Crunchyroll #35: Cream Puff Roulette from “Gabriel DropOut”

Learn how to make it here! 

**

You know, for me, it’s been a rough week. I was in the hospital with my friend last Tuesday, then I had a crisis at work, and then I had to reconcile my very existance as a functioning human adult, which is never a pleasant task. So, this week I wanted to make something simple and fun.

 

What did I choose? Cream puffs. Again. I hate cream puffs. Have I said that before? I’m not a huge fan of their eggy flavor, I don’t really like the cream in the middle, and, though the recipe is simple, it requires filling a piping bag which is always messy, even when it should be simple. I chose them because I thought the recipe would be a fun challenge to do with my friends, but then that fell through when it became clear my steadfast roommate was now unable to sample my delicious food creations until the doctors had diagnosed her health problem. Making a dish that didn’t excite me now lacked even the fun of sharing it with my best friend. Truly, this week was not going well for me (or her, to be honest).

 

And yet, when I made the puffs this time, a miracle happened and I seem to have achieved cream puff perfecion. The puffs were crispy on the outside but soft and custardy within. The strawberry and vanilla creams were both delicious. And while, yes, it did take a long time to whip everything up, each recipe in itself is pretty simple. I’m convinced the puffs have been a turning point for me. I remembered that my favorite author’s third book is coming out in a little more than a week. I realized Valentine’s day was coming up, the one day of the year I find it appropriate to make raspberry and white chocolate mousse and eat it all by myself (my SO doesn’t like it). And I got some awesome K-Pop swag in the mail. My life has been more care-free since these puffs, so no longer will i spurn them. But, what brought on the idea of cream puffs??

 

Satania is invited to try some humungous cream puffs. However, Satania from the show Gabriel DropOut seems to have no tastebuds to speak of (Which makes me think that she actually wouldn’t appriciate my award-winning cream puffs, but she might at least appreciate the bubbly inner structure of the puff).

 

 

There are 3 puffs. One strawberry filled, one vanilla custard filled, and one…. one filled with a super spicy sauce!!! 

 

 

Do I even need to say which puff Satania gets? She is remarkably un-swayed by the puff she is handed, which is frankly amazing. I’ve heard of this kind of game before; rice balls that are regular, and balls that are filled with wasabi. The game is played with friends- everyone chooses a rice ball and eats it together. The person who gets the wasabi ball is the loser and, at the end, the person who ate the most wasabi has to complete a challenge, or something similar. In this case, the girl who got the super-spicy cream puff was supposed to pay the bill. 

 

Since I’ve heard of this challenge done before with wasabi, I decided to make the third puff filled with straight wasabi. Nothing fancy to it, really, but it’s super effective. I invited many of my friends to try it, but strangely, no one was willing to take a bite. This recipe is long- it takes a bit of time to make the different fillings. If I had to choose one, I would go with the traditional vanilla cream filling. I decided to add more vanilla than normal, which really improved the flavor, in my opinion. The strawberry one is good too, but I found it a little stiff for my tastes. In hindsight, I would only add half the gelatin packet for a looser cream filling. IF you plan to serve these to friends, though, the strawberry cream with the full packet of gelatin will hold up really well for travel purposes, better than the vanilla cream. With puffs, it’s best to fill them right before you eat them but, of course, sometimes it can’t be helped. 

 

A note about the video- I’m not sure what happened, probably my bad week coming back to haunt me, but I lost some of the footage. There are three parts specifically you should be aware of that aren’t in the video. I mention them, and they are in the instructions below, but I apologize for the missing footage. Please read below for a clarificiation of this lost footage. 

 

Check out the video below for a visual on instructions. Ingredients and picture instructions are listed just below. 

 


 

 


 

Ingredients:

 

*Recipes taken/adapted from here and here.*

 

Strawberry Filling:

  • 8 oz Strawberries, chopped roughly
  • 2 tbs sugar
  • 1 tsp lemon juice
  • 1 packet gelatin
  • 2 tbs water
  • 1 cup heavy cream
 
Vanilla Pastry Cream:
 
  • 3/4 cup whole milk
  • 1/4 cup sugar
  • 1/8 cup flour
  • 1/4 tsp salt
  • 2 egg yolks 
  • 1 tsp vanilla extract
 
Choux Pastry:
  • 8 tbsp butter
  • 1/2 cup whole milk
  • 1/2 cup water
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1 cup flour
  • 4 large eggs, at room temperature
 
**You may also need Wasabi, if you want to make it a true cream puff roulette.**

  


 

To Make: 


1. Let’s start with the vanilla pastry cream. Begin by steaming the milk on the stove. Do not let it boil. While it’s heating up, combine sugar, flour, and salt with the eggs. Whisk until everything is saturated- it’s ok if it’s crumbly. 

