このステーキは素敵

a blog devoted to various sports anime characters and their favorite foods. faq | tags

[suteki-steak]

NAGISA HAZUKI ⇒ strawberry milk ice cream

Ice cream arrived in Japan in the 1860s, about two centuries after its invention in Europe.  Due to the extravagant cost at the time, it took several decades to become popular and to spread across the country, but today, it is ubiquitous: approximately two out of every five adults in Japan eat ice cream at least once a week.  The top four flavors in the country are vanilla, chocolate, matcha (powdered green tea), and strawberry, with other notable flavors being milk, caramel, and azuki.

sources (x) (x) (img)

[suteki-steak]

[suteki-steak]

HAZUKI NAGISA ⇒ strawberry shortcake

Unlike the standard U.S. and UK versions, Japanese-style strawberry shortcake forgoes the actual shortcake (which resembles what Americans call biscuits) for a sponge cake base, and trades in the macerated strawberries for fresh, sliced ones.  The result is a lighter, less sweet dessert that is now considered a nationwide classic.

recipe Japanese Strawberry Shortcake (Again!) | The Little Teochew

sources (x) (x) (img)

[suteki-steak]

[suteki-steak]

MICHIMIYA YUI ⇒ natto gohan (なっとうごはん)

Natto gohan combines two Japanese classics for a simple breakfast dish: fermented soybeans (natto) and rice (gohan).  It is usually topped with a raw egg to round out the dish’s nutritional value and the usual negi (Welsh onion), and seasoned with soy sauce and karashi (Japanese mustard).

recipe Natto Gohan (Fermented Soybeans on Rice) | The Aimless Cook

sources (x) (x) (x) (img)

[suteki-steak]

[suteki-steak]

KASAMATSU YUKIO ⇒ nikujaga (肉じゃが)

Nikujaga is a classic Japanese wintertime comfort food dish.  Perhaps the most popular nimono (Japanese simmered dishes), it contains potatoes, meat, onions, and often ito konnyaku (konjac sliced into threads), all stewed in soy sauce, mirin, sake, and sugar.  Unlike in many Western stews, the potatoes are the focus of the dish, with the meat added for flavor instead of substance: thinly sliced beef is the most common choice, but pork is preferred in eastern Japan.  Every family is said to have their own variation on nikujaga due to it distinctly being a home-cooked dish.

recipe Nikujaga 肉じゃが | Just One Cookbook

sources (x) (x) (x) (img)

[suteki-steak]

sources (x) (x) (img)

[suteki-steak]

MOMOSHIRO TAKESHI ⇒ very berry coco parfait (エビカツバーガー)

Unlike the original French parfait, parfaits in Japan are made by layering ice cream, fruit, and other sweet ingredients in a tall glass.  These other toppings include everything from the basic whipped cream, chocolate sauce, and flavored jelly, to other desserts such as cake, brownies, and macarons.  While the standard flavors of chocolate, matcha (green tea powder), strawberry, and mango remain the most popular, novelty variations like natto (fermented soybeans), tonkatsu (breaded, deep-fried pork cutlet), and kimchi are also available for more adventurous parfait fans.

[suteki-steak]

MOMOSHIRO TAKESHI ⇒ ebi katsu burger (エビカツバーガー)

Instead of the usual beef patty, the ebi katsu (lit. shrimp cutlet) burger uses a deep-fried patty made with panko-coated minced shrimp.  A standard item on the menus of Japanese fast food chains, the typical burger is served with shredded cabbage and tartar sauce.  Though the Lotteria fast food chain first introduced the concept of a shrimp burger back in 1977, the original item contained ebi korokke (shrimp croquettes) instead of ebi katsu.

recipe Ebi Katsu Burger | Notions and Notations of a Novice Cook

sources (x) (x) (x) (img) (img)

[suteki-steak]

[suteki-steak]

OIKAWA TOORU ⇒ gyuunyuu pan (牛乳パン)

Translated as milk bread, gyuunyuu pan consists of soft, moist bread with a usually thick layer of smooth, rich cream in the middle.  They are sold in conbini (convenience stores) and bakeries, with the bread-to-cream ratio varying widely from producer to producer.  Gyuunyuu pan is not to confused with Hokkaido milk bread (also known as Hokkaido milk loaf or Hokkaido milk toast), a sweet, fluffy bread made with milk and cream.

sources (x) (x) (x) (img)

[suteki-steak]

[suteki-steak]

MIDORIMA SHINTAROU ⇒ oshiruko (お汁粉)

Oshiruko, also called shiruko, is a traditional Japanese dessert consisting of a sweet porridge made from boiled and crushed azuki beans.  It is usually topped with mochi (Japanese glutinous rice cakes), but other toppings such as shiratama dango (glutinous rice flour dumplings) and chestnuts are also popular.  Because oshiruko is so sweet that the taste may turn cloying after a while, it is generally served with a sour or salty side like umeboshi or shiokombu (edible kelp boiled in soy sauce) to help refresh the palate.  Oshiruko is especially popular during the winter months due to its warmth, and in some regions of Japan, it is even specially served for New Year’s.

recipe Oshiruko | Humble Bean

sources (x) (x) (img)

[suteki-steak]

[suteki-steak]

NANASE HARUKA ⇒ mackerel

Mackerel, called saba in Japanese, is a common and inexpensive fish in Japan due to its year-round abundance in nearby waters.  Like other oily fish, it is a good source of omega-3 fatty acids, but can also spoil quickly unless properly refrigerated or cured.  Some popular saba dishes are saba shioyaki (grilled mackerel with salt) and sabazushi (lit. mackerel sushi; saba lightly pickled in salt and sushi vinegar).

