to keep reminding myself to watch your videos when im eating, not before or after because I'd be hungry all over again
I did that the other day.. Watched my video on an empty stomach.
"questionable scale" aight LMAO
My gosh the steps, if my wife is going to make me this bento for my work tomorrow for sure shes up all evening till dawn and will be asleep whole day after
Him: that’s a lot of food.
Me starving in Nigeria: I had flour for breakfast..
two days ago..
I wish I could share
www.worldvision.org help to sponsor a child like me who is hungry. Even if you send over leftovers it will be very much appreciated.
This is exactly what I needed to distract me from the problems of the world right now during quarantine. Thank you.
Also I cannot wait to try making this.
Im glad I could make the day a bit better
That beast's hunger wont be satiated. I fear the day you his hunger overwhelms him.
Also dope vid btw.
I fear for my life sometimes when Gandalf is around. And ty!
i never have bentos or lunchboxes, mostly because i hate the shape in my bag, but also because I'm always scared it will leak but recently I've been really considering getting one for the first time in years and this video just really made me want to go buy one
They are great and I honestly feel like if used right they have no chance of leaking. This one in particular is a beast
Just saw this in my subscriptions, then I suddenly remembered that Shokugeki no Souma: Go no Sara (5th Plate) is just about a week away from now.
*cracks open a cold Asahi*
*cracks open Sapporo* cheers
Jup. Its coming. And i cant wait to see Chef PK react to it xD It will be a blast.
The fish cake, or fish sausage as I see it could be rolled into some plastic wrap and cooked quickly in lightly simmering water. Easier to shape and it will hold together. can always sear after to get the crust.
Very true! Could wrap it tightly and do That, would hold much better
I'd love to see you make ur specialty. U know, the dish that only u can make, a dish that captures ur image as a chef. Pls do make a video of u making ur specialty
I'll have to think about that one! I don't think there is anything I can only make, as that doesn't fit with my philosophy as a chef.
@@CHEFPKR I think it's less 'only you can make', and more 'only you would ever come up with' - something that's unique to your personal life experience and way of thinking
Like, my personal specialty comes from me wanting to honor my italian-american grandfather, who taught me how to cook and encouraged me until he passed - his family was from Naples and Calabria before moving to Brooklyn, so I ended up trying a slightly american spin on a calabrian recipe using napoletan ingredients: Beef and bison meatballs (with a small portion of panko breadcrumbs, both because I love the change in texture and because I'm a massive japanophile) wrapped around a core of mixed peccorino romano and parmigiano reggiano (which has to be soaked in just a touch of olive oil for some time to rehydrate it, otherwise it won't melt) and broiled in a spicy calabrese sauce full of my favorite pickled diavoletti and made from those ever famous San Marzanos that I get brought in from naples, all served on well-salted vermicelli... because spaghetti is nice, but I like my pasta just a touch thicker than that.
That's a dish only I can make- not because I'm some amazing cook (I'm REALLY not-), but because it comes from my own preferences, desires, and life experience. And yes, I know cheese stuffed meatballs have been done before, but this exact dish, prepared as I prepare it, is mine alone in conception. Obviously I can teach it to anyone, but only I would really think to come up with it in the first place.
@@Darasilverdragon I just made tres leches cake pops with 3 milk infusion via a pipette.
Listen seeing both Ramsey's and Thomas Keller's Masterclass ad before your video started was so satisfying it hurts lol
I love your channel and how much fun you have lol
Ha! Winning on the ads!
I wont say anything about the questionable scale if you wont lmaooo.
Lips are sealed
Man, that looks so good! It has been too long since my last bento as I have been working from home for a little over a year now, so I didn’t need a bento, but after seeing this, I sure want to get back to making these bento.
Why not! Just do it to have a nicely packed lunch
“Before we break into this thing”
Dear god......
“Buy my books.”
...not what I was expecting
Gotem!
Thanks for buying a proper bento box cylinder to recreate this dish. Also a Gandalf the Grey cat cameo.
Hi its foodie frontier's brother, his account hacked here he is.
