How to Make 2-Ingredient Chocolate Cake (Gâteau au Chocolat) - Video Recipe

The other day, I was looking for a cake pan on the Net and ended up finding many 2 ingredients chocolate cake posts! This idea must be popular in Japan!!!


http://www.youtube.com/watch?v=-XG3RU9bCE8

I modified the recipe in the way I think is good and it came out amazingly delicious :)

This is optional, but I coated the cake with some homemade fruit brandy for an extra aroma and moistness.

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

2-Ingredient Chocolate Cake

Difficulty: VERY EASY
Time: 1hr
Number of Servings: 6
Calories per Serving: 200Kcal

Necessary Equipment:
15cm (6inch) round cake pan
electric mixer

Ingredients:
3 eggs
3 bars of chocolate (total of 165g = 5.8oz.)

Directions:
1. Preheat the oven to 170C (338F). Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes the meringue more stable).
2. Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). When the chocolate has cooled, add the yolks and mix with a whisk.
3. In a large bowl, whip egg whites with an electric mixer until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
4. Add 1/3 Meringue into the chocolate batter and blend well with a whisk. Then add the rest of the Meringue 1/2 at a time and mix well with a spatula.
5. Line the round cake pan with parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
6. Bake at 170C (338F) for 30-40 minutes.
7. When they are done, cool in the pan until you can touch it. Then place it on a wire rack to cool completely.

You can brush the cake with syrup (rum, kirsch, brandy, or any kind of liquor you like) and/or dust with powdered sugar (confectioner's sugar) to finish. You can serve it with whipped cream if desired.

You can either serve immediately or chill in the fridge before serving! You can also keep in the freezer for a week :D

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/04/blog-post_25.html
---------------------------------

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How to Make Simmered Bonito Chunks and Shiitake Mushrooms - Video Recipe

Very simple yet delicious side dish idea for rice! No wonder a perfect dish for bento lunch box :)


http://www.youtube.com/watch?v=17HfPGInk5s

If you wonder how it tastes, it tastes like teriyaki!

Worth to try it out!!!



---------------------------------
Simmered Bonito Chunks and Shiitake Mushrooms

Difficulty: Very Easy
Time: 45min
Number of servings: 4

Ingredients:
250g (8.8oz.) Katsuo (bonito)
6 Shiitake mushrooms
A
* 3 tbsp. soy sauce
* 3 tbsp. sake (or white wine)
* 2 tbsp. sugar
* 1 tbsp. grated ginger
* 100ml water

Directions:
1. Cut bonito into an inch chunks. Remove stems, lightly rinse and dry with paper towels.
2. Put A in a pot. Place the bonito and Shiitake mushrooms. Cover with Otoshi Buta (drop-lid) and cook on medium for 5 minutes.
3. Stop the heat, toss to coat the liquid evenly, then leave to cool to absorb the flavours for about 30 minutes. (If you simmer too much, the fish will lose its flavor.)
4. Strain, then put the liquid back in the pot, and simmer on medium until the liquid is reduced to a thick glaze. (It can easily burn at the end, so please watch out.)
5. Put bonito and Shiitake back in the pot, simmer on medium, and toss to coat the glaze evenly.

Tuna (Maguro) or even chicken is good, too :)

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/04/blog-post_21.html
---------------------------------

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How to Make Pom Pom Purin Bento Lunch Box - Video Recipe

This video will show you how to make Pom Pom Purin Bento (Lunch Box).


http://www.youtube.com/watch?v=k6vQO7OouME

Throughout this tutorial, I hope you learn how to arrange the dishes in a bento box.



The Nori Punch I used in this tutorial came with this Sanrio Characters Bento Book.
動画で使ったのりパンチは「はじめてでもかんたんかわいい!サンリオキャラ弁当BO­OK (学研ムック) 」の付録です☆

【送料無料】はじめてでもかんたん＆かわいい！サンリオキャラ弁当BOOK [ 稲熊由夏 ] 価格：1,049円（税込、送料込）

BTW, 4/16 is Purin's birthday :)

