This Monday (29/06), the Brazilian team faces Japan at 2pm (Brasília time) in the second phase of the 2026 World Cup. While the dispute promises strong emotions within the four lines, it is possible to transform the moment into a true gastronomic experience by bringing together typical snacks from both countries. On the one hand, Brazilian classics; on the other, traditional Japanese appetizers show that, during the game, the rivalry is restricted to the pitch.

Below, check out snacks from Brazil and Japan to enjoy during the game!

1. Chicken drumstick

Ingredients

Filling

• 500 g the chicken breast cooked and shredded
• 1 tablespoon of olive oil
• 1 chopped onion
• 2 cloves of garlic, chopped
• 2 tablespoons tomato sauce
• 2 tablespoons chopped green chilli
• Salt and ground black pepper to taste

Massa

• 2 cups of chicken broth
• 2 cups of milk tea
• 2 tablespoons of butter
• 1 teaspoon of salt
• 3 cups of wheat flour
• Oil for greasing

Finishing

• 2 beaten eggs
• 2 cups of breadcrumbs
• Enough oil for frying

Preparation mode

Filling

Over medium heat, heat the oil in a pan and sauté the onion until transparent. Add the garlic and cook for a few more seconds. Add the chicken, tomato sauce, salt and black pepper. Sauté for about 5 minutes, mix in the green chillies and let cool completely.

Massa

In a large pan, add the chicken broth, milk, butter and salt. Cook over medium heat until it boils. Add all the wheat flour at once, stirring vigorously with a wooden spoon until it forms a smooth dough that comes away from the bottom of the pan. Cook for another 2 to 3 minutes.

Transfer the dough to a surface lightly greased with olive oil and let it cool. Knead quickly until smooth. Take small portions, open in the palm of your hand, place a tablespoon of the filling in the center and close, shaping into the traditional coxinha shape.

Finishing

Dip each coxinha in the beaten eggs and then in the breadcrumbs, covering the entire surface. In a pan, heat the oil to approximately 170°C over low heat. Fry a few units at a time until golden and crispy. Remove with a slotted spoon and let drain on paper towel. Serve then.

Ingredients

Massa

• 1 kg of cassava peeled
• 2 tablespoons of butter
• 1 egg yolk
• 3 tablespoons grated parmesan cheese
• Salt to taste
• Water

Filling

• 400 g desalted dried meat, cooked and shredded
• 1 tablespoon of olive oil
• 1 chopped onion
• 2 cloves of garlic, chopped
• 1 seedless and chopped tomato
• 2 tablespoons chopped green chilli
• Ground black pepper to taste

Finishing

• 2 beaten eggs
• 2 cups of breadcrumbs
• Enough oil for frying

Preparation mode

Massa

In a pressure cooker, place the cassava, cover with water and cook over medium heat for 15 minutes after starting the pressure. Turn off the heat and wait for the pressure to release. Drain, remove the central strands of the cassava and knead while still hot until it forms a puree. Place in a container and add the butter, egg yolk, parmesan cheese and salt. Mix well until you get a smooth dough and let it cool.

Filling

Over medium heat, heat the oil in a pan and sauté the onion until transparent. Add the garlic and cook for a few more seconds. Add the dried meat, tomato and black pepper. Sauté for about 5 minutes, stirring occasionally. Finish with the green scent and let it cool.

Take small portions of the cassava dough, open it in the palm of your hand, place a tablespoon of the filling in the center and close tightly, forming round dumplings.

Finishing

Dip the dumplings in the beaten eggs and then in the breadcrumbs, covering the entire surface. In a pan, heat the oil over medium heat and fry the dumplings little by little until golden and crispy. Remove with a slotted spoon and let drain on paper towel. Serve then.

3. Gyoza

Ingredients

Massa

• 2 cups of wheat flour
• 1/2 teaspoon salt
• 150 ml of hot water
• Wheat flour for flouring
• Cornstarch for sprinkling

Filling

• 300 g of ground pork
• 1 cup of tea shredded cabbage
• 2 sliced ​​spring onions
• 2 cloves of garlic, chopped
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce
• 1 teaspoon of sesame oil
• 1 teaspoon of culinary sake
• 1 teaspoon cornstarch
• Ground black pepper to taste

Finishing

• 1 tablespoon vegetable oil
• 1/2 cup of water
• Water to moisten

Preparation mode

Massa

Mix the wheat flour and salt in a bowl. Add the hot water little by little, stirring with a spoon until a dough forms. Transfer to a surface floured with wheat flour and knead for about 8 to 10 minutes, until it is smooth, soft and elastic. Cover the dough with plastic wrap or a clean cloth and let it rest for 30 minutes.

Afterwards, divide the dough into two parts and roll each one into a cylinder. Cut into about 15 equal pieces. Roll out each piece with a rolling pin until it forms a disc approximately 8 to 9 cm in diameter, leaving the center slightly thicker than the edges. Sprinkle cornstarch between the discs to prevent them from sticking.

Filling

In a container, mix the pork, cabbage, chives, garlic, ginger, soy sauce, sesame oil, culinary sake, cornstarch and black pepper until you obtain a homogeneous mixture.

Place a teaspoon of filling in the center of each disc. Lightly moisten the edges with water, fold the dough in half and make small pleats on one side, pressing well to seal completely.

Finishing

Heat a non-stick frying pan with oil over medium heat. Arrange the gyozas side by side and let them brown for about 2 to 3 minutes. Carefully add water to the pan and cover immediately. Cook for 5 to 6 minutes, until the water has completely evaporated and the filling is cooked. Remove the lid and cook for another 1 to 2 minutes so that the base becomes very crispy. Serve then.

4. Karaage

Ingredients

Chicken

• 700 g boneless, skinless chicken thighs, cut into medium pieces
• 3 cloves of garlic, chopped
• 2 teaspoons grated ginger
• 3 tablespoons of soy sauce
• 1 tablespoon of culinary sake
• 1 tablespoon mirin
• 1 teaspoon of sesame oil
• Ground black pepper to taste

Finishing

• 1 cup of potato starch
• 1/2 cup cornstarch
• Enough oil for frying

Preparation mode

In a bowl, combine the garlic, ginger, soy sauce, culinary sake, mirin, sesame oil and black pepper. Add the chicken pieces and coat them completely in the marinade. Cover the bowl and let it rest in the refrigerator for at least 30 minutes.

Finishing

Remove the chicken from the marinade and drain any excess liquid. Mix potato starch with cornstarch in a bowl. Dip each piece of chicken in this mixture, pressing lightly so that it is well covered.

Heat the oil over low heat to around 160°C. Fry the chicken pieces in small batches for approximately 4 to 5 minutes, until they are cooked through but still light in color. Remove and let rest on a wire rack or paper towel for about 3 minutes. Increase the oil temperature to approximately 180°C. Return the chicken to the oil and fry for another 1 to 2 minutes, until golden brown and extremely crispy. Remove with a slotted spoon and let drain on paper towel. Serve then.