On a grey, rainy day what I crave is a slice of warm, moist loaf cake fresh out of the oven with a hot cup of tea, all curled up with a novel (or a cookbook) on my plushy sofa!
The mashed kumara (sweet potato) keeps this cake wonderfully soft and moist, whilst the top is crunchy and nutty thanks to a toasty sesame-seeded crust! You will feel great knowing that both kumara and sesame seeds are natural Superfoods packed with nutrients (such as vitamin C, vitamin B6, vitamin B1,vitamin B2, manganese, copper, potassium, niacin, phosphorus, calcium, magnesium, iron, zinc, selenium, and dietary fiber) to nourish your body!
Now, I think it’s time for a second slice…
Wanting a change from my usual routine of pan-frying salmon fillets and seasoning with salt and pepper, I came up with this spur-of-the-moment dish inspired by Japanese flavours! This recipe is ridiculously easy and came out chopsticks-lickin’ good! Make this for your friends and I am sure they will be impressed (just keep this a secret between us)!
A marinade of miso, mirin and soy sauce pairs perfectly with the rich fattiness of the salmon and caramalises to form a delicious sticky glaze under the grill. A crunchy golden crust of panko and sesame seeds sits atop the fillets, providing a lovely contrast against the soft, moist salmon flesh.
Just garnish with finely chopped parsley and serve with more miso marinade as a dipping sauce.
Drooling yet? Try it out tonight!
I have been toying-around with the idea of making tonkatsu for the first time- one of the top comfort foods of Japan! What’s not to love about a crunchy panko coating encasing a succulent pork fillet? With a bag of panko lying about in my pantry, I felt it was time to tackle this famed dish in time for dinner.
Of course, I couldn’t help but to add in a few twists of my own to the traditional recipe: the pork is first marinated in a mix of miso paste, mirin, sugar, soy sauce and garlic, and then is coated in panko that is spiked with toasted sesame seeds and finely-chopped rosemary. While the tonkatsu were baking in the oven, all that was left to do was to whip up a simple dipping sauce of lemony -garlic mayonnaise.
The miso marinade gave the pork an extra umami and the rosemary provided a soft fragrance to the coating. My favourite part of the dish were the sesame seeds that gave an extra crunch-factor with a delicious nutty flavour!