Aloha Kaua'i @ YouTube

This is the 18th hula dancing video :D

It is a well-known Hawaiian song again.
The song of beautiful Kaua'i island, loved by people.

I once shared my unlisted hula dancing playlist on my facebook page. You can find this video in there :)

※Tipness（ティップネス）のHULA HULAで習った Aloha Kaua'i（アロハ・カウアイ）の振り付けをビデオに記録♪ シンガーでクムフラ（古典フラの継承者）Sandii（サンディー）さんのアロハセラピーな楽曲です。見たい方は私のチャンネルに登録してリクエストメッセージを下さい☆

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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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Souvenirs from Australia

As you can tell from my previous post, we didn't have enough time to find our souvenirs. So I followed my viewers' advice to get some in the last minutes. Any suggestions for our next visit?!

People say Tokyo is a very expensive city to live, but we found things are even more expensive in Perth and Sydney like in New York. Let me know if we paid reasonable prices or not! lol



@ Woolworths in Perth
Arnott's Shapes Variety 10 Snack Packs - AU$3.20
Arnott's Tim Tams - 2 for AU$3
Cadbury Old Gold Original - 2 for AU$6
Nestle MILO 10 Sachets - AU$5.49
Nestle Violet Crumble - AU$1.89
Kraft Vegemite 150g - AU$3.25



@ City Supermarket in Sydney
Pods Honeycomb Bites - AU$5.65
Cadbury Caramello Koala - AU$1.00
Cadbury Cherry Ripe - 2 for AU$3
Cadbury Crispello - 2 for AU$3
Cadbury Boost - served on the plane
Soy Crisps - served on the plane



Also, we found great souvenirs while having a stroll through the Markets.

Paper Tole 3D Australian Stamps @ The Rocks Market AU$255
Not only the handicraft by Lilly but also the custom made quality framing by her husband is amazing. Most of the stamps are no longer available. Worth the price!!!
Japanese Prime Minister Abe also purchased it as a souvenir in the past.





Bottle Cap Earrings @ Paddington Markets AU$4
I bought Australian beer cap earrings.





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Australia Perth & Sydney

My middle sister of the three decided to have a wedding in Fremantle (Perth), so my whole family (including my darling) visited Australia for 8 days (7 nights) to attend the wedding.

Day 1 (9/13):

We bought bento for our lunch on the way to the Narita airport. There are a lot of bentos in the basement of Shinjuku Odakyu department store. I decided to get our's at Miyabi!

We left Narita at 20:30 and arrived in Perth (via Sydney) at 13:20 on 9/14. There is an hour time difference, thus it means it took us 18 hours to get there!

Day 2 (9/14):

As soon as we arrived in Perth, we headed to our hotel in Fremantle (Esplanade Hotel). It was surprisingly cold and stormy outside, so we decided to enjoy cappuccino at Dôme located on the cappuccino strip. Then we had a stroll through Fremantle Markets. We had a dinner at Little Creatures Brewery near our hotel because it was still stormy cold outside.

Day 3 (9/15):

The weather was fine on this day but it was still cold. We had a breakfast at Il Cibo. Their food was amazing. My dad rented a car and we enjoyed a beautiful drive way along the coast towards Scarborough Beach. We made a brief stop at Caversham Wildlife Park. Luckily, all the shows have just started when we arrived there, so we could meet and touch Koalas, Kangaroos, Wombat, Birds, etc… In the evening, we went to see black swans on the Lake Monger. We were lucky enough that we could spot them right away! After we joined a meeting for the wedding, we had a dinner at Cicerello's back in Fremantle. Their Fish and Chips were good but I liked their Seafood Chowder more!

