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).