Komeko Kunisaki bread, a delightful Japanese treat, offers a unique and surprisingly simple baking experience. Unlike traditional loaves, this recipe utilizes rice flour as its primary ingredient, resulting in a subtly sweet, tender crumb with a delicate texture. This characteristic softness makes it perfect for various applications, from simple toast to accompanying savory dishes. The minimal ingredient list belies the satisfying results, making it ideal for both novice and experienced bakers seeking a new culinary adventure. Its delicate flavour also makes it a perfect canvas for creative toppings and fillings.
This remarkably easy recipe requires only a handful of common pantry staples, transforming them into a delicious and unique bread. Ready to embark on this simple yet rewarding baking journey? Let's dive into the step-by-step instructions to create your own batch of Komeko Kunisaki bread.
Tools Needed
- Microwave
- Rice bowl
- Plastic wrap
- Plate
- Rice paper
Ingredients
- Silken Tofu: 150g
- Rice Flour: 70g
- Hokuto (Sweetener): 45g
- Baking Powder: 5g
- Psyllium Husk (optional, for round loaf): 2.5g
Step-by-Step Instructions
Step 1. Prepare the Batter
- Measure out 150g of silken tofu and crumble it.
- Add 70g of rice flour, 45g of Hokuto, and 5g of baking powder.
- Mix all ingredients until evenly combined. The dough will be thick and gooey.
- Mix all ingredients including 2.5g Psyllium Husk until thick.
Step 2. Microwave the Loaf
- Prepare a rice bowl, line it with plastic wrap, and pour the batter into it.
- Microwave at 500W for approximately 5 minutes. (For round loaf, see steps below)
Step 3. Prepare the Round Loaf Batter
- Mix all ingredients including 2.5g Psyllium Husk until thick.
Step 4. Microwave the Round Loaves
- Prepare a plate lined with rice paper. Roll the dough into 4 equal balls, slightly flatten them, and place them onto the prepared plate.
- Microwave for 5 minutes at 500W.
Read more: Authentic Japanese Beef Sukiyaki Recipe - Easy & Delicious Hot Pot
Tips
- The flavors of rice flour and Hokuto surprisingly go well together.
- Psyllium husk absorbs moisture and adds to the texture, but is optional.
- The round loaf requires slightly more work to shape, but results in a more aesthetically pleasing loaf.
Nutrition
- N/A
FAQs
1. Can I use other types of tofu?
While silken tofu works best for its creamy texture, firm or extra-firm tofu might result in a denser bread. It's best to stick with silken for this recipe.
2. What if I don't have rice flour? Can I substitute?
Rice flour is key to this recipe's texture. Other flours won't produce the same light and airy result. Consider finding rice flour at an Asian market or online if needed.
3. How long does the bread last?
Store leftover bread in an airtight container in the refrigerator for up to 3 days. It's best enjoyed fresh, but it will still be palatable for a few days.
This incredibly simple recipe proves that delicious bread doesn't require hours of kneading and proofing. Enjoy this quick and healthy treat as a breakfast staple, a satisfying snack, or a unique addition to your next meal. With only three ingredients and minimal effort, you'll be surprised by how delightful this microwave bread truly is.