Ah, Ramen. The instant stuff weeaboos and college kids eat almost 3 times a day. What a treasure. 

You know what I’m gonna teach you what to make? Ramen that isn’t instant, and doesn’t taste like you poured an entire fucking salt shaker into your fucking bowl. God damn…MSG, amirite?

Anyway, this recipes like pretty fucking delish, so we’re gonna have a pretty rad time making it, okay?



Ponyo-style Ramen
(servings: 1 bowl)
adapted from: x

Ingredients for Home made noodles-

  • ¾ cups all purpose flour
  • 1 egg
  • ¾ tsp salt (plus more to taste)
  • ~1 Tbsp water (or more give or take)

Ingredients for soup-

  • 2 cups pork or vegetable broth*
  • 1 Tbsp fresh miso paste
  • 1 tsp soy sauce (add more if you want it to be saltier)
  • ¼ tsp dashi granules
  • ¼ cup fresh bean sprouts

Ingredients for toppings-

  • ½ scallion stalk
  • 1 egg, hard boiled
  • 1 piece of thick cut ham sliced in half
  • 1 Tbsp olive oil


Procedure for noodles-

  • Mix all of the dry ingredients together and make a small ‘well’ in the center of the mixture.
  • Mix all of the wet ingredients together and pour the mixture into the center 'well’ of the dry ingredients.
  • Slowly combine the ingredients together until it becomes a hard dough.
  • Knead that dough hardcore motherfucker. Knead it the same way you need every little bit of merch with your waifu’s face on it. Yeah I know i said 'need’ instead of 'knead’. Fight me. I dare you.
  • Roll it into a ball and test the consistency. If it’s WAY too stick, add some flour, if it’s really hard and not sticky at all, add a TEENY bit of water. The dough should only be a tiny bit sticky, like not enough to stick anyway, u feel me
  • Once the doughs at the right consistency, wrap the dough ball in a dish towel and let that shit rest for like an hour. You rocked it’s work, tiger, and now it just needs to recharge a little. Am I implying you had sexual relations with a noodle? Yes. sort of. It’s been a long day.
  • Take the dough ball once it’s rested and sprinkle flour over that shit. Make it rain, holla. place it on a flour’d counter and use a rolling pin to flatten it out. Like real talk. 
  • If the dough starts sticking during the rolling process, slap some more flour on that shit.
  • Put the dough sheet on your cutting board and spread a bunch of flour over it. Real talk, get reaaaaaal liberal about your flour use here. You DO NOT want your noodles sticking together once we cut them.
  • Fold the sheet two times in the same direction, spreading flour over the sheet each time you fold it.
  • Once it’s folded, start cutting it into thin noodles. If you think it’s going to start stick, add some more flour onto that biz.
  • Once you’re done cutting them and you have a huge ass pile of noodles, toy at them a little with your fingers to unfold and separate them a bit. Then toss that shit around with some more flour.
  • Get some water bowling, enough to cover all the noodles, and just sort of sprinkle the noodles in. If you plop em all in they’ll stick and shit, so don’t do that. 
  • Cook for abot 4 minutes, tasting a noodle occasionally to see if they’re done. I like undercooking mine a tiny bit so they fully cook in the soup.
  • Once they’re done cooking, strain them and place them in the bowl you’re gonna eat from. 
  • And bam. You finished the noodles. Are you proud of yourself? Do you want a hug? Fuck off, we’re not done yet ho we still got a WORLD of shit to finish before you can eat this mystical creation based off of Miyazaki’s food porn masterpiece.

Procedure for Soup-

  • In a medium sized pot, add the stock, dashi, and soy sauce. Bring it to a boil over high heat.
  • Remove from heat and stir in the miso. If you want to add more miso or something, fuckin go for it, it’s your life.
  • Add the bean sprouts in now so they warm up a little. Pour the soup into the bowl of noodles and stir it around so the bean sprouts and noodles are all intertwined.

Oh hot damn. You finished dat soup. Wow. how cool are you? Not that cool yet, because you still need to do the last few toppings you lil shitbaby.

