Sanji's Filling Food

Sanji's Filling Food

Tuesday, August 12, 2014

Sanji's Eye (Includes Broth Recipes from Pages 94 & 95!)

-88- Sanji’s Eye
          Finally, I’ll reveal the most special secret techniques and secret stories of all the various cooking challenges I’ve had. Read them carefully for me.

-88- Sanji’s Eye 1: Oda Sensei’s Favorite Sea Chicken Onigiri
Making these onigiri treasures doesn't take long

makes ~6
2 cups rice
1 (80g) can tuna
1 tbsp miso
1/3 tsp sugar
5cm piece green onion
nori (as needed)
salt (as needed)

[How to Cook]
① Finely chop the green onion. Drain the tuna and put it in a frying pan over medium heat, along with the miso and sugar. Mix. Add onion and mix. Remove from heat (A).
② Dip hands in lightly salted water, grab a ball of rice and insert ①’s ingredients in the middle. Close. Shape into triangular onigiri form. Cut and attach nori as desired.

Sanji: My captain eats it a lot, too!

-94- Sanji’s Eye 4: How to Make First Class Chef’s Basic Broths
Kombu and Katsuo Broth
The inosinic acid from the katsuo and the glutamine acid from the kombu combine for a great umami flavor. Lasts two days in an airtight container in the refrigerator, and one week if frozen.

makes ~1000 mL
1200mL water
1 (10x10) sheet kombu
20g katsuobushi

[How to Cook]
① Soak kombu in water for at least 30 minutes (1).
② Turn to medium heat and remove kombu just before boiling (2).
③ Add katsuobushi and remove from heat (3). When the katsuobushi sinks, strain.

-95- Sanji’s Eye 4: How to Make First Class Chef’s Basic Broths
Sanji’s Chicken Stock
If you use it as a base for curry or pot-au-feu, the deliciousness doubles. Lasts two days in an airtight container in the refrigerator, and one week if frozen.

makes ~2600mL
2 wings of chicken bones/carcass
3000mL water
150g vegetable bits (e.g. green parts of a leek, carrot skin, ginger peel)

[How to Cook]
① Rinse chicken with water and divide into 3 even pieces.
② Put ① into boiling water, when the surface becomes white, remove from water. Clean off any blood, etc (2).
③ Add water, chicken, and vegetables in a pot and heat on medium. When it reaches a boil, scoop froth from the top (3). Simmer 40-60 minutes on low (4). Taste. If the taste is like broth, it is done. Strain out vegetables bits and chicken (5).

Antonio's Gramman (Grand Line Manjuu)

-86- Antonio’s Gramman (Grand Line Manjuu*)
Steamed bread stuffed with Japanese chesnuts and azuki beans

makes 8 cupcake cups, each in a 7.5cm diameter, 3cm deep dish.
120g weak flour
1 and ½ tsp baking powder
60g sugar
1 tbsp vegetable oil
1 egg
milk (enough to equal 120mL when combined with egg)
160g tsubu (chunky) anko
4 candied chestnuts

[How to Cook]
① Cut candied chestnuts in half. Place egg in a bowl. Add milk until the liquid weighs 120mL. Add sugar and vegetable oil, and mix well.
② Vigorously stir flour and baking powder into ①’s bowl. Beat with an eggbeater/whisk until all flour is mixed in (A).
③ Using a spoon, fill paper cups halfway with mixture. Evenly divide anko and place a spoonful in the middle of each cup (B). Place 1 chestnut piece per cup.
④ Place cups in steamer. Put on the lid, and steam on low for 10 minutes. Poke with bamboo skewers, when nothing sticks, they’re done.

Sanji” Oi oi! No matter how many I make they’re gone in a second!
*steamed yeast bun with filling

Brooke: Though I don’t have any! Yohohoho…
?: What’s gramman?
?: Smells good!
?: They’re grand line manjuu!
?: Popularly called, gramman!
?: Would you like a sample?

