Grilled bacon - Recipe from Shokugeki no Souma

This dish is delicious and with affordable ingredients. The way to make this dish is taught by Soma himself, in the first episode of the anime. Here we leave it in writing with some explanations so you don't get lost and prepare the delicious roasted (Pork) Bacon.

Performance: 4 servings
Preparation time: 3:30h to 4h

Table of Content

Ingredients

For the mashed potato

8 small or 6 medium potatoes (can be English or Asterisk potatoes);
100g dried shitake, cut into small cubes;
2 medium onions cut into small cubes;
Salt and black pepper to taste;
2 tablespoons of olive oil;

To cover the puree

2 packages of 250g bacon, sliced into strips
Rosemary sprigs to taste

for the final sauce

1/2x dry red wine
40g salted butter
1 teaspoon of sugar

necessary utensils

laminated paper
String
Toothpick (if needed)
Baking tray

Instructions on how to make

Preheat your oven to 200°C

start with the puree

Wash the potatoes using a brush;
Cut the potatoes into 4 parts. And steam it until it is soft but firm;
Remove the shell by hand. Mash the potatoes using a potato masher. Reserve;
In a pan, sauté the onion and shitake in olive oil, until the onion is slightly translucent. Add salt and pepper to taste;
Mix the stew and potatoes. It should become a firm dough. If your potato is soft, add one to two tablespoons of wheat flour or breadcrumbs;
Open a piece of laminated paper, place the potato mass and make a cylinder;

Bacon montage

Open the paper with the potato dough. Wrap with bacon on top. Turn it upside down and keep covering
Tie everything with string, next to the rosemary sprigs;
Cover with foil. Bake for 1 hour;
After 1 hour, remove the foil and continue baking until the surface is golden;
When it's almost done, start making the final sauce;

for the sauce

In a pan, add the wine and sugar;
When it starts to boil, add the butter. Turn off the fire;
Remove your bacon from the oven and drizzle with the sauce. Serve immediately!

You can try other anime recipes in the articles below:

(Article written by Anna Clara Cabral)