DIY Anko and Dorayaki Recipes

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Yesterday I posted about some homemade Dorayaki and I promised I’d post the recipe so here it is 🙂

Anko

What you will need:

•Azuki Beans
•Sugar
•Water

What to do

1. Measure out your azuki beans ( I used 150 grams and ended up with a lot of anko! )

2. Measure out the same weight in sugar ( I used icing sugar, for no reason other than i had boxes of icing sugar that need using. It didn’t impact the taste or texture of the anko.)

3. Soak your azuki beans over night in three times their volume of water.

4. After 24 hours fill a saucepan with the azuki beans and enough water to cover them, bring to the boil.

5. Once the water is boiling, drain the azuki beans and rinse with cold water. Repeat again. This removes the bitter taste.

6. Now place beans back in the pan, put on lid and cover with just enough water to cover beans, cook on a gentle simmer for about an hour or until the beans can be easily crushed with your fingers. (Don’t burn yourself!)

7. Drain the beans.

8. If you want smooth, jam like anko now is the time to add the beans to a blender. Slowly add water to the beans in the blender until you have a slightly watery paste ( it will thicken up after the next few stages.) If you don’t want jam like anko jump to the next step.

9. Add the paste/beans back to the pan, put on a low heat and add your sugar one third at a time while continually mixing.

10. You will eventually end up with a sweet paste that can be stored in the fridge for about 2/3 days or frozen in portions.

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Anko goes great in Dorayaki, ice cream and most other deserts 🙂

Dorayaki pancakes

What you will need:

• 1 cup Cake flour ( I used self raising because that’s all I had and the pancakes ended up being a little too thick.)

• 2/3 cup of sugar.

• 3 tablespoons water.

• 2 large / 3 medium eggs.

• 1/2 teaspoon of baking powder ( leave out if you use self raisin flour.)

• Vegetable oil for frying.

• Frying pan or griddle.

What to do:

1. Put the eggs into a mixing bowl and give a quick mix to blend the yolk and whites.

2. Add the sugar slowly while stirring to incorporate into the eggs.

3. If using baking soda mix into water and add to the egg mixture.

4. Sift flour into egg mixture and mix til there are no lumps. ( Be careful not to overmix! )

5. Cover bowl with clingfilm and leave in the fridge for half an hour.

6. After half an hour, heat up your pan ( or griddle), add a small amount of oil and using kitchen tongs and a paper towel spread the oil and remove excess.

7. Add mixture to the pan as you would normal pancakes until your desires width is achieved. ( Dorayaki pancakes are normally 4/5 inches in diameter.)

8. When small bubbles appear in the batter flip over. Once both sides are evenly browned put onto a plate and continue until all of the batter is used.

9. Take a pancake and place a teaspoon ( or more if you’re adventurous) of anko in the centre. Place another pancake on top and press the edges together to seal.

Tada Dorayaki!!

Here are my CuteZCute Dorayaki 🙂

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KitchenCraft Pure Oriental Sushi Maker Review

Wow that’s a long title!!

Some of you will know I have been working with a company called Wayfair, they have graciously sent me many sushi “things” ranging from sushi makers to sushi display plates.

Today’s review is for the
KitchenCraft Pure Oriental Sushi Maker.

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It’s a great little gadget and it makes making sushi a breeze! ( ok it might be less time consuming to do it the traditional way, but if you’re like me the traditional way is pretty close to magic and something I can’t achieve!)

Anyway onto the main event!

Cost: 3/5
The KitchenCraft sushi maker is £14.99 on sale at Wayfair which if you make sushi quite often then it is worth it, however if you don’t make sushi that often it may be quite a splurge.

Ease Of Use: 5/5
Extremely easy to work out but does include simple instructions on the box. Simple fill with nori and a thin layer of rice, use the lid to force a filling “canal” into the rice. Fill with filling, top with more rice and then attach lid to shape into a roll.

This product does recommend refrigerating the sushi ( while in mould).

It also has slots so that you can cut the roll while it is still in the product, which helps give perfectly uniform rolls.

Style: 3/5
I gave this product a 3/5 because I am ambivalent about it’s design. It’s not ugly but it isn’t highly stylised either. But it certainly gets the job done and unless you intend to display this it’s looks shouldn’t deter you.

Pros:
• Makes perfect rolls that can be cut into uniform pieces.
• Easy to use.
• Feels sturdy and well made.

Cons:
• Can be hard to get the finished rolls out, especially if you cut them while in the product.
• Requires a little longer than the traditional way and needs refrigerating.

I also did another sushi maker review on the Perfect Roll Sushi Maker and out of the two I definitely prefer this product as it allows you to make more sushi in one go.

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Here is some sushi I made using this product:

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Disclaimer
I received the product to review but no cash was exchanged, my review is my honest opinion and has not been swayed by the company or anyone else.