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?

Crunchyroll #25: FOOD CHALLENGE: A JAPANESE THANKSGIVING

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 🙂

**

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 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: Riceballs from “Twin Star Exorcists”. What other famous anime dishes would you like to see Emily make on COOKING WITH ANIME?

Gohei Mochi from Sweetness and Lightning

Read all about how to make it here. 

**

Have you ever wanted to play around with open flames? No? Just me? When I was little, I used to be fascinated with fire. I still kind of am. I have a bit of a history with fires. I remember trying to set leaves on fire with magnifying glasses, but I was always very careful (Hi, Mom) to not let open flames get out of hand. Once I made muffins and one of them accidentally set on fire in the oven (Hi, Mom). Then, at a party a few years ago, we actually did set a cupboard on fire (Hi, Mom). We caught it before it got out of hand. The cupboard is still charred to this day. Good times. So, when I saw this week’s recipe in sweetness & lightning, I was fascinated! I could use an open flame to make this dish? Perfect. Right up my alley.

 

Fortunately, this recipe factors nicely into my current life. The struggle bus now has a card carying member (me) because apparently I can’t stop riding it. If last week wasn’t enough with starting work and teaching full time, this week I had to move apartments, throwing my entire life into shambles. Cue the crying, sweating, and groaning of frustration as I packed everything up, struggled to move it across town, and then had to clean both my old and new apartment. My roommate’s desk got stolen, I had to scrub mold, and, perhaps worst of all… I had to carry my KitchenAid stand mixer up a flight of stairs. Do you know how heavy those things are??? CRIPPLINGLY heavy. 

 

Anyway, I was desperately in need of a simple recipe to put together this week, using minimal kitchen tools and appliances and, preferably, with few ingredients. So, I settled on a recipe that I’d never made before, but was easy to recreate with few kitchen tools- Gohei Mochi from sweetness & lightning. When I saw them making this recipe, I was really intrigued! I’d always thought about making s’mores over the kitchen stove burner, but, not being a huge fan of marshmallow, never got around to it. I’d never thought about roasting anything over the open flame, though, and it seemed appropriately simplistic for my desperate circumstances, so I decided to give it a go. 

 

 

By the way, who else thought that Tsumugi was so cute in this episode? Her poor dad was so worried when he found her, but I LOVED her little song about sharks. Absolutely adorable. And let me tell you, if anything can mend a relationship between father and daughter, making gohei mochi and eating it together will certainly go a long way to doing this. The recipe is really simple, and is actually a great thing to make with kids, since it’s simple and hands-on. Better yet, the only thing you REALLY need to make this recipe is a gas stove that can produce a flame. I took the recipe directly from the manga, so what’s below is just what you can see there, but modified to make a smaller amount. Let’s get cooking! 

 



The Ingredients


 

  • 1 cup cooked rice
  • 100 grams walnuts
  • 1/2 tbsp sesame seeds
  • 1/2 tbsp mirin
  • 1/2 tbsp soy sauce
  • 1/2 tbsp white miso paste
  • 1 tbs sugar
 
You will also need some disposable chopsticks and an open flame to cook over. I used a gas stove. Makes about 2.5 sticks. Double for 5-6 sticks. 
 


Making the Gohei Mochi! 

 

Pour walnuts and sesame seeds into either a food processor or a mortar. I recommend the latter, or a bowl and a blunt bashing object if you don’t have a mortar. It does a better job of releasing walnut and seed oils, making the end product more tasty. However, either method will do. Crush nuts up into fine crumbs. You really want to avoid big chunks of walnuts. 

 

 

Then, add in the miso, mirin, soy sauce, and sugar. Keep grinding until you have a paste. 

 

  

Scoop this out and set aside. Then, put the rice in the mortar and smash that up until it’s really, really sticky. I mean it, it should be obnoxiously sticky. It needs to be this way to stick to the chopsticks properly. I had to rework the rice because I didn’t pound it enough at first to develop the stickiness. 

 

  

Then, form your rice into patties. Pack them together tightly! 

 

 

Then, spear rice patties through with chopsticks, and pack the rice around the stick, making sure it sticks well. Wrap foil around the end to make sure iti doesn’t burn over the open flame.

 

 

Then, the fun part! Turn on your gas stove to a high flame. Lightly toast each side, about 30 seconds to 1 minute per side, or until you see toasty brown/charred bits. If you don’t pack the rice on tightly enough, it will fall off at this stage, potentially causing severe fire damage. Do not recommend. Make sure it’s securely on before you do this! 

