Today, in Australia, there are not many people who don’t know about Karaage chicken.
More and more people are eating it at home as well as in Japanese restaurants.
Recently, vegan people want to eat kaarage but don’t want to use fake chicken,
so, I was thinking what can I use… and few month ago, I used tin of jackfruits and the texture was like pulled pork so I had an idea and came up with this recipe.
What is jackfruit?
Jackfruit is a large, tropical fruit native to Southeast Asia that is becoming increasingly popular around the world. The fruit is a relative of the breadfruit and the fig and can weigh up to 80 pounds (36 kg) and be up to 3 feet (0.9 meters) long.
The outer layer of the jackfruit is a green, spiky skin that is often removed to reveal the yellow flesh inside. The flesh of the fruit is sweet and fragrant, with a flavour that has been described as a mix of pineapple, banana, and mango or Some people say taste like bubble gum. It has a fibrous, meaty texture that is sometimes compared to pulled pork, and can be eaten raw or cooked.
Jackfruit is a nutrient-rich fruit that is high in fibre, vitamin C, potassium, and antioxidants. It is also a good source of other essential vitamins and minerals, including vitamin A, calcium, and iron.
In addition to its nutritional benefits, jackfruit is also a popular meat substitute among vegetarians and vegans due to its texture and flavour. It can be used as a substitute for pulled pork in sandwiches, added to curries or stews, or even used as a pizza topping.
Overall, jackfruit is a versatile and nutritious fruit that is gaining popularity around the world for its unique flavour and texture.
Where can you buy tinned jackfruit?
You can buy it at pretty much any supermarket in the health section or health food shops.
Tips for this recipe
Tinned jackfruit is hard so you will need cook if for at least 2 hours or until soft.
To cook jackfruit, cover the fruit with water and the baking dish with foil. Cook in an oven at 180℃ for 2 hours.
When you cook the jackfruits, don’t let it dry so check water level periodically.
If you are celiac or gluten free, use Tamari and quinoa flake, or if you can get them, gluten free oats.
Hello and welcome to my blog! Whether you are a regular reader or a newcomer, I am thrilled to have you here. This blog is a space for me to share my passion for food, cooking, and all things culinary with others who share my love of delicious cuisine.
Today, I want to share with you how to make miso without soy so let’s start!
Miso is a traditional Japanese seasoning made from fermented soybeans, along with other grains such as rice or barley, and salt. The mixture is then left to ferment for a period of time, which can range from a few months to several years, depending on the desired flavour and consistency.
Miso has a complex, umami-rich flavour that can range from mild and sweet to strong and salty, depending on the type and length of fermentation. It is often used as a flavouring agent in soups, marinades, dressings, and sauces, and is a staple in Japanese cuisine.
Whether you are a seasoned miso enthusiast or a newcomer to this delicious seasoning, there are countless ways to incorporate miso into your cooking and enjoy its rich, savoury flavour and numerous health benefits.
However, miso can be difficult to find or may not be suitable for those with soy allergies or intolerances. In such cases, chickpea miso can be a great alternative. It has a similar taste and texture to traditional miso but is slightly sweeter and milder. It is also a great source of plant-based protein and other nutrients.
Here are some reasons why you should consider using chickpea miso:
1. It is soy-free: For people who have soy allergies or intolerances, chickpea miso is a great alternative as it is completely soy-free.
2. It is high in protein: Chickpea miso is an excellent source of plant-based protein. Chickpeas are a great source of protein, and when fermented, their protein content becomes even more accessible to the body.
3. It is easy to make: Chickpea miso can be made at home with just a few simple ingredients. All you need are cooked chickpeas, Koji (a type of mould used in fermentation), and salt.
4. It adds depth to dishes: Just like traditional miso, chickpea miso adds depth and umami to dishes. It can be used in soups, marinades, dressings, and more.
5. It is versatile: Chickpea miso can be used in a variety of dishes. It can be used in traditional Japanese dishes or in other cuisines such as Indian or Mediterranean.
