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Light, tasty and Japanesey

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(Kasutera) Japanese Sponge Cake 蜂蜜蛋糕

When we are in Italy visiting Michele’s parents, there is always a lot of cakes , cookies and deserts in their house. Perhaps its because we visit around the holidays, that’s why there are all sorts of Pandoro, Panettones, endless pastries, cookies and chocolate around.

However, since they have such a sweet tooth I thought its better to be prepared…because the in-laws are arriving to our place tonight! So I baked a cake with ingredients we already have at home: honey , eggs, sugar and flour….simple 5 – 6 ingredients makes a delicious Japanese honey sponge cake, Kasutera

Kasutera ( bread from Castile) is a specialty in Nagasaki Japan, but the cake is originally from Spain. It was brought to the Japanese port Nagasaki in the 16th century by the Portuguese...

What makes a sponge cake yummy is when its light and fluffy. Make sure you beat the eggs until its frothy, and when adding dry ingredients, gently fold them in. Baking this cake is so easy and also delightful. The colors are golden happy yellows, and really brightens up my mood!

Ingredients:
5 eggs
2/3 cp caster superfine sugar
¼ cup of honey
¾ teaspoon of baking powder
¾ cup plan all purpose flour
confectioners sugar for dusting

Preheat oven to 350 degrees
In a medium bowl, beat eggs until frothy, then gradually beat in sugar and honey . Continue beating until the mixture is thick and pale and the beaters leave a ribbon, about 12 minutes.

Sift the baking powder and flour together, then sift then in a bowl

Gently fold the dry ingredients into egg mixture until just combined, then carefully pour mixture into prepared cake dish/ tin
Bake for 30 minutes, then transfer to a wire rack to cool completely.
Dust with icing sugar and cut into squares before serving

Parent and child over rice: Oyakodon

Chicken 'n eggs is what's in a Oyakodon, a poetic way of saying parent and child. A traditional, homey dish, it's great for lunch or dinner, and anytime of the year.

Oyakodon for 4

Ingredients:

4 cup steamed medium grained rice
3/4 lb chicken thighs, cut into chunks
sesame oil ( 2 tablespoons)
1 2/3 cups soup stock (dashi)
7 tbsp soy sauce
4 tbsp mirin
3 tbsp sugar

slices of ginger
4 eggs, beaten together

Steam rice and when it is cooked, leave it at warm and start preparing below.

Here, I conveniently used pre-made Oyakodon sauce, which is a mixture of the dashi, soy suace, mirin and sugar. However, you can also create your own, which is easy and very tasty.

In a pan with sesame oil, add thinly sliced ginger and sear. Add the dashi then add soy sauce, mirin, and sugar in the sauce, for a couple of minutes. Put chicken in the pan and simmer on low heat for a few minutes.

Bring the chicken and sauce to a boil, then pour the eggs. Turn the heat down to low and put on a lid and let the mixture sit. After one minute, turn off the heat but leave it to simmer a bit.

In a deep bowl, fill halfway with rice packed inside. Place the chicken and egg mixture on top. Sprinkled some japanese chilli powder on top, and some greens ( asparagus) on the side. Serve warm!

Sesame Chicken Loaf ( Matsukaze- Yaki)

Here's a light dinner treat, home style Japanese sesame chicken loaf. This is so easy, simple and light. A perfect summer meal. (it is 27 degrees out in Houston today!)
The leeks and ginger really bring moisture and sweetness to the chicken loaf.

( serves 4 )

Ingredients:

1 lb minced or ground chicken

1 small leek, finely chopped

3/4 in fresh ginger, peeled and finely chopped

1 tablespoon soy sauce

1 tablespoon sake ( for substitute, you can also use rice wine or white wine)
1 egg, beaten

1 tablespoon oil ( sesame oil)

2 tablespoon toasted sesame seeds

If you only have regular un-toasted sesame seeds, then toast the sesame seeds in frying pan until the color changes from white to slight gold, and the aroma starts coming out. Remove and set aside.

Combine chicken, leek, ginger, soy sauce, sake and the beaten egg in a mixing bowl until well combined.

Heat oil in a 8 in frying pan, and spread chicken mixture evenly over the base. Cook over medium heat for4 - 5 minutes, until underside is brown.

Cut loaf into quarters, then turn the wedges over to cook the other side for a further 5 minutes. Cook until the moisture is completely gone, and both sides are golden brown.

Transfer to chopping board and slice into smaller pieces for serving, if desired.

Sprinkle with toasted sesame seeds and serve with a green salad.

Enjoy!!!

Easy Oden

Ingredients:

Lotus root

tofu

daikon radish

pork

nappa cabbage
soy sauce, 1 tablespoon

rice wine

all boiled in a light soy flavored dashi sauce...

I take this as a light dinner / snack before my Italian class..and take another small bowl after I get home at night. What a treat!