How to Make Vegetarian Curry Rice - Video Recipe

Curry Rice (curry and rice / kare-raisu) is a very popular dish in Japan. According to the statistics, we Japanese eat curry rice twice a month!

When I made the Basic Curry Rice, some people asked me for the vegetarian version, so I decided to make this video. The product I used contains no animal product but it tastes quite similar to the regular ones =) My darling and I are not vegetarian but we enjoyed it a lot!!!

http://www.youtube.com/watch?v=FXQ5JN6E8y8

This curry uses well-selected spices. Not hot but mild and tasty.

I bought this curry roux at an organic supermarket called "Kodawariya (こだわりや)". I hope you can get it when you come to Japan or when you find it somewhere else.



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

Vegetarian Curry Rice

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

Ingredients:
1/2 bag (80g=2.8oz.) vegetarian curry roux
1 small (150g=5.3oz.) onion
1 medium (150g=5.3oz.) potato
1/2 (100g=3.5oz.) carrot
1 tbsp. cooking oil
500ml water
4 servings of cooked rice

Directions:
1. Cut onion, potato, and carrot into bite-size pieces.
2. Heat cooking oil in a large stew pot. Add the cut vegetables and stir-fry them until slightly coated with oil.
3. Add 300ml water, bring to a boil, remove the foam, then turn the heat down to medium and cook for about 15 minutes.
4. In a small bowl, mix vegetarian curry roux and 200ml water.
5. Turn off the heat, add the curry roux mixture into the pot, and mix well. *make sure you stop the heat when you add the curry roux, otherwise it thickens very quickly.
6. Then put on low and simmer for a little while.
7 Serve curry on a hot bed of rice.

*if you have leftover curry roux, store it in the fridge and use within a week.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/11/blog-post_15.html
---------------------------------

The vegetarian curry roux I used in this video:


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How to Make Japanese Cream Corn Soup (Vegetarian) - Video Recipe

Cream Corn Soup or Corn Cream Soup is a very popular home cooked soup in Japan. (I always wonder which one is correct. lol)


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

I don't like milk, so I used soy milk.
If you can find a vegetable bouillon cube or powder, it will be a perfect dish for vegetarian people, too =D



---------------------------------
Cream Corn Soup

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

Ingredients:
1 large can (435g=1lb.) cream style corn
1 can (400ml) soy milk (or milk)
1/2 cube or 1/2 tsp. vegetable bouillon
salt and pepper
parsley flakes

Directions:
1. In a pot, put cream style corn (strain if you don't like skins), use the can to measure soy milk (shake and wash the can), and vegetable bouillon.
2. Put on medium low heat, stir constantly until it is nice and hot. Season with salt and pepper.
3. Serve in a dish, and sprinkle with parsley flakes.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/11/blog-post_12.html
---------------------------------

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How to Make Tokyo Banana (東京ばな奈) - Video Recipe

Tokyo Banana (東京ばな奈) is a very popular banana flavored sweet, often considered to be the #1 souvenir from Tokyo.

I never thought of making this at home, but I tried it for my viewers :)


http://www.youtube.com/watch?v=D6wxd72vM_A

Pureed banana custard cream was smooth and delicious.
Please try it out!!!



---------------------------------
Tokyo Banana

Difficulty: medium
Time: 60min
Number of servings: 8 (cream is for 16 or more)

Necessary Equipment:
9-inch square brownie pan
electric mixer

Ingredients:
((Banana Custard Cream))
Net 100g (3.5oz.) banana
A
* 1 egg
* 1 tbsp. corn starch
* 3 tbsp. granulated sugar
* 150ml milk
a few drops of vanilla extract
((Sponge Cake))
http://www.youtube.com/watch?v=lxP5Osz0DnY

Directions:
((Banana Custard Cream))
1. In a bowl, mash banana with a fork.
2. Add A and mix well.
3. Strain the mixture through a sieve into a saucepan.
4. Put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. If you like, add a few drops of vanilla extract. Leave to cool completely.
5. Transfer the cream into a pastry bag OR into a dish covered tightly with plastic wrap (make sure the cream sticks to the plastic wrap to keep from drying out). Chill in the fridge.
((Sponge Cake))
http://www.youtube.com/watch?v=lxP5Osz0DnY
((Finish))
1. Cut the sponge cake into 4 squares. Then cut them into thin (0.2 inch) slices.
2. Place the cake on plastic wrap (with the brown side up), pipe out the Banana Custard Cream, roll, and securely twist the ends like a candy.

