Welcome to our kitchen, where we're about to embark on a culinary journey to recreate the soul-soothing Onigiri Lunch Set from Cafe Wanoka, right here in Scarborough.
Trust us, this isn't just about making rice balls; it's about capturing the essence of Japanese comfort food, the kind that warms you from the inside out on a blustery Toronto day.
We always say, the beauty of Onigiri lies in its simplicity, but mastering that simplicity? That's the art.
Think of Wanoka's cozy corner, tucked away, always bustling with locals and those in the know.
The air is thick with the aroma of toasted nori and simmering dashi.
It's a place where every bite feels like a hug, a sentiment we aim to capture in this recipe.
We’ll guide you through crafting each element from scratch, from the perfectly seasoned sushi rice to the umami-rich fillings and the crispy karaage.
Don't even think about using store-bought shortcuts; we're going all-in on authenticity.
This isn't a quick fix; it’s a labor of love. We'll start with the foundation – the rice.
Achieving that perfect sticky yet fluffy texture is key, and we'll share our time-tested secrets.
Then, we'll move on to the fillings, each carefully chosen to complement the rice's delicate flavor.
And of course, no Onigiri set is complete without crispy, juicy karaage.
We're talking marinated chicken, double-fried to golden perfection.
So, roll up your sleeves, sharpen your knives, and get ready to transform your kitchen into a little slice of Cafe Wanoka.
We promise, the effort is worth every single bite.
And remember, in our kitchen, there are no mistakes, only opportunities to learn and refine. Let's get cooking!
Not in the mood to brew?
Order at Cafe WanokaTotal Time
2h 50m
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents stickiness. Place the rice and water in a pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let it steam, covered, for another 10 minutes. Don't peek!
While the rice is cooking, prepare the sushi vinegar. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat, stirring until the sugar and salt are dissolved. Do not boil. Once the rice is cooked, transfer it to a large bowl. Pour the sushi vinegar over the rice and gently mix with a rice paddle or wooden spoon, cutting through the rice rather than stirring. This prevents the rice from becoming mushy. Fan the rice as you mix to help it cool down quickly. This gives it a lovely sheen.
In a bowl, combine the chicken pieces with the soy sauce, grated ginger, and grated garlic. Mix well, ensuring the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or up to overnight. The longer, the better!
Heat the vegetable oil in a deep pot or fryer to 350°F (175°C). Place the potato starch in a shallow dish.
In a pot, combine the kombu, dried shiitake mushrooms, and water. Let it soak for at least 30 minutes, or up to several hours. This allows the kombu and shiitake to rehydrate and release their umami-rich flavors.
Place the pot over medium heat and bring to a gentle simmer. Remove the kombu just before the water boils – this prevents the stock from becoming bitter. Continue simmering for 15-20 minutes, allowing the shiitake mushrooms to infuse their flavor. Strain the stock through a fine-mesh sieve, discarding the kombu and shiitake mushrooms (or reserve them for another use). And there you have it – homemade dashi stock!
Flake the tuna into a bowl and combine with mayonnaise. Mix thoroughly and season to taste. That’s it!
Okay, the moment we've been waiting for! Lay a sheet of nori on a clean surface. Moisten your hands with salted water – remember, this is our little trick to prevent sticking! Grab a handful of seasoned sushi rice and gently form a triangle. Use your thumb to make a small indentation in the center. Spoon in your desired filling – tuna mayo is always a crowd-pleaser. Now, gently cover the filling with more rice, shaping it into a neat triangle. Wrap the onigiri with the nori, securing it at the base. Repeat with the remaining ingredients.
Heat the vegetable oil in a deep pot or fryer to 350°F (175°C). Dredge the marinated chicken pieces in potato starch, ensuring they're evenly coated. Carefully lower the chicken into the hot oil, working in batches to avoid overcrowding the pot. Fry for 4-5 minutes, or until golden brown and cooked through. Remove the karaage with a slotted spoon and place them on a wire rack to drain excess oil. We double-fry for extra crispiness, so after the first fry, let the chicken rest for a few minutes, then fry again for another 1-2 minutes until deeply golden. The sizzle, the aroma – pure bliss!
In a saucepan, bring the dashi stock to a simmer. Reduce the heat to low. In a small bowl, whisk together the miso paste with a little of the dashi stock until smooth – this prevents clumping. Add the miso mixture to the simmering dashi, stirring gently. Do NOT boil the soup after adding the miso; it ruins the flavor. Add the cubed tofu and wakame seaweed. Simmer for another 2-3 minutes, allowing the flavors to meld together. Garnish with chopped green onions before serving.
Arrange two onigiri on a plate alongside a portion of crispy karaage and a bowl of warm miso soup. And there you have it, folks – our homage to Cafe Wanoka's Onigiri Lunch Set! A symphony of flavors and textures that’s sure to transport you to Scarborough with every bite. We like to add some quick pickled cucumbers and carrots to round it out. Enjoy!
