hokkaido

With thick slices of rich pork enrobed in a caramelized sweet and savory sauce over a bed of rice, Tokachi-style Butadon is a mouthwatering Japanese pork bowl that can be made at home with this easy to follow recipe.

Japanese Pork Bowl (Tokachi Butadon)

sake

soy sauce

mirin

evaporated cane sugar ((~1/4 cup light brown sugar))

garlic ((smashed))

salt

pork belly

scallion ((green parts chopped for garnish))

servings cooked short-grain rice

Add the soy sauce, sake, mirin, sugar, and smashed clove of garlic to a pot and bring to a boil. Lower the heat to keep the pot from boiling over, and cook the sauce until the bubbles become big and glossy and the sauce has reached a temperature of 230 degrees F.

Sprinkle the pork evenly with the salt.

Heat a large frying pan over medium-high heat until very hot and then add the pork in a single layer (you may need to do this in batches). Fry until the pork has slightly browned on one side, and then flip it over and fry the second side.

Transfer the pork to a plate and repeat until all of the pork has been fried.

Wipe out the oil from the pan after the last of the pork has been fried.

Add 1/4 cup of the sauce to the pan and reduce until the sauce is very thick and viscous and then return the pork to the pan. Flip the meat around several times until it is glazed with the sauce.

Transfer the pork to a wire rack set over a heat-proof tray. Use a kitchen torch to brown the glaze and meat until it is lightly charred around the edges.

To assemble the pork bowls, add a portion of rice to two large bowls. Drizzle a tablespoon or two of sauce around the rice. Arrange the grilled pork on top of the rice. Garnish with scallions.

http://www.youtube.com/watch?v=80owfYUsmSw

Make this mouthwatering Japanese pork bowl at home with this easy Tokachi-style butadon recipe from Hokkaido.

Japanese Pork Bowl (Butadon)

My version of the ever so famous baked cheese tart that’s originally from Hokkaido. Flaky crust and ohhh so creamy cheesey filling.

Hokkaido Cheese Tart

unsalted butter ((75 g), soften)

granulated sugar ((25 g))

egg yolk (, room temperature)

tsp vanilla extract

lemon

all purpose flour ((130 g))

3.5 oz cream cheese ((100 g))

3.5 oz mascarpone cheese ((100 g))

oz Parmesan cheese ((30 g), grated)

unsalted butter ((30 g))

milk ((80 ml))

icing sugar ((30 g), sifted)

tbsp corn starch (, sifted)

lemon juice

egg (, lightly beaten)

Cream

Add butter and sugar into a bowl and mix them well using a spatula. Then add in egg yolk, vanilla extract and lemon zest. Mix well to combine.

Finally add in flour and mix just to combine. Don't over mix. Place the dough on a cling film and wrap it. Then place it in the fridge for 1 hour. Meanwhile let's make the filling.

The Shells

Cook

Use a thick base pot and place it on medium heat. Add in the 3 cheeses together with milk and butter. Cook until the cheeses are melted.

Then add in icing sugar, corn starch and mix until smooth. Finally add in egg, vanilla extract and lemon juice. Continue cooking until the mixture thickens. Sift into a bowl to discard any lumps. Cover the bowl with the cling film touching the top surface of the filling and set aside to cool completely.

The Filling

Mould

Remove the dough from the fridge after 1 hour. Take some of the dough and press it evenly inside a 2.5 inch (6.5 cm) tart mould. Cut off the excess dough with a knife and prick the base with a fork. Repeat until the rest of the dough is finished.Tip: Place the unbaked shell in a freezer for 10 minutes to firm up a bit.

Bake

Bake in a preheated oven on the lowest rack at 340ºF (170ºC) for 15 minutes. Cool completely and then remove the shells from the moulds. Tap the bottom a few times to help releasing it.

Fill

Fill the filling in a piping bag and pipe in inside the shells. Then place the unbaked tarts in the freezer for 30 minutes for the filling to firm up. Then brush the top of the filling with some egg yolk wash.