 

2. When the milk is steaming gently- not boiling- remove from stove and mix into the egg mixture a little at a time. After each addition stir quickly and vigorously to incorporate it all together. You must whisk in quickly, or the hot milk will cook the eggs. The act of stirring quickly both cools the milk down, and brings the eggs up in temperature to the right amount so they don’t make scrambled eggs when you return everything to the stove. 

 

3. When the milk and egg mixture are completely mixed together, return the liquid to the stove over medium-high heat. Stir constantly, about 4-5 minutes, until the mixture thickens to a pudding consistency. This will happen all at once after several minutes of stirring- don’t leave the mixture along.

 

4. Remove from heat and stir the vanilla through the mixture. Then, strain immediately to remove any lumps of accidental cooked egg. 

 

5. Cover with plastic wrap to prevent a skin forming, and refridgerate at least 2 hours, overnight is best. 

 

 6. Then, let’s work on the strawberry filling. Pour the gelatin into the water, mix together, and set aside.

 

 7. Then, put the strawberries, lemon juice, and sugar into a pot and heat over high heat. While on the stove, mash/ liquify with some kind of mashing implement (potato masher) or a stick blender to bring out the juices. You want a relatively lump-free concoction. Let the whole mixture come to a boil, and then let simmer on medium heat for about 10 minutes. (THIS DIDN’T MAKE IT INTO THE VIDEO- DON’T FORGET IT!!)

 

8. Then, remove from heat. Strain to remove any seeds/lumps. 

 

9. Stir the gelatin mixture into the hot liquid. The heat from the strawberries will melt the gelatin. Continue stirring until completely melted, and then set aside to come to room temperature. If at any point it begins to harden up, simply put in the microwave to gently melt in on 10 second intervals, or until mixture is liquid, but not hot. 

 

10. Beat the cream to medium peaks and fold into the cooled strawberry mixture. Once folded in, prepare the piping bags and place the strawberry and vanilla creams into them. Filling the piping bags- turn the top over to create a lip and fill the bags that way. Then, just fold the top back up to leave any mess inside the piping bag. You will need a circle or star tip of moderate size- not too big, as it will leave a hole in the side of the puff. (THIS DIDN’T MAKE IT INTO THE VIDEO- DON’T FORGET IT!!)

 

11. And now for the cream puffs! Preheat oven to 425 Fahrenheit. Place water, milk, butter, sugar, and salt into a pan and heat over high heat. When it’s boiling, and butter is melted, turn the heat to medium and dump in the flour all at once. 

 

12. Stir vigorously with a wooden spoon, about 5 minutes over medium heat, until a ball forms nicely (for me, this happens pretty quickly. Nonetheless, keep stirring for the 5 minutes) and liquid has had a chance to steam off. There should be some dough residue on the pan- this will indicate it’s ready. When in doubt, keep it moving over the heat, at least 5 minutes. The goal is to cook some of the liquid out, which will produce and airy puff later. 

 

13. Take dough off the heat, and put into bowl or the bowl of a stand mixer. Allow to cool about ten minutes, and then start beating in the eggs, one at a time. Wait until each egg is fully incorporated before mixing the next one in, ~4-5 minutes overall. (THIS DIDN’T MAKE IT INTO THE VIDEO- DON’T FORGET IT!!)

 

14. Prepare a baking tray with parchment paper. Prepare a plastic bag or a piping bag for the choux pastry. 

 

15. Pastry is done when it is glossy, slightly sticky, and holds its shape well. It should not be runny. Put the pastry into a piping bag/ ziploc bag, and snip off about 3/4 inch of a tip.

 

16. Pipe puffs by starting in a big circle that draws up into a point. The bigger you pipe, the bigger the final puff. These will rise upwards, not outwards. 

 

17. Tap down the tips- if it’s sticking, dip your finger in a bit of water to tap down the points, so they don’t burn in the oven.

