The Ultimate List of One Piece Recipes to Recreate at Home

One Piece is a Japanese manga series written and illustrated by Eiichiro Oda. It has been serialized in Shueisha’s Weekly Shonen Jump magazine since July 1997. The story follows the adventures of Monkey D. Luffy, a young man who dreams of becoming the King of the Pirates by finding the legendary treasure known as One Piece. There’s another treasure for the foodie weebs out there: One Piece Recipes.

The One Piece Gastronomy

One Piece is known for its large cast of characters, its humor, and its exciting action sequences. It is also known for its detailed and creative world-building. One aspect of the world-building that is often overlooked is the food and the authentic One Piece recipes. Sanji, one of the main characters in One Piece, is a chef. He is known for his delicious and creative dishes. Many of the dishes that Sanji cooks are inspired by real-world cuisine.

If you are a fan of One Piece and you love to cook, then you might be interested in trying some of the recipes that Sanji cooks. Here is a list of some of the most popular One Piece recipes:

Top 3 One Piece recipes to take out of Sanji’s Cook Book

3. Sanji’s Seafood Fried Rice

Ingredients

• 2/3 cup jasmine rice
• 1 1/2 cup water
• 1 green onion
• 150g seafood medley
• 3 eggs
• 1 tsp salt
• 2 tbsp oil

Steps

1. Wash the rice twice, drain, and cook with the 1 1/2 cup water. Wait until the rice is cooked before proceeding with the rest of the steps.
2. Cut the green onion into thin circular pieces and set aside.
3. Using 1 tbsp oil, stir-fry the seafood medley until fully cooked. Be careful not to overdo it, but make sure it’s not raw.
4. Beat the eggs until even. In a hot pan, add a tbsp of oil and the egg. While the egg is still half raw, put in the rice and mix together. If using a cast iron pan like what I used, stir fry on medium heat so that the egg and rice don’t stick. Once all the egg is mixed in well with the rice and cooked, it’s okay to turn up the heat to high to get more aroma.
5. Add in the seafood medley and mix.
6. Add in the green onion and turn off the heat. Mix well immediately with the heat off to have the flavors of the green onion infuse into the rice, but not be overcooked.

2. Sanji’s Special Curry

Ingredients

1. Boneless Chicken Thigh (500g) or any meat of choice, chopped and seasoned with salt and pepper
2. 700ml Chicken Stock (I used 1 x Oxo Stock Cube)
3. 1 Large Onion (or 2 Smaller Onions), diced
4. 1 Celery Stalk, finely diced
5. 2 Cloves Garlic, minced
6. 1 Knob of Ginger (10g), minced
7. 2 Potatoes, chopped
8. 2 Carrots, chopped
9. 2 Tomatoes, diced
10. Cornstarch
11. Curry Powder
12. Garam Masala
13. Bay Leaves
14. Butter
15. Oil
16. Salt
17. Pepper
18. Honey
19. Rice (about 3 cups)

Steps

1. In a frying pan on medium-high heat, cook the chopped meat with some butter until lightly seared then put aside.
2. In the same pan cook the potatoes and carrots with some butter until slightly golden on the outside then also put aside.
3. In a large pot on medium heat, cook the garlic and ginger in about a tablespoon of oil until fragrant, then add the onions and celery to the pot.
4. Once the onions and celery are soft, add about ½ tablespoon of honey and cook until slightly golden in color.
5. Turn down the heat to low. Add 2 tablespoons of oil, 3 tablespoons of curry powder, 3 tablespoons of cornstarch, and ½ tablespoon of garam masala. Stir and cook for about 5 min. It should turn into a thick paste.
6. To the curry paste you just made, add the diced tomatoes, stir, and cook for another 2-3 mins.
7. Add the stock to the pot slowly and mix well.
8. Add the pre-cooked meat and vegetables, a generous amount of salt, and 2 bay leaves to the pot. The stock should be just covering all the goodies (if not add boiling water). Simmer on low heat for 30-40mins. Make sure to check on it and stir every now and then so the curry doesn’t stick to the bottom of the pot as it thickens.
9. Once the vegetables and meat are tenderly cooked through, add salt to taste and take off the heat. You can also add more garam masala or chili to taste if you like.
10. Pour the curry over a plate of rice and voilà! You’ve just made a tasty Japanese curry from scratch!

1. Meat on the Bone