How to Make Pork and Soy Beans Shumai Dumplings - Video Recipe

Quick and easy recipe for busy people!!!


https://www.youtube.com/watch?v=BJY8ohpX8yQ

Shumai (steamed dumplings) is a type of traditional Chinese dumpling served in dim sum.

I substituted half of the ground pork with mashed soybeans. Instead of using Shumai wrappers, I used green peppers.



Very healthy and delicious idea! Enjoy ;)

---------------------------------
Pork and Soy Beans Shumai Dumplings

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

Ingredients:
A
* 150g (5.3oz.) ground pork
* 100g (3.5oz.) mashed soybeans
* 50g (1.8oz.) chopped onion
* 1/4 chopped long onion
* 2 chopped Shiitake mushrooms
* 1 tbsp. Sake
* 2 tsp. soy sauce
* 1 tsp. sugar
* salt and pepper
* a few drops of sesame oil
6 Japanese green peppers *30g (1oz.) each
Karashi (Japanese mustard) if you like
soy sauce

Directions:
1. Put A in a bowl and mix well by hand until all ingredients are combined and smooth.
2. Cut green peppers in half, remove the seeds, then stuff the meat mixture into the green peppers. (Cut the bottoms to let them stand upright, if necessary.)
3. Place them on a microwavable dish, cover, then microwave at 500w for 7 minutes.
4. Decorate the top with a bit of Karashi (Japanese mustard) if you like. Serve with soy sauce.

You can bake in the oven or steam in a frying pan.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/11/blog-post_9507.html
---------------------------------

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How to Make Furikake (Homemade Japanese Rice Seasoning) - Video Recipe

This video will show you how to make Furikake (Japanese rice seasoning / rice sprinkles) using leftover Dashi ingredients: Kombu (kelp), Katsuobushi (bonito flakes), and/or Niboshi (small dried sardines).


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

It goes great with rice! Perfect for bento or onigiri (rice balls), too!!!



Great source of minerals :)

---------------------------------
Furikake (Homemade Japanese Rice Seasoning)

Difficulty: Very Easy
Time: 30min
Number of servings: 15

Ingredients:
300g (10.6oz.) moist leftover Dashi ingredients
A
* 1 tbsp. Sake
* 3 tbsp. Mirin (sweet Sake)
* 3 tbsp. soy sauce
1 tbsp. toasted white sesame seeds

Directions:
1. After making Dashi, let the Dashi ingredients cool down a bit until you can handle them. FYI: Dashi ingredients are Kombu (kelp), Katsuobushi (bonito flakes), and/or Niboshi (small dried sardines).
2. Cut the Dashi ingredients into small pieces. Each amount of Dashi ingredients can be as much as you have.
3. Put the Dashi ingredients and A in a frying pan. Cook on medium low heat, stirring constantly, until somewhat dry. *Mine took about 20 minutes.
4. Mix in toasted white sesame seeds to finish.

*Sprinkle on top of rice or mix in to make rice balls! You can make fried rice, too!
*You can freeze the Dashi ingredients. Then make Furikake when you are ready.
*You can store the Furikake in the fridge for a week, in the freezer for a month.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/10/blog-post_29.html
---------------------------------

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How to Make VEGEMITE Onigiri Rice Balls (Panda Omusubi Nori de Pakutto Recipe) - Video Recipe

VEGEMITE is a dark brown Australian spread, made from leftover brewer's yeast extract. It is very salty with an unique flavor (which some people may dislike).