*It tastes good if you chill them in the fridge before you eat.
*You can also use a store-bought sponge cake.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/11/blog-post_9.html
---------------------------------

If you prefer to make Deco Sponge Cake, watch this video!
http://www.youtube.com/watch?v=-OpS-jTenC4

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How to Make Kaki and Shiratama Dango with Kuromitsu (Japanese Persimmon and Sweet Rice Dumplings with Brown Sugar Syrup) - Video Recipe

Kaki (Japanese Persimmon) is in season now!
I think I am buying it whenever I go and shop at the supermarket :3


http://www.youtube.com/watch?v=MvC29fyYQNQ

Some of my viewers requested me for a simple sweet using Kaki, so I made this for you. I hope you like it. It was really good!!!



BTW, if you use Tofu instead of water, Dango become much softer.
http://www.youtube.com/watch?v=jNEXHoLn2VY

---------------------------------
Kaki and Shiratama Dango with Kuromitsu (Japanese Persimmon and Sweet Rice Dumplings with Brown Sugar Syrup)

Difficulty: Easy
Time: 25min
Number of servings: 16 Dango

Ingredients:
((8 White Dango))
75g (2.7oz.) Shiratamako (lumpy glutinous rice flour)
1/2 tsp. sugar
75ml- water
((8 Matcha Green Tea Dango))
75g (2.7oz.) Shiratamako (lumpy glutinous rice flour)
1/2 tsp. sugar
1 tsp. Matcha green tea powder
75ml- water
((Finish))
1 Kaki (Japanese persimmon) *any fruit is okay
Kinako (soybean flour) *finely chopped nuts are okay
Kuromitsu (brown sugar syrup) *honey is okay

Directions:
((8 White Dango))
1. Put Shiratamako, sugar and water in a bowl and knead the dough with your hand until smooth. Adjust the texture by adding more Shiratamako or water until the dough turns as soft as your earlobe.
2. Divide the dough into 8 small pieces and roll into small balls. Then press the center of the ball gently with your finger (in this way, dango cook evenly and faster).
3. Bring a large pot of water to a boil. Gently drop the Dango in the boiling water. After a few minutes, Dango will float to the surface. Boil for another 1-2 minutes. Then remove from the boiling water and transfer into cold water (to cool and remove the slimy texture). After a minute, drain well.
((8 Matcha Green Tea Dango))
Make the same as the white Dango, but sift the Matcha green tea powder before mixing.
((Finish))
1. Cut Kaki into bite-size pieces.
2. Place the Kaki and Dango in a dish. Top with Kinako and Kuromitsu.

*You can store the Dango in the freezer. When you eat, defrost at room temperature OR microwave OR cook in boiling water.
*You can store the Dango in the fridge for 3 hours but they can easily get hard, so I don't recommend it.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/11/blog-post_6.html
---------------------------------

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How to Make Oden (Japanese Hot Pot / Fish Cake Stew) and Ochazuke - Video Recipe

Oden is Japanese Hot Pot or Fish Cake Stew with assorted fish cakes. Usually it is eaten in winter with family. It is an ultimate Japanese comfort food!


http://www.youtube.com/watch?v=iB1XxjDjb24

You can buy a package of assorted Oden ingredients that comes with the soup base, but in this video, I will show you how to make AMAZING Dashi soup stock from scratch - Umami-rich Dashi stock is the key for delicious Oden!!!

