Halloween is just around the corner! I remember when I used to live in the States and this would be the week I started to work on my Halloween costumes. I used to google “Halloween fashion” and got excited about it this time of the year. But today, I’m googling “Halloween food” with my cat on my lap, wondering why I liked fashion all that much, compared to these amazing food selections Pinterest is offering to me. I’m slowly but surely enjoying the art of getting old.
I currently live in Bangkok, and Halloween here is all about the sexy night out. Remember what Cady from Mean Girls said about Halloween? “Halloween is the one night a year when girls can dress like a total slut and no other girls can say anything about it”. It’s funny, but it’s pretty much the same here in Thailand except the fact that they dress up like one daily. I’m not sure what I’m doing this Halloween, but if I decided to sex it up a bit, I’ll make sure I post it on my Instagram. It probably won’t happen, though.
So! I got an offer from a magazine company(!!) last month, and they asked me to create something for their Halloween editorial! Of course, I said yes! According to the magazine editor, she told me just one thing: “Just make sure you make something disgusting.” I laughed so much when I read her email.
You guys give me such a positive impression of myself, just because I’m a model and food artist. But “disgusting” is actually such a huge part of my life. (What?? haha!) I love discussing something complex, that requires me to dig into the disgusting levels. So this was a perfect opportunity for me to sparkle my disgusting side of creativity! I’ve only made cute foods on Yukitchen so far, so this was a real addition to my portfolio. I’ve decided to make a series of my Halloween recipes, and I picked my favorite film as a theme!
“Spirited Away” by Hayao Miyazaki! How I adore this film…! Today I will share my Kaonashi recipe, then do the Yubaba, and Matkurokurosuke next! Stay tuned people, Yuki is on fire!
- ・3~4 shiitake mushrooms
- ・2 garlic cloves
- ・½ onion
- ・½ carrot
- ・½ cup broccoli
- ・4 cabbage leaves
- ・A pinch salt
- ・1 tsp ground black pepper
- ・8 tbsp.yakisoba sauce
- ・1 pkg Yakisoba Noodles
- Toppings (optional)
- ・Dried green seaweed (Aonori) for garnish
- ・Pickled red ginger (Beni Shoga) for garnish
- ・1 cup rice
- ・1.7 cup water (to cook rice)
- ・1 large sheet dried seaweed (Nori)
- ・1 slice beetroot
- ・1 slice goat cheese
1: Make the body. Cook rice and make a rice ball. Make sure your rice ball shapes like an egg. To make it easier, I like using a plastic wrap when making rice balls! 2: Stick a dried seaweed, and wrap it. Nori (seaweed) will stick to the rice with the moisture on your rice ball. Try squeezing the middle part like in this pictures, so Kaonashi will have a more defined body 😀
3: Make the limbs. Cut the nori into thin squares and wrap them around on thinly rolled rice. You can do all the detailed parts like fingers when you build everything together on a plate later. 4: Make the mouth. Cut the beetroot into an oval shape. Thinner the better, so it will easily sit on your rice ball! 5: Cut the goat cheese into pieces! Make an oval shape for Kaonashi’s face, then little squares for his teeth 😀 6: Start assembling Kaonashi! Place the limbs under the body, then cut the tip of the limbs twice and make fingers. Wrap the whole Kaonashi and rest it somewhere until you finish cooking Yakisoba. 7: Start working on Yakisoba! Chop the veggies into small pieces like this.8: Stir-fry the veggies. Stir-fry the veggies until the onion color turns see-through. Flavor with freshly ground black pepper. 9: Wash the noodles. Quickly run water over yakisoba noodle to separate the noodle. Usually, they are stuck together from the package!10: Add the noodles in the pan. Lower the heat to medium and add noodles. Keep stirring and make sure not to burn the bottom of your pan! 11: Add the Yakisoba Sauce. Mix all together with the spatula.12: Place Kaonashi on Yakisoba. Grab the Kaonashi you created earlier and simply put him on top of the Yakisoba. Try placing some of the noodles on Kaonashi’s mouth, so he would look scarier than ever!
Some of you might have noticed, but this Kaonashi I made today is that particular “pissed-off Kaonashi” when he got all crazy and swallowed a frog. If you are a nerd like me who wants to follow the original, I recommend adding Hijiki on top of his head like this. That “pissed-off Kaonashi” has hair if you missed it in the film!
There you go, this very mysterious Kaonashi Yakisoba. Just in case, I asked the magazine editor what she thinks and her reply made my day: “It’s so disgusting! I love it.” Here comes the eating part. I knew that it would make a horror scene but it really did look scary when I tried to slice him open with a knife. Sorry, Kaonashi…. this is the only way of slicing you in half…. All the attentions pretty much went to how creepy Kaonashi is, but the food itself is actually really good too. I didn’t add any meat but Yakisoba is already rich in flavor, so I don’t really think it’s necessary. My food connoisseur boyfriend really loved this food and here is what Kaonashi ended up look like: I decided to join as well. I can almost hear his scream…..
This food is so questionable but it’s perfect for this Halloween season! In fact, you don’t really need a reason to cook special meals. It’s a wonderful thing that you can do to cook for someone you love, including yourself! 🙂
Good luck in the kitchen <3