ONE PIECE:

PIRATE RECIPES
By Saryi
B,Q ae
ey
STAN BINS

(@
 A first-rate cook of the sea who mans the kitchen for the
Straw Hat Crew. His keen eye for selecting ingredients
of all kinds is second to none. He's also an expert kicker,
having learned from his master, Red-Leg Zeff. Buthe has a
fondness (weakness) for women.

Hey! You ever eaten my cooking?

I've been a cook for many years and have spent my time cooking dishes
at sea. My crew and | have come across all kinds of ingredients on our
adventures. In this book, I'm going to teach you the secrets of how to
prepare them.
You might find certain things in these recipes that aren't available in your
world, so just substitute with something a bit more familiar if you need to.
And | can guarantee the taste of these dishes. I've simplified the directions
so you can whip them up just as fast as | do on
the ship.
Finally...cooking is love.
If even the mere peeling of the onion is performed without love...the dish
will be ruined.
Good luck in the kitchen!

BEFORE
YOU START
Each recipe is proportioned
for ease of preparation.

The steps to making a basic dashi broth

like a first-class cook are on pages 94 and 95.
However, you may substitute a store-bought
instant concentrate diluted in water too,
Atablespoon (tbsp.)is 15 ml,
and a teaspoon (tsp.) is 5 ml.
 CONTENTS
Ifa man is hungry, I feed him! Fried Rice for Gin
Instantly Filling Meals Really Really Bad (Good) Staff Soup
Pirate Box Lunches for Crossing the Desert
Treasure-Splitting Sandwiches
Start with the meat!!! Water Seven’s Water-Water Meat BBQ
Hearty! Meat Recipes Monstrous Grilled Giant Sandora Dragon
Luffy’s Favorite, Meat on the Bone
20 Yagara Bull's Favorite, Steamed Water-Water Meat
impel Down's Roast Hummingbird
Lakeside Campsite Hot Rock Stew
26 ‘Absalom’s (2!) Croquettes
Davy Back Fight Frankfurters

Ever hear of the All Blue? Sky Seafood Extravaganza

Seafood Dishes, Good The Trunk Is Good: Elephant True Bluefin Sauté
Fresh from the White Sea, Sky Fish Sauté
for Beginners Monkey Mountain Allied Force's Full-Course Mackerel Pike
40 Roasted Sky Shark from Sky Island
The Mermaid Café's Kelp Brilée
Camie's Delicious Clams
Perfect Finger Food! Sliced Octopus

First come veggies! Second, veggies! Skypiea Lunch fora Gold Hunt
Third, also veggies! Water Seven’s Water- Water Cabbage
Healthy Vegetable Recipes Island of Women’s Laughing Mushrooms
Yosaku's Favorite, Stir-Fried Bean Sprouts
Early Summer Pommes Paille
Former-Pirate Shakky’s Simmered Beans

I’m glad you're all fine! C’mon, let’s eat! Team Straw Hat Is in Trouble! Monster Burger
Satisfying Savory Meals Tom's Workers, Kokoro’s Curry Rice
Davy Back Fight, Food Cart Yakisoba
Davy Back Fight, Free Inari Sushi
Davy Back Fight, Free Kitsune Udon
Neptunian Penne Gorgonzola
For Ladies Only Special Octopus Fritters
These are just for my ladies! Mock Town Cherry Pie
Refreshing Desserts Cindrys Flan
Ganfor's Pumpkin Juice
Luffy and Zolo Love Bread Crusts
Test Your Luck with Exploding Apples
(On the House, Fruit Macédoine
‘Antonio's Graman (Grand Line Manju Buns)
Sanji’s Eye 1: Oda Sense'’s Favorite, Sea Chicken® Onigiti
Sanji’s Eye Sanj’s Eye 2: One Piece Workplace Party Paparazzi!
Sanji’s Eye 3: Home Cooking at the Oda House Paparazzi
Sanij’s Eye 4: A First-Class Cook's Basic Broth
 nstant!
If a man is hungry, | feed him! ,
You can't do nothin’ on an empty stomach! When you're starving,
what's better than a power meal to replenish your stamina? Rice, bread,
and pasta will fill you up and give you the strength to bust out of any
trouble! You eat your fill? Feelin’ better? Then let's get moving.
Really Really Bad
(Good) Staff Soup
 Fried Rice
for Gin
Fried rice with corned beef you can
cookinone frying pan!
INGREDIENTS Se 2
2 cups (360 g) cooked rice
2 large eggs, beaten
about 2 oz. (50 g) corned beef
Yaonion
4 small brown mushrooms
1 tbsp. vegetable oil
Yatsp. salt
black pepper to taste
1 Yatsp. soy sauce
4-2 green onions to taste
STEPS
@ Mince the onion, finely slice the mushrooms,
and chop the green onions.
@ Oilthe frying pan and fry halfthe minced
onion and all the mushrooms, then add the
corned beet
@ Push the fried ingredients to one side of the
FRY IT UP prociephmoestiienreaes
pan and apply more oil to the emptyspace,
before the egg firms up and mix everything
ALREADY!!! in the pan. Sprinkle salt and pepper, and then
eee add the remaining onion, Drizzle in soy sauce
from the side of the pan (B) and mix briefly,
When cooked, divide between plates and
scatter the chopped green onions on top.

BRf e a
gt ae

= | they are: that's thejobof a cook.

RM sanji serves Gina plate of steaming
2 << hot fried rice that he whipped up
quick. Sanji’s dedication tof
the hungry brings tearsto the
eyes of this demon man.
(FROM VOL. 5, CH. 44)

8
Really Really Bad (Good)

Staff Sou
le clear sour

INGREDIENTS 5
1 sea bream head (about 11 0z./300 g,
Japanese name “madai")
1 sheet kombu (4x4 in.)
2 turnips
6 asparagus pencil spears
%lemon
5 cups (1,200 ml) water, plus more to boil
2tsp. salt
alittle soy sauce
STEPS
© Soak kombu in water for at least 30 minutes.
Slice the sea bream head into pieces if
necessary and place in a separate potof
boiling water deep enough to cover fish head.
When the surface becomes white,remove and
place in another bowl of cold water, then scrub Z
clean to remove blood and stains (C)
@® Cut turnips into wedges and slice greens finely.
Peel the bottom third of asparagus and slice into B
2iinch (5 cm) pieces. Slice lemon into wheels, A,
@ Pour water from @ and sea bream into same ee | & 4
pot and bring to boil. Skim the scum off the top H!
and lower heat to medium, Add turnip wedges
(D) and let simmer, skimming regularly.
@ After 10 minutes, add asparagus and simmer
for 5 minutes. Add salt, and soy sauce to taste.
Transfertobowls, add lemon slices, and scatter
turnip greens on top.
 for Crossing the Desert
Lightly breaded fried chicken
INGREDIENTS Serves 4
2 boneless, skinless chicken thighs
(about 18 o2,/500 g)
Mix (a.)
1 clove garlic, grated
1 tsp. salt
1 tbsp. saké
a bit of black pepper
about 4thsp. all-purpose flour
about 4tbsp. of vegetable oil
*Swusages and hard-boiled eggs optional
STEPS
© Trim fat and sinew from chicken thighs and cut
into bite-size pieces. Grate garlic, Put chicken
into a bowl, add mix (a.), and marinate for
20-30 minutes.
@ Sprinkle flour over©.Heat up vegetable oil
in a pan on medium heat, then fry chicken in
batches for 4-5 minutes undisturbed each side.
Tomato and roe spaghetti
INGREDIENTS Serves 2
about6%4 02. (180 g) spaghetti
8 cups (2,000 ml) water
1 sheet kombu (4x4 in./10x10 cm)
Yaoz. (10g) salt
Sauce
1 strip (about 60 g) pollock roe
3-4 tbsp. grated tomato
% 02. (10 g) butter
chopped nori seaweed to taste
STEPS

MANGA MOMENT ® Heat water, kombu, and salt in a pot. Separate

The Piles
crew leaves forved be is bl pollock roe from outer membrane (A) and grate
Yuba in Alabasta. But soon Luffy's tomato. Place roe, tomato, and butter in a bowl
stomach is rumbling, and he orders one @® Boil spaghetti according to package
of Sanji's pirate box lunches. It's meant instructions, then remove from water and add
for refueling energy, so it gets Luffy’s to bowl and mix (B). If sauce is too thin, add
seal of approval. This is stamina small amount of liquid from the pot.Transfer
food for explosive power!! to container and add chopped nori on top.
(FROM VOL. 18, CH. 162)

10
 Treasure-splitting

Sandwiches
Full of ingredient: ‘om the sea!
Three flavors of
INGREDIENTS
Egg and Crab 3 sandwiches
6 slices ofbread
3eggs
2 02. (60 g) boiled crab meat (or imitation crab)
2 thsp. onion, minced
2 tbsp. mayonnai
room temperature butter
Tuna 3 sandwiches
6sslices of bread
about 402.(120 g) raw tuna, roughly chopped gh
YZ
saltto taste
garlic power or grated garlic to taste
white pepper to taste
1 tsp. olive oil
2-3 basil leaves
butter
mayonnaise
Potato and Canned Tuna 2 sandwiches
4 slices of bread
2.8 oz. (80 g) Sea Chicken® canned tuna
1 potato(502/150 g)
4 %tsp. (10 g) butter
alittle salt
alittle black pepper
Worcestershire sauce to taste

12 minutes until hard-boiled. Let cool.

