
30 minuter

Lina ☆ りな
PROFIL
INGREDIENSER
PORTIONER 0
Originalrecept (1X) ger 0 portioner
När du justerar receptet kan förhållandet för vissa ingredienser behöva justeras något. Anpassa efter smak.
- 1 ägg
- 40g ljust brunt socker
- 30g risolja (eller vilken neutral olja som helst)
- 60g sojamjölk (eller valfri mjölk)
- 60g mjöl för kakor
- 30g svart sesamfrömjöl
- Pinch of salt
- 1tsp bakpulver
- vit choklad (om så önskas)
INSTRUKTIONER
- 1
Förbered dina verktyg: blöt din ångkorg i vatten i minst 10–15 minuter innan du börjar, och smörj lätt 3–4 små värmetåliga ramekins.

- 2
Tillsätt vatten i din kastrull och koka upp det medan du förbereder smeten.

- 3
I en stor skål, vispa ihop ägget och sockret tills sockret löser sig.

- 4
Tillsätt oljan och sojamjölken och blanda för att kombinera.

- 5
Sikta i mjölet och det svarta sesamfrömjölet, tillsätt en nypa salt och vänd försiktigt in i smeten.

- 6
Tillsätt bakpulvret precis innan du häller och vänd lätt för att kombinera.

- 7
Häll smeten i de smorda ramekins.

- 8
Ånga på medelhög värme i cirka 10 minuter (lägg till 3–5 minuter till om det behövs, tills en tandpetare kommer ut ren).

- 9
Medan det fortfarande är varmt, tillsätt bitar av vit choklad om så önskas.

- 10
Smaklig måltid! Itadakimas!

Recept-ID
1002
Tips & Anteckningar
Om du inte har svart sesamfrömjöl kan du också använda svart sesampasta, men du bör halvera mängden olja och tillsätta lite mer sojamjölk (eller din valda mjölk) för att hjälpa till att lösa upp smeten.
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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