Gudetama: The Official Cookbook

Recipes for Living a Lazy Life


By Sanrio

By Jenn Fujikawa

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$26.00 CAD



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Inspired by everyone's favorite egg with the can't-be-bothered attitude, Gudetama: The Official Cookbook is an illustrated cookbook celebrating lazy living and easy cooking, with fun and delicious recipes from classic dishes to comfort meals.

Gudetama’s name literally translates to “lazy egg,” and it’s how we all feel sometimes when it comes to cooking. But if you’re the kind of chef who doesn’t have time for complicated meals or long lists of ingredients, this cookbook is for you. From Japanese fare to pizza, egg salad, burgers, and tacos, this officially licensed cookbook will show you how to feast the lazy way with a collection of craveable comfort recipes inspired by everyone's favorite lazy egg with the can't-be-bothered attitude.

Organized into sections like barely awake breakfasts, lazy lunches, drowsy dinners, and tired treats, included here are 60 recipes, each helpfully including a lazy meter so you know just how much effort or lack thereof you’ll need to execute each dish. The Gudetama Cookbook is the perfect combination of easy cooking and a love of lazy living and is for everyone from novices to experienced home cooks. Also included are full-color illustrations, fun sidebars, and your favorite quotes and sayings from Gudetama.

Recipes include:
  • Unmotivated Breakfast Sandwich
  • Too Tired Tater Tot Bake
  • Tuckered Out Tamago Sando (Japanese egg salad sandwich)
  • Slow-Paced Short Ribs
  • Maybe I'll Make Meatloaf
  • Stress-Free Strawberry Ice Cream Pie
  • Easygoing Eggnog
    And more!


Bacon Blankets


Why do lazy eggs get to have all the fun? Being wrapped up in a warm blanket of bacon sounds like the best way to take a nap. Oh, to be all snuggly and comfy—bacon is the weighted blanket of breakfasts. Just imagine it draping over you and holding you tight. A little sprinkle of brown sugar adds that special touch of salty sweetness, and there’s no better combo when it comes to kicking off a relaxing morning. Just think, if we all slept with bacon blankets, the world would be a better place.

2 slices bacon

1 teaspoon (5 g) light brown sugar, packed

2 large eggs

1 tablespoon (17 g) unsalted butter

¼ teaspoon (1 g) salt

⅛ teaspoon (1 g) pepper

In a nonstick skillet over medium heat, place the bacon and sprinkle the brown sugar on top. Cook until just crisp, about 6 to 8 minutes. Remove from the pan and set aside.

Break the eggs that can’t be beat into individual bowls.

In the same skillet over medium heat, melt the butter, then slide the eggs into the pan.

When the edges start to turn white, cover the pan and lower the heat. Cook 4 to 5 minutes, until the whites firm up. Season with salt and pepper.

Lay the bacon blankets over the eggs to serve.

Unmotivated Breakfast Sandwich


Some days it’s just too much effort to sit and eat properly with a fork and knife. That’s why edible carrying cases were invented—and by that I mean an English muffin. Just pile in your breakfast and you’ve got a totable meal in hand. Now you’re motivated, now you’re moving, now—you can go eat on the couch instead of at the table. Don’t worry about manners—you’re not being uncivilized, you’re just being you.

1 slice Canadian bacon

1 large egg

1 tablespoon (17 g) unsalted butter

⅛ teaspoon (1 g) salt

teaspoon (1 g) pepper

1 English muffin, split and toasted

1 slice American cheese

In a small nonstick skillet, cook the Canadian bacon until slightly browned and crisp, about 2 minutes per side. Set aside.

Crack the egg into a bowl and beat with a fork.

In the same skillet, heat the butter over medium heat.

Pour the egg into the pan, coating the bottom as if making a crepe. Season with salt and pepper.

When the edges start to set, fold the sides in to form a small square.

Place the egg onto the bottom of the English muffin. Top with cheese, then Canadian bacon.

Place the top of the English muffin on top to serve.

Good Night’s Sleep Overnight Oats


Imagine getting up in the morning and doing nothing more than grabbing a spoon to eat your breakfast. No, you won’t be eating boring cereal or the last lowly yogurt in the back of the fridge that no one wants. I’m talking about a perfect meal of flavorful oatmeal. Just how does one achieve this magical morning ritual? By prepping a jar of oats the night before, adding some fruit and a little sweetener, then heading off to bed. That’s it! It couldn’t be easier. Why, it’s enough to make you into a morning person.

⅔ cup (60 g) rolled oats

1 cup (230 ml) almond milk

1 tablespoon (15 ml) maple syrup

½ teaspoon (2 ml) vanilla extract

¼ teaspoon (1 g) ground cinnamon

¼ cup (36 g) fresh blueberries

In a mason jar, place the rolled oats, almond milk, maple syrup, vanilla, and cinnamon. Stir together.

Top with fresh blueberries.

Cover and refrigerate the jar overnight.

In the morning, serve cold or heat in the microwave for 30 to 45 seconds and serve warm.