Day 4 (9/16):

The weather was nice in the morning! My sister decided to have a wedding at St John’s Anglican Church Fremantle (not in Japan) because she wanted to get a nice and quiet wedding. Unfortunately, it started to rain after noon when they were having a photo session, but thanks God it didn't rain during the ceremony. The wedding reception was held at Villa D'Este Restaurant (a fine Italian restaurant) in Perth. All their dishes were very good. Their wedding cake was a shortcake based on a Japanese recipe but it was funny that it had a foreign taste. She should have ordered an Italian cake. hehe I'm not gonna write a lot about her wedding to protect her privacy but it was an amazing day ;)

Day 5 (9/17):

We joined a wine tour upstream on the Swan river with Captain Cook Cruises. Unfortunately, I am a cheap date, so I couldn't complete all of the wines (maybe 2 glasses in total) but I think we were being served with more than 10 glasses of wine!!! Also, we had an amazing lunch at Sandalford Estate before a dessert buffet and afternoon tea served back on board the vessel. The weather was nice on this day, so I had a romantic cruise with my darling and my parents. LOL

After the tour, we took Red CAT (a free bus) and had a walk at Kings Park and Botanic Garden.

On this day, we moved to a different hotel in Perth: The Sebel Residence overlooking the Claisebrook Cove. We had a dinner at Royal Siam (Thai Restaurant) near the hotel. Their food was pretty sweet overall but was tasty and good.

Day 6 (9/18):

We had a day trip to Wave Rock! Crossed vast dry farming plains before reaching the historic town of York. Traveled through the Wheatbelt town of Corrigin - noted for the "dog in the ute" national record. Headed to the town of Hyden, the town centre for Wave Rock. Visited Hippos yawn and had lunch at Wave Rock Wildflower shop. I am not sure what the dish was but the sweet simmered chicken was pretty good. After 5 hours, we finally arrived at Wave Rock! We enjoyed rock surfing ;) The views from the top were great and there were more than just Wave Rock to see: Humps and Mulkas Cave. On the way back to the city, we had a last stop for toilet break. There we had some sweets ($7 all-you-can-eat) made by local people. They were surprisingly pretty good! My darling accidentally ate a sandwich so we had to pay but they were worth to try. We couldn't have a dinner on this day because we went back to the city late and restaurants were all closed…

Day 7 (9/19):

We had a breakfast at Toast Bistro. Their savory crepes were amazing! We also tried Toast and Vegemite with avocado. I think I've got an idea how to use Vegemite for my recipe!

On this day, my dad rented a car again and went to The Round House and joined the Time Tour at Fremantle Prison. Then headed to Rockingham beach to meet the dolphins but it was obviously too cold to see them because of the unusual weather. We had an early dinner at Emma's on the Boardwalk. The restaurant offered fantastic food and the sunset was beautiful.

Day 8 (9/20):

We had a breakfast again at Toast Bistro. Then we headed to Sydney at noon and arrived at Shangri-La Hotel in Sydney at night. My darling and I finally went our separate ways with my parents. We enjoyed cocktails at Blu Bar on 36 and had dinner at Altitude Restaurant. Their food was outstanding! We enjoyed beautiful night views of Darling Harbour, Sydney Harbour Bridge and the Opera House. It was a dreamlike night :)

Day 9 (9/21):

Our return flight to Japan was at night (21:30) so we enjoyed walking around the city until evening. We first had a stroll through Rocks Market. There we bought an amazing 3D stamps (Paper Tole) for our souvenir. We had brunch at Pancakes on the Rocks suggested by my viewers. We had their Beef Ribs and HOT 'N' TROPPO (buttermilk pancakes with grilled banana, walnuts, cream, chocolate ice cream and home made chocolate sauce) Yummy!!! Then we took MyZone bus to Paddington Markets. We didn't have enough time to shop around but we had a great time in Sydney. One thing I regret is that I couldn't find Aesop at DFS Galleria or in the city where we walked around…

I think we went to the country other than the U.S. for the first time in 7 years?!

People in Australia were very nice with warm hospitality. I think we didn't see any rude people there. So, I was pretty shocked when I saw an unkind person at Narita… Some Japanese people are not nice to people with the same nationality… this happens pretty often. They make nice with foreigners though! X(

I heard food in Australia is not that good but every meal we had was amazing XD Thanks to my mom and my darling, they are good at choosing restaurants. Me and my dad are not. LOL

The thing we found inconvenient was many stores and restaurants close pretty early. So, we couldn't shop or eat out late but went to bed earlier than usual. Good for our health maybe?! Also, we found things are pretty expensive in Australia!

We didn't have enough time to find our souvenirs but thanks to my viewers, I followed my viewers' advice to get some in the last minutes. I will make a separate post about souvenirs later!!!

