Skip to content

One Piece Pirate Recipes

Recipes from One Piece: Pirate Recipes — a cookbook of dishes cooked by Sanji, cook of the Straw Hat Pirates. Each recipe is tied to an episode or chapter of the manga.

Broths (Sanji's Eye 4) #

Kombu and Katsuo Broth #

The inosinic acid from the katsuo and the glutamine acid from the kombu combine for a great umami flavour. Keeps 2 days in the fridge, 1 week frozen. Makes ~1000 mL.

Ingredients #

  • 1200 mL water
  • 1 sheet (10×10 cm) kombu
  • 20 g katsuobushi (dried bonito flakes)

Steps #

  1. Soak kombu in water for at least 30 minutes.
  2. Heat over medium. Remove kombu just before boiling.
  3. Add katsuobushi and remove from heat. When the katsuobushi sinks, strain.

Sanji's Chicken Stock #

Use as a base for curry or pot-au-feu for doubled deliciousness. Keeps 2 days in the fridge, 1 week frozen. Makes ~2600 mL.

Ingredients #

  • 2 chicken carcasses / wings
  • 3000 mL water
  • 150 g vegetable scraps (green leek tops, carrot peel, ginger peel)

Steps #

  1. Rinse chicken and divide into 3 pieces.
  2. Blanch in boiling water until surface turns white, then remove and clean off any blood.
  3. Add water, chicken, and vegetables to a pot. Bring to a boil over medium heat, skimming froth.
  4. Simmer on low 40–60 minutes. Strain out solids.

Savory #

-8- Fried Rice for Gin #

Serves 2

Ingredients #

  • 360 g cooked rice
  • 2 eggs
  • 50 g corned beef
  • ¼ onion, finely chopped
  • 4 brown mushrooms, thinly sliced
  • 1 tbsp vegetable oil
  • ½ tsp salt
  • Dash black pepper
  • ½ tsp soy sauce
  • Green onion to taste

Steps #

  1. Finely chop onion, thinly slice mushrooms. Chop a little green onion.
  2. Heat oil in a frying pan. Stir fry half the onion and all the mushrooms. Add corned beef and stir fry. Set aside.
  3. Add a little more oil, then beaten eggs. Before the egg cooks, add rice and quickly stir fry. Mix everything together. Add salt and pepper. Add remaining onion and soy sauce, mix briefly.
  4. Plate and sprinkle green onion on top.

-9- Unappetizing (Delicious) Soup #

Kombu fish soup — serves 2–3

Ingredients #

  • 1 red snapper (~300 g), cut into large pieces
  • 1 sheet (10×10 cm) kombu
  • 2 turnips
  • 6 stalks asparagus
  • ½ lemon, sliced
  • 1200 mL water
  • 2 tsp salt
  • 1 tsp soy sauce

Steps #

  1. Soak kombu at least 30 minutes. Blanch snapper pieces in boiling water until white, then rinse in cold water to clean off blood or dirt.
  2. Cut turnips into quarters, chop leaves into small pieces. Trim the hard bottom third from asparagus.
  3. Put water and cleaned fish in a pot. Bring to a boil then simmer. Add turnips (not leaves) and boil.
  4. Boil 10 minutes. Add asparagus, boil 5 minutes. Add salt and soy sauce to finish.
  5. Serve in bowls, float lemon slices on top and sprinkle with turnip leaves.

Sanji: The deciding factor is the kombu broth!

-10- Desert-Crossing Pirate Bento: Fried Chicken #

Serves 4

Ingredients #

  • 2 pieces (500 g) chicken leg meat
  • 1 clove garlic, diced
  • 1 tbsp sake
  • 1 tsp salt
  • Dash of pepper
  • 4 tbsp flour
  • Vegetable oil for frying

Steps #

  1. Clean chicken, remove fat and sinew, cut into large pieces. Mix with garlic, sake, salt, and pepper. Marinate 20–30 minutes.
  2. Heat oil over medium. Coat chicken in flour and fry 4–5 minutes per side.

-10- Desert-Crossing Pirate Bento: Tomato and Walleye Roe Spaghetti #

Serves 2

Ingredients #

  • 180 g spaghetti
  • 2000 mL water
  • 1 sheet (10×10 cm) kombu
  • 10 g salt
  • 60 g walleye roe
  • 3–4 tbsp diced tomato
  • 10 g butter
  • Finely chopped nori to taste

Steps #

  1. Put kombu, salt, and water in a pot and heat. Remove roe from its thin skin. Put butter, tomato, and roe in a bowl.
  2. Cook spaghetti according to package directions using the kombu water. When done, dress with the butter-tomato-roe mixture. If needed, loosen with a little pasta water. Top with nori.

