Check out the original blog post here.

Check out Crunchyroll’s official video (130k views OMG I AM FAMOUS) here.

Check out my original video version below ๐Ÿ™‚


Thanksgiving! That magical time of year when families and friends come together to put on fancy clothes for about 1.5 hours in order to stuff their faces full of food, and then retreat back into pajamas soon after as they lie in wait for Black Friday shopping to start so that they can stop giving thanks for what they have, and start shelling out cash for what they don’t. It’s truly a special time of year. 


In truth, I love Thanksgiving! While I’m not much of a shopper, I love being with my family, catching up with my cousins, and trading 2016 horror stories with my sister (Excerpt from an actual dinner table conversation the other night: “I accidentally pointed my finger at North Korea, and that was when two guards came out of the North Korean Visitor Center and pointed guns back at me.”)


However, the thing I actually don’t look forward to is the food. I always find the turkey to be too dry, despite having attempted several turkeys on my own for my college anime club’s Thanksgiving dinner. I’m not a huge fan of boring old mashed potatoes. I hate overcooked, mushy green beans. Canned cranberry sauce? Urgh. And pumpkin pie, that treat that I loved so much as a youth, I now find to be soggy and gross, even when I cover it in copious amounts of whipped cream. 


So, as I pondered what to make this week for Thanksgiving, I was actually kind of jealous that Japan doesn’t really celebrate big events like this in the way America does. In fact, their celebratory/party foods seemed infinitely more delicious- pizzas, sandwiches, fried chicken, croquettes, shabu shabu, okonomiyaki, temaki sushi, curry… the list goes on. Now chicken karaage from Shirobako (fried chicken pieces) and croquettes from Kill la Kill (fried potato patties, normally made with ground meat and mashed potato) are something I’ve wanted to make before, and they’re still on my list, to be sure. But I started to wonder…what would happen if I Thanksgiving-ified these two party foods? Could I make the ideal Thanksgiving food- one that is both tasty, but different from the yearly routine of a typical Thanksgiving meal? 




And so I decided to make Turkey Karaage with Garlic Herbed croquettes, and a Cranberry Pepper dipping sauce, which, combined would make the ultimate party plate. AND BOY, was this a fantastic party plate! Though, I didn’t really have a chance to take it to a party. By the time I was finished cooking, I had a LOT of food, enough for 6 people to snack on, easily. And then my most glorious and luxurious roommate came back from school and DEMOLISHED it, she loved the food that much. 20 minutes and she’d wiped out more than half of the plate. It was an amazing feat, I was thoroughly impressed. 


Ingredients are listed below, click on the video to watch the process! 




The Ingredients


For 6 heavy snackers, or 4 dinner size servings


For the Turkey Karaage

  • 1 Turkey Breast, about 1 pound
  • Salt and pepper
  • 2 tbsp Sake
  • 2 tsp ginger, minced
  • 2 garlic cloves, minced
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • canola oil for frying


For the Garlic Herbed Croquettes

  • 2 lbs Russet potatos
  • 2-3 garlic cloves, minced
  • about 2 tbsp fresh thyme, minced
  • about 2 tbs fresh chives, minced
  • about 1/2 cup fresh parsley, chopped
  • 1/2 cup milk
  • 1/4 cup butter
  • 2 eggs
  • Flour
  • Panko
  • Canola oil for frying


For the Cranberry Pepper Dipping Sauce

  • 1 cup cranberries, roughly chopped
  • 1 cup red bell pepper (about 1 pepper), minced
  • 3/4 cup water
  • 1/2-3/4 cup sugar (depending on how sweet you like it)
  • 1 tbsp rice wine vinegar
  • Dash of garlic powder
  • Dash of paprika
  • Dash of Shichimi Togarashi



If you’re wondering if I was able to succeed by creating a delicious Thanksgiving feast that broke tradition, the answer is yes. This food was amazing! My favorite were the croquettes, and the cranberry dipping sauce was a surprisingly great addition to the karaage and croquettes. I normally hate cranberry sauce, but found it refreshing here with so much heavy food. If you’re worried about the amount of frying that goes on here, let me give you a word of advice- make sure your oil is heated to the proper temperature of 350 F. If it’s not hot enough, the food wiill absorb a lot of oil, and this is what makes it taste greasy. Also, make sure to drain thoroughly on paper towels or paper bags when you take it out of the oil! If you’re still worried, what can I say? Thanksgiving is an indulgent meal. At least this time, I feel compelled by more than tradition to actually eat it all.  


