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1,881,916 views Inspired by the epic culinary battles of Food Wars!, recreate the intense fried bear dishes. Choose from two versions: a chicken-fried bear cutlet seasoned with bold Cajun spices and a menchi katsu paired with a unique schisandra berry sauce. Both are fierce in flavor, capturing the wild spirit of the anime's legendary food duels.
5 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Bear Stock
3 lbs bear ribs and bear kebab meat (sirloin cut)
2 onions, cut into chunks
3 large carrots, roughly chopped
1 head garlic, halved
3 - 4 slices of ginger
1 tbsp black peppercorns
2 bay leaves
Water (enough to cover everything)
For the Chicken Fried Bear
2 lbs bear New York steak (or a similar cut), pounded
1 white onion, cut into chunks
8 cloves garlic
3 slices ginger
1 tsp kosher salt
1 tsp black pepper
Juniper berries, crushed (to taste)
Oil for frying
For the Cajun Spice Mix
1 tbsp paprika
2 tsp garlic powder
2 tsp kosher salt
1 tsp onion powder
1 tsp freshly ground black pepper
1 tsp dried oregano
1 tsp dried thyme
½ tsp cayenne pepper
For the Bear Gravy
3 tbsp bear fat (from trimmings)
3 tbsp flour
½ cup bear stock (from earlier)
1 cup milk
1 tsp Cajun spice blend (from above)
½ tsp crushed juniper berries
Salt (to taste)
For the Menchi Katsu
2 lbs bear short rib and brisket, cut into chunks
1 egg
4 tbsp panko breadcrumbs
1 tbsp bear stock
1 tsp ground schisandra berries (or substitute with a mix of tart dried fruit)
Oil for frying
For the Schisandra Berry Sauce
3 cups bear stock, reduced to 1 cup
1 medium onion, diced
4 cloves garlic, minced
3 tbsp butter
3 tbsp Amur Cork tree honey (or another bitter honey)
3 tbsp balsamic vinegar
2 tbsp sake steeped schisandra berries
Salt, to taste
For the Breading
Flour (for dredging)
2 eggs, beaten
Panko breadcrumbs
TOOLS
Roasting pan
Large pot
strainer
mixing bowls
prep bowls
Food processor
Plastic wrap
Mortar and pestle
Chef's knife
whisk
cutting board
Deep frying pan or Dutch oven
Meat grinder
meat mallet
Wire rack
Immersion blender (optional)
oven
fridge
saucepan
DIRECTIONS
1.
For the Bear Stock
1.
Preheat your oven to 450°F.
oven
2.
Cut the bear ribs and kebab meat into chunks and roast in the oven for 30 minutes until golden brown.
3 lbs bear ribs and bear kebab meat (sirloin cut)
oven
Chef's knife
Roasting pan
3.
Transfer the roasted bear bones and meat into a large pot. Add the chopped onions, carrots, garlic, ginger slices, peppercorns, and bay leaves. Cover with water and bring to a simmer.
3 lbs bear ribs and bear kebab meat (sirloin cut)
2 onions, cut into chunks
3 large carrots, roughly chopped
1 head garlic, halved
3 - 4 slices of ginger
1 tbsp black peppercorns
2 bay leaves
Water (enough to cover everything)
Large pot
4.
Let simmer for about 4 hours until the meat is tender and the flavors have melded.
5.
Strain the stock, pressing down on the solids to extract all the juices. Set aside.
strainer
mixing bowls
6.
For the Marinade
1.
In a food processor, combine the onion chunks, garlic, ginger, kosher salt, and black pepper. Blend into a smooth puree.
1 white onion, cut into chunks
8 cloves garlic
3 slices ginger
1 tsp kosher salt
1 tsp black pepper
Food processor
2.
Pound the bear steaks with a meat mallet until tender, using plastic wrap to prevent tearing.
2 lbs bear New York steak (or a similar cut), pounded
meat mallet
Plastic wrap
3.
Rub the puree onto the steaks, making sure they are well coated. Let the steaks marinate in the fridge for at least 24 hours.
2 lbs bear New York steak (or a similar cut), pounded
fridge
4.
For the Cajun Spice Mix
1.
Combine all the Cajun spice mix ingredients in a small bowl and mix with a whisk. Set aside.
