Ano Niku Aka Manga Meat (Monster Hunter Etc)




About: I like to cook, i wont say im a chef, but i am not scared to try new things. I have both succeeded and admitted defeat in the kitchen. I like to do things with my hands, so im very crafty, im hoping i can so...

Ever since i was a kid i was always obsessed with how good the food on animes looked. One in particular was a well known piece of meat that had a bone poking out either end, it was caveman meat etc. This kind of meat can be seen in many animes, mangas and games, including monster hunter. I decided to have a go at making my own version of this tasty dish!

This would be perfect for anime/games/geek night! Impress your friends :D

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Step 1: What You Will Need.

You will need -
1) Mixing bowl
2) Chicken wings or drumsticks
3) 3 Eggs
4) Sake
5) Soy
6) Salt and Pepper
7) Onion
8) Breadcrumbs
9) Spices - Cumin, Paprika, Garlic Powder, Ginger, Nutmeg
10) 300g Ground/Minced Pork
11) 6 Slices Bacon
12) Chopping Board, sharp knife, and scissors. (A must for the deboning.)
13) Basting brush (Not pictured)

This can be fiddly, so the first time you do it, please set aside a fair amount of time to do it.

Step 2: Chicken Bones!

This first step is really fiddly so i did it first and just put them in the fridge when i was finished.

If your chicken leg has skin on it, its fairly easy to remove, if you pull on it hard enough, half the time it will just rip off. When it gets to the base of the drumstick, cutting the skin off as you go, you will need to dig your scissors in and cut the joint off the end to reveal that nice looking bone which will be one of the bones sticking out of your Ano Niku.

Once thats gone you can start snipping the meat in a few places to push it upward and expose more of the bone. Turning it kind of inside out in a way. Please remember in a drumstick theres actually 2 bones, one is very very fine, you WILL need to remove this just to be on the safe side, but its easy enough to cut it out.

Step 3: Boil Eggs.

Grab 2 of your 3 eggs and put small holes in the end with a pin, this makes them easier to peel. Bring a pot of water to the boil and with a ladle gently drop your eggs into the hot water and start to stir. The stirring should hopefully cause the egg yolk to cook in the middle of the egg. You dont need to do this the whole time they are cooking, just for the first few minutes. Leave them boiling and watch them while you prepare your meat. About 8 minutes.

Step 4: Making the Middle Meat.

Cut up about 1/4 of your onion, fairly fine, doesn't hurt to add a little more.
Add half a teaspoon of salt.
A decent sprinkle of sugar.
1/4 of a teaspoon of Cumin, Garlic powder and Nutmeg
add 1/2 teaspoon of Paprika

You can always add more garlic! depends how much you like. Give that a stir through.

Add in 3 tablespoons of bread crumbs
and 1 beaten egg.

Mix again!

Now add your 300g of ground/minced pork.
You will probably want to mix this part with your fingers and make sure everything is evenly put through the meat.

Dont forget your eggs! you can drain and peel them ready for the next step.

Step 5: Assembling.

Preheat your oven to 180c/350f

This part can be all kinds of tricky. It took my two goes to do my first one so be prepared to stuff it up.

You want to lay down your bacon to form a sheet as you can see in the photos. My bacon was really long so i actually cut it in half and only used 3 slices instead of 6, but most bacon isnt that long which is why i recommend 6 pieces.

Lump about half of your mixture down and spread it evenly, i used a spatula to start with but then found it was easier to do it with my hands. Make it all nice and even and spread out like picture 2

Take 2 of your drumstick bones and lay them down either side of the bacon, bone side out and make sure a majority of the meat is in the middle. If your drumsticks were very meaty, you may need to trim some of the meat off and move it, or remove it completely. Once your bones are placed, put your boiled and peeled egg in the centre, and work it in so the chicken is somewhat cocooning the egg.

Now comes the hard part, starting from the bottom and rolling away from you, you need to roll this whole thing up. Expect it to break, it may take a couple times to get it working for you. Once rolled, place into an oiled baking dish. I used spray on coconut baking oil.

Repeat this process for the second one. Bake them for about 30 minutes.
While they are cooking, make your basting sauce.

Step 6: Baste It!

The liquid i made to baste with is very easy.

2 tbsp of Soy sauce.
1 tsp of sake
1/4 tsp of powdered ginger
1/2 tsp of garlic powder.

Just roughly mix it all together with your basting brush, and when its been 30ish mins, take out the meat and baste it. Now is the time to also sprinkle with cracked black pepper to taste, then return the meat to the oven. I rebasted mine about 5 - 7 mins later again, then returned it once more for another 5 minutes.

Step 7: Finish!

