Posted on

Matcha pound cake Recipe – How to make green tea cake

IMG_2580.JPG

IMG_2580.JPG

After I have a baby, I tend to make something quick :)
This is perfect for your everyday snack because it takes only 10 mins to make and you need only one bowl!

Ingredients ( 2 pieces of 18cm square mold):
180g of cake flour
15g of Matcha powder
2 teaspoons of baking powder
4 eggs
160g of sugar
60g of Rape seed oil
10 Tbs. of Anko paste
20g of butter
1 Tbs. of Ram (or any liquar or whiskey you like)

  1. Pre heat the oven to 180degree C. Place eggs and sugar in a bowl. Mix them well until it became whitish and fluffy.

  2. Add Rape seed oil. Mix well.

  3. Shift flour, Matcha powder and baking powder in the bowl then mix with spatura.

  4. Add melting butter and whiskey, then mix well.

  5. Pour some dough in two molds. Place 5 Table spoons. of Anko paste for each then cover it with the left of thd dough.

  6. Bake it in the oven about 35 mins.

IMG_2581.JPG

Posted on

How to make Imo-Youkan – Japanese sweet potato cake Recipe

IMG_2456.JPG

It’s my favorite sweets, Imo-Youkan.
Normally, we don’t use Anko paste for the Imo-Youkan so you don’t need to add it always.
And I make it as soft texture as I like, but please add more flour and agar if you like the solid texture.
It’s good for your daily dessert or kids snack!

IMG_2456.JPG

Ingredients (18cm mold):
400g sweet potato
40g of all-purpose flour
30g of sugar
180g Anko paste

  1. Steam whole sweet potato for 30-40 mins. (depends on the size), peel off and make smooth mushed sweet potato during it’s hot.
    (I used food processer today)

IMG_2442.JPG

IMG_2444.JPG

  1. Mix the mushed potato with sugar and flour well during it’s hot.
    Please adjust the amount of sugar and flour depends on your sweet potato.
    If your sweet potato include more moisture, plese add more flour.
    Also, I used home-made Anko today, so you might not need to add any sugar if you use pre-made anko paste (they’re really sweet).

  2. Place half of the potato in the mold and make it flat.

    IMG_2447.JPG

  3. Place Anko paste on the potato then make it flat.

    IMG_2448.JPG

  4. Place the lest of the potato paste in the mold, make it flat.

    IMG_2449.JPG

IMG_2450.JPG

  1. Steam the cake for 30mins. Cool it down and keep in the fridge.
    Cut into small pieces.

    IMG_2456-0.JPG

Posted on

Anko Recipe – How to make Japanese sweet bean paste

IMG_2189.JPG

Anko paste is one of the basic ingredients for Japanese sweets.
There’re similar sweet bean paste in the Asian countries, but there’re some differencies.
My Chinese friend told me that they steam the beans and use oil for the Chinese sweet bean paste, Hondou.
But we japanese normally boil the beans and don’t use an oil.

The paste is sweet enough to use as ingredients, such as Anko pound cake etc.

Ingredients:
250g Adzuki bean (red bean)
250g〜 sugar (depends on how thick you want to make)
A pinch of salt

  1. Wash the bean, place in the pan and pour enough water to cover all the beans. Heat it up and boil it for 10 mins.

IMG_2189.JPG

IMG_2190.JPG

  1. After you boil for 10 mins, Drain all the water then replace the beans and enough water in the pan again.
    Heat it up. Once it boils. turn the heat to lower heat then keep cooking for about 1.5 hours, or until the beans became soft.
    If the water is not enough during cooking, please keep adding a cup of water.

IMG_2192.JPG

  1. When the beans became soft, add all the sugar and salt.
    If you plan to make Zenzai (sweat bean soup), you can just add the sugar in the pan, but if you plan for the Anko paste, drain the water once and replace the beans and sugar only.
    Mix with spatula sometimes and keep cooking until it became desired thickness.

