Hey everyone, I hope you are having an amazing day. Today I’m gonna show you a way to make a distinctive dish, Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa Recipe. Chikuwa is a tube shaped fish paste cake. Pollock roe, also pollack roe, (also known as myeongnan-jeot and tarako) is the roe of Alaska pollock (Gadus chalcogrammus) which, despite its name, is a species of cod.
You can cook Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa using 13 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa
- It’s 200 grams of ●Bread (strong) flour.
- Take 100 grams of ●Milk.
- Prepare 40 grams of ●Water.
- Take 15 grams of ●Sugar.
- Take 15 grams of ●Unsalted butter.
- You need 3 grams of ●Salt.
- Prepare 3 grams of Dry yeast.
- Prepare 3 of Chikuwa.
- Take 3 slice of Sliced cheese.
- Make ready 1 of Flavored nori seaweed.
- It’s 1 of Green onion (minced).
- It’s 2 tbsp of ★Mayonnaise.
- It’s 50 of grams~ ★Mentaiko.
My family likes soft, springy and fluffy bread, like those of Japanese style.Japanese or Hokkaido milk bread has become the typical stable in Japan, It is as light as a feather and can tear apart like cotton when it is fresh from the oven.Making Japanese soft bread can be messy, and it takes time to master.Therefore, I try to strip off the unnecessary information, making it simple.
Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa step by step
- 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..
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- 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..
It is usually filled or topped with things like.This bacon and cheese bread was made by Tangzhong method (aka 'water roux'), that can be kept soft for days.There are many different methods of making bread with different styles and tastes.
Easy Spinach and Chikuwa Fishcake Sticks with Mayonnaise and Ponzu Recipe by cookpad.japan. · Very easy to make Japanese Mozuku seaweed and cucumber sunomono, or vinegar salad.Spicy Japanese Style Spaghetti With Cod Roe and Spinach.Tamagoyaki is Japanese rolled omelette with dashi and soy sauce, enjoyed during Japanese breakfast or You've most likely tasted the rolled eggs as part of a Japanese style breakfast or as a side dish in a bento You can also add other ingredients such as seaweed, cheese, veggies, Salmon Flakes.This light and fluffy Japanese milk bread features a smart technique that keeps the sandwich bread soft and pillowy for days.Vivian Howard's Baked Pimento Cheese and Sausage.
