MARUKAME and Kona's Coffee in Osaka -Udon and Pancakes-

Udon is popular food in Japan. I love it, and miss it when I can't eat for long time.
When I was in Canada, I cooked once, and my friend had a sip of soup, and said, " This is awesome soup but talking of noodle, I prefer ICHIBAN to udon."
ICHIBAN is ramen.

Now Udon is trending overseas. So happy to hear that.
Marukame UDON, Japanese udon restaurant group,  is opened  in Hawaii, and other udon Japanese udon restaurants are also opened in United States.
http://www.toridollusa.com/

MARUKAME UDON is famous in Japan, and this company's food business has been wide spread more than that. Udon, Ramen, Tenpura, Yakisoba and Pancakes, they are a kind of Japanese flour food business. That company's name is Toridoll.
http://www.toridoll.com/en/

We have Hawaiian Pancake Cafes in Japan, just several cafe in Japan, luckly in Osaka.
I visited there last week. It is opened first a few years ago, still packed with many people.
When you go around Neyagawa city in Osaka, enjoy this pancakes of udon company☆
Talking about Marukame Udon, we have lots of restaurants here.



Tiramisu Pancakes


Abocado humberg and Pancakes
 

Eggs benedict pancakes

Cocoa Chiffon Cake for Halloween dessert

It is difficult to bake Chiffon all the time.
I need fluffy, moist and a little chewy Chiffon dough.

Today's Chiffon is cocoa flavor. I love this more than rich chocolate.
Super fluffy shiffon is heavenly all day!





**cocoa chiffon cake recipe**

17cm(6.7 inch) chiffon mold

3 egg yolks
40g granulated sugar
30mL oil
50mL hot water
3 egg white
10g cocoa
50g pastry flour
5g baking powder

<Bake chiffon cake>
1. Combine egg yolks and 10g granulated sugar in a bowl with whisk.
2. Add oil little by little into the bowl and blend them.
3. Add hot water little by little into the bowl and blend them.
4. Shift pastry flour and baking powder twice, and add them into the bowl. Blend them quietly.
5. Put egg white in another bowl and start to make meringue.
6. Add 30g granulated sugar into a bowl little by little and whisk them until firm meringue.
7.  Combine 1/3 meringue and 4. mixture and then add 2/3 meringue into the bowl. Mix them quietly.
8. Add cocoa into the bowl and blend them lightly. Don't mix too much.
9. Pour the mixture into a chiffon mold.
10. Bake it in the preheated oven at 170°C for 30-35 minutes.
11. Cool down with upside-down.

<Pumpkin cream>
150g pumpkin
20g cane sugar
20g soy cream
rum

1. Steam pumpkin until soften. Remove skin and small amount of pumpkin, and keep them for decoration later.
2. Make pumpkin puree in blender, make sure it is smooth. If it is not, pumpkin stuck in piping bag when you decorate.
3. Add cane sugar, soy cream and rum in the blender and combine with pumpkin puree.

<Decoration chiffon cake>
Whipped cream with sugar, pumpkin seeds, possible to use powder sugar for sprinkling.

Every day BENTO -Inari Sushi-

This picture is Kyoto Fushimi Inari Taisha when I visited this spring.
You see a fox in front of a vermilion big gate called "torii", this is entrance to shrine.
The fox is a messenger of crop god, and they loves fried tofu which is called Inari.
Inari sushi is inari pocket with vinegared rice.

I love Inari sushi, sweet juicy fried tofu with rice is heavenly.
I make it for lunch very often. Inari sushi is called sushi pocket overseas, I understand but I don't call it in that way.


By the way, Kyoto Fushimi Inari Taisha is so nice to visit.

http://inari.jp/       ←Japanese
http://www.japan-guide.com/e/e3915.html　←English

 

This is famous shrine so many people including foreigners visit here.
Better to put comfortable shoes on because I think walking around here is tough. There are "senbon torii" , which is thousand of torii, we can walk up to hill. A thousand of vermilion gates are so beautiful to see and enjoy walking through.


Today's Inari sushi BENTO is bellow.