In Australia, I tried it on toasted bread with some butter and avocado. My mom said it may go well with rice, so I decided to make Onigiri! Since it is rich in umami, no wonder it goes well with Japanese dish like Onigiri which we mostly use salt to bring out the taste of rice.


http://www.youtube.com/watch?v=cgVzPvsfU0g

Panda Omusubi Nori de Pakutto (silicone mat and Nori cutter)
パンダおむすびのりDEぱくっと（シリコンマットと海苔カッター）

【送料込】【カード可】【3,150円以上でオマケ付き♪】【送料無料】【1000円ポッキリ】パンダお... 価格：1,000円（税込、送料込）

I bought the bamboo sheath (a traditional Japanese food wrapping material) at CanDo 100yen shop :)



Spinach Ohitashi video
ほうれん草のおひたし
http://www.youtube.com/watch?v=2-vKQOs2poQ

---------------------------------
VEGEMITE Onigiri Rice Balls

Difficulty: Easy
Time: 20min
Number of servings: 3 rice balls

Ingredients:
300g (10.6oz.) cooked Japanese rice (short-grain rice)
1 Nori sheet
VEGEMITE

Directions:
1. Wet your hands in water so that the rice won't stick. Place 100g of rice on your hand. Form the rice into a triangle by pressing lightly with your palms.
2. Cut Nori sheet into 3 strips.
3. Place a Nori strip on the silicone mat. Place the Nori cutter on top. Then press the center until Nori doesn't make tearing sounds. Then press the both sides to make small holes. (the Nori will become easy to bite off and chewed)
4. Apply a thin layer of VEGEMITE on Nori strips.
5. Wrap the rice balls with the Nori strips. Use plastic wrap to keep the Nori sheet from sticking to your fingers.
6. Attach the face parts.

*please do NOT use soggy Nori sheet or you cannot punch out the panda shape

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/10/blog-post_4.html
---------------------------------

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How to Make Beauty VEGEMITE Sushi Rolls (California Roll) - Video Recipe

VEGEMITE is a dark brown Australian spread, made from leftover brewer's yeast extract. It is very salty with an unique flavor (which some people may dislike) but rich in umami.

In Australia, I tried it on toasted bread with some butter and avocado. It wasn't that bad! So, I thought of using a thin layer of it in sushi rolls :) Surprisingly, you won't taste it and it gives a nice salty flavor without soy sauce!


http://www.youtube.com/watch?v=2RO3vB-C_zU

Vegemite is one of the world's richest known sources of B vitamins, specifically thiamine, riboflavin, niacin and folic acid, which helps promote healthy skin and hair! Adding Avocado (anti-aging vitamin E) would make a perfect beauty roll!



---------------------------------
Beauty VEGEMITE Sushi Rolls (California Roll)

Difficulty: Easy
Time: 20min
Number of servings: 2 rolls (16 pieces)

Ingredients:
300g (10.6oz.) cooked Japanese rice (short-grain rice)
2 tbsp. Sushi vinegar*
4 strips of avocado
4 strips of cucumber
6 Kanikama (imitation crab sticks)
1 Nori sheet
black and white toasted sesame seeds
VEGEMITE
Wasabi (Japanese Horseradish Paste) if desired

Directions:
1. Place cooked Japanese rice in a bowl. Add Sushi vinegar while the rice is hot and slice through rice using rice paddle to separate the grains. (Cool the rice before you use.)
2. Cover a bamboo sushi-roll mat with plastic wrap. Cut Nori sheet in half and place it on the bamboo sushi-roll mat, shiny side down.
3. Spread the sushi rice on the Nori sheet using your finger tips, little bit moistened with water. Sprinkle with black and white toasted sesame seeds. Flip it over so that the Nori sheet facing you.
4. Spread a thin layer of VEGEMITE lengthwise in the center. Place avocado, cucumber, and imitation crab sticks lengthwise on the Nori sheet. (cut them if too long.)
5. Roll the bamboo mat forward, hold the line of ingredients firmly with your fingers, stop and leave about 1/3 inch of sushi rice, make sure all the ingredients are pressed in, roll it completely, gently press the mat around the roll to shape it (do not squeeze).
6. With a moistened knife (bread knife cuts well) cut the roll into 6-8 pieces (re-wet as needed. don't push but pull to cut).
7. Eat with Wasabi if desired.

* Ingredients to make sushi vinegar from scratch.
1.5 tbsp. rice vinegar
1/2 tbsp. sugar
1/2 tsp. salt

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/10/blog-post_8896.html
---------------------------------

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How to Make My Favorite Egg Mayonnaise Sandwiches - Video Recipe

I made this video because I received many requests for egg mayo (egg salad) sandwich.

