Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa
Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, japanese-style bread with pollack roe, seaweed, cheese, and chikuwa. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

How to Make Spaghetti Napolitan (Japanese-style Pasta Recipe) Karashimentaiko spaghetti♪ （Spicy pollack roe spaghetti） 辛子明太子スパゲティ♪. Mentaiko Spaghetti Recipe (Japanese Pasta with Spicy Marinated Pollock Roe)

Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have japanese-style bread with pollack roe, seaweed, cheese, and chikuwa using 13 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa:
  1. Make ready 200 grams ●Bread (strong) flour
  2. Get 100 grams ●Milk
  3. Take 40 grams ●Water
  4. Take 15 grams ●Sugar
  5. Take 15 grams ●Unsalted butter
  6. Get 3 grams ●Salt
  7. Prepare 3 grams Dry yeast
  8. Take 3 Chikuwa
  9. Take 3 slice Sliced cheese
  10. Take 1 Flavored nori seaweed
  11. Get 1 Green onion (minced)
  12. Prepare 2 tbsp ★Mayonnaise
  13. Take 50 grams~ ★Mentaiko

This bacon and cheese bread was made by Tangzhong method (aka 'water roux'), that can be kept soft for days. There are many different methods of making bread with different styles and tastes. My family likes soft, springy and fluffy bread, like those of Japanese style. Ditch the usual wheat bread bun. · Very easy to make Japanese Mozuku seaweed and cucumber sunomono, or vinegar salad.

Instructions to make Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa:
  1. 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.
  2. Cut the chikuwa lengthwise into 4 sections each. Combine the ★ ingredients.
  3. Roll the dough to 25 x 18 cm.
  4. As shown in the photo, spread the surface of the dough with the ★ ingredients, leaving 2 cm of an edge empty.
  6. 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)
  7. 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.
  8. Grease the baking pan. The dough sticks easily to the bottom, so line with parchment paper. (Just lining the bottom is fine).
  9. Tightly seal the seam. Cut into 5 slices and place on a baking pan. Let rise until doubled in size.
  10. 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.
  11. You can also bake each slice separately in aluminum cups. For this, bake for 15 minutes at 180°C.
  12. This time, I didn't glaze with egg, but if you would like to do so, please go ahead.
  13. 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.

Ikura (salmon roe) and grated daikon are a classic combination in Japanese cuisine and they work greatly with the cold soba. This light and fluffy Japanese milk bread features a smart technique that keeps the sandwich bread soft and pillowy for days. Vivian Howard's Baked Pimento Cheese and Sausage. The water (or sometimes milk) and flour paste helps lock in water, yielding a bread with a higher moisture content. Panko Japanese style bread crumbs transformed quick pan- sauteed fish from simply good to absolutely great.

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