What you need
Tin of chickpea (I use organic one): you don’t have to cook chickpea. Koji: Japanese shops or online (search Koji)
Salt: I use organic sea salt
What is KOJI?
Koji (麹 in Japanese) is a type of fungus that is used in the production of various traditional Japanese fermented foods, such as sake, miso, and soy sauce. It is a filamentous fungus that belongs to the Aspergillus oryzae species and is known for its ability to produce enzymes that break down complex carbohydrates and proteins.
Koji is cultivated on steamed grains, such as rice, barley, or soybeans, in a warm and humid environment. The Koji mould grows on the grains and breaks down their starches and proteins, transforming them into simpler sugars and amino acids. This process is crucial for the flavour and aroma development of fermented foods, as well as for their preservation and nutritional value.
Koji has been used in Japan for centuries and is considered an essential ingredient in many traditional dishes. It is also gaining popularity in other parts of the world as a versatile and natural flavour enhancer and a source of beneficial enzymes and nutrients.
What kind tools you need
In this case, I used a can of chickpeas already cooked. If you want to use dried chickpeas, a pressure cooker or large pot would be helpful.
A food processor is useful for pasting chickpeas.
I recommend a large container for miso, an enamelled or glass jar.
Making miso tips
Making miso at home can be a fun and rewarding experience, but it can also be a bit tricky if you’re new to the process. Here are some tips to help you get started and make the best possible miso:
1. All tools used are sterilised with boiling water.
2. Start with quality ingredients: The quality of your ingredients will have a big impact on the flavour and texture of your miso. Use high-quality, organic chickpeas and other grains, and make sure your salt is free of any additives or anti-caking agents.
3. Follow a recipe: There are many different recipes for making miso, so it’s important to find one that works for you and follow it closely. Make sure you measure your ingredients carefully and follow the instructions for each step.
4. Be patient: Miso takes time to ferment, so it’s important to be patient and let the process happen at its own pace. Depending on the recipe, miso can take anywhere from a few months to a few years to fully mature.
5. Taste as you go: As your miso ferments, taste it periodically to see how the flavour is developing. This will help you to adjust the seasoning and fermentation time as needed.
6. Store your miso properly: Once your miso is ready, store it in a cool, dark place, such as a pantry or refrigerator. Make sure it is covered tightly to prevent air from getting in, which can cause spoilage.
7. Wipe around the lid alcohol before covering with a lid to prevent mould from growing.
With these tips in mind, you’ll be well on your way to making delicious, homemade miso that you can enjoy in a variety of dishes. Experiment with different types of grains, seasonings, and fermentation times to find the perfect flavour for your palate. Good luck and happy fermenting!
Sterilize the glass jar, lid, blender, and bowl with boiling water.
Open the tin of the chickpeas and strain the water but don’t throw out the water.
Put the chickpeas into a blender and blend well. If you need more moisture, use the strained water. (I added half of the water this time)
Put the chickpea paste into a bowl.
Add the koji and salt into the bowl and mix well by hand. Be sure to wear gloves.
Roll into balls.
Place the miso balls in a preserving container that has been sterilized by boiling.
Air inside the balls will cause mould to form so compress them into the storage container as if you were throwing them in, and then pack them in one by one, pressing down from the top to flatten them out.
Wipe off any remaining dirt on the inside of the container and around the lid with kitchen or other paper moistened with rubbing alcohol. Since it will be stored for a long period of time be very careful here!
To prevent air from touching the miso, wrap tightly with plastic wrap. Place a bag of salt or similar between the miso and the lid to serve as an inner lid. Finally, tightly cover the lid, and you're done.
Store in a cool, dark place and homemade miso will be ready in six months to a year.
How are you all doing? I know you are busy every day, but please take care of yourselves.
This time, I would like to use tempeh to make a delicious dish.
I know lot of people who don’t like tempeh.
