Name: Salmon Roll - Maki Sushi
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Ingredients: 300g of Japanese uncooked Rice; For the sushi vinegar; 50g rice vinegar or apple cider vinegar; 18g sugar; 7g fine salt; 3 sheets of nori; For the filling; 1/2 onion - thinly sliced - Soak in water for 10 minutes; 1/2 to 1 avocado - sliced; a dash of lemon juice; 180g to 200g salmon tartare; some mayonnaise; For the dipping sauce; Soy sauce; Wasabi

February 23, 2021

Salmon Roll – Maki Sushi

Salmon Roll - Maki Sushi

Serving Size

3 Sushi Rolls

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Ingredients

300g of Japanese uncooked Rice

For the sushi vinegar

50g rice vinegar or apple cider vinegar
18g sugar
7g fine salt
3 sheets of nori

For the filling

1/2 onion - thinly sliced - Soak in water for 10 minutes
1/2 to 1 avocado - sliced
a dash of lemon juice
180g to 200g salmon tartare
some mayonnaise

For the dipping sauce

Soy sauce
Wasabi

Instructions

1. Start by cooking your rice. Meanwhile make the sushi vinegar : In a cooking pot add vinegar, sugar and salt. Cook until almost boiled and sugar and salt are completely melted. Remove from the heat and set it aside.
2. Transfer the cooked rice into a heat-safe bowl, and pour the sushi vinegar from #1 on it. 'Slice' the rice with a rice paddle and let it cool down.
3. Place "Sushi bamboo rolling mat" on your worktop and then a nori sheet (shiny side down).
4. Spread about 180g sushi rice evenly. Leave an about 2cm edge uncovered.
5. Spread mayonnaise along the center line, as much as you want, over the rice. Place avocado, onion and salmon along that line too. Then roll up the maki tightly with a sushi rolling mat. Make 2 more sushi rolls.
6. Cut slices in the sushi roll with a clean and moistened knife. Please clean your knife before each new slice.
7. Serve wity soy sauce and wasabi :)

December 12, 2020

Face mask – less fog for glasses wearer! – Free Pattern

Here is another face mask design. If you wear glasses, I think it will help to have less fog :) This mask is also the easiest and quickest design to make!

Download from the product page here – don’t worry it’s free!

July 19, 2020

Yakiniku Donburi – Grilled beef bowl

Yakiniku Donburi - Grilled beef bowl

Persons

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Ingredients

600g thinly sliced beef (chuck or rib eye)

Ingredient A

4 garlic cloves - grated
1 thumb of fresh ginger - grated
3 tbsp soy sauce
2 tbsp sugar
1 tbsp sesame oil
1 tbsp cooking sake or cooking white wine
1 tbsp gochujang
2 tbsp mirin
some white sesame - grated

Instructions

1. In a small bowl, add all the ingredient A and mix. Set it aside.
2. In a frying-pan, heat 1 tbsp vegetable oil and cook the beef until no longer pink. Pour the sauce from #1 over the beef and stir-fry to coat the beef evenly, continue cooking for a few minutes.
3. Place the beef on top of steamed rice and sprinkle green onion.

June 20, 2020

Hiyashi Chuka – Cold Ramen

Hiyashi Chuka - Cold Ramen

Persons

Prep Time

45 minutes

Cook Time

30 minutes

Total Time

1 hour, 15 minutes

Ingredients

For the dressing

80g white sesame
4 tbsp vegetable oil
3 tbsp sesame oil
1/2 tsp chicken bouillon powder
3 tbsp soy sauce
3 tbsp white sugar
2 tsp apple cider vinegar
6 tbsp water

For the garnish

5 eggs
1 tsp sugar
1/4 tsp fine salt
250g ham - cut into small pieces
some of green vegetable (green beans, cucumber) - cut into julienned
1 tomato - sliced
1 leek - thinly julienned
5 servings ramen noodles

