Souvenirs from Kobe 神戸のお土産

Here are some souvenirs from Kobe:




神戸プリン Kobe Purin (Pudding / Flan)
you can keep it at room temperature for 2 months.
(you can find at any souvenir shops, stations, or airport in Kobe)
http://www.kobepudding.com/




風見鶏チーズケーキ Kazamidori Cheese Cake
made with camembert cheese and cream cheese with a hint of orange
it is sold frozen. you defrost and keep it in the fridge, and eat within 3 days.
(you can find at any souvenir shops, stations, or airport in Kobe)
http://www.kazamidori.co.jp/




大黒屋 いかなごくぎ煮 Daikokuya Ikanago no Kugini
sand eel simmered in soy sauce, Mirin, and sugar with a hint of ginger
best eaten within 4 months
(you can find at any souvenir shops, stations, or airport in Kobe)
http://www.kobe-daikokuya.co.jp/item/HL25/




I bought a pair of earrings at a shop called macaroni in Motomachi. They are made of Farfalle (real bow-tie pasta!!!). They have many cute hand made accessories from Europe.
http://macaroni.shop-pro.jp/

神戸プリン（小） 価格：997円（税5%込、送料別）

風見鶏チーズケーキ【3個入】 価格：630円（税5%込、送料別）

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Kobe

Last weekend was a 3-day weekend, so my darling and I went to Kobe to visit my grandma to make Ikanago no Kugini (my favorite dish) together!!!

Ikanago no Kugini is a specialty in Hyogo prefecture. It can be cooked and eaten during a specific period of time around March. Thanks to the holiday, I could finally visit my grandma!!!

Day 1:

We took Shinkansen (Japanese bullet train) from Shinagawa (Tokyo) at 6:27AM. We bought Ekiben (bento box sold at the railway station) for our breakfast. As soon as we arrived at 9:08, we strolled around 三宮 (Sannomiya) 元町 (Motomachi) China town and the bay area (Kobe Port Tower and Kobe Harborland umie). Obviously it was so early that most stores were still not open till 11AM. LOL We had lunch at Frantz (famous for magic pot pudding, if you know). The harbor view from the restaurant was amazing. Then we walked all the way back to 三宮 (Sannomiya). In the shopping street, you can find 生田神社 (Ikuta shrine), the god of marriage and longevity. For dinner, we happened to find a real good and inexpensive restaurant called 鹿鳴茶流 (Rokumei saryu). They use deer meat for their dishes. They were amazingly healthy and delicious!!! We stayed at the hotel called Crowne Plaza ANA Kobe. Very convenient next door to Shin-Kobe rail station. The hotel overlooks the city of Kobe.

Day 2:

My grandma lives 1 hour away from Shin-Kobe station. I visited her with my darling to make Ikanago no Kugini :) Hopefully, I will make a video of it soon!!! We had a real good bento lunch box together. Those plates are printed on the bento box, so you cannot remove them. hehe

Day 3:

We went to the Kobe Nunobiki Herb Gardens next to the hotel, and took a ropeway up to the mountain top! You can enjoy the panoramic view of Kobe. Also, you can enjoy herb dining buffet there! In the afternoon, we walked around Kitano area where there are many Ijinkan (foreign residences). The train back to Tokyo was at 19:46. We bought Ekiben at 淡路屋 (Awajiya). Their beef bowl bento is famous. We arrived back to Tokyo at 22:26.

I miss my oba-chan (grandma)!!! I remember I visited Harborland and Ijinkan with her many many years ago. Time flies. But she hasn't changed since my childhood. I will visit her again someday soon :)

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How to Make Fresh Wakame Seaweed Soup (미역국) - Video Recipe

Fresh Wakame seaweed is in season in spring in Japan!
My mom bought it as a souvenir.

Wakame soup is highly nutritious soup that contains a high content of calcium and iodine.

Most of the time, it is served with Yakiniku (Japanese Grilled Meat / BBQ). Of course it goes great with any kind of dish, especially the rice dish :)


https://www.youtube.com/watch?v=p0wDMY8UoSo

You can blanch the fresh Wakame in boiling water (which will turn the natural brown color to the green we are familiar with) and freeze up to a year. When you use, you can just defrost at room temperature or soak in water.

