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Anime recipe: Japanese Fruit Jelly with a Froppy Twist (inspired by My Hero Academia)

3/12/2021

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There are affiliate links throughout this blog post for your convenience, where I can earn a small commission. I never support a product or brand I don't personally use and enjoy, but if you'd like to learn more, you can head to this page!
​

After My Hero Academia Week, I received a request from TikTok user cookie_.demon._ to make Tsuyu Asui's favorite food! Tsuyu Asui - aka Froppy - is my favorite student in My Hero Academia so I was really excited to get this request.

Tsuyu's favorite food is jelly, which is really fitting since her Quirk (aka superpower for those of you unfamiliar with the show) is that she's part-frog!

Since Tsuyu is Japanese, we'll be making a Japanese fruit jelly, which is a bit different than your standard Jell-O. But since her costume and character design is heavily centered around the color green, we'll be giving this a little bit of a twist that breaks away from the traditional way of making the dessert. Don't worry, it's super easy and won't impact the taste.
​
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Tsuyu's info card as shown in My Hero Academia

​If you're trying to eat in a calorie deficit like me or if you're concerned about your sugar intake for dietary reasons, I'll include some easy swaps you can make to keep the sugar content low.

Also, this dish is accidentally vegetarian! If you get a plant-based food coloring (you can get this at Whole Foods) then this will even be vegan-friendly. 
​

Ingredients

  • Optional (for the Froppy twist!): Green food coloring
  • Fruit of choice (I recommend strawberry slices, kiwi slices, or berries!)
  • Agar agar aka kanten powder (this is different from Jell-O because its clear, flavorless, and it doesn't melt at room temp like Jell-O can!)
  • To taste: sugar or Stevia 
  • Water
  • Optional: flavored syrup or fruit juice for flavor
​
See instructions for ratio of water and agar agar.
​

Instructions

  • Dissolve agar agar into water. If using 1 cup of water, start with 1 tsp agar agar.
  • Bring water to boil after dissolving agar agar to prevent clumping. Once your water is at a rolling boil, reduce heat to low and simmer for 3 minutes.
  •  Add sweetener and one or two drops of food coloring. Stir until well-blended.
  • Take off heat and pour half of the agar agar mixture into a mold
    • If you don't have a square mold for Jell-O, you can use a brownie pan
    • If you have ice cube trays or specific Jell-O molds, that works too!
  • Let cool in the fridge or at room temp for a few minutes while you cut your fruit into slices. Mine only took about 3 minutes in the fridge to reach the next stage.
  • Once your jelly has just begun to set (it shouldn't be completely set yet), add fruit slices, then top with the remaining half.
    • If it's completely set, then the top layer won't be able to bind with the bottom. Make sure your jelly is still really soft, but has started to form.
  • Let set in the fridge until the jelly has completely set. Use a knife to cut around the fruit and then serve. 
​
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​The Verdict

This is a such a refreshing dessert option to have for spring and summer and it was really easy to make! Here are some tips for you to make yours perfect: 

Tips:
  • Make thicker squares by using 2 cups of water and 2 tsp of agar agar
  • Make sure all of your fruit is sliced evenly. If your fruit slices are thick, I recommend making a thicker jelly. 
  • Since agar agar is flavorless, if you'd prefer a flavored jelly, you can try this with Jell-O. 
    • In that case, you wouldn't need to use sweetener or food coloring.
    • If you're trying to keep the sugar low, you can use a sugar-free Jell-O.
  • If you still want to use the agar agar but also want to add flavoring, I recommend using a flavor syrup or fruit juice. 
    • If you're trying to keep this low sugar, I recommend Jordan's Skinny Syrups. Most of their products are for coffee, but their cocktail mixes would work great here to add some flavor.​
    • Another low sugar option is finding a sugar free fruit juice of your choice at your grocery store.
​

Nutritional info (if using Stevia)

If you use Stevia, the nutritional information is as follows based on 9 servings when using 1 cup of water and 1 tsp of agar agar:
​
  • Calories: 8
  • Fat: 0.1 g
  • Carbohydrates: 2 g 
  • Sodium: 1.2 mg
  • Protein: 0.1 g
  • Fiber: 0.3 g
  • Sugar: 0.8 g
​
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Have a food from an anime that you want me to try to recreate? Let me know in the comments below! Plus, follow me on TikTok to see the behind the scenes of how this was made.
​

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You may also like...