IMG_2191.JPG

IMG_2194.JPG

I used 250g of granulate sugar dor Anko paste.
I forgot to take picture but I had the paste as topping of bread, vanilla ice cream, and made Anko-Latte (mix milk and bean paste) for dessrt :)

Posted on

Japanese fig compote Recipe

Only in north parts of Japan (Miyagi and Yamagata prefecture), there’s a culture to make Fig compote.

It’s different from european fig compote since Japanese one has a bit sour flavor, but it’s also nice and refreshing taste :)
The taste is a little bit like plum wine or plum juice..

20140926-205050-75050491.jpg
(left bottom one)

In Kanto (Tokyo) region, it’s hard to find the green figs, and also their season is shorter than the regular fig.
If you live in Tokyo, you can find it at vegetable section of Tsukiji fish market :)
Their season is only few weeks of this month.

Ingredients:
1kg Green fig (before they’re ripen)
250g sugar
180cc rice vinegar

  1. Place all the ingredients in a pan.
    It’s better to use thick pan like Le Creuset.

20140926-205105-75065622.jpg

20140926-205106-75066575.jpg

  1. Keep cooking with low heat until the fig became soft. It takes around 30mins.

20140926-205149-75109376.jpg

20140926-205202-75122252.jpg

You can keep them for few month in a boiled jar, and can use the syrup for making juice :)
The juice tastes very similer to plum juice, and I normally combine the water (or gas water) and the syrup as half and half with ice.
And we just eat the figs simply (with cutting into half), or it’s also nice to have it with vanilla ice cream.

20140926-211123-76283819.jpg

20140926-214633-78393940.jpg

Posted on

Sweet potato cheese cake Recipe

20140915-090543-32743729.jpg

After the super humid summer, I’m always busy with eating (and cooking)..
We call it as “Shokuyoku no Aki” which means Autumn appetite.

There’re so many seasonal ingredients I love but I introduce one of them, sweet potato (Satsuma-imo) :)

Ingredients (18cm whole cake mold)

500g sweet potato
2 eggs
80g sugar

120g cream cheese, with room temparature
35g butter, with room temparature

2 Tbs. of cake flour
100cc milk

  1. Steam the whole sweet potato (or bake with oven) for 30-40mins, or until it’s cooked.
    Peel off the skin by hand and mush it.

#You can use microwave to cook the sweet potato, but you can get much more sweetness if you cook them slowly, with lower temparature for longer time.
#When you mush it, you don’t neet to make it smooth. It’s nice texture and the taste if you have tiny chunks.

When you mush it, you would get more liquid if you use food processor instead of mush it. So if you like the hearty fluffy texture, it’s better to do it by hand.

20140914-101745-37065957.jpg

20140914-101813-37093749.jpg

  1. Add all the butter and the cream cheese in the bowl, mix well with spatula.

20140914-102128-37288992.jpg

  1. Add all the beaten egg and sugar in the bowl, then mix well.
    Shift the flour and add the milk little by little.
    How much liquid is included in the potato is depends on the potato.! so please adjust the milk amount :)
    This time, I used 100cc.

  2. Pour all the mixture in the mold then bake it in the oven for 30mins.
    This picture looks whitish color, but it’s more yellow actually.

20140914-102758-37678567.jpg

  1. I like to eat it during it’s hot, with ice cream together.
    If you prefer cold cake, I would add double abount of cream cheese to make it more creamy :)

☆It’s nice to use drained yogurt instead of milk, or cream cheese.

☆I like to add some liquar and cinnamon in the cakas well.

.. By the way, if you live in Japan, please try these too, it’s on sale only this season.
Pumpkin, Japanese sweet potato, and Japanese chestnuts.
I eat one of them every single day..
My favorite is pumpkin <3

20140914-102956-37796796.jpg

20140914-103045-37845064.jpg

Posted on

Japanese cherry season! – Cherry Jam recipe

This weekend, I and my husband went to our granma’s house,  Japanese cherry orchard.

The cherry season is only 2-3 weeks and it’s quite busy season for them to pick them up and place in the box etc, so we went there to help her (she is 82 years old!)  but most of the time we just pick up ant ate them… :)

Hope we could help some!