Thanks for reading :)

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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 Maple Steamed Cakes - Video Recipe

This was requested by many people :)


http://www.youtube.com/watch?v=qdaa6n0yxo8

You can arrange this recipe with your favorite flavor, of course!
Be creative and enjoy!!!



---------------------------------
Maple Steamed Cakes

Difficulty: Very Easy
Time: 20min
Number of servings: about 6-9 thick foil cupcake liners (mine is about 3-inch-wide)

Ingredients:
A
* 100ml milk
* 1 egg
* 2 tbsp. maple syrup
* 1 tbsp. cooking oil
B
* 150g (5.3oz.) cake flour
* 30g (1.0oz.) powdered sugar (confectioner's sugar)
* 2 tsp. baking powder
* a pinch of salt

Directions:
1. Mix A in a bowl. You can bubble it up a little bit.
2. Sift in dry ingredients (B) in a large bowl. Add the wet ingredients (1.) 1/2 at a time, and mix just until blended. *DO NOT mix too much!
3. Spoon the mixture into the thick foil cupcake liners up to 80% full. Drop them lightly on the counter to raise the air bubbles out of the batter.
4. Place them in a frying pan. Add 200ml hot water and put on high heat until water boils. Turn the heat down to low, cover, and cook for 10 minutes.
5. Remove the lid carefully to prevent the water from dripping onto the cakes. Place the cakes on a wire rack to cool.

レシピ（日本語）
https://cooklabo.blogspot.jp/2013/09/blog-post_17.html
---------------------------------

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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 Big Katsu Katsudon (Rice Bowl Using Fried Pork Cutlet Snack) - Video Recipe

Do you know Japanese Dagashi (cheap snack) called Big Katsu? It costs 32yen each and tastes like a real pork cutlet. It is fake (made from fish), though. hehe


http://www.youtube.com/watch?v=1luZbvu43Qg

I don't like to eat this by itself, but I found it is delicious if you make Katsudon (deep fried pork cutlet rice bowl) using this!!! Trust me XD



---------------------------------
Big Katsu Katsudon

Difficulty: Very Easy
Time: 10min
Number of servings: 2 small rice bowls

Ingredients:
2 Big Katsu
1 egg
50g (1.8oz.) onion
A
* 100ml Dashi stock
* 1.5 tbsp. soy sauce
* 1.5 tbsp. mirin (sweet sake)
2 small bowls of cooked rice
Mitsuba leaf (Japanese wild parsley) if you have

Directions:
1. Cut Big Katsu into bite-size pieces. Slice the onion.
2. Put A in a small pot and bring to a boil.
3. Add the onion slices and simmer on low heat for a few minutes until tender.
4. Add the Katsu, bring the soup to a boil, pour in the beaten egg (add chopped Mitsuba leaf if you have). Cover and turn off the heat.
5. Serve steamed rice in a rice bowl, pour 4. on top.

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/2013/09/big.html
---------------------------------

【駄菓子】14枚スーパービッグカツ だがし おかし おやつ おつまみ カツレツ 子供会 BIG ビッグ... 価格：431円（税込、送料別）

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How to Make Ramen Cake - Video Recipe

Lately, my darling shared with me a newspaper article (Nikkei MJ 2013/4/17 issue - I know it is pretty old. lol) about the cake shop that sells "Ramen Cake" and I thought I want to make one for myself :D

http://www.youtube.com/watch?v=kZWAmgX2lew

However, it was not that easy…
I tried it for 3 times to get this perfect result.

I hope you enjoy it :)

FYI Failed version is at the end.



