January - North East Asia - Japanese Three Course Meal
Japanese three course menu for students
コロッケ - starter - Japanese croquettes
1 big onion
1 clove of garlic
salt and pepper
1.Peel and cook the potatoes.
2.Finely chop the onions and garlic and fry on medium If the onions are glassy, you can add the hack. Fry for about five minutes, season with salt and pepper.
3.Pour the potatoes and crush them roughly, then add the hack.
4.Heat plenty of oil in a pan. Form the croquettes with the created mixture of potatos and hack.
Put flour, milk and panko in a flat dish. Bread every croquette in this order, then fry in oil.
お好み焼き – main dish - Okonomiyaki
- 50g flour
- 75g white cabbage
- 1 floury potato
- 1 tbl of starch
- 2 tbl of soy sauce
- 1 spring onion
- toppings of your choice
1.Mix the flour and water, grate the potato, add to the dough with starch and soy sauce and mix.
2.Cut the cabbage into very thin strips and mix it under the dough, if you want, one can add small ingredients such as corn or spring onions.
3.Prepare the toppings, for example washing and cutting vegetables, preparing tofu or fish, etc.
4.Heat a large pan, which is as flat as possible, with a little amount of oil. Put the dough in the pan and form a pancake. Fry for a few minutes from one side and then check whether the dough is already golden brown, then turn if necessary.
5.While the second side is frying, coat the top with sôsu and cover the side with toppings.
6.Let it slide on the plate after 5 minutes.
メロンパン - dessert - Melon pan
- 250g flour
- 150 soy milk
- 40g sugar
- 25g oil
- 7g dry yeast
- 2g salt
- 125g flour
- 50g sugar
- 30g soy milk
- 30g oil
- 10g vanilla sugar
1. Knead butter gently
2.Gradually stir in sugar until the mixture turns white and creamy.
3.Stir the egg and stir in little by little.
4.Mix flour and baking powder and sift to the mass. First use the spatula to mix everything with crumbles, then knead them quickly into a dough. (You only knead until the bond is there.)
5.Form the dough into a roll, wrap in cling film and leave to rest in the refrigerator.
1.Mix the soft butter with the salt, then sift the flour into a large bowl. Add yeast, sugar, milk powder and mix everything with a whisk.
2.Form a hollow in the middle. Put the egg and the lukewarm water into the hollow.
3.Mix the liquid with the flour in the middle and gradually take the edge with you. When all the flour has been incorporated and you have a homogeneous dough, add the salted butter and work it up.
4.Knead actively with the dough hooks for about 5 minutes until it is very elastic.
5.Take the dough out of the bowl, lightly grind the bottom of the bowl, make the dough into a ball and put it back in the bowl.
6.Cover with a cloth ( take a damp wrung cloth).
7.Let the dough alone for 50 minutes
8.Remove dough from the bowl, press flat and degas.
9.Divide the dough into six equally sized pieces (best done with the help of a scale) and shape them into balls.
10.Cover and let rest for 10 minutes..
1.Now take the cookie dough out of the fridge and divide it into 6 equally heavy pieces.
(The best way is to form the pieces into balls and then flatten evenly between cling film to a circle of about 9 cm / roll out.)
2. Degrease the breadt dough balls once more and shape them round , then place them centrally on the cookie dough.
3.Wrap the yeast dough with the shortcrust pastry 2/3.
4. Roll the mixture in sugar.
5. Put the melon pans on a baking tray and let it rest for another 30 minutes.
6. Bake in preheated oven at 220 ° C for 7 - 9 min, then bake for another 5 - 7 min at 180 ° C.
The melon pans should have a very slight tan.
7. Next enjoy the last course of your mea