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Showing posts with label Okazu (Side Dishes). Show all posts
Showing posts with label Okazu (Side Dishes). Show all posts

Monday, March 20, 2017

Stir-Fried Dried Squid and Vegetables (NO Knife! Kitchen Shears) - Video Recipe

We received some dried squids when we visited the nearby shrine for our son's Omiyamairi (the first shrine visit) and my darling's Yakubarai (ceremony to drive away evil spirits). I decided to make a dish out of them.

It turned out to a very tasty and delicious stir-fried dish, goes great with white rice. Oyster-sauce flavor, with a hint of chive is obviously addictive. Very filling with lots of bean sprouts ;)

dried squid recipe
https://www.youtube.com/watch?v=LAHg88WH8To

You don't need a knife but use kitchen scissors / kitchen shears!

Of course, you can use regular squids.

FYI: Hatsumiya-Mairi (初宮参り) or Omiyamairi (お宮参り) is one of the traditional celebration events for Japanese babies. Whenever a newborn is over a month old, we bring the baby to a nearby shrine for a greeting (giving the invocation).
https://www.instagram.com/p/BP-2kGbjEpa/?taken-by=ochikeron



---------------------------------
Stir-Fried Dried Squid and Vegetables

Difficulty: Easy
Time: 20min + soaking time
Number of servings: 4

Ingredients:
2 dried squids
400g (14oz.) bean sprouts
1 bundle Chinese chives
1 tsp. Toban Jan (hot bean sauce / Chinese red chili paste)
1 tbsp. sesame oil
A
* 1 tbsp. Sake
* 1 tbsp. oyster sauce
* 1 tbsp. soy sauce
* 1 tsp. sesame oil

Directions:
1. Soak the dried squids in water overnight to make them soft. Cut into thin strips using kitchen shears. *remove the hard gristle and dirty tips
2. Mix A very well.
3. Heat sesame oil in a frying pan, add Toban Jan, then cook until fragrant. Add the squids, then stir-fry until heated.
4. Add the bean sprouts and cook until coated with oil. Then add the Chinese chives (cutting them into 2 inches long with kitchen shears), season with A to finish.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2017/03/blog-post.html
---------------------------------


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Sunday, January 8, 2017

Tasty Eggplant Donburi (Juicy 'N' Delicious Ginger Miso Eggplant Rice Bowl) - Video Recipe

Juicy 'N' Delicious Ginger Miso Eggplant Rice Bowl. Perfect dish for Bento lunch box, too!!!

Juicy 'N' Delicious Ginger Miso Eggplant Rice Bowl
https://www.youtube.com/watch?v=VCjx9pNpCrw

Juicy eggplants go perfect with white rice! You just can't stop eating it ;)



---------------------------------
Juicy 'N' Delicious Ginger Miso Eggplant Rice Bowl

Difficulty: Easy
Time: 30min
Number of servings: 4

Ingredients:
1lb eggplants
200g (7oz.) ground pork *chicken tastes good as well
A
* 2 tbsp. Miso
* 2 tbsp. Mirin (sweet Sake)
* 1 tbsp. sugar
* 1 tbsp. soy sauce
* 1 tbsp. grated ginger
1 tbsp. cooking oil
1 tbsp. sesame oil
cooked rice
chopped green onion if you like
toasted white sesame seeds if you like

Directions:
1. Chop eggplants into chunks and soak in water to remove the bitter taste.
2. Heat cooking oil in a frying pan and stir-fry the eggplant until coated with oil. Add ground pork then cook until no longer pink. Then add A and simmer until the liquid is almost gone and tender. Mix in sesame oil to finish.
3. Serve on a hot bed of rice, then top with chopped green onion and toasted white sesame seeds if you like.