---------------------------------
Pom Pom Purin 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
((Atsuyaki Tamago Rolled Omelette Pudding))
1 egg
a pinch of salt & sugar
cooking oil
sausage
spaghetti pasta
mayonnaise
((Purin‪ Onigiri Rice Ball))‬
‪cooked white Japanese rice‬
leftover Atsuyaki Tamago
a pinch of salt
Simmered Shiitake Mushroom
spaghetti pasta
nori sheet
‪((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
((Atsuyaki Tamago Rolled Omelette Pudding))
1. ‪Beat ‬1‪ egg in a bowl and season with a pinch of salt & sugar.‬ ‪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 it until half done‬,‪ then ‬roll ‪up the egg.‬ W‪rap in plastic ‬wrap ‪and leave to cool to keep its shape.‬ In the same pan, cook round slices of sausage.
3. Cut the egg into 3 pieces. Cut them out into cone shapes.
4. Attach the sausage on top of the egg with a bit of spaghetti pasta. (pasta will absorb moisture and gets soft after few hours, so you can eat it by lunchtime!)
5. Garnish with mayonnaise like whipped cream if you like!
((Purin‪ Rice Ball))‬
1. Mince the leftover Rolled Omelette.
2. Put steamed rice in a bowl, add the minced egg, and mix a pinch of salt to taste.
3. Use plastic wrap and form the rice to make the face and the ears of Purin.
4. Attach the Simmered Shiitake Mushroom on Purin's head with a bit of spaghetti pasta. (pasta will absorb moisture and gets soft after few hours, so you can eat it by lunchtime!)
5. ‪Use Nori Punch to cut out the ‬face parts‪ (you can also use scissors)‬. Then attach them with tweezers.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/04/blog-post_17.html
---------------------------------

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How to Make HARIBO Cola Jelly / Jello from Gummies - Video Recipe

Did you know you can make jelly from gummies?!


http://www.youtube.com/watch?v=VRHdt9s4YWY

Very EASY and refreshing sweet treat :)



---------------------------------
HARIBO Cola Jelly / Jello from Gummies

Difficulty: Very Easy
Time: 2hrs (incl. cooling time)
Number of servings: 4 small pudding cups

Ingredients:
100g (3.5oz.) gummies of your choice
1cup (250ml) water

Directions:
1. Chop the gummies into small pieces.
2. Put water and chopped gummies in a saucepan. Put on low heat (do not boil), stir constantly until they melt.
3. Pour the mixture into pudding cups or containers of your choice and let them firm up in the fridge for 2-3hrs.

Lightly coat the pudding cups with cooking oil in order to remove the jelly successfully OR it will stick in the cups (you can eat from the cup).

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/04/blog-post_15.html
---------------------------------

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How to Make Hokkaido Chiffon Cupcakes with Vanilla Custard Whipped Cream 北海道牛奶蛋糕 - Video Recipe

Moist and fluffy cupcakes with custard whipped cream filling.

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

I received a lot of requests for Hokkaido Chiffon Cupcakes (北海道牛奶蛋糕). However it is NOT a Japanese sweet. LOL

I don't know why it is named Hokkaido (sounds like a Japanese sweet)! haha



Anyhow, I asked my viewers and they showed me the pictures and the websites, then I finally got an idea that these are chiffon cupcakes with custard whipped cream filling.

Based on that info, I created this recipe. Sorry if this is not what you want… BUT my opinion is… AMAZINGLY DELICIOUS XD My darling said I can sell these cupcakes. LOL Well… I think I'm gonna make this again!!!

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

How to Make Hokkaido Chiffon Cupcakes with Vanilla Custard Whipped Cream

Difficulty: Unexpectedly Easy
Time: 2-3hrs (incl. cooling time)

Number of servings:
8-10 (5cm/2inch) muffin cups
12-14 (5cm/2inch) cupcake cups

Necessary Equipment:
electric mixer

Ingredients:
((Egg Yolk Batter))
3 egg yolks
20g (0.7oz.) granulated sugar
40ml cooking oil
40ml milk
60g (2.1oz.) cake flour
((Meringue))
3 egg whites
40g (1.4oz.) granulated sugar
((Vanilla Custard Cream))
1 tbsp. cake flour
1 tbsp. corn starch
40g (1.4oz.) granulated sugar
200ml milk
2 egg yolks
15g (0.5oz.) butter
a few drops of vanilla extract
((Whipped Cream))
100ml heavy whipping cream (fresh cream) *chilled
1 tbsp. granulated sugar
((Finish))
powdered sugar (confectioner's sugar)

