Pan-fried Brussels Sprouts

Before you claim not to like Brussels sprouts, try them like this! This is a simple and imprecise recipe, so adjust it as you like. In Japan, Brussels sprouts are not common, but I see them once in a while. You’ll see them labeled as 芽キャベツ (me-kyabetsu) or “cabbage buds”!

Ingredients
Brussels sprouts – try to choose small ones, since they’ll naturally be less tough and bitter.
1 tbsp butter or margarine
1 tsp minced garlic
salt and pepper to taste

Instructions

Cut the Brussels sprouts in half vertically. Put them on a microwave-safe plate or bowl, add a few tablespoons of water, and cover with plastic wrap (leaving a gap for steam). Microwave for a few minutes until the Brussels sprouts soften and turn bright green.

In a frying pan over medium heat, melt the butter or margarine. Add the garlic and Brussels sprouts. Stir occasionally and let them brown in the butter.

Add salt and pepper to taste.

Biscuit Cinnamon Rolls

This recipe for cinnamon rolls uses a different dough from most cinnamon rolls. As a “biscuit”, the dough is not very sweet, and is more firm. However, when contrasted to the sweet filling, the result is a not-overly-sweet treat. Originally from here.

Ingredients
Dough:
3 cups flour
2 tbsp sugar
1 tbsp baking powder
1 tsp baking soda
3/4 tsp salt
113g (1/2 cup) butter
50g (1/4 cup) shortening
1 egg
180mL (3/4 cup) buttermilk (in Japan: use 175mL milk + 1 tsp lemon juice and let sit 5 minutes before using)
1 tsp vanilla

Filling:
1/4 cup brown sugar
1/4 cup white sugar
1 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
30g (2 tbsp) butter

Instructions

For biscuit dough: Sift dry ingredients together. Cut in the butter and shortening with a pastry cutter or two knives. In a small bowl, mix together the egg, buttermilk, and vanilla. Add to the flour mixture and stir until combined.

For filling: melt the butter in a saucepan over low heat. Stir and cook until the butter turns brown. Let cool slightly. In a small bowl, mix sugars and spices.

Roll the biscuit dough into a rectangle 10 by 12 inches (25 by 30 cm). Spread or brush the browned butter onto the dough, then sprinkle the cinnamon-sugar mixture evenly over.

Roll up the biscuit dough tightly, with the seal on the bottom. Slice with a sharp knife into 1″ (2.5 cm) slices. Lay the slices on a baking sheet and bake at 200C / 400F for 13 to 15 minutes or until lightly browned. (If the dough is too soft to slice neatly, chill the dough in the fridge or freezer for a few minutes and try again.)

Garlic Breadsticks

These breadsticks are relatively quick and simple, and I love to throw them in the oven while I cook some Italian food on the stove! In the US, I would often bake them at the same time as something else, but those who live in Japan know that our tiny oven size here mostly prevents that. This recipe was adapted from here.

Ingredients
3/4 cup (180mL) water
1/2 tbsp instant yeast
1 tbsp sugar
2 cups bread flour
1/4 tsp salt
1-1/2 tbsp butter or margarine, melted
herbs and spices to top: basil, oregano, garlic powder, pepper, Parmesan cheese, etc.

Instructions

Mix all ingredients except butter and herbs. Knead dough for a few minutes, then let rest for 10 minutes.

Spread melted butter on a baking sheet. Roll out the dough to a square about the size of your baking pan (or a little smaller than your baking sheet) and cut into strips (I usually get 10 or 12, as you can see from the picture above). Twist them, and lay them down on top of the melted butter. It’s okay if they touch – they’ll pull apart after baking.

Sprinkle your herbs, spices, and cheese on top, then cover with plastic wrap or a clean towel, and let rise for 30 minutes.

Bake for 15-20 minutes at 375F / 190C, or until golden brown.

Chocolate Crinkles

These soft, fudgy chocolate cookies are really great for Christmas. They are best eaten on the same day they’re made.

Ingredients
4 tbsp (56g) butter
8oz (230g) semi-sweet chocolate, chopped
1/2 cup white sugar
2 eggs
2 tsp vanilla
1-1/2 cups flour
1/4 tsp salt
1/2 tsp baking powder
powdered sugar for rolling

Instructions

Melt butter and chocolate together.

Beat eggs and sugar together with an electric mixer until pale, thick, and fluffy (about 3-5 minutes). Add the vanilla. Combine with the chocolate.

Whisk together flour, salt, and baking powder. Add to chocolate mixture and mix until combined.

Chill for several hours or overnight until it hardens into a dough.

Form balls of about 1 tbsp, roll in powdered sugar (make sure to cover the chocolate dough completely), and place on baking sheets. Bake at 325F (165C) for 8-10 minutes.