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FRIED BEAR INSPIRED FOOD WARS!

Picture for Fried Bear inspired Food Wars!

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

For the Bear Stock

3 lbs bear ribs and bear kebab meat (sirloin cut)

onions, cut into chunks

2 onions, cut into chunks

large carrots, roughly chopped

3 large carrots, roughly chopped

head garlic, halved

1 head garlic, halved

of ginger

3 - 4 slices of ginger

black peppercorns

1 tbsp black peppercorns

bay leaves

2 bay leaves

Water (enough to cover everything)

Water (enough to cover everything)

For the Chicken  Fried Bear

For the Chicken Fried Bear

2 lbs bear New York steak (or a similar cut), pounded

white onion, cut into chunks

1 white onion, cut into chunks

garlic

8 cloves garlic

ginger

3 slices ginger

kosher salt

1 tsp kosher salt

black pepper

1 tsp black pepper

Juniper berries, crushed (to taste)

Juniper berries, crushed (to taste)

Oil for frying

Oil for frying

For the Cajun Spice Mix

For the Cajun Spice Mix

paprika

1 tbsp paprika

garlic powder

2 tsp garlic powder

kosher salt

2 tsp kosher salt

onion powder

1 tsp onion powder

freshly ground black pepper

1 tsp freshly ground black pepper

dried oregano

1 tsp dried oregano

dried thyme

1 tsp dried thyme

cayenne pepper

½ tsp cayenne pepper

For the Bear Gravy

For the Bear Gravy

3 tbsp bear fat (from trimmings)

flour

3 tbsp flour

bear stock (from earlier)

½ cup bear stock (from earlier)

milk

1 cup milk

1 tsp Cajun spice blend (from above)

crushed juniper berries

½ tsp crushed juniper berries

Salt (to taste)

Salt (to taste)

For the Menchi Katsu

For the Menchi Katsu

2 lbs bear short rib and brisket, cut into chunks

egg

1 egg

4 tbsp panko breadcrumbs

bear stock

1 tbsp bear stock

ground schisandra berries (or substitute with a mix of tart dried fruit)

1 tsp ground schisandra berries (or substitute with a mix of tart dried fruit)

Oil for frying

Oil for frying

For the Schisandra Berry Sauce

For the Schisandra Berry Sauce

bear stock, reduced to 1 cup

3 cups bear stock, reduced to 1 cup

medium onion, diced

1 medium onion, diced

garlic, minced

4 cloves garlic, minced

butter

3 tbsp butter

Amur Cork tree honey (or another bitter honey)

3 tbsp Amur Cork tree honey (or another bitter honey)

balsamic vinegar

3 tbsp balsamic vinegar

2 tbsp sake steeped schisandra berries

Salt, to taste

Salt, to taste

For the Breading

For the Breading

Flour (for dredging)

Flour (for dredging)

eggs, beaten

2 eggs, beaten

Panko breadcrumbs

TOOLS

Roasting pan

Roasting pan

Large pot

Large pot

strainer

strainer

mixing bowls

mixing bowls

prep bowls

prep bowls

Food processor

Food processor

Plastic wrap

Plastic wrap

Mortar and pestle

Mortar and pestle

Chef's knife

Chef's knife

whisk

whisk

cutting board

cutting board

Deep frying pan or Dutch oven

Deep frying pan or Dutch oven

Meat grinder

Meat grinder

meat mallet

meat mallet

Wire rack

Wire rack

Immersion blender (optional)

Immersion blender (optional)

oven

oven

fridge

fridge

saucepan

saucepan

DIRECTIONS

1.

For the Bear Stock

1.