 

18. Reduce heat of oven to 375 Fahrenheit and then place in the middle of the oven for 30-45 minutes, depending on your oven. Do not open until at least 30 minutes have passed. If your oven burns hot (mine does- it’s a gas stove), err on the side of caution and check at 30 minutes. If your oven isn’t as hot, check after 40 minutes. Puffs should be golden brown and nice and tall. 

 

19. While puffs are cooking, prepare fillings. Place into piping bags or plastic bags fitted with piping tips. I’d recommend a round or star tip, but whatever you have will work. You could even try it without a tip, if you’re accustomed to living on the wild side. 

 

20. When puffs are done, allow to cool completely before filling. Use a knife to create a hole in the bottom of a puff. Then, fill with the filling of your choice. 

 

21. To make a wasabi puff, put some wasabi in a plastic bag, snip the tip, and pipe it in like the others. 

 

22. And now it’s done! 

 


 

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 yumpenguinsnacks.tumblr.com. Find me on Youtube for more video tutorials! Enjoy the food, and if you decide to recreate this dish, show me pics! 😀
 
In case you missed it, check out our last dish: Easy Valentine’s Chocolate from “Gintama”. What other famous anime dishes would you like to see Emily make on COOKING WITH ANIME?

Crunchyroll #32: Burger and Fries from ACCA: 13 Territory Inspection Department

Learn how to make it here!

**

Something that surprised me about my first time in Japan was how extremely small the food portions were (except for ramen. Ramen is always a huge portion.). For example, my friend stopped in at a McDonald’s to get a drink. She ordered a small size and, when she got it, it was legitimately a SMALL SIZE. I’d guess it only held 8-10 fluid ounces. Compare that to the American size small, which is 16 fluid ounces.

 

So, when I saw this episode of ACCA: 13-Territory Inspection Dept. with the giant food in it, I couldn’t help but think: Is this big compared to Japanese tastes in food, or is it just super-sized in general? The main character, Jean, goes to inspect a district to make sure everyone is reporting and conducting business as they should be. One of the districts he goes to specializes in growing HUGE food. Indeed, some of the pictures look really huge, but then from other angles it’s kinda hard to tell- some pictures of the food just look like American-sized versions. 

  

  

  

Maybe I eat out at crazy places, but I’ve honestly seen burgers and fries about this size served up in normal restaurants in America. 

 

This presented me with a bit of a dilemma. Should I recreate this food and make it huge compared to American standards, or huge compared to Japanese standards? In the end I made my decision based on the hamburger bun: I had to choose the biggest one I could find, or spend an entire day making a super-sized one from scratch. Being a lazy grad student, I departed immediately for the grocery store to pilfer through the bread aisle. 

 

Jean eats a burger and fries, among other things, at a famous local restaurant, so I decided to recreate that meal. In the recipe below, I’ve put together a basic (HUGE) burger recipe featuring all the ingredients seen in the burger in the show. I also experimented with making super-sized fries. As it turns out, there aren’t a lot of recipes online explaining how to make giant french fries, so I had to experiment a little bit. I found that, using the double-fry method, the perfect giant fry can be achieved with 10-15 minutes of fry time at 300 degrees Fahrenheit, followed up with a 90 second dip into oil at 400 degrees Fahrenheit. This ensures a crispy outer crust with a melty potato interior. 

 

At the end of the day, I wasn’t able to eat a giant burger on my own. Nor was I able to finish all the fries, even with my friends helping me. Whether or not this recipe accurately depicts the size of the food from ACCA, one of these giant burgers and a handful of fries are certainly more than enough for one person.

 

You can read that as a challenge. If you would like to challenge that statement, I require photographic evidence of food completion. Prize for successfully consuming an entire burger and all of these fries is to be decided. 

 

Check out the video below for a visual on instructions. Ingredients and picture instructions are listed just below. 

