Shokugeki No Souma - Food Wars Recipes!

Introduction
Hey, I’m Ming, and welcome to my guide to

Food Wars/Shokugeki no Souma’s recipes!
Last Edit: 8/21/2022

When I changed “cc” to “ml” these words were affected:
according, broccoli, occasional, cartoccio, carpaccio, zucchini.
They have been fixed.
Disclaimer: Nothing is owned by me.

The recipes were taken directly from the manga.
A little about me: I’m an avid anime-watcher, manga-reader, and

JRPG and VN gamer. If we’ve got anything in common, feel free to DM
me through Reddit, MAL, or email! (saikouh5@gmail.com)
❤My favorite characters are Souma, Takumi, and Shinomiya.❤
So far I have made Souma’s Souffle Omelet, Takumi’s Insalata Frittata,

Kuga’s Mapo Tofu, and Hayama’s Apicius-Style Chicken.
Ctrl+F for any specific recipes!

Let’s venture into the cooking world with Souma and friends!~
1
Aspic and Egg Curds Furikake Rice
Ingredients (Makes 2-3 servings)

7 chicken wings
1 tbsp sesame oil
A. 1 tsp grated ginger

700 ml dashi broth
1 tbsp each of sake, sugar, and mirin
50 ml light soy sauce
4 eggs
B. 1 tbsp sugar
a pinch of salt
Garnish
Diced spring onions
2
☆ Instructions ☆
1. Heat the sesame oil in a frying pan and saute the chicken wings until they turn
golden brown on both sides.
2. Transfer the chicken wings into a pot and add the [A] ingredients. Turn the
heat to high and keep it on high until it boils. Skim the scum that forms on the
surface. Then reduce the heat to low and simmer until the broth is reduced by
half.
3. Pour the broth into a container to cool. Once cooled, place it in the refrigerator
to chill and harden. Meanwhile, debone the chicken wings and cut them into
strips.
4. ☆ Lastly, let’s make the Egg Curds ☆

Begin by cracking the eggs into a bowl, adding the [B] ingredients, and whisking
them together. Pour the mixture into a frying pan that’s on low heat, and stir
rapidly to create the curds. Once done, transfer to a plate.
5. Once the broth has hardened, carefully remove them from the container and
cut them into 1 cm x 1 cm squares.
6. Pour the aspic, egg curds, and chicken strips over a bowl of hot rice. Garnish
with a sprinkle of diced spring onions and you’re done!
3
Yukihira-Style Canned Mackerel Burger
Ingredients (Makes 2 servings)

1 can of mackerel in water (should weigh around 190 grams)
½ of an onion
A. 1 egg
1 & ½ cups panko
Salt & Pepper
1 tbsp sesame oil

2 tbsp ponzu
Potato starch
Garnish
Grated daikon radish
Shiso leaves
4
*IMPORTANT: DO NOT THROW AWAY THE JUICE FROM THE CANNED
MACKEREL*
1. Mince the onion and transfer to a bowl along with the lightly drained canned
mackerel. Add the [A] ingredients and mix well.
2. Dampen your hands with water and mold the mixture into a patty. Then heat
up a frying pan with the sesame oil and fry the patty until it’s golden brown.
3. Once both sides have browned, turn the heat to low. Cover the frying pan and
let it simmer for 3 minutes. Then remove the pan from the heat and transfer the
patty to a plate.
4. To make the sauce, use the same frying pan and add the ponzu along with the
juice from the mackerel can. Add potato starch as needed and thicken to taste.
(T/N: I’d recommend making a starch slurry first and then drizzling it in while
stirring consistently and slowly and not just putting a little potato starch at a
time. Much less chance of clumps forming.)
5. Pour the sauce over the patty, and garnish with grated daikon radish and shiso
leaves, and you’re done!
5
Pepper-Grilled Seer Fish with Spring Cabbage Puree

2 seer fish steaks
200 grams cabbage
2 tbsp water
A. 1 tbsp butter
2 tbsp cream
½ tsp granulated consomme
B. 2 tbsp each of mirin, sake, and soy sauce

1 tbsp cooking oil
☆ Garnish ☆
Japanese pepper
Kinome
6
1. Put the chopped cabbage and water in a microwave-safe bowl and cover them
with plastic wrap. Heat for approximately 4 minutes in a 600 watt microwave.
2. Then put the ingredients along with the [A] ingredients into a food processor
and puree it while seasoning with salt and pepper.
3. Fry the seer steaks skin-side down in the cooking oil. Once both sides have
browned, add the [B] ingredients and let it simmer on high heat.
4. Meanwhile, garnish two clean plates with the cabbage puree. Once the liquid
from the frying pan has reduced, season the seer fish with Japanese pepper and
transfer them to the plates. Clap the kinome leaf on your palm with a smack to
release its scent, and garnish it on top of the fish, and you’re done!
7
Yukihira-Style Seer Fish Rice Ball Chazuke

1 seer fish steak (Other fish like salmon or mackerel can be used as substitutes)
1 tbsp olive oil
2 cups cooked rice
Kombucha (seaweed tea)
Shredded kombu
☆ Garnish ☆
Japanese parsley
1. Season the seer fish with salt and pepper.
2. Chop the parsley and set it aside.
3. Heat the olive oil in a skillet, and grill the seer fish skin-side down first. Once
the skin is well-cooked and the fish has started turning white, flip it and quickly
sear the other side. Take it out of the skillet, and cut the fish into sixths.
4. Mix the shredded kombu into the rice. Then wet your hands and form the
mixture into rice balls, placing a piece of seer fish in the middle. Place each
finished ball into a bowl.
5. Heat the kombucha and then pour some into each bowl and garnish with the
chopped parsley, and you’re done!
8
Yukihira-Style Chaliapin Steak Bowl

2 sirloin steaks
1 & ½ onions
2 bowls of rice
1 tbsp pickled-plum paste
Potato starch
☆ Sauce ☆
4 tbsp red wine
1 tbsp soy sauce
2 tbsp butter
☆ Garnish ☆
Chopped green onions
9
1. Mince the onions. Trim the fat off the steak and using a meat tenderizer,
tenderize the steaks well. Afterwards, cover the steaks with the minced onion all
over the surface and let the onions sit on the steaks for 30 minutes. Then remove
the onions (do NOT throw them away) and season the steaks with salt and
pepper.
2. Melt 1 tbsp of butter in a skillet and saute the minced onions. Season with salt
and pepper, and then move them to a plate.
3. Melt the remaining butter in a frying pan and cook the steaks until they are
brown on both sides and transfer to a plate.
4. Now make the sauce by adding red wine to the same skillet and mix it with the
meat juices from the previous step. Once it has reduced, add the minced onions
and saute them once more. Add soy sauce and use potato starch as needed to
thicken the sauce.
5. Mix the pickled-plum paste with the cooked rice and divide them into two
bowls. Place the steaks into each bowl and pour the sauce over each steak.
Garnish with chopped green onions, and you’re done!
10
Tadokoro’s Honey-Garlic Pork Rice Balls

3-4 bowls of rice
4 sheets of seaweed
Water
Salt
200 grams pork belly
A. 2 tsp grated garlic

50 grams miso
2 tbsp honey
1 tbsp sake
1. Put the pork belly in a pot and cover with water. Boil on low for 30 minutes.
Douse in cold water and dry.
2. Mix the [A] ingredients into a container and add the pork belly in. Let it sit
overnight.
3. Take the pork belly out and chop it into small pieces. Coat your hands with
some water and salt and add the chopped pork belly in the middle of the rice and
form a rice ball around it. Wrap the rice balls with seaweed, and you’re done!
11
Tadokoro’s Salt and Spring Onion Rice Balls

3-4 bowls of rice
4 sheets of seaweed
Water
2 chicken tenderloins
¼ white scallion
A. ¼ tsp salt
Pepper
1 tsp sake
B. Ground ginger
½ tsp each of sugar and chicken bouillon
½ tbsp each of sake, sesame oil, ground white sesame seeds
1. Dice the white scallion.
2. Trim the chicken tenderloins and poke a few holes in them with a fork.
3. Rub the tenderloins with the [A] ingredients and transfer to a microwave-safe
bowl. Cover with saran wrap and heat for 3 minutes in a 600 watt microwave.
Then douse in cold water and tear the chicken into small pieces.
4. Mix the diced scallions with the [B] ingredients and place in a microwave-safe
bowl. Heat for 1 ½ minutes in a 600 watt microwave. Mix in the chicken and
season to taste with salt and pepper.
5. Wet your hands with water and form rice balls, adding the chicken pieces in
the middle. Coat the sides of the rice balls with the sauce from step 3. Wrap with
seaweed and you’re done!
12
Tadokoro’s Salted Kombu and Cheese Rice Balls

3-4 bowls of rice
4 sheets of seaweed
Water
Salt
50 grams processed cheese
A. 1 tbsp ground white sesame seeds

2 tbsp shredded kombu
1 tsp sesame oil
1. Finely dice the processed cheese and mix it with the [A] ingredients.
2. Wet your hands with water and salt and form the rice into balls, adding the
cheese and kombu in the middle. Wrap with seaweed and you’re done!
13
Spicy Roast Chicken ~with Salsa Verde~

1 chicken thigh
½ tbsp sesame oil
A. 4 tbsp sake
1 tbsp mirin
1 tsp salt
B. 8 perilla leaves
10 grams green onions
¼ tsp yuzu kosho
1 tbsp shiokara
15 grams roasted sesame seeds
Soy sauce
☆ Garnish ☆
Julienned white parts of green onions
14
1. Preheat your oven to 425° F/220° C.
2. Trim the chicken thighs and poke a few holes through the skin using a fork.
3. Put the chicken into a plastic bag and add the [A] ingredients and rub them
thoroughly. Then place in the fridge for at least 1 hour.
4. Heat the sesame oil in a frying pan and sear the chicken thighs, starting
skin-side down. Once nicely browned, flip and sear the other side for 3 minutes.
Remove from the frying pan and place on a baking sheet skin-side up. Roast in
the oven for 20 minutes.
5. ☆ Make the Japanese-style salsa verde ☆

Place the [B] ingredients in a food processor and puree them. Add soy sauce to
taste.
6. Thinly slice the chicken from step 3, and garnish generously with the julienned
white parts of the green onions. Place the salsa verde on the side, and you’re
done!
15
Yukihira-Style Okaki no Tane Age ~with Creamy Kinome Sauce~

2 cod fillets
8 prawns
200 grams squid
6 scallops
100 grams kaki no tane crackers

1 egg
Salt
Weak flour (Wheat or rice flour can be used.)
2 tbsp vegetable oil

Kinome
☆ Garnish ☆
Perilla leaves
Lemon wedges
16
1. Remove the tails from the prawns and dry off any excess moisture. Cut down
their backs and remove the veins. Cut each down the underbelly. Place the belly
first on a flat surface and stretch them out so they don’t curl. Add shallow
grill-pattern cuts to the top of the squid, and then slice them into bite-sized
pieces. Cut the scallops and the doc fillets into two equally thick halves. Finely
dice the kinome.
2. Pulverize the kaki no tane crackers in a food processor or place them in a

plastic bag and beat them with a rolling pin.
3. Separate the egg yolk from the white and put them in separate bowls.
4. Coat each piece of seafood in weak flour, then in the egg white, and lastly the
kaki no tane. Then deep fry them in oil for 3 minutes at 340° F/170° C.
5. To make the dipping sauce, place the egg yolk and salt in a bowl and scramble
them well. Slowly mix in the vegetable oil. Add the kinome from step 1 and season
with salt. Whisk until it’s the consistency of mayonnaise.
6. Place the deep-fried seafood from step 4 on a plate lined with perilla leaves.
Add the dipping sauce and garnish with a lemon wedge, and you’re done!
17
Chou Farci

2 chicken breasts
12-14 cabbage leaves
4 slices of bacon
1 liter bouillon broth
4 asparagus stalks
3 shiitake mushrooms
1 tbsp beef grease
☆ Mousse ☆
A. 400 grams chicken breast meat
1 egg
100 ml fresh cream
Salt
☆ Garnish ☆
Ground pepper
18
1. Snap off the woody ends of the asparagus stalks and cut each into four equal
pieces. Remove the stems from the shiitake mushrooms and thinly slice the caps.
Melt the beef grease in a frying pan and saute the asparagus and mushrooms.
2. Make the mousse. Cut the chicken breast from the [A] ingredients into
bite-sized pieces. Place into a food processor with the rest of the ingredients from
A and puree until smooth. Place the mixture in a bowl and chill in the fridge until
the mousse is firm.
3. Boil the cabbage leaves and then remove the stiff stems. Remove the skin from
the chicken breasts. Cut each breast into equally thick halves, wrap in plastic
wrap, and then pound flat with a rolling pin.
4. Lay a cabbage leaf flat and place the chicken breast from step 3 on top. Spread
the mousse from step 2 on the chicken and place the sauteed asparagus and
mushrooms from step 1 in the center. Roll the cabbage neatly and wrap it closed
with a slice of bacon.
5. Place the rolls from step 4 snuggly in a pot. Pour in the bouillon broth and
bring to a boil. Reduce the heat, cover, and simmer for one hour.
6. Remove step 5 from the pot and plate it. Sprinkle coarse ground pepper, and
you’re done!
19
Rainbow Terrine
(Important: Requires a 35 cm terrine mold)

Note: We will be making the 7 layers and then arranging and baking
them all in the oven. For the most part, step 2 of each layer will have
the same exact instructions.
(Number of servings unspecified.)
☆ Carrot Layer ☆
Ingredients
100 grams carrots
50 grams ground chicken
1 tbsp butter
A. 2 eggs
2 tbsp fresh cream
Salt and black pepper
1. Dice the carrots. Melt the butter in a frying pan and saute the carrots together
with the ground chicken until they crumble.
2. Put step 1 and the [A] ingredients together in a bowl and mix well. Transfer the
mixture back into the same frying pan and heat until it forms a doughy texture.
20
☆ Spinach Layer ☆
Ingredients
100 grams spinach
1 tbsp butter
A. 2 eggs
2 tbsp canned tuna
2 tbsp fresh cream
1. Boil the spinach, and then mince it.
2. Put step 1 and the [A] ingredients together in a bowl and mix well. Melt the
butter in a frying pan and heat the mixture until it forms a doughy texture.
☆ Zucchini Layer ☆
Ingredients
100 grams zucchini
50 grams ground beef
1 tbsp butter
A. 2 eggs
2 tbsp fresh cream
1. Dice the zucchini. Melt the butter in a frying pan and saute the zucchini with
the ground beef until they crumble.
2 Put step 1 and the [A] ingredients together in a bowl and mix well. Put the
mixture back in the frying pan used in step 1 and heat it until it turns doughy.
21
☆ Pumpkin Layer ☆
Ingredients
150 grams pumpkin
1 tbsp butter
A. 2 eggs
4 tbsp fresh cream
1. Peel off the pumpkin rind and place them in a microwave-safe bowl and cover
them with plastic wrap. Heat them in a 600 watt microwave for 4 minutes and
then mash them while they are still hot.
☆ Potato Layer ☆
Ingredients
120 grams potatoes
1 tbsp butter
A. 2 eggs
4 tbsp fresh cream
1. Peel the potatoes and place them in a microwave-safe bowl and cover them
with plastic wrap. Heat them in a 600 watt microwave for 4 minutes and then
mash them while they are still hot.
22
☆ Tomato Layer ☆
Ingredients
50 grams semi-dried tomatoes
1 tbsp butter
A. 2 tbsp tomato paste

2 eggs
2 tbsp fresh cream
1. Chop the semi-dried tomatoes into semi-large chunks.
☆ Mushroom Layer ☆
Ingredients
100 grams shiitake mushrooms
1 tbsp butter
A. 2 eggs
2 tbsp fresh cream
1. Dice the mushrooms. Melt the butter in a frying pan and saute them together
with the ground chicken until they crumble.
23
Two Sauces
● Homemade Ponzu Geleé

Soak 3 grams of gelatin powder with 2 tablespoons of water and then microwave
for 30 seconds for them to dissolve. Add 2 tablespoons of sudachi juice, 2
tablespoons of soy sauce, 1 tablespoon of mirin, and 2 tablespoons of broth to the
gelatin mixture, and then chill in the refrigerator until firm. Use a fork to mash
the gelatin into a sauce.
● Green Herb Sauce

Take 10 grams of basil, parsley, shiso and dill together, 20 grams of pine nuts and
walnuts together, and 3 tablespoons of extra virgin olive oil and blend them all
together in a food processor until well combined. Add salt and pepper to taste.
Final Steps
Preheat your oven to 265° F/130° C. Grease the terrine mold and cover with a
sheet of cooking paper. Carefully add the layers one by one in order, starting with
the carrot layer and ending with the mushroom layer. Place the tin in a baking
pan and fill the pan halfway with water. Put them in the oven and bake for 50
minutes. Let it cool, and then place it in the refrigerator to chill. Once cold,
remove the terrine from the mold and cut it into slices. Pour the sauces on the
side, and you’re done!
24
Insalata Frittata ~Aldini Style~
Ingredients (Number of servings unspecified.)