Peel off shells and cut into thick slices.
Tear crab meat by hand. Mince onion,
then soak in water, remove, and press
liquid out. Put egg, crab, and onion
into a bowl, then mix with mayonnaise
(A), Spread butter on bread slices, then
divide mix to make three sandwiches.
@ Tuna: Put tuna into abowl and mix with
salt, garlic powder, white pepper, and
olive oil. Tear up basil leaves and add to
bowl (B), then split contents into three
equal parts. Spread butter on one piece
of bread and mayonnaise on the other,
then add contents to make sandwiches.
@ Potato and Canned Tuna: Drain oil from
tuna can. Peel potato, cut into pieces
%inch(1cm) thick, boil for 10-12
minutes, then place in bow! with butter
and mash lightly (C). Mix in tuna, salt,
black pepper, Worcestershire sauce,
and mayonnaise. Split contents in half
and make into sandwiches.
® Remove crusts and slice sandwiches
into into easy-to-eat pieces.

12
 7 atte.

Monstrous Grilled
Giant Sandora Dragon

-*
<<?
 Monstrous

Grilled Giant
andora
Dragon
Roast beef cooked in the frying pan
INGREDIENTS
Porticned for easy preparation
MANGA MOMENT 14-18 oz. (400-500 g) prime or
On the day Luffy wakes up again, choice round steak, whole
there's a huge feast at Water Seven Ya clove garlic
with the crew, headlined by some 1 tsp. salt
Water-Water Meat BBQ! Under Sanji’s alittle black pepper
expert eye, it's grilled just right 1 thsp. vegetable oil
until the fat is dripping off!! Sauce
{FROM VOL. 45, CH, 433) Yeonion
Yaclove garlic
3 tbsp. saké
2 tbsp. soy sauce
Yatbsp. butter
Water Seven’s Ye-1 tsp. vinegar
STEPS
© Let beef sit at room temperature for 30
a e t- a e IJ minutes, and grate onion and garlicfor sauce.
Just before cooking, rub the other garlic half
against meat(C),then rub on salt and pepper.

Meat B
Pour oil on a heated frying pan and cook the
meat surface on medium heat(D). Cover and
heat on low for 6-8 minutes, then turn over and
heat for another 4-5 minutes.
Just marinate the beef first
® Remove from pan, wrap in aluminum foil, and
let sit for 15 minutes to heat through (E),
INGREDIENTS Serves 4 @ Add onions, garlic and saké to the meat juice
16 oz. beef, made into tinch cubes in the frying pan. Once bubbling, mix in soy
1 spring onion stalk sauce and butter. Once mixed in, turn off heat,
Yeeach of red and yellow bell peppers add vinegar and mix again,
Yezucchini @ Slice meat thinlyand transfer to plate, then
Mix(a.) drizzle sauce from pan, Add mustard or wasabi
Ya cup (50 ml) water as desired.
1 Yatsp. salt
Yalemon
1 clove garlic
Yeonion
alittle black pepper
Yatbsp. vegetable oil MANGA MOMENT
The largest reptile found on
STEPS Sandy Island, the desert home of the
© Slice lemon, garlic and onion. Put beef and Kingdom of Alabasta. It's a fearsome
marinade (a.) into a large plastic bag and beast with tough hide and muscular
knead well, then let sit for one hour (A). flesh, but to the Straw Hats, it'sa
@® Cut spring onion into 1 inch (3 cm) pieces. feast! Cook whole cuts of it on
Cut bell peppers into bite-sized pieces. Slice burning rocks and chow down!
zucchini into thin pieces. (FROM VOL. 18, CH. 162)
@® Skewer meat © and vegetables
@alternately,
then place on grill on high heat and turn over
until cooked evenly on both sides, roughly
1-2 minutes (B),
 Luffy’s Favorite A Scotch egg made with chicken
INGREDIENTS Serves 4

Meat on
4 chicken drumsticks
4 hard-boiled eggs
Yacup breadcrumbs
3 tbsp. milk

the Bone
Mix (a.)
18 02.(500 g) ground chicken
1 tsp. salt
alittle black pepper
tegg
vegetable oil
STEPS
© Make chicken drumstick “tulips.” Use kitchen
scissors to cut the meat loose from the handle
end of the drumstick (A). Roll the meat down
the bone until it is fully inside-out at the end,
@ Soak the breadcrumbs in milk. Knead mix (a.) in
a bowl, then add breadcrumbs and knead again,
@ Fold the meaty end of the drumstick around a
hard-boiled egg (B). If the meat doesn't cover
well enough, add cuts to loosen it up. Oil hands
lightly and cover drumstick and egg with step @
breadcrumb mixture (C).
@ Bake at 400°F (200°C) for 15-20 minutes,
watching carefully

STIR-
FRIED BEAN 6

The inside
looks like
this!

18
 YOU'LL WANT
Yagara Bull’s Favorite TO STEAM IT

Steamed
FOR AROLIND 20
MINUTES,

Water-Water
Meat
A steamed spare rib dish
INGREDIENTS Serves 4
18 02. (500 g) pork spare ribs
Yatsp. salt
alittle black pepper
1 celery stalk
Ya carrot
Ya daikon radish cut lengthwise
Yehead of lettuce
Tare sauce
Ya green onion
1 tbsp. sesame oil
6-7 tbsp. (100 ml) ponzu
grated garlic to taste
STEPS
© Pat spare ribs, salt, and pepper into a plastic
bag, knead well, and let sit for one hour (A)
Peel celery, carrot, and daikon into ribbons (B).
Tear lettuce into reasonably sized pieces
@® Mince green onion for the tare sauce. Heat
sesame oil in a frying pan, then pour over
spring onion in a heat-resistant bowl, add
ponzu, and mix
@ Place spare ribs into a steam cooker and steam
for 20 minutes, When the meat is tender, add
vegetables to steamer (C), and once heated,
remove and serve. Drizzle tare sauce as you eat
and add grated garlic as desired.

MANGA MOMENT
Water Seven is renowned as the “City
of Water.” The meat there is marinated
in their crystal-clear water, making it
meltin your mouth!! It's world-famous
for being unbelievably juicy.
(FROM VOL. 34, CH, 324)

20
Impel Down’s

Roast Hummingbird
Roasted chicken stuffed
with special rice pilaf
INGREDIENTS Serves 4-5
1 chicken (about 4-5 Ib./2 kg)
1 tsp.salt
alittle black pepper
Yeonion
1 tbsp. vegetable oil
‘% cup (50 ml) water
Mix (a.)
1 Yecups (300 g) cooked rice
Yatomato
1 tbsp. chopped parsley
Yatsp. salt
alittle black pepper
STEPS
@® Remove neck and organs if present, and rinse
chicken clean. Dry excess liquid and rub salt and
pepper onto exterior and interior.
@ Slice onion thinly and cube tomato for mix (a.).
Mix (a.) ingredients and stuff chicken (A). Use large
toothpick to pin rear shut so stuffing doesn't spill
‘ut(B), Rub vegetable oil onto exterior of chicken.
@ Spread out onion onto a large oven tray
and rest chicken on top (C). Add water and
chicken neck, split in two. Put into the oven at
400°F (200°C) for 40-50 minutes, rotating tray
partway and occasionally scooping juices back
onto the chicken. Once cooked to an internal
termperature of 165°F (74°C), extending cook
time as needed, turn off heat and leave in the
oven for another 10-15 minutes.
@ Strain juice from the tray and use as gravy. If the
onions are dry and there is little juice, transfer toa
small pot, add water (2-3 02./50-80 ml) and boil,
then strain. Cut the chicken into servings, then
add gravy and sprinkle salt and peppertotaste.
MANGA MOMENT
Ahummingbird in hell?! Luffy and
Buggy discover a hummingbird that fell
into the Level 3 inferno of Impel Down
and then baked in the heat. The crispy
roasted bird was the perfect snack
{FROM VOL. 54, CH. 530)

HEY, A
BARBECUED
Lakeside Campsite

Hot Rock Stew

h} porkk ste STEPS
no rou equired ® Cut pork into % inch (1.5 cm) pieces
and place on a tray, then coat with salt
INGREDIENTS Serves 4
pepper, and flour(A).Cut garlic in half,
21 oz. (600 g) pork butt, whole, or remove germ, and crush with the flat of
pork shoulder with the fat cap your knife. Halve mushrooms and cut
removed onion into 4 wedges.
Yatsp. salt
alittle black pepper @ Put vegetable oil and garlic into a pot and
1 clove garlic cook on medium heat. When fragrant,
6 mushrooms remove garlic and add half of butter.
% peeled yellow or white onion When butter is melted, add meat and all
1 thsp. vegetable oil the flour from the tray. Cook both sides
2 tbsp. butter until you see it start to sear.
Yacup flour @ Add red wine. Once the alcohol has been
1 % cup (400 mi) red wine brought to a boil, add chicken stock (B),
1 % cup (400 ml) chicken stock cooked garlic from @, and bay leaves.
(see p.95) When it boils again and a froth starts to.
2 bay leaves build, remove bay leaves and skim the
1 02. (30 g) raisins top (C).Add raisins and ketchup. Cover
5 tbsp. ketchup with pot lid ajar and simmer on low heat
for 40 minutes
@ Place the other half
ofthe butter into a
heated frying pan. Once melted, add
mushrooms and onions to fry until browned,
then add to main pot @ and cook for
another 20 minutes. Add salt to taste.
Absalom’s (?!)

