Source: Chandlervid85, AdobeStockJapanese cuisine isn't just about fish or rice; it also boasts unique desserts with flavors that might be new to us. Many of them can be prepared right in your own kitchen. We're sharing 12 of the most popular recipes!
1. Cotton Japanese Cheesecake
Source: mykaleidoscope.ruIt earned its name for a reason, as its texture truly resembles a cloud.
You will need: 60g butter, 100ml milk, 250g mascarpone or other cream cheese, 6 eggs, 40g flour, 40g cornstarch, 150g sugar, 30ml lemon juice, 1 pinch of salt, 50g white chocolate.
Instructions: Combine cream cheese, milk, and butter in a double boiler until smooth. Separately, melt the white chocolate, add it to the mixture, stir, and let it cool.
Separate the egg whites from the yolks. Beat the yolks one by one into the cream mixture, stirring after each addition. Then add half of the lemon juice and the sifted flour with cornstarch. Lightly beat the egg whites with the remaining lemon juice. Continue beating until stiff peaks form, gradually adding sugar.
Gently fold the egg whites into the cream mixture with a spatula. Pour the batter into a springform pan, and place the pan in a water bath. Bake the cheesecake for 1 hour in the oven at 150 degrees Celsius, then turn off the oven and leave the cheesecake inside for another half an hour.
2. Mochi with Filling
Source: mirtesen.ruThe filling for mochi can be anything you like – from fresh fruits to ice cream.
You will need: 180ml water, 100g rice flour, 100g powdered sugar, 70-100g cornstarch, 180g mascarpone, berries.
Instructions: If desired, dissolve a few drops of food coloring in the water. Add rice flour and half of the powdered sugar, mix, and cover the dough with plastic wrap. Make a few punctures in the wrap and microwave the dough for 1 minute at medium power.
Stir the dough, cover it again with plastic wrap, and microwave it for another 40-60 seconds. Whisk the mascarpone with the remaining powdered sugar until fluffy. Wash and dry the berries.
Roll out the dough thinly on a cornstarch-dusted surface, cut out circles, and place a dollop of cheese and a few berries on each. Gather the edges, form round mochi with the filling inside, and refrigerate them for half an hour.
3. Japanese Pancakes
Source: dzen.ruThese pancakes have a soufflé-like consistency, making them perfect as a dessert.
You will need: 2 eggs, 40g flour, 25ml milk, 30g sugar, 0.5 tsp baking powder, 1 tsp vanilla sugar, 1 pinch of salt, butter.
Instructions: Separate the egg whites from the yolks, mix the two types of sugar, and separately mix the flour with baking powder. Whisk the egg whites with salt until fluffy, add sugar, and beat until stiff peaks form. Separately whisk the yolks with milk, add the flour mixture to them, and stir.
Gently fold one-third of the egg whites into the batter with a spatula, then add the batter to the remaining egg whites and carefully mix again. Lightly grease a frying pan with butter, spoon a dollop of batter onto it, then another dollop on top, and a little more on that. Arrange the remaining pancakes in the same way and pour a tablespoon of water into the pan.
Cook the pancakes for 2 minutes covered over low heat, add another spoonful of batter to each, and pour in a little more water. Cook them covered for another 4 minutes. Carefully flip them without pressing, pour in a little more water, and finish cooking the pancakes covered – this will take another 5-6 minutes.
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4. Sweet Steamed Rice Flour Buns
Source: dzen.ruA wonderful accompaniment to a glass of milk or a cup of tea.
You will need: 100g rice flour, 0.5 tbsp baking powder, 1 egg, 50g brown sugar, 100ml soy milk, 2 tbsp vegetable oil.
Instructions: Whisk the egg with sugar, add soy milk and oil, then sift in the rice flour with baking powder. Pour the batter into muffin molds and steam the buns for 20-25 minutes in a steamer. Check for doneness with a toothpick.
5. Dango
Source: mykaleidoscope.ruBeloved rice balls on skewers. You can drizzle them with any topping of your choice.
You will need: 400g rice flour, 400ml water, 200g sugar, 4 tbsp cornstarch, 100ml soy sauce.
