Hey Anime Lovers! 🎉✨

Have you ever watched an anime scene and thought, “I need to eat that—right now!”? We totally get it. This time, we’re diving into a snack that’s not just a fan favorite but also fuels one of anime’s most intense volleyball players—Haikyu!!’s legendary meat buns! 🏐🔥

From convenience store shelves in Japan to Kageyama’s hands before a big match, these fluffy, savory buns are the ultimate pre-game (or anytime) pick-me-up. Ready to take a bite out of anime history? Let’s dig in! 😋

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A Meat Bun for Champions

Ever wondered what anime protagonists eat to power up before a big game? In Haikyu!! Episode 5, Kageyama fuels up with a steaming hot meat bun just before a match. This simple yet satisfying snack isn’t just an anime trope—it’s a real staple in Japan!

In Haikyu!!, meat buns are a familiar part of the characters' daily lives and pre-game routines, adding to the series' charm. One of the best-known spots for this is Sakanoshita Shop, where Karasuno’s volleyball team often stops by after practice for a quick bite.

A particularly memorable scene happens in Season 1, Episode 5: "A Coward’s Anxiety," where Kageyama eats a meat bun to calm his nerves before a game. It’s a small but telling moment that highlights his intense focus and serious approach to the sport. Clearly, meat buns are his go-to power-up food!

What Makes Nikuman So Special?

In Japan, nikuman (meat buns) are a beloved winter snack, found in convenience stores and enjoyed as a warm, hearty treat. They’re soft, fluffy, and packed with juicy meat seasoned to perfection. No wonder Kageyama grabs one before hitting the court!

But did you know that meat buns actually have roots in China? Known as baozi, they were adapted in Japan to suit local tastes, with slightly sweeter dough and a variety of fillings. Whether enjoyed on the go or shared with friends, they bring comfort and warmth—perfect for chilly weather or an intense volleyball match!

I personally love a simple nikuman (meat bun), but did you know Japan has all kinds of steamed buns? You can find anman (sweet red bean bun), pizzaman (pizza-flavored bun), and kareman (curry bun), just to name a few!

If you ever visit Japan in winter, be sure to check out the steamed bun case next to the cash register at convenience stores. It’s a must-try snack that’ll keep you warm and satisfied!

Want to experience this anime classic at home? Here’s how you can make your own niku-man from scratch!

Recipe | Steamed Meat Bun | Haikyu!!

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[ Dough ]

• 150 g (5.3 oz) all purpose flour

• 50 g (1.8 oz) bread flour

• 30 g (1 oz) sugar

• ½ tbsp instant yeast

• ½ tbsp baking powder

• ½ tbsp vegetable oil

• a pinch salt

• 100 ml (3.4 fl oz) lukewarm water

【 Filling 】

• 150 g (5.3 oz) ground pork

• ½ onion, minced

• 1 tbsp panko

• 1 tbsp soy sauce

• ½ tbsp sesame oil

• ½ tbsp sugar

• ½ tbsp potato starch / corn starch

• ½ tsp salt

【 To Make Dough 】

1. In a bowl, mix all the dough ingredients except for the lukewarm water and combine well.

2. Gradually add the lukewarm water while kneading for about 10-15 minutes, or until the dough becomes smooth and silky. You can knead it in the bowl or on a work surface.

3. Shape the dough into a smooth, round ball, gently tucking the loose ends underneath. Place it back in the bowl and cover with plastic wrap.

4. Let it rise until it doubles in size, about 30-60 minutes (approximately 40 minutes at 35°C/95°F).

【 To Prepare the Filling 】

1. While the dough is rising, prepare the filling. Put all the filling ingredients in a bowl.

2. Knead the mixture well until it is fully combined and becomes pale and sticky. Cover with plastic wrap and refrigerate until the dough is ready.

【 To Form 】

1. Divide the dough into 8 equal parts and shape each piece into a ball. Cover with a tightly wrung-out wet cloth and let the dough rest for 20 minutes to make it easier to handle.

2. Using a rolling pin, roll out each piece into a circle. Thin out the edges while keeping the center slightly thicker to help hold the filling in place.

3. To seal the dough, pinch the edges together using the thumb and index finger of your right hand. Without moving your right thumb, use your index finger to pinch further along the edge, pressing the dough together. At the same time, use the thumb of your left hand to gently press the filling down to prevent it from spilling out.

4. Finally, pinch the center of the dough to seal it completely. If there is too much filling, wrapping will be difficult, so if you are making it for the first time, use less filling to make it easier to seal.

【 To Steam 】

1. Place a small piece of parchment paper under each bun.

2. Bring water to a boil in a steamer, then place the buns inside, leaving space between them so they can expand to about 1.5 times their original size.

3. Steam over medium heat for 15 minutes.

Interested in learning more about Japanese foods and food culture? Follow our page for recipes and the latest updates! Please feel free to leave your requests in the comments section, telling me which anime and which dishes you'd like to see featured.

Hey, fellow anime fans and Japanese food lovers! 🍜🎌 Greetings from a world where delicious food and anime come together in perfect harmony!

