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Showing posts with label Yakimono (Grilled and Pan-Fried Dishes). Show all posts
Showing posts with label Yakimono (Grilled and Pan-Fried Dishes). Show all posts

Friday, August 15, 2014

How to Make Yakitori at home (Yakitori Sauce from Scratch) - Video Recipe

Yakitori is grilled skewered chicken. Very simple yet delicious.


https://www.youtube.com/watch?v=lu0_RSJdq_s

I received many requests for Yakitori sauce (Tare) recipe, so I decided to make this tutorial. Also, I will show you how to make salt (Shio) flavored Yakitori, too.



How to cook Yakitori on the grill is here:
https://www.youtube.com/watch?v=_jtgDGMEDxk

---------------------------------
Yakitori (Tare and Shio Flavors)

Difficulty: Easy
Time: 30min
Number of servings: 12 sticks

Ingredients:
200g (7oz.) chicken thigh
200g (7oz.) chicken breast
2 white parts of long onion
((Tare - Yakitori sauce))
* 100ml soy sauce
* 100ml Mirin (sweet sake)
* 2 tbsp. sugar
((Shio - salt))
salt and pepper
lemon wedges if you like
Shichimi-togarashi (seven flavor chili pepper) if you like
Yuzukosho (Japanese chili pepper paste) if you like

Directions:
1. To make Tare (Yakitori sauce), place soy sauce, Mirin, and sugar in a pot and bring to a boil. Then turn down to low and simmer for 5 minutes. *You can store the leftover sauce in the fridge for a month and use it for other dishes like Teriyaki.
2. Remove the skin from the chicken if desired. Then cut into small bite-sized pieces. Cut the long onion into 2/3-inch pieces. Season the chicken breast with salt and pepper for Shio (salt) flavor.
3. For Tare (sauce) flavor, put long onion and chicken thigh alternately onto bamboo skewers. For Shio (salt) flavor, put seasoned chicken breast onto bamboo skewers.
4. First, cook the Shio (salt) flavor. Heat a thin layer of cooking oil in a frying pan, place Shio (salt) flavored Yakitori, and cook on high until golden brown on both sides. Then cover and cook on low for 3 minutes until done.
5. Next, cook the Tare (sauce) flavor. Heat a thin layer of cooking oil in a frying pan, place Yakitori with long onions, and cook on high until golden brown on both sides. Then drizzle with 3 tbsp. of Tare (Yakitori sauce), cover, and cook on low for 2 minutes. Then cook on high for 1 minute until the sauce thickens.
6. You can enjoy the Shio (salt) flavored Yakitori with lemon wedges, Shichimi-togarashi (seven flavor chili pepper), or Yuzukosho (Japanese chili pepper paste) if you like.

レシピ(日本語)
http://www.cooklabo.blogspot.jp/2014/08/blog-post_15.html
---------------------------------


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Tuesday, August 12, 2014

How to Make MOCK Eel Bowl / Unadon (Vegetarian Unagi no Kabayaki Rice Bowl Idea) - Video Recipe

This is a perfect substitute for those who want to enjoy the eel bowl :)


https://www.youtube.com/watch?v=3VTN7DyTk14

Eggplants look just like eels! Juicy and tender eggplants go great with white rice!!!



BTW, my mom's eggplant dish I mentioned in this video is here:
https://www.youtube.com/watch?v=C3ZcVgJtU1Q

---------------------------------
MOCK Eel Bowl / Unadon

Difficulty: Easy
Time: 30min
Number of servings: 1

Ingredients:
2 eggplants
eel sauce
* 1 tbsp. soy sauce
* 1 tbsp. Mirin (sweet Sake)
* 1 tbsp. sugar
* 1 tsp. Sake
1 bowl of rice
Kizaminori (finely shredded Nori seaweed sheet)
Sansho Japanese pepper if you like

Directions:
1. Make a few holes in the eggplants so that they won't explode. Make an incision around the stem end.
2. Place them directly on a stove on a baking rack if you have (or in a frying pan, grill, oven, or toaster oven), then roast until the skins get wrinkly and tender inside. You can also wrap in plastic wrap and microwave at 600w for 2 minutes.
3. Cool until you can handle them, then remove the skins. Make an incision lengthwise and open.
4. Heat the eel sauce in a frying pan until it begins to bubble. Place the eggplants and cook until the liquid is gone.
5. Serve cooked rice in a rice bowl, layer some Kizaminori (finely shredded Nori seaweed sheet), place the eggplants, then sprinkle with Sansho Japanese pepper if you like.