Grill

Grill for a few minutes in the oven until the top is slightly charred. Enjoy!

Assembling

https://www.youtube.com/watch?v=iCwgC1mlw0U

My version of the ever so famous baked cheese tart that’s originally from Hokkaido. Flaky crust and ohhh so creamy cheesey filling. I’m using 3 types of cheese in this. Enjoy!

▶ Printable recipe and instructions http://bit.ly/HokkaidoCheeseTart
▶ Check out my website for the ingredients, measurements and much more! https://www.elmundoeats.com
▶ Subscribe for more videos http://bit.ly/ElMundoEatsSubscribe

Say HI to us here:
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THANK YOU for watching and have a lovely day!

Ishikari Nabe (Salmon and Miso Hot Pot in Hokkaido)

Salmon Fillet

Salt

Potato (it should hold its shape when cooked (ex. may queen))

Cabbage Leaf (or napa cabbage leaves,

cm Ear of Corn (boiled)

Shungiku Leaves (edible chrysanthemum greens)

Long Green Onion (Naganegi)

Shiitake Mushroom

200 g Firm Tofu (or soft silken tofu)

Water

g Dashi Kombu Seaweed

tbsp Miso

tbsp Sake

Butter (optional)

Shichimi Chili Pepper (optional)

https://www.youtube.com/watch?v=W2ov5tvBD78

How to Make Ishikari Nabe 石狩鍋の作り方 字幕表示可 材料(日本語)↓(serves 2)
2 Salmon Fillets
Salt

1 Potato that holds its shape when cooked (ex. may queen)
1~2 Cabbage or Napa Cabbage Leaves, cut into 5x5cm/2x2” pieces
6cm Ear of Corn, boiled (2.4”)
4 stalks of Shungiku, edible chrysanthemum greens

1 Long Green Onion, cut into 3cm/1.2” pieces
2 Shiitake Mushrooms
50g Maitake Mushrooms (1.8 oz)
  (or substitute: enoki and shimeji mushrooms)
200g Tofu (7.1 oz)

Butter, optional

600ml Water (2.54 cups)
10g Dried Kombu Seaweed for dashi (0.4 oz)

2½ tbsp Miso
2 tbsp Sake

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Mizore Nabe
http://youtu.be/PxgX5ZtupnM
Sweet Potato Dessert
http://youtu.be/zZeyu6ftCmI

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※字幕を表示するには動画下部にある [字幕] アイコンをクリックして下さい♪

＜材料＞２人分
生鮭：２切れ
塩少々

じゃがいも：1個（メークインなど煮崩れしにくいもの）
キャベツ（白菜or）：１枚〜2枚（5〜6cm角）
とうもろこし（レトルト）：1/3本（6㎝）
春菊：4本

長ねぎ（3㎝長さの輪切り13）：1本
椎茸：2個
舞茸：50g　（※えのき茸、しめじなど2〜3種類）
豆腐：1/2丁（200g）

バター（お好みで）

水：600ml
出し昆布：10ｇ

みそ：約大2と1/2
酒：大２

Music courtesy of Audio Network

Ishikari Nabe (Salmon Hot Pot) Recipe 石狩鍋 レシピ 作り方

Matcha Milk Bread - Light and fluffy pull-apart Japanese bread that is easy to make! This milk bread recipe uses the tangzhong roux method with a touch of matcha!

Matcha Milk Bread

bread flour

sugar

active dry yeast, 1 yeast packet

dry milk powder

matcha

milk, room temperature

egg, room temperature and beaten

unsalted butter, softened

Heavy cream butter

milk

water

In a small saucepan over medium heat, combined...

In a small saucepan over medium heat, combined the ingredients for the starter.  Stir continuously for 4-5 minutes or until the starter thickens to the consistency of mashed potatoes.  Transfer to a bowl and cover with plastic wrap.  Let sit until starter gets to room temperature.

In the bowl of a stand mixer, whisk...

