Fuwa fuwa (Japanese Soufflé Pancake)

Fuwa Fuwa mean fluffy fluffy in Japanese. These fluffy Japanese Soufflé pancakes are like eating cottony clouds, but even better with homemade whipped cream and fresh berries!

Hugh in Japan, soufflé pancakes are trending on social media- and they are great alternative recipe for Pancake Day. Or any day of the year!

Japanese fluffy pancakes are deceptively simple. The fluffy soufflé effect is achieved by combining egg white meringue with classic pancake batter. You can either pipe them freely into a pan, to rise on their own. Or use a ring, to help guide them vertically as they cook and rise. If you are using a ring, it is vital to grease them well so you can easily release them once cooked.

Ingredients:

For the pancake batter:

• 2 large eggs
• 2 tbsp milk
• ½ tsp vanilla extract
• 35g plain flour/cake flour
• 30g granulated sugar
• ½ tsp baking powder
• 1 tbsp neutral-flavoured oil (vegetable, sunflower, canola) for greasing
• some water, for steaming

For fresh whipping cream (optional)

• ½ cup double cream
• 2 tbsp icing sugar, sifted

For the topping:

• 1 tbsp icing sugar
• fresh berries
• maple syrup/ chocolate sauce

Method:

For the whipping cream: If you like to serve the fluffy pancake with fresh whipped cream (optional), make it before making the fluffy pancake. In a clean chilled bowl, add in the double cream and sugar. Whisk on high speed until medium to firm peaks form. The cream should not be runny but soft, fluffy and firm instead. Keep the whipping cream chilled until you are ready to serve the pancakes.

For the pancake batter: Separate the egg whites and egg yolks into two different bowls. In the egg yolks bowl, add the milk and vanilla and whisk using a hand whisk until thick and frothy. 

Sift the cake flour and baking powder into the bowl. 

Whisk to combine thoroughly; do not overmix. Set aside while you make the meringue.

In the egg whites bowl, using hand mixer, whisk the egg whites until frothy and opaque. Gradually add in the sugar, one-third of it at a time. Then increase the mixer speed to high and beat vigorously until still peaks form. It takes about 2-3 minutes of beating at high speed to reach stiff peaks.

To check for stiff peaks, stop whisking and pull up your beaters or whisk. The meringue in the bowl or on the whisk should be firm enough to hold peak, pointing straight up. By this time, the meringue should have a glossy texture too. 

Heat a non-stick frying pan over a lowest heat. Brush with cooking oil and lightly remove any visible oil with kitchen paper. This is to prevent spotty pattern on the pancakes. Keep the pan on low heat while you combine the egg whites and egg yolk mixture in the next step.

To fold in the meringue: Take one-third of the egg whites and add to the egg yolk mixture. Whisk together by hand (don't worry too much about breaking air bubbles at this point).

Next, take half of the remaining meringue and add to the egg yolk mixture. using a hand whisk, gently fold them in without breaking the air bubbles in the egg whites. 

Now all the remaining meringue into the egg yolk mixture. Very gently, fold the two mixtures together, taking care not to deflate the air bubbles in the meringue and batter as you fold. Mix the batter very gently until well combined and homogenous.

To cook the pancake: Keep the frying pan at all times over low heat. Each pancake gets roughly four small scopes of batter, and you will be making 3 pancakes. For the first pancake, place one scoop of batter and make a tall mound in the frying pan, using an ice cream scoop or a small ladle or a serving spoon. Next, stack one more scoop of batter onto the first scoop already in the pan. Repeat for the next two pancakes, giving each pancakes two scoops of batter.

By the time all three pancakes have two scoops, the surface of the batter is slightly dry already. At this point, you can mould one more scoop on top of each pancake, keeping the batter piled up high. In  the bowl, you should have roughly 3 scoops left ( no worry if you have more).

Set the timer for 6-7 minutes, add 1 tbsp water in the 3 empty spaces inside the pan, and cover with a lid. The steam from the water keeps the pancakes moist while they cook.  Cooking time is just a guideline; how long you cook the pancakes is based on the temperature of your frying pan.

After 2 minutes, lift the lid, add one final scoop for each pancake. Make sure to stack the batter high, not wide. If the water has evaporated, add a little bit more. Cover with the lid and cook.

After 6-7 minutes, lift the pancake VERY GENTLY using an offset spatula. If the pancake is stuck, don't touch it until it firms up a little. If you force it, the pancake will crack in the middle. When the pancakes is ready, you can easily move the pancake.

Add more water to the empty spaces in the pan and cover. Set the timer for 4-5 minutes to cook the other side on the lowest heat setting. Once they are nicely browned, transfer the pancakes to your serving plates.

