Ingredients
- 1 Cucumber
- 3 tsp Tamari,
- 2 tsp Sesame Oil, and
- ½ teaspoon Rice Wine Vinegar
- Sprinkle with Sesame Seeds
Directions
- Slice cucumber (thick or thin)
- Mix all ingredients together
Snack
Ingredients
- 8 oz (2 sticks) unsalted butter
- 1 cup (4 oz) non-fat milk powder
Directions
- In a small saucepan, melt the butter over low heat.
- Stir in the milk powder and let it cook low and slow until the powder is browned to a toasty hazelnut color.
- Pour through a sieve over a bowl.
- Reserve the clarified brown butter. Store in separate air-tight containers in the freezer or fridge.
Ingredients
- 1/4 cup (56 g) salted butter softened
- 1/4 cup (59 ml or 75 g) full-fat sweetened condensed milk (flavored condensed milk works beautifully)
- 3/4 cup + 2 tbsp (105 g) cornstarch
Directions
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, mix together softened butter and condensed milk until butter is completely incorporated and your mixture is smooth.
- Add cornstarch. Mix in the cornstarch until a soft dough forms. If your dough is too sticky, add in 1 tbsp of cornstarch and stir only until the cornstarch is incorporated.
- Measure out 1/2 tbsp of dough (or use a small melon baller) and roll into a ball between the palm of your hands. Place onto prepared cookie sheet. Repeat with remaining dough, spacing cookies at least one inch apart. Press down very lightly on each dough ball with the palm of your hand (or a fork if you want to be fancy), so that it forms a thick round disk. Your disks should be quite thick (about 7/16 inch) because the cookies spread during baking.
- Bake cookies for about 15 minutes or until the edges turn lightly brown. Let cookies cool before serving. If desired, you can dust the tops with powdered sugar as they are only lightly sweet.
Notes
I typically double this recipe and recommend to chill the cookies before baking.
Ingredients
- 1 King’s Hawaiian Bread Round
Cream Cheese Filling Ingredients
- 8 oz cream cheese (room temperature)
- 1/4 cup of granulated sugar
Garlic Butter Soak Ingredients
- 1 cup of unsalted butter (melted, 2 sticks)
- 1/2 cup of whole milk (or half and half or cream)
- 2 Tbsp of granulated sugar
- 4 Tbsp of garlic (minced or grated)
- 1 1/2 Tbsp of dry parsley flakes
- 2 large eggs
- Salt to taste (you can salt the butter mixture or you can sprinkle the rolls after they come out of the oven–if sprinkling, I use fleur de sel, otherwise, Kosher Salt)
Directions
- Combine the cream cheese filling with the sugar and put it in a ziplock and set aside until needed to pipe–cut the tip pea-size if using for slider rolls, larger if using the round loaf
- In a large bowl, mix all the ingredients for the garlic butter but make sure not to cook the eggs; warm only and set aside until needed
- Cut the King’s Hawaiian bread horizontally without cutting through to make a “flower” with 8 equal wedges
- Dunk the bread into the garlic butter soak and let the excess drain
- Put the bread on a baking sheet and pipe the cream cheese filling in the middle
- Preheat the oven to 400 degrees and bake for 8-10 minutes or until the bread is crispy and golden
NOTE:
- I double the recipe for both the filling and butter (the butter can get away with 1 recipe but it makes it easier to dunk if you have more)
- I typically use half the sugar for both the cream and the butter
- Enough for 2×24 party pack rolls of King’s Hawaiian sliders (Costco Pack which has since changed to 2×16)
- Do not double pipe the bread; too much cream isn’t as good
- Do not cut too deep, the bread falls apart, cut enough for 1 layer of pipe
- Dunk in top down and lift and let the excess coat the rest of the bread
- Do not cook longer than 10 minutes; don’t wait for it to brown; take it out at 10 minutes and let it cool
Ingredients
- 2 Potatoes
- 1/2 cup cornstarch
- 1/4 cup grated cheese
- 1 tsp of salt
- 2 tsp of garlic powder
Directions
- Peel the potatoes and cook until tender (chop into big pieces to make it took faster)
- Mash the potatoes and mix in the cheese, salt, garlic powder and corn starch
- Take the “dough” and flatten it (you can put it in a ziplock bag and flatten it in the bag)
- Freeze for 30 minutes
- Slice the “dough” into long strips and fry in hot oil until crispy
Ingredients
- 3 large eggs
- 4 slices of shokupan / soft white bread
- 1/4 tsp of sugar
- 1/4 tsp kosher salt
- Ground Pepper
- 2 tsp of milk
- 2 Tbsp of Kewpie
Directions
- Boil eggs for 12 minutes
- Peel the eggs and separate the white from the yolks
- Puree the yolks with all of the ingredients until smooth and well mixed
- Dice the egg whites and fold into the egg yolk mixture
- Adjust sugar/salt/kewpie to taste as needed
Ingredients
- 1/2 cup butter softened
- 1 cup brown sugar packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup black sesame paste (make sure you mix the paste to incorporate the oils back in. DO NOT REMOVE THE OIL or you will end up with a crumbly, dry dough.)
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup of semi-sweet chocolate chips (originally 2 cups but is too much)
Directions
- Pre-heat the oven to 375 degrees F.
- Cream butter and sugar.
- Add Egg until combined.
- Add Sesame Paste & Vanilla Extract.
- Mix all dry ingredients together and whisk; add until mixed thoroughly.
- Mix in chocolate chips or on very low mixer speed.
- Use an ice cream scoop and put onto paper; do not flatten.
- Bake for 10 minutes and let cool thoroughly.
Ingredients
- 150 ml of Soy Sauce
- 50 ml of Mirin
- 2 cloves of Garlic
- Scallions
- half an Onion
Instructions
- Add all ingredients to a pot and bring it to a boil, let it simmer for 5 minutes and let it cool to room temperature
- Put your egg yolks and refrigerate for a minimum of 6 hours
- 50g = 3.5 Tbsp
- 30g = 6 tsp
- 350F – 365F