joe lafonds japanese recipes dorayaki s
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 put eggs and sugar in a bowl and whisk very well dissolve baking soda in water add the water in the egg mixture add sifted flour in the egg mixture gradually heat a skillet or hot plate and lightly oil it pour a scoop of the batter into the skillet and make a small pancake about 3-4 inches in diameter turn over when bubbles appear on the surface repeat this process to make 8-10 pancakes cool the pancakes make pairs of pancakes and put a scoop of anko sweet beans between them makes 4 or 5 dorayaki cakes beef sukiyaki
1 lb thinly sliced beef cut into bite-size pieces 1 package shirataki noodles made from yam cakes or cellophane noodles washed and drained cut into 3 inch lengths 8 shiitake mushrooms stems removed 1 enoki mushroom trimmed 1 negi or leek washed and sliced into 2 inch lengths 1/2 chinese cabbage washed and cut into 2 inch wide pieces 1 yaki-dofu grilled tofu cut into bite-size pieces 1 shungiku chrysanthemum greens washed and cut into 2 inch lengths if available for sukiyaki sauce 1/3 cup soy sauce 3 tbsp sake 5 tbsp sugar 3/4 cup water for dipping 4 pasteurized eggs optional arrange ingredients on a large plate and place the plate on the table mix soy sauce sake sugar and water to make sukiyaki sauce set an electric pan or a skillet on the table after this point cooking is done at the table as you eat heat a little oil in the pan fry some beef slices then pour sukiyaki sauce in the pan add other ingredients when the sauce starts to boil simmer until all ingredients are softened it s ready to eat dip the cooked sukiyaki into the raw beaten eggs if you would like as the liquid is reduced add mizuyokan
1 stick kanten agar agar or 2 tsp kanten powder 1 1/4 cup water 1 cup brown sugar 3/4 lb 1 1/2 cup anko sweet azuki bean paste soak kanten stick in water for one hour or until softened squeeze the softened kanten and tear it into small pieces add the kanten pieces or kanten powder in 1 and 1/4 cup of water in a medium pan and bring to a boil stirring turn down the heat to low simmer until the kanten dissolves well stirring add sugar and stir well add anko stir constantly and simmer until thickened stop the heat pour the mixture in a flat container cool it until firm cut the yokan into small blocks to serve daifuku 1 cup shiratama-ko glutinous rice flour
1/4 cup sugar 2/3 cup water for filling 2/3 cup water 1 cup sugar 1/2 cup dried anko powder or 1 1/4 cup premade anko katakuriko potato starch or corn starch for dusting heat 2/3 cup of water and 1/2 cup of sugar in a small pot add 1/4 cup of anko powder and stir well cool the anko filling make 12 small anko balls and set aside put shiratamako in a heat-resistant bowl mix water and sugar in a small bowl and gradually pour into shiratama-ko stirring well put the bowl in microwave and heat the dough for about two minutes stir the dough heat the dough in microwave until the dough inflates stir the mochi quickly dust a flat pan with some katakuri-ko starch also dust hands with some katakuri-ko remove the hot mochi from the bowl to the pan by hands the mochi is hot and sticky so please be careful not to burn your hands dust hands with more katakuri-ko starch and divide the mochi into 12 pieces by hands make 12 flat and round mochi put a piece of anko filling on a mochi and wrap the anko by stretching mochi rounds the daifuku repeat the process to make more pieces mitarashi kushi dango 1 1/3 cup joshinko rice flour 3/4 cup hot water for mitarashi sauce 2/3 cup water
1/2 cup sugar 2 1/2 tbsp soy sauce 1 1/2 tbsp katakuriko starch or cornstarch mixed with 1 1/2 tbsp of water bamboo skewers 1 put rice flour in a bowl 2 gradually pour hot water over the rice flour 3 mix it using a spatula until combined 4 knead the dough with hands until smooth 5 divide the dough into small pieces and roll into small balls 6 place the dumplings in a preheated steamer and steam them on high heat for about 10 minutes 7 cool the dumplings and put dumplings on skewers 3 or 4 dumplings for a skewer 8 to make mitarashi sauce mix water sugar and soy sauce in a sauce pan 9 bring to a boil on medium heat 10.pour the katakuriko starch mixture in the sauce stirring well 11.bring to a boil again and stop the heat 12.grill the skewered dumplings until slightly grill-marked 13.brush mitarashi sauce over dumplings.