This is my favorite sandwich that I used to buy at DOUTOR coffee shop when I was a high school student. Now they sell a different ham and egg sandwich… This one was the best ;)


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

NOTE: What I called "ham sausage" in this video is "bologna sausage"! Sorry I just found the name on its package...



Please watch 0:30-2:49 for the basic bread dough.
http://youtu.be/DqEtH38kW7Y?t=30s

---------------------------------
My Favorite Egg Mayonnaise Sandwiches

Difficulty: Easy
Time: 90min-120min
Number of servings: 8 buns & 2 sandwiches

Ingredients:
200g (7.0oz.) bread flour
20g (0.7oz.) butter
1 tbsp. sugar
1 tsp. dry yeast
100ml warm water *30C/86F
20g (0.7oz.) beaten egg
1/2 tsp. salt
leftover beaten egg
grated parmesan cheese
((2 Ham and Egg Mayonnaise Sandwiches))
2 hard-boiled eggs
2 tbsp. mayonnaise
salt and pepper
butter
whole-grain mustard
4 slices bologna sausage
green lettuce

Directions:
((Kneading))
1. You want all the ingredients at room temperature.
2. Mix warm water, salt and beaten egg together.
3. In a large bowl, place bread flour, butter, sugar, and dry yeast. Keep the dry yeast away from butter as the salt (in the butter) will kill the dry yeast.
4. Gradually mix in the warm water mixture. Use your hand to mix together until formed.
5. Transfer the dough to the counter, stretch the dough for a few times using your palms, fold it in half, turn it around (90C), and stretch again. Repeat and knead until smooth, without adding any extra flour for 10-15 minutes). The dough should be very elastic which when stretched becomes almost translucent.
((1st Proving / Proofing / Rising))
6. Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down. Cover the bowl with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 30-60 min or until it has doubled or tripled in size. (In winter, you can use the proof function on your home oven!)
((Finger Test))
7. Coat your finger in flour and poke the dough. If the hole stays, it's ready. If the dough springs back, it needs to proof more. If the dough shrinks, it is over proofed. In this case, you'd better flatten out and make a pizza…
((Knock-Back & Bench Time / Resting))
8. Place the dough onto a floured surface and punch out the air with your palm.
9. Divide it into 8 equal pieces using a bench scraper or a knife. Quickly form them into balls.
10. Place them on a baking sheet, cover with plastic wrap (to keep the surface of the dough from drying out), and rest for 10 minutes. The dough is surprised because you punched, so please let them rest for a while before you start shaping.
---Up to here, please watch the Burger Buns video (0:30-2:49)---
((Shaping))
11. Using a rolling pin or your palm, punch out the air from the dough. Form them into flat oval balls. Then place them on a baking sheet seam side down.
((2nd Proving / Proofing / Rising))
12. Cover with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 20-30 min or until they have doubled in size. (In winter, you can use the proof function on your home oven!)
13. Preheat the oven to 200C (392F).
((Baking))
14. Brush the dough with the leftover beaten egg, and sprinkle with some grated parmesan cheese.
15. Bake at 200C (392F) for about 10 minutes. Place them on a wire rack to cool.
((2 Ham and Egg Mayonnaise Sandwiches))
16. Mash the hard-boiled eggs with a fork. Season with mayonnaise, salt and pepper.
17. Slice the buns in half, and brush the cut sides with butter and whole-grain mustard.
18. Layer bologna sausagee, green lettuce, egg mayonnaise, and bologna sausage. Sandwich the top half, then press.

* To keep the surface of the dough from drying out, a wet towel is okay but plastic wrap is easier!

