Christmas Sushi - Video Recipe

Christmas is coming, so I will show you my pretty bling-bling Christmas Sushi!


http://www.youtube.com/watch?v=hnBUIoQ0erU

It was awarded at Seafood Cooking Contest, and I met Yukio Hattori (who is a president of Hattori Nutrition College and best known as an expert commentator on the Japanese television show Iron Chef) - he was the chairman of the awards committee!!!

服部幸應先生が審査する「シーフード料理コンクール」の入賞作品です！



Sorry for the imperfect avocado…

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Christmas Sushi

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

Ingredients:
300g (10.5oz.) cooked Japanese rice (short-grain rice)
2 tbsp Sushisu (seasoning for sushi rice)
100g (3.5oz.) chopped toro (tuna belly) *you can chop tuna using a sharp knife until almost paste-like
1 avocado
1 tsp. lemon juice
1/2 nori sheet
4 Shiso (perilla)
chopped green onion (or asatsuki)
ikura (salmon roe)
mayonnaise
4 star-shaped cheese *make with processed cheese
soy sauce
wasabi (Japanese Horseradish Paste) if desired
pickled Ginger if desired

Directions:
1. Place cooked Japanese rice in a bowl. Add Sushisu while the rice is hot and slice through rice using rice paddle to separate the grains.
2. Using a fork, mash the avocado. Add lemon juice (to prevent browning) and mash some more.
3. Make 4 round and flat rice balls with sushi rice.
4. Place chopped toro on top of the rice ball and make circular cone shape.
5. Spread avocado paste and cover the surface.
6. Wrap a strip of nori sheet at the base of the tree and decorate it with green onion, ikura, and mayonnaise. Place the tree on Shiso and place the star on top of the tree.
7. Serve with soy sauce, wasabi, and pickled ginger. Pour some soy sauce over the tree and eat ;D

レシピ（日本語）
http://cooklabo.blogspot.com/2007/12/blog-post_05.html
---------------------------------

Happy Holidays!

P.S.
I know those who are subscribed to my channel already saw this but I am posting this for my blogger friends ;)

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Slime Nikuman

How adorable!!!



I just found that this cute slime nikuman (Japanese steamed pork bun) is sold in a limited quantity at FamilyMart (convenience store), so I ran to get one! hehe

I know... I will go back and edit the next video! LoL

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Purikura

My darling and I took Purikura after 2 years?! haha



The machine was really complicated and we felt old. LoL

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Christmas Tofu - Video Recipe

This recipe was introduced at Yukio Hattori's recipe site (Megami's Recipes site). Yukio Hattori is a president of Hattori Nutrition College and best known as an expert commentator on the Japanese television show Iron Chef, if you know ;)


http://www.youtube.com/watch?v=QOw1CPBcbdo

I topped "Spinach Ohitashi" on tofu and decorated with colored peppers. Spinach Ohitashi is a common dish cooked in Japan. It is a boiled spinach flavored with soy sauce. However, in this tutorial, I used vinegar and spices to season, so the flavor is unique.

Please watch Lady Gaga Bento video for the basic "Spinach Ohitashi" recipe.



以前に服部幸應先生が監修する料理レシピ、コンテストサイト「女神の料理レシピ」でピックアップされたレシピです。

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Christmas Tofu

Difficulty: Very Easy
Time: 7min
Number of servings: 2 Christmas trees

Ingredients:
300g (10.5oz.) square momen-dofu (cotton tofu) or kinugoshi-dofu (silken tofu)
100g (3.5oz.) spinach (mustard spinach is okay)
salt
A
* 1/4 tsp. nutmeg
* 1 tbsp. soy sauce
* 1 tbsp. black vinegar
* a bit of grated ginger
* a bit of black pepper
bell pepper (red, orange, and yellow)

Directions:
1. Boil water in a large pot. Add a pinch of salt in the water (salt removes oxalic acid - bitter taste, and makes the spinach nice and green).
2. Wash spinach and add in the boiling water from the stem side.
3. Boil spinach for about one minute. Drain and soak the spinach in cold water (or use running water) to cool. Drain and squeeze the spinach to remove the excess water (use paper towel if you have).
4. Cut off the root ends of the spinach and cut into small pieces. Toss the spinach with A.
5. Drain tofu, slice tofu widthwise, and cut it into Christmas tree shape - please watch the video to see how.
6. Top the tofu with spinach and decorate it with diced bell peppers (ornaments).

