Original Air Date: September 4th, 2015
The judging in the Block B continues, as the judges are being amazed consecutively by the remaining contestants.
This episode provides examples of:
- Adaptation Expansion:
- Miyoko, Yuuki and Isami get new Imagine Spots. Miyoko is in her usual qipao hitting Shingo Andou like a kung fu fighter. Yuuki is imagined as Little Red Fighting Hood. Isami also is a cowboy.
- The score distributions from the five judges are shown for all the contestants.
- Always Someone Better, Sibling Rivalry: Just when Isami thought he finally caught up to Takumi, he managed to make an even stronger and more creative dish.
- Evolving Credits: In the Opening Rising Rainbow, Megumi's vegetables are corns. For the Ending Sacchan no Sexy Curry, Miyoko Hojou is running with Megumi.
- Finger-Tenting: Shingo Andou makes the Gendo Pose, complete with Scary Shiny Glasses, when discussing a dish.
- Heart Is an Awesome Power: Even after having Alice's curry, the judges still enjoyed Megumi's dobu-jiru curry like they were at home. According to Osaji Kita, even thought Alice did a near-perfect dish, what sets Megumi's apart from that dish is the "Human Warmth" in it, and the homey feel and taste made Orie give Megumi a score of 19, tying with Alice as the highest score she handed out.
- Impossibly Delicious Food:
- Miyoko Hojou's Pineapple Fried Curry Rice was curry rice cooked inside a salted pineapple in the oven, which gave it a sweet flavor without drying the rice.
- Yuuki Yoshino's Duck Cutlet Curry was praised by the judges for her wild game style: The spices were fried with duck fat and added on orange sauce to match the duck cutlet.
- Isami Aldini's Curry Bread Calzone was a fusion of the Japanese Curry Bread and an Italian Calzone. The filling was tomato curry sauce, made completely out of tomato water. Also the crispy dough was made using home-made grape yeast.
- Takumi Aldini's Naporitan Curry Fettuccine, althought not visually impressive, also packed a punch after the first bite: The Napolitan sauce, garnished with mushrooms, bacon and green peppers, used curry sauce instead of tomato sauce, but the main ingredient was Tamari Soy Sauce. Also the pasta was composed of turmeric on the dough that prevented the thin layer of parmesan cheese in between from melting.
- Alice Nakiri's Thermal Sense Curry was so complex that even Shingo Andou, a renowned culinary essayist, couldn't find words to describe it — The curry sauce was made into an "espuma", the Spanish word for froth, using an emulsification technique done by a hand-held blender. The tomato sauce was hardened by sodium alginatenote after the spices were added. The mousse was made of crushed foie grasnote with turmeric. The white part in the center is made of six different cheeses and a potato puree, and then flash-frozennote This process creates a frozen texture in the outside, but keeps the inside soft and liquid-like. And the pie batter was made of coriander and spices, giving it green color and exotic aroma to go with its crispiness.
- Finally Megumi Tadokoro's Goosefish Dobu-Jiru Curry managed to give an unexpected warm ending for the round — The goosefish's liver was disolved with sake, miso paste and spices, which also played well with vegetables like Kogiku Pumpkin, Tachikawa Burdock and Red Daikon, all native ingredients from Tohoku.
- Overshadowed by Awesome: Just as Alice's dish was presented, everybody thought the round was already finished with an exciting entry and a tie-break between Miyoko and Isami. Megumi had to raise her hand and point out that her curry was still left. Everyone there was dissapointed and annoyed because of this, so they hurried Megumi to present her dish and finish already.
- Pragmatic Adaptation: In the manga, the progression of both Block A and Block B are intercut, while in the anime the resolution of the Block B is covered right away in two episodes, leaving the Block A for the next episodes.