-12- Split the Treasure Equally Sandwiches #

Three fillings.

Egg and Crab (makes 3 sandwiches) #

  • 6 slices white bread, buttered on both sides
  • 3 eggs, hard boiled and finely chopped
  • 60 g crab meat, shredded
  • 1/10 onion, finely chopped (pat dry)
  • 2 tbsp mayo

Mix crab, egg, onion, and mayo. Divide into 3 sandwiches.

Western Style Tuna (makes 3 sandwiches) #

  • 6 slices white bread (butter one side, mayo the other)
  • 120 g tuna
  • Dash salt, garlic powder, white pepper
  • 1 tsp olive oil
  • 3 fresh basil leaves, torn

Mix tuna with salt, garlic powder, white pepper, olive oil, and basil. Divide into 3 sandwiches.

Potato and Canned Tuna (makes 2 sandwiches) #

  • 4 slices white bread
  • 1 can (80 g) tuna, drained
  • 1 potato (150 g), peeled and diced
  • 10 g butter
  • Dash salt and black pepper
  • Chuunou (Worcestershire-style) sauce to taste
  • 1 tbsp mayo

Boil or steam potato. Mash with butter and salt. Mix in tuna, pepper, sauce, and mayo. Divide into 2 sandwiches.

-16- Water Seven Meat Barbecue #

Marinate overnight for best taste — serves 4

Ingredients #

  • 500 g diced beef
  • 1 scallion, cut into 3 cm pieces
  • ¼ sweet pepper, bite-size chunks
  • ½ zucchini, 1 cm thick rounds
  • 50 mL water
  • ½ tbsp salt
  • ½ lemon, sliced
  • 1 clove garlic, sliced
  • ¼ onion, sliced
  • Dash pepper
  • ½ tsp vegetable oil

Steps #

  1. Place all marinade ingredients (water, salt, lemon, garlic, onion, pepper, oil) in a bag with beef. Marinate at least 1 hour.
  2. Thread meat and vegetables onto skewers.
  3. Grill until nicely coloured.

-16- Sandora's Whole Roast Monster Lizard #

Roast beef in a frying pan

Ingredients #

  • 400–500 g beef leg
  • ½ clove garlic, cut
  • 1 tsp salt
  • Dash pepper
  • 1 tbsp vegetable oil

Sauce:

  • ½ onion, grated
  • ½ clove garlic, grated
  • 3 tbsp sake
  • 5 g butter
  • 2 tbsp soy sauce
  • ½–1 tsp vinegar

Steps #

  1. Rub cut garlic, salt, and pepper on the meat. Heat oil in a frying pan over medium, sear all surfaces.
  2. Cook over low heat 6–8 minutes. Flip and cook 4–5 minutes.
  3. Remove from pan, wrap in foil, rest 15 minutes with residual heat.
  4. Sauce: in the same pan with the meat juices, add onion, garlic, and sake. Boil. Add soy sauce and butter, stir until combined. Turn off heat, add vinegar and stir.
  5. Slice and pour sauce over.

-18- Luffy's Favorite, Meat on the Bone #

Scotch egg on a drumette — serves 4

Ingredients #

  • 4 chicken drumettes
  • 4 hard-boiled eggs
  • 30 g panko
  • 2 tbsp milk
  • 500 g chicken meat (removed from the bones)
  • 1 tsp salt
  • Dash black pepper
  • 1 egg
  • Vegetable oil

Steps #

  1. Cut the meat off the drumette bones.
  2. Mix panko and milk. Add meat, salt, pepper, and egg; knead together.
  3. Wrap each hard-boiled egg in the meat mixture, keeping it attached to the bone.
  4. Preheat oven to 200°C. Bake 15–20 minutes.

-20- Yagara Bull's Steaming Meat #

Steamed spare ribs — serves 4

Ingredients #

  • 500 g pork spare ribs
  • ½ tsp salt
  • Dash black pepper
  • 1 stalk celery
  • ½ carrot (100 g)
  • ¼ daikon
  • ½ head lettuce

Sauce:

  • ½ leek, finely chopped
  • 100 mL ponzu
  • 1 tbsp sesame oil
  • Garlic to taste

Steps #

  1. Season ribs with salt and pepper in a bag, let sit ~1 hour. Using a peeler, thinly slice celery, carrot, and daikon. Cut lettuce to bite size.
  2. Heat sesame oil in a frying pan, add leek and ponzu. Mix to make sauce.
  3. Steam ribs 20 minutes. Add vegetables, continue steaming until heated through. Serve with sauce (add garlic as desired).

Sanji: Steaming time is only 20 minutes!