 

 

Then, taking the paste you made earlier, spread a thin layer over the surface of the rice. You might have to use your hands to spread it out. Like the rice, don’t be afraid to pack this in tight around the rice ball/stick. Make sure you get full coverage. I have no excuse here- I just got really lazy and left some parts uncovered. 

 

 

Then, again, toast this coating over the open flame, a few minutes on each side. I thought it would melt or slide off, but it stayed put surprisingly well! When done, plate up and get ready to eat.

 

 

That’s it! Very easy to make, you don’t need a lot of tools, and most of the ingredients needed are easy to find around the house (if you’re used to cooking Japanese recipes).

 

 

This is really tasty. The paste on the outside is salty-sweet, and the walnuts provide a nice mellow undertone that ties everything together, and elevates the rice so that it’s a nice combination of flavors. I was really surprised at how easy this was to make by hand, and even if you don’t have a mortar and pestle, I think this could still be accomplished with a bowl and something to pound the nuts and rice. I once used a hatchet to make something, so I’m all for being creative in your cooking tools. 


I hope you enjoyed this post! 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. Enjoy the food, and if you decide to recreate this dish, show me pics! 😀 

 

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

Crunchyroll Post #11: Strawberry Milk from Gintama

Learn how to make it here.

**

Well, well, well. This week I was riding what is colloquially known as “the struggle bus”. I had an entire list of things I could possibly make…lasagna from Mob Psycho 100, gohei mochi from Sweetness and Lightning, PANCAKES from 91 Days!!! I even asked Twitter for some suggestions and got some good ideas for yummy foods to make (thanks @Necara and @thefakiakomis). And yet, I just wasn’t feeling any of them. Too much work to make, or too many ingredients, or too hot to turn on the oven, or too bored to get out of bed…the usual troubles. 

 

To make an troubling situation even more dire, I just started teaching full-time again, which means that I am absolutely SLAMMED with work to do. I already have 105 essays to grade (yes, I 100% am avoiding that by working on this instead) and a slew of start-of-the-year duties to attend to.

 

LET ME JUST INTERJECT HERE TO SAY: Day 4 of school and the secret anime fan students have started to come out of the woodwork to talk to me about anime MUAHAHAHAHAHAHA. It’s so sweet how they think they’re more knowledgeable than I am about anime. An honest exchange between me and one of my students:

 

Student: So, what’s your favorite anime?

Me: I think a better question is, how deep are you down the anime hole?

Student: Pretty, yeah, pretty far. *too cool for you head nods and shoulder shrugs*

Me: Are you sure? I’m pretty experienced with anime. 

Student: Oh yeah, hit me, I know tons. 

Me: Ok. My favorite anime is Mawaru Penguindrum. (Note: One of my favorites. I have favorites spanning genres.) 

Student: *sputters* Well, that’s, that’s….why couldn’t you just say Naruto? *starts to walk off* Sharingan! *is almost out the door* Believe it! 

 

Anyway, back on track. By the time I get home, I can barely think straight let alone cook in an orderly and mindful manner. To tell you the truth, I’ve been so busy I forgot to eat breakfast AND lunch yesterday. Then, so determined to stick to my routine, I went out for a run immediately after I got home and almost fell over halfway through from sheer exhaustion and low blood sugar. 

 

Which made me think. Low blood sugar…what other anime character shares the same health condition as me? None other than Gintoki from Gintama! Yes! This is it! This was the answer I was looking for! I’ve already tackled his parfait over on my blog, but I had yet to try his strawberry milk. It was decided I needed to make this milk, and make it now. 

 

So, as some of you may or may not know, I really hate eggs. However, I ALSO really, really hate milk! Kuma-shocking? When I was little, my mom made us drink milk with every meal…but we refused to drink it so she had to flavor it with a little bit of chocolate. But, I’ve never really had just a plain glass of milk, so I was a little nervous to try strawberry milk. I knew it wouldn’t just be milk on its own, but still- besides the time in elementary school when they had strawberry milk once- I’d never tried it before. 

 

Luckily for us all, strawberry milk, made at home, is really yummy and surprisingly healthy tasting, but in a good way. It’s a simple flavor, not overly sweet, not processed tasting- just very fresh and delicious. A serious blend of strawberries and cream. Let’s do this.

 

 


 

Ingredients


AHHHHH!!! No picture this week. I think I accidentally deleted it? No matter, the recipe is beyond simple.

 

-4 cups whole milk

-1 lb strawberries

-1/2 cup sugar

 


 

To Make the Strawberry Milk


In a bowl: Slice strawberries, dust with sugar, stir and let sit for 1 hour.