レシピ(日本語)
http://www.cooklabo.blogspot.jp/2014/08/blog-post_12.html
---------------------------------


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Saturday, August 9, 2014

How to Make Healthy Lasagna (using Vegetarian Meat Sauce) - Video Recipe

I used the Vegetarian Meat Sauce which I made in the previous video. BUT you can of course use your own favorite regular meat sauce! Also, I made the white sauce using soy milk but the regular milk is OK.


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

Zucchini and eggplant make the lasagna very juicy and delicious. They can be optional or you can use other vegetables instead!



---------------------------------
Healthy Lasagna using Vegetarian Meat Sauce

Difficulty: Easy
Time: 1 hr
Number of servings: 2 people = 15×20cm (6×8inch) pie dish

Ingredients:
200g (7oz.) Vegetarian Meat Sauce
White Sauce
* 1 tbsp. butter
* 1 tbsp. flour
* 1/2 consomme cube (for 150ml soup)
* 200ml soy milk
* salt and pepper
100g (3.5oz.) eggplant
100g (3.5oz.) zucchini
olive oil
salt and pepper
4 lasagna noodles
100g (3.5oz.) mozzarella cheese
pizza cheese
parsley flakes

Directions:
((Vegetarian Meat Sauce))
https://www.youtube.com/watch?v=1oPvRHeCYYA
((White Sauce))
1. Heat butter in a sauce pan. When melted, add flour and cook on low until blended (make sure you don't burn it).
2. Add soy milk and consomme cube and mix well.
3. When the sauce became thick, season with salt and pepper.
((Eggplant and Zuccini))
1. Slice eggplant and zucchini lengthwise. Soak the eggplant slices in water to remove the bitter taste.
2. Heat olive oil in a frying pan and cook the well-drained eggplant and zucchini slices until tender. Then season with salt and pepper.
((To Finish))
1. Cook lasagna noodles as directed on its package. *adding oil in the boiling water will keep them from sticking.
2. Slice the mozzarella cheese.
3. Butter the pie dish. Layer lasagna, meat sauce, lasagna, white sauce, zucchini, mozzarella cheese, lasagna, meat sauce, lasagna, white sauce, eggplant, mozzarella cheese, and pizza cheese.
4. Bake at 200C (392F) for 20 minutes. Sprinkle with parsley flakes to finish.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/08/blog-post_9.html
---------------------------------


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Wednesday, July 23, 2014

How to Make Easy NO BAKE Macaroni Gratin (One-Pot Frying Pan Dish) - Video Recipe

Macaroni Gratin is a very popular home cooked dish in Japan.
What is good about making it at home is you can make it healthier :3


https://www.youtube.com/watch?v=3ogx5IpC5Ao

This recipe is not only healthy but easy and delicious!!! My darling asked me to make it again. Definitely I will!!! haha



---------------------------------
NO BAKE Macaroni Gratin

Difficulty: Easy
Time: 20min
Number of servings: 2 (as a main dish)

Ingredients:
250g (8.8oz.) chicken breast *or shrimp/seafood mix if you like
200g (7oz.) potato
100g (3.5oz.) onion
100g (3.5oz.) macaroni *9min cooking time (or more minutes is ok, too)
300ml water
1 consomme cube (or bouillon cube) to make 300ml soup
200ml soy milk
2 tbsp. melted butter
2 tbsp. flour
1/2 tbsp. cooking oil
salt and pepper
50g (1.8oz.) pizza cheese
20g (0.7oz.) grated parmesan cheese
parsley flakes

Directions:
1. Toast the grated parmesan cheese in a frying pan until golden brown and set aside.
2. Remove the skin from the chicken if desired. Then cut into small bite-size pieces and season with salt and pepper. Slice the potato into 5mm (0.2 inch) half rounds. Slice the onion.
3. Heat cooking oil in a frying pan and stir-fry (2.) until coated with oil.
4. Add macaroni, water, and consomme cube, then cook on medium for 3 minutes.
5. Add soy milk, when it becomes to a boil, stop the heat. Mix melted butter and flour in a small dish. Add them into the frying pan. Then put on low and simmer until the sauce thickens.
6. Season with salt and pepper, sprinkle with pizza cheese, cover, and cook on low for about 5 minutes.
7. Taste the macaroni, when it is done, stop the heat, then sprinkle with the toasted parmesan cheese (1.) and parsley flakes to finish.

レシピ(日本語)
http://www.cooklabo.blogspot.jp/2014/07/blog-post_23.html
---------------------------------


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Saturday, July 5, 2014

6 Ways to Use Salted Preserved Lemons - Video Recipe

In this video, I will show you 6 ideas to use a jar of Salted Preserved Lemons!

