How To Make Kokoro Recipes

HOW TO MAKE KOKORO

Steps:

• Add all the ingredients in a pot, stir and bring to a boil over medium heat.
• Continue to stir as you cook, and it gets thicker.
• When it thickens and elastic scrape off the dough from the ladle and cover or scoop in a plastic wrap and set aside to cool down to touch.
• Cut a small piece if necessary, sprinkle some cornmeal over it and roll out, make sure the two ends are thinner than the middle part and the middle part is not too thick.
• Repeat the process until you're done with the dough, allow to air dry for a few minutes to avoid breaking while transferring to the hot oil for frying. You can also sprinkle some cornmeal over the rolled-out dough.
• Heat enough oil in a frying pan and allow to get hot to about 350 degrees F. You can also test the oil by dipping the thin part of a ladle into the oil, if it sizzles it's hot enough you can also drop some cornmeal into the oil and if it sizzles then start to fry. If the kokoro turns brown immediately the oil is too then turn down the heat if not the thick part will fry quickly that the rest of the kokoro. Fry until golden brown and crunchy to your preference. If it's not fried enough the middle part (the thicker part) will be soft.
• Drain on a plate lined with paper towels and allow them to cool down before storing them in an airtight container.
• Enjoy.

NEW ORLEANS BEIGNETS

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight. , Punch down dough. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares. , In a deep cast-iron or electric skillet, heat 1 inch oil to 375°. Fry squares, in batches, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.

JAPANESE GYUDON (BEEF BOWL)

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Combine dashi, soy sauce, mirin, sugar, and sake in a large saucepan over medium heat. Bring to a boil. Add onion; simmer until softened, 6 to 8 minutes. Add beef; simmer until no longer pink, about 6 minutes more.
• Divide hot rice equally between individual deep rice bowls. Top with the simmered beef mixture.

EASY CHICKEN CREOLE

Steps:

• In a large skillet over medium heat, saute the celery, green pepper and onion in oil until tender; Add garlic; cook 1 minute longer. Add flour; cook and stir for 5 minutes or until browned. , Stir in broth. Bring to a boil; cook and stir for 2 minutes. Add remaining ingredients except rice. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with rice.