Let’s make the roux. Drop the butter in the pan over low heat. Let the butter melt in the pan. Add the sieved flour to the melted butter. Stir-fry the flour thoroughly with a wooden paddle. Be careful not to burn the mixture.
Stir continuously for more than 10 minutes to brown the mixture. When it becomes brown as shown, turn off the burner and place the pan on a trivet.
Dilute the mixture by adding one third of the bouillon broth.
Continue mixing vigorously, gather and place the roux on a plate.
Let’s cut the vegetables. Cut the onion in half. Remove the basal plate, the part of the root attached to the onion. Make a shallow cut vertically along the outer layers. This will help cut the onion into even pieces. Slice the onion across the shallow cut, making half inch slices.
Cut the carrot vertically into 4 slices. Stack the slices on top of each other and chop them into fine strips. Slice the button mushrooms into thin slices.
Let's make the hayashi sauce, similar to a thick demi-glace sauce. Lightly sprinkle the beef slices with the salt and the pepper.
Add the vegetable oil to the heated pan and swirl to coat it with the oil. With a pair of tongs, spread the beef slices on the pan with the seasoned side facing down. Sprinkle the pepper and the salt on the other side of the beef.
Let the beef cook on high heat without stirring until brown and then turn them over. When both sides become brown, place the beef on a plate and turn off the burner.
Tilt the pan toward you and remove the excess oil with a paper towel. Add the butter and olive oil to the pan and turn the heat to medium. Swirl the pan and let the butter melt. Put the chopped onion and carrot in the pan at once.
As with the beef, don’t overstir while browning the vegetables. Cooking thoroughly at this stage increases the flavor of the vegetables and shortens the cooking time. Add the chopped garlic clove and stir lightly.
When the aroma grows stronger, add the sliced button mushrooms and mix. When the mushrooms begins to wilt, add the tomato ketchup and toss to coat.
When the vegetables are well coated, place the beef slices back into the pan and distribute evenly among the vegetables. Add the red wine to the beef and vegetables and reduce the liquid on medium heat.
When the alcohol has evaporated completely, add the rest of the bouillon broth, canned diced tomatoes, honey and bay leaf to the sauce. Turn the burner on high and lightly stir with a ladle.
Skim off the foam with a mesh strainer. Reduce the heat, cover with a lid and simmer on low heat for 5 to 6 minutes.
Remove the lid. Drop in the roux and dissolve it in the sauce with the ladle.
Add the green peas, salt and Japanese Worcestershire sauce to the mixture. Japanese Worcestershire sauce is much different than other brands so if it is unavailable in your area this ingredient is not essential. While occasionally stirring with the ladle, reduce the sauce on low heat until thickened as shown.
Test the flavor of the sauce and add salt and pepper to taste.
Add the soy sauce, lightly stir and the hayashi sauce is ready to serve.
Let’s serve the Hayashi Rice. Open the rice cooker and add the butter to the fresh steamed rice. Lightly stir with a rice paddle. When combined, stuff the rice into a cup. Serve the rice on a plate.
Ladle the hayashi sauce and the beef and vegetables beside the rice. Sprinkle on the chopped parsley. Finally, pour a dash of whipping cream onto the hayashi sauce.
When you make the roux, it becomes very hot so we recommend using a wooden paddle to mix it.
This homemade sauce is smooth and delicious and there is no need to purchase packaged demi-glace.
Except for carefully making the roux, this is a simple recipe requiring only to combine the ingredients in order.
Pour hot water into a bowl. Float another bowl in it to gradually melt the butter. The melted butter should be lukewarm when combined.
Beat the egg in a bowl. Be sure to bring the egg to room temperature beforehand. Add the sugar and mix thoroughly. Dissolve the sugar but be sure not to create any foam.
Add the grated lemon zest and honey. Make sure not to use zest with any waxy or chemical coating. Combine the egg mixture well.
Add the baking powder to the cake flour and stir to combine. Then, sieve the flour into a bowl. Add the flour to the egg mixture. Gradually mix it from the center to the outside. This will help to avoid any pockets of dry flour.
Add the lukewarm melted butter to the mixture a little at a time. Avoid using hot butter otherwise the baking powder will activate.
