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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.
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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!
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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.
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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).
