Simply Signal Recipes: Japanese Anime Foods Edition and Aesthetic

Japanese strawberry shortcake:

Preparation time: 10 minutes

Cooking time: 1 hour


Sponge cake

  • 3 eggs
  • 3/4 cup sugar
  • 1/2 cup plain flour
  • 2 tablespoons plus 2 teaspoons of milk
  • 1/4 stick of unsalted butter


  • 1/4 cup water
  • 2 tablespoons of sugar


  • 1 cup of fresh whipping cream
  • 1 tbsp, plus 1 teaspoon of sugar
  • 1 box of fresh strawberries


  1. Heat the oven to 340 degrees Fahrenheit. Line a 7-inch round cake pan with parchment paper and set aside.
  2. Separate the egg yolks and egg whites. Place the egg whites in an electric mixer and gradually add (at three different times) the sugar to the mixer bowl.
  3. Beat egg whites and sugar until stiff peaks form. Mix the egg yolks with the egg white mixture.
  4. Stir the sifted flour into the egg mixture three to four times.
  5. In a small bowl, combine the milk and melted butter together. Take a small amount of the egg white mixture, put it in the bowl of milk and butter and mix, then add it to the egg white mixture and mix everything together.
  6. Pour the mixture into the 18 cm round lined cake pan. Bake for about 40 minutes or until done when tested with a skewer. If a spike comes out clean, the cake is ready. Turn off the oven and remove the cake tin.
  7. Place the cake pan on the kitchen bench at a height of 10 centimeters (4 inches). Let cool in pan for 5 minutes, then turn over onto an upside down rack. Turn it over and remove the parchment paper. Let it cool completely.
  8. Wrap the cake in cling film and leave it at room temperature overnight.
  9. Cut the cake horizontally into a single sheet
  10. Mix the water and sugar to make syrup. Brush both cut sides of the cake with syrup. Whip the cream and spread it on both sides of the sponge cake.
  11. Decorate with sliced ​​strawberries and spread more whipped cream over the strawberries. Garnish the other side of the cake and spread whipped cream all over the cake.
  12. Decorate with strawberries and raspberries or your choice of decorations.

(Recipe by Chopsticks chronicles)

Onigiri – Japanese rice balls:

Preparation time: 30 minutes

Cooking time: 30 minutes


For the steamed rice

  • 2 cups uncooked short grain Japanese rice
  • 2 1/2 cups of water

To make onigiri

  • kosher / sea salt
  • 4 nori sheets (seaweed)
  • Toasted white and black sesame seeds for garnish

For the salted salmon

  • 1 salmon fillet
  • Kosher / sea salt


To prepare steamed rice:

  1. Prepare steamed rice. You can also cook short grain rice with a rice cooker, a instant pot or one donabe. In a large bowl, gently wash the rice in a circular motion and discard the water. Repeat this process about 3-4 times. Let the rice soak in the water for 30 minutes. Transfer the rice to a colander and drain well for at least 15 minutes.
  2. In a heavy-bottomed saucepan, combine the rice and water. Cover the lid and bring to a boil over medium heat.
  3. Once the water boils, reduce the heat to minimum and continue cooking, covered, for 12 to 13 minutes or until the water is completely absorbed. Between 12 and 13 minutes take a quick peek. If any water remains, close the lid and continue cooking for another minute until completely evaporated.
  4. Remove the pan (with the lid) from the heat and let it steam for another 10 minutes. On a large plate or parchment-lined baking sheet, transfer the rice.
  5. Using a rice spoon, peel the rice. Let the cooked rice cool a bit until you can hold the rice without burning your hands. However, do not let the rice cool completely.

To prepare the onigiri (salmon) filling

  1. While the rice is soaking and draining (45 minutes), prepare the onigiri toppings.
  2. Salted Salmon Filling: Sprinkle kosher salt on both sides of the salmon fillet. Bake at 425 degrees Fahrenheit in a toaster or oven for 10 to 20 minutes. Japanese salted salmon is cooked until cooked through (drier and flaky).
  3. Break the cooked salmon into flakes and set aside.

make onigiri

  1. Cut the nori sheets into thirds. First, wet your hands with water to prevent the rice from sticking to your hands. Then put some salt in your hands and rub to distribute it all around your palms.
  2. Take a handful of hot rice (about 1/3 cup) in one hand. Make a small cut in the center of the rice. Put some type of filling (about 1-2 teaspoons) inside. Then grind the rice with your hands around the well to completely cover your filling.
  3. Press the rice around the filling to gently form the rice into a triangle. Use three fingers (thumb, index, middle finger) to make a triangular corner. Your hands should be just firm enough so that the onigiri does not collapse. You don’t want to squeeze the rice too much.
  4. Wrap the onigiri in nori seaweed and enjoy.

(Recipe by One recipe book)

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