画像

画像

It takes time to place cherry in a box!

画像

Her house is at Yamanashi, next to Tokyo province, and I love country side in Japan very much. Great atmosphere-

Breakfast (I know Japanese people eat a lot!)

画像

Old houses in their town

画像

They usually don’t sell bad shape ones, so she gave us a lot of them and I made cherry Jam and some sweets after we came back home.

  • Cherry jam recipe

ingredients:

1kg of Cherry ( I removed seeds by hand in advance, and keep the juice also)

400g of sugar

50g of lemon juice (about 1-2 lemons)

  1. Place cherry and half sugar in a bowl and leave it for 30 minutes.

  2. Place (1) and lemon in a pan and cook it for 1 hour. Remove harshness if there’s. Keep Skimming scum until it’s gone.

  3. Add the lest of the sugar and boil it for 30 minutes.

  4. Place the Jam in a jar during it’s hot and upside-down until it cools down.

画像画像

Can’t wait to use them to make some sweets..!! <3

Posted on

Melon pan recipe – How to make Japanese Melon bread (melon ban)

Japanese recipes from Mari's tokyo Kitchen

Image

Have you ever had Japanese bread ?
Our food culture is based on rice, but we also have many kinds of own bread as well like An-pan (sweet bean paste in the bread), Curry-pan, Yakisoba-pan etc…
Today I introduce you one of the Japanese bread, Melon pan bread :) (Some on call this melon ban)
It’s sweet bread with bread-dough interior and a cookie-dough with ridges resembling a muskmelon.
So actually you don’t taste any melon flavor (only the shape),  but you will find the taste of melon pan (or melon bread / melon ban) is familiar with you since it’s combination of cookie and bread.
Original melon pan bread doesn’t have any filling, but it’s also nice to put custard cream inside <3

 

Please also check my Japanese cookbook if you are interested in most popular recipes from Japanese cooking class for foreigners in Tokyo.

Japanese recipes from Mari's tokyo Kitchen

 

Ingredients(4 servings):

-Bread part

150g of Bread flour
1 Tablespoon of fat-free milk powder
2 Tablespoons of egg

(A) 1 teaspoon of dry yeast
(A) 2 Tablespoons of sugar
(A)55cc~ of warm water
(B) 30g of butter
(B) a pinch of salt

-cookie part

100g of flour
30g of butter
2 Tablespoon of caster sugar or frozen snow sugar
1/2 of egg
a pinch of vanilla-oil or lemon oil if you like

-Make cookie dough

1.    Place butter in a bowl (room temparature)

2.    Add sugar and mix well until it became smooth (whitish color)

3.    Add half of the beaten egg, mix well, and add the remaining egg and mix again.

4.    Shift the flour in a bawl and mix it with spatura.

5.  Place the dough on a plastic film. Make cylinder shape and place in a fridge for about 30 minutes.

-Make bread dough

  1. Place all the (A)s in a cup for 10 minutes.

  2. Place bread flour, egg, milk powder in a bawl and add (1), mix well.

  3. Add all the (B)s in a same bowl and mix it until it combine together.

  4. Place the dough on a big plate, knead and stretching until the dough become smooth, coherent and pliable. (The dough is sticky at first but it’s become stiff)

  5. When you have a nice smooth dough ball, put into a ball, cover with plastic film and let rise for about 30 minutes. (The best temperature is about 40 degree C)

6.  Take out the dough, pinch down, and divide into 4 pieces with scraper. Roll each piece into a ball, let rest for 10 minutes under a damp kitchen towel.

7.  Take out the cookie dough and flatten out each piece into a thin round with plastic film. Place the bread dough in the center and turn it upside down. Cover the bread dough with the cookie dough.

Image

Image

Image

8.  Put sugar on the surface and make some slit.

Image

Image

9.   Cover with wet clothe and leave them in a warm place for about 20 minutes.

8.   Prepare the oven to 180 degree C  and bake them for 10 minutes first (to make the cookie dough crispy), then 160 degree C for 12 minutes after.

melon pan (melon bread/melon ban)

Image