-22- Impel Down Eight Bird Whole Roast #

Whole roast chicken with deluxe pilaf — serves 4–5

Ingredients #

  • 1 chicken (~2 kg)
  • 1 tsp salt
  • Dash black pepper
  • ½ onion (100 g), sliced
  • 1 tbsp vegetable oil
  • 50 mL water

Pilaf stuffing:

  • 300 g rice
  • ½ tomato, diced
  • 1 tbsp finely chopped parsley
  • ½ tsp salt
  • Dash black pepper

Steps #

  1. Clean and dry chicken. Rub salt and pepper inside and out.
  2. Mix pilaf ingredients and stuff inside the chicken. Seal opening with a toothpick. Rub outside with oil.
  3. Spread onion in a roasting pan, place chicken on top. Add water. Bake at 200°C for 40–50 minutes, basting throughout. Rest 10–15 minutes.
  4. Make pan sauce from the meat juices: if dry, add 50–80 mL water to the onions and simmer. Season with salt and pepper.

-24- Lakeshore Camp "Grilled Rock" Pork Stew #

Rich pork stew without roux — serves 4

Ingredients #

  • 600 g pork shoulder, sliced 1.5 cm thick
  • ½ tsp salt
  • Dash black pepper
  • 25 g flour
  • 1 clove garlic, crushed
  • 6 mushrooms, halved
  • ½ onion (100 g), quartered
  • 1 tbsp vegetable oil
  • 20 g butter (10 g + 10 g)
  • 400 mL red wine
  • 400 mL chicken stock (see Sanji's Chicken Stock)
  • 2 bay leaves
  • 30 g raisins
  • 5 tbsp ketchup

Steps #

  1. Sprinkle pork with salt, pepper, and flour. Halve garlic and crush.
  2. Heat oil in a pot over medium with garlic until fragrant; remove garlic. Add 10 g butter, brown pork on both sides with remaining flour.
  3. Add red wine, boil off alcohol. Add chicken stock, the garlic, and bay leaves. Skim froth and remove bay leaves once liquid begins to film. Add raisins and ketchup. Simmer on low 40 minutes.
  4. In a separate pan, fry mushrooms and onion in remaining 10 g butter. Add to the stew and simmer 20 more minutes. Season with salt.

-26- Absalom's Croquette #

Full of beef! Potato croquettes — makes 10

Ingredients #

  • 4 potatoes (600 g)
  • 200 g beef, cut into 2 cm pieces
  • ½ onion (100 g), thinly sliced
  • ½ tbsp vegetable oil
  • 1 tsp salt
  • Dash pepper
  • 20 g butter
  • 1–2 eggs
  • Flour, panko, and frying oil as needed
  • Shredded cabbage and Worcestershire sauce to serve

Steps #

  1. Steam potatoes ~40 minutes until soft.
  2. Fry beef in oil over medium. Add onion and cook until translucent. Season with ½ tsp salt and pepper. Set aside.
  3. Peel and mash potatoes with butter and ½ tsp salt. Mix in the beef and onion. Spread out and cool.
  4. Divide into 10 flat ovals. Coat in flour, beaten egg, then panko. Fry in 180°C oil for 3 minutes.
  5. Dab with paper towel. Serve with shredded cabbage and sauce.

-28- Davy Backfight Frankfurt Pot-au-Feu #

Homemade garlic oil is the secret — serves 4

Ingredients #

  • 8 frankfurts
  • 2 May Queen potatoes, peeled and halved
  • 1 carrot (200 g), quartered
  • ½ cabbage (600 g), quartered (use toothpick to hold together)
  • 2 small onions (240 g), peeled
  • 200 mL chicken stock
  • 2 tsp salt
  • 1 clove garlic, finely chopped
  • 1 tbsp olive oil
  • Parmesan and black pepper to serve

Steps #

  1. In a pot, combine stock, salt, carrot, and onion. Bring to a boil, simmer 20 minutes. Add cabbage and potato, simmer 20 minutes until soft. Add frankfurts and simmer 10 minutes.
  2. Fry garlic in olive oil over medium until colour changes; add to the pot. Season to taste. Serve with parmesan and pepper. Remove toothpicks from cabbage.

-32- Sky Island Specialty: Shrimp and Scallop Marinade #

Serves 3–4

Ingredients #

  • 6 scallops (sashimi grade)
  • 10 shrimp, shell on
  • 1 grapefruit, peeled and segmented
  • 1 stalk celery, sliced diagonally
  • ½ purple onion, thinly sliced
  • 1 piece ginger (10 g), sliced
  • Juice of 1 lime
  • Dash white pepper
  • ½ tsp salt
  • Olive oil to taste

Steps #

  1. Boil scallops 30 minutes, cool in cold water, halve lengthwise. Boil shrimp in shells; peel while warm. Peel and segment grapefruit.
  2. Toss scallops and shrimp with lime juice, salt, and pepper. Mix in onion, celery, and ginger. Add grapefruit. Refrigerate.
  3. Mix once more before serving. Garnish with celery leaves and a drizzle of olive oil.

