Amagi Brilliant Park - Volume 2 - Chapter SS

Bonus Food Glossary 
Volume 2 of Amagi Brilliant Park introduces us to the horrors of the park cafeteria, and sees Seiya rewarded for his dubious ladder-climbing with a treat from a company president. Below, we’ll talk a little bit about the origins of some of these dishes and give you some simple ways to make them at home. Hopefully you’ll have a better time than Isuzu did, at least... 
Gyudon Recipe 
Gyudon, also called “beef bowl,” is a popular Japanese comfort food. It dates back to the Meiji Era of the late 1800s, when beef grew in popularity as part of the country’s renewed interest in Western things. The dish became so popular that today, there are entire fast food chains devoted to it.

Each bowl has 3 layers: the first is rice, the second is beef and vegetables (usually onion), and the third is an optional egg with sliced scallions. Keep some pickled ginger on the side to lighten up the thick, rich experience! 
1 small onion, diced 
1/2 cup broth made from hondashi 
1/4 cup dry sake 
2 TBSP soy sauce 
1 TBSP mirin 
1 TSP sugar 
1/2 lb thinly shaved beef steak 
1 TSP fresh ginger 
2 cups cooked rice 
2 poached eggs 
diced scallions 
Directions 
Combine the first six ingredients in a medium saucepan, bringing to a simmer over medium heat. Cook 5 minutes, stirring regularly, or until onion is softened. 
Add beef and cook, stirring regularly for 5 minutes, or until beef is cooked through and the broth has reduced. Stir in ginger, and cook for 1 more minute. Season with salt and sugar to taste. 
Divide rice between two bowls, and top with beef mixture. Finish with 1 egg per bowl, and a handful of diced scallions. 
Ginger Pork Recipe 
Despite the title ingredients sounding more like Chinese food, ginger pork (shogayaki) is a home-grown Japanese favorite. It came about in the early 20th century, after the Great Kanto Earthquake devastated Tokyo and the people turned to pork as a cheaper source of meat that families could even raise themselves.

This ginger pork is cooked as a quick sauté, and served in bite size pieces. It pairs well with a side of vegetables and rice, but the same treatment can be used to prepare whole pork chops and chicken for grilling. 
1 TBSP fresh grated ginger 
2 TBSP soy sauce 

2 TBSP sake 
2 TBSP mirin 
1 lb thinly sliced pork loin 
3 TBSP vegetable oil 
Directions 
In a large bowl, combine the first 4 ingredients and mix thoroughly. Add the pork and stir to coat. Cover and refrigerate, leaving pork to marinate for 1 hour. 
Heat oil in a skillet over high heat. Add the pork, and fry quickly using high heat until the meat is brown and crispy. Discard the leftover marinade. 
Spaghetti Napolitan 
(serves 4)

First created by Chef Shigetada Irie in Yokohama, Japan, shortly after WWII, Spaghetti Napolitan was inspired by the foods being eaten by the U.S. troops. Today it’s a common “light meal,” often served in cafes and family restaurants.

Spaghetti Napolitan consists of ham or sausage that are then sautéed with onion and bell pepper, before adding noodles and ketchup. Like many Japanese takes on Western food, the ingredients create a sweeter flavor profile than is typical for American takes on the dish. It’s best seasoned with salt and pepper, but feel free to add tabasco sauce at the end if you like a little spice! 
400 g dry spaghetti (about 1/4 of a package) 
1 smoked sausage, sliced into bite size pieces 
1 onion, diced 
1/2 green bell pepper, thinly sliced 
2 TBSP oil 
1/4 cup ketchup 
salt 
parsley 
parmesan cheese 
optional garnish: tabasco sauce 
Directions 
Cook spaghetti according to package instructions and set aside to drain. 
Heat a frying pan on medium high heat. Add sausage, onion, and green bell pepper. Cook for 2 to 3 minutes, or until the onion is translucent and fragrant. 
Add cooked spaghetti, and stir fry for 1 minute. Take off of heat and add ketchup. 
Divide pasta between 4 bowls. Garnish with salt, parsley, and parmesan cheese according to taste.