Fruit Macedonia of Apology

-84- Fruit Macedonia of Apology
Adult fruit punch

serves 4
1 orange
¼ (~200g) pineapple
6 strawberries
1 banana
1-2 tbsp lemon juice
30mL liquor (something like Kirsch)
2 tbsp granulated sugar
mint (as needed)

[How to Cook]
① Peel the orange. With a kitchen knife, remove the seeds from each section (A). Squeeze and save juice. Peel pineapple and remove core. Cut to bite size pieces. Remove strawberry stems and cut in half.
② Place ①’s fruit in a bowl. Pour orange juice, lemon juice, liquor, and sugar over fruit. Mix. Chill in refrigerator for 1-2 hours.
③ Just before eating, cut banana into 1 cm thick slices, and add. Garnish with mint.

Sanji: I’ll make it for all the ladies in the world!

Sanji: In apology for earlier, I’ve made you a fruits Macedonia. Your meal accompanying alcohol is Grand Mariner. Here you go, princess.

Nami: Th-thank you!

Bad Luck Bomb Apples

-82- Bad Luck Bomb Apples
Baked apples you can make in a toaster oven

2 servings
2 apples
1-2 cinnamon sticks
2 tsp lemon juice
4 seeds cardamom
20g butter
4 tsp granulated sugar

[How to Cook]
① Cut apples in half. Remove stem and seeds, scooping out an indentation in the middle (A). Cut cinnamon sticks to 3cm length. To prevent burning, dampen the cut surface of the apple with water.
② Put the lemon juice, cardamom, and butter in the apple, stab with a cinnamon stick.
③ Cover the surface with sugar equally. Cover the sides with aluminum foil, leaving the cut side uncovered (B). Cook in a toaster oven for 20 minutes.

Sanji: Jonathan apples are my suggestion!
Nami: Yum! Sweet and delicious!

Luffy: Oh, apples! Itadakimasu!

Zoro: Oi! Oi! Don’t eat that! Don’t eat that!

Gan Fall's Pumpkin Juice

-80 Left- Gan Fall’s Pumpkin Juice
Pumpkin au lait, full of milk

makes 3-4 cups
~1/4 (300g) pumpkin
300mL water
2 tbsp honey
2 tbsp granulated sugar (or more as desired)
milk (as needed)

[How to Cook]
① Remove pumpkin seeds and skin. Cut into 1 cm thick slices. Put in a small pot, add water, and simmer over medium heat. When it becomes soft, remove from heat, and cool (A).
② Add ①’s ingredients to a mixer. Add honey, and sugar, mix. Then chill in refrigerator.
③ Pour ②’s ingredients into a glass. Add milk as desired. Drink while mixing.

Comic: Wow! Father, this is really good pumpkin juice!

Cindry-Chan's Pudding

-78- Cindry-Chan’s Pudding
A simple pudding that can be made with few ingredients

makes 5, 100mL pudding cups
3 eggs
6 tbsp sugar
390mL milk
1/3 stalk vanilla bean (vanilla extract OK)
caramel sauce
3 tbsp sugar
2 tbsp water

[How to Cook]
① First, we’ll make the caramel sauce. Add sugar and 1 tbsp water to frying pan and cook over medium heat. Swirl the pan to mix the contents. Cook until it reaches a caramel color (A). Add 1 tbsp water. Pour into pudding cups and refrigerate.
② Run a knife down the length of the vanilla bean, and remove seeds (B). Put vanilla beans and milk in a pot and heat to 50°C.
③ Mix egg and sugar in a bowl. Add to ②’s pot. After mixing, strain through a colander or strainer.
④ When the caramel from ① has hardened, pour in ③’s egg mixture. Remove any bubbles with a spoon and cover with aluminum foil.
⑤ Place ④ in a steamer. Put on steamer cover, but not tightly, keeping a gap open on each side with a cooking chopstick (C). Steam on low 15-20 minutes. Poke with a bamboo skewer. If hard, allow to cool, then chill in refrigerator.

Sanji: I’d bet my life on this caramel!!

Cindry: Here, have some pudding.
Dr. Hogback: Eh? Hang on, Cindry-chan, things like pudding need to go on plates.

               You didn’t do it!!

