Favorite Japanese Snacks and Desserts

[WhitelightofDEATH]

Ingredients

Filling:
*4 cups pumpkin, skin and stem removed, and cut into chunks
*1 potato, boiled and peeled
*1/2 red onion, finely chopped
* 1/2 teaspoong all purpose Japanese spice blend ( available at Asian markets)
*pinch of nutmeg
*pinch of crushed red pepper

Batter:
*1 cup flour
*1 egg, lightly beaten
*1 cup panko breadcrumbs. )Available at Asian Markets)
* salt and freshly ground pepper
* 1/4 cup and 1 teaspoon of vegetable oil

2 Sauces:
* 3 tablespoons ketchup
*1/2 teaspoon of Worcesttershire sauce


* 3 tablespoons light soy sauce
*1 teaspoong rice win vinegar
* 1 teasppon of Sliced scallion



Preheat oven to 350 degrees. Steam pumpkin by placing the chunks on a large baking tray filled with a quater-inch of water. Cover loosley with foil and bake for 30-35 minutes or untill pumpkin is tender when periced by a fork. Drain excess water and mash pumpkin along with the potato in a medium-sized bowl. Taking care not to brown saute red onion in one teaspoon of oil over meium heat until translucent. Add sauted onions, Japanese spice blnd, salt, pepper and crushed red pepper to pimpkin and potato mixture and blend. Chill thoroughly and allow to set, about 2 hours.
For both sauces prepare in a small bowl and chill until ready to use.

Once the filling m,ixture has set, season both flour and panko with salt and pepper. Heat oil in a large frying pan over moderate heat. Remove filling fro refridgerator and form into 2-inch-long-logs. Dip into flour, egg, and finally panko shaking off excess between each step. Add to pan in batches and fry untill lightly browned and crisp on both sides. Drain on paper towels and serve piping hot with sauces.
Makes 1 dozen.
Discalimer. This recipe is not my own. I got it out of ShojoBeat magazine in the October issue of 2007

*

[WhitelightofDEATH]

Ingredients

Filling:
*4 cups pumpkin, skin and stem removed, and cut into chunks
*1 potato, boiled and peeled
*1/2 red onion, finely chopped
* 1/2 teaspoong all purpose Japanese spice blend ( available at Asian markets)
*pinch of nutmeg
*pinch of crushed red pepper

Batter:
*1 cup flour
*1 egg, lightly beaten
*1 cup panko breadcrumbs. )Available at Asian Markets)
* salt and freshly ground pepper
* 1/4 cup and 1 teaspoon of vegetable oil

2 Sauces:
* 3 tablespoons ketchup
*1/2 teaspoon of Worcesttershire sauce


* 3 tablespoons light soy sauce
*1 teaspoong rice win vinegar
* 1 teasppon of Sliced scallion



Preheat oven to 350 degrees. Steam pumpkin by placing the chunks on a large baking tray filled with a quater-inch of water. Cover loosley with foil and bake for 30-35 minutes or untill pumpkin is tender when periced by a fork. Drain excess water and mash pumpkin along with the potato in a medium-sized bowl. Taking care not to brown saute red onion in one teaspoon of oil over meium heat until translucent. Add sauted onions, Japanese spice blnd, salt, pepper and crushed red pepper to pimpkin and potato mixture and blend. Chill thoroughly and allow to set, about 2 hours.
For both sauces prepare in a small bowl and chill until ready to use.

Once the filling m,ixture has set, season both flour and panko with salt and pepper. Heat oil in a large frying pan over moderate heat. Remove filling fro refridgerator and form into 2-inch-long-logs. Dip into flour, egg, and finally panko shaking off excess between each step. Add to pan in batches and fry untill lightly browned and crisp on both sides. Drain on paper towels and serve piping hot with sauces.
Makes 1 dozen.
Discalimer. This recipe is not my own. I got it out of ShojoBeat magazine in the October issue of 2007

[WhitelightofDEATH]

Sorry it posted twice

[kitsumekat]

Originally Posted by WhitelightofDEATH

Sorry it posted twice

That's okay

[Jessica91]

I really want to make japanese desserts but I can't get hold of japanese ingredients in the local supermarkets in England!

