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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Yummy Chive Hamburger Steak - Video Recipe

This recipe advanced to the voting stage of the recipe contest called "おかずの星（okazu no hoshi)" that decides the dishes to add to the menu of 1900 restaurants nationwide in Japan!!!


http://www.youtube.com/watch?v=iFD6UsAw0oI

This is my favorite dish! My mom cooks gyoza filling in this way and I love the taste, so I rearranged to the hamburger steaks ;D

Chinese chive gives very tasty flavor and Fu (Japanese Wheat gluten) keeps all the delicious juices in the meat.

Of course, it goes great with white rice! Perfect for bento, too!



---------------------------------
Yummy Chive Hamburger Steak

Difficulty: Easy
Time: 25min
Number of servings: 8 bite-size hamburger steaks

Ingredients:
200g (7oz.) ground beef and pork mixture
150g (5.3oz.) onion
100g (3.5oz.) Chinese chive
1 tbsp. sugar
salt and cracked black pepper
1 egg
15 Fu (Japanese dried wheat gluten) or 4 tbsp. Panko (bread crumbs)
sesame oil
A
* 1 tbsp. soy sauce
* 1.5 tbsp. rice vinegar
* 2 tsp. ground white sesame seeds
* 1 tsp. sesame oil

Directions:
1. Finely mince onion and finely chop Chinese chive. Crush the Fu (Japanese dried wheat gluten) into crumbs and add a bit of water to make it soft.
2. Heat sesame oil in a frying pan and saute the onion until soft and translucent for about 10 minutes. Add sugar and season with salt and cracked black pepper. Add Chinese chive and cook until tender. Remove from the heat and leave to cool.
3. Meanwhile mix A and make the sauce.
4. In a large bowl, put ground beef and pork mixture, egg, Fu crumbs, and sauteed chive mixture and mix well with hands until all ingredients are combined and smooth.
5. Divide it into 8 and toss each from one hand to the other hand repeatedly. Indent the center of each with fingers.
6. Heat sesame oil in a frying pan and saute the patties over medium high heat until a nice brown crust forms on the bottom. Turn the patties over, cover, and on low heat, cook for about 5 minutes until done. Then turn the heat up to medium high and saute them until a brown crust forms on the second side.
7. Transfer hamburger steaks to individual plate, pour the sauce over and enjoy!

↓レシピ（日本語）
http://recipe.rakuten.co.jp/recipe/1070000683/
---------------------------------

Thank you :D

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Yakiniku Gyoza - Video Recipe

Perfect for those who want to eat both Yakiniku and Gyoza ;) One of my Easy Lifesaver recipe!!!


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

I used "Yakiniku no Tare (焼肉のたれ)", which is a sweet and tasty soy sauce based Japanese barbecue sauce for Yakiniku (grilled meat), to season the gyoza filling. In this way, you can make tasty gyoza (dumplings) in a second ;D



Simple yet delicious!!! You can't stop eating them XD

---------------------------------
Yakiniku Gyoza

Difficulty: Easy
Time: 20min
Number of servings: 18 pieces

Ingredients:
A
* 140g (5oz.) ground beef and pork mixture
* 2 tbsp. Panko (bread crumbs)
* 2 tbsp. chopped long onion
* 3 tbsp. Ebara Ougon No Aji Chu Kara (Ebara Yakiniku Sauce Medium Hot) : you can use any kind of Japanese Yakiniku Sauce
18 Gyoza wrappers
cooking oil
lemon wedge (makes the Gyoza tasty!)

Directions:
1. Put A in a bowl and mix well by hand (hand is better but using a spoon is okay) until all ingredients are combined and the mixture is smooth.
2. Lay a Gyoza wrapper in your palm and place a spoonful of filling in the center. Put water along the edge of the wrapper with your fingers, fold in half, make small folds in the front side of the wrapper and seal.
3. Heat cooking oil in a frying pan, put the Gyoza in, and cook on high until the bottoms become brown.
4. Turn down to medium, add water about 1/3 of the height of Gyoza, cover, and steam on med-high until done. Uncover and cook on high until the water is gone and the bottoms are crisp.
5. Serve with a lemon wedge.

Of course, it goes great with white rice! Perfect for Bento lunch box, too!

