Soufflé Omelette with Special Tomato Sauce (A Food Wars Recipe)

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Adapted from Food Wars, here is Soma's popular soufflé omelette with special tomato sauce, completely from scratch! It's really easy and quick to make and is delish! The soufflé omelette is perfectly fluffy, jiggly, and slightly creamy inside with a well balanced tomato sauce that's sweet, acidic, and savory.

Since we made the popular Korean fried chicken wing gyoza adaptation from Food Wars, we've been getting more requests for more anime inspired foods. This really makes us happy as anime lovers because these recipes are so fun to recreate and master. We're so happy that you guys enjoy our whimsical contents and sooo excited to give you guys more!

So here is another popular dish from Food Wars, soufflé omelette with special tomato sauce! It's such a simple, yet tasty dish, probably one of my favorite so far. The inside of the omelette is so fluffy and light like a cloud while the exterior is perfectly fried till golden brown, so it's like eating a fluffy, creamy fried egg. The special tomato sauce we made is perfectly balanced between sweet, acidic, and savory. The sauce really just nailed the dish and placed the omelette on a pedestal.

What is soufflé omelette?

Soufflé omelette is like a classic omelette but made fluffier by incorporating stiff peak egg whites to the yolk. Classically, soufflé omelettes are baked in the oven. This omelette is a quicker version, inspired by the Japanese anime, Food Wars!, made on the stovetop, featuring a special tomato sauce.

How long does soufflé omelette take to cook?

In the anime, Soma only "steamed" his omelette in the pan for about 1 minute on medium heat. We tested it and 1 minute cooked the bottom of our soufflé omelette, while keeping the center creamy. Now, that's perfectly fine, however, we prefer our omelette just a tad bit more cooked. So we lower the heat to medium low and cooked the omelette for 3 minutes. The result is still a cooked, golden brown bottom with a just-set center. The omelette was still creamy and jiggly, just a bit more cooked.

Do note that, to properly execute this omelette, the omelette should never be fulling cooked. Over cooking the omelette will make it dry, not creamy, and less jiggly.

Is the soufflé omelette safe to eat undercooked?

Because this soufflé omelette is served undercooked, there are potentials for getting sick. However, the risk is similar to eating runny scrambled eggs. So, we recommend to avoid serving this to young children, elderlies, and people with compromised immune.

Why did my soufflé omelette deflate?

One of the most amazing features of soufflé omelettes is the fluffiness, and being that it is a soufflé, it will deflate eventually with time. However, a properly made soufflé omelette should hold its fluffiness for at least 2 minutes and should not deflate more than ⅓ of its original height.

The main reason for deflated soufflé omelettes is a deflated meringue. The meringue for soufflé omelettes should be whipped to just stiff peak. An indication of when the meringue is ready are the ripples that form on the surface of the meringue. The ripples should remain on the surface and not disappear.

Once the meringue is whipped to medium stiff peak, gently fold in the egg yolk mixture just enough to incorporate so that no more large chunk of white meringue is visible. Over-folded meringue will look soupy and not hold it's shape very well.

Do I need to make the soufflé omelette's special tomato sauce from scratch?

No, it's not necessary to make the special tomato sauce from scratch, but man, does a homemade special tomato sauce tastes good with this soufflé omelette! Plus, the special tomato sauce is really easy to make!

How do I peel tomato skin?

A super easy way to remove tomato skin with no hassle is to make an "x" incision on the bottom side of the tomatoes, place them into a heatproof bowl, and pour boiling hot water over them. After 10-15 seconds, the tomato skin, starting at the incision, will start to peel away.

Does the special tomato sauce need red wine?

In Food Wars, it wasn't specified how Soma's tomato sauce is made, except for the basic tomato, onion, garlic, and olive oil base. So we decided to do a very French based adaptation of the tomato sauce with red wine and butter. The red wine gives the tomato sauce a deeper flavor and acidity and a darker, richer color. So the answer is no, you don't need to use red wine, but it's highly recommended.

Do I need to blend and strain the special tomato sauce?

We highly recommend blending a straining the tomato sauce, however, it's really up to personal preference. For a chunky, rustic sauce, you can skip this step. If you prefer a smooth sauce, do blend it. We know that if you're making a one person portion of this recipe, it'll be a little difficult to blend with both a hand blender or a regular blender, but the smoothness really pays off.

How do I know if the special tomato sauce is thick enough?

The consistency of this tomato sauce should be pretty similar to the tomato sauce you find in jars. In the initial reduction, the special tomato sauce should be reduce to about half the amount. After blending, straining, and seasoning, let the sauce sit for a minute or two. If the sauce starts to look a little watery, let it simmer for a couple more minutes.

Must I use the chicken stock powder or chicken stock for the tomato sauce?