[Minion]

Sata Andagi (Okinawan Doughnuts)(Yes... the Azumanga favorite)

These are found basically everywhere on Okinawa, very thick and hearty little doughnut balls!

time to make 40 min
10 min prep

oil (for deep frying)
4 eggs
3/4 cup milk
3/4 teaspoon vanilla
4 cups flour
2 cups sugar
3 1/2 tablespoons baking powder
1/4 teaspoon salt
Food Coloring Optional

1. In a deep fryer or deep skillet, heat oil to 350 F or until hot.
2. In a large bowl, beat eggs, milk, and vanilla. Sift flour, sugar, baking powder and salt.
3. Add to egg mixture; stir until dry ingredients are moistened and dough is smooth.
4. Drop teaspoonfuls of dough into the hot oil; fry until golden brown and doughnuts rise to the surface.
5. Drain on paper towel lined plates and serve hot, but they are also good cooled down, you can buy them either way there on Okinawa!

you put the food coloring in the batter... we made ours green. o(0__0)o

[Minion]

Ingredients:

500g egg white
60g evaporated milk
1 tbsp butter oil
225g castor sugar
300g cake flour
1 tbsp ovalette/sponge cake stabilizer
a pinch of salt

150g melted butter
6 colours (red, green, orange, blue, purple and yellow),

Method:

Whisk all the above ingredients except the melted butter until it is stiff and fluffy.

Turn to a low speed and add in the melted butter.

Grease and line a 9 inch round cake tin.

Divide mixture into 6 portions and color each portion with the colors of the rainbow.

Bag the colored portions into a ziploc bag and snip a corner.

Pipe into the centre of cake tin with purple, then blue, green, yellow orange and red. Repeat until you are done with batter. Start with more batter and then lesser as you top the layers. Try to consistent with every 6 colors.

Drop the cake tin on the countertop for at least 3 times to rid of bubbles.

Steam on high heat for 45 minutes.

Cool before cutting.

[patissier]

Wow Minion, what a colourful cake.
Can you elaborate how you do the piping to achieve this result?

kitsumekat: I have ondeh ondeh recipe (can't seem to post picture here, so follow the link below). It is sweet potato + glutinous rice ball, filled with palm sugar and coated with coconut.

Online Patissier: Recipe - Ondeh Ondeh

[Minion]

You divide up the batter into six different ziploc bags (one for each color). You snip the off a corner of the bag ... not too big though or it'll all gush out... >...< and just squeeze it layer by layer... it's mostly trial and error till you figure out a method that works for you... Hope that helps...

[Visualkeistar]

Originally Posted by WhitelightofDEATH

Ingredients

Filling:
*4 cups pumpkin, skin and stem removed, and cut into chunks
*1 potato, boiled and peeled
*1/2 red onion, finely chopped
* 1/2 teaspoong all purpose Japanese spice blend ( available at Asian markets)
*pinch of nutmeg
*pinch of crushed red pepper

Batter:
*1 cup flour
*1 egg, lightly beaten
*1 cup panko breadcrumbs. )Available at Asian Markets)
* salt and freshly ground pepper
* 1/4 cup and 1 teaspoon of vegetable oil

2 Sauces:
* 3 tablespoons ketchup
*1/2 teaspoon of Worcesttershire sauce


* 3 tablespoons light soy sauce
*1 teaspoong rice win vinegar
* 1 teasppon of Sliced scallion



Preheat oven to 350 degrees. Steam pumpkin by placing the chunks on a large baking tray filled with a quater-inch of water. Cover loosley with foil and bake for 30-35 minutes or untill pumpkin is tender when periced by a fork. Drain excess water and mash pumpkin along with the potato in a medium-sized bowl. Taking care not to brown saute red onion in one teaspoon of oil over meium heat until translucent. Add sauted onions, Japanese spice blnd, salt, pepper and crushed red pepper to pimpkin and potato mixture and blend. Chill thoroughly and allow to set, about 2 hours.
For both sauces prepare in a small bowl and chill until ready to use.

Once the filling m,ixture has set, season both flour and panko with salt and pepper. Heat oil in a large frying pan over moderate heat. Remove filling fro refridgerator and form into 2-inch-long-logs. Dip into flour, egg, and finally panko shaking off excess between each step. Add to pan in batches and fry untill lightly browned and crisp on both sides. Drain on paper towels and serve piping hot with sauces.
Makes 1 dozen.
Discalimer. This recipe is not my own. I got it out of ShojoBeat magazine in the October issue of 2007

you also read Shojo Beat? me too!