Procedure for toppings-

  • Pour enough water to cover an egg into a small pot and bring to a boil. Once boiling, place the egg in gently and let it stay there for like 10 minutes.
  • Once the egg’s cooked for about 10 minutes, take that shit out and place it in a small bowl of ice water so it can cool down.
  • Once it’s cooled, remove the shell and cut it in half vertically. Place one of the halves on top of the ramen and eat the other one yourself with a sprinkle of salt because you deserve it. Love yourself a little.
  • Get some thick cut ham slices, like the thickest you can find, get a piece and cut it in half. Drizzle a frying pan with olive oil and let it heat up before placing the ham slices on there. 
  • Cook until heated up but not browned and place atop the noodles.
  • Thinly dice half the chive stock and place it atop the noodles as well.



No seriously, put that shit in MOMA and it will probably sell a lot quicker than like, fuckin, idk, cubism or whatever. Because Ramen always tastes better than oil paint, trust me.

Alright nerds, that’s Ponyo’s Ramen for you, enjoy eating literally 10 bowls of it while crying over fucking fish people you sad piece of trash.



Katsudon - Yuri!!! on Ice

You might not want to be a pork cutlet, but with this recipe you can totally eat a pork cutlet!  And, really, what could be more desirable than a steaming bowl of rice, breaded pork cutlet, onions, and egg. Funnily enough, katsu and the word for victory are pronounced the same in Japanese (カツ and 勝つ, respectively), so athletes will often eat some katsudon before or after they compete.
So, in honor if Yuri Katsuki’s birthday, make some tasty katsudon!

Feeds 2


  • 3 cups cooked rice ( following this recipe if you can.  Feel free to make it ahead of time and heat it up before plating, but I’ll let you know when to start cooking the rice if you want to make everything all at once)
  • 2 boneless pork chops (and a meat mallet)
  • Salt and pepper
  • Flour for dusting
  • 1 egg, beaten, for breading
  • 1 cup panko
  • ½  cup dashi stock (you can use chicken or vegetable stock if you can’t get a hold of some dashi or dashi powder)
  • 1 Tbsp. soy sauce
  • 2 Tbsp. mirin
  • 2 tsp. sugar
  • 1 small onion, sliced thin
  • 2 eggs
  • ¼ peas (alternatively, you can top it with scallions/green onions, thinly sliced nori, sesame seeds, whole snowpeas, and any combination of any of these)


  1. Begin heating up some oil in a deep pan on the stove.  About ½” of oil should do.  Alternatively, if you have a deep fryer and feel comfortable using it, go ahead a use that for the pork katsu.
  2. Use a meat mallet to pound the pork to about ¼” thick.
  3. Season the pork chops with salt and pepper, and dust them with the flour.
  4. Dip the pork into the first beaten egg, then coat them with panko crumbs.
  5. Once the oil is hot (get some water on your hand and flick it into the oil from a safe distance above, if it sizzles and pops, the oil is ready), place the breaded pork into the oil.  Fry them until golden brown on each side.  Once they’re cooked, remove them from the oil, and set them aside on a plate with some paper towels to absorb the excess oil.
  6. If you haven’t already made your rice, start cooking it now, using this recipe.
  7. Add the stock, soy sauce, mirin and sugar to a pan (one big enough to hold both pork chops) and bring it to a simmer.  Add in the onions and cover the pan with a lid.
  8. Once the onions are translucent, slice the pork katsu, and carefully (as to keep the slices together, treating them as if it were still a whole cutlet) add it on top of the onions.
  9. Beat the remaining two eggs and pour them on top of the pork katsu.  Cover the pan with the lid.
  10. Begin portioning the rice into two bowls.
  11. Once the eggs are done (still kind of jiggly and slimy looking, but definitely not liquid anymore.  If you’re squeamish about eggs, feel free to cook it a bit longer, but be careful not to allow the egg to become dry and fluffy), pick up the pan and slide/pour the sauce, onions, katsu, and egg onto the rice in the bowl.
  12. Top with peas or your choice of garnish.
  13. Reward yourself with this delicious meal. (But only after you win the skating competition, of course.)

YURI’S KATSUDON from  ユーリ!!!Yuri on Ice

If people say that they are going to become a beautiful katsudon, how can I not make that katsudon? A sexy crispy layer, with much to chew on, and the warm entangling yolk… skating to the idea of a katsudon is true love indeed. Especially when it’s freshly made.


