Measure out the water in a cup and rehydrate the gelatin powder. Stir to mix and let it sit for about 5 minutes.
In the meantime, heat a pot of milk and add the sugar. The appropriate temperature to dissolve the gelatin is about 50~60°C (122~140°F).
When the sugar is dissolved, remove the pot from the burner. And add the rehydrated gelatin. Stir to mix and dissolve the gelatin completely.
Pour the mixture into a bowl with the black sesame paste. Make sure to add it a little at a time while mixing vigorously. You should also mix the sesame paste before use since it often separates.
When evenly combined, float the bowl on ice water and continue to mix.
When cooled, add the heavy cream. Keep chilling it while mixing. Now, the mixture should thicken and the sesame paste will remain suspended in the pudding.
Clean the bottom of the bowl with a towel and pour the mixture into small cups. Let the pudding sit in the fridge for over 1 hour until firmed up.
Now, the pudding is chilled and firmed up. Garnish with the whipped cream. And top with the black sesame seeds.
Instead of the whipped cream, you can also top with black sesame paste, kinako, roasted soybean flour and kuromitsu, Japanese black sugar syrup.
If the sesame paste isn’t available, you can toast sesame seeds and then thoroughly grind them to use in this recipe. It will not be as smooth as the sesame paste but you can still enjoy this delicious dessert.
The sesame paste goes great with the milk and heavy cream.
Let's prepare the fruit. Slice the kiwi fruit into 7mm (0.3") slices and cut them into quarter moons. Remove the membranes from the segmented orange and cut the wedges in half.
Place the kiwi and orange onto each plate. Add the sugar. Lightly toss to coat and let them sit for about 10 minutes. You can also use honey or maple syrup instead of the sugar.
We're using these popsicle molds. Spoon the blueberry yogurt into the mold. Add 2 pieces of the kiwi. Then, spoon the strawberry yogurt over it. Add 2 pieces of the orange.
Repeat this layering process, assembling the popsicle. Be sure to leave about 5mm (0.2") at the top since it will overflow when frozen.
Set a handle into each mold. Let the molds sit in the freezer overnight to firm up the popsicles thoroughly.
We're making azuki milk popsicles using small paper cups. Put 1 tablespoon of Amanatto, a type of candied azuki beans in each cup.
Add the sweetened condensed milk to the milk. Stir it evenly and then pour the mixture into the cups.
Cover each cup with a piece of aluminum foil and make a small slit in the center. Insert a popsicle stick into the slit.
The foil will help hold the sticks in place. The azuki milk popsicles will harden after about 3 hours.
The popsicles are fully frozen. Dip the molds in a bowl of water for a moment or run them under water at the sink. This will help loosen the popsicles easily.
Wiggle the popsicle free and remove it out of the mold. The colorful layers are absolutely beautiful, aren't they?
As for the paper cups, remove the aluminum foil. Make a cut along the cup with kitchen shears. Then, tear the paper to remove the azuki milk popsicle.
If the popsicle sticks aren't available, you can also use waribashi, disposable wooden chopsticks.
Alternatively, you can use seasonal fruit, for example strawberries, peaches, loquats or pineapple, in this recipe. If fresh fruit is not available, frozen fruit can also be used.
These popsicles have a relatively small amount of sugar, making them a quintessential refreshing dessert during hot summer months.
We are making soft-cooked Omurice where the top is covered with the egg instead of being wrapped completely. The combination of the soft-cooked egg and the thoroughly stir-fried rice is very delicious!
Let’s make the omurice sauce. Using a hand blender, make the tomato sauce smooth.
Pour the sauce into a small pot and turn on the burner. Heat the sauce while stirring. Then, add a splash of soy sauce. This will bring out the flavor and give the sauce a touch of Japanese style. This simple sauce goes great with omurice.
Let’s make the chicken rice. Lightly season the chicken pieces with salt and pepper. Then, toss to coat. Heat a pan and add the vegetable oil. Add the coarsely chopped onion and the mixed vegetables. Saute the vegetables for about 1 to 2 minutes.
When the pungent taste of the onion disappears and it starts to grow more fragrant, add the chicken pieces. Continue sauteing.
When the chicken is almost cooked, add the button mushrooms.