 


 

 



Ingredients

 

French Fries:

  • 3 large (~3 lbs) Russet potatoes
  • Salt
  • Vegetable oil (1 whole container, for frying, or enough to be two-three inches deep in your pan.) 
  • Cold water

Hamburger:
  • 1 lb ground beef (80% beef, 20% fat)
  • 1 large tomato
  • 1 large onion
  • Lettuce
  • Slices of cheddar cheese
  • Salt
  • 4 Buns
  • Condiments of choice

  


 

To Make: 


1. Start with the potatoes. Peel and cut into large sticks. Trim the ends for a more square effect, like in the anime.

 

 

2. Place cut fries into cold water and let sit at LEAST two hours. You can let it sit overnight, if preferable. 

  

3. Prep veggies for the burgers- slice tomato and onion into 1/4 inch thick rounds. Tear off frilly part of lettuce.

  

  

4. Form the meat patties- separate meat into 4 sections, and pat patties into circle. Push down to spread out the meat, but don’t over-work it. 

 

 

5. Heat oil to 300 degrees Fahrenheit. Pat french fries dry before placing in oil. Cook fries in batches- don’t crowd the pan. During the first fry, cook ~10-15 minutes or until potato is soft and fry is golden color. Drain in between frying. 

 

 

 6. Raise oil temperature to 400 degrees Fahrenheit. Fry the fries for a second time, at about 90 seconds per batch, or until nicely golden brown. This step is to make sure the outer layer of the fry is nice and crisp. Drain on paper towels, and salt. Set aside. 

 

7. Set a pan over medium heat. Cook patties, about 3 minutes each side. Melt cheese over the top if desired.

 

8. Assemble the burger and place the fries out. 

 

13. And now it’s done!! 

 

 

 

  


 

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 yumpenguinsnacks.tumblr.com. Find me on Youtube for more video tutorials! Enjoy the food, and if you decide to recreate this dish, show me pics! 😀
 
In case you missed it, check out our last dish: A Calorie-Laden Breakfast from “Masamune-kun’s Revenge”. What other famous anime dishes would you like to see Emily make on COOKING WITH ANIME?

Crunchyroll #32: A Very Unhealthy Breakfast from “Masamune-kun’s Revenge”

Learn how to make it here! 

**

Happy Wednesday, and welcome back to my cooking blog series! This is the first post I’ve written since I’ve come back from my vacation in Vietnam and Laos, so it’s really been a fun and weird experience to get back in the swing of things. I have a lot of good ideas from the new year, and over on Twitter (@yumpenguinsnack) I’ve been given some good recommendations for shows to watch, which makes me happy and excited for the new season!

 

I came back home and, while catching up with my friends, I was made aware that quite a few people are, as usual, seeking out some kind of diet resolution for the new year. My friends’ conversation, coupled with multiple articles and other bits and bobs on the internet made me over-aware of the subject. Cutting back on food, wiping out carbs, eating only a thousand calories a day… honestly, it was depressing to hear so many people talking about it. 

 

I mean, I run a food blog for goodness sake. Dieting is as far from my mind as possible, at least in the traditional sense of cutting calories and removing entire parts of the outdated food pyramid from my food intake.

 

I’m a firm believer that diets are doomed to fail, because everyone likes to break rules, especially the ones you make for yourself. Instead, I subscribe more to the ‘everything in excess’ theory. That is, everything in excess is bad for you, including too many raw carrots. If not for your physical health, that would chip away at anyones mental health after awhile. Instead, I like to caution moderation in eating, no matter what you’re eating. Having a donut? Fine, just one a week. Want to eat some seasoning-free, plain-as-sand baked chicken? Fine, but don’t overdo it- you’ll kill off your taste-buds and, if nothing else, you could possibly single-handedly wipe out the poultry industry. Lately I’ve been eating candy every day in an attempt to cut down on sugar. I still eat candy, but only a piece or two a day, to satiate my burning addiction to the additive. And that’s all the sugar I eat. So far it’s worked quite well- I’ve been able to avoid hidden added sugars in take-out, which I eat with embarrasing frequency. I feel good about this strange form of dieting, so far. Everything in moderation, you see? 

 

In any case, I was feeling a bit mischevious with all of the doomed diet talk floating around, and when I watched the first episode of Masamune-kun’s Revenge, I knew what I had to do. Masamume-kun is convinced he will ruin his physique with the breakfast that was lovingly made for him, but I disagree. One indulgent breakfast in the midst of a strict diet isn’t going to kill you; in fact, it may give you the strength to keep going and remember why life is worth living. Masamune-kun was a fool to reject the calorie-laden meal set out for him, and so I decided to recreate it here to give new year dieters a change to indulge, just a little. 