Salted Preserved lemons are the lemons that have been pickled in salt for about a week. Please watch this video to learn how to make it:
https://www.youtube.com/watch?v=pZ3-0GTEgLk


https://www.youtube.com/watch?v=2OmZKWbGIWk

You can use as a lemon wedge, use the liquid (juice), and/or use as salted lemon peel. ENJOY!



---------------------------------
#1 Salted Preserved Lemon Onigiri

Difficulty: Super Easy
Time: 3min
Number of Servings: N/A

Ingredients:
cooked Japanese rice (short-grain rice)
salted preserved lemon juice

Directions:
1. Instead of using water, wet your hands with a bit of salted preserved lemon juice so that the rice won't stick.
2. Place about 100g of rice on your hand. Form the rice into a triangle by pressing lightly with your palms.

#2 Salted Preserved Lemon Hiyayakko (Cold Tofu)

Difficulty: Super Easy
Time: 3min
Number of Servings: 2

Ingredients:
2 servings of Kinugoshidofu (silken Tofu)
2 tbsp. chopped long or green onions
A
* 1 tsp. salted preserved lemon juice
* 1 tsp. sesame oil
* 2 tsp. toasted white sesame seeds

Directions:
1. Mix the sauce (A) very well.
2. Drain and serve the Tofu on a dish.
3. Place chopped long or green onions and pour over the sauce.

#3 Salted Preserved Lemon Dressing (for salad)

Difficulty: Super Easy
Time: 3min
Number of Servings: 2

Ingredients:
2 servings of salad of your choice
A
* 1/2 tbsp. salted preserved lemon juice
* 1/2 tbsp. vinegar (rice or cereal)
* 1&1/2 tbsp. olive oil
* cracked black pepper

Directions:
1. Put A in a container or a jar with a lid and shake to mix.
2. Toss the salad of your choice with the dressing (1.).

#4 Salted Preserved Lemon Chirashizushi (Sushi)

Difficulty: Easy
Time: 15min
Number of Servings: 2

Ingredients:
360g (12.7oz.) cooked Japanese rice (short-grain rice)
A
* 1/2 tbsp. salted preserved lemon juice
* 1&1/2 vinegar (rice or cereal)
* 2 tsp. sugar
80g (2.8oz.) cooked shrimp
4 sliced Shiso leaves (green perilla leaves)
1 tbsp. toasted white sesame seeds
1/2 avocado
1 salted preserved lemon wedge
chopped salted preserved lemon *if you like

Directions:
1. Mix A very well.
2. Place cooked Japanese rice in a bowl. Add (1.) while the rice is hot and slice through rice using rice paddle to separate the grains.
3. Add cooked shrimp, sliced Shiso leaves, and toasted white sesame seeds, then mix well.
4. Slice avocado and coat with the salted preserved lemon juice squeezed out from the salted preserved lemon wedge. (chop the leftover peel)
5. Serve the sushi rice on a dish, place the sliced avocado, then garnish with chopped peel if you like.

#5 Salted Preserved Lemon Yakiniku (sauteed pork)

Difficulty: Super Easy
Time: 10min
Number of Servings: 2

Ingredients:
200g (7oz.) thinly sliced pork
A
* 1 tbsp. salted preserved lemon juice
* 2 tsp. sesame oil
* cracked black pepper

Directions:
1. Season the pork with A.
2. Stir-fry the pork in a frying pan until done.

#6 Salted Preserved Lemon Grilled Salmon

Difficulty: Super Easy
Time: 10min
Number of Servings: 2

Ingredients:
2 salmon fillets
A
* 1 tsp. salted preserved lemon juice
* cracked black pepper
1 tsp. olive oil
2 salted preserved lemon wedges

Directions:
1. Season the salmon fillets with A.
2. Heat olive oil in a frying pan. Then place the fillets, cover, and cook about 2 minutes on each side until golden brown.
3. Serve on a dish with a lemon wedge.

oven: 220C (428F) for about 15 min
toaster oven: 1000w for about 8 min
fish grill: low heat for 5 min on both sides

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2014/07/6.html
---------------------------------


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Tuesday, May 27, 2014

How to Make Easy Gluten Free Okonomiyaki (and the Sauce from Scratch) - Video Recipe

Okonomiyaki is Japanese savory pancake.

I know ingredients are hard to get overseas, so here I will show you how to enjoy Okonomiyaki using the ingredients available overseas :)


https://www.youtube.com/watch?v=XBf3mWH5Xfc

Instead of using flour, I used a lot of cabbage. Perfect for those who are on gluten free diet :)

Of course, you can add more fillings if you like!!!