 

In your blender, or a food processor: Slice strawberries, pour sugar over top, and pulse together together and pulse a few times to mix. Let sit for 1 hour. 

 

 

Then, when berries are nice and juicy, blend well until the strawberries aren’t chunky and are a nice strawberry liquid. If you don’t have a blender/food processor, dump your berries out on a cutting board and run your knife through them repeatedly until there aren’t many big chunks and it’s mostly a mass of liquidy-berry mush. Pour this all back into your bowl, including juices. 

 

Then, either blend or stir together with your milk.

 

 

Be careful! It gets really frothy if you food process it. 

 

 

Pour into a glass, and you are done! 

 

 

 

Hopefully you can fully appreciate the absolute deliciousness of this milky drink. I can truly appreciate why Gintoki would drink it all the time. It’s fun, a little childish, a little silly, but very, very delicious. Also, surprisingly smoothie-like. I highly recommend as a morning smoothie alternative. 

 

I hope you enjoyed this post! 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. Enjoy the food, and if you decide to recreate this dish, show me pics! 😀 


In case you missed it, check out our last dish: Curry Bread Bowl from “Comet Lucifer”What other famous anime dishes would you like to see Emily make on COOKING WITH ANIME?

Crunchyroll #9: Stir Fry from Re:Zero!

Learn how to make it here! 

**

As an anime food blogger, it gets hard sometimes to find recipes to recreate. Either you find a food that you’ve already recreated in some way, or the food you want to make requires some kind of really difficult/expensive to acquire cooking tool (props if you know what anime that’s from), or, worst of all, the food you want to make DOESN’T EVEN MAKE AN APPEARANCE IN THE ANIME, even though it’s mentioned several times.

 

So, cue my frustration when Rem from Re:ZERO goes on and on about making a rabbit stir fry with nuts and steamed potatoes, only to totally drop the ball and fail in every way to provide me with a finished product to recreate. I know, I know, it’s part of her character arc to not make the stir fry, it just shows how she feels even worse about herself, and I shouldn’t get mad at her for not making a dish for me to recreate… but sometimes it all gets to be too much. I just want to make some kind for food for Re:ZERO, so I must take matters into my own hands.

 

 

But, on the other hand, since we don’t have an actual picture of the final dish, we can be really creative with what we do! She says she wants to make a stir-fry with rabbit and nuts from forest trees. Stir fry is typically made with a sauce, lots of vegetables, and meat. So, I decided to do a bit of research about which vegetables grow best in partial sunlight/forest-like conditions, and came up with this list: onion, carrot, mushrooms, snow peas, and broccoli. IDK what kind of nut this is, but it SORT OF (actually, on second glance, not really) looks like an almond to me, so we’ll have fun with it.

 

 

For aromatics we’ll stick with the typical ginger/garlic combination, both of which would be easy to aquire. She also wants to have steamed potatoes which, from the picture later on in the episode, look like yams to me. That just leaves the rabbit meat for the stir fry. 

 

Sigh. I tried to make something with rabbit in it once. Let me tell you a story of infinite sadness. I studied abroad in Spain for awhile and had some AMAZING paella with rabbit. Rabbit is pretty common in Spain, and it’s a type of meat eaten frequently in paella. So, when I got home, I wanted to recreate this dish to, you know, experience food heaven again. I gathered all the ingredients and the only thing left was rabbit. I went to Whole Foods (a fancy shmancy store in America that has unusual/upper-cut ingredients) hoping to find rabbit meat, and boy, did I ever find rabbit meat. 

 

Clocking in at $11/pound, I had the option of buying an ENTIRE rabbit carcass. Previously frozen, I’d been told, since rabbit is really, really uncommonly eaten in America, or at least my part of America. So, this rabbit carcass was kept behind the meat case, and I was sort of shocked to find the whole little rabbit lying there, and I got very nervous as the thought of butchering it, and I wasn’t thinking clearly, so my eyes only saw the $11 and not the ‘per pound’ part. Flustered, I asked the person behind the counter (who looked extremely unimpressed with me, adding to my anxiety over this purchase) to sell me the rabbit. They acquiesced, packaged it up, and put it on the scale to weigh it. Sticker was printed out, carelessly attached to the packet of rabbit, and handed over. 

 

It was then that I realized I’d agreed to purchase $30 worth of rabbit. 

 

My college budget was basically bankrupted by this purchase and the frustration didn’t end there. It turns out that butchering meat, even for a small animal like a rabbit, is really hard. I won’t go into the gruesome details, but if you don’t have the right tools for breaking bones, you are basically dead in the water. Needless to say my preparation wasn’t ideal and, to make matters worse, the paella itself came out all wrong. It was a complete failure and I swore never to buy rabbit again.