Oden Dashi Chazuke is a MUST TRY Ochazuke after eating up the Oden ingredients :)



---------------------------------
Oden (Japanese Hot Pot) and Oden Chazuke

Difficulty: Easy but takes time
Time: 5hrs
Number of servings: 4

Ingredients:
((Oden Dashi Soup Stock)) *1800ml water + 1 tbsp. Dashi Powder is OK
2000ml water
15cm/6inch-square Kombu (kelp)
50g (1.8oz.) Niboshi (small dried sardines)
50g (1.8oz.) Hana-katsuo (large bonito flakes)
((Seasonings))
100ml Sake
50ml soy sauce
2 tbsp. Mirin (sweet sake)
2 tsp. salt
((Daikon Radish))
400g (14oz.) Daikon radish
Kome no Togijiru (is a cloudy rice water that you get when you wash rice)
((Chibita no Oden))
Konnyaku (yam cake)
Age-ball (deep fried fish cake balls)
Chikuwabu (wheat-based Japanese food item)
bamboo skewers
((Mochi-kinchaku))
2 Aburaage (deep-fried tofu pouch)
2 squares Mochi (rice cake)
4 toothpicks
((Other Oden Ingredients))
hard boiled eggs
Musubi-konbu (tied Kombu seaweed)
Hanpen (fluffy fish cakes)
any kind of Nerimono (fish cakes) as much as you like
(((Condiments For Serving))
Karashi (Japanese mustard)
Yuzukosho (Japanese chili pepper paste)
Shichimi-togarashi (seven flavor chili pepper)
Dengaku-miso (sweet miso sauce)
((Oden Dashi Chazuke))
rice
Kizaminori (finely shredded Nori sheet)
toasted white sesame seeds
Umeboshi (pickled plum)
leftover Oden soup

Directions:
((Oden Dashi Soup Stock))
1. Remove the heads and guts (which will make the stock bitter) of Niboshi.
2. Put water in a deep pot and soak Niboshi and Kombu for one hour or two.
3. Heat the pot, before it starts to boil, add Hana-katsuo, then cook on low for 2-3 minutes.
4. Remove the Dashi ingredients. Strain the Dashi soup with a clean cloth or a paper towel.
((Daikon Radish))
1. Cut Daikon radish into 2cm (0.7inch) thick round slices.
2. Use a peeler, peel the Daikon radish and do Mentori (plane off the corners) to prevent it from crumbling during long cooking. Then make cross incisions on both sides.
3. Parboil Daikon radish with Kome no Togijiru (or water with a tablespoon of rice) for 15 minutes (it makes Daikon clear colored and less bitter). Wash them with warm water and remove excess water with paper towel.
((Chibita no Oden))
1. Cut Konnyaku into triangular pieces. Parboil if necessary.
2. Pour boiling water over Age-ball to remove excess oil from the surfaces.
3. Cut Chikuwabu into appropriate sizes.
4. Put them onto bamboo skewers.
((Mochi-kinchaku))
1. Pour boiled water over Aburaage to remove the excess oil. Drain and dry with paper towels.
2. Cut Aburaage and Mochi into halves.
3. Place the aburaage on a cutting board, and trace the aburaage with cooking chopsticks to make it easy to open.
4. Open Aburaage and put Mochi in it. Use a tooth pick to tie the Aburaage to make a Mochi bag.
((Other Oden Ingredients))
1. Pour hot water over deep fried fish cakes to get rid of the surface oil.
((Oden))
1. Put the Dashi soup stock and the seasonings in a deep pot.
2. Add Daikon and bring to a boil. Turn down to low and simmer for 15 minutes.
3. Place all the prepared Oden Ingredients in the pot except Mochi-kinchaku. Cover and simmer on low for an hour.
4. Add Mochi-Kinchaku, cover again and simmer for another 10 minutes.
5. Now you can serve OR put the pot in the fridge overnight to allow the flavors to soak deep into the fish cakes. When you’re ready to eat, warm up the pot.
6. Eat with a condiment of your choice.
((Oden Dashi Chazuke))
1. Put some Kizaminori, sesame seeds, and Umeboshi on a bowl of hot white rice.
2. Pour some leftover Oden soup over it.

*Do not use Donabe (clay pot) to store Oden because it may damage the pot.

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

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Steve Jobs

Did you watch Steve Jobs movie?!

My darling and I watched it yesterday.

but... the story line was so so...

