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

Comic:

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!

Comic:

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!

Comic:

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!!

Comic:

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

dough

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.