【Ghibli Food】Cozy Year-End Celebration｜Making a Ghibli Cookbook 🌱

【Ghibli Food】Cozy Year-End Celebration｜Making a Ghibli Cookbook 🌱

Sheeta’s stew from Castle in the Sky A warm and gentle dish, just like Sheeta herself I wonder what she was feeling as she cooked it Thinking about that I slowly start chopping the vegetables Many Ghibli dishes do not have official recipes So I need to imagine and think about the recipe myself Sheeta’s stew is known for its large chunks of vegetables and meat I wonder if it’s okay for the celery and tomatoes to melt into the stew Mushrooms are also cut into large pieces Using what I have at home, a bouquet garni is made Using the green part of a long green onion to wrap the herbs Bay leaves and celery leaves Parsley stems are added as well Everything is gently tied with kitchen string This will add a gentle aroma to the stew Large chunks of meat cut into generous pieces Lightly seasoned with salt and pepper Slowly browned on all sides for a nice color For the wine I choose Cabernet Sauvignon It’s said to pair well with meat dishes Added to the pan with the meat Gently scraping up the flavorful bits left on the pan Butter is melted in a pot and the onions are gently sautéed Once the onions turn translucent I add the other vegetables Adding the meat and the wine as well Pouring in 600ml of water and adding the bouquet garni Then I let the pressure cooker do the rest Sheeta was cooking in a large stockpot,
and this time it’s a modern-style arrangement ^^ When this small round drops down it’s the sign that it’s ready The pressure time is only 1 minute Removing the bouquet garni And gently skim off the scum and excess oil Using stew roux for this dish Turning off the heat before adding the roux It’s a little magic that brings a familiar home style taste As a hidden touch I add dark chocolate with a rich cacao flavor The final touch will be done tomorrow I lift my mood with Totoro tea Thinking of Zeniba’s cake-making “I’ll make some tea now” A warm tea time offered by Zeniba The glossy cream colored cake looked so delicious 100g granulated sugar Making a meringue using 4 egg whites Once the meringue becomes lightly foamy Granulated sugar added in two or three batches Aiming for a firm and stable meringue Add 4 egg yolks and mix This method seems to create more foam And it feels easier to avoid mistakes Milk 30g Using a spatula I fold it in softly Cake flour 120g Tea leaves Mixed 30 times while scooping from the bottom Vegetable oil 30g Vanilla oil 5 to 6 drops Mixed in the same way The mold is lined with parchment paper The large air bubbles are gently removed It’s baked at 170℃ for 35 to 40 minutes My very best sponge cake so far,
the result turned out perfectly 😳 It’s left to rest for about 30 minutes Zeniba’s cookie making Rice flour 100g Almond powder 20g Sugar 30g Salt a pinch Baking powder 2g Everything is gently mixed together Vegetable oil 45g Almond milk 15g It doesn’t seem to come together… Whole egg 15g is added Zeniba’s cookies come in two types Square cookies and round cocoa cookies The square cookies looked light and crumbly So I decided to use rice flour I imagine Zeniba would have used a wavy cookie cutter… The dough turned out a little too soft There was a little dough left over So I made Marotan cookies It looked like there was a check pattern… So I check the book to be sure It turns out Zeniba was a hashtag！ The oven is preheated to 160℃ Making cocoa cookies Butter 90g Powdered sugar 40g
(I used fine granulated sugar) Salt a pinch Everything is mixed until smooth Egg white 20g Vanilla oil 4 drops It’s mixed well using a whisk Cake flour 100g Cocoa powder 10g The cocoa tends to form lumps so it was sifted Switching to a rubber spatula and gently folding it in The dough turns out a bit firm Maybe the room is cool or the moisture is low… The dough is too firm and very hard to pipe (´Д` ) It turns out the dough was so firm that the bag tore！ It’s fixed with tape After gently warming it over the stove from a distance It softened up nicely Drained cherries are added as a topping It’s baked at 160℃ for 18 minutes The colorful jelly served beside the cookies It was probably made using Jell-O It’s easy to make by just dissolving it in hot water The melon color looked a little pale So a small amount of melon soda flavor was added The red jelly was made with a slightly smaller amount Once it cools slightly it’s chilled in the refrigerator They’re placed on a rack to cool I can’t stop feeling excited (((o(*°▽°*)o))) Making the cake coating That glossy surface… How did Zeniba make it It had always been a mystery Today it’s figured out by making it myself Lemon chocolate 100g
White chocolate 150g They’re melted gently over a hot water bath Milk 80g Glucose syrup 30g Granulated sugar 20g Gelatin 5g It’s bloomed in 20g of cold water It’s heated over medium heat until just before boiling The heat is turned off and the gelatin is added and dissolved It’s added in several batches and mixed It separated… (๑ºдº๑) This is the separation I fear the most… 😭 After mixing the second addition it came together nicely!! Zeniba probably used a technique called glacage That glossy finish feels like it could only come from this To make it smooth it’s strained through a sieve Zeniba seemed frightening at first But serving such heartfelt sweets She may be someone with deep compassion It’s cooled down to around 30 to 35℃ My hands were shaking from how nervous I was A beautiful glacage came together perfectly in the end!! It’s set aside to chill From Kiki’s Delivery Service Making the herring and pumpkin pie “I don’t like this pie” The girl’s line that left a strong impression Even after so many years I still remember it clearly I wonder what she was feeling when she said it A grandmother who cared deeply for her grandchild And Kiki working so hard Those words felt almost like an insult to them… As a child I felt a quiet anger inside… (°ㅂ°ꐦ) But after watching it many times I started to understand the deeper meaning of those words She had already clearly said “That’s why I said I didn’t want it” It may have been a well-meant gesture by the grandmother An unintentional but unwanted kindness toward her grandchild And the innocent honesty of adolescence Maybe this kind of moment happens all over the world ^^ From the girl’s point of view Only the part that left a bad impression was shown 🥺 That’s how I see it now, in my forties The pumpkin is roughly mashed Heavy cream 100ml
(I used milk instead) Butter 20g Everything is mixed to make a pumpkin paste The flavor is adjusted with salt and pepper The heatproof dish is lightly brushed with olive oil The pumpkin paste is spread on top Sliced onions are layered over it Plenty of melty cheese is added on top The olive grilled herring is placed on top A sheet of puff pastry is prepared The book from Kiki’s Delivery Service is checked for the fish shape While the pastry is still firm it’s cut into a fish shape The gills eyes and mouth are shaped as well The baking dish is 30cm wide so one sheet isn’t enough Two sheets are joined together The seam feels noticeable The sheets are overlapped and rolled out instead The excess dough is trimmed away Milk is used as a glue The eyes mouth gills and patterns are added Milk is brushed over the entire surface A strip is placed diagonally on top Any extra parts are trimmed Small holes are made to prevent over puffing Milk glue is brushed again and the fish is placed on top Halved black olives are placed beside the strip Egg yolk is brushed over the fish and the strip The egg yolk is thinned with about 1 tsp of water This makes it easier to brush and helps prevent uneven browning It’s baked for 30 minutes in an oven preheated to 200℃ Finally some bread baking Using the high hydration dough introduced last week Simple bread is made The dough was just mixed in a container without kneading (It’s very easy^ ^) This dough can also be used for pizza and hotteok Only 1g of yeast is used The natural flavor of wheat really comes through It’s shaped to look like something from the Guchoki Bakery It baked up beautifully ^ ^ The bread is left to ferment for about 30 minutes Finishing with freshly grated cheese Sheeta’s stew is complete Zeniba’s tea party 🍪🧁🫖 I love the scene where No Face eats the cake The kids were happy too
And it turned into a very peaceful weekend Thank you for joining me for the tea party 🍪🍰 [I’d be happy if you subscribed, if you’d like ]
See you soon… (*´∇｀*)