レシピ(日本語)
http://cooklabo.blogspot.jp/2017/01/blog-post.html
---------------------------------


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Friday, September 23, 2016

No Fail Perfect Ham and Eggs in a Microwave - Video Recipe

If you make ham and eggs in a Microwave (if you know the exact minutes you want to cook), you can make perfect ham and eggs without fail (burning black)!!!


https://www.youtube.com/watch?v=8yNC9o5_z_8

Perfect for a quick snack, college dorm breakfast, as well as Bento lunch box :)



---------------------------------
No Fail Perfect Ham and Eggs in a Microwave

Difficulty: Super Easy
Time: 3min
Number of servings: 1

Ingredients:
1 egg *cold out from the fridge
2 slices ham
1 tsp. water

Directions:
1. Put 1 tsp. of water in a microwavable dish.
2. Place a slice of ham, place an egg, prick some holes in the egg yolk with a pick or a fork (to avoid exploding), then place another slice of ham.
3. Cover with plastic wrap or a microwavable lid, and cook at 500W for a minute and a half. *You want to adjust and find the cooking time of your preference.

You can make it without a ham on top, or make a simple sunny-side up using this technique.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/09/blog-post_23.html
---------------------------------


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Friday, September 16, 2016

Udon Gyoza - Video Recipe

Udon gyoza is a local home-cooked dish from Takatsuki, Osaka.


https://www.youtube.com/watch?v=i5G6RyNEGmA

Instead of using Gyoza wrappers, you just mix in chopped Udon noodles. Very easy and filling, perfect for everyday meal, as well as for Bento lunch box!!!



---------------------------------
Udon Gyoza

Difficulty: Very Easy
Time: 30min
Number of servings: about 25 pieces

Ingredients:
1 serving (200g) pre-cooked Udon
150g (5.3oz.) ground pork
A
* 1 egg
* 50g (1.8oz.) chopped long onion
* 1 tsp. grated ginger
* 1 tsp. grated garlic (if you like)
* 1 tsp. soy sauce
* 1 tsp. sesame oil
* cracked black pepper
* 1 tbsp. corn or potato starch
cooking oil
soy sauce
vinegar
la-yu / raayu (Chinese spicy sauce) if preferred

Directions:
1. Chop udon noodles into little pieces.
2. Put the chopped Udon, ground pork, and A in a bowl, then mix well by hand (hand is better but using a spoon is okay) until all ingredients are combined and smooth.
3. Heat cooking oil in a frying pan. Form the mixture into bite-sized round patties and place them on the frying pan. Cover and cook on low for 5 minutes. Flip them over then cover again and cook on low for 3 minutes.
4. Serve with a mixture of soy sauce, a little vinegar, and a drop or two of la-yu if preferred.

You can marinate Udon Gyoza in the sauce to put in Bento lunch box.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/09/blog-post_16.html
---------------------------------


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Friday, September 9, 2016

Easy n' Delicious Shumai Dumplings in a Frying Pan - Video Recipe

Don't worry if you don't have a steamer. You can make Shumai in a frying pan!


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

Shumai or Siu Mai is a dim sum favorite, with an easy pork/shrimp filling. Canned ingredients (scallops and crab meat) give nice flavor. You can eat them without soy sauce dipping ;) Perfect for parties and Bento lunch box!!!



---------------------------------
Easy n' Delicious Shumai Dumplings in a Frying Pan

Difficulty: Easy
Time: 40min
Number of servings: about 30 pieces

Ingredients:
30 Shumai wrappers (or wonton wrappers)
filling
* 250g (8.8oz.) ground pork
* 100g (3.5oz.) chopped prawn
* 50g (1.8oz.) canned scallops
* 50g (1.8oz.) canned crab meat
* 4 tbsp. chopped long onion
* 2 chopped dried Shiitake mushrooms
* 1 tbsp. grated ginger
* 1 tbsp. sesame oil
* 1/2 tbsp. sugar
* 1/2 tbsp. soy sauce
* salt and pepper
cooking oil
green peas if you like

Directions:
1. Put the ingredients for the filling in a bowl and mix well by hand (hand is better but using a spoon is okay) until all ingredients are combined and smooth.
2. Place the filling in the middle of the wrapper. Then form an "o" with your left hand and push the filling into the "o" to shape into a little cylinder. Drop onto a counter to flatten out the bottom. Use a spoon to fold in the edges. Top with a green pea if you like. (please watch the video)
3. Heat cooking oil in a frying pan. Place the Shumai and cook on high heat until the bottoms become a bit brown. Add 100ml water, when it becomes to a boil, cover, and steam on med-low heat for 10 min until cooked. Uncover and cook until the water is gone.

