Name: Sushi Rice in a Cooking Pot
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5 to 6 people
Ingredients: 4 cups of japanese rice (about 600g); 4 cups of water (about 640ml); For the vinegar seasoning :; 100ml rice vinegar or apple cider vinegar; 35g white sugar; 15g fine salt

January 15, 2021

Sushi Rice in a Cooking Pot (no rice cooker!)

Sushi Rice in a Cooking Pot

Persons

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

1 hour

Ingredients

4 cups of japanese rice (about 600g)
4 cups of water (about 640ml)

For the vinegar seasoning :

100ml rice vinegar or apple cider vinegar
35g white sugar
15g fine salt

Instructions

1. Wash the rice well and drain (do it 5 times). Transfer the rice in the bowl and add enough water to soak. Soak for about 30 minutes.
2. In the meantime, make the vinegar seasoning. Add the vinegar, sugar and salt in a small cooking pot. And cook over medium heat until almost boiling. Melt completely the sugar and the salt. Set aside.
3. Drain the rice and transfer into a cooking pot. Add water (640ml). Cover and cook over medium-high heat, bring it to a boil. Once it boils, reduce the heat to low and simmer for 10 minutes.
4. Remove from the heat (do NOT open the lid yet!) and let the rice steam for another 10 minutes with the lid on.
5. Moisten a "Sushi-Oke" (or a large glass bowl), and transfer the rice into it. Pour the vinegar seasoning in one go. Slice the rice, let it cool down, using a hand fan occasionally.
6. Once it has cooled to room temperature, cover with saran wrap until you are ready to serve!

January 1, 2021

Brioche with a bread machine

Serving Size

8 to 10 brioches

Ingredients

200g bread flour (or 195g T65 + 5g gluten flour)
25g white sugar
4g salt
45 to 50g unsalted butter
4g dry yeast
1 egg + enough whole milk to make a total of 150g
3g whole milk powder
50 to 60g pearl sugar

Instructions

1. Add milk, egg, bread flour, (gluten flour), sugar, salt, and milk powder in the pan of your bread machine. Select dough cycle and press start as per manufacturer's instructions.
2. After 5 min, add butter and add yeast in the yeast compartment.
3. When the dough cycle is complete, remove the dough from the machine and place it on a floured surface.
4. Punch the dough down while sprinkling pearl sugar and knead together gently. Then divide it in 8 to 10 pieces and lightly shape the dough into balls. Cover them with a dry cloth. Let rest for about 15min bench time.
5. Re-shape each piece into a round ball. Arrange them on a lined baking tray or in a cupcake or muffin mold (as you prefer). Cover with a damp cloth and let rise for 40~60min in a warm place or until the dough has doubled in volume.
6. Bake in a preheated 180℃ oven for 10 to 12 min. Remove from the oven and let it cool down on a wire rack.

December 29, 2020

Melon pan – Japanese Melon Bread with your home bakery メロンパン

Melon pan - Japanese Melon Bread with your home bakery

Serving Size

6 melon pan

Prep Time

1 hour, 30 minutes

Cook Time

15 minutes

Wait Time

1 hour

Total Time

1 hour, 45 minutes

Melon pan - Japanese Melon Bread with your home bakery

Ingredients

For the bread dough

100g bread flour (or 98g -T65 and 2g gluten flour)
2g instant yeast (Saf)
2g salt
13g unsalted butter
17g sugar
68g whole milk
1/2 tbsp (about 7g) melon liqueur (I used midori) or melon syrup

For the cookie dough

40g unsalted butter (softened)
30g white sugar
1/2 tbsp melon liqueur (I used midori) or melon syrup
16g almond flour
45g all purpose flour (or T55)

Instructions

1. Add flour, salt, butter, sugar in the pan of your bread machine. In a heat-safe bowl add the milk and microwave for 15 to 20 sec at 600w to reach about 40℃, then add the melon liqueur (or melon syrup), mix. Pour in the pan. Add yeast in your machine's yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
2. Meanwhile make the cookie dough In a bowl, add unsalted butter and mix with a silicone spatula until it becomes smooth (if the butter is hard or just out from the fridge, then microwave it for 10~15 sec at 600w).
3. Add sugar and mix well until they blend well together.
4. Add Melon liqueur or syrup and mix well.
5. Add almond flour and mix. Finally sift the flour (45g) into the mixture, using a cooking sieve. Mix well until all the flour is thoroughly mixed. Be careful not to overmix the dough. Divide into 6 pieces. Cover with saran wrap and let sit in the fridge.
6. When the dough cycle is complete, remove from the machine and place on a floured surface. At the same time, take the cookie dough out of the fridge and to room temperature.
7. Punch the dough down and divide it in equal 6 pieces. Shape each piece into a round ball and cover it with a cloth. Let it rest for 15min.
8. Let's put it together... Re-shape each bread dough piece into a round ball. Place one piece of cookie dough on a saran wrap and cover with another wrap to press it with your hand. The cookie dough should end up a bit bigger than the bread balls.
9. Place the bread ball on the cookie dough and gently cover the bread ball with the cookie dough, using your hand.
10. Coat the cookie dough with sugar and place onto the baking sheet, seam side down. Repeat for the other 5 balls.
11. Gently draw crossed lines pattern on the cookie dough (3x3 or 4x4) using a dough scraper or a knife.
12. Cover and let the bread rise in a warm place until the dough has gone x1.5 in volume, about 50 to 60 minutes.
13. Pre-heat the oven to 190℃ and reduce the heat to 170℃ to bake for 13 to 15 minutes. Transfer to a wire rack.
Enjoy!

