150g steamed japanese rice (microwave it if the rice was frozen)
1 tbsp sesame
1. In a heat-safe bowl, add rice flour, grated curry roux (or curry powder), sugar and salt. Mix well.
2. Slowly pour the boiled water, using a digital cooking scale. Mix with a silicone spatula until it comes together.
3. Add the steamed rice (microwave it 30s at 600W if it was frozen) and sesame. Knead with your hand (or spatula) until well combined. Pre-heat the oven to 200℃ degree.
4. Spoon some rice mixture (1 to 2 tbsp) and make a ball shape, then flatten it with your hand. Make it thinner using your finger. Place on a baking sheet on an oven tray. Repeat until you use up all the rice mixture.
NOTE : Thinner will make a more crispy senbei!
5. Bake the tray 10min, remove from the oven once and flip all the senbei. Then put it back to the oven and bake again for 10 min.
150g steamed japanese rice (Reheat with a microwave if the rice was frozen.)
1 tbsp white or black sesame (your choice)
dash of soy sauce
1. In a heat-safe bowl, add rice flour and salt. Mix well.
2. Slowly pour the boiled water, using a cooking scale to help you add the right quantity. Mix with a silicone spatula until it comes together.
3. Add the steamed rice (microwave it for 30 sec at 600W if it was cold and hard), sesame and dash of soy sauce (optional). Knead with your hand until well combined. Pre-heat the oven to 200℃ degree.
4. Spoon some rice mixture (about 1 tbsp) and make it into a ball, then flatten it with your hand. Make it even thinner, using your fingers. Place on the baking sheet on an oven tray. Repeat until you have used up all the rice mixture.
NOTE : The thinner senbei will be crispier.
5. Bake senbei 10 min, pull it out from the oven once and flip all the senbei. Then put it back to the oven and bake for another 10 min.
1.making the soup stock In a big cooking pot, add 1L water, chicken, green parts of a leek and ginger. Heat over high heat and bring it to a boil. Once it boils, reduce the heat to low and simmer for about 10 min.
2. Remove from the heat. Take chicken, leek and ginger out to a plate. Strain the stock with a sieve to another big cooking pot. Add 1L water more into the stock, then set aside.
3. In a frying-pan, heat 1 tbsp oil and place the boiled chicken skin side down. Cook for about 3~4 min both sides or until a nice golden brown. Season with salt and pepper. Cut into slices and set aside.
4.making the soy sauce soup base In a small heat-resistant bowl, add the chopped leek (about 10cm) and garlic (grated). Set aside.
5. In a small cooking pot, add soy sauce, cooking sake, oil, sesame oil, balsamic vinegar, hondashi powder and sugar. Heat over medium heat until almost boiled. Remove from the heat and pour the soy sauce mixture over the leek in a bowl.
6. Add torigara powder and oyster sauce, mix well and set aside.
7. Cook noodles according to the package instructions. Meanwhile, place some shoyu soup base in a serving bowl and pour the soup stock (boiled). Immediately place the cooked noodle into the soup stock. Topping with chicken and leek (julienne) over the noodle. Serve hot!
You can change the quantity of shoyu soup base you add depending on how you like it.
NOTE: When I don't have mirin in stock at home, I use "apple syrup". Dilute it five times with water.
1. Stab the pork with a fork, season the pork pieces with salt and pepper, then dust with flour. Now dip them in the beaten egg mixture. Finally coat with panko bread crumbs, evenly, pressing down gently. Both sides should be completely coated.
2. In a frying pan, heat up the cooking oil over medium-high heat until it reaches 180℃. Fry the pork until both sides are golden brown, turning them in the oil once or twice. Drain on a plate covered with paper towels.
3. Slice the cooked tonkatsu into strips. Set aside.
4.Making the dashi soup In a medium sized cooking pot, add water, soy sauce, cooking sake, brown sugar, dashi powder and mirin. Then add onion.
5. Heat it over medium-high heat and bring it to a boil, cook until the onion slices are translucent. Set aside.
6. In a small fry pan, pour a portion of the dashi soup from #5. Place one fried tonkatsu (sliced) in it and heat over medium-high. Pour beaten egg evenly, gently shake the fry pan to cook the egg mixture until desired consistency. Do not over cook. Cook only halfway!
7. Place the tonkatsu and the egg over the steamed rice gently.
1.making strawberry puree In a small sauce pan, combine strawberries (80g) and sugar (20g). Bring to a low boil and cook until syrupy. Remove from the heat and let it cool down to room temperature.
2. Once it has cooled, pour the strawberry mixture into a blender and puree until smooth. Set aside.
3.making crepe dough In a bowl whisk together eggs, sugar and salt, using an egg whisk. Pour the milk into the egg mixture slowly, gradually and mix well.
4. Add the sifted flour and wheat starch and mix well until the batter is integrated.
5. Strain the crepe mixture through a fine sieve. Add the strawberry puree and mix. Add also food coloring if you want the dough to have a more red color (optional). Then add the melted butter and mix well. Cover with plastic wrap and let it sit at room temperature for about 30min~1h or even overnight.
Cooking the crepes :
6. Set a non-stick frying pan (about 20cm) on medium high heat. Once the pan is hot, brush with oil and remove excess with a paper towel (a thin application, only the first time is fine). Pour enough batter to cover the bottom of the pan and swirl it to coat evenly.
7. Once the batter is dry and the edges start to brown, flip the crepe with your hand. Let it cook on the other side for a few seconds. Then transfer to a plate to cool down. Set aside. Repeat until you finish all the batter.
8. Once cooled completely, use an about 18cm round plate or a cake bottom as a guide and cut off the crepe in excess.
Putting it all together :
9. Whip chilled Whipping Cream (400ml) for a few seconds, add granulated sugar (60g), and beat until stiff peaks form.
NOTE : if your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix the cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak.
10. Now spread a good amount of cream evenly over one crepe. Cover with another crepe and repeat until all have been used. Place "thinly sliced strawberries" within a few layers, not all the layers.
11. Let it chill in the fridge for a few hours until it has set. Dust with some powdered sugar over the cake to decorate.
1. In a pressure cooking pot, heat vegetable oil until hot. Add garlic and fry until just fragrant. Add the onion and cook until lightly browned. Add the beef and cook for a few minutes.
2. Add the flour, stirring to combine with the onions. Then add the butter and melt it.
3. Pour the cooking sake and then water. Bring it to a boil.
4. Cover the lid and lock the pressure cooker. Turn the heat to high. Once the pressure builds up, turn the heat down to low heat and cook at high pressure for about 8 minutes. Turn off the heat and let the pressure come down naturally.
5. Remove the lid, add the seasoning (tomato paste, worcestershire sauce, ketchup, soy sauce, sugar and kosher salt ). Using a wooden spoon, mix gently.
6. Serve the steamed rice on the plate and pour the "hayashi sauce" over the rice.
7. Pour some heavy cream and sprinkle some green flakes to decorate if you like.