recipe Saba Shioyaki Recipe (Grilled Mackerel) | Japanese Cooking 101

sources (x) (x) (x) (img)

[suteki-steak]

[suteki-steak]

HINATA SHOUYOU ⇒ tamago kake gohan (たまごかけごはん)

Tamago kake gohan, sometimes shortened to just TKG, is a popular Japanese breakfast dish consisting of rice topped or mixed with raw egg, often with soy sauce: the heat of the rice helps partially cook the egg, resulting in a creamy yellow sauce.  There is no one “correct” way of making TKG, as different people prefer to prepare their egg in various ways (e.g. using just the yolk, beating the egg before mixing it with rice) and to add different toppings (e.g. scallions, furikake seasoning).

recipe Tamago Kake Gohan | Miss Mochi’s Adventures

sources (x) (x) (x) (img)

[suteki-steak]

[suteki-steak]

KISE RYOUTA ⇒ onion gratin soup (soupe à l'oignon gratinée)

Made with meat stock, caramelized onions, and brandy or sherry, then topped with a baguette slice (a croûte), French onion soup is usually served gratinéed: the croûte is topped with cheese (traditionally Gruyère), and the entire dish is broiled or baked.  The modern recipe evolved from the seventeenth-century recipe for bouillon, though onion soups in general stretch back to ancient Greek and Roman times.

recipe French Onion Soup au Gratin | TasteFood

sources (x) (x) (img)

[suteki-steak]

[suteki-steak]

SUGAWARA KOUSHI ⇒ super spicy mápó dòufu (麻婆豆腐)

Mápó dòufu, also known as mapo tofu, originated from Sichuan province in China.  It consists of tofu and minced meat, usually pork or beef, set in a spicy, bright red chili- and bean-based sauce.  It is often cooked with dòuchǐ (Chinese fermented black beans), and vegetarian and/or more vegetable-laden variations exist as well.  The powerful heat of mápó dòufu comes not only from the conventional “heat” spiciness, but also from the distinctive má là, or “numbing” spiciness, from the Sichuan pepper used in the dish.  The Japanese version of the dish, called mabo tofu, tends to be sweeter and less spicy than the original, and also absent of any Sichuan pepper (and in turn, absent of the signature má là).

recipe Mapo Tofu Recipe | China Sichuan Food

sources (x) (x) (img)

[suteki-steak]

IWAIZUMI HAJIME ⇒ agedashi doufu (揚げ出し豆腐)

Agedashi doufu, sometimes shortened to age doufu, is a Japanese dish consisting of cubes of firm tofu that are lightly battered with potato starch and then deep-fried.  The tofu is served in a tsuyu broth made from dashi, mirin, and soy sauce, and the dish is garnished with negi (Welsh onion), grated daikon (an East Asian radish), and katsuobushi (dried skipjack tuna) shavings.

recipe Agedashi Tofu 揚げ出し豆腐 | Just One Cookbook

sources (x) (x) (img)

[suteki-steak]

[suteki-steak]

KIYOSHI TEPPEI ⇒ dorayaki (どらやき)

An extremely popular Japanese sweet, dorayaki consists of anko (azuki bean paste) sandwiched in between two castella (Japanese sponge cake) pancakes.  It is known as mikasa in the Kansai region, and is the favorite food of the famous manga and anime character Doraemon.  Modern variations may substitute the anko filling with whipped cream mixed with anko, chestnut cream (like the kind used in a Mont Blanc), custard, fresh fruit, and even ice cream; the pancakes may also be flavored with ingredients such as matcha (green tea powder) or kurozatou (Okinawan black sugar).

recipe Moist But Not So Sweet ♥ My Dorayaki Red Bean Paste Pancake | Cookpad

sources (x) (x) (x) (x) (img)

[suteki-steak]

[suteki-steak]

KINDAICHI YUUTAROU ⇒ yaki toumorokoshi (焼きとうもろこし)

A staple at summertime festivals, yaki toumorokoshi is the Japanese version of grilled corn on the cob.  The corn is first briefly boiled, then brushed with a mixture of soy sauce and mirin (Japanese rice wine) while on the grill: the saltiness of the burnt soy sauce highlights the sweetness of the corn and gives it a certain smokiness.

recipe Yakitomorokoshi (Grilled Corn) | Japanese Cooking 101

sources (x) (x) (img)

[suteki-steak]

IMAYOSHI SHOUICHI ⇒ unajuu (うな重)

A treasured Japanese dish, unajuu consists of grilled eel (unagi) fillets served over steamed white rice in juubako (tiered lacquered boxes).  The eel is prepared with a method called kabayaki, in which the eel is dipped in tare, a sweetened soy sauce, before being broiled.  Before serving, more tare is poured over the eel so that the sauce seeps through the rice below, and kona-zanshou (finely ground Japanese pepper) is sprinkled on top.  Although the dish seems simple, its preparation is actually quite elaborate, and unajuu can thus cost upwards of 3000 yen at unagi-ya (restaurants specializing in eel).

recipe Unagi Don (Unadon) 鰻丼 | Just One Cookbook

sources (x) (x) (x) (x) (img)

[suteki-steak]

[suteki-steak]

INUI SADAHARU ⇒ suupusupa (スープスパ)

Suupusupa, short for suupu supagetti (soup spaghetti) is a dish consisting of spaghetti in consommé, often incorporating bacon, ham, or clams.  Due to the popularity of Italian cuisine in Japan, today, there exist countless other variations of wafuu pasuta, or Japanese-style pasta: while pasta had been introduced to the country after World War II, by the 1970s, people were beginning to replace the traditional Italian and Western European pasta sauces with Japanese flavors and ingredients, such as Japanese mushrooms.

recipe Corn Soup Pasta | Japan Food Addict

sources (x) (x) (img)