Chinese-Style Stir-Fried Watermelon Rind - Video Recipe

If you like watermelon and think you don't want to waste the rind, you may want to try it out. Try this just for fun. It's a delicious Chinese-style stir-fried recipe that goes great with white rice ;)


https://www.youtube.com/watch?v=-MVl4L3PySI



---------------------------------
Chinese-Style Stir-Fried Watermelon Rind

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

Ingredients:
200g (7oz.) watermelon rind (not the green part)
1 tsp. salt
100g (3.5oz.) thinly sliced pork
50g (1.8oz.) carrot
100g (3.5oz.) bean sprouts
6 Chinese chives
an inch (small piece) of Shoga (ginger root)
A
* 1/2 tbsp. honey
* 1/2 tbsp. Sake
* 1 tbsp. soy sauce
cracked black pepper
1/2 tbsp. corn or potato starch
1/2 tbsp. sesame oil

Directions:
1. Remove hard green rind and weigh on a scale (200g). You may leave a bit of red portion.
2. Cut the watermelon rind (1.) into short and thin strips. Sprinkle with 1 tsp. of salt, leave for 5 minutes until tender, then squeeze out excess water.
3. Cut pork and carrot into thin strips. Remove the roots and heads of bean sprouts (you can leave the heads if you like). Cut Chinese chives into 2 inches long. Cut Shoga into thin strips.
4. Heat sesame oil in a frying pan and cook Shoga until fragrant. Then add pork, carrot, bean sprouts, watermelon rinds, and Chinese chive in order. Add A and stir-fry until the seasonings blend. Turn off the heat, add starch mixed with the same amount of water, heat again to thicken the sauce, then sprinkle with cracked black pepper to finish.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2009/05/blog-post_26.html
http://cookpad.com/recipe/596870
---------------------------------

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Watermelon Sangria - Video Recipe

Watermelon is a rich source of water. This sangria is not only refreshing but it will help prevent dehydration during summer! Try it out!!!


http://www.youtube.com/watch?v=gqucJzHqYq4

If you cannot drink alcohol, you can substitute red wine and honey with orange juice (or any kind of fruit juice that you think it goes well with watermelon).



---------------------------------
Watermelon Sangria

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

Ingredients:
200g (7oz.) seedy watermelon
200g (7oz.) seedless watermelon
2 tbsp. honey
2 tbsp. lemon juice
200cc red wine

Directions:
1. Grate the seedy watermelon and strain the juice through a mesh strainer. (you can remove the seeds in this way!)
2. Dice the seedless watermelon into small cubes.
3. Pour the watermelon juice (1.) and the red wine into a large pitcher. Add honey and lemon juice, and mix well.
4. Add the diced watermelon (2.) into the mixture (3.) and chill in the fridge for few hours and serve.
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Enjoy :D

BTW, I finally saw the message on YouTube! "Data for the July 11th to July 18th is known to be incorrect. We are working hard to restore the correct data." I hope they fix soon, because the view counts make me feel like creating another one... you know!

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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!

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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.

Non-Fried Korokke (Croquette-Like Potato Salad) - Video Recipe

Korokke (Croquette) is a parcel of food such as minced meat or vegetables, shaped into a cylinder or circle, encased in breadcrumbs and deep fried. I already posted my korokke recipe before but this one is different.

I served the potato mixture on a rusk instead of deep frying it with panko, which makes it really healthy. The rusk gives crispy texture like panko, so you can enjoy korokke in a different form.

BTW, it's a yummy tasty potato salad as well ;)


http://www.youtube.com/watch?v=r-SMSvi2jwo



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Non-Fried Korokke (Croquette)

Difficulty: Easy
Time: 30min
Number of servings: 12-14 croquettes

Ingredients:
12-14 rusk
1 egg
200g (7oz) potato
40g (1.4oz) ham
50g (1.7oz) onion
2 tbsp. mayonaise
salt and cracked black pepper
dried parsley flakes

Directions:
1. Boil egg and potato together until cooked and soften for about 20 to 30 minutes.
2. While cooking, roughly mince ham and onion.
3. Drain and peel potatoes. Peel egg and add egg yolk in the potatoes and mash them together.
4. Mince the egg white.
5. Add 2, 4, mayonnaise, salt and cracked black pepper in 3 and mix together.
6. Serve 5 on each rusk and sprinkle parsley flakes.