It’s true that not everyone likes tempeh as some people find its texture or flavour unappealing. However, there are ways to make tempeh more appealing for those who are hesitant to try it.
Here are some tips:
Experiment with different recipes: Tempeh can be prepared in a variety of ways, from baking and frying to grilling and sautéing. Experiment with different recipes to find a preparation method that you and your friends or family members enjoy.
Pair tempeh with flavourful sauces or marinades: Tempeh has a mild, nutty flavour that can be enhanced with sauces or marinades. Try marinating tempeh in soy sauce, ginger, garlic, and other spices, or serve it with a flavourful sauce, such as peanut sauce or teriyaki sauce.
Use tempeh as a meat substitute: Tempeh is a good source of protein and can be used as a meat substitute in many dishes. Try using it in place of meat in recipes like spaghetti Bolognese, chili, or tacos.
Tempeh is not just vegetarian or vegan.
While tempeh is often associated with vegan and vegetarian diets due to its high protein content and versatility as a meat substitute, it is not strictly limited to those dietary choices. Tempeh can be enjoyed as a source of protein and other nutrients by individuals who follow a variety of dietary patterns, including omnivores, flexitarians, pescatarians, and more.
Tempeh is a fermented soybean product that originated in Indonesia and is now enjoyed in many parts of the world. It is a good source of protein, dietary fiber, vitamins, and minerals. Tempeh can be used in a variety of dishes, from stir-fries and salads to sandwiches and burgers, and is often marinated or seasoned to enhance its flavour.
So, while tempeh is a popular choice among vegans and vegetarians, it is not limited to those dietary preferences and can be enjoyed by a wide range of individuals as part of a healthy and varied diet.
Anyway, I would like to introduce how to make tempeh bolognaise.
You can eat as spaghetti bolognaise or with rice or bread or in a pie.
So please try to make it.
Hello.
It’s getting hotter!
In summer, you want something refreshing to eat, don’t you? So this time, I would like to introduce three dishes using okra. Okra is low in calories but packed with nutrients. The vitamin C in okra helps support healthy immune function. Okra is also rich in vitamin K, which helps blood clotting. Antioxidants are natural compounds that help fight off molecules called free radicals that damage cells.
The first dish is pickled okra.
Fermented pickles are rich in probiotics, which improve digestion and prevent stomach upsets.
What you need
Okra
Rice vinegar
Garlic cloves
Grains of pepper
Dried Chills
Dill (dried) or bay leaves
Tip for this recipe
Always sterilize bottles by boiling.
Do not wipe disinfected bottles with towels. Bacteria will stick to them.
The okra we bought this time was quite black on the outside.
By rolling the okra on a chopping board, the hairs on the okra are removed and the colour becomes brighter after boiling.
After the okra has been boiled, it should be rinsed with water and dried well.
When the pickled mixture cools down, cover and store in the refrigerator for 2 days before eating. It will be fine in the refrigerator for about one month.
Pickled okra is very refreshing and can be used as in salad or as a side dish.
Course Appetizer, pickles
Keyword easy to make, healthy, pickels, plant based, quick, Vegan
Prep Time 15 minutesminutes
Servings 1Jar
Author grazing wombat
Ingredients
180gOkra
APinchSalt for okra
2eachGarlic
1eachDried chilli
1cupFiltered water
100mlRice vinegar
2tspSugar
2tspSalt
15-20piecesWhole pepper
Instructions
Sterilize bottles with boiling water. Do not wipe with towels.
Sprinkle salt on the okra and roll them on the chopping board.
Wash the okra in water and drain.
Place 1 cup filter water and 100 ml rice vinegar in a saucepan and over a medium heat.
Add sugar and salt into the vinegar and bring to the boil to dissolve.
Once the vinegar has boiled, turn off the heat and let cool.
Pack the okra into the bottle along with garlic, dried chilli, peppercorns, and dill.
Pour in the cooled pickle liquid, and when completely cool, cover and refrigerate.
