Please take a look at my sushi making video!
Chicken amakara – sweet and sour with egg sauce
Ingredients
- 700g boneless, skinless chicken breasts - cut into bite sizes
- 60g katakuriko/potato starch
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- 2 tbsp cooking sake or cooking white wine
- 1 tsp white sugar
- 1/3 tsp fine salt
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Ingredient A
- 2 1/2 tbsp soy sauce
- 150ml apple juice + 50ml water (or 40ml apple syrup + 160ml water)
- 2 to 3 tsp white sugar
- 2 tsp vinegar (apple cider vinegar)
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For the seasoning sauce
- 2 egg - hard boiled and chopped
- 1/4 onion - finely chopped, soaked in water, then drained well
- 60g mayonnaise
- 1 garlic - grated
- 1 tsp white sugar
- 1/4 tsp fine salt
For the egg sauce
Instructions
- 1. In a small bowl, add all the egg sauce ingredients and mix. Chill in the fridge until the chicken is ready.
- 2. In a medium bowl add chicken and ingredient A. Marinade for 15 minutes at least.
- 3. Meanwhile, make the seasoning. In a small bowl add all the seasoning ingredients and mix. Set aside.
- 4. Add katakuriko/potato starch into a bowl with chicken and mix well to coat the chicken evenly.
- 5. In a frying-pan, heat 2 to 3 tbsp vegetable oil, place all chicken and cook. Flip once, cover and simmer for about 3 minutes.
- 6. Uncover and cook them until both sides are nicely brown.
- 7. Pour all the seasoning in one go over the chicken and mix the sauce evenly in the pan.
- 8. Transfer the chicken onto a serving plate and garnish with the egg sauce :-)
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Pão de queijo – Brazilian Cheese Bread
Ingredients
- 1 egg
- 1/2 cup (100ml) whole milk
- 30g olive oil
- 40g grated cheese - your choice
- 100g tapioca starch
- a dash of salt
- 1 tbsp grated parmesan
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- 1 or 2 garlic cloves - grated (optional)
Instructions
- 1. Add all the ingredients in a blender (or the pot of your hand blender) and pulse until smooth. Use a spatula to scrape down the sides and blend very well.
- 2. Pour the prepared batter into a mini-muffin tin, fill each to about 70%.
- 3. Bake for 15-20 minutes at 200℃. Remove from the oven and let cool on a rack for a few minutes.
Notes
The texture is a bit different when you cook with mini muffin pan and silicone mini muffin pants.
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Soft Dinner Buns with your Home Bakery
Ingredients
- 260g bread flour (or 255g/T65 and 5g/gluten flour)
- 20g white sugar
- 4g kosher salt
- 23g unsalted butter
- 65ml whole milk
- 130ml water
- 1/2 tsp mayonnaise
- 4g dry yeast
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For 8 buns :
- 200g bread flour (or 196g/T65 and 4g/gluten flour)
- 15g white sugar
- 3g kosher salt
- 18g unsalted butter
- 50ml whole milk
- 100ml water
- 1/2 tsp mayonnaise
- 3g dry yeast
For 6 buns :
Instructions
- 1. Add bread flour, (or T65 + gluten flour), sugar, salt, butter, milk, water and mayonnaise in the pan of your bread machine. Add yeast in your machine's yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
- 2. When the dough cycle is complete, remove it from the machine and place on a floured surface.
- 3. Punch the dough down and divide it in 8 (or 6 pieces) pieces. Cover it with a damp cloth. Let it rest for 10 to 15min.
- 4. Shape each piece into a round ball. Arrange on lined baking trays. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume.
- 5. Bake in a preheated 180℃ oven for about 15min. Remove from the oven and let it cool down on a wire rack.
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Beef Udon – Japanese Niku Udon
Ingredients
- 2L water
- 1 katsuo dashi pack - optional
- 3 tbsp soy sauce
- 4 tbsp mirin
- 1 tbsp sugar
- 2 tsp fine salt
- 2 tbsp hondashi powder
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For the udon soup
- 500g beef - shaved or sliced as thinly as possible, and cut into bite sizes
- Seasoning for the beef
- 20g fresh ginger - cut into thin match sticks
- 4 tbsp soy sauce
- 4 tbsp cooking sake or white cooking wine
- 2 tbsp mirin
- 5 tbsp water
- 2 tbsp white sugar
- 1/2 tsp hondashi powder
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- Some scallion - finely chopped or sliced
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- Udon noodles for 5 people
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- NOTE : When I don't have mirin in stock at home, I use "apple syrup". Dilute it five times with water.
For the beef topping
Instructions
- 1. Making the beef topping
- In a cooking pot, add all the seasoning ingredients for the beef, and start to cook over medium-high heat. Just before it boils, add the beef. Cook the beef, stirring occasionally. Once it has boiled, turn the heat to low and simmer for 5 min. Set aside.
- 2. Making the udon soup
- In a big cooking pot, add 2L water and katsuo dashi pack (optional, if manage to get some). Turn the heat to high. Just before it boils, add all the soup ingredients (soy sauce, mirin, sugar, salt and dashi powder) and bring it to a boil. Remove the dashi pack powder from the soup. Set aside.
- 3. In another large pot, bring water to a boil over high heat. Add the udon and cook until just softish (or the hardness you like of course). Drain and split the udon noodles in each large serving bowl. Pour the hot udon soup form #2 over the noodles.
- 4. Top with the cooked beef and sprinkle some of sliced scallions over the beef. Serve immediately!
- If you like it spicy, I suggest you use "Ichimi Togarashi" or "Yuzu Kosho"
Notes
In Europe it is a bit difficult to find thinly sliced beef. So I usually purchase a whole cut of beef, then I freeze it and slice it myself. These days I love to use "Basse Cote à Braiser" for this dish.
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Curry senbei (okaki) Japanese Rice Crackers
Ingredients
- 20g rice flour
- 15 to 20g Japanese curry roux (grated) or 1/2 tbsp curry powder
- 1/2 tsp fine salt
- 1/3 tsp sugar
- 20ml boiled water
- 150g steamed japanese rice (microwave it if the rice was frozen)
- 1 tbsp sesame
Instructions
- 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.
- 6. Transfer to a wire rack.
Notes
I also tried with a "Farine de riz complet" and it worked.
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