Anime Recipes

Ramen - Naruto

Guess who’s back!  I finally have enough time and energy to make up some more recipes, and what better recipe to celebrate than some ramen?  I got a lot of suggestions for this one, and I understand why.  When I was big into Naruto, those hot steaming bowls of ramen seemed like the absolute perfect meal.  However, back then, I didn’t understand the difference between those, and what came out of Top Ramen packets.  Now, I’m still using the Top Ramen noodles, but I’ve added a lot more traditional ramen elements.  And even if the noodles and stock aren’t 110% authentic, it’s still delicious.  Believe it!

(If you’re really looking for a from-scratch-as-traditional-as-you-can-get, I’m planning on making up that recipe a bit later.  Be forewarned, it’s a bit time consuming)

Ingredients

• 2 Packages of Top Ramen
• About 5 cups of pork or beef broth (You can use the stuff in a box, the stuff in a can, or the cubes or the paste)
• Pork tenderloin
• 2 Eggs
• 1 Baby bok choy
• 1 Green onion
• Soy sauce
• Optional:
• Aburage - that’s those brown sticks on the right side of the bowl, it’s a type of soy product that’s used when you make inari-zushi.  It’s some of my favorite stuff, and you should be able to find it at an Asian food store.
• Nori - I forgot to put this is mine, but it’s those black/green sheets sticking out of the back.  You’d probably be able to find this at any grocery store with an Asian foods section
• Kamaboko - This is that white thing with the pink swirl.  Its made of a sort of fish paste that is steamed into like a cake.  I know it’s kind of distintive in the Naruto ramen, but I didn’t have time to go and grab some from an Asian food store (which is where you’d have to get it).

Directions

1. Marinate the tenderloin for at least 3 hours.  You can use just soy sauce, or a mixure of whatever other Asian sauces you want.  Teriyaki would be good, as would some mirin.
2. Preheat your oven to 450, then cook the tenderloin for 12-15 minutes, or until cooked all the way through.
3. Put your eggs in a pot with enough water to cover them.  Bring to a boil and cover with a lid.  It should take about 10 minutes to hard boil the eggs.  Then pull them out and put them into a bowl of cold water to cool.
4. While this is happening, pour or mix the stock/broth in a pot and bring it to a simmer.  You can add soy sauce or mirin to taste.
5. Once simmering, add the Top Ramen noodles.  Do NOT add in the flavor packets.  Let that cook.
6. Now, we cut up all the toppings!  Peel the eggs and slice them in half, cut the pork,  kamaboko, bok choy, aburage, and green onion into thin slices.
7. Serve up the noodles and broth in a nice deep bowl, then place all the ingredients in groups on top, and add in a few small rectangles of nori.  Itadakimasu!

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.

Ingredients

• 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

Directions

1. 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.
2. Add the mashed potatoes to the bottom of your casserole dish, saving about 1 potato worth of mash in the bowl.
3. Slice all of the vegetables and the hardboiled eggs and saute them in a pan with some oil or butter and the bay leaves.
4. 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.
5. Cut the fish fillets into 3 inch wide chunks, and then add it into the casserole pan.
6. 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.
7. 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!

Ingredients:

• 1/2 cup white rice (preferably short grain, but medium is fine)
• Water
• 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.

Directions:

1. Rinse the rice thoroughly in a pot, as per this recipe.
2. Once the rice is clean, add in 3 cups of water and the salt and let the rice soak for at least 30 minutes.
3. 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.
4. 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.

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.

Ingredients

• 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
  
• Salt
• Vegetable or olive oil

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!

Hot Pot/Shabu-shabu - Ouran High School Host Club

Mmmmm, shabu-shabu.  Named for the sound as you swish the meat in the broth with your chop sticks, shabu-shabu is probably the best friend-get-together-in-the-cold-winter-and-all-eat food I’ve ever encountered.  And anime (especially shows like Ouran) really showcases how it is the friends who you’re eating with that are important.  Either way, this is a dinner meant for a group of friends gathered around a table, laughing and goofing off, and enjoying fun, simple food.  This recipe in particular is meant for 4 to 6 people, but you can easily adjust the proportions to accommodate more or fewer guests.