  • ½ cup rice, or however much rice you want to eat.
  • 1 giant pork loin
  • Oil for frying, such as canola oil - enough to cover at least half of the loin when put in the pan.
  • 1 egg for coating, beaten.
  • 1 egg for cooking
  • 1 egg for garnish
  • Flour - ½ cup
  • Panko Breadcrumbs - about ½ cup, but good to have more.
  • Oil, for frying
  • ½ onion, sliced
  • 1/8 cup green peas
  • ½ cup dashi
  • 1 tbsp soy sauce
  • 1 tbsp cooking sake
  • 1 tbsp mirin


1. Set the rice to cook. (That’s usually my first step for any rice dishes, actually.)

2. Pat the loin dry and coat it with flour, before dredging it in the egg, and then covering it with breadcrumbs.

2. Heat the oil for frying. It’s hot enough when you stick your wooden chopsticks in and see bubbles forming around it.

3. Gently fry the pork on both sides.

4. Meanwhile, saute the sliced onions until slightly transparent.

5. Add the dashi, soy sauce, mirin, and sake to the onions, and set to simmer slowly.

6. Remove pork when cooked, drain, and slice.

7. When the onions are fully transparent, pour the beaten egg for cooking and the peas onto the onions, then lay the pork cutlet on top. Cover pan and cook until the eggs and peas are cooked.

8. Carefully crack the last egg over the cutlet, and cover the pan so that the heat cooks the egg till a soft-boiled consistency.

9. It’s going to become a super tasty katsudon, so watch it carefully.

10. Put some rice in a bowl, and gently slide everything over it. Break the yolk so that it covers the cutlet like a see-through skating costume.

11. Serve with pickles and miso soup and use it to ensnare unsuspecting Russian skaters.


Also, here’s my:
Recipe Archive | Facebook | Instagram | Twitter !


So I saw that @nolongerwaiting made a recipe for katsudon pirozhkis and I decided since I have nothing else to do I would make some food for once! And it turned out sooooo good!!!
(I used like 4 more eggs than what the recipe told me, because there wasn’t enough for the scrambled egg filling ^^)

Bu tif ur bored and in a yoi mood then go follow this well made recipe!!! Thanks @nolongerwaiting ur my hero~


I’ve started my trek into cooking every single recipe that Sebastian made in Kuroshitsuji. And I totally didn’t reread the entire manga (although this picture isn’t actually from the manga)  just so that I could save the pages that had food on them and put them away in a folder somewhere… Oh, wait. Actually, I did. But still, totally not obsessed.

And here’s my first one! It’s a Victoria Sponge cake, which translates into something very easy to make.

I hope I got the likeness pretty well, even if I did add a bit too much whipped cream. I can’t help it. The stuff if just so delicious. Yum.

Anyway, I hope you all like it, and I’ll be posting a tutorial for it soon.


Stuffed Rolled Omelette - Mawaru Penguindrum

To be perfectly honest, I don’t really like eggs.  I never have.  However, Kanba’s and Shoma’s rolled omelettes in Mawaru Penguindrum just looked.  So.  Good.  And I’ll eat anything once.  I’ve tried making plain rolled omelettes before, and just as a warning, it’s tricky.  You need to make sure the egg cooks through, but at the same time, is still raw enough to all stick together.  Don’t forget Kanba’s super special technique of adding chili oil to the egg!


  • 3 Eggs
  • ½ Cup Spinach, Chopped
  • 1/3 Cup Grated Mozzarella
  • 2 Tablespoon Soy Sauce
  • 1 Teaspoon Chili Oil
  • 1 Teaspoon Maple Syrup
  • 1 Tablespoon Sugar (Optional)
  • ¼ Teaspoon Dashi Powder (Optional)
  • Vegetable or Olive Oil


  1. Heat up a small pan (preferably with high sides) on low-medium heat.  Once the pan is hot, add about 2 tablespoons of vegetable or olive oil.
  2. Break the eggs into a small bowl, add the dashi powder, chili oil, sugar, and 1 tablespoon of the soy sauce, and beat the eggs with a fork.
  3. When the oil in the pan is hot, pour half of the egg mixture into the pan.  Swirl/Spread the egg around the pan so that it fills the bottom, and  then sprinkle half of the spinach and mozzarella over the egg.
  4. Let the under side of the egg slowly cook.  Then, using a spatula (or even two spatulas), lift up a 1 inch portion of the egg and fold it over the top.  Let the egg cook a little bit, and then repeat folding the egg, until it’s all rolled up.
  5. Push the rolled omelette back to the other side of the pan, and pour the rest of the egg in.  Sprinkle the last of the spinach and cheese onto the egg, and repeat step 4 using the already rolled egg as the inside.
  6. Let the rolled omelette slowly cook in the pan until the wider sides are nice and browned.
  7. Take the omelette out, and slice it into half inch slices.  Mix together the maple syrup and the last of the soy sauce, and pour on top of the rolled omelette.