Of course, there were some inspiring scenes that I liked, but so so overall.

BTW, I was a MAC user when I was a college student. (I still have my ibook G3 M6411 and it is still working!) But since then I switched to windows and I was away from MAC until 2011. Now I use MacBook Pro as a main machine and I really love it :)

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

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


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

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



Great source of minerals :)

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

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

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

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

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

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

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How to Make Chocolate Cupcakes (Using Cute Mickey Halloween Sprinkles) - Video Recipe

Easy and light chocolate cupcakes with no butter!


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

Any seasonal sprinkles will look gorgeous on this simple cupcakes ;)



I used Cadbury Old Gold Original which I bought in Australia.
http://www.youtube.com/watch?v=FPlrVX1f5No

---------------------------------
Halloween Chocolate Cupcakes

Difficulty: easy
Time: 1 hour
Number of servings: 8 (5cm/2inch) baking cups

Necessary Equipment:
electric mixer

Ingredients:
((Chocolate Cupcakes))
100g (3.5oz.) chocolate
150ml heavy whipping cream (fresh cream) *chilled
2 eggs *room temperature
100g (3.5oz.) granulated sugar
180g (6.3oz.) cake flour
1/2 tsp. baking powder
((Decoration))
100g (3.5oz.) chocolate
sprinkles of your choice

Directions:
((Chocolate Cupcakes))
1. Place the chocolate (broken into pieces) in a bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Leave to cool slightly but not harden.
2. Place the chilled heavy whipping cream in a bowl. Whip the cream with an electric mixer until it forms a stiff peak.
3. In a different bowl, place eggs and sugar. Then beat them with an electric mixer until white and fluffy.
4. Add the cream (2.) into the egg mixture (3.), and mix well with a wire whisk.
5. Then add the chocolate (1.) and mix well with a wire whisk.
6. Sift in flour and baking powder. Gently mix with a wire whisk or a spatula until combined.
7. Preheat the oven to 180C (350F).
8. Spoon the mixture into the cups up to 80% full. Bake at 180C (350F) for 20-25 minutes.
9. Place the cakes on a wire rack to cool completely.
((Decoration))
1. Place the chocolate (broken into pieces) in a bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Leave to cool slightly but not harden.
2. Spread the chocolate on top of the cupcakes using a spoon. Then finish with sprinkles of your choice.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/10/blog-post_26.html
---------------------------------

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How to Make Spinach and Salmon WaFu Gratin for Halloween - Video Recipe

Curry spiced cream corn brings up the flavor of the fillings.
Very healthy and mild with less salt :)


http://www.youtube.com/watch?v=ac9nHFj9MXw

You can arrange it with vegetables of your choice.
You can substitute salmon with bacon!



If you use Christmas stencil, you can make the gratin for Christmas!

---------------------------------
Spinach And Salmon WaFu Gratin for Halloween

Difficulty: Very Easy
Time: 1 hr
Number of servings: 15×20cm (6×8inch) pie dish

Ingredients:
200g (7.0oz.) frozen chopped spinach
1 filet (150g=5.3oz.) salmon
100g (5.3oz.) Shimeji mushrooms
50g (1.8oz.) onion
A
* 200g (7.0oz.) cream style corn
* 50ml soy milk
* 2 tsp. curry powder
1 tsp. sesame oil
salt and pepper
1 tbsp. bread crumbs
1 tbsp. grated parmesan cheese
parsley flakes

Directions:
1. Microwave frozen spinach as directed on its package until fully defrosted.
2. Slice the onion. Remove tough base of Shimeji mushrooms and break into bite-sized chunks. Chop salmon into chunks and season with salt and pepper. Place them on a microwavable dish, cover, and microwave at 500w for 3 minutes. Leave to cool for 5 minutes.
3. Put 1 and 2 (removing any bones and skin of salmon if any) in a bowl. Then toss with sesame oil, salt, and pepper.
4. Place 3 in a pie dish. Mix A very well and pour it on top. Sprinkle with bread crumbs and grated parmesan cheese. Bake in the oven or toaster oven for 10 minutes until the top is golden.
5. Sprinkle with parsley flakes. Use Halloween or Christmas stencil to create a cute pattern!