Serve with a mixture of soy sauce and a little yellow mustard if preferred.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/09/blog-post_9.html
---------------------------------


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Friday, August 12, 2016

Coxinhas (Brazilian Chicken Croquettes Made in Japan) - Video Recipe

Coxinha is a very popular street food snack in Brazil :)


https://www.youtube.com/watch?v=6AqRAg09tYg

Note: Don't blame me, I tried to make it with the ingredients available in Japan.



---------------------------------
Coxinhas (Brazilian Chicken Croquettes)

Difficulty: Medium
Time: 1hr
Number of servings: 10 pieces

Ingredients:
((Dough))
400g (14oz.) potatoes
150ml milk
2 tbsp. butter
1 consomme cube or powder
150g (5.3oz.) bread flour
((Filling))
350g (12.5oz) chicken breast
1 chopped onion
2 tbsp. finely chopped fresh parsley
1 tsp. salt
pepper
((Batter))
bread flour
beaten egg
fine bread crumbs
vegetable oil for deep frying

Directions:
1. Peel and cut potatoes into medium chunks and place them in a pot with chicken breast. Add water until cover, then boil them until soft for about 20 minutes. Drain and mash the potatoes (in a pot) while hot. Add milk, butter, and consomme, then mix well. Shred the chicken with your fingers.
2. Heat cooking oil in a pot, add chopped onion, then cook until tender. Add the shredded chicken and finely chopped fresh parsley, then season with salt and pepper.
3. Put the pot with the potato mixture on low heat, add bread flour, then knead until combined. Leave to cool until you can handle it, then divide it into 10 portions.
4. Grease your hands with cooking oil, flatten the dough, place the filling in the center, then wrap the dough into a pear shape.
5. Coat with bread flour, beaten egg, then bread crumbs.
6. Deep fry in oil at 170C (338F) for about 6 minutes until golden.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/08/blog-post_12.html
---------------------------------


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Tuesday, June 21, 2016

Okakiage (Food Wars! Shokugeki no Soma Inspired Crispy Fried Chicken) - Video Recipe

"Okaki" is rice crackers and "Age" means deep fried.

I received a request for Okakiage, which appears on Manga: "Shokugeki no Soma (Food Wars)". Cod fish was used in its episode; however, I used chicken which is familiar to everyone.


https://www.youtube.com/watch?v=CUjiBXPRea0

Of course you can use any rice crackers~ ;)



---------------------------------
Okakiage (Crispy Fried Chicken)

Difficulty: Very Easy
Time: 20min
Number of servings: 4

Ingredients:
500g (1.1lb.) chicken thigh with skin
1/2 tsp. salt
100g (3.5oz.) Kaki no tane (Rice Crackers)
vegetable oil for deep frying
lemon wedges

Directions:
1. Remove the skin of chicken if you don't like, cut into bite-size pieces, then season with salt.
2. Remove the peanuts from Kaki no tane. Place them in a Ziploc bag and break into small pieces. *You can use a food processor if you have.
3. Place it in a flat container and coat the chicken. Deep fry them in oil at 170C (338F) for 5~6 minutes, until they float up to the surface.
4. Drain well and serve on a dish with lemon wedges.