Croquettes
Potato croquettes, pz
INGREDIENTS Mai
4 small potatoes (21 02./600 g)
7 02.(200 g) mixed beef
Yeonion
1 cup vegetable oil for frying, plus 1 % tsp., divided
1 tsp. salt
alittle black pepper
1 thsp. butter
up to ¥e cup flour
1-2 large eggs
1 Yecups panko
julienne-cut cabbage
Worcestershire sauce to taste
STEPS
© Steam potatoes in a steam cookerfor
about40minutes until they soften. Cut
beef into % inch (2 cm) strips (A) and
mince onion
@®Pour vegetable oil into a heated frying
pan and cook beef on medium heat. Once
adequately heated, add onions and cook for YOU WANT TO MARRY
3-4 minutes until translucent, then flavor with
salt (¥ tsp.) and black pepper. Transfer food to HER? SAY IT TO MY
a tray to cool FACE! I'LL PULVERIZE
@® While potatoes from © are still hot, peel and YOU AND TURN YOU INTO
place in a bowl. Mash with a ladle or spatula,
add butter and salt (% tsp.) and mix (B). Add A CROQUETTE!!!
beef and onions from @ and mix, then transfer
to tray to cool
@® Separate @ mixture into 10 equal parts and
mold into oval shape (C). Dip into flour, beaten
egg yolks, and panko in that order,then fryin
oil heated to 360°F (180°C) for three minutes,
turning over partway.
@® Remove and place on cooling rack over baking
sheet with paper towels beneath to catch oil
Transfer to serving plate with cabbage and
drizzle sauce over.
 MANGA MOMENT
The pirate game Davy Back Fight
puts crew and pride on the line. There
you can buy the perfect festival food.
frankfurters! They also sell lamb,
cheese, biscuits, and salted meat!!
(FROM VOL. 33, CH. 306)

i A rich pot-au-feu where

Davy Back Fight the infused oil is the key

Frankfurters “=
INGREDIENTS

1 carrot
Yehead of cabbage
2 small onions
about 8 cups (2,000 mi) chicken stock (see
p.95)
2tsp. salt
Mix (a.)
1 clove garlic
1 tbsp. olive oil
Parmesan cheese
black pepper
STEPS
© Lightly split frankfurters to allow flavor to
blend. Peel potatoes and cut in half. Peel
carrot and cut into bite-size quarters. Cut
cabbage into four equal wedges and use
toothpicks or skewers to hold in place.
Peel onions and use whole. Mince garlic
for mix (A).
@® Heat up chicken stock, salt, carrots, and
onions in a pot. Bring to a boil,then
reduce heat to low and let simmer for
20 minutes, Add cabbage and potatoes
and simmer for 20 more minutes. When
vegetables are soft, add frankfurters and
simmer for 10 more minutes.
® Cook mix (a.) ina frying pan on medium
heat: When garlic begins to brown, add
to pot (A). If flavor is lacking, add extra
salt, Parmesan cheese, and black pepper
to taste, Once served, remove toothpicks
from cabbage and enjoy.
Seatoo
é

> Good for

Dishes, een recd
~_

£3
a = e.
 Ever hear of the All Blue?
“Cooking fish is hard?” Nope. It’s actually real easy, at least once you know the trick.
I've got a selection of knockout recipes to satisfy salty dogs and sultry dames,
so take this opportunity to learn the ropes, from fundamentals to practical lessons!!

Seafood risotto

Sky Seafood Extravaganza

Shrimp and
scallop marinade
Featuring the Products of Sky Island

Sky Seafood
Extravaganza
Shrimp and scallop marinade Seafood risotto
INGREDIENTS Serves 3-4 INGREDIENTS Serves 2
6fresh scallops ¥% cup (150 g) uncooked rice
10 shrimp (shell on) 10 shrimp heads
1 grapefruit 4 scallops, roughly % Ib.
1 celery stalk (with leaves) Yonion
Yared onion Ye2ucchini
1 knob of ginger root (¥4 02/10 g) 1 Yetbsp. butter
1 lime's worth of juice 3 thsp. white wine
alittle white pepper Yeth tsp. salt
Yatsp. salt alittle white pepper
olive oil if desired about 3cups (700 mi) chicken stock (see p. 95)
STEPS
2 tsp. parmesan cheese, grated
1 poached egg if desired
© Place scallops in boiling water for 30
seconds, then remove and wash in cold STEPS
water (A),Cut in halfto make coins. © Place shrimp heads on frying pan and
Remove the shrimp heads and back vein, dry roast, flattening and crushing with a
setting shrimp heads aside for the next spatula (C), Add chicken stock and boil
recipe, then boil with the shell on until they for three minutes, then strain.
tum pink and pour into a strainer. When @® Cut scallops into 0.6 inch (1.5 em)
they are cool enough to touch, peel off the pieces, mince onion, and cut zucchini
shell (B) and cut in half iftoo large. Remove to 0.4 inch (1 cm) pieces. Place butter
peel and rind from grapefruit, then slice in frying pan on medium heat and
into wedges. Remove strings from celery, fry onion, adding rice once onion is
then slice diagonally. Slice red onion thinly translucent. Once rice is translucent
and peel and cutginger into julienne strips. (D), add zucchini and white wine, Allow
@ Place shrimp and scallops into a bowl. alcohol to cook off, then add some stock
‘Add lime juice, salt, and white pepper, from @ and cook on high heat. Once
and mix. Add red onion, celery, and boiling, maintain an even temperature
ginger, and mix again. Add grapefruit by lowering if needed, with no more
pieces and chill in refrigerator. than 3-4 spots bubbling at any one time.
@ After mixing again, transfer to serving Stir constantly and add more chicken
dish and garnish with celery leaves. Add stock as liquid evaporates, until it has
olive oil if desired. boiled for 13-15 minutes (you may not
need to use all of the stock).
@ When only the core of rice is still firm,
add scallops and season with salt and
white pepper.
® Transfer to dishes and sprinkle with
parmesan cheese. Add poached egg on
top if desired,
A SEAFOOD
 The Trunk Is Good

Elephant True
Bluefin Sauté
Cooked blue marlin with STEPS
a special sweet sauce © Sprinkle salt and white pepperon
INGREDIENTS Serves 4
marlin, Mince onion for sauce. Add
olive oil to heated frying pan and cook
4 - ulblue marlin (10-11 0z./300 g) marlin pieces on both sides. Remove '/ THIS ELEPHANT
salt te ‘once cooked through to 125°F, roughly TRUE BLUEFIN
white pepper
totaste 5-7 minutes perside fora1Y inch thick
1 tbsp. olive oil steak (A).
Sauce
BF i. the same frying pan, heatthe
® Using
2 tbsp. olive oil olive oil for the sauce, then fry onions
Yel tsp. grated garlic until translucent. Add garlic, water,
2 tbsp. water
honey, salt, soy sauce, and ground
as Wehr sesame (B).
tsp. salt @ Serve marlin on a plate and drizzle
1 tsp. soy sauce sauce @ over it.
3 tbsp. hulled white sesame seeds

MANGA MOMENT
After entering the Grand Line, the
crew stops at the Twin Capestoplan.
Sanji uses the opportunity to cook up
the massive bluefin elephant tuna he
bought intown. Ita rich and fatty
fish, and the trunk is especially
good. (FROM VOL. 12, CH.105)

34
Fresh from the White Sea Fried horse mackerel with melted cheese
INGREDIENTS Serves4 Sauce
4 whole horse mackerel Mix (a.)
(21 02/600 g) 1 tomato
1 ball ofmozzarella cheese Yaonion
(3 %20z,/100 g) 6 tbsp. ketchup
salt to taste 2 tsp. vinegar
white pepper to taste 2 tsp. olive oil
roughly 4 tsp. flour hot sauce to taste
tegg red onion
6 tbsp. panko basil
vegetable oil
STEPS
© Splitthe horse mackerel for frying, leaving a hinge.
Cut the mozzarella into halves and then into ¥4 inch
(8 mm) slices.
@ Mince the tomato and onion for the sauce and mix
with (a.)
@ Sprinkle salt and white pepper on mackerel, then
place mozzarella slices in between the fillets (A). Dip
into flour, beaten egg, and panko in order.
@ Fill frying pan with about ¥4 inch (1 cm) of vegetable
MANGA MOMENT oil and heat to 320°F (160°C). Add breaded mackerel
(B). Fry about five minutes total, turning over once.
The Straw Hat Crew heads for the Remove and place on a cooling rack over a paper
island in the sky and lands on top of the towel-lined tray to drain oil
clouds. The fish that dwell in the white sea @ Slice red onion thinly and garnish fish with sauce
above have evolved to match their unique mixture and basil.
environment. The crew is stunned at
the strange specimen, but the flavor
gets Luffy’s stamp of approval. =—,
(FROM VOL. 26, CH.237)

