RSS
 

Archive for the ‘Japanese’ Category

Green Tea (Sensha) Cake

01 Jan

Brought to us by Jason

3 eggs
2/3 cup sugar
1/3 cup boiled water
2 tbsp sencha green tea leaves
1/3 cup vegetable oil
1 1/3 cup flour
1 1/2 tsp baking powder
———
Preheat oven in 360F. Brew 2 tbsps of sencha green tea in 2/5 cup of boiled water.
Cool the green tea. Mix vegetable oil in the green tea. Whisk eggs in a bowl.
Add sugar in the bowl. Shift flour, baking powder, and 1 tsp of green tea leaves into another bowl.
Add the half of flour mixture into egg mixture and mix quickly.
Add the half of green tea mixture into the bowl and mix well.
Add the rest of flour mixture into the batter and mix well.
Further, add the rest of green tea mixture into the batter.
Mix the batter well. Spread some butter on a cake pan and place a baking sheet at the bottom.
Pour batter into the cake pan. Bake the cake for 35-45 minutes in the oven.

 
No Comments

Posted in Japanese

 

Japanese Style Sesame Green Beans

01 Jan

Brought to us by Jeanette

1 tablespoon canola oil
1 1/2 teaspoons sesame oil
1 pound fresh green beans, washed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
———
Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes.
Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.
Makes 4 servings.

 
No Comments

Posted in Japanese

 

Yakitori

01 Jan

Brought to us by Jessica

2 chicken breasts
1 medium leek
1 tbsp sugar
2 tbsp sake
3 tbsp mirin
3 tbsp soy sauce
*Bamboo skewers (soaked in water to prevent burning)
———
Cut chicken breasts into bite-sized pieces, cut the leek into 1 inch lengths.
Skewer the chicken and leek pieces in alternating order. Mix sugar, sake, mirin, and soy sauce in a bowl.
Grill the skewered chicken over hot coals, basting with teriyaki sauce until the chicken is cooked.
Makes 4 servings.

 
5 Comments

Posted in Japanese