To serve: Place the optional fresh whipped cream on the pancakes (or leave it at the side of the pancake) and top with the berries. Dust the pancake with icing sugar and drizzle with maple syrup or chocolate sauce.

                               Enjoy!!

Chicken Katsu Curry

This restaurant favourite is so simple to make at home. 

Ingredients:

For the chicken:

• 4 skinless chicken breast
• 50g plain flour
• 1 large egg, lightly beaten
• 100g panko breadcrumbs
• sunflower oil, to shallow fry

For the curry sauce:

• 1 tsp sunflower oil
• 1 onion, finely chopped
• 1 inch fresh ginger root, peeled and grated
• 2 garlic clove garlic,crushed
• 1 tbsp medium curry powder
• 2 tbsp plain flour
• 500ml chicken stock
• 1 tbsp soya sauce
• 2 tsp honey

Method:

Bash the chicken breasts between two sheets of baking paper or clingfilm with a rolling pin to flatten them to an even thickness.

Put flour, egg and breadcrumbs into separate shallow bowls. Dip each chicken breast into flour (tap off excess), then egg and finally breadcrumbs. Repeat until all chicken breasts are coated. Set aside while you make the sauce.

For the sauce: Heat the oil in a saucepan and fry onion over medium heat for 5 minutes to soften and start to turn golden. Add ginger and garlic and cook for a further minute, then stir in curry powder and flour. Cook for 1 minute, then gradually add stock to avoid lumps forming. Add soya sauce and honey. Bring to boil, then simmer for 10-15 minutes to reduce until thickened. Blitz in a blender to make a smoother sauce, if you like.

Heat a thin layer oil in a large non-stick frying pan over medium-high heat and cook chicken  for 5 minutes on each side or until cooked through. Slice to a thick slices and serve with rice and the curry.

Enjoy!

Gyoza

Gyoza is a popular dumpling in Japanese cuisine. Gyoza originated in China, and it's said to have been introduced to Japan in late 17th century. Gyoza is cooked in various ways: deep-fried, boiled, steamed, or pan-fried. Boiled gyoza (sui-gyoza) is very soft and can be eaten hot or cold. Steamed gyoza (mushi-gyoza) is also soft and is eaten hot. Deep-fried gyoza (age-gyoza) can be finger food, so it's suitable for a potluck dish. The most common way to cook gyoza is pan-fried. Bottoms of gyoza dumplings should be brown and crunchy. Fillings for gyoza are also various. Different kinds of vegetables and meat can be used for fillings. The most popular fillings are ground pork, cabbage, and chives. Also, using mashed shrimp makes tasty gyoza called ebi-gyoza. You can even make vegetable gyoza without meat. Have fun creating your favorite gyoza. Gyoza wrappers are slightly thicker than wonton wrappers, and they are round in contrast that wonton wrappers are square. Here is the recipes to make the skin & also the pork filling recipes. Makes about 24-26 pieces of gyoza.

Ingredients:

For the skin:

• 2 cups of plain flour
• 2/3 cups of boiling water
• a pinch of salt

For the pork filling:

• 175g of minced pork
• 1 medium size carrot, only use half. Chopped finely
• 3/4 cup of chopped cabbage
• 2 spring onions, finely sliced
• 2 tbsp of sesame oil
• 4 tbsp of soy sauce
• 1 tbsp cornflour

Method:

To make the skin: Sift the flour & salt in a bowl. Add in the boiling water. Use a fork to mix the mixture to look like crumbles. Then use hand & knead the dough well forn another 5 minutes. Rest the dought for 30 minutes.

Pinch the dough about the size of 50p. Flatten the dough with a rolling pin into a thin flat sheet. Use a small bowl to cut the dough into a round shape. Continue with the rest of the dough.

For the filling: Mix all the ingredients in a bowl. Use a teaspoon & scoop the filling in the gyoza skin. Fold up the skin & pleat about 5 pleats along the skin as seen on the picture above. Set aside.

Heat a frying pan with 1 tbsp cooking oil. When the oil is hot, put in the ready gyoza & pan fry until the bottom is brown in a medium heat. Set aside. When all the gyoza has been fried leave all the fried gyoza in the pan & add in 3/4 cups of water. Let the gyoza simmer in the pan until the water is dry. Serve hot with dipping sauce or chilli saue.

Fried Udon

You can never have enough of noodles. There are many ways to fry noodles and all depends on your taste and style. I use chicken & vegetables for this recipes. You can replace the chicken with seafood if you wish.