[vlog menu]

▶︎ Castle in the Sky
・Sheeta’s stew

▶︎ Spirited Away
・Zeniba’s lemon cake
・Rice flour cookies
・Dried cherry cocoa cookies
・Colorful jelly

▶︎ Kiki’s Delivery Service
・Herring and pumpkin pie
・Country-style bread

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▶︎ Recipe

◻️Sheeta’s Stew (Laputa-style Beef Stew)
Ingredients (Serves 4)

Main Ingredients
• Beef (for stew) … 500g
• Onion … 2
• Carrot … 1
• Potato … 2
• Tomato … 1
• Mushroom … 6

For Flavor
• Bouquet garni … 1 bunch
• Red wine … about 200ml

Soup Base
• Stew roux … as needed

◻️Baked Herring & Pumpkin Pie

Ingredients (Makes about 2–3 pies)

[Main Filling]
・Herring … 2 fillets (canned herring is also OK)
・Pumpkin … approx. 450g
・Onion … 1/2
・Cheese … generous amount
・Black olives … about 10 pieces

[For the Pie Crust & Others]
・Frozen puff pastry sheets … 3 sheets
・Egg wash (1 egg + a little milk) … for brushing the surface
・Olive oil … as needed (for sautéing)

◻️Zeniba’s Sponge Cake (18cm Round Pan)

Ingredients (for one 18cm cake)
• Egg whites … 4
• Sugar … 100g
• Egg yolks … 4
• Milk … 30g
• Cake flour … 120g
• Neutral oil (such as canola or vegetable oil) … 30g
• Vanilla extract … about 5 drops
　1 tea bag

Baking Instructions
Bake at 170°C (338°F) for 35–40 minutes, or until fully cooked through.

▫️Glacage (Shiny Cake Glaze)

Ingredients
• Lemon-flavored chocolate … 100g
• White chocolate … 150g
• Milk … 80g
• Corn syrup (or glucose syrup) … 30g
• Granulated sugar … 20g
• Gelatin … 5g (bloom in about 20g cold water)

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🎵 BGM
湖畔の音工房 / Audiostock

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［New Year & Celebration Cooking Vlogs］

▶︎ Party Cooking Vlogs

▶︎ Osechi Cooking Vlog

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📷 Instagram
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My name is Shizuku (雫)
I’m adding subtitles while studying English
I’d be so happy if this helps me connect with people around the world
If you notice any weird English, feel free to laugh :)))

Right now, I’m preparing to open a shop for my own handmade creations
My dream is to have a booth at flea markets around the world someday
I’m working toward that dream, little by little ⭐︎

You can select subtitles from the settings
If you’d like another language, feel free to leave a comment (´ω`)

To all of you kind-hearted people—
thank you always
I’m truly filled with gratitude ♡

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#ghibli
#ghiblifood
#japanesefood