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FEAST INSPIRED BY SPIRITED AWAY

Name: Feast inspired by Spirited Away
Yield: 18
Ingredients: For the Taiwanese Sausage; 4 lbs pork butt, cubed; 1 lb pork fat back, cubed; 3 tbsp sugar; 1 1/2 tbsp kosher salt; 2 tsp white pepper; 1 1/2 tsp onion powder; 1 tsp black pepper; 3/4 tsp 13 spice powder (or five spice if unavailable); 1/2 tsp ginger powder; 3 tbsp soy sauce; 1 tbsp Shaoxing cooking wine; 3 tbsp cornstarch; 2 1/2 oz ice water; Sausage casings (collagen or natural); For the Grilled Mochi Sticks; 500 g glutinous rice flour; 500 g water; For the Cornish Hens; 2 Cornish hens; 1 cup kosher salt; 2 tbsp baking powder; For the Pork and Vegetable Dumplings; 2 lbs ground pork; 8 oz shiitake mushrooms, diced; 1/2 cup bamboo shoots, cooked and diced; 1/2 large shallot, finely chopped; 4 cloves garlic, minced; 2 tsp Chinese five spice powder; 2 tsp white pepper

Picture for Feast inspired by Spirited Away

4,292,382 views Inspired by the enchanting feast scenes in Spirited Away, this recipe brings together Taiwanese sausage, grilled mochi sticks, Cornish hens, and sticky rice dumplings for a blend of smoky, sweet, and savory flavors. From juicy sausages to tender hens and chewy, caramelized mochi, each dish is crafted to capture the magic of Ghibli-style comfort foods, making this meal perfect for sharing. This feast serves 8-10 people, ideal for a special gathering or a night of celebrating Studio Ghibli.

18 servings

original

metric

INGREDIENTS

For the Taiwanese Sausage

4 lbs pork butt, cubed

1 lb pork fat back, cubed

3 tbsp sugar

1 ½ tbsp kosher salt

2 tsp white pepper

1 ½ tsp onion powder

1 tsp black pepper

¾ tsp 13 spice powder (or five spice if unavailable)

½ tsp ginger powder

3 tbsp soy sauce

1 tbsp Shaoxing cooking wine

3 tbsp cornstarch

2 ½ oz ice water

Sausage casings (collagen or natural)

For the Grilled Mochi Sticks

500 g glutinous rice flour

500 g water

For the Cornish Hens

2 Cornish hens

1 cup kosher salt

2 tbsp baking powder

For the Pork and Vegetable Dumplings

2 lbs ground pork

8 oz shiitake mushrooms, diced

½ cup bamboo shoots, cooked and diced

½ large shallot, finely chopped

4 cloves garlic, minced

2 tsp Chinese five spice powder

2 tsp white pepper

1 tsp kosher salt

1 tsp sugar

2 tbsp soy sauce

1 cup wheat starch

¾ cup tapioca starch

3 tbsp cornstarch

1 ¼ cups boiling water

TOOLS

Meat grinder or food processor with grinding attachment

Stand mixer with paddle attachment

Microwave safe bowl

pans with wire racks

Sausage stuffer or extruder (optional)

Large steamer

Rolling pin

Bench scraper

DIRECTIONS

For the Taiwanese Sausage:

Freeze cubed pork and fat for 20 minutes.

4 lbs pork butt, cubed

1 lb pork fat back, cubed

Using a meat grinder, grind pork and fat.

4 lbs pork butt, cubed

1 lb pork fat back, cubed

Meat grinder or food processor with grinding attachment

In a stand mixer, mix meat with sugar, salt, spices, soy sauce, cooking wine, cornstarch, and ice water. Emulsify until paste-like.

4 lbs pork butt, cubed

1 lb pork fat back, cubed

3 tbsp sugar

1 ½ tbsp kosher salt

2 tsp white pepper

1 ½ tsp onion powder

1 tsp black pepper

¾ tsp 13 spice powder (or five spice if unavailable)

½ tsp ginger powder

3 tbsp soy sauce

1 tbsp Shaoxing cooking wine

3 tbsp cornstarch

2 ½ oz ice water

Stand mixer with paddle attachment

Load the sausage mixture into casings, twisting into links.

Sausage casings (collagen or natural)

For the Taiwanese Sausage

Sausage stuffer or extruder (optional)

Hang sausages to dry for at least 1 day.

For the Taiwanese Sausage

For the Grilled Mochi Sticks

Mix glutinous rice flour with water.

500 g glutinous rice flour

500 g water

Microwave safe bowl

Microwave in intervals of 30 seconds to 1 minute, stirring until smooth and bouncy.

Microwave safe bowl

Knead, wrap, and refrigerate for 1-2 hours.

Cut into half-inch sticks and place on a wire rack.

Preheat oven to 375°F (190°C). Cover stick ends with foil, then bake until slightly crispy.

For the Salt-Crisp Cornish Hens

Rub Cornish hens with a salt and baking powder mixture.

Let sit in the fridge overnight to dry the skin.

Preheat oven to 425°F (220°C) and roast until skin is golden and crispy, about 40-50 minutes.

For the Dumplings

Sauté mushrooms and bamboo shoots in oil. Mix with pork, shallot, garlic, five-spice, white pepper, salt, sugar, and soy sauce.

Combine starches and pour in boiling water, stirring vigorously. Let rest 5 minutes, then knead until smooth.

Roll dough into small rounds. Fill with pork mixture and seal.

Steam dumplings on parchment in a preheated steamer until translucent, about 15 minutes.

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