*Inari Sushi (sushi pocket)
Juicy fried bean curd with vinegard rice

*Sauteed sprout and mini sausage
*boiled egg
*Cheesy fish cake seasoned with green seaweed flake
*Cruncy lotus roots with sweet saysauce

Every day BENTO -Satsuma-age Don-

I thought mom's struggle of bento menu for kids every day was only in Japan. Now it has spread over the world. We can find online "how to make bento for school or work", "everyday my vegan lunch", and more.
I am very happy to share bento menu with people all over the world.
In my case, when I have nothing in my fridge for main bento menu, I make Donburi. It is any dishes on rice.

First of all, probably on Friday, "Oh, I have nothing today in my fridge, ok, I make Donburi."
Next Thursday, "Oh, Nothing in the fridge, ok, I'm gonna make Donburi this week as last week."
And then, next Monday, "I am tired because it is Monday, ok I make Donburi. It is easy to cook."

That is my style.




*Satsuma-age Don
 Satsuma- age is a fried fishcake. Simmer Satsuma-age with soysauce, mirin, sugar and some onion and fluffy egg.

*Sauteed enoki mushroom bacon
*Simmerd veggies
*Asparagus with sesame and miso sauce

Mini Pumkin Mont Blanc Tart - vegan-

Mont Blanc cake seems fancy but it is not in halloween time. It is fun to make it.
I have tart dough in my freezer, so easy to make.

Today's pumpkin Mont Blanc is based on vegan recipe, and taste is not big different from non-vegan.

I love smooth and silky pumpkin cream☆




**Pumpkin Mont Blanc Tart recipe**
used 12 mini muffin tins

<Crust> this is the amount for stock in my freezer. we can use anytime we want to bake tart and also can be used as crumble on top of cake.

1 1/4 cups pastry flour
1 1/4 cups oats
1 cup cane sugar
1/2 tsp salt
1/2 tsp baking soda
1 cup oil
vanilla extract

1. Mix pastry flour, oats, cane sugar, salt and baking soda in a bowl.
2. Add oil and vanilla extract into the dry ingredients bowl and mix them.
3. Press crust onto bottom and sides of mini muffin tins. Keep leftover in freezer.
4. Bake crust in preheated oven at 180°C for 12 minutes.
5. Cool down completely.


<Pumpkin cream>
150g pumpkin
20g cane sugar
20g soy cream
rum

1. Steam pumpkin until soften. Remove skin and small amount of pumpkin, and keep them for decoration later.
2. Make pumpkin puree in blender, make sure it is smooth. If it is not, pumpkin stuck in piping bag when you decorate.
3. Add cane sugar, soy cream and rum in the blender and combine with pumpkin puree.

<Decoration tart>
some soy cream
some granulated sugar
some steamed pumpkin dices
pumpkin seeds
pumpkin skin
some powder sugar

1. Whip soy cream and granulated sugar in a bowl until it gets harder than usual.
2. Put on steamed pumpkin dices on tart base.
3. Pipe whipped soy cream around pumpkin dices and coat them completely.
4. Pipe pumpkin cream around whipped cream like making a swirl on top.
5. Decorate Mont Blanc with powder sugar and pumpkin seeds.

Every day BENTO -Grilled Salmon -

My little monster left half uneaten BENTO yesterday.
I wonder he is sick, something happens at school or doesn't like today's menu, while  his words is usually, "Just don't have enough time to eat."

Last night was not usual.
" I didn't feel good. So tired at lunch time."
Actually he got over it already, but I noticed something.

BENTO could be one of his health barometer.




*Grilled salmon with mayo & cheese sauce
*Yakisoba
salty noodle with sakura shrimp
*Sausage& pea sprout
*tomato
*Mini rice balls

My Favorite Music -from the sound in NCIS -

Music from NCIS season12 episode 23.
Special agent Ned Dorneget died while on a mission in Cairo.
He is such a dork, so he irritates Gibbs a lot but also he is adorable. Tony teases him all the time.
Dorneget's death happened suddenly, so I miss him.





Music and scenes from NCIS season7 episode10.
Beautiful melody behinds some touchy scenes in this episode, my favorite one is a boy's Christmas wish to see his mother by McGee's kindness and MTAC magic comes true.

I love this so much.