NoS Anime is a Florida-based team dedicated to bringing high quality, well researched, and informative panels to conventions. Founded in 2014, NoS Anime gives presentations across the country in an effort to educate their fellow fans about a variety of anime topics ranging from mecha to food.
We bring you this recipe from our panel, “Anime Foodies: Laid-Back Camp Season 3 Part 1”.
At the tail end of their break before the school year begins, Nadeshiko invites Rin out for a final camping trip. After a mildly harrowing time for Nadeshiko getting there, they enjoy supper by the campfire. While we don’t get to see the chicken tortillas they make for the main course, we do get to see these delicious, if messy dessert tortillas they have for dessert.
4 8-Inch – Roti (Thin Pita Bread)
4 TBSP – Unsalted Butter
2 – Fuji Apple (Honeycrisp Apple)
1/2 Pint – Heavy Cream
1 TBSP – Powdered Sugar
A Few Dashes – Powdered Cinnamon
1 Pint – Vanilla Ice Cream
Prepare your campfire or a grill with some charcoal.
Wash the apples, dry them, and wrap them individually in a layer of heavy duty aluminum foil sprayed with a bit of cooking oil.
Once the fire or charcoal are ready, place the wrapped apples carefully into the fire near the edge of the heat source and allow to roast for 12-15 minutes, rotating by a third two times to ensure the apple cooks evenly.
Once finished, remove the apples from the fire and allow them to cool.
While the apples cool, add the whipping cream and powdered sugar to a mixing bowl, whisk to stiff peaks, cover the bowl, and set aside.
Heat a dry pan over medium heat and toast the roti on each side, removing them to a plate covered with a towel once done, and repeating the process until all the roti are toasted.
Remove the apples from the foil, cut in half, scoop out the core, and slice each half into 5 pieces.
Heat the pan again on low heat, add in one of the roti, and top with a TBSP of butter.
Allow the roti to warm just enough to allow you to spread the butter across it and remove to a serving plate.
Let the buttered roti cool for a little bit and then spread on a layer of whipped cream, top with the sliced apples on one half, and add a few dashes of cinnamon.
Top with 1/2 a cup of the ice cream, spread this a little across the apples, and serve immediately.
Rinse and repeat until all the additional tortillas are prepared.
Optional/Notes:
If you want a crisper apple dessert, you can cook the apples for less time or even use raw apples.
Be careful when working with the apples directly in the fire given the extreme temperatures involved.
If you have the cooler space while out camping and want to save yourself a lot of work, feel free and use a canned whipped cream instead of making it yourself.
While delicious, these are a messy dessert; so, it may behoove you to eat these directly over a plate with some moist towels to help with cleanup.
We bring you this recipe from our panel, “Anime Foodies: Laid-Back Camp Season 3 Part 1”.
The centerpiece supper for the cherry blossom group campout to the finish the third season of the show is jingisukan. This is a perfect dish that allows everyone to sit around enjoying each other’s company and cook all at the same time. While the dish traditionally uses lamb, the unfamiliar gaminess of the meat does not agree with all Japanese palettes, so Ms. Toba also provides a pork option, so we have done so here as well.
1 Lbs. – Boneless Leg of Lamb
1 Lbs. – Boneless Pork Shoulder
1 Large – White Onion
1/4 Head – Green Cabbage
2 Medium – Carrot
1/4 – Kabocha (Acorn Squash)
2 Handfuls – Bean Sprouts
3/4 Cup – Soy Sauce
1/2 Cup – Sake
1/2 Cup – Mirin
1 – Fuji Apple (Pink Lady Apple)
4 Cloves – Garlic
4 TSP – Ginger
4 TBSP – Sugar
To make the marinade, place the soy sauce, sake, mirin, and sugar in a small saucepan of medium-high heat, stir to ensure the sugar is fully dissolved, and remove from the heat to cool.
In a mixing bowl, grate in half of the onion, the garlic, and the ginger.
Once cooled, add the soy sauce mixture to the bowl.
Peel and core the apple, grate it, and add it to the marinade.
To prepare the meat, trim any excessive fat and cut the pieces into as even, rectangular blocks as possible.
Slice 1/8 inch thick slices from these chunks of meat until all the meat is sliced.
Place the lamb and pork into their own labeled resealable bags and split the marinade between each.
Squeeze the air out of each bag, seal them, and massage the meat and the marinade together to ensure that they are fully incorporated.
Place the marinating meat into the refrigerator or cooler until ready to cook.
When at the campsite or wherever you’ll be making the jingisukan, begin by preparing your vegetables.
Cut the remaining half an onion into thick half moon slices, cut the cabbage leaves into large squares, peel the carrots and slice them diagonally, and clean the seeds and any strings from the center of the kabocha and slice it thinly while leaving on the skin.
Set these vegetables aside in a bowl along with the bean sprouts.
Place your jingisukan pan on the stove over medium heat and, once at temperature, lightly coat the whole cooking surface with some oil.
Place the first round of mixed vegetables around the edge of the pan to begin cooking.
Now begin cooking the meat by placing it in the domed center of the pan and cooking for 1 – 2 minutes on each side or until the meat is done.
Rinse and repeat this process with vegetables and meat, removing ingredients are they are cooked to be eaten, until all of the ingredients are done.
Optional/Notes:
If camping, Steps 1 to 9 can be completed at home and then the meat brought to the site for cooking later that day or next.
When peeling and grating the apple, it will possibly brown very quickly, but this will not affect the flavor.
If you want to make your life much simpler for the marinade, you can peel the ginger and apple; roughly chop the ginger, apple, onion, and garlic; and blitz these in the food processor until you get a fine mince to add to the liquid to create the marinade.
Trimming the meat for conveniently slicing may require buying larger quantities than the recipe calls for and lead to leftover, uneven chunks. These can be used for another recipe.
