Although this is obviously not Izakaya item, the creamy scrambled egg with shiitake mushroom and asparagus is a perfect dish as a drinking snack. My wife is into making all kinds of bread (taking over most of what I used to bake and going further) especially whole wheat breads. She baked hot cross buns for Easter breakfast this time. Instead of the usual sweet sugar-laden icing, she made it from cream cheese and milk with much reduced sugar.
I have to ask my wife to provide recipes for the whole wheat hot cross buns and icing.
The recipe comes from Laurel Robertson’s cookbook “The Laurel’s Kitchen Bread Book”. Of course the recipe I used varied somewhat from the one in the book. For the bread: Raisins and chopped dates (2 cups total), 1 cup walnuts toasted and then rubbed in a towel to remove the bitter tasting brown skin. 2 Tsp dry yeast, 1/2 cup warm water (to proof the yeast), 6 cups whole wheat flour, 2 tsp salt, 2 large eggs, 3 tbs honey, 1 cup hot water, 1 cup cold buttermilk. I added the salt, the honey and hot water to dissolved the honey and salt. I let it cool down. I proofed the yeast. Using a mixer (Kitchen Aid – Professional 5 – with a dough hook), I then I added the yeast, honey and salt mixture and cold buttermilk to 4 cups of the wheat flour. I then added more wheat flour 1/2 cup at a time until the mixture started to form a dough. Then I added the eggs. I continued to add more flour 1/2 cup at a time until the dough formed on the dough hook and pulled away from the sides. I then added 1/4 cup butter cut into small slices. I continued kneading after the butter was fully incorporated for another 7 to 10 minutes. For the last few minutes of kneading I added the dried fruits and nuts. I removed the dough from the bowel did a few rounds of hand kneading and then put into a bowel coated with about 1/2 teaspoon of oil to keep the surface moist during the first proofing. I deflated the dough and let it rise again. After it doubled in size I deflated it again and formed it into small round balls. I put the balls in a heavily greased glass Pyrex baking dish slightly separated but close enough so that the buns would touch after rising (I’m not wild about a lot of crust on these types of buns). After they doubled in size I put them into a 400 degree oven for 20 minutes.Icing: I used one block of 1/3 less fat Philadelphia cream cheese, 1 tsp butter, 3 tsp honey 1/2 tsp cinnamon, and 2 tsp of milk. Using a mixer, I softened the cream cheese and butter. When it was creamy I added the honey and cinnamon and kept mixing. I added just enough milk to make the mixture a spreadable consistency.
For two servings;
I used egg-shaped small glass containers as you see on the left of the above image. On the right of the image above, the lid was open revealing the contents. I garnished it with slices of shiitake mushroom (sautéed) and asparagus tips (microwaved and cut in half lengthwise).