There are many ways to enjoy fresh Wakame seaweed. Leaves can be used for Shabu Shabu (enjoy leaves changing color in hot water and eat with Ponzu sauce), Miso soup, salad, etc… Stems can be used for Tsukudani (simmered dish), Kinpira (stir-fried dish), etc…



---------------------------------
Fresh Wakame Seaweed Soup

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

Ingredients:
100g (3.5oz.) fresh Wakame leaves *or rehydrate 4 pinches of dried Wakame in water and drain
A
* 800ml water
* 4 tsp. chicken stock powder *or 2&2/3 tsp. Ajinomoto Hondashi Kombu Dashi stock powder (Vegetarian stock)
B
* chopped long onion
* toasted white sesame seeds
* a dash of sesame oil *or Ra-Yu (hot chili oil)

Directions:
1. Blanch the fresh Wakame leaves in boiling water (which will turn the natural brown color to the green).
2. Put A in a pot and bring to a boil.
3. Add Wakame and cook until hot.
4. Place B in serving bowls.
5. Ladle the soup into the bowls.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/03/blog-post_25.html
---------------------------------

Kuki Wakame no Tsukudani (Seaweed Stems Boiled Down in Soy Sauce) Recipe
茎わかめの佃煮 レシピ
https://www.youtube.com/watch?v=PkSmR9XF3nc

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Ikanago no Kugini 2014

Again, Ikanago is in season =)

"Ikanago no Kugini" (いかなごのくぎ煮) is my favorite Tsukudani (food boiled down in soy sauce) made with Ikanago (sand eel/sand lance).

Ikanago no Kugini is a famous Tsukudani in Hyogo prefecture. My grandma, who lives there cooks a few kilograms of Ikanago no Kugini every year for us in Tokyo.

It is usually cooked and eaten around the end of February or early March, when the fish is about an inch long. After its season, Ikanago goes deep in the sea where is cooler. Then it goes under the sand and aestivate.

This year she sent us in the beginning of March again, with some local sweets :)





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How to Make Kuki Wakame no Tsukudani (Wakame Seaweed Stems Boiled Down in Soy Sauce) - Video Recipe

Fresh Wakame (seaweed) is in season in spring in Japan!
My mom bought it as a souvenir. wow

I love Kuki Wakame no Tsukudani (Wakame Seaweed Stems Boiled Down in Soy Sauce) which my grandma makes, so I decided to make it with the stems.

It goes great with white rice and perfect for bento box :)


https://www.youtube.com/watch?v=PkSmR9XF3nc

You can blanch the fresh Wakame in boiling water (which will turn the natural brown color to the green) and freeze up to a year. When you use, you can just defrost at room temperature or soak in water.

There are many ways to enjoy fresh Wakame. Leaves can be used for Shabu Shabu (enjoy leaves changing color in hot water and eat with Ponzu sauce), Miso soup, salad, etc… Stems can be used for Tsukudani (simmered dish), Kinpira (stir-fried dish), etc…



---------------------------------
Kuki Wakame no Tsukudani (Wakame Seaweed Stems Boiled Down in Soy Sauce)

Difficulty: Easy
Time: 30min
Number of servings: N/A

Ingredients:
200g (7oz.) fresh Wakame seaweed stems
200g (7oz.) Enokitake (Enoki mushrooms)
100g (3.5oz.) Shimeji mushrooms
80g (3oz.) boiled Zenmai (Osmunda japonica)
2 dried Shiitake mushrooms
150ml hot water
A
* 3 tbsp. Sake
* 3 tbsp. Mirin (sweet Sake)
* 3 tbsp. sugar
* 6 tbsp. soy sauce
3 tbsp. ground toasted white sesame seeds

Directions:
1. Blanch the fresh Wakame stems in boiling water (which will turn the natural brown color to the green we are familiar with).
2. Soak dried Shiitake mushrooms in 150ml hot water until they become soft (after 15 minutes or so). Then thinly slice them. Reserve the soaking liquid.
3. Thinly slice Wakame stems. Remove tough base of Enoki mushrooms and cut in half. Remove tough base of Shimeji mushrooms and break into pieces. Cut boiled Zenmai into bite-size length.
4. Place the reserved Shiitake soaking liquid and A in a pot, and bring to a boil. Add the cut ingredients, then cook on medium (stirring once in a while) until the liquid is almost gone for about 15 minutes.
5. Mix in ground toasted white sesame seeds to finish.