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

Ramen Cake

Difficulty: Patience
Time: 1 day (incl. cooling time)
Number of servings: 2

Ingredients:
((Sweet Potato Ramen Noodles))
300g (10.5oz.) Japanese sweet potato
A
* 100ml milk
* 60g (2.1oz.) sugar
* 2 tbsp. butter
* cinnamon powder (if you like)
* 1 tsp. rum (if you like)
((Fillings)) *If you want to make them from scratch, please watch the Shortcake video.
sponge cake
whipped cream
canned fruits and syrup
((Ramen Soup Jelly)) *1 serving
300ml sweetened tea of your choice
5g (0.18oz.) gelatin powder
((Toppings)) *choose whatever that looks like what you want
Naruto: make with white chocolate and strawberry chocolate
Chashu Pork: marble chocolate cookie
Nori Seaweed: black sesame seed cookie
Chopped Green Onions: chopped pumpkin seeds

Directions:
((Sweet Potato Ramen Noodles))
1. Peel and slice the sweet potato into rounds. Soak in water for 10 minutes to prevent them from discoloring. Then drain well.
2. Place the sweet potato rounds on a microwavable dish, cover with plastic wrap, and microwave at 500w for 8 minutes. Leave to steam for a minute, transfer them into a large bowl and mash with a fork.
3. Mix in A while the sweet potato is hot. Then strain through a sieve.
((Fillings))
1. Place a thin layer of sponge cake in a ramen bowl. Brush the cake with syrup, place some whipped cream and fruits, then place a layer of sponge cake and brush with syrup again.
2. Spread enough sweet potato to cover the cake and the cream, then smooth the top. Make sure you cover them because they can easily float up when you pour in the jelly.
3. Transfer the mashed sweet potato to a pastry bag and snip off the end. Squeeze out like ramen noodles.
4. Cover with plastic wrap and put in the freezer until frozen hard. If you don't, the noodles will melt when you pour in the jelly.
((Ramen Soup Jelly)) *start making when the noodles are frozen
1. Heat the tea until hot, add the gelatin powder, and continue stirring until it completely dissolves.
2. Leave to cool (at around 20C/68F) just before the jelly firms up.
3. Pour it into the ramen bowl, place the bowl immediately into the freezer, and let the jelly firm up for 3 minutes.
4. When the jelly is firmed up, transfer the bowl into the fridge and defrost the cake.
((Toppings))
Just before you eat, garnish the ramen with the toppings of your choice!

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

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YouTube Japan Entertainment Week

I will participate in the event called Entertainment Week which YouTube Japan will be starting from 9/14-23 for 10 days.

I will present one of the popular and fun foods in Japan!

Please look forward to it :)



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How to Make Wasabi Marinated Watercress - Video Recipe

The bitter taste of watercress and the spicy flavor of Wasabi matches very well!!!


http://www.youtube.com/watch?v=B1P2RHM7vF0

It is a perfect dish for a change :)
I hope you like it.



---------------------------------
How to Make Wasabi Marinated Watercress

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

Ingredients:
100g (3.5oz.) watercress
3g (0.1oz.) Katsuobushi (dried bonito flakes)
A
* 1/2 tsp. sugar
* 1/2 tbsp. soy sauce
* a bit of Wasabi in tube (freshly grated Wasabi is perfect)

Directions:
1. Mix A in a bowl.
2. Wash watercress in cold water and drain well. Separate stalks and leaves. Bring a pot of water to a boil. Cook the stalks for a few seconds, then add the leaves and cook for another few seconds. Soak in cold water and drain well with paper towels.
3. Put the watercress and Katsuobushi in the bowl (1.) and toss lightly.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/08/blog-post_30.html
---------------------------------

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How to Make Ham and Corn Buns - Video Recipe

Sweet corn and mayonnaise matches perfect with ham!
Very popular and appetizing Japanese buns :)


http://www.youtube.com/watch?v=N8cqftxE1bo



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

---------------------------------
How to Make Ham and Corn Buns

Difficulty: Easy
Time: 90min-120min
Number of servings: 8

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
8 sliced ham
A: you can measure by eye
* mayonnaise
* whole kernel corn (canned)
* chopped onion (if you like)
parsley flakes

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 to flatten out the dough. Place the ham, roll, pinch the dough to seal. Then bring the two ends together and pinch the dough to seal. Put the sealed side down, make an incision, and open. Place them on large foil cups if you have or on parchment paper is okay.
((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. Mix A and spread the mixture onto each bun.
15. Bake at 200C (392F) for about 10 minutes. Place them on a wire rack and sprinkle with some parsley flakes.

