ONE PIECE:

PIRATE RECIPES
By Saryi
 ey
STN INS

Qae (@
 Airst-rate cook of the sea who mans the kitchen for the
Straw Hat Crew . His k e e n eye for selecting ingredients
of all k i n d s i s second to n o n e . He's al so an e x p e r t kicker,
h a v i n g l e a r n e d f r o m his m a s ter , Red-Leg Zeff. Buthe h a s a
f o n d n e s s ( w e a k n e s s ) for women.

H e y You e v e r e a t e n my cooking?
I've b e e n a cook f o r m a n y years and have spent m y time cooking dishes
at sea. My crew and | have c om e a c r o s s a ll k ind s o f ingredients on o u r
adventures. I n t h i s book, I ' m going t o teach you t h e s e c r e t s o f h o w t o
prepare them.
You migh t f i n d c e r t a i n things i n th ese r e c i p e s t h a t a r e n ' t a v a i l a b l e i n your
w o r l d , s o j u s t s u b s t i t u t e w i t h s o m e t h i n g a b i t m or e f a m i l i a r i f you n e e d t o .

And | a n g u a r a n t e e t h e taste o f t h e s e dishes. I ' v e simplified t h e d i r e c t i o n s

s o y o u c a n whip h e m u p j u s t a s f a s t a s | d o o n h e s h i p .
Fi n a lly...cooki n g is love.
If e v e n the m e r e p e e l i n g of t h e o n i o n is performed w i t h o u t love...the d ish
will be ruined.
Good luck in t h e kitch en

BEFORE
YOU START
Each recipe is p r o p o r t i o n e d
for e a s e o f p r e p a r a t i o n .

The steps to m a k i n g a basic d a s h i b roth

like a first-class cook are o n pages 94 and 95.
However, you may substitute a store-bought
instant concentrate diluted in water too,
A t a b l e s p o o n (tbsp.)s 15 ml,
and a teaspoon (tsp.) is 5 ml.
 CONTENTS
Ifa man is h u n g r y , I feed him Fried Rice f o r Gin
Instantly F i l l i n g M e a l s Really Really Bad (Good) Staff So u p

TP ri re aa ts eu r Be -o Sx p l Li ut nt ic nh ge s S af no rd wC ir co hs es si n g t h e D e s e r t
S t a r t with t h e m e a t Water Seven’s Water-Water Meat BBQ
Monstrous Grilled G i a n t S a n d o r a D r a g o n
Hearty M e a t Recipes L u f f y ’s Favorite, M e a t on the B o n e
20 Y a g a r a Bull's Favorite, Steamed W a t e r - W a t e r M e a t
impel Down's Roast Hummingbird
Lakeside Ca m p s i te Hot Rock Stew
26 ‘Absalom’s (2 ) Croquettes
D a vy Back Fight Frankfurters

Ever h e a r of t h e A l l Blue? Sky Seafood Extravaganza

S e a f o o d D i shes, Good T h e T r u n k I s G o o d : E l e p h a n t Tru e Bluefin S a u té
Fresh from the Wh it e Sea, Sky Fish Sauté
f o r Beginners
Monkey
40 R o a s t e d MS ko yu n St ha air nk Af lr loime d S kF oy r cI es 'l sa n dF u l l - C o u r s e M a c k e r e l P i k e
T h e Mermaid Café's Kelp Brilée
Camie's Delicious Clams
Perfect F i n g e r F o o d Sliced O c t o p u s

First c o m e veggies S e c o n d , veggies Skypiea Lunch fora Gold Hunt

Third, also veggies Wa t e r Seven’s Water- Wa t e r Cabbage
Heal thy V e g e t a b l e R e c i p e s I s l a n d of Women’s L a u g h i n g Mushrooms
Yosaku's Favorite, Stir-Fried Bean Sprouts
Early Summer Pommes Paille
Former-Pirate Shakky’s Simmered Bea ns

I ’m gla d y o u're all fine C’mon, let’s eat T e a m S tra w Hat Is in Trouble M o n s t e r B u r g e r
S a t i s f y i n g Savory Meals Tom's Workers, Kokoro’s Curry Ri ce
DD aa vv yy BB aa cc kk Fight, Food Cart Yakisoba
Fi g ht, Free Inari Sushi
Davy Back Fight, Free Kitsune Ud on
Neptunian Penne Gorgonzola
For Ladies Only Special Oct opu s Fritters

T h e s e are just f o r my l a di e s Mock Town Cherry Pie

Refreshing D e s s e r t s C i n d ry s Flan
Ganfor's P u m p k i n Juice
Luffy and Zolo Love Bread Crusts
Test Your Luck with E x p l o d i n g A p p l e s
(On the H o u s e , Fruit Macédoine
‘Antonio's G r a m a n ( G r a n d Line M a n j u Buns )
Sanji’s E y e 1: Oda Sense'’s F a vor i te, Sea Chi c k en ® Onigiti
S a n j i ’ s Eye
Sanj’s E y e 2: One Piece W o r k p l a c e Party Paparazzi
Sanji’ s E y e 3: H ome C o o k i n g at the Oda H o u s e Pa p a ra z z i
Sanij’s E y e 4: A F i r s t - C la s s Cook's Basic Broth
I f a man i s h u n g r y , | f e e d h i m
You c a n ' t d o nothin’ on a n e m p t y s t o m a c h W h en y o u ' r e s t a r v i n g ,
what's better than a p o w e r m e a l t o replenish y o u r s t a m i n a ? R i c e , bread,
and p a s t a w i l l f i l l you up and g i v e you t h e s t r e n g t h t o b u s t o u t o f a n y
trouble Y o u e a t y o u r f i l l ? F e e l i n ’ b etter? T h e n l e t ' s get m o v i n g .
R e a l l y R e a l l y Bad
( G o o d ) S t a f f Soup
 Fried Rice
f o r G in
Fried r i c e with c o r n e d beef y o u can
cookinone frying pan
INGREDIENTS Se 2
2 cups (360 g) c o o k e d rice

a2 b lo au rtg e 2 e og z g. s , ( 5 b0 e ag t) e cn o r n e d b e e f
Yaonion
4 small brown mushrooms
1 tbsp. vegeta ble oil
Yatsp. salt
black pepper to taste
1 Yatsp. soy sauce
4 - 2 green onions to taste
STEPS

@ ince the onion, f i n e l y s l i c e t h e mushrooms,

a n d chop the g r e e n onions.
@ i l t h e frying pan an d fry half he minced
o n i o n a n d a l l the mushrooms, then a d d the
corned beet
@ Push t h e fried ingredients to one s i d e o f t h e
pan an d apply mo r e oil to t h e e m pty pace,
ALR
FRY I T U P
EADY
pi n rt hoe cp ain . e pS p hr i mn k ol e e ssa ltt ia nid ep ne p rp e er , a ea nsd t h e n
before t h e e g g f i r m s up and mix everything
eee add the remaining onion, Drizzle in soy sauce
from t h e s i d e o f t h e pan ( B ) and m i x briefly,
When cooke d , divide between plates a n d
scatter the chopped g r e e n o n i o n s on top.

e
f t

= h e y a r e: t h a t ' s t h eo b f a cook.
Ra n j i s e r v e s G i n a p l a t e o f s t e a m i n g
2 ot fried rice that he whipped up
quick. Sanji’s dedication tof
t h e h u n g r y b r i n g s t e a r s o he
e y e s o f t h i s demon m a n .
(FROM V O L . 5 , C H . 4 4 )

8
 Really Really B a d (G ood)

S t a f f Sou
le clear sour

INGREDIENTS 5
1 sea bream head (a b ou t 11 0z. / 3 00 g,
Japanese name
1 s h e e t k o m b u ( 4 x 4 “ mi an .d )a i " )
2 turnips
6 asparagus pencil spe ar s
%lemon
5 c u p s ( 1 , 2 0 0 ml) w a t e r , p l u s more to boil
2tsp. salt
alittle soy sauce
STEPS
© Soak k o m b u in water for at least 30 m i n u t e s .
Slice the sea bream h e a d i n t o p i e c e s if
n e c e s s a r y a n d p l a c e in a s e p a r a t e pot f
boiling water deep enough to cover fish head.
When the surface be c o m e s white, emove an d
p l a c e in a n o t h e r b owl of cold w a t e r , then scrub Z
cl ean t o remove b l o o d a n d stains (C)
@® C u t i n t o w e d g e s a n d s l i c e greens finely.
turnips
Peel the b o t t o m t h i r d of a s p a r a g u s a n d s l i c e i n t o B
2iinch (5 cm) p i e c e s . Slice l e m o n i n t o wheels, A,
@ our water from @ and sea brea m into s a me e 4
e
pot a n d bring to boil. Skim the scum off the top H
and l o w e r h e a t to medium, Add t u r n i p w e d g e s
(D) a n d let s i m m er , skimming regularly.
@ After 10 minutes, a d d a s p a r a g u s a n d simmer
for 5 m i n u t e s . Add salt, a n d soy s a u c e t o t a s t e .
too w l s , a d d l e m o n s l i c e s , a n d s c a t t e r
T r a n s f e rto
turnip g r e e n s on top.
 f o r Crossing t h e Desert
MANGA MOMENT
T h e crew l e a v e s f o r
ved b e i s b l
Y u b a Pii n les
A l a b a s t a . But soon Luf f y 's
stomach is rumbling, and he o r d e r s ne
of S a n j i ' s p i r a t e box lunches. It's m e a n t
for r e f u e l i n g energy, so it g e t s Luffy’s
s e a l of approval. Th i s is stamina
food for explosive power
(FROM VOL. 8 , C H . 1 6 2 )
10
L i g h t l y b r e a d e d fried c h i c k e n
INGREDIENTS Serves 4
2 boneless, skinless chicken thighs
(about 18 o2,/500 g)
Mix (a.)
1 clove garlic, grated
1 tsp. salt
1 tbsp. saké
a bit of black pepper
a b o u t 4h s p . a l l - p u r p o s e f l o u r
a b o u t 4b s p . o f v e g e t a b l e o i l
*Swusages and hard-boiled eggs optional
STEPS
© Trim fat and sine w f r om ch icke n thighs a n d cut
i nto bite-size pieces. G r a t e garlic, Put chicken
into a b o w l , add mix ( a . ) , and marinate for
@ 2 0p r- i3n0k l em i nf ul ot ue rs . o v e r . e a t u p v e g e t a b l e o i l
in a p a n on m e d i u m heat, then fry chicken in
b a t c h e s for 4 - 5 m i n u t e s u n d i s t u r b e d e a c h side.
To ma t o a n d r o e s p a g h e t t i
INGREDIENTS Serves 2
a b o u t 64 0 2 . ( 1 8 0 g ) s p a g h e t t i
8 cups (2,000 ml) water
1 sheet kombu (4x4 in./10x10 cm)
Yaoz. (10g) sal t
Sauce
1 strip (a b ou t 60 g ) pollock roe
3 -4 tbsp. g r a t e d t o m a t o
% 02. (10 g) butter
chopped nori seaweed to taste
STEPS
® e a t wa t e r , kombu, and salt in a pot. Separate
pollock roe from outer memb rane (A) a n d grate
tomato. Place roe, tomato, a n d butter in a b o w l
@ ® oil s p a g h e t t i a c c o r d i n g t o packag e
instructions, then remove fr om water a n d a d d
t o bowl and mi x (B). If sauce is too thin, a d d
small amount of liquid fr om the po t . ransfer
to cont aine r a n d add chopped nori on top .
 Treasure-splitting

Sandwiches
Full of ingredient: ‘om the sea
T h r e e flavors of
INGREDIENTS
Egg and Crab 3 sandwiches
6 lices of read
s
3eggs
2 02. (60 g) b o i l e d c r a b m e a t (or i m i t a t i o n c r a b )
2 thsp. onion, minced
2 tbsp. ma y o nna i
room temperature butter
Tuna 3 sandwiches
6sslices of bread
about 2 . 1 2 0 g ) r a w t u n a , r o u g h l y c h o p p e d ghZ
saltto taste
garlic power o r g r a t e d garlic t o taste
w hite pepper t o taste
1 tsp. olive o il
2-3 basil leaves
butter
mayonnaise
Potato and Canned Tuna 2 sandwiches
42 . s8 l i ocze. s ( o8f0 b gr )e aS de a C h i c k e n ® canned tuna
1 potato 5 2 / 1 5 0 g )
4 %tsp. 10 g) butter
alittle salt
alittle black pepper
W o r c e s t e r s h i r e s a u c e to taste

1 2 m i n u t e s u nti l h a r d - bo i l e d . Let cool.

