World of Food

 

Ingredients (30 Balls)

Directions

1. Make a Takoyaki batter. Break the eggs in a large bowl, and pour 400ml of Dashi broth. Add 100g of flour in several times to avoid making lumps. Add 1/2 tablespoon of Usukuchi (light) soy sauce and 1/2 tablespoon of Mirin in the Takoyaki batter.
2. Spread the oil over the well-heated Takoyaki-ki. Put 1 piece of diced octopus in each holes. Pour the Takoyaki batter into the hole to brim. Sprinkle the shredded cabbage and Tempura bits.
3. Cook until it turns browned. Turn it over with using a long stick like chopstick. (It might be a little difficult at first but try anyway!) Cook another 3-4 minutes over medium heat.
4. Place cooked Takoyaki balls on a plate, and spread Okonomiyaki sauce, Japanese mayonnaise, and bonito flakes to taste.

 

Ingredients

Directions

• Prep
  12 m
• Cook
  15 m
• Ready In
  27 m

1. In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
2. Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

 

Ingredients

How To Prepare

1. Begin by mixing the egg, sugar, honey and mirin in a bowl with a whisk. Once done, add half of the milk, whisk again and add the rest of the milk. Finally sieve the pancake mix or flour into the mixture whilst continuously whisking.
2. Grab a frying pan and put it on medium heat for a few minutes until hot. Once warm, decrease the level of heat to low and splash a thin layer of vegetable oil over the surface of the pan. To check if the pan is hot enough drop a bit of mixture on the pan. If the dough takes a round shape quickly and bubbles after a few minutes, it is ready.
3. Use a ladle to slowly pour about 1 tbsp  of mixture onto the pan. Try doing this from a little bit of a height such as 30-50cm for a nice, even circle. Let the dorayaki pancake cook until you can see small bubbles forming at the surface. If you’re not sure when to flip it over, check the texture and colour of the bottom by lifting a side of the dorayaki with a spatula. It should have browned into a nice even honey colour.
4. Flip your dorayaki pancake over onto the other side and let it cook for just 1 or 2 more minutes. Once done, remove the dorayaki pancake from the pan and let it cool on a wire rack.
5. If you would like to go for a traditional dorayaki pancake simply empty the contents of a tin of sweet red beans and crush with a fork until your desired consistency. Spread a layer over one pancake before sandwiching it with another.
6. For a cream filling whip the cream until stiff and stir in either your matcha green tea or cocoa powder. Use about 20g of the whipped cream to cover one pancake before sandwiching it with another.
7. You can now enjoy your dorayaki. Alternatively wrap it in cling film and bring it with you to school, work or a picnic.
   
   sumber : https://www.japancentre.com/en/recipes/414-dorayaki-pancakes

Ingredients 

• 4 salmon fillets, with skin
• fresh cilantro, for garnish
• ¹⁄₄ cup flour
• 1 teaspoon salt
• 2 tablespoons vegetable oil

• Sauce

• 2 tablespoons soy sauce
• 1 ¹⁄₂ tablespoons rice vinegar
• 1 ¹⁄₂ teaspoons sugar
• 1 ¹⁄₂ teaspoons sesame oil
• 2 sprigs green onions, finely chopped
• 1 inch fresh ginger, finely minced
• 1 garlic clove, finely minced

     Directions

1. In a bowl, mix all the sauce ingredients.
2. Cut salmon into bite-size pieces and sprinkle with 1 tsp salt and let sit for 5 minutes. Remove any excess moisture from the fish by patting with paper towels. Lightly coat the fish with flour, shaking off excess flour.
3. Heat vegetable oil in a frying pan. Over medium heat, fry both sides of the fish for 2-3 mins on each side until the salmon skin becomes crispy.
4. Pour off excess oil from frying pan. Add the sauce and fold the sauce over until the fish is evenly coated.
5. Serve, garnishing with cilantro.

 

1. In a large container, combine the soy sauce and garlic then marinade the chicken for at least 1 to 3 hours
2. Place the cooking oil in a pan and apply heat
3. When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5 minutes.
4. Pour-in the remaining marinade and add water. Bring to a boil
5. Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender
6. Add vinegar. Stir and cook for 10 minutes.
7. Put-in the sugar, and salt. Stir and turn the heat off.
8. Serve hot. Share and Enjoy!