In regards to slicing the meat, these slices do not need to be perfectly even. You will get slices of slightly uneven thickness and differing dimensions depending on how big the blocks you work from end up being. This is all fine and the meat will still cook well.
If you have access to a butcher who can thinly slice the meat ahead of time for you, this will save a lot of time though may increase the cost somewhat.
Vegetables will often be cooked and ready to eat every second or third round of meat cooked depending on how well done you like your vegetables.
The domed cooking surface can get caked with debris pretty quickly as you cook on it. Adding some oil between batches of meat or cleaning the grill pan with a wet kitchen towel between every few rounds of meat can help mitigate these issues. If using the towel, ensure that you allow the pan to get back to temperature and add additional oil before cooking more meat.
We bring you this recipe from our panel, “Anime Foodies: Laid-Back Camp Season 3 Part 1”.
Rin and Nadeshiko are apparently not satisfied with being characters in a single anime! As a result, they drop into this episode of mono and spook the characters of that show who are getting freaked out by the dense fog around an infamous pond that may or may not be haunted. Rin and Nadeshiko don’t even pay attention to these visitors and instead continue grilling and heartily enjoying pork skewers and these self-acquired frog legs.
8 – Frog Legs
1 TSP – Kosher Salt
1/2 TSP – Black Pepper
Prepare your mini grill or a little grill grate over a camp fire.
Lay the frog legs together on a plate and sprinkle half of the salt and pepper on the first side.
Pat the salt and pepper onto the meat to help it stick.
Flip the frog legs and season in the same manner on the other side.
Just before grilling, spray each frog leg on both sides with a bit of cooking spray and then lay them on the grill grates.
Grill for 2.5 – 3 minutes, flip, and repeat the same time on the other side.
Serve immediately off the grill.
Optional/Notes:
This recipe assumes you’ll be using a small grill like the one we see Rin and Nadeshiko using where the heat source is very close to the meat. If you have a farther away heat source with your setup, you may require an additional 60-90 seconds of cooking time per side.
These frog legs are very simple and meant to emphasize the flavor of the frog itself, but feel free and try a variety of seasonings on your own if you’d like.
We bring you this recipe from our panel, “Anime Foodies: Laid-Back Camp Season 3 Part 1”.
When the rest of the group arrives to join Aki for their cherry blossom campout to finish the season, Ms. Toba kindly decides to provide the ingredients for supper. When she went to a butcher to get lamb for jingisukan, however, she noticed that they also carried specialty meats. Based on the recommendation of the butcher, she got some frog legs for everyone to try. Not exactly thrilled at the prospect, the group quickly broke down the legs and made this karaage to try the frog.
8 – Frog Legs
1/2 Cup – Potato Starch (Cornstarch)
1/2 Cup – Flour
1/4 Cup – Soy Sauce
1/4 Cup – Sake
4 Cloves - Garlic
Mix your cornstarch and flour on a plate or in a bowl, cover, and set aside.
Grate the garlic, put into a bag with the soy sauce and sake, and set aside.
Trim each frog leg beginning with the calf muscle: cut the tendons at the top and bottom of the muscle; pull the muscle away from the bone a bit; and, if it does not peel off, cut the connective tissue to pull the muscle off in one piece.
Next, trim the thigh meat from each frog leg: cut any connective tissue at the top and bottom of the muscle; look for and cut vertically along the part of the back of the leg where the thigh muscle seems to split; using the tip of your knife, start from one side of the vertical cut and slice the meat from the bone while following as close to the bone as possible; and, once the thigh meat is removed in one longer flat sheet, slice this in half to make two pieces.
Set these pieces in a bowl and cover them as you finish each frog leg; 8 legs will make 48 small pieces of karaage.
Once the frog leg chunks are all cut, put them in the bag to marinate for 10-15 minutes.
While this marinates, heat a pot with a high heat cooking oil like peanut or canola to 320 F.
Remove the frog leg chunks from the marinade, shake off any excess marinade, and coat the pieces in the starch/flour mixture.
Fry half of the frog leg pieces for 2 – 2.5 minutes and remove to a paper towel-lined plate.
Fry the second half of the frog leg pieces as above.
Raise the heat of the oil to 350 F and refry each batch for 1 minute before removing to the paper towel-lined plate to drain for 30 seconds.
Serve immediately.
Optional/Notes:
The remains of the trimmed frog legs can be put back into the cooler and put together with vegetables and other seasonings for a simple frog broth.
The frog leg trimming process begins slowly, but it gets faster as you get the hang of the motions.
You will usually see frying time cited for frog legs as 4-5 minutes, but with these pieces being small and boneless, they cook much faster.
If you do not wish to go through the hassle of deboning frog legs, you can still enjoy the frog legs fried in this manner by leaving them whole, increasing the marinade time to 15-20 minutes, and frying for 3-4 minutes to start with the second, higher heat fry time remaining the same.
We bring you this recipe from our panel, “Anime Foodies: Laid-Back Camp Season 3 Part 1”.
When Aki travels ahead to the campsite for the cherry blossom camping trip with the group, she knows she must find something to keep her entertained on her first solo camping excursion. In addition to some crafting, she also whips up a spiced ginger syrup to act as the base for a refreshing dry cocktail, a Saratoga Cooler.
1/2 Cup + 2 TBSP - Water
1/2 Cup 2 TBSP – Turbinado Sugar (Granulated Sugar)
2 – Lime
1 Stick – Cinnamon
1/2 TSP – Whole Cloves
2 Dashes – Habanero Powder (Cayenne Pepper)
3 Oz. (c. 4 inches) – Ginger
1 Bottle – Sparkling Water
Peel the limes and slice the ginger into rounds.