Let the batter sit at room temperature for about 30 minutes. If the room is hot, let it sit in the fridge.
We are using the aluminum foil cupcake molds for the madeleines. Thin molds easily fall or open so place in other molds to hold them steady. You can also use thick molds or a traditional madeleine pan instead.
Place the batter into each mold. If you make lots of madeleines, consider using a pastry bag to fill the molds quickly. We recommend using a kitchen scale to measure equal amounts of the batter. This will help each madeleine to brown evenly.
Preheat the oven to 180°C (356°F) and bake at 170°C (338°F) for 15 to 16 minutes.
Remove the baking sheet and place it onto a trivet. With the aluminum mold still attached, place the madeleines onto a cooling rack and let them sit to cool.
Be sure to bring the egg to room temperature before use.
If your honey is too firm, lightly microwave to help it mix with the egg mixture.
Place the Kraft paper or bakery paper in the cardboard box wrapped with aluminum foil and distribute the coarse demerara sugar or coffee sugar crystals.
Lightly beat the eggs in a bowl with a hand mixer at a low speed. Add the sugar and mix.
Float the bowl in hot water and gradually heat the egg. When it begins to slightly warm up, remove the bowl and continue mixing. Turn off the burner and heat a glass of water.
Beat the egg at high speed for about 8 minutes until the color turns white, and it reaches a soft peak stage. When you lift the mixer, the rippling pattern should remain on the surface as you see here.
Dilute the honey with the heated water. Add it to the beaten egg and mix with the hand mixer for 1 more minute at high speed. Switch to low speed and mix for about another minute until it has a fine, glossy texture.
Distribute the bread flour onto the egg mixture. At medium speed, whip the mixture for about 2 minutes until it has a smooth texture again.
Drop the bowl a few times to break any air bubbles. Then, pour the batter into the square mold. Slash the batter with a spatula to remove any air bubbles.
Place the batter into a preheated conventional oven. For the first 15 minutes, bake at 170°C (340°F). Then, reduce the heat to 160°C (320°F) and bake it for about 50 more minutes. The baking temperature and time depend on the type of your oven, so adjust them accordingly.
Pierce the castella with a bamboo stick. If the stick is slightly moist, it is ready. When the stick is dry and clean, the castella has lost its moist texture. The moist texture is essential for delicious castella so avoid over-baking.
Remove the mold and drop it on the counter a few times to prevent the castella from shrinking. Place a tray covered with plastic wrap on top. Then, flip it over.
Before placing the tray onto the castella, we recommend making a cut along the corners of the Kraft paper and folding the edges outward. This will help avoid damaging the surface of the castella. Now, remove the mold.
Wrap it with 2 layers of plastic wrap crosswise, completely covering the castella. Let it sit to cool and then store the castella in the fridge for one whole day. This will make it moist and even more delicious.
Let’s serve the castella. Carefully remove the Kraft paper and slice off the edges. For each cut, wipe the knife with a dampened towel to help make a clean cut.
Cut the castella in half. Then, slice it into 3cm (1.2") pieces. Arrange the pieces onto a plate.
We will show you how to make the homemade mold for castella. This is the Kraft paper with 4 slits.
The cardboard box is wrapped with aluminum foil.
To wrap the box, carefully cover it with a long strip of aluminum foil.
Then, cover it with another aluminum strip crosswise. If you don’t have a square cake pan, try making it as shown.
All-purpose flour or cake flour can be also used but we recommend using bread flour to help create a moist and kind of gooey texture.
You can keep the castella in the fridge for 1 week or store it in the freezer for up to 1 month.
Castella goes great with green tea, coffee or black tea and it is a perfect gift for special occasions.
Let's make batter for Dorayaki. Crack the room temperature eggs into a bowl and lightly beat with a whisk. Add sieved Johakuto white sugar and honey to the beaten egg. Pre-warm the honey if it is too thick to mix in.
Beat the egg mixture for about 3 minutes. The color will turn light yellow and the texture will slightly get thicker. Dissolve baking soda in water. Add it to the egg mixture and mix.