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

Enjoy :)

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Crunchy Wakame Salad - Video Recipe

New video is up now :D


http://www.youtube.com/watch?v=lAGA-OIHWYc

Thin slices of cucumber adds nice texture to the soft wakame salad. You can season it with the dressing of your choice! Japanese style is good but Italian is nice, too ;)



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Crunchy Wakame Salad

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

Ingredients:
5g (0.2oz) dried wakame seaweed
120g (4.2oz) cucumber
2 tbsp. Riken oil-free aojiso dressing (or dressing of your choice)
white sesame seeds if available

Directions:
1. Cover and soak the wakame in cold water for about 5 minutes until it softens. Wash and drain the wakame, cut into bite-size pieces, and set it aside.
2. Slice the cucumber into thin rounds using a vegetable slicer. Put salt over the cucumber rounds, mix well, and leave for about 10 minutes until they soften. Wash and squeeze out the excess water. Dry with paper towels if you have.
3. Toss wakame and cucumber rounds with Riken oil-free aojiso dressing (or dressing of your choice).
4. Place in a dish and sprinkle sesame seeds.
---------------------------------

I will be leaving for NY from Friday (tomorrow), so I will be away for a week!

See you when I come back :D

♥Please Subscribe to my YouTube Channel♥
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Takoyaki - Video Recipe

Takoyaki is a popular Japanese dumpling made of batter, diced octopus, tenkasu (tempura scraps), beni shoga (red pickled ginger), and aonegi (green onion), topped with okonomiyaki sauce, mayonnaise, aonori (green laver), and katsuobushi (bonito flakes).


https://www.youtube.com/my_videos?o=U

When I was small, I cooked Takoyaki once a month at home. My mom gave me the pan we used then. However, as you can see, the cast iron pan is not easy to use. I recommend you getting a non-stick Takoyaki pan online! It is affordable and saves your time! haha



FYI:
Nissin Takoyaki Flour 日清 だし醤油仕立ての たこ焼き粉
http://astore.amazon.co.jp/shopping072-22/detail/B00Z62JRUQ
Takoyaki pan I recommend オススメのたこ焼き器
http://astore.amazon.co.jp/shopping072-22/detail/B00WJLLSW2

---------------------------------
Takoyaki

Difficulty: Easy
Time: 30min
Number of servings: 40 pieces

Necessary Equipment:
Takoyaki pan
spouted measuring cup
oil brush (you can make it with paper towel, chopsticks, and rubber band)
steel pick (long bamboo pick is ok)

Ingredients:
200g (1.6 cups) Takoyaki flour
2 egg
600ml water
cooking oil
Fillings
* diced boiled octopus
* Chikuwa (fish cake) if you like
* Beni Shoga (red pickled ginger)
* Tenkasu (Tempura scraps)
* Aonegi (green onion)
Sauce
* Okonomiyaki or Takoyaki sauce
* mayonnaise
* Katsuobushi (bonito flakes)
* Aonori (green laver)

Directions:
1. In a bowl, put Takoyaki flour and eggs. Then add water little by little and mix well.
2. Heat Takoyaki pan and grease the molds with cooking oil.
3. Pour batter into the molds to the full.
4. Put Beni Shoga, Tenkasu, Aonegi, and octopus or Chikuwa in each mold.
5. Wait a little until batter on the edge of the molds become cooked.
6. Flip Takoyaki with a pick, fix the shapes by flipping, and cook until golden brown.