-34- The Nose is Delicious: Blue Fin Tuna Sauté #

Serves 4

Ingredients #

  • 4 pieces blue fin tuna (300 g total)
  • Dash salt and white pepper
  • 1 tbsp olive oil

Sauce:

  • ½ onion (100 g), finely sliced
  • 2 tbsp olive oil
  • ½–1 tsp grated garlic
  • 2 tbsp water
  • 2 tsp honey
  • ⅔ tsp salt
  • 1 tsp soy sauce
  • 3 tbsp roasted white sesame

Steps #

  1. Season tuna with salt and white pepper. Heat olive oil in a frying pan, cook both sides of tuna. Remove.
  2. In the same pan, heat olive oil for the sauce. Stir fry onion until transparent. Add garlic, water, honey, salt, white pepper, and sesame.
  3. Plate the tuna and pour sauce over.

-36- Product of the White Sea: Horse Mackerel with Mozzarella #

Serves 4

Ingredients #

  • 4 pieces (600 g) horse mackerel
  • 100 g mozzarella, cut into 8 mm slices
  • Dash salt and white pepper
  • Flour, panko, 1 egg, vegetable oil as needed

Sauce:

  • 1 tomato, thinly sliced
  • ¼ onion (50 g), thinly sliced
  • 6 tbsp ketchup
  • 2 tsp vinegar
  • 2 tsp olive oil
  • Hot sauce to taste
  • Purple onion and fresh basil to serve

Steps #

  1. Fillet the mackerel. Mix all sauce ingredients.
  2. Sprinkle mackerel with salt and pepper. Insert mozzarella inside the fillet. Coat in flour, beaten egg, then panko.
  3. Fry in 1 cm vegetable oil at 160°C, about 5 minutes per side. Drain on paper towel.
  4. Plate with sliced purple onion, top with sauce and fresh basil.

-38- Monkey Mountain Allied Forces: Pike Honey Mustard #

Serves 3–4

Ingredients #

  • 2 pieces pike (sashimi grade)
  • Salt as needed
  • 150 mL vinegar, 2 tbsp sugar, ½ tsp salt (marinade)
  • 2 tbsp French mustard, ½ tbsp honey, ½ tbsp vinegar (dressing)
  • Dill to taste

Steps #

  1. Fillet pike. Salt liberally and refrigerate 30 minutes. Mix marinade and dressing separately.
  2. Rinse off salt, pat dry. Place skin-side up, pour marinade over, refrigerate 20 minutes.
  3. Remove small bones. Peel off skin from head downward. Dress with mustard-honey dressing. Top with chopped dill.

-38- Monkey Mountain Allied Forces: Sesame Pike with Soy Sauce #

Serves 2

Ingredients #

  • 2 pieces pike, filleted
  • Flour and white sesame as needed
  • 140 g lotus root, peeled, 1 cm rings
  • 2 green peppers, cut into rings
  • 1 tbsp soy sauce, 1 small tbsp sugar, 2 tbsp sake (sauce)
  • Vegetable oil

Steps #

  1. Flour the skin side of pike, coat opposite side with sesame. Mix sauce ingredients.
  2. Fry lotus root and green pepper in oil over medium. Remove.
  3. In remaining oil, cook pike skin-side down until 70% done, flip to sesame side. Drain excess oil. Return vegetables to pan, add sauce.

-40- Flame-Broiled Sky Shark (Miso Salmon) #

Serves 4

Ingredients #

  • 3 slices raw salmon (~360 g)
  • Dash salt and pepper
  • ¼ head cabbage (300 g), roughly cut
  • ½ onion (100 g), 1 cm slices
  • ½ carrot (100 g), thin rectangles
  • A little vegetable oil
  • 1 tbsp sake
  • 1½ tbsp sugar
  • 3 tbsp miso
  • 20 g butter, in small pieces
  • ½ tbsp soy sauce

Steps #

  1. Lightly salt and pepper salmon.
  2. Heat oil in a frying pan. Cook salmon skin-side down 2–3 minutes until coloured.
  3. Flip fish. Add cabbage, onion, and carrot. Pour sake around the pan. Add miso and sugar in spots, place butter on top of miso. Cover with foil and steam 6–7 minutes.
  4. Remove foil, mix. Add soy sauce.

