9 Entirely Strange Japanese Series About Cooking And Food

1. Chuuka Ichiban!

A “cooking war” rages in 19th Century China. Expert chefs duel each other by vomiting up the perfect golden fried rice, finding legendary cooking knives, and making dumplings the size of tables. Tofu glistens like a billion suns. There’s also a underground society of 108 evil chefs who want to control all of China.

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Stuffed Rolled Omelette – Mawaru Penguindrum

Rice Bowl – Every Anime. Ever.

Rice Bowl - Every Anime.  Ever.<br /><br /><br /><br />
I know, I know, a little lackluster after that last recipe, but it needed to be done.  Rice is such a staple of Japanese culinary culture, it’s hard to see a meal without it.  And as much as I tend to ignore it, there is a proper way to cook rice.  If you have the time, you really should cook rice this way.  There’s nothing wrong with just popping rice into a pot with some water, and turning the stove on, but the difference when you cook it this way is definitely noticeable (as my roommate will adamantly say).  Because so many dishes you find in Japan and in anime use rice, this is a really good guide to refer back to for cooking it (as I intend to do in future recipes—the main reason why I’m putting this here).<br /><br /><br /><br />
Ingredients<br /><br /><br /><br />
Short grain white rice (Sometimes, I’m out of short grain and just use medium grain white rice, but short grain is preferable.  Don’t use long grain, unless the recipe specifically calls for it)<br /><br /><br /><br />
Water<br /><br /><br /><br />
Directions<br /><br /><br /><br />
Rinse the rice.  You’ll need to do this several times.  Just put the rice (for most dishes, I use 1 cup of rice) into a bowl, add some water, and stir it around with your hands.  You’ll notice the water ends up kind of murky—that’s all just starch.  Then, strain the rice, and rinse it again.  Keep doing this until the water gets to be mostly clear.<br /><br /><br /><br />
Strain the rice once last time, and place it in the pot you’ll be cooking it in (unless you are using a rice cooker, then just leave it in the bowl).  Add two times the amount of water as there is rice—for example, 1 cup of rice means 2 cups of water, 1 1/2 cups of rice means 3 cups of water.  Then just let the rice soak in there for at least a hour.<br /><br /><br /><br />
Now we cook the rice!  If you’re using a rice cooker, just put the rice and water into the rice cooker and set to cook.  If not, were going to use the 5-5-5 rule to cook it:<br /><br /><br /><br />
Turn the stove top up to high and let the water come to a boil.  Once it does, turn the heat down to medium, and let it sit there for 5 minutes.<br /><br /><br /><br />
Turn the heat down to very low, and let it sit there for 5 minutes.<br /><br /><br /><br />
Then, turn the stove top off, and let it sit for another 5 minutes.<br /><br /><br /><br />
If the rice is still a little too moist, stir the rice a bit, and then put the rice back on low heat without the lid for a few more minutes, until the rice is to your liking.<br /><br /><br /><br />

Rice Bowl - Every Anime.  Ever.<br /><br /><br /><br />
I know, I know, a little lackluster after that last recipe, but it needed to be done.  Rice is such a staple of Japanese culinary culture, it’s hard to see a meal without it.  And as much as I tend to ignore it, there is a proper way to cook rice.  If you have the time, you really should cook rice this way.  There’s nothing wrong with just popping rice into a pot with some water, and turning the stove on, but the difference when you cook it this way is definitely noticeable (as my roommate will adamantly say).  Because so many dishes you find in Japan and in anime use rice, this is a really good guide to refer back to for cooking it (as I intend to do in future recipes—the main reason why I’m putting this here).<br /><br /><br /><br />
Ingredients<br /><br /><br /><br />
Short grain white rice (Sometimes, I’m out of short grain and just use medium grain white rice, but short grain is preferable.  Don’t use long grain, unless the recipe specifically calls for it)<br /><br /><br /><br />
Water<br /><br /><br /><br />
Directions<br /><br /><br /><br />
Rinse the rice.  You’ll need to do this several times.  Just put the rice (for most dishes, I use 1 cup of rice) into a bowl, add some water, and stir it around with your hands.  You’ll notice the water ends up kind of murky—that’s all just starch.  Then, strain the rice, and rinse it again.  Keep doing this until the water gets to be mostly clear.<br /><br /><br /><br />
Strain the rice once last time, and place it in the pot you’ll be cooking it in (unless you are using a rice cooker, then just leave it in the bowl).  Add two times the amount of water as there is rice—for example, 1 cup of rice means 2 cups of water, 1 1/2 cups of rice means 3 cups of water.  Then just let the rice soak in there for at least a hour.<br /><br /><br /><br />
Now we cook the rice!  If you’re using a rice cooker, just put the rice and water into the rice cooker and set to cook.  If not, were going to use the 5-5-5 rule to cook it:<br /><br /><br /><br />
Turn the stove top up to high and let the water come to a boil.  Once it does, turn the heat down to medium, and let it sit there for 5 minutes.<br /><br /><br /><br />
Turn the heat down to very low, and let it sit there for 5 minutes.<br /><br /><br /><br />
Then, turn the stove top off, and let it sit for another 5 minutes.<br /><br /><br /><br />
If the rice is still a little too moist, stir the rice a bit, and then put the rice back on low heat without the lid for a few more minutes, until the rice is to your liking.<br /><br /><br /><br />