レシピ（日本語）
http://cooklabo.blogspot.com/2011/09/blog-post_20.html
---------------------------------

Enjoy :D

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Simmered Chicken in Grated Potato - Video Recipe

This is another favorite food that my mom cooks at home. Very easy and uses very simple ingredients available anywhere. It goes great with white rice and also a great recipe for bento!!!


http://www.youtube.com/watch?v=1DZckZdxQe0

Originally, my mom uses thinly sliced pork, but I know thinly sliced meats are not available in some countries, so I sliced the lean chicken breast! And it came out really yummy!!!



BTW, I never cooked or helped my mom when I lived with her, so actually, when I cooked for the first time was over 20! haha

Anyways, enjoy ;D

---------------------------------
Simmered Chicken in Grated Potato

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

Ingredients:
300g (10.5oz.) lean chicken breast (no skin)
100g (3.5oz.) potato
1 tbsp. sake
200cc water
1 tbsp. sugar
2 tbsp. soy sauce
salt
cooking oil
Shiraga Negi (thin stripped long onion: Cut the white part of long onion into 2-inch length. Cut lengthwise and remove the soft green core. Cut the white part into julienne strips. Soak them in cold water for a few minutes (or wash) and drain well.)

Directions:
1. Remove the skin from the chicken and slice it diagonally into bite-size pieces. Grate the potato.
2. Heat cooking oil in a frying pan cook chicken until no longer pink.
3. Add sake and water. Simmer for 2-3 minutes. Then Add sugar, soy sauce and a little bit of salt.
4. Add the grated potato into 3. and simmer, stirring occasionally until thickened.
5. Serve with Shiraga Negi.

↓レシピ（日本語）
http://cooklabo.blogspot.com/2008/10/blog-post_09.html
---------------------------------

I think everyone likes the next recipe!!!

Please stay tuned ;D

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Enoki Bacon - Video Recipe

This is my favorite food that my mom cooks at home. At my home, we eat it with ponzu sauce which is a citrus-based sauce. It is very tasty and refreshing, so please try it out in this way if you have never tried it! It's a great recipe for bento, too :D


http://www.youtube.com/watch?v=Hq1ASXYj81U

In this tutorial, I use Lékué (pronounced LAY-KWAY) Silicone Steam Case. Lékué is unique because it is made from 100% pure food-grade platinum silicone, built to exceed FDA standards. It's microwave, freezer, dishwasher and oven safe up to 260C (500F) degrees.　It costs about 50 bucks in Japan but becoming very popular these days.

Another popular product released this year (in 2011) is jelly ponzu (ハウス のっけてジュレ ぽん酢). Jelly ponzu can be spread on anything while traditional ponzu runs over.

Of course you can use ready-made ponzu, or I will show you how to make ponzu sauce from scratch.



---------------------------------
Enoki Bacon

Difficulty: Very Easy
Time: 10min
Number of servings: 2-4

Necessary Equipment:
microwavable cookware OR oven safe cookware

Ingredients:
200g (7oz.) enokitake (enoki mushrooms)
4 bacon strips
A
* 1 tbsp. lemon juice
* 1 tbsp. soy sauce

Directions:
1. Cut off the roots of the enoki mushrooms and separate them into 8 bundles.
2. Cut bacon strips in half and wrap enoki mushrooms.
3. Place the enoki bacon seam-side down, microwave for 3 minutes at 500w OR bake for about 10 minutes at 200C (390F). When it's done, let it steam for about 3 minutes.
4. Mix A and make ponzu sauce.
5. Pour the ponzu sauce over the enoki bacon just before serving.

↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/09/blog-post_1990.html
---------------------------------

Enjoy :D

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Healthy Microwave Meatloaf - Video Recipe

I know I have a delay posting this here, so whomever already watched, thanks ;D

This is my favorite healthy meatloaf! I always want to eat something really healthy that you don't have to care much about calories, so I came up with this idea.


http://www.youtube.com/watch?v=YCW5r30BJuY

Kanikama (imitation crab meat) makes it tasty, fluffy, and delicious :)

