Davy Backfight Frankfurt

-28- Davy Backfight Frankfurt

Homemade oil is the secret flavor’s first rate pot-au-feu

Serves 4

8 frankfurts

2 “may queen” potatoes

1 (200g) carrot

½ (600g) cabbage

2 (240g) small onions

200 mL Sanji’s chicken stock (see p.95)

2 tsp salt

a: 1 clove garlic

    1 tbsp olive oil

parmesan cheese (as desired)

black pepper (as desired)

[How to Cook]

① Peel the potatoes and cut in half. Cut the carrot into four equal parts. Cut the cabbage into four equal parts. If necessary, use a toothpick or skewer to prevent the cabbage from falling apart. Peel the onion. Finely chop (a)’s garlic.

② In a pot, pour Sanji’s chicken stock, salt, carrots, and onion. Once it reaches a boil, turn to low heat and simmer for 20 minutes. Add cabbage and potato, simmer approximately 20 minutes. After the vegetables are soft, add the frankfurts and simmer 10 minutes.

③ In a frying pan, heat (a)’s ingredients over a medium flame. After the garlic’s color begins to change, add them to the pot from step two (A). If needed, add salt. Add parmesan and pepper as desired. Remember to remove the toothpicks from the cabbage.

Sanji: Can you identify the secret flavor?

Comic:

Hey, hey! How about a Frankfurt? We’ve also got rum, cheese biscuits, salted meat and yakisoba!

               The show is beginning! Silence everyone!

                              Quite, asshole, shut up!

                                             Gya-ha-ha-ha!

                                                            Members of the participating teams, prepare yourselves!

                                                                           Hey, Otsusu! Watch out!

Absalom's (!?) Croquette

-26- Absalom’s (!?) Croquette

Full of beef! Potato croquette

10 pieces

4 (600g) potatoes

200g beef

½ (100g) onion

½ tbsp vegetable oil

1 tsp salt

dash pepper

20g butter

1-2 eggs

weak flour (as needed)

panko (as needed)

oil (for frying) (as needed)

shredded cabbage (as needed)

chuunou (中濃) sauce (as needed)

[How to Cook]

① Steam the potatoes in a steamer until soft, approximately 40 m. Cut the beef to 2 cm width (A). Thinly slice the onion.

② Pour the vegetable oil into a heated frying pan. Fry the meat over medium heat. Add the onions and cook until they are transparent. Add ½ tsp salt and pepper. Take out of the pan and place on a tray.

③ Peel the potatoes from step one and place in a bowl. Mash with butter and ½ tsp salt (B). Add the meat and onion from step two and mix. Spread out and cool.

④ Divide the ingredients from step three into 10 equal parts and shape into flat ovals (C). Mix flour, eggs and panko. Coat potato balls and fry in 180°C oil for 3 minutes.

⑤ Dab with a paper towel and place on a tray. Serve with shredded cabbage and chuunou 中濃 sauce as desired.

Sanji: The oil is 180°!!!

Comic:

Sanji: Dare to look into my eyes and say, what is marriage!!! Now, I’ll make croquette with a crushing kick!!!

Lakeshore Camp "Grilled Rock" Stew

-24- Lakeshore Camp “Grilled Rock” Stew

You can make this rich pork stew without using roux!

Serves 4

600g pork, shoulder roast

½ tsp salt

dash black pepper

1 clove garlic

6 mushrooms (kind not specified)

½ (100g) onion

1 tbsp vegetable oil

20g butter

25g weak wheat flour

400 mL red wine

400 mL Sanji’s chicken stock (see p.95)

2 bay leaves

30g raisins

5 tbsp ketchup

[How to Cook]

① Cut the pork into 1.5 cm thick slices. Place in a dish, sprinkle with salt, pepper and flour (A). Cut the garlic in half, crush with a kitchen knife. Cut the mushrooms in half and the onion into four equal pieces.

② Place the vegetable oil in a pot. Turn to medium heat, add garlic. When you can smell the garlic cooking, take it out and add 10g butter. After the butter is melted, add the meat and leftover flour. Watching so it doesn’t burn, cook both sides.

③ Add the red wine, boil to remove the alcohol. Add Sanji’s chicken stock (B), the garlic from step two, and bay leaves. After film begins to collect on top, begin skimming and remove bay leaves (C). Add raisins and ketchup. Cook over a low flame for 40 m.

④ Place the remaining butter in a heated frying pan. When melted, add mushrooms and onions. Fry. Add to the pot from step three. Simmer 20 minutes. Add additional salt as desired.

Sanji: Red wine and raisins are the winning move!

Comic:

Luffy: Eeh? You can make it with a stone??

               Is it good?

Sanji: Of course! It’s “grilled rock” stew!

               You can boil the stew on the rock’s heat!

Chopper: It’s a good stew! You can absorb all the nutrients from the ingredients!

Impel Down Eight Bird Whole Roast

-22- Impel Down Eight Bird Whole Roast

Whole roast chicken with deluxe pilaf

Serves 4-5

1 (~2kg) chicken

1 tsp salt

dash black pepper

½ (100g) onion

1 tbsp vegetable oil

50 mL water

a: 300g rice

    ½ tomato

    1 tbsp finely chopped parsley

    ½ tsp salt

    dash black pepper

[How to Cook]

① Cut off the neck bone, clean out the organs and rinse. Dry. Rub on salt and pepper, inside and outside.