Lemon is a must! It makes the chicken very tasty and delicious. Of course ketchup goes good, too~.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/06/blog-post_21.html
---------------------------------


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Tuesday, June 14, 2016

Aji no Nanbanzuke (Horse Mackerel Marinated in Sweet Vinegar Sauce) - Video Recipe

Nanbanzuke is a Japanese home-cooked meal with deep fried meat or fish, marinated in sweet and spicy vinegar sauce.


https://www.youtube.com/watch?v=QUGPIyH20y8

Aji (horse mackerel) is in season in Japnan from May to July :)
You can substitute it with other fish or chicken, too!



---------------------------------
Aji no Nanbanzuke (Horse Mackerel Marinated in Sweet Vinegar Sauce)

Difficulty: Medium
Time: 30min
Number of servings: 4

Ingredients:
8 fillets horse mackerel = 400g (14oz.) *other fish or chicken is OK
salt
flour
3 tbsp. sesame oil
100g (3.5oz.) onion
120g (4.2oz.) color peppers (green/red/orange/yellow)
1 dried red chili pepper
marinade
* 4 tbsp. vinegar (rice or cereal)
* 3 tbsp. soy sauce
* 2 tbsp. sugar
* 50ml Kombu Dashi soup stock

Directions:
1. Thinly slice onion and color peppers. Boil for just under a minute to remove the bad smell and bitter taste. Then drain well in a colander.
2. Slice the horse mackerel fillets diagonally into pieces. Dust both sides with salt and flour. Heat sesame oil in a frying pan. Cook both side until crisp, golden and cooked through. Transfer to a flat dish. *You can of course deep fry the horse mackerel.
3. Thinly slice dried red chili pepper. Mix the marinade and the dried red chili pepper. Then add the vegetables and toss. Pour it over the horse mackerel and marinade for over 10 minutes, then serve.

After 10 minutes, fish meat is very soft. After a day, the flavor soaks well and the fish meat becomes firm (condensed). Both are delicious! You can keep it in the fridge for 2-3 days.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/06/blog-post_14.html
---------------------------------


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Friday, May 13, 2016

Avocado Cheese Korokke (Croquettes) - Video Recipe

Very rich and tasty Korokke (Croquettes)!


https://www.youtube.com/watch?v=08B7RtbKjnM

Simple salt and pepper seasonings are good enough ;)



---------------------------------
Avocado Cheese Korokke (Croquettes)

Difficulty: Medium
Time: 30min
Number of servings: 6 croquettes

Ingredients:
300g (10.6oz.) potatoes
1/2 Avocado
salt and pepper
pizza cheese
batter
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
tomato ketchup or mayonnaise if you like

Directions:
1. Peel and slice potatoes. Place them on a microwavable dish, cover with plastic wrap, then microwave at 500w for 6 minutes until soft. Transfer to a bowl and mash with a fork. (You can cut into medium chunks and boil until soft. Then drain and mash them while hot.)
2. While still hot, add diced avocado. By heating avocado, you can avoid it from chaining color.
3. Season with salt and pepper.
4. Flatten the mixture and divide it into 6 equal portions. Place some pizza cheese in the center and flatten each portion into an oval-shaped patty.
5. Coat each patty with flour, dip in beaten egg, and coat with Panko.
6. Deep fry in oil at 170C(338F) until golden brown.

Serve with tomato ketchup or mayonnaise if desired.
Best eaten while still hot, or avocado can become soggy.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/05/blog-post_13.html
---------------------------------


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Tuesday, May 10, 2016

How to Make Nitamago Ramen Eggs - Video Recipe

Ramen Eggs, also called Nitamago, Ajitama, or Ajitsuke-tamago, are savory soft-boiled eggs with creamy runny egg yolk, known as Ramen topping.


https://www.youtube.com/watch?v=SXJeJM8q5YA

Ramen Egg is not only for Ramen but also for fried rice, pasta, rice bowl, and more! It even makes a perfect topping for white rice. Great dish to stock in the fridge :)