 

So, long story short, I’m using chicken instead of rabbit. If you can get ahold of rabbit and want to try it in this recipe, go for it! Just follow the same steps I do for the chicken. The great news about this recipe: If you can cut up veggies and meat and pour some ingredients into a bowl, this will be a really, really easy dish to make! Even if you don’t care about the anime, this is a simple and delicious meal that is really satisfying.

 


 

The Ingredients

 

  • 1 pound of chicken breast/tenders
  • 1/2 cup sliced almonds (I used leftovers from the recipe last week)
  • 1 head broccoli
  • 2 small carrots
  • 1 medium onion
  • 1 bag sliced mushrooms
  • 1 bag snow peas
  • Green onions for garnish
  • 2 cloves garlich
  • 1 inch ginger root
  • 1 tbsp corn starch
  • 1/4 cup brown sugar
  • 2/3 cup low sodium soy sauce
  • Yams, however many you want per person (I have one because, as always, eating alone)
 
A note on the mushrooms and snow peas- I cut a few corners here and went for pre-cut/ packaged stuff to cut down on time. The exact amount of each vegetable doesn’t have to be perfect at all, so you can add more or leave out parts of this recipe you don’t like as much. So, when I say 1 bag of something, just add in the amount you’d like. For me, that was a whole bag 😀 
 
 

 
Make the Stir Fry
Start off by mincing the garlic and ginger root. You’ll have to peel the ginger root and garlic, and then run your knife through everthing until it’s small.
 
 
Then, throw garlic, ginger, soy sauce, sugar, and corn starch in a bowl and mix thoroughly. 
 
 
Take out chicken and cut into bite size pieces. 
 
 
Then, put the chicken pieces in the marinade, toss to coat chicken, and set aside in the fridge. 
 
With your potatoes, prick them all over with a fork.
 

 

Then, stick it in the microwave and let it chill there until we’re ready. I know Rem said she steamed her potatoes, but I don’t have a steamer basket and you can microwave potatoes for less time with the same end result. 

 

Next, start chopping your veggies. Cut the onion, broccoli, and carrots into bit size pieces. Make sure the carrots are on the thinner side- if they’re too thick they’ll take too long to cook through.

 

 

Heat a pan over medium heat, and drizzle the bottom with some olive oil. Let it heat up, and then dump all your veggies in, except for the snow peas. Let cook through for about five minutes, until vegetables are softened.

 

 

While those are cooking, put a pan over low heat and sprinkle your almonds out until they cover the bottom of the pan. Roast the nuts until they are fragrant and toasty looking.

 

 

 

When the veggies are soft and onions look a bit transluscent, take them all out of the pan. Heat some olive oil again on the bottom and, when hot, put in the chicken pieces. Reserve the rest of the marinade!

 

 

Let the chicken brown up on all sides. Continue shuffling the almonds around so they don’t burn. Start the microwave for 9 minutes so the potato will be done around the same time as the stir fry. THAT’S RIGHT, FRIENDS!! You are 9 minutes away from Rem’s home-cooked meal!

 

When the chicken is browned up on all sides, throw the veggies back in and drizzle everything with the rest of the marinade. Toss together and let cook about 7 minutes, or until chicken is throroughly cooked. Remember to keep tossing the almonds so they don’t burn.

 

 

As soon as you decide it’s ready, throw in the snow peas. I left mine whole- but I should have cut them in half just because they were so big. Learn from my mistakes. Stir through and let cook about 1 minute.

 

 

Take the potato out of the microwave and cut in half. Plate as desired.

 

 

Finally, stir the nuts into the stir fry.

 

 

And plate up the stir fry! We’re done! 😀 😀 😀

 

 

 

Didn’t I say that would be easy? If you can cut things, this recipe is a cinch. Overall, I do recommend you use low-sodium soy sauce- if you use regular soy sauce it might be a touch too salty for your taste. Looking for something a little spicier? Add some red pepper flakes to the marinade! This dish is really fresh, really healthy, and tasty to boot. It makes a TON, so guaranteed you will have leftovers for a week if you’re alone like me. Otherwise, it’s a great dish to make for friends as you watch the next episode of Re:ZERO.

 

I hope you enjoyed this post! 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. My tumblr is yumpenguinsnacks.tumblr. com. Enjoy the food, and if you decide to recreate Rem’s recipe, show me! I’d love to see 😀 


In case you missed it, check out our last dish: Failure? Four Layered Semi Freddo from “Food Wars!”What other famous anime dishes would you like to see Emily make on COOKING WITH ANIME?