Google+

Friday, April 29, 2016

Kashiwa Mochi (Rice Cakes Wrapped in Oak Leaves) - Video Recipe

Kashiwa Mochi is a chewy smooth rice cake with Anko (sweet red bean paste) inside, wrapped in an oak leaf. Very fragrant and delicious!


https://www.youtube.com/watch?v=hRp_HUFgwQM

It is made for Children's Day on May 5th (the day we respect children's personalities and celebrate their happiness).



---------------------------------
Kashiwa Mochi

Difficulty: Easy
Time: 30min
Number of servings: 8 pieces

Ingredients:
200g (7oz.) Joshinko (rice flour)
1 tbsp. sugar
250ml water
160g (5.7oz.) Anko (sweet red bean paste with or without skins)
8 Kashiwa (oak) leaves

Directions:
1. Rinse the Kashiwa leaves and pat dry with paper towel.
2. Roll Koshian into 8 balls (20g each).
3. Place Joshinko, sugar, and water in a microwavable bowl and mix well.
4. Cover with plastic wrap and microwave at 600 watts for 5 minutes.
5. Transfer to a Ziploc bag and knead until just combined.
6. Remove from the Ziploc bag and knead again with your hands moistened with water until smooth. Then divide it into 8 pieces.
7. Roll out the Mochi between plastic wrap to make a flat oval shape. Place Anko and fold to cover. Seal the edges tightly. Then wrap with Kashiwa leaf to finish.

Anko (sweet red bean paste) from scratch video is HERE:
https://www.youtube.com/watch?v=fyE9a8gejHA

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/04/blog-post_29.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Tuesday, April 26, 2016

Ginger Dressing (Japanese Restaurant Style) - Video Recipe

Very filling and healthy dressing :) Also called Carrot Ginger Dressing.


https://www.youtube.com/watch?v=MuVg8EbVMgs

I remember this ginger dressing was very popular at Japanese restaurants in New York. People even dipped in Sushi. I am sure it can be a great dipping sauce as well. hehe



---------------------------------
Ginger Dressing

Difficulty: Very Easy
Time: 5min
Number of servings: about 350ml

Ingredients:
100g (3.5oz.) diced carrot
50g (1.8oz.) diced onion
2 tbsp. grated ginger
5 tbsp. vinegar
4 tbsp. soy sauce
3 tbsp. sesame oil *olive oil, grape seed oil, or any oil you like is OK
1 tbsp. sugar
a pinch of salt

Directions:
1. Place all ingredients in a blender and process until smooth.

You can keep it in the fridge for about a week but best used as soon as possible.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/04/blog-post_26.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Friday, April 22, 2016

Corn Shumai (Pork Dumplings) - Video Recipe

Shumai (Pork Dumpling) is a type of traditional Chinese dumpling served as dim sum. In this tutorial I will show you how to make it WITHOUT using Shumai wrappers but bok choy (a type of Chinese cabbage) and with a lot of corn toppings. yummy!!!


https://www.youtube.com/watch?v=9ylivqkp-KE

Bok choy gives a nice flavor at the same time makes it look very colorful. Perfect for parties and Bento lunch box :)



---------------------------------
Corn Shumai

Difficulty: Very Easy
Time: 20min
Number of servings: 12 pieces

Ingredients:
240g (8.5oz.) frozen corn kernels *canned is ok
2 tbsp. corn or potato starch
200g (7oz.) ground pork
A
* 4 tbsp. chopped long onion
* 2 tsp. grated ginger
* 2 tsp. soy sauce
* salt and pepper
* 1 tsp. sesame oil
2 baby bok choy

Directions:
1. Defrost frozen corn kernels and coat with corn or potato starch.
2. Trim off the bok choy stem end, separate out the leaves, and rinse under running water to remove sands. Place them on a microwavable dish, cover with plastic wrap, then microwave at 600 watts for 2 minutes until a bit tender.
3. Place ground pork and A in a bowl and mix well with your hands until the mixture becomes sticky. Divide it in to 12 pieces and roll into balls.
4. Coat with the corn kernels and wrap with bok choy leaves.
5. Place them on a microwavable dish, cover with plastic wrap, then cook in the microwave at 600 watts for 7 minutes.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/04/blog-post_22.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Popular Posts - Last 7 days