Directions:
((Preparation))
Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes them easier to whip).
((Egg Yolk Batter))
In a bowl, place egg yolks and sugar. Beat them with an electric mixer until white like mayonnaise. Add cooking oil and milk, then mix well with an electric mixer. Sift in cake flour and mix well with a whisk.
((Meringue))
In a large bowl, whip egg whites and half of the granulated sugar with an electric mixer until soft peaks form. Then add the rest of the granulated sugar and whip them until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
((Combine and Bake))
Add 1/3 Meringue into the Egg Yolk Batter and blend well with a whisk. Then add the rest of the Meringue 1/2 at a time and mix well with a spatula. Preheat the oven to 170C (338F). Spoon the mixture into the cups up to 70% full. Bake muffin cups for 20-25 minutes. Bake cupcake cups for 15-20 minutes. When they are done, place them on a wire rack and leave to cool.
((Vanilla Custard Cream))
Place flour, corn starch, and granulated sugar in a bowl, then mix well with a whisk. Add a bit of milk and mix well. Then add the rest and mix well again. Add egg yolks and mix well. Strain the mixture with a strainer and transfer to a saucepan. Add butter, put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. Add a few drops of vanilla extract to finish. Leave to cool or put in the fridge to cool completely.
((Whipped Cream))
Combine fresh cream and granulated in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a stiff peak.
((Finish))
Add the Whipped Cream into the Vanilla Custard Cream 1/3 at a time and mix well with a whisk. Fit a pastry bag with a small round tip, and fill with the cream. Pipe the cream into the chiffon cupcakes and dust with powdered sugar.

You can either serve immediately or chill in the fridge before serving!

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/04/blog-post.html
---------------------------------

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How to Make 100% Fresh Strawberry Gummy Jelly - Video Recipe

Very healthy and refreshing sweet treat :)


http://www.youtube.com/watch?v=dsQBzIqVe8M

By making this for a few times, I realized that it is impossible to make elastic gummy candies (like store-bought ones) using fruit juice with TOO MUCH PULP X( Anyhow, they were great and addictive. But sorry these are not gummy candies but maybe gummy jelly?! :3 If you want to make elastic gummy candies, please use regular transparent juice with no pulp. Clear apple juice works great!!! I think I was too greedy using fresh strawberries. haha



---------------------------------
100% Strawberry Gummy Jelly

Difficulty: Very Easy
Time: 1hr (incl. cooling time)
Number of servings: N/A

Necessary Equipment:
blender / mixer
ice cube tray or candy mold, silicone is better

Ingredients:
A
150g strawberries
4 tbsp. sugar or sugar substitute
2 tbsp. water
B
30g (1.0oz.) unflavored gelatin powder
90ml water

Directions:
1. Lightly coat an ice cube tray or a candy mold with cooking oil.
2. Place A in a blender / mixer and process until smooth.
3. Put B in a small bowl. Place it over a bowl of hot water and stir until gelatin dissolves. *You can microwave for 30 seconds or so to dissolve the gelatin.
4. Place the strawberry mixture in a small saucepan over medium heat. When the mixture begins to simmer, stop the heat, add the gelatin mixture, and
continue stirring until gelatin completely dissolves.
5. Pour into the prepared tray and put in the fridge for about 30 minutes until completely set.

Unlike regular gummies, you must keep them in the fridge or they get soft…

If you want to use fruit juice, heat 240ml fruit juice. Then mix 4 tbsp. sugar and 30g gelatin.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/04/100.html
---------------------------------

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NEW iSi Twist'n Sparkle Beverage Carbonation System (How to Make Soda) - Video Recipe

Insert charger, twist and sparkle!!!


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

In this video, I sparkled:
- Water 水
- POM Juice (100% Orange Juice) ポンジュース
- Triple Berry Vegetable Juice カゴメ 野菜生活１００Ｒｅｆｒｅｓｈ！ トリプルベリー＆コンコードグレープ
- Plum Wine 梅酒



As for the juices, I think 300ml is enough. When I sparkled 750ml... it exploded! and the same for 350ml...

Twist 'n Sparkle BLOOPER video is here
http://www.youtube.com/watch?v=NQFy5y3XGOk

((Fizz up any beverage!))
Sparkling Drinks & Water
Fizzy Fresh Cocktails
Exciting Desserts

((Instant sparkling fun & taste!))
Directly carbonates your beverage of choice.
Keeps your drink sparkling for several days in the fridge.
Eliminates the need to purchase bottled soda water.
Won’t take up valuable countertop space.
Easy to use and clean.

((Directions))
1. Fill the bottle with pre-chilled beverage ingredients (no fruit pulp).
2. For water, fill to the upper fill mark (950 ml marked as “pure water”.
3. For juices or beverage creations, fill to the lower fill mark (720 ml, marked as “other drinks”) or BELOW!
4. Open the sparkling wand all the way, insert the iSi Twist ’n Sparkle beverage charger and close the sparkling wand.
5. Place the filled sparkling bottle on a stable surface. Screw the sparkling wand into the sparkling bottle until the gas is seen flowing into the bottle. Wait about ONE MINUTE until you no longer hear the hissing.
6. When the venting has ended, slowly unscrew the sparkling wand and remove it from the bottle.
7. Enjoy your fizzy beverage!