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/10/blog-post_1.html
---------------------------------

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How to Make Nori no Tsukudani (Laver Boiled Down in Soy Sauce) - Video Recipe

If you have some soggy Nori (laver) seaweed sheets that you want to use them all up, this is the perfect recipe!


http://www.youtube.com/watch?v=tBm8kdsaILs

Of course, it is a perfect dish for Bento lunch box :)



---------------------------------
Nori no Tsukudani (Laver Boiled Down in Soy Sauce)

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

Ingredients:
4 Nori sheets
2 tbsp. soy sauce
2 tbsp. Mirin (sweet Sake)
200ml water
1 tbsp. white sesame seeds
1 tsp. sesame oil

Directions:
1. Tear Nori sheets into pieces and place them in a pot. Make them soft by soaking them in 200ml water for about 3 minutes.
2. Cook on low (stirring constantly) for 5 minutes. Add soy sauce and Mirin, then cook on low (stirring once in a while) until the liquid is almost gone for about 15 minutes.
3. Mix in white sesame seeds and sesame oil to finish.

レシピ（日本語）
http://cooklabo.blogspot.jp/
---------------------------------

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How to Make FINAL FANTASY Bento Lunch Box (Chocobo and Moogle) - Video Recipe

I don't play games, so this bento box is made by requests from my viewers :)


http://www.youtube.com/watch?v=d4sQuMg42UU

I cut all ingredients before attaching them together, but I edited them step by step so that it is easy-to-follow.



No one might realize the change but I trimmed my hair yesterday. However, I don't like the result because my hair is overly layered!!! I know it is my fault thinking about how am I gonna edit this bento box than my haircut… Next time, I must remember to keep trimming the bottom but NOT THE LAYERS!!! Yeah, let's think in this way. It makes my hair easier to curl…

---------------------------------
FINAL FANTASY Bento Lunch Box (Chocobo and Moogle)

Difficulty: Easy
Time: 40min
Number of servings: 1 bento box

Ingredients:
((Quick Edamame Keema Curry))
http://www.youtube.com/watch?v=DfzL8SoqMdE
((Chocobo Rice Ball‪))‬
A
* 100g (3.5oz.) cooked white Japanese rice
* 1 quail egg yolk
* a pinch of salt
1 tbsp. egg white
a bit of milk or water
Wilton Icing Color: Azul Navy
cooking oil
white sliced cheese
cheddar sliced cheese
mayonnaise
((Gysahl Green - Carrot))
Sasakamaboko (bamboo-leaf-shaped fish cake)
rosemary
((Moogle Rice Ball‪))‬
B
* 100g (3.5oz.) cooked white Japanese rice
* a pinch of salt
1 quail egg white
sliced ham
red, orange, or yellow cherry tomato (Moogle's pom pom)
Umeboshi (pickled plum)
Oshaburi Kombu (chewing Kombu kelp snack)
Sakura Denbu (pink colored seasoned shredded codfish)
Nori sheet
mayonnaise
((Kupo Nut))
purple bell pepper or tomato
white sliced cheese

Directions:
((Quick Edamame Keema Curry))
http://www.youtube.com/watch?v=DfzL8SoqMdE
((Blue Egg Crepe using a gel icing color‪))‬
1. Dilute the gel color with a little milk (or water) to give a thin consistency.
2. Put 1 tbsp. of egg white in a small bowl. Mix in the color. Heat cooking oil in a small pan on low heat, pour the egg mixture in the pan and spread over the surface. ‪Cook the egg until the edges begin to dry, then ‬flip it over and cook the other side‪.‬
((Chocobo and Moogle rice balls)
1. Mix A and B in separate bowls. Use plastic wrap and form the rice to make the faces and hands of Chocobo and Moogle.
2. Use a bit of mayonnaise to attach their face parts.

Be creative and use whatever the ingredients available that match the image of characters.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/09/blog-post_11.html
---------------------------------

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How to Make Western-Style Panda Lunch Box (200K GIVEAWAY) - Video Recipe

http://www.youtube.com/watch?v=HMAhDCSzhD0

Is there anyone who brings Onigiri (rice balls) to school?!
I think it is a cool idea ;) hehe



---------------------------------
Western-Style Panda Lunch Box

Difficulty: Very Easy
Time: 20min
Number of servings: N/A

Ingredients:
((Panda Sandwiches))
slices of bread
nutela or a jam of your choice
((Panda Rice Balls‪))‬
cooked white Japanese rice
Nori sheet
((Others‪))‬
cherry tomato
snack of your choice
mandarin orange

