This is as close as I could get it:
•300g cream cheese (10 oz.)
•45g unsalted butter (a smidge over 3 tbsp.)
•57g egg yolk (this equals to 3 yolks)
•20g sugar (just over 1 1/2 tbsp.)
•11g cornstarch (1 1/4 tbsp.)
•150g milk (1 1/8 cups)
•95g egg white (3 egg whites)
•55g sugar (1/4 cup)
•Use an 18 cm (7 in) cake pan with a fixed bottom
Oven temp is 355F
can you make this recipe into american measurements? Please?
I made this yesterday and it is really easy and yummy. I have 2 tiny alterations. First I cut my chicken breast in chunks and then tossed them in cornstarch. By doing this the dish cooked faster and the sauce thickened as it cooked. Saves time and extra step and dirty pot.
The picture does have sesame seeds. It is an optional thing.
This really looks and want to try it. The picture looks like it has sesame seeds but doesn't call for it in the recipe. Does it have sesame seeds?
If you need to expand the servings by making them smaller. Just tell everyone it is a "California Type Japanese Style Cheesecake", or something similar to this. The reason I say this is that NY cheesecake slices are fairly wide and tall; and California style cheesecake slices are norrow and short.
Now as for the one watching their weight...at the risk of sounding like a jerk...IF they are truly watching their weight...why are they eating cheesecake of all things?! Just saying. BUT there is a few things you can do to make this a bit lighter. You can use Low or Non fat cream cheeses, artifical sweeteners (although they may change the texture; mind you Asian foods are VERY particualr, and any small change could turn dramatic), and you could try egg substitutes (Be warned this could RUIN EVERYTHING). That is all I can come up with. Let us know what you changed and how it came out, so we can share this with others.
Hello! This recipe sounds AMAZING, but I wanted to know how many it serves? Having a party of 20, if that info helps any. One is also watching her weight, any idea of what the nutrition data on this might be?
Mirin is a Japanese sweet rice wine vinegar. You can find it in most grocery stores in either the Asian section, or by the vinegar. You can also make a close substitue by adding 1/4 teaspoon of sugar to 1/4 cup white wine.