How to serve:
1. Place on a plate and top with Okonomiyaki sauce, mayonnaise, Katsuobushi, and Aonori.
2. With Dashi broth: (boil 200ml water and 2 tbsp. Kamada Dashi soy sauce**)
3. With grated Daikon radish and Ponzu sauce.
4. With sausage: (cut sausage into half. thinly slice the outer curve of the sausage and cook. place Takoyaki and draw face with Nori seaweed sheet and ketchup.)

**Kamada dashi soy sauce
http://www.kamadafoods.com/english/index.php
http://astore.amazon.co.jp/shopping072-22/detail/B01AR4NQQI

レシピ (日本語)
http://cooklabo.blogspot.com/2011/06/blog-post_29.html
---------------------------------

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Sobameshi Keema Curry - Video Recipe

This video will show you how to make Sobameshi Keema Curry with yakisoba noodles and the seasoning packet (powder sauce).


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

Keema Curry is a curry made with minced meat and usually cooked with many different kinds of minced vegetables. But in my recipe, instead of using tens of vegetables, I use yakisoba seasoning packet which is a vegetable sauce. Amazingly, you will get tasty curry in a second!

Sobameshi is a mixture of fried noodles and rice. The fried noodles will add tasty texture to the rice, and makes the curry even delicious!

This recipe won a grand prize at the contest in the past!!! Yay! Please try it out!!!



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Sobameshi Keema Curry

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

Ingredients:
150g (5.2oz.) ground beef and pork mixture
100g (3.5oz.) onion
50g (1.7oz.) mixed vegetables
A
* 1/2 tbsp. curry powder
* 1 package yakisoba seasoning
100g (3.5oz.) diced tomato can
1 package yakisoba noodles (steamed chuka noodles)
200g (7oz.) cooked rice
salt
cracked black pepper
cooking oil
dried parsley flakes

Directions:
1. Cut yakisoba noodles into 1/2 inch squares.
2. Heat cooking oil in a pan and stir-fry cut noodles and cooked rice, and put aside.
3. Chop onion and saute with cooking oil until soft (lightly colored golden brown if you have time).
4. Add and saute in order: ground beef and pork mixture, A, and diced tomato can. Then cook for 2-3 minutes.
5. Add mixed veggieables and season with salt and cracked black pepper.
6. Serve curry (5.) on sobameshi (2.) and sprinkle parsley flakes.

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

See you next week!

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How to Make Yakisoba - Video Recipe

New video is up now :D


http://www.youtube.com/watch?v=JzVHnWghK5U

Yakisoba is Japanese fried noodle. It is very easy and great recipe using leftover vegetables in your fridge!

Yakisoba usually comes with yakisoba noodles and yakisoba seasoning packet! I hope you can get it at an Asian grocery store!

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

Yakisoba

Difficulty: Very Easy
Time: 10min
Number of servings: 1

Ingredients:
1 package yakisoba noodles (steamed chuka noodles)
1 package yakisoba seasonings
1/2 tbsp. cooking oil
100g (3.5oz.) thinly sliced pork
150g (5.2oz.) cut vegetables of your choice (cabbage, carrot, green pepper, onion, shitake or shimeji mushrooms, etc…)
mayonnaise
katsuobushi (bonito flakes)
aonori (green laver)
beni-shoga (pickled red ginger) *if availabe

Directions:
1. Evenly cut vegetables such as cabbage, carrot, green pepper, onion, shitake or shimeji mushrooms, etc… Cut thinly sliced pork into bite-size pieces.
2. Heat cooking oil in a pan and stir-fry the pork until almost cooked.
3. Add cut vegetables (all at once! that is why you cut them evenly) and stir-fry for a couple of minutes.
4. Add yakisoba noodles, pour 60cc water, and gently separate the noodles.
6. When noodles are cooked, lower the heat, add yakisoba seasoning packet, and mix well.
7. Top with mayonnaise, katsuobushi, aonori, and beni-shoga, if you like!
---------------------------------

I think this recipe is fairly easy for some of you, but please try it out sometimes for a change ;D

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Soy Banana Collagen Smoothie - Video Recipe

I posted about this before but this is my every-day smoothie!


http://www.youtube.com/watch?v=TnMWD8DGOhQ

I always buy bananas when they are on sale and freeze them. In this way they won't get ripe anymore and you can use them anytime you want. Put each bananas in a plastic bag which you can get free at store. LoL Frozen banana will add smoothie a slush texture so you don't need any ice cube, which is another good thing to freeze!!!

