Preheat the oven to 320 F. Line a baking sheet with parchment paper.
2. In a bowl, whisk the egg yolks and sugar well. Add the cornstarch gradually while mixing by hand. Do not add the cornstarch all at once. If the mixture is still too sticky, add 1 tablespoon of cornstarch.
3. Shape the mixture into a very small ball; the size of the little finger’s tip. (They are going to puff up after baking. The big bolo texture is not good very much).
This book teaches you how to make delicious sushi using easy recipes using only the most basic equipment you probably already have at home! It gives you lots of sushi making tips, and teaches you both traditional sushi recipes and classic American sushi recipes, plus a few you won’t find anywhere else!
Today I will teach you how to make Japanese style Burger Patties, which is the most popular style in Japan. The ingredients are ground chicken, tofu, mushroom and onion.
It is common to add Tofu to some dishes in Japan, as an ingredient, such as meatball, pancakes, muffins and so on. It makes the dishes healthier and it requires fewer ingredients. The texture of the patties is amazingly soft because of the tofu’s texture. Tofu is high in quality protein, so this patty has great nutrition!
Japanese usually have homemade burger patties with sides of vegetables and white rice, not with hamburger buns.
[Ingredients (servings 4)]
1-pound ground chicken
7-ounce (1/2 package) firm tofu
3 shiitake mushrooms, finely chopped
1 small red onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
Drain the tofu and wrap it in paper towels, then microwave for two minutes. Let it sit at room temperature until cool down.
In a bowl, combine the chicken, onion, mushrooms, salt and pepper. Mix for at least 2 minutes until very well combined. Shape the mixture into 8 palm-size balls, and flatten them with your hands. In a skillet, heat the vegetable oil over medium heat and cook the burgers for 3 minutes. Flip them, cook the burgers over low heat with a cover for 7 minutes. Transfer to paper towels to drain.
There are many recipes for custard pudding. Today I introduce you to the easiest custard pudding. It is simple yet very delicious!!
It has very smooth texture and great delicate taste!! There is no need to add butter or vanilla extract. This pudding already has rich taste!! If you prefer, you can mix in some shredded chocolate before refrigerating to make chocolate puddings.
You need only eggs, sugar, cornstarch, whole or low fat milk and one soup pan.
You can use skim milk and nut milks for the recipe, but the pudding is going to be a bit watery after refrigerating in my experience. When you use skim milk or nut milks, you might want to use less than normal amount of the milk in the recipe.
Ingredients (servings 4)
3 egg yolks
6 tablespoons sugar
3 tablespoons cornstarch
2 1/4 cups whole milk or 2% milk
In a soup pan, whisk the yolks and sugar well.
Add the cornstarch to the pan and mix gently.
Pour the milk gradually into the pan while stirring.
Cook it over medium heat for about 8 minutes, stirring constantly, until the mixture just barely comes to a boil. Turn the heat to low and keep stirring until it is getting custard consistency, for 2 to 3 minutes.
Pour the pudding into a deep (about 5 ounce) grass cup and refrigerate for about 2 hours.
This is a very easy and quick savory snack recipe; Tuna and Tofu Nuggets.
The ingredients are only tuna, tofu, cornstarch and seasonings. You can mix all ingredients in your food processor and cook with one pan without using large quantities of hot oil. No, muss, no fuss.
I use salt and pepper as seasonings. You can add some onion powder, garlic powder, cumin, chili pepper…depending on your taste.
Ingredients (10 to 12 nuggets)
1 (5-ounce) can tuna packed in water, drained
1/4 (14-ounce) package firm tofu
2 tablespoons cornstarch
Salt and pepper
1 tablespoon vegetable oil
Here is a tip how to store tofu after opening. Place tofu in a clean container and pour in just enough water to cover. Cover and keep it in the refrigerator. Change water everyday and use within 3 days.
Place all ingredients in a food processor and mix well.
Heat the oil in a pan until it shimmers.
Spoon the mixture in the pan and cook over medium-low heat for 5 to 6 minutes, flipping halfway through. Enjoy!
Have you ever eaten Japanese traditional dessert dishes, which is called Wagashi in Japanese? There are so many recipes, such as mochi, dango, and sweet beans paste. Today I will introduce you to “Easy mochi dessert” using tofu.
In my recipe, you don’t need special ingredients; you need only tofu, corn starch and sugar. You can enjoy this dish on its own, and also it is great when you eat it with a bit of sugar, chocolate spread, or caramel. Here I sprinkle the mochi with the mixture of ground sesame seeds and sugar. This makes the dish more traditional taste.
Ingredients (20 -24 pieces small mochi)
1/2 (14-ounce) package of firm tofu
4 tablespoons sugar
6 tablespoons cornstarch
[for dusting] to taste
1 tablespoon ground roasted sesame seeds
1 tablespoon sugar
Process the tofu in food processor until it gets smooth.
In a pan, mix the tofu, sugar and corn starch. Stir for 3 minutes over medium heat, until you see some lumps. Turn the heat to low, stir for 8 to 10 minutes, until it becomes sticky dough. (This is a bit tough but it is worth it.)
Once the dough is cool enough to handle (Do not cool it completely. It is going to be hard to make a ball shape.), roll into small ball shapes by hand. Dust with the mixture of the sesame seeds and the sugar to taste.
Today I introduce you to “Sautéed Chicken and Pumpkin with Miso Sauce”. It is a delicious, flavorful and hearty dish.
I use winter squash Kabocha in the recipe. Kabocha is a common ingredient in Japanese cuisine. It is high in vitamins, potassium, fiber and beta-carotene. The taste is slightly sweet and the texture is very soft when it is cooked.