The
inside
looks
like
this!
oT a
 Monkey Mountain Allied Force’s

Full-Course
Mackerel Pike
MANGA MOMENT
EAT UP! When the Monkey Mountain Allied
THERE'S A THIS IS Beene teeta
the island inthe sky, they rejoice at finding
a group of kindred souls chasing aftr their
dreams, They feast on some mackerel
pike Shoujou caughtand speak of
the dreams that drive them.
{FROM VOL.25, CH. 229)
Honey mustard mackerel pike Sesame-coated mackerel pike
INGREDIENTS Serves 3-4 with a rich kabayaki sauce
2 mackerel pike (Pacific saury) INGREDIENTS Serves 2
salttotaste 2 mackerel pike (Pacific saury)
Mix (a.) roughly1tsp. flour
5 oz.(150 ml)vinegar white sesame seeds
2 tsp. sugar 1 lotus root (5 02/140 g)
Yatsp. salt 2 bell peppers
Mix (b.) Mix (a.)
2 tsp. yellow (or stone-ground) mustard 1 tbsp. soy sauce
THIS 1S
Yetbsp. honey scant tbsp. sugar
Yatsp. vinegar 2 tbsp. sake DARN
dill f desired — oil GooD

STEPS
© Fillet pike, wash, and dry. Arrange on a © Fillet pike, dip skin side in flour, then coat PIKE!!!
deep tray, flesh side up, and sprinkle salt flesh side with sesame seeds (C). Peel lotus
liberally (A), then chillin refrigerator for 30 root and cut into % inch (1 cm) slices. Cut
minutes. Mix together (a.) and (b.) during bell peppers into four equal slices, leaving
thistime. the seeds and stem. Mix together (a.).
@® Wash off the salt on the pike and dry again, @ Add vegetable oil to a heated frying
Arrange on tray, skin side up, then pour pan and cook lotus root and peppers on
mix (a,)overthe top and chill again for 20 medium heat, covering both sides. Remove.
minutes. @ Add more vegetable oil to pan and cook
@ Use fishbone pliers to remove fine bones, skin side of pike for 3-4 minutes until
Pull off skin, starting from the head side(B). browned, then flip over and cook flesh
Cut into bite-size pieces and dress with mix side, Blot with a paper towel to remove
(b.). Garnish with dill sprigs if desired excess oil, then place on bed of sesame
seeds, Transfer to plate, add lotus root and
peppers @ and drizzle (a.) mixture over (D).

38
 Honey mustard mackerel pike

Sesame-coated mackerel pike

with a rich kabayaki sauce

ray
 STEAM IT AND
LOCK IN THE
UMAMI!

Roasted
Sky Shar
From Sky Island
Sanji’s take on steam-fried salmon!
INGREDIENTS Serves 4
3
fillets ofsalmon (12 % 02./360 g)
alittle salt
alittle white pepper
Yahead of cabbage
Yeonion
Yacarrot
alittle vegetable oil
1 tsp. saké
1 Yatbsp, sugar
3 tbsp. miso
1 ‘tbsp. butter
Yatbsp. soy sauce
STEPS
© Lightly sprinkle salt and white pepper on
salmon. Roughly cut the cabbage, slice onion
into 4 inch (1 cm) pieces, and cut carrot into
short strips.
® Pour oil onto a heated frying pan and cook
salmon, skin side down, on medium heat for
2-3 minutes, until browned.
@® Tum over salmon, then add cabbage, onion,
and carrot. Swirl in saké, Sprinkle sugar and
miso here and there, and add dabs of butter on
top of the miso clumps (A). Carefully cover with
aluminum foil and steam for 6-7 minutes (B).
® Remove foil,tear salmon into chunks, and mix
contents. Add soy sauce and turn off heat.

MANGA MOMENT
After being split into two groups,
the crew gets back together to share
their findings. They camp at the lakeside
this night because of damage to the
Merry Go. An outdoor excursion calls
fora rougher style of cooking.
(FROM VOL. 27, CH, 252)

40
 The Mermaid Café’s

Kelp
Brilée
A rich steamed custard with
a kelp-based sauce
INGREDIENTS Makes 4 cur
(% 02/100 ml each)
eggs
1% cups (300 ml) kombu and katsuobushi dashi
broth (see p. 94)
Yatsp.salt
1 tsp.mirin
Yatsp. soysauce
2 raw unbreaded chicken tenders (3 02./80 g)
Yatsp. soy sauce
Kelp mixture
2 02.(50 g) wakame kelp
% cup (150 ml) kombu and katsuobushi
dashi broth (see p. 94)
1 tsp. soy sauce
% tbsp. potato starch
STEPS
@® Crack eggs into a bowl. Add dashi broth, salt, mirin,
and soy sauce, and mix. Cut chicken tenderloins in
thin diagonal slices and season with soy sauce.
@ Measure out chicken and egg base into four equal
heatproof containers and scoop any air bubbles on
surface (A).
@ Cover containers with aluminum foil and let steam
Never mio | sHeLLFisH | ONE EAT MEATORFSH, $0 for 15-20 minutes in a steam cooker (B).
cBwavewie|How ore vou|[enw
snespecr see "Ee
PSH ScaLLoP eee
Seeor @ Create kelp mixture. Add dashi broth, mild soy
A Me Sanita, KELP SOUFFLE. sauce and potato starch to a pot and mix well
ao { over low heat. When it has thickened, add strip-
cut kelp on top, turn off heat and serve on top of
steamed portion @.

MANGA MOMENT
When the crew arrives at Fish-Man
Island, the mermaid Camie takes them
to the café where she works. But there’s
no meat on the menu there! Luffy
has trouble accepting the truth.
(FROM VOL. 62, CH. 610)
 MANGA MOMENT
Camie's friend Pappagu brags to Luffy
that he lives off of savage sea beast meat.
But his secret favorite is the clams Camie
harvestsaround her home. He looks
forward to her delivery every day
(FROM VOL. 62, CH, 610)

ya

Delicious
Clams Perfect Finger Food!

Sliced
Creamy and steamed in wine
INGREDIENTS Serves 4
17-18 oz, (500 g) clams in shell
Yeonion

Octopus
1 clove garlic
3 %eoz.(100 ml)whitewine
alittle white pepper
1 thsp. butter
1% oz, (50 ml) heavy cream
flat-leaf parsley
rice if desired Nice savory octopus snacks
STEPS INGREDIENTS Serves 4
@ Place clams in bowl of salted water at roughly seawater 5 Yoz.(150 g) fresh sushi-grade octopus
salinity. Cover with aluminum foil and put in a dark Yeonion
place for 2-3 hours until they have purged grit. Yatbsp. vinegar
2 pinches of salt
@® Mince onions. Cut garlic in half vertically, remove stem, 1 thsp. olive oil
and crush with the flat of the knife. Chop parsley roughly. alittle paprika
@ Place clams, onions, garlic, and white wine in a frying
pan, turn on heat, and cover. Once the clams open, STEPS
sprinkle white pepper, add butter, and pour heavy cream ® Mince onion and soak in water. Slice octopus
(A). Transfertodish and sprinkle parsley. Cook leftover diagonally (C) and arrange on plate.
liquid (B) and pour over rice fora risotto if desired. ® Mixsalt into vinegar, then mix in olive oil.
@ Pour @ on octopus. Dry out onions and scatter
over octopus. Sprinkle paprika,

The Straw Hats challenge Arlong’s

crew for how they've tormented
Nami and abused her for her
navigational skills. Once the battle
starts, Sanji describes to Hachi an
ideal recipe for eating octopus.
(FROM VOL, 10, CH.83)
Camie's Delicious Clams

Perfect Finger Food!

Sliced Octopus
 "

ht: ff f }

First come veggies!

Second, veggies!
Third, also veggies!!
't just good for you, they've got ¢
inside of them that cleanses your Tg
name of romance, I've p' f f
pes that are low-calorie,
cious. They've all easy
as every day!

s
 Skypiea Lunch
for a Gold Hunt
h packed with veggi
A INGREDIENTS Serves
Colorful Salmon Rice
Rice
1 Ye cups (300 g) uncooked rice
1fillet (4 02,/100-120 g) salted salmon
Yelarge carrot
1 slice (% 02./40 g) of abura-age fried tofu
Ya pack (3 02./80 g) shimeji, shiitake, or enoki
mushrooms
Yatbsp. mild soy sauce
Yatsp. salt
1 sheet kombu (4x4 in./10x10 cm)
Veggies
Yeeach of red and yellow bell peppers
10 green bean pods
3 0z.(80 g) fava beans
1 tsp. vegetable oil
2 pinches of salt
Yatsp. sugar
2 tbsp. water
%e-1 tsp. soy sauce

Fried Tofu Ham Sandwiches 2

1 block atsu-age thick fried tofu
2slices ham
up to 2 tsp. all-purpose flour
vegetable oil
Yel tsp. soy sauce
salt-boiled broccoli

GOOD TOO!

AN
HE FIRST
DISCOVERED
EL DORADO
400 YEARS
AGO.
STEPS

© Wash rice and leave sitting in cold water.

