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)

other

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 ② 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!

Comic:

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)

broth

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.

aburaage

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)

rice

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.

Wrapping

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).

Comic:

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

garnish

2 (500g) chicken thighs

1 tsp salt

dash black pepper

2 (300g) potatoes

1 (200g) carrot

20g butter

4 servings rice

sauce

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

other

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]

① Slice tomato to 1 cm thickness. Slice purple onion and pickles.

② Divide beef into 4 equal pieces. Wrap each in plastic wrap, and press hard (A). 1 cm thickness is desirable.

③ 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).

④ 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!

Comic:

Fushishishi! Squashed between big bread!

Monster Burger!