DORAYAKI (JAPANESE PANCAKE)

DORAYAKI

INGREDIENTS:

For 6-Pancakes:

Eggs: 2
Sugar: 100 g
                               Honey: １＋１/２ tablespoons                                          
Salad oil: 1 tablespoon
Sodium bicarbonate: １/３ teaspoon   
Flour: 150 g
Water: 40~60 cc/ml

-Salad oil for cooking

FILLING

couldn t use AZUKI Beans so i use :

Jam

Chocolate creame like NUTELLA

Custard Cream .

-Use a hand whisker  and Respect the order of the ingredients!
Beat the eggs and add the sugar. Mix until the mixture whitens.
Add the honey and mix until it has completely nblended in.
Add oil and mix.
Add bicarbonate sodium and mix
-Add water and mix. The amount of water might vary with the kind of flour.


-Heat a frypan over a medium fire first. then
Lower fire.
Wipe it with a kitchen paper soaked with salad oil.
Wipe off excess oil if necessary.
-Pour pancake mixture. Bear in mind that the size of the panckes must be the Choose your ladle/spoon well beforehand
!When bubbles have appeared across the surface turn the pancake over and cook few seconds


Once cooled down fill them up !!!

ITADAKIMASU !!

recipe by
http://shizuokagourmet.wordpress.com/japanese-cake-dorayaki-basic-recipe/

ｶｽﾃﾗ Mattcha Green Tea Kasutera Or Castella

Finally I made ｶｽﾃﾗ  ^^  mogu mogu mogu!!


カステラ, Kasutera  or Castella is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup, very common at festivals and as a street food.

Now a specialty of Nagasaki, the cake was brought by way of Portuguese merchants in the 16th century. The name is derived from Portuguese Pão de Castela, meaning "bread from Castile".
In the 16th century, the Portuguese reached Japan, and soon started trade and missionary work. Nagasaki was then the only Japanese port open for foreign commerce. The Portuguese introduced many then-unusual things, such as guns, tobacco, and pumpkins and castella. It was able to be preserved for a long period of time, and so was useful for the sailors who were out on the sea for months. In the Edo Period, in part due to the cost of sugar, it was an expensive dessert. When the Emperor of Japan's envoy was invited, the Tokugawa Shogunate presented the Castella.

 Ingredientes

This was my fisrt Experiment i m gonna Try other Recipe From japanese web site

2 Tbsp milk

2 Tbsp honey
4 eggs
3/4 cup sugar *180gr
3/4 cup bread flour, sifted **actually i used Whole meal Plain flour*
1Tbsp Mattcha Green Tea

Preheat the oven in 360 degrees F.

Mix honey in warm milk and set aside.


Whisk eggs in a large bowl using an electric hand-mixer, adding sugar gradually.
Place the bowl over warm water in another large bowl.
Further, whisk eggs until become almost white.

Mix the milk and honey mixture in the batter.

Add sifted flour in the bowl and mix gently with a spatula.

Pour the batter in the loaf pan and tap the pan gently on the table to release any air bubbles.

.Bake at 360 degrees F for about 10 minutes and turn down oven to 280-300 degrees F and bake for about 40 minutes.
 To check if the cake is done, poke it with a bamboo skewer. If it comes out clean it's done.

cool the cake.

Wrap the cake with plastic wrap and store until the next day. It tastes better the next day.
Cut the kasutera into  thick slices.
 
いただきます。
さくら
 

　　　　

Japanese - Yaki-gyōza 焼き餃子

Japanese Yaki-gyōza  焼き餃子  

Gyoza or Dumpling are  my fav. Japanese dish :) i got them when i was living in japan ... and i fall in love with them :)

Finally i  made it ....

Ingredients     

                         

250g . ground pork                                    

2 medium  onions   or scallions                                                 

1\2 cabbage

1 thumb-size piece of ginger or 

1\2 dried tsp
2 garlic cloves
2 Tbs. soy sauce
1 Tbs.  sesame oil
4 packs of gyoza skins

1tlsp sesame oil for frying
water

For dipping sauce:

 soya souce  , sesame oi l, chili ,  rice vinegar & minced scallions .


Finely grate  the cabbage and the green onions ,  the ginger and garlic cloves; add soya souce, sesame oil . Mix all the ingredients . Let marinate for about and hour .

I made my dumpling using ...dumpling press .

To steam-fry the dumplings, heat up a frying pan with a tblsp sesame oil
Put the dumplings flat side down into the pan, Cook over high heat for a couple of minute
Lower the heat to low.

Now, pour the water into the pan and immediately put the lid on. Let the dumplings cook
When the water is almost all gone, turn the heat up to high to evaporate .
 Serve crispy side up on a plate.

If u want freeze extra gyoza, put them in a palstic conteiner .

Japanese Veg - Curry with Tonkastu light Version

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            Ingredients 
  4 med  - carrots - 1 onion
  1 med  potato - 1 cube veg stock

  boiled water
  1 box japanese curry roux  

  (I like  medium hot)

Heat olive oil in medium skillet over medium heat. Saute onion until onion is tender, about a few minutes. Add carrot and stir-fry with onion
Add water, stir well  for about 15 minutes,  until carrot is tender.
 Dissolve blocks of Japanese curry roux in the soup and stir lightly. 

Add  Chicken cutlets .....Rosted with herbs & Bread Crumbs & Steamed rice .


Enjoy !!!

sakura - Chan from La bettola ^^

CuRRy ChiCKen

Curry