Directions:
((Panda Sandwiches))
1. Place CuteZCute cutter on a slice of bread. Then press down on the top and twist the cutter back and forth (with pressure) to cut out the edges. Using the stamp, you can cut out the panda face, too. Included panda assistant helps remove edges of small cut-out.
2. Spread some nutela or a jam of your choice on a slices of bread and make a sandwich.
((Panda Rice Balls‪))‬
1. Mix in a pinch of salt in the cooked rice.
2. Use plastic wrap and form the rice into an oval shape.
3. Cut out Nori sheet to make panda face parts. Attach them with tweezers.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/08/blog-post_14.html
---------------------------------

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How to Make Monsters University Bento Lunch Box (The School of Scaring) - Video Recipe

My darling and I wanted to watch Despicable Me, but it wasn't released yet, so we ended up watching Monsters University. I really liked the story! Adorbs!!! So, we decided to borrow Monsters Inc. at iTunes. It seems like Mike was a bit smarter when he was young. LOL


http://www.youtube.com/watch?v=SUQ_pr5jv6o

BTW, Stir-Fried Shredded Pork and Green Peppers is colorful and nutritious. Perfect for bento box! I hope you like the side dishes as well ;)



---------------------------------
Monsters University Bento Lunch Box (The School of Scaring)

Difficulty: Easy
Time: 40min
Number of servings: 1 bento box

Ingredients:
((Stir-Fried Shredded Pork and Green Peppers))
http://www.youtube.com/watch?v=nQQVwmthW70
((Usuyaki Tamago Egg Crepe Flowers))
http://www.youtube.com/watch?v=P7EBDWSSUQg
((Mike and Sulley Onigiri Rice Balls‪))‬
cooked white Japanese rice
1 egg white
Hagoromo Deco Furi Rice Sprinkles (Green and Blue)
cooking oil
Nori sheet
sliced cheese
mayonnaise
cashew nuts
((Others‪))‬
cherry tomato
‪lettuce‬
cap food pick

Directions:
((Stir-Fried Shredded Pork and Green Peppers))
http://www.youtube.com/watch?v=nQQVwmthW70
((Usuyaki Tamago Egg Crepe Flowers))
http://www.youtube.com/watch?v=P7EBDWSSUQg
((Mike and Sulley Onigiri Rice Balls‪))‬
1. Put 1 tbsp. of egg white in 2 small bowls. Mix in a bit of Green and Blue Rice Sprinkles (leave them for a while to dissolve). Heat cooking oil in a small pan on low heat, pour the egg mixture in the pan and spread over the surface. ‪Cook the egg until the edges begin to dry, then ‬flip it over and cook the other side‪.‬
2. Put 100g (3.5oz.) of cooked white Japanese rice in 2 bowls. Mix in Green and Blue Rice Sprinkles. Use plastic wrap and form the rice to make the face of Mike and Sulley.
3. Cut out the blue and green sheets of egg to make their eyes. Cut out Nori sheet and sliced cheese to make their face parts. Attach them with bits of mayonnaise with tweezers.
4. Attach cashew nuts to make their horns. Attach a cap (a food pick) if you have ;)

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/08/blog-post_9.html
---------------------------------

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How to Make No Alcohol Chicken Teriyaki - 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).

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!

Print on your Postcard

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

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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How to Make Minions Bento Lunch Box (Despicable Me) - Video Recipe

This Minions Bento was requested by viewers.


http://www.youtube.com/watch?v=I5nDhEV2BHs

I was going to watch the movie then knew it will be released on September 21st in Japan. lol



BTW, Sweet and Sour Pork is colorful and nutritious. Perfect for bento box!