In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder (optional), matcha powder, and salt.  Once mixed, add in milk, starter, and beaten egg.  Using the dough hook attachment, beat on low for 5 minutes.  Add in butter and beat 5 more minutes.  Turn the speed up to medium and beat for a final 5 minutes.  Transfer dough to a lightly oiled bowl and cover with plastic wrap.  Let sit for 1 hour or until the dough has doubled in size.

Transfer dough onto a lightly floured surface and...

Transfer dough onto a lightly floured surface and divide into 4 equally sized pieces.  Roll each out to be 8"x5" and then fold each of the long sides in 1".  Starting on one of the shorter edges, roll up and place in a greased 9"x4" pan.  Repeat with each piece of dough.  Cover and let rise for an additional 45 minutes.

Preheat oven to 350 degrees. Once the dough...

Preheat oven to 350 degrees.  Once the dough has risen, brush the top of the dough with heavy whipping cream.  Place into oven and bake for 35-40 minutes or until the top is golden brown and the inside is 190 degrees.

Remove from oven and let sit for 5...

Remove from oven and let sit for 5 minutes before removing bread from pan.  Let cool on a cooling rack before serving.

My version of the ever so famous baked cheese tart that’s originally from Hokkaido. Flaky crust and ohhh so creamy cheesey filling. I’m using 3 types of cheese in this. Enjoy!

▶ Printable recipe and instructions https://bit.ly/HokkaidoCheeseTarts
▶ Check out my website for the ingredients, measurements and much more! https://www.elmundoeats.com
▶ Subscribe for more videos http://bit.ly/ElMundoEatsSubscribe

Say HI to us here:
▶Instagram: http://www.instagram.com/elmundoeats
▶Facebook Page: http://www.facebook.com/elmundoeats
▶Pinterest: http://www.pinterest.com/elmundoeats


THANK YOU for watching and have a lovely day!

Hokkaido Milk Bread - Light and fluffy Japanese bread that is easy to make! This milk bread recipe uses the tangzhong roux method which helps create a tender loaf of bread that's perfect with a bit of butter on it for breakfast!

Hokkaido Milk Bread

In a small saucepan over medium heat, combined the ingredients for the starter.  Stir continuously for 4-5 minutes or until the starter thickens to the consistency of mashed potatoes.  Transfer to a bowl and cover with plastic wrap.  Let sit until the starter gets to room temperature.

In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder, and salt.  Once mixed, add in milk, starter, and beaten egg. 

Using the dough hook attachment, beat on low...

Using the dough hook attachment, beat on low for 5 minutes.  Add in butter and beat 5 more minutes.  Turn the speed up to medium and beat for a final 5 minutes.   

Transfer dough to a lightly oiled bowl and...

Transfer dough to a lightly oiled bowl and cover with plastic wrap.  Let sit for 1 hour or until the dough has doubled in size.

Transfer dough onto a lightly floured surface and divide into 4 equally sized pieces.  Roll each out to be 8"x5" and then fold each of the long sides in 1".  Starting on one of the shorter edges, roll up and then place in a greased 9"x4" pan.  Repeat with each piece of dough. 

Cover and let rise an additional 45 minutes.

Preheat oven to 350 degrees.  Once the dough...

Preheat oven to 350 degrees.  Once the dough has risen, brush the top of the dough with heavy whipping cream.  Place into oven and bake for 35-40 minutes or until the top is golden brown and the inside is 190 degrees.

Remove from oven and let sit 5 minutes...

Remove from oven and let sit 5 minutes before removing bread from pan.  Let cool on a cooling rack.

Flaky and buttery pastry filled with a smooth and creamy cheese filling. These Hokkaido baked cheese tarts are the perfect balance between sweet and salty.