Mock Town Cherry Pie

-76- Mock Town Cherry Pie
Handmade tart with fruit

makes 1, 21cm diameter pie
60g weak flour
60g strong flour
80g salted butter
10g milk
½ egg
15g granulated sugar
flour (as needed)
custard cream
2 egg yolks
65g granulated sugar
10g corn starch
10g weak flour
230mL milk
2 tbsp lemon juice
20g salted butter
18 American cherries

Left comic:
Blackbeard and Luffy: nn??

Right comic:
Blackbeard and Luffy: This cherry pie is so good, I’m gonna die!

[How to Cook]
① First, we’ll make the dough. Mix the flour together and sift. Cut butter into 1cm blocks. Chill both flour mixture and butter in the fridge. Mix milk, eggs, and sugar well, then chill in fridge.
② Add the butter to the bowl with the flour chop-mix with a pastry cutter (A). Pour in ①’s egg mixture and mix together with a spatula. Wrap in plastic wrap or parchment paper, and refrigerate 30 minutes to 1 hour.
③ Remove dough from refrigerator. Place parchment paper on top of dough, and spread to proper size to fit in a pie pan with a rolling pin (B).
④ Place the dough in the pie dish, making sure that it is tightly against the bottom and pressed into the corners. Use a floured fork and press along the walls of the pie dish (C). Any dough sticking out over the edge should be cut off. Using a fork, open 10 holes in the bottom. Cover with parchment paper and fill with weight stones (D).
⑤ Preheat oven to 200°C. Cook 15 minutes. Remove stones, reduce heat to 180°C and cook an additional 15 minutes. Cool on a cake rack.
⑥ In a pot, add egg yolk, sugar, cornstarch, weak flour, milk and mix. Turn on stove. Mix until thickened (E). Remove from heat. Add butter and lemon juice, and mix until smooth. After cooled, pour into pie dish.

⑦ Remove cherry stems and cut cherries in half, remove seeds. Place on top of the custard cream and chill in the refrigerator.

Ladies' Limitless Like Never before Takoyaki

-72- Ladies’ Limitless Like Never Before Takoyaki*
Rather than fried dough, this takoyaki has healthy fried tofu

20-30 pieces
100g boiled octopus leg
140g weak flour
10g potato starch
15g red pickled ginger
1 sheet aburaage (fried tofu)
2 green onions
500mL water
1 egg
1 tsp powdered katsuo
½ tbsp salted kombu seaweed
½ tsp salt
vegetable oil (as needed)
sauce, ponzu, green laver, katsuobushi, green onion (as desired)
If you don’t have salted kombu or katsuobushi, substitute 500mL of kombu and katsuo broth (see p.94)

[How to Cook]
① Sift weak flour and potato starch for future use. Cut boiled octopus to 1 cm thickness. Dice red ginger. Dry the aburaage with paper towel and thinly chop. Slice green onion to small bite sizes.
② Mix water and egg. Add salted kombu, powdered katsuo and salt, and mix well. Add flour and potato starch, mix until there are no lumps.
③ Coat a takoyaki maker with oil. Slowly and steadily pour the liquid from into it. Put one piece of octopus per
hole and sprinkle evenly with ginger, aburaage, and onion (A).
④ When the edges become hard, using a pick going 90° at a time, flip over, while continuing to cook (B).
⑤ As desired, eat with sauce, ponzu, green laver, katsuobushi, or green onion.

Sanji: Using a pick is a good point!

*fried balls of dough with octopus inside

Sea King Penne Gorgonzola

-70- Sea King Penne Gorgonzola
Two types of cheese make up this thick pasta

serves 2
180g penne
2 slices ham
100mL milk
100mL heavy cream
50g blue cheese
2-3 tbsp powdered parmesan cheese
dash pepper
Italian parsley (as needed)

[How to Cook]
① Heat 1500mL water, add salt. Boil the penne for 1 minute less than it says on the box. Cut ham into 5 mm slices.
② 2 minutes before the penne is done, turn a frying pan with milk and cream on to medium heat. Tear the blue cheese to small pieces and add to the pan (A). When half melted, add the penne and ham. Simmer ~1 minute.  Add parmesan (B).
③ As a finishing touch, add pepper and sprinkle with chopped parsley.