Cut carrot into sticks % inch
(2em)long,
Use a paper tow to press out excess oil
from abura-age, then mince it. Remove
base from shimeji block and separate
into small bunches. Cook both sides of
salmon ona grill pan.
@ Add rice and soy sauce to rice cooker
and add water to 1 ¥ cup line. Add salt,
kombu, carrot ©, abura-age, mushrooms,
and salmon. Turn on cooker (A),
@ When rice is cooked, remove kombu and
salmon. Remove bones from salmon, then
return torice cooker and stir, breaking up
the salmon.

@ Remove stem and seeds from bell

peppers and cut to bite size. Cut green
beans into 1inch (3 cm) pieces. Boil fava
beans and peel skin (B).
@® Heat up vegetable oil in a pan and fry bell
peppers and green beans until they are
soft (C), Add salt, sugar and water. Cook
until liquid evaporates, then add soy sauce
and turn off heat. Pack rice mixture into
bento lunch box, then add bell peppers,
green beans, and fava beans on top.

© Cutatsu-age fried tofu into % inch (1.5 cm)

pieces. Cut lengthwise down the middle
two-thirdsofthe way through. Cut ham
slices to match size of incision and fit
inside, then coat with flour (D),
@ Place tofu sandwiches in frying pan with
vegetable oil and cook both sides on
medium heat. Drizzle with soy sauce
turn off heat.

READY?
»
FIRST...
X|
A REVIEWN
OF NOLAND'S
PICTURE BOOK.
 chili powder to taste>)
JN}
STEPS
a wrseadl j f k VJ
Rn © Place cabbage, carrot, and bell pepper intoa
{Bowl ‘Ofcold water until they are firm (A).
W wee. Dry off cabbage and separate leaf from stalk.
Cut leaf to bite size, and slice stalk into sticks
(B). Slice carrot into long wedges with the skin
‘on, Remove stem and seeds from bell pepper
and cut into long, thin pieces.
@ Mix sauce ingredients, then use asdip for
vegetables.

Water Seven’s

Water- Water
Cabbage
50
 Island of Women’s Yosaku’s Favorite

Laughing Stir-fried
Mushrooms Bean
Packed with fragrant herbs
INGREDIENTS Serves 4
6shiitake mushrooms
Sprouts
1 pack (6 02./170 g) shimeji mushrooms
2 king oyster mushrooms A stir fry with anchovies
3 pieces of bacon and garlic
1 tbsp. vegetable oil
2 sprigs rosemary INGREDIENTS Serves 4
Yatsp. salt 2 bags (roughly 1 Ib./400 g) bean sprouts
alittle black pepper 2 cloves garlic, peeled
a pat of butter 6 anchovies
olive oil
STEPS alittle black pepper
© Remove the shiitake from their base and alittle salt
cut into % inch (1 cm) slices. Remove the eres
shimeji from their base and separate
into small bunches. Trim king oyster ® Mince garlic and chop anchovies finely.
mushrooms to a length of 1 %inch @ Putolive oil and garlic into a frying pan
(3.cm) and slice thinly. Cut bacon into ‘on medium heat. When garlic is golden,
Yinch (7 mm) slices add bean sprouts and cook on high heat.
@ Put vegetable oil and rosemary into @ When bean sprouts are translucent, add
frying pan and heat on medium (A). anchovies and black pepper and mix (B).
When oil is fragrant, fry bacon briefly, Taste test and add more salt if needed
then add all mushrooms and mix. Cover
and steam on low heat for 4 minutes
@ Remove lid, add salt, and mix again.
Cover again and continue steaming for MANGA MOMENT
4-5 minutes, stirring occasionally, until It’s off to Arlong Park in search
liquid is gone and bacon is fried and ‘of Nami!! Yosaku warns of Arlong's
no longer appears pink. If needed, add danger, but Luffy and Sanji are
more salt and pepper for flavor, then thinking more about food. When
add butter, mix, and turn off heat. Sanji asks for requests, Yosaku
demands stir-fried bean sprouts!
(FROM VOL.8, CH. 69)

MANGA MOMENT
Amazon Lily, the island of women.
Upon landing here alone, Luffy
HEY, remembers hischildhood survival cA AS
A LAUGHING lessons, and eats some laughing 4 vaNT! ,
mushrooms, The bursts of laughter
MUSHROOM! put him into a giddy mood!!
(FROM VOL. 54, CH. 514)

}}fl
TIMES LIKE THIS!) ye
Early Summer

Pommes
Paille
Crispy shoestring potatoes
INGREDIENTS S
3 potatoes, peeled
20 oz. (60 g) shredded cheese
vegetable oil
salt
STEPS
@® Place finely cut shoestring potatoes in a using
a mandoline at % inch setting ifavailable, and
mix with cheese (A)
@ Pour a generous amount (around % cup) of
oil on a frying pan. Pack % of @ tightly and fry
on low heat for 7-8 minutes. Turn over and fry
another 7-8 minutes, until both sides are crispy
(8). Be careful not to prod too much while
frying, as it will come apart. Once cooked, dab
dry with papertowels, then sprinkle with salt.
@ Repeat for the other three portions.

90)NTpile
egIT'S Fey,ACO. We,
H Wes — T

FOR 7x I MADE
You, MADE- POMMES
MOISELLE, PAILLE...
 “oagettt
sates ii?
ecegbareer
th eanaaaettt
PPTL

uit: [
dddddiae?”
Huh”
y
if
Former-Pirate Shakky’s

Beans
picy ¢ con carne / SHAKKY, , Y UH... CANT
INGREDIENTS GET YOU BOYS
8 oz. (roughly 200 g) ground beef Bi IRE lla
1 can (14 0z./400 g) whole tomatoes T0.,.DRINK?
1 can (15 02./432 g) red kidney beans
1 small onion
1 clove garlic, peeled
1 tbsp. olive oil
heaping % tsp. salt
1 Yatsp. chili powder
STEPS
© Mince onion and garlic
@ Heat olive oil and garlic in a pot on medium
heat. When garlic is browned after 30 seconds
toa minute, add ground beef and stir-fry
When it changes color after about 3-4 minutes
add onion, salt, and chili powder (A) and stir-fry
for 2-3 minutes.
@ Add tomatoestopot, crushing first (B). When.
mixture boils, skim the top. Drain red kidney
beans and add to pot, then simmer for 10
minutes, Add salt to taste.

N 7
ON -g TOOL!/
Satisfying
>

- <a

I'm glad
you're all fine!
C’mon, let's eat!
Hamburgers, curry, yakisoba...
You can feed even the
hungriest bunch with these
bold, bountiful dishes.
These recipes are packed
with secrets that will leave
your crew salivating.
Team Straw Hat
Is in Trouble!
Monster Burger
 Team Straw Hat Is in Trouble!

Monster Burger
Supreme volum , supreme burger
INGREDIENTS Serve
4 sets of hamburger buns
21 02. (600 g) ground beef
1 tomato
Yared onion
whole pickles
vegetable oil
alittle salt
alittle black pepper
4 slices cheddar cheese
4 pieces bacon
4 pieces lettuce
mayonnaise
mustard
ketchup
STEPS
© Cuttomato into % inch(1cm) slices. Slice red
onion and pickles.
@ Split ground beef into four equal parts. Wrap
them individually in plastic wrap and press
hard (A). Mold into rounded patties ¥4 inch
(1 cm) thick.
@ Heat up vegetable oil in a frying pan, then lay
out the meat and season with salt and pepper.
Cook for about 1 % minutes on medium, or
until interior reaches 160°F. Flip over, season
with salt and pepper, and cook for one and
a half minutes again (B). Set heat on lowand
place cheese slice on top, then cover and cook
for 1 minute. Remove from pan. Place bacon in
the same pan on medium heat and turn over to
ensure both sides are cooked evenly (C).
@ Separate buns and use a toaster to toast lightly.
Spread on mayonnaise and mustard (D), then
add bacon, patty, onion, lettuce, tomato, and
pickles in that order (E).Lastly, add ketchup
and place the top bun,

60
Tom’s Workers

Kokoro’s Curry Rice

Packed with spices!
A proper Indian-style curry
INGREDIENTS Serves 4
Filling
2 chicken breasts (18 0z/500 g)
1 tsp. salt
alittle black pepper
2 potatoes
1 carrot
%oz. (20 g) butter
4 servings ofcooked rice
I COULD EAT
sane PLATE AFTER
2 cloves garlic, peeled
1 knob ginger, p led PLATE OF THIS!
1 onion, peeled a
1 celery stalk
2 tomatoes
3 tbsp. vegetable oil
Yatbsp. honey
3 thsp. flour
3 thsp. curry powder
about 3 cups (700 ml) chicken stock (see p. 95)
2 bay leaves
1 Yatsp. salt
Yatbsp. garam masala
Chinese onion or soy-pickled vegetable relish,
if desired
STEPS
© Cut chicken into bite-sized pieces and season
with pepper and 1tsp. salt. Peel potatoes and
carrot and chop roughly. Mince garlic, ginger,
onion, and celery. Cut tomatoes into large
pieces.
@® Pour 1 tbsp. vegetable oil into a pan and stir-
fry garlic and gingeronmedium heat. When
fragrant, add onions and celery, cooking until
they soften. Add honey and continue stir-frying
briefly until the mixture begins to brown. (A).
@ Add 2 tbsp. vegetable oil to @ on low heat,
add flour and curry powder, and stir-fry for
about 5 minutes. Add tomatoes (B) and fry
another 2-3 minutes, stirring occasionally.
@® Once the tomatoes have shed their fluid, add
chicken stock in 2-3 parts and mix thoroughly
each time. If it boils, skim the top, then add bay
leaves and 1 tsp.salt, and simmeronlow heat.
© Heat half of butter on a frying pan and add
chicken ©, Cook on medium heat until
browned and add to pot @.
© Heat the other half of the butter in the same
frying pan and fry potatoes and carrots. When
potato surface becomes translucent, add to pot MANGA MOMENT
@®and simmer on low heat for 30-40 minutes,
stirring occasionally, until mixture thickens. Tom's Workers was the name of the
Season with remaining salt, add garam masala shipbuilding company where Franky
powder, mix, and turn off heat. once worked, Kokoro the secretary was
® Serve rice on plate and pour curry on top. Add in charge of taking care of the live-in
Chinese onion and vegetable relish if desired. employees. At mealtime, she served
home-cooked meals they ate
around the table, likeafamily
(FROM VOL. 37, CH. 353)
 MANGA MOMENT
The Davy Back Fight has a festival
atmosphere, with food carts lining
the grounds. Even Tonjit, whose
beloved horse was hurt by the Foxy
Pirates, is enjoying the event, Luffy's
chowing down on those noodles!
(FROM VOL, 33, CH. 306)