4 eggs
½ of an onion
1 red bell pepper
2 slices of bacon
100 grams mozzarella cheese
1 cucumber
1 tomato
2 tbsp olive oil
Mesclun
Red-leaf lettuce
Parmesan Cheese
Ham
A. 2 tbsp balsamic vinegar

4 tbsp extra virgin olive oil
1 tsp mustard powder
1 tsp honey
☆ Garnish ☆
Grated Parmesan Cheese
25
1. Finely chop the onion and dice the bacon, bell pepper, and mozzarella cheese.
2. Heat 1 tablespoon of the olive oil in a frying pan. Saute the bacon along with
the chopped onions and bell peppers until tender. Remove from the pan.
3. Scramble the eggs in a bowl and then add in the ingredients from step 1 along
with the mozzarella cheese. Sprinkle with salt and pepper.
4. Heat the remaining olive oil in a frying pan and pour in the egg mixture while
stirring it, and then neaten into shape. Cover it and cook for about 5 minutes, or
until the eggs are halfway cooked. Flip it over and cook the other side for another
5 minutes.
5. Slice the cucumber and cut the tomatoes into wedges. Rip the lettuce into
bite-sized pieces and place everything into a bowl with the mesclun and ham.
6. ☆ Make the dressing ☆

Put the [A] ingredients in a bowl and whisk thoroughly until the oil and vinegar
are evenly mixed. Season with salt and pepper to taste.
7. Chop your frittata into rough chunks and mix with step 5, and drizzle the
dressing over it. Garnish with freshly grated parmesan cheese, and you’re done!
26
Megumi Tadokoro’s Bite-Sized Breakfast Stew

300 grams daikon radish
1 carrot
8 mini cabbages
8 hard-boiled quail eggs
1 piece of konnyaku
2 pieces satsuma age
1 piece hanpen
2 chikuwa
Mustard Paste
Bamboo Skewers
☆ Mini Mochi Kinchaku ☆

4 pieces mini aburaage
4 quail eggs
1 kiri mochi cake
Garlic chives
A. 1 liter broth
1 tbsp each sugar, sake, mirin, and soy sauce
☆ Garnish ☆
None
27
1. Peel the daikon radish and cut them into 3 cm thick slices, and then quarter
them. Place them in a microwave-safe bowl, cover it with plastic wrap, and heat
for 6 minutes in a 600 watt microwave. Peel the carrot and cut them into flower
shapes using a cookie cutter.
2. Cut the konnyaku into bite-sized pieces and boil them. Place the satsuma age
in hot water to remove its oiliness. Cut the hanpen and chikuwa into bite-sized
pieces.
3. Cut the mini aburaage pieces in half diagonally. Using your hands, open the
middle of each to form a pocket, and then wash them with hot water to remove its
oiliness. Boil the garlic chives, and then dry them. Cut the kirimochi cake into 8
equal pieces.
4. Put a kirimochi piece and a hard-boiled quail egg into each aburaage pocket.
Gather the aburaage ends together into a pouch and tie them tightly closed with a
garlic chive.
5. Put the [A] ingredients into a pot and add all of the remaining ingredients
except the hanpen. Put a drop-lid on the pot, bring them to a boil, and then
reduce the heat and simmer for approximately 1 hour. Add the hanpen directly
before eating and boil only for a few minutes. Pour into a bowl and stick them
with bamboo skewers. Place mustard paste to the side, and you’re done!
28
The Queen’s Eggs Benedict

4 slices thick-cut bacon
4 eggs
1 liter water
100 ml vinegar
4 egg yolks
80 grams butter
2 tsp each of worcestershire sauce and lemon juice
2 english muffins
☆ Garnish ☆
Parsley
Karasumi
Lettuce Leaves
29
1. Pour water and vinegar into a pot and bring them to a boil, and then reduce the
heat. Stir the liquid with a spoon to create a small tornado/whirl, and then crack
one egg into it directly, and let it poach. After 2 minutes, scoop the egg out
carefully with a slotted spoon and immediately place it in cold water. Repeat until
all eggs have been poached.
2. For the hollandaise sauce, place the egg yolks into a double boiler, and while
they are warming, mix them with a hand mixer and remove them once they reach
room temperature.
3. Melt the butter in a microwave and split them into 4 equal portions. Slowly add
them to the mixture and mix everything thoroughly. Add the worcestershire
sauce, lemon juice, salt, pepper, and mix well to finish off the sauce.
4. Cut the bacon slices into quarters and cook them in a frying pan until browned
on both sides.
5. Slice the english muffins in half, toast them, and then spread with some butter
and top them with the bacon slices.
6. Gently dry a poached egg and place on top of the bacon slices. Drizzle some
hollandaise sauce on top and top with some chopped parsley and grated
karasumi. Place everything on a plate and decorate with a lettuce leaf on the side,
and you’re done!
30
Alice’s Milkshake
Ingredients (Makes 2 servings in glasses; 6 in egg shells)

1 egg
300 ml cold milk
☆ Caramel Cream ☆
5 tbsp granulated sugar
1 pinch of salt
4 tbsp fresh cream (room temperature)
6 egg shells
6 straws
☆ Garnish ☆ (Only if you plan to make the two servings in glasses)

Whipped Cream
Mint Leaves
31
1. ☆ Make the Caramel Cream Sauce ☆
Put the granulated sugar in a saucepan over medium heat. Continue heating,
giving the pan an occasional gentle shake until the sugar has melted and
caramelized into a golden brown sauce.
2. Then take it off the heat and slowly stir in the cream. Add the pinch of salt and
continue to stir as it cools down.
Tip: A pinch of salt is approximately the amount you can pinch between your
thumb, forefinger, and index finger.
3. Poke the tip of an egg with a knife to open a small hole about one centimeter in
diameter. Use a toothpick to puncture the yolk, and then pour out the insides of
the egg which we’ll be saving for later use in step 4.
4. Mix the cold milk, the insides of the egg, and the caramel cream sauce in a
blender. Use a funnel to pour it into the eggshell from step 3. Put a straw in the
hole, serve in a dish that can hold the eggs upright, and you’re done!
If you want to serve them in glasses, simply pour into two glasses, and garnish
with whipped cream and mint leaves.
32
Soma’s Souffle Omelet
☆ Tomato Sauce ☆
2 tomatoes
1 clove garlic
2 tbsp olive oil
1 tsp granulated consomme
3 tbsp red wine
☆ Omelet ☆
4 eggs
2 tbsp butter
☆ Garnish ☆
Diced parsley
33
1. Dice the tomatoes and finely chop the garlic.
2. Heat the olive oil in a frying pan and saute the garlic. Once it smells fragrant,
add the tomatoes and saute them until tender.
3. Add the consomme and red wine and simmer on medium heat for about 10
minutes, or it has reduced by half.
4. While the sauce is simmering, crack the eggs into a bowl and thoroughly whip
with an electric mixer until it’s thick enough that when you scoop up the mixture
and let it drizzle, ripples remain on the surface.
5. Melt 1 tablespoon of butter in a frying pan and add half of the mixture.
6. Cook on medium heat for about one minute, and then turn off the heat. Cover
it, and let it steam for one minute. Fold it in half and plate. Repeat for the other
half of the mixture.
7. Season the sauce with salt and pepper to taste, and pour it over the omelet.
Garnish with parsley, and you’re done!
34
Italian Tomato Somen

150 grams somen noodles
½ cucumber
¼ carrot
6 slices smoked salmon
A. 300 ml tomato juice

1 tbsp each white miso and extra virgin olive oil
1 tsp crushed garlic
Black pepper
☆ Garnish ☆
Smoked salmon
Basil leaves
1. Put the [A] ingredients in a bowl and mix well. Then place the bowl in the
refrigerator to chill.
2. Shred the cucumber and carrot and slice the smoked salmon into thin strips.
3. Boil the somen noodles, and once cooked, cool slightly by rinsing with cold
water. Shake off the excess liquid.
4. Put step 2 and 3 into a bowl and mix with olive oil.
5. Take the sauce out from the fridge and put on a plate, add everything from step
4 and mix lightly. Roll the thinly sliced salmon together into the shape of a rose,
and place on top. For effect, add basil leaves to make it look like leaves, amlenting
the “roses” on top of the somen, and you’re done!
35
Sumire Original Fried Chicken Wrap

2 chicken thighs (approximately 500 grams)
⅛ each apple and onion
A. ¼ teaspoon chicken bouillon

2 tbsp each soy sauce and sake
½ tsp salt
¼ tsp each black pepper and cayenne pepper
B. 100 grams each of weak flour (wheat or rice flour) and Joshinko rice flour
1 tsp turmeric
200 ml coconut milk

250 ml water
4 tsp sesame oil
C. 3 tbsp hot sauce

1 tbsp each of lemon juice and nam pla
Cooking oil
Black pepper
☆ Garnish ☆
Cilantro
Perilla leaves
Lettuce leaves
36
1. Cut the chicken, onion, and apple into bite-sized pieces. Do NOT peel the
apple.
2. Place the apple and onion into a food processor, along with the [A] ingredients,
and puree.
3. Put the puree in a plastic bag, and add the chicken and rub the puree well into
it. Let it sit overnight in the fridge to marinate it. (If you don’t want to wait
overnight, rub the puree with the meat thoroughly for 5 minutes and let it
marinate for 20 minutes.)
4. Heat the frying oil to 350°F/176°C. Lightly coat the marinated chicken with
potato starch and deep fry it for 5 minutes or until it turns golden brown. Use a
skimmer to scoop the meat out of the oil briefly for 1-2 times to let it air. (This
gives the effect of it having been twice-fried.)
5. Next, make the Banh Xeo batter by placing the [B] ingredients into a bowl and
mixing it. Then slowly add the coconut milk and water and beat it into a batter
with a mixer.
6. Heat cooking oil in a frying pan and then add ¼ of step 5. Quickly spread it
thinly across the pan and cook on low heat. Once the edges start turning up, add
one teaspoon of the sesame oil all around the edges and cook until crispy. Quickly
flip with a spatula and briefly cook the other side, and then transfer it to a plate.
Cook the remaining 3 portions of the batter in the same way.
7. Onto one wrap, place the cilantro, green perilla leaves, and lettuce leaves, and
then add the fried chicken on top. Quickly mix together the hot sauce from the
[C] ingredients and drizzle it over the chicken, top with black pepper, roll it and
make it into a wrap, and you’re done!
37
Apple Risotto

½ apple
½ cup rice
4 slices thick-cut bacon
¼ onion
2 tbsp butter
2 tbsp white wine
A. 1 cup each 100% pure apple juice and water

1 tsp lemon juice
☆ Garnish ☆
Powdered Cheese
Bacon
38
1. Cook the bacon in a frying pan until crispy and then set it to the side.
2. Peel the apple and dice it into small 1 cm squared cubes.
3. Mince the onion.
4. Heat the butter in a frying pan and saute the minced onion. Add the rice and
cook until transparent.
5. Add the white wine to the risotto and cook it until the alcohol burns off. Mix
the [A] ingredients together, and slowly add it to the pan ⅛ cup at a time,
simmering on low heat for 15 minutes or until all of the liquid has been absorbed.
Add the diced apple and lemon juice. Season to taste with salt and pepper.
5. Place everything on a plate, and garnish with the bacon from step 1. Sprinkle
powdered cheese and pepper on top, and you’re done!
39
Joichiro’s Special Breakfast Kotteri Ramen

2 packages dried ramen noodles
500 ml soymilk
300 “Buddhist” stock (recipe found below)
2 tbsp miso
½ tsp each grated garlic and ginger
50 grams ebi taro (a regular potato works can be used as a substitute)
Rock Salt
Sesame Oil
Lotus Root
Burdock
Carrots
Turnip
☆“Buddhist” Stock (Makes 3 cups)

1 10x10 cm square of kombu
700 ml water
4 slices dried shiitake mushrooms
(Tip: The leftover broth and mushrooms can be used for other soups)
☆ Teriyaki Tempeh
100 grams tempeh
A. 1 tbsp sake
1 tsp grated ginger
1 tbsp each of soy sauce and sesame oil

2 tbsp mirin
Potato Starch
☆ Garnish ☆
Chili Oil (Optional)
40
1. ☆ Let’s make the “Buddhist” stock first ☆
Put the kombu, shiitake mushrooms, and water in a pot. Let it sit for 30 minutes.
2. Turn the stove on to medium heat. When the water is just about to boil,
remove the kombu. Let it boil for two minutes, and then remove from the heat
and strain the stock.
3. ☆ Next, let’s prepare the toppings ☆

Thinly slice the lotus root, leaving the skin on. Use a peeler to make thin strips of
burdock. Fry in oil until crispy, and then sprinkle with rock salt.
4. Cut the carrot into sticks. Chop the turnip into bite-sized pieces. Heat the
sesame oil in a frying pan and saute both until golden brown. Sprinkle with rock
salt.
5. ☆ Now, let’s make the Teriyaki Tempeh ☆

Cut the tempeh into chunks about 5cm wide. Sprinkle with the [A] ingredients,
and then coat the chunks lightly with potato starch.
6. Heat sesame oil in a frying pan and saute the tempeh until it’s thoroughly
cooked. Add soy sauce and mirin, making sure to coat the tempeh well.
7. ☆ Lastly, let’s make the broth ☆

Put the miso, ginger, and garlic in a pot and sear lightly. Add the soymilk and
“Buddhist” stock and stir until the miso is dissolved. Grate the ebi taro (or potato)
into the pot and let it simmer for 5 minutes. Season with salt and pepper to taste.
8. Boil the ramen noodles in a separate pot, and then strain and shake off any
excess water. Transfer the cooked ramen noodles to a bowl, and pour the broth
on top. Top with the tempeh and the toppings you made. Drizzle with some chili
oil, and you’re done!
41
Kozhi Varutha Curry

1 chicken thigh
1 onion
100 grams canned diced tomatoes
1 tsp each grated ginger and garlic
⅓ tsp each cumin seeds and garam masala
A. ¼ tsp red pepper

½ tbsp coriander powder
⅓ tsp turmeric powder
½ tsp salt
200 ml coconut milk

100 ml water
3 tbsp canola oil
☆ Garnish ☆
Cilantro leaves
Coconut milk
42
1. Cut the chicken thigh into bite-sized pieces and thinly slice the onion.
2. Heat a nonstick frying pan and cook the chicken thigh, skin-side down first
until golden brown. Then set it aside.
3. Heat the canola oil in a pot. Add the cumin seeds and saute until fragrant. Add
the onion, garlic, and ginger and saute thoroughly.
4. When the onions are golden and translucent, add the canned diced tomatoes
and simmer for 5 minutes on low heat.
5. Mix the [A] ingredients together and add it in and stir until well-blended. Then
add the chicken thigh in, and stir until it is thoroughly coated in the sauce.
6. Pour the water and coconut milk in and let everything simmer for 10 minutes.
7. Season to taste with garam masala and salt. Pour into a bowl, garnish with
cilantro leaves and add a splash of coconut milk, and you’re done!
43
Nikumi’s Dongpo Pork Curry Bowl

300 grams pork belly
1 tbsp canola oil
A. 1000 ml water
½ tbsp chicken bouillon
1 large spring onion

2 thumbs of ginger root
1 piece of star anise
5 Sichuan peppercorns
B. 100 ml shaoxing wine

2 tbsp each of sugar and soy sauce
1 tbsp each of oyster sauce and curry powder
2 bowls of cooked rice

Soy sauce
Oyster sauce
Potato starch
Rock salt
Sichuan peppercorn oil
☆ Garnish ☆
Spring onion
1 head bok choy
44
1. Cut the pork belly into 5 cm blocks. Submerge in water and boil for 10 minutes
until soft.
2. Cut off the green part of the spring onion and finely chop it. Julienne the white
part and soak it in cold water for 10 minutes. Thinly slice the ginger. Chop the
bok choy into quarters and blanch it.
3. Now sear the pork belly in a frying pan until the edges are golden brown.
4. Put the [A] ingredients in a pressure cooker and heat until boiling. Add the
pork belly, sliced ginger, star anise, Sichuan peppercorns, chopped green part of
the spring onion, and then close the lid and simmer under pressure for 20
minutes.
5. Open the lid, add the [B] ingredients, close, and simmer for another 15
minutes. Season to taste with soy sauce and oyster sauce. Thicken with a potato
starch slurry.
6. Season the rice to taste with rock salt and peppercorn flavoring oil. Put even
portions in two bowls and top with step 5. Garnish with julienned spring onion
and bok choy, and you're done!
45
Marui’s Potage Blanc Curry Udon

2 bundles of udon noodles
Dill
Powdered Cheese
Pepper
☆ Broth ☆
2 potatoes
½ onion
2 tbsp butter
1 tbsp curry powder
400 ml each of water and milk
200 ml cream
☆ Mashed Potatoes ☆
2 potatoes
100 ml milk
4 tbsp cream
¼ tsp cumin powder
1 tbsp butter
☆ Poached Eggs ☆
2 eggs
1 tsp salt
1 tbsp vinegar
1000 ml water
46
☆ First, let’s make the Mashed Potatoes ☆
1. Peel and slice the potatoes.
2. Put them in a pot and add enough water to just cover them. Boil for 7 minutes
or until tender.
3. After, drain the water and mash them while they’re still hot, adding the cumin
powder, milk, and cream.
4. Turn the heat to medium heat until the mashed potatoes reach your desired
thickness. Then remove from heat and add salt and pepper to taste.
☆ Next, let’s make the Broth ☆

1. Peel and slice the potatoes, and thinly slice the onions.
2. Heat the butter in a pot. Add the onions, potatoes, and curry powder and saute
them until translucent. Add the water and granulated consomme and simmer for
7 minutes.
3. Then pour everything into a blender, add the milk, and blend until smooth.
Then return the mixture to the pot.
4. Add the cream to the mixture and season to taste with salt and pepper.
☆ Lastly, let’s make the Poached Eggs ☆

1. Boil the water in a small pot and add the salt and vinegar. Crack the eggs into a
bowl and ease them into the water one at a time.
2. Gentle swirl the eggs to keep the whites from feathering. Let them boil for 3
minutes. Then remove them from the water with a strainer and dry off any excess
moisture.
☆ Finishing Touches ☆
1. Boil the udon noodles in a separate pot. Follow package instructions.
2. Once drained. put in a bowl, and pour the broth over them.
3. Add the mashed potatoes and poached eggs on top and garnish with the dill,
powdered cheese, pepper, and you’re done!
47
Megumi’s Monkfish Dobujiru Curry

1 monkfish fillet (approximately 500 grams)
80 grams monkfish liver
¼ head of bok choy
⅙ of a Japanese pumpkin
1 burdock root
⅙ of a daikon radish
1 pack of enoki mushrooms
1 white scallion
½ a block of grilled tofu
1 liter of bonito and kelp soup stock
1 tbsp canola oil
2 tbsp curry powder
4 tbsp each of soy sauce and awase miso
100 ml sake
2 tbsp mirin
1 tsp grated ginger
☆ Bonus side dish ☆

2 small bowls of cooked rice
1 egg, beaten
Chopped spring onion
☆ Garnish ☆
None
48
1. Blanch the monkfish fillet. Dip it in boiling water for 20 seconds or until the
surface of it is completely white. Then quickly dip it in cold water and set it aside.
2. Cut the bok choy and tofu into bite-sized pieces.
3. Thinly slice the pumpkin and burdock root.
4. Quarter the daikon radish and then slice into quarters.
5. Diagonally slice the scallion.
6. Cut the base off the enoki mushrooms and then slice in half.
7. Flatten the monkfish liver with the flat part of a knife.
8. Heat the canola oil in a pot. Add the monkfish liver and curry powder and
simmer. Once the fragrance of the curry powder has strengthened, add the awase
miso, sake, mirin, soup stock, grated ginger, and soy sauce to make the broth.
Season to taste.
9. Add the monkfish fillet, vegetables, and tofu. Cover and boil for 10 minutes,
and you're done!
10. Once most of the dobujiru has been eaten, add the cooked rice, beaten egg,
and chopped spring onion to any leftover broth and bits of food in the pot. Stir
together to make zousui rice gruel.
49
Soma’s Curry Risotto Omelet

1 cup of uncooked rice
150 grams ground beef
½ of an onion
1 ½ tbsp curry powder
1 tbsp mango chutney (Marmalade or jam can be used as a substitute)
2 tbsp butter
2 tsp grated ginger
A. 1 tbsp granulated consomme

1 liter of water
50 grams pizza cheese/mozzarella cheese
☆ Egg Batter ☆
8 eggs
2 tbsp each of milk and cream
4 tbsp butter
☆ Sauce ☆
2 tbsp each of oyster sauce and cooking sake
1 tbsp soy sauce
1 tsp sugar
☆ Garnish ☆
Parsley
50
1. Dice the onion.
2. Melt the butter in a pot and add the diced onion and grated ginger, and saute
until the onions are translucent and tender. Add the ground beef and curry
powder and cook until fragrant.
3. Add the rice and saute together. Add the mango chutney, mix the [A]
ingredients together, and add just enough to submerge the mixture.
4. Heat everything until boiling and then reduce to low heat and let it simmer for
15 minutes. Add more of the A ingredients if all of the liquid gets absorbed.
5. Add the pizza cheese and stir. Season to taste with salt and pepper.
6. ☆ Let's make the Egg Batter ☆

