French Toast (Japanese-inspired 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.

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French Toast (Japanese-inspired Recipe)
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Servings
people
Ingredients
  • Kinako roasted soybean flour
  • Kuromitsu Japanese sugar syrup made from kurozato also known as black sugar
  • Strawberries substitute: orange or kiwi fruit
  • Ice Cream or gelato
Servings
people
Ingredients
  • Kinako roasted soybean flour
  • Kuromitsu Japanese sugar syrup made from kurozato also known as black sugar
  • Strawberries substitute: orange or kiwi fruit
  • Ice Cream or gelato
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Rating: 0
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Instructions
  1. 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.
  2. Add the milk and the vanilla extract. Combine all the ingredients evenly. You can also use soy milk instead of the regular milk.
  3. 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.
  4. 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.
  5. 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.
  6. Let’s make the French Toast. Heat the pan on low heat and add the unsalted butter.
  7. 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.
  8. Flip them over. As for the other side, cook on low heat without replacing the lid.
  9. 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.
  10. Sprinkle on the kinako, roasted soybean flour. Finally, drizzle on the kuromitsu syrup. The kuromitsu is delicious and very rich in flavor.
Recipe Notes
  • 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.
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Banana Bread Recipe

We are making luscious and aromatic Banana Bread with a fully ripe banana. Baking makes the banana more aromatic! It is best served when still warm.

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Banana Bread Recipe
Votes: 1
Rating: 5
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Course Dessert
Cuisine American
Servings
loaf (18x8cm/7.1"x3.1”)
Ingredients
Course Dessert
Cuisine American
Servings
loaf (18x8cm/7.1"x3.1”)
Ingredients
Votes: 1
Rating: 5
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Rate this recipe!
Instructions
  1. Mash the ripe banana with a balloon whisk. To help prevent it from discoloring, add the lemon juice. Toss to coat evenly.
  2. 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.
  3. Add the vanilla extract. And mix until the sugar dissolves completely.
  4. Combine the unsalted butter and milk in a cup and gradually melt it in hot water.
  5. Add the melted butter to the egg mixture. You can also use vegetable oil instead of the butter. Mix it evenly.
  6. 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.
  7. Distribute the mashed banana into the bowl. And coat the banana with the flour.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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!
Recipe Notes
  • 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.
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Japanese-style Pancakes (Hotcake Recipe)

We are making delicious plain pancakes with an ice cream topping. We also enjoy light fluffy pancakes which are popular in Japan now, but these pancakes are filling and can be served as a light meal.

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Japanese-style Pancakes (Hotcake Recipe)
Votes: 2
Rating: 5
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Course Dessert, Lunch
Servings
pieces
Ingredients
Course Dessert, Lunch
Servings
pieces
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. When the flour is completely moistened, it is ready.
  5. 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.
  6. Ladle the batter into the pan. And cover.
  7. When small bubbles begin to form on top and the bottom is golden brown, flip it over and cover again.
  8. 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.
  9. 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.
  10. 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.
Recipe Notes
  • 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.
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Soufflé Cheesecake (Japanese Cotton Cheesecake Recipe)

This fluffy and moist cheesecake using meringue is very popular in Japan. Cheese lovers should definitely try this recipe!

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Soufflé Cheesecake (Japanese Cotton Cheesecake Recipe)
Votes: 90
Rating: 4.29
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Course Dessert
Cuisine Japanese
Prep Time 20 minutes
Cook Time 80 minutes
Servings
cake (15cm/5.9” diameter)
Ingredients
Course Dessert
Cuisine Japanese
Prep Time 20 minutes
Cook Time 80 minutes
Servings
cake (15cm/5.9” diameter)
Ingredients
Votes: 90
Rating: 4.29
You:
Rate this recipe!
Instructions
  1. Coat the side of the cake pan (15cm/5.9”) with a generous amount of butter. Using a pan with a removable bottom will help to remove the cheesecake. Place a piece of parchment paper cut to fit into the bottom of the pan. Then, cover the outside of the pan with a large piece of aluminum foil.
  2. Bring the cream cheese, sour cream and butter to room temperature and combine them in a bowl with a balloon whisk. Add one egg yolk and mix thoroughly. Then add the other egg yolk and mix.
  3. Sieve the cake flour into the bowl. Combine the mixture until there are no pockets of dry flour.
  4. Add the milk a little at a time and mix thoroughly. Be sure to bring the egg yolks and milk to room temperature also.
  5. Add the vanilla extract and mix. Finally, sieve the mixture into a bowl.
  6. Let’s make the meringue. Lightly beat the chilled egg whites with a hand mixer. Then, add the sugar in 3 steps and beat the egg white for a total of one and a half to two minutes. Avoid over-beating otherwise it’ll be difficult to combine the meringue and the egg yolk mixture, leading to more mixing and eventually breaking the foam.
  7. Just before the meringue is ready, switch to a balloon whisk and check its consistency. Beat until the meringue reaches a firm peak stage and has a glossy texture.
  8. Add one third of the meringue to the egg yolk mixture. Mix thoroughly. At this stage, you don’t need to worry about breaking the foam. Then, add another one third of the meringue. This time, gently mix and avoid breaking the foam.
  9. Finally, place all the egg yolk mixture into the bowl with the rest of the meringue. Like shown, lift the whisk from the bottom to gently combine the batter. Be sure not to break the foam. Mix until all of the white lumps of meringue have disappeared.
  10. Pour the batter into a pan and place it into a deep tray. The pan has a removable bottom so be sure to cover it with relatively thick aluminum foil to avoid wetting the cheesecake. If your aluminum foil is too thin, you should cover the cake pan with 2 or 3 layers, making absolutely sure to avoid any leakage.
  11. Slash the batter with a spatula to remove any air bubbles. Pour hot water into the tray about 2 cm deep.
  12. Place the cake pan into the preheated oven and bake at 160°C (320°F) for 10 minutes. Then, lower the temperature to 150°C (300°F) and bake for additional 40 to 50 minutes.
  13. Pierce the cake with a bamboo stick. If the stick is clean, it is ready. Remove and place the cake pan onto a cooling rack. Let it sit to cool and then chill the cake in the fridge for over 2 hours.
  14. Remove the soufflé cheesecake from the pan. Gently lift the bottom. Be careful not to damage the side of the cake. Run an icing spatula along the bottom. Remove the bottom of the pan and place the cheesecake onto a cutting board. Dampen the blade of a knife to help make a clean cut and cut a piece of cake.
  15. Place the souffle cheesecake onto a plate. Finally, coat the top with the apricot jam diluted with rum.
Recipe Notes
  • Be sure to bring the refrigerated items to room temperature before combining.
  • The refreshing aroma of lemon also goes great with the cheesecake. If you’re interested, add lemon zest to the batter after straining with a mesh strainer.
  • Alternatively, you can sprinkle icing sugar on top. It will be visually appealing and also delicious.
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