Set the lime skins and ginger aside and the peeled limes back in the cooler or fridge to chill.
In a small saucepan, add the water and turbinado sugar and bring to a boil.
Once boiling, reduce the heat to medium and add the lime skins, half the ginger, the cinnamon stick, cloves, and the habanero powder.
Allow to boil for 3 minutes or until the sugar is dissolved and remove from the heat.
After 10 minutes, add the rest of the sliced ginger, cover, and let it rest for 1 hour.
Add 2 TBSP of the syrup to the bottom of an 8 oz. mug, place in a peeled lime, top with chilled sparkling water, and serve.
Optional/Notes:
This recipe makes syrup for 4 8 oz. mug servings of the drink. You will want to use your smallest saucepan for this or make a larger batch if necessary because it is a very small amount of liquid. You also may need to make a larger batch if you’ll be serving it in larger mugs or for more people. If you make extra, drain the syrup and refrigerate; it will last a couple of weeks in the fridge.
Habanero powder is very difficult to find and can be quite pricey. Cayenne pepper makes a fine spicy substitute but will require an additional dash or two to get the same heat. If the spiciness isn’t your thing, this can also be entirely omitted.
If you’ll be cooking this outdoors, make sure to cover the lime skins and ginger after they are prepped and before use to keep off any bugs.
Aki made hers after only waiting for 1 hour, but you can also let all the ingredients steep overnight as noted in the recipe from the show.
A slotted spoon is very helpful to fish out the solids once your syrup is ready if you’ll be out camping.
Single-Burner Stove Pasta with Spinach and Plenty of Tomatoes (Makes 2 Servings)
Single-Burner Stove Pasta with Spinach and Plenty of Tomatoes (Makes 2 Servings)
We bring you this recipe from our panel, “Anime Foodies: Laid-Back Camp Season 3 Part 1”.
Ahead of the final group campout of the season with everyone, Rin goes out on a solo camping trip to experience the pleasant, if fleeting time between the change of seasons. To help use some of the bevy of tomatoes that Ena brought her from their recent trip, Rin again whips out her guide to simple camping recipes to try out this tomato-centric one pot pasta dish. Though originally intended for a single person, we’ve modified the recipe to serve two.
Slice your bacon into strips and fry over medium heat until crispy.
While that cooks, core and chop 2 of the medium tomatoes into quarters and deseed and slice the Hawk’s Claw peppers thinly.
Once the bacon is crispy, add 2 TBSP of olive oil, minced garlic, Hawk’s Claw peppers, and the quartered tomatoes and cook for 2-3 minutes.
Break apart the now slightly softened tomatoes and cook for another 3-4 minutes or until the tomatoes are completely soft.
Add the spinach, herb salt, kosher salt, and water in that order and raise the heat to bring the pot to a boil.
Once boiling, break the pasta in half and boil for 5 minutes, stirring occasionally.
While that boils, core and chop the remaining 4 tomatoes into a medium dice.
Once the pasta reaches time, add the diced tomatoes on top, cover, reduce the heat back to medium, and allow the pasta to finish boiling for the final 2 minutes.
Check if the pasta is cooked through and add water to boil further as necessary.
Once the pasta is done, turn off the heat, add another TBSP of olive oil and 2 pinches of herb salt, and serve.
Optional/Notes:
For the Hawk’s Claw pepper substitutes, Fresno peppers will be on the less hot side and Thai Bird’s Eye chilies will be on the hotter side.
7 oz. of pasta – 200g from the show measurements – is around half of a standard American pasta box. For convenience when camping, weigh this out ahead of time and bring the pasta pre-broken in a bag to the campsite.
The kosher salt is a separate addition by us as the amount of herb salt needed to get to the salt content needed would add entirely too much herb flavor to the dish.
If you’ll be camping, measure out your water ahead of time, add the kosher salt to it, and bring it in a water bottle for convenience and to mitigate the need for a measuring cup on site.
This recipe is made for 2 servings and is easily crafted in a 2 quart saucepan. For anything larger, something like a Dutch oven would be more prudent.
Adding the spinach first will mitigate any chance of the splashing oil or bacon grease when pouring in the water.
The spinach, when added, will make it look like the 2 quart saucepan won’t have enough volume to it, but it will wilt down significantly.
We bring you this recipe from our panel, “Anime Foodies: Laid-Back Camp Season 3 Part 1”.
After a night camping near the banks of the Oi River, Nadeshiko prepares a simple breakfast for her, Rin, and Ayano before they break camp and do some more exploring of the local area. These canapes don’t get anywhere near as fancy as they can, but they are incredibly easy and satisfying.
1 - Baguette
1 8 oz. Tub – Whipped Cream Cheese (Cream Cheese)
12 Slices – Prosciutto (Any Sliced Ham)
A Few Splashes – Extra Virgin Olive Oil
Prepare your mini grill or a little grill grate over a camp fire.
Cut 1 inch thick slices from the center of the baguette and set aside.
Toast the baguette slices over the fire for a couple of minutes on each side until as browned as you like them.
Schmeer on a layer of the whipped cream cheese on the baguette slices, add a slice of prosciutto to each, drizzle each with a touch of olive oil, and serve.
Optional/Notes:
If you want to use regular cream cheese instead of whipped, make sure you set it out ahead of time to allow it to soften before use.
You’ll likely have some leftover baguette and cream cheese, so set these aside for another recipe.
This recipe also works very well with more standard hams found in America that have been cured and smoked.
We bring you this recipe from our panel, “Anime Foodies: Laid-Back Camp Season 3 Part 1”.
As Nadeshiko waits at the campsite along the Oi River for Rin and Ayano to join her, she decides to indulge in another camping cooking experiment. Taking advantage of the inherent sweetness of amazake, she puts together some amazake cookies that are simple, buttery, and can even be cooked using a pan instead of needing an oven.