Crack the eggs into a bowl and beat to break the yolks. Add the milk and cream,
season with salt and pepper, and then whip until thoroughly blended.
7. Heat 1 tbsp of butter in a frying pan and pour in ¼ of the egg batter while
quickly stirring with a fork. Once the egg has set on the bottom, pour ¼ of the
risotto on top. Use a fork to fold the far edge of the cooked egg over the top of it.
Ease the omelet to the edge of the pan and then flip it onto a plate and gently
mold into shape. Repeat this process three times with the remaining mixture.
8. Mix the sauce ingredients and pour it into the same pan that was jus used.
Heat to boiling and then quickly remove from the heat. Drizzle, garnish with
parsley, and you're done!
51
Colorful Surprise Pot Stickers
Ingredients (Makes 30 potstickers)

1 package of potsticker wrappers (Should contain 30)
200 grams sliced pork belly (Can be substituted with ground pork, but pork belly
will be juicier.)
½ bundle leeks
½ green onion
A. 2 tsp each grated ginger and soy sauce

1 tbsp oyster sauce
2 pinches chicken bouillon
2 tbsp water
1 tbsp each of canola oil and sesame oil

200-300 ml water
☆ Dipping Sauce ☆
B. Vinegar
Soy sauce
Chili Oil
☆ Optional stuffing; pick your favorite! These are just suggestions

from the manga! ☆
Mustard greens
Kimchi
Natto
Cheese
Salad shrimp
Mayonnaise
Mushrooms
☆ Garnish ☆
None
52
1. Mince the sliced pork belly.
2. Finely chop the leeks and the green onion.
3. Put the pork belly in a bowl and mix in the [A] ingredients. Once thoroughly
blended, mix in the leeks and green onion.
4. Put a small ball of the mixture and the chosen stuffing onto the middle of a
wrapper. Dampen the edges of the wrapper with a smear of water. Fold the edges
together and pleat to seal.
If you're using any of the suggested stuffing:
Mustard Greens: Finely chop the mustard greens and add a pinch of them in the
meatball.
Kimchi: Finely chop the kimchi and add a pinch in the meatball.
Natto and Cheese: Add a dollop of natto and a pinch of shredded cheese to the
meatball.
Shrimp and Mayo: Chop the shrimp and mix with a dollop of Japanese
mayonnaise and add to the meatball.
Mushroom and Cheese: Chop the mushrooms and add with a pinch of shredded
cheese to the meatball.
5. Pour the oil in a frying pan and carefully line the postickers in it, not letting any
touch each other. Pour the water over the top. Turn on high heat and cover. Cook
until all the water has evaporated and then pour the sesame oil into the pan from
around the edges to add color. Remove from heat and place onto plates.
6. Mix the desired amount of the [B] ingredients to make the dipping sauce, place
the potstickers on the side, and you're done!
53
Alice’s Temari Bento

3 cups uncooked rice
100 ml vinegar
2 tbsp sugar
1 tsp salt
2 eggs
A. 2 tsp sugar
Salt
Your favorite sashimi. For example: Tuna, Salmon, Sea Bream, Squid, Scallops
Canola oil
Salmon roe
Capers
Pink rousong
Diced green onion
☆ Garnish ☆
Shiro leaves
Pickled eggplant
54
1. Steam the rice with slightly less water than usually called for. Once done, mix
the vinegar, sugar, and salt together and stir into the cooked rice while it is still
hot. Then divide the rice into four equal portions, splitting each portion into six
equal parts.
2. ☆ Let's make the Scrambled Egg Curds ☆

Crack the eggs into a bowl and add the [A] ingredients. Beat until smooth. Heat
the oil in a frying pan and add the egg. Stir continuously to scramble the egg into
small, fluffy curds. Pour into a bowl or baking pan and set in cold water to chill.
3. Place a sashimi slice on a small ball of sushi rice. The latter on top of the
former, on a sheet of plastic wrap. Pick up the edges of the wrap and form into a
pouch. Twist the pouch to tighten until the rice and sashimi are pressed together
into a small ball.
Eggplant Temari: Thinly slice the pickled eggplant on the diagonal. Place a ball of
rice on top of one slice and form into temari.
Squid-Shiso Temari: Place ¼ of a shiso leaf on top of the squid sashimi. Put a ball
of rice on top of one slice and form into temari. Top with a dab of wasabi.
Egg-curd Temari: Put a ball of rice on top of a small pile of egg curds and form
into temari. Top with a pinch of pink rousong.
Tuna Temari: Put a ball of rice on top of a slice of tuna sashimi and form into
temari. Top with a pinch of diced green onion.
Scallop Temari: Put a ball of rice on top of a scallop and form into temari. Top
with a small spoonful of salmon roe.
Salmon Temari: Put a ball of rice on top of a slice of smoked salmon and form
into temari. Top with a pinch of capers.
55
First Place: Nakazawa Style Salmon Fillet Kabayaki Bowl
with Sesame Salmon Skin Crackers

2 bowls cooked rice
4 small salmon fillets
2 eggs
2 snap pea pods
50 ml Kabayaki sauce
☆ Garnish ☆
Salmon roe
Roasted seaweed
Spring onions
Sesame seeds
Powdered Japanese pepper
56
1. Skin the salmon fillets. Setting the skin to the side, put the meat in the
Kabayaki sauce to marinate. (Cut square fillets in half lengthwise.)
2. ☆ Let’s make the Salmon-Skin Crackers ☆

Scrape off any excess meat and fat from the salmon skin. Sprinkle salt and
sesame seeds on a sheet of aluminum foil and place the salmon skin on top
facedown. Sprinkle more salt and sesame seeds on the skin and then place in a
toaster oven and toast until the top is crispy. Flip the skin over and toast until
thoroughly crispy. (Be sure to toast with the outer skin facing up first or it will
curl into a roll.)
3. Scramble the eggs and then cut into very thin sheets. Once cooled, julienne into
thin strips. Strip the string off the snap pea pods and lightly boil in salted water.
Chill in cold water and then split on the seam. Dice the spring onions and mix a
pinch with the grated daikon radish. Cut the seaweed into strips.
4. Grill or pan fry the salmon fillets to the desired temperature. Brush on more
Kabayaki sauce as desired.
5. Divide the cooked rice into two bowls. First, top each generously with the
julienned egg strips. Put a large dollop of the grated daikon radish with spring
onions along the top edge of the bowl. Place two salmon fillets below it and top
them with more Kabayaki sauce (if desired) and sprinkle with Japanese pepper.
Lean a split pea pod, opened so the peas are visible, on the side of a fillet.
Sprinkle the remainder of the julienned egg strips over the top, and you’re done!
57
Second Place: Five-Texture Kakiage Bowl

2 bowls cooked rice (approximately 600 grams)
A. 80 grams ground chicken

60 grams hanpen fish cake
10 grams grated ginger *Peel and grate
Soy Sauce
Canola Oil
B. 80 grams lotus root *Peeled and cut into 1 cm chunks)

C. Onion (thinly sliced)

Carrots (thin strips)
Clover (chopped)
Flour, water, and egg batter
Frying oil
Note: The [C] ingredients can be substituted with two commercially
available Kakiage packages
D. ⅔ Aburaage slices (cut into strips)

4 small pickled plums (minced)
5 shiso leaves (minced)
Soy sauce
E. 1 egg
100 grams Japanese yam (Peeled and grated)
Granulated bouillon
☆ 30 grams onion (thinly sliced)

3 tbsp soy sauce
Sesame oil
58
1. Make the fluffy chicken fritter with the [A] ingredients. Crush the hanpen fish
cake and knead into the other [A] ingredients. Mold into four balls. Heat the oil
in a frying pan, and cook the fritters until one side is golden brown, and then flip
them over and cover and steam for 5 minutes or until steamed through.
2. Make the crunchy lotus root with the [B] ingredients. Put the peeled and cut
lotus root and a small amount of water into a microwave-safe container. Cover
and heat until cooked through. Chill thoroughly and then mix with the grated
daikon radish.
3. Make the crispy kakiage with the [C] ingredients. Mix the flour, egg, and water
together to make the batter. Dip the chopped vegetables all together into the
batter and then deep fry in oil heated to 340°F/170°C to make the kakiage. If
using the packages, first thaw in the microwave and then bake in the oven until
crispy.
4. Make the crackly aburaage with the [D] ingredients. Brush soy sauce onto the
aburaage strips and fry in a frying pan until crackly. Add the remainder of the [D]
ingredients right before eating.
5. Make the creamy egg and potato with the [E] ingredients. Mix and cook
everything together in a frying pan until firm.
6. Make the ☆ sauce by mixing all of the ☆ ingredients and stir into the cooked
rice.
7. Cut the kakiage in half. Mix the aburaage together with the remaining [D]
ingredients.
8. Divide the rice into two bowls, add all of the toppings on top, and you’re done!
59
Third Place: Grilled Rice Ball Bowl

Two bowls cooked rice
A. 1 tbsp sugar
60 ml soy sauce
50 ml cooking sake (can be substituted with water)
A pinch or two of potato starch
B. 2 tbsp sugar
60 ml soy sauce
40 ml cooking sake (can be substituted with water)
A pinch or two of potato starch
6 or so slices salmon sashimi

5 or so slices squid sashimi
Note: The sashimi can be substituted with chicken, cheese, or veggies.
☆ Garnish ☆
100 grams grated Japanese yam
4 shiso leaves
60
1. Make the first batch of sauce. Put all of the [A] ingredients minus the potato
starch into a saucepan. Heat on medium until the sugar melts. Then add the
potato starch and once the sauce thickens, turn up the heat to medium-high and
simmer for 10 seconds.
2. Make the second batch of sauce and repeat the steps from step 1 but using the
B ingredients.
3. Put the rice in a pot and coat thoroughly with the [A] ingredients sauce, and
brown.
4. Split the rice into two bowls, and garnish with grated Japanese yam and top
with the sashimi slices.
5. Drizzle the [B] ingredients sauce on top of each bowl. Place into a toaster oven
to lightly toast or use a blowtorch and sear lightly. Garnish more with the shiso
leaves and you’re done!
61
Fourth Place: Aka-no-Oyako Bowl

2 bowls cooked rice
300 grams chicken thighs
1 onion
2 mushrooms
½ zumlhini
1 clove garlic
400 grams stewed tomatoes
3 eggs
2 pats of butter (5 grams each)
3 tbsp noodle dipping sauce
3 tbsp ketchup
1 tsp sugar
3 tbsp white wine
Weak flour (rice or wheat flour)
Canola Oil
☆ Garnish ☆
Basil
62
1. Slice the onion and mushrooms. Dice the zumlhini into small cubes. Mince the
garlic. Drain the stewed tomatoes, but save the liquid for later. Dice the tomatoes
if not diced already.
2. Cut the chicken thighs into bite-sized pieces. Rub thoroughly with salt and
pepper, sprinkle with weak flour to form a thin coating, knocking off any excess
flour. Heat oil in a frying pan and fry the chicken until both sides are golden
brown, and then set it aside.
3. In the same frying pan, melt one 5-gram pat of butter and saute the garlic.
Once the garlic becomes fragrant, add the onion, mushrooms, and zumlhini, and
saute until tender. Add the stewed tomatoes liquid and white wine and heat to a
low boil. Once bubbling, add the noodle dipping sauce, ketchup, and sugar. Taste,
and add a pinch of salt if needed. Reduce to low heat, and add the chicken thighs
and let it simmer.
4. Fill a separate frying pan about ¾ of the way full with water and bring to a
boil. In a heat-resistant bowl, add the other 5-gram pat of butter, the eggs, salt
and pepper, and blend thoroughly. Lower the heat on the frying pan to low and
put the heat-resistant bowl directly into the boiling water to coddle the egg. Stir
the egg mixture continually until lightly cooked.
5. Divide the cooked rice into two bowls and top with the chicken. Pour the
coddled egg over the top and garnish with a basil leaf, and you’re done!
63
Yukihira-Style Advanced Seaweed Bento

Note: Since this is a bento recipe, there will be several steps and many
ingredients required to make and assemble each component. Since
there are so many sections, I will put the steps for making each
component directly below each of their ingredients list.
☆ Ingredients for the Beer-Battered Isobe-Fried Chikuwa &

Beer-Battered Deep-Fried Cod ☆
2 cod fillets
2 large chikuwa fish cakes
50 grams flour
A. 5 tbsp beer
½ egg
½ tsp each of salt and canola oil
☆ Garnish ☆
½ tsp aonori (dried powdered seaweed)
1. Put the flour in a bowl, add the [A] ingredients, and whisk until smooth. Split
into two equal portions, and then place in the fridge to chill for 30 minutes.
2. Sprinkle the cod fillets with a pinch of salt and pepper. Then, using a sieve,
lightly dust the fillets with flour on all sides.
3. Mix the aonori dried seaweed into only 1 of the 2 portions from step 1. Dip the
chikuwa fish cakes into that portion until thoroughly coated. Dip the cod fillets
into the portion without the seaweed until thoroughly coated. Fry both the
chikuwa and cod fillets in oil heated to 340°F/170°C until golden brown.
64
Ingredients for the Pickled-Shallot Tartar Sauce
1 hard-boiled egg
5 cloves pickled shallots
3 tbsp Japanese mayonnaise
☆ Garnish ☆
1 tbsp minced parsley
1. Finely mince the hardboiled egg and shallots.
2. Add the Japanese mayonnaise and parsley and mix thoroughly. Use as a
dipping sauce for the beer-battered cod.
Ingredients for the Savory Seaweed Paste

4 sheets seaweed
3 tbsp soy sauce
1 tbsp each of mirin and sugar
1. Tear the seaweed sheets into strips and place them in a pot. Add the soy sauce,
mirin, and sugar, and heat until boiling.
2. Once boiling, turn down to low heat and simmer. Stir with a wooden spoon
until it thickens, and then remove from the heat and chill.
IMPORTANT: For the next two steps, you’ll need to make dashi stock.
After making the stock, set aside 100 grams of the bonito flakes you
used!
65
Ingredients for the Bacon & Onion Miso Soup
2 bacon strips
150 grams onion
400 ml dashi soup stock
2 tbsp white miso
☆ Garnish ☆
Diced green onions
1. Thinly slice the onion and chop the bacon strips.
2. Pour the soup stock into a pot, add the onion and bacon strips, and heat until
boiling. Reduce to low heat and simmer for 5 minutes.
3. Remove step 2 from the heat and add the miso little by little while stirring to
dissolve. Then season to taste, garnish with diced green onions, and you’re done!
Ingredients for Kuzu Sauce

200 ml soup stock
1 tsp grated ginger
A. 2 tsp each of mild* soy sauce and sake

¼ tsp salt
*T/N: I’m not sure what mild soy sauce means. I want to say it means
light soy sauce, but it could also mean low-sodium soy sauce.
1 tbsp each of arrowroot powder (or potato starch) and water (for a slurry)
1. Pour the soup stock in a pot, add the [A] ingredients, and bring to a boil.
2. Add the grated ginger along with the slurry. Stir constantly until the soup has
thickened, and you’re done!
66
Ingredients for the Tsukudani made from soup-stock remnants
100 grams bonito flakes (used from making dashi stock)
A. 3 tbsp each water and soy sauce

1 tbsp each mirin, sugar, and sake
☆ Garnish ☆
1 tbsp sesame seeds
1. Place the bonito flakes you used for your stock in a frying pan and dry roast
them until all its moisture is gone.
2. Add the [A] ingredients and heat until boiling. Then reduce to low heat and
simmer until most of the liquid has been reduced. Garnish with sesame seeds.
Note: Fill the bento tray halfway with rice, and then spread the
tsukudani on top of the rice. Fill the rest of the tray with more rice
and spread the savory seaweed paste on top!
67
Ingredients for Balsamic Kinpira Burdock Root
100 grams each carrot and burdock root
50 grams ground pork or beef
1 tbsp Japanese mayonnaise
1 tsp each balsamic vinegar and sugar
1 tbsp soy sauce
☆ Garnish ☆
White sesame seeds
Red pepper medley
1. Slice the carrot and burdock root into thin sticks.
2. Put the Japanese mayonnaise into a frying pan, turn to medium heat, and add
the ground meat, carrots, and burdock root. Heat until the meat has browned and
the vegetables are tender while stirring often.
3. Add the balsamic vinegar, soy sauce, and sugar and mix thoroughly. Simmer
until all the liquid is gone, and then garnish with sesame seeds and the red
pepper medley.
68
Kozuyu Chicken Soy Sauce Ramen (w/ a bonus side dish!)