---------------------------------
Ramen Eggs

Difficulty: Very Easy
Time: 10min + soaking time
Number of servings: 4

Ingredients:
4 cold eggs right out of the fridge
Tare seasonings
* 2 tbsp. soy sauce
* 2 tbsp. Mirin (sweet Sake)
* 1 tsp. sugar

Directions:
1. Bring a pot of water to a boil.
2. Tap each egg with a spoon to make cracks in the bottom of the shell. OR you can poke a small hole using an "Egg Hole Puncher". (Water goes in between the egg and the shell which helps the shell to come off).
3. Place the eggs in a strainer and place it in boiling water, the crack-side up (to let water in). The strainer prevents eggs from hitting the bottom of the pot.
4. Boil for 7 minutes. Place them in water to cool, then peel.
5. Place the Tare seasonings in a Ziploc bag and mix well. Then place the eggs, close securely, and put in the fridge for about 30 minutes ~ 12 hours, rolling over once in a while.

If you soak the eggs too long, they become salty and the egg yolks pectize (like jelly). Please eat when you think are ready. I think it becomes too salty after 12 hours.

You can get an "Egg Hole Puncher" at Daiso 100yen shop to poke a hole in the egg.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/05/blog-post_10.html
---------------------------------


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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
---------------------------------


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Friday, January 22, 2016

Kamaboko (Fish Cake) Gratin - Video Recipe

Low-carb gratin without macaroni ;)


https://www.youtube.com/watch?v=u2s9QUT5c34

The texture of Shimeji and Kamaboko is just like Macaroni!!!



---------------------------------
Kamaboko (Fish Cake) Gratin

Difficulty: Easy
Time: 1 hr
Number of servings: 15×20cm (6×8inch) pie dish

Ingredients:
150g (5.3oz.) Kamaboko (fish cake)
150g (5.3oz.) chicken thigh *or shrimp/seafood mix if you like
100g (3.5oz.) onion
200g (7.0oz.) Shimeji mushrooms
1 tbsp. butter
2 tbsp. flour
100ml water
200ml soy milk
1/2 consomme cube (or powder)
salt and pepper
pizza cheese
grated parmesan cheese

Directions:
1. Remove the skin from the chicken, cut into chunks, and season with salt and pepper. Slice the onion. Break Shimeji mushrooms into pieces. Thinly slice Kamaboko.
2. Heat butter in a pot then stir-fry the chicken, onions, and Shimeji until cooked.
3. Mix in flour.
4. Add water, soy milk, and consomme cube, then simmer until the sauce thickens.
5. Add Kamaboko and season with salt and pepper.
6. Transfer to a pie dish, sprinkle with pizza cheese and parmesan cheese.
7. Bake in the oven at 250C (482F) / gas oven to 230C (446F) / or you can use a toaster oven, for about 10 minutes, just until golden brown on top.

FYI: Macaroni Gratin (マカロニグラタン)
https://www.youtube.com/watch?v=3ogx5IpC5Ao

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/01/blog-post_22.html
---------------------------------


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Tuesday, November 10, 2015

Tamagoyaki (Sweet / Savory Japanese Rolled Omelette) - Video Recipe

How do you like your Tamagoyaki?! Sweet or Savory?!
I used to love savory one but now I like both. hehe
Both flavors can be a great side dish for Bento lunch box.


https://www.youtube.com/watch?v=r_gS2QjAmGM



---------------------------------
Tamagoyaki

Difficulty: Easy
Time: 15min
Number of servings: 2-3 (6 pieces)

Ingredients:
((Savory Dashi Flavor: store-bought seasoning))
3 eggs
2 tsp. Yamaki Kappo Shiro Dashi (White Dashi)
2 tbsp. water
((Savory Dashi Flavor: from scratch))
3 eggs
3 tbsp. Dashi broth (you can use Dashi powder to make it)
1/2 tbsp. soy sauce
1 tsp. sugar
a pinch of salt
((Sweet Flavor))
3 eggs
1 tbsp. soy milk/milk/plain yogurt
1 tbsp. sugar
1/3 tsp. salt