This newsletter is all about bringing your requests to life with our "Anime Food Recreation Series"! ✨ And this time, we're diving once again into the world of the hit anime "BEASTARS" to recreate a delicious dish featured in the show!

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Our star of the day? None other than yakisoba, the champion of Japan’s B-class gourmet scene! 🥢✨ Forget the school drama and the complex relationships between anthropomorphic animals for a moment—let’s focus on this beloved street food classic instead. Ready to cook and taste it for yourself? Grab your frying pan, and let’s get started! 🔥

Yakisoba is a popular Japanese stir-fried noodle dish. Despite its name, which means "fried soba," it is actually made with wheat-based noodles, similar to ramen noodles, rather than traditional buckwheat soba.

It’s cooked on a hot griddle or frying pan with thin noodles, vegetables (like cabbage and carrots), and protein such as pork, chicken, or shrimp. The key ingredient is a savory and slightly sweet yakisoba sauce, which is similar to Worcestershire sauce but with a Japanese twist.

Yakisoba is often enjoyed at festivals (matsuri) in Japan, cooked on large flat griddles and served in paper trays or plastic to-go containers. Also, It’s a common homemade meal, easy to make with store-bought noodles and sauce. Some variations include seafood yakisoba, spicy yakisoba, or even "yakisoba pan" (yakisoba stuffed in a soft bread roll like a sandwich).

Yakisoba noodles can be purchased at Japanese or Asian grocery stores. They may be displayed near dried noodles or in the refrigerated section. Some products come with sauce, while others include only the noodles. Be sure to check the packaging, and if the sauce is not included, you can buy it separately. There are many different brands available, but I’ll share this popular Japanese yakisoba sauces as a reference.

The included sauce will either be a liquid or powder version and it varies by brand.

Recipe | Yakisoba | Beastars

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Servings 2 

• 2 servings yakisoba noodles

• 2 cabbage leaves, roughly chopped

• 1/3 carrot, shredded

• 1 small onion, thinly sliced

• 2 eggs

• 2-3 tbsp yakisoba sauce (If the noodles do not come with sauce.)

How to Make Yakisoba

1. Prepare the Ingredients
   Cut the cabbage into rough pieces, the carrots into thin shreds, and the onions into thin slices.

2. Soften the Noodles
   Pre-warm the noodles in boiling water to soften them. You can either leave them in the bag or take them out. If you remove them from the bag before heating, the oil and acidity on the noodles will be rinsed off, which helps reduce their smell.

3. Stir-Fry the Vegetables and Noodles
   Heat 1 tablespoon of oil in a frying pan and stir-fry the vegetables.

   Once the vegetables are cooked, add the softened noodles. If the noodles are sticking together, add about 1–2 tablespoons of hot water to loosen them.

   Stir-fry everything well, then add the sauce that comes with the noodles or the homemade sauce from the recipe above.

To Make Sunny-Side-Up Eggs

1. Heat a frying pan over medium to low heat and add 2 teaspoons of vegetable oil.

2. Crack the eggs into the pan and cook uncovered.

3. Turn off the heat when the whites are set, but the yolks are still slightly runny.

To Serve

Place the fried noodles on a plate and top them with a sunny-side-up egg.

Thank you so much for reading until the end! Next time, we’ll be featuring another essential dish in Japanese cuisine! This popular dish has appeared in many anime, so stay tuned and look forward to it! 🍽️✨

Interested in learning more about Japanese foods in anime and food culture? Follow our page for recipes and the latest updates! Please feel free to leave your requests in the comments section, telling me which anime and which dishes you'd like to see featured.

Hey, anime lovers and Japanese food enthusiasts! 👀✨ Greetings from the land where food and anime blend together in the most delightful way! (Well, I actually live in Germany right now... haha.🤗)

If you’ve ever watched Beastars, you’ve probably noticed how beautifully it portrays Japanese food—especially the dishes that make your stomach growl every time you watch! For me, no matter how many times I watch it, the food scenes always leave me wanting to run to the kitchen (or the nearest convenience store when I wan in Japan). One dish that stands out is the egg sandwich featured in Season 1, Episode 7 of Beastars. In Japan, the egg sandwich is a popular, simple, and delightful treat that holds a special place in both the hearts of locals and visitors alike. Though many countries have their versions of an egg sandwich, Japan’s version is unlike any other. It’s creamy, velvety, and has a melt-in-your-mouth texture that’s sure to win you over.

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Why the Japanese Egg Sandwich is Special🥚
In Japan, sandwiches are not just a quick snack, but a deeply cherished comfort food. When you visit a convenience store, you'll see rows of sandwiches, each one more tempting than the last. From classic egg sandwiches to ham, tuna, katsu (breaded pork), lettuce, and even fruit sandwiches—there are options to suit any taste. But the egg sandwich, especially the Japanese-style version, is always a safe bet, and it never disappoints.🥪

What makes the Japanese egg sandwich stand out is its smooth, creamy filling. It’s made by mashing boiled eggs and mixing them with mayonnaise (yes, Japanese Kewpie mayo, which is another level of deliciousness). The mixture is then carefully spread between slices of fluffy, soft bread. The bread is light and airy, and it perfectly complements the rich, creamy filling. Every bite is like a soft cloud of goodness.