Peel o f f shells a n d cut into thick slices.
T e a r c r a b m e a t by han d. M i n c e onion,
then soak in water, remove, a nd press
liquid out. Put e g g , crab, a n d o n i o n
into a b o w l , t h e n m i x with mayonnaise
(A), Spread b utter on b r e a d sl i ces, t h e n
divide mix to make three s a nd w ich e s .
@ T u n a : P u t t u n a i n t o ao w l a n d m i x w i t h
s a l t , g a r l i c powder, w h i t e p e p p e r , a n d
olive oil. Tear u p ba si l leaves a n d a d d to
bowl (B), then split contents into three
e q u a l parts. Spread butter on o n e piece
of b r e a d a n d mayonnaise on the other,
t h e n add cont e nt s to make s a nd w iches .
@ P o t a t o and C a n n e d T u n a : D r a i n oil from
tuna can. Peel potato, cut i n t o p i e c e s
%inch(1m ) t h i c k , b o i l f o r 1 0 - 1 2
minutes, then place in bow with butter
a n d mash lightly (C). Mix i n tuna, salt,
black pepper, Worces ters hire sauce,
a n d mayonnaise. Split c o n t e n t s in half
a n d make into s a n d w i ch e s .
® R e m o v e crusts and slice sandwiches
into i n t o e a s y - t o - e a t pieces.

12
 atte

Monstrous G r i l l e d
Giant S a n d o r a D r a g o n

-*
<<?
 Monstrous

Grilled G i a n t
andora
Dragon R o a s t b e e f cooked i n t h e f r y i n g p a n
INGREDIENTS
Porticned for e a s y preparation
MANGA MOMENT 14-18 o z . (400-500 g ) prime or
O n the d a y Luffy w a k e s up again, ch oice r o u n d steak, whole
t h e r e ' s a huge f e a s t a t W a t e r Seven Ya clove garlic
w i t h t h e c r e w , h e a d l i n e d b y some 1 tsp. salt
Water-Water Meat B B Q Under S a n j i ’ s alittle bl a c k pepper
e x p e r t e y e , it's grilled just r i g h t 1 thsp. vegetable o i l
until t h e fat is d r i p p i n g o f f Sauce
{FROM VOL. 45, C H , 4 3 3 ) Yeonion
Yaclove garlic
32 tt bb ss pp .. ss oa ky é s a u c e
Yatbsp. butter
Ye-1 tsp. v i n e g a r
W a t e r Seven’s
STEPS
© et b e e f sit a t room temperature for 30
a et- a eI minutes, and grate onion and gar lic or sauce.
Just b e f o r e c o o k i n g , r u b t h e o t h e r garlic h a l f
a g a i n s t m e a t C), h e n r u b on s a l t a n d p e p p e r .
Pou r oil on a h e a t e d frying p a n a n d c o o k the

Meat B m e a t su r face on m e d i u m h e a t D). C o v e r a n d

heat on l o w for 6-8 m i n u t e s , t h e n turn o v e r a n d
heat for another 4-5 minutes.
J u s t marinate t h e b e e f f i r s t
® R e m o v e f r o m p a n , wrap in aluminum foil, a n d
l e t sit for 1 5 m i n u t e s t o heat t h r o u g h (E),
INGREDIENTS Serves 4 @ dd onions, garlic a n d saké to the m e a t juice
1 6 oz. beef, made into tinch cu bes i n the frying pan. Once b u b b l i n g , mix in soy
1Y e se pa rcihn g o fo nrie od n a sn tda l ky e l l o w b e l l p e p p e r s s a u c e a n d butter. Once m i x e d in, turn o f f heat,
add vine gar and mix again,
Yezucchini @ lice meat thinly n d transfer to plate, then
Mix(a.) d riz z le s a u c e f r o m p a n , A d d m u s t a r d or w a s a b i
Ya cup (50 ml) water as desired.
1 Yatsp. salt
Yalemon
1 clove garlic
Yeonion
al it t l e black pepper
Ya t b s p . v e g e t a b l e oil MANGA MOMENT
T h e largest r e p t i l e fou nd on
STEPS S and y Island , the desert home of the
© lice l e m o n , garlic a n d onion. Put beef a n d Kingdom of A l a b a s t a . It's a f e a r s o m e
marinade ( a . ) into a large plastic bag a n d beast w i t h tough hide and muscular
knead well, t h e n l e t sit for o n e h o u r (A). flesh, but to t h e Straw H a t s , it'sa
@® C u t spr ing onion i n t o 1 inch (3 cm) pieces. feast Cook w h o l e c u t s o f it o n
Cz uu ct c hb ie nl il pi ne tpop et rh isn ip ni te oc e bs i. t e - s i z e d p i e c e s . S l i c e n g r o c VOL.
b u r n i(FROM k s a n1d8 , cCH.
h o w 162)d o w n
@ ® Skewer meat © and vegetab
l tl
e r ne
ats
ely,
then pl ace on grill on high heat a n d turn over
until cooked e v e n l y on bo t h sides, r ou g h l y
1-2 minutes (B),
 Luffy’s Favorite A c o t c h e g g made w i t h c h i c k e n
INGREDIENTS Serves 4
4 chicken drumsticks

Meat o n 4 h a rd -b oile d eggs

Yacup breadcrumbs
3 tbsp. milk

t h e Bone
Mix ( a . )
1 8 0 2.( 5 0 0 g) ground chicken
1 tsp. s a l t
alittle bl a c k pepper
tegg

egetable oil
vSTEPS
© Make chicken d rums tick “tulips.” Use kitchen
scissors to cut the m e a t loose fr om the h a n d l e
e n d of the d rums tick (A). Rol l the m e a t down
the b o n e until it is ful l y inside-out at the end,
@ S o a k the breadcrumbs in m i l k . Knead mix (a.) in
a bowl, then a d d breadcrumbs and knead again,
@ Fold the meaty end of the drumstick around a
h ar d- bo i l e d egg (B). If the m e at doesn't cover
well e n o u g h , a d d cuts to l o o s e n it up. Oil h a n d s
l i g h t l y and c o v e r d r u m s t i c k and egg w i t h s t e p @
breadcrumb mixture (C).
@ Bake at 400°F (200°C) for 15-20 m i n u t e s ,
w a tc hing carefully

STIR-
FRIED BEAN 6

The i n s i d e
l o o k s like
this

18
 YOU'LL WANT
Y a g a r a B u l l ’ s Favorite T O STEAM I T
FOR AROLIND 2 0

Steamed
MINUTES,

Water-Water
Meat
A s t e a m e d spare rib dish
INGREDIENTS Serves 4
18 02. (500 g) pork spare ribs
Yatsp. salt
alittle black pepper
1 celery stalk
Y a carrot
Y a d a i k o n r adish cut l e n g t h w i s e
Y e h e a d of lettuce
Tare sauce
Ya green onion
1 tbsp. s e s a m e oil
6-7 tbsp. (100 ml) pon zu
gra ted garlic t o taste
STEPS
© Pat spare ribs, salt, a n d pepper i nto a plastic
b a g , k n e a d well, a n d let sit for o n e h o u r (A)
Peel celery, carrot, a n d d a i k o n into r i b b o n s (B).
T e a r lettuce into r e a s o n a b l y sized pieces
@® M i n c e g r e e n onion for the tare sauce. H e a t
sesame oi l in a f ry i n g pan , t h e n p o u r o ver
spr i ng o n io n i n a heat-resistant bowl, a d d
ponzu, and mix
@ P l a c e s p a r e ribs i n t o a s t e a m c o o k e r a n d s t e a m
for 2 0 minutes, W h e n t h e m e a t is tender, a d d
vegetables to steamer (C), and once heated,
remove a n d serve. Drizzle tare s a u c e as you eat
a n d a d d g r at e d garlic a s desired.

MANGA MOMENT
W a t e r S e v e n i s renowned a s the “City
of W a t e r . ” T h e meat t he r e i s marinated
in their cry s ta l-clea r w a t e r , m a k i n g it
meltin your mouth It s w o rld - f a mo us
f o r (FROM a b l y324)j u i c y .
u n b e l3 4i ,e vCH,
b e i n g VOL.

20
 Impel D o w n ’ s

R o a s t Hummingbird
R oa s t e d chicken stuffed
with special ric e pilaf
INGREDIENTS S e r v e s 4-5

1 c h i c k e n (about 4-5 Ib./2 kg)

1 tsp. alt
alittle black p e p p e r
Yeonion
1 tbsp. vegetable oil
‘ % c u p (50 ml) w a t e r
Mi x ( a . )
1 Y eu p s ( 3 0 0 g ) c o o k e d r i c e
Yatomato
1 tbsp. chopped parsley
Yatsp. salt
alittle black p e p p e r
STEPS
@ ® Remove n e c k a n d o r g a n s i f p r e s e n t , a n d r i n s e
chicken cl ea n. D r y excess liquid a n d rub salt a n d
pepper onto exterior a nd interior.
@ Slice onion t h i nl y and cube tomato for mix (a.).
Mix (a.) ingredients a n d stuff chicken (A). Use large
toothpick to pin r ea r shut so stuffing doesn't spill
‘ ut B ) , R u b v e g e t a b l e o i l o n t o e x t e r i o r o f c h i c k e n .
@ p r e a d out onion onto a large oven t r a y
a n d r e s t c h i c k e n o n t o p (C). A d d w a t e r a n d
chicken neck, split in two. Put i n t o the o v e n at
4 0 0 ° F (2 00° C ) for 4 0 - 5 0 minutes, rotating tray
p a r t w a y a n d occasionally s c o o p i n g juices ba c k
onto the chicken. Once cooked t o an internal
t e r m p e r a t u r e of 1 6 5 ° F (74°C), e x t e n d i n g c o o k
t im e a s needed, turn off h e a t a n d l eave in t h e
o v e n for a n o t h e r 1 0 - 1 5 minutes.
@ t r a i n j u i c e from the t r a y a n d use as grav y. If the
o n i o n s a r e d r y a n d ther e is little j u i c e , transfer t o a
small pot, a d d wa t e r (2-3 0 2 . / 50 - 8 0 ml) a n d boi l ,
then strain. Cut the chicken into servings, then
a d d g r a v y a n d s p r i n k l e s a l t a n d pepper o a s t e .
MANGA MOMENT
Ahummingbird i n h e l l ? L u f f y and
B u g g y d i s c o v e r a h u m m i n g b i r d t h a t fell
into the Level 3 inferno o f Impel D o w n
a n d then ba k e d in the heat. The c r i s p y
roasted b i r d was the perfect snack
{FROM V O L . 5 4 , C H . 530)

HEY, A
BARBECUED
Lakeside Campsite

Hot Rock S t e w
h} p o r kk s t e STEPS
no o u equired ® u t p o r k i n t o % i n c h ( 1 . 5 cm) i e c e s
and p la c e on a tray, then coat with salt
Serves
INGREDIENTS 4
p e p p e r , and flour A ) . u t ga rlic in h a l f ,
21 o z . (600 g) p o r k b u t t , w h o l e , o r remove germ, and c ru s h with the flat of
pork shoulder with the fat cap
removed yo on iu or n k n ii fn et .o 4H a wl ev de g ems u. s h r o o m s a n d c u t
Yatsp. salt
alittle black p e p p e r @ ut vegetable oi l and garlic into a p ot a n d
1 clove g a r l i c cook on medium heat. When fragrant,
6 mushrooms remove garlic and add half of butter.
% peeled yellow or white onion W h e n butter is m e l t e d , add m e a t a n d all
1 thsp. vegetab le oil the flour f ro m the tray. Cook b o th sides
2 tbsp. butter until y o u see it start to sear.
Yacup flour @ A d d r e d wine. O n c e t h e alcohol has been
1 c u p (400 mi) red w in e brought to a boil, add chicken stock ( B) ,
1 c u p (400 ml) c h i c k e n stock co o k ed g a r l i c f r o m @ , a n d bay l e a v e s .
( s e e p.95) W h e n i t b o i l s a g a i n and a froth s t a r t s to.
2 bay leaves build, remove bay l e a v e s and s k i m the
1 02. (30 g) raisins top (C). d d raisins a n d k e t c h u p . Cover
5 tbsp. ketchup with pot lid ajar a n d simmer on lo w hea t
for 4 0 minutes
@ P l a c e t h e o t h e r half
f he b utter into a
hm eu as therdo o fmr sy i n ga n dp a n o. n i Oo nn sc e t o m fe rlyt eu dn t, i l ab dr do w n e d ,
then a d d to main pot @ and cook for
a n o t h e r 2 0 minutes. Add s a l t t o t a s t e .
 Absalom’s ( ? )