Chaliapin Steak Don from Shokugeki no Souma

After making Nikumi’s A5 Roast Beef Don, of course I had to make Souma’s version that won the Shokugeki! One regret I have for this dish is not dicing the onions smaller - and it’s almost impossible to make the larger onion pieces pile up into a nice pyramid on top. Anyway, we were really hungry, so plating was secondary. This is quite a quick easy dish to make, (except for the onion chopping) and can be made in one pan! (I know with my username I shouldn’t be complaining about chopping onions, but…)

(Also, the amount of rice here might be a bit much for some people, but I was planning to only use about 1 ¼ cups for this dish, and keep the other ¾ cup for lunch, but this dish was so delicious and I had extra sauce so we ended up eating ALL 2 cups of rice.)

Follow me @onionchoppingninja for more recipes and check out what I’ve made in my Recipe Archive!

Ingredients (for 2)

  • 2 Steaks (I believe Souma used sirloin. I used tenderloin…. but it was cheap and had been sitting in the freezer for 6 months.)
  • 5-7 medium yellow onions, diced as finely as you can
  • 50g butter
  • Sea Salt, to taste
  • 1 glass red wine
  • 2 tbsp soy sauce
  • 2 tsp potato starch
  • pickled plum paste or 3 pickled plums
  • 1.5 - 2 cups uncooked short grain rice
  • Chopped spring onions, to garnish


1. Score the steak with cuts diagonal to the grain of the meat on both sides.

2. Sprinkle sea salt on both sides of the steak, and bury in the diced onions for an hour.
3. Meanwhile, wash and soak the rice. After 30 mins, set it to cook on the stove or in the rice cooker. (rice to water ratio: 1: 1.1 or 1.2)
4. Remove steak from onions, and heat up some olive oil in a pan (enough to cover bottom of pan). Test to see if oil is hot enough by throwing one onion piece in.
5. Sear all sides of the steak, and cook on each side for about a minute, covered.
6. Remove from heat and let sit, covered, on a plate.
7. Meanwhile, with the same oil, saute the onions until brown, and put in a bowl.
8. Melt butter in the pan.
9. Add wine and soy sauce and simmer.
10. Make a slurry with the potato starch and some water.
11. Turn off the heat in the pan, an immediately stir the slurry in. Keep stirring until equally viscous, or it will start to clump up.
12. De-seed the ume and mix with the rice, or squeeze a little of the paste into the rice.

13. Begin plating. Put the steak on top of the rice, then pour the sauce over.

14. Try to make a mountain of onions above it and garnish with the spring onions!

15. Enjoy and think that you should have made 3 cups of rice instead….


Sukiyaki is a popular hot pot dish that is cooked and served at the table which creates a strong familial/bonding setting as you fight your friends wielding chopsticks as mini wooden swords for the most succulent piece of beef or honour. The flavour is a sweet and salty broth made of soy. Thus, I expected a more difficult adaptation as is often the case when a dish is reinvented. Thus, imagine my bewildered mix of surprise and relief that the sukiyaki don already
exists and isn’t as labour intensive as it would imply. Plus, it’s lonely people friendly.

Sukiyaki Don Recipe

200g thinly sliced beef, 1 tblsp butter (or beef fat in the anime), 1 tblsp brown sugar/sugar, shiitake mushrooms, half of a firm block of grilled/firm tofu, 1 package shirataki noodles, puerilla/shiso leaves, leek

A broth of 1/3 cup sake, mirin and soy sauce, 2 tblsp sugar, 1/3 cup dashi stock (water with pinch of dashi powder)

Bowl of rice, egg

Combine broth ingredients and bring to a boil. Set aside.

Cut leek diagonally

Slice tofu into cubes

Rinse shirataki noodles

Remove the stem from shiitake mushrooms and cut a rough star shape into the cap

Melt butter and cook the beef. Add 1 tblsp brown sugar/sugar.

Arrange the rest of the ingredients into the pan. Pour in broth and simmer until it reduces. Remove leek and leaves after several minutes.

The tofu just absorbs the broth and becomes incredibly delicious.

Arrange onto rice

Top with egg and enjoy!


