Cowboys & Aliens

Did you see Cowboys and Aliens already?!

It was released in Japan on 10/22, so my darling and I went to see it on Saturday. I've written for many times but I really love Harrison Ford since the Indiana Jones‎ series so I was kind of shocked when I knew he is not the leading actor in this movie. However, unexpectedly, the movie was awesome!!! Daniel Craig was really cool! I love his cowboy!!! He must have seen and learned a lot from Harrison Ford's Indiana Jones!!! He was exactly what I want! LoL

I first thought the story line is pretty weird fighting with aliens but now I would say it is unimaginably cool. Of course, filled with love, laughter and tears!

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HALLOWEEN Miso Simmered Eggplant Witch - Video Recipe

Miso simmered eggplant is a popular dish in Japan. I arranged it for Halloween ;)


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

Without a question, it goes great with white rice!!!



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Miso Simmered Eggplant Witch

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

Ingredients:
4 eggplants (5-6 inches long)
A
* 200ml Dashi broth (using packaged Dashi powder saves time)
* 1 tbsp. Mirin (sweet sake)
* 1 tbsp. Sake
* 1/2 tbsp. sugar
B
* 1 tbsp. red Miso
* 2 tbsp. white Miso
4 star-shaped carrot slices

Directions:
1. Make "Chasen Nasu" and soak in water to remove the bitter taste. How to make "Chasen Nasu" is HERE: http://createeathappy.blogspot.com/2008/09/chasen-nasu.html
2. Heat A in a deep pot, dissolve miso in 1/2 cup of Dashi broth, add Chasen Nasu and carrot slices, then cover with Otoshi Buta (drop-lid) and cook on low heat for 10 minutes. Flip eggplants, cover and simmer for another 10 minutes until the eggplants are tender.
3. Pour in the soup in a dish, then twist and press the eggplant by hand to form the witch shape.
5. Attach carrot slices with toothpicks (like magic sticks) and stick them into the eggplant witch.

Drop-lid is called "Otoshi Buta" a in Japanese. It is traditionally made of wood but you can use aluminum foil. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles and break the fragile ingredients.

レシピ（日本語）
http://cooklabo.blogspot.com/2011/10/blog-post_23.html
---------------------------------

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Please!!! No More Earthquakes!!!

I just wrote the same thing on FB. We expect a huge earthquake tomorrow or day after... Some people are buying emergency supplies and so do I have a helmet on hand! I hope nothing happens but "If you are prepared, you don't have to worry"!



I think you now already know why I started my YouTube channel. I just want to share my recipes and wonderful foods we have here in Japan!!! I appreciate that I could share my recipes for 5 months (almost 50 recipes) because when I started my channel, I thought I could not even do this for this many times!!! Sorry if this sounds like I am going to die. LoL But seriously I am telling you this because some people think that I am sponsored or whatever... I have no time to create something for near-term benefit (if that the case, I wouldn't quit my job! LoL) but create something that I think is good! Since 311 I appreciate myself and all others being alive every single day and try to BEST use my time, cooking up a storm. haha

I will edit next recipe tomorrow ;D

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Dragon Fruit

OMG! My dragon fruit was FUCHSIA PINK!!!



I never saw or ate such a pink food!!! I kind of not feeling any nutritional benefit from this color, but sure it contains lots of vitamins!!!

I thought it would be cool if I make a smoothie with this. LoL

Anyway, do you think the other one in the box is white?! It is hard to tell which one is which from the skin. haha (oops. it has a sticker showing it's white. LoL)

My tongue and fingers are really pink now!!!

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Simmered Potato Pork Roll - Video Recipe

This is my favorite dish that my mom cooks!!! It is like nikujaga but much easier to eat with chopsticks since the potato is rolled in the pork ;D


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

Great dish for bento, too!



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Simmered Potato Pork Roll

Difficulty: Easy
Time: 20min
Number of servings: 2-3

Ingredients:
150g (5.3oz.) thin slices of pork (any portion of sliced pork is okay)
450g (1lb.) potato
A
* 3 tbsp. soy sauce
* 1 tbsp. sugar
1 tbsp. sake
12 frozen green bean (or some green peas)

Directions:
1. Peel and cut potatoes into wedges.
2. Work with one slice of pork at a time. Place the slice of pork so that the length of it is running flat and vertically towards you. Place the potato wedge on the end of the pork close to you and start rolling. Repeat with the remaining pork slices and potato wedges.
3. Place the rolls seam side down in a deep pot (place the remaining potato wedges as well).
4. Add water until cover, Add A and bring to a boil. Remove the scum, cover with drop-lid, and allow to simmer for about 10 minutes. Then add sake and green bean and simmer for another 5 minutes until potato is completely cooked through.

