Ever wanted to try some delicious looking food you saw in an anime, but didn't know where to start?
Recipes and guides for foods shown and made in anime, as well as characters' favorite dishes.
Pokémon - JELLY FILLED DONUTS
I LOVE jelly filled donuts! I love making them for friends to take on all of our adventures, because what could possibly be more nutritious, hearty, and just keep you going than a jelly filled donut? Not to mention how AMERICAN they are! And kid friendly! So everyone, make jelly filled donuts for your hiking trip which involves battling little critters and half-brained villians today!
- 1 1/2 cups All purpose flour
- 1 cup Whole-wheat pastry flour
- 2 1/4 teaspoon (or 0.25oz packet) Yeast
- 1/4 cup plus 1 teaspoon Sugar (separated)
- 1 teaspoon Salt
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Nutmeg
- 3 tablespoons Melted Margarine
- 1/2 cup Superfine Sugar
- 1/2 cup Jelly/ Jam
- Mix yeast, 1 teaspoon sugar with 1 cup of warm water in a measuring cup. Let stand for 5 minutes or until the mixture is frothy and smells yeasty.
- Whisk together flours, remaining sugar, salt, baking powder and nutmeg in a large bowl. Grease separate bowl with oil.
- Stir yeast mixture into flour mixture with a wooden spoon until sticky dough forms. Add up to 1/4 cup warm water to make smooth dough.
- Stir in the melted margarine.
- Dough is very soft and sticky at this stage. Turn it onto a well floured surface and knead for 6-8 minutes using extra flour as kneaded, until the dough is soft, smooth and pliable.
- Transfer to the oiled bowl, cover with plastic wrap or towel and let rise in a warm place for 1 1/2 hours.
- Flour a baking sheet. Roll the dough into 1/4” thick round on a well-floured surface. Cut into circles using 2” round cutter and place them on the floured baking sheet. Loosely cover with plastic wrap and let rest for 15 minutes.
- Heat oil until hot but not smoking. Fry donuts in oil for 3-5 minutes, or until deep golden brown on all sides, flipping 2-3 times. Drain on paper-towel lined baking sheet.
- Roll the donuts while still warm in superfine sugar. Cool.
- Poke small hole in side of each donut with a toothpick or a skewer. Using a pastry bag fitted with small round tip, fill each donut with 1tsp of jam/jelly.
1 cup of butter (salted or unsalted is fine)
1/2 cup of sugar
2 teaspoons of vanilla extract
2 cups of flour
1/4 teaspoons of salt
Nuts: Chopped walnuts or almonds, or nuts of your choice
Filling: Jam or preserves of any fruit
- Preheat oven to 325 degrees F
- In a large bowl, cream butter and sugar in an electric mixer. Add vanilla, flour and salt until thoroughly combined.
- Roll spoonfuls of dough into small balls, and place them on lightly greased cookie sheets, each ball about an inch apart.
- Press down the center of each ball with a spoon, making an indent. Fill with jam or nuts.
- Bake 15-20 minutes until golden brown.
- Transfer cookies to a cool, flat surface.
- When the cookies are cooled, sprinkle powdered sugar.
Recommendations, suggestions, comments from me:
- When I first made this, I used Ugandan vanilla, and topped the cookies with Concord grape jam and apricot preserves. I highly recommend apricot preserves— so delicious! ;o;
- Great if you’re vegan, since this doesn’t use eggs.
- THERE IS NEVER TOO MUCH VANILLA EVER.
- This is great with tea, warm milk, hot cider, and in the wintertime. <3
- Great for gatherings and tea parties, for you Lolitas out there! >w<
Original recipe source: Mrs. Fields Cookie Book. (The best cookie book EVER, guys.)
So, Kuikuri brought this recipe of hers to my attention, and I finally got around to making them the other day. Oh man, were they good. A little plum jam in the middle, and it was like heaven. So I figured ya’ll might want in on this fine recipe, too.
Fish Pie - Kiki’s Delivery Service
Howdy y’all! The mysterious roommate here, and I’m going to tell you all about dis fish pie hurr! Remember in Kiki’s Delivery Service when Kiki helped the lovely ladies made this fancy fish pie for their granddaughter’s birthday? Well, this was just like that time… but different. My mom was in town, and the purveyor of this blog and I decided to make some yummy dinner for us all. And the best part of all was that she didn’t turn up her nose and say, “Oh… another one of those crummy fish pies again,” in fact, she loved it! I even got to make the fish on top!
That was the best part about it.