Great for bento, too ;D



---------------------------------
Healthy Microwave Meatloaf

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

Necessary Equipment:
microwave
microwavable glass loaf pan

Ingredients:
1/4 cup panko (bread crumbs)
1 tbsp. milk
Ａ
* 200g (7oz.) minced chicken breast
* 50g (1.7oz.) minced onion
* 1 small egg
* 1 tbsp. sake (or white wine)
* salt & black pepper
Ｂ
* 50g (1.7oz.) mixed vegetables
* 120g (4.2oz.) kanikama (imitation crab meat/crab sticks)
* 30g (1oz.) shredded pizza cheese
Ｃ
* 3 tbsp. ketchup
* 2 tbsp. sweet chili sauce
cooking oil

Directions:
1. With hands, tear kanikama (crab meat) into shreds.
2. In a large bowl, soak panko (bread crumbs) in milk. Add A and mix well with your hands. Add B and mix well with your hands.
3. Place 2 in a plastic wrap, place in a microwavable glass loaf pan, and wrap up securely.
4. Microwave for 5 minutes at 500 watts. *Depending on the heat of the microwave, cooking time may differ.
5. Remove from the pan and remove the plastic wrap, heat cooking oil in a pan, and cook until the surface is browned.
6. Mix C and make a sauce.
7. Slice the meatloaf and serve with the sauce!

↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/09/blog-post.html
---------------------------------

Enjoy :D

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Katsu Sando (BEST Tonkatsu Sandwich Recipe) - Video Recipe

Katsu Sando is Cutlet Sandwich. It is perfect for Bento (lunchbox item) and potluck parties, too!


https://www.youtube.com/watch?v=AmkdRm85kGU

Instead of using boneless pork chops, I used thinly sliced pork! In this way, you don't have to pound the meat to tenderize ;D



---------------------------------
Katsu Sando

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

Ingredients:
((Tonkatsu))
8 thinly sliced pork
salt and ground black pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
((Katsu Sando))
2 Tonkatsu
4 slices of bread
butter
whole-grain mustard
shredded cabbage
Tonkatsu sauce

Directions:
((Tonkatsu))
1. Layer 4 slices of pork to make 1 Tonkatsu and season both sides with salt and pepper.
2. Flour the pork lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Deep fry them in oil at 170C (340F) until thoroughly cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
((Katsu Sando))
1. Brush one side of 4 slices of bread with butter. Brush one side of 2 slices of bread with whole-grain mustard. (You can toast the bread if you like.)
2. Sandwich the Tonkatsu with shredded cabbage and tonkatsu sauce.
3. Cut into 2-3 pieces. You can cut off the crusts if you prefer. Mostly the crusts are off when sold at stores in Japan.

↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/08/blog-post_17.html
---------------------------------

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Lady Gaga Bento - Video Recipe

Many people asked me for an easy bento recipe, so this is the one!


http://www.youtube.com/watch?v=2-vKQOs2poQ

When Lady Gaga came Japan in July, she was in green, so I came up with this idea. LoL



In this tutorial, I will use ohitashi which is a common dish cooked in Japan. It is a boiled leaf vegetable (usually spinach) eaten with soy sauce. In my video, I used Kamada Dashi Shoyu (dashi flavored soy sauce) for the seasoning which you can create an authentic Japanese dishes easily!. Try out if you get a chance!

---------------------------------
Lady Gaga Bento

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

Face: salmon flakes
Hair: komatsuna (mustard spinach)
Lines: Fujikko ni (boiled kelp)
Eyes: nori seaweed and mayonnaise
Hearts and Mouth: ham
Lips: ketchup
Earrings: quail egg
Beauty mark: nori seaweed

Spinach Ohitashi

Ingredients:
100g (3.5oz.) fresh komatsuna (mustard spinach) or spinach
1 tbsp. Kamada Dashi Shoyu (a bit strongly flavored for bento)
*2 tsp. is enough if you are using regular soy sauce
1 tbsp. ground white sesame seeds

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 komatsuna and add in the boiling water from the stem side.
3. Boil spinach for about one minute. Drain and soak the spinach in water to cool. Drain and squeeze the spinach to remove the excess water.
4. Cut spinach into about 1.5 inch lengths.
5. Toss the spinach with Kamada dash soysauce and ground sesame seeds.
---------------------------------

Have fun XD

BTW, I noticed recently that YouTube freezes the view counts at around 300 for few days (sometimes up to a month). I kind of looked forward to seeing how many people viewed my videos, so too bad X'( As a YouTube user, I become to know some facts (not gonna mention but there are more...) that I didn't know as a viewer, which sometimes make me feel bad... but thanks to all the comments from subscribers and my darling's support (he always says "take it easy! it's not your work" haha), I feel positive creating another video soon.

