Japanese Waffles Dora Yaki Food

DORAYAKI: JAPANESE SWEET-FILLED PANCAKES

Steps:

• Gather the ingredients.
• Put eggs and sugar in a bowl and whisk very well.
• Dissolve baking soda in water.
• Add water into egg mixture.
• Add sifted flour into egg mixture gradually.
• Heat a skillet or hot plate and lightly oil it.
• Pour a scoop of the batter into the skillet and make a small pancake (about 3 to 4 inches in diameter).
• Turn over when bubbles appear on the surface.
• Repeat this process for each pancake.
• Cool the pancakes.
• Make pairs of pancakes, and put a scoop of anko sweet beans between them.

BURI (YELLOWTAIL) TERIYAKI

Steps:

• Wash fish.
• Pat dry.
• Mix Soy sauce and mirin. Marinate buri for 1 hour.
• Make tare sauce. Mix ingredients, boil, turn off heat.
• Remove buri, drain excess liquid.
• Place fish skin side up on cutting board to keep flat.
• Skew sticks lengthwise into both sides of fish.
• Pre-heat broiling net to prevent sticking.
• Grill skin side down 1 minute on a medium fire.
• when cooked, turn over using skewers.
• Cook other side Brush on tare sauce about 3 times each side.
• Place buri skin side down on plates.

ROASTED RICE BALLS (ONIGIRI YAKI)

Steps:

• Form the rice into four disk shapes. This is a lot easier if you keep a bowl of cool salt water next to you to dip your hands into before forming each ball.
• Combine the miso with 1/2 t. of the sake and set aside. Combine the soy sauce with the rest of the sake and set aside.
• Brush one side of each onigiri with oil and place oil side down in a non-stick skillet over medium heat. Brush the other side of the onigiri with oil.
• Once the first side has started turning golden, turn onigiri over. Brush miso mixture on two of the onigiri and the soy sauce mixture on the other two.
• When the second side has started turning golden, turn over again so that the first side (with miso or soy mix) is down on the pan. Brush the second side with miso and soy sauce mixtures (making sure the sides match).
• When the first side has browned well (kind of a caramel color for the soy sauce ones), turn and let the second side brown.

AUTHENTIC JAPANESE TAMAGO-YAKI

Steps:

• Beat the eggs in a bowl.
• Add sugar, Dashi, Soy sauce to the bowl and mix well.
• Heat oil in an omelet pan.
• For an easy omelet just pour the whole mixture into a large pan and lift up the edges to let the wet egg run underneath. Take off the heat just before top is firm. A more advanced and authentic cooking requires a rectangular omelet pan and folding/rolling the egg.
• * I buy the dashi as I would chicken bouin from the asian grocer and then usually sprinkle a pinch or less into the mix rather than mix the liquid form. It really helps the flavor round out.

BENIHANA TSUTSUMI-YAKI

Steps:

• Heat the oil in a frying pan or flat grill until very hot and stir-fry vegetables and stir-fry for 2 minutes.
• Prepare 4 parchment or aluminum foil papillotes (envelopes).
• In a small bowl, stir together miso paste, sugar, rice wine or sherry and soy sauce until smooth.
• Place grilled vegetables in the center half of each opened papillotes heart. Brush the miso mixture over the grilled vegetables and top with seawood and scallions.
• Seal the packages and place them in the frying pan or on the grill. Grill for 10 to 12 minutes, or until the packages are puffed.
• Transfer to plates and let each diner open his or her own package.

GINGER SQUID JAPANESE STYLE (IKA SHOGA YAKI)

Steps:

• Combine ginger, soy sauce and mirin in a large bowl.
• Add thinly sliced squid into the bowl and mix until all the squid is covered with the sauce. Allow squid to marinade for about 15 minutes.
• After 15 minutes, heat wok or skillet (pan) at high heat, then add oil.
• Remove squid from bowl (make sure any juices/marinate are left in the bowl). Reserve any marinate. Add squid into the hot pan.
• Stir-fry squid quickly in the pan and cook until it changes colour (about 7 minutes). Work quickly as overcooked squid will become rubbery so don't over cook.
• Pour marinate into the pan and stir quickly. (Marinated meat burns easily so it's important to work quickly).
• Serve with steam rice and green vegetables.
• Enjoy.

JAPANESE WAFFLES -- DORA YAKI

Steps:

• Break the eggs into a bowl, add the sugar and beat over warm water.
• Add the corn syrup, mirin and soy sauce and beat until light and fluffy.
• Add the soda mixed with water.
• Fold the flour in, alternating with the water.
• Whisk until it is the consisteny of a thick custard sauce.
• Cover and let stand 10 minutes.
• Heat a heavy iron griddle or frying pan.
• Pour on 1 tbsp salad oil and coat the pan well.
• Wipe the griddle with a paper towel.
• Pour about 3 tbsp of the batter onto the griddle and let the batter spread gradually.
• Cook over a medium-low heat until bubbles appear.
• Turn it over with a spatula and cook the other side.
• The batter browns quickly.
• When done, cool on a cake rack.
• When cool, put 2 waffles together with bean paste filling.
• You can keep these in a plastic bag in the fridge for several days.
• You can also fill them with a cream cheese and sugar mixture.