-42- Mermaid Café: Wakame Brulé (Steamed Egg Custard) #

Makes 4 rice bowls (100 mL each)

Ingredients #

  • 2 eggs
  • 300 mL kombu and katsuo broth
  • ½ tsp salt
  • 1 tsp mirin
  • ⅓ tsp soy sauce
  • 2 pieces (80 g) chicken breast, thinly sliced and seasoned with ½ tsp soy sauce

Wakame sauce:

  • 50 g wakame seaweed
  • 150 mL kombu and katsuo broth
  • 1 tsp light soy sauce
  • ½ tbsp potato starch

Steps #

  1. Mix egg, broth, salt, mirin, and soy sauce. Divide chicken and egg mixture among 4 bowls. Remove any surface bubbles.
  2. Cover bowls with foil. Steam over boiling water 15–20 minutes.
  3. Wakame sauce: combine broth, light soy sauce, and potato starch in a pot over low heat. Stir until thickened. Add sliced wakame, remove from heat. Pour over steamed bowls.

-44- Caimie's Delicious Clams #

Creamy, steamed in white wine — serves 4

Ingredients #

  • 500 g clams (hamaguri or manila)
  • ¼ onion (50 g), thinly sliced
  • 1 clove garlic, halved and smashed
  • 100 mL white wine
  • Dash white pepper
  • 1 tbsp butter
  • 50 mL heavy cream
  • Italian parsley, chopped
  • Rice to serve (optional)

Steps #

  1. Soak clams in seawater-strength salt water for 2–3 hours in the dark to purge sand.
  2. Put clams, onion, garlic, and white wine in a covered frying pan. Heat. When clams open, add pepper and butter. Stir in cream. Sprinkle with parsley.
  3. The sauce can be served over rice like risotto.

-44- The Optimum Side Dish: Octopus Slices #

Serves 4

Ingredients #

  • 150 g octopus
  • ¼ onion (50 g), diced and dampened
  • ½ tbsp vinegar
  • Dash salt
  • 1 tbsp olive oil
  • Dash paprika

Steps #

  1. Slice octopus diagonally, arrange on a plate.
  2. Dissolve salt in vinegar, add olive oil and mix.
  3. Pour dressing over octopus, top with diced onion and paprika.

-50- The Water Capitol's Bok Choy Bagna Cauda #

Japanese edition — serves 4

Ingredients #

  • 4 stalks bok choy (300 g)
  • ½ carrot
  • ½ yellow pepper

Sauce:

  • 6 tbsp mayo
  • 2 tbsp miso
  • 1–2 tbsp milk
  • Seven spice blend to taste

Steps #

  1. Soak bok choy, carrot, and pepper in cold water until crisp.
  2. Separate bok choy leaves from cores; cut leaves to bite size, cores into sticks. Carrot and pepper into sticks.
  3. Mix sauce ingredients. Serve as a dip.

-52- Island of Women's Herb Mushrooms #

Serves 4

Ingredients #

  • 6 shiitake mushrooms
  • 1 pack (170 g) shimeji mushrooms
  • 2 eringi (king trumpet) mushrooms
  • 3 strips bacon, cut 7 mm wide
  • 1 tbsp vegetable oil
  • 2 sprigs fresh rosemary
  • ½ tsp salt
  • Dash pepper
  • 5 g butter

Steps #

  1. Slice shiitake 1 cm thick. Trim shimeji. Slice eringi into ~3 cm pieces.
  2. Add rosemary and oil to a frying pan over medium. When fragrant, add bacon briefly, then mushrooms. Cover, reduce to low, steam-fry ~4 minutes.
  3. Uncover, add salt, stir. Re-cover and steam 4–5 more minutes, stirring occasionally, until liquid is gone. Add butter, mix, remove from heat.

-52- Yasaku's Favourite Bean Sprout Stir Fry #

Anchovy and garlic — serves 4

Ingredients #

  • 2 bags (400 g) bean sprouts
  • 2 cloves garlic, finely chopped
  • 6 anchovies, finely chopped
  • Olive oil
  • Dash black pepper
  • Salt to taste

Steps #

  1. Cook oil and garlic in a frying pan over medium. When garlic turns light brown, add sprouts on high heat.
  2. When sprouts turn transparent, add anchovies and pepper, mix. Season with salt.

-54- Early Summer "Paiyu" (Crispy Potato Rounds) #

Serves 4

Ingredients #

  • 3 potatoes (450 g), cut into thin sticks
  • 60 g shredded cheese
  • Vegetable oil
  • Salt

Steps #

  1. Mix potato sticks with cheese.
  2. Heat plenty of oil in a frying pan. Place ¼ of the mixture in the pan. Fry over low heat 7–8 minutes per side until crunchy on both sides. Remove excess oil with paper towel, salt.
  3. Repeat 3 more times.

Nami: Sanji-kun! I can't stop eating them!