No, it is not a must to use chicken stock powder or chicken stock for making this tomato sauce, but we definitely recommend because it makes the sauce taste just that much better. It's a layer of umami that water just can't mimic. But, unless you make your own chicken stock or have chicken bouillon powder or cubes, I'd skip the addition. The carton chicken stocks just simply do not have enough flavors in it.

What does it mean to "mount" butter?

"Mounting" is a culinary term referring to the technique of emulsifying cold butter into a hot sauce. It's really simple to do and a basic technique utilized in many sauces, such as the popular beurre blanc, to help balance acidity and add fat to a sauce.

To properly "mount" a sauce, heat the sauce until it's hot, stir as needed, etc. Remove the pan from heat and add cold butter cubes into the sauce. Constantly stir the sauce and butter and swirl the pan to emulsify the butter into the sauce.

The most important rule to follow for mounting butter is to make sure no more heating needs to be done to the sauce before adding butter. Once the butter has been added, it's not recommend to reheat the sauce because the butter tends to break with high heat.

If you're looking for other Asian recipes or Food Wars inspired recipes, check these out:

Korean Fried Chicken Wing Gyoza (A Food Wars Inspiration)
Korean Cream Cheese Garlic Bread
Brown Sugar Boba Ice Cream Bar
Sweet Potato Mochi Pancakes/ Hotteok

Cook with love!
Mei ❤️

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Soufflé Omelette with Special Tomato Sauce (A Food Wars Recipe)

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Yield: 1 serving

Ingredients

For the special tomato sauce:

▢ 5 ounce tomato (we used fresh Campari tomatoes)
▢ 1 Tablespoon extra virgin olive oil
▢ 1 clove garlic , roughly chopped
▢ 2 Tablespoon red wine (any house red wine will do, we used a Bordeaux)
▢ ½ teaspoon granulated sugar , or to taste
▢ ½ teaspoon chicken bouillon powder , or to taste ( you can also use ¼ cup of good chicken stock instead)
▢ Pinch of salt , or to taste
▢ 1 Tablespoon unsalted butter , cold

For the soufflé omelette:

▢ 2 large egg , separated
▢ ½ Tablespoon heavy cream (or milk)
▢ Pinch of salt
▢ ½ Tablespoon unsalted butter
▢ Dry parsley flakes (optional; you can also use fresh chopped parsley instead)

Instructions

For the special tomato sauce:

Cut an "x" on the bottom side of each tomato (the opposite of the core). Place them in a heatproof bowl and cover the tomato with boiling hot water. Let the tomatoes sit in the hot water for about 10-15 seconds, or until the skin around the "x" starts to peel back.
Remove the tomatoes from the hot water and peel the tomatoes. Quarter* the tomatoes and trim off the woody cores. Set aside until needed.
In a small saucepan over medium heat, drizzle in the olive oil. Once the oil is hot, add the chopped garlic and cook until golden brown. Add the tomatoes and cook for a minute then add the red wine and let the mixture simmer for about 5 minutes or until it reduces by half.
Optional for smoothness:
Blend the tomato sauce either using a hand mixer or a small blender until mostly smooth. Strain the sauce for extra smoothness.
*Blending is a lot easier when there's more sauce, but it's still doable with this amount. If you're hand blending, we recommend covering the opening because the tomato sauce tends to splatter a lot.*
Transfer the sauce back onto a pan over medium low heat. Season the sauce with salt, sugar, and chicken stock powder and let the sauce come to a low simmer. Take the sauce off the heat and "mount" in the cold butter by stirring it into the sauce until completely emulsified. Keep the sauce on low heat to keep warm until needed.
*If the tomato sauce still look kind of watery, simmer it for a little bit longer until it resembles tomato sauce before adding the butter.*

For the soufflé omelette:

Preheat a nonstick pan over medium low heat.
In a clean mixing bowl, add the egg whites and beat until medium stiff peak. The meringue should be able to form a peak but still very slightly curls at the hook.
*Another indication of medium stiff peak is ripples forming on top of the meringue and not disappear.*
In a separate bowl, whisk together the egg yolks, heavy cream, and salt. Once hom*ogenous, pour it on top of the meringue and gently fold it until no more large chunks of white is visible. However, DO NOT overmix the meringue. Overmixing will cause the meringue to deflate and the omelette to collapse and become super flat.
Add the butter into the preheated pan and swirl the butter around to spread. Pour the omelette meringue into the pan. Keep it piled high. Using a rubber spatula, shape the omelette into a circle as best as you can, then spread the omelette to flatten it out to about 1 inch thick. Cover the pan and let the omelette cook over medium low heat for 3 minutes until the bottom of the omelette is golden brown.
*If the omelette is not cooked enough for you, you can cook it for an additional 1-2 minutes. However, do note that cooking the omelette longer will make it less pliable. So the omelette will very likely break at the fold.*
Gently fold the soufflé omelette in half and slide it off the pan. Serve the omelette immediately with the special tomato sauce and a sprinkle of chopped or dry parsley.
Enjoy!