Sarah’s obsessed with Japanese Milk Bread
Get to know Sarah in this Q&A and get her “Meat Stuffed Japanese Milk Bread Rolls,” WEDNESDAY (10/2) from 6-8PM!
Q: What can you tell us about the dish you’re making and what inspired it?
Sarah: I am really into learning more about and making nutrient dense food. I am also obsessed with Japanese Milk Bread. This dish combines the two; it is a meat ball made with organic pork, beef and organ meat on top of homemade pimento cheese and homemade tomato sauce wrapped inside a Japanese milk bread bun with a little togarashi salt on top. You will get two of these stuffed buns with a side salad and salad dressing made with yogurt.
Q: What does the dish remind you of?
Sarah: When I make this dish, it makes me think of visiting Japan. Scattered around Tokyo are hybrid French/Japanese pastry shops. A bun like this is something you would not be surprised to find there. Organ meats are incredibly good for you, yet finding ways to incorporate them into my cooking can be a challenge because my palate is not accustomed to the strong taste of liver, heart, intestines and kidneys. By mixing them into a meatball, I get to enjoy the benefits of dense nutrition in a yummy package.
Q: What’s your favorite food memory?
Sarah: My favorite food memory as a child is eating a stack of Finnish pancakes on the backporch at my grandparents’ house. My favorite food memory as a teen is eating Ceebu jen in Dakar Senegal where we lived for a couple of years. I have a lot of favorite food memories as an adult. Way too many to list!
Q: Anything else we should know about you and your cooking?
Sarah: I love to cook. I have an insatiable curiosity about trying to make something “new” in the kitchen. Overriding all of my cooking is a desire to eat for good health. So I hardly use sugar, and I try to cook using only whole ingredients and nothing from a package. I try to eat something fermented at each meal, and try get my minerals and vitamins from food. I am a trained organic gardener and a lifelong artist with an art degree. I know my plants and vegetables really well, and like to be creative in the kitchen. My favorite cuisines are: Japanese, Mexican and Scandinavian and sometimes I like to mash them up!