Ingredients:

• 1 cup bleached cake flour
• 1 teaspoon baking powder
• ½ cup granulated sugar
• 6 large egg yolks, chilled
• 8 large egg whites, chilled
• ½ cup whole milk
• 1 tablespoon vanilla extract
• 1 teaspoon fresh lemon juice
• Unsalted butter, for greasing the griddle and serving
• ½ cup water, divided
• ½ teaspoon kosher salt
• Disposable aluminum lasagna pan (13 x 9 inches with a depth of at least 3 1/2 inches)
• Maple syrup and powdered sugar, for serving

View this post on Instagram

A post shared by The Weekend Edition (@_weekendedition)

Instructions:

1. Whisk together flour, baking powder, and salt in a medium bowl. 
2. In a large bowl, whisk together 6 egg yolks, milk, and vanilla.
3. Gradually sift the flour mixture into for egg mixture and whisk until smooth. Chill for at least 20 minutes or up to 8 hours.
4. Place 8 egg whites in the bowl of a heavy-duty stand mixer. Freeze for about 15 minutes, until the egg whites are partially frozen.
5. Add lemon juice to the egg whites, and beat with a whisk attachment on medium speed.
6. Gradually add sugar until glossy and stiff peaks form (around 6-8 minutes).
7. Using a hand whisk, gently fold the egg white mixture into the chilled batter, in 2 portions, until just incorporated. Using a rubber spatula, finish folding, if needed.
8. Transfer half the batter to a large piping bag or ziplock plastic bag with a 1-inch hole cut in one corner. Keep the remaining batter chilled, uncovered, while cooking the first batch.
9. Pre-heat a large electric griddle to 300°F and lightly grease the griddle with butter.
10. Pipe 4 cone-shaped mounds of batter, about 3 inches wide and 3 inches tall. Be careful not to layer the batter. Leaving at least 2 inches between mounds, but make sure the pancakes are close enough so that all 4 mounds will fit under the aluminum pan.)
11. Spoon 2 tablespoons of water onto the surface of the griddle around the pancakes. Immediately cover the pancakes with the inverted aluminum pan to steam-griddle them. Cook until the top of the batter looks dry and the bottom of the pancakes are lightly browned. Using 2 thin spatulas, carefully flip the pancakes. Spoon 2 tablespoons of water on the surface of the griddle around the pancakes. Cover with the inverted aluminum pan, and cook for about 5-6 minutes, until the pancakes are set, 5 to 6 minutes. Transfer the pancakes to serving plates and repeat the process with the remaining batter and water.
12. Top the pancakes with butter and maple syrup. Sprinkle with powdered sugar. Serve immediately.

The post These Japanese Soufflé Pancakes are So Light and Airy appeared first on falafelandcaviar.com.

Tempura batter is typically light and made from flour, eggs, and iced water. If you’re making your own, here are some tips to help.

View this post on Instagram

A post shared by NOA Beach Bar & Restaurant (@noa.beach)

Feel the Vibes

While your item is frying, it can be difficult to know when it is done. One way is to check how big the bubbles are—if they are large, it means there is still a lot of moisture and the item is not yet cooked through. Another way is to hold the item with chopsticks and feel the vibrations. Big vibes indicate that there is still some cooking to go. 

Take the “Oy” Out of Oil

Greasy tempura is not ideal. Oil from frying can cling to your tempura when taking it out, so pull out each piece out slowly, at an angle, to prevent this. 

Don’t Let Leftovers Go to Waste

If you have leftover batter, put it to good use by drizzling it into the hot oil and creating crunchy bits. When dusted with icing sugar, they make a delicious ice cream topping. 

The post 3 Tips for Top Tempura appeared first on falafelandcaviar.com.

Chirashizushi

Chriashizushi is a unique presentation of sushi in that it is simply raw fish and vegetables served in a bowl with rice! If you’re looking for a heartier version of sushi that includes all of the traditional ingredients, this might just be the choice for you.

Inarizushi

Deep-fried tofu sushi?! Yes, this exists, and it’s just as delicious as you might think it is. The city of Toyokawa is the birthplace of this sushi, in which traditional ingredients are deep-fried inside of a tofu pouch.

Ehōmaki

Japan loves eating to celebrate its many festivals and traditional events, and this sushi is a perfect example. Ehōmaki is an extra-long piece of sushi that is consumed for Setsubun, a festival commemorating the arrival of spring. It usually contains seven ingredients, representing seven gods to bring good luck.

The post Unique Japanese Sushi You Must Check Out appeared first on falafelandcaviar.com.

Featuring the best sushi on Earth and some of the most unique and exquisitely-prepared seafood dishes that you can find anywhere, Japan is a seafood foodie paradise. But would you be brave enough to try two of its truly unique dishes?

