Easiest Way to Summer To Try At Home Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa

Easiest Way to Summer To Try At Home Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa Delicious, fresh and tasty.

Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa. Great recipe for Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa. I was given a whole bunch of seaweed, so I used that along with other ingredients in my refrigerator to make this. It's a Japanese style bread that tastes just like an onigiri rice ball.

It might seem like an odd pairing, but the salty and spicy mentaiko goes really well in a buttery creamy sauce.

The roe of pollack/cod is much smaller, refined, and softer than tobiko (flying fish roe), which are often used for sushi.

Mentaiko Spaghetti is refreshing summer pasta with spicy marinated pollock roe.

You can have Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa using 13 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa

1. You need 200 grams of ●Bread (strong) flour.

2. You need 100 grams of ●Milk.

3. You need 40 grams of ●Water.

4. It’s 15 grams of ●Sugar.

5. You need 15 grams of ●Unsalted butter.

6. You need 3 grams of ●Salt.

7. You need 3 grams of Dry yeast.

8. Prepare 3 of Chikuwa.

9. Prepare 3 slice of Sliced cheese.

10. Prepare 1 of Flavored nori seaweed.

11. Prepare 1 of Green onion (minced).

12. You need 2 tbsp of ★Mayonnaise.

13. Prepare 50 of grams~ ★Mentaiko.

This Japan-made spaghetti recipe suits Japanese taste very well and now it is.

Sprinkle on the black pepper and the Parmesan cheese.

Finally, garnish with the shredded toasted nori seaweed.

Mixed with butter or mayonnaise, it's commonly used as a sauce for spaghetti.

Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa instructions

1. 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..

2. Cut the chikuwa lengthwise into 4 sections each. Combine the ★ ingredients..

3. Roll the dough to 25 x 18 cm..

4. As shown in the photo, spread the surface of the dough with the ★ ingredients, leaving 2 cm of an edge empty..

5. .

6. 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).

7. Since I love green onion, I used quite a lot. But the flavors from the other ingredients are quite strong, so it doesnt taste too astringent..

8. Grease the baking pan. The dough sticks easily to the bottom, so line with parchment paper. (Just lining the bottom is fine)..

9. Tightly seal the seam. Cut into 5 slices and place on a baking pan. Let rise until doubled in size..

10. 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..

11. You can also bake each slice separately in aluminum cups. For this, bake for 15 minutes at 180°C..

12. This time, I didnt glaze with egg, but if you would like to do so, please go ahead..

13. This time I used a long bread pan to bake the dough, but you can also use a round one♥ If you dont have a pan, you can bake each section separately, as demonstrated in Step 11..

Thin strips of nori are then sprinkled on top for what is considered one of the most eaten dishes in Japan.

Yesterday he invited Daigo Irifune of Yamaya USA to showcase his company's mentaiko.

Daigo was kind enough to talk to me about all things mentaiko: Given that bread was hardly a staple in Japan until recent decades, it's impressive how the Japanese have become masters at baking.

It's worth noting that, historically, breads have come out of the Japanese bakery or panya in two waves.

Given that bread was hardly a staple in Japan until recent decades, it's impressive how the Japanese have become masters at baking.