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Gluten-Free Beni-Imo Cookie Sando

This cookie sandwich is a must-try for cookie lovers, combining beni-imo with gluten-free cookies made with rice flour and butter. The inside of the cookie sandwich is made with a not-too-sweet bean paste and butter, creating a flavor you will never get tired of. The bean paste butter melts smoothly in your mouth and pairs perfectly with beni-imo.

Servings: 6

Ingredients:

Cookie Dough

•  60g  Unsalted Butter

•  30g Beet Sugar 

• 1 Egg Yolk

• 100g Rice Flour

•  30g Beni-Imo Powder

Filling

• 100g White Bean Paste

• 40g Unsalted Butter

Instructions:

1. If the unsalted butter is cold, let it come to room temperature to soften.

2. Add the rice flour and beni-imo powder to a bowl and mix with a spatula until the flour and butter are uniformly mixed. Then knead with your hands to combine the dough.

3. Wrap the dough in a plastic wrap and roll it out to about 5mm thick. Let it rest in a refrigerator for 30-40 minutes.

4. Cut out the shapes, place the dough on a baking tray lined with parchment paper, and bake in an oven at 320°F (160℃) for about 15-20 minutes.

5. Put the amount of white bean paste you need into a bowl and leave it at room temperature then mix in the unsalted butter. Mix well to taste a smooth texture.
   
   

6. Roll the bean paste butter into cookie-sized balls and sandwich them between the cookies. Remove any excess bean paste with a spatula to make a clean surface and enjoy the beni-imo cookie sando!

Yuzu Miso Chicken

Miso is always delicious, and this time the yuzu flavor makes it doubly tasty! The savory aroma of the miso marinade and the surprisingly tender and juicy texture are amazing! This recipe is super simple! Just cut open the chicken thigh, marinate it with yuzu miso and grill it in a frying pan or on a grill. 

Servings: 1

Ingredients:

Yuzu Miso Chicken

• 200-300g Chicken Thigh

• 5 tbsp Yuzu Miso

• 1 tbsp Soy Sauce

• 2 tsp Maple Syrup

• A pinch of Sesame Seeds

Yuzu Miso

• 150 g White Miso

• 4-5 tsp Yuzu Powder

• 4 tbsp Water

• 3 tbsp Brown Sugar (The best substitute: Maple Syrup or Agave)

• 2 tsp water (for yuzu powder)

Optional Add-ins

• 2-3 pcs Shiso Leaves (for a refreshing flavor)

•  A small amount of Pickled Red Ginger

• Add a splash of lemon as you wish

• Spicy Mayo dip (for a tangy twist)

Instructions:

Yuzu Miso

1. Put all the ingredients except the yuzu powder into a pot and mix lightly. Simmer over low heat for 5-6 minutes.Turn off the heat.

2. Combine the yuzu powder and 2 tsp of water in a small bowl and mix well.

3. Add the yuzu mixture into the No.1 and mix well and it’s ready.

Marinate the Chicken

1. Butterfly the chicken thigh to make the thickness as even as possible.

2. Combine the yuzu miso and maple syrup, then place the butterflied chicken thigh on a baking sheet and rub in the sauce.

3. After thoroughly rubbing the sauce, cover with plastic wrap and let it sit in the refrigerator for at least 30 minutes.

Grill the Chicken

1. Take the chicken out, let it come to room temperature and start cooking it skin-side down in a preheated frying pan.

2. Sear both sides over medium heat, then cover and steam-cook over low heat for 5 minutes. It's done when clear juices come out when you insert a toothpick.

Tip
Be careful when grilling, as the miso burns easily! However, an extra charring also adds to the delicious aroma.

Nutty Matcha Potato Salad

Let us introduce you to a potato salad that is a feast for your eyes. Try this potato salad with crunchy texture of nuts and flavor of matcha that will become your favorite. This potato salad blends the flavor of nuts with the bitterness of matcha.

Servings: 2 

Ingredients:

• 2pcs Potato

• 8 pcs Roasted Unsalted Walnuts

• 8 pcs Roasted Unsalted Almond

• Parsley

A

• 2 Tbsp Almond Milk

• 100g Roasted Unsalted Cashew

• 40ml Olive Oil

• ½ tsp Matcha Powder

• ½ tsp Sea Salt

• ¼ tsp White Pepper

Garnish

• Parsley

• Sweet Paprika Powder

Instructions:

1. Peel the potatoes and cut them into thumb-sized pieces.

2. Put the potatoes in plenty of water, add a pinch of salt, and boil over medium heat for about 15 minutes, until a bamboo skewer can be inserted easily.

3. While boiling the potatoes, chop the parsley and crush the almonds and walnuts. 

4. Put the ingredients in A into a blender and blend until no lumps remain.
   If the cashews are not blending well, add more almonds milk as needed to soften them. You may also need to add more salt.

5. Add the boiled potatoes and ingredients from step 3 to a bowl and mix thoroughly.

6. Serve in bowls, sprinkle with crushed roasted almonds and walnuts, and sprinkle with parsley and sweet paprika powder to serve.