Meiji Amino Collagen is No. 1 collagen supplement in Japan! It contains 5000mg of 100% low-molecular fish collagen (collagen peptide) per spoon, which is 1.5 times more absorbable than pig-derived collagen, and contains only 27 kcal. Supplementing the collagen helps you maintain healthy skin, hair and nails.

I don't actually like the taste of collagen, but I found it doesn't taste much of it if you add into this smoothie!!! For many years, my darling and I drink this smoothie in the morning. Believe it or not, we found our hair and nails got stronger!

Every weekend, I freeze bananas for weekdays. Did you know that banana is an anti-cancer fruit?!

Only good ingredients are mixed in this smoothie!!!

Why don't you try out!



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Soy Banana Collagen Smoothie

Difficulty: Very Easy
Time: 3min
Number of servings: 2

Necessary Equipment:
blender / mixer

Ingredients:
1 spoon Meiji Amino Collagen
100g (4oz.) flavored yogurt of your choice (mixed berries or kiwi is my favorite)
1 (150g) frozen banana
250cc unsweetened soy milk

Directions:
1. Place everything in a blender / mixer and process until smooth.
2. Pour into a glass, serve as soon as possible.
---------------------------------

Enjoy :D

Please click below and vote for me.

Korokke (Croquette) - Video Recipe

Korokke (Croquette) is a parcel of food such as minced meat or vegetables, shaped into a cylinder or circle, encased in breadcrumbs and deep fried. 

My mom always mixes minced meat and boiled eggs to add richness, which makes the croquette really addictive! My darling loves it, so I always make tons of them!

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

Try out my recipe and you will know why ;)



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Korokke (Croquette)

Difficulty: Medium
Time: 30min
Number of servings: 16 croquettes

Ingredients:
4 egg
800g (1.8lb) potato
200g (7oz) ground beef and pork mixture
200g (7oz) onion
2 tbsp. butter
A
* 1tsp. salt
* cracked black pepper
* nutmeg
B
* flour
* beaten egg
* Panko (bread crumbs) vegetable oil for frying
Tonkatsu sauce
ketchup and/or mayonnaise if desired
vegetables of your choice

Directions:
1. Cook hard-boiled eggs and roughly mince them. Peel and cut potatoes into medium chunks and boil them until soften. Drain and mash them while hot.
2. Mince the onion and saute with butter until soft. Add ground beef and pork mixture and cook until done. Season with A.
3. In the pot of mashed potatoes (1.), mix chopped eggs (1.), and cooked onion and meat (2.).
4. Make the mixture flat in the pot and divide it into 16 equal portions.
5. Make flat and oval-shaped patties. Coat each piece with flour, dip in beaten egg, and coat with panko.
6. Fry them in oil at 170C (340F) until cooked golden brown.
7. Serve croquettes with ketchup and/or mayonnaise if desired, and garnish with vegetables of your choice.

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

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Love Heart Cutlet - Video Recipe

I made a video of my favorite recipe :D

My darling loves tonkatsu (fried pork cutlet) and he also loves sausage! So, I combined them together and made cute bite-size heart-shaped cutlets.


http://www.youtube.com/watch?v=C13h7GRUUtY

It's really easy and kawaii (cute) recipe, so make some for your hun ;)



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Love Heart Cutlet

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

Ingredients:
6 thinly sliced pork
6 sausage
salt and cracked black pepper
A
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
B
* 2 tbsp. ketchup
* 1 tsp. whole-grain mustard
* 1 tbsp. white wine vinegar
tomato wedges
cabbage strips
watercress 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. Sprinkle a bit of salt and cracked black pepper onto one side and place the sausage on the end of the pork close to you and start rolling diagonally to cover the sausage. Repeat with the remaining pork slices and sausage.
2. Cut the rolls diagonally, join the cut sides reversely, and join them with toothpicks to look like hearts.
3. Flour the rolls, dip in beaten egg, then roll in panko. Fry them in oil at 170C (340F) until cooked golden brown.
4. Remove the toothpicks. Mix B well. Serve cutlets with B, tomato wedges, cabbage strips, and watercress if available.

