STUDIO GHIBLI
RECIPE BOOK
Studio Ghibli Recipe Book
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Typefaces used: Futura Designed by: Paul Renner Design date: 1927 Publisher: Bitstream Design owner: Bauer Types, SL Original foundry: Bauersche Giesserei Neutral BP Designed by: Kai Bernau Design Date: 2014 Publisher: Typotheque Illustrations, typesetting, and designs by Rich Seck. Thank you Hayao Miyazaki.
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PONYO RAMEN NOODLES
STEAMED RED BUNS
SPONGE CAKE
HERRING POT PIE
BENTO BOXES
RICE PORRIDGE BA-WAN (GIANT SOUP DUMPLINGS)
FRIED HORSE MACKEREL SALMON IN BECHAMEL SAUCE
INTRO
INTRO
For the past 30 years, Hayao Miyazaki has been delivering to us detailed worlds filled to the brim with imagination, fantasy, and adventure. If you’re anything like myself, there has been more than one occasion where you’ve found yourself on the couch watching one of his movies with a huge bowl of popcorn. Yum! Then the film cuts to a food scene. Miyazaki loves celebrating Japan, and food is an enormous part of Japanese culture. It’s only fitting, as detail-oriented as he is, that he would put so much effort into creating incredibly honest and gorgeous representations of actual Japanese cuisines. The characters in the movie chow down, filling their bellies with delicious foodstuffs ‘til they’re about to burst at the seams. And there you are. Sitting by yourself in the dark with a bowl of burnt popcorn and a glass of warm tap water. I’m happy to report that all of the dishes you find yourself drooling over in Miyazaki’s work taste just as good as they look. With this cookbook, it’s my hope that I can bring you the recipes of some of these and mouth-watering plates and hopefully recreate some of the magic found throughout his films. Let’s get started.
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PONYO RAMEN NOODLES
Ponyo
Ingredients • • • • •
1 package of Nissin Chicken Ramen 400ml of boiling water 1 sliced cooked ham (cut in half) / 1 2 hard boiled egg Chopped green onion
Instructions 1.
Boil the water.
2.
Place the noodles in a ramen bowl. Pour boiling water over the noodles and cover. Set and start your timer for 3 minutes
3.
After the first minute, quickly open, shake the noodles to separate, then arrange the ham, egg, and green onion over the noodles. Cover again and wait until the timer beeps.
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STEAMED RED BUNS
Spirited Away
Ingredients • • • •
1 cup of sweet bean paste 300g all-purpose flour 1 packet instant yeast = 2 / 1 4 teaspoons 160g water or 20g more for adjustment
Instructions 1.
Prepare warm water around 35 °C. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
2.
Prepare the flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chop sticker.
3.
Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky.
4.
Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size. This process can be done by mixer.
5.
When the dough is double in size, get paste ball out and punch the air out.
6.
Then roll the dough into a long log around 1 inch in diameter or any size you want.
7.
Scatter some flour on your board and cut the log to small sections around 1 inch long.
8.
Press the small dough to a round and think wrapper with the palm. Place 1 tablespoon of the sweet red bean paste in the center of your wrapper and seal the wrapper together.
9.
Turn the buns over so that the sealed surface is underneath. Brush some oil on the bottom and place in the steamer. Cover with lid and rest for around 10 to 20 minutes until the buns becomes fluffy again.
10. Bring the water in wok to a boiling and then steam the buns for 20 to 25 minutes depending on the size. 11.
Turn off the fire and leave the steamer for 5 minutes before lifting the cover.
12. Transfer the buns out and serve hot!
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SPONGE CAKE
Ingredients • • • • • •
20g butter 1 tablespoon of milk 90g cake flour 3 eggs 90g sugar 1 teaspoon vanilla extract
Instructions 1.
Preheat the oven to 350 F (180 C) at least 20 minutes before. Line a 7” cake pan with parchment paper (bottom and side). Put butter and milk In a small bowl and microwave until the butter melts. In another bowl, sift the cake flour 2 times. Set aside.