Sanji: Taste the destructive power of blue cheese!

Luffy: Hm? Gorgon-what?

Lady: Sea king penne gorgonzola! It’s an Island of Women specialty!

Davy Backfight: Free Kitsune Udon

-69- Davy Backfight: Free Kitsune Udon*
If you make the broth properly, everyone will be overjoyed at this first-rate udon!

serves 2
2 servings udon
2 sheets aburaage (fried tofu)
1/3 leek
broth mix
1000mL water
1 (10x10) sheet kombu seaweed
5 iriko (dried sardines)
20g katsuobushi (small pieces sliced dried bonito)
700mL of broth mix
½ tbsp soy sauce
1 tbsp mirin
1 and ½ tsp salt
aburaage boiling broth
250mL broth mix
1 tbsp soy sauce
1 tbsp sugar
salt (as needed)

[How to Cook]
① Remove head and intestines from iriko (E), put in a pot with kombu and water and soak around 30 minutes.
② Heat ①’s pot over medium. Immediately after boiling take out iriko and kombu. Add katsuobushi and remove from heat. When the katsuobushi sinks, strain.
③ In ②’s pot, add the broth mix, soy sauce, mirin, salt and bring to a boil.
④ Line up aburaage in a strainer, and pour hot water over (F). Allow to cool briefly, and dry. Cut in half.
⑤ In a small pot, put aburaage and aburaage boiling broth ingredients and heat. When brought to a boil, add ④’s aburaage. Cover and simmer on low heat 15 minutes. Boil down until liquid is almost gone, remove from heat. Mix to disperse flavor evenly.
finishing touches
⑥ Place boiled udon in a dish. Pour on warm broth. Top with aburaage and chopped leek.

Sanji: You’ll fall in love with the delicious broth!

*Udon with deep fried tofu

Davy Backfight: Inari Zushi

-68- Davy Backfight: Inari Zushi
Sweet and salty boiled fried tofu, stuffed with sushi rice

makes 20 pieces
10 sheets aburaage (fried tofu)
3 cups uncooked rice
1 sheet (10x10cm) kombu seaweed
1 tbsp white sesame
yuzu (Asiatic citron) peel (as needed)
vinegar mixture
4 and ½ tbsp rice vinegar
1 tbsp sugar
1 tsp salt
broth to boil tofu in
2 cups water
4 tbsp sake
4 tbsp sugar
4 tbsp soy sauce
vinegar water
add a small amount of vinegar to a bowl of water

[How to Cook]
Vinegared Rice
① Mix the “vinegar mixture” ingredients together.
② Wash rice, then soak. In a rice cooker, put rice, water, and kombu. Cook. When finished, remove kombu. While still hot, move to a serving dish. Pour ①’s vinegar mixture around the bowl. Mix with rice scooper as though you were cutting (so you don’t mash the rice). Add in white sesame and yuzu peel (A). Cool.
Fried Tofu
③ Cut in half vertically, roll with a cooking chopstick (B). Open the middle, like a pocket. Line up in a strainer and pour hot water over it. Wash lightly with cold water, then pat dry.
④ Put broth ingredients in a pot and heat over medium. Once boiling a little, put in the tofu from ③. Cover and reduce heat to low. Simmer 30 minutes. Remove from heat and make sure flavor is distributed evenly.
⑤ Divide rice into 4 pieces. Each should make about 5 pieces. Dip your hands in the “vinegar water” and grab some sushi rice.
⑥ Allow the tofu to drip dry a little, then stuff with rice (D).


Hey! Inari zushi! Kitsune udon! It’s free!
Luffy: Really?? Thanks! Yum—!

