Daigaku Imo (Japanese Candied Sweet Potatoes)

[source]

yuzu pepper focaccia by okonomikitchen

recipe (from here) below cut!

Ingredients 2c bread flour (272gr) 1 tsp yeast 5/2 tsp salt 1 1/2-2c tomato (230-270 g), you may need to add 1-2 tablespoon of water depending on how much liquid your tomato contains. 2 tsp (10 ml) yuzu kosho 50 ml olive oil 1-2 springs of fresh rosemary maldon salt

Instructions Place a whole tomato in a bowl, cover and microwave for 1 minute. Flip the tomato and microwave for another 1-2 minutes, or until soft. Once cooled to room temperature, crush the tomatoes and weigh out 230-270 g. Whisk together the bread flour, yeast and salt. Add tomatoes and use a spatula to mix together until a shaggy dough forms. If the dough feels especially dry, you may need to add 1-2 tablespoon of water depending on the water content of your tomatoes. The dough should be wet and sticky. Once the dough comes together, drizzle with olive oil rub it all over and form a ball with your hands. Cover and refrigerate overnight (12-18 hours). Add 1 tablespoon of olive oil to a 10.5 x 7 inch pan. Remove the dough from the fridge. Rub a little olive oil between your fingers and then pull the sides of the dough toward the middle, debasing the dough. Transfer to the prepared pan and flip it once to ensure the entire piece of dough is coated in olive oil. Let the dough rest for 2-3 hours covered or until the dough has spread close to the edges of the pan and looks double in size with lots of bubbles. In the meantime, whisk together the yuzu kosho, olive oil and rosemary stems. Once the dough looks almost ready (about 20 minutes out), preheat oven to 400 F (200 C) for convection oven or 425 F (210 C) for regular oven. When the dough is ready, rub a little olive oil between your fingers and dimple the dough, pressing them close to the bottom of the pan but not all the way through. Allow bubbles to form and don’t pop them! Drizzle the yuzu olive oil in dimples and then sprinkle generously with maldon salt. Bake for 22-25 minutes, or until top it golden brown and crispy. Remove from the oven and transfer to a wire rack. Allow it to cool for 15 minutes before serving.

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Lækre glutenfri forårsruller (-firkanter), lavet med grøntsager og rispapir. Yum! Til 8 stk. Du skal bruge: 16 ark rispapir ✅ 1 lille løg i tern ✅ 1 hvidløg i tern ✅ 1 stor gulerod, revet ✅ 1/2 squash, revet ✅ 1/4 spidskål, revet ✅ ca 2-3 spsk glutenfri tamari/sojasauce ✅ ca 1-2 spsk fiskesauce ✅ Smag til med salt og peber 🟢 Steg hvidløg og løg på en pande med neutral kokosolie, til gyldne. Hæld resten af grøntsagerne på panden, steg til det hele begynder at blive al dente og uden så meget væde. Smag til med sojasauce, fiskesauce, salt og peber. 🟢 Læg en stykke rispapir i vand i 5 sekunder. Læg det på en tallerken eller glat underlag. Læg fyld i midten. Fold først rispapiret over fra bunden, dernæst siderne og dernæst toppen. Læg forårs"rullen" med foldningen nedad på et nyt stykke rispapir. Fold som før. 🟢 Læg herefter forårs"rullen" på en varm pande med neutral kokosolie, så den syder og bliver sprød. Steg på begge sider. Lav evt flere ad gangen, før de steges, men hav mellemrum imellem dem, da de vil klistre sammen. De skal have to lag rispapir, da de ellers går i stykker, når de steges. Lad dem køle af, før de spises, da de er meget varme indeni. Server med mayonnaise rørt med chilisauce og Sojasauce med riseddike. Uhm! #forårsruller #glutenfri #glutenfreedumplings #dumplings #springrolls #glutenfree #vegetarisk #vegetarian #dagensgrønt Inspireret af @okonomikitchen bare uden tofu. https://www.instagram.com/madgudinden/p/CZJs1cJsPgx/?utm_medium=tumblr

21/07/20 . 朝ごはん 冷凍豆腐梅紫蘇ペサン粉焼き アーモンド わかめご飯 野菜 昼ごはん Rice paper dumplings ( @okonomikitchen ) アボカド糠漬け乗せ海苔オートミール 豆もりもり野菜 ライスペーパーって重ねるだけでこんなにもちもちになるのか、、、！！🥺🥺完全に餅食べてる気分だった！！！焼いてる最中にくっついて破れちゃったのはご愛嬌〜〜〜 Thank you for the recipe🥰 . #朝ごはん #昼ごはん #食事記録 #プラントベース #plantbased #ヴィーガン https://www.instagram.com/p/CR3mOTWBD60/?utm_medium=tumblr

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