Drop-lid is called "Otoshi Buta" a in Japanese. It is traditionally made of wood but you can use aluminum foil. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles and break the fragile ingredients such as potato.

レシピ（日本語）
http://cooklabo.blogspot.com/2011/10/blog-post_26.html
---------------------------------

My darling really loves it ;D

I know many people like potato, so I hope you like it, too!!!

Enjoy!!!

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Okinawan Fruits

I received some Okinawan fruits in appreciation for submitting my recipes :D



- Carambola (starfruit)
- Pitaya (dragon fruit)
- Citrus depressa Hayata
- Papaya

Have you ever tried any of those?!

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Simmered Karaage and Kabocha - Video Recipe

This is my favorite dish that my mom cooks!!! She sometimes simmer leftover Karaage (Japanese fried chicken) and Kabocha (Japanese squash) together. Believe it or not, it tastes absolutely tasty and delicious :D


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

You have to try it out!!!



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Simmered Karaage and Kabocha

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

Ingredients:
150g (5.3oz.) leftover Karaage (Japanese Fried Chicken)
350g (12.5oz.) Kabocha (Japanese squash)
A
* 200cc dashi broth (using dashi powder saves time)
* 2 tbsp. sugar
* 1 tbsp. mirin (sweet sake)
* 1 tbsp. sake
1.5 tbsp. soy sauce

Directions:
1. Scoop out the seeds of Kabocha and microwave on medium (500W) for 3 minutes to make it easier to cut. Cut the Kabocha into bite-size chunks.
2. In a deep pot, bring A to a boil, add Kabocha, cover with drop-lid, and simmer.
3. When Kabocha is about half way cooked, add Karaage and soy sauce and allow to simmer (cover with drop-lid) until Kabocha is completely cooked through.

Drop-lid is called "Otoshi Buta" a in Japanese. It is traditionally made of wood but you can use aluminum foil. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles and break the fragile ingredients such as pumpkin.

レシピ（日本語）
http://cooklabo.blogspot.com/2010/10/blog-post_06.html
---------------------------------

I think my mom is a great chef. hehe

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Karaage (Japanese Fried Chicken) | Japanese Cooking Video Recipe

Karaage (also called Tatsutaage) is Japanese fried chicken. It is usually cooked for lunch, dinner, or bento. Also, it is the best party recipe favored by most people!

Karaage (Japanese Fried Chicken)

https://www.youtube.com/watch?v=bam1EE5NqhA

Don't forget to add to your menu ;D



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

Karaage

Difficulty: Very Easy
Time: 40min (incl. marinating time)
Number of servings: 2

Ingredients:
250g (8.8oz.) chicken thigh (with skin)
A
* 1 tbsp. soy sauce
* 1/2 tbsp. ginger juice
* 1/2 tbsp. sake
1/2 beaten egg
B
* 1 tbsp. flour
* 1 tbsp. katakuriko (potato starch)
vegetable oil for deep frying
ketchup or lemon if preferred

Directions:
1. Remove unwanted fat but leave the skin of chicken (because the skin makes the chicken crispier!) and cut up into bite-size pieces.
2. Put the chicken in a bowl, add A and marinate for 30 minutes.
3. Drain well and mix beaten egg. Then mix B.
4. Fry them in oil at 170C (338F) for 5 minutes. Then turn to 190C (374F) and cook for 20 seconds to fry to a crisp golden brown.

レシピ（日本語）
http://cooklabo.blogspot.com/2011/10/blog-post_19.html
---------------------------------

Enjoy :D

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Halloween Mummy Shrimp (Ebi) Tempura Udon - Video Recipe

Shrimp (Ebi) Tempura Udon is a very popular Japanese dish. I arranged it for Halloween.