 

  

The only thing I did not make by hand were the donuts. I’ve made donuts before, and thought the curry and karaage would be quite enough on their own. I bought my own donuts, but you can choose the path you’d like to make. I’ve linked the donut recipe I’d use below, which is the same one I used to recreate Shirobako donuts. Making the curry and karaage I think is fine- the donuts I bought tasted great. And you can easily double recipes to get some good leftovers out of the two dishes. 

 

Check out the video below for a visual on instructions. Ingredients and picture instructions are listed just below. 

 


 

 



Ingredients

 

Chicken Karaage:

  • 1 lb boneless, skinless chicken thighs
  • 8 cloves garlic, pressed/finely grated
  • 1 tbs ginger
  • 1 tbs soy sauce
  • 1 tbs sake
  • salt and pepper
  • 1 tsp sugar
  • 1 splash of sesame oil
  • 1/2 cup flour + 1/2 cup corn starch
  • Canola oil for fying
 
Curry Rice:
  • 1/2 box of curry roux, med-hot or hot spice level
  • 2 1/2 cups of water
  • 1-2 small carrots, scrubbed
  • 1 small russet potato, scrubbed
  • 1 onion
  • Olive oil
  • Cooked rice
 
Donuts:
  • Either follow my donut recipe here. You will need to melt some chocolate to dip these donuts in to perfectly recreate Masamune-kun’s breakfast. 
  • Or buy your own. I bought my own for this recreation. 

  


 

To Make: 

1. Start with the chicken! Cut the chicken thighs into bite size pieces.

 

 

2. Dump in a bag along with other seasonings. Mix thoroughly together. Do not put in the flour/corn starch combo at this point. 

 

 

3. Refridgerate for 1/2-1 hour.

 

4. While that’s resting, we’ll work on the curry. Set the rice to cook. Cut up the vegetables into bite size pieces. 

 

 

5. Saute lightly, about 5 minutes, in a pot at med-high. 

 

 

6. Pour in the water and let boil until veggies are tender, about 15 minutes. A knife inserted into the center shouldn’t meet much resistance. 

 

 

7. Turn heat lower, and add in the curry roux. Stir through and let cook down, just a few minutes.

 

 

8. Cover with a lid and set aside until the chicken is done. 

 

9. Take chicken out of the fridge, and then dump the chicken and the flour/cornstarch mixture into a bowl. Toss thoroughly. Coating doesn’t have to be even, but each piece should have at least a thin layer of the flour mixture. 

 

 

10. Bring a pan of oil at least 2 inches deep to 330 degrees. Do a first fry. Cook each piece about 90 seconds, or until crust is lightly browned. I’d recommend cooking about 5-7 pieces at a time. Make sure to maintain the oil temperature! Once done, take each piece out and set aside. It will continue to cook while you work through the whole batch. 

 

 

11. When you’ve finished the first fry, bring the oil up to 350-360 degrees. Re-fry each piece another 60-90 seconds or so until it is nicely golden brown. Pile finished pieces onto a plate. 

 

12. Plate up your rice and curry, along with your donuts! 

 

13. And now it’s done!! 

 

  


 

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 yumpenguinsnacks.tumblr.com. Find me on Youtube for more video tutorials! Enjoy the food, and if you decide to recreate this dish, show me pics! 😀
 

In case you missed it, check out our last dish: Sukiyaki from “Princess Jellyfish”. What other famous anime dishes would you like to see Emily make on COOKING WITH ANIME?

Crunchyroll #29: Christmas Cake from Every Anime Ever REDO

Read about it here! 

**

I’ve decided to give the Japanese Christmas Cake another go (I have made this before, last year around June. For step by step instructions, see my old blog post here.) because I 1) named it incorrectly the first time. This is not a Strawberry Shortcake by any means and 2) I posted it in the middle of summer, when strawberries are at the peak of their season in California, but this cake is eaten so much in Japan during this winter season that I thought I should re-post it as a holiday feature. As an aside, it’s eaten extensively in Japan because strawberry season starts in Japan in December, making the fruit delicious and abundant. 