レシピ（日本語）
http://cooklabo.blogspot.com/2011/11/blog-post_25.html
---------------------------------

Happy Holidays :D

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Chicken Nuggets to LOSE WEIGHT - Video Recipe

Very moist and tasty chicken nuggets which satisfies you while on diet :D

Okara (soy pulp) is a bean curd refuse which is left after making soy milk. It is low in calories, low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin. It is an excellent diet to LOSE WEIGHT! What another thing I love about Okara is it enables the blood to flow smoothly! In other words, it reduces the blood cholesterol level!!!

As you might know, we usually make Unohana (simmered Okara) using Okara but this time, I mixed it with chicken and made chicken nuggests. It's texture became like a meat and my darling really loved it ;D hehe


http://www.youtube.com/watch?v=14dTzpBc0uU

It appeared on P.81 of a recipe mook (magazine book) published by Kodansha.
講談社MOOK「レシピブログ2010-2011年ベスト版、安リッチで毎日が幸せ！『おまかせ！みんなのおうちごはん』」の81ページに私のレシピが掲載されています♪

I named it after "Tandoori" because I used yogurt and spices that are used for popular Indian dish called Tandoori Chicken. hehe

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Tandoori Okara Chicken Nuggets to LOSE WEIGHT

Difficulty: Easy
Time: 20min
Number of servings: 16 pieces

Ingredients:
A
* 100g (3.5oz.) Okara
* 100g (3.5oz.) minced chicken
* 100g (3.5oz.) grated onion
* 1 egg
* 1/2 tbsp. grated ginger
* 1/2 tbsp. sake
* salt and pepper
B
* 4 tbsp. flour
* 4 tbsp. yogurt
* 1 tsp. soy sauce
* 1 tsp. curry powder
* 1/4 tsp. garam masala
vegetable oil for deep frying
C
* 3 tbsp. ketchup
* 1 tbsp. mayonnaise

Directions:
1. Put A in a bowl and mix well with your hands.
2. Divide it into 16 equal portions and make flat and oval-shaped small patties.
3. Mix B in a bowl. Dip and coat each piece.
4. Fry them in oil at 170C (338F) for 3 minutes until crisp golden brown.
5. Mix C and serve with the nuggets.

レシピ（日本語）
http://cooklabo.blogspot.com/2010/04/blog-post_16.html
---------------------------------

Eat healthy ;D

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2nd Marital Anniversary

On November 22nd in 2009, we filed our marriage paper!!!

It's been 2 years since then♥

(Our wedding and marriage days are different. hehe)

Today is a weekday, so we celebrated our anniversary on Saturday. The weather on this day was pretty bad but we had a romantic walk at Tokyo Midtown: Starlight Garden!



For dinner, we didn't book any restaurant but my darling found a cozy teppanyaki restaurant nearby called Devant des P.T.T.

On this day, there was a 120th party at GOTO florist, the florist who designed our place for wedding :) We took a pic with our coordinator!!! We are very happy to keep in touch with her since then!!!



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ASHIURA RAN RUN

ASHIURA RAN RUN removes dead skin on feet.



I was pretty nervous to try it out but my friend said it worked on her, so I finally did it yesterday!

According to the instruction, they start to peel after 5 days. Now bottom of my feet are dry and stiff. I hope it is working!!!

Do you want to see the result?! hehe



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Very Basic Japanese Roll Cake / Swiss Roll / Log Cake (Cup Measurements) - Video Recipe

Roll Cake is a type of sponge cake roll. In Japan, we call it "Roll Cake" however in some other countries people call it Swiss roll, jelly roll, log cake, etc.


https://www.youtube.com/watch?v=gWkqB5b2-RY

This recipe is a very basic one. More roll cake ideas are linked in the end of this video, available on my channel ;)



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Japanese Roll Cake

Difficulty: medium
Time: 60min
Number of servings: 8 pieces

Necessary Equipment:
9-inch square brownie pan
electric mixer

Ingredients:
((Sponge Cake))
2 egg
50g (5&1/2 tbsp.) superfine sugar
35g (4&1/3 tbsp.) cake flour
20g (1&1/3 tbsp.) milk *room temperature
((Filling))
200ml whipping cream
1 tbsp. granulated sugar
some fruits of your choice: strawberry, kiwi, canned fruits are okay!