-56- Shaky's Cooked Beans (Chili Con Carne) #

Serves 4

Ingredients #

  • 200 g ground beef
  • 1 can (400 g) whole tomatoes
  • 1 can (432 g) kidney beans
  • 1 onion (200 g), diced
  • 1 clove garlic, diced
  • 1 tbsp olive oil
  • ⅔ tsp salt
  • ½ tbsp chili powder

Steps #

  1. Dice onion and garlic.
  2. Heat olive oil and garlic in a pot. Once browned, add meat over medium heat. When the colour changes, add onion, salt, and chili powder. Cook 2–3 minutes.
  3. Crush and add tomatoes. Bring to a boil, skim froth. Drain kidney beans, add, and simmer 10 minutes. Adjust salt.

-60- Monster Burgers #

Super Volume Hamburger — serves 4

Ingredients #

  • 4 hamburger buns
  • 600 g ground beef
  • 1 tomato, 1 cm slices
  • ½ purple onion, sliced
  • Pickles as needed
  • Vegetable oil
  • Dash salt and pepper
  • 4 slices cheddar cheese
  • 4 slices bacon
  • 4 leaves lettuce
  • Mayo, mustard, ketchup to serve

Steps #

  1. Slice tomato, onion, and pickles.
  2. Divide beef into 4 equal pieces. Press each flat (~1 cm thick) in plastic wrap.
  3. Heat oil in frying pan. Cook patties over medium ~1.5 minutes. Reduce to low, add cheese, cover ~1 minute. Remove. Fry bacon in same pan.
  4. Lightly toast buns. Spread with mayo and mustard. Stack: bacon, patty, onion, lettuce, pickles. Top with ketchup and bun.

Sanji: You can make them without eggs!

-62- Tom's Workers: Kokoro's Curry Rice #

Full of spices! Authentic Indian style — serves 4

Ingredients #

Garnish:

  • 2 chicken thighs (500 g), cut into bite-size pieces
  • 1 tsp salt, dash black pepper
  • 2 potatoes (300 g), peeled and cut into chunks
  • 1 carrot (200 g), cut into chunks
  • 20 g butter

Sauce:

  • 2 cloves garlic, 1 piece ginger (10 g) — both diced
  • 1 onion (200 g), diced
  • 1 stalk celery, diced
  • 2 tomatoes, roughly chopped
  • 3 tbsp vegetable oil
  • ½ tbsp honey
  • 3 tbsp flour
  • 3 tbsp curry powder
  • 700 mL chicken stock
  • 2 bay leaves
  • 1½ tsp salt
  • ½ tbsp garam masala

Steps #

  1. Season chicken with salt and pepper. Prep all vegetables.
  2. Heat 1 tbsp oil with garlic and ginger. When aromatic, add onion and celery until wilted. Add honey, cook until lightly coloured.
  3. Add 2 tbsp oil on low heat. Add flour and curry powder, cook ~5 minutes. Add tomatoes, cook 2–3 minutes.
  4. Add chicken stock in three batches, stirring each time. Boil, skim froth. Add bay leaves and 1 tsp salt. Simmer on low.
  5. Brown chicken in 10 g butter in a separate pan. Add to the sauce.
  6. Fry potatoes and carrot in remaining butter until potato edges turn transparent. Add to sauce. Simmer 30–40 minutes until thick. Add remaining salt and garam masala. Serve over rice.

-64- Davy Backfight Stall Yakisoba #

Neapolitan flavoured — serves 2

Ingredients #

  • 2 portions yakisoba noodles
  • 100 g pork ribs, cut into 3 cm pieces
  • 3 sheets cabbage (150 g), sliced 1 cm
  • ¼ onion (50 g), sliced 5 mm
  • 2 green peppers, sliced 8 mm
  • 1½ tbsp vegetable oil
  • 2–3 tbsp Worcestershire sauce
  • 2–3 tbsp ketchup
  • Salt and pepper to taste

Steps #

  1. Pour boiling water over noodles in a strainer to loosen.
  2. Heat 1 tbsp oil, quickly stir fry vegetables, remove.
  3. Heat ½ tbsp oil, salt pork and cook. When fat starts to release, add noodles and cook until slightly crisped.
  4. Return vegetables. Add ketchup and Worcestershire sauce, mix. Season with salt and pepper.