Davy Backfight: Stall Yakisoba

-64- Davy Backfight: Stall Yakisoba
Neapolitan flavored yakisoba

serves 2
2 “piles” yakisoba noodles
100g pork ribs
3 “sheets” (150g) cabbage
¼ (50g) onion
2 green peppers
1 and ½ tbsp vegetable oil
2-3 tbsp chuunou (中濃) sauce
2-3 tbsp ketchup
salt (as needed)
dash pepper
vegetables pickled in soy sauce (as needed)

[How to Cook]
① Cut the rib meat to 3 cm, cabbage to 1 cm, and onion to 5 mm width slices. Cut pepper vertically, remove seeds, and cut to 8 mm width. Put noodles in a strainer and pour boiling water over (A).
② Heat 1 tbsp vegetable oil in a frying pan. Quickly fry the vegetables and remove from pan.
③ In the same pan, put ½ tbsp oil. Salt the pork and then cook. When the pork begins to release its oil, add the noodles and cook until “baked” into noodles (B).
④ Return the vegetables from step ② to the pan. Add ketchup and chuunou sauce, and mix. Taste. If needed, add salt and pepper. Plate and serve with pickled vegetables.

Luffy: What’s this? What’s this? It’s the first time I’ve tasted this flavor!

Comic: I swear!!!

Tom's Workers: Kokoro's Curry Rice

-62- Tom’s Workers: Kokoro’s Curry Rice
Full of spices! Authentic Indian style taste

serves 4
2 (500g) chicken thighs
1 tsp salt
dash black pepper
2 (300g) potatoes
1 (200g) carrot
20g butter
4 servings rice
2 cloves garlic
1 (10g) piece ginger
1 (200g) onion
1 stalk celery
2 tomatoes
3 tbsp vegetable oil
½ tbsp honey
3 tbsp weak flour
3 tbsp curry powder
700 mL Sanji’s chicken stock (see p.95)
2 bay leaves
1 and ½ tsp salt
½ tbsp garam masala
sweet and sour pickled Japanese leek (as desired)
vegetables pickled in soy sauce (as desired)

[How to Cook]
① Cut chicken meat into bite size pieces, salt and pepper. Peel potatoes and carrot, and chop into chunks. Dice garlic, ginger, onion and celery, and roughly chop tomato.
② In a frying pan, heat 1 tbsp vegetable oil, garlic, and ginger over medium heat. When it becomes aromatic, add onion and celery, cooking until wilted. Add honey and cook until a little color is added (A).
③ Add 2 tbsp vegetable oil to ② and turn to low heat. Add weak flour and curry powder and cook ~5 minutes. Add tomato (B). Cook 2-3 minutes, stirring occasionally.
④ When steam comes out from the tomatoes, add Sanji’s chicken stock in three batches, mixing after each. When it starts boiling, scoop froth from the top as it appears. Add bay leaves and 1 tsp salt. Simmer on low heat.
⑤ Heat 10g butter in a frying pan, add ①’s chicken. Cook on medium until light brown, then add to ④’s pot.
⑥ Add 10g butter to ⑤’s frying pan and stir fry potatoes and carrot. When both sides of the potato are transparent, add them to ④’s pot. Cook on low 30-40 minutes, stirring occasionally. Continue to simmer until thickened. When thickened, add remaining salt and garam masala, and mix. Remove from heat.
⑦ Place rice on plate, and top with curry. Eat with sweet and sour pickled Japanese leek and vegetables pickled in soy sauce if desired.

Chopper: I could eat it forever!

Comic: Tom’s workers beautiful secretary Kokoro.

               Kokoro: On that subject…

A Desperate Situation for the Straw Hat Team: Monster Burgers!

-60- A Desperate Situation for the Straw Hat Team: Monster Burgers!
Super Volume Hamburger

serves 4
4 hamburger buns
600g ground beef
1 tomato
½ (50g) purple onions
pickles (as needed)
vegetable oil (as needed)
dash of salt
dash of pepper
4 slices cheddar cheese
4 slices bacon
4 slices lettuce
mayo, mustard, ketchup as desired

[How to Cook]
Slice tomato to 1 cm thickness. Slice purple onion and pickles.
Divide beef into 4 equal pieces. Wrap each in plastic wrap, and press hard (A). 1 cm thickness is desirable.
Heat vegetable oil in frying pan, line up the meat and season with salt and pepper. Cook over medium heat approximately 1 minute 30 seconds (B). Switch to low heat. Add cheese and cover, cook approximately 1 minute and remove from pan. Cook bacon in the same frying pan until cooked (C).
Cut buns in half. Lightly toast in toaster oven. Spread with mayo and mustard (D). Stack in the order of: bacon, meat, onion, lettuce, and pickles. Top with ketchup and bun.

