Happy Saturday✨
Excited to scroll my timeline with so much festive Christmas preparation & cooking ✨
Cooking for someone & for love of season is so wonderful…✨
Documentation on my early Osechi (traditional Japanese New Year meal)✨
Today introducing “Matsukaze-yaki”, Japanese style chicken meatloaf – it’s a simple dish where we bake ground chicken seasoned with miso etc & top with poppy seeds.
The name origins from a famous Noh (Japanese traditional plays)- long story short, the festive looks with sprinkled poppy seeds is only on top- nothing on the bottom side- symbolizes the sincerity & honesty (unlike being double-sided /faced).
As for poppy seeds – I had an unsuccessful shopping marathon to several malls only until… I learned that they were prohibited in Singapore (in the context of drugs)😳
Therefore, I replaced traditional topping with sesame & shiso powder (like sumac), and seaweed powder— and it was yum!
Also, I arranged by adding yuzu (winter citrus) zest & gingerjuice, for more fresh flavor.
Quick recipe✨
- Mix ground chicken(500g) with 2TBS white miso, 1-2eggs, 1tbs starch, 2tsp light soy sauce, yuzu zest & ginger juice, a bit of sugar.
- Top sesame on some part and bake. After 20-30 min, brush some soy sauce on un-sesame-d surface, and sprinkle other toppings, bake for 1-2 min and done✨
※20 sec video of this meatloaf cooking in my Instagram reel
※インスタグラムに、20秒ほどの制作過程のリールを掲載しています
🐓🥚✨🥢
裏表なしな真心。
例年人気な松風焼き、風です。
ケシの実が手に入らず、代わりに、白ゴマ・青のり・ゆかりのトリコロールになります。
蒸さずにオーブン＆切り方も、本当はバチのように切るのですが、お弁当に市松模様のように詰めると食べてもらいやすかったことを思い出し、自由にカットしています。
作り方は簡単。
鶏ひき肉に西京味噌、生姜の絞り汁＆柚子(皮を少し微塵に＆汁も)、卵、みりん、薄口、少量の砂糖と片栗粉を混ぜ、オーブンで30分ほど焼くだけ。
出来上がり、トッピングに和風庭園のような趣を感じ嬉しくなりました✨
柚子を混ぜたりゆかりを使うのは初めてでしたが、さっぱり美味しかったです✨
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