Slow-Moving Sausage Muffins


Breakfast in bed is a great idea in theory, but with all that clanging from plates and utensils, it’s hardly restful. That’s why hearty muffins are the ideal solution to your morning meal challenges. These Slow-Moving Sausage Muffins are packed full of everything delightful: sausage, eggs, and cheese—the holy trinity of breakfast foods. The advantage of breakfast muffins is that you can hold them in your hand and eat while still completely tucked into bed. That’s not lazy, that’s multitasking.

7 ounces (185 g) fully cooked breakfast sausage, diced

1 cup (118 g) diced onion

2 cups (295 g) all-purpose flour

2 tablespoons (30 g) light brown sugar, packed

1 tablespoon (17 g) baking powder

½ teaspoon (2 g) paprika

½ teaspoon (2 g) salt

¼ teaspoon (1 g) pepper

1¾ cups (280 ml) whole milk

1 large egg

3 tablespoons (43 g) unsalted butter, melted

1 cup (77 g) shredded Cheddar cheese

Preheat the oven to 375°F (190°C). Prep a muffin tin with paper liners.

In a skillet over medium-high heat, cook the sausage and onions until the sausage is browned and the onions are soft, about 7 to 8 minutes. Set aside.

In a large bowl, whisk together the flour, brown sugar, baking powder, paprika, salt, and pepper.

Make a well in the center of the dry ingredients and stir in the buttermilk, egg, and butter, until just combined.

Fold in the sausage, onions, and cheese.

Spoon the batter into the liners. Bake for 20 minutes, until golden brown and cooked through.

Remove from muffin tin and let cool on a wire rack for 5 minutes. These are best served warm.

Bleary-Eyed Baked Eggs


Eggs play a key role in breakfast, but making them can take time. Whether you’re standing over a stovetop waiting for them to boil, or getting dizzy watching them swim in circles as they poach, pandering to eggs can be downright exhausting. Thankfully, these baked eggs are here to save you. Just crack them into a muffin tin, add veggies, a dash of cream, and some cheese, then let them do their thing. In just minutes you’ll have a fully formed breakfast with minimal effort on your part. Thanks, eggs, for doing all the hard work.

Nonstick spray

¾ cup (96 g) frozen spinach, thawed and drained

¾ cup (144 g) roasted red peppers, diced

12 large eggs

¾ cup (175 ml) heavy whipping cream

¼ cup (32 g) Parmesan cheese

Preheat the oven to 400°F (200°C).

Spray a muffin tin with nonstick spray.

Place 1 tablespoon of spinach in each well.

Top with 1 tablespoon of red peppers.

Crack an egg into each well and top with 1 tablespoon of heavy cream.

Sprinkle each egg with 1 teaspoon of Parmesan cheese.

Cook for 12 minutes, or just until the whites are set.

Sigh… Pancakes, I Guess


Stretch your imagination and pancakes kind of resemble little pillows. Warm and fluffy, piled high like tiny cushions, they’re the tastiest bedding on earth. Richly scented with vanilla and cinnamon, these little treasures are absolutely breathtaking. It’s like the pancakes are practically calling out for you to lay your head down on them for a blissful respite. Don’t do that, though—you’ll never get the syrup out of your perfectly coiffed bedhead.

2 cups (300 g) all-purpose flour

1½ tablespoons (23 g) light brown sugar, packed

1½ teaspoons (8 g) baking powder

½ teaspoon (2 g) ground cinnamon

¼ teaspoon (1 g) salt

2 large eggs

1½ cups (355 ml) buttermilk

1½ teaspoons (7 ml) vanilla extract

2 tablespoons (35 g) unsalted butter, melted

1 tablespoon (15 ml) vegetable oil, for the skillet

In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt. Set aside.

In a separate bowl, stir together the eggs, buttermilk, and vanilla.

Make a well in the center of the dry ingredients and stir in the wet ingredients, just until combined.

Stir in the melted butter.

In a skillet over medium-low heat, add the oil.


On Sale
Nov 2, 2021
Page Count
112 pages
Running Press


About the Author

Merrill Hagan is a writer for television, film, comic books, and video games. He is the Executive Story Editor on the upcoming Netflix series Daniel Spellbound and his credits include Teen Titans Go, Marvel’s Spider-Man, Love Monster, Polly Pocket, Danger Mouse, The Magic School Bus Rides Again, and Harvey Birdman Attorney at Law

Kristen Tafoya Humphrey is a marketing professional who has written shorts for GoNoodle, the SyFy Network, and the Adventure Time/Immortals: Fenyx Rising crossover cartoon. 

Together, Merrill and Kristen have written several episodes of Hello Kitty and Friends' Super Cute Adventures!

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Jenn Fujikawa

About the Author

Jenn Fujikawa is an author and content creator specializing in lifestyle and pop culture. She has created content for Disney, Lucasfilm, Marvel, Amy Poehler's Smart Girls, and more. Her recipes have been featured on Buzzfeed, LA Times, Food & Wine Magazine, and the cover of Food Network Magazine. Jenn was recently profiled in The New York Times and is the author of The Official Parks and Recreation Cookbook, Gudetama: The Official Cookbook, The I Love Lucy Cookbook, I Love Lucy: The Joys of Friendship, Ghostbusters: The Offiical Cookbook, The Princess Bride: The Official Cookbook, and the co-author of The Goldbergs Cookbook.

Learn more about this author