Not Pretty But Delicious Recipes

Brown Sugar Chestnut Manju/Dumplings (Makes 24 Manju/Dumplings)

- 350g Anko/Red Bean Paste (Check Back For Recipe)
- 110g Soft Brown Sugar
- 75ml Water
- 200g Plain Flour/All Purpose Flour
- 1 TSP Baking Powder
- 200ml Boiling Water

Optional:
- 12-24 Whole Cooked Chestnuts

1. On a metal oven tray split the anko/red bean paste into 24 portions, place 1/2 - 1 chestnut in the middle of each portion and roll into a ball then repeat with the rest and place in the fridge for 30 minutes.

2. In a small saucepan on low add the soft brown sugar and water and heat up the mixture slowly till all of the sugar has dissolved then turn off the heat, put the pan to one side and spoon out 2 TBSP of the sugar syrup into a separate dish for later.

3. In a medium bowl mix together the plain flour and baking powder til well combined, make a well in the middle and slowly pour in the sugar syrup from the pan, using a folk to mix together till a dough starts to form then using your hands kneed till the dough become a soft ball (If it's too sticky sprinkle in a bit of flour) and place in the fridge for 30 minutes.

4. On a floured surface split the dough into 24 portions, using a rolling pin roll out the dough into a circle big enough to encase the anko/red bean paste ball (roughly 10cm- 13cm) then pinch the dough closed over the filling till it is sealed and place the manju/dumplings seal side down.

5. In either a rice steamer/large saucepan add in 200ml boiling water (make sure it's kept at this level) and using either a steaming attachment/steam basket place 6-8 of the manju/dumplings in (leave about 1 inch gaps inbetween them) and steam for 10-12 minutes then allow to cool slightly, place on a plate, pour 1/8TSP- 1/4TSP of the sugar syrup over each manju/dumpling then Serve and Enjoy!

#饅頭 #まんじゅう #豆沙 #紅豆沙 #餡こ #팥소

- 2 Litres Whole Milk/Milk Alternatives (if you use hazelnut milk you don't need to add in the hazelnuts)
- 40g Cocoa Powder
- 400g Nutella/Vegan Chocolate Hazelnut Spread
- 100g Milk Chocolate/Vegan Chocolate
- 40-50g Hazelnuts (you can use powdered hazelnuts instead but you may need to use less)
- Pinch of Sea Salt

Optional:
- Whipped/Squirty Cream/Vegan Whipped/Squirty Cream
- Mini Marshmellows/Vegan Marshmallows
- 10g Hazelnuts (same amount of powdered hazelnuts will also work)
- 1/2-1 Shot Of Malibu (this is per cup and more or less can be added to taste)

1. In a large slow cooker add in the milk and turn on high with the lid on, once the milk has started to warm up whisk in the cocoa powder till smooth.

2. Add in the Nutella and chocolate to the milk occasionally whisking till they have fully melted into the milk.

3. On a chopping board, finely dice all the hazelnuts, set 10g aside and add the rest to the milk with the sea salt then mix well till everything is combined.

4. Once the Nutella and chocolate have melted fully and the milk is hot turn the heat to low and let it sit for 30 minutes with the lid on.

5. After 30 minutes whisk the mixture again and turn off the heat, you can now either serve it as is or strain out the hazelnuts but pour out equal amounts into each cup with the shot of Malibu then top them off with a spiral of whipped/squirty cream, a sprinkle of chopped hazelnuts and a couple of mini marshmallow, Serve and Enjoy!

Went to Tsuki Shefffield and i genuinly cried over how good their food was! Cant wait to go back again 🥟🍣🍶

Buttery Miso Chicken Recipe (Serves 2 as part of a meal)

- 2 Chicken Breasts
- 2 TBSP Miso + 1 TBSP (any miso will do but I think white/shiro miso works best)
- 25g Butter/Vegan Butter
- 1 TBSP Mirin/Cooking Rice Wine
- 1/2 TBSP Cooking Sake
- 1 Pinch of White Granulated Sugar
- 1 TBSP Water

Optional
- 1-2 TSP Sesame Seeds
- 2 Spring Onions

1. THE NIGHT BEFORE: Remove any fat and gristle from the chicken then rub in 1 TSBP miso per chicken breast til it covers it evenly, repeat on the second one and place in a air tight container over night in the fridge (the least you want is 12 hours and the most would be 24 hours).

2. Once the chicken has marinated, remove the chicken from the container and wipe off all of the excess miso left on the chicken (you can use either kitchen roll or a damp cloth) and cut the chicken into 1 inch cubes.

3. In a medium/large frying pan melt the butter on a high heat and once it's starts bubbling add the chicken, seal the chicken on all sides then reduce the heat to medium and cook for 5 minutes or until the chicken pieces are cooked all the way through.

4. While the chicken is cooking mix the mirin, sake, sugar, water and 1 TBSP miso together in a small dish and put to one side.

5. Once the chicken is cooked push it to one side of the pan, turn the heat to high and add the mixture to the other side of the pan, once it started to bubble, mix in the chicken and cook till the mixture has reduced and coats the chicken evenly, sprinkle over the sesame seeds and spring onions then Serve and Enjoy!