You can keep it in the fridge for a week. Or in the freezer for 1-2 months but it may get soggy. In that case, you want to simmer it again to dry out the excess liquid.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/03/blog-post_19.html
---------------------------------

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LA MAISON DU CHOCOLAT - Les Macarons à la Ganache

On White Day (3/14: men give gifts to women in return for the chocolate they were given on Valentine's Day) my darling gave me French luxury chocolate macarons created by La Maison de Chocolat. They are made of fresh and natural ingredients.

From left to right: QUITO plain dark chocolate ganache, PISTACHIO pistachio flavored ganache, SALVADOR chocolate ganache flavored with raspberry, FIGARO dark chocolate ganache with hazelnuts, MARACUJA chocolate ganache with passion fruit, and RIGOLETTO caramel flavored ganache.



We cut them in half and enjoyed them together with some coffee =D
Great variety of chocolate macarons!!! Yummy X)



Thank you my darling♥

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YouTube Silver Play Button Plaque

It finally arrived!!!

Qualified channels with over 100K subscribers will receive a commemorative YouTube Silver Play Button plaque.



Thanks to my subscribers and my darling of course :)



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How To Make Ice Cream Puffs (Choux Pastry filled with Parfait Glacé) - Video Recipe

Crisp choux pastry filled with rich and fluffy vanilla ice cream. mmm

https://www.youtube.com/watch?v=JWzksSFQ9RQ

I received many requests for シュークリーム (choux cream / cream puffs), but well… why don't I make something more fun!? So, I decided to make ones with vanilla ice cream filling ;)

Instead of ice cream, you can also fill them with custard cream!

FYI: How to Make Vanilla Custard Whipped Cream Filling (Hokkaido Chiffon Cupcakes)

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

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

Ice Cream Puffs (Choux Pastry filled with Parfait Glacé)

Difficulty: medium
Time: 2hrs + freezing time
Number of Servings: 10-12

Ingredients:
((Choux Pastry))
100ml water
45g (1.6oz.) unsalted butter
a pinch of salt
60g (2.1oz.) cake flour
2-2.5 eggs *room temperature
((Vanilla Ice Cream))
2 whole eggs *room temperature
50g (1.8oz.) granulated sugar
50ml water
200ml whipping cream (fresh cream)
2.5cm (1inch) vanilla bean *or a few drops of vanilla extract

Directions:
((Choux Pastry))
1. Place water, butter, and a pinch of salt in a pot. Then bring to a boil.
2. Stop the heat, sift in flour, and mix well until combined.
3. Put on medium heat, knead the dough by spreading it onto the bottom of the pot for 1 minute. When the dough cleanly comes away from the sides of the pot, turn off the heat.
4. Mix in the beaten eggs little by little, until the dough slowly drops off from the spatula and the remaining dough hangs down and forms a triangular shape.
5. Preheat the oven to 190C (374F). Line a baking sheet with parchment paper. Fit a pastry bag with a big round tip, and fill with the dough. Pipe out the dough in 5cm (2inch) circles.
6. With a fork (or your finger) dipped in water, lightly press the dough to make them rise evenly.
7. Bake at 190C (374F) for about 30 minutes until puffed and golden brown. Stop the heat and leave them in the oven to cool down slowly in the oven for 10 minutes so that they won't shrink. Then leave to cool completely (on the baking sheet is ok).
((Vanilla Ice Cream))
1. Beat 2 whole eggs in a bowl.
2. Heat granulated sugar and water in a saucepan by tilting the pan. Then simmer until the liquid gets syrupy and the bubbles get larger. Make sure you don't brown the syrup, then stop the heat. (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.)
3. Add the hot syrup (little by little if you can) in the beaten eggs, then immediately beat with an electric mixer until white and fluffy. *the syrup sterilizes and removes the egg smell and helps beat the eggs fluffy.
4. Use a knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the seeds. Combine whipping cream and vanilla seeds in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a stiff peak.
5. Add the whipped cream into the egg mixture and cut through the mixture with wire whisk or a spatula until combined.
6. Fit a pastry bag with a small round tip, and fill with the cream. Pipe the cream into the bottom of choux pastry.
7. Freeze until firm.

You can put the remaining filling in small cups and make small cup ice cream.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/03/blog-post_15.html
---------------------------------

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How To Make No Mixing Vanilla Ice Cream without an Ice Cream Machine (Parfait Glacé) - Video Recipe

I know it is a pain in the neck to open the freezer and mix once in a while to make ice cream. However, this recipe doesn't require that mixing procedure!


