You'll find the recipes for:
- yaki onigiri, slightly fried onigiri
- miso soup
- dorayaki, Doreamon's favourites
For the rice:
- 2 glasses of raw rice
- 1 piece of butter
For the miso cream:
- 1 table spoon of miso
- ½ table spoon of mirin
- ½ table spoon of sake
- ½ table spoon of sugar
- 1 table spoon of water (adapt to fix the texture of the cream)
- Cook the rice according to your rice cooker instructions.
- Prepare the miso cream by mixing the ingredients above.
- Make 4 little balls of rice: you can form the onigiri with your hands or with a tin.
- Before serving, pour the miso cream over the onigiri and fry them with some butter.
- For simple onigiri, add some furikake (a mix of sesame seeds and seaweeds).
- Dried shiitake mushrooms
- 5 cm of kombu seaweed
- A handful of katsuoboshi flakes (dried bonito)
- 2 table spoons of white or red miso paste
The ingredients are easy to find in Japanese grocery stores.
- In a saucepan, plunge the mushrooms, the seaweed, and the dried bonito flakes 1.5L of water.
- Let it rest for 1 hour.
- Boil for 5 minutes.
- Filter if you only want to keep the stock.
- You can also add vegetables (onions, leeks, mushrooms, carrots).
- Now you just have to add the miso paste to the stock and enjoy your miso soup!
- 2 eggs
- 120g flour
- 40g sugar
- 1 short tea spoon of baking powder + 30ml water
- 1 table spoon of agave syrup
- A pinch of salt
- A box of adzuki beans
- Blend the eggs with the sugar, agave syrup, and a pinch of salt until it blanches.
- Dilute the baking powder in the water and add it to the previous blend.
- Sift and add the flour, and blend.
- Heat a pan over medium heat with some oil and add a ladder of dough.
- When bubbles appear on the top, turn the pancake over.
- Add some mashed adzuki beans between two warm pancakes and press the edges to join them.
Now you can enjoy your dorayaki: yummy!