1 tbsp paprika
2 tsp garlic powder
2 tsp kosher salt
1 tsp onion powder
1 tsp freshly ground black pepper
1 tsp dried oregano
1 tsp dried thyme
½ tsp cayenne pepper
prep bowls
whisk
2.
For the Bear Gravy
1.
Render the bear fat in a small saucepan over medium heat. Once melted, whisk in the flour to make a roux. Cook until the roux turns golden brown.
3 tbsp bear fat (from trimmings)
3 tbsp flour
saucepan
whisk
2.
Slowly whisk in ½ cup of bear stock, followed by the milk, continuing to whisk to avoid lumps.
For the Bear Stock
1 cup milk
whisk
3.
Season with Cajun spice blend, juniper berries, and salt. Cook until thickened, then set aside.
For the Cajun Spice Mix
Juniper berries, crushed (to taste)
Salt (to taste)
4.
For the Chicken-Fried Bear
1.
After the bear steaks have marinated, remove them from the marinade and pat them dry.
2 lbs bear New York steak (or a similar cut), pounded
2.
Mix together ¼ cup flour and 2 tsp Cajun spice blend. Beat two eggs with a splash of water for the batter.
Flour (for dredging)
2 eggs, beaten
For the Cajun Spice Mix
3.
Heat oil to 350°F in a large frying pan or deep fryer.
Oil for frying
Deep frying pan or Dutch oven
4.
Dip the bear steak chunks into the flour mixture, then into the egg batter, and fry in the hot oil until golden brown and crispy (about 3-5 minutes).
For the Chicken Fried Bear
For the Breading
5.
Drain on a wire rack and serve with the bear gravy.
For the Bear Gravy
Wire rack
6.
For the Schisandra Berry Sauce
1.
In a saucepan, reduce the 3 cups of bear stock down to 1 cup over medium heat.
For the Bear Stock
3 cups bear stock, reduced to 1 cup
saucepan
2.
In another pan, sauté the onions and garlic in butter until golden brown.
1 medium onion, diced
4 cloves garlic, minced
3 tbsp butter
saucepan
3.
In a third pan, caramelize the Amur Cork tree honey until slightly bitter. Add balsamic vinegar to deglaze and balance the sweetness.
3 tbsp Amur Cork tree honey (or another bitter honey)
3 tbsp balsamic vinegar
4.
Combine the reduced stock, sautéed onions, garlic, and honey mixture in a single vessel. Blend with an immersion blender for a smooth consistency.
3 cups bear stock, reduced to 1 cup
1 medium onion, diced
4 cloves garlic, minced
3 tbsp Amur Cork tree honey (or another bitter honey)
Immersion blender (optional)
5.
Add in the sake-steeped schisandra berries and season with salt.
2 tbsp sake steeped schisandra berries
Salt, to taste
6.
For the Menchi Katsu
1.
Use a food processor or meat grinder to grind the chilled bear short rib and brisket into ground meat.
2 lbs bear short rib and brisket, cut into chunks
Meat grinder
2.
Mix the ground bear with sautéed onions, an egg, panko breadcrumbs, schisandra berries, and a splash of bear stock.
Panko breadcrumbs
1 medium onion, diced
1 tsp ground schisandra berries (or substitute with a mix of tart dried fruit)
4 tbsp panko breadcrumbs
1 tbsp bear stock
1 egg
3.
Shape the mixture into burger-sized patties. Refrigerate for 30 minutes to firm up.
fridge
4.
Set up a breading station: flour, beaten eggs, and panko breadcrumbs.
Flour (for dredging)
2 eggs, beaten
Panko breadcrumbs
5.
Coat each patty in flour, dip in egg, and coat in panko breadcrumbs.
Flour (for dredging)
2 eggs, beaten
Panko breadcrumbs
6.
Fry in 350°F oil for a few minutes until golden brown and crispy. Drain on a wire rack.
Oil for frying
Wire rack
7.
For the Chicken-Fried Bear, serve the fried bear cutlets with lettuce and a ramekin of bear gravy on the side.
For the Bear Gravy
1.
For the Bear Menchi Katsu, drizzle the schisandra berry sauce over the fried patties. Serve hot.
For the Schisandra Berry Sauce
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