---------------------------------
Easy Gluten Free Okonomiyaki (and the Sauce from Scratch)

Difficulty: Easy
Time: 20min
Number of servings: 2

Ingredients:
2-3 (70g=2.5oz.) bacon strips
300g (10.6oz.) shredded cabbage
1/2 long onion
4 eggs
salt and pepper
cooking oil
((toppings))
* Okonomiyaki sauce
* mayonnaise
* Katsuobushi (bonito flakes)
* Aonori (green laver)

Okonomiyaki Sauce from scratch:
2 tbsp. Worcestershire sauce + 2 tbsp. ketchup + 1 tsp. honey (or sugar)

Directions:
1. Thinly slice the cabbage, bacon, and long onion.
2. Pan fry the bacon, then add cabbage and long onion, and cook until they are wilted. Then stop the heat and cool.
3. Beat eggs in a bowl, season with salt and pepper, add the vegetables (2.), then mix well. *or you can do this in 2 separate bowls
4. Heat cooking oil in a large frying pan. Spread 1/2 of the batter in a circular shape.
5. Cover, and cook on low for 3 minutes. Then flip it over, cover, and cook the other side for 3 minutes until golden brown.
6. Serve on a plate, and sprinkle with toppings.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/05/blog-post_27.html
---------------------------------


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Saturday, January 11, 2014

How to Make Umaki (Japanese Eel Rolled Omelette) - Video Recipe

Umaki is broiled eel wrapped in Japanese rolled omelette (called Tamagoyaki, Dashimakitamago, or Atsuyakitamago). Egg is juicy and eel makes it very tasty. It tastes great even when it is cold, so it is a perfect side dish for bento lunch box!


http://www.youtube.com/watch?v=QR9DFQ-Xg_0

I usually put Umaki in our Osechi-ryori (New Year's foods).
http://createeathappy.blogspot.jp/2014/01/happy-new-year-2014.html



FYI: Broiled eel on skewers is called "Unagi no Kabayaki".

---------------------------------
Umaki (Japanese Eel Omelette)

Difficulty: Easy
Time: 15min
Number of servings: 2

Ingredients:
1/2 Unagi no Kabayaki (broiled eel on skewers)
eel sauce if attached
4 eggs
A
* 50ml Dashi broth (you can use Dashi powder to make it)
* 1 tsp. soy sauce
* 1 tsp. sugar
* a pinch of salt
cooking oil
Daikon Oroshi (grated Daikon radish)
soy sauce

Directions:
1. Cook the eel as directed on its package. Cut into thin portions. Pour some eel sauce over the eel if available. (I found Hamanako Broiled Eels at a supermarket and it also tasted great! You can maybe get it online since it has a long expiry date!)
2. Beat eggs in a bowl, add A and mix well.
3. Coat a Tamagoyaki Nabe (rectangular omelette pan) with a bit of cooking oil - you can use folded paper towel but Takoyaki oil brush is very convenient to use! Put on medium, and pour a thin layer of egg mixture in the pan. Place the eel strips, cook the egg until half done, then roll the egg. Move the rolled egg to one side, coat the empty space with a bit of oil, pour a thin layer of egg mixture in the space and under the rolled egg. Cook it until half done and roll the egg again. Repeat this until the egg mixture is gone.
4. Wrap the rolled egg while hot in a bamboo sushi roll mat to even out the shape. Allow it to cool and cut it into bite-sized pieces.
5. Garnish with grated Daikon radish (grate the top part of Daikon because it is sweeter) and a few drops of soy sauce: this is called "Someoroshi" because the radish is dyed with soy sauce.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2014/01/blog-post_11.html
---------------------------------


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Friday, January 10, 2014

How to Make Saikyo Yaki (Grilled White Miso-Marinated Fish) - Video Recipe

Saikyo Yaki is a very popular traditional Japanese grilled fish marinated in Saikyo Miso (sweet white Miso) made in Kyoto. After marinating the fish fillets (black cod, salmon, sea bass, Japanese spanish mackerel, etc…) overnight, Miso soaks into the fish, tenderizes, and gives absolutely delicious, sweet and rich flavor! Perfect dish to go with white rice :)


http://www.youtube.com/watch?v=kAt44K_IaZk

Saikyo Miso (white Miso) is usually available at a local Japanese grocery store. You can substitute the Saikyo Miso with regular miso, but it may become saltier.