Cold is key!!! Pre-chill liquids for maximum fizz.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/04/sodaak.html

I guess any Beverage Carbonation System has the RISK of explosion, so pls take care! And, so do I!!!

Product I bought:

ツイスパソーダで炭酸水が作れちゃう！ヨーロッパ生まれの炭酸製造マシンで、フレッシュジュー... 価格：6,980円（税込、送料込）

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How to Make Inarizushi (Party Bento Lunch Box) - Video Recipe

Inarizushi (稲荷寿司) is a pouch of aburaage (fried tofu) filled with sushi rice.

This recipe is perfect for parties or any kind of event!

In this video, I will show you how to arrange Inarizushi for Hanami Bento (Bento box for Sakura / cherry blossom viewing).

Compared to the store-bought Inariage (flavored Aburaage) they are not too sweet but very mild in flavor. Good for your health! Yummy!!!


http://www.youtube.com/watch?v=7u8wzq0F5bM

In the end of this video, I will share with you some clips from Sakura viewing we went this weekend. Unfortunately Sakura trees were not in full bloom and the weather was cold and cloudy… However, many people were enjoying Sakura :)



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

Inarizushi

Difficulty: Easy
Time: 1hr
Number of servings: 14 pieces

Ingredients:
660g (1.5lb.) cooked Japanese rice (short-grain rice)
A
* 3 tbsp. vinegar
* 1.5 tbsp. sugar
* 1 tsp. salt
7 Aburaage (deep-fried tofu pouch)
B
* 3 tbsp. soy sauce
* 3 tbsp. Mirin (sweet sake)
* 3 tbsp. sugar
* 300ml Dashi broth or water
roasted white sesame seeds if desired
((Toppings - if desired))
* Ikanago (boiled sand eel) + Kinshi Tamago (shredded egg crepes)
* Ikura (salmon roe) + Kinshi Tamago (shredded egg crepes)
* Ikura (salmon roe) + crab meat
* Shiso leaves + Shirasu (dried baby anchovy)
* Kamaage Sakuraebi (small shrimp) + grated ginger

Directions:
1. Place the Aburaage on a cutting board and trace the Aburaage with a chopstick to make it easy to open. Then cut in halves and open. If you want to make a change, you can turn the skins inside out!
2. Put the Aburaage in boiling water for a minute to remove the excess oil. Drain in a strainer and soak them in a bowl of water to cool. Stack up 3-4 pieces at a time, then drain well (press with your hands) like you make a rice ball.
3. Put B and Aburaage in a medium pan, then bring to a boil. Turn the heat down to low and cover with an Otoshibuta or a wooden drop-lid (you can substitute it with with a sheet of aluminum foil and use any small lid or a plate as a weight if needed) and allow to simmer until the liquid is reduced to 1/4. Stop the heat and let them cool completely.
4. Make Sushi vinegar by mixing A (or use store-bought Sushi vinegar). Add the Sushi vinegar while the rice is hot and slice through the rice using a rice paddle to separate the grains. Mix sesame seeds in the Sushi rice if you like. Divide the rice into 14 equal portions. Wet your hands and make small balls of Sushi rice.
5, Take a piece of Aburaage and lightly press with your hand to remove the excess liquid. Open the pouch and fold back the cut edge to make it easy to stuff the rice. Stuff a ball of Sushi rice to the corners of Aburaage with your fingers, then close the pouch.

Leave the pouch open and top with your favorite toppings, if you like :)

Other Side Dishes:
Karaage (Japanese Fried Chicken) 鶏の唐揚げ
http://www.youtube.com/watch?v=bam1EE5NqhA
Simmered Potato Pork Roll じゃがいもの豚肉巻き
http://www.youtube.com/watch?v=GpunklDLlZE
Vegetable Teriyaki Beef Rolls 野菜の牛肉巻き照り焼き
http://www.youtube.com/watch?v=YJdo9BntgIA

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/03/blog-post_27.html
---------------------------------

What is Ikanago?
http://createeathappy.blogspot.jp/2013/03/ikanago-no-kugini-2013.html

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The Best GYUDON (Japanese Beef Bowl) - Video Recipe

Gyudon (literally Beef Bowl), is a bowl of rice topped with tender beef and onions simmered in a tasty salty sweet sauce. It is commonly served with beni shōga (pickled ginger) and shichimi (ground chili pepper), and sometimes topped with a raw egg.