2.
In a bowl of a stand mixer, add eggs and sugar. Over a double boiler (placing the bowl over a pot with simmering water on low heat), whisk the egg mixture until it becomes lukewarm (until the sugar dissolves). Then set the bowl on the stand mixer, and whip the egg mixture until very thick (watch video to see the texture). Add vanilla and mix.
3.
Add sifted cake flour in 3 parts. Fold in the first one-third of the flour by hand with a spatula (not with the mixer). After the flour is incorporated, add the next part of flour and again fold in with the spatula. Repeat. Next, add the mixture of melted butter and milk and fold in with the spatula.
4.
Put the batter in the prepared pan. Bake for 20-25 minutes.
5.
Take the cake out from the oven and leave for 15 minutes. Finally, remove the cake from the cake pan.
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HERRING POT PIE
Kiki’s Delivery Service
Ingredients • • • • • •
4 fillets of herring 1 leek 1 medium white onion 1 carrot 5 medium potatoes 2 cups spinach
• • • • • •
3 eggs 2 tablespoons mustard 2 bay leaves 3 cups milk 2 tablespoons salt 2 tablespoons pepper
Instructions 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.
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Ingredients • • • • •
Small fish (anchovy, smelt, etc.) Rice Sour plum Peas Sakura denbu (sweet fish powder dyed pink)
Instructions 1.
Put parchment paper on pan and genrly lay fish on top.
2.
Cook them in low to mid-heat until the skin is completely dry. The water drips out from the fish and starts to sizzle, but don’t move it!
3.
When you think the skin is dry, hold the tail gently and lift the fish. If the skin isn’t stuck to the bottom, flip it over, and cook until nice and brown. If the skin is still stuck to the bottom, keep cooking.
4.
Fill the entire bento box with rice, and lay the fish across the middle.
5.
Sprinkle sakura denbu over a / 1 4 of the rice.
6.
Put the peas across another / 1 4 of the rice.
7.
Place the sour plum in the center of the remaining half of rice.
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Ingredients • • •
50g uncooked premium short grain rice 250ml water chopped scallions
Instructions 1.
Rinse the rice in water, then drain. Repeat until the water runs clear.
2.
Soak the rice in the pot for at least 30 minutes.
3.
After 30 minutes, drain water completely.
4.
Add 250ml of water into the pot.
5.
Cover the pot and bring to a boil over high heat.
6.
When boiling, lower the heat to the stove’s lowest setting (make sure to use the right size of stove burner for your pot size). Open the lid and gently mix with the spoon once, making sure rice is not stuck to the bottom of the pot.
7.
Cover the lid and simmer the rice for 30 minutes.
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Ingredients •
• • •
•
400ml of combined shiitake mushroom soaking liquid and dashi 1 large carrot, peeled 1 large boiling type potatoes, peeled. 1 medium onion, peeled and root end and top removed water until rehydrated
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• • • • • • •
4 small dried shiitake mushrooms, soaked until rehydrated 3- 4 snow peas for garnish 1 teaspoon sesame oil / 1 2 tablespoon sugar 1 tablespoon sake 1 tablespoon mirin 2 tablespoons soy sauce salt
Instructions 1.
Cut the carrots. You want each piece to be fairly even in size, but with multiple surfaces so that they cook evenly.
2.
Cut and prep the potatoes. After peeling them, cut them into fairly even pieces.
3.
Tightly squeeze out the rhydrated dried shiitake mushrooms, saving the soaking liquid. Cut off the stem. Cut each cap in half in a slanted 45 degree cut.
4.
Cut the onion into / 1 8th wedges.
5.
Cut the vegetables according to their nature; shave the edges off the starchy ones.
6.
Sauté the vegetables in a little oil to bring out their flavor and to add more flavor from the oil.
7.
Add the soy sauce last, to retain its flavor. Add the sugar, sake and mirin first.
8.
Use an otoshibuta (dropped lid) while simmering.