  • How to easily make takoyaki at home
  • All recipes from My Hero Academia Week
  • Two Ingredient Dole Whip (Zero SmartPoints)
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How to easily make takoyaki at home (low calorie anime recipe)

3/9/2021

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There are affiliate links throughout this blog post for your convenience, where I can earn a small commission. I never support a product or brand I don't personally use and enjoy, but if you'd like to learn more, you can head to this page!
​
My Hero Academia week may be over, but there are still plenty of recipes from the show to be made! TikTok user @tiredbones21 requested that we make takoyaki, which is featured in this show. I love takoyaki but have never made it myself, so I'll be sharing this beginner-friendly way to make takoyaki at home. Takoyaki is, simply put, a fried dough ball stuffed with grilled octopus. 
​
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Takoyaki featured in My Hero Academia with Kirishima, Amajiki, and Fat Gum

​This is featured in My Hero Academia with Fat Gum’s introduction, since takoyaki is a classic Osaka street food and that’s where he lives. It’s also where Amajiki got his tentacles from when he converted his food for his Quirk, Manifest.
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Amajiki's Quirk, Manifest, lets him convert the food he eats into extensions of his body in fights!
Takoyaki is actually featured in a bunch of different anime. My first exposure to it was Cardcaptor Sakura as a kid!
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Kero-chan enjoying takoyaki from Cardcaptor Sakura

​Everything you need, you can get on Amazon. You can order a takoyaki maker if you want to make more at a time, but I wanted to give this a try before I committed to a larger kitchen appliance (especially since we don't have much room in our small galley kitchen). So, I ordered this small cake pop maker that the reviews said work great for takoyaki as well. Plus, with the cake pop maker, I don't have to turn the takoyaki over since it functions similarly to a waffle iron.


​Ingredients

Measurements are for about 3 servings, or 25 pieces of takoyaki
  • 4 oz. Otafuku takoyaki kit (this comes with the takoyaki sauce and takoyaki flour)
  • 1 Green onion 
  • 4 oz. octopus, grilled and chopped
  • 12 oz. Water
  • 2 Eggs
  • 2 tbsp Pickled ginger 
  • Bonito flakes to taste
  • 2 tbsp mayonnaise (preferably Japanese kewpie mayo, but you can use regular mayo) 
    • ​If you're following Weight Watchers or are on a calorie deficit, you can use a light mayo instead

Instructions

Instructions taken from the Otafuku takoyaki kit bag. The maker I used is nonstick, so I just used a bit of cooking spray, but you may need to use oil if your maker is not non-stick. 
  1. Grill and chop octopus tentacles and set aside.
  2. In a bowl, mix the takoyaki flour, water, and two eggs.
  3. Fill your takoyaki maker with batter about halfway. Evenly distribute fillings (except bonito flakes) in each hole, then fill to the brim with more batter.
  4. If you are using a traditional takoyaki maker (not the cake pop maker I bought), once the takoyaki is cooked halfway, flip them halfway with a toothpick.
  5. Once your takoyaki is golden brown, top with the takoyaki sauce, mayo, and bonito flakes and enjoy!
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The verdict

These aren’t the easiest to make without a proper takoyaki maker, but the cake pop maker did the trick. I’d rate this a 8/10 for ease of replication but only because it took a while with the cake pop maker. Some of them also deflated fairly quickly. If we had a larger takoyaki maker, it’d have been a breeze.