So these are pretty popular in japan nowadays. They’re these sandwiches made with a sweet japanese milk bread that are filled with whipped cream and strawberries. 

When I first saw a picture, I assumed they were just using some cake as the “bread” and was like, oh man, it’s a cake shaped like a sandwich. 

But no. It’s a sandwich. 

I was a little weirded out at first, but then I was like, “fuck it lets make this shit”.

So I spent all day on the bread, and just whipped up the cream and cut the strawberries minutes ago and took my first bite of this simple but weird creation.

Lord all-fucking-mighty that was good.

10/10 would foodgasm over again. 

Try this recipe, you won’t regret it.

Ichigo Cream Sandwich
(serves: 3)





  • Make the Japanese Milk Bread by following this recipe
  • Once the bread is cooled off, start to cut about 3 slices.
  • Cut the crusts off of the bread slices and then cut them diagonally.
  • Now for the whipped cream. Make that shit by following this recipe.
  • Once that’s done, slice up your strawberries (slice more if you want) and prep them for placing onto the sandwiches.
  • Cover both triangle bread slices with whipped cream, then put strawberry slices on one of the creamed up triangles, then top it with the other whipped cream’d bread triangle and bam. Strawberry and Cream Sandwich.
  • You can like add other fruits if you want, or make it into a weird psuedo cake by covering it in chocolate sauce or something.


AND BAM. RECIPE DONE. Are you proud? You should be. Unless you didn’t make your own bread and you (GOD FUCKING FORBID) used canned/premade whipped cream.

I can accept not using home made bread, since it does take forever, but lord almighty if you don’t use your own home made whipped cream and you use that gross chemical stuff instead i will eND YOU.

ahem. now that we’re all calm, enjoy your weird but hella good sandwich, yo. Enjoy that shit.


Fish Pie - Kiki’s Delivery Service

Howdy y'all!  The mysterious roommate here, and I’m going to tell you all about dis fish pie hurr! Remember in Kiki’s Delivery Service when Kiki helped the lovely ladies made this fancy fish pie for their granddaughter’s birthday?  Well, this was just like that time… but different.  My mom was in town, and the purveyor of this blog and I decided to make some yummy dinner for us all.  And the best part of all was that she didn’t turn up her nose and say, “Oh… another one of those crummy fish pies again,” in fact, she loved it!  I even got to make the fish on top!  That was the best part about it.


  • 4 fillets of herring, or 3 fillets of another larger, white fish (we used rockfish, you could use sole, tilapia, or cod)
  • 1 leek
  • 1 medium while onion
  • 1 carrot
  • 5 medium potatoes (bakers or russets)
  • 2 cups spinach
  • 3 eggs
  • 2 tablespoons deli style or whole ground mustard
  • 2 bay leaves
  • 3 cups milk
  • 2 tablespoons salt
  • 2 tablespoons pepper


  1. Cut up the potatoes and put them in a pot of boiling water.  Boil for about 5 minutes, then add in two eggs and boil for 5 more minutes.  Take out the eggs, and strain the potatoes.  Then mash the potatoes in a bowl with 2/3 cup of milk.
  2. Add the mashed potatoes to the bottom of your casserole dish, saving about 1 potato worth of mash in the bowl.
  3. Slice all of the vegetables and the hardboiled eggs and saute them in a pan with some oil or butter and the bay leaves.
  4. Add in the rest of the milk, the mashed potato that you saved, mustard, salt and pepper.  Cook everything on medium heat stirring occasionally, until the milk reaches a thick consistency, then add it into the casserole pan.  Remember to remove the bay leaves.
  5. Cut the fish fillets into 3 inch wide chunks, and then add it into the casserole pan.
  6. Unroll the pie crust and put it on top.  You can cut it into strips, and cut out a fish if you want to make it like the one in Kiki’s Delivery Service.  Once you finish covering the casserole pan with the pie crust, beat an egg and brush it on top of the pie crust.
  7. Bake in a 350 degree oven for about 20-30 minutes, or until the crust is to your liking.
Kitchen Princess Milk Tea Flavored Gelato

Anime: Kitchen Princess
Appearance: Manga
Time: 2hours 35 mins
Serving: 2-3 (which trust you’ll want to double this)

This was a request, which I am super happy to fulfill!! I love tea and ice cream so I was excited to give this a try. I LOVED it! I suggest doubling the recipe this def didnt last long lol


Keep reading


Check out our cute mochi montage of some scenes from Hetalia: The Beautiful World! You can even learn to make these deliciously cute confections by clicking this link.