I hope you enjoyed this post! Check in next week for another recipe. To check out more anime food recipes, visit my blog for more anime and manga themed food. If you have any questions or comments, leave them below! I recently got a twitter, so you can follow me at @yumpenguinsnack if you would like, and DEFINITELY feel free to send me food requests! My tumblr is Find me on Youtube for more video tutorials! Enjoy the food, and if you decide to recreate this dish, show me pics! ๐Ÿ˜€
In case you missed it, check out our last dish: Riceballs from “Twin Star Exorcists”. What other famous anime dishes would you like to see Emily make on COOKING WITH ANIME?

Donuts from Shirobako!

Earlier this week, a man broke into my car, threw my trash everywhere, dismantled the smaller bits and pieces in my car, and then fell asleep. Imagine my horror when I woke up that day, eager eyed and bushy-tailed, ready to have a great day at work and was confrontedย by a sleeping, drugged-out man in my car.

The only thing I could think of was that he needed to leave so I could go to work. Eventually he left, but not before revealing he had a GIANT KNIFE, striking fear and anxiety into my heart. I ducked into my car and locked the doors immediately, and then I cried the entire way to work.

Also, MINZY LEFT 2NE1, so that’s another tragedy. This whole week has been rather difficult to me, which can only mean one thing: Donuts are necessary.

I love Shirobako, though when I first saw it I thought it was really, really stupid. The whole ‘Don Don Donuts, let’s go nuts!’ thing made me cringe, and I thought it was really boring. Thankfully, I came to my senses, and even cosplayed as Arupin from the anime they made in the show! It was so much fun. In the spirit of the show, I made the donuts they always eat. It’s not very hard either!


The Ingredients


  • 2 cups flour
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1/4 tsp cinnamon
  • 2-3 hearty dashes of nutmeg
  • 2 tbs butter, melted
  • 1/2 cup milk
  • 1 egg, beaten
  • 1 quart canola oil for frying

Original recipe found here.

To Make!

This recipe is super simple! Place all your dry ingredients in a bowl. Whisk thoroughly together. This serves two purposes: to aerate the dry ingredients and to make sure all the spices, salt, and sugar is evenly distributed.

Then, mix in the melted butter. Your dough will be crumbly. That’s good!

Pour out your half cup of milk, and crack your egg into the milk. Whisk together thoroughly, and then pour into the dry ingredients.

Stir this all together until a dough ball forms. With well-floured hands, knead this a few times in the bowl, and then let rest about 15 minutes while you prepare the oil.

In a pot, bring your quart of oil up to 375 degrees Fahrenheit. This may take about 10 minutes or so, depending on your stove. I would STRONGLY recommend that you use a thermometer to gauge the correct temperature. However, if you don’t have one, stick the handle of a wooden spoon into the oil. If the handle bubbles, the oil is ready. Drop a test donut/ scrap of dough in before going all out.

While the oil is heating up, and after it’s had a chance to rest, turn the dough out onto a well floured surface. Coat the top liberally with flour, and roll it out to 1/4 inch thick. The key here is to keep everything well floured so nothing gets stuck to the counter or to your rolling pin.

Then, cut out donuts! For the bigger ones, I used a small bowl, and for the smaller ones I used a cup. To cut out the center, I used a shot glass. Move aside, re-roll dough out, and cut more.

When you have everything ready, assemble your work space! Lay out paper towels or brown paper grocery bags close to your pot of oil so that you can quickly drain the donuts.

Then, do a test ball of dough first to gauge how quickly the dough will cook. Once you feel ready to handle the real deal, slip your donuts in! Depending on the size of your pot, I recommend you do one to two donuts at a time to avoid overcrowding the pot.


Cook on each side, about 1-1 1/2 minutes. Flip over with a pair of cooking tongs, and remove with the same tongs when donuts are a nice golden brown. Let drain thoroughly (or eat piping hot-they’re really good!).

And now it’s done! This recipe was so fun! I was really worried about deep frying, but it turned out to be quite easy. I hope you can try this recipe out, and share the results with your friends so that you too can ‘go nuts’ for these donuts ๐Ÿ™‚



My kitchen decor…hehe ๐Ÿ™‚

These are also great sprinkled with powdered sugar! ๐Ÿ™‚