Jeepney Press

KUSINa NI CHRIS

Chris Yokoyama

Sepember - October 2026

September Recipe: Homemade Cheese Rolls (Mary Grace Style)

September brings cooler days and a wonderful opportunity to enjoy comforting homemade food. This month, I’m sharing a simple Filipino favorite that brings together familiar flavors and a little taste of home.

I hope this recipe inspires my fellow Kabayan in Japan to gather around the table, cook together, and enjoy a delicious meal with family and friends.

Homemade Cheese Rolls (Mary Grace Style)

Bring a beloved Filipino bakery classic to your kitchen in Japan! These ultra-soft, pillowy cheese rolls feature a rich, potato-based brioche dough filled with sharp cheddar cheese, brushed with butter, and generously coated with sweet milk powder.

They’re perfect for breakfast, merienda, or simply enjoyed with a warm cup of coffee.

Yield: 13 rolls (approximately 60 g each)
Preparation Time: About 3 hours, including chilling time
Recommended: Chill the dough overnight for the best flavor and texture
Baking Time: 12 minutes

Ingredients

Dough

200 g bread flour
160 g all-purpose flour
150 g mashed potatoes (boiled or steamed)
170 g warm milk
6 g instant dry yeast
30 g granulated sugar
5 g salt (reduce or omit if using salted butter)
50 g unsalted butter, softened
1 large egg

Filling

Cheddar cheese, cut into thick strips or sticks

Topping

Softened unsalted butter, for brushing
4 tablespoons powdered milk or skim milk powder
2 tablespoons granulated or powdered sugar

Instructions

Step 1: Prepare the Yeast and Dry Ingredients

In a small bowl, combine the warm milk, sugar, and instant dry yeast. Stir gently and let stand for 5–10 minutes, or until slightly frothy.
In a separate bowl, sift together the bread flour, all-purpose flour, and salt twice. This helps create a lighter and softer crumb.

Step 2: Mix the Dough

Transfer the sifted dry ingredients to the bowl of a stand mixer fitted with a dough hook.
Add the yeast mixture and egg. Mix on low speed until the ingredients begin to come together.
Add the mashed potatoes and softened butter. Continue mixing until everything is well incorporated.

Step 3: Knead and First Rise

Knead the dough on medium speed for about 10–12 minutes, or until it becomes smooth, elastic, and slightly glossy.
Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
After the first rise, cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours. For the softest texture and best flavor, chilling the dough overnight is highly recommended.

Step 4: Shape the Rolls

Keep the cheddar cheese refrigerated until you are ready to use it.
Gently degas (punch down) the chilled dough to release the trapped air.
Divide the dough into 13 equal portions, approximately 60 g each.
Flatten each portion into a rectangle or oval. Place a chilled strip of cheddar cheese in the center. Roll the dough tightly around the cheese and pinch all seams securely to seal.
Arrange the rolls seam-side down on a baking tray lined with parchment paper.

Step 5: Final Proof and Bake

Cover the rolls loosely and let them rise for about 30–45 minutes, or until puffy.
Preheat the oven to 150°C (300°F).
Bake for approximately 12 minutes, or until the rolls are lightly golden and cooked through.

Step 6: Add the Signature Topping

In a small bowl, mix the powdered milk and sugar.
As soon as the rolls come out of the oven, generously brush the tops with softened butter.
While the rolls are still warm, generously coat them with the powdered milk and sugar mixture.

Baker’s Tip

For cheese that stays neatly inside the rolls, keep the cheddar chilled, seal the dough tightly, and always place the rolls seam-side down. Avoid over-proofing, as this can cause the cheese to leak during baking.

For extra insurance, you can chill the shaped rolls for 15–20 minutes before the final proof. This helps the dough firm up and reduces the chance of the cheese leaking while baking.

Serve and Enjoy!

Serve these soft and delicious cheese rolls warm with your favorite coffee, tea, or hot chocolate. They’re perfect for breakfast, merienda, or sharing with family and friends.

Watch the Video Tutorial

Want to see the entire process step by step? Watch my video tutorial on YouTube:

Watch the YouTube Short: Homemade Cheese Rolls

I hope this recipe brings the comforting taste of home to your kitchen in Japan. Happy baking, mga Kabayan!

July - August 2026

Dear Kabayan,

Summer in Japan is also the season for preserving and pickling fresh produce, and one of my favorite traditional Japanese delicacies is Rakkyo (pickled shallots). These crunchy, sweet-and tangy pickles are commonly served with Japanese curry and are loved for their refreshing taste and health benefits.

As someone who enjoys learning and sharing Japanese home cooking, I believe that making rakkyo at home is easier than many people think. With just a few simple ingredients and a little patience, you can prepare your own homemade Japanese pickles and enjoy an authentic taste of Japan right from your kitchen.