3 TBSP - Unsalted Butter
1 – Egg
5 TBSP – Morinaga Powdered Amazake
7 TBSP – Rice Flour
3 TSP – Crushed Almonds
1.5 TBSP – Water
Melt the butter in a pan over low heat and then remove from the heat.
Allow the butter to cool, separate the egg yolk from the whites, and mix it into the butter.
Put the powdered amazake, rice flour, crushed almonds, and water into a quart heavy resealable bag and mix well until the water is incorporated.
Add the butter and egg mixture to the bag and knead until a buttery dough is formed.
Make the desired number of evenly sized balls with a spoon and set aside.
Heat a pan over low to medium low heat, add half of the balls, and flatten them with a spoon into little stout cookies.
Cook these for 7 – 8 minutes or until they start to brown nicely while checking every so often to ensure they are not burning.
Flip the cookies and cook for another 5 – 6 minutes or until nicely browned, again while checking to ensure there is no burning.
Remove the first batch from the pan, set them aside, and repeat the process with the second batch.
Allow each batch to cool for 15 – 20 minutes before serving.
Optional/Notes:
If you have issues finding crushed almonds, get the smallest pieces you can find and chop them or blitz them in a food processor to get the consistency desired.
There is no real substitute for the powdered amazake. You can go with other brands of powdered amazake if you can find them, however.
Feel free and use the egg whites as Nadeshiko recommends – fried with some salt – or for another recipe at your discretion.
The powdered amazake, rice flour, and crushed almonds can be prepared in the resealable bag ahead of time and brought to the campsite as is to reduce the amount of work.
A heavy bag is best for camping as you’ll run less risk of punching a hole in the bag when working with it.
Once you have put the butter and egg mixture in with the other ingredients, it is easiest to just wipe out the pan you used and reuse that for frying the cookies.
If you’ll be cooking these outdoors, make sure you cover the dough and finished cookies while they cool to keep bugs off of them.
The dough is very buttery, so you should not need additional oil to keep them from sticking.
If after the 8 minutes for the first side or 6 for the second side the cookies are still not browning, you can briefly turn up the temperature for a minute or so, but watch the cookies carefully at this point as they can burn quickly.
If you’ll be making these outdoors, bear in mind that the cooking time for the cookies can vary depending on your heat source. A gas burning stove is best for these while camping as the heat can be adjusted readily.
The cookies do not turn out as crunchy as they sound when Nadeshiko eats them during the show as the amount of butter keeps them rather soft.
Anime Foodies: Laid-Back Camp Season 3 Part 1 – Recipe Equipment List
**This is currently a placeholder post until the equipment list is finished.**
This post relates to our panel, “Anime Foodies: Laid-Back Camp Season 3 Part 1”.
This post is intended to supplement the recipe write-ups and provide simple, yet exact lists of what equipment will be needed to create the camping recipes present in season 3 of “Laid-Back Camp" as depicted in the panel. Each recipe is listed below followed by the equipment needed.
BIBLIOGRAPHY - “ANIME FOODIES: LAID-BACK CAMP SEASON 3 PART 1”
**This is currently a placeholder post until the bibliography is finished.**
This is the bibliography for our entry in the Anime Foodies series of panels, “Anime Foodies: Laid-Back Camp The Movie”. The sources include not only places from which we garnered background of the food we were cooking, but also sources that helped us determine how to craft our own version of the recipes we were creating.
This is the second Anime Foodies panel which has a formal bibliography of sources. Those marked with double asterisks are regular sources we’ve used in all of the panels in the series and are a good starting point for anyone interested in Japanese food and its history.
BIBLIOGRAPHY - “ANIME FOODIES: LAID-BACK CAMP THE MOVIE”
This is the bibliography for our entry in the Anime Foodies series of panels, “Anime Foodies: Laid-Back Camp The Movie”. The sources include not only places from which we garnered background of the food we were cooking, but also sources that helped us determine how to craft our own version of the recipes we were creating.
This is the second Anime Foodies panel which has a formal bibliography of sources. Those marked with double asterisks are regular sources we’ve used in all of the panels in the series and are a good starting point for anyone interested in Japanese food and its history.
Bibliography:
Afro. Laid-Back Camp. Vol. 6, Yen Press, 2019.
Afro. Laid-Back Camp. Vol. 7, Yen Press, 2019.
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Friesen, Katy June. “Where Did the Taco Come From?” Smithsonian Magazine, https://www.smithsonianmag.com/arts-culture/where-did-the-taco-come-from-81228162/.
Greg. “Hot Buttered Rum 2 Ways AND Fat Washing! | How to Drink.” YouTube, uploaded by How To Drink, 23 Nov. 2019, https://www.youtube.com/watch?v=cCbEwyntSCM.
“Hokkaido Salmon Hot Pot (Ishikari Nabe) 石狩鍋” Just One Cookbook, https://www.justonecookbook.com/salmon-hot-pot/.
“Hoto Noodle Soup from Yamanashi ほうとう” Just One Cookbook, https://www.justonecookbook.com/hoto-noodle-soup-yamanashi/#wprm-recipe-container-79243.
“Houtou (ほうとう)” Food in Japan, https://www.foodinjapan.org/kanto/yamanashi/houtou/.
“How to make Houtou – Yamanashi local speciality noodle dish recipe” Japanese Cooking Class Tokyo, https://japanesecookingclasstokyo.wordpress.com/2014/01/03/how-to-make-houtou-yamanashi-local-speciality-noodle-dish-recipe/.
“How to Make the Best Tempura 天ぷら” Just One Cookbook, https://www.justonecookbook.com/tempura-recipe/.
