Dorayaki is a traditional Japanese sweet made of pancakes with Anko (red bean paste) filling. It has been made popular by the manga character, Doraemon.
Makes 5 to 6 Dorayaki
- 2 large or 3 small eggs
- 2/3 cup sugar
- 1/2 tsp baking soda
- 3 Tbsp water
- 1 cup all purpose flour, sifted
- 3/4 lb anko (sweet azuki bean paste)
- vegetable oil for frying
1. Put eggs and sugar in a bowl and whisk well.
2. Dissolve baking soda in water.
3. Add the water in the egg mixture. Add sifted flour in the egg mixture gradually.
4. Heat a skillet or hot plate and lightly oil it. Pour a scoop of the batter into the skillet and make a small pancake.
5. Turn over when bubbles appear on the surface.
6. Repeat this process to make 8-10 pancakes. Cool the pancakes.
7. Make pairs of pancakes and put a scoop of anko sweet beans between them.
Recipe adapted from:
Ever heard of deep fried ice-cream?! Well now you have. Tempura Fried Ice-cream was originated from Japan, and is a dessert made of scoops of ice-cream that is quickly deep-fried creating a warm, crispy shell around the cold ice-cream. The Mexicans also have deep fried ice-cream as part of their cuisine, but it is different as compared to the Japanese version, as they use tempura batter.
-Tempura Fried Ice-cream-
Tempura fried ice-cream
- cling wrap
- 2 scoops of ice cream (any flavour you prefer)
- 1 1/2 cups all-purpose flour
- 3/4 cup milk
- 1 egg, whipped
- 4 slices of pound cake
- optional topping: wafer, cookies, whipped cream, strawberry sauce, cherry, strawberries, chocolate drizzles… etc
Step 1: Lay pound cake on cling wrap and place 2 scoops of ice-cream on top.
Step 2: Roll pound cake into a Swiss Roll, roll around the ice-cream! Leave it in the freezer for at least an hour.
Step 3:Make Batter and Fry! Make batter with flour, milk and egg. Remove plastic wrap around pound cake, dust with flour and then dip in batter. Fry in hot oil for 20-30 seconds.
Recipe Adapted from:
- Be sure before deep-frying your ice-cream, you ice-cream is well below freezing point to avoid melting.
- You can use biscuit crumbs or cornflakes instead of tempura coating if you cannot find it in your grocery store.
- Serve your fried ice-cream with fresh fruits and other garnishes you like.
|Nutritional Information:Serving size: 1 serving
Ichigo Daiduku is a modern Japanese confection that combines the traditional daifuku with a fresh strawberry! It signifies the coming of spring as strawberries come into season, and is a delightful dessert that everyone loves.
Makes 8 pieces
8 small strawberries
160g red bean paste
100g mochiko(glutinous rice flour)
2 tablespoons granulated sugar
120ml water* (original recipe uses 100ml water)
some katakuriko (potato starch) for dusting
- Rinse, dry, and hull the strawberries. Roll red bean paste into 20g balls. Flatten each ball into a small disc and wrap with one strawberry. Keep in fridge.
- Mix glutinous rice flour and sugar together in a heatproof bowl. Add water and stir to dissolve. (*Original recipe calls for 100ml of water, but I added more as the mixture was too dry, unlike the one shown in the video demo.) Cover the bowl with heatproof cling wrap or a heatproof plate/cover. Place in a steamer and steam over high heat for 15 minutes.
- Line a baking tray with parchment paper. Dust generously with potato starch. When the mochi is ready, stir it with a wet heatproof spatula till smooth and transfer it onto the prepared baking tray(the mixture will be very sticky, I could hardly stir it). Sprinkle the mochi with potato starch, dust hands with potato starch and pat the mochi to flatten it slightly (the mochi is still hot). Use a pastry scraper or a knife to cut it into 8 portions.
- Take one piece of mochi, flatten and stretch it into a round disc, dust off any excess potato starch. Place a strawberry (Step 1) in the middle, with the tip side facing down and wrap the mochi around it by pulling and stretching the mochi. Pinch and seal the seam.
- Repeat the same with the rest of the mochi. (Note: Work briskly as the mochi will get less flexible as it cools.) Leave the daifuku at room temperature for an hour to set before serving. Daifuku tastes best on the day it is made. If there are any leftovers cover and store at room temperature.
Recipe adapted from:
Oyakodon is a donburi, a Japanese rice bowl dish. It’s made with chicken, eggs, and onion in a soy-sauce based broth. It’s fairly easy to make, but controlling the heat temperature can be tricky. Be careful not to end up burning the broth or the eggs! It’s a great dish that’s suitable for both adults and children.
1 bowl of cooked rice
2 large lightly beaten eggs
1/8 sweet onion
6 oz chicken thigh meat
3 tablespoon water
1 tablespoon soy sauce
2 tablespoon mirin (Japanese sweet cooking wine)
1 teaspoon granulated dashi (Japanese Soup Stock)
1/4 teaspoon sugar
Step 1: Slice onion thinly, cut chicken to bite size pieces.
Step 2: Put water, mirin, dashi, and sugar in an 8 inch pan and
let the mixture come to a simmer at med-high heat. Add onion slices and simmer for about 2 minutes.
Step 3: Add chicken and soy sauce and reduce to medium heat. Cover and simmer for 1 minute then turn chicken over. Cover and simmer again for 2 minutes or until chicken is cooked.
Step 4: Add the lightly beaten eggs. Cover and simmer for a minute. Remove cover and simmer for another minute. Turn off heat and let it rest for 3 minutes.*Caution: Watch heat (to maintain broth level and not to burn the eggs).
Step 5: Serve over rice in a deep bowl.
Omurice is like an omelette. An omelette does not have any rice wrapped in it, whereas an omurice is a ketchup flavoured chicken rice wrapped with fried egg. This recipe is very simple to make and is great for bentos or lunch.
1 bowl of cooked rice
2 large eggs
2 oz diced onion
3 oz chicken breast (cut into cubes)
1/4 cup cut corn and peas
1 tablespoon olive oil (or other oil)
1/2 teaspoon minced garlic
1 tablespoon Pasta Sauce (I used Ragu)
1 1/2 tablespoon ketchup (for the rice)
Ketchup in a squeeze bottle (to decorate)
Salt & Pepper for seasoning
Step 1: Beat 2 large eggs and lightly season with salt and pepper. Put aside.
Step 2: Heat a large pan or wok and add oil. Saute the chicken, onions, and minced garlic at high heat until the chicken is cooked.
Step 3: When chicken is cooked, add corn and peas and saute for about 30 seconds. Next, add ketchup and pasta sauce and stir for 1 minute.
Step 4: Add the bowl of rice and stir well. Season with salt to your taste (I added 1/2 teaspoon of salt). Continue stirring for a minute. Now, put the chicken rice aside.
Step 5: Heat pan or wok and coat with cooking spray or oil. Twirl the beaten eggs around the wok (spreading it thinly). The eggs will be cooked almost instantly.
Step 6: Add the chicken rice to the center and bring the edges of the egg together (the rice doesn’t have to be completely sealed).
Step 7: Carefully flip the egg wrapped rice onto a plate. Decorate with ketchup.
Recipe adapted from:
Serving size: 1