Have you ever found yourself pondering the delicious rice balls that seem to magically appear in Brock’s kitchen in Pokemon or wondered about the secret ingredients that make Naruto’s iconic ramen dish so unforgettable? Beyond the thrilling adventures in anime, the mouthwatering dishes, deeply rooted in Japanese culture, leave a lingering impression on viewers.
Keeping this fascination in mind, Kelly Loves has teamed up with five gifted influencers, each tasked with bringing to life a cherished culinary creation from the vibrant world of anime, inspired by beloved films and TV shows. Fans now have the unique opportunity to witness these talented individuals in action as they unveil the intricate process of recreating these enchanting fictional delicacies within the cozy confines of their own homes.
A favourite dish in anime shows like My Hero Academia, Yuri! On Ice, and Food Wars!
Ingredients – 1 Serving
- Cooked rice
- 1 egg
- Pork Tonkatsu: 1 pork cutlet 35g of flour 1 egg, 50g of panko
- Onion Marinade: ¼~1/2 onion, 2 tbsp of soy sauce, 1 tbsp of mirin, 1 pinch of sugar
- Make Pork Tonkatsu
- Heat 2cm of oil in a pan until it reaches 180°C.
- Place the pork cutlet (rinsed and dried) on a cutting board and gently beat it with a rolling pin. Cut the side of the meat every 1.5cm. Season the meat with salt and pepper.
- Coat the meat with flour, then dip it in beaten eggs and panko breadcrumbs.
- Fry the cutlet for a maximum of 5 minutes.
- Pre-cut the tonkatsu before dressing to make it easier to eat.
- Prepare Onion Marinade
- Stir-fry the onion in a frying pan, then deglaze with soy sauce, mirin, and sugar. There should be some “juice” at the bottom of the pan.
- Lower the heat and pour the beaten egg on top of the onions, briefly cover, and cook the eggs as desired.
- Assemble the Katsudon
- On a plate, place the cooked rice, then add the onions and eggs, and finally, place the tonkatsu on top.
This recipe is a firm favorite in Pokemon and Demon Slayer. The food is triangular-shaped and commonly made with vegetables or meat of your choice.
- Nori sheets
- Tuna Mayo filling:
- Canned tuna
- Spicy mayo
- Prepare the Filling
- Mix drained canned tuna with Kelly Loves Spicy mayo.
- Prepare the Rice and Shape Onigiri
- Rinse the rice three times and soak it in water for 30 minutes, then drain it.
- Cook the rice using your preferred method. 150g of raw rice yields approximately 450g of cooked rice. Add 250ml of water to your rice cooker.
- Humidify your hands with water to prevent the rice from sticking. Take about 100g of rice, form a ball, press the center to create space for the filling.
- Close the ball and shape it into a triangle. You can get creative with different shapes.
From the iconic anime film, Ponyo, this bowl of steaming noodles and aromatic ingredients is a go-to comfort food.
Ingredients – 2 Servings
- Broth: 2 cloves of garlic, 1 knob of ginger, 1 shallot, 1 tbsp toasted white sesame seeds, 1 tbsp roasted sesame oil, 110g ground pork, 3 tbsp miso, 1 tbsp sugar, 1 tbsp sake, (700ml chicken stock/broth (350ml per bowl)), 1 tsp salt, ¼ tsp white pepper powder
- For the ramen and optional toppings: 2 servings of ramen noodles, Chashu (homemade or store-bought), Ajitsuke Tamago, Narutomaki, Crispy Nori Snacks, Chopped green onion
- Make the Broth
- Mince the garlic, ginger, and shallot. Grind the sesame seeds, leaving some unground for texture.
- Heat sesame oil in a medium pot over medium-low heat. Add minced garlic, ginger, and shallot, stir fry.
- Add ground pork, increase heat to medium, and cook until no longer pink.
- Add miso, sesame seeds, sugar, and mix well.
- Add sake and chicken stock, bring to a simmer. Taste and adjust with salt and white pepper.
- Prepare the Toppings
- Prepare Chashu (if homemade) – this may take a few hours to cook.
- Marinate Menma and Ajitsuke Tamago with Chashu broth.
- Cut Ajitsuke Tamago in half before serving.
- Chop green onion and Narutomaki.
- Take the Kelly Loves Crispy Nori Snacks out of their plastic tray.
- Cook the Ramen
- Bring a large pot of unsalted water to a boil. Rinse the noodles to loosen them up.
- Cook the noodles following package instructions. Drain well.
- Assemble the Ramen
- Place the noodles into two bowls.
- Pour approximately 400-500ml of broth into each bowl.
- Add the desired toppings.
The Idolmaster’s favorite food and a popular dish in other anime like Dorohedoro, Sakura CardCaptor, and Ms. Koizumi Loves Ramen Noodles.
Ingredients – Makes 30 Gyoza
Filling: 200g Napa Cabbage, 200g minced pork, 2 chopped green onions, 1 clove garlic, 1 knob of ginger (2.5 cm; grated)
For the Filling Seasonings: 1 tsp sake, 1 tsp roasted sesame oil, 1 tsp soy sauce, ¼ tsp salt, ⅛ tsp freshly ground black pepper
For the Dipping Sauce: 1 Tbsp rice vinegar, 2 Tbsp soy sauce, 1 tsp sesame oil
- Make the Gyoza Filling
- Optional step: Wilt cabbage leaves by blanching, microwaving, or dehydrating with salt (can be skipped).
- Discard the core of the cabbage leaves, mince them into very small pieces.
- Mince the green onions.
- Combine minced cabbage, minced green onions, minced garlic, grated ginger, and all filling seasonings in a large bowl.
- Mix well and knead the mixture with your hands.
- Fold the Gyoza
- Place a gyoza wrapper in the palm of your non-dominant hand.
- Use a teaspoon to take a small amount of filling and place it in the center of the wrapper.
- Dip one finger in a bowl of water and wet the outer ¼ inch (6 mm) of the wrapper with your wet finger.
- Fold the wrapper in half over the filling.
- Make pleats along the top edge of the wrapper, folding about once every ¼ inch using your thumb and index finger.
- Continue pleating until there’s no more top wrapper to pleat.
- Press the pleats and shape the gyoza. Repeat with remaining wrappers.
A dish best known for its feature in Ranma 1 and 2, this recipe is for pancake lovers with a twist. “Okonomi” literally means “to one’s liking,” so this versatile dish can be created with ingredients of your choice.
Ingredients – Makes 2 Pancakes
For the Pancake Batter: 140g of flour, 4 tbsp of yam (yamaimo or nagaimo – optional), 120ml of dashi broth, 2 eggs, ½ tsp of baking powder (You can also use Okonomiyaki pancake premix), 750g of minced cabbage, 6 slices of pork belly
Special Okonomiyaki Sauce: 2 tbsp of ketchup, 1 tbsp of Worcestershire sauce, 1 tbsp of oyster sauce, 1 tbsp of sugar
Toppings: Spicy Mayo, Katsuobushi, Beni Shoga, Aonori
- Make the Pancake Batter
- In a bowl, mix the flour and baking powder.
- If using yam, add it to the dashi broth. Set aside for at least 30 minutes.
- Just before making the pancakes, add eggs and minced cabbage to the mixture.
- Cook the Okonomiyaki
- In a hot pan, pour half of the batter.
- Place 3 slices of pork belly on top of the batter.
- When the pancake is halfway cooked through, turn it over.
- Assemble the Okonomiyaki
- When the pancake is cooked, place it on a plate.
- Add the Okonomiyaki sauce on top, followed by Kelly Loves Spicy Mayo.
- Add the remaining toppings to your liking.
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