I Made Sanji's FAVORITE Pasta from One Piece
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- Опубликовано: 10 июл 2024
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Today I am making Sanji's FAVORITE dish from One Piece! It is SUPER easy to make, which is awesome. And, to be honest, if you don't like fish eggs go ahead and skip it.
1 Portion spaghetti
3 tablespoons unsalted butter
1 tablespoon chopped basil
1/2 tablespoon chopped terragon
1/2 tablespoon chopped thyme
3-4 stems of chives
1 teaspoon garlic powder
1 tea spoon salt
1 teaspoon black pepper
spicy mentaiko fish roe
soy sauce and tsuyu to taste
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Since you mentioned food wars, I really like how those recipes actually work. I've made several of the ones you did on your channel and they all came out great. ... Well, in taste anyway. I could not make them look as good.
Had an incredible dish yesterday and felt the need to gush about it. So, I had a concert and my sister and her boyfriend invited me to this small local restaurant just a few steps away. 180 years old restaurant and they actually list the sources of all their ingredients in their menu, all of it being local. They had the best apple juice I've ever tasted (sadly not possible to get anywhere else, cause it's made from their own fruit) and had an amazing starter plate, but the main dish I ate was pasta with turkey breast and champignons in a Kochkäs (cooked cheese, local stuff, extremely delicious, awesome on just bread with onions and caraway seeds, or just poured over a Schnitzel) and Ebbelwoi (Hessian apple cider) sauce. The flavour was beyond delicious, can only recommend.
If anyone ever does visit the Odenwald (a bit south of Frankfurt in Germany), try out 'Johann's Stube' in Reichelsheim. It's not cheap, but it's really worth it. (Also, the portions are huge, I was full with just half a portion, though that's the Odenwald for you. There's a song with the lyrics 'Mir sin die Ourewäller, bei uns sin die Schnitzel größer wie die Deller' which translates into 'We are the Odenwaldians, at ours the schnitzels are bigger than the plates')
As a person who really doesn't like Ikura or fish eggs in general I really love mentaiko. I'm not sure why but it might be the slightly spicy flavor or whatever but it really is great in bread or pasta. Some mentaiko with butter and a bit of herbs in a toasted roll is amazing for breakfast.
Bottarga spagueti is a similar dish from Italy. The italian version uses salt cured roe but the process is fairly similar.
Oh man, you make my mouth watering and building my appetite.
The herb butter seems simple enough to make, and I could go without the roes and the sauce. It may go well with anything, heck, I’m imagining bacon bits in the pasta or maybe adding half cooked egg over the pasta.
God~, now I’m craving for pasta even though the supper tonight is already decided~.
As I am very seafood averse,
I've made it without the roe.
I also made the tsuyu from scratch with a vegan recipe to leave out the seafood (its basically just mirin, sake, and soy sauce with some dried mushroom of choice and another MSG source)
Totally worth doing the sauce one way or another. It really pairs nicely with the butter.
Ok. I made a version of this tonight for dinner. I didn't have any cod roe and just left it out. I created the compound butter (garlic [minced and then crushed], scallions, cilantro, salt, and pepper). I made the sauce with ponzu, dark soy sauce, and water. It was nice and subtle and delicious. Thank you.
Nice! Glad you modified it too. This is the way.
Wow! Buttered noodles (one of my favorites) turned up to 11. This looks so tasty. And now I've decided what herbs to plant this year.
Has nothing to do with anime, but my favorite pasta dish is as follows: Thick Spaghetti for the noodle - Then fry up sliced spicy sausage with oil 2min per side (I like to cover the pan as they puff up and cook internally better), then let some crushed red pepper fry for about 30sec before adding a ladle of pasta water then start adding garlic powder, paprika, curry powder, coriander powder, and just a sprinkling of cayenne then as the pasta water is almost completely simmered away, I add 2 splashes of white wine and this should be around the same time the pasta is done, so add the pasta to the pan, add more olive oil as necessary, add 2oz of lemon juice, and the secret ingredient is to add like a half teaspoon of frank's hot sauce and a lot of black pepper (no salt is required at any point). You stir the pasta while the sauce simmers down. You do not want a dry pasta so serve it wet, but not so wet that you have a puddle in your plate. Serve with parmesan of course.
My takeaways are that no cayenne removes flavor but too much overpowers the the other spices but you want that warmth so just a little bit goes a long way. The tiny amount of Frank's hot sauce also lifts way above it's weight. An alternate I toyed with was using Chili Oil but the flavor just didn't give the flavor I wanted for the dish. I like a good amount of tartness from the lemon juice but a normal person might be ok with 1oz or 1.5oz. I originally used minced garlic but would always end up with a plate full of garlic because they don't stick to the noodles so well, so I started using garlic powder instead. The flavor combination suits the sausage extremely well and is balanced enough to give you that heat, the spiciness, richness of flavor, and tartness without being too much of either. I don't make a lot of trips to the grocery store so I generally don't have fresh herbs but I'm sure anyone could elevate using their herb of choice. Out of the various pastas I've made this one was easily the favorite.