Hetalia: The Beautiful World comes out on July 22nd. Click here to pre-order now.

Who else wants to run late to school with a piece of delicious fucking toast sticking out of their mouth? I know I sure do. But I don’t want just any toast. No, I want to make some home made shit, you know, the stuff that makes your kitchen smell delicious as fuck for like hours. 

We’re gonna make bread, and then we’re gonna make toast out of that bread, so throw away your pre-sliced Wonder Bread trash and get out your cooking tools mother fucker, we gon’ make some anime food. 


Japanese Milk Bread (aka Anime Toast, yo)
(serving: eat the loaf just eat the entire fucking loaf you piece of shit)
adapted from: x

Ingredients for bread-

  • 2 ½ cups of bread flour
  • 2 tsp active dry yeast
  • 4 Tbsp sugar
  • 1 tsp salt
  • 1 egg, beaten
  • ½ cup of milk
  • 3 Tbsp unsalted butter, room temp
  • ½ cup of tangzhong*

*tangzhong is a roux made of water (½ cup) and flour (2 ½ Tbsp) that will make the bread softer than your Maki Natsuo body pillow (you have one don’t even lie to me)


  • First, make the tangzhong. Blend flour and water in a small saucepan and heat over medium while stirring with a whisk. Once the mixture is thick enough to to look like really thick vanilla pudding, take that shit off the heat and let it cool down.
  • Combine the  egg, butter, milk and tangzhong in one bowl, and combine the bread flour, sugar, salt, in another bowl. 
  • pour the dry ingredients on top of the wet ingredients and combine them until it’s a lump of sticky dough.
  • place flour all over your hands and the counter and knead the bread for about 30 minutes. While kneading, think of various headcanons for your favorite Love Lab! characters. Maki x Riko might not be canon IRL, but it can still be canon in your heart, friend.
  • Take a large bowl and place the kneaded dough in it. Cover the entire thing with a big towel and let the dough rise for about an hour in a warm location. 
  • When the dough is ready, divide it into four pieces. Flatten each piece into ovals with a rolling pin (use a little bit of flour if it starts to stick to the pin). 
  • Fold the long edges of the oval pieces inward in thirds. Flip over and flatten with the rolling pin again. Then flip it over once more.
  • Roll the pieces up like lil sleeping bags and place the lil rolls side by side in a regular bread loaf pan. Let the dough rest for 30 more minutes so it can rise more. During this time, preheat the oven to 335 F.
  • Bake the bread for 30 minutes, and then allow it to cool for AT LEAST 5 minutes before doing shit to it.
  • Remove the loaf from the pan and place it on a wire rack to cool completely.

Procedure for making some delicious fucking toast out of your home made anime bread-

  • Cut a slice of the bread
  • toast that shit in a toaster till it’s brown
  • put whatever shit you want on top of it
  • be late to school
  • place toast in mouth
  • run like an adorable anime girl



Have fun doing your thang, nerds.  


Omurice - Hanasaku Iroha

Omurice, believe it or not, is a simplistic, classic dish.  Someone once wrote that it is the Japanese answer to a grilled cheese sandwich: nostalgic, easy, and perfect for brunches and kids’ breakfasts.  So, for someone trying to be as professional with their cooking and impress their crush, it makes sense for Minko to shoot down the omurice idea for her menu. On the other hand, this filling meal is probably a perfect (and delicious) way to let a person know that you like them.  Either way, omurice is a wonderful dish to start off your morning or afternoon.


  • 1 ½ cups of cooked white rice (following this recipe if you can)
  • 1 small, boneless chicken breast
  • 2 mushrooms
  • ½ onion
  • 1 garlic clove
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 2 large eggs, beaten
  • Salt
  • Vegetable or olive oil