Anyways, yesterday was Marine Day (national holiday), so I had a little fun with my darling for a change :D Maybe I will write about it tomorrow!

Please click below and vote for me.

My Mom's Juicy Tender Simmered Eggplant

This is very simple but my favorite dish that my mom cooks ;)

It's a sweet soy sauce flavor (kind of teriyaki flavor) that goes perfect with white rice.

Perfect for your bento okazu (side dish), too!!!



Video Recipe Available :D
http://www.youtube.com/watch?v=C3ZcVgJtU1Q

---------------------------------
My Mom's Juicy Tender Simmered Eggplant

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

Ingredients:
360g (0.8lb.) eggplant
1.5 tbsp. mirin (sweet sake)
1.5 tbsp. sugar
1/3 tsp. hon-dashi (packaged dashi powder)
2 tbsp. soy sauce
sesame oil
1.5 tbsp. ground white sesame seeds

Directions:
1. Chop eggplant into chunks and soak them in water to remove the oxalic acid and drain.




2. Heat sesame oil in a pan and stir-fry eggplant. Add mirin, sugar and hon-dashi, and cook for 3 minutes.




3. Season with soy sauce (adjust to suit your taste if needed) and simmer until the liquid is almost gone and tender. Mix in ground white sesame seeds and serve.



My original recipe in Japanese is here.
---------------------------------

Yummy Yummy!!!

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Bite-Size Jap Style Tonkatsu

New recipe is up today!

I rolled up a slice of pork with bacon and Japanese flavors: shiso leaf (Japanese basil) and umeboshi paste (pickled plum paste)! Actually, this tonkatsu has a pronounced flavor without any sauce (unlike the image).

Needless to say, it goes well with white rice. Perfect for bento meal :D

---------------------------------
Bite-Size Jap Style Tonkatsu

Difficulty: Easy
Time: 15min
Number of servings: 6 pieces

Ingredients:
6 thinly sliced pork
6 half-size bacon
2 umeboshi (pickled plums)
3 shiso leaf (Japanese basil)
A
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
grape tomatoes if available

Directions:
1. 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 half-size bacon and shiso leaf (cut in half) on top of the pork and spread umeboshi (remove the umeboshi seeds and mash) onto one side start rolling. Repeat with the remaining pork slices.

2. Flour the rolls, dip in beaten egg, then roll in panko. Fry them in oil at 180C (356F) until cooked golden brown.




My original recipe in Japanese is here.
---------------------------------

This week, we had our condo rooms torn down. I can't wait to see the contractor to discuss about the flooring!

Fingers crossed!!!

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Easy Nishime

Osechi-Ryori is traditional Japanese New Year's food eaten during the first three days of the New Year. Each dishes that make up Osechi-Ryori has a special meaning celebrating the New Year (such as good health, fertility, good harvest, happiness, long life, etc...) and those dishes can last for a couple of days in the refrigerator or at cool room temperature in winter. Usually, they are served in jyubako (three-tiered bento boxes). In the first tier, we serve colorful festive dishes such as shrimp, black beans, sweet chestnuts, etc... In the second tier we serve sunomono (pickled dishes) and yakimono (grilled dishes). And in the third tier, we serve nimono (simmered dish) called nishime (simmered Japanese vegetables).

Traditionally, we spend few days to prepare Osechi but I always spend few hours to complete mine. I use ready-made dishes for sweet dishes since my darling doesn't eat a lot and cook the non-sweet ones at home.

So, below is my darling's favorite Nishime recipe for the third tier :) I use frozen Japanese vegetables to save time and money. It's in a package like the image on the right.

For the seasoning, I use Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock) which is tasty and convenient. I'm sure they are available overseas at Asian grocery stores.