It will be ready to eat in two days.
Video
The second item is chilled udon noodles with okra and tomatoes
A refreshing summer dish! it is also delicious with Soba or Somen noodles! (Thin noodles)
What you will need
Udon noodles (use frozen, dried, or fresh udon noodles of your choice).
Kelp dashi powder (shiitake mushroom dashi powder is also fine).
Lemon
Okra (okra)
Tomatoes
Sesame oil
Sesame seeds
Soy sauce
Mirin
Green onion (for garnish)
Salt
Tips for this recipe
Remove the okra from the pan.
Cook the udon noodles in boiling water. If using dried, boil for the indicated time. Rinse the udon well in the boiling water to remove any slime.
If using fresh or frozen udon noodles, loosen them well in boiling water. Rinse in cold water to remove any slime.
Prepare the ingredients and soup ahead of time.
A light, refreshing noodle dish that's tasty even when you have no appetite.
Course dinner, Lunch
Cuisine Japanese
Keyword dinner ideas, easy to make, plant based, serving time, Vegan
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Servings 1person
Author grazing wombat
Ingredients
2eachOkra
ApinchSalt for okra
½eachTomato
1packUdon noodles(or you can use frozen, dry)
ShallotsFor garnish
For lemon and salt sauce
2gKombu dashi powder
2tspSesame oil
1tspSoy sauce
½tspSalt
½eachLemon juice
1tspSesame seeds
Instructions
Sprinkle salt on the okra, roll them on the chopping board, blanch them in boiling water for about 20-30 seconds, and then drain it in cold water.
Chop tomatoes in to bite sized pieces and place in a bowl.
Slice the okra and place in the bowl with the tomatoes.
Make the sauce.
In a bowl with the tomatoes and okra, add kombu dashi powder, sesame oil, soy sauce, salt, lemon juice, and sesame seeds then mix.
Boil fresh or frozen udon noodles then drain using a colander.
Put the udon noodles in a bowl and top with the sauce, then add green onions.
Video
The third item is a salad with okra, corn, tomatoes, edamame and black lentils.
This brightly coloured salad is a good source of protein thanks to the lentils and edamame. It is dressed with a refreshing lemon, soy sauce, and kelp dashi powder dressing and is perfect for vegetarians and vegans.
What you need
Okra
Black lentils (or your favourite beans).
Tomatoes and cherry tomatoes
Corn (frozen is fine!)
Edamame (fresh or frozen)
Purple (Spanish) onions
Jalapeño pickles (fresh or not)
Lemons (fresh or frozen)
Kelp dashi powder
soy sauce
Olive oil
Tip for this recipe
Wash lentils before boiling. When boiling lentils, start with plenty of water and cook over low heat until tender.
Slice the okra.
Cut the onions, sprinkle with salt, let sit for about 5 minutes, then rinse with water and drain to remove the pungency.
Warm the raw corn in the microwave for 3 minutes before peeling, it is easier than boiling.
When adding lentils to a salad, be sure they are cold.
Salad of okra, corn, tomatoes, edamame and black lentils
You can enjoy the different textures of the ingredients in this salad! Cutting the ingredients in uniform sizes improves the texture and makes it more palatable.
Course Salad
Keyword dinner ideas, healthy, plant based, Vegan
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Servings 4people
Author grazing wombat
Ingredients
5eachOkra
ApinchSalt for okra
2eachTomato
80gCherry tomato
1eachCornYou can use frozen one
½eachCucumber
80gFrozen edamamedefrost
½eachRed onion
ApinchSalt for red onion
30gPickled jalapeñoif you don't have one it's ok
50gBlack lentil
1tspSalt for lentil
For dressing
1eachLemon juice
3tbspOlive oil
1tbspSoy sauce
4gKombu Dashi powder
1tspSalt
Instructions
Rinse the lentils, place them in a pot with plenty of water and 1 teaspoon salt.