Directions:
((Sponge Cake))
1. Line the brownie pan with parchment paper. Preheat the oven to 180C (350F).
2. Beat eggs and sugar with a whisk in a bowl. Place it over hot water, melt the sugar, and warm it up to 40C (105F).
3. Then with an electric mixer, beat the warmed mixture on high speed for about 5 minutes until white and fluffy. Then turn down to low and beat for about 2 minutes to set the texture.
4. Sift in flour and fold together with a spatula for about 10 times.
5. Add milk, then fold together with a spatula for about 50 times until combined.
6. Spread the batter into the pan and drop the pan lightly on the counter to raise air bubbles out of the batter.
7. Bake at 180C (350F) for 11-12 minutes till lightly brown. (Depending on the heat of the oven, cooking time may differ, so please watch out.)
8. When it's done, drop the pan lightly to prevent shrinking. Remove the sponge cake from the pan by lifting the parchment paper and place it on a wire rack to cool.
9. When it's cool enough, remove the parchment paper and place the sponge cake on the parchment paper with the brown side up.
((Filling))
1. Combine whipping cream and granulated sugar in a dry clean bowl. Float the bottom of the bowl in ice water, then whisk the cream until it forms a soft peak.
2. Dice the fruits of your choice.
3. Coat the surface of the sponge cake evenly with the cream. Place the fruits over the creamed surface (leave an inch at both ends).
4. Roll the cake in the parchment paper and put in the fridge for over 30 minutes to set.
5. Cut into round pieces to serve. The best way to cut the cake is to use a knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut!

レシピ（日本語）
http://cooklabo.blogspot.com/2011/11/blog-post_18.html
---------------------------------

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Palty Bubble Hair Coloring: Marshmallow Ash

Do you remember that I said I use Kao Prettia Bubble Hair Coloring: Natural Ash?

I found a similar NEW product from Dariya Cosme called "Palty Bubble Hair Coloring: Marshmallow Ash". Tsubasa Masuwaka (益若 つばさ) is on it's package! She was one of the most popular Popteen (gal magazine) models and now she produces Japanese eye makeup and fake lashes brand Dolly Wink!

Anyway, why don't I try it out!!!

You can check my hair color in my next video!
I will try it this morning ;D hehe

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

Product Review:

It doesn't have a bubbly texture like Prettia but very easy to apply. I didn't like the way it leaves small crumbs in the bubble (you will know if you use)... but the ash color was pretty nice! It was darker than I thought but I liked it! But Prettia has been sold for many years and they have once improved their product! So, I am sorry but I would go for Prettia the next time. haha But if Palty improved the product, I will definitely try it out!!! I really didn't like the texture of the bubble...

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runnyrunny999

I appeared on runnyrunny999's channel for 3 times! He is pretty famous for Japanese cooking, as you know ;D

The first video, I requested him a recipe! The other two, only for a few seconds. Can you find me?! hehe







YouTube collaboration is fun ;)

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Scallop Roses - Video Recipe

This is my award winning recipe from Quick Scallop Recipe Contest held in Hokkaido on 2010/11/4.


http://www.youtube.com/watch?v=mnSEtkIFKF4

10 winners were selected out of 372 entries nationwide.

My recipe is real easy. It just requires 3 minutes to prepare! Very cute and gorgeous idea for your party appetizer!



---------------------------------
Scallop Roses

Difficulty: Very Easy
Time: 3min
Number of servings: 4 pieces

Ingredients:
4 jumbo sea scallops
4 thinly sliced prosciutto
Taberu La-Yu (Edible La-Yu)

Directions:
1. Cut thinly sliced prosciutto lengthwise and make 2-3 strips.
2. Wrap each scallop with 2-3 strips of prosciutto, like a rose.
3. Top scallops with Taberu La-Yu.

レシピ（日本語）
https://hokkaido-hotate.com/contest/result_01.html
---------------------------------

Taberu La-Yu is a Japanese chili oil with bits of fried garlic, onion, and other ingredients. It goes great with white rice but it can be used as a condiment. Sorry if it is not available around you, but this item is really tasty and versatile. Must try out!!!

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I CAN'T Drink Sake!

I am really a cheap date but I can drink Sake, Shochu, or wine.

Recently, I won a lot of Shochu. Also, my darling and I bought a bottle of sake and I drank them little by little every day.

Then guess what happened!!!

Acnes!!!

I think I cannot take a lot of sugar... To tell the truth, I cannot eat cakes or chocolates. They always ruin my skin after a while.