A Sandwich That’s Both Simple and Comforting
For me, eating an egg sandwich brings a wave of nostalgia. Growing up, my mom often made these for my school lunch (thanks, Mom!). They’re the kind of food that connects you to childhood memories, giving you a warm and comforting feeling. There's something about homemade sandwiches—whether it's a little too much mayo or a perfect spread—that always feels like home.

Foreigners visiting Japan often rave about the egg sandwiches they try at convenience stores or cafes. And yes, there’s a reason for that! The Japanese bread is soft and fluffy, unlike the denser breads found in countries like Germany. In Germany, where I currently live, it’s hard to find bread with the same light texture as Japan’s soft bread. Sure, you can get sandwich bread at the supermarket, but it’s a far cry from the fluffy pillows you get in Japan. It’s almost like the bread here requires more chewing, whereas in Japan, it almost melts in your mouth—especially when paired with that creamy egg salad. If you ever make it to Japan, trust me, don’t miss out on trying an egg sandwich. It’s one of those simple pleasures that stays with you.

When I asked a few Germans and French friends before, they said it was way too fluffy, almost like it didn’t have any real bite or texture. They also said it didn’t taste much like "bread" at all. Honestly, I think their feedback is pretty spot-on. Japanese soft bread is packed with all sorts of ingredients to achieve that super fluffy texture, so compared to French or German bread, it’s not exactly bursting with texture. And of course, you don’t really get to taste the full depth of the wheat either. So just a heads-up, in case you’re expecting a big, hearty bread experience—preferences vary, but don’t be too disappointed if it’s not what you’re used to! (Haha)

The best version of this sandwich will always be from your favorite convenience store or a cozy café in Japan, but it's actually quite easy to make at home! The key is to create that perfectly smooth and creamy egg salad and pair it with soft, fluffy bread. I know it might be hard to find the super fluffy Japanese bread if you're not in Japan, but try getting the fluffiest sandwich bread in your town and pair it with creamy egg salad made with Kewpie mayo. It’s sure to be delicious! 🍳

Recipe | Japanese Egg Sandwich | Beastars

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Servings 3

• 6 slices Japanese sandwich bread

• Butter

• Japanese mustard as you like

[ Egg Filling ]

• 4 eggs

• 4 tbsp Kewpie mayonnaise

• 4 pinches salt

• freshly ground black pepper

• dried parsley as you like

1. Leave the butter at room temperature to soften, making it easier to spread.

2. Bring water to a boil, add eggs to the boiling water and boil for 9 minutes.

3. Chill in cold or ice water and then remove the shell.

4. Separate the egg whites from the yolks, and mashing the yolk with a rubber spatula or spoon in a bowl.

5. Roughly chop the egg whites with a knife and place them in a bowl (if you don't want to dirty a knife or cutting board, you can tear them by hand or roughly mash them with a fork). Be careful not to make them too fine.

6. Add the mayonnaise, salt, pepper, and parsley, and mix well.

7. Spread butter on all of the bread and apply Japanese mustard to taste.

8. Place the egg filling on one piece of bread and cover it with another piece. Then, lightly press down.

9. Cut off the crusts of the bread and cut the sandwich into halves.

Thank you so much for reading until the end! BEASTARS features several scenes that showcase Japan’s delicious food culture, not just the egg sandwich. Based on your requests, in the next post, I’ll be introducing some of the Japanese B-grade street foods featured in BEASTARS! Stay tuned and look forward to it!

Interested in learning more about Japanese foods in anime and food culture? Follow our page for recipes and the latest updates! Please feel free to leave your requests in the comments section, telling me which anime and which dishes you'd like to see featured.

Hey, anime lovers and snack enthusiasts! 🍡👀 If you're a fan of Demon Slayer (and let's be honest, who isn't?), you're probably already familiar with the legendary Mitarashi Dango. You know, that deliciously sticky, sweet-and-savory treat that has everyone’s mouth watering—especially Haganezuka, the guy who’s as obsessed with it as he is with swords. (But, hey, we can’t blame him—look at that shine on that sauce! 😍)i

In case you didn’t catch it in the anime, Mitarashi Dango is a traditional Japanese snack that’s basically rice dumplings (aka "dango") skewered on a stick, then smothered in a mouthwatering glaze made from soy sauce, sugar, and mirin. The result? A flavor combo that’s equal parts salty and sweet—like the culinary version of a hug. 🫶

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You can find these guys in just about any Japanese sweet shop, convenience store, or supermarket in Japan—and if you're in the mood to make it yourself, it's way easier than you think. This classic treat isn’t just something you have to go all the way to Japan for. Don’t let that shiny, perfect-looking dango intimidate you. With a little soy sauce, sugar, and mirin magic, you can recreate this fan-favorite treat at home in no time.

Now, a quick Demon Slayer tidbit for those who might’ve missed it: Haganezuka, the swordsmith with a bit of a temper, loves Mitarashi Dango. Seriously. He’s pretty much got a permanent snack stash of it, which is probably why he’s always in such a good mood—who wouldn't be with all that dango goodness? 🍡💖 (Bonus points: His cheeks kind of look like dango too. Just saying.)