Hua, Charlie. “Kiritanpo: Trying out one of Akita’s local specialties” Japan Travel, https://en.japantravel.com/akita/kiritanpo/55809.
“Hypomesus olidus” Integrated Taxonomic Information System – Report, https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=162031#null.
**Ishige, Naomichi. The History and Culture of Japanese Food. London, Kegan Paul Limited, 2001.**
“"Ishikari" Salmon Hot Pot (Ishikari nabe)” NHK World – Japan, https://web.archive.org/web/20201101192650/https://www.nhk.or.jp/dwc/food/recipe/kyou_12310.html.
“Ishikari Nabe Recipe (Salmon and Miso Hot Pot in Hokkaido)” Cooking With Dog, https://cookingwithdog.com/recipe/ishikari-nabe/.
“Japan-Mexico Relations (Basic Data)” Ministry of Foreign Affairs of Japan, https://www.mofa.go.jp/region/latin/mexico/data.html.
“Kiritampo Nabe (Rice Stick Hot Pot)” NHK World, https://web.archive.org/web/20180318093216/http://www.nhk.or.jp:80/dwc/recipes/detail/138.html.
“Kiritanpo (きりたんぽ)” Food in Japan, https://www.foodinjapan.org/tohoku/akita/kiritanpo/.
Laid-Back Camp. Directed by Yoshiaki Kyougoku. C-Station, 2018.
Laid-Back Camp Season 2. Directed by Yoshiaki Kyougoku. C-Station, 2021.
Laid-Back Camp The Movie. Directed by Yoshiaki Kyougoku. C-Station, 2022.
Miller, Max. “Making 400 Year Old Buttered Beere.” YouTube, uploaded by Tasting History with Max Miller, 10 Mar. 2020, https://www.youtube.com/watch?v=ZlMhZvOX2ps.
“Motsunabe” Japanese food style, https://jpnfood.com/recipe/meat/motsunabe.
“Motsunabe: How to Eat and the Best Restaurants in Fukuoka” Savor Japan, https://savorjapan.com/contents/discover-oishii-japan/motsunabe-how-to-eat-and-the-best-restaurants-in-fukuoka/.
“Motsunabe recipe もつ鍋” The Japanese Food Lab, https://thejapanesefoodlab.com/motsunabe/.
“Motsunabe (もつ鍋)” Food in Japan, https://www.foodinjapan.org/kyushu/fukuoka/motsunabe/.
“Okinawa Taco Rice and Cheese (Cafe Style)” Sudachi Recipes, https://sudachirecipes.com/okinawa-taco-rice/.
“Okinawa Taco Rice (Video) タコライス” Just One Cookbook, https://www.justonecookbook.com/taco-rice/.
“Recipe of Speedy Lightly Flavored! Hakata-style Motsunabe (Offal Hot Pot) with Soy Sauce Based Soup” Ground-Skillet, https://ground-skillet.web.app/734-recipe-of-speedy-lightly-flavored-hakata-style-motsunabe-offal-hot-pot-with-soy-sauce-based-soup/.
“Salmon Hot Pot (Ishikari Nabe)” RecipeTin Japan, https://japan.recipetineats.com/salmon-hot-pot-ishikari-nabe/.
Sam. “Aburi Technique for Fish” Chef Epic, https://chefepic.com/aburi-technique-for-fish/.
“Seared Salmon Sushi (Aburi)” Cooking with Cocktail Rings, https://cookingwithcocktailrings.com/seared-salmon-sushi-aburi/.
**Singleton Hachisu, Nancy. Japanese Farm Food. Kansas City, Andrews McMeel Publishing, 2012.**
**Singleton Hachisu, Nancy. Preserving the Japanese Way. Kansas City, Andrews McMeel Publishing, 2015.**
“【Smelt Tempura】 How to make Smelt tempura With technical explanation to stand fins” YouTube, uploaded by 逢禅天ぷらチャンネル / AIZEN TEMPURA CHANNEL 1 Oct. 2020, https://www.youtube.com/watch?v=H3KTXNGGAL4.
“Soy Milk Hot Pot 豆乳鍋” Just One Cookbook, https://www.justonecookbook.com/soy-milk-hot-pot-tonyu-nabe/.
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**Wondrich, David. Imbibe! From Absinthe Cocktail to Whiskey Smash, A Salute in Stories and Drinks to “Professor” Jerry Thomas, Pioneer of the American Bar. Updated and Revised Edition. New York City, TarcherPerigee, 2015.**
We bring you this recipe from our panel, “Anime Foodies: Laid-Back Camp The Movie”.
After the first, Scandinavian inspired salmon soup of the evening, Aoi brings over a previously hidden second pot containing something more traditionally Japanese: a hot pot. This Ishikari nabe she and Nadeshiko prepare is a classic Hokkaido nabe using salmon and miso that is perfect for the winter. As is not uncommon for our group, however, they decide on some additional, personal touches to the hot pot in for form of milk, yuba – tofu skin – and houtou to finish everything off.
At home, mix your flour and water in a large bowl and stir until a rough dough is formed.
Move to a floured work surface and knead the dough for a few minutes until it is pretty smooth.
Place the dough ball back into the bowl, cover, and let rest for 10 minutes.
After the rest, further flour the work surface and roll out the dough with a rolling pin into a rectangle to about 3-4 mm thick.
Sprinkle the top of the dough with additional flour, fold the rolled-out dough into thirds, and cut 1 cm thick noodles from the flattened dough.
Sprinkle the noodles with additional flour and store in a container in the cooler to take to the campsite.
Once on site, at least 6 hours before cooking, take your tofu skin and put into a container of water to rehydrate.
When it is time to make the hotpot, peel the carrots and chop them into bite-sized pieces, slice the salmon into 7 large nuggets, separate the shimeji and chop off any dirty bases, cut the green onion bases into large lengths, and wash and chop the napa cabbage leaves into large chunks.