Anyways, now the sake is used for my dishes. For cooking is okay since I'm not drinking the broth. LoL

Also, I now try to drink alcohol (that contains sugar) once a week!

Just rumbling... I will edit my next video today!

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2TB HDD

On the weekend, I finally got 2TB HDD. Last time I bought 500GB HDD but that is already full after 4 months.

I wish I could get HDD larger than 2TB but I found it is pretty expensive that you can almost get a new PC!!!

I know I'd better reduce the length of each clip but it is pretty risky if you turn on and off the power too often. I prefer the follow shot since I won't forget turning on the power! It sucks when I forget turning on when I'm cooking X(

Anyways, I am moving my video data out from my computer to make room!!! I'm afraid that I cannot make any back up... since they are really large...

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Buri Daikon - Video Recipe

Buri Daikon is simmered Buri (yellowtail or amberjack) and Daikon (radish). It's a traditional and popular Japanese nimono (simmered food) cooked at home.

The recipe vary from home to home, but somehow my recipe become very popular and now I received more than 830 photo reports!


http://www.youtube.com/watch?v=I6shNWvQF2c

Please try it out!!!



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Buri Daikon (Japanese yellowtail or amberjack simmered with daikon)

Difficulty: Medium
Time: 2hrs
Number of servings: 2-3

Ingredients:
3 buri (Japanese yellowtail or amberjack) fillets
7 daikon radish cut into 2cm (0.7inch) thick round slices
1 small shoga (ginger root) sliced
salt
kome no togijiru (is a cloudy rice water that you get when you wash rice)
A
* 300cc dashi broth (using packaged dashi powder saves time)
* 100cc sake
* 50cc mirin (sweet sake)
* 50cc soy sauce
* 2 tbsp. sugar
B
* 100cc sake
* 2 tbsp. mirin (sweet sake)
* 2 tbsp. soy sauce
* 1 tbsp. sugar
C
* 1 tbsp. mirin (sweet sake)
thin strips of shoga (ginger root)
mitsuba (trefoil) leaves cut into 3-cm (1-inch-) -long pieces

Directions:
1. Cut buri into large bite-sized pieces, sprinkle salt on both sides and leave them for about 30 minutes.
2. Pour boiling water over the buri. Then wash off any remaining blood or dirt with running water. This process cleans away odors! When you use "buri no ara" (head and leftover pieces), I recommend you to wash them more neatly.
3. Use a peeler. Peel thick round slices of daikon radish and do mentori (plane off the corners) to prevent it from crumbling during long cooking.
4. Boil daikon radish with kome no togijiru (or water with a tablespoon of rice) for 15 minutes (it makes daikon clear colored and less bitter). Remove excess water with paper towel. This is called shitayude, to boil ingredients to certain firmness before cooking together with other ingredients.
5. Place A and slices of shoga (ginger root) in a pot. Bring to the boil, then add buri and cook for about 15 minutes. When you use "buri no ara", you cook 15 minutes before fillets, total of 30 minutes.
6. Add B and simmer for about 5 minutes until they blend.
7. Add daikon radish, cook on low heat for about 30 minutes till light brown.
8. Add C and boil over high heat for a few seconds to finish. Taste daikon radish and check if it's cooked all the way and absorbed the flavour of the buri and seasonings.
9. Serve with thin strips of shoga and mitsuba pieces on top.

レシピ（日本語）
http://cookpad.com/recipe/223829
http://cooklabo.blogspot.com/2008/10/blog-post_17.html
---------------------------------

Enjoy ;D

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Happy 11.11.11 :D

Did you do anything special to remember this day?!

I believe some people have got married like we did on 10.10.10! hehe

I bought a train ticket. LoL

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SuraBaya - Indonesian Restaurant

Last Saturday, my darling and I had a pretty good Indonesian food at a restaurant called SuraBaya!!! Actually, the restaurant was unexpectedly expensive... haha

We ordered their popular dishes!!!
Are they popular in Indonesia as well?!
(Are they expensive?! LoL)

GADO-GADO - Steamed vegetables with peanut sauce.


SATE CAMPUR - Mixed satay.
This was pretty expensive and cost about 20 bucks but in small portions... Anyways they taste really great, or I won't make a post! You know!? LoL


LUMPIA GORENG - Fried spring roll with coriander flavor.


NASI GORENG SPECIAL - Fried rice with fried egg.


We regret that their coupon (10% OFF) didn't support smartphones...

We had a good time, though.

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