Binging with Babish: Gotcha Pork Roast from Food Wars (Shokugeki no Soma)

Ingredients

• 2 large potatoes Russet Potatoes (peeled after steaming, mashed chunky)
• 1 medium Yellow Onion (diced for filling)
• 2 large mushrooms King Trumpet Mushrooms (finely minced to mimic meat texture)
• 2 cloves Garlic (pressed or minced)
• 2 tablespoons Unsalted Butter (for stir‑frying filling)
• 8 slices Thick‑Cut Center‑Cut Bacon (cut into strips to wrap the log)
• 1 length (12 inches) Butcher's Twine (food‑grade, for securing bacon)
• 1 sprig Fresh Rosemary (chopped, placed under twine for aroma)
• 150 ml Dry Red Wine (e.g., Cabernet Sauvignon, for sauce)
• 75 ml Sweet Sake (adds sweetness to sauce)
• 10 ml Soy Sauce (for umami in sauce)
• 2 tablespoons Unsalted Butter (cold) (for mounting the sauce)
• 1 bunch Watercress (garnish)
• 1 pinch Salt (high‑altitude) (seasoning)

Instructions

1. Chunk the Potatoes

   Cut the potatoes into large, roughly uniform chunks; exact size is not critical.

   Time: PT5M

2. Steam the Potatoes

   Place a steamer basket in a large pot, add water, bring to a gentle simmer and steam the potato chunks until fork‑tender, about 15‑20 minutes.

   Time: PT20M

3. Dice the Onion

   While the potatoes steam, finely dice one medium yellow onion.

   Time: PT5M

4. Mince the Mushrooms

   Finely mince the two king trumpet mushrooms until they resemble a coarse meat texture.

   Time: PT5M

5. Press the Garlic

   Press the two garlic cloves through a garlic press or mince finely.

   Time: PT2M

6. Cool and Peel Potatoes

   Remove the steamed potatoes, let them cool for about 5 minutes, then peel them (hand‑peel or use a small knife).

   Time: PT5M

7. Mash the Potatoes

   Transfer the peeled potatoes to a large mixing bowl and mash them chunky using a bamboo pestle.

   Time: PT5M

8. Stir‑Fry the Filling

   Heat a carbon steel wok over high heat, add 2 Tbsp butter, then add the minced mushrooms and onion. Stir‑fry until they develop a deep golden color, then add the garlic and cook until fragrant and lightly browned.

   Time: PT8M

   Temperature: high heat

9. Combine Filling with Potatoes

   Transfer the mushroom‑onion‑garlic mixture into the mashed potatoes. Vigorously knead the mixture until the potato starch develops and the texture feels firmer, resembling meat.

   Time: PT5M

10. Form and Wrap the Log

    Shape the seasoned potato mixture into a tight log on a sheet of plastic wrap. Wrap tightly, twisting the ends of the plastic to hold the shape.

    Time: PT5M

11. Chill the Log

    Place the wrapped potato log in the refrigerator to firm up for about 10 minutes.

    Time: PT10M

    Temperature: 4°C

12. Lay Out Bacon Strips

    On a clean surface, lay out the bacon strips slightly overlapping to form a rectangle large enough to encase the potato log.

    Time: PT5M

13. Wrap Bacon and Tie

    Unwrap the chilled potato log, place it onto the bacon rectangle, and wrap the bacon tightly around it. Secure with butcher's twine, tucking a few sprigs of chopped rosemary under the twine for aroma.

    Time: PT7M

14. Preheat Oven

    Preheat the oven to 400°F (200°C).

    Time: PT10M

    Temperature: 400°F

15. Bake the Roast

    Place the bacon‑wrapped log on a baking sheet and bake for 30 minutes, or until the bacon is crisp and the interior is hot.

    Time: PT30M

    Temperature: 400°F

16. Rest the Roast

    Remove the roast from the oven and let it rest, still wrapped in twine, for 10 minutes before slicing.

    Time: PT10M

17. Prepare Red Wine Sauce

    In a saucepan, combine 150 ml dry red wine, 75 ml sweet sake, and 10 ml soy sauce. Whisk and bring to a simmer, reducing until the mixture thickens to a syrupy consistency (about 5 minutes).

    Time: PT5M

    Temperature: medium-high

18. Mount the Sauce

    Lower the heat to low and whisk in 2 Tbsp cold butter until fully emulsified and glossy. Keep the sauce warm.

    Time: PT2M

    Temperature: low

19. Plate and Garnish

    Untie the twine, slice the roast into rounds, arrange on a serving plate, drizzle generously with the red‑wine sauce, and garnish with fresh watercress.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

12 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g