The Land of the Rising Sun has two well-known dishes that are eaten alive. Check them out, and let us know if you’d be able to stomach them!

Ikizukukri

Ikizukuri, which means “eaten alive” in Japanese, is a preparation of sashimi which involves eating the fish while it is still alive. Chefs are only allowed to make minimal cuts to produce this dish in order to ensure that the animal is still alive while being eaten. The head is left attached so that diners can see the gills move. It certainly isn’t for the weak of heart.

Odori Ebi

Odori Ebi is a shrimp dish that is served to diners while the crustacean is still alive. It’s typically dipped in sake before being eaten so as to incapacitate and intoxicate it. Diners are advised to eat this dish quickly so that the animals do not suffer unnecessarily. Would you try this crazy Japanese delicacy?

The post In Japan? You Must Try These Live Seafood Dishes appeared first on falafelandcaviar.com.

This swirly ingredient is called narutomaki, and it’s a type of cured fish that is similar to imitation crab meat in the way it’s made. Narutomaki is also shortened sometimes to naruto, and swirling shape is actually supposed to mimic the whirlpools in the Naruto Strait in Japan.

Narutomaki’s were first invented sometime in the 19th century, and they are now super popular in many different Japenese dishes, especially in ramen and soba. No one knows exactly why it started to grace so many dishes in Japan, but it probably was the way Japan started getting into it’s very aesthetically centered food, like rice bowls that look like animals, that you can now experience in many different places.

No matter how it came about, narutomaki is such a fun and special garnish to have alongside your favorite meal!

The post Do You Know What Narutomaki is? appeared first on falafelandcaviar.com.

So, what exactly is yakiniku?

Well, to put it plainly, this tradition can be described as a form of Japanese BBQ. At a yakiniku restaurant or at a home where this type of food is prepared, diners participate in an interactive experience in which they grill premium-quality cuts of meat on a personal grill.

You might be thinking that yakiniku sounds pretty similar to Korean BBQ, and you’d be right. In fact, this tradition originated with Japanese people who brought this Korean tradition back to their home country. They’ve definitely managed to put their own twist on the art, however.

In Japan, yakiniku focuses largely on Wagyu beef products. As you may know, Wagyu beef is considered one of the most prestigious meats in the world, and its quality is on full display in yakiniku.

Beef is the king when it comes to Japanese BBQ, but you can also sometimes find other meat cubes from animals such as pigs, as well as offal products like beef heart. Commonly, diners choose to eat side dishes such as egg yolk rice, cabbage, and seaweed.

The meats are made even better when enjoyed with soy sauce and sesame-based dips that give this Japanese BBQ meat a final kick that is unforgettably good.

If you find yourself in Tokyo or near a Japanese BBQ restaurant, give it a try and enjoy one of the most unforgettable meals of your life.

The post Yakiniku is a Japanese Gastronomic Gem appeared first on falafelandcaviar.com.

So, if you can’t fit a trip to Tokyo into your schedule, don’t despair! Instead, just give Masaki Higuchi a follow on his Instagram as soon as you can.

Higuchi’s Instagram is an eclectic blend of traditional Japanese fare, Western-inspired dishes, and quirky photos of his adorable British Short Hair cat.

Minimalist and clean, simple food photography is Higuchi’s aesthetic, and it works so well. In a way, it’s also the perfect representation of Japan’s culinary tradition. It isn’t too fancy, but its components are top quality and the end product is unforgettably good.

Higuchi’s also a bona fide food blogger who posts recipes (and more adorable cat pictures) on his personal blog. You can learn how to make some of the fantastic dishes that he makes on his blog.

Give him a follow today. You definitely won’t regret it!

The post You Must Follow This Japanese Foodie Today! appeared first on falafelandcaviar.com.

This chicken made into a sandwich is super crunchy, spicy, and after trying it, you’ll never get a chicken sandwich from a fast food joint again.

Recipe

1. Start off with boneless, skinless chicken thighs. Pound them until they’re about 1/2 inch thick.
2. Then, make your dredging station with plain panko bread crumbs, flour seasoned with garlic powder, salt, and cayenne pepper, and an egg beaten with hot sauce in it.
3. First, dip your chicken into the flour and coat it on both sides, move to the egg wash, and finally into the panko bread crumbs.
4. Heat a skillet on medium to medium-high heat and pour in olive oil.
5. Once the oil is hot but not smoking, put the cutlets in and let them cook on each side until they’re golden brown or slightly passed. Don’t overcrowd the pan or the chicken won’t cook properly!
6. Rest the chicken on a cooling rack so it stays nice and crispy while you fry the rest.
7. Put it on soft white bread or sweet Hawaiin roll with shredded lettuce or cabbage, mayo, pickles, and extra hot sauce, and you’re ready to eat!

The post This Chicken Katsu Sandwich will Blow Your Mind appeared first on falafelandcaviar.com.