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

Actually, it is a French iced dessert called (Parfait Glacé) based on Pâte à Bombe (French buttercream). Using only egg yolks will make it tastier but I used whole eggs and it worked super fine and delicious ;)



---------------------------------
Vanilla Ice Cream without an Ice Cream Machine (Parfait Glacé)

Difficulty: easy
Time: 20min + freezing time
Number of Servings: 10 2.5inch (6cm) diameter cups

Ingredients:
2 whole eggs *room temperature
50g (1.8oz.) granulated sugar
50ml water
200ml whipping cream (fresh cream)
2.5cm (1inch) vanilla bean *or a few drops of vanilla extract

Directions:
1. Beat 2 whole eggs in a bowl.
2. Heat granulated sugar and water in a saucepan by tilting the pan. Then simmer until the liquid gets syrupy and the bubbles get larger. Make sure you don't brown the syrup, then stop the heat. (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.)
3. Add the hot syrup (little by little if you can) in the beaten eggs, then immediately beat with an electric mixer until white and fluffy. *the syrup sterilizes and removes the egg smell and helps beat the eggs fluffy.
4. Use a knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the seeds. Combine whipping cream and vanilla seeds in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a stiff peak.
5. Add the whipped cream into the egg mixture and cut through the mixture with wire whisk or a spatula until combined.
6. Place it in ice cream cups of your choice, then freeze until firm. OR you can freeze it in a large container, then scoop and serve.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/03/blog-post_12.html
---------------------------------

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How to Make Hayashi Rice (Hashed Beef) - Video Recipe

Hayashi Rice (also called Hashed Beef) is a very popular Western-style rice dish in Japan.


http://www.youtube.com/watch?v=FkG1ThrfdTw

You can use the mix (roux) to save time, but in this video I will show you how to make it from scratch :)



---------------------------------
Hayashi Rice (Hashed Beef)

Difficulty: Medium
Time: 1hour
Number of servings: 4

Ingredients:
400g (14oz.) thinly sliced beef
1 (200g=7oz.) onion
Roux
* 1 (200g=7oz.) onion
* 1/2 (100g=3.5oz.) carrot
* 1 (200g=7oz.) tomato
* 2 tbsp. butter
* 100ml red wine
* 2 tbsp. flour
* 1 can (290g=10oz.) demi-glace sauce
* 1 consomme cube (or bouillon cube)
* 1 bay leaf
* 400ml water
* 1 tsp. salt
* cracked black pepper
2 tbsp. cooking oil
salt and cracked black pepper
cooked rice

Directions:
((Roux))
1. Thinly slice the onion and carrot. Make cross incisions on the bottom surface of tomato. Bring a pot of water to a boil, pour it over the tomato to soften the skin, then peel (you can also dip the tomato in hot water for a few seconds to soften the skin). Seed tomato and cut into small pieces.
2. Heat butter in a large stew pot. Add the sliced onion and carrot, then stir-fry on low until lightly colored golden brown.
3. Add red wine and simmer on low until somewhat absorbed. Add flour and mix well.
4. Add tomato, demi-glace sauce, consomme cube, bay leaf, and water. Bring to a boil, remove the foam, turn the heat down to medium, season with salt and pepper. Then cover and cook for about 5 minutes.
5. Drain well with a strainer. *You can eat strained vegetables but they don't taste good, so I don't recommend eating them…
((Make Hayashi Rice))
1. Cut thinly sliced beef into bite size pieces and season with 1 tsp. of salt. Slice onion into bite-size wedges.
2. In a large stew pot, heat 1 tbsp. of cooking oil, stir-fry the onion slices until tender.
3. Add 1 tbsp. of cooking oil and the beef, then saute until no longer pink.
4. Add the roux, then cook on low for 10 minutes. Season with salt and pepper if needed.
5. Serve it on a hot bed of rice. Garnish with parsley if you have.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/03/blog-post_8.html
---------------------------------

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How to Make Sakura Strawberries (Sweets Decorating Idea) - Video Recipe

Very easy and beautiful idea to decorate your sweets :)

Sakura will be in bloom in April.
Can't wait for spring to come!!!


http://www.youtube.com/watch?v=8cSDhZ6WFIA

BTW, the ice cream I used is Häagen-Dazs 30th Anniversary Sakura (Limited Edition)



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Sakura Strawberries

Difficulty: SUPER EASY
Time: 3min
Number of Servings: 2

Ingredients:
5 strawberries
10 pink round sprinkles if you have

Directions:
1. Select 5 strawberries that are the same size, and wash.
2. Cut a V-shaped notch to remove the stems.
3. Cut in half.
4. Place 5 strawberry halves cut side up, then place 5 round sprinkles in the middle if you have.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/03/blog-post.html
---------------------------------

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How to Make Sushi Cake - Video Recipe

Japanese Doll Festival (Hinamatsuri), or Girls' Day, is held on March 3rd.
On this day, we set up hina dolls (hina-ningyo) since they are believed to protect girls from bad luck.