Instructions: Heat 200ml of water, without bringing it to a boil. Add the rice flour, knead the dough, form small balls, thread them onto skewers, and steam for 15 minutes. Mix another 200ml of water, soy sauce, sugar, and cornstarch until smooth. Reduce the sauce over low heat until thickened, stirring constantly and not allowing it to boil. Pour the resulting sauce over the prepared dango.
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6. Caramelized Banana
Source: vk.comA very easy dessert that comes together quickly.
You will need: 1 banana, 10g butter, 1 tbsp brown sugar.
Instructions: Cut the banana in half lengthwise, then crosswise. Sprinkle each piece with sugar. Heat a non-stick pan and place the banana pieces cut-side down with the sugar. Fry until the sugar melts, flip, and fry for another 1 minute. Flip again, fry for 1 minute, and add the butter. Flip the bananas one last time, fry for another minute, and serve.
7. Tofu Ice Cream
Source: klublady.ruFor this recipe, you absolutely need silken tofu.
You will need: 200g silken tofu, 50g honey, 150ml milk, 30g soy flour.
Instructions: Microwave the tofu for 1 minute at 600W or heat it by any other method. Toast the soy flour in a dry pan until lightly browned. Put all ingredients into a blender, blend until smooth, pour into a container, and place the ice cream in the freezer. After 1 hour, stir it and return it to the freezer for another hour.
8. Matcha Muffins
Source: pinterest.comOf course, muffins are not traditional Japanese cuisine, but how can you resist green matcha muffins?
You will need: 80g butter, 120g sugar, 2 eggs, 1 tsp matcha, 1 tsp baking powder, 120g flour, 50ml milk.
Instructions: Whisk the softened butter with sugar using a mixer, and while continuing to whisk, beat in the eggs one by one. Mix the sifted flour, baking powder, and matcha, and gradually add them to the batter. Pour in the milk and whisk everything together a little more. Spoon the batter into muffin molds and bake the muffins for 20 minutes in the oven at 180 degrees Celsius.
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9. Dorayaki
Source: za-edoy.ruSomething between pancakes and sponge cake cookies with a filling.
You will need: 150g flour, 2 eggs, 80g sugar, 50ml water, 2 tsp honey, 1 tsp baking powder, 50g condensed milk, jam, or other filling.
Instructions: Whisk the eggs with sugar and honey, add slightly warm water, then the sifted flour with baking powder. Spoon the batter onto a hot non-stick pan and fry small round pancakes on both sides. Stack them in pairs, spreading condensed milk between them.
10. Yokan
Source: livejournal.comVery similar to jelly with a marshmallow-like texture, based on bean paste.
You will need: 400g azuki red bean paste, 300ml water, 1 pinch of salt, 4g agar-agar.
Instructions: Mix water with agar-agar, bring to a gentle boil, and simmer until dissolved. Add the bean paste and stir, sprinkle in salt, and let the mixture cool slightly. Optionally, add nuts or other fillings. Pour the mixture into a mold, let it set completely, cut into individual pieces, and serve chilled.
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11. Oshiruko
Source: za-edoy.ruAlso known as Zenzai – a sweet dessert soup made from azuki beans.
You will need: 1 cup azuki beans, 1.5 cups sugar, 1 pinch of salt, 4 prepared mochi.
Instructions: Cover the beans with 4-5 cups of water, bring to a boil, and simmer for 5 minutes. Drain in a colander, cover them with the same amount of fresh water, and simmer for another 1.5-2 hours over low heat. Add water as needed.
Drain the cooked liquid, add sugar to the beans, and cook for 10 minutes over high heat, stirring constantly – it should form a paste. Add salt and part of the reserved liquid, stir, and heat the soup a little more. Fry or bake the mochi until golden brown, place them on plates, and pour the soup over them.
12. Taiyaki
Source: dzen.ruThose fish-shaped treats, another type of sweet Japanese baked good with a filling.
You will need: 180g flour, 2g baking powder, 3g baking soda, 1 egg, 200ml milk, 50g sugar, 1 tbsp vegetable oil, 100g anko paste.
Instructions: Mix all sifted dry ingredients. Whisk the egg with milk, combine both mixtures, and refrigerate the batter for several hours. Heat a taiyaki pan, grease it with oil, and pour in the batter, filling the molds about 2/3 full. When the batter sets slightly, add the anko paste or other filling, close the mold, and cook a little longer.