Croquettes
Potato croquettes, pz
INGREDIENTS Mai
4 small p ot a t oe s (21 02./600 g)
7 0 2 . ( 2 0 0 g) mixed be e f
Yeonion
1 c u p v e g e t a b l e oil for frying, plus 1 % tsp., d i v i d e d
1 tsp. salt
alittle b l a c k pepper
1 thsp. butter
u p to ¥e cup flour
1-2 large eggs
1 Yecups panko
julienne-cut cabbage
W o r c e s t e r s h i r e sau ce to taste
STEPS
© Steam p o t a t o e s i n a s t e a m c o o k er o r
ab o ut 0 i n u t e s u n t i l t h e y s o f t e n . C u t
b e e f i n t o % inch (2 c m ) strips (A) a n d
mince onion
@ ® o ur e g e t a b l e o i l i n t o a h e a t e d f r y i n g
pa ad ne q ua an td e l cy o o hk e a bt ee edf, oan d d m eodn ii uo nms ha ena dt . c oO on kc e f o r YOU WANT TO MARRY
3-4 m i n u t e s until translucent, t h e n flavor ith
salt (¥ tsp.) and black pepper. Transfer food to H E R? SAY I T TO MY
a tray to cool FACE I ' L L PULVERIZE
@® h i l e pot at oe s from © r e still hot, peel a n d YOU AND TURN YOU INTO
p l a c e in a bowl. Mash wi th a la d le o r s p a tula ,
a d d b u t t e r a n d s a l t (% tsp.) a n d mi x ( B ) . Ad d A CROQUETTE
beef and onions from @ and mix, then transfer
to tray to cool
@® e par at e @ mixture into 10 equal parts an d
m o l d i n t o oval s h a p e (C). D i p i nto flour, b e a t e n
e g g y o l k s , a n d p a n k o i n t h a t o r d e r , h e n f r yn
oil h e at e d to 360°F (180°C) for three minutes,
turning over partway.
@ ® emove a n d place on cooling rack over b a k i n g
sheet with p a p e r towels b e n e a t h to catch oil
Td r ia zn zs lfee r s at uo c es e ro vv ie nr .g p l a t e w i t h c a b b a g e a n d
 MANGA MOMENT
T he pirate game D a v y Back Fight
puts crew a nd pride on the line. There
yo u c a n b u y t h e p e r f e c t f e s t i v a l f o o d .
frankfurters T h e y also sell la mb ,
cheese, biscuits, and salted meat
(FROM V O L . 3 3 , C H . 306)

i A ich po t-au-feu w h e r e
Davy Back Fight t h e i n f u s e d o i l i s t h e key

Frankfurters “=
INGREDIENTS

carrot
Y e h e a d of cabbage
2 small onions
abou t 8 cups (2,000 mi) chicken stock (see
p.95)
2tsp. salt
Mix (a.)
1 clove garlic
1 tbsp. olive o il
Parmesan c h e e s e
black pepper
STEPS
© ightly split frankfurters to allow flavor to
blend. P eel p o t a t o e s a n d c u t in half. P eel
carrot a n d cu t i nto bite-size quarters. Cut
cabbage into four e q u a l w e d g e s a n d use
t o o t h p i c k s or s k e w e r s t o h o l d in p l a c e .
Peel on i on s an d use whole. M i n c e garlic
for mi x (A).
@® e at up chicken stock, salt, carrots, a n d
o n i o n s in a p o t . B r i n g t o a boil, h e n
r2 0e d um ci ne u t he esa,t At do d l o cw a ba nbda g lee t as nidm m ep or t a ftoor e s
a n d simmer for 2 0 more minutes. W h e n
v e g e t a b l e s are soft, add frankfurters a n d
simmer for 1 0 m o r e minutes.
® Cook mix (a.) ina frying p a n on medium
heat: W h e n garlic b e g i n s to b r o w n , a d d
t o p o t ( A) . If flavor is lacking, a d d extra
salt, Parmesan ch e e se , a n d black pepper
to ta ste, Once served, remove toothpicks
fr om cabbage a n d enjoy.
é

> Good for

Dishes, een e c d
~_

£3
a = e.
 E v e r h e a r o f t h e All B l u e ?
“ C o o k i n g f i s h i s h a r d ? ” N o p e . I t ’ s actually r e a l e a s y , a t l e a s t o n c e y o u know t he t r i c k .
I ' v e g o t a selection o f k n o c k o u t recipes t o s a t i s f y s a l t y d o g s a n d s u l t r y d a m e s ,
s o take t h i s o p p o r t u n i t y t o l e a r n t h e r o p e s , from f u n d a m e n t a l s t o p r a c t i c a l l e s s o n s

S e a food r i s o t t o

Sky S e a f o o d E x t r a v a g a n z a

Shrimp and
scallop m a r i n a d e
 F e a t u r i n g t h e P r o d u c t s o f Sky I s l a n d

Sky S e a f o o d
Extravaganza
S h r i mp and s c a l l o p marinade Seafood r i s o t t o
INGREDIENTS S e r v e s 3- 4 INGREDIENTS Serves 2
6resh s ca l l op s ¥ % c up ( 1 5 0 g) uncooked ric e
1 0 shr i m p (shell on) 10 shrimp heads
1 grapefruit 4 scallops, roughly % Ib.
1 celery stalk (with leaves) Yonion
Yared onion Ye2ucchini
1 k n o b of g i n g e r root ( ¥ 4 02/10 g ) 1 Yetbsp. butter
1 lime's wo rth of juice 3 thsp. white w i n e
alittle white pepper Yeth tsp. salt
Yatsp. s a l t alittle white pepper
olive o i l if d e s i r e d a b o u t 3u p s ( 7 0 0 m i ) c h i c k e n s t o c k ( s e e p . 9 5 )
STEPS
2 tsp. parmesan c heese, g r a t e d
1 poached e g g if desired
o p s i n b o i l i n g w a t e r f o r 30
© l a c e s c a l l op
s e c o n d s , t h e n remove and wash i n c o l d STEPS
w a t e r (A), u t in halfo make c o i n s . © lace s h r i m p h e a d s on frying p a n a n d
R e m o v e t h e shrimp heads and b a c k vein, ds pr ay t ur lo aa s t ,( C ) f, l aAt dt de n i cn gh i ca kn ed n c srtuosc hk i n ag n d w i bt oh i l a
setting sh r i m p h e ads aside for the next
recipe, then boil with the shell on until they for three m i n u t e s , t h e n strain.
t u m p ink a n d po ur into a str a i ner . W h e n @ ® Cut s c a l l o p s i n t o 0 . 6 i n c h ( 1 . 5 em)
t h e y are cool enough to touch, p e e l off the pieces, mince o nio n, and cut zucchini
s h e l l ( B ) a n d c u t i n h a l f i fo o l a r g e . R e m o v e to 0. 4 inc h (1 cm) pieces. P l a c e b u t t e r
peel a n d rind from grapefruit, then slice in frying p a n on medium heat and
into wedges. R e m o v e strings f r o m celery, fry o n i o n , adding rice o n c e o n i o n is
t h e n s l i c e diagonally. Slice red onion thinly t r a n s l u c e n t . Once r i c e is t r a n s l u c e n t
a n d p e e l a n d cu t i n g e r i n t o j u l i e n n e s t r i p s . (D), add zucchini and white wine, A l l o w
@ P l a c e shrimp and s c a l l o p s into a b o w l . a l c o h o l to cook o f f , t h e n add some stock
‘ A d d l ime juice, salt, and w hi te p e p p e r , from @ and cook on h i g h hea t. O n c e
a n d m i x . A d d r e d o n i o n , c e l e r y , and boiling, m a i n ta i n an even temperature
ginger, a n d mix again. Add grapefruit by l o w e r i n g if needed, with no more
p i ec es and chill in refrigerator. t h a n 3 - 4 s p o t s bubbling a t a n y one time.
@ fter m i x i n g again, transfer to s e r v i n g Stir constantly and add more chicken
dish and g a r n i s h with c e l e r y leaves. Add sto c k as liquid e v a p o r a t e s , u n t i l it h a s
b o i led for 1 3 - 1 5 minutes ( y o u may not
olive oil if desired. need t o u s e a l l o f t h e s t o c k ) .
@ W h e n o n l y t h e c o r e of r i c e is still firm,
a d d scallops a nd season with salt a nd
white pepper.
® ransfer t o dishes a n d sprinkle with
parmesan cheese. Add poached egg on
top if desired,
A SEAFOOD
 T h e T r u n k I s Good

Elephant True
B l u e f i n Sauté
Cooked b l u e m a r l i n w i t h STEPS
a special sweet sauce © S p ri n k le s a lt and w hi te pepper n
marlin, M i n c e onion f o r sauce. Add
NGREDIENTS S e r v e s 4 olive oil t o h e a t e d frying p a n a n d c o o k
4 lue marlin 10-11 0z./300 g) marlin pieces on both sides. Re m o ve / I S ELEPH NT
salt t ‘onc e c o o ke d t hr o u gh to 125°F roughly T R U E B L UE F I N
white peppe or
aste 5 - 7 m i n u t e s p e r i d e for
for inch thick
1 t bsp olive oil steak A).
S a u c eF sing the s me frying pan he t he
2 tbsp. olive oil oli ve oil for the sauce, then fry onions
Yel t sp. g r at e d garlic until translucent. Add garlic, water,
2 tbsp.
honey, salt, soy sauce, and ground
as Wehr
water
se sam e (B).
tsp salt erve marlin on a plate and rizzle
1 tsp soy s uce sauce ver it
3 t b s p . hulled white s e s a m e s e e d s

MANGA MOMENT
After entering the Gr and Line, the
crew stops at the Twin C a p e s ol a n .
tS ha en j im a us sseis v e t h eb l uo epfpionr teu ln ei pt hy a n tto ct ou on ka uh pe
bought no w n. I t a r i c h a n d f a t t y
fish, and the trunk is especially
good. (FROM VOL. 2 , CH. 05)

34
Fresh f r o m t h e W h i t e Sea Fried horse m a c k e r e l with mel t ed cheese
INGREDIENTS S e r v e s 4 Sauce
4 whole horse mackerel Mix ( a . )
(21 02/600 g) 1 tomato
1 b a l l ofo z z a r e l l a c h e e s e Yaonion
(3 %20z,/100 g) 6 tbsp. ketchup
salt to taste 2 tsp. vinegar
white pepper to taste 2 tsp. olive oi l
r ou g h l y 4 tsp. flour hot sauce to taste
tegg red onion
6 tbsp. panko basil
vegetable oil
STEPS
© S p l i t t h e h o r s e m a c k e r e l for frying, leaving a hinge.
C u t the m o z z a r e l l a into ha l ves a n d t h e n into ¥4 inch
(8 mm) sl ice s.
@ Mince t h e to mato and onion fo r t h e sauce and m i x
with ( a. )
@ prinkle salt a n d white pepper on mackerel, then
p l a c e m o z z a r e l l a slices in between t h e fillets (A). D i p
into f l o u r , b e a t e n e g g , a n d panko in order.
@ ill frying p a n with a b o u t ¥ 4 inch (1 c m ) of v e g e t a b l e
oil a n d heat to 320°F (160°C). Add b r e a d e d ma c k erel
MANGA MOMENT (B). Fry about five minutes total, turning over once.
T h e S t r a w H a t C r e w h e a d s for the Remo v e a n d p la c e on a c o o ling rack over a p a p e r
island in the s k y a n d lands on top of the towel-lined tray to drain oil
clouds. T h e fish t h a t d w e l l i n t h e w h i t e s e a @ lice r e d o n i o n thinly a n d g a r n i s h f i s h with s a u c e
a b o ev ne v i hr ao vn em e en vt .o l v eT dh e t co r em wa t ci sh s tt hu eninr e du n ia qt u e mixture and basil.
the strange specimen, but the flavor
g e t s L u f f y ’ s stamp o f a p p r o v a l . =
—
(FROM VOL . 2 6, CH.237)

The
inside
looks
like
this
a
T
 Monkey M o u n t a i n A l l i e d F o r c e ’ s

Full-Course
M a c k e r e l Pike
MOMENT
EAT UP W h Me n ANGA
t h e Monkey Mountain Allied
THERE'S A THIS I S Beene teeta
the island inthe sky, they rejoice at finding
a group o f k i n d r e d soul s c h a s i n g a f t r their
dreams, They feast on some m ackerel
p i k e Shoujou c a u g h t nd s p e a k o f
th e d r e a m s t h a t d r i v e them.
{FROM VOL. 5, CH. 229)

Honey mustard mackerel pike Sesame-coated mackerel pike

INGREDIENTS Serves 3-4
with a rich kabayaki sauce
2 m a c k e r e l p i k e (Pacific s a u r y ) INGREDIENTS S erves 2
salt oa s t e 2 m a c k e r e l p ik e (Pacific saury)
Mix ( a . ) r o u g h l y 1s p . f l o u r
5 o z . ( 1 5 0 ml) i n e g a r white sesame seeds

2Y a tt sspp.. s as lut g a r 12 bl eo lt lu s p er op opt e r( s5 0 2 / 1 4 0 g )

Mix (b.) Mi x ( a . )
2 t s p . y e l l o w ( o r s t o n e - g r ouo u n d ) m u s t a r d 1 tbsp. soy sauce
Yetbsp. honey scant tbsp. sugar THIS 1 S
Yatsp. vinegar 2 tbsp. sake DARN
dill f desired il
— GooD

STEPS
© i l l e t pike, w a s h , a n d d r y . Arrange on a
deep tr a y , flesh side up, a n d sprinkle sa l t
liberally ( A ) , t h e n chillin refrig erator f o r 3 0
minutes. Mix together (a.) and (b.) during
this ime.
@® Wash o f f the s a l t on t h e pike a n d d r y again,
Arrange on t r a y , skin side up, t h e n p o u r
mix (a,) v e r he t op a n d chill ag ai n f o r 2 0
© Fillet pike, d i p skin side in f l o u r , then coat PIKE
flesh side with sesame s e e d s (C). Peel lotus
r o o t a n d cut into % i n c h (1 cm) s l i c e s . C u t
bell peppers into four e q u a l slices, l e a v i n g
the seeds a n d stem. M i x together (a.).
@ Add vegetable o i l t o a h e a t e d f r y i n g
p a n a n d c o o k lotus root a n d peppers on
m e d i u m heat, c o v e r i n g b o t h s i d e s . Remove.