---------------------------------
Minions Bento

Difficulty: Easy
Time: 40min
Number of servings: 10-12 Minions

Ingredients:
((Sweet and Sour Pork))
http://www.youtube.com/watch?v=tkJGDSw99bw
((Minions Rice‪))‬
A
* 1 egg
* 1 tsp. sugar
* a pinch of salt
cooking oil
‪cooked white Japanese rice‬
Nori sheet
sliced cheese
mayonnaise
((Minions Rice‪))‬
cherry tomato
‪lettuce‬

Directions:
((Sweet and Sour Pork))
http://www.youtube.com/watch?v=tkJGDSw99bw
((Minions Rice‪))‬
1. Mix A. Heat cooking oil in a Tamagoyaki Nabe (rectangular omelet pan) on low heat, pour the egg mixture in the pan and spread over the surface. ‪Cook the egg until the edges begin to dry, then ‬start rolling‪.‬
2. Wrap in plastic wrap while it's warm‪, ‬then‪ leave to cool to keep its shape.‬
3. Cut out Nori sheet and sliced cheese to make the face parts.
4. Cut the egg into 1/3-inch pieces.
5. Put the rice in a Bento box. Arrange the Tamagoyaki on the rice. Attach the face parts with bits of mayonnaise.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/07/blog-post_26.html
---------------------------------

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How to Make Sweet and Sour Pork - Video Recipe

Sweet and Sour Pork (we call it "Subuta" in Japanese) is a popular Chinese dish in Japan.


http://www.youtube.com/watch?v=tkJGDSw99bw

Very refreshing and enhances your appetite in hot and humid summer season!



It goes great with rice. Perfect for Bento box.
Perfect recipe for Chinese New Year, too

---------------------------------
Sweet and Sour Pork

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

Ingredients:
300g (10.6oz.) pork loin chops *any portion or chicken is okay
A
* 2 tsp. Sake
* 2 tsp. soy sauce
100g (3.5oz.) onion
50g (1.8oz.) EACH bell peppers (green, red, orange, and yellow)
3 Shiitake mushrooms
50g (1.8oz.) cut pineapple *if you like
B
* 100ml chicken stock
* 3 tbsp. sugar
* 3 tbsp. vinegar
* 2 tbsp. ketchup
* 1 tbsp. soy sauce
* 1 tbsp. starch *corn or potato is okay
* 1/2 tsp. grated ginger
1 tbsp. cooking oil
starch *corn or potato is okay
vegetable oil for deep frying

Directions:
1. Cut pork loin chops into bite-size pieces and season with A.
2. Cut onion into wedges. Cut bell peppers into bite-size pieces. Cut Shiitake mushrooms into quarters.
3. Mix the seasonings B.
4. Drain the seasoned pork pieces and dust them with starch. Deep fry them in oil at 160C (320F) for 2-3 minutes.
5. Heat cooking oil over high heat. Add the onion, bell peppers, and Shiitake mushrooms, then saute them until almost done.
6. Turn down to medium heat, add B, when the sauce thickens, add the deep fried pork (and cut pineapple if you like) and cook until hot.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/07/blog-post_23.html
---------------------------------

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How to Make Granola Yogurt Parfait (Breakfast To Go) - Video Recipe

Our Summer Vacation in SFO (Yosemite) & LA & NY
http://createeathappy.blogspot.jp/2013/07/summer-2013-in-sfo-yosemite-la-ny.html

Granola Yogurts I had this summer :)
http://instagram.com/p/bJQJ05maTb/
http://instagram.com/p/bT1UdaGaUK/
http://instagram.com/p/bRgnUrGaec/
http://instagram.com/p/beB9k9maTt/
http://instagram.com/p/bgj5MOGaYH/

I wish we have granola yogurt in Japan!!!
I made this granola yogurt using the ingredients available in Japan :)


http://www.youtube.com/watch?v=5ETeTQLcG50



---------------------------------
Granola Yogurt Parfait

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

Ingredients I Love:
fresh berries (raspberries, blackberries, strawberries, blueberries, etc…)
fat-free plain yogurt
any berry-flavored yogurt sauce
any fat-free berry-flavored yogurt
naturally sweet crunchy granola (store-bought or homemade one)

Directions:
Place the ingredients alternately in a trifle dish or a container to go.
You don't want the yogurt to soften the granola, so eat as soon as you make it, or keep the ingredients separated until ready to eat.
You can use whatever type of fruit you want but I love and recommend berries.
I love to layer plain yogurt, yogurt sauce, and flavored yogurt, just because they make a great swirl when you eat and taste even better together!