"Gyu" means beef and "Don" is short for "donburi(rice bowl)".

http://www.youtube.com/watch?v=luQQVFNd67Y

Gyudon can be found in many Japanese restaurants and some fast food chains specialize exclusively in the dish. Well known Gyudon chains in Japan are Yoshinoya (吉野家), Sukiya (すき家), and Matsuya (松屋).

At some restaurants, you can specify how you want your Gyudon served, like tsuyudaku (extra tsuyu broth)!

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

Gyudon (Beef Bowl)

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

Ingredients:
150g (5.3oz.) thinly sliced beef
100g (3.5oz.) onion
A
* 400ml water
* 100ml Sake (or white wine)
* 2 tbsp. grated ginger
* 2 tbsp. soy sauce
* 1&1/2 tbsp. sugar
* 1 tbsp. Mirin (sweet sake)
2 bowls cooked rice
Beni Shoga (red pickled ginger)
Shichimi Togarashi (seven flavor chili pepper) if you like
boiled eggs if you like

Directions:
1. Cut onion into wedges.
2. Put A in a pot and bring to a boil. Add the beef and onions, remove the foam (dirt), then simmer on low until the liquid is reduced to 1/3.
3. Serve cooked rice in a rice bowl, place the simmered beef, pour some soup on it, then garnish with Beni Shoga. You can additionally sprinkle with Shichimi Togarashi and/or garnish with boiled eggs if you like.

How to make thinly sliced meat:
Partially freeze a block of meat or partially thaw a block of frozen meat, then thinly slice it.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/03/blog-post_23.html
---------------------------------

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How to Make Kasutera (Castella Sponge Cake in a Rice Cooker) - Video Recipe

Kasutera (Castella) is a very popular Japanese sponge cake made from a few ingredients.

It is a very typical Oyatsu (snack) in Japan :)

http://www.youtube.com/watch?v=OO8LDK9gljs

I am going to bake it in a rice cooker, but of course you can bake it in an oven!
I don't recommend baking any kind of cake in a really good rice cooker (it can damage your pot), so please try if you don't mind it!!!



FYI from Wikipedia:

Now a specialty of Nagasaki, Kasutera was brought by way of Portuguese merchants in the 16th century. The name is derived from Portuguese Pão de Castela, meaning "bread from Castile". Castella cake is usually sold in long boxes, with the cake inside being approximately 27 cm long. It is somewhat similar to Madeira cake, also associated with Portugal, but its closest relative is pão-de-ló, also a Portuguese cake.

There are similar types of sponge cakes named after the same fashion, in French: Pain d'Espagne, in Italian: Pan di Spagna, in Portuguese: Pão de Espanha, in Romanian: Pandişpan, in Bulgarian: пандишпан, in Greek: Pantespani, in Turkish: Pandispanya (Castile is a former kingdom of Spain comprising its central provinces, thus Pain d'Espagne and other variants are quasi-synonymous to "bread from Castile").

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

Kasutera

Difficulty: Very Easy
Time: 2hrs (incl. cooking time)
Number of servings: N/A

Ingredients:
3 eggs
90g (3.2oz.) sugar
45g (1.6oz.) cake flour*
45g (1.6oz.) bread flour (strong flour)*
2 tbsp. milk
1 tbsp. honey
butter
*you can use 90g (3.2oz.) all purpose flour instead

Directions:
1. Warm the milk in a saucepan. Add honey and mix well.
2. Place the eggs and sugar in a large bowl. Beat them with an electric mixer until white and fluffy.
3. Add 1 in 2. Place the bowl over a pan of hot water. Mix until the batter continuously drips back into the bowl like a ribbon when you scoop it up.
4. Sift in flour and gently cut through the mixture with a spatula until combined.
5. Butter the pot of the rice cooker and pour in the mixture. Drop the pot lightly on the counter to raise the air bubbles out of the batter. Place the pot in the rice cooker, close the rice cooker, then press the button to start. *When it is half-baked, press the button to start (cook) once again.
6. When it's done, let cool on a wire rack until warm. Then place it in a plastic bag (to keep it moist) to cool completely. It tastes even better the next day after the flavors have settled!

How to bake in the oven:
Bake in an oven at 170C (338F) for 10 minutes. Then turn down to 140C (284F) and bake for 40-45 minutes.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/03/blog-post_21.html
---------------------------------

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How to Make Authentic Chawanmushi (3 STEPS Savory Egg Custard) - Video Recipe

This is an authentic easy 3 steps recipe!!!

Chawanmushi, literally "steamed in a tea cup", is a traditional Japanese savory egg custard appetizer with some little pieces of fillings.

http://www.youtube.com/watch?v=pUm1zM_IetM

You can use any mug like mine.
You don't need a special steamer but a frying pan.