Sanji: You can make them without eggs!
Franky: Goes great with Cola!

Fushishishi! Squashed between big bread!

Monster Burger!

Original Pirate Shaky's Cooked Beans

-56- Original Pirate Shaky’s Cooked Beans
Spicy Chili Con Carne

serves 4
200g ground beef
1 can (400g) whole tomatoes
1 can (432g) real kidney beans
1 onion (200g)
1 clove garlic
1 tbsp olive oil
⅔ tsp salt
½ tbsp chili powder

[How to Cook]
Dice onion and garlic.
In a pot, heat olive oil and garlic. Once browned, add meat and turn up to medium heat. When the color changes, add onion, salt and chili powder (A). Cook 2-3 min.
While squishing (B), add tomatoes to ②’s pot. When boiling, scoop froth from the top as it appears. Dry the kidney beans, add and simmer 10 minutes. Add salt as needed.

Brooke: Cooked beans! Cooked beans!
Sanji: Both tomatoes and beans are plentiful!!!

Shaky: Oh… I should get a drink for… you…
Brook: Ah, Shaky-san, these cooked beans are delicious!

Papague: Ah—you guys are digging through the fridge by yourselves?!

Early Summer "Paiyu"

-54- Early Summer “Paiyu*”
Thinly sliced and fried potatoes

serves 4
3 potatoes (450g)
60g shredded cheese
vegetable oil (as needed)
salt (as needed)

[How to Cook]
Chop potatoes into thin sticks. Place potatoes in a bowl with cheese and mix (A).
Heat a good amount of oil into a frying pan. Place ¼ of the potatoes in the pan. Cook over low heat for 7-8 min. Flip and cook the opposite side 7-8 min. Cook until both sides are crunchy (B). If you get distracted while they’re frying, they could turn out badly, so be careful. After they’re cooked, remove excess oil with a paper towel and salt.
Repeat 3 times with the remaining potatoes.

Sanji: Don’t get distracted while frying!
Nami: Sanji-kun! I can’t stop eating them!

I made some potato paiyu, mademoiselle, if you please.

*potato cut like mugiwara (straw) and fried

Yasaku's Favorite Bean Sprout Stir Fry

-52 Right- Yasaku’s Favorite Bean Sprout Stir Fry
Anchovy and garlic stir fry

serves 4
2 bags (400g) bean sprouts
2 cloves garlic
6 anchovies
olive oil (as needed)
dash black pepper
dash salt

[How to Cook]
Finely chop garlic and anchovies.
Cook olive oil and garlic in a frying pan over medium heat. When the garlic turns light brown, add sprouts and turn to high heat. After they become transparent, add anchovies and pepper, and mix (B). If the flavor is weak, add salt.

Sanji: Anyway, I’m going to make some food. What do you want?
Luffy: Meat on the bone!
Yasaku: I want bean sprout stir fry!

Sanji: Yosh! Leave it to me!

Island of Women's Waraidake

-52 Left- Island of Women’s Waraidake*
A recipe fully loaded with herb seasoned mushrooms

serves 4
6 shiitake mushrooms
1 pack (170g) shimeji (cultivated field) mushrooms
2 (90g) eringi (King Trumpet) mushrooms
3 strips bacon
1 tbsp vegetable oil
2 sprigs fresh rosemary
½ tsp salt
dash pepper
5g butter

[How to Cook]
Remove the hard tip of the shiitake and cut to 1 cm thick slices. Remove the hard tip of the shimeji as well. Slice the eringi to ~3 cm length slices. Cut bacon to 7mm width.
Add rosemary and vegetable oil to a frying pan and turn on medium heat (A). When the oil has taken on the flavor of the rosemary, add the bacon quickly, then add the mushrooms, and mix. Cover, reduce heat to low, and “steam fry” for ~4 minutes.
Remove cover, add salt, and mix. Re-cover and steam another 4-5 minutes. Mixing from time to time, continue to steam until water is gone. If needed, add salt and pepper. Add butter, mix, and remove from heat.