Ingredients:

• 1 cup bleached cake flour
• 1 teaspoon baking powder
• ½ cup granulated sugar
• 6 large egg yolks, chilled
• 8 large egg whites, chilled
• ½ cup whole milk
• 1 tablespoon vanilla extract
• 1 teaspoon fresh lemon juice
• Unsalted butter, for greasing the griddle and serving
• ½ cup water, divided
• ½ teaspoon kosher salt
• Disposable aluminum lasagna pan (13 x 9 inches with a depth of at least 3 1/2 inches)
• Maple syrup and powdered sugar, for serving

View this post on Instagram

A post shared by The Weekend Edition (@_weekendedition)

Instructions:

1. Whisk together flour, baking powder, and salt in a medium bowl. 
2. In a large bowl, whisk together 6 egg yolks, milk, and vanilla.
3. Gradually sift the flour mixture into for egg mixture and whisk until smooth. Chill for at least 20 minutes or up to 8 hours.
4. Place 8 egg whites in the bowl of a heavy-duty stand mixer. Freeze for about 15 minutes, until the egg whites are partially frozen.
5. Add lemon juice to the egg whites, and beat with a whisk attachment on medium speed.
6. Gradually add sugar until glossy and stiff peaks form (around 6-8 minutes).
7. Using a hand whisk, gently fold the egg white mixture into the chilled batter, in 2 portions, until just incorporated. Using a rubber spatula, finish folding, if needed.
8. Transfer half the batter to a large piping bag or ziplock plastic bag with a 1-inch hole cut in one corner. Keep the remaining batter chilled, uncovered, while cooking the first batch.
9. Pre-heat a large electric griddle to 300°F and lightly grease the griddle with butter.
10. Pipe 4 cone-shaped mounds of batter, about 3 inches wide and 3 inches tall. Be careful not to layer the batter. Leaving at least 2 inches between mounds, but make sure the pancakes are close enough so that all 4 mounds will fit under the aluminum pan.)
11. Spoon 2 tablespoons of water onto the surface of the griddle around the pancakes. Immediately cover the pancakes with the inverted aluminum pan to steam-griddle them. Cook until the top of the batter looks dry and the bottom of the pancakes are lightly browned. Using 2 thin spatulas, carefully flip the pancakes. Spoon 2 tablespoons of water on the surface of the griddle around the pancakes. Cover with the inverted aluminum pan, and cook for about 5-6 minutes, until the pancakes are set, 5 to 6 minutes. Transfer the pancakes to serving plates and repeat the process with the remaining batter and water.
12. Top the pancakes with butter and maple syrup. Sprinkle with powdered sugar. Serve immediately.

The post These Japanese Soufflé Pancakes are So Light and Airy appeared first on falafelandcaviar.com.

Tempura batter is typically light and made from flour, eggs, and iced water. If you’re making your own, here are some tips to help.

View this post on Instagram

A post shared by NOA Beach Bar & Restaurant (@noa.beach)

Feel the Vibes

While your item is frying, it can be difficult to know when it is done. One way is to check how big the bubbles are—if they are large, it means there is still a lot of moisture and the item is not yet cooked through. Another way is to hold the item with chopsticks and feel the vibrations. Big vibes indicate that there is still some cooking to go. 

Take the “Oy” Out of Oil

Greasy tempura is not ideal. Oil from frying can cling to your tempura when taking it out, so pull out each piece out slowly, at an angle, to prevent this. 

Don’t Let Leftovers Go to Waste

If you have leftover batter, put it to good use by drizzling it into the hot oil and creating crunchy bits. When dusted with icing sugar, they make a delicious ice cream topping. 

The post 3 Tips for Top Tempura appeared first on falafelandcaviar.com.

Chirashizushi

Chriashizushi is a unique presentation of sushi in that it is simply raw fish and vegetables served in a bowl with rice! If you’re looking for a heartier version of sushi that includes all of the traditional ingredients, this might just be the choice for you.

Inarizushi

Deep-fried tofu sushi?! Yes, this exists, and it’s just as delicious as you might think it is. The city of Toyokawa is the birthplace of this sushi, in which traditional ingredients are deep-fried inside of a tofu pouch.

Ehōmaki

Japan loves eating to celebrate its many festivals and traditional events, and this sushi is a perfect example. Ehōmaki is an extra-long piece of sushi that is consumed for Setsubun, a festival commemorating the arrival of spring. It usually contains seven ingredients, representing seven gods to bring good luck.

The post Unique Japanese Sushi You Must Check Out appeared first on falafelandcaviar.com.

Featuring the best sushi on Earth and some of the most unique and exquisitely-prepared seafood dishes that you can find anywhere, Japan is a seafood foodie paradise. But would you be brave enough to try two of its truly unique dishes?

