黒ごま蒸しパン | Tokyo Recipes by Nadia

今年買って良かったものの一つが、竹製の蒸し器、いわゆる「せいろ」です。30分以内に簡単に蒸し野菜や肉料理が作れる素晴らしい方法で、さらに最高においしくてふわふわの黒ごまケーキも作れることを発見しました！このケーキがこんなにしっとりしているとは、正直驚きました。蒸すだけで、材料もとってもシンプルなんです！竹製せいろを使う際のコツは、使用前に少なくとも10〜15分間水に浸けておくことです。こうすることで、沸騰したお湯の上で焦げたり割れたりするのを防げます。まずこのステップを行い、残りの道具や材料を準備している間にせいろを浸けておくことをおすすめします。このレシピを初めてテストしたとき、蒸す前にホワイトチョコレートを加えるのをうっかり忘れてしまいましたが、それが実は最高の加え方だとわかりました！蒸し上がった直後にチョコレートを加えると、ケーキに完全に溶け込まずに少しだけ溶けてくれます。最近、この簡単な黒ごま蒸しケーキを繰り返し作っています。皆さんにも私と同じくらい気に入っていただけると嬉しいです :)

写真をもっと見る（3枚）

調理時間

30 分

評価する

Artist

Lina ☆ りな

Hi friend! こんにちは! I’m Lina Takahashi, a Japanese-American gal born and raised in Colorado and my love language is making people food! To be honest, my last name was actually a part of my identity that I actually really struggled with as a kid. I grew up as one of very few Asian women in my community in Boulder, Colorado and I used to be incredibly self-conscious of my last name because it sounded “too” Japanese and it was often mispronounced. I wanted a simple last name, a name anyone could recognize and know that I am the same as everyone else — oh, how heartbreaking it must have been for my mother the day I came home and asked her why I don’t have blonde hair and blue eyes. Even throughout questioning my identity as a Japanese-American woman, one thing that I never questioned was knowing for a fact that Japanese food was my absolute favorite. All I wanted to do as a kid was watch my mom cook in the kitchen and learn how she creates this magical food. Who knew I would come to create a platform to share it with you, too! I am thankful for my mother who taught me how to cook Japanese food in a city where it was hard to find Japanese ingredients nearby. She made us miso soup every night, Japanese food like omurice, Japanese croquettes, curry, karaage, sushi and so much more! I know now that it was not an easy feat. She made her own somen and udon broth, she baked her own Japanese shokupan; she was making mochi before Instagram or Tik Tok existed! Ponzu and salmon on rice?! That was my breakfast I looked forward to it in elementary school the day after we had salmon for dinner. Now, all I want to do is share with YOU what I’ve grown up eating and cooking with my Japanese home in hopes that you can bring a little bit of Japan into your kitchen! Many of my recipes have a Japanese twist on them, but a lot of my recipes are also just because I think it tastes good and I hope you do too 🙂 Come say hi and send me any recipe requests on social platforms under @takahasheats and join me in a life of eating, cooking and being in awe of food. Itadakimas! Instagram: https://www.instagram.com/takahasheats YouTube: https://www.youtube.com/@takahasheats TikTok: https://www.tiktok.com/@takahasheats

プロフィール