-68- Davy Backfight Inari Zushi #

Sweet-salty fried tofu stuffed with sushi rice — makes 20 pieces

Ingredients #

Vinegared rice:

  • 3 cups rice, cooked with 1 sheet kombu
  • 4½ tbsp rice vinegar, 1 tbsp sugar, 1 tsp salt (vinegar mix)
  • 1 tbsp white sesame
  • Yuzu peel to taste

Fried tofu:

  • 10 sheets aburaage (fried tofu), cut in half
  • 2 cups water, 4 tbsp sake, 4 tbsp sugar, 4 tbsp soy sauce (boiling broth)

Steps #

  1. Mix vinegar mix ingredients. After cooking rice, remove kombu, transfer to a bowl, cut through with the vinegar mix (don't mash). Add sesame and yuzu peel. Cool.
  2. Roll each aburaage half with a chopstick, then open like a pocket. Pour hot water over, rinse with cold water, pat dry.
  3. Simmer aburaage in the boiling broth covered on low for 30 minutes. Let cool to distribute flavour.
  4. Dip hands in vinegar water. Stuff each piece with sushi rice.

-69- Davy Backfight Free Kitsune Udon #

Udon with deep-fried tofu — serves 2

Ingredients #

Broth base (~1000 mL):

  • 1000 mL water
  • 1 sheet (10×10 cm) kombu
  • 5 iriko (dried sardines), heads and intestines removed
  • 20 g katsuobushi

Udon broth:

  • 700 mL broth base
  • ½ tbsp soy sauce
  • 1 tbsp mirin
  • 1½ tsp salt

Aburaage:

  • 2 sheets aburaage
  • 250 mL broth base, 1 tbsp soy sauce, 1 tbsp sugar, salt

Other:

  • 2 servings udon
  • ⅓ leek, chopped

Steps #

  1. Soak kombu and iriko in water 30 minutes. Heat over medium. Remove iriko and kombu just before boiling. Add katsuobushi, remove from heat. When it sinks, strain.
  2. Add soy sauce, mirin, and salt to broth. Bring to a boil.
  3. Pour hot water over aburaage, rinse, pat dry, cut in half. Simmer in aburaage broth covered on low for 15 minutes until liquid is nearly gone.
  4. Place boiled udon in bowls. Pour on warm broth. Top with aburaage and chopped leek.

-70- Sea King Penne Gorgonzola #

Two cheeses, thick pasta — serves 2

Ingredients #

  • 180 g penne
  • 2 slices ham, cut into 5 mm strips
  • 100 mL milk
  • 100 mL heavy cream
  • 50 g blue cheese (gorgonzola), torn into pieces
  • 2–3 tbsp powdered parmesan
  • Dash pepper
  • Italian parsley, chopped

Steps #

  1. Cook penne 1 minute less than the package says.
  2. 2 minutes before pasta is done, heat milk and cream in a frying pan over medium. Add blue cheese. When half melted, add drained penne and ham. Simmer ~1 minute. Add parmesan.
  3. Finish with pepper and parsley.

Sanji: Taste the destructive power of blue cheese!

-72- Ladies' Limitless Takoyaki #

Healthy tofu takoyaki — makes 20–30 pieces

Ingredients #

  • 100 g boiled octopus leg, cut into 1 cm pieces
  • 140 g flour
  • 10 g potato starch
  • 15 g red pickled ginger, diced
  • 1 sheet aburaage, dried and finely chopped
  • 2 green onions, sliced
  • 500 mL water
  • 1 egg
  • 1 tsp powdered katsuo (or use 500 mL kombu-katsuo broth)
  • ½ tbsp salted kombu seaweed
  • ½ tsp salt
  • Vegetable oil
  • Sauce, ponzu, green laver, katsuobushi, green onion to serve

Steps #

  1. Sift flour and potato starch together. Prep fillings.
  2. Mix water and egg. Add salted kombu, powdered katsuo, and salt. Add flour mixture and mix until smooth.
  3. Oil a takoyaki maker. Pour in batter. Place one octopus piece per hole, sprinkle with ginger, aburaage, and onion.
  4. When edges become hard, use a pick to flip 90° at a time until round and cooked.
  5. Serve with sauce, ponzu, green laver, katsuobushi, or green onion as desired.

Sweet #

-76- Mock Town Cherry Pie #

Makes 1 pie, 21 cm diameter

Ingredients #

Dough:

  • 60 g weak flour
  • 60 g strong flour
  • 80 g salted butter, cut into 1 cm cubes
  • 10 g milk
  • ½ egg
  • 15 g granulated sugar

Custard cream:

  • 2 egg yolks
  • 65 g granulated sugar
  • 10 g cornstarch
  • 10 g weak flour
  • 230 mL milk
  • 2 tbsp lemon juice
  • 20 g salted butter
  • 18 American cherries

Steps #

  1. Chill flour and butter separately. Mix milk, egg, and sugar; chill. Cut butter into flour with a pastry cutter. Add egg mixture and mix with spatula. Wrap and refrigerate 30–60 minutes.
  2. Roll out dough on parchment to fit pie pan. Press into pan, trim edges, prick base with a fork. Line with parchment and weights.
  3. Bake at 200°C for 15 minutes. Remove weights, reduce to 180°C, bake 15 more minutes. Cool on a rack.
  4. Custard: mix egg yolks, sugar, cornstarch, flour, and milk in a pot. Heat, stirring, until thickened. Remove from heat, add butter and lemon juice, mix smooth. Cool, then pour into pie shell.
  5. Halve and de-stone cherries. Arrange on custard. Refrigerate until set.