When Udon gets dry, it's gluten gets strong and sticky, so I wrapped it around Tempura in that instant ;D


http://www.youtube.com/watch?v=5J_HeKJM4JI

Fun and easy! Great for party and also for bento to surprise your honey. hehe



---------------------------------
Mummy Shrimp (Ebi) Tempura Udon

Difficulty: Easy
Time: 20min
Number of servings: 6

Ingredients:
6 Ebi (shrimp)
60g Nissin Tempura flour
100cc water
vegetable oil for frying
6 Nori sheet (cut the large sheet into 4 squares)
cream cheese
frozen Udon noodles or pre-boiled Udon noodles
sliced cheese and Nori sheet for eyes
Yamasa Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock) or Tentsuyu (Tempura dipping sauce)

Directions:
1. Shell shrimps (leave their tails), devein, and make incisions in their stomach side to straighten them. Then cut off the tip of the tail and remove the water inside to avoid splatters when frying.
2. Mix Nissin Tempura flour and the water very well.
3. Heat vegetable oil in a deep pan to 180~190C (340~350F). Lightly dip the shrimps in the batter and fry them immediately until golden and crisp. Drain Tempura on a rack or a sheet of clean paper towel. (Do not fry too many at once.) Cool down until you can touch.
4. Boil Udon noodles as directed on package and drain well.
5. Spread cream cheese on Nori sheet.
6. Wrap shrimp Tempura with the Nori sheet. When Udon gets dry, it's gluten gets strong and sticky. In that instant, wrap Udon around the shrimp Tempura.
7. Cut out sliced cheese and Nori sheet to make their eyes.
8. Dilute 20cc Konbu Tsuyu with 40cc water (make as much as you want) and bring to a boil.
9. Pour the Konbu Tsuyu over the Mummy Shrimp Tempura Udon and enjoy!

You can eat as cold noodles like Zaru Udon (chilled Udon noodles), or microwave before you eat.

How to make Tempura from scratch is here.
http://createeathappy.blogspot.com/2008/10/tempura_22.html

Scroll down the page and see how other people made this ;D
http://cookpad.com/recipe/291231

レシピ（日本語）
http://cooklabo.blogspot.com/2009/10/blog-post_30.html
---------------------------------

Happy Halloween :D

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As An Elder Sister

I am an elder sister.

Maybe that is why I can't take things easy.

I always feel uneasy doing something new while my sisters don't.
I feel I am always compared with them or others.

Sometimes, it weigh on my mind.
I hate myself being like this...

I hope someone understand my feeling.

But I thank to my darling when he say he doesn't expect anything from me but my health.
He is too kind. haha

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DIY Aroma Hand Cream and Perfume

As I wrote before, I love aromatherapy since our wedding preparation!

Yesterday, there was a 5th anniversary party at my favorite aromatherapy salon and we had a chance to make our own aroma hand cream and perfume. They were pretty easy and fun to make that I would never know if I didn't participate this party.

For my hand cream, I used Roman chamomile, orange sweet and sandalwood. They are moisturizing essential oils.



Then for my perfume, I used basil, grapefruit, and petitgrain. Those combination makes people energetic and happy :D



We had some foods made with fresh herbs, too!





Also, they gave us some free gifts. My favorite Veda Vie Ginger Syrup, herb tea, and herb soap!!!



I had a good time :D
I wish I have more time and money to get their aromatherapy massage!!!

What would you do if you have some time and money?! hehe

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HALLOWEEN Frankenstein Stuffed Green Peppers - Video Recipe

Stuffed green pepper is called "ピーマンの肉詰め: Piiman no Nikuzume" in Japanese and it is a very popular Japanese home-cooked dish!


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

They are delicious though their faces are creepy. Of course you can draw cute faces ;)



---------------------------------
Frankenstein Stuffed Green Peppers

Difficulty: Medium
Time: 20min
Number of servings: 5 Frankensteins

Ingredients:
5 Japanese green peppers *30g (1oz.) each
60g (2.1oz.) onion
A
* 180g (6.5oz.) ground beef and pork mixture
* 2 tbsp. Panko (bread crumbs) *soak in a bit of milk if you have
* nutmeg
salt and cracked black pepper
olive oil
pizza cheese
Nori seaweed sheet
mayonnaise
ketchup

Directions:
1. Cut the tops and the bottoms off the green peppers, and remove the seeds.
2. Finely chop the bottoms of the green peppers. Finley chop the onion.
3. Heat olive oil in a pan and sauté the chopped onion and green peppers until tender. Season with salt and cracked black pepper.
4. Put A and (3.) in a bowl and mix well by hand until all ingredients are combined and smooth.
5. Spoon the mixture into the green peppers being sure to fill completely (in this way they stand upright when cooked and become tender) and cover with the green pepper tops.
6. Put them in a deep pot, add a bit of water, cover, and cook on medium-low for 10 minutes.
7. Place some pizza cheese on top and cover and cook for another few minutes to melt the cheese.
8. When they are done, cool until you can touch and draw the faces with Nori seaweed sheet and mayonnaise. Finish with some bloody ketchup!