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/07/blog-post_16.html
---------------------------------

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How to Make Kero Kero Keroppi Bento Lunch Box - Video Recipe

This video will show you how to make Kero Kero Keroppi Bento (Lunch Box).


http://www.youtube.com/watch?v=byjZ7FcWGrc

If you remember the Pom Pom Purin Bento Lunch Box, I used the same side dishes! Easy, right!? ;)



The pink one is Kerorinu. Keroppi's girlfriend!

FYI: 7/10 is Keroppi's birthday :)

---------------------------------
Kero Kero Keroppi Bento Lunch Box

Difficulty: Medium
Time: 60min (depending on your patience)
Number of servings: N/A

Ingredients:
((Stir-Fried Cabbage Neapolitan))
http://www.youtube.com/watch?v=yr_WKlZ8VMw
((Simmered Bonito Chunks and Shiitake Mushrooms))
http://www.youtube.com/watch?v=17HfPGInk5s
((Keroppi & Kerorinu‪ Onigiri Rice Ball))‬
‪cooked white Japanese rice‬
Aonori (green laver)
Sakura Denbu (pink colored seasoned shredded codfish)
a pinch of salt
sliced cheese
sliced ham
Nori sheet
simmered bonito pieces
‪((Others))‬
tomato
‪cooked broccoli‬
‪lettuce‬

Directions:
((Stir-Fried Cabbage Neapolitan))
http://www.youtube.com/watch?v=yr_WKlZ8VMw
((Simmered Bonito Chunks and Shiitake Mushrooms))
http://www.youtube.com/watch?v=17HfPGInk5s
((Keroppi & Kerorinu‪ Onigiri Rice Ball))‬
1. Put steamed rice in 2 bowls. Add Aonori (green laver) and a pinch of salt in one bowl. Then add Sakura Denbu (pink colored seasoned shredded codfish) in the other bowl.
2. Use plastic wrap and form the rice to make the faces. (Put your favorite Keroppi picture in a transparent plastic file folder. Then shape the rice on top of it with your fingers to get perfect figures.)
3. Cut out sliced cheese to make eyes. Cut out sliced ham to make cheeks. C‪ut out‬ Nori sheet‪ ‬to make face parts. Then attach them with tweezers. If you can, attach small pieces of simmered bonito for Kerorinu's hair.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/07/blog-post_8.html
---------------------------------

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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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How to Make Yukari Marinated Cucumbers - Video Recipe

Easy and refreshing salad idea :)

Yukari (ゆかり) is a very popular Japanese red Shiso leaves (red perilla) rice seasoning.


http://www.youtube.com/watch?v=yMJBCH6T83s

I know that Yukari sounds like a Japanese girl's name but this Yukari is from Kokinwakashu (古今和歌集: a collection of Waka poems in old times). Yukari is named after one purple plant that means "fate" or "something you feel familiar to" in Kokinwakashu.



Anyways, this rice seasoning is versatile and it goes great with any simple dish like this one, so I hope you like this idea :)

---------------------------------
Yukari Marinated Cucumbers

Difficulty: Very Easy
Time: 5min or less
Number of servings: 2

Ingredients:
1 Japanese cucumber
Yukari (red Shiso leaves) rice seasoning

Directions:
1. Cut off both ends of a cucumber. Partially strip the cucumber skin with a peeler (it makes it look good & lets the seasoning absorb). Place plastic wrap over the cucumber and break it into bite-size chunks using a rolling pin.
2. Tear the cucumber into nice bite-size pieces. Sprinkle with Yukari and toss lightly.

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

三島食品 ゆかり★税込1980円以上で送料無料★三島食品 ゆかり(26g) 価格：135円（税込、送料別）

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How to Make Miso Yaki Onigiri (Miso-Flavored Grilled Rice Balls) - Video Recipe

Yaki Onigiri is Grilled Rice Balls.
Crispy, smoky and savory on the outside, and soft inside.