- 4 fillets of herring, or 3 fillets of another larger, white fish (we used rockfish, you could use sole, tilapia, or cod)
- 1 leek
- 1 medium while onion
- 1 carrot
- 5 medium potatoes (bakers or russets)
- 2 cups spinach
- 3 eggs
- 2 tablespoons deli style or whole ground mustard
- 2 bay leaves
- 3 cups milk
- 2 tablespoons salt
- 2 tablespoons pepper
- Cut up the potatoes and put them in a pot of boiling water. Boil for about 5 minutes, then add in two eggs and boil for 5 more minutes. Take out the eggs, and strain the potatoes. Then mash the potatoes in a bowl with 2/3 cup of milk.
- Add the mashed potatoes to the bottom of your casserole dish, saving about 1 potato worth of mash in the bowl.
- Slice all of the vegetables and the hardboiled eggs and saute them in a pan with some oil or butter and the bay leaves.
- Add in the rest of the milk, the mashed potato that you saved, mustard, salt and pepper. Cook everything on medium heat stirring occasionally, until the milk reaches a thick consistency, then add it into the casserole pan. Remember to remove the bay leaves.
- Cut the fish fillets into 3 inch wide chunks, and then add it into the casserole pan.
- Unroll the pie crust and put it on top. You can cut it into strips, and cut out a fish if you want to make it like the one in Kiki’s Delivery Service. Once you finish covering the casserole pan with the pie crust, beat an egg and brush it on top of the pie crust.
- Bake in a 350 degree oven for about 20-30 minutes, or until the crust is to your liking.
Rice Porridge (Okayu) - SKET Dance
So, I have been terribly sick this last week. Coughing, runny nose, sneezing, an aversion to anything that involves getting up, the whole shebang. So, one day when I was particularly hungry, I found the energy to make up some rice porridge. In Japan, rice porridge is the equivalent of chicken noodle soup when you’re sick. As such, if a person has just fallen sick with a cold or a fever in an anime or manga (SKET Dance included), chances are a friend will rush over and make them a pot of hot rice porridge. So if you’re ever feeling like you might be getting sick, call up a friend and hand this recipe to them, or, if you’re feeling cooped up at home and hungry, make it for yourself!
- 1/2 cup white rice (preferably short grain, but medium is fine)
- 1/2 teaspoon salt
- Optional ingredients: Eggs, chicken, onion, green onion, kimchee, umiboshi (sour plum), pork tenderloin, mushrooms, sesame seeds, soy sauce, sriracha, just about anything you want.
- Rinse the rice thoroughly in a pot, as per this recipe.
- Once the rice is clean, add in 3 cups of water and the salt and let the rice soak for at least 30 minutes.
- Bring the rice to a boil on medium-high heat, and then turn the down the heat to low and cook, covered by a lid, for 30 minutes. After that, turn off the heat, and let the rice sit for 10 more minutes.
- Pour/scoop into a bowl, and top with whatever you want!
For rice porridge a la SKET Dance: Once in the bowl, crack one egg and place on top of the rice porridge. Steam the whole bowl until the egg is as cooked as you like it (I like the yoke really runny). If you don’t have a bamboo steamer, but still want the egg on top cooked, you can pop it in the oven for a few minutes, but just be careful not to over cook it.
I like rice porridge with kimchee on it, but this time I added miso poached chicken with onions, sriracha, green onions and soy sauce. Classic Japanese rice porridge just has a simple sour pickled plum in the middle.
Almond Chocolates - Kimi ni Todoke
Valentine’s day. No event feels more girly and like a shoujo show than Valentine’s day. In the US, the gifts are given by both genders, but in Japan, Valentine’s day is the day for just girls to give chocolates to the object of their affections. Of course, there is what’s known as obligatory chocolates—the sweets one is expected to give to friends, coworkers, and superiors—but the handmade chocolate is what you are susposed to save for that special someone. Sometimes, the distinction between the two types of gifts is a bit confusing, and Sawako finds out in the second season of Kimi ni Todoke. However, the chocolates she makes for everyone is the perfect simple gift, for Valentine’s day, or otherwise.
Makes about 26 chocolates
- 1 12oz. package of dark chocolate chips
- 3/4 cup whole almonds
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 package small foil (or paper) cups for candy
- Double boiler. If you don’t have one, you can fashion one using a deep pan full of water and a glass or aluminum bowl. Just fill up the pan 3/4 of the way with water, put the bowl in the middle, and keep the water hot, but not boiling.
- Spread all the almonds out on a pan and place in a warm (170°F to 200°F) oven. Let them toast in there until they become aromatic.
- Pour all the chocolate chips into the bowl of the double boiler. Add the oil, salt, and vanilla, and let the chocolate begin to melt. Stir it occasionally.