 

I don’t mean to exclude anyone from this- it’s a Japanese Christmas Cake, but obviously anyone can enjoy it. I actually think Japanese Christmas is kind of cool- while they are religious for some people, to many others Christmas is a romantic holiday, or a holiday for friends and family, more than anything. So, in a way, it’s a kind of Christmas that many people can enjoy. And one of my favorite representations of this shows up in the show Ping Pong the Animation. This show is my ideal sports anime. I’m not a huge fan of sports anime, but this one hits all the bases for me (ahaha, get it? Bases?). It does focus on the sport- and it’s a cool sport in itself, but it’s less about the sport and more about the journey the characters go through that really changes them, sometimes for the better, sometimes for the worse, and ultimately climaxing in an incredible match of ping pong. To add to that, it’s got a great opening soundtrack, unique art, and awesome music and dialogue the whole way through. 

 

One of my favorite characters from this show, Kong Wenge, is a prime example of the great character transformations that happen throughout the show. I don’t want to give too much away, but he goes through a transformation that culminates in a Christmas dinner at home with his friends and mom. Together they make wontons, and she brings out this Christmas cake for them all to celebrate with. It’s such a cheerful, happy moment, I really wanted to recreate that with this cake. 

 

 

I wish I could share this cake with all of my wonderful readers! Sadly my room mates demolished it in two days. This cake was fantastic- mounds of whipped cream with fresh strawberries on a nice, spongey cake base. The cake itself is only slightly sweet, but the simple syrup will add more sweetness to the cake, so it ends up being the perfect amount of sweet. If you want to go overboard with sweetness, amp up the level of sugar in the whipped cream. whatever tastes bes to you is the right way to do it.

 

Strawberries might be a bit difficult to get ahold of- in California we get nice fresh fruit year-round, though even our strawberries are better in spring/summer. Japan is lucky that they get their strawberries in season starting in December, and we’ll just have to make due with what you can get this time of year. I do not recommend using frozen or preserved berries for this- using fresh is the only way to obtain the look of the berries in each slice of cake. Another note- if you go overboard on anything, use more whipped cream than you think you’ll need to. I used a whole pint and actually found that I could have used a little more to decorate the top and outer layer of the cake. I had even upped the amount of whipped cream here from my previous recipe, and still found I could have used more. This could be because I really went to town on the filling, but I also liked how nice and fluffy the filling layer was, so I wouldn’t want to change that. So yes- go overboard on the whipped cream. It’s pretty much the best part anyway. 

 

And, lastly, Happy Holidays from Yum Penguin Snacks!! It’s been such a great year food blogging for you all, so thanks for all the comments, and likes, and subscribes, and follows, and all that sort of stuff throughout the year. I’ve had such a great time, and it’s such a nice feeling to know that I’m helping people learn to cook and try new things. 

 

Check out the video below for a visual on instructions. Ingredients are listed just below. 

 


 

 



Ingredients


*This is slightly adapted from the recipe in my first blog about this cake, linked above. This is the recipe I used for the video version*

 

Cake:
  • 4 large eggs, white and yolks separated
  • 1 cup  granulated sugar, sifted once
  • 3 tablespoons milk, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups cake flour, sifted 3 times
  • 2 tbs butter, melted
Whipped Cream:
  • 2 cups heavy whipping cream
  • 1/4 cup confectioner’s sugar
  • 1/2 tsp vanilla extract
  • 4 tsp water
  • 1 tsp gelatin
Simple Syrup:
  • 1/4 cup granulated sugar
  • 1/4 cup water

 


 

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 yumpenguinsnacks.tumblr.com. Find me on Youtube for more video tutorials! Enjoy the food, and if you decide to recreate this dish, show me pics! 😀

In case you missed it, check out our last dish: Pudding from “WWW.WORKING!!”. What other famous anime dishes would you like to see Emily make on COOKING WITH ANIME?

Crunchyroll #28: Japanese Pudding from WWW.WORKING!!

Check it out here! 

**

PUDDING!!! Can you believe I used to hate this kind of pudding? Actually, I’ve hated puddings in general. In America, when we say pudding, we tend to think of the soft, squishy, creamy stuff. It’s not very solid, more moussey, but heavy. In the UK I think pudding refers to desserts of any kind. What didn’t I like about it, you might ask? Well, the home-made pudding I’d tried was too eggy for me. As you may or may not know, I hate eggs, so this was a problem for young Emily. 

