Kyoto (2010): Nakamura-Ro Kaiseki

This is the continuation of our trip in Japan (ancient post, I apologize for not posting this sooner for those that asked about Kyoto/Osaka ; _ ; ). We went to Kyoto after Tokyo by Shinkansen. This time we took the fastest Shinkansen - Nozomi - and it took us just a little over 2 hours to get there (waaaay faster than the Kodomo Shinkansen we took to see Fuji-san and thankfully no delay due to earthquake that time).


Right after we arrived, we set off to our lunch place - Nakamura-Ro, which started as a teahouse and is now said to be one of the the oldest restaurant (more than 400 years). The restaurant is basically inside Yasaka-jinja's ground (one of the must-see places in Kyoto).

The view from our seats.











The season's menu.
We wanted to try two different set of kaiseki - a bigger one (¥ 8,100, if I am not mistaken) and a smaller one (¥ 6,100). Unfortunately, we were told that we can only order the same set so that they can serve it at the same time (or something like that). In the end, we settled for the middle one (¥ 7,100) - which was apparently what most of the customers ordered.

First up, Hiyashi-bachi (served only in summer, literally means chilled bowl).

-Grill tomato, okra, lotus root in tosa soy sauce

A mouthful of flavor - sweet, sour, tart, and bland. Not to mention different textures too - soft, gooey, and crunchy. Definitely a wonderful dish to start off with.

Even now, I can still remember the flavor and texture...mmm....I can almost taste it....




Next, Sakizuke (bite-sized appetizer).

- Paper-thin egg rolled with snapper dipped vinegar

- Japanese sweet potato

- Shredded potato and sliced salmon

The egg with snapper is absolutely amazing.

Laziness

Quick and easy - perfect when you need a quick fix or when you are just plain lazy.

My last bake for now as we're renovating the house. -sighs- Probably will post up stuff from my travels (some are ancient).

Vanilla Cupcakes

Vanilla Cupcakes

Recipe adapted from Joy of Baking

Makes 12 cupcakes

Ingredients:

113 g	Unsalted butter, room temperature
130 g	Granulated white sugar
3 large	Eggs
1 tsp	Pure vanilla extract Vanilla bean
1	Large lemon zest
195 g	All purpose flour
1 1/2 tsp	Baking powder
1/4 tsp	Salt
60 ml	Milk

 Method:

1.      Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

2.      In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. 

3.      Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. 

4.      In a separate bowl whisk together the flour, baking powder, and salt.

5.      With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

6.      Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.)

7.      Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. 

I did not follow the vanilla buttercream frosting recipe and the result? Disaster. I did not have the recipe with me that time and had no access to any buttercream recipe (missing recipe books!), I can only based it on my poor poor memory. As if that wasn't bad enough, I somehow had my icing sugar mixed with coarse sugar!!! So I ended up with crunchy vanilla buttercream. ; _ ;

The cupcakes are great though. Moist, light, and fluffy; even on the next day after being refrigerated.

Currently looking for buttercream recipe (any flavor) and those that withstand humid/hot weather. Recommendation please? =D

Purple Sweet Potato Chiffon Cake



Purple Sweet Potato Chiffon Cake

Recipe adapted from Kevin Chai’s “Chiffon Cake is Done” (Sweet Potato Chiffon Cake)

Note: Recipe below had been heavily modified. Not the original recipe. 

Ingredients:

4	Egg yolks
10 g	Sugar
1/4 tsp	Salt
~120 g	Cooked sweet potato (mashed)
30 ml	Oil
60 ml	Water
30 ml	Milk
100 g	Plain flour
1/4 tsp	Baking powder

4	Egg whites
50 g	Sugar
1/4 tsp	Cream of tartar

Method:

1. In a bowl, whisk egg yolk with sugar until pale and fluffy. Add salt, mashed sweet potato, oil, milk, and water, mix well.
2. Add in sifted flour and baking powder. Mix until the batter is smooth.
3. In another clean bowl, beat the egg whites till frothy. Add in cream of tartar and beat till soft peaks.
4. Add in sugar gradually and beat till stiff peaks.
5. Gently fold in 1/3 of the egg whites into the egg yolks mixture. When combined, fold in 1/2 of the remaining egg whites. Repeat with the remaining egg whites.
6. Pour the batter into chiffon tube pan. Tap the pan lightly to get rid of bubbles.
7. Bake in preheated oven at 170 degree C for 45-50 minutes or test with skewer.
8. Invert the cake and let it cool completely in pan. When cool, run a thin knife along the edges and unmold the cake.

 

Notes:

1.  Could not remember the recipe exactly as I do not have the recipe book with me now but if I am not mistaken, it calls for 100 ml of coconut milk (which I substitute with milk and water), 40 ml of oil, and 110 g of mashed sweet potatoes.

2.  I cut some of steamed sweet potatoes into smaller chunks and mix it in when folding the egg whites.

3.  The batter before folding in the egg whites is very thick (as seen in picture above).

4.  For my sugar-free version I used 1 tbsp of Splenda for the egg yolk batter and 3 tbsp for the egg whites.

Soft, fluffy, and flavorful! Family loved it! And somehow it taste sweeter on the next day. @_@