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

2 videos in a week is the best I can do! I don't know why, but I lack concentration, and it takes time to escape from being procrastinating, though I want to create the videos as soon as possible. Funny, right?! hahaha

I changed my microphone! I hope you realized it. It has less noise and volume ups an downs!!! I will try to learn a better technique for everything to improve my upcoming videos.

Have a good weekend!

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Osakana Kuwaeta Doraneko - Video Recipe

Hello! This video will show you a kawaii (cute) idea of presenting Wagashi (Japanese sweets)! I am using Dorayaki - consists of two small pancakes with azuki (sweet red bean paste) filling and Taiyaki - fish-shaped sweet cake with azuki filling.


http://www.youtube.com/watch?v=Hz-dIfg0BN0

Wagashi sounds pretty formal but it is often eaten at home in Japan because it's healthy.

Anyways, do you know what "Osakana Kuwaeta Doraneko" means? Osakana is a polite way of saying fish. Kuwaeta is eating. And Doraneko is a stray cat.

So, it means "stray cat eating fish".

I think this phrase is pretty known to all Japanese since it's the words from Sazae-san's song, if you know ;)



---------------------------------
Osakana Kuwaeta Doraneko

Difficulty: Very Easy
Time: approx. 15min
Number of servings: 1

Ingredients:
1&1/2 dorayaki
1 taiyaki
chocolate pen

Directions:
1. Set the chocolate pen in a cup of hot water for a few minutes.
2. Meanwhile, cut 1/2 portion of the dorayaki and make 2 cat ears.
3. On the serving plate, open one round dorayaki, put taiyaki in between the pancakes, and place the ears.
4. Cut the tip of the chocolate pen and draw a cat face.
5. Put in the freezer for a few sec and harden the chocolate.
---------------------------------

Anyways, I hope my voice and all the sounds are clear at a comfortable volume... I am looking for a good microphone which has a air noise control (I don't know how to explain it, though) So, I care the noise more than what I'm speaking out, which is kind of pain in the neck...

Please click below and vote for me.

Rice Haul for a Healthy Diet

We Japanese don't simply cook white rice but we add something in addition. There are many different kinds of rice products in Japan. In this video, I will show you what I love to add in my rice daily with a quick tutorial :)


http://www.youtube.com/watch?v=YaVN9mN1MPM

The first rice product is the cereal rice. We call it zakkokumai (雑穀米). It's a package with many different types of cereals. zakkokumai is high in fiber and very colorful :D

Then another product I love to add in my rice is mannanhikari (マンナンヒカリ). It is a rice shaped konjac food. By cooking the rice with mannanhikari, you can save calories (up to 33%)! This product is also high in fiber!!!



Please watch my How to Cook Steamed White Rice (Gohan) tutorial if you want to know how to cook rice in more detail :)
http://www.youtube.com/watch?v=VUWV9rEme7c

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How to Cook Steamed White Rice (Gohan)

Difficulty: Super Easy
Time: approx. 30min
Number of servings: 4 (2 cups of rice)

Necessary Equipment:
suihanki (Japanese rice cooker)