Why You Should Try It:

Because it's simple, because it’s sweet and savory, and because it might just change your life. (Okay, maybe that's a bit dramatic, but seriously—it’s delicious.) 😋 Plus, it’s the perfect snack to pair with your favorite anime binge-watch sesh. Trust us, it’s the kind of treat you’ll want to have on hand when you're caught up in the world of demons, swords, and jaw-dropping animation.

So next time you’re craving something sweet (or if you just want to be as cool as Haganezuka), make sure you give Mitarashi Dango a shot. Whether you’re in Japan or not, this snack is totally worth the hype.

Recipe | Mitarashi Dango | Demon Slayer

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[ Dango (Rice Dumplings) ]

• 130g (4.60z) shiratamako (glutinous rice flour / sweet rice flour)

• 130g (4.60z) silken tofu

• 1 tbsp water if needed

[ Sweet Soy Glaze ]

• 180ml (6.08 fl oz) water

• 4 tbsp sugar

• 2 tbsp soy sauce

• 2 tbsp potato starch / corn starch

[ To Make Shiratama Dango (Rice Dumplings)]

1. Mix the shiratamako (glutinous rice flour / sweet rice flour) and silken tofu in a bowl with your hands or a rubber spatula.

2. If it doesn't stick together well, add 1/2 – 1 tbsp of water and mix again. Form into a ball. (The dough should have a tactile sensation similar to touching an earlobe — this is how softness is described in Japanese.)

3. Cut into bite-sized pieces, about 13g (0.46oz).

4. Shape each piece into a small ball in your palm.

5. Put the dumplings into boiling water. Stir gently to prevent them from sticking to the bottom.

6. Cook over medium heat until all the balls float to the surface. Then, boil for 1 more minute.

7. Place them in cold water to cool (you may need to change the water several times or use ice water).

8. Skewer 3–5 balls onto a bamboo skewer and set aside.

[ To Make Sweet Soy Glaze ]

1. Mix all the ingredients in a saucepan without turning on the heat. (Do this first to avoid lumps forming from the potato starch and cornstarch when heated.)

2. Then, turn on the heat and continue mixing with a wooden spatula.

3. When the sauce thickens, remove the saucepan from the heat.

4. Pour the sweet soy glaze on top.

Thank you so much for reading until the end! In Demon Slayer, there are many memorable food scenes featuring Japanese delicacies like castella cake and traditional meals. Each scene not only showcases Japan’s rich food culture but also reflects the characters’ personalities and the atmosphere of the story. These moments are so beautifully depicted that you might find yourself feeling hungry just watching them! Moving forward, I’ll be sharing more about these iconic food scenes, diving into their charm and background, and even recreating some of the dishes. Stay tuned and look forward to it

Interested in learning more about Japanese foods in anime and food culture? Follow our page for recipes and the latest updates! Please feel free to leave your requests in the comments section, telling me which anime and which dishes you'd like to see featured.

Hello everyone! First of all, I apologize for the long break between posts. Over the past few weeks, my family and I have been unwell and in recovery for an extended period. Thanks to a virus relay, the illness passed from child to adult, but we’ve finally made it to the finish line!

Now that we’re back, let’s kick off 2025 with our first recipe and revival post: Hamburger Steak from the Netflix anime The Way of the Househusband!

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What is Hamburger Steak?

Some of you might find the concept of "hamburger steak" a little confusing, but don’t worry, I’m here to explain it clearly.

Hamburger steak is a Western-style dish made from ground meat, and it’s one of the most beloved meals in Japan, enjoyed by people of all ages. It’s a common dish in many Japanese households and restaurants. However, it’s a bit different from the patty used in an American hamburger. Simply put, hamburger steak is a "meat patty that isn’t served in a bun." It’s typically made from a mix of ground beef or pork, seasoned with salt and pepper, and combined with ingredients like onions and breadcrumbs, then pan-fried or grilled.

When cooked properly, with a bit of thickness, it becomes a juicy meat dish that can even burst with delicious juices when cut.

The hamburger steak we know in Japan actually comes from the German city of Hamburg. Today, it has become a staple dish in Japan, commonly found in home cooking and bento boxes. In Japan, it’s typically enjoyed as a side dish with rice, and it’s common to serve it with sauces, particularly demi-glace sauce, ketchup-based sauce or a soy sauce-based teriyaki sauce. (Hamburger steak with teriyaki sauce is my favorite!!)

Another popular variation is "Simmered Hamburger Steak", where the patties are simmered in tomato sauce or other types of sauces, making for a rich and flavorful dish served with plenty of sauce.

Hamburger Steak in The Way of the Househusband

For anime fans like you, the mention of hamburger steak might bring to mind that memorable scene from The Way of The Househusband. By the way, in Season 1, there’s a scene featuring a hamburger made with minced fish (it’s quite rare in Japan, so I was honestly surprised when I saw it in the show!). This time, I’m going to share a recipe of the 100% beef hamburger steak from Episode 5 of Season 2.

While hamburger steak might seem easy to make, the truth is, even many Japanese people struggle to make it perfectly juicy (I know this well, as I teach Japanese cooking to locals too!). With just a few tips, you can make a surprisingly delicious hamburger steak, so I really encourage you to give it a try!