4 bundles ramen noodles
A. 1 bone-in chicken leg

1000 ml water
2 thin slices ginger
½ leek (green part)
[Do NOT throw away the white part if you want to do the bonus side dish!]
B. 60 grams dried scallops

1000 ml water
100 grams each dried vegetables (carrots, shiitake mushrooms, burdock root,
string beans)
200 grams taro root

15 grams wood ear mushrooms
2 tbsp each sake, white soy sauce, and light soy sauce
3 tbsp mamefu
☆ Garnish ☆
None
If you want to make your own dried vegetables:

Slice the shiitake mushrooms thinly. Cut the carrot in half lengthwise, and then
chop into thin half-moon slices. Slice the string beans in half diagonally. Chop the
burdock root into slim strips, and arrange everything in a single layer on a sheet
of aluminum foil or butcher paper and set outside in the sun on a sunny day for
about 5 hours. Cover with a cheesecloth or fine netting to keep insects at bay.
69
1. Put the [A] ingredients into a pot and bring to a boil. Once bubbling, skim the
scum off the top. Reduce to low heat and simmer for approximately 40 minutes.
Remove from heat and strain the liquid through a sieve.
2. Put the [B] ingredients in a different pot and also bring to a boil. Once
bubbling, reduce to low heat and simmer for approximately 20 minutes.
3. Rehydrate the wood ear mushrooms in a bowl of water. Trim off the base and
chop into bite-sized pieces.
4. Peel the taro root and chop into bite-sized pieces.
5. Pour the strained stock from step 1 into the pot with step 2. Then add the sake,
dried vegetables, and wood ear mushrooms. Then simmer on low heat for 15
minutes. Season with white and light soy sauces to taste. At the last minute, add
the mamefu.
6. Pour everything into a bowl. Boil the ramen noodles, shake off all excess water,
and then add to the bowl.
70
Bonus Side Dish: Pickled-Plum Chicken
☆ Ingredients ☆
1 bone-in chicken leg (after use in making the stock)
½ leek (white part)
3 pickled plums
1 tsp each mirin and sake
5 shiso leaves
1 tbsp sesame oil
1. Slice the leek into thin strips and soak in cold water for 10 minutes.
2. Slice the shiso leaves into thin strips.
3. Cut the chicken meat off of the bone and pull apart by hand.
4. Remove the pits from the pickled plums and mash into a paste with the flat
part of the knife you’re using. Add the mirin and sake and mix until well-blended.
5. Mix everything together along with the sesame oil well. Season to taste with
salt and pepper.
71
Mimasaka’s Semifreddo (+ a bonus special recipe!)
Ingredients (Makes one 20 cm squared [8” x 8”] cake)
☆ First Layer: Caramel Almonds ☆

100 grams sliced almonds
A. 150 grams superfine sugar

3 tbsp water
1 tbsp butter
☆ Second Layer: Semifreddi Cream ☆

200 ml cream
80 grams almonds
2 eggs
150 grams mascarpone cheese
6 tbsp sugar
2 tbsp limoncello
☆ Third Layer: Biscuit Joconde ☆

1 egg
B. 40 grams each superfine sugar and almond powder

15 grams weak flour (wheat or rice flour)
1 egg white
1 tbsp each butter and superfine sugar
2 tbsp limoncello
☆ Garnish ☆
None
72
☆ First Layer ☆
1. Dry roast the sliced almonds in a frying pan. While that’s roasting, take out the
mascarpone cheese because it needs to be room temperature for the second layer.
And lastly, while you’re at it, grease a baking tin. (Not the 8” x 8” pan!)
2. Pour the water and superfine sugar into another frying pan. Turn to medium
heat and heat until thickened and golden brown. Remove from the heat, and add
the butter and stir. Then add to the roasted sliced almonds and mix briskly. Pour
everything into the greased baking tin and spread thinly. Let sit until cool and
then break into chunks.
☆ Second Layer ☆
1. Dry roast the almonds in a frying pan, then pour them into a plastic bag and
use a rolling pin to pulverize them into small pieces.
2. Separate the egg yolks from the egg whites and place in different bowls. Add
the room temperature mascarpone cheese and pulverized almonds to the egg
yolks and mix thoroughly.
3. Split the sugar into 3 equal portions. Start beating the egg whites with a hand
mixer and slowly add each sugar portion. Keep beating until the merengue makes
stiff peaks.
Tip: To tell if you’ve reached stiff peaks, you should be able to lift the
bowl and turn it completely upside-down without anything
dripping/falling out of the bowl.
4. Beat the cream until it makes soft peaks, then add everything plus the
limoncello and mix together.
73
☆ Third Layer ☆
1. Grease the 8” x 8” pan, or place parchment paper inside it. Preheat your oven
to 375°F/190°C.
2. Put the egg white in a bowl and beat with a hand mixer, slowly adding in the
sugar, and mix until the meringue makes stiff peaks.
3. Crack the whole egg into a different bowl and beat until thickened. Sift the [B]
ingredients into it and mix until blended.
4. Put the butter in a microwave-safe container and heat on high for 30 seconds
for it to melt. Pour into step 3 and then add in the meringue. Use a spatula to
gently fold the batter together.
5. Pour everything into the greased cooking pan and smoothen it out until
everything is even. Bake for approximately 12 minutes.
Note: This step can be completely substituted with store-bought

sponge cake or castella, but why would you do that? :)
74
Bonus: Takumi’s Fourth Layer- Olive Oil Lemon Curd
Ingredients
1 lemon
1 egg
3 tbsp extra-virgin olive oil
6 tbsp sugar
1. Pour the water into a frying pan and heat to make a hot-water bath.
2. Zest a lemon and then queeze out the lemon juice and strain it.
3. Beat the egg and pour it into a pot. Add the olive oil, sugar, lemon zest, and
lemon juice, and mix well. Put the pot inside the hot-water bath and keep
stirring.
4. Keep stirring briskly for approximately 10 minutes or until the curd is at your
desired thickness. Take the pot out of the hot-water bath and let it cool.
☆ Final Touches ☆
1. Spread the caramel almond pieces evenly across the bottom of a cake pan. Pour
the semifreddo cream over the top.
2. Trim the biscuit joconde to match the size of the cake pan.
3. Brush with the limoncello and then spread the olive oil lemon curd on top.
4. Flip it upside-down and fit into the cake pan. Wrap with plastic wrap and place
in the freezer to chill for 3 hours or until firm.
5. Flip the tin upside-down and let the cake slide out. If it won’t come out, heat
the outside of the tin by dipping in hot water. Cut into slices, and you’re done!
(Suggestion for leftover lemon curd: You can store the rest in the fridge for about 1
week. You can use it as spread on toast or for scones!)
75
Yukihira-Style Beef Stew

800 grams beef rib roast
1 onion
1 tomato
½ each carrot and celery stalk
2 tbsp each butter and canola oil
400 ml red wine
A. 1 tbsp each ketchup and granulated consomme

500 ml water
3 bay leaves
1 can of demi-glace sauce (approximately 300 grams)

1 tbsp white miso
☆ Garnish ☆
1 head of broccoli
1 carrot
100 grams string beans
76
1. Cut the onion, tomato, carrot, and celery into cubes approximately 1 cm on a
side. Cut the rib roast into bite-sized pieces and rub with salt and pepper.
2. Heat 1 tbsp each of the butter and canola oil in a frying pan. Brown the rib
roast on high heat until browned on all sides. Remove from heat and set to the
side.
3. Pour the red wine into the same pan and heat and reduce down to ⅓.
4. Heat the remaining butter and oil in a medium to large stew pot. Thoroughly
saute the onion, carrot, and celery until tender.
5. Add the [A] ingredients, rib roast, and the tomato in the pot and heat to
boiling. Skim any scum off of the top and pour in the can of demi-glace sauce.
Heat to boiling and then reduce heat to low. Put a lid on the pot and let simmer
for 2 hours, stirring occasionally.
6. Remove only the meat from the pot and strain the remaining liquid. Return the
resulting sauce to the pot and heat until warm. Then return the meat to the pot,
stir in the white miso and season to taste with salt and pepper.
7. ☆ Let's make the Garniture! ☆

Cut the broccoli into florets.
8. Destring the string beans.
9. Peel and cut the carrot into rounds.
10. Boil each vegetable in salted water until tender.
11. Ladle some beef stew into a bowl and decorate with some garniture on top,
and you're done!
77
First Place: Salted-Prawn Ramen
Ingredients (Makes one serving)

1 packet shio ramen
☆ Shrimp Broth ☆
10 black tiger prawn shells
200 ml water
½ seasoned egg
☆ Seasoned Egg ☆
4 eggs
50 ml concentrated mentsuyu (noodle soup base)
150 ml water
1 tbsp sesame oil
½ leek (green part)
2 cloves garlic
2 thumbs ginger
Chinese chives, minced

Lettuce
1 tsp each nam pla and lemon juice
Chinese chili paste
2 Chinese bbq pork fillets (Store-bought)
Green onion, minced
4 grams cherry shrimp
2 tsp sesame oil
Shrimp crackers
Tsukudani seaweed
78
1. ☆ Let’s make the Seasoned Egg ☆
Pour the mentsuyu, sesame oil, and water into a plastic container. Mince the
garlic and ginger, and chop the leek into rounds and then put both into the same
container.
2. Put the eggs in a pot filled with water and heat to boiling. In the meantime,
prepare a bowl filled with iced water for when the eggs are done boiling. Once at a
rolling boil, boil for 3 minutes and then remove from heat. Cool and peel the eggs,
and place them in the marinade for 1-3 days.
3. ☆ Let’s make the Shrimp Broth ☆

Wash the shrimp shells. Place on a baking sheet in the oven and toast until lightly
browned. Remove the shells from the oven and place in a pot with the water.
Turn to medium-high heat and heat until boiling, and then reduce to
medium-low heat and skim off any scum that forms on top. Boil for 30 minutes,
and then strain. While straining, make sure to apply light pressure on the shells
against the strainer.
4. Chop the chives into chunks about 4cm long. Cut the lettuce into 1cm strips.
5. Pour the soup mix from the shio ramen packet into a bowl and add the nam
pla, lemon juice, and Chinese chili paste. Pour the shrimp broth from step 3 into
a pot and add some water to reach the amount specified on the packet. Bring to a
boil and then reduce to medium heat. Add the noodles and boil them per packet’s
instructions. Add the minced Chinese chives a few moments before the noodles
are done. Pour the broth and noodles into a bowl and then stir in the soup mix.
6. Decorate the top of the ramen with the Chinese BBQ pork slices, half of a
seasoned egg, lettuce, and diced Chinese chives. Drizzle sesame oil on the cherry
shrimp and then top the ramen with them as well, and you’re done! If you’d like,
dip the shrimp crackers and/or tsukudani seaweed into the ramen broth to enjoy
some different flavors!
79
Second Place: Tangy Vinegar Ramen

1 packet soy sauce ramen
80 grams chicken thighs
15 grams each carrot, onion, broccoli sprouts
40 ml vinegar
A. 2 tbsp each of vinegar, light soy sauce, and water

1 ½ tbsp sugar
☆ Garnish ☆
None
1. Cut the chicken thighs into bite-sized pieces. Sprinkle with salt and pepper and
brown in a frying pan. Drain off the juices and set to the side.
2. Dice the carrots. Then thinly slice the onions. Mix all of the [A] ingredients
together, and pour into a plastic container. Add in the carrots, onions, and
chicken thighs, and then set in the fridge to marinate for at least 30 minutes.
3. In a separate pot, make the ramen broth according to package directions. After
the broth is done, stir in the 40 ml of vinegar.
4. Boil the ramen noodles and drain them. Pour the broth over them and top with
the marinated chicken and veggies. Mix the broccoli sprouts with the leftover
marinade, add them to the top, and you’re done!
80
Third Place: French-Style Fruity Cold Noodles

1 soy sauce & vinegar Chinese cold noodles packet
1/16 head lettuce
¼ cucumber
3-4 small strawberries
1 egg
Japanese mayonnaise (optional)
Mixed berries (Optional)
☆ Easy Salmon Terrine ☆

A. ½ hanpen fish cake
35 grams salmon (sashimi slices)
1 tsp cream
¼ tsp salt
☆ Special Fruity Mustard Sauce ☆

B. 1 soy sauce & vinegar soup packet
60 ml unsalted tomato juice
1 tsp whole-grain mustard
1 tsp strawberry jam
☆ Garnish ☆
None
81
1. ☆ Let’s make the Easy Salmon Terrine ☆
With a mortar and pestle, crush the salmon and hanpen fish cake together until
they are a smooth paste that is an even light orange color. Add the cream and stir
until thoroughly blended. Season to taste with salt and pepper. On a sheet of cling
wrap, form the paste into small, half-round loaves about 6cm long. Wrap the
loaves completely in cling wrap and put them on a microwave-safe plate and
microwave for approximately 2 minutes in a 500 watt microwave. Then set out to
cool. Once completely cooled, place in the fridge to chill. Once fully chilled,
remove from the fridge and cut into 1cm slices.
2. Hard-boil the egg. Once cooled, slice it.
3. ☆ Let’s make the toppings ☆

Chop the lettuce into thin strips. Peel the cucumber and cut into rounds. Remove
the tops of the strawberries and slice vertically into 3-4 slices.
4. ☆ Let’s make the special sauce ☆

Pour the [B] ingredients into a small bowl and blend thoroughly.
5. Boil the noodles according to package instructions. Drain and cool them with
running water, and chill them further in a bowl of ice water and then drain again
and place in a bowl. Top the noodles with lettuce around the edges of the bowl.
Down the center, plate alternating slices of the hard-boiled egg and salmon
terrine. Decorate around the slices with the cucumber slices and sliced
strawberries on both sides. Add Japanese mayonnaise and seasonal berries if
desired. Drizzle with the special sauce and you’re done!
82
Apicius-Style Chicken (w/ a side dish provided!)

2 chicken thighs
A. 1 tsp each of salt, coarse-ground black pepper, grated garlic, curry powder
1 tbsp sake
2 tbsp each honey and soy sauce
Mashed potatoes (side dish recipe provided in the next page)
☆ Garnish ☆
Watercress
1. Preheat your oven to 425°F/220°C. Meanwhile cut each chicken thigh in half.
2. Mix the [A] ingredients together in a bowl to make a marinade. Add the
chicken thighs and thoroughly rub with the mixture and let it marinate for about
15 minutes.
3. Put some baking paper on a baking tray and arrange the marinated chicken on
top, skin-side up. Bake the chicken for about 20 minutes.
4. While the chicken is baking, brush some of the marinade on top a few times.
5. Cut the chicken into bite-sized pieces and plate them. Add mashed potatoes on
the side and garnish with watercress and the leftover marinade juices from the
cookie sheet, and you’re done! (Note: Mashed potato recipe is on the next page.)
83
☆ Side Dish: Thick n’ Creamy Mashed Potatoes ☆
Ingredients (makes 2 servings)

2 large potatoes
4 tbsp cream
1 tbsp butter
☆ Garnish ☆
None
1. Peel the potatoes and cut into bite-sized chunks. Place in a pot and pour in
enough water to cover. Put the pot on high heat and heat to boiling.
2. Once the water is at a rolling boil, reduce to low heat and let boil for 10
minutes. When a toothpick can easily poke through, the potatoes are done.
Remove from the heat and drain the potatoes. Use a rolling pin, a masher, or a
fork to mash the potatoes.
3. Add the butter and cream and then place the pot back on low heat and mix
everything together until smooth and creamy. Season to taste with salt and
pepper.
84
Kabayaki Eel (Joke) Matelote (+ a bonus side dish!)

1 package Kabayaki eel
1 sauce packet (Should come with the eel)
1 tbsp butter
¼ onion
150 ml wine
1 slice of toast
Mashed potatoes (side dish recipe provided in the next page)
☆ Garnish ☆
Chopped parsley
1. Dice the onions. Heat the butter in a frying pan and brown the onions until
tender. Pour in the wine and the sauce from the packet and heat until boiling.
2. Slice the Kabayaki eel fillet in half and add it to the pan. Turn down to low
heat, cover, and let simmer for 7 minutes.
3. Take the eel fillets out and set them aside. Season the remaining sauce in the
pan with salt and pepper.
4. Plate the eel fillets. Drizzle the sauce over the top and sprinkle with lots of
freshly-ground black pepper. Slice the piece of toast into triangles and place them
and the mashed potatoes on the side and garnish with chopped parsley.
85
Side Dish: Thick n’ Creamy Mashed Potatoes
Ingredients: (makes 2 servings)

2 large potatoes
4 tbsp cream
1 tbsp butter
Salt & Pepper
☆ Garnish ☆
None
1. Peel the potatoes and cut into bite-sized chunks. Place in a pot and pour in
enough water to cover. Put the pot on high heat and heat to boiling.
2. Once the water is at a rolling boil, reduce to low heat and let boil for 10
minutes. When a toothpick can easily poke through, the potatoes are done.
Remove from the heat and drain the potatoes. Use a rolling pin, a masher, or a
fork to mash the potatoes.
3. Add the butter and cream and then place the pot back on low heat and mix
everything together until smooth and creamy. Season to taste with salt and
pepper.
86
Cartoccio

2 pike fillets (can be substituted with other white fish, such as sea bream, sea
bass, or cod)
4 peeled shrimp
8 steamer clams
6 cherry tomatoes
4 mushrooms
40 grams butter

¼ tsp each of dried parsley and thyme
2 16-inch sheets of parchment paper
☆ Garnish ☆
Lemon slices
87
1. Take the butter out so they are room temperature by the time you need them.
Preheat your oven to 400°F/205°C. While that’s going, start with mixing the [A]
ingredients and wrap in plastic wrap and set in the freezer to chill.
2. Cut the cherry tomatoes in half.
3. Slice the mushrooms.
4. Make a slit along the back of the shrimp and devein them.
5. Sprinkle the fish fillets with salt and let them sit for 10 minutes. Then pat with
a paper towel to remove any excess moisture.
6. In the center of a sheet of parchment paper, place half of the cherry tomatoes,
mushrooms, shrimp, steamer clams, and 2 pike fillets. Sprinkle lightly with salt
and pepper.Cut half of the room-temperature butter into chunks, and place on
top. Make a second portion with the remaining half of the ingredients on the
second sheet of parchment paper. Carefully wrap the parchment paper firmly
closed, and bake in the oven for 20 minutes. Remove from the oven, open the
wrap, side with lemon slices, and you’re done!
88
Pike Carpaccio

1 pike (or your favorite sashimi if pike isn’t in season)
A. 2 tbsp each soy sauce, mirin, and sake
B. 2 tbsp extra-virgin olive oil

1 tbsp white vinegar
Allspice
☆ Garnish ☆
Baby arugula
Radish wedges
1. Fillet the pike, cut off its head just behind its gills, and then gut and debone it.
Set the innards aside. Slice the fillets into ¼ inch thick sashimi slices.
2. Take the fish innards and smash them with the flat part of the knife and mix
thoroughly together with the [A] ingredients and put them in a small pot to boil.
As soon as the pot boils, remove everything from the heat and let chill.
3. Put the [B] ingredients into a bowl and add step 2, and mix everything together
to make a dressing.
4. Place the sashimi slices in a circle pattern on a plate. Add some baby arugula
and radish wedges in the middle for decoration, drizzle the dressing over
everything generously, and you’re done!
Note: You can enjoy the pike sashimi as is, or you can choose to lightly
sear it with a blowtorch. If you don’t have one, you can simply just
sear it quickly on a Teflon frying pan.
89
Pike Takikomi Rice, Ojiya-Style

400 ml water
2 pike
1 package shimeji mushrooms
1 thumb of ginger
4 crunchy pickled plums
1 10cm squared sheet of kombu seaweed
A. 1 tbsp each cooking sake and light soy sauce

½ tbsp mirin
(OPTIONAL) Soymilk
(Note: Japanese soymilk is very different from American soymilk. I believe it
should be fine if you use any soymilk so long as it is plain/unsweetened.)
☆ Garnish ☆
Shiso leaves
Roasted sesame seeds
90
1. Wash the rice and soak in water for at least 30 minutes and then drain.
2. Slice the pike in half lengthwise. Salt thoroughly. Let sit for 10 minutes and
then use a paper towel to dry off any excess moisture. Grill until fragrant, which
should be for around 7 minutes.
3. Slice the ginger and shiso leaves into strips.
4. Remove the base of the shimeji mushrooms and separate them.
5. Chop the pickled plums into small chunks.
6. In a donabe pot, add the kombu sheet, uncooked rice, and the water. Sprinkle
the ginger slices, shimeji mushrooms, pickled plums, and pike on top. Put the lid
on the pot and turn the heat on high.
7. Once boiling, turn the heat to low and cook for 15 minutes. Then turn the heat
off and let steam for another 15 minutes.
8. Garnish with shiso leaves and roasted sesame seeds. Enjoy the first bowl as is,
and then try a second bowl with soy milk poured over it.
91
Mitamura’s Old-Fashioned Napolitan

300 grams spaghetti noodles
6 slices roast ham lunch meat
2 bell peppers
1 onion
1 can sliced mushrooms
2 tbsp olive oil
A. 1 tbsp each butter and olive oil
8 tbsp ketchup
1 tbsp soy sauce
4 tbsp powdered parmesan cheese
☆ Garnish ☆
Chopped parsley
Parmesan cheese
92
1. Cut the bell peppers into strips.
2. Thinly slice the onion.
3. Cut the ham into strips 1 cm wide.
4. Drain the can of sliced mushrooms.
5. Boil the spaghetti noodles for about 1 minute longer than the package
instructions and strain. Pour the olive oil over and toss to coat.
6. Heat the [A] ingredients in a frying pan and saute the sliced onions until
tender. Then add the ham, bell peppers, and mushrooms, and saute on high heat.
7. Add the ketchup and soy sauce and saute. Then remove from the heat and add
the spaghetti, mixing until all the spaghetti is thoroughly coated.
8. Add the powdered parmesan cheese and mix thoroughly. Season to taste with
salt and pepper, garnish with chopped parsley and a sprinkle of parmesan cheese,
and you’re done!
93
Shinomiya’s Burdock Root Quiche