If you get a chance to go to Kyoto, I recommend trying out 九重味噌 (Kokonoemiso)! Their Saikyo Miso is amazingly good :)
http://www.kokonoemiso.com/

---------------------------------
Saikyo Yaki (Grilled White Miso-Marinated Fish)

Difficulty: Easy
Time: overnight
Number of servings: 4

Ingredients:
4 fish fillets (black cod, salmon, sea bass, Japanese spanish mackerel, etc…)
salt
A
* 300g (10.5oz.) Saikyo white Miso
* 3 tbsp. Sake
* 3 tbsp. Mirin (sweet Sake)

Directions:
1. Sprinkle salt on both sides of the fillets of your choice. Set aside for about 30 minutes. By salting the fish fillets, the fishy smell and excess moisture can be removed, so do not skip this step.
2. Mix A very well.
3. In a shallow container, spread half of the Miso marinade. Place surgical gauze over the marinade. Pat dry the fish with paper towel. Lay the fish fillets so that they don't overlap, then press them lightly to set in place. Fold the other half of the gauze over the fish to enclose them. Spread the remaining marinade over the gauze. Cover with the lid or plastic wrap. Let them marinate in the fridge for overnight to 2 days (2 days max is enough as the fish will get too salty). *By using gauze, you don't have to rinse off the marinade before cooking. Excess marinade on the fish may burn easily.
4. If you didn't use gauze, remove the marinade completely. Cook the fish until golden brown on both sides.

oven: 220C (428F) for about 15 min
toaster oven: 1000w for about 8 min
fish grill: low heat for 5 min on both sides

*you can reuse the marinade 2-3 times. pork, chicken, and/or shiitake mushrooms are also good.

*you can use crumpled aluminum foil instead of using the aluminum foil for frying pan.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2014/01/blog-post_9.html
---------------------------------


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Wednesday, December 18, 2013

How to Make NO EGG Marmalade Meatballs - Video Recipe

Quick and easy last-minute party recipe :)


http://www.youtube.com/watch?v=Jpka0pIppu8

Perfect for Christmas, too!!!



I bought colorful food picks at DAISO (100yen shop).

---------------------------------
NO EGG Marmalade Meatballs

Difficulty: Super Easy
Time: 40min
Number of servings: about 20 meatballs

Ingredients:
A
* 400g (14.1oz.) lean ground pork (chicken or beef is good, too)
* 1/2 minced long onion (or onion)
* 2 tbsp. Katakuriko (potato starch) (or corn starch is ok)
* 2 tbsp. toasted white sesame seeds
* 2 tbsp. grated ginger
* 1/2 tsp. salt
* pepper
B
* 2 tbsp. marmalade
* 2 tbsp. soy sauce
* 2 tbsp. sake (or white wine)
* 2 tbsp. water
1 tbsp. cooking oil

Directions:
1. In a large bowl, put A and mix very well with hand until all ingredients are combined and sticky (this consistency will help make juicy and fluffy meatballs) .
2. Divide the mixture into 20 portions and roll each into a ball (you can adjust the sizes while rolling them).
3. Heat cooking oil in a frying pan. Place the meatballs and cook them gently on medium low heat, turning frequently, until golden-brown on all sides (about 10 minutes). Then add B, cover, and cook on medium, shaking the pan lightly from time to time, until the sauce gets thick.

You can put the meatballs in a freezer safe ziplock bag or a container and store in the freezer for up to 1 month.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/12/blog-post_17.html
---------------------------------


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Tuesday, July 30, 2013

How to Make Sesame Seeds Crusted Chicken Teriyaki (No Alcohol) - Video Recipe

I wanted to use Mirin (sweet Sake) but I thought non-alcoholic chicken Teriyaki might be good for some people, so I didn't use it ;)

You cannot always skip Mirin or Sake but sometimes you can by using the ingredient(s) that can be a substitute (gives a shine and remove the unwanted smell of the ingredients).


http://www.youtube.com/watch?v=MjDQOc-uvHU

I personally don't like the gummy texture of the fat, so I removed the skin of the chicken. If you like it, you can keep it on!!! I like the chicken with skin when it comes to Karaage, though.

I recommend chicken thigh because it is juicy. Chicken breast might be too lean, but it is up to you!



---------------------------------
Sesame Seeds Crusted Chicken Teriyaki

Difficulty: Easy
Time: 30min
Number of servings: 2

Ingredients:
300g (10.5oz.) chicken thigh (without skin)
A
* 2 tbsp. soy sauce
* 2 tbsp. honey
* 1 tsp. sugar
* 1 tsp. grated ginger
1/2 long onion
roasted white sesame seeds
1 tbsp. cooking oil

Directions:
1. Cut the chicken into bite-size pieces.
2. Mix A in a bowl. Add the chicken and marinate for 10 minutes.
3. Meanwhile, cut the long onion diagonally into 2-inch-long pieces.
4. Heat cooking oil in a frying pan. Cook the long onion on medium for 2-3 minutes until slightly golden and crisp. Then set aside.
5. Drain the chicken well and coat with white sesame seeds (save the marinade). Then in the same frying pan, place the chicken, cover, and cook on medium for about 2 minutes. Open the lid and cook the other side for 2-3 minutes until done. *Please watch carefully, they can easily burn.
6. Remove the chicken from the pan, add the marinade, simmer, and stir until the sauce thickens. Add the long onion and coat them with the sauce.
7. Serve on a dish.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/07/blog-post_30.html
---------------------------------


It goes great with white rice and perfect for bento box!