9.
Use some green garnish to make the final dish pop.
10. It’s worthwhile making nimono in some quantity, since it tastes better the next day and keeps for several days in the refrigerator. Reheat before eating at home,.
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Ingredients • • •
• •
150g pork fillet, finely diced 40g bamboo shoot, finiely diced 6 dried shiitake mushroom, softened & finely diced 2 tablespoon fried shallots 1 tablespoon light soy sauce
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2 tablespoon sugar / 1 2 teaspoon pepper / 1 2 teaspoon five spice powder 50g rice flour 150g sweet potato starch 375ml water 2 tablespoon sweet chili sauce 1 tablespoon miso paste
• •
4 tablespoon Hai Shan sauce 2 tablespoon cornstarch water
Instructions 1.
Heat 2 tbsp oil in pan, add mushroom and sauté till fragrant.
2.
Add in bamboo shoots and pork fillet. Fry till meat turn white.
3.
Add in seasoning and fried shallots and mix evenly. Remove from heat and set aside.
4.
Combine flour with water in a small mixing bowl, stir till well dissolved.
5.
Bring a pot of water to a simmer. Place the bowl of flour batter over the pot. Stirring constantly and cook till batter turns thick.
6.
Grease 4 small bowls with corn oil. Scoop some cooked batter into each bowl. Lightly grease your fingers and press out the dough to cover the base of the bowl. Fill in meat filling. Top with another layer of cooked dough covering the fillings completely. Using greased fingers to smoothen out the edge and surface.
7.
Steam the meatballs over preheated steamer over high heat for 10mins. Cool down for 10mins.
8.
Heat some oil in pan, remove the meatballs from the bowl and pan fry them till lightly brown on both sides. Drain well and serve with sauce immediately.
9.
For the sauce, combine the sweet chili sauce, miso paste, Hai Shan sauce, 1 tablespoon of sugar, and 100ml of water. Add in cornstarch water to thicken the sauce.
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FRIED HORSE MACKEREL
Ingredients • • • • • • • • • •
2 small aji horse mackerel / 1 4 teaspoon salt & pepper 3 tablespoon flour 1 beaten egg / 1 2 cup panko bread crumbs vegetable oil for deep frying baby leaf salad mix, to serve / 1 4 cucumber 6cm stalk celery 2 tablespoon mayonnaise
• • • •
1 egg yolk 1 teaspoon whole grain mustard 1 tablespoon sushi vinegar / 1 2 teaspoon sugar
Instructions 1.
First prepare the horse mackerel. Remove the hard fin from the near the tail toward the belly, and then remove the head. Slit the belly open and rinse well with water having removed the innards.
2.
Cut each side of the horse mackerel off the backbone to form two fillets. Remove the remaining inner bones from the fillets by scraping off the stomach area and carefully tweezing them out.
3.
Cut each side of the horse mackerel off the backbone to form two fillets. Remove the remaining inner bones from the fillets by scraping off the stomach area and carefully tweezing them out.
4.
Make the tartar sauce: Finely chop the cucumber and celery, then add the mayonnaise, egg yolk, mustard, sushi vinegar and sugar, and mix well.
5.
Flour both sides of the horse mackerel, then dip in the beaten egg, and cover well with bread crumbs. Deep-fry in oil at 170 degrees until both sides are a light golden color.
6.
Serve on a bed of baby leaf with the tartar sauce.
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SALMON IN
BECHAMEL SAUCE
From Up On the Poppy Hill
Ingredients • • •
Salmon Bechamel sauce Glazed carrot
Instructions 1.
Put 3 tablespoons lemon juice and 1 tablespoon olive oil in the pan.
2.
Pour about an inch of water in the pan.
3.
After placing the salmon onto the pan, fill the water so it is just covering the salmon.
4.
Set the heat to around medium so that it’s steaming (but not bubbling).
5.
Cook for 6-8 minutes.
6.
Place the salmon on a plate and serve with bechamel sauce and chopped glazed carrots.
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