December 12, 2020

Chocolate Mochi

Prep Time

20 minutes

Cook Time

1 hour

Total Time

1 hour, 20 minutes

Ingredients

100g glutinous rice flour
70g white sugar
120ml water
100ml milk
60g chocolate (i use milk chocolate) - cut into small pieces
cocoa powder (unsweetened)

Instructions

1. Spread some cocoa powder onto a plate and set it aside.
2. In a bowl, add glutinous rice flour, sugar and mix well.
3. Add milk and water, then mix well. Transfer to a cooking pot.
4. Cook over medium heat. Mix gently with a silicone spatula. Once it starts to be thick, add chocolate and mix constantly until completely incorporated.
5. Cook until it all comes together, silky and smooth. Spread some cocoa powder onto the workspace and place the mochi on it. Spread more cocoa powder over the mochi.
6. Coat mochi with cocoa powder on all sides. Shape it to an about 2cm thickness. Cut into bite sizes, dust with more cocoa powder on all sides and place mochi on the plate you prepared.
7. Cover with saran wrap and chill in the fridge before eating.

December 12, 2020

Shio Ramen v2 – Salt Flavored

Shio Ramen V2 - Salt Flavored

Persons

Prep Time

30 minutes

Cook Time

40 minutes

Total Time

1 hour, 10 minutes

Ingredients

For the soup stock :

700g (approx) Chicken breast or Thighs - boneless
1/2 tsp fine salt
1 tsp sugar
1 tbsp cooking sake or cooking white wine
2L water (approx)

For the soup base :

50 to 80g green parts of a leek - chopped
1 tbsp sesame oil
60ml vegetable oil
5g katsuo/dried bonito flakes
5g garlic cloves - grated
3 tbsp kosher salt
1 tsp kobucha/kelp powder
2 tsp chinese chicken bouillon powder
150ml boiled water
Ramen noodles for 5 people
1 tbsp sesame oil

Instructions

1. Make the soup stock In a big cooking pot, add about 2L water and bring it to a boil. Once it boils add the chicken.
2. Bring it to a boil again, then remove from the heat. Cover and leave it for 1 to 2 hours.
3. Meanwhile make the soup base
In a heat-safe bowl, add katsuo flake, garlic and kosher salt and set it aside. In a small cooking pot, add leek, sesame oil and vegetable oil. Bring it to a boil and once it is boiling, simmer for 3 minutes.
4. Then immediately pour this oil mixture into a bowl. Mix well.
5. Add kobucha, chicken powder and boiled water. Mix well : the salt should melt completely. Set aside. You can leave it until the chicken is ready.
6. Using a cooking sieve, strain the soup base into another bowl. Press or squeeze well against the sieve.
7. Transfer the sieve residual into another bowl and blend it with your hand blender until it is smooth like a paste.
8. Remove the chicken from the water and cut it in slices. Set it aside. With the soup stock, strain once and add more water to reach a total of about 2.5L (it's about 500ml per person) then bring it to a boil.
9. Prepare the noodles Cook your ramen according to the package instructions. Place 2 to 3 tbsp (or more) soup base into your serving ramen bowl, add the boiled soup stock, then place the cooked ramen into the soup.
10. Top your ramen with chicken, leek, egg etc.....Sprinkle sesame, and enjoy :)

December 12, 2020

Homemade Olive Oil Sardines　オイルサーディン

Homemade olive oil sardines

Persons

Prep Time

30 minutes

Cook Time

40 minutes

Total Time

1 hour, 10 minutes

Ingredients

10 sardines in filets - cleaned, scaled
500ml water
5g fine salt
olive oil - enough to cover the sardines

Ingredient A

1 dried red chili or more
1 to 2 bay leaves
1 to 3 garlic cloves (or more!) - thinly sliced
1 tsp soy sauce
some oregano flakes

Instructions

1. Prepare the sardines, Remove if any bones left and cut in half. Remove skin if you prefer.
2. Add 500ml water and add 5g fine salt (1%). Mix. Add the sardines in the salted water and soak for 1 hour.
3. Wipe the sardines with a kitchen towel and place in the frying-pan. Pour some olive oil to cover the sardines. Then add all the ingredient A.
4. Cook over medium-high heat and bring it to a boil. Once it is boiling, reduce the heat to low and simmer for about 40 minutes.
5. Sprinkle salt to your taste. Remove from the heat.
6. Serve hot or cold :)

Notes

You may keep it a few days in the fridge.