Time to make Shokupan again.
I’ve been tweaking the recipe for a while, but this one turned out really great.
It’s always exciting to tear the bread open like this.
Can you see how soft it is?
I was very happy with how the crust turned out too.
It was still very soft when cooled.
So it took us both to slice it (I hold the bread, and he cuts it).
We work together well when it comes to a food-related task (lol).
You probably noticed, but I’ve been really enjoying making muffins lately.
This one is Kinako flavored.
Kinako is Japanese roasted soy bean powder, and it’s one of my favorite things to use for baked goods.
Simple, yet so tasty.
Sake-kasu is the solid left from the sake production.
It has the miso like paste texture and very unique flavor.
It’s been traditionally used to flavor fish, soup, and pickled vegetables for many years.
But it has become so much more in the recent years, and it’s now used to flavor many baked goods as well.
They are so good as they are.
These are slightly sweet, but more like a snack than a dessert.
These are perfect for an afternoon wine/beer time.
At the last minute, however, I decided to add a little more sweetness (who doesn’t like extra sweetness?!) and color.
Pretty and tasty!
I’ve been trying to perfect my vegan pot stickers for a while.
For the filling, I’ve tried different things, like various veggies, mushrooms, and tofu…
I think this one may be the best I’ve ever made.
One new thing I tried this time was clear noodle.
I got the idea from a ramen shop in Kyoto where we had the best pot stickers.
I’ve never thought about putting noodles in pot stickers, but it works!
Another thing I added to my filling this time was this.
I found it at the local Asian market, and the label said “garlic flower.”
I believe it’s garlic chive; well it certainly tasted like one.
Filling: salted cabbage (excess liquid removed), onion (microwaved), clear noodles (cooked), garlic (grated), ginger (grated), garlic chive, soy sauce, corn starch
The wrappers I got from the Asian market were so thick!
The thickest I’ve ever seen.
Put them on the griddle like soldiers.
Perfectly browned.
I was not sure about the thick wrappers, but they turned out great.
We really liked the nice chewy texture.