The taste, though? Excellent! The fillings I selected were based off of what I’ve had at two separate Japanese restaurants here in Orlando, and these tasted really similar to the ones we had there. 10/10 on taste!
​

Nutritional information

If making 25 takoyaki pieces, each ball contains approximately...
  • 40 calories
  • 1 g fat
  • 15.7 mg cholesterol
  • 140 mg sodium
  • 5 g carbs
  • 0.1 g fiber
  • 5 g sugar
  • 2 g protein

​Have a food from an anime that you want me to try to recreate? Let me know in the comments below! Plus, follow me on TikTok to see the behind the scenes of how this was made.
​

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You may also like...

  • All recipes from My Hero Academia Week
  • How to make "Brock's Jelly Donuts" aka Onigiri from Pokemon
  • Gotcha Roast Pork from Food Wars with vegan alternatives
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Anime Recipe: Okonomiyaki-inspired burgers for Denki Kaminari from My Hero Academia

2/26/2021

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There are affiliate links throughout this blog post for your convenience, where I can earn a small commission. I never support a product or brand I don't personally use and enjoy, but if you'd like to learn more, you can head to this page!

​
It's the final day of My Hero Academia week! I've had so much fun creating recipes for these characters and we're wrapping it up with something more simple: a burger for Denki Kaminari. 

According to the information cards on each student featured in the episodes, Denki's favorite food is a hamburger. But everyone knows how to make those and that seemed a little boring... but I saw this pre-seasoned ground chicken at Publix that happened to be BOGO and I knew it would be perfect for a burger in honor of Denki. It's a Thai-style ground chicken, meaning it's got garlic, shallots, ginger, and soy sauce worked in... and get this: the brand name is Mighty Spark. It was destined for our Denki-inspired dish, given he's got an electricity Quirk! 

To lean in to these flavors, I'll be topping this burger with some Japanese mayonnaise and some okonomiyaki sauce (I'll show you how I make mine below, or you can buy your own on Amazon) instead of your standard ketchup or mustard.
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Ingredients

  • 1 lb Mighty Spark Thai-style ground chicken
    • If your store doesn't carry Mighty Spark, you can season ground chicken yourself with garlic, shallots, soy sauce, and ginger.
  • Shredded cabbage
  • 1/2 cup green onion, thinly sliced 
  • 4 tsp pickled ginger
  • 4 tsp (or more to taste) okonomiyaki sauce ​
    • ​To make your own, mix together 2 tbsp Worcestershire sauce, 2 tbsp ketchup, 1 tsp oyster sauce, and 1 tsp sugar or honey (you can use Stevia if you prefer that for sugar-related dietary needs).  
  • 2 tbsp (or more to taste) mayonnaise, preferably Japanese mayonnaise​
  • 4 burger buns 
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Instructions

  1. Form four patties out of the ground chicken and thoroughly cook.
  2. While burgers are cooking, toast your buns in a toaster or air fryer. To each bun, add at least 0.5 tbsp of okonomiyaki sauce ​and 1 tsp Japanese mayonnaise 
  3. ​Once chicken burgers are thoroughly cooked, add to bun.
  4. Top with evenly distributed green onion, cabbage, and pickled ginger
  5. Optional: serve with fries (regular or sweet potato are both a good pairing) and extra okonomi sauce & mayo for dipping the fries in (trust me - it's delicious on fries).
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Have a food from an anime that you want me to try to recreate? Let me know in the comments below! Plus, follow me on TikTok to see the behind the scenes of how this was made.
​

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Anime Recipe: Todoroki's Soba Noodles from My Hero Academia

2/25/2021

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There are affiliate links throughout this blog post for your convenience, where I can earn a small commission. I never support a product or brand I don't personally use and enjoy, but if you'd like to learn more, you can head to this page!
​

We're rounding out the Three Musketeers of the My Hero Academia anime with Shoto Todoroki! His favorite dish (and a favorite among fans) is cold soba (aka buckwheat) noodles. Today, we'll be making some of our own with some edamame and tofu for added protein.

This is actually one of my favorite dishes, too - soba has this really nice, subtle flavor that's almost nutty. So with the sauce, you should dip it instead of coat it. That way, you can get just enough sauce to keep the noodles from drying out but so you can still enjoy the natural flavor of the noodles. 