Rice Porridge (Okayu) – SKET Dance

 

 

 

Rice Porridge (Okayu) - SKET Dance<br /><br /><br /> So, I have been terribly sick this last week.  Coughing, runny nose, sneezing, an aversion to anything that involves getting up, the whole shebang.  So, one day when I was particularly hungry, I found the energy to make up some rice porridge.  In Japan, rice porridge is the equivalent of chicken noodle soup when you’re sick.  As such, if a person has just fallen sick with a cold or a fever in an anime or manga (SKET Dance included), chances are a friend will rush over and make them a pot of hot rice porridge.  So if you’re ever feeling like you might be getting sick, call up a friend and hand this recipe to them, or, if you’re feeling cooped up at home and hungry, make it for yourself!<br /><br /><br /> Ingredients:<br /><br /><br /> 1/2 cup white rice (preferably short grain, but medium is fine)<br /><br /><br /> Water<br /><br /><br /> 1/2 teaspoon salt<br /><br /><br /> Optional ingredients: Eggs, chicken, onion, green onion, kimchee, umiboshi (sour plum), pork tenderloin, mushrooms, sesame seeds, soy sauce, sriracha, just about anything you want.<br /><br /><br /> Directions:<br /><br /><br /> Rinse the rice thoroughly in a pot, as per this recipe.<br /><br /><br /> Once the rice is clean, add in 3 cups of water and the salt and let the rice soak for at least 30 minutes.<br /><br /><br /> Bring the rice to a boil on medium-high heat, and then turn the down the heat to low and cook, covered by a lid, for 30 minutes.  After that, turn off the heat, and let the rice sit for 10 more minutes.<br /><br /><br /> Pour/scoop into a bowl, and top with whatever you want!<br /><br /><br /> For rice porridge a la SKET Dance: Once in the bowl, crack one egg and place on top of the rice porridge.  Steam the whole bowl until the egg is as cooked as you like it (I like the yoke really runny).  If you don’t have a bamboo steamer, but still want the egg on top cooked, you can pop it in the oven for a few minutes, but just be careful not to over cook it.<br /><br /><br /> I like rice porridge with kimchee on it, but this time I added miso poached chicken with onions, sriracha, green onions and soy sauce.  Classic Japanese rice porridge just has a simple sour pickled plum in the middle. More

Nikujaga – Mawaru Penguindrum, Hetalia, Gintama,The Idolm@ster

 

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Yui’s Favorite Strawberry Cake

Anime: K-on!
Appearance: Episode 14
Time: about 2 and 1/2 hours (including cooling time for the cake)
Serving: Depends on how you cut your cake. but a lot

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Top 5 Japanese Dishes You Have to Try and Top 5 Dishes for the Really Brave!

All About Japanese Food

What comes to your mind when you think of Japanese food? Sushi, perhaps? Rolls containing various kinds of seafood and vegetables stuffed inside? Well, while you might find lots of sushi and rolls in Japan, they are merely the tip of the iceberg when it comes to Japanese cuisine – there is a whole lot more for you to discover!

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Maid’s Handmade Parfait

So I know it’s been awhile but I’m back! Now first off I made the ice cream mostly because well if I’m going to make it why not show you how to make it from scratch. You dont have to do this, and if you dont have an ice cream maker it will be easier to just buy some ice cream and make it look cute. I made vanilla ice cream because it’s a basic one and because the source picture looked like that’s the ice cream they used.

 

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Almond Chocolates – Kimi ni Todoke

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Red Velvet Cupcake battle to Charlotte

Anime: Puella Magi Madoka Magica
Appearance: Episode 3
Time: 25-30 min
Serving: 12 cupcakes

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