Perfect item for BBQ!!!


http://www.youtube.com/watch?v=29i8NJhIPLg

If you have a BBQ set (grill over charcoal), that would be perfect.
BUT you can also use a cast iron pan or a frying pan on the stove in your kitchen =)



---------------------------------
Miso Yaki Onigiri (Miso-Flavored Grilled Rice Balls)

Difficulty: Very Easy
Time: 10min
Number of Servings: 4 small rice balls

Ingredients:
320g (11.3oz.) cooked Japanese rice *I mixed some brown rice
2 tsp. toasted white sesame seeds *optional
A
* 1 tbsp. Miso
* 1 tbsp. Mirin (sweet Sake)
* 1/2 tsp. sugar
* a pinch of Dashi powder
2 tsp. sesame oil

Directions:
1. Mix A in a small bowl.
2. Mix sesame seeds in the rice (optional) and make 4 rice balls (you can use plastic wrap or wet your hands in water so that the rice won't stick).
3. Heat sesame oil in a frying pan, place the rice balls, cook both sides on a medium-low heat until browned.
4. Brush the rice balls with the miso mixture and cook both sides a bit more until browned. Please apply miso and cook them one by one or they may be burned black X(

You can simply brush them with soy sauce or Mentsuyu (concentrated dashi stock) but Miso is distinctive!

I don't recommend mixing the miso in the rice. Grains separate and you cannot form into a ball… I tried it and it was totally a mess… ended up making a fried rice X(

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/06/blog-post_27.html
---------------------------------

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How to Make Shrimp and Pork Harumaki (Spring Rolls / Egg Rolls) - Video Recipe

Harumaki was requested by my darling =)

I combined my favorite shrimp and my darling's favorite meat (pork) together.


http://www.youtube.com/watch?v=aotPPzd8T_c

It goes great with rice and perfect for bento box!

Yummy yummy yummy XD



---------------------------------
Shrimp and Pork Harumaki (Spring Rolls / Egg Rolls)

Difficulty: Medium
Time: 1 hour
Number of servings: 10

Ingredients:
10 spring roll pastry (wrappers)
250g (8.8oz.) shelled shrimp
150g (5.3oz.) ground pork
1 tbsp. grated ginger
40g (1.4oz.) Harusame noodles (cellophane noodles)
5 Chinese chives
A
* 1 tbsp. oyster sauce
* 1 tbsp. sake
* 1 tsp. soy sauce
* 1 tsp. sugar
cracked black pepper
a dash of sesame oil
cooking oil
a bit of flour and water to seal the spring roll pastry
vegetable oil for frying

Directions:
1. Cut shrimp into chunks. Cut Chinese chives into an inch long pieces. Soak Harusame noodles in warm water and cut into bite size pieces if necessary.
2. Heat cooking oil in a frying pan and saute the pork and grated ginger. When the pork is no longer pink, add shrimp, and season with A. Now add the Chinese chives and the Harusame noodles and cook until the liquid is soaked into the noodles. Then finish with cracked black pepper and a dash of sesame oil. Stop the heat and leave to cool completely.
3. Divide the filling into 10 portions. Place 1 portion of the filling about 2 inches above the bottom corner of the spring roll pastry. Roll the wrapper half-way. Then fold both sides in toward the center and continue to roll. Spread a small amount of the mixture of flour and water on the tip to seal. *You can freeze them and deep fry when you want :)
5. Heat vegetable oil in a large pan to 140C (284F). Dip 5 (or maybe all if you have a large pan) spring rolls and deep fry them slowly until golden brown and crisp, stirring occasionally. *It takes about 10 minutes but in this way you will get crispy spring rolls!

FYI: Harusame noodles (cellophane noodles) is a type of transparent noodle made from potato starch.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/06/blog-post_15.html
---------------------------------

Basic Harumaki Recipe
http://www.youtube.com/watch?v=elmy6FJkwyw

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