When the mushrooms are coated with oil, add the white wine and stir. Then, add the ketchup. Distribute the ketchup and allow the excess water to evaporate. A tip to making this dish delicious is to reduce the moisture of ketchup here.
Add the hot steamed rice. Coat the rice with the sauce but be careful not to crush the grains.
Season with salt and pepper. Stir to combine. Place the chicken rice onto a plate.
Let’s make the soft-cooked omurice. Break up the egg white with chopsticks and then lightly beat the eggs. Avoid over-beating the egg to give it a pleasant texture. Add the milk, salt and pepper.
Heat a pan and add the butter. Melt the butter and distribute it on the pan.
Lightly stir the egg mixture and quickly pour it into the pan.
When the edges begin to firm up, keep moving them to the center of the pan to give the egg an even silky texture. Keep watching the consistency of the egg and remove the pan from the burner to adjust the heat. Cook the egg halfway through and now it is ready.
Gently place the egg onto the chicken rice.
Pour on the tomato sauce. Finally, sprinkle on the chopped parsley leaves.
Bacon, ham or sausage can be also used instead of the chicken pieces.
The tomato sauce is easy to make and it is full of savory tomato flavor.
If you are not sure about the quality of your eggs or want to cook the egg completely, please check out our previous omurice recipe.
We are making Japanese-inspired French Toast. It is topped with nutritious Kinako, roasted soybean flour and lots of Okinawan Kuromitsu, black sugar syrup. The combination of the crispy outside and the gooey inside makes the French toast very delicious.
KuromitsuJapanese sugar syrup made from kurozato also known as black sugar
Strawberriessubstitute: orange or kiwi fruit
Ice Creamor gelato
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Let’s make the custard mixture. Beat the egg thoroughly. Make sure the chopsticks scrape the bottom of the bowl to avoid creating unwanted foam. Add the sugar. And stir to dissolve.
Add the milk and the vanilla extract. Combine all the ingredients evenly. You can also use soy milk instead of the regular milk.
Place 2.5cm (1”) thick slices of baguette in a tray and pour the custard mixture over them. Make sure both sides are completely soaked with the custard mixture. Let the bread sit for 3 to 5 minutes.
This is Kuromitsu, sugar syrup made from kurozato also known as black sugar. It is rich in flavor and often used in wagashi, traditional Japanese desserts.
With tongs, squeeze each baguette and then flip it over. The squeezing will help it absorb the custard mixture quickly. Then, let the bread sit for about 5 more minutes.
Let’s make the French Toast. Heat the pan on low heat and add the unsalted butter.
When the butter is completely melted, place the baguette slices into the pan. A tip to presenting a beautifully browned surface is to toast the top side first. Cover and cook on low heat until the bottom is deliciously browned.
Flip them over. As for the other side, cook on low heat without replacing the lid.
When both sides are golden brown, arrange the French toast onto a plate. The strawberry looks great as a garnish but orange or kiwi fruit can also be used.Spoon the ice cream next to the french toast.
Sprinkle on the kinako, roasted soybean flour. Finally, drizzle on the kuromitsu syrup. The kuromitsu is delicious and very rich in flavor.
We recommend soaking the bread with the custard mixture for no more than 10 minutes to give the inside a gooey texture. If soaked too long, the inside becomes soggy.
The kinako and kuromitsu add a touch of Japanese style and you won't be able to stop eating it.
To make the nanban sauce, combine the sugar, soy sauce and the vinegar. Adding the dried red chili pepper will give the sauce a little bit of kick. Make sure to dissolve the sugar thoroughly.
Let’s make the tartar sauce. Add the salt to the chopped onion and rub it in. Rinse the onion and thoroughly squeeze out the excess water using a paper towel. Add it to the mayonnaise in a bowl.
Using an egg slicer, cut half of the boiled egg into fine pieces.
Add the egg to the mayonnaise. Add the chopped pickle to the mixture.
Mix it with a spatula and then pour in the milk. Season with the salt and the pepper. Combine the tartar sauce evenly.
Let’s prepare the chicken breast. Peel the skin off the chicken.
Using kitchen shears will help to remove the skin. Trim off the excess fat. Remove the excess moisture thoroughly with a paper towel.
Slice off the thin part of the chicken. Then, slice the rest of the chicken into 5 pieces, cutting at an angle. Make sure that each piece has about the same thickness.