That's my random, unsolicited recipe that no one asked for.
I'm with you on the pasta. Fresh pasta can get a texture that's more rubbery than al dente, so I also prefer boxed pasta. Also I remember the food wars times on this Chanel. Golden ages, I miss food wars.
As someone who grew up on butter noodles because… it’s cheap… this is amazing.
Well, Wano is modeled on Japan, so everyone from there, and the gorosei member holding the sword Spoilers!!!!! Has a name that uses the same naming conventions as Wano.
This makes my mouth watering
I am making this ! Looks absolutely stunning, I havent tried cod roe but Imma do it xD
Great video! Wanted to know have you ever watched Toriko I think you would like it and the food they make would make some great recipe videos
Ill try this dish!
Good to have my membership reactivated. Had some issues with my last bank that couldn't be resolved.
My parents loved the herb butter and we are going to try it with the mentaiko later but thanks for this recipe. My mom inhaled her food for the first time in a long time lol
Chef here.
Italian dishes are incredible simple yet a bit technial and very, very tasty.
I would have thrown the pasta together with the butter and parmasan, like a REAL pasta Alfredo and then add the seafood as I served it.
I agree here chef! I kind of wish that is how they served it in Tokyo. Get the noodles nice and coated.
Have you seen One Piece: Shokugeki no Sanji??
Delicious for sure
Misses the obligatoric sprinkle of cigarette ash that goes in all of Sanji's dishes. :P
I haven't seen One Piece in 2 year waiting for 100 episodes to pass. I think I will make this to commemorate the moment next week. Wish me luck
This looks delicious
oh man i have been waiting for you to do this one. Also just wondering would you highly suggest putting the tarragon in? I heard it has a very licorice taste to it and i am not a fan of the taste of it.
You are a true master ultimate chef of cooking food of anime food is so much other food do you have my true respect❤❤😊😊
So
I am extremely seafood averse.
I have made this twice now sans roe and with a homemade vegan tsuyu.
Absolutely delicious.
Pro tip
Listen to the video about the salt.
First time i over salted the butter.
Trying to consider what else the combination of that herb butter and tsuyu would be good on.
Glad you like it!
The herb butter and tsuyu is legit on eggs
Never seen roe with membrane. Can you boil the membrane to help flavor the water? Try to add some more flavor to the pasta.
Under 100000000000 years gang
You know Chef is picky about his dry pasta when you always see him using De Cecco for boxed pasta
Ngl, I buy it because it's cheap
He is the only one
You should try choso’s diet
I don't wanna be the asshole here, but at least here in Italy "al dente" means that the white part in the middle of the pasta isn't there anymore, but it still has a bit of a bite and springiness to it. Now i'm not gonna tell you how to like your pasta, but i wouldn't want it to be unhealthy or something, hope you'll correct me on that
The pasta looks great tho, now i'm hungry
I did let it continue to cook after a but by letting it sit and not shocking it in cold water, I should have shown that
@@CHEFPKR gootcha, sounds good then, now i really just wanna try that
hey thats meeee 😁
I would probably zest the lemon into the compound butter in addition because I feel like it be a waste not to add but that is just me.
Does the zest not aversely interact with the butter?
@jamesproctor4568 Never happened to me, but I think the citrus of the lemon if left too long could curdle the butter so possibly not good for long storage.
@@Lostboy811 The zest might not have the same acid content the flesh does, so that might be why it doesn't curdle.
Uhuu, I don't wanna have any sticks in my butter... WHAT ABOUT THE BUTTERSTICK?!?! /joking
I eat this a lot actually
I love recipes with small ingredient lists. If there are 10 or more ingredient I don't normally keep on hand it kinda turns me off. I do not have an Asian market near me. I wonder if salmon or tuna would be good. Would have to sub the spice from the roe. I think that pervert chef would enjoy this.😁
Tuna, salmon, or grilled chicken breast would be amazing on this instead of the roe.
It looks great! But how come you dont cook the pasta in the butter? Wouldnt it taste better and overall? And then use the sauce as a finisher like olive oil? Kinda interested why its made like that.
Tbh, yes, adding the butter to the pasta while it's hot and tossing it with pasta water is better. I did it like this only because it's how I had it in Tokyo
@CHEFPKR yeah I kind of guessed! Was just curious on why the Japanese did that though. Anyways great video and I did try out this dish, was pretty good added a bit of oven toasted chicken for that protein! Great videos bro!
🍇
We have a lot lore accurate Japanese characters in one piece. Go watch the wano arc it basically Japan.
nice
now recreate dishes from cooking master boy please
When will you do zoro
no way you didnt give that membrane to gandalf bro
Unfortunately it has some flavors and chili's in it, bad for kitties :(
Malaysia
The ingredients list is missing chives
Ty, sorry I missed that!
Gonna try this out, minus the lemon as I cannot have citrus fruit, it looks so tasty! (୨୧ ❛ᴗ❛)✧
Cannot have citrus fruit? like, not any of that fruit type?
I'm not gonna lie serving the pasta completely undressed seems like sacrilege to me