In my recipe you'll see slices of matsutake mushrooms but you may use decorative cut shitake mushrooms. With just a little extra effort, it comes out gorgeous, so try to use fancy cut vegetables ;)



---------------------------------
Easy Nishime

Difficulty: Easy
Time: 1hour
Number of servings: 6-8

Necessary Equipment:
1 large deep pot
1 medium pot
1 small pot
1 otoshi buta (drop-lid - you can use aluminum foil)

Ingredients:
1 large chicken thigh
250g (8.8oz.) konjac
800g (1.8lb.) 2bags of Japanese frozen vegetables (includes: aroid, lotus root, carrot, shitake, green beans, bamboo shoot, burdock root)
3 matsutake mushrooms OR 8 decorative cut shitake mushrooms
1 yurine (lily bulb)
8 decorative cut carrots
A
* 3 tbsp. soy sauce
* 1 tbsp. mirin (sweet sake)
* 1 tbsp. sake
* 1 tbsp. sugar
B
* 2 tbsp. soy sauce
* 1 tbsp. mirin (sweet sake)
* 1 tbsp. sake
* 1 tsp. sugar
C
* 20cc 3 times concentrated Yamasa's Konbu Tsuyu
* 80cc water
D
* 60cc 3 times concentrated Yamasa's Konbu Tsuyu
* 240cc water

Directions:
1. Thinly slice or decorative cut konjac and boil 2-3 minutes in order to skim the scum.




2. Cut chicken thigh into bite-sized pieces, parboil (to remove the scum and fat), drain, and set aside.



3. Separate frozen vegetables and keep frozen until just before you use. NOTE: not going to use carrot and shitake if you prepare decorative cut ones.


4. In a large deep pot, put konjac, chicken and mushrooms, cover with water above the layer of ingredients, bring to boil, add A, cover with otoshi buta (drop-lid - you can use aluminum foil) and cook over low heat for 20 minutes.

5. Add lotus root, bamboo shoot, burdock root, and B, and simmer uncovered for 20 minutes.



6. Wash yurine and separate into pieces. In a small pot, bring water to boil, cook yurine pieces for a minute, quickly rinse with cold water, and drain. Bring C to boil, cook yurine pieces for 3 minutes.

7. In a medium pot, bring D to boil, add aroid and cook for 5 minutes. Add decorative cut carrots and cook for 5 minutes. Add green beans and cook for 2 minutes.

8. In the third tier, nicely arrange 5, 6, and 7 (drain excess liquid).





My original recipe in Japanese is HERE.
---------------------------------

HERE is my three-tiered Osechi from this year. Hope I can arrange nicer for the next year :D

My holidays start from 12/30 till 1/4. Pretty short...

Best wishes for a happy new year and see you in 2011!!!

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SPAM Pork Tsukune (Japanese Teriyaki Meatballs)

This is my award winning recipe from SPAM Recipe Contest 2010.

Tsukune are Japanese meatballs. We use chicken or pork and can be fried, simmered, or grilled. Cooked with salty sweet sauce and yolk for dipping is a popular Izakaya style. I arranged it with SPAM and a hint of ginger!

It's a perfect recipe for bento since it goes great with white rice. At the same time, it's a tasty appetizer for your sake!

Print Out this recipe on your Post Card

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

SPAM Pork Tsukune

Difficulty: Easy
Time: 15min
Number of servings: 12 pieces

Ingredients:
150g (5.2oz.) SPAM
50g (1.7oz.) mixed vegetables
A
* 300g (10.5oz.) ground pork
* 1 clove of grated garlic
* 1 tbsp. grated ginger
* 1 egg white
* 1 tsp. starch
* salt and cracked black pepper
B
* 2 tbsp. soy sauce
* 2 tbsp. mirin (sweet sake)
1 tbsp. cooking oil
1 fresh beaten egg yolk (if preferred)
chopped scallions

Directions:
1. Dice SPAM into small pieces.
2. Mix (A) in a bowl by hand until the mixture comes together and sticky. Add mixed vegetables and diced SPAM, and mix well. Roll the mixture into 12 small oval balls.
3. Heat cooking oil in a frying pan, place (2.), cook until the surface is lightly golden, add (B), and simmer until the sauce thickens and almost dry.
4. Sprinkle chopped scallions and serve with fresh egg yolk sauce (if preferred).

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

Finally translated. Enjoy!

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