- Take 1/4 cup of the almonds and chop them finely. Once the chocolate has melted all the way, add the chopped almonds, and mix it together.
- Set out all the wrappers you’ll need, and slowly begin spooning the chocolate into each wrapper. It can be a little messy until you get the hang of it. After filling each wrapper with chocolate, add one or two of the whole almonds on top. You can also add sprinkles instead, if you would like.
- Once all the wrappers are full, place them all in the fridge to cool and solidify.
Giga Pudding - That Annoying Commercial
Every since the giga puddi commercial started circulating the internet, I have wanted an excuse to try and make my own giga puddi (since it was always sold out online, and costs a bit to much for my tastes anyway). So, since I was inviting everyone over for to try some hot pot, I figured “Why not treat them to some ridiculous, party-sized dessert, too?” And, thus, this cheap giga puddi substitute was born. And let me tell you, it is just as enjoyable and those office workers in the commercial make it seem. I have the gif of my friends
acting like idiots to prove it.
Oh man, was it fun.
- 3 boxes of Jell-o or Royal flan mix
- 3 quarts of milk
- Some sort of large bucket or pot which can hold over 3 quarts (I used a small crock pot tub)
Directions (Pretty much follow the directions on the box of flan mix, just extra carefully)
- Empty the caramel sauce into your pot or bucket.
- Pour the milk into a pot and mix it with 3 of the flan mix powder. Set it on the stove on medium low heat, stirring frequently.
- Once the milk/flam mixture on the stove start bubbling or reaches a thick consistency (almost like glue), pour it into the bucket over the caramel.
- Let is sit in the fridge for about 3 hours.
- Lay a large plate over the top of the bucket, then very carefully flip the bucket over, making sure to hold the plate firmly on top of the bucket. You may want a friend to help you with this. Hopefully, the pudding will just slide out onto the plate. If not, you just need to whack the bucket a few times, and it should work.
Omurice - Hanasaku Iroha
Omurice, believe it or not, is a simplistic, classic dish. Someone once wrote that it is the Japanese answer to a grilled cheese sandwich: nostalgic, easy, and perfect for brunches and kids’ breakfasts. So, for someone trying to be as professional with their cooking and impress their crush, it makes sense for Minko to shoot down the omurice idea for her menu. On the other hand, this filling meal is probably a perfect (and delicious) way to let a person know that you like them. Either way, omurice is a wonderful dish to start off your morning or afternoon.
- 1 1/2 cups of cooked white rice (following this recipe if you can)
- 1 small, boneless chicken breast
- 2 mushrooms
- 1/2 onion
- 1 garlic clove
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 2 large eggs, beaten
- Vegetable or olive oil
- Chop up the mushrooms, onions, garlic, and chicken. I recommend cooking the chicken in the oven a bit, first, with some seasonings (I just use salt, pepper, and some curry powder), so you won’t have to worry about raw chicken.
- Heat up some oil in the pan (USE A MEDIUM/SMALL PAN. A little smaller than the size of your plate is good. This is important for the egg) to medium low. Once the oil is hot, add the vegetables and the chicken with 2 teaspoons of the ketchup and 2 teaspoons of the soy sauce.
- Once the onion becomes clear, add in the rice, and the rest of the ketchup and soy sauce. Mix everything together. Once the rice is hot, and thoroughly mixed with the other ingredients, put it all in a bowl and set aside.
- Put a small amount of oil in the pan, and then pour the beaten eggs into the pan. Lift up the pan and tilt it around in a circle so that the egg covers all sides of the pan. Let the egg cook, occasionally lifting up the egg from the sides of the pan to make sure it doesn’t stick. If you can manage it, flip the egg sheet over to cook on the other side. If you can’t, then just turn the heat down to low and wait for the egg to cook all the way through. You can try to cook the rice into the omlette before it cooks through, but I find it difficult to transfer to the plate if I do it that way.
- Once the egg sheet is cooked, place it onto your plate. Move it so it is only on one half of the plate (it should be falling off the edge. Just fold it over or roll that part up for the time being). Place the rice in the middle of the plate, over a bit of the egg sheet. Then fold the egg sheet over the top of the rice, and tuck it under the other side of the rice. Put some ketchup on your finished omurice.
Voila! You’re done! The fun thing about omurice is drawing decorations or writing things with the ketchup. Just as a warning, it is a lot harder to do this than you would think. Some common things written on omurice in Japan (which you might want to consider):
すき - I like you!
大すき - I like you a lot / I love you
おいしいよ - This is delicious!
おはよう - Good morning!
オムライス - Omurice!
チユー! - Mwah!
