Accidental Pastry - Japanese DORAYAKI

Sometimes when you are trying to cook up something new and you wind up with something unexpected?  This is one of those.  I was trying to make my fluffy thick Japanese HOT'O CAKE, and I end up with Japanese sweet bean pastry - DORAYAKI

After mixing all ingredients while cooking the batter, it dawned on me that its texture is just like Japanese DORAYAKI.  Well, then, I said, "Why not?"  So here they are.
Beat 2 Large Organic Eggs Plus 6 Tbsp of Organic Cane Sugar until pale in color
It should be foamy.
Shift 1 Cup of Unbleached AP Flour, then, measure 1 Cup of Flour out.  Add 3/4 tsp of baking powder and shift again twice.
Add 1 tsp of Avocado oil, 1 tsp of pure vanilla extract, 2 Tbsp of milk.  Mix well, then, add 1/4 of egg mixture.  Mix gently, then, add some more, then, the rest.  It should be a nice thick batter.

Heat the Electric griddle to 300 to 325'F; easier to control the temperature
Apply thin coat of Avocado oil with paper towel on the griddle.

Drop some batter about 3" in diameter.

Flip when you see a slight browning at the edge, and it is beautifully browned.

 Note:  If this has been a while since you last used the griddle, be ready to sacrifice the first two to three pastry... it just seem to happens like that with my griddle.
Watch the temperature of the griddle.  It might need to turn down to 300'F or then up to 325'F.

Transfer to a plate to cool a bit.
While the pastry is being cooked over the griddle - Heat up a can of Red Bean Paste.
Heat through.
Then, cool.
Add bean paste to the bottom pastry, then, cover with another pastry.

Serve.
I ate mine with a dab of fresh sour cream.

 Enjoy!

Cream Corn Adventures

This is my testings with Canned Cream Corn.  I was hoping to remake one of our childhood favorite soup with cream corn that our mother made, but couldn't quite get it right.  But I had fun using them to make other things.
Cream Corn #1:  Cream Corn Muffins with Jalapeno and Pepperocini

 

 

 Cream Corn Muffins served with Cream Corn Soup.  Delicious!

Cream Corn #2: Curry Cream Corn RAMEN

Cream Corn #3:  Cream Corn Fried Basmati Rice with Cilantro

It was fun making them.  What were your adventures?

My RAMEN Adventure

Yes! the RAW RAMEN Noodle is finally stocked at MITSUWA market (San Jose).  I was quite lost when I didn't see them being sold for several months or I have been just missing them all these months or always sold out.  There are many other 'RAMEN set' being sold with soup mix, etc. but I just want to buy the RAW RAMEN.  This picture is from previous posting - medium thick raw RAMEN.  This time, I purchased thick RAMEN.  These RAMEN is made and cut at perfect length for the perfect "Slurping!!"

There are 4 RAMEN in a package for $3.99. 
After several tries and watching "The Mind of a Chef" on NETFLIX visiting Japan in RAMEN adventure, I noted the most visible ingredients in one of the top RAMEN chef's TSUKEMEN soup stock.    I shopped Pig Neck Bones, Pork Belly ... that I normally would not have even thought of purchasing.  I slow simmered the neck bones with all the vegetables for a day and half.  Followed one of the CHA SHU recipe and prepared Pork Belly.
The result?  It was quite good for a homemade RAMEN.  TSUKEMEN is fun to eat as usual like eating ZARUSOBA in the summer time.  I tried the first bowl for myself, then, made some for my family during Thanksgiving weekend.  It turned out great.

 

Making CHA SHU - Pork Belly

 This is TSUKEMEN - You dip RAMEN noodle in concentrated dipping sauce/soup stock.

This is MISO RAMEN served with soup together.