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 #34: Easy Valentine’s Day Chocolate from “Gintama”

Click here to read the original post! 

**

Making Valentine’s Day chocolate…honestly, what the heck? Was anyone else flummoxed by this? I was always tremendously confused as to why people in Japan wouldn’t just go out to buy chocolate like we do in America. Also…”making” chocolate. Like…from scratch? Do you know how hard it is to actually do that? I’ve researched it- without professional cocao bean grinding equiptment it’s incredibly difficult to do in a home kitchen. So why were Japanese tween girls in every anime ever apparently able to do this on their own?!?

 

For a long time I felt truly incompetent as an aspiring chocolatier. How could I hope to be good when I couldn’t even compete with literal SIXTH GRADERS (Card Captor Sakura, anyone?) in the art of Valentine’s Day chocolate making?

 

As it turns out, when people in anime say they are going to make chocolate for Valentine’s Day, it just means they are going to melt down existing chocolate and reform it into different shapes, which they would then decorate. It could also refer to making chocolate cookies/cake/pastries. Maybe I’m too invested in this, because I was actually really annoyed to learn it wasn’t any more difficult than that. 

 

But, you know, Valentine’s Day in Japan is a big deal. Girls give chocolate to lots of people- people they like, chocolate for friends, and “obligatory” (giri) chocolate- chocolate for the people you are aquainted with, but have no romantic feelings for- like a co-worker or something. And, as we all know, giving gifts as a symbol of your love or affection for someone can be difficult. I fondly remember my Japanese teacher telling me of the struggle that was giving her crush Valentine’s chocolate- which resulted in failure (poor Sensei). And, of course, chocolate gifts are rewarded with White Day gifts from the guys a few months later.

 

Gintama, comedy gold that it is, makes great fun of this notion of giving chocolate to others. Kagura gets all torn up about how to give chocolate to Gintama and Shinpachi without having them make fun of her. She asks all of her female friends for advice, which is not exactly the best advice out there.

 

 

But, in the end, she gives them big chocolate hearts (Hers is the one in the blue box).

 

 

If you want to give chocolate to someone this year for Valentine’s day, there is a really easy way to do it. Sure, you could make truffles, or cakes, or cookies, but you could also just make a big old chocolate heart, in the style of Gintama. The recipe I’m providing below is for beginner chocolatiers. It uses “fake” chocolate, which is chocolate with vegetable fats instead of cocao butter. This makes it easy to heat up over and over, and is guaranteed to harden up completely. Also, it doesn’t need to be tempered the same way real chocolate does, which is essentially a process of heating real chocolate up just enough to melt, but not enough to ruin the structure of the chemical bonds in the chocolate, which will make it soft and not shiny. (Which is confusing, and hard to get right, so don’t feel bad if you don’t understand it.)

 

If tempering chocolate is something that comes naturally to you, you can certainly use this tutorial with real chocolate instead- the only thing you would do differently is melting the chocolate, which, if you’re using real chocolate, should be done very carefully over a double boiler with a thermometer. But, if you’re just looking for a fairly uncomplicated project, using “fake” chocolate will be the perfect solution, and will result in great tasting chocolate to give to someone you care about! 

 

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

 


 

 



Ingredients

 

Chocolate Heart:

  • 1 bag of Candy Melts
  • Candy Melts in complementary colors, for decoration
 
You will also need:
  • Parchment paper
  • A spatula or knife for spreading chocolate

  


 

To Make: 


1. Using parchment paper or acetate, cut out a heart shape. Lay out a sheet of parchment paper/acetate to pour the chocolate on.  

 

2. Pour Candy Melts into a plastic bowl (plastic bowl doesn’t hold heat- so it won’t burn the chocolate. A Tupperware will work!) and melt according to package instructions, stirring after each go in the microwave. 

 

3. Pour the chocolate onto the big piece of parchment paper and spread it out so that it is bigger than your heart template. 

 

4. Allow to harden, about 10-15 minutes, until the top is firm but it is still a bit flexible when you pick up the corners of the paper to try to bend it. 

 

5. Lay heart template on top and cut around the edges with a knife. Allow to harden completely, 20 minutes or until solid to the touch. 

 

 6. Melt contrasting color Candy Melt by placing the melts in a plastic bag and placing in a bowl of hot water until melted. 

 

 7. Snip off the tip of the plastic bag and decorate according to your heart’s desires. I, of course, chose to decorate this with the love of my life in mind. *COUGH COUGH CRUNCHYROLL COUGH COUGH* Does this mean I get a White Day gift? #whitedaygift4emily. Let’s make this a reality, guys. *COUGH COUGH COUGH* I mean…what? 

 

Work quickly- if the chocolate hardens in the tip, it will make it difficult to pipe out decorations. In this case, you can pinch the chocolate out of the tip. If it all hardents, switch the chocolate to a new bag and remelt before cutting off the tip to go back to decorating. 

 

8. And now it’s done!! Package as you wish and give to a loved one :3

 

 


 

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: Dragon Tail from “Miss Kobayashi’s Dragon Maid”. What other famous anime dishes would you like to see Emily make on COOKING WITH ANIME?