② Slice the onion and cut (a)’s tomato into cubes. Mix ingredients of (a) and place into the chicken (A). Seal the opening with a toothpick (B). Rub the outside with vegetable oil.

③ Spread the onion on a heat resistant pan and place the chicken on top (C). Divide the neck bone into two equal parts and add water (?). Preheat oven to 200°C. Place chicken in oven. Bake 40-50 minutes applying juices throughout baking. After baking let sit 10-15 m.

④ Make the remaining meat juice into sauce. If the meat juice has evaporated and the onions are dry, move it into a small sauce pan and add 50-80mL water until the moisture returns. Add salt and pepper as desired. Cut the chicken into pieces and pour the sauce over.

Sanji: Woah! I just thought of a virtuoso recipe!

Comic:

BAM!

Luffy: Woah! It’s raining yakitori!

Buggy: He’s such an idiot…

Yagara Bull's Favorite Mizu-Mizu Steaming Meat

-20- Yagara Bull’s Favorite Mizu-Mizu Steaming Meat

Steaming spare rib recipe

Serves 4

500g pork spare rib

½ tsp salt

dash black pepper

1 stalk celery

½ (100g) carrot

¼ daikon

½ head of lettuce

sauce

½ leek

100mL ponzu

1 tbsp sesame oil

garlic (as desired)

[How to Cook]

① Place the spare rib, salt and pepper in a bag and let sit approximately 1 hour (A). Using a peeler, thinly slice the celery, carrots and daikon (B). Cut the lettuce to bite size.

② Cut the leek into small pieces. Heat the sesame oil in a frying pan. Add the leek and ponzu. Mix.

③ Place the spare rib in a steamer for 20 minutes. After the meat becomes soft, add the vegetables and continue to steam (C) until thoroughly heated. Add garlic to the sauce as desired and serve.

Sanji: Steaming time is only 20 minutes

Comic:

Yagara: Neigh!

Luffy: I’m so hungry!

Shop Keeper: Yagara love mizu-mizu meat! Though it’s people food….

Luffy: Mizu-mizu? I’ll take 10!

paku-

mogu mogu

mogu chapu

mogu chapu

Luffy's Favorite, Meat on the Bone

-18- Luffy’s Favorite, Meat on the Bone

Egg and chicken scotch egg

Serves 4

4 chicken drumettes

4 hard-boiled eggs

30g panko

2 tbsp milk

a: 500g meat (taken from chicken bones)

    1 tsp salt

    dash black pepper

    1 egg

vegetable oil as needed

[How to Cook]

① Cut the meat off the bone, referencing the pictures.

② Put milk and panko in a bowl. Knead (a) ingredients together, add to the panko/milk bowl and continue to knead.

③ Wrap the egg in the meat still connected to the bone (B). Coat hands in oil and pack step two’s ingredients around the egg and meat.

④ Preheat oven to 200°C. Cook 15-20 minutes.

Luffy: As expected, it’s meat!

Comic:

Sanji: Anyway, let’s make some food!

               What do you guys want?

Luffy: Meat on the bone!

?: Me too!

Sanji: Yosh! Leave it to me!

Sandora's Whole Roast Monster Lizard

-16- Sandora’s Whole Roast Monster Lizard

Roast beef made in a frying pan

400-500g beef leg meat

½ clove garlic

1 tsp salt

dash pepper

1 tbsp vegetable oil

sauce

½ onion

3 tbsp sake

5g butter

½ clove garlic

2 tbsp soy sauce

½ -1 tsp vinegar

[How to Cook]

① Cook on a medium temperature for 30 minutes. Grate the onion and garlic for the sauce. Just before cooking, rub cut garlic, salt and pepper on the meat (C). Put vegetable oil in a hot frying pan. Cook the surface of the meat over medium heat (D). Cook over low heat 6-8 minutes. Flip and cook 4-5 minutes.

② Remove from pan, wrap in tin foil and allow to continue cooking with the residual heat for 15 minutes (E).

③ Make the sauce. In the pan with the meat juices, add onion, garlic and sake. Boil. Add soy sauce and butter. Stir. Once combined, turn off the heat. Add vinegar and stir.

④ Place meat on plate and pour on sauce.

Comic:

Woah, look!

               *sizzle*

                              It’s nature’s frying pan!

Water Seven Mizu-Mizu Meat Barbeque

-16- Water Seven Mizu-Mizu Meat Barbeque

Marinate the meat overnight for the best taste!

Serves 4

500g diced beef

1 “long onion” (scallion, shallot or green onion)

¼ sweet pepper

½ zucchini

a: 50mL water

    ½ tbsp. salt

    ½ lemon

    1 clove garlic

    ¼ onion

    dash of pepper

    ½ tsp vegetable oil

[How to Cook]

① Slice (a)’s lemon, garlic and onion. Place all (a) ingredients in a plastic bag with meat and marinate, a minimum of 1 hour (A).

② Slice the “long onion” into 3 cm long pieces, pepper into bite size chunks, and zucchini into 1 cm thick circular slices.

③ Place the meat from step one and vegetables from step two on skewers. Cook until they reach a nice “grilled” color.

Comic:

Sanji: Nami saaaan <3
               I made mizu-mizu barbeque!!!