Preheat your oven to 450°F.

oven

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

oven

Chef's knife

Chef's knife

Roasting pan

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)

onions, cut into chunks

2 onions, cut into chunks

large carrots, roughly chopped

3 large carrots, roughly chopped

head garlic, halved

1 head garlic, halved

of ginger

3 - 4 slices of ginger

black peppercorns

1 tbsp black peppercorns

bay leaves

2 bay leaves

Water (enough to cover everything)

Water (enough to cover everything)

Large pot

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

strainer

mixing bowls

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.

white onion, cut into chunks

1 white onion, cut into chunks

garlic

8 cloves garlic

ginger

3 slices ginger

kosher salt

1 tsp kosher salt

black pepper

1 tsp black pepper

Food processor

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

meat mallet

Plastic wrap

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

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.

paprika

1 tbsp paprika

garlic powder

2 tsp garlic powder

kosher salt

2 tsp kosher salt

onion powder

1 tsp onion powder

freshly ground black pepper

1 tsp freshly ground black pepper

dried oregano

1 tsp dried oregano

dried thyme

1 tsp dried thyme

cayenne pepper

½ tsp cayenne pepper

prep bowls

prep bowls

whisk

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)

flour

3 tbsp flour

saucepan

saucepan

whisk

whisk

2.

Slowly whisk in ½ cup of bear stock, followed by the milk, continuing to whisk to avoid lumps.

For the Bear Stock

For the Bear Stock

milk

1 cup milk

whisk

whisk

3.

Season with Cajun spice blend, juniper berries, and salt. Cook until thickened, then set aside.

For the Cajun Spice Mix

For the Cajun Spice Mix

Juniper berries, crushed (to taste)

Juniper berries, crushed (to taste)

Salt (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)

Flour (for dredging)

eggs, beaten

2 eggs, beaten

For the Cajun Spice Mix

For the Cajun Spice Mix

3.

Heat oil to 350°F in a large frying pan or deep fryer.

Oil for frying

Oil for frying

Deep frying pan or Dutch oven

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 Chicken Fried Bear

For the Breading

For the Breading

5.

Drain on a wire rack and serve with the bear gravy.

For the Bear Gravy

For the Bear Gravy

Wire rack

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

For the Bear Stock

bear stock, reduced to 1 cup

3 cups bear stock, reduced to 1 cup

saucepan

saucepan

2.

In another pan, sauté the onions and garlic in butter until golden brown.

medium onion, diced

1 medium onion, diced

garlic, minced

4 cloves garlic, minced

butter

3 tbsp butter

saucepan

saucepan

3.

In a third pan, caramelize the Amur Cork tree honey until slightly bitter. Add balsamic vinegar to deglaze and balance the sweetness.

Amur Cork tree honey (or another bitter honey)

3 tbsp Amur Cork tree honey (or another bitter honey)

balsamic vinegar

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.

bear stock, reduced to 1 cup

3 cups bear stock, reduced to 1 cup

medium onion, diced

1 medium onion, diced

garlic, minced

4 cloves garlic, minced

Amur Cork tree honey (or another bitter honey)

3 tbsp Amur Cork tree honey (or another bitter honey)

Immersion blender (optional)

Immersion blender (optional)

5.

Add in the sake-steeped schisandra berries and season with salt.

2 tbsp sake steeped schisandra berries

Salt, to taste

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

Meat grinder

2.

Mix the ground bear with sautéed onions, an egg, panko breadcrumbs, schisandra berries, and a splash of bear stock.

Panko breadcrumbs

medium onion, diced

1 medium onion, diced

ground schisandra berries (or substitute with a mix of tart dried fruit)

1 tsp ground schisandra berries (or substitute with a mix of tart dried fruit)

4 tbsp panko breadcrumbs

bear stock

1 tbsp bear stock

egg

1 egg

3.

Shape the mixture into burger-sized patties. Refrigerate for 30 minutes to firm up.

fridge

fridge

4.

Set up a breading station: flour, beaten eggs, and panko breadcrumbs.

Flour (for dredging)

Flour (for dredging)

eggs, beaten

2 eggs, beaten

Panko breadcrumbs

5.

Coat each patty in flour, dip in egg, and coat in panko breadcrumbs.

Flour (for dredging)

Flour (for dredging)

eggs, beaten

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

Oil for frying

Wire rack

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

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

For the Schisandra Berry Sauce

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