Chawanmushi can be eaten either hot or cool.

It's a dish with full of UMAMI 😋

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

How to Make Chawanmushi

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

Ingredients:
60g (2.1oz.) chicken breast (or fillet)
50g (1.8oz.) Shimeji mushrooms
4 slices Kamaboko fish cake
4 Ginkgo nuts
Mitsuba (Japanese wild parsley)
2 eggs
A
* 300ml Dashi stock
* 1 tsp. soy sauce
* 1 tsp. Mirin (sweet sake)
* 1/4 tsp. salt

Directions:
1. Cut the Ingredients
Slice the chicken into bite-sized pieces. Remove tough base of Shimeji mushroom and break into pieces. Cut Mitsuba into bite size length.
2. Make an Egg Mixture
Put the eggs in a large bowl. Use chopsticks to carefully break up the eggs. Do not beat and create air bubbles but gently stir. Add A, then strain the mixture through a tea strainer into another bowl to make it smooth.
3. Steam in the Pan
Place Ginkgo nuts, chicken, Shimeji mushrooms, and Kamaboko (any ingredients you like) into each mug. Pour in the egg mixture, arrange some of the ingredients exposed on top. Cover with plastic wrap or aluminum foil. Place some paper towels or a dish towel in a frying pan (so that you can gently steam the Chawanmushi), then place the mugs. Fill about 1/2 with water, cover, then bring to a boil. When it comes to the boil, turn the heat down to low and cook for about 7-8 minutes. If a toothpick comes out clean, carefully remove from the pan, and garnish them with Mitsuba to finish.

How to Make Dashi Stock:
- Using a Dashi Packet
In a large pot, put some water and Dashi packet, and bring to a boil. Then reduce the heat to medium low and simmer for 5 minutes. Discard the packet.
- Using Dashi Powder
Dilute instant Dashi powder in water.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/03/blog-post_16.html
---------------------------------

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How to Make Ice Cream Pops (Ice Cream Bonbons) - Video Recipe

This video will show you how to make Ice Cream Pops (Ice Cream Bonbons) using a Nordic Ware's Cake Pop Baking Pan.


http://www.youtube.com/watch?v=oPNLSlpqdz4

However, if you have a silicone cake pop mold, that is much easier when you remove the chocolates from the mold.



---------------------------------
Ice Cream Pops

Difficulty: Very Easy
Time: 20min + freezing time
Number of servings: 6 Ice Cream Pops

Ingredients:
100g (3.5oz.) chocolate OR candy melts for a better result!
ice cream

Directions:
1. Place the chocolate in a pastry bag, melt the chocolate in hot water, then cut the tip of the pastry bag.
2. Pipe out about 1/2 tbsp. of chocolate in each hole, then with the back of a spoon, spread the chocolate until it completely covers the surface. Then freeze to set. Coat with the chocolate again to strengthen up the chocolate.
3. Fill each hole with an ice cream of your choice. Then put in the freezer to set.
4. When they are hard enough, it is time to remove. If they are soft, they will stuck in the mold. If you are using a hard mold like me, tap on the back or drop the pan on the counter a few times. If you are using a soft mold, bend the mold and push out the chocolates from the mold.
5. Make pairs and attach them together (with a pick in between if you have). Then freeze again to set.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/03/blog-post_13.html
---------------------------------

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How to Make Doraemon Bento Lunch Box - Video Recipe

This video will show you how to make a very easy and Kawaii (cute) Doraemon Bento (Lunch Box).


http://www.youtube.com/watch?v=wNqhP7wNANI

You can just attach cut Nori sheet on the rice stuffed in a square bento box. Very easy and cute!!!



BTW, I used exactly the same side dishes as Cinnamoroll Bento Lunch Box!
http://www.youtube.com/watch?v=A6z6AU_dw2Q

---------------------------------
Doraemon Bento Lunch Box

Difficulty: Easy
Time: 30min (depending on your patience)
Number of servings: N/A

Ingredients:
((Simmered Pork in Grated Potato))
↓ I made this recipe with pork!
http://www.youtube.com/watch?v=1DZckZdxQe0
‪((Usuyaki Tamago Egg Crepe Bell))‬
1 egg
1/4 tsp. chicken stock powder
a pinch of salt
cooking oil
Nori sheet
((Doraemon Rice))
‪cooked white Japanese rice‬
a pinch of salt
sliced cheese
Kanikama (imitation crab meat)
Nori sheet
‪((Others))‬
Fujikko Omamesan (cooked savory soy beans)
tomato
cooked broccoli
‪lettuce‬