Davy Back Fight

Food Cart
Yakisoba
Yakisoba with a pasta-style twist
INGREDIENTS
2 packets of fresh yakisoba noodles
3 Yroz.(100 g) thin cut pork belly
3 leaves(50z./150 g) cabbage
% white or yellow onion
2 bell peppers
1 ¥atbsp. vegetable oil
2-3 tbsp. yakisoba or Worcestershire sauce
2-3 tbsp. ketchup
salto taste
alittle pepper
pickled vegetables to taste
STEPS
@ Slice pork belly into 1 inch (3 cm) pieces,
cabbage to % inch (1 cm) pieces, and onion to
Yinch (5 mm) pieces. Slice bell peppers in half
vertically, remove seeds, and cut into ¥ inch
(8 mm) strips. Place noodles in a sieve and
pour hot water over (A).
@ Heat up1 tbsp. vegetable oil in a pan on medium-
high heat, quickly fry vegetables, and remove.
@ Heat up another ¥é tbsp. oil in the pan, add
pork and a pinch of salt, and stir-fry. When the
fat emerges, add noodles and cook until they
are fully fried (B),
@ Return vegetables @tothe pan, Combine
ketchup and sauce and mix into pan. Add salt
and peppertotaste. Transfer to serving plates
and garnish with pickled vegetables.
a Davy Back Fight
“— Free Kitsune Udon
oo
Davy Back Fight
Free Inari Sushi
Davy Back Fight

Free Inari Sus

Sweet fr sd valuipoucles
packed w h ice
Vinegared ris
INGREDIENTS Makes 20
@ Combine ingredients for vinegar mixture,
10 abure-age fried tofu pouches
Rice @ Wash rice, let it soak, and drain, Place
2% cups (450 g) uncooked rice rice, water (not for the diluted vinegar),
1 sheet kombu (4x4 in,/10x10 cm) and kombu in a rice cooker, and cook
1 tbsp. white sesame seeds until slightly tough, with less water than
yuzu citrus peel, if desired normal. When rice is cooked, remove
kombu and transfer rice to rice container
Vinegar mixture while hot. Add vinegar mix
@torice,
4 tbsp. plus 1% tsp. rice vinegar soaking evenly, and mix briskly. Add
1 tbsp. sugar sesame seeds and yuzu peel and mix
1 tsp. salt thoroughly (A).Air out with a fan, then
Fried tofu broth cover with a wet kitchen towel and chill.
2 cups water
Ya cup saké d tofu
Y% cup sugar @® Cut abura-age pieces in half crosswise
Ya cup soy sauce to make two pockets and roll flat with
Diluted vinegar cooking chopsticks or rolling pin (B).
1 cup of water with a splash of vinegar Peel open interior to make pouches, then
arrange on sieve and soak in hot water.
Remove and place in chilled water, then
rinse briefly and dry,
® Combine and stir broth ingredients in
a pot and heat on medium. When it is
bubbling, arrange tofu pouches @ inside
and place a drop lid (aluminum foil will
do) directly on top, then simmer on low
heat for about 30 minutes. Stop the heat
and allow flavors to mingle (C).
Combine
® Separate vinegared rice into 4 equal
parts, then split those parts into 5,
roughly % cup (50 g) portions. Place your
fingers into diluted vinegar and lightly
form the rice with your hands.
@ Lightly press the tofu pouches dry, then
pack with vinegared rice (D).
Davy Back Fight

Free Kitsune Udon

@ Remove heads and innards of dried

sardines (E), then place in a pot with
kombu and water and let soak for at
least 30 minutes.
{@ Turn on medium heat, and remove
sardines and kombu just before it
reachesaboil. Add katsuobushi and
turn off heat. Once katsuobushi sinks,
s filter with a sieve so only liquid remains.
@ Put3 cups of mixed dashi, soy sauce, mirin,
and salt in a pot and bring to a simmer.

® Lay out the fried tofu pouches on a sieve

Mixed dashi and pour hot water over them (F). When
about4cups(1,000 ml) water they have cooled alittle, press dry and
1 kombu sheet (4x4 in./10x10 cm) cut in half.
2 thsp. (5 g) dried sardines ® Combine fried tofu broth ingredients
roughly 1 % cups (20 g) katsuobushi in a small pot and heat. Once it starts
(bonito flakes) bubbling, add fried tofu, then place a
Broth drop lid made out of aluminum foil (for
about 3 cups (700 ml) mixed dashi example) directly on top and simmer on
2 tsp. soy sauce low for about 15 minutes. Once liquid is
1 tbsp. mirin almost entirely gone, turn off heat and
1 Yatsp. salt allow flavor to settle.
Fried tofu broth
about 1 cup (250 ml) mixed dashi
1 tbsp. soy sauce @ Place boiled udon noodles in bowls and
1 thsp. sugar pour warmed broth over them. Add fried
1 pinch of salt tofu and sliced spring onions on top.
 NEPTUNIAN PENNE
GORGONZOLA!
IT'S A SPECIALTY
OF AMAZON LILY!

SZ)" MANGA MOMENT

7 The night before heleaves Amazon
Lily, the sland of women, Luffy gets.
to chow down ata feast surrounded
i, by women. Because the island is
Zagll, surrounded by anestof enormous
5, aquatic Neptunians, their meatis the
centerpiece for many bold dishes.
(FROM VOL. 53, CH.522)

TASTE THE
Neptunian DESTRUCTIVE

Penne POWER
OF BLUE

Gorgonzola
CHEESE!!!

Rich pasta made with two kinds of cheese

INGREDIENTS Ser
6 %40z.(180 g) penne
2 slices ham
Y-Ye cup (100 ml) milk
alittle under %4 cup (100 ml) heavy cream
¥% cup(50 g) blue cheese
2-3 thsp. grated parmesan cheese
alittle black pepper
flat-leaf parsley
6-7 cups (1,500 ml) water
1 thsp. salt
STEPS
© Boil about 6-7 cups (1,500 ml) of water, add
1 tbsp. (15 g) of salt, and boil penne for
1 minute less than indicated on the package.
Slice ham into %& inch (5 mm) pieces.
@ Starting with % cup milk and adding more
as needed, heat milk and cream in a pan on
medium heat about 2 minutes before penne
is cooked. Mix in crumbled blue cheese (A).
When itis half melted, add penne and ham
and simmer for 1 minute or until sauce has
thickened, Add parmesan and mix
@ Lastly, add pepper to taste, and sprinkle
chopped parsley on top.

70
 IT's
ALL IN
HOW YOu
USE THE
PICKS,

For Ladies Only

Special
Octopus
Fritters
Healthy takoyaki made with fried
tofu rather than egg!
INGREDIENTS Makes 20-30
3 ¥402. (100 g) boiled octopus legs
1 cup (140 g) flour
1 tbsp. (10 g) potato starch
Y2o2. (15 g) pickled red ginger
1 abura-age fried tofu pouch
2 green onions
2 cups (500 ml) water
legg
1 tsp. powdered bonito (dashi powder)
1 Yatsp. salted kelp strips
Yatsp. salt
vegetable oil
Worcestershire sauce, ponzu, seaweed flakes,
katsuobushi, extra green onionstotaste
“if you have no salted kombu or powdered bonito, change
2eups ofwaterto2 cups of kombu and katsuobushi dashi
broth (see p. 94).
STEPS
© First, mix and sift flour and potato starch.
Slice boiled octopus roughly into %-¥e inch
(1.cm) pieces. Mince pickled red ginger.
Press fried tofu between paper towels to
remove excess oil, then mince. Slice green
onions finely.
@ Mix water and egg, then add salted kombu,
powdered bonito, and salt and mix well. Add
flour and potato starch and mix until there
are no more clumps
@® Rub vegetable oil onto a takoyaki grill on
medium heat, then pour batter mix @ until
brimming, Place one piece of octopus into
each grill indentation, then sprinkle pickled
ginger, tofu, and green onions liberally (A).
@® When batter at the edge of grill firms up, use
two long toothpicks or skewers to carefully
tum each fritter 90 degrees at a time in the
molds, repeating until they are thoroughly
fried and browned all around (B).
© Remove from grill and place on a plate, then
pour sauce, ponzu, seaweed flakes, katsuobushi,
and spring onions on top as desired,
These are just
for my loves!
After you've had a filling meal,
you gotta finish up with a dessert,
right?! Here's a lineup of sweets to
capture the hearts of those you love,
from simple examples to elaborate
creations. Once you can make these,
you're leading a charmed life!!
== 725 a7 278 a ee
Mock Town

Cherry Pie
INGREDIENTS
Dough
Yacup (60 g) cake flour
YAcup (60 g) bread flour
roughly 5 % tbsp. (80 g) salted butter
2 tsp.(10 g) milk
‘egg
3 %tsp. (15 g) granulated sugar
dusting flour, as needed
Custard cream
2egg yolks
4 tbsp.plus 2 tsp.(65 g) granulated sugar
2 tsp.(10 g) cornstarch
2 tsp.(10 g) cake flour
1 cup (230 ml) milk
2 tbsp. lemon juice
roughly 1 % tbsp. (20g) salted butter
18 Bing cherries
 THIS CHERRY THIS CHERRY
PIE 1S $0 GOOD PIE 1S $0 BAD
\ I COULD DIE!! I COULD DIE!!

