Crunchyroll #109: Spiral Cake inspired by Junji Ito’s “Uzumaki”

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Juni Ito is a master of horror, and you can see some of his best stories come to life in the Junji Ito Collection. One of his most famous creations focuses on an entire town’s obsession with one thing–the shape of a spiral–and shows how it tears them apart, literally and figuratively. As Halloween draws closer, we have to come up with some spooky things to eat, so what’s better than the regular Swiss roll cake that pops up in so many anime? A few small changes to the normal recipe are all that’s needed to create a truly horrific food masterpiece.

 

If you’ve never had a Swiss roll cake before, it is essentially a long, flat cake that’s bee rolled up into a spiral and filled with cream. The unique cake is made by baking a thin slab of cake, then turning it out and rolling it up while still hot. As it cools, the cake keeps the swirl shape it was rolled into, and you then go in and fill it with all manner of things. Mostly it’s cream and fruit, but in the case of this cake today, we just used cream.

 

 

 

In this town, everything slowly starts to turn into spirals… which eventually leads to death for many of the characters, and really awful situations for everyone else. I mean, imagine if a snail man crawled into your classroom? As an actual teacher, this would be a literal nightmare for me.

 

In order to evoke the feel of the spirals in the manga, I decided to dye the chocolate cake black. You can use black cocoa powder to acheive a really dark brown cake, or you can use black food dye like I did. It all depends on what you have available to you. The cool thing about this cake is that it’s a lot easier to make than it looks, so you can impress all your friends with the technique of it, while you sit back and watch them eat FEAR ITSELF.

 

 

If you haven’t read Uzumaki or seen the Junji Ito Collection, why wait? ‘Tis the season for spooky anime! In order to make the cake, watch the video below to see the full process.

 



 

Ingredients for the Spiral Cake of DEATH

Adapted from the Pioneer Woman’s recipe

Cake:

-1/4 cup unsweetened cocoa powder

-1/3 cup flour

-1/4 tsp salt

-4 large eggs

-1/2 cup granulated sugar

-4 tbsp butter, melted

-About 1 tbsp black Wilton food dye

 

Cream filling:

-1 cup heavy cream

-2 heaping spoonfulls of powdered sugar (roughly 2 tbsp)

-1 tsp vanilla extract

 


 

To Make the Spiral Cake

 

1. Preheat oven to 425 F. Line a 10×15 jelly roll pan with parchment paper or a silicone mat.

 

2. Place eggs and sugar in a bowl. Heat up an inch or two of water until it is steaming in a pot. Place bowl over steaming pot (bowl shouldn’t touch water), and beat with handheld mixer about 1 minute, or until egg mixture is hot to the touch. Remove from the heat and keep mixing another 3-5 minutes until mixture is thick and creamy, and falls in nice ribbons that take a few seconds to merge with the rest of the mixture. Beat in melted butter and set aside.

 

3. Sift the flour, salt, and cocoa powder in a bowl. Whisk together. Add to the egg mixture and fold together. When mostly combined, add food dye and continue to fold until evenly incorporated.

 

4. Spread evenly into the jellyroll pan and bake 7-8 minutes, or until springy to the touch. Turn cake out immediately onto a clean dishcloth or a new piece of parchment paper, peel off the old parchment, and roll it up. YES THAT’S RIGHT! Face your fears, and roll that sucker up. Have gumption. Set aside and let cool completely, about twenty minutes

 

5. In the meantime, whip up cream. Beat until air is incorporated, then add in sugar and vanilla. Keep beating until medium stiff peaks form. Set in fridge until ready.

 

6. When cake is cooled, unroll and peel parchment or dishcloth away. Spread cream evenly in the inside of the cake. Roll right back up and your SPIRAL CAKE OF DEATH is COMPLETE!!!!

 

7. Enjoy that day. Try not to die of fear.

 


I hope you enjoyed this post! Check in next week for another recipe, and to check out more anime food recipes, visit my blog. If you have any questions or comments, leave them below! I recently got a Twitter, so you can follow me at @yumpenguinsnack if you would like, and DEFINITELY feel free to send me food requests! My Tumblr is yumpenguinsnacks.tumblr.comFind me on Youtube for more video tutorials! Enjoy the food, and if you decide to recreate this dish, show me pics! 😀

 

In case you missed it, check out our last dish: Hot Tub Tamago from Kakuriyo-Bed and Breakfast for Spirits-. What other famous anime dishes would you like to see Emily make on COOKING WITH ANIME?