Place the dashi in the hotpot pot over high heat to bring to a boil.
As that boils, peel the potato and cut into large bite-sized pieces.
Once the dashi is boiling, add the potatoes, yuba, and the ear of corn, cover, reduce the heat to medium, and simmer for 5 minutes.
After this simmers for 5 minutes, remove the ear of corn and slice the kernels off the cob.
Now slide the potato and yuba together in the dashi and add the carrots, salmon, shimeji, green onion, napa cabbage, and corn into their own sections.
Cover and continue to simmer for 5 minutes.
As this simmers, get your mirin, milk, and butter out and take your miso and place it into a large ladle.
When the simmering finishes, dunk the ladle into the broth to get some in there and, using chopsticks or a fork, muddle the dashi into the miso until most of the chunks are gone and you have a thick slurry.
Dump this slurry, the mirin, milk, and the butter into the stock, cover the pot, and lightly shake the pot to get the ingredients mixed in with the rest of the liquid.
Cover again, simmer another 5 minutes, turn off the heat, and the hotpot is ready to eat.
Once the solid chunks in the hotpot are all or mostly gone, turn the heat back on high and grab the houtou from its container.
Once at a boil, add the houtou, allow it to come back to a boil, and then reduce the heat to medium and cover.
Simmer for 15 minutes – adding additional water to the leftover broth if necessary – cut the heat, and serve.
Optional/Notes:
If you don’t feel like messing with the houtou, you can use any flat dried noodles of your choice. Keep in mind that you will almost certainly need to add additional water if using dried noodles.
Any kind of dashi will work for this. We used a kombu/katsuobushi dashi made at home and brought in jars, but powdered dashi made on site would also work fine.
2 oz. of shimeji is half of the standard packs you’ll find it in at grocery stores.
You can use any miso you choose, but we used a dark, brown rice miso, so you may need extra miso if you’re using something milder.
The yuba can be kept in water to soak for up to a day without concern, so this can be prepared even further ahead of time or before going camping entirely depending on when it will be eaten.
If you have access to and are using fresh yuba, no soaking is required and it can be added into the nabe with the salmon and other ingredients.
We bring you this recipe from our panel, “Anime Foodies: Laid-Back Camp The Movie”.
During the construction of the campsite in Yamanashi, our characters spend the night to give the campground a test run. Nadeshiko and Aoi are assigned to feed the group and stumble upon a tremendous sale on salmon which they take advantage of for a selection of dishes for the evening. This first recipe we see them create is a play on a Finnish soup called lohikeitto.
6 Cups - Water
1 ¼ Pound Skin-Off – Salmon
7 – Black Peppercorns
2 – Bay Leaves
1 Medium – White Onion
4 Medium – Carrots
2 Small – Russet Potatoes
1 TSP – Dried Dill
1 TSP – Kosher Salt
1/2 Cup – Heavy Cream
Bring the water to a boil over high heat.
As the water boils, peel the carrots and chop these and the onions into a large dice.
Once the water is boiling, add the peppercorns, bay leaves, onions, and carrots; cover; reduce the heat to medium; and cook for 5 minutes.
As this is cooking, peel the potatoes and chop into large, bite-sized pieces.
After the 5 minutes are up, add the potatoes, cover, and cook for another 8 minutes.
As this is cooking, check the salmon for bones and slice into 10 large nuggets.
After the 8 minutes are up, add the salmon, salt, cream, and dill; reduce the heat to medium low; cover; cook for a final 5 minutes, and serve.
Optional/Notes:
If you use skin on salmon, make sure to check for any leftover scales on the skin before slicing it.
If you want a bit of a richer taste to the soup, you can substitute the water for a fish stock though this may reduce the amount of salt you need to add.
The small number of peppercorns don’t add a noticeable pepper flavor, so these can be crushed or ground if you want more pepper flavor to the soup.
If you would like to use fresh dill, increase the amount to 1 TBSP.
We bring you this recipe from our panel, “Anime Foodies: Laid-Back Camp The Movie”.
As our characters sit around the campfire on their campsite test run, Chiaki takes advantage of the bevy of salmon at their disposal to roast some chunks over the fire and enjoy it with sake. While she calls this “aburi”, it is technically something a little different (though no less delicious).
1 Pound, Skin Off – Salmon
4 Pinches – Kosher Salt
Check the salmon for any leftover bones and slice into 10 large nuggets.
Lay the salmon nuggets on a plate and sprinkle with two pinches of salt on each side.
Secure the salmon pieces on a long wooden or metal skewer.
Hold over a campfire for 30 seconds to 1 minute on each side and serve.
Optional/Notes:
If you use skin on salmon, make sure to check for any leftover scales on the skin and give the skin side a full minute over the fire to get some additional char to it.
If possible, make the salmon nuggets more rectangular than squared and skewer them along the longer side to give more stability when cooking.
We bring you this recipe from our panel, “Anime Foodies: Laid-Back Camp The Movie”.
As the movie opens, our characters are enjoying a group camping trip during their high school years on a lake shore near Mt. Fuji. For their supper, they create a taco bar that allows everyone to customize the final product to their tastes. While some components of the taco bar are familiar, the centerpiece – a whole chicken roasted in a Dutch oven over coals – is a showcase for their camping adventure.
Roasted Chicken:
1 Whole 5-6 Pound – Chicken
1 4 oz. Stick – Unsalted Butter
1 ½ TSP – Kosher Salt
1 TSP – Black Pepper
1 ½ TSP – Juniper Berries
4 Springs – Rosemary
1 – Orange
2 Small – Russet Potatoes
3 Medium – Carrots
Allow the butter to come to room temperature, mix in the salt and pepper, and set aside.