Hokkaido Cheese Tart Recipe

120 g All purpose flour (1 cup)

g Granulated sugar (2 tbsp)

Unsalted butter (1/4 cup 2 tsp)

Egg yolk

g Cream cheese (5.3 oz)

g Smooth ricotta or mascarpone (3.5 oz)

g Parmesan cheese (0.9 oz)

g Butter (2 tbsp)

g Milk (1/3 cup 1 tbsp)

60 g Icing sugar (1/2 cup 2 tbsp)

g Corn starch/Cornflour (1 tbsp)

tsp Vanilla extract

tbsp Whole milk

Grease and dust your tart molds (I used egg tart tins, but you can use a cupcake or muffin tin!)

Place flour, sugar, salt and butter in the bowl and rub between your fingertips until the dough resembles sands

Add the yolk and knead until a smooth dough

If too wet add a little more flour, if too dry add a splash of milk

Divide the dough into 9 portions and line your tart tins 

Dock the bases of the tart shells with a fork and place the lined tart shells in the freezer for at least 30 minutes

Bake the tart shells for 20-30 minutes, until lightly golden brown

Remove from the oven and press down any air bubbles with a spoon

Tart Crust

Combine the cream cheese, ricotta/mascarpone, parmesan, milk and butter in a large heatproof bowl

Melt the cheeses over a double boiler, mix until smooth

Add the eggs, vanilla, cornstarch and sugar, and continue stirring the mixture for 10 minutes or until thickened

Remove from heat and cover with cling wrap. Chill in the fridge for at least 1 hour until chilled.

Cream Cheese Filling

Remove from fridge and fill a piping bag with the cheese mixture

Pipe the cheese mixture into the blind-baked tart shells

Make the egg wash by whisking together the egg yolks and milk

Brush the tops of the cheese mixture with the egg wash

Grill or broil for 6-7 minutes, or until they are golden brown (you can also use a blowtorch)

Assembly

These are perfection. Thank you for the recipe.

I love this recipe! I had a quick question though! 
Am I able to make a large batch ( for two separate parties) and freeze them to use?
I was wondering if I should fill my blind baked tarts then freeze, or if I should just keep the filling separate and fill on both days of the parties. 

I would love to know! Thank you so much!

this was literally so delicious and amazing

so creamy and nothing like I've had before

100x better than a regular cheese cake.

100/10 would make again &lt;333

Ein grandioser Herbst-Flammkuchen! Kürbis trifft auf Schafskäse und Schinken, wodruch ein köstlicher Flammkuchen mit Hokkaido entsteht. Den Teig stellen wir außerdem ganz einfach selbst her.

Flammkuchen mit Hokkaido, Schinken und Schafskäse

500 g Weizenmehl, Type 550

Wasser

kl. Pr. Salz

EL Olivenöl

Schinken

Schmand

Schafskäse

kleiner Hokkaido Kürbis

rote Zwiebel

Zuerst den Backofen auf 250 °C Umluft vorheizen - idealerweise mit einem Pizzastein. Dann für den Teig Weizenmehl, Wasser, Olivenöl und eine kleine Prise Salz in eine Rührschüssel geben. Nun am besten mit einem Handmixer oder einer Küchenmaschine mit dem Knethaken zu einem glatten Teig vermengen. Den Teig in Frischhaltefolie wickeln und für eine Stunde in den Kühlschrank geben.

Währenddessen den Kürbis waschen, halbieren und die Kerne entfernen. Anschließend in Spalten schneiden. Die Zwiebel schälen und in feine Ringe schneiden. Falls du den Schinken am Stück gekauft hast, diesen in feine Streifen oder Würfel schneiden.

Den Teig für den Flammkuchen auf die bemehlte Arbeitsfläche geben, in 2 Teile teilen und jeweils dünn ausrollen. Je nach Form deines Pizzasteins eckig oder rund. Den Teig dünn mit Schmand bestreichen und diesen mit etwas Pfeffer würzen. Außerdem mit Schinken, Kürbis und Zwiebeln belegen. Zum Schluss den Schafskäse darüber bröckeln und dann die Flammkuchen mit Hokkaido nacheinander für 10 Minuten auf dem Pizzastein ausbacken.

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