Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, japanese-style bread with pollack roe, seaweed, cheese, and chikuwa. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Pollock roe, also pollack roe, (also known as myeongnan-jeot and tarako) is the roe of Alaska pollock (Gadus chalcogrammus) which, despite its name, is a species of cod. Pão de Queijo is Brazilian cheese bread. We can't find the flour (polvilho azedo or doe) for Pão de Queijo in Japan, so it is very popular to use. Panko Japanese style bread crumbs transformed quick pan- sauteed fish from simply good to absolutely great.
Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have japanese-style bread with pollack roe, seaweed, cheese, and chikuwa using 13 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa:
- Prepare 200 grams ●Bread (strong) flour
- Make ready 100 grams ●Milk
- Make ready 40 grams ●Water
- Get 15 grams ●Sugar
- Get 15 grams ●Unsalted butter
- Get 3 grams ●Salt
- Take 3 grams Dry yeast
- Get 3 Chikuwa
- Prepare 3 slice Sliced cheese
- Prepare 1 Flavored nori seaweed
- Make ready 1 Green onion (minced)
- Get 2 tbsp ★Mayonnaise
- Take 50 grams~ ★Mentaiko
My family likes soft, springy and fluffy bread, like those of Japanese style. True enough that we love these mozzarella breads. I was feeling lots of oooh and aaah while snapping the last photos of these cheesy stretchy breads and feeling tortured too that I can only eat them after these photo shots. Japanese or Hokkaido milk bread has become the typical stable in Japan, It is as light as a feather and can tear apart like cotton when it is fresh from the oven.
Instructions to make Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa:
- Let the bread machine make the bread dough. When it is done, form into a ball, lay seam side down, wrap with plastic wrap, then cover with a damp cloth, and let rest for 15 minutes.
- Cut the chikuwa lengthwise into 4 sections each. Combine the ★ ingredients.
- Roll the dough to 25 x 18 cm.
- As shown in the photo, spread the surface of the dough with the ★ ingredients, leaving 2 cm of an edge empty.
- Place seaweed on the area covered with mayonnaise. Place the sliced cheese on top of the seaweed. Then top with the chikuwa and green onion. Wrap it all up. (If arranged as in the photo to the right, wrap it from the left to the right)
- Since I love green onion, I used quite a lot. But the flavors from the other ingredients are quite strong, so it doesn't taste too astringent.
- Grease the baking pan. The dough sticks easily to the bottom, so line with parchment paper. (Just lining the bottom is fine).
- Tightly seal the seam. Cut into 5 slices and place on a baking pan. Let rise until doubled in size.
- Preheat the oven to 220°C, lower to 200°C and bake the dough for 10 minutes. Lower it again to 180°C and bake for another 10 minutes. If it seems like it will burn, cover with aluminum foil.
- You can also bake each slice separately in aluminum cups. For this, bake for 15 minutes at 180°C.
- This time, I didn't glaze with egg, but if you would like to do so, please go ahead.
- This time I used a long bread pan to bake the dough, but you can also use a round one♥ If you don't have a pan, you can bake each section separately, as demonstrated in Step 11.
I was feeling lots of oooh and aaah while snapping the last photos of these cheesy stretchy breads and feeling tortured too that I can only eat them after these photo shots. Japanese or Hokkaido milk bread has become the typical stable in Japan, It is as light as a feather and can tear apart like cotton when it is fresh from the oven. Making Japanese soft bread can be messy, and it takes time to master. Therefore, I try to strip off the unnecessary information, making it simple. Chikuwa Isobeage is deep-fried Chikuwa fishcake with seaweed.
So that’s going to wrap this up for this exceptional food japanese-style bread with pollack roe, seaweed, cheese, and chikuwa recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