Directions:
((Simmered Pork in Grated Potato))
↓ I made this recipe with pork!
http://www.youtube.com/watch?v=1DZckZdxQe0
‪((Usuyaki Tamago Egg Crepe Bell))‬
‪‪1. Beat 1 egg in a bowl and season with chicken stock powder and a bit of salt (a bit of salt and sugar is fine).‬‬
2. ‪‪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 flip it over and cook the other side for about 10 seconds.‬‬
3. ‪‪Roll up the egg‬ while it's warm‪, wrap in plastic, and leave to cool to keep its shape.‬‬
4. Cut the egg into 2/3-inch pieces.
5. Cut out Nori sheet to make the shape of Doraemon's bell, and attach.
((Doraemon Rice))
1. ‪Put steamed rice in a bowl and mix a pinch of salt to taste.‬ Then put the rice in a bento box.
3. Cut out the sliced cheese, Kanikama, and Nori sheet to make Doraemon's face.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/03/blog-post_8.html
---------------------------------

定番の人気キャラクタドラえもんのランチセットですドラえもん　お弁当箱3点セット 価格：3,580円（税込、送料別）

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How to Make Cinnamoroll Bento Lunch Box - Video Recipe

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


http://www.youtube.com/watch?v=A6z6AU_dw2Q

Throughout this tutorial, I hope you learn how to arrange the dishes in a bento box.



I used this Sanrio Characters Bento Book as a reference!
「はじめてでもかんたん&かわいい!サンリオキャラ弁当BOOK (学研ムック) 」を参考に、おかずは作りやすくアレンジして作りました！


BTW, Cinnamon's birthday is on 3/6, so I decided to make this tutorial XD

---------------------------------
Cinnamoroll Bento Lunch Box

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

Ingredients:
((Simmered Pork in Grated Potato))
↓ I made this recipe with pork!
http://www.youtube.com/watch?v=1DZckZdxQe0
((Usuyaki Tamago Egg Crepe Oranges))
1 egg
1 egg yolk
1/4 tsp. chicken stock powder
a pinch of salt
cooking oil
sliced cheddar cheese
mayonnaise
((Cinnamon‪ Onigiri Rice Ball))‬
‪cooked white Japanese rice‬
1 egg white
purple potato powder
cooking oil
sliced ham
Nori sheet
honey
‪((Others))‬
Fujikko Omamesan (cooked savory soy beans)
tomato
‪cooked broccoli‬
‪lettuce‬

Directions:
((Simmered Pork in Grated Potato))
↓ I made this recipe with pork!
http://www.youtube.com/watch?v=1DZckZdxQe0
((Usuyaki Tamago Egg Crepe Oranges))
1. ‪Beat 1 egg + 1 egg yolk in a bowl and season with chicken stock powder and a bit of salt (a bit of salt and sugar is fine).‬ ‪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 flip it over and cook the other side for about 10 seconds.‬
2. ‪Roll up the egg‬ while it's warm‪, wrap in plastic, and leave to cool to keep its shape.‬
3. Cut the egg into 2/3-inch pieces. Cut out the sliced cheddar cheese into small oval shapes. Then cut them diagonally. Attach them with bits of mayonnaise to look like orange pulp.
((Cinnamon‪ Onigiri Rice Ball))‬
1. Blue Egg Crepe: ‪Mix 1 egg white and purple potato powder until you reach your desired blue color‬ (the blue color is produced by a chemical reaction)‪.‬ ‪Strain the mixture with a strainer. 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 flip it over and cook the other side for about 10 seconds.‬ ‪Leave it to cool completely.‬
2. Put steamed rice in a bowl and mix a pinch of salt to taste. Use plastic wrap and form the rice to make the face and the ears of cinnamon. Cut out the blue sheet of egg to make cinnamon's eyes. Cut out a slice of ham to make cinnamon's cheeks. ‪Use Nori Punch to cut out the mouth (you can also use scissors)‬. Then attach them with bits of honey with tweezers.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/03/blog-post_6.html
---------------------------------

サンリオの人気キャラ、シナモロールのお弁当箱♪【在庫限り】シナモロール　ダイカットランチ... 価格：525円（税込、送料別）

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How to Make Kawaii Deco Roll Cake (Cute Decorated Swiss Roll) - Video Recipe

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

This roll cake is a decorated version, so we call it Deco Roll Cake.


http://www.youtube.com/watch?v=-OpS-jTenC4



If you want to know how to make a basic roll cake, please watch the video below.
http://www.youtube.com/watch?v=lxP5Osz0DnY

The book I bought comes with a silicone baking sheet and a few stencils (patterns). You can customize your cake with your own pattern, of course!