STEPS entire rim (C). Cut excess dough from

© Make dough, Mix and sift cake flour rim with a knife and use fork to poke
and bread flour, cut butter into % inch about 10 holes in the bottom. Place a
(1.cm) squares, and place both into baking sheet on top and weigh down
the refrigerator. Put milk, egg, and with pie weights (D).
granulated sugar into a bow! and mix © Preheat oven to 400°F (200°C) and bake
well, then place in refrigerator. for 10-15 minutes. Remove pie weights,
@ Place butter into the dough bowl and lower oven to 355°F (180°C), and bake
use a dough scraper or pastry blender another 15 minutes. Place on cooling rack.
to crumble and mix it in (A). Pour egg © Ina poton medium-low heat, whisk milk,
liquid ©in and use a spatula or similar granulated sugar, comstarch, and cake
tool to mix, then wrap in baking sheet or flour. Mix well. Turn on heat and stir until
plastic wrap and let sit in the refrigerator it begins to thicken (E). Remove from
for 30-60 minutes. heat. Add butter and lemon juice, then
@ Place dough mixture on a parchment stir until it becomes smooth. Once it has
sheet, then place another baking sheet cooled abit, pour into pie crust.
on top. Use arolling pin to flatten dough ® Remove stems from Bing cherries, cut
until itis larger than your pie tin (B). in half, and remove pits. Arrange on
@® Pack dough firmly into pie tin, Dust a top of custard cream, then chill in the
fork with flour and use it to score the refrigerator.
 Cindry’s

Flan one
A simple creme caramel made carinii Chad hates late Bacau
from just a few ingredients of atragi
INGREDIENTS 3 P
Makes 5 servings of just under % cup (100 ml) each ctl le
veges (FROM VOL. 4¢
6 thsp. sugar
1 % cups (390 ml) milk
Yavanilla bean (or vanilla essence)
Caramel sauce
3 tbsp, sugar
2 tbsp. water
STEPS
@ Make caramel sauce. Place sugar and 1 tbsp.
water in a pan and heat on medium, Shake
the pan until it becomes caramel colored (A),
then add the other 1 tbsp. water. Pour into the
bottom of pudding cups and chill in refrigerator.
@ Use a knife to work open the vanilla bean pod
and extract the seeds (B). Put the milk and
vanilla seeds into a small pot and heat until it
reaches 120°F (50°C).
@ Crack eggs into a bowl and whisk, then mix in
sugar. Pour in @, mix, then use a sieve to filter.
@® When the caramel is firm, pour in egg
mixture @. Use a spoon to scoop out bubbles,
then cover with aluminum foil. P
® Place containers @ into a heated steam cooker
and insert cooking chopsticks or another wedge LIF
to keep lid ajar (C), Steam on low heat for 15-20
minutes. Test with a toothpick. Iffirm, allow to
cool a bit before chilling in the refrigerator.

78
Ganfor’s

Pumpkin Juice
Pumpkin au lait, with plenty of milk
INGREDIENTS Makes 3-4 cups
about % Japanese pumpkin (net weight
10-11 02/300 g) MANGA MOMENT
Suecnieey ae Ganfor shelters Conis at his house
2ibep: for more) grenctaved suger when she is on the run and gives
milk her some of his fresh pumpkin juice.
Pumpkins area crop from the land, and
STEPS did not originally exist in the sky
@ Remove pumpkin seeds and shell and cut island. (FROM VOL. 27, CH. 248)
pumpkin flesh into % inch (1 cm) thick pieces.
Place in a small pot, add water, cover, and
simmer at medium heat. Turn off heat when
pumpkin softens and let sit (A)
® Pour @into a blender, including the fluid. Add
honey and granulated sugar, and blend. Chill
in refrigerator.
® Pour @ into glasses, then carefully pour milk on
top and drink, stirring as desired. Tastes great
heated, too,
Luffy and Zolo Love

Bread Crusts
Stylish fried bread crusts
INGREDIENTS
6slices of bread crusts
cinnamon sugar
condensed milk
frying oil
STEPS
© Heat frying oil to 340°F (170°C). Place MANGA MOMENT
bread crusts in the pan, frying about The Straw Hats have returned
90 seconds until golden brown (B), to the blue sea from the white sea
Remove and place on a drying rack 10,000 meters in the air. As they
overacooking sheet lined with paper reminisce on the adventure in Skypiea,
towels to remove oil. Sanji is putting together sandwiches
® Dust with cinnamon sugar as in the kitchen. The crusts left
desired, and dip into condensed over go to Zolo asa snack
milk to eat. (FROM VOL. 32, CH, 303)
Ganfor's Pumpkin Juice
Test Your Luck with
I REC-
Exploding —smeue
Ap p le S JONATHAN

Baked apples you can make

in the toaster oven
INGREDIENTS S
1-2 cinnamon sticks
2 tsp. lemon juice
4 cardamom pods
1 %etbsp. (20 g) butter
4 tsp. granulated sugar
STEPS
© Slice apples in halflengthwise and scoop
out seeds and core with a spoon (A). Break
cinnamon sticks inte 1 inch (3 cm) pieces and
dampen with watertokeep from burning.
® Add lemon juice, cardamom, and butter to
apple surface and stick cinnamon into center.
@ Scatter granulated sugar on surface liberally,
then cover skin side of apple in foil (B)
and bake in toaster oven with a sheet pan
underneath for 20 minutes.

Luffy chows down on some apples

a stranger offers to him. At that very
moment, an explosion happens nearby.
The apples were filled with explosives
meant to go off when eaten-but Luffy
ate the real one and luckily escaped
death. (FROM VOL 24, CH.223)
 MANGA MOMENT
The crew arrives at the seafaring
Hf restaurant Baratie in search of a cook.
: I) This is where Luffy meets Sanji. The
| Vm 91-1229 00k wll get into a fightwith
= his boss one moment and deliver a
dessert to Nami in apologythe
next. (FROM VOL. 6, CH. 48)
We On the House

Fru i t M a c é d o i n e
Fruit punch with an adult twist STEPS
INGREDIENTS Serves 4 © Cut orange supremes or slices (A).
1 orange Squeeze juice from the rind and save.
tapineapple (net weight 7 02./200 g) Remove pineapple peel, remove the
‘Ciarenteio core, and cut to bite-size pieces. Remove
Fheterae stems from strawberries and slice in half
4-2 tbsp. lemon juice vertically:
2 tbsp. (30 ml) liqueur (such as kirsch) @ Place fruit © into a bowl, add orange
2 tbsp. granulated sugar juice, lemon juice, liqueur, and
a few sprigs of fresh mint granulated sugar. Mix, then chill in
refrigerator for 1-2 hours.
@ Before you eat, slice banana into %4 inch
(1.cm) pieces and mix with @ before
transferring to dish. Garnish with mint.

THE LADIES
IN THE
WORLDI!

b4
 VANISH IN AN
INSTANT!

Antonio’s

Graman
(Grand Line Manju Buns)
Steamed bread filled with chestnuts
and sweet beans
INGREDIENTS

1 cup (120 g) cake flour

1 %atsp. baking powder
Ya cup (60 g) sugar
1 tbsp. vegetable oil
tegg
Up to ¥* cup (120 ml) milk (combined with egg)
5 %oz, (160 g) store-bought tsubuan (azuki bean paste)
4 candied chestnuts
STEPS
® Cut candied chestnuts in half, Crack egg and add
milk to a total of ¥& cup (120 ml). Add sugar and
vegetable oil and mix well.
@ Sift flour and baking powder, then add to egg
mixture . Beat mixture until it is no longer
powdery (A)
@ Place paper trays in pudding (or cupcake) molds
with two layers, then spoon batter to the halfway
point. Add equal parts of azuki bean paste to each
{B). Divide remaining batter equally and pour on
top, then add 1 piece of chestnut to each cup.
@ Heat a steam cooker and place cups in the
steamer. Cover and steam on high for about
10 minutes. Test with a toothpick; ifit emerges
cleanly, steaming is complete.