Also, depending on the mentsuyu sauce you use, this dish can be made entirely vegan or vegetarian. You can get a variety that doesn't use bonito flakes, or you can just use soy sauce instead if you can't find any.
​
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Ingredients (serves four)

  • 8 oz soba noodles 
  • 1 bag frozen shelled edamame
  • 1 sheet of nori 
  • 8 oz tofu (silken if you're eating cold, firm if you prefer it crispy)
  • If using firm tofu: 0.5 cup teriyaki
  • 0.5 cup green onion, diced
  • Mentsuyu sauce​

Instructions

  1. If you're using firm tofu: press tofu to drain, then dice into cubes. Put in bowl with teriyaki and let marinade for at least 2 hours.
  2. ​​Cook 8 oz. dry soba noodles. This should make about 4 cups cooked. Run under cool water to cool if you're serving immediately.
  3. If you're using firm tofu: air fry tofu at 375 for 15 minutes, or bake for 25 minutes or until it has reached the desired crispiness. 
  4. Cook edamame per bag instructions and let cool.
  5. Once everything has cooled, plate your soba noodles. Take a nori sheet and cut into tiny, short, thin strips for garnish (or, alternatively, you can use furikake seasoning to save yourself some time). Add green onion.
  6. Add edamame and tofu either on top of your noodles or on the side. Keep sauce for dipping in a small bowl.
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Tomorrow's our last day of My Hero Academia week! ​Have a food from an anime that you want me to try to recreate? Let me know in the comments below! Plus, follow me on TikTok to see the behind the scenes of how this was made.
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Anime Recipe: Steamed Buns from All Might (vegetarian)

2/24/2021

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There are affiliate links throughout this blog post for your convenience, where I can earn a small commission. I never support a product or brand I don't personally use and enjoy, but if you'd like to learn more, you can head to this page!
​

In the famous words of All Might, "I am here!" Well, these delicious steamed buns are, anyway! In the last season of My Hero Academia, All Might treats his students to some steamed pork buns that he picked up from a convenience store (my fellow Americans: they are way nicer than the convenience stores we have in the States, haha!). 

Since I don't eat pork (as aforementioned in the recipe for Deku's katsu cutlet), I'll be using seitan in these instead, which has a great flavor that makes for a good pork replacement in dishes like this. And to save some time, we'll be using Pillsbury dough sheets to make the buns instead of hand-making the dough. 
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Ingredients

  • 6 oz seitan (I use Sweet Earth's traditional kind, since it's already in strips and is easy to dice)
  • 1 tbsp ginger
  • 1 tbsp reduced sodium soy sauce
  • 1 tbsp mirin
  • 2 Pillsbury dough sheets 
  • 0.5 cup diced green onion
  • 0.5 cup diced mushroom
  • 0.5 cup diced cabbage

Instructions

  1. ​Dice your seitan and pan-fry it with ginger, soy sauce, and mirin until it starts to brown. 
  2. Mix your seitan in a bowl with mushroom, cabbage, and green onion.
  3. Cut your dough into balls and flatten so they form circles. 
  4. Hold one circle in your hand. In the center of the circle, add a scoop of the filling, then use your free hand to pinch up the edges of the dough so it creates pleats that cover the filling. When the pleats are completed, give the top a pinch and gentle twist. 
  5. Repeat with all of the dough. When complete, place them on parchment paper and let steam for 10-15 minutes (depends on the size of your buns).
​
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These were pretty difficult for me to make since this was my first time attempting to make steamed buns in this style, but they still came out really tasty despite not being the prettiest! I think the biggest issue with mine was that I made my buns too small.

​If you make this and your food comes out prettier than mine, please tag me in your posts so I can can be impressed by your hard work!

