If you’ve ever dreamed of digging into one of Sanji’s lovingly crafted dishes, dream no longer! Brush up your culinary skills with Ogre Sazae Kancho Carbonara, Shay King Parfait, and Rock Bear’s Strong Arm Soup. Touch the deliciousness of the world of ONE PIECE ODYSSEY with these recipes!

Ogre Sazae Kancho Carbonara

Ingredients

• 6oz Dried Spaghetti
• 3 Egg Yolks
• 4oz Smoked bacon, diced
  
• 4oz Shrimp, sized 16/20
• 3oz Shredded Parmesan
  

Directions

1. Bring a large pot of water to a boil and begin cooking the spaghetti until it is al dente or to your preference.
2. Place 3 egg yolks into a large mixing bowl and whisk until smooth. Add the parmesan cheese and continue mixing until the yolks and cheese are fully coated with the cheese. It will be very thick. Take 2 tablespoons of the pasta water and whisk it with the egg and cheese mixture. Set aside.
3. While the pasta is cooking, place the smoked bacon into a large sauté pan and begin cooking over a medium heat. Render the bacon until it is cooked but not crispy. Add the shrimp and sauté together with the bacon. Sauté until the shrimp is cooked and turn off the heat.
4. Remove the hot pasta from the water and place into the large sauté pan with the bacon and shrimp. Add the yolk and cheese mixture on top of the pasta and begin gently mixing together, do not discard the bowl. Fully toss everything in the pan then place the entire pasta mixture back into the bowl that had the egg yolk and cheese in it. Toss for another 1 minute to make sure all of the mixture in the bowl was used.
5. Plate up the pasta on a large plate and enjoy!

Shay King Parfait

Ingredients

Ice Cream

• 325ML Heavy Cream
• 325 ML Whole Milk
• 1.5g Xanthum Gum
• 30ML Maple Syrup
• 90g Sugar
• 5ml Vanilla
• 2g Kosher Salt

Toppings

• Fresh Strawberries
• Candied Cherries
• Chocolate Syrup

Directions

1. Combine everything EXCEPT Heavy Cream into sauce pot.
2. Heat mixture over low heat, just until all sugar has dissolved.
3. Use a stick blender if the xanthum gum is not fully dissolved.
4. Once Mixture is at room temperature, combine with heavy cream and whisk lightly to combine.
5. Rest in the refrigerator until completely cooled before using, about 2-4 hours or overnight. Can be held up to 72 hours before using for ice cream.
6. Freeze in your ice cream maker according to your machines directions.
7. In a Prefrozen dish, pour in your now frozen ice cream in. Level it out with a spatula to create an even layer. This will allow it to freeze evenly.
8. Cover the top of the ice cream with parchment paper, pressing it lightly onto the ice cream.
9. Freeze for 4-6 hours, or overnight.
10. Scoop into a large bowl, top with strawberries, cherries and chocolate sauce.

Rock Bear’s Strong Arm Soup

Soup Ingredients

• 1 Large leek, rough chopped
• 2 Russet Potatoes, cleaned, peeled, and large diced
• 64oz Water (enough to cover vegetables in your pot)
• Salt to taste

Bear Hand Bread Ingredients

• 300g All Purpose Flour
• 7g Olive Oil
• 187g Warm Water, around 85F
• 7g Salt
• 7g Sugar
• 4g Yeast
• 4oz Shredded Cheddar
• 1-2 Serranos or Jalapenos, sliced
• 1oz neutral oil

Soup Directions

1. Combine chopped leeks, potatoes, and water to a large pot. Bring up to a boil then back down to a simmer and cover with a lid.
2. Simmer the soup for 45 minutes to 1 hour or until the potatoes are completely tender. Once the potatoes are tender, blend the soup smooth with a stick blender or with a stand-up blender.
3. Season the soup with salt. Keep the soup warm if eating it the same day or cool it down for later. Lasts 3-4 days in the refrigerator if properly cooled.

Bear Hand Bread Directions

1. Heat a small sauté pan to a medium heat and drizzle with oil. Add the chopped chilies and sauté until tender. Remove from the pan and allow to cool completely.
2. Combine all bread ingredients EXCEPT the cheese and chilies into a stand mixer with a dough hook attachment and mix on low-medium speed for 2 minutes.
3. After 2 minutes, scrape the sides of the bowl and begin mixing on a medium-high speed for 8-10 minutes. The dough should look smooth when you remove it from the bowl.
4. Sprinkle a small amount of flour onto a cutting board and place the dough on it. Press down on the dough until it is about 1/2 an inch thick. Evenly spread the cheese and chilies onto the dough then bring each corner of the dough to the center so that you fold dough together. Make sure that there is no cheese or chilies showing after you fold the dough.
5. Cut the dough into 4 equal parts. The easiest way to do this is by cutting it in half and then each of those halves in half one more time to give you 4 pieces.
6. Gently roll each piece of dough into a small ball and place them on a sheet tray lined with parchment paper. Cover the dough with a damp cloth and rest for 2 hours or until doubled in size.
7. Pre-Heat your oven to 400F
8. Dust your cutting board with a touch of flour. Take one piece of the dough and place it on the cutting board then make 4 evenly spaced cuts into the dough starting from the center and cutting towards the top. This will make 5 “Fingers”. Gently pull the fingers and palm to stretch the dough out a bit.
9. Place each hand onto a sheet tray lined with parchment paper then dust each hand with a small amount of flour. Bake in your oven for 20-22 minutes or until golden brown.
10. Remove from the oven and let rest on a wire rack for at least 30 minutes before eating.
11. To plate up the Bear Hand Soup pour a large helping of the soup into a large bowl, garnish with black pepper, chili crisp, green onions and enjoy the hand on the side to dip into the soup.