桜エビ、九条葱、チェダーとコショウのパン。 It's a long name,but all of them contribute something to make this a truly delicious one. Nothing goes to waste,I used the leftover white part of kujo scallions from all the previous dishes.
Good evening Nami! My kujo negi is so precious,I never know if they will sell it any more,so I look at the white and think,I could use that in bread,the other ingredients also came up ! Actually recently all my bread are 'no-knead',just a few 'folds' during fermentation,I have very good result with it!
Thank you Makiko,actually I did a similar one with bacon,this time I tried for Sakura ebi,which also is good,and with negi and black pepper,they made an excellent combination! So glad you like this shot,you should see me trying to balance,not a nice scene😁
Thank you Misuzu San!Glad to hear from you! I had some kujo negi and I couldn't l waste it,so I thought of putting in bread,and I had confident the Sakura ebi,cheese and pepper combination would be delicious! Please try it too,there is also butter in the dough,the bread is a little rich,but it's worth all those calories intake!
Hi Tomo San,I am fine,so glad to hear from you!I realize you are always busy,I feel I shouldn't bother you too much,but I always enjoy looking at your posts! I found inspiration from a book that I have and made a similar one with bacon instead of sakura ebi,that went well,but the photo wasn't good so I didn't post.So this time I tried with sakura ebi,which is good with my leftover kujo negi,and I thought cheese would work well too,I was very happy with the result! We are lucky to be familiar with both western and Japanese ingredients,because there are so many possibilities with bread,young sardines is great idea,these dry seafood from Japan bring very unique Japanese touch to western bread,I love these kind of food marriage! I was drooling looking at your wafu meatloaf,always outstanding cooking!Love how you presented your food too!
It's a long name,but all of them contribute something to make this a truly delicious one.
Nothing goes to waste,I used the leftover white part of kujo scallions from all the previous dishes.
リックの九条葱使いが素晴らしい‼︎😄
パン生地は手ごねしてるのかしら。
桜エビと葱の風味にチーズとコショウでピリッとね✨
写真もとても素敵。
そこに九条葱は絶対合いますね〜。
更にチーズと胡椒!
これは真似したいです(*^^*)♡
My kujo negi is so precious,I never know if they will sell it any more,so I look at the white and think,I could use that in bread,the other ingredients also came up !
Actually recently all my bread are 'no-knead',just a few 'folds' during fermentation,I have very good result with it!
So glad you like this shot,you should see me trying to balance,not a nice scene😁
I had some kujo negi and I couldn't l waste it,so I thought of putting in bread,and I had confident the Sakura ebi,cheese and pepper combination would be delicious!
Please try it too,there is also butter in the dough,the bread is a little rich,but it's worth all those calories intake!
I found inspiration from a book that I have and made a similar one with bacon instead of sakura ebi,that went well,but the photo wasn't good so I didn't post.So this time I tried with sakura ebi,which is good with my leftover kujo negi,and I thought cheese would work well too,I was very happy with the result!
We are lucky to be familiar with both western and Japanese ingredients,because there are so many possibilities with bread,young sardines is great idea,these dry seafood from Japan bring very unique Japanese touch to western bread,I love these kind of food marriage!
I was drooling looking at your wafu meatloaf,always outstanding cooking!Love how you presented your food too!