Recipe of Any-night-of-the-week Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa
by Nettie Flores
Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, japanese-style bread with pollack roe, seaweed, cheese, and chikuwa. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook 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:
Take 200 grams ●Bread (strong) flour
Take 100 grams ●Milk
Prepare 40 grams ●Water
Prepare 15 grams ●Sugar
Make ready 15 grams ●Unsalted butter
Get 3 grams ●Salt
Get 3 grams Dry yeast
Get 3 Chikuwa
Take 3 slice Sliced cheese
Prepare 1 Flavored nori seaweed
Make ready 1 Green onion (minced)
Prepare 2 tbsp ★Mayonnaise
Take 50 grams~ ★Mentaiko
Steps to make Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa:
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.
Cut the chikuwa lengthwise into 4 sections each. Combine the ★ ingredients.
Roll the dough to 25 x 18 cm.
As shown in the photo, spread the surface of the dough with the ★ ingredients, leaving 2 cm of an edge empty.1. 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)
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.
Grease the baking pan. The dough sticks easily to the bottom, so line with parchment paper. (Just lining the bottom is fine).
Tightly seal the seam. Cut into 5 slices and place on a baking pan. Let rise until doubled in size.
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.
You can also bake each slice separately in aluminum cups. For this, bake for 15 minutes at 180°C.
This time, I didn't glaze with egg, but if you would like to do so, please go ahead.
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.
So that is going to wrap it up for this special food japanese-style bread with pollack roe, seaweed, cheese, and chikuwa recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!