Mackerel Onigiri Chazuke from Shokugeki no Souma

An older Shokugeki no Souma recipe that I’ve always wanted to make. Made this with @hungryleow​, who provided the tea. A light yet delicious meal!

Ingredients (for 2 people)

  • 1 mackerel fillet
  • Lots of olive oil
  • Salted Kelp Tea
  • Rice (1 cup)
  • Leaves and seaweed for garnish
  • Salt


  • 1. Cook rice in rice cooker.
  • 2. Pat mackerel dry and sprinkle with salt to cure for at least 20 minutes. (I cured it specially from a few days before - removing moisture makes the fish crispier and meatier)
  • 3. Heat some oil in a pan.
  • 4. Cut mackerel into smaller pieces (I thought this might make the mackerel less messy)
  • 5. Poele the mackerel until crispy!
  • 6. Make the onigiri by shaping it around the fish with cling wrap like this:
  • 7. Boil water and make the salted kelp tea
  • 8. Garnish and serve in a bowl with the kelp tea
  • 9. Enjoy!

Follow me @onionchoppingninja for more fan recipes and see what I’ve made in the Recipe Archive!

Crea Magazine, July 2017: Kyungsoo interview

[D.O.] is a main vocal of the well-acclaimed performance group EXO, and has gained popularity for his calm air. We went to Seoul to hear more, starting with his first romantic comedy.

Afternoon in Seoul in a studio by the Han River - he entered quietly and appeared suddenly at the corner I was sitting in, waiting for him. 

“Konichiwa.” I rose and greeted thoughtlessly in Japanese, caught off guard. He bowed with an honest smile, replying with “konichiwa.”

Gray jacket and sneakers. Pale skin and thin, silver-framed glasses. The outfit made D.O. seem like an unassuming college freshman more than a celebrity.

He has been balancing acting with EXO’s activities for three years. In South Korea, where it takes time to be recognized as an actor, he stands out from even within EXO for featuring in projects alongside movie stars like Ha Jungwoo and Shin Hakyun. 

South Korean artists often make their actor debut in school-life dramas, but in D.O.’s case, he’s left strong impressions acting as an alter ego (IOIL) and as a psychopath (IRY). Even his film debut (Cart) was a social critique of the treatment of precarious workers, where his character’s mother led labor strikes. 

“Maybe because I go by my birth name for acting, apparently some who’ve seen me in a drama or movie are surprised to learn ‘that guy is in EXO.’ But to me, there’s no such distinction between singing and dancing as EXO or acting for a drama or movie. It feels natural to change for each circumstance. All I think about when choosing a role is if I want to try being him.”

His first romantic comedy, the webdrama Be Positive which released last fall, is a social phenomenon with over thirty million views. 

“Hwandong dreams of becoming a movie director. He’s bright and restless, completely different from any other role I’d had, so he was novel. […] A lot like Hwandong, I try to be positive about everything. But I don’t seem to have the energy to start dancing on the streets (laughs). I don’t really like spicy food either. Ochazuke, kasuzuke! Even in Korea, I often visit Japanese restaurants. (When someone who works at SME) asks if I didn’t go to one just yesterday, I can’t lie about eating sushi again (wry smile).”

Keep reading


Leftover Chicken Chazuke from Bungou Stray Dogs

We’ve been in an ochazuke mood lately, since I’ve been busy (2 jobs + an opera), and this is something that can be whipped up in 5-10 mins! (Not counting the time spent cooking the rice.)

Shokugeki no Souma’s Mackerel Onigiri Chazuke still tastes better, in my opinion, with lots more umami, but we can’t really compare genius chefs to something made furtively in an orphanage, can we? This one would be better for people who like sour food though.