Simmer over low heat until tender.
Pour the lentils in colander and let cool. Do not rinse with water.
Sprinkle salt on the okra, roll them on the chopping board, blanch in boiling water for about 20-30 seconds, and then rinse them with cold water.
Slice the okra.
Warm corn in microwave for 3 minutes without peeling. When cooled, peel and slice with a knife.
Chop the onion in to bite sized pieces, place in a bowl with a pinch of salt for about 5 minutes, rinse with water and drain. This method reduces the onion’s pungency.
Chop the tomato and cucumber into bite sized pieces.
Defrost edamame (I used frozen edamame this time).
Rough chop the jalapeño pickles. (You don't have to use)
Place everything in a bowl. Add the cooled lentils as well.
In the same bowl, add olive oil, lemon juice, kombu dashi powder, soy sauce, and salt and mix well.
My husband loves this chocolate. Sweet and sour raspberry and nut ball with a dark chocolate coating. Seriously easy to make so you can make some for your loved ones.
What did I use for this recipe?
Frozen raspberry – You can use fresh ones if you want.
Dried cranberry (figs are good too)
Hazel nuts – I think raspberry and hazelnuts are a good match!
Vegan Raw Chocolate
Cacao batter – You can use coconut oil but they will melt in your hand, so Cacao butter is better.
Tips for making Raspberry truffle
• Roasted nuts produce a better flavour with chocolate. Sometimes I found raw nuts have an old oil taste which I don’t like at all.
• When you cook frozen raspberries and cranberries, just heat them enough to defrost them.
• When you are making raspberry and nut paste, if you feel the paste still too wet, add more desiccated coconut.
• I recommend peeled hazelnuts instead of skin on hazelnuts.
• If you are not vegan or have an allergy to lactose, you can use any chocolate for coating.
After 10mins, remove the hazelnuts from the oven and let them cool.
In the meantime, put frozen raspberries, cranberry, and maple syrup into a pot and turn heat to mid. Cook until the frozen raspberries are defrosted. Cook for 2-3mins more then turn off the heat.
Put the berries into a mixer and blend well.
Put the berry paste into a bowl.
Put the hazelnuts and desiccated coconut into a blender and blend well.
Add the nut paste into the berry paste and mix well. (If it is too wet, add more desiccated coconut.)
Make 16-17 portions, place them on a tray, and put them in the fridge.
While they are cooling make the chocolate coating. Put a bowl on a pot of boiling water.
Add the raw chocolate, cacao butter, and macadamia nut milk and melt all ingredients as stirring well.
Once everything has melted, remove the bowl from the pot.
Coat the raspberry and nut balls with the chocolate and put them on a tray lined with baking paper.
Top with cacao nibs or crushed nuts and put them in the fridge for 2 hours.
This recipe is gluten free, yeast free, vegan and you don’t have to knead the dough.
You can buy gluten free bread at shops, some are good, some are not but I found them all to be quite expensive.
Image
I tried many times to come up with a gluten free, yeast free, vegan bread recipe but just couldn’t get it right, something was missing to make it perfect.
Sometimes, gluten free bread that I found from shops was dry and hard. I wanted to make gluten free, yeast free, vegan bread and my goal was a nice soft loaf with a texture as close as possible to regular wheat bread. It took a lot of experimenting but I finally found the perfect recipe!
What mistakes I made
The first time I tried the gluten free, yeast free, vegan recipe I had come up with it was ok but too doughy.
I looked through my old recipes and tried to figure out what went wrong. The ingredients were all good but it was the cooking times and temperatures I just wasn’t getting correct. It took me three goes to get it just right (sounds familiar).
What is good with this bread.
Jam, spreads
Ham, cheese (if you are not vegan)
Avocado
Tomato
Banana
Dip with olive oil with balsamic vinegar etc….
Put 140g of the cooked multigrain rice and 75g of rice milk into a blender and blend well (its ok if there is a little chunk left)
2nd prep
put 35g of psyllium husk and 150g of rice milk into a bowl and mix well.
other ingredients
Sift all flour into another bowl.