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/10/blog-post_22.html
---------------------------------

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Souvenirs from Kyoto

I made a quick video about my souvenirs from Kyoto.
BTW, I took the thumbnail picture in front of Kyoto Nishiki Market!




Sakura-mochi @ Tsuruya-kotobuki 鶴屋寿 桜餅
179yen per piece
http://www.sakuramochi.jp/


Hon-warabi-mochi @ Oimatu 老松 本わらび餅
350yen per can
http://www.oimatu.co.jp/products/warabimochi.html


Kurogoma Cubes @ GOMAJE ゴマジェ 黒ごまキューブ
630yen per cup
http://www.kenkou-seed.com/item-gcube-black.html


Agehana Mix @ Kikuya 喜久屋 揚げ花MIX
550yen per set
http://www.kyoto-kikuya.jp/shopdetail/043004000018/


Black Bean Tea and Beauty Candies @ Kawai-jinja shrine 河合神社 黒豆茶と美人飴
500yen and 350yen
http://www5e.biglobe.ne.jp/~hidesan/kawai-jinjya.htm


Comb Amulet @ Mikami-jinja shrine 御髪神社 櫛のお守り
600yen
http://www.mikami-jinja.net/


Kyo no Omanjyu @ Tawaraya Yoshitomi 俵屋吉富 京のおまんじゅう 八重 (left)
380yen for 3 pieces
http://www.kyogashi.co.jp/a-2-7.html
Yatsuhashi Crunch @ Otabe おたべ 八ッ橋クランチ (right)
525yen for 16 pieces
http://www.otabe.co.jp/item/crun.html

Blog Post about our trip to Kyoto
http://createeathappy.blogspot.jp/2013/10/kyoto.html

More Pics on INSTAGRAM and FACEBOOK :)

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Kyoto

It was a three-day weekend, so my darling and I have been to Hikone (my darling's hometown) and Kyoto.

I will make a very quick post about amazing meals we had + places we visited!!!

We took Shinkansen (Japanese bullet train) from Shinagawa (Tokyo). Ekiben (bento box sold at the railway station) is always one of our pleasures of a trip. (IMG 1 and 2) We stopped by at Hikone on the first day. We had Soba noodles for dinner. (IMG 4) My darling's dad made breakfast for us the next morning. (IMG 3) He is a great cook so mom doesn't have to cook. hehe

Early in the morning, we headed to Kyoto. We have been to Kyoto back in 2009 and did a major sightseeing, so this time we decided to walk around and visit temples and shrines nearby.

We checked in at a Ryokan (Japanese style inn) called 日昇別荘 (Nissho-besso). It is located in the middle of the shopping street but the rooms are quite big and very cozy! Believe it or not, our room was way too big for 2 people. hehe (IMG 1 and 2)

At noon, we headed to 嵐山 (Arashiyama). We had Yudoufu (hot Tofu) course meal lunch at 竹むら (Takemura). They use 森嘉 (Morika - a famous Tofu shop)'s Tofu. We loved their Tempura, too! If you like Tofu, you must visit there once ;) (IMG 3 and 4)

After the lunch, we crossed 渡月橋 (Togetsukyo bridge) (IMG 3) then visited 法輪寺 (Horinji temple) famous for successful career, and 電電宮 (Dendengu shrine) the god of electronics, located on the grounds of the Horinji. You can make a wish for not breaking your iPhone for example. hehe Walking through Arashiyama's famous bamboo groves (IMG 2), you will get to 御髪神社 (Mikami-jinja shrine) shrine for healthy hair - one and only one shrine for that in Japan! I bought a comb shaped amulet there :) so cute♥ (IMG 1) 野宮神社 (Nomiya-jinja shrine) god of marriage is also located nere the bamboo groves. It has a pretty backyard garden. (IMG 4)