Uses a 7” pie pan
2 store-bought frozen pie crusts (without tin)
1 burdock root
100 grams mix of maitake, shimeji, and button mushrooms
1 tbsp soy sauce
2 tbsp butter
☆ Filling ☆
2 eggs
200 ml pure soymilk
1 tbsp white miso paste
Black pepper
Mozzarella cheese
☆ Garnish ☆
Black pepper
94
1. Defrost the frozen pie crusts and preheat your oven to 375°F/190°C. Using a
rolling pin, roll the dough out until it is slightly larger in diameter than the pie
pan. Place the dough in the pie pan and firmly press it into the bottom edges all
the way around. Smooth the dough up the side of the pan and use the rolling pin
to lightly press it onto the top lip of the pan, trimming any excess dough off the
edges. Use a fork to poke holes al anong the bottom and then place in the fridge
to chill.
2. Wash the burdock root thoroughly with a vegetable brush. (TN: A hack I
learned is to use a ball of aluminum foil. It gets all the dirt out easily!) and use a
peeler to shave the root into short, thin strips.
3. Finely dice the mushrooms.
4. Melt the butter in a frying pan and add the ground chicken. Once lightly
browned, add the burdock root and stir-fry together.
5. Once the burdock roots become translucent, add the mushrooms and continue
stir-frying until they are tender. Then add the soy sauce and stir-fry until all the
liquid is absorbed. Then pour into a bowl, cover, and put in the fridge to chill.
6. Put all the ingredients for the batter in a bowl and mix thoroughly.
7. Pour the stir-fry mixture into the pie crust and spread evenly. Then pour the
batter over the top and top with lots of cheese. Bake for approximately 30
minutes or until the surface is a deep golden brown. Sprinkle with black pepper,
and you’re done!
95
Kuga’s Special Mapo Tofu

1 block silken tofu
200 grams ground pork
1 tsp grated garlic
1 tbsp sesame oil
A. 1 tbsp each of fermented black beans, sweet bean sauce (tianmianjiang),

broad bean chili paste (doubanjiang)
1 tsp chili powder
1 Japanese leek
200 ml chicken broth
1 tbsp each shaoxing wine and soy sauce
Sichuan pepper
2 tbsp potato slurry (ratio of 1 tbsp potato starch to 1 tbsp water)
☆ Garnish ☆
Chili oil
Diced green onions
96
1. Wrap the block of tofu in a paper towel, place on a microwave-safe plate and
microwave in a 600 watt microwave oven for 3 minutes. Pat with the paper towel
to remove any excess water.
2. Once mostly cooled, cut the tofu block into ½ inch cubes. Mince the leek and
the black beans.
3. Heat the sesame oil and grated garlic in a frying pan until fragrant. Add the
ground pork and lightly brown. Then add the [A] ingredients in the order listed
and brown thoroughly. Be careful not to let anything scorch.
4. Add the chicken broth and the tofu cubes in. Mix in the leek and let simmer for
3 minutes.
5. Mix in the shaoxing wine and soy sauce. Add salt and pepper to taste.
6. Add the potato starch slurry to thicken, sprinkle with sichuan pepper and stir,
and then pour everything into 4 bowls. Drizzle with chili oil and garnish with
diced green onions on top and you’re done!
97
Homemade Black Pepper Pork Buns
Ingredients (Makes 8)
☆ Dough ☆
100 grams each bread flour and all-purpose flour
1 ½ tsp dry yeast
1 tbsp sugar
¼ tsp salt
130 ml warm water
1 tbsp sesame seed oil
☆ Filling ☆
250 grams thin-sliced pork
A. 2 tsp black pepper

1 tbsp each sake, soy sauce, and sesame seed oil
½ tbsp oyster sauce

¼ tsp five-spice powder
☆ Garnish ☆
Chopped spring onions
Egg yolk
White sesame seeds
98
1. Preheat your oven to 113°Fahrenheit/45°Celsius. While that’s heating up, in a
small bowl, pour the dry yeast into the warm water and stir together.
2. Whisk the bread flour, all-purpose flour, sugar, salt, and sesame oil together in
a large bowl. Pour in the yeast and warm water and mix thoroughly.
3. Turn the dough out of the bowl onto a lightly floured surface, knead and fold it
together firmly, using the heels of your hands, until the dough is smooth and
elastic. Mold the dough into a round shape, place it back in the bowl, cover with
plastic wrap, and set it in an oven and leave it to rise for 30 minutes.
4. Chop the thinly-sliced pork into strips about 5mm wide, put it in a bowl, and
add the [A] ingredients and mix thoroughly.
5. Once your dough has finished rising, take the dough out of the bowl and split it
into 8 equal portions. Roll each portion into a ball, and then use the palm of your
hand to flatten each one into a circle that’s approximately 10cm across.
6. Holding one disk of dough in your left hand, put a heaping amount of the meat
mixture in the middle of it and sprinkle with the chopped spring onions. Using
your right thumb and forefinger, pinch the edges of the dough together to seal the
bun closed. Repeat for all 8 portions.
7. Arrange all 8 buns on a baking sheet lined with parchment paper, and cover
with a clean kitchen towel. Put the baking sheet back in the oven still at
113°Fahrenheit/45°Celsius and let the dough rise a second time for 20 minutes.
8. Brush the top of each bun with egg yolk. Pour white sesame seeds into a bowl.
Taking each bun by the bottom, flip it over and press the top into the sesame
seeds to lightly coat each bun. Then bake the buns in an oven heated to 355°
Fahrenheit/180°Celsius for 25 minutes, and you’re done!
99
Eizan’s Hainanese Chicken and Rice

2 chicken thighs
1 tsp each salt, sugar, grated ginger, grated garlic, and nam pla
1 tbsp each chicken bouillon and cooking sake
☆ Garnish ☆
Tomato
Cucumber
Cilantro
Pepper
Ingredients for the 3 Dipping Sauces
☆ Sweet Chili Sauce ☆

As desired (You can buy a bottle of this at any Asian market.)
☆ Sweet Soy Sauce ☆

2 tbsp soy sauce
1 tbsp sugar
1 tbsp canola oil
☆ Ginger Sauce ☆
1 tsp grated ginger
2 tbsp canola oil
½ tbsp lemon juice
½ tsp salt
100
1. Rub the chicken thighs with salt, pepper, and sugar. Drizzle with cooking sake,
and let marinate for 10 minutes.
2. Thoroughly rinse the rice, and then submerge it in water and let it soak for 20
minutes. Drain and set aside.
3. Pour the rice into a rice cooker, and add a little less water than normally
needed for cooking 2 cups of rice. Stir in the chicken bouillon, grated ginger,
grated garlic, and nam pla. Place the chicken thighs skin-side down directly on
top of the rice mixture, and then cook the rice as you normally would.
4. Once the rice has finished cooking, remove the chicken thighs and cut them
into 2cm strips. Stir the rice thoroughly to mix and fluff.
5. Use a small bowl as a mold to plate the rice. Arrange the chicken on the plate.
Decorate with tomato wedges, cucumber slices, and chopped cilantro. Make the
three sauces, set them in separate dipping bowls to the side, and you’re done!
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Yukihira-Style Stuffed Chicken Wings
Ingredients (Makes 4 servings/16 wings)

16 chicken wings
150 grams ground pork
4 slices pork jowl
⅛ head of lettuce
½ bundle of leeks
2-3 shiitake mushrooms
2 thumbs ginger
2 cloves garlic
A. 2 tbsp each sake and soy sauce

1 tbsp sugar
B. 1 tbsp each potato starch, sesame oil, sugar, and soy sauce
1 tsp oyster sauce
60 grams powdered cheese

100 ml warm water
1 tbsp vegetable oil
☆ OPTIONAL: Sweet & Sour Sauce ☆
Ingredients
2 tbsp each vinegar, sugar, and ketchup
2 tsp each soy sauce and chicken bouillon
200 ml water
1 tbsp potato starch
1 tsp sesame oil
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☆ Instructions for the Sweet & Sour Sauce ☆
1. Put all ingredients into a pot and stir together well.
2. Heat until boiling, and stir the mixture continuously until the sauce has
thickened to your desired consistency.
☆ Instructions for the Stuffed Chicken Wings ☆

1. Use a pair of kitchen scissors to remove the two bones inside each chicken
wing. Mix the [A] ingredients together and rub it on all of the deboned wings.
2. Dice the cabbage, leeks, and shiitake mushrooms. Grate the ginger and garlic.
Chop the pork jowl into small pieces.
3. Mix the ground pork and the pork jowl together in a bowl until the mixture
turns into a white-ish color. Then add the [B] ingredients and thoroughly mix
together. Lastly, add in the cabbage, leeks, shiitake mushrooms, garlic, and
ginger, and mix everything together.
4. Take the chicken wings and stuff them with 1/16 of the mixture you just made
and pinch each wing closed. Repeat for all 16 wings.
5. Heat the vegetable oil in a skillet or a frying pan. Place the wings in the pan
skin-side up and fry until the bottoms are browned. Then flip them over skin-side
down and dust with powdered cheese. Pour in the water, cover, and turn down to
low heat. Let steam for 10 minutes.
6. Once all the water has steamed off and the wings are completely cooked
through, remove from the heat and plate them browned-side up.
Suggestion: Drizzle with the sweet and sour sauce you made. They can
be even more delicious if you top them on a bed of white rice and
make it into a chicken wing rice bowl!
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Saumon Au Confit Flamme

350 grams sashimi-grade salmon
☆ Marinade ☆
200 ml water
2 tbsp salt
1 tbsp sugar
150 ml olive oil

Bacon
☆ Salmon Ice Cream ☆

100 grams fresh cream
A. 150 grams smoked salmon

100 grams cream cheese
1 tsp lemon juice
1 sprig of dill
¼ tsp black pepper
☆ Garnish ☆
1 sprig of dill
Salmon roe
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1. Pour the ingredients for the marinade into a baking tin, and stir until the salt
and sugar have completely dissolved. Cut the salmon into vertical slices, put them
into the liquid, and place in the refrigerator to chill for 40 minutes.
2. Remove the salmon slices from the marinad and pat off any excess moisture
with a paper towel. Pour the olive oil into a heat-resistant plastic bag and add the
salmon. Seal the bag completely so that no air can get in.
3. Fill a large cooking pot with water and heat it to between 105°F/40° C and
113°F/45° C while letting the bag cook for one hour. After the hour is up, remove
the bag out of the water and let it rest for approximately one hour or until it
returns to room temperature.
4. ☆ Now let’s make the Salmon Ice Cream ☆

Pour the fresh cream into a bowl and use an electric mixer to whip it until it has
stiff peaks.
Tip: The best way to tell if you have stiff peaks is if you can lift the bowl and flip it
over completely upside down without anything dripping off/falling down!
5. Put the [A] ingredients into a food processor and blend them. Pour the mixture
into the bowl with the cream and use a spatula to carefully fold them together.
Once mixed, put into the freezer to chill until the mousse reaches your desired
firmness.
6. Wrap the salmon from step 3 in bacon and then lightly sear it with a cooking
torch. Dip a spoon in water to dampen it and then use it to put scoops of the
mousse onto a plate. Sprinkle with black pepper if desired and garnish with a
sprigs of dill, salmon roe, or other sides of your choice.
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Kurokiba’s Coulibiac-Style Salmon Pot Pie

200 grams salmon
½ of an onion
5 mushrooms
200 grams cooked rice
2 tbsp white wine
1 tbsp flour
100 ml each milk and fresh cream
2 tbsp butter
2 large sheets of premade pie dough
One beaten egg
☆ Spinach Crepe ☆
1 bunch of spinach
60 grams flour
150 ml milk
½ egg
1 tbsp melted butter
Vegetable oil
Bacon bits (Optional)
☆ Garnish ☆
None
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1. Sprinkle salt on the salmon and let it rest for 10 minutes. Meanwhile, mince the
onion and mushrooms.
2. Heat one tablespoon of butter in a frying pan and saute half of the minced
onion with all of the mushrooms. Once they’re tender, add the rice. Continue
sauteing until the rice is warmed thoroughly. Season to taste with salt and
pepper, and then transfer everything onto a plate and set it to the side.
3. Pat the excess moisture off the salmon with a paper towel and place it into the
same frying pan from step 2. Drizzle with white wine, cover, and let it steam for 5
minutes. Transfer the salmon onto a plate, remove the skin and any bones, and
then cut it into roughly bite-sized pieces.
My suggestion: I find it odd that they don’t say to remove the bones beforehand.
That’s what I was always told to do, so I don’t think it’d hurt to do so. I would
think it’d be easier to remove the bones while the salmon is still raw rather than
after it’s cooked, when it’s soft and tender and prone to falling apart.
4. ☆ Now let’s make the sauce ☆

Heat one tablespoon of butter in the frying pan again. Add the remainder of the
minced onion and then saute. Once the onions are tender, dust them with the
flour and pour in the milk and cream. Let the sauce simmer until it reduces to a
thick and creamy consistency. Season with salt and pepper to taste.
☆ Preheat your oven to 400°F/205°C! and also defrost the pie dough
to room temperature for 10 minutes. ☆
5. ☆ Next, let’s make the Spinach Crepe ☆

Blanch the spinach in salted boiling water and then douse it in cold water,
shaking off any excess moisture. Then either puree the spinach into a paste with a
food processor or mince them into fine pieces by hand.
6. Put the flour into a bowl and whisk in the milk, egg, and spinach. Continue
whisking until thoroughly blended. Then pour the melted butter in, blend, and
then cover and place in the refrigerator to rest and cool for 30 minutes.
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7. Grease a heated frying pan with a thin layer of vegetable oil. Pour one ladleful
of the batter into the pan. Spread it across the pan and cook both sides. Repeat
until all the batter is used up.
9. ☆ Now it’s time to fill the Pie Crusts ☆

Roll out one round of pie dough with a rolling pin. Carefully tuck the dough into a
pie tin and line it with one of the spinach crepes. Sprinkle the bottom with bacon
bits if desired. Layer in equal amounts of step 2 and 3 and cover with another
spinach crepe, tucking it in around the edges. Brush the rim of the pie crust with
some beaten egg. Roll out the second pie dough round, and place it across the top
of the pie. Firmly crimp the edges of the dough together and then brush the top of
the crust with more beaten egg.
10. Place the pie in the preheated oven and bake for 20 minutes. Once
completely cooled, plate slices of the pie, drizzle over each pie slice with the
warmed sauce you made in step 4, and you’re done!
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Charcoal-Grilled Venison ~with Chestnut Sauce~

400 grams beef roast
A. 1 onion
2 cloves of garlic
2 thumbs of ginger
B. 300 ml fond de veau (brown stock)

1 cinnamon stick
1 tsp each orange zest and instant coffee powder
2 tbsp sake
1 package of sweet roasted chestnuts
Olive oil
☆ Garnish ☆
Chopped parsley
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1. Put the [A] ingredients into a food processor and blend them into a paste.
Roughly chop about half of the package of roasted chestnuts and set them and the
rest of the whole chestnuts aside for now.
2. Rub the beef roast with the paste and let it marinate for about one hour.
3. Wipe the excess rub off of the roast and brush a light coating of olive oil over
the entire roast and sprinkle with salt and pepper. Place the roast in the broiler
for about 8 minutes. Flip it over and broil for another 6 minutes. Then turn off
the heat, but let the roast rest inside the broiler for 15 minutes.
4. Heat olive oil in a frying pan and then add the remaining marinade from step 3
and let it simmer. Add the sake and simmer everything until all the liquid is gone.
Add the [B] ingredients and chopped chestnuts and let them simmer until
reduced by half. Add the remaining chestnuts from the package and let simmer
for another 3 minutes.
5. Slice the roast into portions and plate it. Pour the sauce you just made from the
remaining marinade over the top, garnish with chopped parsley, and you’re done!
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Two Faces of Roast Venison

2 beef fillets
1 tbsp each butter and canola oil
☆ Sauce Poivrade ☆
200 ml each red wine and fond de veau (brown stock)
5 tbsp wine vinegar
1 tbsp roughly ground black pepper
☆ Sauce Poivrade Au Baie ☆

⅙ of an onion, minced
1 tbsp butter
A. 2 tbsp black currant liqueur

5 tbsp red wine
1 tbsp each wine vinegar and blueberry jam
100 ml sauce poivrade

½ cup of mixed berries (fresh or frozen)
☆ Garnish ☆
Watercress
Before anything, take out the beef fillets because they need to be room
temperature for later use.
1. ☆ Make the Sauce Poivrade first! ☆

Pour the red wine and wine vinegar into a frying pan and quickly simmer them to
burn off the alcohol. Add the fond de veau and let it reduce until it thickens. Mix
in the black pepper and add salt to taste.
2. ☆ Now let’s make the Sauce Poivrade Au Baie! ☆

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Melt the butter in a frying pan. Add the minced onion and a pinch of salt and
saute them until they become tender. Pour in the [A] ingredients and let it
reduce. Pour in the sauce poivrade and again, let it reduce until thickened. Add
the mixed berries and then salt to taste.
3. Now, for the beef fillets. They should be room-temperature by now. Pat off any
excess moisture with a paper towel and then sprinkle with salt and pepper.
4. Heat the canola oil in a frying pan. Place the beef fillets in the pan and quickly
sear each side. Add the butter to the pan, and baste the fillets with the butter and
oil inside the pan until they reach the desired doneness. (This is a French
technique called arroser.)
5. Remove the fillets from the pan and place them on a plate and cover with a
bowl, letting them rest for a few minutes.
Note: Don’t slice them right away! This will lead to all the delicious juices from
the beef pouring out, and that’s where all the flavor and moisture lies!
6. Plate the fillets each on a separate plate and drizzle with either of the sauces.
Garnish with the watercress, and you’re done!
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Egg-Tempura Rice Bowl

2 bowls of cooked rice
4 eggs
A. 5 tbsp weak flour (wheat flour or rice flour)

6 tbsp cold water
B. 100 ml dashi broth

3 tbsp soy sauce
2 tbsp each mirin and sugar
½ cup flour
Frying oil
☆ Garnish ☆
OPTIONAL: Deep-fried shiso leaves
1. Freeze the eggs in the freezer, and once completely frozen, peel them.
Suggestion and Note: Freeze the eggs up to 12 hours (Pwnapplez’s way) just to
make sure they’re completely frozen. Another thing to note is that in the manga,
Soma says to put the eggs in a plastic bag and freeze them because freezing them
makes the liquid in the egg expand, making it crack through the shell, so placing
them in a plastic bag closely together keeps them contained. However, this is not
guaranteed if you watch Pwnapplez’s take on this recipe.
2. Prepare the frying oil and heat it until it reaches 320°F/160°C.
3. Pour the [A] ingredients into a bowl and whisk everything together. Slowly add
the cold water while whisking until the mixture is blended into a smooth batter.
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(Tip: If the batter is too thick, add a few teaspoons of water to thin it
out.)
4. Dust the eggs with flour, dip them into the batter you just made, and then
deep-fry them for 6 minutes.
5. Optionally, dip the face of shiso leaves in the batter as well and deep-fry them
until they are crispy.
6. Pour the [B] ingredients into a small saucepan. Mix them together and let them
simmer for about 3 minutes to make the sauce.
7. Fill 2 bowls with the cooked rice and pour a dash of the sauce over the top.
Arrange the eggs and shiso on top of the rice, pour more sauce over them, and
you’re done!
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Yuan Yaki Salmon