Ingredients

• A hot pot or hot plate, with a wide, deep pan (this is rather important, because without it, you can’t really prepare and eat the food at the table.  I used an electric wok, because that’s what I had, and while it was a bit too deep in the center, it worked well)
• Thinly sliced beef, preferably well marbled (if there are any big Asian markets around where you live, just look for shabu-shabu beef.  If not, then go to a butcher, or the meat department and see if they will slice some top sirloin to about 1/16 of an inch.  If you can’t find anywhere that will do that, then just pick up some cheesesteak meat as a last resort)
• 3 packages of udon noodles
• 4 cups chopped napa cabbage
• 20 or so shiitaki mushrooms
• 1 14oz block of tofu
• 1 packet of dashi powder or 1 1/2 liters of dashi stock
• Soy sauce
• Optional/Recommended Ingredients:
• 2 packages of enoki mushrooms, or oyster mushrooms
• 1 leek
• 1/2 pound jumbo shrimp
• 2 cups chopped bok choy
• Shunguki chrysanthemum leaves
• 1 daikon radish
• Ponzu sauce

Directions

1. Prepare all of the ingredients.  Cut the base off of the mushrooms (so that the enoki or oyster mushrooms are just barely connected together, and the shiitake are only the caps), and cut X’s on the top of the shiitake, chop the tofu and the radish, shell the shrimp, and slice the leek on the diagonal.  Place all the ingredients onto a plate, and move everything to the table you are eating at.
2. Mix the dashi powder with water as per the instructions to make dashi stock.  If you can’t find any dashi, just use chicken stock.  Pour the stock into the pan you are using, add some soy sauce to your taste, and let it just barely come to a boil.
3. Once it reaches a boil, you can start adding things into the pot.  Let everything cook, then take it out, dip it in some sauce, and eat.  Allow everyone around the table add in whatever it is they want to eat.
4. Party. (Entirely necessary).

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.

Ingredients

• 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

Directions

1. 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.
2. Heat a wok or large frying pan up to medium-high.  Once hot, add about 2 tablespoons of oil.
3. 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.
4. 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.
5. 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.
6. Stir everything together until all the ingredients are thoroughly mixed, and the rice is hot.

Rice Bowl - Every Anime.  Ever.

I know, I know, a little lackluster after that last recipe, but it needed to be done.  Rice is such a staple of Japanese culinary culture, it’s hard to see a meal without it.  And as much as I tend to ignore it, there is a proper way to cook rice.  If you have the time, you really should cook rice this way.  There’s nothing wrong with just popping rice into a pot with some water, and turning the stove on, but the difference when you cook it this way is definitely noticeable (as my roommate will adamantly say).  Because so many dishes you find in Japan and in anime use rice, this is a really good guide to refer back to for cooking it (as I intend to do in future recipes—the main reason why I’m putting this here).

Ingredients

• Short grain white rice (Sometimes, I’m out of short grain and just use medium grain white rice, but short grain is preferable.  Don’t use long grain, unless the recipe specifically calls for it)
• Water

Directions

1. Rinse the rice.  You’ll need to do this several times.  Just put the rice (for most dishes, I use 1 cup of rice) into a bowl, add some water, and stir it around with your hands.  You’ll notice the water ends up kind of murky—that’s all just starch.  Then, strain the rice, and rinse it again.  Keep doing this until the water gets to be mostly clear.
2. Strain the rice once last time, and place it in the pot you’ll be cooking it in (unless you are using a rice cooker, then just leave it in the bowl).  Add two times the amount of water as there is rice—for example, 1 cup of rice means 2 cups of water, 1 1/2 cups of rice means 3 cups of water.  Then just let the rice soak in there for at least a hour.
3. Now we cook the rice!  If you’re using a rice cooker, just put the rice and water into the rice cooker and set to cook.  If not, were going to use the 5-5-5 rule to cook it:
4. Turn the stove top up to high and let the water come to a boil.  Once it does, turn the heat down to medium, and let it sit there for 5 minutes.
5. Turn the heat down to very low, and let it sit there for 5 minutes.
6. Then, turn the stove top off, and let it sit for another 5 minutes.
7. If the rice is still a little too moist, stir the rice a bit, and then put the rice back on low heat without the lid for a few more minutes, until the rice is to your liking.