Recipe | Hamburger Steak | The Way Of The Househusband

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Serving 3

[ Patty ]

• 400g (14oz) ground beef

• 1 egg

• 1 minced medium-sized onion

• 1 slice shredded sandwich bread without bread crust or panko

• 6 tbsp milk / plant-based milk

• 3 pinches salt

• 1/4 tsp nutmeg

• a little freshly ground black pepper

[ Sauce ]

• 5 tbsp ketchup

• 2 tbsp worcestershire sauce

• 1 tbsp red wine

• 1 tbsp soy sauce

[ To Make Patties ]

1. Place all the patty ingredients in a bowl.

2. Mix all the ingredients by repeatedly squeezing and opening your hands until the mixture becomes sticky. If the meat warms up from the heat of your hands, it won't turn into a juicy hamburger steak, so when making the patties, it’s important to work quickly.

3. Divide the mixture into 4 equal portions and shape them into ovals.

4. Toss the ovals lightly from one hand to the other to remove the air. (Note: You can apply a small amount of extra oil to your hands before shaping the patties. This will make the surface of the meat smooth, preventing it from cracking and allowing the juices to escape while cooking.)

[ To Cook ]

1. Heat 1 tbsp of oil in a frying pan over medium heat, then gently place the patties in the pan.

2. Make a small indentation in the center of each patty. As they cook, the middle tends to puff up, so this can help prevent them from bursting.

3. Cook for 2-3 minutes until the bottom is browned, then flip the patties with a spatula.

4. Cook for another 2-3 minutes, then transfer the patties to a heatproof dish.

5. Bake in a preheated oven at 200°C (392°F) for 10-15 minutes. (Note: The cooking time may vary depending on the thickness of the patties.)

6. Do not wash the frying pan yet.

[ To Make Sauce ]

1. Add all the seasonings to the frying pan in which the patties were cooked and heat over low heat.

2. After it is lightly simmered, serve it over the hamburger steak.

Thank you so much for reading until the end!

Interested in learning more about Japanese foods in anime and food culture? Follow our page for recipes and the latest updates! Please feel free to leave your requests in the comments section, telling me which anime and which dishes you'd like to see featured.

Hello everyone! How was your Christmas? Did you enjoy spending time with your warm family and friends? Or did you have a lovely, relaxing day by yourself? I hope the special Christmas atmosphere, delicious food, and favorite gifts created wonderful memories for all of you.

Now, for today's anime recipe, I’ll be sharing one of the most requested dishes! You know the delicious meals that appear in your favorite anime scenes? They always make us want to try making them ourselves! Today, I’ll be showing you a recipe that lets you recreate one of those iconic dishes, so I hope you’ll join me and give it a try!

Katsudon is one of the most popular comfort foods in Japan. It’s a dish made with a breaded and fried pork cutlet, onions, and egg, all simmered in a sweet and savory soy sauce-based broth, and served over rice. It shows up a lot in My Hero Academia as Deku's favorite meal.

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This might be a bit of a niche topic, but if you’re a My Hero Academia fan, you’ve probably noticed the different styles of katsudon that pop up. For example, in one scene, the katsudon is made by simmering onions in a soy-based sauce, adding eggs, and then placing a crispy, freshly fried pork cutlet on top. This style keeps the cutlet crispy, so you can enjoy that satisfying crunch.

But in Season 1, Episode 9, we see the more classic style, where the egg is poured over the cutlet. This is the kind of katsudon you’ll find in most places in Japan. The onions and cutlet simmer in a soy-based broth, and once the cutlet soaks up all that delicious flavor, the egg is poured on top. The result? A perfect balance of crispy and juicy that’ll have you coming back for more.

The cutlet soaked in a sweet and savory sauce makes the best katsudon! Definitely give it a try!

Recipe | Katsudon My Hero Academia

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servings 1

[ Tonkatsu / Pork Cutlet ]

• 1  pork shoulder loin

• a little salt and pepper

• 1 tbsp flour

• ¼ beaten egg

• ½ cups panko / breadcrumbs

• 1 cup oil

[ Broth ]

• 50 ml (1/5 cup) dashi broth (You can use either homemade dashi or granulated dashi.)

• 1 tbsp soy sauce

• 1 tbsp mirin

• 1 tsp sugar

• ¼ medium onion

[ To Serve ]

• 2 egg

• 1 bowl cooked rice

• mitsuba leaf / spring onion / nori seaweed / parsley as your choice

[ To Make Broth ]

1. The recipe for making dashi broth is explained in detail in the link below.👇

2. In a small saucepan, bring the dashi broth, soy sauce, mirin, and sugar to a light boil.

[ To Prepare ]

1. Slice the onion.

2. Beat the eggs in a bowl.

[ To Make Tonkatsu ]

1. To prevent the pork from curling up, use a knife to cut the border between the fat and lean. Be careful not to cut all the way through, or the flavor and oil of the meat will be lost.

