Dokumen resep jepang

7/24/2019 Dokumen resep jepang

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dorayaki

Resep dan Cara Membuat Dorayaki Isi Coklat:

Bahan Kue Dorayaki Coklat :

A. Bahan Kulit

150 ram tepun teriu! butir telur ayam

" sendok makan bakin po#der

100 ram ula pasir

50 ml susu $air

" sendok teh aram

B. Bahan Isian

%elai $oklat se$ukupnya

Cara Membuat Dorayaki isi Coklat &nak dan

'embut :

1. Ko$ok telur dan ula pasir menunakan mi(er hina halus dan menemban.

!. %etelah itu tambahkan tepun teriu) dan bakin po#der sambil diko$ok sampai rata dan

menemban.

*. 'alu kita tuan $ampuran susu $air) ula $air) dan aram sambil diaduk sampai rata.

+. %etelah itu kita diamkan terlebih dahulu adonan selama 15 menit dalam lemari es.

5. Aduk sampai rata. 'alu tuan sedikit adonan di pan dadar , #a-an anti lenket.

. Masak hina #arnanya berubah men-adi ke$oklatan. Bolak balik dorayaki aar kedua sisi

matan sempurna.

/. lani hina seluruh adonan dorayaki habis. %etelah selesai membuat kulitnya) saatnya kita isi

denan isian $oklat yan telah dipersiapkan sebelumnya.1. leskan isian denan selai $oklat pada salah satu sisi dorayaki kemudian tumpuk denan

dorayaki lain.

!. 2ambahkan $okelat leleh dan susu kental manis sebaai toppin.

*. Dorayaki khas -epan isi $oklat yan enak dan lembut siap disantap.

Menchi Katsu



Author: 3amiko Chen

%er4es: +5

Inredients

" lare onion) 6inely min$ed

" tsp. #ater " tsp. oli4e oil

! 2bsp. 7anko

1 2bsp. milk

8 lb round bee6 9 pork $ombination normally

/0; bee6 9 *0; pork<

1 e

1 $up all purpose 6lour 6or dredin

! es 6or dredin

! $up 7anko 6or dredin

%easonins

1 $ube 4eetable bouillon

1 tsp. ket$hup

" tsp. nutme

" tsp. salt

=reshly round bla$k pepper

& 2oppins

! boiled es) smashed #ith 6ork

! 2bsp. >apanese mayonnaise

? tsp. salt=reshly round bla$k pepper

7arsley) $hopped

%au$e

2bsp. ket$hup

* 2bsp. 2onkatsu %au$e

Instru$tions

1. In a mi$ro#a4e sa6e $ontainer) put onions) #ater) and oli4e oil in it. Co4er and mi$ro#a4e 6or *

minutes. %et aside to $ool do#n.

!. In a lare bo#l) $ombine 7anko and milk. Add the meat in it and mi( #ell #ith hands. 2hen

add the e) onions) and seasonins. Mi( all toether #ith hands.

*. 7in$h o66 ! in$h 6rom the mi(ture and make a ball shape. @ou $an probably make 10 small balls.

2oss ea$h ball 6rom one hand to the other hand repeatedly about 5 times in order to release air

inside the balls. hen you release air) the meat patties #on’t break #hen you $ook them. 3o#

make o4al shape patties 6rom the ball shape. 2he top sur6a$e shouldn’t be 6lat) more like round.

But don’t #orry about makin a per6e$t shape at this point be$ause you #ill be able to 6i( it later.

=inish makin the patties.

+. 7reheat o4en to +50= and $ut par$hment paper to 6it the bottom o6 the bakin pan. 2hen spray

oil on top o6 the paper.

5. 7repare * separate bo#ls: 6lour) beaten es) and 7anko. @ou apply 6lour on all sides o6 the patties) and $oat #ith es ne(t) and 6inally $oat #ith 7anko. hen you are $oatin 7anko) 6i( the



shape to a ni$e o4al shape. A6ter you apply 7anko) pla$e the patty on top o6 the par$hment paper.

Continue the rest. I6 you don’t bake riht no#) $o4er and keep in the 6ride until you are ready to

$ook.

. Drile oli4e oil o4er the patties as you see in the pi$ture) and bake in the o4en 6or *0+0

minutes) or until olden bro#n./. hile bakin) #e make & 2oppins. In a small sau$epan) put #ater and es and brin it

to boil. As soon as the #ater starts to boil) turn the heat to medium or medium hih. @ou need to

keep it boilin) but it doesn’t ha4e to be on hih heat. %et timer 6or 1! minutes. hen it’s done)

immediately run $old #ater into the sau$epan and let the es $ool do#n 6or !* minutes. 2hen

peel the e shell. It should $ome o66 4ery ni$ely.

. In a small bo#l) smash the es #ith 6ork and add the rest o6 inredients and mi( it all up. %et

aside or keep in the 6ride to $ool do#n.

. In another small bo#l) $ombine Ket$hup and 2onkatsu %au$e) and set aside.

10. hen Men$hi Katsu is done) pour the sau$e o4er and put & 2oppins. %er4e immediately.