Have a food from an anime that you want me to try to recreate? Let me know in the comments below! Plus,
 follow me on TikTok to see the behind the scenes of how this was made.
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Anime Recipe: Katsuki Bakugo's Spicy Sushi Bowl

2/23/2021

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There are affiliate links throughout this blog post for your convenience, where I can earn a small commission. I never support a product or brand I don't personally use and enjoy, but if you'd like to learn more, you can head to this page!
​

Welcome to day two of My Hero Academia Week! Yesterday we made Deku's favorite dish, but today we're going for the deuteragonist's taste buds - Katsuki Bakugo. Bakugo's Quirk (aka superpower) is explosion, so naturally he loves spicy food. So today, we're making a spicy sushi bowl (with customizable levels of heat). This recipe is super easy to whip up and only takes a few minutes, so let's dive right in!
​
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Ingredients (serves 4)

  • 12 oz flake style imitation crab
  • 4 cups cooked white rice
  • 2 tbsp mayo
  • Sriracha (2+ tsp)
  • 1 cucumber, diced
  • 1 avocado, cubed 
  • Japanese mixed chili pepper seasoning (1+ tsp)

Instructions

  1. Put imitation crab in a bowl and mix with a fork so it forms chunks. 
  2. In a small bowl, combine mayo and sriracha. You can add more sriracha to add more heat, but I recommend using a minimum of 2 tsp per 2 tbsp of mayo.
  3. Add the mayo to the bowl with the crab and mix well. 
  4. In a bowl, add 1 cup cooked white rice, 1/4 of the diced cucumber, 1/4 of the avocado, and 1/4 of your crab mixture (for your convenience, 1/4 of the crab mixture is about 0.5 cup worth). ​
  5. Top with Japanese mixed chili pepper seasoning to taste and enjoy!
​
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Have a food from an anime that you want me to try to recreate? Let me know in the comments below! Plus, follow me on TikTok to see the behind the scenes of how this was made.
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Anime Recipe: Deku-inspired Katsu Curry with Rice (My Hero Academia)

2/22/2021

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There are affiliate links throughout this blog post for your convenience, where I can earn a small commission. I never support a product or brand I don't personally use and enjoy, but if you'd like to learn more, you can head to this page!
​
Welcome to My Hero Academia Week! All week long, we'll be making and sharing recipes inspired by characters from one of my favorite anime, My Hero Academia (also known as Boku No Hero Academia in Japanese). 

We're starting the week off with the main character himself, Izuku Midoriya aka Deku. The show has these info cards that they share for the characters with some fun facts about them, and according to Izuku's, his favorite food is a pork cutlet bowl. 

I don't eat pork, so I'll be making mine with chicken - but feel free to do this with pork if you want to stay even more true to the show. We'll be serving it up with some Japanese curry and rice, which is always a plus ultra meal if you ask me. Pork cutlet bowls are typically served with fried egg, so if you wanted to stay closer to the original, you could whip that up alongside this, too. Just be sure to place it on top of the rice and under the meat.
​
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Ingredients

  • 1 lb chicken breast 
  • 0.5 cup flour 
  • 1 cup Panko breadcrumbs
  • 2 eggs 
  • 1 package S&B Golden Curry Roux
  • 2.25 cup water 
  • 0.5 diced onion
  • 2 small potatoes, cubed
  • Optional: 1 tbsp mango chutney
  • White rice (I use Nishiki brand)
  • Optional: thin sliced green onion to garnish

Instructions

  1. Thinly slice chicken breast and coat in flour, eggs, and breadcrumbs in that order
  2. Air fry for 20-25 minutes at 375 degrees (you can deep fry it too, if you prefer)
  3. Cook curry with water per package instructions. Add potatoes, onion, and mango chutney to the mix.
  4. Add desired amount of white rice to a bowl. Add curry and then your chicken katsu once it is completed.
  5. Optional: garnish with green onion.
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Have a food from an anime that you want me to try to recreate? Let me know in the comments below! Plus, follow me on TikTok to see the behind the scenes of how this was made.
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    Jessica is a huge Disney, anime, and Star Wars nerd who channeled that love into motivation to lose 75 lbs.

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