The Optimum Side Dish! Octopus Slices

-44 Right- The Optimum Side Dish! Octopus Slices

The sourness is effective, side dish

Serves 4

150g octopus

¼ (50g) onion

½ tbsp vinegar

dash salt

1 tbsp olive oil

dash paprika

[How to Cook]

① Dice onion and dampen with water. Slice the octopus diagonally (C) and line up on a plate.

② Add salt to vinegar and mix. Add olive oil and mix.

③ Place the ingredients of ② over the octopus, sprinkle with damp onions and paprika.

Comic:

Zoro: What should we do with that octopus? (Referring to Hachi)

Sanji: First, boil in salt water, slice, marinate in olive oil and paprika. It’s the best side dish with sake.

Luffy: Hey, don’t say that in front of him.

Caimie's Delicious Clams

-44 Left- Caimie’s Delicious Clams

Creamy and steamed in sake

Serves 4

500g Hamaguri (common orient) clams; may substitute manila clams

¼ (50g) onion

1 clove garlic

100 mL white wine

dash white pepper

1 tbsp butter

50 mL heavy cream

Italian parsley (as needed)

rice (as desired)

[How to Cook]

① Soak clams in salt water “of the same saltiness as the sea” for 2-3 hours, while covered with aluminum foil (or something to create a dark environment) to allow sand to be washed out.

② Thinly slice onion, cut the garlic in half lengthwise, remove any sprouts, and smash with the flat side of a kitchen knife. Coarsely chop Italian parsley.

③ Put clams, onion, garlic and white wine in a covered frying pan and heat. When clams open, add white pepper and butter. Finally, stir in the heavy cream (A). Sprinkle with parsley after plating. The remaining sauce can be added to rice and eaten like risotto.

Zoro: Sake first!

Comic:

Caimie: Today’s clam dish!

Papague: Wah, Caimie’s delicious clams!

Usopp: Isn’t that shellfish?!

Mermaid Cafe: Wakame Brule

-42- Mermaid Café: Wakame Brule

Rich and thick sauce with wakame in it, steamed in a rice bowl

Makes 4, 100mL rice bowls

2 eggs

300mL kombu and cutlet stock (see page 94)

½ tsp salt

1 tsp mirin

⅓ tsp soy sauce

2 (80g) pieces high quality chicken breast

½ tsp soy sauce

wakame sauce

50g wakame seaweed

150mL kombu and cutlet stock (see page 94)

1 tsp light soy sauce

½ tbsp potato starch

[How to Cook]

① In a bowl, mix together egg, stock, salt, mirin, and soy sauce. Thinly slice the chicken and dress with soy sauce.

② Place chicken and equally divided mixture from ① into four bowls. If bubbles rise to the surface, scoop them out with a spoon (A).

③ Cover bowls with aluminum foil and steam in a steaming container over boiling water for 15-20 minutes (B).

④ Now, we’ll make the wakame sauce. In a pot, add stock, light soy sauce, and potato starch and mix together over low heat. After it thickens, add sliced wakame, remove from heat, and pour over bowls from ③.

Sanji: I want to eat the Mermaid Princess!

Comic:

Caimie: Since fish people don’t eat meat or fish, our menu has wakame Brule… mozoku seaweed tart… kombu soufflé…

Um, we also have shellfish! There’s a scallop sandwich… shijimi clam pizza…

Luffy: Not shellfish! Meat!

Usopp: Anyway, let’s go to the mermaid café! Papague is there…

Product of Sky Island: Flame-Broiled Sky Shark

-40- Product of Sky Island: Flame-Broiled Sky Shark

Promptly grilled salmon – Sanji edition

Serves 4

3 slices (~360g) raw salmon

dash salt

dash pepper

¼ head (300g) cabbage

½ (100g) onion

½ (100g) carrot

vegetable oil (a little)

1 tbsp sake

1 and ½ tbsp sugar

3 tbsp miso

20g butter

½ tbsp soy sauce

[How to Cook]

① Lightly salt and pepper the salmon. Roughly cut the cabbage. Cut the onion into 1 cm thick slices and the carrot into thin rectangles.

② In a heated frying pan, add vegetable oil. Cook salmon starting with the skin side, until colored, 2-3 minutes.

③ Flip fish. Add cabbage, onion, and carrot. Add sake, pouring around the pan. Add miso and sugar here and there. Add small pieces of butter on top of the miso (A). Cover with aluminum foil and steam 6-7 minutes (B).

④ Take off the foil. Mix. Add soy sauce.

Sanji: Cooking by steam preserves the umami flavor!

Comic:

Usopp: Today’s special information is… THIS!

This land is “the gold country” thing the allied forces monkeys were looking for!

Zoro: So, this mantra is… what?

Sanji: I dunno! I can’t read it while he’s moving!

Luffy: Really???

Nami: Isn’t that what I said before?!