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Thursday, July 18, 2013

How to Make Nasu no Dengaku (Miso Glazed Eggplants) - Video Recipe

Nasu no Dengaku is grilled Japanese eggplant with sweet miso sauce.


http://www.youtube.com/watch?v=38FbOBgFlNQ

You can serve this as an appetizer.
It goes great with rice, too.
Perfect dish for bento box!



---------------------------------
Nasu no Dengaku

Difficulty: Easy
Time: 25 min
Number of servings: 4

Ingredients:
2-3 (350g=12.5oz.) eggplants
A
* 2 tbsp. Miso
* 2 tbsp. Mirin (sweet Sake)
* 2 tbsp. Dashi broth (add a pinch of Dashi powder in water)
* 1 tsp. sugar
1 tsp. sesame oil
cooking oil
toasted white sesame seeds

Directions:
1. Place A in a saucepan and simmer on low for 10 minutes (stirring constantly) until thick, shiny, and smooth. Stop the heat and mix in sesame oil to taste.
2. Remove the stems from the eggplants. Partially strip the skin with a peeler (it makes it look good & improves the texture). Slice the eggplants into 1-inch rounds. Make diagonal incisions at the top (on one side) and soak them in water to remove the bitter taste. Then dry with paper towels.
3. Heat cooking oil in a frying pan. Place the eggplants (incision sides down), cover, and cook on low for 7 minutes. Then flip them over and cook for 3 more minutes until tender.
4. Top the eggplants with the miso sauce. Bake in the oven or toaster oven until the tops are dark brown. Sprinkle with toasted sesame seeds to finish.

I used Chef's Torch to sear :)

↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2013/07/blog-post_5.html
---------------------------------


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Wednesday, June 5, 2013

How to Make Hashimaki (Okonomiyaki on Chopsticks) - Video Recipe

はしまき (Hashimaki) is Okonomiyaki wrapped around a pair of chopsticks. It is a popular festival food in Kansai area.


http://www.youtube.com/watch?v=G18sADTpIuA

If you have a collection of disposable chopsticks, this is a great recipe to use them all up. hehe



---------------------------------
Hashimaki

Difficulty: Easy
Time: 20min
Number of servings: 5

Necessary Equipment:
5 disposable chopsticks

Ingredients:
1 egg
1/2 tsp. Dashi powder
150ml water
100g (3.5oz.) cake flour - I think you can use all purpose flour
100g (3.5oz.) shredded cabbage
cooking oil
A ((optional))
* 2 tbsp. Tenkasu (crunchy bits of deep fried flour-batter)
* 2 tbsp. chopped green onions
* 2 tbsp. shredded cheese
* 1 tbsp. Beni Shoga (red pickled ginger)
B ((toppings))
* Okonomiyaki sauce
* mayonnaise
* Katsuobushi (bonito flakes)
* Aonori (green laver)

Directions:
1. Mix Egg, Dashi powder, and water in a large bowl. Sift in cake flour and mix well.
2. Add shredded cabbage and A (optional) and mix well.
3. Heat cooking oil in a large frying pan. Spread 1 ladle of batter on the top half of the pan in an oval shape.
4. When the edges begin to dry, place a pair of chopsticks, roll the Okonomiyaki, and set aside. When you have made the other 4, put them back in the pan, cover, and cook on low for 5 minutes until done. Then cook the other side until golden brown.
5. Top with B and enjoy!

Instead of the cake flour & Dashi powder, you can use Okonomiyaki powder! It tastes much better in this way.

レシピ(日本語)
http://cooklabo.blogspot.jp/2013/06/blog-post.html
---------------------------------


Microwave Okonomiyaki
http://www.youtube.com/watch?v=zZRo30Ppo-o

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Monday, May 20, 2013

How to Make Tofu Steak Salad - Video Recipe

You can eat it with your favorite dressing :)


http://www.youtube.com/watch?v=qodjGVDLsjE

Healthy & Filling salad idea which is also perfect for your main dish!