Sift Baking powder, Baking soda and Salt into the flour bowl.
Add 350g of rice milk, 1.5 tbsp of olive oil, and 1 tbsp of maple syrup into the psyllium husk’s bowl and mix well.
Add the flour into the psyllium husk and mix it all together until it forms a dough.
Put the dough into the tin and flatten it. Garnish the top with pepitas.
Put the dough into the oven and cook for 40mins.
After 40mins, reduce the oven temperature is 170℃ and cook the bread for 10mins.
After 10mins, check inside bread temperature and if it’s 85℃, its done.
Take it out from the tin and cool it down on a rack.
Video
How long this bread in the fridge.
In the fridge I recommend 2-3 days. If you want to keep it longer, slice the bread, and put it in the freezer. When you want some toast it in a frypan and put on whatever you like.
This time I am going to show you how to make Agedashi tofu
Agedashi tofu is very popular at any Izakaya restaurant, but you can make it yourself very easily
So, would you like to try it at home?
INGREDIENTS FOR AGEDASHI TOFU
What you need
Dashi powder: you can use Shiitake mushroom, kelp (kombu), or Bonito dashi powder.
Where can you get them? Usually, Asian shops but sometimes Woolworths will have it.
Tofu: Using Momen tofu is better as it’s a little firmer. You can use silken tofu but it’s sometime difficult because it’s soft.
I use Japanese style tofu not Chinese ones.
Soy sauce: if you are gluten free, use Tamari.
Mirin: if you are gluten free, check always check the label, sometimes they contain wheat.
Tips for making Agedashi tofu
• Dry Momen tofu.
Just wrapping the tofu with paper towel is fine.
• Before you deep fry your tofu, make the sauce.
Once deep fried the tofu will eventually soften. Have the sauce ready to go so your tofu has a nice crunch.
Wrap tofu with kitchen paper to make sure it’s dry.
Making the sauce; pour 250ml of water into a pot and turn heat to mid.
Add shiitake mushroom dashi powder, mirin, soy sauce and melt all ingredients.
Remove the top of the eggplant and cut it in half.
Score the eggplant’s skin (see the photo)
Cut the eggplant in 3 (see the photo)
Cut the tofu in 6 pieces
Heat up oil in a pot for deep frying.
Deep fry the cut eggplant pieces. When cooked through remove the pieces from the oil and put them on a tray.
Cover the tofu with starch and deep fry the tofu until the outside is crunchy.
Heat up the sauce and put the eggplant pieces into the sauce (Don’t put the tofu in yet you want to leave it crispy on the outside.)
Put the tofu into a bowl, transfer the eggplant from the sauce into the bowl and pour the sauce on both. Garnish with shallots for extra pro-look points
The other day I felt like eating a beautiful tomato sauce with pasta. So I got some fresh basil and tomatoes from the vegetable market and made a fresh tomato sauce.
tomato and basil
When I removed the tomato’s skin and seeds I thought that’s a lots of waste, so I am going to use it all.
Why? Not just to reduce waste but the tomato’s skin has lots of lycopene.
skin and seeds
What is lycopene?
Oxidation within your body can lead to your skin aging, damage to cells and blood vessels, and a decline in organ function. One of the most effective antioxidants is Lycopene.
Lycopene works to prevent active enzymes from oxidizing.
tomato in water
You can choose different styles of sauce
1. Remove the skin and seeds parts and put them blender with balsamic and blend then mix other ingredients for a chunky sauce.
blended
2. Leave the skin and seeds, cook it all together then put it in the blender for a smooth sauce.
I like a chunky tomato sauce how about you?
tomato with basil
Uses for tomato sauce
This sauce can be used for pasta, chicken parmigiana, meat balls, baked white fish etc.
What do you usually eat for breakfast? Egg? Or just fruit?