2. Using your fingers, massage the meat to soften it. If there are any hard parts, use a knife to cut the tendons.

3. Season both sides with salt and pepper.

4. Sift the flour and sprinkle it evenly on both sides, then remove the excess flour.

5. Dip in beaten egg.

6. Dredge in panko and press gently. It doesn’t have to be fluffy because the panko will pop up during deep frying.

[ To Deep Fry ]

1. Heat oil in a deep pot or pan to 180ºC (350ºF).

2. Place a piece of panko or a wooden chopstick in the oil. When small bubbles appear around it, the oil is ready for frying.

3. Add the pork. Fry for 3 minutes on each side or until crispy and golden brown. If you over-fry it, the meat will lose its moisture and become less juicy and dry.

4. Take out the pork and remove excess oil by holding it vertically for a few seconds. Place it on a wire rack or paper towel and let it sit for 5 minutes.

5. Cut the pork cutlet into 4-5 pieces by pressing the knife straight down instead of moving it back and forth.

[ To Finish ]

1. Serve the rice in a donburi bowl.

2. In a small frying pan (a frying pan for katsudon or oyakodon is recommended), add the dashi broth and onions you have prepared, and place over low heat. If possible, cover the frying pan with a lid to prevent the broth from evaporating too quickly.

3. When the onions are cooked, pour in the beaten egg evenly.

4. When the egg is half-cooked, add the cutlet. Simmer for about 1 minute on low heat, then place it on top of the rice.

5. Garnish with mitsuba leaf, spring onion, or parsley, if desired.

Interested in learning more about Japanese foods and food culture? Follow our page for recipes and the latest updates! Please feel free to leave your requests in the comments section, telling me which anime and which dishes you'd like to see featured.

As we continue with our anime-inspired recipes, there are a few essential "basics of Japanese cuisine" that you just can't miss. One of them is dashi.

Dashi appears not only in today’s My Hero Academia katsudon, but also in various other recipes like Demon Slayer's "Oroshi Soba," One Piece's "Sanji's Soba," Dragon Ball’s "Takoyaki,” and Psycho-Pass's "Curry Udon." Because dashi is such an essential ingredient in many dishes, we’ve dedicated an entire article just to dashi recipes.

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How to make awase dashi (kombu and bonito dashi)

• 1 liter (4 cups) water *If you use hard water, it may not extract the flavor of the kombu properly. Using soft water, like Volvic, will help bring out a richer umami flavor.

• 10 g kelp – kombu

• 10 g dried bonito flakes – katsuobushi

1. Soak the kelp in water for more than 30 minutes to extract its umami before heating.

2. Heat slowly at a slightly higher than low temperature for about 10 minutes, just before boiling.

3. Remove the kelp, bring the water to a boil, then turn off the heat.

4. Add the bonito flakes and bring the pot to a boil again over medium to high heat.

5. Simmer on low heat for 5 minutes to extract the flavor.

6. Turn off the heat and strain through a tea strainer or fine colander lined with kitchen paper. Let it filter naturally without squeezing if you prefer a clear and translucent dashi.

7. Once cooled, store in the refrigerator and use within 2-3 days.

These days, it's much easier to make dashi with granulated dashi. You can find it at Asian supermarkets even overseas. Honestly, many Japanese people use the convenient method in their daily cooking. If you want to enjoy dashi flavor quickly and easily, feel free to use granulated dashi.

Recipe | Japanese Dashi Broth

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Recommended Items

Dashi Kombu from Hokkaido Japan
Dried bonito flakes

Hey everyone! Today, we’re sending out a newsletter all about the "omelette rice" featured in The Way of the Househusband Episode 5.

The main character of The Way of the Househusband is Tatsu, a former Yakuza who used to be feared as a "legendary gangster." But one day, out of nowhere, he decides to completely switch careers and become a full-time househusband, taking on all the housework and parenting duties. His tough, no-nonsense Yakuza mentality comes out even in daily chores and neighborhood interactions.

Tatsu does everything with the intensity of a Yakuza boss—like cleaning or cooking as if his life depends on it. It's ridiculously over-the-top, and that’s what makes it so funny. For example, when he vacuums, it’s like he's preparing for a battle, and when he cooks, it’s a flawless execution—no shortcuts allowed.

The humor comes from Tatsu’s extreme approach to housework, but there's also this heartwarming side to him that makes you love the guy. His mix of tough-guy Yakuza attitude with the challenges of running a household is pure comedy gold, and it’s hard not to get hooked on his over-the-top, yet strangely endearing, ways.

What Exactly is Omelette Rice?

Omelette Rice (Omu Rice) is a type of Japanese Western-style dish, consisting of ketchup-flavored rice wrapped in an omelette. There are various styles, from wrapping the rice in eggs to topping it with a soft, runny omelette. "Omu" comes from "omelette," and "rice" refers to the ketchup-flavored rice.

It is very popular in Japan and is commonly found on home-cooked menus and café menus.

There are various styles of ketchup-flavored rice as well. Typically, it is made by stir-frying onions and rice with ketchup, and chicken or sausages can be added according to personal preference. Many people finish omelette rice by using ketchup to create patterns or write messages on top. In Japan, people make omelette rice for someone they like and write heart shapes or even their name on it! So cute, right?