Kotetsu’s Everything-But-The-Kitchen-Sink Fried Rice - Tiger & Bunny
What could be more perfect of a bachelor food than fried rice? It’s cheap, easy, filling, and good. So it always seemed rather fitting that Kotetsu’s favorite food would be fried rice. That said, I’d like to imagine that Kotetsu would show no restraint when it comes to deciding what to add to the rice. That’s where this recipe comes in. It’s got just about any vegetable you’d want to add to a basic fried rice and a handful of different meats. And best of all? You can make it on the cheap with canned, frozen, and prepackaged foods.
I made up this recipe before Hero Gossips published the official recipe, but they’re pretty similar, so I figured I might as well post mine. Also, as you probably remember from the second to last episode, Barnaby had been practicing making fried rice, too, so hopefully I can get a recipe up for his version of the dish.
- 1 1/2 cup uncooked white rice (or about 3 cups of precooked white rice)
- 1/2 cup carrot, chopped
- 1/4 cup mushrooms, chopped
- 1/2 small onion, chopped
- 1/4 cup celery, chopped
- 1/2 cup peas
- 1 garlic clove, minced
- 1 egg
- 1 cup meat (I used 1/3 chicken, 1/3 canned shrimp, 1/3 sliced lunchmeat ham, but you can use whatever is handy)
- 1 tablespoon soy sauce
- 1 teaspoon mayonnaise
- 1 tablespoon fish sauce (optional, replace with more soy sauce if you don’t have any)
- 1/4 teaspoon fresh ginger (optional)
- Vegetable oil
- Cook the rice in a medium sized pot, following this recipe, if you can. If you can cook this the day before, hours before, or use leftover rice, all the better. While using freshly cooked rice isn’t bad, a lot of people find using leftover rice to be preferable.
- Heat a wok or large frying pan up to medium-high. Once hot, add about 2 tablespoons of oil.
- Once the oil is hot, add any raw meat you might be using (i.e. raw chicken breast, fresh shrimp). Once it has cooked through, add all of the vegetables, garlic, ginger and the pre-cooked meat.
- Once the vegetables are cooked (the onion should be kind of clear looking), mix in the mayo. Once you finish mixing, take the veggies/meat/mayo out of the pan, and set it aside in a bowl.
- Quickly scramble the egg in the wok. Once the egg is cooked, mix in the rice, the veggies/meat/mayo mixture, and add the soy sauce and fish sauce.
- Stir everything together until all the ingredients are thoroughly mixed, and the rice is hot.
Stuffed Rolled Omelette - Mawaru Penguindrum
To be perfectly honest, I don’t really like eggs. I never have. However, Kanba’s and Shoma’s rolled omelettes in Mawaru Penguindrum just looked. So. Good. And I’ll eat anything once. I’ve tried making plain rolled omelettes before, and just as a warning, it’s tricky. You need to make sure the egg cooks through, but at the same time, is still raw enough to all stick together. Don’t forget Kanba’s super special technique of adding chili oil to the egg!
- 3 Eggs
- 1/2 Cup Spinach, Chopped
- 1/3 Cup Grated Mozzarella
- 2 Tablespoon Soy Sauce
- 1 Teaspoon Chili Oil
- 1 Teaspoon Maple Syrup
- 1 Tablespoon Sugar (Optional)
- 1/4 Teaspoon Dashi Powder (Optional)
- Vegetable or Olive Oil
- Heat up a small pan (preferably with high sides) on low-medium heat. Once the pan is hot, add about 2 tablespoons of vegetable or olive oil.
- Break the eggs into a small bowl, add the dashi powder, chili oil, sugar, and 1 tablespoon of the soy sauce, and beat the eggs with a fork.
- When the oil in the pan is hot, pour half of the egg mixture into the pan. Swirl/Spread the egg around the pan so that it fills the bottom, and then sprinkle half of the spinach and mozzarella over the egg.
- Let the under side of the egg slowly cook. Then, using a spatula (or even two spatulas), lift up a 1 inch portion of the egg and fold it over the top. Let the egg cook a little bit, and then repeat folding the egg, until it’s all rolled up.
- Push the rolled omelette back to the other side of the pan, and pour the rest of the egg in. Sprinkle the last of the spinach and cheese onto the egg, and repeat step 4 using the already rolled egg as the inside.
- Let the rolled omelette slowly cook in the pan until the wider sides are nice and browned.
- Take the omelette out, and slice it into half inch slices. Mix together the maple syrup and the last of the soy sauce, and pour on top of the rolled omelette.
Yay! Hopefully, I’ll be able to post a new recipe once a week. If anyone has any suggestions or ideas to improve my posts, just let me know.
Let the recipes begin!