Just One Pan: Over 100 easy and creative recipes for home cooking: 'Truly delicious. Ten stars' India Knight

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I want to share some mistakes from my early shokupan making in case some of you have had or will have similar disappointments.

For two servings, I recommend making a pot of dashi (about 4 cups) and then using ½ cup for Oyakodon and the leftover (3½ cups) for Homemade Miso Soup to serve as a meal set. Now you have a filling rice bowl and a soothing miso soup. Tip 2: Use the Japanese Cutting Technique “Sogigiri” Your dough temperature was too high. The dough temperature increases as you knead aggressively for a period of time. This means you must put all factors into the calculation to keep the dough within an ideal temperature range. For example, using cooler water when baking bread in hot weather can make a big difference. If you use warm water to start, the dough temperature may exceed the ideal temperature during kneading. The high temperature could potentially kill or weaken the yeast. You can also refrigerate the flour, mixing bowls, and dough hook. Read the next section for more details about the desired dough temperature. If you’ve never baked bread, you may need some new tools. However, these are essential tools that you can use for making any type of bread, and they can be valuable additions to your kitchen. Must-HavesAlthough the boxed stuff may spare you some time in the kitchen, you’ll be surprised at how easy it is to make your own Japanese Curry Roux at home. And just like all curries, curry roux is best made from scratch. What are the other good reasons for homemade roux? The amount of yeast — You must reduce the amount, but it’s unclear by how much. Some recipes suggest using 1/3 of the amount of yeast called for in the original recipe. Jane Lovett is one of my very favourite cookery writers. She has great taste and is a hugely talented cook. This is a book full of brilliant ideas for delicious, creative and straightforward everyday meals that fit perfectly into a busy lifestyle.

Here are five ways to prevent the DDT (Desired Dough Temperature) from rising too high on a hot summer day.

Oh, one more thing! Starches like potatoes and sweet potatoes will change their texture after freezing, so remove them if you plan to freeze the curry. Make Japanese Curry in a Pressure Cooker From my understanding, most bread recipes are scalable such that as long as the ratio of all ingredients is the same, you can increase or decrease the total recipe volume and will still have the same dough—though trying to bake too large or too small of a loaf is a separate issue, but this should not be an issue for your loaf pan. Reason 2: The tofu is less likely to break and lose its shape.Well-drained tofu keeps its shape even during pan-frying or simmering, which is what we’re after for the presentation of a dish.

This is where Mariko comes in. As an experienced bread-making teacher, she can provide detailed insight on how to improve your outcome. I’ve taken Mariko’s class twice so far, and I feel like I learned new things in each lesson. As I mentioned in the previous step, you would need to follow this exact ratio to achieve a soft, velvety texture for the pan pudding. For the best-looking oyakodon, aim for high color contrast between the white and yellow parts of the eggs. That’s why it’s important not to beat the eggs. If you use a beaten egg mixture, you will get one uniform yellow color on your oyakodon.Now why is itcalled melon? Traditionally, the breaddoes not includemelon or its flavor. So why did it end up with this name? Your weight should be heavy enough to press down evenly across the top of the tofu, but not so heavy that the tofu would crumble. I use a marble mortar but a large can of food is a perfect weight. Tip 3: Use potato starch I use a Nagomi Japan bread knife , and it is incredible how easily I can slice bread without a struggle! If the dough temperature is higher than DDT: You can either let the dough rise in a cool place for a short time or lower the dough temperature by putting it in the refrigerator for about 1-2 minutes, then taking it out and re-rolling it so that the temperature of the dough is uniform. When the dough temperature is high, it is easy to over-proof, resulting in bad flavor and fast deterioration.

The characteristics of this bread are its delicate texture and subtly sweet taste. It has an exterior golden crust and an interior white crumb that’s light as a cloud and fluffy as cotton! It’s the most tender and moist bread you’ll find. To be 100% honest, I love how easy and perfect this recipe is. I don’t feel the need to use the yudane or tangzhong method to achieve the best results. With the recipe that I’m sharing here, I can be spontaneous and finish making a fantastic shokupan in 3.5 hours from start to finish. I love that part and make at least one to two shokupan weekly. The yudane or tangzhong method doesn’t fit my lifestyle as a busy working mom. Can I knead the dough with my hands?After World War II, the American Resident Army introduced a flat-topped square loaf. The loaf was cut into eight slices and made into sandwiches for stationed soldiers. Japanese bakers gradually adapted this bread to suit Japanese tastes, and shokupan was born. Since then, shokupan has been a big part of Japanese food culture. My Past Disappointment and Mistakes Living abroad, there are not too many Japanese bakeries that sell freshly baked sweet breads; therefore I had to learn to make them myself. Today I’ll show you how to make Melon Pan with both the hand-kneading method as well as the stand mixer method. What is Melon Pan? Do you think about the foods that you used to enjoy in your childhood and still long for them once in a while? Japanese sweet bread, or what we call kashi pan (菓子パン), has a special spot in my heart, especially my favorite Anpan(あんパン) and these Melon Pan(メロンパン). Japanese cooking doesn’t require many condiments compared to other ethnic cuisines. However, two of the essential pantry items I highly recommend are sake and mirin. Japanese recipes use both of these condiments 90% of the time (have you noticed?). You can’t create authentic Japanese flavors without sake and mirin because they are foundational to Japanese cooking. Substitute: S hokupan (食パン), or simply Japanese milk bread, is the Japanese version of sandwich bread or Pullman loaf.