2 raw salmon fillets
A. 4 tbsp each sake, soy sauce,mirin
½ of a yuzu fruit
2 tsp canola oil
☆ Garnish ☆
Peeled strips of yuzu
Chrysanthemum-flower turnips
1. Sprinkle the salmon fillets with salt and let them rest for 5 minutes. Then pat
off any excess moisture with a paper towel.
2. Cut the yuzu fruit into slices.
3. Blend the [A] ingredients together in a saucepan and heat them until they
begin to boil. Then remove them from the heat into a container to let them cool
down. Once cooled, place the salmon fillet in it to marinade. Top each fillet with
the yuzu slices, and marinate for at least one hour.
3. Heat the canola oil in a frying pan. Add the marinated salmon fillets and cover
the pan and let them cook for about 5 minutes on each side or until each side is
thoroughly browned. Plate the salmon fillets and garnish with the
chrysanthemum-flower turnips and yuzu-peel strips, and you’re done!
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Gosetsu Potato Udon

100 grams potatoes
100 grams each all-purpose flour and potato starch
⅔ tsp of salt
120 ml water
☆ Udon Broth ☆
600 ml soup stock
2 tbsp light soy sauce
2 tbsp mirin
1 tsp salt
Flour (for dusting)
☆ Imo Mochi Potato Cakes ☆

1 large potato
½ tsp salt
Canola oil
☆ Garnish ☆
Perilla leaf
1. Peel the potatoes and cut them into bite-size pieces. Put them in a
microwave-safe container, pour 2 tbsp of water over the top, and cover and
microwave on high for 2 minutes in a 600 watt microwave.
2. Mash the potatoes while they’re still hot. Add in the flour, potato starch, salt,
and water and mix everything until it forms a uniform dough. Cut the dough in
half and form each half into a rough ball. Dust a clean counter surface with flour,
and put one of the two dough balls in the middle and press down with the palm of
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your hand. Using a rolling pin, roll the dough out until it is about 5 mm thick.
Fold the dough into 3 layers and use a knife to cut thin strips of noodles. Repeat
this process with the second ball of dough.
3. Separate the noodles and dust them with flour. Fill a large pot with plenty of
water and bring to a rolling boil. Add the noodles, and once they start to float,
boil for about 5 minutes. Then drain and rinse with running water.
☆ Now we will make the Imo Mochi Potato Cake that will serve as one
of the toppings ☆
1. Peel the large potato and cut it into bite-size pieces. Put it in a microwave-safe
container, and pour 2 tbsp of water over the top and cover it and microwave on
high for 2-3 minutes.
2. Mash the potato while it is still hot and mix in the starch and salt until it forms
a dough. Mold the dough into balls of any size you like and use the palm of your
hand to flatten them into thick discs.
3. Pour a generous amount of canola oil into a heated frying pan and fry the cakes
until both sides are a crispy golden brown.
Tip: You can make a few extra imo mochi potato cakes and enjoy them dipped in
sweet soy sauce, ketchup, or Japanese mayonnaise!
☆ Finally, let’s assemble everything! ☆
4. Pour the ingredients for the udon broth into a pot and bring to a boil. Put the
noodles you cut in a bowl and pour in the piping hot broth. Top with an
imo-mochi potato cake or two, a perilla leaf, and some chopped green onions,
and you’re done!
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Hayama’s Fried Chicken ~w/ Creamy Juniper Berry Gravy~

2 bone-in chicken thighs
Frying oil
A. 1 egg
100 ml milk
50 grams each flour and potato starch
B. 100 grams flour

¼ tsp each of black pepper, paprika, ground chili pepper, thyme, and
oregano
1 tsp each of ground ginger, garlic powder, and curry powder
½ tsp salt
☆ Creamy Gravy ☆
1 tbsp each flour and butter
100 ml milk
5 juniper berries (roughly crushed)
☆ Garnish ☆
None
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1. Cut the chicken thighs at its joints and pat them with a paper towel to remove
any extra moisture. Rub with salt and let sit for 10 minutes.
2. Mix the [A] ingredients together well, and then separately mix the [B]
ingredients well.
3. Dip the chicken thighs in the batter from the [A] ingredients, and then sprinkle
generously with the dry mix from the [B] ingredients.
4. Heat the frying oil to 355°F/180°C and then fry the chicken thighs for 15
minutes, turning them over once.
☆ Let’s make the Creamy Gravy now ☆

Melt the butter in a frying pan. Sprinkle the flour in and whisk well. Once it
becomes golden brown, pour in the milk slowly and whisk until it’s thick and
creamy. Add the granulated consomme and juniper berries and season to taste
with salt and pepper.
5. Plate the chicken and drizzle over the creamy gravy, and you’re done!
119
Soma’s Menchi Katsu Hamburger Steak ~w/ Honey Sauce~

1 large onion
1 cup of panko bread crumbs
A. 300 grams ground pork

1 egg
1 tsp salt
Pepper
Flour
1 beaten egg
Panko bread crumbs
Frying oil
☆ Honey Sauce ☆
2 tbsp each butter and soy sauce
1 tbsp honey
5 tbsp balsamic vinegar
1 tsp grated garlic
☆ Garnish ☆
None
120
1. Mince the onion.
2. Put the [A] ingredients in a mixing bowl and mix thoroughly with your hands.
Then add the minced onion and the panko and mix everything again. Split the
mixture into 8 equal portions and form each into patties.
3. Dust each patty with flour, then brush them with some of the beaten egg, and
then sprinkle them with panko. Heat some frying oil to 320°F/160°C and fry the
patties for 6 minutes, turning them over once.
☆ Let’s make the Honey Sauce now ☆

Heat the butter and honey in a frying pan, stirring constantly until they
caramelize. Pour in the balsamic vinegar and blend thoroughly. Add the soy sauce
and grated garlic, mix, and simmer until thickened into a sauce.
4. Pour the honey sauce onto a plate, plate a patty on top of it, and you’re done!
Suggestion: I would personally place the patty on the plate and then pour the
sauce over it, but that’s just my preference. I’m a bit surprised that there’s no
garnish or suggestion to eat it with rice!
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Yukihira-Style Fried Soba in a Rice Bowl

150 grams duck breast
3 green onions
200 grams dried soba noodles
200 ml mentsuyu (reconstitute if it’s concentrated mentsuyu)
☆ Garnish ☆
Green onion strips
2 tbsp ground sesame seeds
1. Boil the dried soba noodles according to package instructions. Once boiled,
rinse with cold water and shake off the excess moisture.
2. Cut the duck breast into thin slices. Slice the white part of one green onion into
fine strips. Chop the rest of the green onions on the diagonal.
3. Heat a wok (or a frying pan) on medium heat. Add the duck breast and brown
until the fat begins to render. Add the chopped green onion and saute until the
duck breast is thoroughly browned. Pour in the cooked soba noodles.
4. Pour in the noodle soup base and bring to a boil. Once all the ingredients are
heated through, top with the green onions strips and ground sesame seeds, and
you’re done!
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Isshiki-Senpai Presents! Fun & Easy Hitsumabushi

1 Kabayaki grilled eel
1 tbsp sake
2 bowls steamed white rice
Eel sauce
☆ Chazuke Broth ☆
300 ml dashi broth
1 teaspoon light soy sauce
☆ Seasoning ☆
Chopped leek
Chopped seaweed
Wasabi paste
Roasted sesame seeds
Japanese Sansho pepper
☆ Garnish ☆
None
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1. Put the Kabayaki grilled eel in a microwave-safe container. Sprinkle with the
sake and cover loosely. Heat on high for about 1 & ½ minutes in a 600 watt
microwave or until heated through. Slice the eel into bite-sized strips.
2. Make the chazuke broth. Add the light soy sauce to the dashi broth and season
with salt to taste.
3. Portion the white rice into bowls and drizzle the eel sauce over and then place
the eel on top and season to taste with pepper. Individually plate the chopped
leek, chopped seaweed, wasabi paste, and roasted sesame seeds using small
plates or bowls. The dashi broth should also be in an easy-to-pour container or
kettle to pour over the rice for the final part.
*For how to eat properly eat and experience Hitsumabushi, refer to

this. The link contains pictures and more details.*
★ First, split the eel and rice into 4 equal portions with a small rice spoon.
★ Second, put one portion into an empty bowl. Eat it as it is to appreciate the
eel and rice on its own.
★ Third, take another portion, but this time, mix in the leek, seaweed, wasabi,
sansho pepper and sesame seeds in and eat it altogether.
★ Fourth, simply pour over the piping hot dashi broth over the rice and eel
and eat it.
★ Lastly, eat the final portion however you like! Which did you like the most?
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Kuga’s Green Tea Sweet-And-Sour Pork

400 grams pork butt
100 ml balsamic vinegar
A. 1 egg
1 tsp soy sauce
½ tsp powdered green tea
1 tbsp sake
B. 80 grams sugar
2 tbsp soy sauce
½ tsp powdered green tea
1 tbsp honey
100 ml water
50 ml black vinegar
Potato starch
Frying oil
☆ Garnish ☆
Julienned green onions
Salad greens
Shredded red pepper
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1. Cut a grid of slices about halfway deep into the pork butt (basically score it),
and then cut the entire thing into bite-size chunks. Mix the [A] ingredients
together before rubbing the pork with it, and then dust with potato starch.
2. Next is the sauce. Pour the balsamic vinegar into a frying pan, and then reduce
by half. Add the [B] ingredients and then bring back to a boil. Turn off the heat,
and then add the black vinegar. Thicken the sauce with potato starch if desired.
3. Heat the frying oil to 355°F/180°C. Fry the pork until golden brown. Remove
the pork from the oil and let it drain before adding it to the sauce. Plate the pork
in a pyramid shape, and then garnish it with julienned green onions, salad
greens, and shredded red pepper.
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Megishima’s African Ramen (+ a bonus side dish!)

2 portions dry ramen noodles
500 grams bone-in chicken thighs
1 onion
2 medium potatoes
1 tbsp each grated ginger and crushed garlic
1 tbsp olive oil
A. 80 grams peanut butter (unsweetened)

500 ml broth (T/N: unspecified as to what kind of broth)
1 can tomatoes
1 red pepper
2 bay leaves
☆ Garnish ☆
Sour cream
Parsley
Char siu pork slices
☆ Homemade Harissa ☆
10 red peppers
2 cloves garlic
1 tbsp lemon juice
1 tsp each coriander powder, paprika, salt, sugar
½ tsp each cumin and caraway seeds
127
1. Cut the chicken thighs into bite-size chunks and rub with salt and pepper.
2. Mince the onion.
3. Dice the potatoes into ½ inch cubes.
4. Cook the chicken in a frying pan skin-side down until golden brown. Remove
from heat and set to the side.
5. In the same frying pan, heat the olive oil and then add the onions, garlic, and
ginger. Saute until the onions are translucent, and then move them into a
heavy-bottomed pot.
6. Add the [A] ingredients and the chicken into the pot as well. Bring to a boil and
simmer for 20 minutes. Season to taste with salt and pepper.
7. Now, to make the harissa, place all the ingredients in a mortar and grind them
into a uniform paste. Alternatively, use a food processor to blend into a paste.
8. In a different pot, boil and cook the dry ramen noodles according to package
instructions. Ladle the soup from step 6 into two bowls. Thoroughly drain the
noodles and add to the soup. Top with sour cream, parsley, and char siu pork
slices as desired. Place a dipping bowl of harissa on the side, and you’re done!
(Note for how to use the rest of the harissa: It’s great for perking up soups or even
as a spread on toast! Keeps for about one week in the fridge.)
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Saito’s Mini Sushi (2 types)

3 cups uncooked sticky rice
100 ml red vinegar (can be substituted with regular vinegar)
2 tbsp sugar
1 tsp salt
Tuna sashimi slices
☆ Nikiri Glaze ☆
4 tbsp dark soy sauce
2 tbsp each mirin and sake
☆ Wine and Soy Sauce Marinade ☆

2 tbsp each dark soy sauce, red wine, and mirin
☆ Garnish ☆
None
129
1. Wash the rice and steam it in slightly less water than called for. Mix the
vinegar, sugar and salt together and stir until the salt and sugar are dissolved.
Then drizzle it over the rice while it’s still warm before mixing using a folding
motion until thoroughly combined.
2. ☆ Let’s make the Nikiri Glaze ☆

Pour the mirin and sake into a small pot and bring to a low simmer to boil off the
alcohol. Stir in the dark soy sauce until fully combined. Remove from the heat
and let cool.
3. Put a square of plastic wrap on the counter. Place a bite-sized slice of sashimi
on it with a small ball of sushi rice on top. Gather together the edges of the plastic
wrap and squeeze until the rice and sashimi make a little ball at the end. Adjust
the shape until it’s a ball small enough that a geisha could eat it without
disturbing her makeup. Take the sushi out of the plastic wrap and brush the top
with the Nikiri glaze.
4. ☆ Next, let’s make the Wine and Soy Sauce Marinade ☆

Pour the wine and mirin into a small pot and bring to a low simmer to boil off the
alcohol. Stir in the dark soy sauce until fully combined. Remove from the heat
and let cool. Once cooled, marinate the sashimi slices in it for at least 30 minutes.
5. Do exactly what you did in step 3, but with the marinated sashimi slices.
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Mimasaka’s Special Meringue Sushi
☆ Sushi Rice ☆
3 cups uncooked sticky rice
100 ml red vinegar (can be substituted with regular vinegar)
2 tbsp sugar
1 tsp salt
Minced tuna
Seaweed sheets
Quail egg yolk
Wasabi
Soy sauce
☆ Garnish ☆
1. Wash the rice and steam it in slightly less water than called for. Mix the
vinegar, sugar and salt together and stir until the salt and sugar are dissolved.
Then drizzle it over the rice while it’s still warm before mixing using a folding
motion until thoroughly combined.
2. Whip the egg white into a meringue with stiff peaks. Season to taste with soy
sauce.
3. Pound the minced tuna with the flat of a knife until it is soft and tender. Season
to taste with soy sauce and wasabi.
4. Wrap a strip of seaweed around a ball of sushi rice. Top with the tuna and then
the meringue. Make a small depression in the meringue and drop the quail egg
yolk in it. Sprinkle chopped green onions over the top, and you’re done!
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Tsukasa’s Green Tea Puree

300 grams each boiled chickpeas
300 grams canned white asparagus
1 onion
4 tbsp butter
3 tbsp each gemaicha and sencha
150 grams mushrooms
100 ml each cream and green tea
☆ Garnish ☆
None
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1. Dice the onion.
2. Cut the white asparagus into chunks about 5cm long.
3. Thinly slice the mushrooms.
4. Heat 1 tablespoon of butter in a frying pan, and then saute ¼ of the diced
onion until it’s translucent. Add the boiled chickpeas and genmaicha and saute
until soft, then remove from the heat and allow to cool. Once cooled, puree it in a
food processor. Season to taste with salt and pepper.
5. In the same frying pan, repeat exactly what you just did for the chickpeas and
genmaicha but instead with the white asparagus and sencha.
4. Lastly, the sauce. Heat the remaining butter in the frying pan and saute until
tender the remainder of the onion along with the sliced mushrooms. Add the
green tea and granulated consomme and let simmer on low heat for 7 minutes.
Stir in the cream, pour it all into a food processor and blend until smooth. Season
to taste with salt and pepper.
5. Take the purees and plate in a quenelle on a square plate. Pour the sauce
around them, and you’re done!
(Note: A football-like shape is called a quenelle in French. Plating several of

them forms into a pinwheel shape, making the finished dish look chic.)
133
Eizan’s Roast Beef ~with Artichoke Cream Sauce~

500 grams beef roast
1 tsp salt
1 tbsp olive oil
100 ml cream
100 grams artichoke (If fresh artichoke is unavailable, canned in oil is a possible
substitute.)
A. 3 tbsp yogurt
1 tbsp each soy sauce, wasabi paste
☆ Garnish ☆
Poached egg
Watercress
134
1. Rub the roast with salt and pepper. Fill a large pot (big enough so the roast can
fit in it) with plenty of water and bring it to a boil.
2. In the meantime, heat the olive oil in a frying pan and sear the roast on all
sides. Remove roast from heat. Leave the frying pan on the stove as it will be used
later. Wrap the roast in two layers of aluminum foil and then place it in a large
plastic bag and close, making sure to press out as much of the air as possible.
Place it into another bag, press the air out of it and close firmly so that no water
can get inside.
3. Place the bundled roast in the boiling water and cook for 3 minutes. Turn the
heat off, cover and let sit for 20 minutes. Remove it from the water and let cool.
4. To make the cream sauce, mince the artichoke and put it in the same frying
pan you used for the roast. Pour in the cream and then bring it all to a simmer.
6. Mix the [A] ingredients into the sauce and simmer until thickened. While it’s
simmering, make a poached egg. After the sauce has thickened, remove from the
heat and season to taste with salt and pepper.
7. Thinly slice the beef and pile it high on a plate. Add the poached egg on top and
then generously drizzle with the cream sauce. Decorate with some watercress on
the side, and you’re done!
135
Doppio Mezzaluna Pizza
Ingredients (Makes 2 pizzas)
☆ Pizza Dough ☆
A. 200 grams bread flour
100 grams cake flour
½ tbsp dry yeast
1 tbsp sugar
⅔ tsp salt
2 tbsp olive oil
180 ml warm water
☆ Beef Shigureni ☆
200 grams thinly sliced beef
30 grams ginger
B. 4 tbsp each water and sake

2 tbsp each soy sauce, mirin, and sugar
☆ Toppings ☆
4 kinds of shredded cheeses of your choice
Black Pepper
Honey
136
1. Pour the warm water in a bowl and add the yeast to activate it. Add the rest of
the [A] ingredients and mix with a spatula until a shaggy dough forms. Put the
dough on a lightly floured surface and knead until smooth and elastic. Shape the
dough into a ball and put it into an oiled bowl. Cover and let sit in a warm place
for about 20 minutes to rise.
2. While the dough is rising, make the beef shigureni. Cut the beef strips into
bite-size lengths.
3. Peel the ginger and then finely julienne it. Soak the ginger in cold water and
then let it dry.
4. Pour the [B] ingredients into a pot and bring them to a simmer until the liquid
reduces by half. Mix the julienned ginger in and let it all simmer for a few
minutes. Remove from the heat and allow it to cool.
5. Preheat the oven to 425°F/218° C.
6. Poke the dough to remove the air bubbles and then cut them into two equal
portions and form each into a ball. Place one portion on a lightly floured surface
and use a rolling pin to roll it out into a circle. Top half of the circle with the beef
shigureni and top the other half with your choice of a 4-cheese blend. Then
sprinkle the cheese half with black pepper. Repeat with the second dough
portion.
7. Bake each pizza for about 15 minutes, and you’re done!
Tip: For something different, try drizzling some honey over the cheese half right
after you take it out of the oven. It’s good!
137
Megumi’s Apple Shiroan Dorayaki
☆Pastry Shell ☆
A. 150 grams flour
1 tbsp baking powder
80 grams wasanbon sugar (or superfine sugar)
3 eggs
1 tsp soy sauce
1 tbsp honey
100 grams silken tofu
☆ Apple Filling ☆
150 grams apples
B. 2 tbsp sugar
1 tsp lemon juice
300 grams shiro-an (sweet white bean paste)