Cut 4 large slices off the orange and eat the rest.
Roll a large length of heavy-duty aluminum foil into a ring and place it into the bottom of your Dutch oven.
Line the base of the Dutch oven above the foil ring with two layers of heavy-duty aluminum foil and line the lid with another layer of foil.
Remove your chicken from its packaging and dry it off with some paper towels.
Working from the back of the bird, carefully reach in and separate the chicken skin from the meat without tearing it across as much of the bird as possible.
Once the skin is lose, take ½ of the seasoned butter and stuff it into the space you’ve made between the meat and skin of the chicken, spreading it evenly.
Stuff the cavity of the chicken with two slices of orange, 2 springs of rosemary, and ½ TSP of juniper berries and then truss the bird.
Peel the carrots, scrub the potatoes, chop them both into large chunks, and place the few of the smallest of your carrot pieces down in the middle of the Dutch oven.
Take some of the additional butter and smear it over the outside skin of the bird before tucking in the wings and setting it into the middle of the Dutch oven on top of the small portions of carrots.
Spread the remaining root vegetables along the outside of the chicken and dollop the additional butter over these.
Place the other two slices of orange, 2 springs of rosemary, and the remaining TSP of juniper berries over the top of the chicken and then place the lid of the Dutch oven on (making sure it fits tightly to prevent any ash getting in).
Prepare your coals and set 1/3 of them evenly underneath the Dutch oven and the other 2/3 evenly across the lid.
Allow to cook for 1 hour and 30 minutes and then carefully remove the lid, set it aside, and check the temperature with a thermometer (allow to cook for additional 10 minute intervals as required).
Once ready, place a piece of foil loosely over the chicken and allow to rest for 15 minutes before slicing or pulling for tacos as desired.
Optional/Notes:
If you’re not up to roasting an entire chicken with potatoes and carrots for your taco bar, feel free to pick up a rotisserie chicken from your favorite grocery store as a much simpler alternative.
If you have a small cooking rack or something else to keep the chicken from sitting right on the bottom of the Dutch oven, that will also work in lieu of the foil ring. This and the thinner pieces of carrot being under the bird is meant to mitigate the bottom of the chicken from burning while the rest of it roasts.
The juniper, orange, and rosemary mostly function to scent rather than flavor the chicken and can be omitted, if necessary.
When separating the chicken skin from the meat and adding the butter under the skin, emphasize the breast portion of the bird as this portion is most at risk of drying out during the cooking process.
No need to be fancy with your trussing. As long as it keeps the legs together and the back cavity of the bird closed, it will be fine.
For our coals, we were unable to get binchotan like they used in the show. We instead used a similar looking hardwood charcoal we found locally: Blue Hog – Hog Logs. We used 18 in total with 6 on the bottom of the Dutch oven and 12 on the top. These did not require a change, but if you’ll be using smaller lump charcoal or briquettes, check about halfway through the cooking process as additional coals need to be added.
Taco Meat:
1 ¼ Pound – Lean Ground Beef (Ground Turkey)
1 TBSP – Worcestershire Sauce
1 TBSP – Ketchup
½ TBSP – Sake
½ TBSP – Mirin
2 TSP – Chili Powder
½ TSP – Paprika
½ TSP – Garlic Powder
Heat a pan over medium heat and add the ground beef.
Brown the ground beef while breaking up any large chunks.
Add the remaining ingredients, stir to combine everything, and raise the heat to medium high.
Cook, stirring as necessary, until the liquid has almost entirely boiled away.
Optional/Notes:
Lean ground beef (93/7) is done to mitigate the need to drain any fat from the pan. You can use fattier ground beef, but you may need to add an additional step of draining the fat.
Ground turkey can also function as a good substitute and typically does not require fat to be drained.
A classic stateside taco seasoning mix can be used in place of the Japanese version presented here if desired.
Taco Shrimp:
1 ¼ Pound Medium, Peeled – Shrimp
1 TBSP – Worcestershire Sauce
1 TBSP – Ketchup
½ TBSP – Sake
½ TBSP – Mirin
1 TSP – Chili Powder
½ TSP – Paprika
½ TSP – Garlic Powder
Take all the ingredients, mix them together, and allow the shrimp to marinate for 30 minutes to an hour in the cooler.
When ready to cook, heat a pan over medium heat and add the shrimp with its marinade.
Cook for 4-6 minutes or until the shrimp are cooked through.
Salsa:
2 Medium – Red Tomatoes
½ – Green Bell Pepper (Any Mild Green Pepper)
¼ Medium – White Onion
1 – Lime
2 Pinches – Kosher Salt
Dice the tomatoes, green pepper, and onions and add them to a serving bowl.
Add the juice of the lime and the salt and stir.
Remaining Taco Bar Ingredients:
1 Head – Red Leaf Lettuce (Romaine Lettuce)
2 – Lime
2 Medium – Red Tomatoes
½ Medium – White Onion
8 oz. Block – Jack Cheese
1 – Avocado
2 Packs, Taco-Size – Flour Tortillas
1 Small Bottle – Tabasco Sauce (Any Preferred Hot Sauce)
Wash your lettuce, separate the leaves, and set aside.
Slice the limes into wedges, the onion into thin half-moons, and the tomatoes into slightly thicker half-moons.
Shred your block of cheese and keep it in the cooler until ready to serve.
Just prior to serving, split and pit the avocado, scoop the flesh out of each half in one piece, and slice into half-moons.
Heat a pan over medium heat and toast the tortillas one at a time for 30 seconds to a minute on each side.
As the tortillas finish, place them on a plate under a towel to keep warm until it is time to serve.
Optional/Notes:
Any long leaf lettuce will work fine.