 

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Crunchyroll #108: The Occult Club’s Spooky Cookies from “Asobi Asobase”!

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Asobi Asobase – workshop of fun – is an amazing comedy show, and if you aren’t watching it, you should be! Why, you may ask? Besides all the hilarious middle school hijinks the girls get up to, there’s also COOKIE DECORATING involved, which I am 100% here for. Obviously. In episode 11, the Occult Club gets down to business to create some spooky cookies for the multicultural fair. They decide on broomsticks, witch’s hats…and mice that have run into a cement wall. A bit of an odd choice, but that just reflects back on the genius comedy of the show. It’s pretty normal…until all of a sudden you remember just how very odd middle school kids are.

 

Also, can I just add, whose school has an occult club? I mean, seriously, this club pops us all the time in tons of anime, but I just have to ask- why? Maybe it’s just America, but such a club would NEVER fly in any of the schools I’ve worked at.

 

 

 

 

Amazing! Delicious! Stupendous! There’s really not much to say, except that I was so moved by this cookie design, I had to add it to me repertoire of Halloween-themed recipes this month. I find the comedy in this show to be EXTREMELY spot-on for middle schoolers (and I would know, because I teach them on a daily basis). I thought these would be fun to bring to class and share with my students and coworkers, and they were very impressed.

 

 

 

 

The challenge here is in getting the hang of the decorating process, but this is the perfect thing to do with friends, maybe at a Halloween party. Everyone can decorate their own cookies, and get the hang of using cookie icing (royal icing). I strongly encourage you to give it a shot, as it’s a fun Halloween project!

 

 

 

 

Watch the video below to see the full process for decorating these adorable cookies.

 



 

Ingredients and Supplies for the Occult Club’s Spooky Cookies

A note on the cookies and icing:

I follow a wonderful cookie decorator on Youtube. She goes by Sweet Ambs, and creates beautiful designs using Royal Icing. Because I’m such a fan, I bought her personal recipe for sugar cookies and royal icing. I think it was totally worth it- the recipe produced fantastic sugar cookies, and her icing recipe gave me more than enough icing for my cookies. I would recommend checking out her website here, and buying her recipes here (you can just buy the cookie and icing recipe sepertely from everything else).

 

If you’d prefer a free, but untested-by-me recipes:

The goal is to find a sugar cookie recipe that doesn’t spread, so that when you cut out your cookie shapes, they look sharp and clean coming out of the oven. Here are a few sugar cookie recipe options that look like they’ll do the trick, though I haven’t tested them out myself: Baking a Moment, Midget Momma, and Genius Kitchen all have pretty good recipes. Pay attention to the amounts of cookies each makes, and adjust the recipe accordingly.  

 

Royal icing is notoriously tricky to work with- you need a stand mixer to pull it together, it dries out fast, and is messy to dye different colors. I think it’s worth making because it’s cheaper than buying it, and you can get personalized colors. All royal icing recipes are a combination of water, powdered sugar, vanilla extract, and meringue powder. Baking a Moment has a similar recipe to the one I used. You want to pay attention to how much it makes compared to how many cookies you’re making. You can also optionally buy royal icing from a baker’s store, or a Michael’s. That is a great option if you don’t want to go to all the fuss and mess of making your own. 

 

Supplies you need:

 

-Sugar cookies, cut in the shapes of hats, broomsticks, and squares

-Royal icing, dyed black (flood consistency), gray black (flood consistency), gray (flood consistency), brown (medium consistency), yellow (stiff consistency), and a light yellow for the little mouse feet (medium consistency).

-A rack or plate for drying out your cookies

-Piping bags (disposable)

-A #1 icing tip, 2 #2 tips, and 1 #3 tip.

-Couplers for piping bags/ icing tips.

 


 

To Decorate the Spooky Cookies

 

The best way I can show you to decorate is by watching the video. Below are some tips I have for you about royal icing, and decorating the cookies. 

 

Royal Icing

When you make it up, will be in what we call “stiff consistency”. It will be very firm, and will require elbow grease to stir dye through. If you add just a splash- a tablespoon or so- of water, and stir, add a splash more, and stir, until it’s no longer so difficult to stir, you’ll have “medium consistency”. If you keep adding another splash, and then another, you should get to “flood consistency”. You will know it’s there when the icing, when dropped from a spoon, melds back together with the icing in the bowl seamlessly within 10 seconds. 