* 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/2013/08/blog-post_27.html
---------------------------------

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How to Make Broccoli Menchi Katsu (Minced Meat Cutlet) - Video Recipe

"Menchi Katsu" is Minced Meat Cutlet. It is kind of croquette, usually made from the mixture of minced/ground meat (beef or pork, or both) and minced cabbage.


http://www.youtube.com/watch?v=1lcRB2shYVs

In this recipe, I used broccoli instead of the cabbage. It turned out amazingly tasty and delicious.

You must try this out ;)



---------------------------------
Broccoli Menchi Katsu (Minced Meat Cutlet)

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

Ingredients:
150g (5.3oz.) ground beef and pork mixture
150g (5.3oz.) frozen broccoli
50g (1.7oz.) chopped onion
30g (1.0oz.) chopped carrot
1/2 cup Panko (bread crumbs)
salt and cracked black pepper
1/2 tbsp. sesame oil
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
Tonkatsu sauce
mayonnaise (if you like)
shredded cabbage and tomatoes (if you like)

Directions:
1. Defrost and chop the frozen broccoli. Of corse, you can boil the fresh one.
2. Heat sesame oil in a small saucepan and saute the chopped onion and carrot until soft. Then leave to cool.
3. Place ground beef and pork mixture, (1.), (2.), 1/2 cup of Panko (bread crumbs), salt and cracked black pepper in a bowl and mix them by hand until the mixture comes together and sticky.
4. Make the mixture flat in the pan and divide it into 4 equal portions. Make flat and round patties. Coat each piece with flour, dip in beaten egg, and coat with Panko.
5. Deep fry them in oil at 170C (340F), flip them over occasionally for a few times, until cooked golden brown. Then drain well.
6. Serve with vegetables of your choice. Eat with Tonkatsu sauce and mayonnaise (if you like).

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/08/blog-post_23.html
---------------------------------

Healthy Pan-Fried Minced Cutlet (Menchi Katsu)
http://www.youtube.com/watch?v=kWcPNQYviNY

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How to Make Hamburger Buns & Menchi Katsu Burger (Step-by-Step Basic Bread Recipe for Beginners) - Video Recipe

We have extremely hot summer (over 35C/95F) in Japan!!!

So, I decided to best use this heat to rise bread. LOL


http://www.youtube.com/watch?v=DqEtH38kW7Y

I wrote the recipe step by step with the tips that you could never fail :)



---------------------------------
Hamburger Buns (Menchi Katsu Burger)

Difficulty: Easy
Time: 90min-120min
Number of servings: 8

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
white sesame seeds

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.
((Shaping))
11. Using a rolling pin or your palm, flatten out the dough to 3-inch-wide. Then place them on a baking sheet.
((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 sesame seeds.
15. Bake at 200C (392F) for about 10 minutes. Place them on a wire rack to cool.

Ingredients for Menchi Katsu (Minced Cutlet) Burger:

Broccoli Menchi Katsu (Minced Meat Cutlet)

https://www.youtube.com/watch?v=1lcRB2shYVs
hamburger buns
broccoli minced cutlet
mustard
mayonnaise
sliced cheese
Tonkatsu sauce
shredded cabbage

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

* You can freeze the buns up to 1 month. Thaw at room temperature and warm in an oven or a frying pan before eating.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/08/blog-post_21.html
---------------------------------

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How to Make Japanese Creamy Sesame Seed Dressing - Video Recipe

I received many requests for sesame seed dressing. Those requests weren't that specific, but I am guessing they want the creamy one, which is very popular in Japan ;)


http://www.youtube.com/watch?v=HhoVwbwGa4Q



---------------------------------
Japanese Creamy Sesame Seed Dressing

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

Ingredients:
2 tbsp. mayonnaise
2 tbsp. ground toasted white sesame seeds
1 tbsp. sugar
1/2 tbsp. vinegar
1/2 tbsp. soy sauce
1/2 tbsp. sesame oil

Directions:
1. Please use freshly ground toasted white sesame seeds to make it flavorous.
2. Mix all the ingredients together.

*You can serve it with vegetable sticks as a dip.
*If you think the texture is too thick to dress a salad, you can add a bit of water (or dashi stock) to loosen up the texture.
*You can use unsweetened plain yogurt instead of mayonnaise. It will taste different but still good!

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/08/blog-post_16.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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