The Land of the Rising Sun has two well-known dishes that are eaten alive. Check them out, and let us know if you’d be able to stomach them!

Ikizukukri

Ikizukuri, which means “eaten alive” in Japanese, is a preparation of sashimi which involves eating the fish while it is still alive. Chefs are only allowed to make minimal cuts to produce this dish in order to ensure that the animal is still alive while being eaten. The head is left attached so that diners can see the gills move. It certainly isn’t for the weak of heart.

Odori Ebi

Odori Ebi is a shrimp dish that is served to diners while the crustacean is still alive. It’s typically dipped in sake before being eaten so as to incapacitate and intoxicate it. Diners are advised to eat this dish quickly so that the animals do not suffer unnecessarily. Would you try this crazy Japanese delicacy?

The post In Japan? You Must Try These Live Seafood Dishes appeared first on falafelandcaviar.com.

This swirly ingredient is called narutomaki, and it’s a type of cured fish that is similar to imitation crab meat in the way it’s made. Narutomaki is also shortened sometimes to naruto, and swirling shape is actually supposed to mimic the whirlpools in the Naruto Strait in Japan.

Narutomaki’s were first invented sometime in the 19th century, and they are now super popular in many different Japenese dishes, especially in ramen and soba. No one knows exactly why it started to grace so many dishes in Japan, but it probably was the way Japan started getting into it’s very aesthetically centered food, like rice bowls that look like animals, that you can now experience in many different places.

No matter how it came about, narutomaki is such a fun and special garnish to have alongside your favorite meal!

The post Do You Know What Narutomaki is? appeared first on falafelandcaviar.com.

So, what exactly is yakiniku?

Well, to put it plainly, this tradition can be described as a form of Japanese BBQ. At a yakiniku restaurant or at a home where this type of food is prepared, diners participate in an interactive experience in which they grill premium-quality cuts of meat on a personal grill.

You might be thinking that yakiniku sounds pretty similar to Korean BBQ, and you’d be right. In fact, this tradition originated with Japanese people who brought this Korean tradition back to their home country. They’ve definitely managed to put their own twist on the art, however.

In Japan, yakiniku focuses largely on Wagyu beef products. As you may know, Wagyu beef is considered one of the most prestigious meats in the world, and its quality is on full display in yakiniku.

Beef is the king when it comes to Japanese BBQ, but you can also sometimes find other meat cubes from animals such as pigs, as well as offal products like beef heart. Commonly, diners choose to eat side dishes such as egg yolk rice, cabbage, and seaweed.

The meats are made even better when enjoyed with soy sauce and sesame-based dips that give this Japanese BBQ meat a final kick that is unforgettably good.

If you find yourself in Tokyo or near a Japanese BBQ restaurant, give it a try and enjoy one of the most unforgettable meals of your life.

The post Yakiniku is a Japanese Gastronomic Gem appeared first on falafelandcaviar.com.

So, if you can’t fit a trip to Tokyo into your schedule, don’t despair! Instead, just give Masaki Higuchi a follow on his Instagram as soon as you can.

Higuchi’s Instagram is an eclectic blend of traditional Japanese fare, Western-inspired dishes, and quirky photos of his adorable British Short Hair cat.

Minimalist and clean, simple food photography is Higuchi’s aesthetic, and it works so well. In a way, it’s also the perfect representation of Japan’s culinary tradition. It isn’t too fancy, but its components are top quality and the end product is unforgettably good.

Higuchi’s also a bona fide food blogger who posts recipes (and more adorable cat pictures) on his personal blog. You can learn how to make some of the fantastic dishes that he makes on his blog.

Give him a follow today. You definitely won’t regret it!

The post You Must Follow This Japanese Foodie Today! appeared first on falafelandcaviar.com.

This chicken made into a sandwich is super crunchy, spicy, and after trying it, you’ll never get a chicken sandwich from a fast food joint again.

Recipe

1. Start off with boneless, skinless chicken thighs. Pound them until they’re about 1/2 inch thick.
2. Then, make your dredging station with plain panko bread crumbs, flour seasoned with garlic powder, salt, and cayenne pepper, and an egg beaten with hot sauce in it.
3. First, dip your chicken into the flour and coat it on both sides, move to the egg wash, and finally into the panko bread crumbs.
4. Heat a skillet on medium to medium-high heat and pour in olive oil.
5. Once the oil is hot but not smoking, put the cutlets in and let them cook on each side until they’re golden brown or slightly passed. Don’t overcrowd the pan or the chicken won’t cook properly!
6. Rest the chicken on a cooling rack so it stays nice and crispy while you fry the rest.
7. Put it on soft white bread or sweet Hawaiin roll with shredded lettuce or cabbage, mayo, pickles, and extra hot sauce, and you’re ready to eat!

The post This Chicken Katsu Sandwich will Blow Your Mind appeared first on falafelandcaviar.com.