@ m is ne u t fe is s. h b o n e p l i e r s t o r e m o v e f i n e b o n e s , @ As kdi dn s mi od er e o f v ep ig ke et a fbo lr e 3 -o4i l mt io n up ta en s a nu dn t i lc o o k

Pull off skin, starting from the h e a d s i d e B).
C u t into bite-size p i e c e s a n d d r e s s with mix
(b.). G ar n i sh with dill sprigs if de s i r e d
browned, t h e n f l i p over a n d c o o k flesh
side, Blot with a p a p e r towel to remove
e xce ss oil, t h e n place on b e d of sesame
seeds, Transfer t o plate, a d d lotus root a n d
peppers @ a n d drizzle (a.) m i x t u r e over (D).

38
 H o n e y m u s t a r d m a c k e r e l pike

S e s a m e - c o a t e d m a c k e r e l pike
with a r i c h k a b a y a k i s a u c e
 ray

STEAM I T AND
LOCK I N THE
UMAMI

Roasted
Sky S h a r
Fr om S k y I s l a n d
S a n j i ’ s t a k e o n s t e a m - f r i e d salmon
INGREDIENTS Serves 4
3i l l e t s o f a l m o n ( 1 2 % 0 2 . / 3 6 0 g )
alittle salt
alittle w h it e pepper
Yahead of cabbage
Yeonion
Yacarrot
alittle vegetable o i l
1 tsp. s a k é
1 Yatbsp, sugar
3 tbsp. mis o
1 ‘tbsp. butter
Yatbsp. soy sauce
STEPS
© i g h t l y sprinkle salt a n d white p e p p e r on
s a l m o n . R o u g h l y cut t h e cabbage, s l i c e o n i o n
i n t o 4 inch (1 c m ) pieces, a n d cut carrot i n t o
short strips.
® Pour oil on t o a h e a t e d frying p a n a n d cook
2s -a 3l m om ni ,n u ts ek si ,n su in td iel dborwonw, n e od n. m e d i u m h e a t f o r
@ ® T u m o v e r salmon, then a d d c a b b a g e , onion,
a n d carrot. Swirl in saké, S p r i n k l e s u g a r a n d
miso here a n d there, a n d a d d d a b s of butter on
t o p o f t h e m i s o cl umps (A). C a r e f u l l y c o v e r w i t h
aluminum foil a n d s t e a m for 6-7 minutes (B).
® R e m o v e f o i l, e a r s a l m o n i n t o c h u n k s , a n d m i x
contents. Add soy s a u c e a n d turn off h e a t .

M ANGA MOMENT
A f t e r be i n g s pl i t i n t o two groups,
t h e c r e w g e t s b a c k together to share
their findings. They camp at the l ak e si de
this night be cause o f damage to the
Mer r y Go. An outdoor excursion calls
f o r a(FROM e r s t2 y7 ,l e C oH ,f c252)
r o u g h VOL. ooking.

40
 T h e Mermaid Café’s

Kelp
Brilée
A i c h steamed c u s t a r d w i t h
a kelp-based sauce
I N G R E D I E N T S M ak es 4
(% 02/100 ml each)
eggs
1 % cups (300 ml) kombu a nd ka t s u ob u s h i dashi
b r o t h ( s e e p. 9 4 )
Y a t s p . alt
1 tsp. irin
Y a t s p . so y a u c e
2 r a w unbreaded c h i c k e n t e n d e r s (3 02 . / 80 g )
Yatsp. soy sauce
Kelp mixture
2 02.(50 g) wakame kelp
% cup (150 ml) kombu a nd ka t s u ob u s h i
d a s h i b r o t h (see p. 94)
1 t s p . soy sauce
% tbsp. p o t a t o starch

STEPS
@ ® C r a c k e g g s i n t o a b o w l . Add d a s h i b r o t h , s a l t , m i r i n ,
a n d s o y s a u c e , a n d m i x . C u t c h i c k e n t e n d e r l o i n s in
t h i n d i a g o n a l slices a n d s e a s o n with soy sauce.
@ easure out c h i c k e n a n d egg b a s e into four equal
h e a t p r o o f c o n t a i n e r s a n d scoop a n y air bubbles o n
surface (A).
@ Cover c o n t a i n e r s with al uminum foil a n d let s t e a m
ever mio HeLLFisH N E A T M E TORS H 0 for 15-20 m i n u t e s in a s t e a m cook er (B).
c B a v e i e|on ews preec rv o u eSnH w S c asL eL oeP e ere
E ee
e Create kelp mixture. Ad d d a s h i b r o t h mild soy
Me Sanita KELP SOUFFLE. s a u c e and p o t a t o st a r c h to a po t and m i x w e ll
o over l ow hea t. When t has th i ck e ne d add strip
cut kelp on top, turn off heat and se rve on top of
steamed portion @.

MANGA MOMENT
Wh en t h e c r e w a r r i v e s a t F i s h - M a n
I s l a n d , t h e mermaid Camie t a k e s them
t o t h e c a f é where s h e w o r k s . B u t t h e r e ’ s
n o m e a t o n t h e menu t h e r e L u f f y
has trouble accepting the truth.
(FROM VOL. 6 2 , C H . 610)
 MANGA MOMENT
Camie's f r i e n d P a p p a g u b r a g s to Luffy
t h a t h e l iv e s o ff of s a v a g e s e a beast m e a t .
B u t h i s s e c r e t f a v o r i t e i s t h e c l a m s Camie
h ar ve st s round her home. He l o o k s
forward to her d el iv ery ev ery day
(FROM VOL. 62, C H , 610 )

Delicious
Clams P e r f e c t F i n g e r Food
C r e a m y a n d steamed i n w i n e
INGREDIENTS Serves 4
1 7 - 1 8 oz, (50 0 g) c la ms i n shell
Y1 e co ln oivoe n g a r l i c
Sliced
3 %eoz.(100
alittle white pepper
1 thsp. butter
1% oz, (50 ml) heav y cr eam
flat-leaf parsley
l) h i t e i n e
Octopus
ric e if d es ired Nice s a v o r y octopus s n a c k s
STEPS INGREDIENTS Serves 4
@ lace c l a m s in b o w l of salted water at r o u g h l y s e a w a t e r 5 Y o z . ( 1 5 0 g )r e s h s u s h i - g r a d e o c t o p u s
salinity. Co ver with aluminum foil and put in a dark Yeonion
place for 2-3 hours until they h a v e purged grit. Yatbsp. vinegar
2 p i n c h e s o f salt
@ ® i n c e onions. C u t garlic in half v e r t i c a l l y , remove s t e m , 1 thsp. olive oil
a n d crush with the flat of the k nife. Chop parsley roughly. alittle p a p r i k a
@ lace clams, onions, garlic, a n d white wine in a frying
pan, turn on heat, a n d cover. Once the c l a m s o p e n , STEPS

(s Ap )r.i nTk rl ae n wshfi et re op ei ps ph e ra ,n d a ds dp r i bn uktlt e r ,p a ra sn lde y .p o Cu or o hk e al ve yf t oc vre er a m ® d i an gc oe n a ol nl iy o n( C )a n ad n d s o aa rk r a inn g ew a t oe nr . p lS al ti ce e. o c t o p u s

liquid (B) a n d p o u r over rice f o r a r i s o t t o if desired. ® Mi x s a l t into vinegar, t h e n mix in olive oil.
@ our @ on oct opu s. D r y out onions a n d scatter
over octopus. Sprinkle paprika,

The Straw Hats challenge Arlong’s

crew for h ow they've t or me nt e d
N a m i a n d a b u s e d Onh ecer ft oh re h be art t l e
navigational s k i l l s .
starts, S a nj i describes to Hachi an
i d e a l recipe f o r ea ting octopus.
(FROM VOL, 10, CH. 3)
Camie's Delicious Cl a ms

Perfect Finger Food

Sliced O c t o p u s
 "

ht: ff f }

F i r s t come v e g g i e s
Second, veggies
Third, also v e g g i e s
't j u s t g o o d f o r y ou, they've g o t ¢
i n s i d e of t h e m t h a t cleanses your Tg
name o f r o m a n c e , I ' v e p ' f
pes t h a t are l o w- ca l o r ie ,
c i o u s . T h e y 'v e a l l easy
a
svery day
s
S k y p i e a Lunch
f o r a G o l d Hunt
h p a c k e d with veggi
INGRE IENTS Serves

Colorful Salmon Rice

Rice

1 Y ie l l ce tu p (s 4 (0 32 0,0/ 1 g0 )0 -u1n2 c0 o o gk)e ds a l tr ie cde s a l m o n

1
Y e l ar g e carrot
1 sl i c e ( % 02./40 g) of a b u r a - a g e f r i e d tofu
Y a p a c k (3 0 2 . / 8 0 g ) s h i m e j i , shi i tak e, or e n o k i
mushrooms
Yatbsp. mild soy sauce
Yatsp. salt
1 sheet kombu (4x4 in./10x10 cm)
Veggies
Y e e a c h of red a n d y e l l o w bell peppers
10 green bean pods
3 0z.(80 g) fava bea ns
1 tsp. v e g e t a b l e oi l
2 pinches of salt
Yatsp. s uga r
2 tbsp. water
%e-1 tsp. soy sauce

Fried Tofu Ham Sandwiches 2

1 block a t s u - a g e thick fried tofu
2 s l i c e s ham
u p to 2 tsp. a l l - p u r p o s e flour
vegetable oil
Y e l tsp. soy sau ce
salt-boiled broccoli

GOOD TOO

AN
HE F I R S T
DISCOVERED
E L DORADO
4 0 0 YEARS
AGO.
STEPS

© Wash rice a nd leave sitting in cold water.

C u t c a r r o t i n t o sticks % inch 2 m) o n g ,
U s e a p a p e r tow to p r e s s out e x c e s s oil
f r o m a b u r a - a g e , t h e n m i n c e it R e m o v e
base from shimeji block an d separ ate
into s ma ll b u n c h e s . Cook b o t h s id es of
salmon ona grill pan.
@ Add r i c e a n d s o y s a u c e t o r i c e c o o k e r
and add water to 1 ¥ c up line. Add salt,
k o m bu , carrot ©, a b u r a - a g e , mushrooms,
and s a lmo n. T u rn on cooker (A ),
@ W he n r i c e i s c o o k e d , r e m o v e kombu a n d
salmon. R emo v e bones f ro m s a l m o n , then
return o ice c o o k e r a n d stir, b r e a k i n g u p
the salmon.

@ Remove s t e m a n d s e e d s f r o m b e l l
p e p p e rs a n d cut t o bite size. C u t g r e e n
b e a n s i n t o 1n c h ( 3 c m ) p i e c e s . B o i l f a v a
b e a n s and peel skin (B).
@ ® H e a t u p v e g e t a b l e oi l in a p a n a n d fry b e l l
peppers and green b eans until they are
soft (C), Add salt, s u g a r a n d water. Cook
until liqu id evaporates, then a d d s o y sauce
and turn off heat. Pack rice mixture into
bento lunch box, then a d d bel l pe ppe r s,
g r e e n be a n s , a n d fava b e a n s on top.

