Japanese inspired bread with a WHOLE FISH ON TOP. Sanma Shioyaki Bread is topped with Bonito Flakes, parsley, cabbage and Japanese Mayo. To further pack a ton of flavor, we used Double Camel Soy Sauce’s Kicap Cair. Try making these bread now to ‘wow’ your family!
Sanma Shioyaki Bread
Ingredients
Sanma Shioyaki Bread
- 125 g Bread Flour
- 1.5 g
Yeast - 62.5 g
Milk - 13 g
Brown Sugar - 19 g
Butter
Fillings
- 3 nos Sanma
- 80 g
Brown Sugar - 1 cup Double Camel Kicap Cair
- Bonito Flake
- Cabbage
- 50 g
Japanese Mayo
Instructions
Whole Process
- Mix all ingredients, Knead until it become a cohesive dough, knead until it become smooth
- Let it rest for 1 hour.
- Time to make the fillings and topping!
- In a pan pour in double camel kicap soya cair and the brown sugar and cook until the sugar dissolve.
- Add in 3 nos debone sanma fish and cook until it is partially cooked.
- Fish it out and continue to cook the sauce until thickens
- Reserve the sauce and let the fish cool
- Back to the dough, divide the rested dough into 3 and work it out.
- Put the cook sanma on top of the dough and let it rest for an hour.
- Bake it on 200°c oven for 20 minutes and finish it with the topping!
Don’t wait any longer, follow this video and make your own Spicy Mozzarella Cheese stick!
We collaborate with Double Camel Soy Sauce to create this awesome recipe.
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