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Club Savi, Nov 23

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Sesame Miso Soup

Broth

5 cups water

1 piece kombu (dried kelp) (0.2 oz, 5 g, 3" x 3", 7.6 cm x 7.6 cm)

4 dried shiitake mushrooms (0.7 oz, 2o g)

3 Tbsp toasted white sesame seeds

2 cloves garlic

2 Tbsp sake

1 Tbsp mirin

4-6 Tbsp miso

Ingredients

1 gobo (burdock root) (5 oz, 140 g)

1 carrot (5 oz, 140 g)

Daikon

1.5 lbs napa cabbage (8 leaves)

5 green onions/scallions (2 oz, 57 g)

1 bunch garlic chives (Chinese chives or Nira) (2 oz, 57 g)

Mushroom Medley

Firm Tofu

1 lb thinly sliced pork loin (optional, skip for vegan)

Honey Glazed Ham

1/2 cup (110 g) brown sugar

1/4 cup (85 g) honey

1/4 cup (60 ml) orange juice (or 1 orange juiced)

2 Tablespoons (30 ml) mustard (optional) or apple cider vinegar

qqq11/4 teaspoon (1.25 ml) Cinnamon

1/4 teaspoon (1.25 ml) Clove (optional)

black pepper , to taste

Egg and Tomato

6 eggs

Kosher salt

½ teaspoon sesame oil

1 tablespoon Shaoxing rice wine or dry sherry

1 teaspoon cornstarch

1 teaspoon sugar

2 tablespoons ketchup

1 pound beefsteak tomatoes in season, or 1 14.5-ounce can of diced tomatoes in juice

4 tablespoons vegetable oil

3 scallions, sliced

1 teaspoon minced ginger (from about ¼-inch nub)

Yudane

0.2 cups Bread flour *1

67.5 floz boiling water above 194°F(90°C)

Bread

0.3 cups milk (room temperature) *3

1/2 tbsp sugar

1.5 g dry instant yeast *2

1.75 oz unsalted butter (room temperature)

0.8 cups Bread flour *1

1/2 tsp salt

Make Yudane the night before. (8-12 hours)

Knead all ingredients using a stand mixer, bread machine or by hand (20min)

The first rise (45-60 min depends on the temperature)

Divide & roll

Bench time (20 min)

Shape

The second rise (30 min)

Bake (30 min)

—

Make Yudane the night before. Place bread flour in a bowl and add boiling water and mix well. Put cling wrap and refrigerate overnight. *4

Pour the room temperature milk into a stand mixer bowl.

Add sugar,butter and yeast to the bowl then add the yudane as you tear it into small pieces.

Add the bread, flour and salt.

Attach the kneading hook onto the stand mixer and combine all ingredient on low speed 1.

When all ingredients are combined, turn the speed up to 5 or 6 and knead the dough for 20 min.

Roll the dough round and place the dough into a greased bowl. Wrap with cling wrap to rise for about 45 min to 1 hour at about 86°F(30°C) or until double the size.

Use your finger, to test if the dough has risen by dusting your finger with flour and poking the dough. If the dough doesn't bounce back and the hole you poked stays there, it is ready.

Punch the dough down and cut the dough into two equal parts with a scraper and roll them.

Cover the rolled doughs with a wet cloth and stand it for 20 minutes bench time.

Roll out each dough to about 5.9×7.8inch (15 x 20 cm) rectangle with a rolling pin.

Fold the dough tightly not letting any air in towards the centre from left and right.

Rotate the dough 90 degrees and roll it from one end.

Spray one loaf bread tin lightly and place the rolled dough in the end of the tin facing the centre.

Cover it with a wet cloth and let the dough rise for a second time until the dough rises to the size of the bread tin about 30 min.

Start to preheat the oven to 365 °F(185°C).

When the dough has risen to be level with the tin, it's ready to bake.

Bake the dough for about 25 -30 minutes in preheated oven.

Remove the bread from the tin and cool it down on a rack. * 5

Whisk an egg, rightly brush over the bread dough. (Optional)

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