© C u t a t s u - a g e f r i e d t o f u i n t o % i n c h 1.5 c m )
p i e c e s . C u t l e n g t h w i s e down t h e m i d d l e
two-thirds fhe w ay through. Cut ham
s l i c e s t o m a t c h s i z e of incision a n d fit
inside, th e n coat with flour (D),
@ lace tofu sandwiches in frying p a n with
vegeta b le oil and cook both sides on
medium heat. Drizzle with soy sauce
urn off heat.

»
FREADY?
IRST...

X|
A REVIEWN
OF NOLAND'S
PICTURE BOOK.
 c h i l i p o w d e r t o taste )
JN}
a S wT rEs Pe Sa d l j f k VJ
Rn © P l a c e c a b b a g e , c a r r o t , a n d b e l l pepper into a
{Bowl Of o l d w a t e r u n t i l t h e y a r e f i r m ( A ) .
W wee. r y o f f cabbage a n d s e p a r a t e l e a f f r o m s t a l k .
C ut l e a f t o b i t e s i z e , a n d s l i c e s t a l k i n t o s t i c k s
(B). S l i c e carrot i n t o l o n g w e d g e s with the skin
‘ o n , Remove s t e m a n d s e e d s f r o m b e l l pepper
a n d c u t i n t o long, t h i n pieces.
@ ix sauce ingredients, then use as ip for
vegetables.

W a t e r Seven’s

WCaatbebra-g eW a t e r
50
 I s l a n d of W o m e n ’ s Yo sak u’ s F a v o r i t e

Laughing Stir-fried
Mushrooms Be a n
PI Na cG Rk Ee Dd I E wN iT tS h Sfe rr vae gs r a4 n t h e r b s
6hiitake mushrooms
1
2
3
p a c k (6 02./170 g) shimeji mushrooms
king oyster mushrooms
pieces of bacon
Sprouts
A tir fry with anchovies
a n d garlic
1 tbsp. v eg eta bl e oil
sprigs rosem ry INGRE IENTS erves
atsp. salt 2 bags (roughly 1 Ib./400 g) bean sprouts
alittle black pepper 2 c l o v e s garlic, peeled
a pat of butter 6 anchovies
olive oi l
STEPS alittle black pepper
© R e m o v e t h e shiitake from their base and alittle salt
cut into % inch (1 c m ) s l i c e s . R e m o v e t h e eres
shimeji fr om their b a s e a n d se par at e
into small bunches. Trim king oyster ® M inc e garlic a n d chop a n c h o v i e s finely.
m u s hr oom s to a l e n g t h of 1 %inch @ Putolive oil a n d g a r l i c into a f r y i n g p a n
(3.cm) a n d s l i c e thinly. C u t bacon i n t o ‘on m e d i u m h e a t . W h e n garli c is g o l d e n ,
Yinch (7 mm) slices add b e a n sprouts a n d c o o k on h ig h heat.
@ ut v e g e t a b l e oil a n d r o s e m a r y into @ W h e n b e a n sprouts are translucent, a d d
frying p a n a n d h e at on mediu m ( A ) . a n c h o v i e s a n d black pepper a n d mix (B).
Wh en oil is fragrant, fry b a c o n b rie f l y, T a s te test a n d a d d more sa l t if needed
then a d d all mushrooms a nd mix. C o v e r
a n d s tea m on low heat for 4 minutes
@ emove lid, add salt, a n d mix again.
C o v e r a g a i n a n d c o n t i n u e s t e a m i n g for MANGA MOMENT
4 - 5 m i n u t e s , stirring o ccasi o nally , u n t i l I t ’ s off t o A r l o n g P a r k i n s e a r c h
l i q u i d i s go ne and bacon i s f r i e d a n d ‘of Nami Y o s a k u w a r n s of Arlong's
no l o n g e r appears pink. If needed, add d a n g er , but Luffy a n d Sanji are
more s a l t a n d pepper f o r f l a v o r , t h e n t h i n k i n g more a b o u t f o o d . W h e n
add butter, mix, and turn off heat. Sanji a s k s for r e q u e s t s , Y o s a k u
d e ma n d s s t i r - f r i e d b e a n s p r o u t s
( F RO M VOL. , CH. 69)

MANGA MOMENT
Amazon Lily, the island of w o m e n .
Upon l an di n g h e r e alone, Luffy
HEY, remembers i s hildhood survival cA AS
A LAUGHING l e s s o n s , and eats some laughing a
T
mushrooms, The bursts of laughter
MUSHROOM put him into a giddy mood
(FROM V O L . 5 4 , CH. 5 1 4 )

} f} l
TIMES L I K E T H I S ) ye
 Early S u m m e r

Pommes
Paille
CI Nr iG Rs Ep Dy I E sNhToS e s tS r i n g p o t a t o e s
3 p o t a t o e s , peeled
2 0 oz. (60 g) shredded cheese
vegetable oil
salt
STEPS
@® P l a c e f i n e l y c u t s h o e s t r i n g p o t a t o e s i n a u s i n g
a m a n d o l i n e a t % i n c h s e t t i n g i fv a i l a b l e , a n d
mix with c h e e s e (A)
@ our a generous amount ( a r o u n d % cup) of
oil on a frying p a n. Pack % of @ tightly a n d fry
on low heat f o r 7-8 minutes. T u r n over a n d fry
a n o t h e r 7-8 minutes, until bo t h sides a r e crispy
(8). B e careful not to p r od too much while
frying, as it will come apart. O n c e o o k e d , dab
d r y with p a p e r owels, h e n s p r i n k l e with salt.
@ e p e a t for the o t h e r t h r e e portions.

0 ) N T p i el e g T ' S F e yA ,C O . W e ,
H Wes — T

FOR 7 I MADE
Y o u , MADE- POMMES
MOISELLE, PAILLE...
 “o gettt
tes ii
ecegbareer
t e n ettt
T
P
P

uit
ae ”
dddddi
uh”
Former-Pirate Shakky’s

Beans
iy con carne / SHAKKY, Y UH... CANT
G E T YO U O Y S
INGREDIENTS
8 oz. roughly 200 g) ground beef i IR l l
1 can 14 0z./400 g) whole t om atoes T0. .DRINK?
1 can (15 02./432 g) red kidney beans
1 small onion
1 clove g a r l i c , peeled
1 tbsp. live il
heaping % tsp . salt
1 Yatsp. chili powder
STEPS
© M i n c e onion a n d garlic
@ H e a t o l i v e o i l a n d g a r l i c i n a p o t o n medium
heat. When garlic is browned after 30 s e c o n d s
t oa minute, a d d ground beef an d stir-fry
W h e n it changes color a f t e r a b o u t 3-4 m i n u t e s
a d d onion, salt, a n d chili p o w d e r (A) a n d s t i r - f r y
for 2-3 minutes.
@ Add tomatoes o o t , crushing f i r s t ( B ) . When.
mixture boils, skim the top. Drain red kidney
b e a n s a n d a d d t o po t , t h e n simmer for 10
minutes, Add salt to taste.

N 7
ON - g TOOL /
Satisfying
>

<a

I'm g l a d
you're all f i n e
C’mon, l e t ' s eat
Hamburgers, curry, y a k i s o b a . . .
You c a n feed even t h e
hungriest b u n c h w i t h these
b o l d , bountiful d i s h e s .
T h e s e recipes a r e p a c k e d
with secrets that w i l l leave

y o u r c r e w salivating.
T e a m Straw Hat
I s i n Trouble
Monster Burger
 Team Straw H a t I s i n T r o u b l e

Monster Burger
uprem e volum , supreme burger
ING R ED IENTS Serve
4 sets of hamburger b u n s
2 1 02. (600 g) g r o u n d beef
1 tomato
Yared onion
whole pickles
vegetable o i l
alittle salt
alittle b l a c k pepper
4 slices cheddar c h e e s e
4 pieces bacon
4 pieces lettuc e
mayonnaise
mustard
ketchup
STEPS

© Co nu ito tn o m aantd o p iicnktloe s .% inch 1 m ) s l i c e s . S l i c e r e d

@ p l it ground beef into four equal parts. Wrap
them individually in plastic w r a p a n d p r e s s
h a r d (A). M o l d i nto rounded patties ¥4 inch
( 1 cm) h i c k .
@ Heat u p vegetabl e o i l i n a f r y i n g p a n , t h e n l a y
out the meat nd s ea s o n with salt a n d pepper.
Cook f o r a b o u t 1 % m i n u t e s on m e d i u m , or
u nti l interior r e a c h e s 160°F. Flip over, s e a s o n
with s a l t a n d p e p p e r , a n d cook for one a n d
a h a l f m i n u t e s a g a i n ( B ) . S e t h e a t o n low n d
p l a c e cheese slice on top, then cover nd c o o k
for 1 minute. R e m o v e f r o m p a n . Place bacon in
the same pa n on mediu m heat a n d turn over to
en s ure both sides are cooked even ly (C).
@ e p a r a t e b u n s and use a toaster to toast lightly.
aS dp dr e ab da c oo nn , m paayt toy n, n ao in isoen ,
a nl de t t mu cu es, t atro dm a t (oD,) , at nh de n
pi ckl es in that o rder (E). a s t l y , a d d k e t c h u p
an d place the top bun,

60
 Tom’s Workers

Kokoro’s C u r r y R i c e
P a c k e d with spices
A roper I n d i a n - s t y l e c u r r y
INGREDIENTS S e r v e s 4
Filling
2 chicken breasts (18 0z/500 g)
1 tsp. salt
alittle b la c k pepper
2 potatoes
1 carrot
%oz. 2 0 g ) b u t t e r
4 servings f ooked rice
COULD EAT
s ne PL TE FT E R
2 cloves garlic, pe e l e d
1 k n o b g i n g e r , p led PL TE O THIS
1 onion, pe e l e d
1 celery sta lk
2 tomatoes
3 tbsp. vegetab le oil
Yatbsp. honey
3 thsp. flour
3 thsp. curry powder
a b o u t 3 c u p s ( 7 0 0 ml) c h i c k e n stock (see p . 95)
2 ba y leaves
1 Yatsp. salt
Yatbsp. ga ra m masala
Chinese onion or soy-pickled vegetable relish,
if desired
STEPS
© C u t c h i c k e n into bite-sized p i e c e s a n d s e a s o n
w i t h p e p p e r a n d 1s p . s a l t . P e e l p o t a t o e s a n d
carrot a n d chop roughly. M i n c e garlic, g ing er,
onion, a n d celery. Cut tomatoes i nto large
pieces.
@ ® P o u r 1 t b s p . vegetable o i l i n t o a pan and s t i r -
f r y g a r l i c a n d ginger n e d i u m h e a t . W h e n
f r a g r a n t , a d d onions and c e l e r y , co o king until
t h e y s o f t e n . Add h o n e y a n d c o n t i n u e s t i r - f r y i n g
briefly u n t i l the m i x t u r e b e g i n s t o b r o w n . (A).
@ A d d 2 t b s p . v e g e t a b l e oil t o @ n low h e a t ,
add flour a n d curry p o w d e r , a n d stir-fry fo r
a b o u t 5 minutes. Add tomatoes (B) a n d fry
a n o t h e r 2 - 3 m i n u t e s , stirring occasionally.
@® O n c e t h e tomatoes have shed their fluid, add
c h i c k e n sto c k in 2 -3 p a rts a n d m i x t h o r o u g h l y
e a c h time. If it bo il s, skim the top, then a d d b a y
l e a v e s a n d 1 t s p . a l t , a n d s i mme r n o w h e a t .
© H e a t h a l f o f b u t t e r o n a f r y i n g pan a n d a d d
c h i c k e n ©, C o o k o n medium h e a t u n t i l
browned and add t o p o t @.
© H e a t t h e o t h e r half of the butter i n the same
frying p a n a n d fry p o t a t o e s a n d c a r r o t s . W h e n
potato surface becomes translucent, a d d to pot MANGA MOMENT
@®and s i m m e r o n l o w h e a t f o r 3 0 - 4 0 m i n u t e s ,
stirring occasionally, until mixture thickens. Tom's Workers was the name of the
Season with r e m a i n i n g salt, add garam m a s a l a shipbuilding c o m p a n y where Franky
p o w d e r , mix, a n d turn o ff heat. once worked, Kokoro the secretary was
® erve rice on plate a n d pour curry on top. Add in c h a r g e of taking care o f the live-in
C h i n e s e onion a n d v e g e t a b l e rel ish if desired. employees. At mealtime, she served
home-cooked meals they ate
a r o u n d t h e t a b l e , l i k e aa m i l y
(FROM VOL. 37, C H . 353)
 MANGA MOMENT
T h e Davy B a c k F i g h t h a s a f e s t i v a l
a t m o s p h e r e , with food c a r t s lining
the grounds. Even T onjit, whose
b e l o v e d horse w a s hurt by the F o x y
Pirates, is e n j o y i n g t h e event, Luffy's
c h o w i n g down on those noodles
( F R O M VOL, 33, CH. 306)

