Pepper Lunch Style Mushroom Fried Rice 黑胡椒菇菇炒飯

I made this Pepper Lunch Style Mushroom Fried Rice for my vegetarian day!

Pepper Lunch is a famous Japanese sizzling steak restaurant franchise, their significant pepper beef rice has become one of the most popular recipes, I also made it before and absolute love it.

This is my take on no meat version, the ingredients are pretty simple, I made an easier recipe for the sauce mixture as well, it was so good and tasted so so delicious!

INGREDIENTS

- 250g mushrooms *I use 2 types of shimeji mushrooms

- 5 baby corns, diced

- Spring onion

- Sesame seeds

- Rice

　　

SAUCE

- 2 tbsp tomato sauce

- 2 tbsp vegetarian oyster sauce

- 2 tbsp soy sauce

- 1 tbsp sugar

- 2 tbsp water

 

OTHER INGREDIENTS

- 1 tbsp black pepper

- 1 tbsp slurry

 

METHOD

1. Mix all the ingredients for the sauce.

2. Heat oil in a small sauce pan over medium heat, stir in black pepper.

3. Pour the sauce in the pan, cook over low heat until everything mixed thoroughly and bubbles appear.

4. Add slurry and keep stirring until thicken, turn off the heat and set aside.

5. Heat up sufficient oil in another pan, stir fry mushrooms and baby corns over medium to high heat until browned or to your liking.

6. Put the rice in the middle, add spring onion and pour black pepper sauce.

7. Mix everything together, sprinkle more spring onions and sesame seeds as preferred, enjoy it!

 

You can check my cooking video on my instagram:

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Wan Ting | My Homecooks & Eats（@iswanting）分享的貼文

And this has become my Vegetarian Day's stable! I made it another day simply with mushrooms and sweetcorn, quick, easy and absolutely satisfying to eat.

 

Made Basque Burnt Cheesecake

Made Basque Burnt Cheesecake again at home, this time I added matcha to give it a Japanese take, and I absolutely love it more than the original one! Light and creamy cheesecake infused with a good balance of matcha, accompanied by a thick layer of mascarpone frosting. It tasted sooooooo good, my dream of cheesecake. It’s so simple to make and hardly can fail. If you are looking for an easy cake recipe, this is the one you need to save.

⁠
INGREDIENTS
-200g soft cheese
-2 eggs⁠ (at room temperature)
-60g sugar
-20g plain flour (sifted)

-10g matcha powder (sifted)
-125ml whipping cream (I use @arlalactofree cream)

MASCARPONE FROSTING

-65g Mascarpone

-150ml whipping cream

-30g sugar

 

Whisk mascarpone, sugar and cream with the mixer in a large bowl until the frosting becomes light and fluffy. (Do not overmix.)

 

DECORATIONS

-Raspberries

-Mint leaves

-Matcha powder to dust

METHOD

1. Preheat oven at 220°C.⁠
2. First beat soft cheese, sugar, and matcha together in a large mixing bowl until smooth.⁠
3. Add beaten eggs, cream, and flour, one at a time and mix until fully combined.⁠
4. Strain batter and pour into the prepared tin. (I use a 19 cm tin and lined with baking paper.)⁠
5. Bake for 20-25 minutes until dark and almost burnt on the top, if the cake is still runny in the centre, reduce the heat to 200°C and bake it for a longer time.⁠
6. Leave to cool completely.⁠
7. Spread mascarpone frosting onto the cheesecake, then put it in the fridge overnight.

8. Dust with match powder, decorate with raspberries and mint leaves before serving.

 

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Cream-filled Snowballs made by Rice Paper 米紙雪球大福

I’ve tried using rice paper to make different kinds of food including a boba drink, now let’s move on to the dessert…

 

The idea is coming from Japanese Daifuku, a small mochi stuffed sweet. Since rice paper skin also has a unique chewy texture, I think they should be a good substitute to make mochi-like dessert and this time the result actually went quite well!

 

INGREDIENTS

-Rice paper

-Cream

-Sugar

(The ratio of sugar and cream I use is 1:10)⁠⁠

-Cocoa powder

-Cake décor edible eyes (optional, but these will bring your dessert to life!)

 

METHOD⁠⁠

1. In a large bowl, whip cream with sugar until stiff peaks.

2. Dip one sheet of rice paper in a shallow dish of water, drain and place on a bowl until softened.⁠⁠
3. Place one scoop of whipped cream in the middle of softened rice paper, gently pull the edges to seal, then use kitchen scissors to cut off the excessive part.

4. Refrigerate for a couple of hours, dust with cocoa powder and decorate with edible eyes before serving.

 

In this recipe, I only refrigerated for about 4 hours to stabilise these snowballs, next time I may put them in the freezer to have ice-cream-like texture, or maybe add the fruit chunk to give it more fresh flavours inside. Meanwhile pleating softened rice paper wasn’t too difficult but I found it could be a little bit tricky, I tried not putting too much cream filling so it’s easier to seal and to keep rice paper from tearing.

 

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