Ingredients:
2 cups Japanese-style rice
water

Directions:
1. Measure the Rice:
Measure the rice with a measuring cup and put it into the cooking pot. Most of the time the measuring cup comes with your rice cooker!
2. Rinse the Rice:
With cold water, wash the rice. As for 2 cups, wash 4 or 5 times. Water does not have to be clear but somewhat clean.
3. Add Water:
Add water to the appropriate level indicated in the pot. If you have time, let the rice soak in the water at least 30 minutes.
4. Start the Cooker:
Place the pot into the rice cooker. Cover it, and press the button to start.
5. Steam:
When it's done, do not open and let it steam for about 15 minutes.
6. Toss:
Using a rice paddle, toss the rice lightly.
7. Serve:
You can keep the rice warmed until you unplug the rice cooker so serve when other dishes are ready.
---------------------------------

Have a good weekend :D

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Beef Beer Curry and Rice - Video Recipe

Another video is up :)


http://www.youtube.com/watch?v=6nusdJYSErw

In Japan, we use "curry roux" to make curry and rice. There are many different kinds of curry roux. In my tutorial, I used Golden Curry (Medium-Spicy) by S&B. It is made with 35 different spices which gives amazing oriental flavor to your curry!!! Also, it went perfect with KIRIN Ichibanshibori (beer)!!!

Try out!!! I hope you like it :D



---------------------------------
Beef Beer Curry and Rice

Difficulty: Easy
Time: 45min
Number of servings: 5

Ingredients:
200g (7oz.) thinly sliced beef
200g (7oz.) onion
200g (7oz.) shimeji mushrooms
200g (7oz.) frozen edamame beans in pods
600cc water
200cc KIRIN Ichibanshibori (beer)
110g (3.8oz.) S&B Golden Curry (medium-spicy) *Japanese curry roux
1 tbsp. cooking oil
5 servings steamed Japanese white rice
grape tomatoes if desired

Directions:
1. Use Golden Curry (medium-spicy) or you can substitute it with any other Japanese curry roux!
2. Cut thinly sliced beef into bite size pieces. Slice onion. Remove tough base of shimeji mushroom and break into bite-sized chunks. Thaw and remove the edamame beans from the pods.
3. Heat cooking oil in a large stew pot, saute the sliced onion over medium heat until it softens. Then add the beef and shimeji mushrooms and saute together.
4. When mushrooms get soft, add 600cc water, bring to a boil, skim the scum, add 200cc beer, and turn the heat down to medium-low and cook for about 15 minutes.
5. Turn off the heat, add Golden Curry (medium-spicy) curry roux, and mix well until completely melted. Then put on the heat and simmer for about 7 minutes until thickened.
6. Add edamame beans, stir, and cook 3 more minutes.
7. Serve on a hot bed of rice, garnish with grape tomatoes if desired.

My original recipe in Japanese is here.
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Have fun cooking!

P.S. can't believe half the year has passed already!!!

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Kanpai Omurice | Japanese Cooking Video Recipe

Kanpai or Kampai (乾杯) means "cheers" in Japanese!

Quite some time ago, I made a funny Omurice, if you remember! Those fingers are sausages! I drew nails and the beer foam using mayonnaise. Simple yet entertaining!

Kanpai Omurice

https://www.youtube.com/watch?v=kpvBjmV5r28

Omurice is a fried rice wrapped with thin omelette. Usually, the rice is chicken rice (seasoned with ketchup) but you can use any kind of flavored rice (leftover is perfect!): Chinese-style fried rice, pilaf, Paella, etc…

In my tutorial, I used Chinese-style fried rice!

It can be a great father's day menu idea or a dish to surprise your partner ;D

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Kanpai Omurice

Difficulty: Easy
Time: 20min
Number of servings: 1

Ingredients:
8oz. (225g) flavored rice of your choice
1 egg
2.5 sausage
cooking oil
ketchup
mayonnaise

Directions:
1. Cut one sausage diagonally to look like your thumb. And chop the other two to look like the rest of your fingers.
2. Beat 1 or 2 eggs in a bowl. Heat cooking oil in a pan and make a thin omelette. If you don't have a rectangle omelette pan, you can make a circle thin omelette and cut it later.
3. Remove the omelette and cook sausages.
4. Cut the longer side of the omelette to make a thin strip.
5. Place the flavored rice of your choice on the plate and shape it like a mug.
6. Cover the rice with the thin omelette and make a handle with the thin strip.
7. Place the sausages to look like holding the mug.
8. Draw the fingernails and the beer foam with mayonnaise.
9. Write a message with ketchup!