Add a kick to your Onigiri by mixing in sriracha mayo with the tuna filling.
Replace chicken karaage with crispy tofu and use only plant-based fillings for a delightful vegan option.
1Wet your hands with salted water before shaping the onigiri; this prevents the rice from sticking and adds a subtle flavor.
2Don't overpack the rice; gentle shaping ensures a light and fluffy texture.
3Let the karaage rest for a few minutes after the first fry; this allows the juices to redistribute, resulting in a juicier final product.
1Using regular rice instead of sushi rice: the texture will be all wrong.
2Overmixing the sushi rice after adding the seasoning: it becomes gummy.
Onigiri's history stretches back centuries in Japan, evolving from simple pressed rice to the artful, filled triangles we know and love today.
Onigiri were originally a way for Japanese farmers to transport food easily during long days in the fields!
This recipe captures the essence of Cafe Wanoka in Scarborough. Authenticity isn't just about ingredients; it's about place.
Friends, let's embark on a journey. Not just any journey, but a pilgrimage to the heart of decadence, reimagined. We're recreating Cafe Wanoka's legendary Tofu Cheesecake Slice, a Scarborough treasure. Now, I know what you're thinking: tofu? Cheesecake? Trust me. This isn't your average vegan dessert. This is a symphony of textures and flavors, a testament to what's possible when culinary curiosity meets meticulous technique. Imagine this: you walk into Wanoka, the air thick with the aroma of freshly brewed matcha and subtle spices. The display case gleams, showcasing rows of these ethereal slices, each one a promise of creamy bliss. The first bite? A revelation. The silken tofu base, surprisingly rich, melts on your tongue, followed by the bright tang of lemon and the subtle warmth of vanilla. The graham cracker crust, buttery and crisp, provides the perfect counterpoint. It's a dance of sweet and savory, light and decadent, healthy and… well, let's just say soul-satisfying. This isn't just a recipe; it's a masterclass. We'll be making every component from scratch, from the velvety tofu filling to the golden graham cracker crust and the bright raspberry sauce. We'll explore the secrets of achieving the perfect texture, the delicate balance of flavors, and the art of presentation. This is about understanding the 'why' behind each step, so you can adapt and innovate in your own kitchen. This isn't just about recreating a slice of cheesecake; it's about unlocking a new level of culinary confidence. Forget store-bought shortcuts; we're building flavor from the ground up. I promise you, the effort is worth it. Let's get started and bring a taste of Wanoka into your home!
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Let's be real, the Philly Cheesesteak isn't just a sandwich; it's an experience. It's the sizzling sound of thinly sliced steak hitting the griddle, the molten cheese stretching with every bite, the soft roll yielding just enough to contain the savory goodness within. Here at Angelique's in Ajax, we've spent years perfecting our version, and now we're spilling the secrets. Forget those pale imitations you've had elsewhere; we're talking about a true taste of Philly, right in your kitchen. What sets our cheesesteak apart? It's all about quality and technique. We start with thinly sliced ribeye, because let's face it, that marbling is where the flavor lives. We don't skimp on the cheese, either—a blend of provolone and white American creates that iconic gooeyness. And the roll? It's gotta be soft but sturdy, able to soak up all those delicious juices without falling apart. This recipe might seem a bit involved, especially if you're making the cheese sauce from scratch, but trust us, the payoff is enormous. It's the kind of sandwich that makes you close your eyes and savor every single bite. The aroma alone will transport you to a bustling Philadelphia street corner. Imagine sinking your teeth into that warm, cheesy, meaty perfection. That's what we're aiming for. So grab your apron, fire up your griddle, and let's get cooking. We're about to embark on a culinary journey that will change your definition of "sandwich" forever. And hey, even if you don’t live near Ajax, you can still enjoy a taste of Angelique’s. Let's do this!
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Alright, let's talk brunch. Not just *any* brunch, but *the* brunch – the Merican Brunch Plate from Cannon Coffee Co. in Hamilton. This isn't your basic eggs-and-bacon deal; this is a symphony of flavors and textures, a culinary journey all on one plate. We're talking crispy samosas bursting with savory potato filling, smothered in a rich, decadent butter chicken poutine, and served with a side of our signature house-made naan. It's bold, it's comforting, and it's guaranteed to kickstart your day. At Cannon, we believe in crafting experiences, not just meals. Every component is made with love and intention. From the gentle sizzle of the samosas hitting the oil to the aromatic spices blooming in our butter chicken sauce, we engage all the senses. Forget the sad, lukewarm brunch buffets – this is about creating something special. This is a dish that tells a story, a fusion of cultures and flavors that somehow just *works*. And today, we're letting you in on all our secrets. We're going to build this masterpiece from the ground up, no shortcuts, no compromises. Get ready to roll up your sleeves, because we're about to embark on a culinary adventure that will transform your brunch game forever. This is more than just a recipe; it's a passport to brunch nirvana. So, are you ready to create some magic?
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