MANGA MOMENT
The crew strolls about the Sabaody
Archipelago, ignoring Brook's skull
jokes. Lured by a delicious scent, Luffy
stops by asouvenirstand.He powers
through all of the samples out front,
much to the chagrin of the owner.
(FROM VOL. 51, CH. 497)

86
 oe Lastly, out of all the many dishes
Sanj 1S _ tre tackled in my life, he ‘s some
E 1 of the most special secrets and
ye stories I’ve acquired. Read carefully.

Oda Sensei’s Favorite

Sea Chicken” Onigiri

The secret treasure of rice balls
INGREDIENTS Makes about 6
1 Ye cups (300 g) cooked rice, kept warm
1 can (3 02,/80 g) Sea Chicken® tuna
1 tbsp. miso paste
heaping ¥%tsp. sugar
2 in.(5 cm) green onion
dried seaweed sheets (nori)
salt
f
STEPS It looks like this inside!
® Mince green onion, Drain oil briefly from tuna
can, then fry in a pan on medium heat, mixing
in miso and sugar. Add green onion and mix
briefly, then turn off heat (A).
@® Wet hands with water, sprinkle with salt, and
surround a dab of©with cooked rice (B) to
form an onigiri. Cut nori sheet to appropriate
size and wrap.

MY
CAPTAIN
WILL EAT
ALL OF
THESE!

88
 Workplace Party
@ Paparazza!

A big pizza party Spicy ramen Piled plates of paella

Oooh, justlook at allthat heaping from the Chinese place Hmm? Is that clams and squid ink in
cheese. With packed boxes of fried \'ve got nothing against spicy food, the front, and seafood and bacon in
chicken on the side, this is a feast but this one looks positively volcanic. the back? With this many options,
any group of salty dogs can enjoy. The funny thing is that the broth’s you can keep eating without
usually so good, you end up drinking getting bored. Plus, rice sits in the
itall anyway. The noodles are thick stomach well, making it perfect for
and chewy. There‘s nothing better to a workplace meal.
replenish your energy,

80DN oc)
Curry with a variety of Pasta party with the
toppings whole studio
Katsu curry with rich breaded porkis _ ‘!love myself some spicy seafood
a popular dish in Japan, but this one’s pasta, and looking at this, it seems
got cheese and spinach resting ontop _like Oda enjoys his pasta alla vongole
too. One of the great features of curry is and salmon roe. The tandoori chicken
how versatile and customizable it is. looks good, but it might not be
enough for my crew.

Gotta love cup

noodles!
For whatever reason, sometimes
you just get the craving fora cup
of instant noodles. It’s so quick
and easy, it's perfect for a busy
manga studio. But speaking as
a cook..just remember to eat
some fresh veagies every now
and then.

A LTS ALL.
Yakiniku
bento from
~~
oo zal clzaleth
a takeout place
Juicy yakiniku with a rich
FUOY EOF.
sauce on top. Plus there's fried
shrimp, croquettes, deep-fried GROWN MEN!
tofu, and even their famous
potato salad. This isthe king of
stamina food.
 oa 100.45 GAZA
, é WD AlggZz te/2
WAU AY FAZS FLL
Miso-style rice soup Custom bunny bath curry rice
This is a classic hot and mild soup served when you're Why, just look at that delightful arrangement. The
feeling under the weather. I'l heat you right up. And with _bunny rabbit's soaking in the curry so comfortably,
the tofu and egg added, you'll get plenty of nutrients. | almost feel bad about eating it.

Yellowtail daikon and

meat & potatoes
Just look at the beautiful color on those dishes. It’s
easy for them to crumble apart when you boil them,
ares butthese have good color and form, That rice is going)
/ Atajine dish full to vanish real quick.
£6 vegetables and chicken ‘ f~
That's a healthy-looking steamed dish. Leafy greens, squash, 7, ¢ yo
- mushrooms-this'll give you that daily serving of vegetables. yr 7 f 4
y And with a soy sauce broth? Nice and low calorie. ‘fa / y
4 . 5 ( f‘
wre
¢ - 1é
Home Cooking at the
Oda House Paparazzi!
Lunch stew with bamboo shoots Dynamic flowing somen
This looks like a work lunch delivered to the studio, Is full What's this? Here's a fun setup. Let the noodles flow down the
of Oda's favorite meat and bamboo shoots. Like | always __slide and grab them with your chopsticks! |bet our captain
say when making food for ladies, the look of a dish is would love this. And there are two bowls of broth to eat them
important too. This one’s got great color and balance, with, one hot and one cold? You're making me jealous.

Sesame bread sandwiches

ea Legit! Yakitori on the grill
Fresh-baked bread with sesame seeds, fresh You gotta love yakitori cooked with charcoal. And
vegetables, ham, and fruit. | wish | could feed this to’_.-Séared from the top with a burner? That's hard-core.
Nami and Robin. After a couple rich and heavy meals, _It's got chicken and onion skewers, chicken meatballs,
there's nothing like a nice light sandwich like this. and even Oda‘s favorite, tender tail meat. This would
put any yakitori restaurant to shame.
. G

eh
 BROTYIIT

A First-Class
Cook’s Basic
Broth

Kombu and Katsuobushi

Dashi Broth
The inosinic acid from the katsuo and the glutamic acid
from the kombu are major sources of rich umami flavor.
This will last for two days in an airtight container in the
refrigerator, and one week in the freezer.
INGREDIENTS Makes about 1 quart (1,000 ml)
5 cups (1,200 ml) water
1 sheet kombu (4x4 in./10x10 cm)
% oz. (20 g) katsuobushi
STEPS
© Let kombu steep in water foratleast 30 minutes.
@ Heat on medium. Remove kombu just before it begins
to boil
@ Toss in katsuobushi. When it has sunk to the bottom,
filter liquid through astrainer.

94
Chicken Stock
Use this broth asa base in curry or pot-au-feu to make
it taste exponentially better. Lasts two days in the
refrigerator, or one week frozen.
INGREDIENTS Makes about 2 % quarts (2,600 ml)
2 chicken carcasses
12 %4cups (3,000 ml) water, plus more for parboiling
5-6 oz. (150 g) vegetable scraps (green end of green
‘onions, carrot peels, ginger, etc.)
STEPS
® Wash chicken frames and cut neck portion into three
equal pieces.
@ Boil a pot of water (not measured)and insert chicken,
When surface becomes white, remove and rinse off
blood and stains.
@ Place water (measured), chicken frames and vegetables
into a pot on medium heat. When it boils, skim the top.
® Simmer on low heat for 40-60 minutes.
© When taste is right, strain through a sieve with
cheesecloth on top.
 COOKING
SUPERVISOR
Nami lijima
Nami lijima is a food stylist from Tokyo,
and handles food styling on commercials,
advertisements, and movies such as Kamome
Diner, Midnight Diner, and Our Little Sister.
She is the author of several books, including
LIFE: Food for Nothing Days, Congratulations!
(Hobonichi), Delicious Tales from the
Island of Rice (Gentosha) and Sadako
Sawamura's Menu: Dishes
by Nami lijima.

ONE PIECE: PIRATE RECIPES

SHONEN JUMP EDITION
By Sarit

TRANSLATION: Stephen Paul

DESIGN: Alice Lewis
EDITORIAL ASSISTANCE: Luka M.
RECIPE TESTING: Jenn de la Vega
epITor: David Brothers

PHOTOGRAPHY: Keigo Saito

COOKING SUPERVISION & PRODUCTION/STYLING: Nami lijima (7days kitchen)
COOKING ASSISTANCE: Umi Itai, Yuki Okamoto, Yumeka Misawa (7days kitchen)
ART DIRECTION & DESIGN: Naomi Murasawa (NAOMI DESIGN AGENCY)
LAYOUT ASSISTANT: Kyoko Miyazaki (NAOMI DESIGN AGENCY)
PROOFREADER: Mine Workshop.
writer: Yukino Hirosawa (Recipes)
EDITORIAL ASSISTANCE: Isao Hagisawa, Genki Fujishita

‘ONE PIECE PIRATE RECIPES UMI NO ICHIRYU RYORININ SANJI NO MANPUKU GOHAN
by SANJI © 2012 by Eiichiro Oda
All rights reserved.
First published inJapan in 2012 by SHUEISHA Inc., Tokyo.
English translation rights arranged by SHUEISHA Inc.
The stories, characters and incidents mentioned in this publication are entirely fictional.
No portion of this book may be reproduced or transmitted in any form or
by any means without written permission from the copyright holders.
Library of Congress Control Number: 2021935444
Printed in China
Published by VIZ Media, LLC
P.O. Box 77010
‘San Francisco, CA 94107
10987654321
FirstPrinting, November 2021

NUZ mepia Sok

viz.com
 You can’t become
King of the Pirates
on an empty stomach!
Monkey D. Luffy has defeated dozens
of rival pirates, and that kind of success
takes a whole lot of energy! Fortunately,
the pirate cook Sanji stands by Luffy’s
side, ready to support his captain with
flaming-hot kicks and piping-hot meals!
Hearty and filling, Sanji’s recipes are
just what you need to find the strength
to achieve your goals!

MEDIA
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$19.99 USA $26.99CAN £15.99 UK
ISBN: 978-1-9747-2446-8

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