These short ribs are even better when they are allowed to sit overnight.
4 pounds short ribs (trimmed off excess fat)
Half a kiwi
Half a peeled and cored Asian pear
2 cups soy sauce
½ cup mirin
2 tablespoons of minced garlic
½ cup of brown sugar
1 medium carrot
1. Preheat oven to 160 degrees C.
2. Drain the ribs of excess blood, then put them in a Dutch oven, cover with water, and bring to a quick boil, discard the water afterwards.
3. In a food processor, pulse one small sweet onion, half of a kiwi, and half of a peeled and cored Asian pear until puréed.
4. Place the clean short ribs in Dutch oven and spoon the onion/kiwi/pear mixture over the meat. Cook in oven for 1 hour.
5. While the meat is cooking, cut carrot into 2-inch chunks. Set aside.
6. In a medium bowl, combine 2 cups of soy sauce, two tablespoons of minced garlic, ½ cup of mirin and ½ cup of brown sugar.
7. Take out Dutch oven, the fat will rise to the top after cooking, drain it off before adding the remaining ingredients.
8. Add the soy sauce mixture and chopped carrots to the pot, give everything a good stir. Then cook in oven again for 1.5 hour until vegetables and meat are cooked through and you can easily pierce through them with a fork.
Spent the morning recreating my favourite pancakes from Bill’s.
And this is how i made it!
• 3 eggs, separated
• 190ml milk (i like using whole milk)
• 100g plain flour
• 1 tsp baking powder
• 1/4 tsp salt
• 250g ricotta
1. In a large bowl, stir together the egg yolks, milk, flour, baking powder and salt with a fork. Add
the ricotta and mix just a little.
2. In another bowl, whisk the egg whites until stiff. Pour the egg whites into the large bowl and
fold in. There should be some lumps of ricotta throughout.
3. Heat a frying pan over a medium heat with enough vegetable oil to coat the pan. Scoop about
1/3 cup of batter into the pan to make 1 pancake. When the underside of the pancake is golden,
flip and cook on the other side until golden as well.
4. Serve warm with maple syrup and fresh fruit.
1 1/2 cups self-rising flour, plus more for kneading
1 cup plain Greek yogurt
Heat oven to 260 degree C.
Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-rising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, for 8 to 10 minutes.
Bake for 15 minutes or until crust is golden brown. Let stand 5 minutes and then cut crosswise into slices and serve!
Combine the water, yeast, and sugar until blended. Let stand in the bowl for about 5 minutes until the mixture appears foamy.
Add the milk (at room temperature), olive oil, and salt to the yeast and mix until just combined. Add the flour, 1 cup at a time, mix after each addition until combined into a homogeneous mass.
Scrape the raggedy dough from the edge of the mixer bowl. Knead for 5 to 8 minutes. The dough will be less sticky and become smooth on the surface. It will clear the sides of the bowl.
Cover dough with a large kitchen towel and set aside in a warm spot in the kitchen. Allow to rise for 1 hour until it has almost doubled in size. The dough should be smooth and puffy-looking.
Preheat the oven to 200°C and prepare egg wash by whisking the egg and water in small bowl and set aside.
When the dough has risen, lightly flour a work surface. Turn the dough out onto it and divide it into 3 equal pieces.
Lightly flour a rolling pin. Roll one piece of dough into a rough 8-inch square. It should be about 1/8 inch in thickness.
Spread pesto on the dough, leave a 1/2-inch border uncovered. Use a pastry brush to brush a small amount of the egg wash over the exposed edge.
Lift up the pesto-covered edge and roll it up, as tightly as possible. Pinch the seam closed with your fingertips. Gently roll the tube back and forth until it spreads lengthwise to about 10 inches long.
Line up 3 rolled tubes on a sheet of parchment, positioning the thin ends toward you. With a very sharp, long knife, make a lengthwise slash through each, cutting a deep slit halfway down the depth of the tube; make sure not to cut all the way through to the bottom.
Braid the tubes together, crossing one of the outer tubes gently over the middle one. Then cross the other outer tube up and over the new middle one. Repeat, working your way down to the end. Half of the tube should be braided. Then turn the parchment paper around and braid the other side, from the center point to the end, so that the entire loaf is braided. Tuck under ends if desired.
Let the bread rise for another 30 minutes before baking.
When the loaves have risen, uncover and brush well with the egg wash.
Bake for 10 minutes. Reduce the oven temperature to 160°C. Bake for an additional 30 to 35 minutes, turn the pan 180° from its original position every 15min to ensure even baking, bake until the bread is brown and crusty.
Shima is a hidden gem, quite literally, located in a basement of a bland office building in the Nihonbashi neighborhood in Tokyo. Chef Manabu Oshima uses marbled premium steak from his hometown of Kyoto that he ages himself and then cooks over binchotan- Japanese white charcoal.
150g Fillet Steak (¥15,000 or $150 USD). The steak options were either filet or sirloin in 150 g sizes (1/3 of a lbs). There isn’t a lot of complex dishes on the menu which is a testament to the minimalist nature of it all.
We didn’t order a lot because, after all, we are coming for the steak sandwich.
Here comes the BEST part – the takeaway steak sandwiches you get at the end of the meal. The sandwich is made with lovely thick Japanese toasts, juicy, tender and packed of flavors. Simply out of this world!
Obsessed with eating food when it’s just made and still hot, my husband (fatter-half!) and I gobbled up the whole thing once we stepped out of the restaurant! Eating premium steak sandwich while braving the spring chill at the nighttime of Tokyo- that’s a first even for a foodie like me:) still I wouldn’t trade this experience for anything!
Biscoff is one of my favourite cookies, crispy and aromatic, full of caramelized sweetness of well-toasted sugar, they are simply out of this world! And you know what? These Belgian babies are even more addictive when made into buttercream icing…
1 cup granulated sugar
1 cup unsalted butter at room temperature (cubed)
1 cup Biscoff spread
Place egg whites and sugar into a medium-sized bowl, whisk until combined.
Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins).
Whisk on med-high with hand mixer until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add Biscoff spread and mix until smooth.
The place is located at Yokohama – a bit far from the city centre of Tokyo, but it definitely worths a detour. Looking like any other other yakitori restaurant from the exterior, but u will be surprised to enjoy the very high quality skewers they serve here.
Using only the finest Miyazaki chicken (sashimi grade) and the best charcoal available. Above all, the grilling technique is perfect!
Masters in action!
The best chicken liver skewers- served still pink at the centre, surely not for the faint of heart!
The oh-so-good chicken cartilage.
Chicken kidney with ginger paste on top.
Meaty chicken thigh.
My favourite of the night – chicken aorta! So plump, fatty and juicy!