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Cooking |
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Kyotofu's Chic Cuisine |
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When our friends at Japanese dessert bar Kyotofu heard about our food issue, they couldn't resist offering up some quick
and easy recipes for a creamy-cool beverage and a flaky savory snack. If you can't make it to New York City to check 'em out in person, go online to kyotofu-nyc.com. You'll also find more recipes from Kyotofu in the June 2007 issue (page 21) of Shojo Beat!
KUROBUTA SAUSAGE PUFFS
INGREDIENTS
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Iced Matcha Latté
This delicious, distinctly Japanese summer treat is made using matcha, a very high-quality green tea powder made popular in Japanese tea ceremonies.
INGREDIENTS
- 1 pint whole milk (or soymilk)
- 2 tbsp granulated sugar
- 2 tbsp matcha green tea powder
INSTRUCTIONS
Pour milk into a saucepan and simmer on low heat. Add sugar and matcha powder. (Add more or less matcha and sugar to taste.)
Simmer until hot, about 10 minutes.
DO NOT allow to boil.
Remove from heat and allow to cool for about 5 minutes.
Pour over ice.
Sprinkle additional matcha powder lightly on the top.
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A modern Japanese savory pastry that you might find in a cafe, these little sausage puffs are meant to be enjoyed for breakfast or lunch. Kurobuta (Black Hog) is a breed of pig that is valued in Japan as much as the revered Kobe beef. If you can't find kurobuta or don't eat pork, you can easily substitute another kind of sausage.
- 1 package kurobuta Japanese sausage
- 1 package puff pastry sheets
- 1/2 cup corn kernels (cooked)
- 1 cup shredded cheese (we recommend cheddar or Camembert)
- 1 cup daikon, peeled and shredded
- 1 cup carrot,
peeled and shredded
- 1/4 cup soy sauce
- pinch of sugar
- 1 tbsp
sesame oil
- White sesame seeds
- 2 eggs, beaten
INSTRUCTIONS
Preheat oven to 350 degrees. Prep ingredients.
Remove sausage from package and cut each sausage into 3-inch pieces. Place in a frying pan and cook on medium heat until lightly browned.
In a frying pan, add sesame oil and heat on medium heat. When oil is hot, add shredded carrot and daikon. Sauté for 5 minutes.
Add sugar and soy sauce. Continue to sauté until carrot and daikon become tender, about 5 minutes.
Remove puff pastry sheets from package. Cut into 3-by-3-inch squares.
Lay squares out on a baking sheet. Roll the sausage, carrot and daikon mixture, along with corn and cheese into puff pastry and close with a swash of the beaten egg mixture.
Sprinkle sesame seeds on top of the roll.
Bake in oven until brown, about 20-25 minutes.
Let cool and serve.
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"Cooking: Kyotofu's chic Cuisine" has been edited for shojobeat.com;
the complete article appears in the August 2008 issue of Shojo Beat Magazine. |
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Want more articles like this PLUS six of the most addictive shojo manga from Japan delivered to your doorstep every month—before
they hit the newsstands? Click here to subscribe now! |
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