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| * In my bamboo basket it gets a bit tight, so this one is better to do in the Creuset. | * In my bamboo basket it gets a bit tight, so this one is better to do in the Creuset. | ||
| * After steaming, take out of the 流し器, cover with cool, wet cloth to chill down. | * After steaming, take out of the 流し器, cover with cool, wet cloth to chill down. | ||
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| + | ===味噌松風=== | ||
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| + | This is from TT, and it sits at a very interesting point tastewise. It's a bit like a //tourteau fromagier//; | ||
| + | * 2 yolks | ||
| + | * 1 egg white | ||
| + | * 30 和三盆 | ||
| + | * 20 + 30 sugar | ||
| + | * 30 水飴 | ||
| + | * 10 red and 15 white 味噌 | ||
| + | * 60 flour | ||
| + | * ½ tsp. baking powder | ||
| + | * black sesame | ||
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| + | Whisk yolks with 和三盆 and 20 gr of sugar until pale; then add 味噌 and 水飴. The recipe says you might have to use a bain marie, but I haven' | ||
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| + | Flip onto fresh baking sheet, peel of the back baking sheet and sprinkle immediatedly with sesame seeds. Once cooled (under a moist cool cloth), grill the sesame side on Teflon, pressing it down. In my 卵やき pan it takes maybe 40 seconds on high heat until the colour is right. | ||
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| + | {{ :: | ||
| ===Variations=== | ===Variations=== | ||
| * I'm thinking of doing one without egg yolks for the top layer so it's completely white and I then can call 雪島. | * I'm thinking of doing one without egg yolks for the top layer so it's completely white and I then can call 雪島. | ||