Put the cake flour through a sieve. Mix in the egg mixture with the whisk. Get rid of any lumps of flour but be careful not to over-mix.
Cover the bowl with a plastic wrap and rest the batter for 30 minutes.
Let's adjust the thickness of the batter. Using the whisk, let the batter flow into the bowl to check its thickness. Add 1 teaspoon water (not tablespoon), mix, and see if the batter is in ideal thickness. Repeat this process until the batter flows like shown in the video.
Heat an electric griddle at about 340°F (170°C) and lightly oil the surface. To brown dorayaki evenly, thoroughly wipe off any excess oil with clean paper towel. Drop the batter onto the griddle in 9cm (3 1/2") diameter circles. Let the batter spread into circles naturally and you will get perfectly round dorayaki.
When small bubbles pop up on the surface of the batter, flip them over.
Bake about 20 seconds on the other sides and place the pancakes on a cooling rack.
Cover with a damp kitchen towel to keep the pancakes moist.
Let's make whipped cream anko (red bean paste). Put a bowl of whipping cream in ice water and add sugar. Whip the cream with an electric hand mixer for 2 to 3 minutes until stiff peaks form. Clean the hand mixer and remove the bowl from ice water.
Add about 100g (3.5 oz) packaged red bean paste to the whipped cream and gently mix in with a rubber spatula.
Let's make regular Dorayaki. Take the pancakes and hold, lightly browned side facing up. Spread spoonfuls of anko on the middle of the pancake. Place another pancake on top and press around the edges to shape. Serve it on a plate.
Here is Whipped Cream Dorayaki, Nama-Dorayaki. Put Whipped Cream Anko between two pancakes and shape with your hands. Serve it on the plate.
When baking pancakes, set the griddle at about 170°C (340 °F). Higher temperature would cause pancakes to burn easily and lower temperature would make them hard and dry.
Both kinds of Dorayaki can be stored in a freezer and they can be thawed at room temperature. When frozen, each Dorayaki wrapped with a plastic wrap should be put in a zipper storage bag.
We highly recommend Whipped Cream Dorayaki. Red bean paste also goes great with butter and chestnuts.
Shiraganegishredded white part of a long green onion
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First, let's make the marinade.
In a plastic bag, combine the soy sauce, oyster sauce, honey, black vinegar, ginger juice and grated garlic.
Mix it thoroughly.
Prepare the ribs by rubbing all sides of the meat with half a teaspoon of salt.
Set it aside for 30 minutes.
The salt will help to extract the moisture from the surface.
Thoroughly wipe off the moisture with a paper towel.
This process will help to season the ribs and also remove any unwanted flavor.
Pierce the ribs in numerous places with a fork or bamboo stick.
This will help the meat to absorb the seasoning and also tenderize it.
The ribs can be slippery so be careful not to hurt yourself.
Place the ribs into the bag of the marinade.
Tightly close the bag and cover the ribs with the marinade.
Keep the ribs in the fridge for at least 2 hours or overnight.
This will make the meat tender and juicy.
Remove the bag from the refrigerator at least 30 minutes before cooking.
Bringing the meat to room temperature first, will help cook the meat thoroughly and prevent undercooking.
Drain the excess marinade and place the ribs onto a wire rack on a tray.
Then, transfer the remaining marinade into a pot.
Sprinkle a generous amount of coarsely ground black pepper on both sides of the spare ribs.
The vinegar, honey and ginger juice will help to tenderize the meat and the black pepper will bring out the flavor.
Place the ribs into the preheated oven along with the wire rack.
Placing the baking sheet covered with aluminum foil underneath the wire rack will make cleaning up much easier.
Bake the ribs at 200°C (392°F) for about a total of 25 minutes.
Meanwhile, let's reduce the marinade to make the sauce.
Bring it to a boil and then remove the foam.
When the sauce slightly thickens, it is ready.
You can pour the sauce over the ribs to taste later.
When the top of the meat is deliciously browned, flip the ribs over.
If the surface begins to burn, cover the ribs with aluminum foil.
Bake until the other side becomes golden brown.
This dish goes great with shiraganegi, the shredded white part of a long green onion. To make the shiraganegi, please check out our yakibuta ramen video.