What does it say on the omelette rice in The Way of the Househusband?

In The Way of the Househusband, the kanji "任侠" (Ninkyo) appears on Omu-rice. Ninkyo refers to a chivalrous spirit characterized by helping the weak, taking down the strong, and being willing to sacrifice one's life for the sake of justice. The main character, Tatsu, embodies this very spirit.

The omelette rice in this anime has a really simple style. What stands out, though, is the kanji for "任侠" (Ninkyo). Honestly, recreating this kanji might be the toughest part of making this dish! But go ahead, give it a try!

[ Print PDF Recipe ]

[ Ketchup Rice (for 1 serving) ]

• 150g cooked sushi rice (about 1 cup, preferably not freshly cooked; cold rice works too)

• 50g chicken thigh (about 1.75 oz) or sausages

• 1/4 small onion

• 5g butter (about 1 tsp)

• 1 tablespoon ketchup

• A pinch salt

• A pinch black pepper

[ Omelette Rice (for 1 serving) ]

• Ketchup Rice: 1 serving (as prepared above)

• ★ 1-1.5 Eggs (depends on the size of the pan; 1 egg for a 20cm pan)

• ★ 1 tbsp Milk or plant-based milk

• ★ A pinch sea salt

• 5g Butter (about 1 tsp)

• Serve with parsley or broccoli

[ How to Make Ketchup Rice ]

1. Cut the chicken thigh into bite-sized pieces and lightly season with salt and pepper.

2. Finely chop the onion.

3. In a frying pan, melt the butter and sauté the onion. Once the onion becomes translucent, add the chicken and cook until fully cooked through.

4. When the chicken turns white, add the ketchup and sauté with the chicken and onions until well combined.

5. Add the rice and mix the ketchup and ingredients together evenly.

6. Adjust the seasoning with salt and pepper to taste, and your ketchup rice is ready!
   Note: The flavor of ketchup can vary depending on the brand, some might be sweeter, while others could be spicier. So, the amount of ketchup is just a guideline, and you should adjust the salt accordingly. The key is that the chicken rice itself should taste delicious - if it's too bland, the flavor will get lost when wrapped in the egg!

[ How to Make Omelette Rice ]

1. In a bowl, whisk together the ingredients marked with ★.

2. Heat another frying pan (non-stick preferred) over medium heat and melt the butter. A smaller 20cm (about 8-inch) non-stick pan is recommended!

3. Once the pan is hot, pour in the egg mixture and spread it evenly. Stirring too much will cause the egg surface to become uneven, which will affect the final appearance.

4. The residual heat from the pan will cook the eggs, so turn off the heat while the eggs are still slightly runny. Place the ketchup rice in the center of the eggs.

5. Use a heat-resistant rubber spatula (it's very important!!!) to carefully fold the eggs around the ketchup rice.

6. Flip the omelette onto a plate. If needed, use a paper towel to gently shape the omelette into a neat form.

7. Finally, write “任侠” with ketchup, and serve with parsley or broccoli as you like.

Interested in learning more about Japanese foods and food culture? Follow our page for recipes and the latest updates! Please feel free to leave your requests in the comments section, telling me which anime and which dishes you'd like to see featured.

Hello, fellow foodies and anime fans! I’m Kiki, a Japanese cook living in Germany. I moved to Germany with my family in 2018, and since then, I’ve been teaching both Japanese and international students how to cook Japanese food—both online and in person.

A few years ago, I started a project called “anime recipe," where I recreated dishes from anime and shared the joy of Japanese food and culture through these recipes. Even though I took a break from posting due to work commitments, I received so many DMs saying that people were waiting for the return of the anime recipe, which makes me incredibly excited to start again!

Every Thursday, I’ll be sending a new anime-inspired recipe to your inbox. If you sign up with your email, you’ll receive not only the recipe but also occasional columns about Japanese food and culture. You can access one free recipe per month, and the rest will be available to paid subscribers. Please make sure to sign up through the link in my profile! (And don’t forget to check your spam folder in case the email ends up there!)

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Enough with the introduction, let's get to the main topic!

Today, we’re combining two of the best things: anime and Japanese sweets, with a spotlight on the "Shū Kurīmu" (Japanese cream puffs) featured in the anime series Mashle: Magic and Muscles.

In this newsletter, we’ll dive into cream puffs, an iconic dessert in Japan, and explore its delicious appeal. But it's not just about the food — we’ll also look at how Japanese anime brings food to life, and how you can recreate these tasty treats in your own kitchen. So, let’s embark on this tasty adventure together!

As many people know, cream puffs originated in France, where choux pastry is baked and filled with custard cream. However, when they arrived in Japan, they were adapted with various flavors, such as matcha, chocolate, and fruit creams. There are also variations like "cookie puffs," where a layer of cookie dough is added on top before baking. The cream puffs in Mashle: Magic and Muscles appear to be the more traditional, classic style.

Cream Puffs in Mashle

Mashle: Magic and Muscles is an action-comedy set in a world where magic reigns supreme, but our protagonist, Mash Burnedead, has no magic at all. Instead, he relies on his incredible physical strength to challenge his way through a magical school, aiming to prove that muscle power is just as good as magic.