This is my prize-winning recipe at GABAN's recipe contest.
http://createeathappy.blogspot.jp/2010/09/my-accomplishments.html

---------------------------------
Tofu Steak Salad

Difficulty: Easy
Time: 15min
Number of servings: 2

Ingredients:
6 thinly sliced pork rib (any portion is okay)
300g (10.6oz.) Momen-Dofu (firm tofu)
salt and cracked black pepper
starch
cooking oil
2-3 tbsp. dressing of your choice (garlic flavored one is recommended)
salad of your choice

Directions:
1. Drain tofu, wrap in paper towels, and place a heavy dish on top (for 20-30 min) to help press out the water. Cut tofu into 6 pieces.
2. Place a slice of pork. Season with a bit of salt and cracked black pepper onto one side, place the tofu on the end of the pork, then start rolling. Repeat with the remaining pork slices and tofu. Then lightly coat them with starch.
3. Heat cooking oil in a frying pan, place the rolls seam side down, you can cover and steam to cook them through for a couple of minutes, then make sure to flip the rolls so that all sides are cooked equally crisp and brown.
4. Serve the tofu steaks with some salad and a dressing of your choice.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/05/blog-post_5093.html
---------------------------------



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Thursday, November 1, 2012

How to Make Japanese Yaki Gyoza - Video Recipe

This is a very basic recipe for Gyoza (fried dumplings)!


http://www.youtube.com/watch?v=ffvdeBY6Ryw

Gyoza is originally a Chinese dish, but it is very popular in Japan :)



In the next video, I will show you how to make Gyoza Wrappers!

---------------------------------
How to Make Japanese Yaki Gyoza

Difficulty: Easy
Time: 20min
Number of servings: 14 big dumplings or 24 small dumplings

Ingredients:
1 leaf (100g=3.5oz.) Chinese cabbage
A
* 250g (8.8oz.) ground pork
* 1/2 chopped long onion
* 1 clove chopped garlic
* 1 tbsp. sesame oil
* 1 tsp. soy sauce
* cracked black pepper
14 big gyoza wrappers
cooking oil
soy sauce
vinegar
la-yu / raayu (Chinese spicy sauce) if preferred

Directions:
1. Boil water in a large pot. Add Chinese cabbage from the stem part. Boil Chinese cabbage for about one minute. Drain and soak in cold water (or use running water) to cool. Squeeze the Chinese cabbage to remove the excess water (use paper towel if you have).
2. Finely chop the Chinese cabbage.
3. Put the chopped Chinese cabbage and A in a bowl. Then mix well by hand (hand is better but using back of a spoon is okay) until all ingredients are combined and smooth.
4. Place the gyoza wrapper in your palm and place a spoonful of filling in the center. Put water along the edge of the wrapper by fingers, fold into semi circle, gather the front side of the wrapper and seal.
5. Heat cooking oil in a frying pan, place gyoza, cook on high heat until the bottoms become brown.
6. Turn the heat down to medium, add 50ml water (or about 1/3 of their hight), cover and steam the gyoza on med-high heat until cooked. Uncover and cook on high heat until the water is gone and crisp.
7. Serve with a mixture of soy sauce, a little vinegar, and a drop or two of la-yu if preferred.

Of course, it goes great with white rice! Perfect for bento, too!
But I prefer no garlic but ginger for bento ;)

↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2012/11/blog-post.html
---------------------------------


Of course, there are many other ways to enjoy it!!!

Spinach Bacon Crispy Cheeze Gyoza with Balsamic Vinegar カリカリチーズ餃子
http://www.youtube.com/watch?v=cLV1Ry4x86s
How to Make Yakiniku Gyoza (Recipe) 焼肉餃子の作り方 (レシピ)
http://www.youtube.com/watch?v=d7xoFVdMTbQ

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Sunday, September 16, 2012

Tortilla de Patata con Quelpo Japonés (Japanese-Style Spanish Omelette) - Video Recipe

Tortilla de Patata (Potato Tortilla) is one of the typical Spanish dishes. In my recipe, I am not going to deep fry the potatoes in olive oil (because it is fattening) but steam them in a pot (or pan) with a tablespoon of olive oil! This is a very healthy idea. I hope you like it!


http://www.youtube.com/watch?v=b1ab47Hl9NU



---------------------------------
Tortilla de Patata con Quelpo Japonés (How to Make Japanese-Style Spanish Omelette)

Difficulty: Easy
Time: 25min
Number of servings: 2 people

Necessary Equipment:
18cm (7inch) non-stick frying pan (or pot is okay if you can flip the omelette over)

Ingredients:
3 eggs
1 (160g=5.6oz.) potato
1/4 (50g=1.8oz.) onion
1 clove garlic
1 tbsp. olive oil
10g (2 tbsp.) Shio-Kombu (salted kelp)

Directions:
1. Cut the potato in half lengthwise. Then cut into thin slices. Thinly slice the onion. Mince the garlic.
2. In a 18cm (7inch) frying pan (or pot), heat the olive oil and saute the garlic until fragrant. Then add onion and potato, and saute until evenly coated with oil. Cover, turn the heat down to low, and slowly cook for about 10 min (stir once if possible) until the potato slices are fork tender. Stop the heat and let them cool until just warm. (You can microwave them at 500w for 5 min.)
3. Beat eggs in a bowl, add Shio-Kombu and the cooked vegetables, then mix well.
4. In the same pan (add olive oil if necessary), pour the egg mixture into the pan and spread over the surface. Cover and cook on low for about 10 minutes until you can flip the omelette without breaking it. Then cook the other side.

