Monday, October 24, 2016

Onigirazu (Japanese Rice Sandwich)

Chicken Katsu & Crab Tamago Onigirazu 

My kids loves sushi! Instead of making the traditional roll sushi, I tried the latest trending Japanese rice sandwich, Onigirazu. It is so much simple to make this and you can just add your prefer fillings inside the rice sandwich. I've chosen chicken katsu and tamago for the fillings as they are their two favourites items. ^0^ Below is a mini in-door pinic set-up to brighten up their days.

Frying chicken katsu

Chicken Katsu
  • 500gm chicken breast
  • flour
  • 1 egg, beaten
  • panko

  1. Butterfly chicken breast to make it thinner. Use the back of a cleaver, lightly pound the chicken breast to flatten. Season both side with some salt & pepper.
  2. Dredge chicken breast with flour, egg follow by panko.
  3. Heat some olive oil in a pan, slide in coated chicken breast and pan fry on both sides till golden brown. Drain well on kitchen paper. 
Making of crab tamago

Crab Tamago
  • 6 eggs
  • 2 tbsp mirin
  • 100gm crab meat

  1. Lightly beat the eggs with the mirin. Sieve the mixture.
  2. Lightly grease a pan. Pour in a portion of egg mixture. Cook over low heat till half set. Sprinkle in some crab meat and roll up. Slide the egg roll to one side, pour in another portion of egg mixture. Repeat till egg mixture and crab meat are used up.

assembling the rice sandwich

Ingredient (make 12 rice sandwich)
  • 2 cups Japanese short grain rice
Homemade Sushi Vinegar (dissolve over low heat)
  • 6 tbsp apple cider vinegar
  • 3 tbsp sugar
  • 1 tsp salt
  • 6 sheets of seaweed
  • Chicken katsu
  • Crab tamago
  • 1 Japanese cucumber, shredded
  • mayonnaise

  1. Wash and rinse rice thoroughly. Place in rice cooker, add 2 cups water and cook accordingly. When rice is cooked, drizzle in sushi vinegar and mix well. Leave to cool before using.
  2. To assemble : Place a piece of seaweed over a large plastic cling wrap. Scoop 80gm cooked sushi rice and place in the middle of the seaweed sheet. Wet your fingers and slightly spread out the rice.
  3. Place a slice of chicken katsu/crab tamago over the rice. Spread some mayonnaise over and top with shredded cucumber.
  4. Lastly top with 60gm of sushi rice over the cucumber. Gently press down to compact the fillings. Fold in corner with the help of the cling wrapper. Wrap the rice sandwich tightly with the cling wrap. Repeat till rice are used up. There will be balanced of chicken katsu and crab tamago. 

Sunday, October 23, 2016

Revisited - Fruit Pastry Cake

Revisiting this fruit pastry cake which was really popular over blogsphere in 2009/2010!!! Actually  I'm not happy with the last bake I've did in 2010....hahaha as the pictures turned out really ugly. Today's ones looked so much pretty and cheery! 

For those whom never bake/try this cake before, it tasted really light and lovely. Not too buttery, moist crumbs with tinge of lemony flavour. 

Before & after baking

Ingredients (9" round cake)
  • 100gm salted butter
  • 180gm fine sugar 
  • 50gm plain yogurt
  • 3 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 200gm cake flour
  • 1 tsp baking powder
  • 450gm assorted fruits (I've used strawberries, peaches & longans)

  1. Drain peaches and longans from canned thoroughly. Discard the syrup. Slice strawberries into halves. Set aside the fruits.
  2. Grease and line a 9" round cake pan. *I've used a pushpan which do not require to line or grease. 
  3. With an electric mixer, cream butter, sugar and yogurt till light and fluffy.
  4. Beat in the eggs gradually till well combined. The mixture may appear slightly curdled.
  5. Beat in vanilla extract and zest. 
  6. Sieve over flour and baking powder in batches and fold till smooth. Do not overmix.
  7. Pour batter into prepared pan and smooth out the top with a spatula.
  8. Arrange fruits on top, do not press the fruits down into the batter. 
  9. Bake in pre-heat oven at 160 deg cel for 60-70 minutes or until a skewer inserted comes out clean. Tent the top with foil in the last 15 mins of baking to prevent the top from getting over browned.
  10. Leave the cake to cool in the pan for about 10 mins. Unmold and transfer to wire rack to let cool completely. Dust the cake with some icing sugar if desired.

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