I hope this easy recipe inspires you, my dear kabayan, to try something new and experience another beautiful part of Japanese food culture. For first-time makers, I have also prepared a short video tutorial so you can follow the process step by step.

Happy cooking, happy pickling, and may your kitchen always be filled with delicious memories!

Easy Traditional Japanese Rakkyo (Pickled Shallots)

Crisp, sweet, and tangy, Japanese Rakkyo (pickled shallots) are a popular side dish served with

Japanese curry, grilled dishes, or simply enjoyed as a refreshing snack. This easy homemade recipe is

perfect for beginners and requires only a few simple ingredients.

Ingredients (for a 1-liter jar)

Main Ingredients

500g shallots (rakkyo or small pearl onions), with skin

2 red chili peppers

Pickling Liquid

175ml rice vinegar

100–125g sugar (adjust to your preferred sweetness)

30g coarse salt

30ml mirin

Instructions

Step 1: Prepare the Shallots

1. Remove the outer skin and trim the root ends and stems.

2. Place the shallots in a bowl and rinse thoroughly under running water.

3. Drain in a colander.

4. Sprinkle with about 5g of salt and let sit for 1 hour. This helps remove excess moisture and

keeps the shallots crisp.

Step 2: Rinse and Drain

1. Quickly rinse the salted shallots under running water to remove excess salt.

2. Drain well in a colander.

Step 3: Blanch the Shallots

1. Bring a large pot of water to a boil.

2. Place the shallots in the boiling water and blanch for 10 seconds only.

3. Immediately remove and rinse with cold water to stop the cooking process.

4. Drain thoroughly and allow to cool completely.

Step 4: Prepare the Pickling Liquid

1. In a small saucepan, combine the rice vinegar, sugar, salt, and mirin.

2. Heat gently, stirring until the sugar and salt dissolve. Do not boil.

3. Allow the pickling liquid to cool completely.

Step 5: Pickle the Shallots

1. Sterilize a 1-liter glass jar and lid with boiling water and let them dry completely.

2. Place the cooled shallots and the two red chili peppers into the jar.

3. Pour the cooled pickling liquid over the shallots until they are completely submerged.

4. Seal the jar tightly.

Step 6: Let Them Mature

The pickled shallots can be enjoyed after 10 days, but the flavor and texture are best after 1 month of pickling.

Storage

Store your Easy Pickled Shallots in the refrigerator and always use a clean utensil when serving.

Serving Suggestions: Enjoy with Japanese curry, grilled meats, fried dishes, or as a crunchy, refreshing appetizer.

Watch the Step-by-Step Video!

Making Japanese Rakkyo at home is easier than you think! For a visual guide, you can watch my short tutorial on YouTube:https://youtube.com/shorts/70Fx2E8sLYE?si=ALB3S5CRpadl0sRT

Easy Traditional Japanese Rakkyo Video Tutorial

Follow along and see how I prepare, blanch, and pickle the shallots step by step. Happy pickling and enjoy your homemade Japanese Rakkyo!

With love,

Tita Chris

May - June 2026

A Comforting Taste of Taiwan

For the month of May, I’m sharing a deeply comforting dish from Taiwan — Lu Rou Fan, known in Japanese as ルーローハン. This beloved classic features tender pork belly slowly simmered in a rich, savory sauce of soy, spices, and aromatics. Served over warm rice and often paired with eggs and greens, it’s a dish that feels both hearty and homey.

Widely enjoyed across Taiwan, Lu Rou Fan is more than just a meal — it’s everyday comfort food, simple yet full of depth and flavor.

For my Kabayan, I hope this dish brings warmth to your table and introduces a new favorite to your kitchen. Sometimes, the most satisfying meals are the ones slowly cooked and shared with love.

Lu Rou Fan Recipe (Serves 3–4)

Ingredients

450 g pork belly
5 cloves garlic, minced
1 medium red onion, minced
20 g brown sugar
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp Shaoxing rice wine
1 tbsp five-spice powder
3 star anise
1⁄4 tsp ground white pepper
5 shiitake mushrooms, rehydrated & diced
4 hard-boiled eggs (optional)

Toppings

Blanched spinach
Steamed rice

Method

1. Render and brown the pork

In a pan, sauté the pork belly first without adding oil, allowing the natural fat to render. Cook until lightly browned.

2. Add aromatics

Add garlic and onion to the rendered pork fat. Sauté until fragrant.

3. Season

Stir in brown sugar, light and dark soy sauce, Shaoxing wine, five-spice powder, star anise, and white pepper.

4. Simmer

Add shiitake mushrooms and enough water to cover.

Bring to a boil, then lower heat and simmer for 40–60 minutes until tender.