Directions:
1. Beat eggs in a bowl, add the seasonings and mix well.
2. Heat cooking oil in a Tamagoyaki Nabe (rectangular omelette pan), pour a thin layer of egg mixture in the pan and spread over the surface. Cook until half done, roll up the egg, and move it to one end. Pour in another thin layer of egg mixture and let it flow under the rolled egg also. Cook until half done and again roll up the egg. Repeat this until all the mixture is gone.
3. Wrap the rolled egg while hot in a bamboo sushi roll mat (or plastic wrap) to even out the shape. Allow it to cool and cut it into bite-sized pieces.

For both flavor, eat with a few drops of soy sauce if you like.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2015/11/blog-post.html
---------------------------------


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Friday, September 18, 2015

How to Make Stuffed Goya (Bitter Melon) Chicken Teriyaki - Video Recipe

Delicious chicken Teriyaki flavor with hint of ginger and the bitterness of Goya.
Goes great with white rice!!!


https://www.youtube.com/watch?v=DmHFDtecLm0

Perfect for party appetizers and bento box ;)



---------------------------------
Stuffed Goya (Bitter Melon) Chicken Teriyaki

Difficulty: Easy
Time: 20min
Number of servings: 4

Ingredients:
2 Goya (bitter melon)
A
* 250g (8.8oz.) ground chicken breast
* 1/4 chopped long onion
* 1 tbsp. grated ginger
* 1/4 tsp. salt
* cracked black pepper
B
* 2 tbsp. Sake (water is OK)
* 2 tbsp. soy sauce
* 2 tbsp. Mirin (sweet Sake)
* 2 tsp. sugar
flour (all purpose flour is OK)
1 tbsp. sesame oil

Directions:
1. Cut both ends of Goya, then cut into 2/3-inch pieces. Scrape off the seeds with a spoon and dust with flour (inside as well).
2. Put A in a bowl and knead well by hand until smooth. Stuff each with the mixture.
3. Heat sesame oil in a frying pan, place the stuffed Goya, then cook on high until golden brown on both sides. Then cover and cook on medium for about 3 minutes. Drizzle with B (Teriyaki sauce) and cook until the sauce thickens.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2015/09/blog-post_18.html
---------------------------------


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Friday, July 24, 2015

THE BEST VEGAN Tofu Hamburger Steak - Video Recipe

Healthy and addictive hamburger steak using NO MEAT, only Tofu :D
Believe it or not, it is not at all soggy but very filling!!!


https://www.youtube.com/watch?v=QZmdPHm4e78

I love to eat it with Mizkan's Ajipon, but regular Ponzu sauce or any dressing of your choice is okay ;)



---------------------------------
Tofu Hamburger Steak

Difficulty: Very Easy
Time: 20min
Number of servings: 8 pieces

Ingredients:
A
* 400g (14oz.) cotton Tofu
* 20g Fu (Japanese dried wheat gluten) or Panko (bread crumbs)
* 4 scallions (about 40g)
* 4 tsp. toasted white sesame seeds
* 1 tbsp. corn or potato starch
2 tsp. sesame oil
8 thinly sliced Shiso leaves
grape tomatoes
Mizkan's Ajipon, regular Ponzu sauce, or dressing of your choice

Directions:
1. Drain Tofu in a strainer. Put Fu (Japanese dried wheat gluten) in a plastic bag and crush them into crumbs with your fingers. Chop scallions.
2. Put A in a bowl and knead well by hand until smooth. Divide it into 8, take one piece, remove the air by passing from one hand to the other, then form it into flat round shape. Repeat the steps and make the rest,
3. Heat sesame oil in a frying pan and cook both sides until golden brown. * ingredients can be eaten raw, so you don't have to worry if it is cooked thoroughly or not.
4. Serve on a dish, put some sliced Shiso leaves on top, then garnish with some grape tomatoes. Eat with Mizkan's Ajipon, regular Ponzu sauce, or dressing of your choice.