My husband eats this granola every morning and he really enjoys it.
Caramelised roasted nut granola with dried fruits.
So healthy and tasty this granola but this recipe is sugar free, gluten free and ok for vegans!
ingredients
What you need for this tasty granola.
Nuts
I’m using cashews, macadamias, and almonds.
You can use any nuts you like.
Seeds
Sunflower seeds and Pepitas.
Coconut flake
You can use coconut chips.
Buckwheat Puff
You can use puffed rice if you like.
Date
Using pitted is quicker to prep.
Virgin coconut oil
Use virgin coconut oil so the smell isn’t too strong.
You can buy at Coles or Woolworths, health food shops.
Peanut butter
Use a sugar and gluten free one.
You can buy at Coles or Woolworths, healthy shops.
Mixed dried fruits
This time I used, raisins and cranberries.
You can use any you like.
granola
Tip for making perfect granola
• When you mix dry ingredients and date paste, mix well so when you cook in the oven, your granola doesn’t get too chunky.
• Try to spread the granola out on two trays instead of one so not too crowded.
• Add mixed dried fruitsAFTER COOKING GRANOLA so you don’t burn your mixed dried fruits.
• After cooking granola, break down any large chunks.
• Don’t set the oven over 100 ℃. Otherwise, your granola will burn.
100gPeanut buttersugar or cream free and gluten free
80gVirgin coconut oil
½tspSalt
½tspVanilla bean paste
Instructions
Preheat oven to 80 ℃.
For date paste
Put dates into a bowl and add 100g of hot water soften them. (If seeds in dates, remove them)
Meanwhile, weigh ingredients and melt coconut oil.
Add the dates with hot water into a blender.
Add peanut butter, coconut oil, vanilla bean paste, and salt to the blender and blend well. This will be your date paste.
For dried ingredients
Using a large bowl, add almond, cashew nuts, macadamia nuts, pepitas, sunflower seeds, coconut flakes, and puffed buckwheat into the bowl. (Do not put dried fruits)
Add the date paste into the bowl and mix well.
Put the wet granola on trays. Flatten and spread evenly and removing any clumps.
Put the granola into the oven and cook for 7-8 hours @ 80℃.
After 7 hours, add mixed dried fruit and mix well. Break up any large clumps and let cool.
After cooling the granola, put it in an airtight container.
Video
So, how would you like make your own granola so you know what exactly what is in it. Fresh granola tastes so much better than just buying it from the supermarket.
Do you know Wagashi?
Wagashi is Japanese sweets.
Wagashi has long history start from the Jomon period (traditionally dated between c. 14,000–300 BCE)
Sweet Adzuki
This time, I’ll show you how to make super easy Ichigo Daifuku!
When I was kid, I never liked sweet things like chocolate, cake, ice cream etc but first time I had Japanese sweets I just loved them. (Hahaha I was a mature kid 🤣)
If you visited Japan or lived in Japan, might have seen Japanese sweets like Ichigo Daifuku (Ichigo is Strawberry, and Daifuku is Anko wrapped with mochi made from glutinous rice flour or Shiratamako.)
You will be surprised how well Strawberry and Anko sweet Azuki beans go together.
When you take a bite of the strawberry and Anko together, the sour taste of the strawberry and sweetness of the Anko will have your mouth watering.
I make this Daifuku at home often because it’s so easy using the microwave. No, it’s not cheating!! Saving your time but still tasty😁.
What you need: Glutinous Rice flour– you can buy at Asian shops, Woolworths, or Coles
Glutinous rice
Shitaramako– you can buy at Asian shops or online shops.
Azuki beans- supermarkets, vegetable markets, or healthy shops.
Good news for people has issue or people’s choice.
Ichigo Daifuku is Vegetarian, vegan, and Gluten free.
Azuki
How long Daifuku will keep?
1-2 days usually. If summertime, better eat in a day. In winter, you can leave at room temperature but maximum 2days.