5. Add eggs (optional)

Add hard-boiled eggs during the last 20 minutes so they absorb the sauce.

6. Serve

Spoon over rice and serve with blanched spinach on the side. 🎥 Watch the Video

See the step-by-step preparation here:

https://youtube.com/shorts/bXFwwm9TkmE?si=yKqHdmfTw2fP16Q3

Rich, savory, and deeply satisfying — Lu Rou Fan is a dish that reminds us how simple ingredients, when

cooked slowly, can create something truly special.

Jeepney Press

KUSINa NI CHRIS

Chris Yokoyama

March - April 2026

Mango Sticky Rice for My Kabayan

As we welcome the month of April, I’d like to share a dessert that celebrates the sweet flavors of Southeast Asia. This month’s feature is the beloved Thai classic Khao Niao Mamuang, known to many as Mango Sticky Rice.

With soft glutinous rice, creamy coconut milk, and slices of ripe mango, this simple dessert from Thailand perfectly captures the beauty of mango season.

For my Kabayan, I hope this recipe brings a little taste of home and reminds us of the tropical fruits we grew up loving. Sometimes the simplest ingredients create the most comforting treats.

My April Recipe

A gently sweetened version using coconut sugar and natural ingredients, allowing the mango to truly shine.

Ingredients (Serves 4–6)

2 cups mochigome (glutinous rice)
3 ripe Thai mangoes, sliced
2 cans full-fat coconut milk (chilled overnight)
30 g coconut sugar
1 tsp sea salt (divided)
Optional: 1 tsp cornstarch + 1 tbsp water

Method

1. Prepare the Coconut Milk

Chill overnight. Open the cans and separate the thin coconut liquid from the thick coconut cream.

2. Cook the Sticky Rice

Rinse the rice until the water runs clear.

Cook in a rice cooker using the separated coconut liquid and ½ teaspoon sea salt.

If needed, add a small amount of water to reach normal rice cooking level.

3. Make the Coconut Sauce

In a saucepan, gently heat the thick coconut cream.

Add coconut sugar and the remaining ½ teaspoon sea salt.

Stir until dissolved and slightly thickened.

Optional: Add cornstarch slurry for a thicker consistency.

4. Combine

While the rice is still warm, fold in about 30 ml of the coconut sauce.

Let rest for 10–15 minutes to absorb the flavor.

5. Serve

Plate the sticky rice with fresh mango slices and drizzle with additional coconut sauce.

You can put roasted coconut slices or crushed walnuts for toppings.

Watch the Video Version

See the full preparation on YouTube:

https://youtube.com/shorts/vq0zSL8-ThU?si=EH6yPWEdYht0N03r

Mango Sticky Rice reminds us that the most memorable dishes are often the simplest — guided by season, shaped by tradition, and made with care.

This April , may we savor sweetness slowly and celebrate the beauty of honest ingredients.

Jeepney Press

KUSINa NI CHRIS

Chris Yokoyama

January - February 2026

Dear Kabayan,

As Valentine’s Day draws near, Japan is once again wrapped in its sweet tradition of women gifting chocolates to the men they admire or love. While store-bought chocolates are everywhere, homemade treats remain a heartfelt classic—simple, thoughtful, and made with love.

For this season of hearts, I recommend this easy Choco Truffle recipe, made with just three ingredients and shaped into neat squares and bite-sized balls—perfect for gifting and sharing.

Valentine’s Day Special: Easy Homemade Choco Truffle (3 Ingredients Only)

Ingredients:

• 1 can condensed milk (374 g)

• 150 g cocoa powder

• 60 g crushed walnuts

(optional: use any nuts you like, or omit completely)

Instructions:

1. Mix

In a bowl, combine the condensed milk and cocoa powder. Mix until thick, smooth, and fudgy.

2. Add Nuts (Optional)

Gently fold in the crushed walnuts for extra texture.

3. Shape & Set

Line a small tray or container with cling wrap or parchment paper.

Spread the mixture evenly and press it flat to your desired thickness.

4. Chill

Refrigerate for at least 2 hours or until firm.

5. Cut & Serve

Remove from the tray and cut into small square pieces or roll into bite-sized balls using your hands.

Lightly dust with cocoa powder if desired.

Valentine's Tip:

Wrap the truffle squares/bite-sized balls in parchment paper or place them in a small gift box with a handwritten note. Simple, elegant, and full of love-just the way Valentine's chocolates should be.

Sometimes, the simplest homemade chocolates carry the deepest feelings. May these little square treats say what words cannot—made with care, shared with love, and given straight from the heart.

Watch the quick step-by-step video on my YouTube channel (Tita Chris):

https://youtube.com/shorts/a0zIJqMVSQ8?si=P_XtvEsjvO7RRpjt

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