D a v y B a c k Fight

Food C a r t
Yakisoba
Y a k i s o b a with a pasta-style twist
INGREDIENTS
2 p a c k e t s of fresh y a k i s o b a n o o d l e s
3 Yroz.(100 g ) thin cut p o r k belly
3 leaves 5 z . /15 0 g ) c a b b a g e
% white or yellow onion
2 bell peppers
1 ¥atbsp. vegetable oil
2-3 tbsp. yakisoba or Worcestershire sauce
2-3 tbsp. ketchup
salto taste
alittle pepper
pickled v e g e t a b l e s to taste
STEPS
@ lice p o r k belly i n t o 1 inch (3 cm) pieces,
cabbage to % inch (1 cm) pieces, a n d onion to
Yinch (5 m m ) pieces. Slice b e l l peppers in half
v e r t i c a l l y , remove s e e d s , a n d cut i n t o ¥ inch
(8 mm) strips. Pl ace n o o d l e s in a sieve a n d
p o u r h o t w a t e r o v e r (A).
@ e a t up t b s p . v e g e t a b l e o i l i n a p a n o n medium-
h i g h heat, quickly fry v e g e t abl e s, a n d remove.
@ H e a t u p a n o t h e r ¥ é tbsp. o i l in t h e p a n , a d d
p o r k a n d a p i n c h of salt, a n d stir-fry. W h e n the
fat emerges, add n o o d l e s a n d cook until they
(B),
@ a re et u fr un l l y vfer ige de t a b l e s o h e p a n , C o m b i n e
k e t c h u p a n d sauce a n d mix i nto pan. Add salt
a n d pepper o a s t e . T r a n s f e r t o s e r v i n g p l a t e s
a n d g ar n i sh with pickled vegetables.
 Davy ack F i g h t
F r e e K i t s u n e d on
o
o
D a v y B a c k Fight
F r e e Inari S u s h i
D a v y B a c k Fight

F r e e Inari S u s
Sweet f r sd valuipoucles
packed w h ice
Vinegared ris
INGREDIENTS Makes 20
@ C o m b i n e ingredients f o r vinegar m i x t u r e ,
1 0 a b u r e - a g e fried tofu pouches
R i c e2 % c u p s ( 4 5 0 g ) u n c o o k e d r i c e @ r iac se , h w ar ti ec er , l( ent o ti t fs oora kt ,h e a nd di l u dtr ea di n , v i nP el ga ac re ) ,
1 sheet kombu (4x4 in,/10x10 cm) a n d kombu in a rice cooke r, a n d cook
1 tbsp. white sesame s e e d s until slightly to u gh, w i th less water t h a n
yuzu citrus peel, if desired normal. When r i c e i s c o o k e d , remove
kombu and transfer rice to rice container
Vinegar mixture w h i l e h o t . A d d v i n e g a r mix o i c e ,
4 tbsp. p l u s 1% t s p . r i c e v i n e g a r soaking evenly, a n d mix briskly. Add
1 tbsp. s uga r sesame s e e d s a n d yuzu peel a n d mix
1 tsp. salt thoroughlyA ) . i r o u t w i t h a f a n , t h e n
F r i e d tofu broth c o v e r w ith a wet k i tchen to wel a n d c h i l l .
2 cups water
Ya cup saké d tofu
Y% cup sugar @ ® C u t abura-age p i e c e s i n h a l f c r o s s w i s e
Ya cup soy sauce to m a k e t w o pockets and roll flat with
Diluted vinegar cooking c h o p s t i c k s or r o l l i n g p i n ( B ) .
1 cup of w a t e r with a splash of v ine g a r Peel open interior to make pouches, t h e n
a r r a n g e on sieve and s o a k in hot water.
R emo v e and place in chilled water, then
rinse briefly a n d dry,
® C o m b i n e a n d stir b r o t h i n g r e d i e n t s in
a p o t a n d h e a t o n mediu m. W h e n it is
bubbling, arrange t o f u p o u c h e s @ inside
and p l a c e a drop lid (aluminum foil will
do) directly on top, t h e n simmer on low
h e a t for about 3 0 minutes. S t o p t h e h e a t
a n d a l l o w flavors to mingle (C).
Combine

® S e p a r a t e vinegared r i c e i n t o 4 e q u a l
parts, t h e n s p l i t t h o s e parts into 5,
r ou g h l y % cu p (50 g) portions. Place your
fingers int o diluted vinegar a n d ligh t ly
for m the rice with your hands.

@ p ia gc hkt l yw i tp hr e sv si n et hg ea r teodf u r pi coe u c( Dh)e. s d r y , t h e n

Davy Back F i g h t

Free K i t s u n e Udon

@ R e m o v e h eads and innards of d r i e d

s a r d i n e s ( E ) , t h e n p l a c e in a pot with
kombu a n d wat e r a n d let soak for at
least 30 minutes.
{@ u r n o n m e d i u m h e a t , a n d r e m o v e
s a r d i n e s a n d k o m b u j u s t b e f o r e it
r e a c h e s ao i l . A d d k a t s u o b u s h i a n d
turn off heat. Once ka t s u ob u s h i sink s,
s filter with a sieve so only liquid remains.
@ ut3 cups of m i x e d dashi, soy sauce, mirin,
a n d salt in a pot a n d bring to a simmer.

® a y out the f r i e d tofu pouches on a sieve

ixed d s hi
ixed n d po ur hot w ter ov er t he m F). hen
about ups 1,000 ml) water they have cooled alittle press dry and
1 kombu sheet 4x4 in./10x10 cm) cut in half.
2 thsp. 5 g) dried sardines ® Combine fried tofu broth ingredie nts
roughly 1 cups 2 0 g ) k a t s u o bu s h i in a s m a l l p o t an d h ea t . n c e it s t a r t s
bonito flakes) b u b b l i n g , add fried tofu t h e n p l a c e a
Broth drop lid made out of aluminum foil for
a b o u t 3 c u p s 7 0 0 ml) mixed dashi example) directly on top a n d simmer on
2 t s p . soy sauce low f o r a bout 1 5 minutes. n c e l i q u i d i s
1 tbsp. mirin almost entirely g on e , t u r n o f f heat and
atsp. salt a ll ow flavor to settle
F r i e1 d Y t o f u b r o t h
about 1 c u p ( 2 5 0 ml) mixed d a s h i
1 tbsp. soy sauce @ l a c e b o i l e d ud on noodles in b o w l s a n d
1 thsp. sugar p o u r warmed b ro t h over them. Add fried
1 p i n c h of salt tofu a n d sliced spring onions on top.
 NEPTUNIAN PENNE
GORGONZOLA
IT'S A SPECIALTY
OF AMAZON L I L Y

SZ)" M A N G A M O M E N T
7 T he night before he eaves Amazon
Lily, t h e s l a n d of women, Luffy ge t s .
to chow down ata feast surrounded
i, b y women. B e c a u s e t h e i s l a n d i s
Zagll, s u r r o u n d e d by a n e s t o f e n o r m o u s
5, a q u a t i c N e p t u n i a n s , t h e i r m e a t i s t h e
c e n t e r p i e c e for many b o l d d i s h e s .
(FROM V O L . 5 3 , C H . 22)

TASTE THE
Neptunian DESTRUCTIVE

Penne POWER
OF BLUE
CHEESE
Gorgonzola
R i c h p a s t a made w i t h t w o k i n d s o f c h e e s e
INGREDIENTS Ser
6 %40z.(180 g ) penne
2 slices ham
Y-Ye cup (100 ml) milk
alittle u n d e r % 4 c u p ( 1 0 0 ml) heavy c r e a m
¥ % cup 5 0 g )l u e c h e e s e
2-3 thsp. g r at e d parmesan ch e e s e
alittle black pepper
flat-leaf p a r s l e y
6-7 cups (1,500 ml) water
1 thsp. salt
STEPS
© B o i l a b o u t 6 - 7 cups ( 1 , 5 0 0 m l ) o fa t e r , a d d
1 tbsp. ( 15 g ) of s a l t , a n d boil penne f o r
1 minute less than ndicated on the package.
Slice ham i n t o %& inch (5 m m ) pieces.
@ tarting with % cup m i l k and a d d i n g m o r e
a s n e e d e d , h e a t milk a n d c r e a m in a p a n on
me d i u m h e a t a b o u t 2 m i n u t e s b e f o r e penne
i s c o o k e d . M i x in c r um bl e d b l u e c h e e s e ( A) .
Wa nh de n s i mi tmi es r h a lffo r m 1e lm ti en du ,t e d do r pu en tni nl e s a au nc de hh aa sm
thickened, Add parmesan a n d mix
@ a s t l y , add pe ppe r t o t a s t e , and s p r i n k l e
chopped parsley on top.

70
 IT's
ALL I N
HOW YOu
USE THE
PICKS,

F o r L a d i e s Only

SOpcetc oi pa lu s
Fritters
H e a l t h y t a k o y a k i made w i t h f r i e d
t o fu r a t h e r t h a n e g g
INGREDIENTS Makes 2 0 - 3 0
3 ¥402. (100 g) boiled octopus legs
1 tc bu sp p . ( 1( 41 0 g ) pf lo ot uart o s t a r c h
Y2o2. (15 g ) pickled red ginge r
1 abura-age fried tofu pouch
2 green onions
2 cups (50 0 ml) water
legg
1 tsp. powdered bonito (dashi powder)
1 Yatsp. salted k e l p strips
Yatsp. salt
vegetable o i l
W o r c e s t e r s h i r e s a u c e , p o n z u , seaweed f l a k e s ,
katsuobushi, extra gre e n o n i o n s o aste
“if you have n o s a l t e d k o m b u or p o w d e r e d b on it o, ch an g e
2 e u p s o fa t e r o c u p s o f k o m b u a n d k a t s u o b u s h i d a s h i
broth (see p. 94).
STEPS
© irst, mix a n d sift flour a n d p o t a t o starch.
S( l1 i. ccem ) b o piile ec de s . o c tM oi pn uc se rp io cu kg lh el dy ri en dt o g %i -n g¥ ee r . i n c h
Press fried tofu between p a p e r t o we l s to
remove e x c e s s oil, t h e n mince. Slice g r e e n
onions finely.
@ M i x w a t e r a n d e g g , t h e n a d d salted kombu,
powdered bonito, a n d salt a n d mix well. Add
flour a n d p o t a t o starch a n d mix until t h e r e
are no more clumps
@® ub ve ge t a b le oil onto a takoyaki grill on
m e d i u m heat, t h e n p o u r batter mix @ until
brimming, P l a c e o n e piece of o c t o p u s into
each grill indentation, then sprinkle pickled
g ing er, tofu, a n d g r e e n o n i o n s liberally (A).
@® When batter at the edge of grill firms up, use
t w o l o n g t o o t h p i c k s or s k e w e r s t o c arefully
tum e ach fritter 9 0 degrees at a time in the

fm roile dd s ,a n dr e pbe ra ot wi nn ge d u n ta il ll at rh oe uy n ad r e ( Bt) h. o r o u g h l y

© Remove from grill a n d place on a p l a t e , then
pour sauce, ponzu, seaweed flakes, katsuobushi,
and spring onions on top as desired,
T h e s e are just
for my loves
After y o u ' v e h a d a i l l i n g m eal,
y o u gotta f i n i s h u p w i t h a d e s s e r t ,
r i g h t ? Here's a lineup o f sw eets t o

c a p t u r e t he hearts of t h o s e y o u l o v e ,
from simple e x a m p l e s t o elaborate
creations. O n c e y o u can m a k e these,
you're leading a c h a r m e d l i f e
75 a 78
Mock Town