Butter
Apple jelly
☆ Garnish ☆
None
138
1. Split the sugar into 3 equal sized portions.
2. Crack the eggs into a bowl and whisk until fluffy.
3. Slowly add each portion of sugar to the eggs one by one while whisking and
continue until soft peaks form. This is meringue.
4. Pour the silken tofu into a different bowl and blend with a hand mixer until
smooth. Add the soy sauce and honey and mix until fully combined. Then pour it
into the meringue and carefully fold in the mixture.
5. Sift the [A] ingredients in and fold until combined.
6. Heat a frying pan over medium heat until water droplets sizzle on contact.
Ladle a portion of the batter in (approximately 4 inches in diameter) and cook
until golden brown on both sides. Repeat until all the batter is gone. It should
make 12.
7. ☆ Make the Apple Pie Filling ☆

Quarter the apples and place in a pot with the [B] ingredients. Bring to a simmer
and reduce until all the liquid is gone. Blend with the sweet white bean paste and
split into 6 equal portions.
8. Spread butter on one side of each pancake. Place a portion of the apple pie
filling on one and add a dollop of apple jelly before sandwiching with another
pancake. Repeat for all pancakes.
139
Yukihira-Style Butter Pilaf Inari Sushi
☆ Pilaf ☆
300 grams uncooked rice
1 chicken thigh
150 grams seafood mix
¼ onion
1 tbsp butter
A. 1 tsp granulated consomme

⅔ tsp salt
400 ml water
Black pepper
1 tbsp butter
☆ Inari Sushi Pockets ☆

6 inari-age tofu pockets
B. 4 tbsp each soy sauce, sugar, mirin

300 ml dashi stock
☆ Garnish ☆
Pizza cheese (Note: In Japan, pizza cheese is an assortment of different cheeses,
not just mozzarella, so I personally would say it’d be safe to use any shredded
cheese you can find.)
☆ Mochi White Sauce ☆

2 blocks kiri mochi (mochi that has been cut into small blocks)
400 ml soymilk (Note: In Japan, soymilk used for recipes is completely
unsweetened and in supermarkets, there’s even products that say the soymilk is
specifically for cooking.)
Black pepper
140
1. ☆ Make the Pilaf ☆
Defrost the seafood mix. In the meantime, cut the chicken thigh into 1cm cubes
and mince the onion.
2. Heat 1 tbsp of butter in a frying pan and saute the onions until translucent.
Then add the seafood mix and chicken and saute everything together. Afterwards,
add the uncooked rice and mix until everything is thoroughly coated in the
butter.
3. Mix the [A] ingredients together, pour over everything in the frying pan and
bring to a boil. Then reduce the heat to low and cover, letting it simmer for 15
minutes. Afterwards, turn off the heat and let everything steam for another 10
minutes. Lastly, add the other tablespoon of butter and mix together.
4. While the pilaf is steaming, make the inari sushi pockets. Boil enough water to
be able to pour it completely over the pockets to get rid of as much oil as possible.
(Note: They can also be blanched.) Then cut each in half and open the pockets.
Put them in a pot along with the [B] ingredients and bring to a boil. Then let
reduce for 15 minutes or until all the liquid is gone.
5. Now, divide the pilaf into 12 equal portions. Form into rough balls and stuff
each one into an inari-age pocket. Fold the open end of the pocket over and plate
them facedown.
6. ☆ Make the Mochi White Sauce ☆

Chop the kiri-mochi blocks into small pieces. (This will make them melt more
quickly.) Put them all in a pot over medium heat and then pour in the soymilk.
Cook and stir frequently so that the mochi doesn’t get stuck to the bottom, and do
so until the mochi has completely melted into the soymilk, while seasoning to
taste with black pepper.
7. Drizzle the mochi white sauce over the inari-age pockets and top generously
with pizza cheese. Broil in the oven for 10 minutes or until the cheese has melted
and is golden brown, and you’re done!
141
Chef Momo’s Candy Shop Soy Sauce & Brown Sugar
Roll Cake
Ingredients (Makes 1 10-inch roll cake)

3 eggs
30 grams flour
2 tbsp packed brown sugar
1 tsp soy sauce
☆ Soy Sauce Whipped Cream ☆

200 ml whipping cream
2 tbsp sugar
2 tsp soy sauce
1. Prepare a warm-water bath. Then crack the eggs into a separate bowl and add
the brown sugar. Put the bowl into the bath and whip the eggs until they form
soft peaks. Then add the soy sauce and mix until combined. This is the meringue.
2. Preheat your oven to 375°F/190°C. In the meantime, sift the flour into the bowl
and fold it into the meringue until fully combined. Then pour the mixture into a
shallow, greased baking tin.
3. Bake for approximately 10 minutes, and place the cake on a rack to cool.
4. Pour the whipping cream into a bowl and whip until the whipped cream forms.
Then fold in the sugar and soy sauce and whip again until the cream has firm
peaks.
5. Use a spatula to spread the soy sauce whipped cream evenly across the top of
the cake. Then take the edge and gently roll the cake into a lot. Wrap in plastic
wrap and let chill in the fridge for at least 30 minutes. Once chilled, slice and
serve! (If you don’t know how to roll a roll cake, you can find tutorials on
Youtube, like this one from HidaMari Cooking.)
142
Souffle Léger De Grâce

2 eggs, separated
A. 100 grams plain greek yogurt

2 tbsp sugar
20 grams melted butter
B. 40 grams bread flour

1 tsp baking powder
1 pinch of salt
1 tbsp sugar
Vegetable oil
Powdered sugar
Red bean paste
Tuiles and/or cookies
143
1. Put the egg yolks and the [A] ingredients into a bowl and whisk until
thoroughly combined.
2. Sift the [B] ingredients in and mix until homogeneous. Then split the mixture
into three parts.
3. In a different bowl, whip the egg whites until frothy. Add in the sugar and whip
until firm peaks form. Gently fold in the meringue into the 3-part mixture.
4. Lightly grease a frying pan with vegetable oil and place round molds in it. FIll
each mold about three-quarters of the way with batter. Cover the pan and heat on
low heat. Cook the pancakes for approximately 3 minutes on each side. Repeat for
all 8 pancakes.
5. Sandwich a dollop of red bean paste between two pancakes and dust
generously with powdered sugar. Plate with tuiles or cookies on the side, and
you’re done!
144
Isshiki Special Wanmono Soup

800 ml konbu soup stock
3 chicken wing tips (Substitute for Isshiki’s hare meat)
300 grams clams
☆Mochi Dough☆
100 grams mochi flour
50 grams wheat flour
Water
¼ scallion
2 tbsp white miso
☆ Garnish ☆
Ornamentally cut cooked carrots and daikon radish
Twined Japanese honeywort and yuzu peel
145
1. Add the chicken wing tips and clams to the konbu soup stock and let simmer
for 10 minutes on low heat. Strain and set both the stock and the meats aside
separately until needed.
2. Shell the clams and strip the meat from the wingtips and chop them. Then
mince the scallion. Put everything in a bowl and combine with the white miso.
3. ☆ Make the Mochi Dough ☆

Put the mochi flour and wheat flour into a bowl and slowly mix in water until a
shaggy dough forms. Twist off a small chunk of dough before roughly rolling it
out, stuffing it with the mixture from step 2 and forming a small ball. Repeat for
the remainder of the dough and mixture. Place the balls in boiling water and boil
until cooked through. Then remove from the water and let drain.
4. Place the balls in a small owan bowl. Warm the stock from step 1 and gently
pour it into the bowls. Decorate and arrange with the ornamentally cut vegetables
on top, and you’re done!
146
Takumi’s Calamari Ripieni

4 whole calamari
100 grams panko
2 tsp each minced garlic and anchovies
1 red pepper
2 tbsp olive oil
200 grams (one can) stewed tomatoes
3 tbsp each white wine, powdered cheese, cream
☆ Garnish ☆
Black olives
Italian parsley
147
1. Clean and dress the calamari, reserving the intestines on the side. Mince the
tentacles.
2. Heat one tablespoon of the olive oil in a frying pan and add the minced garlic.
Slice the red pepper in half, remove the seeds and add it to the pan. Heat until the
garlic and pepper are fragrant and then add the minced anchovies and calamari
intestines. Drizzle with the white wine and heat until all the alcohol has been
cooked off. Remove from the heat and pour the solids into a bowl, reserving the
liquid in the pan.
3. Make the squid and anchovy cream sauce. Pour the cream into the remaining
liquid to deglaze the pan. Season with salt and pepper to taste.
4. Add the minced tentacles into the bowl from step 2. Sprinkle in the panko and
minced parsley and mix until thoroughly combined. Gently stuff the calamari
bodies with the mixture, closing the open end with a toothpick.
5. Heat the other tablespoon of olive oil in a frying pan and place the stuffed
calamari in it. Cook to a golden brown on both sides and then pour in the stewed
tomatoes and black olives. Cover and let simmer on low heat for about 15
minutes.
6. Remove from the heat and plate. Drizzle with the cream sauc, garnish with
parsley, and you’re done!
148
Rindo Senpai Presents A Wild Causa
*NOTE: You need round molds for this recipe!

4 potatoes
2 cans of tuna

1 tbsp each aji amarillo, lemon juice, olive oil
½ onion
1 avocado
1 tbsp lemon juice
☆ Garnish ☆
Boiled egg
Black olives
French parsley
Mayonnaise
☆ Squid Burgers ☆
2 whole calamari
¼ onion
Olive oil
A. 1 thumb of ginger
1 tbsp each soy sauce, lemon juice
1 egg white
½ cup panko
149
1. ☆ Let’s make the Squid Burgers first ☆
Clean and dress the calamari. Dice the calamari and onion. Place in a food
processor with the [A] ingredients and blend into a paste.
2. Form the paste into patties the same diameter as the mold you’re using.
3. Heat some olive oil in a frying pan and fry the patties until browned on both
sides. Set them aside.
4. Peel and boil the potatoes or cook them in a microwave until they’re soft. Mash
them and then dice the onion and avocado.
5. Mix the mashed potatoes and the [A] ingredients in a bowl until thoroughly
combined. Season to taste with salt.
6. In a separate bowl, mix the tuna, lemon juice, onion, and avocado until
combined.
7. Line a baking pan with cling wrap and place tall round molds in it. Spoon some
of the mashed potatoes evenly in the bottom of the molds. Spoon some of tuna
and avocado mixture evenly on top. Then place a squid burger on top. Finally,
layer the top of the squid burger with more of the mashed potatoes and use a
spoon to make the top even. Place in the fridge to chill for at least one hour. Once
chilled through, pick up the cling wrap and flip the molds upside down to remove
the causa.
8. Plate the causa rolls. Drizzle with mayonnaise and garnish with boiled eggs,
black olives, and French parsley.
150
Mushroom Mille-Feuille with ~Duxelles filling~

200 grams button mushrooms
½ onion
1 clove garlic
20 grams butter
100 ml white wine

3 tbsp cream
1 tbsp olive oil
Puff pastry sheets
☆ Garnish ☆
Chervil
151
1. Preheat your oven to 425°F/220°C. In the meantime, cut the pie sheets into
rectangles of your desired size and bake for about 8 minutes. After they’re done,
remove them from the oven and let cool. While it’s baking, mince the button
mushrooms, onion, and garlic. Discard the roots from the shiitake mushrooms
and then slice them thinly.
2. Put the butter and garlic in a frying pan and heat until the garlic is fragrant.
Then add the onion and mushrooms and saute until tender.
3. Pour in the white wine and cook until the liquid is gone. Pour the cream over
the top and season with salt and pepper.
4. In a separate frying pan, add the olive oil and shiitake slices. Saute until tender
and then season with salt and pepper.
5. Spread a pie sheet with the mixture and layer with another pie sheet, repeating
as many times as needed.
6. Top with the shiitake mushrooms and garnish with chervil, and you’re done!
152
The White Armor Plate

400 grams pork butt (substituting for the venison)
300 grams unrefined salt
2 egg whites
3 sprigs each rosemary, thyme
☆ Garnish ☆
Dijon mustard
Lemon wedges
Watercress
1. Preheat your oven to 390°F/200°C. Pour the salt and egg whites into a bowl
and mix until thoroughly combined.
2. Place the pork butt in an oven-safe baking tin and sprinkle generously with
pepper, rosemary, and thyme.
3. Pour the salt mixture over the pork butt, building a solid shell over the entire
thing. Bake in the oven for about 35 minutes. Remove from the oven afterwards
and let rest for another 15 minutes. Then crack the salt shell and slice the meat
into desired portions.
4. Plate with the sliced meat and garnish with dijon mustard, lemon wedges, and
watercress, and you’re done!
153
Monarch’s Chaudfroid (Simplified Home Ver.)
300 grams sashimi-grade salmon
¼ each carrot and onion
A. 2 bay leaves
2 tsp lemon juice
2 pinches salt
4 tbsp white wine
800 ml water
6 grams unflavored gelatin

2 tbsp water
B. 100 grams mayonnaise

4 tbsp cream
1 tsp dijon mustard
☆ Garnish ☆
Salmon roe
Dill
154
1. Slice the salmon into 12 equal portions.
2. Cut the carrots and onions into thin strips.
3. ☆ Let’s make the simmer sauce ☆

Put the onion and carrot strips into a frying pan, pour the [A] ingredients over
and bring to a boil. Let simmer for 5 minutes, then remove from heat to let cool
to room temperature and then add the salmon in.
4. Put the pan back on medium heat and slowly bring up to almost a boil. Turn off
the heat and let the salmon cool in the simmer sauce.
5. Sift the gelatin into the 2 tablespoons of water and stir until dissolved.
6. Combine the gelatin with the [B] ingredients. Remove the salmon from step 3
and pat off all excess moisture and then pour your new mixture over the top. Put
in the fridge and chill until the gelatin sets.
7. Plate and side with salmon roe and some sprigs of dill, and you’re done!
155
Megu-Mama’s Homemade Gumbo (Simplified Home Ver.)

2 each onions and green peppers
1 red bell pepper
1 stalk of celery
10 okra
8 vienna sausages
3 tbsp each butter and flour
2 cloves garlic
A. 1 can diced tomatoes

2 cups water
1 sprig of thyme
2 bay leaves
½ tsp chili pepper
200 grams seafood mix

1 tbsp worcestershire sauce
Cooked rice
Soy sauce
156
1. Set the seafood mix out to defrost. Dice the onions, celery, red bell pepper and
green peppers.
2. Slice the okra and vienna sausages into bite-sized rounds.
3. Mince the garlic.
4. Heat the butter and garlic in a frying pan. Once fragrant, add the onions and
cook until they are tender. Add all of the chopped vegetables along with the slice
vienna sausages in and cook until heated through.
5. Sprinkle the flour over everything, stir to combine and then pour in the [B]
ingredients. Bring to a boil and simmer over low heat for 30 minutes.
6. Pour in the defrosted seafood mix and bring back to a boil. Simmer for 5
minutes and then season to taste with salt, pepper and soy sauce.
7. Put some cooked rice in a bowl and ladle some gumbo over the top and you’re
done!
157
Soma’s Deep-Fried Pork Cutlet with Fondue Lunch Set
Ingredients (Serves 2)
2 slices pork loin
Flour
Panko
Eggs
☆ Cheese Fondue Sauce ☆

1 eggplant
4 tbsp water
100 ml milk
4 cloves store-bought black garlic

50 grams shredded cheese
1 tbsp each butter and flour
☆ Optional ☆
Shredded cabbage
Rice
Miso soup
Pickled vegetables
158
1. Trim the pork loin slices and sprinkle them with salt and pepper. To make the
breading, coat slices thoroughly with flour, beaten egg, and panko, in that order.
2. Put the breaded pork loins in a cold frying pan and then pour in vegetable oil
until they are just covered. Turn the heat on to low and heat for 10 minutes.
3. Flip the pork loins over and heat for another 5 minutes and then take them out
of the frying pan and set aside.
4. Heat the oil in the pan to 355°F/180°C. Put the pork loins back in and deep-fry
until they are golden brown.
5. ☆ Make the Cheese Fondue Sauce ☆
Cut the stem off of the eggplant and slice it in half vertically. Place the eggplant
cut-edge down on a baking sheet and bake in an oven until tender. Then chop the
eggplant into chunks and put in a food processor with the black garlic and water.
Blend until it’s a smooth paste.
6. Put the butter in a pan on medium heat until it melts. Sprinkle in the flour and
blend into a paste. Slowly pour in the milk and mix until smooth using a whisk.
7. Sprinkle the shredded cheese into the same pan and stir until melted. Add the
paste from step 5 and mix until thoroughly combined. Season to taste with salt
and pepper. Pour the sauce into a small bowl and plate it next to the deep-fried
pork loins. Garnish with shredded cabbage and plate with steamed rice, picked
vegetables, and a bowl of miso soup.
*Mixing the sauce in with the rice and making it into a gratin is also
really tasty!
159
Deep-Fried Pork Cutlet with Chantilly Sauce Lunch Set

2 slices pork loin
Flour
Panko
Eggs
☆ Chantilly Sauce ☆
6 tbsp whipping cream
2 tbsp mayonnaise
Tarragon (Fresh if possible, but dried is okay)
Capers
Spring onion
5 pickled scallions
1 tbsp scallion pickling juice
Tabasco
☆ Optional ☆
Shredded cabbage
Rice
Miso soup
Pickled vegetables
160
1. Trim the pork loin slices and sprinkle them with salt and pepper. To make the
breading, coat slices thoroughly with flour, beaten egg, and panko, in that order.
2. Put the breaded pork loins in a cold frying pan and then pour in vegetable oil
until they are just covered. Turn the heat on to low and heat for 10 minutes.
3. Flip the pork loins over and heat for another 5 minutes and then take them out
of the frying pan and set aside.
4. Heat the oil in the pan to 355°F/180°C. Put the pork loins back in and deep-fry
until they are golden brown.
5. ☆ Make the Chantilly Sauce ☆

Finely chop the tarragon, capers, spring onion, and pickled scallion.
6. Pour the cream into a bowl and use a whisk to whip it until soft peaks form.
7. Add to step 6 the mayonnaise, pickling juice, tabasco, and the finely chopped
ingredients from step 5 and fold them in until thoroughly combined. Season to
taste with salt and pepper.
8. Plate the deep-fried pork loin and top generously with the whipped cream.
Garnish with shredded cabbage and plate with steamed rice, pickled vegetables,
and a bowl of miso soup.
161
Yukihira Family Restaurant Secret Recipe #44:
Ankimonaka Guts Sandwich

150 grams monkfish liver
50 grams mountain yam
A. 200 ml dashi soup stock

3 tbsp each soy sauce, mirin, sake
1 tbsp sugar
Shichimi red pepper blend

Rice wafer monaka shells
☆ Garnish ☆
Momiji oroshi
Leek, finely chopped
1. Peel the yams. Place them in a plastic bag and then pound them until they
become rough chunks.
2. Pour the [A] ingredients into a pot and bring to a simmer. Trim the monkfish
liver and place it in the pot. Cover and let steam until cooked through.
3. Press through a sieve until smooth. Pour into a bowl and add in the crushed
yams, shichimi red pepper blend, and black pepper and mix until combined.
Season to taste with salt.
4. Place a scoop inside a monaka rice wafer shell. Garnish with momiji oroshi and
chopped leeks and then top with the other half of the rice wafer, and you’re done!
162
Instant Canned Beef Joke Sukiyaki

1 can of canned beef (Yamatoni or other variety)
½ block firm tofu
½ leek
½ pack of shimeji mushrooms
100 ml water
1 tbsp sesame oil
2 eggs
1. Cut the tofu into four equal portions. Slice the leek into diagonal cuts. Cut off
the bottom ends of the shimeji mushrooms and pull them apart into bite-size
pieces.
2. Saute the leeks and mushrooms in sesame oil until they are tender. Pour in the
canned beef, juices and all. Add the water and the tofu. Reduce heat to medium
and let simmer for 5 minutes.
3. Crack 2 eggs into a small bowl and beat them until smooth. This is for dipping
into. Serve and enjoy!
*Simmering the leeks and mushrooms in sesame oil really boosts

their umami flavor! Doing so with sliced burdock root and konjac
noodles as well is highly recommended!
163
Soma Quality Mini Mart Osechi 8-Piece Set
Note: Osechi is eaten on New Year’s Day. Think of it as a bento box with 8
compartments. Since there are 8 dishes, each one will have its own separate section.
Feel free to just make one, some, or all of them! I typed them in an easy-to-read way so
that none of the recipes’ ingredients and instructions are cut off in the middle of a page.
#1: Joke Kuri Kinton Chestnuts
Ingredients (as needed)

Sweet simmered yams
Orange juice
1. Put the sweet simmered yams in a saucepan. Pour in orange juice to an inch
deep and then heat to boiling.
2. Reduce heat to low and mash yams with a masher until smooth. Continue to
heat until all the excess moisture is gone.
164
#2: Checkered Prosciutto Rolls
Ingredients (as needed)

Carrot sticks
Daikon sticks
Prosciutto, thinly sliced
A. Honey
Dijon Mustard
Japanese Mayonnaise
1. Mix the honey, dijon mustard, and mayonnaise together until smooth.
2. Brush a small amount of the mixture on one side of a slice of prosciutto.