FYI: Ponzu sauce from scratch: 2 tsp. lemon juice + 4 tsp. soy sauce

レシピ(日本語)
http://www.cooklabo.blogspot.jp/2015/07/blog-post_24.html
---------------------------------


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Saturday, May 30, 2015

How to Make Heart-Shaped Simmered Hamburger Steak - Video Recipe

Very juicy and delicious!!!
Japanese guys and kids like it♥


https://www.youtube.com/watch?v=BdTyKL27lEQ

I made this for my darling's 40th birthday ;)



---------------------------------
Heart-Shaped Simmered Hamburger Steak

Difficulty: Easy
Time: 40min
Number of servings: 4

Ingredients:
400g (14oz.) ground beef and pork mixture
200g (7oz.) chopped onion
2/3 cup bread crumbs
3 tbsp. milk
salt and pepper
nutmeg
4 tbsp. ketchup
cooking oil
sauce
* 100ml consomme soup
* 4 tbsp. ketchup
* 2 tbsp. Worcestershire sauce
1 tbsp. butter
potato
carrot
broccoli

Directions:
1. Soak bread crumbs with milk.
2. Heat 1 tbsp. of cooking oil in a frying pan and cook the chopped onion until tender. Then set aside to cool.
3. Put ground beef and pork mixture in a bowl and knead well by hand until smooth. *in this way it is easy to shape and becomes juicy when simmered.
4. Add salt, pepper, and nutmeg, then mix well by hand until all ingredients are combined and smooth.
5. Add onion, bread crumbs, and ketchup, then mix well again. Divide it into 4, then form each into flat heart shape.
6. Cut out potatoes and carrots into heart shape. Then cook in boiling water until done. Cook broccoli in boiling water as well.
7. Heat cooking oil in a frying pan and cook on medium until golden brown. *they are going to be simmered, so they don't have to be cooked thoroughly.
8. Add the sauce, cover and cook on low for 10 minutes. Add butter to finish.
9. Serve on a dish and garnish with vegetables.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/05/blog-post_12.html
---------------------------------


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Sunday, May 17, 2015

How to Make Lucky Simmered Vegetables - Video Recipe

In this video, I will show you how to make the simmered vegetables dish that I served for my daughter's Okuiozome (100th day celebration). I used lucky ingredients that end with "N", which literary means to have a series of fortunes!


https://www.youtube.com/watch?v=XUrYBT3q1-Q

Miso flavor goes great with white rice and perfect for Bento, too!!!



Dashi I used in this video:
Kubarahonke Kayanoya Dashi 久原本家 茅乃舎(かやのや)だし
https://www.k-shop.co.jp/products/dashi/
http://hb.afl.rakuten.co.jp/

I made it for my daughter's 100th day celebration: Okuizome :)
https://www.youtube.com/watch?v=q0ufrrTy0PA

---------------------------------
Lucky Simmered Vegetables

Difficulty: Easy
Time: 30min
Number of servings: 4

Ingredients:
300g (10.6oz.) Kabocha (Japanese squash)
8 decorative cut carrots
250g (8.8oz.) lotus root
4 green beans
12 ginkgo nuts
A
* 400ml Dashi stock
* 1 tbsp. soy sauce
* 1 tbsp. Mirin (sweet sake)
* 1 tbsp. Sake
2 tbsp. Miso (regular Awase-Miso)

Directions:
1. Decorative cut Kabocha, carrot, and lotus root if preferred (or just cut them into bite-sized pieces). Soak lotus root in water to prevent discoloration. Remove both ends of green beans, cut diagonally, then cook in boiling salted water for a minute.
2. Place carrot, lotus root, and A in a pot, then cook on medium for 5 minutes.
3. Add Kabocha, ginkgo nuts, and Miso, then cook until all ingredients are done. Add green beans to finish.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/05/blog-post_17.html
---------------------------------


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