Ingredients:

• 2 packets of udon ( I used the Amoy brand)
• 1 chopped garlic
• 3 cups of cabbage, cut into bit pieces ( can add more if you like)
• 1/2 cup of carrots, sliced and cut into matchstick lenghts
• 3 spring onions, sliced slightly angle
• 100g of chicken breast, thinly sliced
• 2 eggs

For the sauce: Mix well all the sauces in the bowl

• 1/3 cup of soy sauce
• 5 tbsp teriyaki sauce
• 5 tbsp mirin
• 3 tbsp sake ( optional)
• 2 tbsp sugar

Method:
Boil a pot of water in and put in the udon. Let the udon in the water for about 3 minutes & drained. Set aside.
Put 3 tbsp cooking oil in a wok & heat the oil. Then add in the chopped garlic. Fry untill fragrant and add in the chicken. Fry till the chicken is cooked. Then add in the cabbage. Mix well & continue frying until the cabbage is soft. Add the udon and the sauce. Stir fry until the sauce has dried up. Then add in the carrots & mix well for another 3 minutes.
Put the noodles at the side of the wok. Break the eggs in the wok and scramble it up. Then push the noodles to cover the egg. Let the eggs cook for anothe minutes. Stir the noodles & mix well with the eggs. Put in the spring onions & dish out to serve.

Japanese cotton cheesecake

I always been craving for the fluffy Miki Ojisan Cheesecake which can be found in Sogo. Well… I made one of such cake a weekend ago. The colour of the cheesecake is nice and it is moist, cotton-soft and fluffy.



Ingredients:

• 160g cream cheese
• 25 g butter
• 120g milk
• 40g plain flour
• 30g corn flour
• 4 egg yolks
• 1 tbsp lemon juice
• 4 egg white
• 1/2 tsp cream of tar tar
• 120g sugar
• a pinch of salt

Method:

Preheat the oven at 160 degrees Celsius. Melt the butter, cream cheese, and milk on a double boiler, leave to cool. Once cool, add in both the flours and mix till well combine. Then add in the egg yolks and lemon juice and mix till well blended.

In a separate clean bowl, beat the egg whites with cream of tartar until foamy. Slowly add in the sugar and continue beating until soft peaks form, and the mixture is glossy.

Slowly fold in the egg white batter into the egg yolk mixture, 1/3 at a time, until incorporated. Pour into an 8 inch springform tin and bake in a waterbath for 40-45 min or until cooked when inserted with a skewer. Remove from the mould immediately to prevent the cake from sinking. Mixed the apricot jam with a bit of water and warmed it in the microwave. Brush the apricot jam all over the top of the cheesecake to give it a glossy finish.

California Roll

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Step 7

You need:

• some crab sticks, pull it into strings
• avocado, sliced into strip
• 5 tbsp toasted sesame seeds

For the rice, please refer to the sushi roll method.

http://yummymummyrecipes.blogspot.com/2007/09/sushi-roll.html

Method:

Cover the mat with plastic wrap. Here I use the cling film. (Refer to step 1)

Put a sheet of dried seaweed on top of the mat. Face the gloss side down as shown in Step 2.

Spread sushi rice on top of the seaweed and press firmly. (Step 3)

Sprinkle the sesame seeds over the sushi rice as in Step 4

Turn the sushi layer over so that the seaweed is on top (Step 5)

Place avocado and crab meat lengthwise on the seaweed as shown in Step 6.

Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands. (Step 7)

Remove the rolled sushi from the bamboo mat. Cut the California roll into bite-sized pieces.

Sushi Roll

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Step 4

Making sushi rice

Ingredients:

• 2 cups sushi rice
• 1 3/4 cups water
• 1/2 cup rice vinegar wine (rice seasoning)
• 2 tbsp mirin
• 1/4 cup sugar
• 2 tsp salt

Method:

Wash rice and drain well.

Place rice and water into a rice cooker, turn it on and wait wait for the rice to cook. Allow the rice rest for 20 minutes.

Combine vinegar, mirin, sugar and salt in a small saucepan and set over medium heat until the mixture is hot and the sugar dissolve. Do not allow it to boil.

Fold half of the vinegar mixture into the rice. It should have the pleasantly sweet acidic edge. If necessary, fold in more vinegar mixture.

How to roll into sushi roll:

You need:

• a bamboo mat (makisu)
• dried sea weed (nori sheet)
• crab stick
• cucumber, cut lenght wise
• avocado, cut into strip
• some mayo
• wasabi

Step 1: Put a sheet of nori (dried seaweed) on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet.

Step 2: Place fillings lengthwise on the sushi rice.

Step 3: Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.

Step 4: Press the bamboo mat gently, shaping the sushi roll. Remove the bamboo mat.

Wipe a knife with a wet cloth before slicing sushi. Cut the sushi roll into bite-sized pieces. Serve the sushi roll