Crunchyroll #33: Dragon’s Tail from Miss Kobayashi’s Dragon Maid

Learn how to make it here!

**

Dragon tail…no, no. Not the formative children’s show you probably watched in your youth (at least in America). No, today we’re talking about Dragon TAIL, as in, the appendage (is that the right terminology?) found on mythical (are they, though?) creatures.

 

In the first episode of Miss Kobayashi’s Dragon Maid, the titular dragon is trying to prove that she can earn her keep as a maid for Miss Kobayashi. Very adorably, she proves herself competent at a variety of house skills, such as cleaning and doing laundry. She can even remove poisons from large hunks of meat! Why would she need that skill, you might ask? Well, because she decides to cook up HER OWN TAIL, which is naturally poisonous. 

 

 

Which brings me to this blog post today. I needed to make a dragon’s tail. More importantly, I first needed to find a dragon’s tail. But where does one get a dragon’s tail?

 

The answer is, of course, that dragons are so rare and mythical that you can’t actually buy dragon meat in the grocery store. Since I am severely lacking in the tools and skills necessary to hunt down an actual dragon, I turned to Twitter to find the closest substitute possible. 

 

 

All my Twitter pals were very helpful in highlighting a type of meat that is so far out of the possibility for me, it might as well be actual dragon meat. Not that I didn’t appreciate the help- I found it to be quite fun to speculate as to how many calories a dragon would burn while flying vs walking. And alligator tail sounded like a great idea. The thing is… I don’t know about where you live, but in California, ALLIGATOR MEAT IS NOT A NORMAL SELECTION AT THE GROCERY STORE. 

 

In fact, a lot of meat is not available at the typical grocery store in California, likely because a lot of people in California like to eat vegetables and fruits and things of that nature. Also, I live in a college town, where the majority of people here will settle for a cold Chipotle burrito due to their inability to boil water on their own. It’s a rather small college town, so even for the people who can cook, the selection is limited because demand is, as outlined above, not exactly high for rare and speciality meats. 

 

All of this has only convinced me more that I need to move to a more populated part of the state. 

 

So, what was I to do? I decided to wander Whole Foods, the store with the best meat selection in town, to see what they had in the way of extremely large hunks of meat. And, the only thing I could find that would fit the bill was a chuck roast. Not exactly the most impressive of meats. To be clear, if I had more of a choice, I would have gone with a different cut of meat. I think a veal shank, though a little small, would make for a great selection. But, with very little options, I used what was available to produce a truly delicious “dragon tail” recipe. The meat, roasted to juicy, succulent perfection, is garnished with a bright green herb sauce that evokes the green scales of a dragon. If you wanted, you could even mix in edible gold glitter (which I have, and which I am honestly kicking myself for not including) to make it sparkle and shimmer, sort of like the sauce from the anime. Even better, the whole dish is actually pretty easy to make, since most of it involves waiting around for the huge chunk of meat to cook.

 

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

 


 

 



Ingredients

 

Magic Green Sauce:

  • 1 bunch cilantro
  • 1 bunch flat leaf parsley
  • ~1 tbs fresh oregano
  • ~1 tbs fresh thyme
  • ~1 tbs fresh taragon
  • ~3 cloves fresh garlic
  • ~3/4 cup olive oil
  • Salt to taste
 
“Dragon Tail”:
  • 3 lb Chuck Roast
  • 3 cups beef stock
  • Onion (optional)
  • Carrots (optional)
  • Salt + Pepper
  • Magic Green Sauce
  • Olive oil

  


 

To Make: 


1. Preheat the oven to 275 Fahrenheit for the roast. Roast the pepper over a flame, or in the oven, until skin is blistered.

 

 

Put all ingredients for Magic Green Sauce, including roasted pepper, except for oilve oil and salt, into a food processor and blend together. When finely chopped, Drizzle olive oil in until the consistency is to your preference. Flavor with salt.  

 

 

 

2. If using, roughly chop onion and carrots to cook with the meat.

 

 

 

4. Season each side of the roast with salt and pepper.

 

5. Heat up some olive oil in a dutch oven. Brown the onions, about 3 minutes, and then brown carrots, about 2-3 minutes. Set vegetables aside on a plate. 

 

6. Add more olive oil to the pan and bring up to a very high heat. Sear each side of the roast, ~1 minute per side, until nicely browned. Then, set aside on a plate. 

 

 

 

 7. Pour about 1 cup of beef broth into the bottom of the pan, and deglaze the pan with a whisk by vigorously rubbing up all the browned spots left on the bottom of the pan by the vegetables and meat.

 

 

8. Put meat back in, and surround with vegetables. Pour beef stock in until it comes up halfway to the top of the roast. Sprinkle fresh herbs on the vegetables. Use the Magic Green Sauce to season the top of the roast. 

 

 

9. Place in the oven ~3 hours, or until it is tender and falls apart easily when attacked by a fork. 

 

 

10. Remove from pan, and cut into slices. Garnish with more Magic Green Sauce. 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: Giant Burger and Fries from: “ACCA: 13 Territory Inspection Department. 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?