There were 2 big public bathrooms at the Ryokan we stayed. We took an early bath and had a relaxing dinner in our room. A serving lady will bring dinner to your room. (IMG 1) Their breakfast was also amazing. (IMG 2) On the 2nd day in the morning, we visited 河合神社 (Kawai-jinja shrine - a sub-shrine of Shimogamo-jinja shrine) the god of beauty. You can pray for your inner beauty there. They serve 美人水 (beauty water - quince juice). (IMG 4) We had lunch back in 祇園 (Gion) at a restaurant called OKU. They serve amazing Obanzai lunch (Kyoto-style homemade side dishes). (IMG 3)

Sorry the images are not in the correct order. IMG 1 here is 糺の森 (Tadasu no Mori) a sacred grove at 下鴨神社 (Shimogamo-jinja shrine) where we visited in the morning. 相生社 (Aioi no Yashiro) stands on the left side in front of the main gate of Shimogamo-jinja is the god of good marriage and the guardian of engagement.

In the afternoon, we strolled through the shopping streets in 河原町 (Kawaramachi). You can find many shrines and temples there, too. 矢田寺 (Yadadera temple) is the god of good fortune accepting your sufferings. 誓願寺 (Seiganji temple) is the god of art and entertainment. YouTubers must visit there! LOL 蛸薬師堂 (Takoyakushido temple) is the god of a good health. If you stroke the octopus statue gently it will heal the parts where you touched :) 錦天満宮 (Nishiki Tenmangu shrine) is the god of prosperous business. Obviously, it is located in the Teramachi shopping street, facing the famous 錦市場 (Nishiki Market)! (IMG 3) I shopped at 喜久屋 (Kikuya) where my mom bought the flower rice crackers that I used for my videos! (IMG 2) Last but not least, we visited 六角堂 (Rokkaku-do temple) the god of happiness and good marriage. We bought their famous pigeon paper fortune… what we got in there were pretty harsh words. Well… it sounds like we shouldn't depend on the god but do our best. I know we said too many prayers... haha On the way back to Tokyo, we bought 下鴨茶寮 (Shimogamo-saryo)'s bento box with many Kyoto-style side dishes. (IMG 4) I think we had enough 懐石料理 (Kaiseki-ryori - traditional Japanese course meal with many side dishes)!!!

Blog post about Souvenirs
http://createeathappy.blogspot.jp/2013/10/souvenirs-from-kyoto.html

More Pics on INSTAGRAM and FACEBOOK :)

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How to Make Custard Pudding (Crème Caramel / Flan) - Video Recipe

Creamy and smooth Purin (Pudding) recipe :)

http://www.youtube.com/watch?v=xOnxJ3nKvRE

You can use a mug to make this, too!

Packaged crème caramel (flan) is available at Japanese supermarkets under the name Purin (プリン "pudding").

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

Custard Pudding (Crème Caramel)

Difficulty: Very Easy
Time: 40min
Number of servings: 6 100ml cups

Ingredients:
((Caramel))
40g (1.4oz.) granulated sugar
1 tbsp. water
((Custard))
3 eggs
300ml milk
60g (2.1oz.) granulated sugar

Directions:
((Caramel))
Mix granulated sugar and water in a saucepan by tilting the pan. Then simmer until the sauce is browned. (Do not mix it with a spoon but tilt the pan to mix it. The sugar will recrystallize if you mix it with a spoon.) Pour the sauce into heat-resistant cups before it gets hard.
((Custard))
Microwave the milk for 2 minutes just until warm. Add 2 tsp. of water in the saucepan to dilute the caramel, then mix in the milk. In a bowl, lightly beat the eggs until combined but not foamy. Dissolve granulated sugar, then gradually add the milk mixture. Strain through a strainer to make it smooth. Pour the egg mixture over the sauce in the cups. Cover with plastic wrap or aluminum foil.
((Steam in the Pan))
Place some paper towels or a dish towel in a frying pan (so that you can gently steam the Puddings), then place the cups. Slowly add hot water in the pan (just about a half-inch across the bottom of the cups), cover, then cook on low for 20-25 minutes. Stop the heat and let them steam for 5 minutes with the remaining heat. Serve warm or put in the fridge to serve cold.