Cherry P i e
INGREDIENTS
Dough
Ya u p ( 6 0 g ) c a k e f l o u r
YA
r o u gu hp l y ( 6 50 %g ) t b rs pe .a d ( 8 f0 l o gu )r s a l t e d b u t t e r
2 tsp.(10 g) milk
‘egg
3 %ts p. (15 g) gra nula ted sugar
dusting flour, as needed
Cus ta r d cream
2egg yolks
4 tbsp. l u s 2 t s p . 65 g ) granulated s u g a r
2 tsp. 10 g) cornstarch
2 tsp. 10 g ) c a k e flour
1 cup (230 ml) milk
2 tbsp. lemon uice
r o u g h l y 1 % t b s p .2 0 ) s a l t e d b u t t e r
1 8 Bing c h e r r i e s
 THIS CHERRY
PIE 1 S $ 0 GOOD
\ I COULD D I E
STEPS
© Make d o u g h , M i x a n d sift c a k e flour
a n d b r e a d f l o u r , cut butter i n t o % inch
(1.cm) squares, a nd pl ace both into
the refrigerator. Put milk, e g g , a n d
granulated sugar into a bow and mix
well, t h e n p l a c e in refrigerator.
@ P l a c e b utter i n t o t h e dough b o w l a n d
u s e a d o u g h s c r a p e r or p a s t r y blender
to crumble and m i x it i n ( A ) . P o u r e gg
l i q u i d ©n a n d u s e a s p a t u l a o r s i m i l a r
tool to mix, t h e n wrap in baking s h e e t o r
plastic wrap and let sit in t h e r e f r i g e r a t o r
for 30-60 minutes.
@ Place dough mixture on a parchment
sheet, t h e n p l a c e a n o t h e r baking s h e e t
o n t o p . U s e ao l l i n g p i n t o f l a t t e n d o u g h
until itis larger tha n y o u r pie tin (B).
@® P a c k d o u g h firmly into pie tin, D u s t a
fork with flour a n d use it to s c o r e the
THIS CHERRY
PIE 1S $ 0 B A D
I COULD D I E
e n t i r e rim (C). C u t e x c e s s d o u g h f r o m
rim with a knife and use fork to poke
about 1 0 h o l e s in t h e b o t t o m . P l a c e a
baking weigh do w n
w i t h p i e s hwe ee it g hotn s t(oDp) .a n d
© P r e h e a t o v e n to 4 0 0 ° F (200°C) a n d b a k e
for 1 0 - 1 5 minutes. Remove pie w e ig h t s ,
l o w e r o v e n to 3 5 5 ° F ( 1 80 ° C) , a n d b a k e
a n o ther 15 minutes. Place on cooling rack.
© I n a p o t o n m e d i u m - l o w h e a t , whisk m i l k ,
granulated s uga r, comstarch, and cake
flour. M i x w e l l . urn o n h e a t a n d stir u n t i l
it b e g i n s to t h i c k e n (E). R e m o v e f r o m
h e a t . Add butter a n d lemon j u i c e , t h e n
stir u ntil it b ecomes s m o o t h . Once it has
c o o l e d ai t , p o u r i n t o p i e c r u s t .
® R emo v e s t e m s f r o m B i n g cherries, cut
in half, and remove pits. Arrange on
top of custard c r ea m , t h e n chill in the
refrigerator.
 Cindry’s

lan on e
simple creme c r mel m ade c rinii h a d h tes l te acau
from j u s t f w ingre di ents r gi
INGREDIENTS 3 P
M a k e s 5 s e r v i n g s o f j u s t u n d e r % c u p ( 1 0 0 ml) e a c h ctl le
veges (FROM VOL 4¢
61 t%h cs up p. ss u(390
gar
ml) milk
Yavanilla b e a n (or v a n i l l a e s s e n c e )
Caramel s a u c e
3 tbsp, sugar
2 tbsp. w at e r
STEPS
@ M a k e caramel s a u c e . P l a c e sugar a n d 1 t b s p .
w a t e r i n a p a n and h e a t o n medium, Shake
t h e p a n u n t i l it b e c o m e s c a r a m e l c o l o r e d (A),
t h e n add the o ther 1 tbsp. water. P o u r into the
bottom of pudding c u p s and c h i l l in refrigerator.
@ Use a k n i f e t o work o pen t h e v a n i l l a bean p o d
a n d extract the s e e d s (B). Put the milk a nd
vanilla s e e d s into a small p o t a n d h e a t u n t i l it
r e a c h e s 12 0° F (50°C).
@ C r a c k eggs i n t o a bowl and w h i s k , t h e n m i x i n
s u g a r . Pour i n @, i x , then u s e a s i e v e t o f i l t e r .
@ ® Wh en t h e c a r a m e l is firm, pour in egg
mixture @. Use a spoon to s c o o p out b u b b l e s,
then cover with aluminum foil. P
® Place containers @ i n to a h e a t e d s t e a m c o o k e r
a n d insert c o o k i n g c h o p s t i c k s or a n o t h e r w e d g e LIF
t o k e e p lid ajar (C), S t e am on low heat for 15-20
minutes. T e s t w i t h a toothpick. Iffirm, allow to
cool a bit bef o re c h i l l i n g in the r e f r i g e r a t o r .

78
 Ganfor’s

Pumpkin J u i c e
Pumpkin au lait, with plenty of milk
INGREDIENTS Makes 3-4 c u p s
a b o u t % Japanese pumpkin (net weight
1 0 - 1 1 0 2 / 3 0a
Suecnieey 0 g)
e G a n fMANGA
o r s h e l t e r s CMOMENT
onis at his house
2ibep: for more) grenctaved suger when s h e is on the run and g i v e s
milk her s o m e of h i s fresh p um p k i n juice.
Pu mp kins a r e a crop f r o m the land, and
STEPS did not originally exist in the s k y
@ R e m o v e p u m p k i n seeds and s h e l l and c u t island. (FROM V O L . 2 7 , C H . 2 4 8 )
pumpkin flesh into % inch (1 cm) thick pieces.
Place in a small p o t , a d d water, c o v e r , a n d
s i m m e r at medium heat. Turn off heat when
p u m p k i n softens a n d let sit (A)
® Pourn t o a b l e n d e r , i n c l u d ini n g t h e f l u i d . A d d
h o ne y an d granulated sugar, an d blend. Chill
in refrigerator.
® o u r @ n t o glasses, t h e n c a r e f u l l y p o u r milk on
t o p a n d drink, stirring as desired. T a s t e s g r e a t
heated, too,
Luffy and Zolo Love

Bread Crusts
Stylish fried b r e a d crusts
INGREDIENTS
6lices of b r e a d crusts
cinnamon sugar
condensed milk
frying oil
STEPS

© Heat frying oil t o 34 0 ° F (170°C). Place MANGA MOMENT

b9 0r e sa de c oc nr ud sst s u ni tn i lt h ge o pl ad ne, n f rb yr ion wg n a b( oB )u, t The Straw H a t s have returned

R e m o v e and place o n a drying r a c k to the blue sea from the white sea
o v e r ao o k i n g s h e e t l i n e d w i t h p a p e r 1 0 , 0 0 0 m e t e r s in the air As t h e y
towels t o r e m o v e oil. reminisce on the a dv e n t u r e in Skypiea,
Sanji is pu t t i n g t o g e t h e r sandwiches
® Dust w i t h c i n n a m o n sugar as i n the k i t c h e n . The c r u s t s l e f t
d e s i r e d , a n d d i p into condensed o v e r go to Zolo asa snack
milk to eat.
(FROM VOL. 3 2 , C H , 0 3 )
Ganfor's P u m p k i n Juice
Test Y o u r L u c k w i t h
I REC-
Exploding —m e u e
pe JONATHAN

Baked a p p l e s y o u c a n ma ke
in the toaster oven
INGREDIENTS S

1-2 cinnamon sticks

2 t s p. l e mon juice
4 cardamo m pods
1 %etbsp. (20 g) butter
4 tsp. granulated sugar
STEPS
© lice a p p l e s in half e n g t h w i s e a n d scoop
out s e e d s a n d core with a spoon (A). Break
cinnamon sticks i n t e 1 inch (3 c m ) p i e c e s a n d
d a m p e n w i t h water o e e p f r o m b u r n i n g .
® Add lemon j u i c e , cardamom, a n d butter to
a p p l e surface a n d sti ck cinnamon i nto center.
@ tS hc ea nt t e cr o vge rr a n sukli an t es di d e s uogf a ra p po ln e s ui nr ffao ci le ( lB i) b e r a l l y ,
a n d b a k e in toaster oven with a sheet p a n
u n d e r n e a t h f o r 2 0 minutes.

Luffy c h o w s down on s o m e a p p l e s
a s t r a n g e r o f fe
fe r s t o h i m . A t t h a t v e r y
moment, an e xpl o s i o n happens nearby.
The apples were filled with explosives
a t e t h et or egoa l oo fnfe when
meant u c k i l y e s c a pL eu fd f y
a n d leaten-but
death. ( F R O M VOL 24, C H. 2 2 3 )
 MANGA MOMENT
The crew a r r i ves at t h e seafaring
IH)f r eT hs it sa u ir s a nw th e Br aer a tL iu ef f yi n m se ee atrsc h S a on fj i a. c To ho ke .
:
| V
m 1 - 1 2 2 9 00k wll get into a fight ith
= his b oss one m o m e n t and deliver a
d e s s e r t t o N a m i i n apology h e
next. FROM VOL. 6 CH. 48
en t h ouse

ruit acédoine
F r u i t p u n ch w i t h a n a d u l t t w i s t STEPS
NGREDIENTS S e r v e s 4 © C u t o r a n g e supremes o r s l i c e s (A).
1 orange Squeeze juice f r o m the rind a n d save.

‘t aC pi ianreea np tp el ie o ( n e t w e i g h t 7 0 2 . / 2 0 0 g ) cRoer me ,o vaen d p ci un te a t po p lb ie t e -p seiezle, priee mc oe sv. e Rt eh em o v e

Fe t e r a e s t e m s f r o m s t r a w b e r r i e s a n d s l i c e in h a l f
4-2 tbsp. lemon juice vertically:
2 tbsp. (30 ml) liqueur ( s u c h as kirsch) @ P l a c e f r u i t © i n t o a b o w l , add orange
2 tbsp. gra nula ted sugar juice, lemon j u i c e , liqueur, a n d
a f ew sprigs of fresh mint g r a n u l a t e d sugar. M i x, t h e n chi ll in
refrigerator for 1-2 hours.
@ B e f o r e y o u e a t , s l i c e banana into % 4 inch
(1.cm) pieces and mix with @ before
transferring to dish. G ar n i sh with mint.

THE LADIES
I N THE
WORLDI

b4
 VANISH IN A N
INSTANT

Antonio’s

Graman
(Grand Line M a n j u Buns)
Steamed b r e a d f i l l e d w i t h c h e s t n u t s
and s w e e t b e a n s
INGREDIENTS

1 cu p ( 1 2 0 g) cake flour
1 %atsp. b a k ing powder
Ya cu p (6 0 g ) su g ar
1 t b s p . vegetable o i l
tegg
Up to ¥* cu p ( 1 2 0 ml) milk (combined with e g g )
%oz,
45 c a n d i e( d1 6 0 c h ge)s st tn ou rt es - b o u g h t t s u b u a n ( a z u k i b e a n p a s t e )
STEPS
® C u t c a n d i e d c h e s t n u t s in half, C r a c k egg a n d a d d
milk t o a t o t a l of ¥ & c u p ( 1 2 0 ml). Add s u g a r a n d
ve ge ta b le oil a n d m i x well.
@ ift flour a n d baking powder, t h e n add to egg
m i x t u r e . B e a t mixture u n t i l i t i s n o longer
powdery (A)
@ l a c e p ap er t r a y s i n p udding ( o r cupcake) molds
with t w o layers, t h e n spoon batter to the h a l f w a y
point. A d d e q u a l p a r t s of a zuki b ean p a s t e to e a c h
{B). Divide remaining batter eq ua lly a n d p o ur on
top, t h e n add 1 p i e c e of c h e s t n u t to e a c h cup.
@ e a t a s t e a m c o o k e r a n d p l a c e c u p s in the
s t e a m e r . C o v e r and t e a m o n h i g h f o r a b o u t
c1 l0 e a mn il ny u, t esst. e a mT ei sn tg w ii ts h c oa m pt ol oe tt he p.i c k ; ifit e m e r g e s

MANGA MOMENT
The c r e w s t r o l l s about t h e S a b a o d y
A r c h i p e lal a g o , i g n o r i n g B r o o k ' s s k u l l
j o k e s . Lured b y a delicious s c e n t , L u f f y
stops by asouvenirstand.He powers
thro ugh all of the s a m p l e s out fr ont,
m u c h t o the chagrin of the owner.
(FROM VOL. 51, CH. 497)

86
 e L a s t l y , out o f a l l the many d i s h e s
Sanj S _ re t a c k l e d in m y life, h e ‘ s some
E 1 o f the m o s t special secrets a n d
ye stories I’ve acquired. Read carefully.