You can skip the process of shredding your own cheese by buying a standard pack of pre-shredded cheese that you enjoy with tacos.
Anime Foodies: Laid-Back Camp The Movie – Recipe Equipment List
This post relates to our panel, “Anime Foodies: Laid-Back Camp The Movie”.
This post is intended to supplement the recipe write-ups and provide simple, yet exact lists of what equipment will be needed to create the camping recipes present in “Laid-Back Camp The Movie” and “Laid-Back Camp Season 2” as depicted in the panel. Each recipe is listed below followed by the equipment needed.
Bibliography - "Anime Foodies: Laid-Back Camp Season 2"
This is the bibliography for our newest entry in the Anime Foodies series of panels, “Anime Foodies: Laid-Back Camp Season 2”. The sources include not only places from which we garnered background of the food we were cooking, but also sources that helped us determine how to craft our own version of the recipes we were creating.
This is the first Anime Foodies panel which has a formal bibliography of sources. Those marked with double asterisks are regular sources we’ve used in all of the panels in the series and are a good starting point for anyone interested in Japanese food and its history.
Bibliography:
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“A Guide to Japanese New Year's Soba” Savor Japan, https://savorjapan.com/contents/discover-oishii-japan/a-guide-to-japanese-new-year-s-soba/.
“Acqua Pazza” Italian Food Forever, https://web.archive.org/web/20210616201441/https://www.italianfoodforever.com/2019/03/acqua-pazza/.
Afro. Laid-Back Camp. Vol. 5, Yen Press, 2019.
Afro. Laid-Back Camp. Vol. 6, Yen Press, 2019.
Afro. Laid-Back Camp. Vol. 7, Yen Press, 2019.
Afro. Laid-Back Camp. Vol. 8, Yen Press, 2020.
Afro. Laid-Back Camp. Vol. 9, Yen Press, 2020.
“Alaska pollock Japanese Pacific coast” Fishsource, https://www.fishsource.org/fishery_page/1906.
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Claudia. “How to Make the Fluffy Japanese Pancakes?” Voyapon, 9 Apr. 2021, https://voyapon.com/fluffy-japanese-pancakes/.
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Counihan, Carole. Around the Tuscan Table: Food, Family, and Gender in Twentieth Century Florence. New York, Routledge, 2004.
“Fluffy Japanese Pancakes (A.K.A. Souffle Pancakes)” Chocolates and Chai, https://www.chocolatesandchai.com/fluffy-japanese-pancakes-souffle-pancake-recipe.
“Gambas Al Ajillo (Garlic Shrimp)” No Recipes, https://norecipes.com/gambas-al-ajillo-garlic-shrimp-recipe/.
“Gambas al Ajillo, Spain’s Garlic Shrimp Dish” Amigo Foods, https://blog.amigofoods.com/index.php/spanish-foods/gambas-al-ajillo/.
“Gambas Al Ajillo (Spanish Garlic Shrimp)” The Mediterranean Dish, https://www.themediterraneandish.com/gambas-al-ajillo-spanish-shrimp/.
“How to make Japanese dried fish (HIMONO) in your refrigerator.” Jinta Express, https://www.jinta-express.com/entry/dried-fish-in-fridge.
**Ishige, Naomichi. The History and Culture of Japanese Food. London, Kegan Paul Limited, 2001.**
“Japanese Otsumami 101” Tokyo’s Best Cheap Eats, http://tokyogroumet.blogspot.com/2006/12/japanese-otsumami-101.html.
Kirkpatrick, John. “All About Risotto: The History & Fundamentals of a Favorite Italian Dish.” Cuisine at Home, https://www.cuisineathome.com/articles/all-about-risotto/.
Laid-Back Camp. Directed by Yoshiaki Kyougoku. C-Station, 2018.
Laid-Back Camp Season 2. Directed by Yoshiaki Kyougoku. C-Station, 2021.
Lalli Music, Carla. “BA’s Best Risotto” Bon Appétit, 29 Mar. 2019, https://www.bonappetit.com/recipe/bas-best-risotto.
“Lobster Himono” Taste of Homes Throughout Japan: Story of Local Japanese Cuisine, http://kyoudo-ryouri.com/en/food/2998.html.
McWilliam, Paulette S. “Evolution in the Phyllosoma and Puerulus Phases of the Spiny Lobster Genus Panulirus White.” Journal of Crustacean Biology, vol. 15, no. 3, 1995, pp. 542–57. JSTOR, https://doi.org/10.2307/1548775.
Nagata, Kelly. “Otsumami: choose the right food to go with your drink” Voyapon, 22 Feb. 2016, https://voyapon.com/otsumami-food-drink/.
“Nikumaki Onigiri Meat Wrapped Rice Balls” Japan Centre, https://web.archive.org/web/20210411195317/https://www.japancentre.com/en/recipes/269-nikumaki-onigiri-meat-wrapped-rice-balls.
“Nikumaki Onigiri Recipe” Japanese Cooking 101, https://www.japanesecooking101.com/nikumaki-onigiri-recipe/.
“Nikumaki Onigiri Recipe (Japanese Meat Wrapped Rice Balls)” My Japanese Recipes, https://myjapaneserecipes.com/nikumaki-onigiri-recipe-japanese-meat-wrapped-rice-balls/.
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Plunkett-Hogge, Kay. “The history and origins of the Spanish tapas” The Telegraph, 1 Jul. 2016, https://web.archive.org/web/20181104010149/https://www.telegraph.co.uk/food-and-drink/tapas-and-beer/history-of-tapas/.
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**Singleton Hachisu, Nancy. Japanese Farm Food. Kansas City, Andrews McMeel Publishing, 2012.**
**Singleton Hachisu, Nancy. Preserving the Japanese Way. Kansas City, Andrews McMeel Publishing, 2015.**
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