In a cooking tray, sprinkle the salt and the pepper. Place the chicken pieces into it. Sprinkle on the salt and the pepper again. Pour the sake over the chicken. Flip the pieces over and allow the chicken to absorb the sake.
Place the all-purpose flour and the chicken into a plastic bag. Shake the bag to coat the chicken with the flour evenly.
Dip the chicken into the beaten egg. Coat the pieces with the egg evenly.
Heat the vegetable oil to about 170 °C (340 °F) and gently place the chicken into it. Let the chicken sit until the outside firms up. Then, flip the pieces over.
When the surface becomes golden brown, drain the oil thoroughly and place the pieces into the nanban sauce. Flip the chicken over and coat both sides with the sauce.
Place the chicken onto a plate along with the side vegetables. Spoon a generous amount of the tartar sauce onto the chicken. Then, top with the shredded parsley leaves.
Chicken breasts are often used in this recipe but you can also use chicken thighs.
The deep-fried batter absorbs the nanban sauce, making the dish more delicious.
You can pour the remaining nanban sauce over the side vegetables.
Mash the ripe banana with a balloon whisk. To help prevent it from discoloring, add the lemon juice. Toss to coat evenly.
Beat an egg in a bowl. Add the raw sugar. The raw sugar goes great with this recipe but you can substitute regular white sugar instead. Continue to mix.
Add the vanilla extract. And mix until the sugar dissolves completely.
Combine the unsalted butter and milk in a cup and gradually melt it in hot water.
Add the melted butter to the egg mixture. You can also use vegetable oil instead of the butter. Mix it evenly.
Combine the cake flour, baking powder and salt. Stir to mix. Then, sift the flour into the bowl. You can also use all purpose flour instead of the cake flour.
Distribute the mashed banana into the bowl. And coat the banana with the flour.
Mix the batter with minimal folding actions until all the flour is moistened. Make sure to avoid overmixing otherwise it will have a dense and firm texture.
Line a loaf pan with parchment paper and pour in the batter. Drop the pan on a flat surface several times to remove any air bubbles. Even out the top.
Before making the batter, make sure to preheat the oven to 170°C (340°F). Place the pan into the oven and bake at 170°C (340°F) for about 50 minutes. If the top browns too quickly, cover it with aluminum foil at the final stage to keep it from burning.
Remove the pan and place it onto a cooling rack. Skewer the bread with a bamboo stick and if the stick comes out clean, it is ready. Let it sit until slightly cooled.
Remove the bread from the pan. The outside is crispy and the inside is moist and fluffy. The bread is still warm and looks so delicious!
A tip to making delicious banana bread is to use an aromatic ripe banana.
Walnuts, cinnamon powder or rum can be added to taste.
The sweetness depends on the banana so adjust the amount of sugar to taste.
When storing the bread in the fridge, it is best toasted to enhance the fluffy texture.
We are making moist and fluffy Chiffon Cake. Enjoy it along with whipped cream or custard cream. They will go great with this cake. You’ll be able to make many different versions so it’ll be fun to master this basic recipe.
Beat the 5 egg yolks in a bowl. Add the sugar and dissolve it completely. Add the vegetable oil and mix. Then, add the milk and combine the mixture well.
Combine the cake flour and baking powder and sieve it one time beforehand. Sieve the flour once more into the bowl of the egg mixture.
With a balloon whisk, mix in the flour. Avoid any pockets of dry flour and give the batter a smooth texture.
Let’s make the meringue. Lightly beat the 6 egg whites in a bowl. Add one third of the sugar. Continue to beat and add another third. Then, add the rest of the sugar. The egg white should begin to have a glossy texture.
When the meringue is created, slow down the hand mixer and break the relatively large bubbles into foam. Beat the meringue until it reaches a stiff peak stage.
Add one third of the meringue to the batter. And thoroughly fold in. This will make the batter slightly soft and help to combine the rest of the meringue.
Add the rest of the meringue. And quickly fold in the batter again but avoid breaking the foam to create a light and fluffy cake.
Now, the batter is ready. Pour the batter into the angel food cake pan. Avoid coating the pan with butter or any oil. If the pan and the cake are not firmly attached together, the cake is less likely to hold its height.
