Tag Archives: Puddings

Japanese Cake: Taiyaki/”Baked Seabream”

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There are may Japanese traditional cakes making their way abroad these days.
But have ever heard of “Taiyaki”?

Frst of all, do not confuse it “Takoyaki”!

Taiyaki (たい焼き, , literally “baked seabream”) is a Japanese fish-shaped cake. The most common filling is red bean paste that is made from sweetened azuki beans.
Other common fillings may be custard, chocolate, or cheese. Some shops even sell taiyaki with okonomiyaki, gyoza filling, or a sausage inside.

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Taiyaki is made using regular pancake or waffle batter. The batter is poured into a fish-shaped mold for each side. The filling is then put on one side and the mold is closed. It is then cooked on both sides until golden brown.

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Taiyaki was first baked by a sweet shop Naniwaya in Azabu, Tokyo in 1909, and now can be found all over Japan, especially at food courts of supermarkets and Japanese festivals (祭, matsuri) and other Asian countries (for example Korea, but they call it buunga baang).

They are similar to imagawayaki (今川焼き?, which are thick round cakes also filled with sweet azuki bean paste or custard.

They come in different shapes according to the occasion or/and area:

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In Fukushima Prefecture where the Aquamarine Fukushima is located they sell taiyaki made from a mold reminscent of the famed coelacanth!

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In some areas they make a taiyaki in the shape of a carp floater to commemorate Boys Day on May 5th!

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As for Shizuoka Prefecture, people in Ieyama along the Oigawa Railway make a taiyaki with matcha tea!

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Japanese Cuisine: Ankake Tofu Kani Chawanmushi-Tofu & Crab Chawanmushi with Sweet & Sour Sauce

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Another easy recipe for the Tofu Tribe, (Terecita, Elin, Jenn and Jennifer !
This time is a tofu accomodated as Chawanmushi, a very popular dish in Japan!

INGREDIENTS: For 4 people

1)
Tofu: 450 g (fine texture/kinu dofu)
Eggs: 2
Crab: 1 small can/shredded

2) For the chawanmushi
Dashi: 2 cups (konbu dashi or fish dashi)
Salt: 1 quarter of a teaspoon
Japanese sake: 1 tablespoon

3) For the sweet & sour sauce
Dashi: half a cup
Soy sauce: 1 tablespoon
Mirin/sweet sake: 1 tablespoon
Japanese sake: 1 tablespoon
Cornstarch dissolved in water: according to preferences
Trefoil (or other leaves) for decoration: according to preferences

RECIPE:

-Chill the dashi. Beat eggs into fine omelette. Add dashi, salt and Japanese sake. Mix well.

-Use a steamer for the chawanmushi. Chawan means tea bowl/cup and mushi means steaming!

-Fill four cups with one fourth of the tofu, pouring it into the cups little by little with a spoon. Pour one fourth of the egss dashi mixture on top.
Cover each cup with a piece of cellophane paper. Steam for 2 minutes on strong fire, then 20 minutes on a low fire.

-While the chawanmushi is steaming, prepare the sweet and sour sauce.
In a small pan, pour the dashi, soy sauce, mirin, Japanese sake and bring to boil.
Shred the crab and add to sauce.
Add cornstarch and mix well until sauce is smooth. Take off fire.
Bear in mind that the sauce must be ready at the moment the chawanmushi is completely steamed, not before!

-Pour an equal amount of sauce on each chawanmushi. Decorate with trefoil and serve!

NOTE:
The chawanmushi taste is a bit weak, while the taste of the sweet and sour taste is trong, thus attaining the right balance!

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Vegan Japanese Dessert: Tofu Puddings

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It’s been some time since I have featured a recipe for the Tofu Tribe, (Terecita, Elin, Jenn and Jennifer !
I thought it was about time I introduced them to a very easy way to make a dessert with tofu!

TOFU PUDDING!

INGREDIENTS: for 5 ramequins

-Water: 100 ml
-Agar agar powder: 3 g
-Tofu: 400 ml
-Sugar: 30 g
-Lemon juice: 1 lemon

RECIPE:

-Heat the mashed tofu without bringing it to a boil. Add sugar and let it dissolve into the tofu. Mix if necesary.

-In a deep pan pour the water and add the agar agar. Mix well as you heat on a medium fire. Once cissolved continue mixing until the water has become transparent.

-Take off fire. Add tofu to agar agar water little by little and mix well. Add lemon juice and mix. Wait for a little while. Pour in ramequins or recipients of your choice.
Chill well before serving!

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Same recipe as above but replace water with English tea!
Vegan should make the tea with soy milk or water only!

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Same with orang juice!
In this case use 100 ml of water and 200 ml of organice orange juice!

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For this one replace orange juice with pineapple juice!

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