【送料無料】シリコンシートでデコ★ロール作っちゃお！ [ Junko ] 価格：1,764円（税込、送料込）

---------------------------------
Deco Roll Cake

Difficulty: Patience
Time: 2-3hrs
Number of servings: 1 roll cake

Necessary Equipment:
10-inch square cake pan
electric mixer
2 pastry bags

Ingredients:
((Egg Yolk Batter))
1 egg yolk
35g (1.2oz.) granulated sugar
20ml + 25ml cooking oil
60ml water
a few drops vanilla extract
80g (2.8oz.) cake flour
red food coloring
((Pattern))
1/2 tsp. cake flour for each color
red food coloring
black food coloring
1 egg white
a pinch of cornstarch
((Base Batter))
4 egg whites
30g (1.0oz.) granulated sugar
1 tsp. cornstarch
((Syrup))
2/3 tbsp. granulated sugar
20ml hot water
1/2 tbsp. fruit liquor *optional
((Filling))
150ml heavy whipping cream (fresh cream) *chilled
1 tbsp. granulated sugar
1 tsp. fruit liquor *optional
9 fresh strawberries

Directions:
((Preparation))
1. Cut the silicone baking sheet to fit the size of your square cake pan.
2. Place a paper stencil of your choice under the silicone baking sheet.
3. Grease the silicone baking sheet with cooking oil so that the pattern won't stick to the sheet.
((Egg Yolk Batter))
1. In a bowl, place egg yolk, sugar, and 20 ml cooking oil. Then beat them with an electric mixer until white.
2. Add water, 25ml cooking oil, and a few drops vanilla extract, then mix well. Then sift in cake flour and mix into gruel. *The cake won't crack or break apart in this way.
3. Add red food coloring until you reach your desired pink color.
((Pattern))
1, In two small bowls, place 1 tsp. each of the Egg Yolk Batter.
2. Add red and black food coloring, and 1/2 tsp. cake flour in each bowl.
3. Meringue: In a different bowl, whip egg white with an electric mixer until soft peaks form. Add a pinch of cornstarch and continue beating until stiff peaks form.
4. Add 2 tbsp. each of Meringue (3.) into each color (2.) and mix well.
5. Transfer each batter to pastry bags and snip off the end. Then trace the pattern. First, trace the flowers in black and bake in the oven at 170C (338F) for 30 sec. Second, fill in the flowers in pink, trace polka dots with pink and black, then bake in the oven at 170C (338F) for 1.5 min. * Bake until the surface is done. If it's under-baked, just add 30 sec. each until the surface dries out.
((Base Batter))
1, Meringue: In a large bowl, whip egg whites with an electric mixer, until soft peaks form. Then add the leftover meringue and whip them together. Add sugar and whip until stiff glossy peaks form. Then add cornstarch and continue beating until firm peaks form. *If it's thick enough, you can turn the bowl upside down without them sliding out.
2. Add Meringue (1.) into the Egg Yolk Batter 1/3 at a time. Mix until the batter continuously drips back into the bowl like a ribbon when you scoop it up with the spatula. *If the batter is too thick, it will create air holes when baked.
3. Pour and spread the batter into the cake pan. Drop the pan lightly on the counter and tap the bottom of the pan to raise the air bubbles out of the batter. Bake in the oven at 170C (338F) for about 14 min.
4. When it's done, cut around the pan sides where there is no silicone baking sheet. Then cover with parchment paper, flip upside down, and place it on a wire rack. Remove the silicone baking sheet, cover with another parchment paper, and leave to cool.
((Syrup))
1. Mix granulated sugar and hot water until dissolved. Then mix liqueur if you like.
2. Flip the cake upside down, and remove the parchment paper at the back. To roll the cake nice and round, cut off both ends diagonally.
3. Make shallow cuts on the surface, approximately 2cm (2/3-inch) apart. Gently brush the cake with syrup.
((Filling))
1. Combine fresh cream, granulated sugar, and liquor (if you like) in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a stiff peak.
2. Coat the surface of the cake evenly with the cream (leave an inch at the top). Then place cut strawberries.
3. Roll up the cake. Twist the ends of the parchment paper to look like a candy wrapper.
4. Chill the cake roll in the fridge for more than an hour. *It becomes really delicious on the next day when the cake and the cream are set.
5. Cut off the both ends and reshape.
6. When you are ready to eat, cut into round pieces. 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://www.cooklabo.blogspot.jp/2013/03/blog-post.html
---------------------------------

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http://www.youtube.com/ochikeron

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