I served up my Ano Niku on lettuce as i felt like it added a caveman flair, i also dressed the plate up a bit with some roasted potatoes and Asparagus lightly fried in oil and herbs.

This was a serious hit with my household! Everyone enjoyed it and there was many food comas afterwards.

Thanks for reading, please share your food pics if you use this recipe!
Share this on facebook and favorite/follow me! :D

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    43 Discussions


    3 years ago

    Do you know of any substitute for onions in this recipe since I am allergic to them because other than that this thing looks fantastic

    1 reply

    Reply 3 years ago

    Why don't you try celery or peppers. I am sure even potatoes cut up into cubes and parcooked would suffice too. Get creative.


    3 years ago

    Awesome recipe. Here's another one that's a bit simpler. They both look amazing to me, though.


    4 years ago on Introduction

    Almost finished with my first attempt, I didn't use eggs and used tight instead of drums... Cooking time needs to be longer for this one it seems, found raw chicken on first cut.... still it is great!

    Hi there, originally i used just a packet from the supermarket, and it was not near as good or thick as the ones from the butcher. But its always the case that things are better from a butcher than from a supermarket


    5 years ago

    I did use a bamboo roller and plastic wrap. Mine seemed to sag/ stretch out and not maintain shape.

    How thick was your bacon?

    But, oh! It tasted so good. The chicken melted in my mouth. I only had raspberry vodka in place for sake. The basting sauce worked out very well still.

    14, 1:54 PM.jpg
    1 reply

    I guess mine was probably a thickish cut, and it did sag a little but not a whole lot that it mattered too much. I kinda want to try the raspberry vodka now! lol. Pictures are amazing. :)


    5 years ago on Introduction

    This Dish reminded me of the "Enemy Bait" from the original Legend of Zelda. You had to buy it to get past the "Grumble, Grumble..." guy.

    I too am not a master chef, but I know my way around the kitchen... and the prep time for me was about 75 mins... including clean up, washing dishes, and disinfecting the countertops.

    I made a few adjustments to mine because I used drumsticks from Chickenzilla. I cooked it for about an hour because the drumsticks were so meaty. I also soft boiled the eggs instead of hard boiled them because of the expected longer cooking times. (I didn't want the egg inside to overcook.) I had to use 8 strips of bacon instead of 6. Using clingwrap is a good tip. Also because of the extended cooking time, I made just a bit more basting sauce and kept basting every 5 mins. so the bacon wouldn't dry out.

    I had a great deal of fun making this. However, I have a feeling that my flatulence will be rather pungent tomorrow. Here are the before & after pictures.

    grumble-grumble_design.png2014-05-31 17.57.20.jpg2014-05-31 20.28.43.jpg
    1 reply

    Reply 5 years ago on Introduction

    Wow amazing job! Love the pictures and of course thank you so much for your tips. The flatulence im sure, was worth it haha


    5 years ago on Introduction

    Nice 'ible! I'm looking forward to trying both this one and some of your ramen recipes. A tip for the 'ible itself (rather than a foodie tip) would be on your ingredients photos, if you're going to annotate each ingredient the may as well do it with the name of the ingredient rather than the 'match by numbers'. Especially if there's another photo under the ingredients one because then you have to scroll up and down between the photo and the list to match things up. I'm sure some stuff would be obvious i.e. measuring cup, but for some of the more interesting ingredients it'd definitely help.
    Other than that, great work, it looks just like in the mangas/animes. ^_^


    5 years ago

    OMG I know,, all their food made me drool. I always go for th meat at the buffet tables...but th asian foods on Spirited away makes me drool!!


    5 years ago

    Now those look like all sorts of deliciousness! Well done :)

    To expand on what others have suggested about using plastic wrap to help roll it all up without tearing, one could also try using one of those bamboo sushi rolling mats. It'd add more support as you roll it up and allow you to squeeze it evenly on all sides to get that nice barrel shape.

    Thanks for posting!


    5 years ago on Introduction

    I first started reading this & thought ... this must be an Aussie. Your cooking is so combined of all the world. It just glows with flavors and curious combinations.

    I was so intrigued I went to your listing.

    The only difference between a chef and a cook is a restricted education costing $80K. You may be a cook but you outshine most chefs I have worked with with your creativity. This was fun!

    1 reply

    Reply 5 years ago on Introduction

    Wow what a compliment! Thank you very much, comments like these give me drive to make more things :)


    5 years ago on Introduction

    Looks wonderful! I can't wait to serve this to my 92 year old mom and watch her expression! The eggs... in cold water, bring to boil, kill the heat & cover for 12 minutes. The wrapping, Reynolds Wrap non-stick as a base to build. Heavy duty & allows for tight wrap you can seal & place in fridge to set & solidify. You could probably cook them wrapped for a time & unwrap to finish/glaze. Less mess.