In a world where magic is everything, Mash’s journey to earn respect and climb the ranks of powerful magic users is both hilarious and epic, blending comedy with intense action.

With his superhuman strength, Mash overcomes various challenges and defeating powerful wizards along the way. His secret? A relentless commitment to weight training! But there's one thing that rivals his passion for muscles — and that's his love for cream puffs.

Throughout the series, these delicious pastries make several appearances, becoming a symbol of Mash’s simple joys.

Fighting with a Cream Puff in his Pocket

Mash is often seen carrying a cream puff, and sometimes, he even fights with one in his pocket. After a battle, he makes sure his precious cream puff is still intact. When he's holding it carefully, you can tell he's probably not going all-out. But when Mash gets serious… what happens to the cream puff? Will it survive his full-strength punches? We can only imagine!

Give making Mash's favorite cream puffs a try! Get into the same mindset as Mash and enjoy the moment of biting into a delicious cream puff.

[ Print PDF Recipe ]

(for about 8 cream puffs)

[ Custard Cream ]

• 400ml (13.5 oz) milk

• 60g (2.1 oz) cane sugar or granulated sugar

• 30g (1 oz) all-purpose flour

• 4 egg yolks

• 1/2 vanilla bean

• 2 tbsp heavy cream (for finishing the custard cream)

[ Choux Pastry ]

• 50ml (1.7 oz) water

• 50ml (1.7 oz) milk

• 40g (1.4 oz) unsalted butter (salted butter is also fine, but omit the salt)

• 5g (0.2 oz) granulated sugar

• A pinch of salt

• 60g (2.1 oz) all-purpose flour

• 3 whole eggs (about 150g / 5.3oz ; adjust based on the dough's consistency)

[ To Make the custard cream ]

1. In a bowl, whisk the egg yolks and sugar until pale and thick. This helps prevent the eggs from curdling when adding the hot milk.

2. Stir in the flour gently, just enough to combine. Don’t overmix to avoid developing gluten.

3. In a pot, heat the milk with the vanilla bean (scrape the seeds and add both the seeds and the pod) until just before boiling. Slowly add a little hot milk to the egg mixture and whisk. Then gradually add the rest of the milk, mixing well. If using vanilla extract, add it now.

4. Pour the milk mixture through a fine sieve into the cleaned pot, discarding the vanilla pod.

5. Heat the mixture over medium heat, stirring constantly with a wooden spoon. The custard will thicken quickly, so stir faster as it cooks. Once smooth and thick, remove from heat.

6. Spread the custard on a tray and cover with plastic wrap to prevent it from drying out. Let it cool, either on ice or at room temperature.
   Note: For cream puffs, let the custard cool completely before using.

7. Once cooled, transfer the custard to a bowl and stir until smooth. Add 1 or 2 tablespoons of heavy cream and mix until smooth.

[ Preparation for Making Choux Pastry ]

1. Bring the eggs to room temperature and beat them well.

2. Line a baking sheet with parchment paper.

3. Weigh out all the ingredients in advance.

4. Fill a spray bottle with water. If you don’t have one, prepare a cup of water instead.

5. Fit a round piping tip onto your piping bag.

6. Preheat the oven to 200°C (about 392°F).

[ Making Choux Pastry ]

1. In a pot, combine the milk, water, butter, granulated sugar, and a pinch of salt. Heat until the mixture comes to a boil.

2. Remove the pot from the heat and stir in the all-purpose flour. Mix thoroughly with a rubber spatula until no dry flour remains.

3. Return the pot to medium heat and continue stirring to "knead" the dough. This should take about 1 minute. When you see a thin white film form at the bottom of the pot and hear a faint sizzling sound, remove from heat.

4. [Very Important!!] Remove the pot from the heat and gradually add the beaten eggs, mixing well each time. Work quickly! As Mash says, it's crucial to bake the dough while it’s still slightly warm. When the dough falls from the spatula and holds a triangular shape, it's ready. Depending on the consistency of the dough, you may not need to use all of the eggs.

5. Fit a round piping tip onto the piping bag and fill it with the dough. Pipe the dough into rounds about 4-6 cm (1.5-2 inches) in diameter, spacing them apart, as they will expand while baking.

6. Lightly spray the surface of the piped dough with water. If needed, gently press the peaks of the dough with your finger to smooth them out.

7. Bake in a preheated 200°C (392°F) oven for 20-25 minutes. During baking, cracks may form on the surface, but continue baking until the cracks are golden brown. Do not open the oven door before the cracks have a golden color, or the dough will collapse.

8. Once baked, transfer the choux pastries to a cooling rack or wire rack to cool. Once cooled, cut off the top third of each choux, fill with cream, and place the lid back on.

Just how many cream puffs does Mash eat in a day? We honestly have no idea, but it's clear he's totally obsessed with them. If anyone knows, drop a comment and let us know! And hey, Mash, I’ve got a question for you: "Do my cream puffs have what it takes to satisfy you?"

Interested in learning more about Japanese foods and food culture? Follow our page for recipes and the latest updates! Please feel free to leave your requests in the comments section, telling me which anime and which dishes you'd like to see featured.