レシピ(日本語)
http://cookpad.com/recipe/1956110
---------------------------------


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Thursday, August 9, 2012

Shrimp Mayonnaise (Ebi Mayo) - Video Recipe

Quick, easy, and delicious :D


http://www.youtube.com/watch?v=Osw3N1O-0ZM

Adding a hint of ketchup makes the mayo sauce very tasty and refreshing!!!
Great recipe for your bento box.



As you know, I changed my oven ;)
Panasonic Bistro NE-R3500
http://createeathappy.blogspot.jp/2012/08/national-panasonic-bistro-ne-ss30a.html

---------------------------------
Shrimp Mayonnaise (Ebi Mayo)

Difficulty: Very Easy
Time: 10min
Number of servings: 3
Calories per serving: 229Kcal

Ingredients:
10-12 black tiger shrimps
A
* 1 tsp. sake or white wine
* salt and cracked black pepper
2 tbsp. Katakuriko (potato starch) or corn starch is okay
1 tbsp. cooking oil
B
* 3&1/2 tbsp. mayonnaise
* 1/2 tbsp. ketchup
* 2 tsp. sugar
cashew nuts *if available

Directions:
1. Deshell, devein, and wash the shrimps (remove the tails). Dry well on paper towels. Season in order with A, Katakuriko (starch), and cooking oil.
2. Grill the shrimps in the oven at 200C (392F) for 7-8 min, or on a BBQ grill, grill pan, or toaster oven.
3. Mix B in a bowl, add the grilled shrimps, and toss well.

If available, place the cashew nuts in a plastic bag and break up into small pieces with a rolling pin. Then sprinkle them on top of the shrimps.

↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2012/08/blog-post_7.html
---------------------------------


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Saturday, July 21, 2012

Healthy Pan-Fried Minced Cutlet (Menchi Katsu) - Video Recipe

"Menchi Katsu" is minced cutlet. It is kind of croquette, made from the mixture of ground meat (beef or pork, or both) and minced cabbage, breaded and deep-fried. Certainly my darling's favorite food, but it is high in calories!!! Therefore, I came up with this idea. Instead of deep frying it, I stuffed the meat in aburaage (deep-fried tofu pouch) and pan-fried it until crisp! Yummy indeed!!! My darling loves it :D


http://www.youtube.com/watch?v=kWcPNQYviNY

Now over 270 people have tried this recipe and said it was good!!!
You can find their photos and comments down in the linked page :)
http://cookpad.com/recipe/536489



---------------------------------
Healthy Pan-Fried Minced Cutlet

Difficulty: Easy
Time: 15min
Number of servings: 2

Ingredients:
200g (7oz.) ground beef and pork mixture
100g (3.5oz.) cabbage
50g (1.7oz.) onion
A
* 2 tbsp. panko (bread crumbs)
* 2 tsp. sesame oil
* 2 tsp. soy sauce
* salt and cracked black pepper
B
* 2 tbsp. ketchup
* 2 tbsp. Worcestershire sauce
2 aburaage (deep-fried tofu pouch)
vegetables of your choice

Directions:
1. Mince cabbage and onion.
2. Mix ground beef and pork mixture, (1.), and (A) in a bowl by hand until the mixture comes together and sticky.
3. Pour boiled water over aburaage to remove the excess oil. Drain and dry with paper towels. Place the aburaage on a cutting board, and trace the aburaage with cooking chopsticks to make it easy to open. Cut a side of aburaage and gently open the pocket.
4. Stuff (2.) in (3.).
5. Heat a frying pan, place (4.), add 40ml of water. Cover the pan and steam it on medium heat until the water is almost gone (4-5min). Then open and cook until the surface is crisp and brown (3-4min).
6. Cut into bite-size pieces, pour (B) mixture over them. Serve with vegetables of your choice.

* It is better served before the aburaage softens. BUT it tastes good, anyways! hehe

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2010/08/blog-post_23.html
---------------------------------


It goes great with white rice and perfect for bento box :)

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