Sanji: You can have peace of mind, no matter how much of it you eat!

Luffy: Oh! This is waraidake, isn’t it? Yeah! This is just what I was looking for.

*species of poisonous mushroom

The Water Capitol's Mizu-Mizu Bok Choy

-50- The Water Capitol’s Mizu-Mizu Bok Choy
Bagna cauda,* Japanese edition

Serves 4
4 stalks (300g) bok choy
½ (100g) carrot
½ yellow pepper
6 tbsp mayo
2 tbsp miso
1-2 tbsp milk
seven spices blend** (as needed)

[How to Cook]
Fill a bowl with cold water and soak bok choy, carrots, and peppers until crisp (A).
Dry the bok choy and separate the leaves from the cores. Cut the leaves to bite size and cores into sticks (B). Keeping the skin on, cut the carrots into similarly sized sticks. Remove stems and seeds, and cut peppers into sticks.
Mix the sauce ingredients and dip the vegetables.

Lady: Hey, brother, don’t make such a strange face. Which mizu-mizu bok choy are you going to get?
Sanji: Hm? Um.. both. Oh, also, I’d like some other ingredients particular to this town. What kinds of things are there?

*bagna cauda is a type of Italian dish

**seven spices blend is a unique blend of spices including cayenne, sesame, Japanese pepper and more. Recipes for mixing your own can be found online, as can places selling premixed bottles.

Searching for Gold! Sky Island Bento

-48- Searching for Gold! Sky Island Bento
Vegetables added with gusto! Satisfying bento

Colorful Salmon Rice
serves 3-4

2 covered containers cooked rice
1 piece (~100g) slightly salted salmon
1/3 (65g) carrot
1 sheet (40g) abuurage (fried tofu)
½ pack (80g) shimeji (cultivated field) mushrooms
½ tbsp light soy sauce
½ tsp salt
1 (10x10cm) sheet kombu seaweed

[How to Cook]
Wash and soak rice. Cut carrot into 2cm thick blocks.* Dab tofu with paper towel. Chop thinly. Remove the hard tip from the mushrooms. Grill fish on both sides.
In a rice cooker, put rice, soy sauce, and water. Then add salt and kombu, and everything from step ① and cook (A).
After cooked, remove fish and kombu. Remove fish bones and break fish into small pieces. Return to rice cooker and mix.

*the recipe used a word translated in my dictionary as “wooden clappers,” if you’d like to do your own research, it was “hyoushigi” 「ひょうしぎ」「 拍子木」

½ sweet pepper per person (red or yellow)
10 pods of wax beans
80g fava beans
1 tsp vegetable oil
dash salt
½ tsp sugar
2 tbsp water
½ - 1 tsp soy sauce

[How to Cook]
Removing seeds and stems, cut peppers to bite size. Cut beans to 3 cm width and boil the fava beans until you can remove the thin skin (B).
Heat vegetable oil in frying pan, add peppers and beans, cook until wilted (C). Add salt, sugar, and water. Cook until moisture is gone, then add soy sauce and remove from heat. Pile rice into bento box and top with peppers and beans.

Thick Fried Tofu and Ham Sandwiches
serves 2
1 block of thick aburaage fried tofu
2 slices ham
weak flour (proper amount)
vegetable oil (proper amount)
½ - 1 tsp soy sauce

[How to Cook]
Cut thick tofu so the top layer is 1.5 cm and the bottom is .5 cm thick, cutting halfway through (like a sandwich pocket). Insert the ham and coat the outside with flour (D).
Heat vegetable oil in a frying pan and cook both sides of ① over medium heat. Add soy sauce and remove from heat.

Add salt water boiled broccoli to bento as desired.

Sanji: Calorie save, a lady’s way!


Nami: Anyway, are you ready? It’s a review of Norland’s picture book! He first found “gold country” 400 years ago.