 

Witch’s Hat Cookies

Should be decorated with the gray black flood icing, and the black flood icing. Use a piping tip #1 for the black icing, and a #2 tip for the gray black icing. Use a skewer or toothpick to evenly distribute the icing to get it to the shape you want. 

 

Mouse in Concrete Wall Cookies

Should be decorated with the gray flood icing, black flood icing, and light yellow medium consistency icing. Use a piping tip #1 for the black icing, a #2 for the gray icing, and just put the light yellow in a plastic baggie and snip a small tip off.  Use a skewer or toothpick to evenly distribute the icing to get it to the shape you want. Use the skewer to eek out the little mouse feet.

 

Broomstick Cookies

Should be decorated with the brown medium consistency icing, and yellow stiff consistency icing. Use a #3 tip for the brown, and a #2 tip for the yellow. Use a skewer or toothpick to evenly distribute the icing along the handle. Otherwise, just have fun with the broomstick bristles. This one doesn’t require a whole lot of technique. 

 

 


I hope you enjoyed this post! Check in next week for another recipe, and to check out more anime food recipes, visit my blog. If you have any questions or comments, leave them below! I recently got a Twitter, so you can follow me at @yumpenguinsnack if you would like, and DEFINITELY feel free to send me food requests! My Tumblr is yumpenguinsnacks.tumblr.comFind me on Youtube for more video tutorials! Enjoy the food, and if you decide to recreate this dish, show me pics! 😀

 

In case you missed it, check out our last dish: Hot Tub Tamago from Kakuriyo-Bed and Breakfast for Spirits-. What other famous anime dishes would you like to see Emily make on COOKING WITH ANIME?

 

Crunchyroll #107: Daifuku Meets Pumpkin Spice!

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Well, it’s that time of year again. Time for crunchy leaves, and sweaters, and, of course, the dreaded PUMPKIN SPICE WAVE of mass hysteria that descends on the average American town at this time each year. I’ll admit, I like the pumpkin spice flavoring in small doses, and I wondered if I could find a way to bring this fall food trend into my anime recipes.

Now, the inspiration for this dish comes from my last trip to Japan. Last spring, I was hanging around Ikebukuro, as one does, when I came across the Hello Kitty store. Being a casual Hello Kitty fan, I decided to quietly peruse the shop’s offerings when I came across adorably packaged boxes of pudding (read: flan) flavored mochi. Intrigued, I purchased them and later that night enjoyed one of the best mochi experiences of my LIFE. As it turned out, mochi filled with pudding flavored GANACHE (Ganache! Who’s ever put that in mochi?) was amazing. I was intrigued!

 

If you’ve never had ganache before, it is a chocolate cream filling, often used in truffles and on cakes. It’s decadence at its finest- you add cream to chocolate chips and let it melt together. Delicious! Here, I use it as a vehicle for the pumpkin spice flavoring. Combine pumpkin puree with cream, white chocolate, pumpkin pie spice, and a dash of salt, and you’ve got all the makings of a tasty treat.

 

 

 

 

 

Now roll that ganache into scraps of tender, fresh mochi? Perfection. Daifuku is traditional filled mochi, often stuffed with bean paste, or strawberries, or both. This pumpkin spice mochi is definitely thinking outside the box, but not too far, I hope. I loved this recipe, and with all the crazy flavor comibinations Japanese snacks are known for, I don’t think this one is really too far out there.

 

 

 

 

I hope you can try this for yourself. It’s fun, easy, and shockingly in keeping with the season. In any case, stay tuned for more Halloween themed content this month, and watch the video below to see the full process for this pumpkin spice mochi. 

 



 

Ingredients for Pumpkin Spice Mochi

(Original Pumpkin Spice Ganache here, and Daifuku recipe here)

 

Pumpkin Spice Ganache

(this is easily doubled, and should be if you plan to roll out the mochi scraps and make more)

 

-4 oz white chocolate chips (good quality!)

-2 tbsp heavy cream

-1 tbsp pumpkin puree

-1/4 tsp pumpkin pie spice

-pinch of salt

Mochi

-3/4 cup shiratamako (glutinous rice flour)

-1/4 cup sugar

-3/4 cup water

-Potato starch for dusting surfaces

 


 

To Make Pumpkin Spice Mochi

 

1. Microwave cream about 30 seconds, or until hot. Stir in pumpkin puree, pumpkin spice, and salt. Pour in white chocolate chips and let sit about ten minutes. 

