Three recipes to continue your adventures at the table

Food – It’s been 20 years since the young ninja arrived in France. Mango Naruto They actually landed in 2002, three years after they were released in Japan. We followed the adventures of a little boy in an orange jacket in one of the greatest hits of “shonens” (manga for teens).

Over 70 volumes and 600 animated episodes later, we manage to follow Naruto on his adventures, but also on his culinary journey. Because what would Naruto be without ramen and choji?

That’s good, Sana, a French TikTokeuse passionate about Japanese cuisine, culture and animation, with over 465,000 subscribers on her channel, published a book on Friday 14 October titled The Hidden Recipes of Naruto Shippuden, published by Huggin & Muninn. These recipes, for all tastes and all levels, are an excellent way to continue the adventures of Naruto, the last volume of which was published in 2014. We have selected for you three of them. Taste good!

curry life

Hujin and Munin

Hujin and Munin

Rock Lee is a ninja that stands out a lot from the others, starting with the fact that he can’t use ninjutsu. But it makes up for this with its determination, strength and endurance, which is also noted for its resistance to spicy foods. Already one of the rare people who has been able to support and appreciate the ‘curry of life’, this dish is so spicy that it has the power to get the saddest of people back on their feet. If you feel ready to succumb to this ordeal, here is the recipe.

amount : 3 people

Ingredients

  • 2 chicken thighs
  • 1 large onion
  • 1 carrot
  • 2 medium potatoes
  • 1 red pepper
  • 1 tbsp. grated garlic
  • 1 tbsp. grated ginger
  • 2 tbsp. turmeric
  • 110gm strong Japanese roe curry
  • 1 star anise
  • 2 squares of dark chocolate
  • Sun flower oil
  • Salt and Pepper

Prepare

Pre-bone chicken thighs, then cut them into pieces. Peel the onions and carrots and cut them into thick slices, and the potatoes into cubes. Cut the red pepper and grate the garlic, as well as the ginger. In a saucepan, pour the oil spray and heat it over medium heat.

Add garlic, ginger and hot pepper. Once it starts to color, add the onions.

Stir until the onions are translucent, then add the carrots and potatoes.

Cover everything with water and bring to a boil before lowering the heat to allow the preparation to coat over low heat.

Pour a little oil into a frying pan and put it on a medium heat. Once the oil is hot, fry the chicken pieces until golden brown.

Add the chicken to the pot with star anise and turmeric. Let it simmer for 30 minutes.

Then add the curry roux cut into squares, dark chocolate and ½ teaspoon ground black pepper. Mix everything to incorporate into the preparation, then raise the heat to medium.

Simmer on low heat for 5-10 minutes until the curry thickens. The curry is ready, accompanies it with a good portion of Japanese rice and holds together well to taste!

omeboshi omosubi

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Hujin and Munin

Hujin and Munin

Omusubi, also known as onigiri, appears to be a very popular dish for Sasuke. The latter likes them because they are particularly good for health and we can also see him consuming them during workouts. At its heart, it has a wonderful red food, called umeboshi, which is a fermented Japanese plum famous for its medicinal properties.

amount : 3 omosubi

Ingredients

  • 100g Japanese round rice
  • 6 umeboshi
  • 1 sheet of nori seaweed

Prepare

An omosubi looks like a stuffed rice dumpling. To prepare Japanese rice, pour it into a bowl and rinse it with water, making circular motions. Repeat this three times.

Cover the rice with water and let it soak for half an hour.

Then pour it into a colander and leave it for 30 minutes.

Put the rice in a saucepan and pour 15 cl of water. Bring the mixture to a boil over high heat, uncovered. As soon as the water begins to boil, cover the pan with its lid, reduce the heat to low, and simmer for an hour.

Once cooking is complete, turn off the heat without removing the lid and leave for about 15 minutes. This will cool the rice a bit so it can be handled better later.

Remove the lid and gently stir in the rice with a flat spoon.

For the filling, dig out the umeboshi and mash them with a fork. The end result does not have to be homogeneous, so you can leave a few whole pieces for more consistency in the mouth.

Dip your hands in the water so that the rice does not stick, sprinkle them lightly with salt and pour a small handful of rice. Give it a triangular shape by pressing it gently.

Dig a hole in the center of the rice and put some crushed umeboshi in it. Then cover it with rice, then fix the triangle.

Cut the nori sheet into four lengthwise. Then glue the end of each strip to the center of the omusubi, then surround each rice ball with seaweed. This will allow for a better grip on the omusubi, which is practical for taking them on a mission or for training! Especially since umeboshi is known for its fortifying properties.

Inarizushi

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Hujin and Munin

Hujin and Munin

Inarizushi, fried tofu pockets stuffed with rice, are Madara Uchiha’s favorite dish. Here is a recipe for inarizushi topped with tuna and seaweed nori, reminiscent of the colors of the famous disciples of the Uchiha clan.

amount : 8 Inarizushi

Ingredients

  • 300g cooked Japanese rice (about 100g raw)
  • 8 pockets of fried tofu (inariage)
  • 150g raw red tuna
  • 1 sheet of nori seaweed

Prepare

Start by preparing the bluefin tuna. Put it on a cutting board, then cut it into as small cubes as possible.

Dry the tofu pockets to get rid of the excess oil.

Cut a sheet of nori seaweed to make desserts approximately 1.5 cm long.

Open the fried tofu pockets, then fill them with rice three-quarters full. Continue little by little, with a touch of rice, and carefully to avoid tearing the pockets of the tofu.

Put a tablespoon of red tuna on the rice to cover the surface.

Sprinkle a few scraps of nori seaweed.

Inarizushi is ready. The color of the bluefin tuna and the nori seaweed in the middle should remind you of the disciples of a particular clan that Madara belongs to…

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Hujin and Munin

Hujin and Munin

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