Note: Grease the cups with some oil or butter so the pudding will slip out easily.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/10/blog-post_15.html
---------------------------------

How to Make Microwave Oven Custard Pudding (レンジでプリンの作り方)
http://www.youtube.com/watch?v=pqL0K7W3lqA

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How to Make Halloween Jack-o'-Lantern Pumpkin Pie - Video Recipe

Spiced pumpkin pie is perfect for Halloween as well as the Thanksgiving!!!


http://www.youtube.com/watch?v=zce3txPISgg

Very simple recipe using pie sheets :)



---------------------------------
Halloween Jack-o'-Lantern Pumpkin Pie

Difficulty: Easy
Time: 1 hr
Number of servings: 16cm (6.3-inch) tart pan with a removable bottom

Ingredients:
2 pie sheets (puff pastry sheets)
200g (7.0oz.) Kabocha (Japanese squash)
A
* 40g (1.4oz.) sugar
* 1 egg yolk
* 1 tbsp. butter
* 1 tbsp. milk
* 1/2 tsp. cinnamon powder (if you like)
B
* 1 egg yolk
* 2 tsp. water

Directions:
1. Scoop out the seeds of Kabocha, wash (you don't have to drain well), place it on a microwavable dish, cover with plastic wrap, and microwave on medium (500W) for 8 minutes until tender.
2. Scoop out 200g (7.0oz.) Kabocha flesh with a spoon. Mash the Kabocha using a fork and mix in A while it is hot. Then strain through a sieve.
3. Preheat oven to 350F (180C).
4. Halfway thaw one of the pie sheets. Use a sharp knife to cut out Jack-o'-Lantern face. Then thaw the other pie sheet and lay inside the tart pan with a removable bottom.
5. Lightly prick the bottom of the crust with a fork. Then fill the pumpkin filling (2.) and smooth the top. Lightly prick it again. Gently place the other pie sheet onto the top of the filling. Gently press the edges to seal them. Cut off edges as needed.
6. Mix B (egg wash) and brush on the surface with a pastry brush. Bake at 180C (350F) for 20-25 minutes until lightly browned.
7. Place it on a wire rack to cool. When it is cool enough to handle, remove the pie from the pan.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/10/blog-post_11.html
---------------------------------

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3rd Wedding Anniversary

10/10 was our 3rd wedding anniversary.

It was my day off, so we went out and had a dinner in Shibuya.
Koibumi was an amazing Japanese food restaurant.
Casual and easy on the budget :)

Our wedding posts:
http://createeathappy.blogspot.jp/search/label/Wedding

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How to Make Spicy Ginger Cookies (Halloween Jack-o'-Lanterns) - Video Recipe

Spiced cookies are perfect for Halloween as well as the Thanksgiving!!!


http://www.youtube.com/watch?v=fmemEzX1TUg

Very simple, no egg cookie recipe as usual :)



---------------------------------
Spicy Ginger Cookies

Difficulty: Super Easy
Time: 1 hr
Number of servings: 10 Cookies Using 2.5 Inch Pumpkin Cookie Cutter

Ingredients:
100g (3.5oz.) cake flour *all purpose flour is okay
1/2 tsp. ginger powder
1/4 tsp. cinnamon powder
1/4 tsp. clove powder
30g (1.0oz.) powdered sugar (confectioner's sugar)
50g (1.8oz.) butter *softened *you can use vegetable oil or olive oil, too
chocolate pen or chocolate

Directions:
1. Sift in all the dry ingredients in a large Ziploc bag. Add butter, make sure it is zipped, then mix well.
2. Roll out the dough in the Ziploc bag to 5mm (0.2 inch) thick. Refrigerate the dough for at least 1 hour to set and chill.
3. Preheat the oven to 170C (338F). Cut out the dough with cookie cutter. Place the cookies on a cookie sheet lined with parchment paper. Roll out scraps, and repeat.
4. Bake at 170C (338F) for about 15 minutes. Cool the cookies on the sheet or a wire rack.
5. Melt the chocolate pen or some chocolate in a pastry bag. Snip off the end and draw Jack-o'-Lantern faces.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/10/blog-post_8.html
---------------------------------

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

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

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


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

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

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

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



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

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

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

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

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

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

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

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