Megumi Tadokoro was initially considered a poor cook with no culinary talent. Thanks to Souma's help and support, she developed a strong desire to continue learning and become even more accomplished over time.
Megumi always cooks with all her heart, so her dishes always bring warmth to those who enjoy them. This can be seen in the following dishes.
1. Three Kinds of Onigiri
Three Kinds of Onigiri is a dish Megumi made for her friends at the Polar Star Dormitory. Although seemingly simple, it proves that Megumi is a competent chef, despite her lack of confidence.
As the name suggests, the dish consists of three onigiri with different fillings, including pork with honey, chicken, and cheese. This dish is perfect for her friends to eat on their morning workday.
2. Boeuf Bourguignon
Boeuf Bourguignon is a meat-based dish made by Soma and Megumi on their first day of class. They had to serve the dish according to a French recipe provided by Roland Chapelle.
Soma and Megumi worked hard to create the dish, despite their unfamiliarity with French cuisine. Thanks to Soma's help, their dish captivated Roland Chapelle.
3. Rainbow Terrine
Rainbow Terrine is a dish created by Soma and Megumi when they challenged Kojiro Shinomiya in a Shokugeki match. The dish is incredibly creative and beautifully colorful.
Rainbow Terrine is composed of seven layers of different vegetables. Furthermore, the diverse flavors create a delicious and delightful taste. The dish evokes a warm atmosphere, like a rainbow on a sunny day.
4. Breakfast Oden
Breakfast Oden is a dish created by Megumi for the hotel guests at the training camp. Megumi skewers the food, making it practical and easy to eat.
In terms of ingredients, Megumi uses a variety of ingredients, from vegetables to eggs. Interestingly, she used quail eggs. It captured the attention of the diners and enabled Megumi to successfully complete the challenge.
5. Monkfish Dobu-Jiru Curry
Monkfish Dobu-Jiru Curry was created by Megumi in the pre-elimination round of the Fall Selection. The dish uses lophius fish cut using the signature tsurushi-giri technique. Megumi has been learning this technique since she was a child.
Megumi also mixed in other ingredients and served it with delicious miso curry soup. The dish evokes the flavors of Megumi's hometown and has a heartwarming effect.
6. Kozuyu Chicken Soy Sauce Ramen
Megumi's next best dish is Kozuyu Chicken Soy Sauce Ramen. Megumi created this dish when she competed against Ryo in the quarterfinals of the Fall Selection.
To counter Ryo's cooking, Megumi decided to create a ramen with a strong flavor. Furthermore, the ramen's strength lies in its beauty and the strong flavor of the kozuyu.
7. Dorayaki
In her competition against Momo Akanegakubo in the Regiment de Cuisine, Megumi created a simple dish: dorayaki. She made it using the French cooking style she learned from Kojiro Shinomiya.
The dorayaki contained apple pieces and a fragrant white bean paste. The judges who ate the dorayaki found it to be soft and delicious.
8. Miso Kusudama Soup
To conclude, Megumi presented a dish from the BLUE competition preliminaries: Miso Kusudama Soup. This dish consisted of a collection of meatballs served in a bowl.
At first glance, there was nothing particularly appealing about the dish. However, everything changed when the meatballs were eaten. The flavor exploded on the judges' tongues, earning Megumi a score of 959 points.