150g cream cheese (e.g. philadelphia Plain Cream Cheese)
150g mascarpone cheese
100g white sugar
150g plain greek yogurt
150g heavy cream
9g gelatin - dissolve in 30g water
1. Line the bottom of a 18 cm circle cake pan with parchment paper.
2. Process flour, almond powder, sugar and salt in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should remain crumbly.
3. Spread the crumbs onto the baking sheet and bake for about 25~30min or until lightly brown at 160℃.
4. Remove from the oven and immediately press them into the bottom, using a spatula. Do it while the crumbs are still hot. Set the cake pan aside.
5. In a bowl, add mascarpone, cream cheese and sugar. Mix well until soft.
6. Add yogurt and mix.
7. In a small pan, add the milk and heat it up to about 50℃ (do not boil). Then add the dissolved gelatin. Melt it well and let it cool to room temperature.
8. Pour the milk into the cream cheese mixture little by little and mix well each addition.
9. In another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
10. Pour the cream cheese mixture into the cake pan.
11. Let it stand for at least 6 hours or overnight in the fridge before you unmold.
1. Making takoyaki mixture In a big bowl, add eggs and mix. Gradually add the water in the bowl. Mix well.
2. Add the sifted flour into the bowl and stir together until no lumps remain.
3. Add all the ingredient A and mix well. Set aside until use.
4. Making takoyaki Heat your takoyaki machine to medium heat. Brush the pan with vegetable oil all over.
5. Put cabbage, sausage (or octopus) in each hole, then pour the takoyaki mixture to fill the holes. The mixture should overflow the holes.
6. Sprinkle any other filling as you like (tenkasu, beni shoga, cheese etc....).
7. When the bottom of the takoyaki balls has hardened a little (usually after 2~3min), turn each piece about 90 degree. The mixture will flow out to become the other side of the takoyaki ball. Keep turning constantly until you have made nice round shapes.
8. Transfer takoyaki onto a plate. Serve hot with takoyaki sauce, mayonnaise. Sprinkle katsuobushi, aonori if you want.
430g minced pork or boneless pork(cut into small pieces)
150g cheese - cut into small pieces
120g leek - roughly chopped
1 tbsp soy sauce
a dash of pepper
5 to 6 garlic cloves ( about 45 g )
1 tbsp olive oil
1 tsp fine salt
1 to 2 pack of gyoza wrappers
For the sauce
2 tbsp rice vinegar / apple cider vinegar
2 tbsp soy sauce
1 tbsp sesame oil
1/4 tsp sugar
1. In a small cooking pot, add milk and water and cook the garlic until wilted. Drain and smash the garlic with a folk (or your hand blender). Mix with olive oil and salt. Set aside.
2. In a bowl, add pork, cheese, chopped leek, pepper, soy sauce and garlic (from No.1) and mix well.
3. Place a spoonful of the mixture in the center of a gyoza wrapper. Wet the edge of wrapper with fingertip. Fold over and seal to close. Continue with the rest of the gyoza wrappers until you used all filling.
4. Heat vegetable oil in a large frying pan over medium-high to high heat. Add several gyozas (quantity depends on your pan size). Cook them until golden brown and crispy on the bottom. Add hot water (about 100 to 120ml), cover pan with the lid and let it steam over medium heat until the water evaporates. Repeat with the remaining gyoza.
For the sauce In a small cup, add all the sauce ingredient and mix. Set aside.
1. Place the quail eggs in a small saucepan. Add enough cold water to cover the eggs by about 3cm. Bring the water to a boil, then simmer over medium-low heat for about 5 min. Drain hot water and fill saucepan with ice cold water. Cool the eggs for 3 to 4 min. Peel and refrigerate until ready to use.
2. In a wok, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add ground beef, leek and continue stir-frying until wilted over medium heat, stirring continuously.
3. Remove from the heat and add all the ingredient "A" and water. Heat again and bring it to boil. Add the dissolved katakuriko to thicken the sauce. Then throw in the cubes of mozzarella into the wok! Gently stir the mozzarella, add quail eggs, let it sit for just a few minutes.
4. When the mozzarella is starting to soften (but still in cube shape), serve it with the hot steamed rice!
1. In a frying-pan, heat 1 tbsp oil and fry garlic until fragrant. Add vegetables and continue stir frying until wilted. Add salt and butter to season. Let it cool to room temperature.
2. Transfer the vegetable in a medium bowl and add all ingredient A. Knead mixture with hands thoroughly until the mixture forms sticky and moist.
3. Take a small portion of the mixture, and shape it into a flat, round disc shape, and then put a piece of mozzarella on it. Fold the meat mixture over it and make it into a round ball. Coat the balls lightly with katakuriko/potato starch. Repeat until all of the meat mixture is used.
4. In a skillet, heat 2 tbsp vegetable oil over medium-high heat and place the patties. Fry them on both sides until nicely brown. Reduce the heat to low and simmer for about 15 to 20 minutes with lid on.
5. Move the cooked patties to a plate. Add all the sauce ingredient to the skillet (don't wash it) and bring it to a boil over medium-high heat. Reduce the heat to low and place the patties back onto the sauce and coat both sides with the sauce. Cover and let them cook over low heat for about 3 min.