Delicious Shokugeki No Soma Soufflé Omelette

Recipeska

Are your tastebuds curious? Are they drooling at the idea of trying out the famous Shokugeki No Souma Soufflé Omelette that’s so popular it’s been made by chefs all over the world? Then you need to try this recipe---ASAP! It’s perfection on a plate and ready to be savored by you and your tastebuds.

Print Recipe

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Breakfast

Cuisine American, Japanese

Servings 1

Equipment

Medium-Sized Saucepan (And Cover)
Measuring Utensils
Medium-Sized Mixing Bowl (2)
Whisk
Rubber Spatula
Plate
Heatproof Bowl
Chef’s Knife
Cutting Board
Small Saucepan
Blender (Or Hand Mixer)

Ingredients

For The Soufflé Omelette:

½ Tablespoon Butter Unsalted
½ Tablespoon Heavy Cream Or Milk
2 Large Eggs
A Pinch Of Salt
Parsley Dry Or Fresh (Optional For Garnishing)

For The Special Tomato Sauce:

¼ Cup Chicken Stock
1 Tablespoon Olive Oil
½ Teaspoon Sugar
2 Tablespoon Red Wine
1 Garlic Clove Chopped
A Pinch Of Salt
5 Ounces Of Fresh Tomato
1 Tablespoon Butter Unsalted, Cold

Instructions

For The Special Tomato Sauce:

Using the cutting board and the Chef’s knife, cut an “x” into the bottom of each tomato. It should be the end without the core.
In a heatproof bowl, add the tomatoes and boiling water. The hot water should cover the tomatoes. Allow the tomatoes to sit in the hot water for about 15 seconds. When the skin around the “x” begins to peel back, it’s time to remove the tomatoes from the bowl.
After removing the tomatoes from the water, begin peeling the skin off the tomatoes. On the cutting board, cut off the cores and quarter the tomatoes.
Heat the small saucepan to medium heat. Add the olive oil. Add the chopped garlic once the oil heats up. After the garlic has been browned, add the peeled tomatoes. Cook for 1-2 minutes. Then, add in the red wine. Allow the ingredients to simmer for 4-6 minutes.
Add the contents of the small saucepan into a blender. Blend until smooth.
Pour the sauce back into the small saucepan, and set to medium-low heat. Season with salt, chicken stock, and sugar. Allow the sauce to come to a simmer, then remove from heat. Add in the cold butter, stirring frequently to allow it to emulsify.
Serve this special tomato sauce with the soufflé omelette!

For The Soufflé Omelette:

Over medium-low heat, preheat the saucepan. The saucepan should be nonstick.
In the medium-sized mixing bowl, add the egg whites. Using the whisk, beat the egg whites until a stiff peak is achieved.
In the second mixing bowl, add the salt, egg yolks, and heavy cream. Whisk to combine the ingredients together.
Pour the previous mixture of heavy cream, salt, and egg yolks over top of the meringue. So as no large white chunks are visible, gently fold the mixture together. It is essential to not over mix the meringue as it will end up deflating, resulting in a collapsed, flat omelette.
In the heated saucepan, add the butter. Make sure the butter coats the bottom of the pan for the next step.
In the buttered saucepan, pour in the meringue omelette mixture. Aim to pile it up high. With the rubber spatula, attempt to shape the omelette into a circle before flattening it out to about 1 inch.
Once you’ve accomplished the previous step, place the cover on the saucepan. Allow the omelette to cook on medium-low for 3-4 minutes. The bottom of the omelette should be golden brown in coloring.
When the bottom of the omelette is golden brown, it’s time to fold the soufflé omelette in half. Gently slide it off the pan onto a plate.
Immediately serve the soufflé omelette. Sprinkle with dried or fresh chopped parsley and enjoy!

Notes

For an easy sauce that pairs with the famous Shokugeki No Souma Soufflé Omelette, there are two simple alternatives to making the special tomato sauce from scratch. The most immediate one is grabbing a can of tomato sauce. A more sweetened alternative is ketchup!

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