-78- Cindry-Chan's Pudding #

Simple steamed caramel pudding — makes 5 (100 mL cups)

Ingredients #

  • 3 eggs
  • 6 tbsp sugar
  • 390 mL milk
  • ⅓ vanilla bean (or vanilla extract)

Caramel sauce:

  • 3 tbsp sugar
  • 2 tbsp water

Steps #

  1. Caramel: cook sugar and 1 tbsp water in a frying pan over medium, swirling, until caramel coloured. Add 1 tbsp water. Pour into cups and refrigerate to harden.
  2. Split vanilla bean, scrape seeds. Heat milk with vanilla to 50°C.
  3. Mix egg and sugar. Add to milk, mix, then strain.
  4. Pour egg mixture into cups over set caramel. Remove any bubbles. Cover with foil.
  5. Steam on low 15–20 minutes, lid slightly ajar (prop with chopstick). Poke with a skewer — if firm, cool and refrigerate.

-80- Gan Fall's Pumpkin Juice #

Pumpkin au lait — makes 3–4 cups

Ingredients #

  • ~¼ pumpkin (300 g), seeds and skin removed, sliced
  • 300 mL water
  • 2 tbsp honey
  • 2 tbsp granulated sugar (or to taste)
  • Milk to taste

Steps #

  1. Simmer pumpkin in water over medium until soft. Remove from heat and cool.
  2. Blend with honey and sugar. Chill in fridge.
  3. Pour into glass, add milk to taste, stir and drink.

-82- Bad Luck Bomb Apples #

Baked apples — serves 2

Ingredients #

  • 2 apples, halved and cored (dampen cut surface)
  • 1–2 cinnamon sticks, cut to 3 cm
  • 2 tsp lemon juice
  • 4 cardamom seeds
  • 20 g butter
  • 4 tsp granulated sugar

Steps #

  1. Halve and core apples, scooping out an indentation.
  2. Fill with lemon juice, cardamom, and butter. Stab with a cinnamon stick.
  3. Cover surface evenly with sugar. Wrap sides in foil leaving cut side uncovered. Bake in toaster oven 20 minutes.

-84- Fruit Macedonia of Apology #

Adult fruit punch — serves 4

Ingredients #

  • 1 orange, peeled and segmented (save juice)
  • ¼ pineapple (~200 g), peeled and bite-sized
  • 6 strawberries, hulled and halved
  • 1 banana
  • 1–2 tbsp lemon juice
  • 30 mL kirsch or similar liqueur
  • 2 tbsp granulated sugar
  • Mint to garnish

Steps #

  1. Prepare all fruits. Squeeze orange juice and save.
  2. Place all fruit (except banana) in a bowl. Pour orange juice, lemon juice, liqueur, and sugar over. Mix. Refrigerate 1–2 hours.
  3. Just before serving, slice banana and add. Garnish with mint.

-86- Antonio's Gramman (Grand Line Steamed Buns) #

Steamed bread stuffed with chestnuts and azuki beans — makes 8

Ingredients #

  • 120 g weak flour
  • 1½ tsp baking powder
  • 60 g sugar
  • 1 tbsp vegetable oil
  • 1 egg + milk to equal 120 mL total
  • 160 g chunky anko (red bean paste)
  • 4 candied chestnuts, halved

Steps #

  1. Halve chestnuts. Mix egg and milk to 120 mL. Add sugar and oil, mix well.
  2. Add flour and baking powder, whisk until no lumps remain.
  3. Fill paper cups halfway with batter. Spoon anko into the middle of each. Place one chestnut half per cup.
  4. Steam on low 10 minutes. Test with a skewer — done when nothing sticks.

Sanji's Eye #

-88- Sanji's Eye 1: Oda Sensei's Favourite Tuna Onigiri #

Makes ~6

Ingredients #

  • 2 cups rice, cooked
  • 1 can (80 g) tuna, drained
  • 1 tbsp miso
  • ⅓ tsp sugar
  • 5 cm green onion, finely chopped
  • Nori as needed
  • Salt

Steps #

  1. Cook tuna in a frying pan over medium with miso and sugar. Add onion, mix. Remove from heat.
  2. Dip hands in lightly salted water. Grab a ball of rice, insert tuna filling, close, and shape into a triangle. Attach nori as desired.