 

In Japan, pudding typically refers to a flan-like custard. Solid, jiggly, with a layer of liquid caramelized sugar at the top. I’d tried something in similar in America and hated it-I think whoever made it had gotten the texture all wrong. It was grainy and eggy and GROSS. When I lived in Spain, I tried it again and was a bit more excited, but not really passionate about the dessert. Then, when I was travelling in Japan this summer, I found this kind of pudding in the convienience stores, and LOVED it. I don’t know if it was the convenient packaging, the yummy burnt-sweet perfection of the caramel, or the tiny spoon I got to eat it with, but I had it for breakfast every morning along with a Pizza-man and cherry tomatoes. I know, I know- my dining habits are the very picture of health. 

 

Anyway, when I came across this pudding in WWW.WORKING!! I knew I had to give it a go. I hadn’t had a pudding like this since Japan, and the recipe didn’t look that hard. This show is about a boy who gets a job in a restaurant to cover his expenses after being cut off by his dad, and typically shenanigans ensue. This pudding is ordered by a customer, and the picture of the pudding was sooooo yummy looking, I decided there and then to make it my mission to master this type of pudding. 

 

 

Along the way I actually ran into a few problems that I didn’t address in the video for time’s sake. When you make this, you have to make the caramelized layer first. The process is really easy- put sugar and water in a pan, and let it get all golden brown. However, during my first attempt I burnt it, and during my second and third attempt, I accidentally re-cryztalized the caramel. Here is how to avoid those problems:

 

1) When you see the caramel is a uniform light-golden color, remove from the heat IMMEDIATELY. It will continue to cook in the pot. 

 

2) To prevent carmel from re-crystalizing, wipe down the edges of the pan with water to brush any sugar crystals back into the pot. Basically, if you melt the sugar and then put a non-melted sugar crystal into the pan, it’ll start a chemical reaction that will make the sugar un-melt, essentially. It’s a bit more complicated than that, but that’s the gist of the thing. 

 

3) Be very careful. Caremelized sugar is VERY HOT. 

 

Check out the video down below for the process! A list of ingredients is below the video. 

 


 

 


 

Ingredients


Caramelized Sugar Top

  • 1/2 cup sugar
  • 1 1/2 tbsp water

 

Pudding Base

  • 2 cups whole milk
  • 3 eggs
  • 1/2 cup sugar
  • 1 tsp vanilla
  • fruit/ berries (optional)

To Make:

1. Put sugar and water in a pan over medium heat. Don’t stir- just let it heat up until it begins to caramelize, turning a nice golden color (about 5-8 minutes, maybe longer depending on the heat you’re using). Once done, remove from heat and pour into the bottoms of your pudding cups. 
2. Whisk together eggs and sugar in a bowl. 
3. Heat milk over the stove until just begining to simmer. (Called scalding the milk.)
4. Add milk, one ladle’s worth at a time to the egg mixture. Whisk through thoroughly before adding more milk. Repeat until all milk is added in. 
5. Stir in vanilla.
6. Strain out any lumps.
7. Pour custard into pudding cups on top of hardened caramel. 
8. Place pudding cups in a baking dish, and fill up with theh dish with water so it comes about 3/4 cup the sides of the pudding cups. DO NOT fill the pudding cups with water, just the baking dish you place them in. 
9. Bake in oven at 350 F until the puddings are set, and just a little jiggly in the center. about 40-45 minuntes.
10. Refridgerate overnight. To release from cups, run a knife around the edges of the pudding and then tip out. 



 

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 yumpenguinsnacks.tumblr.com. Find me on Youtube for more video tutorials! Enjoy the food, and if you decide to recreate this dish, show me pics! 😀
 
In case you missed it, check out our last dish: Bone In Chicken from “Poco’s Udon World”. What other famous anime dishes would you like to see Emily make on COOKING WITH ANIME?

Crunchyroll #27: Pirozhki from Yuri!! on Ice

Learn how to make it here! 

**

Where do I even begin to talk about this show? Should I start with the awesome opening song? The impressively not horrible incorporation of CGI into the ice skating routines? The great character development? No, no, let’s instead start with Russian Yuri’s grandfather, Grandpa Plisetsky. That guy has some serious cooking skills, because his Katsu Pirozhki is both delicious and kinda difficult to master.

 

This pirozhki has a glorious 5 layers- pork, katsu breading, egg, rice, and finally bread. It’s an awesome twist on the popular Japanese food, katsu don. This snack packs a punch- it makes you really full after eating it, but, if you do make it, it tastes amazing, especially with worcestershire or steak sauce. But man, it took me somewhere between 3-4 hours to assemble. If you’ve made the traditional katsu version of this before, it’s not much more complex than that, but there are some extra steps that take time.