Vegetable Tempura

%a4e 7rint

Author: 3amiko Chen

%er4es: !+Inredients



il 6or deep 6ryin Eeetable

oil:%esame oilF10:1<

2empura Inredients

1 small >apanese s#eet potato satsumaimo<

⅛ medium Kabo$ha sGuash! in$h peeled and pre$ooked lotus root “Renkon no Miuni”<

! Kin oyster mushrooms

+ %hiso lea4es

2empura Batter rule is e #ater:6lourF1:1<

1 $up !+0 ml< e #ater 1 $old lare e +0ml< H !00 ml i$e #ater<

1 $up !+0 ml< $old all purpose

6lour

2empura %au$e

8 $up !00ml< dashi Kombu dashi 6or 4eetarian<

* 2bsp. soy sau$e

! 2bsp. mirin

! tsp. suar

! in$h daikon radish

Instru$tions

1. =irst) make 2empura %au$e. Combine dashi sto$k) mirin) suar) and soy sau$e in a small

sau$epan and brin it to a boil. 2hen lo#er the heat and let it simmer until suar is $ompletely

dissol4ed. Remo4e 6rom heat and set aside.

!. 3o# $ut 4eetables. %li$e >apanese s#eet potato into thin pie$es and soak in #ater 6or 15*0

minutes to remo4e e($ess star$h. 2hen dry them usin paper to#els.*. Cut kabo$ha sGuash and lotus root into thin sli$es. %oak lotus root in 4inear #ater ! $ups

#ater H 1 tsp. 4inear<.

+. Cut Kin yster Mushroom into thin sli$es.

5. Dis$ard the head o6 eplant 6irst) then $ut it in hal6 lenth#ise. 2hen $ut the eplant

lenth#ise into 4ery thin about ⅛ in$h< sli$es lea4in the top 1in$h part inta$t. ently press

do#n on the eplants to 6an the sli$es out.

. In a deep 6ryer) heat 1"J * $m< o6 the oil to *5= 10C<. 2o make batter) si6t the 6lour into a

lare bo#l.

/. Add the e into 4ery $old #ater.

. hisk 4iorously and dis$ard the 6orm on the sur6a$e.

. As you slo#ly pour the e mi(ture into the 6lour) mi( the batter #ith $hopsti$ks in a 6iure

motion mi( about at most 1 minute<. Do not o4er mi( and please lea4e some lumps in batter %ee

3ote 1<. Keep the batter $old all the time %ee 3ote !<.

10. %tart deep 6ryin 6rom the root 4eetables as oil temperature needs to be a bit lo#er than non

root 4eetables. I6 the inredient is #et) dry them #ith paper to#el

be6ore dredin in the batter %ee 3ote *<.

11. =or root 4eetables) deep 6ry at *!0= 10C< 6or *+ minutes. =or 4eetables and

mushrooms) at ***5= 1/010C< 6or 1! minutes. Do not o4er $ro#d #ith

inredients. Remember you only put inredients takin up about " o6 oil sur6a$e area %ee 3ote+<. =or shiso lea4es) sprinkle a bit o6 si6ted 6lour on the ba$k o6 lea4es and dip only the ba$k o6



lea6 into the batter and deep 6ry 6or 15 se$onds %ee 3ote 5<.

1!. 2rans6er tempura to a #ired ra$k or paper to#el to remo4e e($ess oil.

1*. Bet#een bat$hes) Bet#een bat$hes) remo4e the $rumbs #hi$h #ill burn and turn the oil darker

i6 le6t in 6ryer.

1+. rate daikon and sGueee #ater out. %er4e #ith tempura and #hen you eat it) pla$e the rateddaikon in tempura sau$e. %er4e tempura immediately.

3otes

1: Make batter riht be6ore deep 6ryin to a4oid a$ti4ation o6 #heat luten.

!: Add 1! i$e $ubes in the batter or put the batter bo#l in a larer bo#l $ontainin i$e #ater in

order to keep the batter $old all the time.

*: hile tempura is bein 6ried) moisture 6rom the inredients #ill be e4aporated and tempura #ill

be$ome $rispy. Lo#e4er) i6 the inredients ha4e e(tra moisture) the tempura #ill be$ome soy

a6ter bein deep 6ried.

+: hen you put too many inredients) the oil temperature #ill drop Gui$kly. Make sure to keep

the riht temperature all the time.

5: sually 4eetable doesnt reGuire e(tra dustin #ith 6lour like #e need 6or sea6ood like %hrimp

2empura or Kakiae<) but shiso lea4es reGuire dustin #hi$h #ill reGuire as a lue and the batter

#ill sti$k to the lea4es.

Sake Mojito

Author: 3amiko Chen

%er4es: 1 Drink

Inredients 6resh mint lea4es



1 tsp. ranulated suar

" lime) $ut into small pie$es

5 o sake

I$e

1 o $lub soda1 spri o6 mint

Instru$tions

1. In a $o$ktail shaker) $rush 6resh mint lea4es) 1 tsp. ranulated suar) and lime.

!. Add and shake #ith 5 o sake.

*. %train liGuid into a lass 6illed #ith i$e.

+. 2op #ith 1 o $lub soda and 1 spri o6 mint.

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