Old man: Chopper, I think a little thinner would be better.

Chopper: Yeah.

A size you’ll be able to swallow is best.

Since your digestive system is a little damaged.

Monkey Mountain Allied Forces: Complete Pike Meal

-38- Monkey Mountain Allied Forces: Complete Pike Meal

Pike Honey Mustard

Serves 3-4

2 pieces pike (sashimi style)

salt (as needed)

a: 150ml vinegar

    2 tbsp sugar

    ½ tsp salt

b: 2 tbsp French mustard

    ½ tbsp honey

    ½ tbsp vinegar

dill (as desired)

[How to Cook]

① Fillet the pike into three pieces and wash with water. Pat with paper towel. Line up the pieces of fish and sprinkle liberally with salt (A). Refrigerate 30 minutes. In separate bowls, mix (a) and (b) ingredients.

② Rinse the salt off of the fish. Pat with paper towel until dry. Skin side up, line up the fish, pour on (a) and refrigerate 20 minutes.

③ Remove the small bones. Take off the skin, from the head side down the back (B). Dress with (b). Add chopped dill as desired.

Sesame Coated, Soy Sauce Dipped Pike

Serves 2

2 pieces pike

weak wheat flour (as needed)

white sesame (as needed)

140g (1 root) lotus root

2 green peppers

a: 1 tbsp soy sauce

    1 small tbsp sugar

    2 tbsp sake

vegetable oil as needed

[How to Cook]

① Fillet the pike into three pieces. Flour the skin and coat the opposite side with sesame seeds (C). Peel the lotus root and cut into 1 cm thick rings. Keeping the stem and seeds intact, cut the green pepper into rings. Mix (a)’s ingredients.

② Put vegetable oil in a hot frying pan. Cook the lotus root and green pepper over medium heat. Cook both sides and remove from pan.

③ In the remaining oil, cook the fish skin side down until 70% done, then flip and cook on the sesame side. Absorb the remaining oil with a paper towel. Flip the fish sesame side up. Return the lotus root and green peppers to the pan, add (a), (D).

Sanji: This pike is a unique and superb food!!!

Comic: Nah, today’s a day to drink sake!

Yeah! Eat, eat! It’s still a while ‘til the full course!

Product of the White Sea: Sky Fish Saute

-36- Product of the White Sea: Sky Fish Saute

Fried horse mackerel with cheese inside

Serves 4

4 pieces (600g) horse mackerel

100g mozzarella

dash salt

dash white pepper

weak wheat flour (as needed)

panko (as needed)

1 egg

vegetable oil (as needed)

sauce

a: 1 tomato

    ¼ (50g) onion

    6 tbsp ketchup

    2 tsp vinegar

    2 tsp olive oil

    pepper sauce (as needed)

purple onion (as needed)

fresh basil leaves (as needed)

[How to Cook]

① Fillet the mackerel. Cut the mozzarella in half, then into 8mm slices.

② Thinly slice the tomato and (regular) onion for the sauce and mix together all of (a).

③ Sprinkle salt and pepper on the mackerel. Insert the mozzarella as seen in (A). Cover with flour, beaten egg, and panko (in that order).

④ Pour vegetable oil into a frying pan until it’s 1cm deep. Heat to 160°C and add ③’s horse mackerel (B). Fry each side approximately 5 minutes. Take the fish from the pan, and quickly dab with paper towel.

⑤ Place thinly sliced purple onion on plate, followed by mackerel. Top with sauce and fresh basil as desired.

Picture text: The inside will be like this!

Chopper: Nom! I want seconds!

Comic: This is a skyfish, right?

It’s in Norland’s journal as “strange fish.”

                              Fish: Pichi-pichi (lively, spunky)

                                             Perhaps there are no more on the bottom of the ocean…

                                                            I think your body has achieved evolution for the sky sea.

The Nose is Delicious: Elephant and Pacific Blue Fin Tuna Saute!

-34- The Nose is Delicious: Elephant and Pacific Blue Fin Tuna Sauté!

Use plenty of the special sweet sauce on the grilled blue fin

Serves 4

4 pieces (300g) blue fin tuna

dash salt

dash white pepper

1 tbsp olive oil

sauce

½ (100g) onion

2 tbsp olive oil

½ - 1 tsp grated garlic

2 tbsp water

2 tsp honey

2/3 tsp salt

1 tsp soy sauce

3 tbsp roasted white sesame

[How to Cook]

① Season tuna with salt and white pepper. Finely slice the onion for the sauce. Put olive oil in a heated frying pan and cook both sides of the tuna and take out of the pan (A).

② Make the sauce. Place olive oil in the frying pan used to cook the tuna. Add the onion and stir fry until transparent. Then add garlic, water, honey, salt, white pepper and white sesame (B).

③ Plate fish and top with sauce.

Comic:

Sanji: This elephant tuna is a dish worthy of cooking!