Oda S e n s e i ’ s Favorite

S e a Chicken” O n i g i r i
The s e c r e t t r e a s u r e o f r i c e b a l l s
INGREDIENTS Makes about 6
1 Ye c u p s ( 3 0 0 g ) cooked r i c e , k e p t w a r m
1 can (3 02,/80 g) S ea C h i c k e n ® tu na
1 tbsp. miso paste
h e a p i n g ¥%s p . s u g a r
2 in.(5 cm) g r e e n onion
d r i e d s e a we e d s h e e t s (nori) f
salt

TEPS I t l o o k s like this i n s i d e

® i n c e g r e e n onion, D r a i n oil briefly f r o m tuna
can, t h e n fry in a p a n on m e d i um heat, m i x i n g
bi nr i em fil sy ,o tahne dn st u gr an r . o f fA dh de a t g r( eA )e .n o n i o n a n d m i x
@® et hands with water, sprinkle with salt, a n d
s u r r o u n d a d a b of© i t h c o o k e d r i c e ( B ) t o
form an onigiri. Cut nori sheet to appropriate
size and wrap.

MY
CAPTAIN
WILL EAT

ALL OF
THESE

88
 Workplace P a r t y
@ Paparazza
A ig pizza party
Oooh, just ook at a l l hat heaping
c h e e s e . With packed boxes of fried
chicken o n t h e side, this is a feast
a n y group of salty dogs can enjoy.
S p i c y ramen Piled plates of paella
from t h e Chinese p l a c e H mm? I s t h a t c l a m s a n d s q u i d i n k i n
\'ve got nothing against spicy food, t h e front, and seafood and bacon in
but this o ne looks positively volcanic. t h e back? With this m a n y o p t i o n s ,
T h e f u n n y t h ing is that the broth’s you can keep e a t i n g without
g e t t i n g bored. Plus, rice sits in t h e
iu ts aul al l la yn y sw oa y g. o o Td h, e y no ou o de ln eds u apr e d rt ih in ck ki n g sa t wo om ra kc ph l a wc eel l , m e ma al k. i n g i t p e r f e c t f o r
and chewy. There‘s nothing better to
replenish your energy,
N oc)
8
Curry w i t h a v a r i e t y o f
toppings
Katsu curry with rich breaded porkis
a popular d i s h in J a p a n , b u t this o n e ’ s
g o t cheese and s p i n a c h resting ontop
t o o . O n e of t he gr e a t fe a t u r e s of c u r r y i s
how v e r s a t i l e and customizable it is.
P a s t a p a r t y with t h e
whole s t u d i o
_ ‘ ove myself some spicy seafood
pasta, and looking at this, it seems
_like O d a e n j o y s his p a s t a alla vongole
and salmon r o e . The tandoori chicken
looks g o o d , b u t i t m igh t not b e
enough for my crew.

G o t t a love c u p

Fnoodles
or w h a t e v e r reason, s o m e t i m e s
you just get the craving fora cup
of instant noodles. It’s so quick
a n d easy, it s perfect for a b u s y
m a n g a studio. But s p e a k i n g a s
a cook..just remember to eat
s o m e fresh vea gies every now
a n d then.

A LTS A L L .
Y a ki n i ku
bento from
~
o
~
o zal c l z a l e t h
a takeout place
Juic y y a k i n i k u w it h a rich
FUOY EOF.
s a uc e on top. Plus there's fried
shrimp, croquettes, deep-fried
t o f u , a n d e v e n their famous
p o t a t o s a l a d . T h i s i sh e k i n g o f
GROWN MEN
stamina f o o d .
 o 100 45 G Z
W lggZz t e 2
W
AUY FAZS F L L
Miso-style r i c e soup Custom bunny b a t h cu r r y r i c e
Th i s is a classic h o t and m i l d soup served w h e n y o u ' r e Why, just l ook at that d el i g htfu l arrangement. The
f e e l i n g u n d e r t h e w e a t h e r . I ' l h e a t y o u r i g h t u p . A n d w i t h _u n n y r a b b i t ' s s o a k i n g i n t h e c u r r y s o c o m f o r t a b l y ,
t h e t o f u and e g g ad d e d , you'll get plenty o f nutrients. | almost feel bad about eating it.

Yellowtail d a i k o n a n d
meat & potatoes
Just lo o k a t the beautiful color on t h o s e dishes. It’s
e a s y f o r them to crumble a p a r t when y o u boil t h e m ,
a r e s b u t hese h av e good color and form, That ice is going)
/ Atajine d i s h full to v a n i s h real quick.

£6 v e g e t a b l e s and chicken ‘ f~
That's a healthy-looking s t e a m e d dish. Leafy greens, squash, 7, ¢ yo
- m u s h r o o m s - t h i s ' l l give y o u that daily ser vi ng of v e g e t a b l e s . yr 7 f 4
y nd w i t h a s o y s a u c e b r o t h ? N i c e a n d l o w c a l o r i e . ‘fa /
5 ‘
4 . f
wre
¢ 1é
Home C o o k i n g a t t h e
Od a H o u s e P a p a r a z z i
Lunch s t e w w i t h b a m b o o s h o o t s
This looks li ke a w o r k lunch delivered t o the studio, I s full
of O d a ' s favorite m e a t a n d bamboo shoots. Like | l w a y s
say when making f o o d f o r l a d i e s , t h e look of a dish is
important too. This one’s got great color a n d balance,
esame bread sandwiches
ea
Fresh-baked bread w ith sesame s e e d s , fresh
vegetables, ham, and f r u i t . | w i s h | c o u l d feed this t o ’ _ . - S é a r e d from t h e top w i t h a burner? T h a t ' s h a r d - c o r e .
N ami and R o b i n . A f t e r a couple r i c h and h eavy meals,
t h e r e 's nothing like a nice light sandwich like this.
. G
D y n a m i c f l o w i n g s o me n
W h a t ' s this? H er e' s a fun setup. Let the n o o d l e s flow down the
__slide a n d g r a b them with your chopsticks | et our c a p t a i n
would l o v e t h i s . And t h e r e are t w o b o w l s o f b r o t h to e a t t hem
with, on e hot a n d on e cold? You're making me jealous.
Legit Yakitori o n the g r i l l
You gotta love yakitori cooked with charcoal. And
_It s got chicken and o n i o n skewers, chicken m e a t b a l l s ,
and even Oda‘s favorit e , tender tail meat. T h i s would
pu t an y yakitori r e s t a u r a n t to shame.
 eh

ROTYIIT

C o oFirst-Class
A k ’ s Basic
Broth

Kombu a n d K a t s u o b u s h i
Dashi Broth
T h e inosinic acid fr o m the katsuo an d the g l u t am i c acid
f r o m the k ombu are m a j o r s o u r c e s of r i c h um a m i flavor.
T h i s w i l l l a s t for t w o d a y s in a n a irtight c o n t a i n e r in t h e
refrigerator, a n d o n e week in the f r e e z e r .
INGREDIENTS Makes about 1 quart (1,000 ml)
5 cups (1,200 ml) water
1 sheet kombu (4x4 in./10x10 cm)
% oz. (2 0 g ) k a t s u o b u s h i
STEPS
© et kombu steep i n w a t e r for t e a s t 3 0 m i n u t e s .
@ H e a t o n m e d i u m . Remove k o m b u j u s t b e f o r e i t b e g i n s
t o boil
W h ter na i n e ri t. h a s s u n k t o t h e b o t t o m ,
@ fT iol st es r iln i qku ai td s utohb ru os uh gi .h a

94
 C h i c k e n Stock
Use this broth asa base in curry o r pot-au-feu to m a k e
it taste ex p o n en ti a l l y b e t t e r . L a s t s t w o d a y s in t h e
r e f r i g e r a t o r , o r one w e e k frozen.
INGREDIENTS M a k e s a b o u t 2 % q u a r t s ( 2 , 6 0 0 m l )
2 chicken carcasses
1 2 % 4u p s ( 3 , 0 0 0 m l ) w a t e r , p l u s m o r e f o r p a r b o i l i n g
5-6 oz. (1 5 0 g) vegeta ble scraps (green end of green
‘onions, carrot peels, ginger, etc.)
STEPS
® ash c h i c k e n f r a m e s a n d cut n e c k portion into three
equal pieces.
@ o i l a p o t o f w a t e r ( n o t measured)n d n s e r t c h i c k e n ,
W h e n surface b e c o m e s white, remove a n d rinse off
blood and stains.
@ i nl ta oc e a wp aott e ro n ( mmee a ds iu ruemd ) ,h e a ct .h i cWkhe en n f r iat mb eo si l s a, n sd k ivm e g tehte a bt lo pe .s
® Si mmer on l o w h e a t for 4 0 - 6 0 m i n u t e s .
© When t a s t e is r i g h t , s t r a i n t h r o u g h a si eve w i t h
c h e e s e c l o t h on top.
 COOKING
SUPERVISOR

Nami lijima
Nami l i j i m a i s a f o o d s t y l i s t f r o m T o k y o ,
an d h an dl e s food styling on com m e r ci al s,
advertisements, and movies such as Kamome
Diner, M i d n i g h t Diner, a n d Our Little Sister.
S h e is the a u t h o r f s e v e r a l o o k s , i n c l ud i n g
LIFE: Fo o d for N o t h i n g Days, Congratulations
(Hobonichi), Delicious T a l es from the
Island of Rice ( G e n t o s h a ) a n d S a d a k o
Sawamura's Menu: Dishes
by Na mi lijima.

ONE PIECE: PIRATE RECIPES

SHONEN JUMP E D I T I O N
By Sarit

TRANSLATION: S tephen P a u l
DESIGN: Alice L e w i s
EDITORIAL ASSISTANCE: L u k a M.
RECIPE TESTING: J e n n d e l a Vega
e p I T o r : D a v i d Brothers

PHOTOGRAPHY: Keigo S a i t o
COOKING S U P E R V I S I O N & PRODUCTION/STYLING: Nami l i j i m a (7days k i t c h e n )
COOKING A S S I S T A N C E : Umi I t a i , Y u k i O k a m o t o , Y u m e k a Mi s a w a (7days k i t c h e n )
ART DIRECTION & D ESIGN
ESIGN:: Naomi Murasawa (NAOMI DESIGN AGENCY)
LAYOUT A S S I S T A N T : K y o k o Miyazaki (NAOMI DESIGN AGENCY)
PROOFREADER: Mine W o r k s h o p .
writer: Y u k i n o H i r o s a w a (Recipes)
E D I T O R I A L ASSISTANCE: I s a o H a g i s a w a , G e n k i F u j i s h i t a

b‘ Oy N SE A NP JI IE C E© 2P I0 R1 A2 T Eb y R E iCi Ic hP iE r So OU dM aI N O I C H I R Y U R Y O R I N I N S A N J I N O M A N P U K U G O H A N
All rights reserved.
First p u b li s h e d in a p a n in 2 0 1 2 b y SHUEISHA Inc., Tokyo.
English translation rights a r r a n g e d b y SHUEISHA Inc.
T h e s t o r i e s , ch a ra ct e rs a n d incidents m e n t i o n e d i n t h i s publication a r e entirely f i c t i on a l.
N o p o r t i o n o fh i s b o o k m a y b e r e p r o d u c e d o r t r a n s m i t t e d i n a n y f o r m o r
by a n y means w i t h o u t w ri t t e n p e r m i s s i o n f r o m t h e c o p y r i g h t h o l d e r s .

Library of C o n g r e s s Control N u m b e r : 2 0 2 1 9 3 5 4 4 4
Pr i n ted in C h i n a
P u b l i s h e d by V I Z M e d i a , L L C
P.O. B o x 7 7 0 1 0
‘ S a n Fr an c i sc o , C A 94107
10987654321
First rinting, November 2 02 1

NUZ m e p i a Sok
vi z .co m
 You c a n ’ t become
King o f t h e P i r a t e s
on a n e m p t y stom ach
M o n k e y D . Luffy h a s d e f e a t e d dozens
o f r i v a l p i r a t e s , a n d that k i n d o f success
t a k e s a whole l o t o f e n e r g y Fortunately,
t h e p i r a t e cook S a n j i s t a n d s b y L u f f y ’ s

s i d e , ready t o support h i s c a p t a i n w i t h
flaming-hot k i c k s a n d piping-hot m e a l s
Hearty and f i l l i n g , S a n j i ’ s r e c i p e s a r e
j u s t what you need t o f i n d t h e s t r e n g t h
t o a c h i e v e your g o a l s

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