Ingredients (for 2)

  • 1 piece breast or thigh
  • 3 tbsp soy sauce (for marinade)
  • 1 cup rice
  • 2 pickled plums (umeboshi) - 1 per bowl.
  • Seaweed strips, for garnish
  • 1 teapot salted kelp tea (given by @hungryleow​)


  1. Chop the chicken into bite-sized pieces and marinate in soy sauce.
  2. Meanwhile, set the rice to cook on the stove or in a rice cooker.
  3. When the rice is almost done, grill/ pan fry the chicken till cooked/browned.
  4. Scoop the rice into bowls and place the chicken on top.
  5. Make the salted kelp tea and pour over the chicken and rice
  6. Top with the pickled plum (umeboshi) and garnish with the seaweed strips.
  7. Serve!

(Optional step) Make more bowls and eat them all until you don’t want to eat any more for the next 10 years.

Ninja Note 1: I love how all the characters are named after authors, and have special abilities that link to their books! I’m more familiar with the english ones though. Looking forward to authors from more nationalities!

Ninja note 2: I regret not lining up the wood grain of my table arghhh guess I might have to make this again to take a better picture

See my Recipe Archive here!

Making Ochazuke

To Beverly, Ema and all of y’all patient and supportive human beings,

thank you.

First things first: during my radio silence…I got engaged!

I think it’s safe to say that nobody was as surprised (in a good way) at this development as I was, and between this thing and that, we now have a little more than 5 months until D-day.

Scared? Excited? Nervous? Try going through a roller-coaster of all three simultaneously and it’ll almost come close. Seriously, I don’t know how you girls who’ve been through this did it. I feel like I need someone to constantly hold my hand and tether me to the ground or I’ll just float in a charged cloud of nervous excitement.

On top of that, I seem to have grown an emphatic bone seemingly out of thin air, so bad that I sometimes can’t watch Say Yes to the Dress without tearing up a little when a bride (finally) finds her dress. Really, it’s all sorts of a nuisance, except for the fact that it’s also maybe more than a little kind of nice.

Anyway. I digress.

Because whoever said that nothing is like a wedding to motivate you to getting healthy and in shape (does such a saying really exist?), must not be familiar with the saying easier said than done, because all I ever want to do is stuff my face with the greasiest, saltiest food ever known to mankind. The temptation is great, but you must be greater and push through. And, you know, make this.

This is comfort food that’s light and all kinds of pleasant. It’s a simple Japanese dish made by pouring hot green tea, oolong, dashi or even hot water over cooked leftover rice. You can eat is as is, or top it with a variety of toppings, making it as light or as indulgent as you like. Common toppings include salted or preserved food like tsukemono (Japanese pickles), umeboshi (pickled plums), nori (seaweed), furikake, sesame seeds, tarako and mentaiko (salted and marinated roe), salted salmon and wasabi.

Some of these ingredients are quite hard to get outside of Japan so feel free to change the ingredients and create your own ochazuke recipe. I’m putting kimchi on mine - that counts as something pickled, right? With charred green onions, fried ginger-garlic crisps and delivery-packet bonito flakes from that one time we had takoyaki takeout. Onsen-tamago (hot spring eggs !) too, just because wedding dieting sucks lemons and I like to indulge myself.

Also, if you look closely, the editing is a bit of a hodge-podge situation at this point. Part of it is because I’m out of practice, but also because I’ve just downloaded a new post-editing program and I’m having way too much fun trying it out. Possibly maybe will tell you guys about it and maybe do a little tutorial. We’ll see!


[ 4 teaspoon Japanese green tea leaves, but any unflavored and not too strong green tea will do + 2 cups hot water + 1 teaspoon soy sauce + 1 ½ cup warm cooked rice + ½ cup kimchi; storebought or make your own, chopped + 2 green onions, charred in a hot pan with a little oil + bonito flakes + garlic-ginger crisps (recipe below)]

Garlic-ginger crisps:

[ ½ cup peanut oil + 2 tablespoons minced garlic + 2 tablespoons minced ginger + salt ]

In a large skillet, heat ¼ cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.

Put tea leaves in the pot. Bring the water to the appropriate temperature for your tea and pour into the pot. Set aside for 1-2 minute (follow the directions on your tea bag).

Divide the rice into 2 bowls, top with your choice of toppings.

Pour hot green tea over rice. Add a little soy sauce if you want. Serve immediately.