Hi its foodie frontier yes my brother is true send him dalstrong ty
BRO, I SWEAR YOU DESERVE EVERY AD THAT WE WATCH, I WILL EVEN WATCH YOUR CONTENT EVEN IF YOU HAVE AN HOUR LONG OF ADS. Keep up with the Good content bro
I've been here since you've uploaded S1 EP1 and I'm looking back at the legacy of your thumbnails,from disappointment and disbelief from S1 to the god of thumbnails in S3 and S4 and the infamous trending in Japan thumbnail. Can't wait to see what kind of thumbnails will be brought to life in S5.
I'm both excited and terrified.
Went wrong on the first step he didn't use bonito he used dried yellow finned tuna. It said it was more delicate and pared well with the cod
Boiling the cod before frying it will give you a different kind of texture... Thats the reason behind it
WOW. that's so amazing! remember how the judges from food wars would have fun unboxing their lunch? i'd also feel the same way if i had this for lunch too. oh just looking at the food makes me SO hungry. one of my top favourites along side your stuffed chicken wing gyoza
That's the best part, enjoying the meal!
16:56 I did not expect this! XD
For beer batter, you can use Sapporo, Guiness, or Samuel Adams Boston Lager. It is entirely up to you people.
Very true, but I like lagers or lighter beers for my batters vs stouts
@@CHEFPKR, that's fair! I actually use Guiness to make my pub style macaroni & cheese.
I’ve been waiting for this my whole life.
Love you man.
try making the pearl in oil it holds the form better than with sodium carbonate water
Hope you're doing well in these trying times. I know you lost your job and I'm glad you're still keeping busy making videos and doing what you love
Thank you, we are getting by as we eliminated a lot of expenses. Stay safe out there
@@CHEFPKR i did not know that. i can only hope for the best.
wow i put soup and seafood on the top 2 things i won't eat again and now you have made me rethink my life decisions.
ngl tho that looks freaking good so much so that i went to sleep after watching this video and am still so freaking hungry and the more i watch the more my stomach wants to die for not having that in my belly
“Our questionable scale” lmaooo iykyk
i love how you've grown from the first episode of shokugeki that you've reacted to (first one i watched) to this now with all the editing
Gotta up your game!
Hey @CHEFPK Just now seeing this video, but for the air bubbles, you could plug the end of the syringe, and then pull on the plunger to create a vacuum that'll get the air bubbles out faster!
Nice ty!
Yukihara golden egg rice please in the first episode, thanks for this so many steps and so difficult to pull off expertly ! Id love to attempt this someday and will use this as a guide
I think I made that at some point
Food wars 5 dropped and it went straight to ass kicking cooking and the plot fast!!!
Just watched it on twitch :)
You're enjoying your food and I'm sitting here watching breath of the wild being played in the background.
I USE THAT SAME BRAND FOR MY SODIUM ALGINATE though i use calcium chloride instead of calcium lactate, i wanna try it now
You don’t need 4 bay leaves for that much liquid you probably just need 1 or 2 but scrunch them up with your hand so that the umami bombs gets in the liquid better
You must let your calcic solution rest 1 hour before use, or else the skin of your pearls will be soft and will be mushy when you take them out, adding more algin to your base will result in a thicker rubbery skin that won't feel nice when it pops, if your base is acidic you will need to adjust the pH level of it also or else it won't form the skin properly, you can use citra to fix the pH level, hope these tips help to make better pearls.
Kombu always makes me think of sweets because my dad makes mung bean and kombu dessert soup.
Come to think of it I should probably dry some tangerine peels for next time.
it's like i can taste the deliciousness of the foods just from watching it 😆
nice production bro compared to your old vids these is a great change.
Thank you! Trying to make it better with each video
Definitely made my Friday watching this. Once social distancing and all that is over, I wonder if I can convince my Saturday gaming group to collectively work on this.
Now that's a goal!
A lot of components, but it leads to a lot of tasty things that synergizes with each other.
Agreed with this one, it all came together really well
Chef, your version looks great! Your cat was adorable, as always.
Tyty!
Bro this vid was sick I really enjoyed it.I really want to make this now.
Just a tip, when you mention a video that you've made in the past (like with the mayo), maybe just point to like a thumbnail in the corner. Makes it really easy to just watch the vid and come back.
Ahh my bad! I thought I added it as a card. I'll double check it. And ty!
I love watching these it really makes me want to learn how to cook properly but i have no ability to do so
Hooray!! Thank you Chef for bringing this recipe to life!