 

 

What is a pirozhki, you may ask? Traditionally, they’re yeasted, individual-sized baked or fried buns filled with some kind of fruit or vegetable filling. There are many different variations of this kind of bun, found in many different countries around the same region, but many have some kind of regional difference. The style of pirozhki I used here is the style most commonly associated with Russia. Typically it features a cabbage and meat filling-obviously we’re going a little off-book today. 

 

I personally struggled with the dough a little – bread dough is really not hard to make, but something I think I could have done to improve it would be to knead it a bit more when first stirring ingredients together. The dough was pretty sticky at the end, and I think it needed a bit more flour + elbow grease to develop the gluten appropriately. So, if you try this, don’t be afraid to knead to your heart’s content! Dough should be elastic but not overly sticky to the touch. 

 

The good news is that it’s kinda hard to mess these up. Despite my dough not working out perfectly, they still tasted and looked amazing in the end, which was good enough for me. These are fun to make- especially with friends- and are a must if you want to taste the snack that brought the two Yuris together (sorta) in a heart-poundingly adorable moment. 

 

Check out the video below for a visual on instructions. Ingredients are listed just below. 

 


 

 



Ingredients


Makes 6 Pirozhki

 

Pirozhki Yeast Starter:

  • 1/2 cup milk
  • 1 tbsp sugar
  • 1/2 tbsp yeast

Pirozhki Dough:

  • Yeast starter
  • 2 tbsp butter, melted
  • 1 egg
  • 1/2 cup milk
  • 1 tsp salt
  • 3 cups flour

Katsu: 

  • 3 pork chops
  • salt and pepper
  • flour
  • egg
  • panko bread crumbs

Egg filling:

  • 4 eggs
  • 1 tbsp mirin
  • 1/2 tbsp soy sauce
  • salt
  • about 1/3 cup frozen peas
Egg Wash:
  • Egg yolk
  • about 1 tbsp water 
You will also need 2 cups cooked rice! 

To Make:
1. Heat milk from yeast starter ingredients until it’s warm, but not burning hot.
2. Add in yeast starter ingredients to milk and set aside about 10 minutes until foamy. 
3. Add first five ingredients for bread dough together. Stir in 1 cup of flour at a time until it is all incorporated.
4. Turn out onto a floury surface, and knead until it is no longer sticky. 
5. Set into a bowl, cover with a damp towel, and set in a warm place until it’s tripled in size, about 1 hour. 
6. Prepare the Katsu- cut pork chops in half so you have 6 pieces about 1/2 inch thick. 
7. Bread the pork chops- flour, then dip in egg, then panko. 
8. Fry in oil at 350 F about 5-8 minutes, flipping occasionally, until golden brown. 
9. In a clean pan, add eggs, mirin, soy sauce, and salt and whisk together. 
10. Turn on heat to medium low and cook eggs, scrambling them as you go. 
11. When you have a soft scramble, add in frozen peas. Continue cooking until a hard scramble is achieved. 
12. Take out bread dough and turn out onto floured surface. Knead until no longer sticky, and slit into 6 pieces. Form into balls and set aside. 
13. On a piece of plastic wrap, spread a thin layer of rice, then a thin layer of egg. Wet fingers with water to prevent rice sticking to them. Place down one katsu, and then more egg and rice. 
14. Use the plastic wrap to squeeze the whole thing into a ball. Unwrap and fill in missing spots with rice as necessary.
15. Take a dough ball and stretch it out with your fingers. When it’s bigger than the katsu/rice/egg ball, lay it over the top of the riceball and wrap the dough around, pinching any loose edges closed with your fingers. 
16. Set finished pirohzkis on a baking sheet covered in parchment paper. 
17. Brush tops with egg yolk + water to achieve a nice color to the pirozhki. 
18. Bake at 400 F for about 25 minutes until golden brown. 

 


 

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 yumpenguinsnacks.tumblr.com. Find me on Youtube for more video tutorials! Enjoy the food, and if you decide to recreate this dish, show me pics! 😀

In case you missed it, check out our last dish: Bone-In Chicken from “Poco’s Udon World”. What other famous anime dishes would you like to see Emily make on COOKING WITH ANIME?