My original recipe in Japanese is here.
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Enjoy!

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Healthy Microwave Okonomiyaki - Video Recipe

This is an award winning recipe :D


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

Silicon tools are now popular in Japan. There was a contest using a microwavable silicon pot and I won a grand prize! You can substitute it with a deep microwavable deep dish or container, of course.

I hope all ingredients are available around!

Note: Depending on the heat of the microwave, cooking time may differ.



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Healthy Microwave Okonomiyaki

Difficulty: Easy
Time: 20min
Number of servings: 1

Necessary Equipment:
microwavable deep silicone pot, dish or container

Ingredients:
120g (4.2oz.) thinly sliced pork
100g (3.6oz.) shredded cabbage
2 tbsp. tenkasu (crunchy bits of deep fried flour-batter)
A
* 100g (3.6oz.) yam
* 2 tbsp. flour
* 1 egg
* 3g (0.1oz.) katsuobushi (bonito flakes)
B
* okonomiyaki sauce
* mayonnaise
* katsuobushi (bonito flakes)
* aonori (green laver)

Directions:
1. Grate the yam and mix A in a large bowl. Add shredded cabbage and tenkasu, and mix well.
2. In a microwavable deep silicone pot (dish or container), spread 1/3 of the mixture (1.) in a thin layer, then place 1/3 of thinly sliced pork on top. Repeat the steps for 2 more times.
3. Cover the pot (or cover plastic wrap) and microwave for 10 minutes at 500 watts. *Depending on the heat of the microwave, cooking time may differ.
4. When you uncover, be careful as steam and water are very hot. Top with B and serve!

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

Enjoy!

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♥Please "Like" me on Facebook♥
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California Roll - Video Recipe

New video is up!


http://www.youtube.com/watch?v=eQZEf3NCCo4

I used to work as a waitress at a Japanese restaurant in the U.S. and learned how to make California Roll, looking at the chefs ;) hehe



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California Roll

Difficulty: Easy
Time: 60min (includes rice cooking time)
Number of servings: 4 rolls (24 pieces)

Necessary Equipment:
suihanki (Japanese rice cooker)
makisu (bamboo sushi-roll mat)

Ingredients:
1.5 cups uncooked Japanese rice (short-grain rice)
A
* 2 tbsp. rice vinegar
* 2 tsp. sugar
* 2/3 tsp. salt
1 avocado
12 imitation crab sticks
2 nori sheets
toasted sesame seeds
soy sauce
wasabi (Japanese Horseradish Paste) if desired
pickled Ginger if desired

Directions:
1. Cook rice and place in a bowl. Add A while the rice is hot and slice through rice using rice paddle to separate the grains.
2. Peel avocados and cut it into 8 strips.
3. 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.
4. Spread 1/4 of sushi rice (1.) on the nori sheet using your finger tips, little bit moistened with water. Sprinkle sesame seeds over the sushi rice and turn it over so that the nori sheet facing you.
5. Place avocado and imitation crab sticks lengthwise on the nori sheet. (cut them if too long.)
6. 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).
7. With a moistened knife (bread knife cuts well!) cut the roll into 6 pieces (re-wet as needed. don't push but pull to cut!).
8. Serve with soy sauce, wasabi, and pickled ginger.

My original recipe in Japanese is here.
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The bread knife, I mentioned in the recipe, is the Miracle Blade which I purchased at eBay 5 years ago. I saw it on TV and wanted to get one! On TV, it could even cut a rock!!! haha

BTW, I just found the comments that I lost after the blogger maintenance were back! So my replies are not in order… but I'm glad I didn't lose any data.

Take care ;)

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