 

2. Stir chocolate chips through the cream. If not completely melted, put in microwave for ten seconds. Stir through until creamy, cover with plastic wrap, and set aside in fridge to harden, at least two hours.

 

3. Pour sugar, shiratamako, and water into a heat resistant bowl. Stir together. Cover with plastic wrap and microwave at 1000 watts for 1 minute. Wet a spatula and stir mixture until unevenly heated spots are heated evenly. Cover with plastic wrap, and microwave for another minute. Stir again and recover. Microwave another thirty seconds. Stir through. At this point it shouldn’t be a matte white anymore, but slightly transluscent, in the way that frosted glass is slightly transcluscent. 

 

4. Turn mochi out onto a potato starch covered surface. Coat rolling pin with potato starch, and roll it out nice and thin. Cut out rounds in the mochi with a circle cutter or an overturned glass. 

 

5. Spoon teaspoon-fuls of hardened ganache into the middle of each circle. Make sure your hands are well corn-starched, and wrap the edges up around the ganache, and pinch together so that the edges meld with each other. Set aside on a plate.

 

6. Apparently, you can roll out mochi scraps to cut more circles. Squish into a ball and roll back out. I myself did not try this, but I wish I had since we had a lot left over and these pumpkin spice mochi balls are SO GOOD. You will want to do this if you double the ganache recipe, because you’ll have ganache left over. 

 

7. When done, dust with cinnamon. Enjoy day of for best taste! Otherwise store in a cool, airtight space. 

 

 


I hope you enjoyed this post! Check in next week for another recipe, and to check out more anime food recipes, visit my blog. If you have any questions or comments, leave them below! I recently got a Twitter, so you can follow me at @yumpenguinsnack if you would like, and DEFINITELY feel free to send me food requests! My Tumblr is yumpenguinsnacks.tumblr.comFind me on Youtube for more video tutorials! Enjoy the food, and if you decide to recreate this dish, show me pics! 😀

 

In case you missed it, check out our last dish: Hot Tub Tamago from Kakuriyo-Bed and Breakfast for Spirits-. What other famous anime dishes would you like to see Emily make on COOKING WITH ANIME?

 

Crunchyroll #102: Duck Yakisoba from “Food Wars! Third Plate”

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NENE vs SOBA vs SOMA! A battle to end all Shokugeki! Going in, we all knew what the outcome had to be- of COURSE Nene would win, she’s a master at this stuff! Right? WRONG. Soma did the impossible- beating out a Soba champ at her own game with a revolutionary and mind blowing dish- the Duck YakiSOBA!

HAH! What a concept. Well, I’m here to tell you that Soma is not the only person to have had this idea. In fact, I, your beautiful, charming, intelligent, and humble food blogger have mused the possibilities of this dish long before I saw them in an anime. I mean, it’s in the title. Yakisoba. You’d think that just meant fried soba noodles, right? Well, no.

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Crunchyroll #101: Curry from “Golden Kamuy”

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The minute I saw this curry, I knew I had to make it. I’ve never done a recipe from any earlier than the 1950s,  so I was looking forward to the experience of making something from a looong time ago (I mean, relatively). Apparently, the earliest Japanese curry recipe was published in a 1872 cookbook about Western cuisine, in which there were two curry recipes: one for beef and one for chicken. At first glance, it actually doesn’t seem much different from modern curry recipes, but I’ve never actually made a Japanese curry from scratch, as the curry roux blocks arer pretty ubiquitous.

 

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Crunchyroll #99: Meat Bun from “Kakuriyo no Yadomeshi”

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Portable meat snacks are probably one of my favorite things to lust over… in a purely food sense, of course. Maybe it’s the secret wanderer in me, but food you can easily pack up and take on an journey has always really appealed to my sense of adventure and excitement. I mean, cut me some slack – I read a lot of the Redwall series by Brian Jacques when I was younger, and those stories were overflowing with descriptions of delectable camp food, among other things. And seriously… meat buns! You can eat them on the go, with your hands, and still have a tasty and exciting meal! That kind of stuff just makes me happy.

 

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Crunchyroll #98: Hamburger Steak from “Today’s Menu for the Emiya Family”

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Hamburger steak had become a classic Japanese dish despite being introuced to their cuisine only a short time ago. Nonetheless, it’s one of those basic recipes that appears in anime all the time, and every Japanese kid seems to know how to make. Shirou, from Today’s Menu for the Emiya Family makes this hamburger steak to serve to Kiritsugu in an attempt to make him proud. AWWWWWWW.

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