Arrange the carrot and daikon sticks in a checker pattern and wrap the prosciutto
around them with the honey mustard side in.
#3: Candied Sardines and Walnuts
Ingredients
50 grams each baby sardines, walnuts
1 tbsp white sesame seeds
A. 3 tbsp sugar
1 tbsp each mirin, sake, soy sauce
1. Roast the baby sardines in a frying pan and then set aside. Toast the walnuts in
the same pan before pounding into rough chunks.
2. Pour the [A] ingredients into a frying pan and bring to a boil. Add the sardines
and walnuts and mix until coated. Sprinkle the sesame seeds over the top and
then remove from heat. Spread on a greased plate and let dry.
165
#4: Rolled Omelet
Ingredients
4 eggs
100 grams hanpen fish cake
2 tbsp honey
1 tbsp soy sauce
3 tbsp dashi stock
1. Shred the hanpen fish cake into small pieces.
2. Place all ingredients into a food processor and blend until smooth.
3. Pour the batter into a square baking tin lined with parchment paper and bake
at 400°F/200°C for 20 minutes.
4. While still warm, place the baked omelet browned side down on a sushi mat
and form into a roll. Leave firmly rolled for 20 minutes or until cooled to room
temperature, cut into slices.
166
#5: Chikuzen-ni Chirashizushi
Ingredients
300 grams store-bought chikuzen-ni
225 grams cooked sticky rice
Sliced seaweed
Ground sesame seeds
A. 2 tbsp vinegar
1 tbsp sugar
½ tsp salt
B. 2 eggs
1 tbsp sugar
½ tsp salt
1. Mix the [A] ingredients together and pour over freshly steamed sticky rice and
quickly stir until combined. Set to the side and allow to cool.
2. Finely chop the chikuzen-ni and stir into the cooled rice until it is homogenous.
3. Mix the [B] ingredients together and then pour into a preheated frying pan on
medium heat. Swirl and stir the eggs until completely firm and then remove from
heat.
4. Top on the rice, and garnish with sliced seaweed and ground sesame seeds.
167
#6: Grilled Salmon Terrine
Ingredients
1 can cooked salmon
1 piece hanpen fish cake
1 egg
100 ml cream
Melted butter
Parsley
1. Put all ingredients into a food processor and blend until smooth. Season to
taste with salt and pepper.
2. Grease a heat-safe mold with melted butter and then pour in the mixture.
Cover tightly and then steam for 15 minutes on low heat.
3. Allow to cool to room temperature and then refrigerate until completely

chilled. Remove from the mold and cut into desired sizes and garnish with
parsley.
168
#7: Red and White Salad
Ingredients
⅛ daikon radish
¼ carrot
A. 2 tbsp vinegar
1 tbsp sugar
½ tsp salt
1. Slice the daikon radish and carrot into thin strips.
2. Sprinkle with salt and let sit for 5 minutes and then pat with a paper towel to
remove excess moisture.
3. Mix the [A] ingredients in a bowl, add to step 2, and stir until thoroughly
coated.
#8: Simmered Taro Root
Ingredients
150 grams frozen taro root
Yuzu fruit zest or peel
A. 1 tbsp each light soy sauce, mirin

200 ml dashi stock
1. Pour the [A] ingredients into a sauce pan. Add the taro root and bring to a boil.
Then reduce the heat and cover with a drop lid. Simmer until the taro root is
thoroughly cooked.
2. Plate and sprinkle with yuzu zest. If using yuzu fruit peel, soak in boiling water
first before using it as a topping.
169
Cluster Bomb Cake

2 frozen puff pastry sheets
½ egg yolk
1 tbsp superfine sugar
A. 100 ml heavy cream

1 tbsp sugar
Mint extract
Green food coloring
Chocolate bars
☆ Garnish ☆
Powdered sugar
Mint leaves
170
1. Preheat your oven to 425°F/220°C.
2. Defrost the puff pastry sheets to room temperature. Place them on a baking
sheet lined with parchment paper and prick holes all over with a fork.
3. Put them in the oven and bake for 8 minutes. Then pull them out and put a
sheet of parchment paper on top of them and use another baking sheet or other
flat surface to gently press the air out of the pie sheets.
4. Reduce the oven temperature to 350°F/175°C. In the meantime, mix the egg
yolk with a splash of water to make an egg wash and brush it over the top of the
sheets. Then lightly dust them with the sugar. Put them back in the oven and
bake them for 20 minutes. While they’re baking, prepare an ice-water bath.
5. Pour the [A] ingredients into a bowl, place it in the water bath, and whip the
cream until soft peaks form. Fold in the mint extract and food coloring and gently
blend until even.
6. Put the chocolate bar into a plastic bag and use a rolling pin to crush it into
small chunks.
7. Once the pastry sheets have cooled, slice each into 3 equal pieces. Put the
whipped cream you made into a piping bag and spread across each piece evenly.
8. Top each with the crushed chocolate pieces, then layer the pieces into two
stacks of three. Dust generously with powdered sugar garnish with mint leaves,
and you’re done!
171
Midsummer Christmas Cake
Ingredients (Makes 1 8-inch roll cake)
☆ Coffee Crumbles ☆
A. 50 grams each flour, almond flour
1 tbsp instant coffee
2 tbsp rapeseed oil

30 grams rice bran
☆ Mountain Yam Batter ☆

80 grams Japanese mountain yam
B. 200 grams flour

1 tbsp baking powder
C. 4 tbsp each rapeseed oil, rice bran

150 ml soymilk
☆ Avocado Banana Chocolate Cream ☆

D. 1 avocado
1 banana
2 tbsp each cocoa powder, rice bran
☆ Tofu Chocolate Cream ☆

300 grams medium tofu
E. 100 ml water
70 grams rice bran
2 grams powdered agar
1 tbsp rapeseed oil

Cocoa powder
☆ Garnish ☆
Various nuts and decorations as desired
172
1. ☆ Make the Coffee Crumbles ☆
Preheat your oven to 335°F/170°C. In the meantime, pour the [A] ingredients
into a bowl and whisk together.
2. Add the rapeseed oil and rice bran. Mix together with your hands until
crumbles are formed.
3. Line a baking sheet with parchment paper and spread the crumbles over it.
Bake for 20 minutes or until done. Remove from the oven and allow to cool.
4. ☆ Make the Mountain Yam Batter ☆

Preheat your oven to 320°F/160°C. In the meantime, grate the mountain yam
into a bowl and stir in the [C] ingredients.
5. Sift the [B] ingredients into a bowl and pour them in with the yam and mix
until combined.
6. Line a jelly roll pan with parchment paper. Pour the batter in and bake for 15
minutes or until golden brown. Then set aside to cool.
173
7. ☆ Make the Avocado Banana Chocolate Cream ☆
Put the [D] ingredients in a food processor and blend until smooth.
8. ☆ Make the Tofu Chocolate Cream ☆

Wrap the tofu in a paper towel and heat in the microwave for 2.5 minutes. Allow
to cool and remove any excess moisture. Put the [E] ingredients in a sauce pan
and stir over medium heat until all the solids are dissolved. Pour in the rapeseed
oil and stir.
9. Pour everything into a food processor and add the cocoa powder and blend
until smooth. Then pour into a bowl and put in the refrigerator to chill.
10. Put the cooled cake from step 6 on a sheet of plastic wrap and spread the
avocado banana chocolate cream evenly over the top. Sprinkle the crumbles over
the cake as desired. Use the plastic wrap to firmly roll the cake into a log. Place
the wrapped cake in the refrigerator to chill for at least one hour.
11. Cut about 1 inch off the end of the roll cake to use as the stump and set to the
side. Spread the tofu chocolate cream evenly over the entire roll cake and place
the stump on top of the cake, then spread with more of the cream. Use a fork or
other serrated edge to make a bark pattern on the outside of the cake as desired.
Decorate with the remainder of the crumbles and whatever nuts or decorations
you like, and you’re done!
174
Onee’s Greedy Little Girl Verine (5-Layer Version)
Ingredients (Makes 5 glasses)
☆ Syrup ☆
2 tbsp each water, sugar, rum
☆ Bavarian Cream Layer ☆

200 ml milk
50 ml cream
3 egg yolks
4 tbsp sugar
5 grams gelatin powder
Vanilla extract
☆ Mango Mousse Layer ☆

150 grams mango
100 ml cream
4 tbsp sugar
1 egg white
☆ Strawberry Jelly Layer ☆

150 grams strawberries
3 tbsp sugar
☆ Others ☆ (Store-bought is fine!)

Sponge cake
Chocolate sponge cake
Whipped cream
Fruits as desired
175
1. ☆ Make the Syrup ☆
In a small saucepan over medium heat, dissolve the sugar in water, allow to cool,
and then stir in the rum.
2. Cut the sponge cake and fit it into the bottom of the glasses. Brush generously
with the syrup.
3. ☆ Make the Bavarian Cream Layer ☆

Pour the milk and cream into a saucepan and heat to just before boiling. In the
meantime, prepare an ice-water bath.
4. Put the egg yolks and sugar in a bowl and whisk together until it turns into a
thick, pale-yellow cream. Add step 3 slowly in small portions, mixing until
thoroughly blended before adding more. Add vanilla extract as desired.
5. Strain back into the saucepan from step 3 and heat on low until thickened,
stirring constantly. Then turn off the heat and sprinkle in the gelatin powder and
stir until completely dissolved.
6. Cool the bottom of the saucepan in the ice bath and stir until it becomes very
thick. Then pour into the glasses over the sponge cake, and put the glasses in the
refrigerator to chill until firm.
Note: Keep the ice bath, it will be used for the mango mousse layer.
7. ☆ Make the Mango Mousse Layer ☆

Blend the mango and half the sugar together into a puree in a food processor.
Then pour the puree into a saucepan and heat to just before boiling, stirring
continuously. After, turn off the heat and sprinkle in the gelatin powder and stir
until completely dissolved.
8. Put the egg white and the other half of the sugar into a bowl and whip into a
meringue.
176
9. Cool the bottom of the saucepan from step 7 in the ice bath and stir until
thickened. Gently fold in the cream you left in the refrigerator from step 6 and
then the meringue.
10. Pour into the glasses over the layer from step 5. Smooth the tops out and the
put them back in the refrigerator to chill until firm.
11. ☆ Make the Strawberry Jelly ☆

Blend the strawberries and sugar into a puree in a food processor. Pour the puree
into a saucepan and heat to just before boiling, stirring constantly. Then turn off
the heat, sprinkle in the gelatin powder and stir until completely dissolved.
Remove from the heat and allow to cool. Once cooled, pour it into the glasses as
the final layer. Put in the refrigerator one last time to chill until firm.
12. Top with whipped cream and your desired fruit, and you’re done!
177
Five Grand Cuisine Fusion Basty

1 chicken thigh
A. 2 tbsp sake
1 tbsp sesame oil

2 thumbs of ginger
½ Japanese leek
1 carrot
200 grams Japanese yam
30 grams ginkgo nuts in water (drained)
600 ml chicken broth
B. 1 tbsp each light soy sauce, mirin
Frozen pie sheets

Potato starch
Egg yolks
Sesame oil
178
1. Defrost the frozen pie sheets. In the meantime, cut the chicken thigh into
bite-size pieces. Mix the [A] ingredients together and rub into the chicken.
2. Cut the carrot and yam into bite-size pieces.
3. Mince the Japanese leek and ginger.
4. Remove the base from the shiitake mushrooms and cut them into quarters.
5. Heat the sesame oil in a frying pan and saute the ginger and leek until fragrant.
Then pour in the chicken broth and bring to a simmer. After, add the chicken,
carrot, ginkgo nuts, yams, and shiitake mushrooms and simmer for about 10
minutes.
6. Mix in the [B] ingredients and season to taste with salt and pepper. Add potato
starch and thicken to desired consistency. Then pour into an oven-safe dish.
7. Preheat your oven to 390°F/200°C. Roll out the defrosted pie sheets to desired
thickness. Slice into strips about 1 cm wide.
8. Lace the pie sheet strips over the top of the bowl in a lattice, saving the final
strips to wrap around the rim of the bowl.
9. Make an egg wash with the yolk and brush it over the top of the pie sheet
strips. Bake in the oven until the crust turns golden brown, and you’re done!
179
Soma’s Five Grand Cuisine All-In Fried Rice

¼ onion
2 large cabbage leaves
1 small can clams (reserve the liquid)
200 grams braised pork (or grilled)
A. 1 tbsp granulated chicken stock

1 tsp each soy sauce, oyster sauce
B. 2 eggs
2 tbsp mayonnaise
1 tbsp shredded coconut
☆ Garnish ☆
1 tbsp pickled ginger
1. Dice the onion and cabbage leaves.
2. Cut the pork into bite-size pieces.
3. Wash the rice and then let it soak for 30 minutes, and then drain the water.
4. Put the rice in a donabe pot. Add 2 cups of water, the liquid from the canned
clams, and the [A] ingredients and stir everything together. Then put in the
onion, clams, and pork. Cover and heat. Once it comes to a boil, reduce heat to
low and simmer for 12 minutes. Then turn off the heat, keep the cover on, and let
steam for 15 minutes.
5. Heat the vegetable oil in a frying pan and add the shredded coconut and
cabbage and simmer on medium heat for 3 minutes, or until the coconut becomes
180
tender. Mix the [B] ingredients together and then drizzle over the coconuts. Saute
everything together into scrambled eggs.
6. Add step 4 to step 5 and roughly combine with a spatula. Plate, garnish with
pickled ginger, and you’re done!
181

Shokugeki No Souma - Food Wars Recipes!

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Shokugeki No Souma - Food Wars Recipes!

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Introduction

Hey, I’m Ming, and welcome to my guide to

Last Edit: 8/21/2022

Disclaimer: Nothing is owned by me.

A little about me: I’m an avid anime-watcher, manga-reader, and

❤My favorite characters are Souma, Takumi, and Shinomiya.❤

So far I have made Souma’s Souffle Omelet, Takumi’s Insalata Frittata,

Ctrl+F for any specific recipes!

Ingredients (Makes 2-3 servings)

A. 1 tsp grated ginger

4. ☆ Lastly, let’s make the Egg Curds ☆

Ingredients (Makes 2 servings)

1 tbsp sesame oil

Ingredients (Makes 2 servings)

B. 2 tbsp each of mirin, sake, and soy sauce

Ingredients (Makes 2 servings)

2. Chop the parsley and set it aside.

Ingredients (Makes 2 servings)

Ingredients (Makes 4 servings)

A. 2 tsp grated garlic

Ingredients (Makes 4 servings)

Ingredients (Makes 4 servings)

A. 1 tbsp ground white sesame seeds

Ingredients (Makes 2 servings)

5. ☆ Make the Japanese-style salsa verde ☆

Ingredients (Makes 4 servings)

100 grams kaki no tane crackers

2 tbsp vegetable oil

2. Pulverize the kaki no tane crackers in a food processor or place them in a

Ingredients (Makes 2 servings)

(Important: Requires a 35 cm terrine mold)

A. 2 tbsp tomato paste

● Homemade Ponzu Geleé

● Green Herb Sauce

Ingredients (Number of servings unspecified.)

A. 2 tbsp balsamic vinegar

6. ☆ Make the dressing ☆

Ingredients (Number of servings unspecified.)

☆ Mini Mochi Kinchaku ☆

Ingredients (Makes 2 servings)

Ingredients (Makes 2 servings in glasses; 6 in egg shells)

☆ Garnish ☆ (Only if you plan to make the two servings in glasses)

Ingredients (Makes 2 servings)

Ingredients (Makes 2 servings)

A. 300 ml tomato juice

Ingredients (Makes 4 servings)

A. ¼ teaspoon chicken bouillon

200 ml coconut milk

C. 3 tbsp hot sauce

Ingredients (Makes 2 servings)

A. 1 cup each 100% pure apple juice and water

1 tsp lemon juice

2. Peel the apple and dice it into small 1 cm squared cubes.

3. Mince the onion.

Ingredients (Makes 2 servings)

☆“Buddhist” Stock (Makes 3 cups)

1 tbsp each of soy sauce and sesame oil

3. ☆ Next, let’s prepare the toppings ☆

5. ☆ Now, let’s make the Teriyaki Tempeh ☆

7. ☆ Lastly, let’s make the broth ☆

Ingredients (Makes 2 servings)

A. ¼ tsp red pepper

200 ml coconut milk