Mix the batter with bamboo sticks to remove any pockets of air inside otherwise they will puff up and create hollows in the cake. Additionally, drop the cake pan onto a flat surface several times to remove the remaining air.
Before making the batter, make sure to preheat the oven to 170°C (340°F). Place the pan into the oven and bake at 170°C (340°F) for about 50 minutes.
Remove the cake pan from the oven. Flip the cake over and place it onto a cooling rack. Chiffon cake is a relatively tall cake so cool it upside down to keep it from shrinking due to the weight.
The chiffon cake is completely cooled. Insert an icing spatula between the cake and the pan. Slide the spatula along the edge. Likewise, using a small icing spatula, detach the cake from the center of the pan.
Flip the cake pan over and gently remove the side of the pan
Run the spatula along the bottom. Flip it over again and carefully remove the bottom of the pan.
Place the whole chiffon cake onto a plate.
Cut a piece of cake. And place it onto a plate along with the blueberries and whipped cream. Finally, sprinkle on the icing sugar.
Two tips to making chiffon cake successfully are creating the perfect meringue with a stiff consistency and removing any pockets of air in the batter.
Oven safe paper angel food cake pans are also available. If you don’t have a large angel food cake pan, use the paper pans or muffin cups instead.
Let’s make the batter. Combine the cake flour and the baking powder and mix it with a balloon whisk. Then, sieve the flour into a bowl with a mesh strainer.
Beat the whole egg in a bowl. Add the sugar and mix to dissolve. Pour in the milk. Add the vegetable oil and the vanilla extract. Thoroughly mix the ingredients.
Make a shallow hole in the flour and pour in the egg mixture. With a balloon whisk, gradually mix in the flour from the center to the outside. This will help avoid pockets of dry flour.
When the flour is completely moistened, it is ready.
Let’s make the pancakes. Thinly coat a pan with vegetable oil using a paper towel. Turn on the burner and heat the pan. Then, with a sizzling sound, slightly cool the pan on a dampened kitchen towel. This will help to brown the pancakes evenly.
Ladle the batter into the pan. And cover.
When small bubbles begin to form on top and the bottom is golden brown, flip it over and cover again.
A tip to make the both sides puff up is to do this when the top is still in a fluid condition. Now, it is ready.
On a plate, place 2 pancakes on top of each other. Dust the pancakes with icing sugar. Place a dollop of whipped cream on top. And spoon the vanilla ice cream onto it.
Sprinkle on the diced almonds. Add a small amount of whipped cream. Finally, garnish with the mint leaves. Enjoy the pancakes with the maple syrup.
Avoid thickly greasing the pan to keep the pancake from having a patchy pattern. If you are using a non-stick pan, additional oil may not be required for the second pancake.
When the batter is too thick, add milk a little at a time to adjust its consistency.
Slice the chunk of bacon into 7mm (0.28") square strips. This is a cut from the belly or side of the pork and also known as slab bacon.
Combine the whole egg, grated Parmesan cheese, milk and black pepper. Thoroughly mix the the ingredients in a bowl.
Place the crushed garlic into a pan. And pour in the extra virgin olive oil. Heat the pan on medium heat. When it begins to sizzle, reduce the heat to low and saute the garlic until aromatic.
Add the bacon. Continue sauting until the bacon is browned and it starts to grow more fragrant.
Pour in the white wine and swirl the pan. When the sauce is slightly thickened, turn off the burner.
Let’s cook the pasta. Boil about 0.7 percent of a large amount of salt water. The bacon and cheese both contain salt so a little less salt was added to the water. Submerge the spaghetti in the pot. Cook the pasta for 30 seconds less cooking time than shown on the package.
Now, the pasta is ready. Using tongs, place it into the pan. Turn off the burner of the pot and begin heating the pan again. Toss to coat the pasta with the sauce.
When the pasta is heated, place it into the bowl of the egg mixture. Toss to coat again. If the egg mixture doesn’t have the desired consistency, heat the bowl in the remaining hot water. Now it is ready.
Place the carbonara onto a plate. Top with the chopped spring onion leaves. Finally, sprinkle on the grated Parmesan cheese and black pepper.
This recipe will help to avoid overcooking the egg since the sauce is not heated in the pan.
If you like a richer version of the carbonara, use whipping cream and egg yolks instead of the milk and the whole egg.