Instructions

1. making the dressing
In a small cooking pot, add oil (vegetable and sesame) and heat until its hot but not boiled. Let it to cool to room temperature. In a bowl, add sesame and oil, then blend with a hand blender (or with food processor) until smooth paste. Add the rest of ingredient (chicken bouillong powder, soy sauce, sugar, vinegar and water) and mix. Chill until serve.
2. For eggs, add oil to a non-stick frypan and heat over medium high heat. Wipe excess oil with kitchen paper. Pour the egg mixture, then spread the egg outward thinly like you are making crepe. Turn it over. Cook for another 10 seconds.
Repeat with the rest of egg mixture.
3. Cool the egg crepes and slice into very thin strips. Set aside.
Assembly
4. For the noodles, bring a pot of water to a boil and add the noodles, cook according to package directions. Drain and rinse with a cold water to remove remove starch of ramen. Drain completely and divide the noodles on serving plate.
5. Garnish with egg, ham, cucumber/green beans, tomato and leek. Pour the dressing just before you eat.

June 19, 2020

Mochi ice cream

Serving Size

15 mochi ice cream

Prep Time

30 minutes

Cook Time

1 hour

Total Time

1 hour, 30 minutes

Ingredients

200g ice cream - your choice

For the mochi :

100g glutinous rice flour
35g white sugar
1/2 tbsp liquid glucose
180ml water

Instructions

1. Start with the filling
Prepare the silicone mould (here I use a 4cm diameter * 15-hole mould). Place ice cream in each hole. Flatten the surface, using a spoon. Place in the freezer until it is frozen. I usually make this one day before I want to make mochi.
2. Mochi time
Once the ice cream is firm, start preparing the mochi mixture : In a microwave safe glass bowl, combine flour and sugar. Stir to combine. Add the water and glucose, mix with an egg beater until smooth. Cover the bowl lightly with cling wrap.
3. Microwave the mixture for 1 minute. Then stir the dough with a spatula. Put it back in the microwave again for another minute and stir lightly. Put it back in the microwave for another 30 seconds (not 1 min) and stir. And once more microwave for 30 seconds and stir. The mixture should be now very thick and translucent.
4. Transfer the mochi dough on your working surface floured with katakuriko/potato starch. As it is very hot you should use a spatula or a dough cuter. Cut the mochi into 15 equal pieces. Don't forget to coat your hand with katakuriko/potato starch.
5. With your hands, take one of these pieces and flatten it into a thick disc. Then put a frozen ice cream ball from the freezer in the middle of the mochi disc. Pull out the cream balls one at a time from the freezer as they will melt quickly. Pull the edges of the dough disc together to cover the cream ball. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board.
6. Quickly cover with the plastic wrap and twist to close. Place each mochi ice cream into a cupcake pan or any kind of plate to keep the shape. (Top side down)
7. Put mochi ice cream back into the freezer for a few hours.
8. Keep them outside for a few minutes before you enjoy to make the mochi gets soften a little bit.

May 11, 2020

Black bread loaf – Black shokupan with bread machine

Black bread loaf - Black shokupan

Serving Size

A loaf of bread (about 7 x 4.7 x 4.7 inch)

Prep Time

2 hours

Cook Time

45 minutes

Total Time

2 hours, 45 minutes

Ingredients

340g bread flour (or 335g/T65 and 5g/gluten flour)
10g black cocoa powder
230ml water
12g whole milk powder
30g sugar
6g salt
10g glucose syrup
32g unsalted butter
5g active dry yeast

Instructions

1. Add water, bread flour (and gluten, optionally), black cocoa powder, sugar, salt, glucose syrup 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 in the pan and add yeast in the yeast compartment.
3. When the dough cycle is complete, remove it from the machine and place on a floured surface.
4. Punch the dough down and divide it in 3 pieces. Cover them with a dry cloth. Let rest for about 15min.
5. Working with one piece at at time, use a rolling pin, roll the dough back and forth, shaping it into a flat oval. Fold it length-wise, bringing both sides onto the centerline. Then roll it up. Place the shaped dough, seam side down, in a greased loaf pan. Repeat with the other dough balls, placing another in the center, and the last one at the other end of the pan.
Cover and let rise for 40~60min or until the dough rises to 85~90% of the square pan height.
6. Preheat the oven to 190℃. Cover the pan with a lid and bake for 30 minutes.
7. Unmold and transfer the bread to a cooling rack. Wait till it completely cools down before slicing.

Check out this video if you prefer to use your Stand Mixer rather than a Bread Making Machine :