  1. Chop up the mushrooms, onions, garlic, and chicken.  I recommend cooking the chicken in the oven a bit, first, with some seasonings (I just use salt, pepper, and some curry powder), so you won’t have to worry about raw chicken.
  2. Heat up some oil in the pan (USE A MEDIUM/SMALL PAN.  A little smaller than the size of your plate is good. This is important for the egg) to medium low.  Once the oil is hot, add the vegetables and the chicken with 2 teaspoons of the ketchup and 2 teaspoons of the soy sauce.
  3. Once the onion becomes clear, add in the rice, and the rest of the ketchup and soy sauce.  Mix everything together.  Once the rice is hot, and thoroughly mixed with the other ingredients, put it all in a bowl and set aside.
  4. Put a small amount of oil in the pan, and then pour the beaten eggs into the pan.  Lift up the pan and tilt it around in a circle so that the egg covers all sides of the pan.  Let the egg cook, occasionally lifting up the egg from the sides of the pan to make sure it doesn’t stick.  If you can manage it, flip the egg sheet over to cook on the other side.  If you can’t, then just turn the heat down to low and wait for the egg to cook all the way through.  You can try to cook the rice into the omlette before it cooks through, but I find it difficult to transfer to the plate if I do it that way.
  5. Once the egg sheet is cooked, place it onto your plate.  Move it so it is only on one half of the plate (it should be falling off the edge.  Just fold it over or roll that part up for the time being).  Place the rice in the middle of the plate, over a bit of the egg sheet.  Then fold the egg sheet over the top of the rice, and tuck it under the other side of the rice.  Put some ketchup on your finished omurice.

Voila!  You’re done!  The fun thing about omurice is drawing decorations or writing things with the ketchup.  Just as a warning, it is a lot harder to do this than you would think.  Some common things written on omurice in Japan (which you might want to consider):

すき - I like you!
大すき - I like you a lot / I love you
おいしいよ - This is delicious!
おはよう - Good morning!
オムライス - Omurice!
チユー! - Mwah!


Shall we get the curry ball rolling? This is probably the least complex and taxing if you don’t bother with slaughtering your own pineapple. But it makes for excellent showmanship and theatrics. But I do not recommend serving your friends a generous pineapple each given their price at the moment. Watch out lobster, pineapple is coming in close second to usurp you as a luxury ingredient haha. The Boluo Gali Chaofan was likened to sweet and sour pork but I wasn’t able to ascertain if there was meat in it or not. Eh. Vegan, non-vegan, everyone is happy. The sweetness of the pineapple was a marvellous accompaniment and accentuated the curry spices, thus uplifting the whole dish. And ergo, a new flavour sensation was born!

Houjou Miyoko’s Boluo Gali Chaofan Recipe

3 cups day old rice, 3 tblsp soy sauce, 1 tblsp sriracha, 2 tblsp curry powder (is this cheating? You could always dry roast a select type of spice then grind it), 1 tsp brown sugar, 2 carrots, 3 garlic, 2 eggs, curry leaves, spring onion, 2 onions, 1 red chili, 1 ginger, 1 red capsicum, 1 pineapple, coriander

Preheat oven to 180C. Cut off the leaves of the pineapple as close as you can to the top. Slice pineapple in half and make a crossed intersection. Spoon/cut out the pineapple innards. Dice into small cubes. Yes, this part drove me crazy. Retain juice.

Dice red capsicum, carrot, onions and spring onion uniformly.

Heat oil in a wok, stir fry vegetable until fragrant. remove.

Add pineapple, and fry until caramelised. 

Return the vegetables to the wok along with garlic, sliced chilli and stir fry for 1 minute. Add 2 tblsp pineapple juice, 2 tblsp curry powder, 1 tsp brown sugar and mix.

Add the rice and stir fry to break up clumps and until it melds with the vegetables.

Crack two eggs and mix until incorporated (I have to say, I’m sad they rob the rice of its photogenic sheen), working quickly. Season

Smear salt along the fruit of the pineapple that will be in contact of the rice before spooning it in. Now, I realise that it’s supposed to be cupped by the other part. Theoretically. In a practical sense, that would mean that you would have to hollow the other half of the pineapple. Okay, I’m not that masochistic, I made a lid out of baking paper. Heh, I’m a thinker. Bake for 10-15 minutes. I think it’s supposed to infuse it with a pineapply essence.

Serve on a plate with the leaves. Note that presentation wise, well, it’s horrific AHAHA. My mum has a weird thing with plants. If it’s got a root it’s going into the garden. So she screeched, NOOOO, Don’t cut too much of it away, I WANT tO PLANT IT. But hey, I don’t thrive off improvisation for no reason. So yeah, the reason why you cut it off as close as you can to the base? You can make the rice portion more circular so that it looks prettier.

Still tastes incredible however haha. Despite it’s drunken, lopsided appearance. Enjoy!