*You can bake them at 200C (390F) for about 15 minutes but the cooking time may differ depending on the oven you use.

レシピ（日本語）
http://cooklabo.blogspot.com/2011/10/blog-post_12.html
---------------------------------

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Our 1st Wedding Anniversary at TATSUYA KAWAGOE Restaurant

Tatsuya Kawagoe is a very popular celebrity Italian chef in Japan. He has an Italian restaurant called TATSUYA KAWAGOE (タツヤ・カワゴエ) in Daikanyama which is reserved for three months in advance!!! So 3 months ago, I called the restaurant and made a dinner reservation! However, a month later, my darling was invited to his friend's wedding on our anniversary day, so I was pretty shocked that we have to cancel it… but fortunately, they changed our dinner reservation to lunch reservation, so we could celebrate our anniversary there today on 10/10. (Our wedding post is HERE.)



Did I expect too much!? LoL
The restaurant was normal. The food they serve was not as fancy as I've heard. Only the thing I could say is they use pretty good ingredients. So I would give 5 stars for the ingredients but for the creativity, maybe 2 stars…

And the waiter was weird… the lady next to us went to the restroom and she didn't come back for maybe 5 minutes. There was only one restroom at this restaurant, so of course other people were waiting. The waiter then asked the other lady at the same table if her companion is okay at the restroom… Unbelievable Question! Of course I said to my darling that I will go to the restroom later at the station… I think the restaurant was pretty uncomfortable with too many waiters watching us!!!

I pretty much understand that Tatsuya Kawagoe once said he wants to close the restaurant… it is worth to pay for the ingredients but not worth to wait for 3 months!

Anyways, those who read my blog might already know but we filed our marriage paper on November 22nd, 2009! So the next anniversary is coming soon!!! I think I should ask my darling to decide the restaurant since he is much better at selecting cozy restaurant!!!

Below are the dishes we had today ;D















Whoa! They use the cup I have. hehe

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Easy 10 Minutes Curry and Rice - Video Recipe

This video will show you how to make super easy curry and rice using Yakiniku no Tare (焼肉のたれ) - Yakiniku Sauce.


http://www.youtube.com/watch?v=42XC0VLEZI8

Yakiniku no Tare is a sweet and tasty soy sauce based Japanese barbecue sauce for Yakiniku (grilled meat). It contains spices and herbal vegetables that can be a part of curry seasonings. Thus, you can save time simmering vegetables for many hours ;D

Simple yet delicious that you can't stop eating!!!



---------------------------------
Easy 10 Minutes Curry and Rice

Difficulty: Easy
Time: 10min
Number of servings: 2

Ingredients:
150g (5.2oz.) ground beef and pork mixture
100g (3.5oz.) onion
50g (1.7oz.) mixed vegetables
A
* 3 tbsp. Ebara Ougon No Aji Chu Kara (Ebara Yakiniku Sauce Medium Hot) : you can use any kind of Japanese Yakiniku Sauce
* 1 tsp. curry powder
100g (3.5oz.) diced tomato
salt
cracked black pepper
cooking oil
dried parsley flakes

Directions:
1. Chop onion and saute with cooking oil until soft (lightly colored golden brown if you have time).
2. Add and saute ground beef and pork mixture. Season with A. Add diced tomato can and simmer on medium-low for 5 minutes.
3. Add mixed veggieables and season with salt and cracked black pepper.
4. Serve curry (3.) on the rice and sprinkle parsley flakes.

↓レシピ（日本語）
http://cooklabo.blogspot.com/2009/06/blog-post_12.html
---------------------------------

I am sorry for not catching up to reply for your comments X(

A week is passing by really quick.

10/10 is our one year wedding anniversary!!!

I can't believe it's been already a year since THEN!!!

Have a nice weekend!!!

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