The World-famous Godzilla Shinkansen Chili 


3 large onions, chopped
5 cloves garlic, chopped
olive oil to cover bottom of pan
2 Tbs chile powder blend
2 Tbs ground cumin
4 cans (48 oz.) Corned Godzilla, chopped into small lumps 

First brown meat.

5 dried NuMex hot chiles
5 dried Anchos
14 dried Togarashi (Japanese chiles) - use cayennes if 
not available 

Rehydrate chiles, reserve water.

2 large onions
6 cloves garlic

Puree onions, garlic, and rehydrated chiles in blender, 
adding soaking water as needed until smooth.

Cook under low heat (Crockpot) for 8 hours. Stir periodically. 
Kill Mothra (but freeze for later use). After about 4 hours, 
stir in: 

2" square nori seaweed
4 Tbs tamari sauce
6 Tbs Mirin (Japanese sweet cooking wine) 
2 Tbsp Shichimi (Japanese 7-spice)
3 Tbs oregano
4 Tbsp ground cumin
2 tbsp sesame oil

Adjust spicing to taste. Bow politely, as if to a respected, 
but defeated enemy.

Just before serving, stir 1 Tbs flour into 1/4 cup cold water, 
until well dispersed. Stir into chili.

Best if served in laquerware bowls, garnished with a Shisso 
leaf.