Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, japanese-style bread with pollack roe, seaweed, cheese, and chikuwa. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Dredge the dry parsley powder as soon as the bread baked and then brush loaves with the olive oil. Pão de Queijo is Brazilian cheese bread. We can't find the flour (polvilho azedo or doe) for Pão de Queijo in Japan, so it is very popular to use.
Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook japanese-style bread with pollack roe, seaweed, cheese, and chikuwa using 13 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa:
- Take 200 grams ●Bread (strong) flour
- Take 100 grams ●Milk
- Make ready 40 grams ●Water
- Get 15 grams ●Sugar
- Take 15 grams ●Unsalted butter
- Make ready 3 grams ●Salt
- Prepare 3 grams Dry yeast
- Make ready 3 Chikuwa
- Make ready 3 slice Sliced cheese
- Take 1 Flavored nori seaweed
- Take 1 Green onion (minced)
- Get 2 tbsp ★Mayonnaise
- Make ready 50 grams~ ★Mentaiko
Japanese Pickled Cabbage It called "Kyabetsu no asazuke" in Japanese Quick and easy pickles Here is the recipe (Japanese vegetarian Easy Spinach and Chikuwa Fishcake Sticks with Mayonnaise and Ponzu Recipe by cookpad.japan. Spicy Japanese Style Spaghetti With Cod Roe and Spinach. Chikuwa Isobeage, perhaps a mouthful to pronounce for non-Japanese speakers, is Tempura Chikuwa (a kind of fishcake) flavored with Aonori (dried seaweed flakes). This deep-fried dish is often a side dish item in commercial Bento, but also a great home-made appetizer that goes well with drinks.
Instructions to make Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa:
- Let the bread machine make the bread dough. When it is done, form into a ball, lay seam side down, wrap with plastic wrap, then cover with a damp cloth, and let rest for 15 minutes.
- Cut the chikuwa lengthwise into 4 sections each. Combine the ★ ingredients.
- Roll the dough to 25 x 18 cm.
- As shown in the photo, spread the surface of the dough with the ★ ingredients, leaving 2 cm of an edge empty.1. Place seaweed on the area covered with mayonnaise. Place the sliced cheese on top of the seaweed. Then top with the chikuwa and green onion. Wrap it all up. (If arranged as in the photo to the right, wrap it from the left to the right)
- Since I love green onion, I used quite a lot. But the flavors from the other ingredients are quite strong, so it doesn't taste too astringent.
- Grease the baking pan. The dough sticks easily to the bottom, so line with parchment paper. (Just lining the bottom is fine).
- Tightly seal the seam. Cut into 5 slices and place on a baking pan. Let rise until doubled in size.
- Preheat the oven to 220°C, lower to 200°C and bake the dough for 10 minutes. Lower it again to 180°C and bake for another 10 minutes. If it seems like it will burn, cover with aluminum foil.
- You can also bake each slice separately in aluminum cups. For this, bake for 15 minutes at 180°C.
- This time, I didn't glaze with egg, but if you would like to do so, please go ahead.
- This time I used a long bread pan to bake the dough, but you can also use a round one♥ If you don't have a pan, you can bake each section separately, as demonstrated in Step 11.
Soft, pillowy bread rolls made using a special Japanese technique. Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. Tarako is plain, salted sacks of pollock or cod roe. The tiny roe are packed tightly together and encased in a very thin membrane. A small piece of cooked cod roe is cut and then wrapped in rice and seaweed to make a rice ball.
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