Hishi Mochi (diamond shaped rice cake) is usually presented with hina dolls. Hishi Mochi commonly consists of three layers: pink, white, and green, from top to bottom. It is said that pink represents peach flowers, white represents snow, and green represents grass. Those colors have a meaning to get the power of nature. Therefore, I used these three colors for my Sushi Cake :)


http://www.youtube.com/watch?v=NRBhl0baHQ8

This recipe is perfect for Birthday or any other events, too :)



---------------------------------
Sushi Cake

Difficulty: Easy
Time: 20min
Number of servings: 4 people = 18×8cm (7x3inch) loaf pan

Ingredients:
600g (1.3lb.) cooked Japanese rice (short-grain rice)
4 tbsp. Sushi vinegar*
50g (1.8oz.) crab meat
1 tbsp. Aonori (green laver)
Kinshi Tamago (shredded egg crepe)
- 1 egg
- 1 tsp. sugar
- a pinch of salt
smoked salmon
cucumber
cooked shrimp
Ikura (salmon roe)

Directions:
1. To make Kinshi Tamago (shredded egg crepe), mix egg, sugar, and a pinch of salt very well. Heat cooking oil in a large frying 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. Cut into thin and short strips.
2. Place cooked Japanese rice in a bowl. Add Sushi vinegar while the rice is hot and slice through rice using a rice paddle to separate the grains. Divide it into 3 bowls. Mix Aonori (green laver) in one bowl and mix crab meat in another.
3. Wet the loaf pan (or line with plastic wrap). Place the crab meat Sushi rice and press down flat with a rice paddle or a spoon. Then place the white Sushi rice and the Aonori Sushi rice one after another and flatten as well. Turn the loaf pan upside down onto a plate to remove the rice.
4. Top with Kinshi Tamago, roll up smoked salmon strips to make roses, slice cucumber to make leaves, and garnish with shrimp and Ikura.

* Ingredients to make sushi vinegar from scratch.
3 tbsp. rice vinegar
1 tbsp. sugar
1 tsp. salt

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/02/blog-post_28.html
---------------------------------

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How to Make Warabi-Mochi (Japanese Confectionery) - Video Recipe

わらび餅 (Warabi-Mochi) is traditional Japanese jelly-like Mochi-like confectionery (和菓子 wagashi). To make the authentic one, you will need わらび粉 (Warabiko / bracken starch). But many people in Japan enjoy making this with starch (potato starch or corn starch) at home, and it tastes as good as the real one!


http://www.youtube.com/watch?v=aJzDRlI92aI

Give it a try ;)



---------------------------------
Warabi-Mochi

Difficulty: SUPER EASY
Time: 10min
Number of Servings: 2

Ingredients:
A
* 50g (1.8oz.) Katakuriko (potato starch) or corn starch
* 2 tbsp. sugar
* 300ml green tea or water *tea removes the starchy smell
* a pinch of salt
B
* 3 tbsp. Kinako (soybean flour)
* 1 tbsp. granulated sugar
* a pinch of salt
Kuromitsu (brown sugar syrup) if you like

Directions:
1. Mix A very well in a pot.
2. Put on medium, stir constantly until translucent and thick. When it becomes completely translucent, stop the heat and mix very well for a minute to mix evenly and let cool until not too hot to handle.
3. Spoon the batter into a bowl of ice water to cool completely. *DO NOT put it in the fridge or it will get hard.
4. Drain very well and dust with B to finish.

If you can't find Kinako (soybean flour), you can sprinkle with MILO :)

You can keep it at room temperature overnight. Dust with Kinako (soybean flour) right before you serve.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/02/blog-post_25.html
---------------------------------

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Hinomaru Bento (in Kawaii Panda Bento Lunch Box) - Video Recipe

Hinomaru Bento (日の丸弁当) is the most simple Bento lunch in Japan! What you do is you place a red Umeboshi (pickled plum) in the center of the plain white rice. It looks like Japan's flag, Hinomaru (literally, disk of the sun).


http://www.youtube.com/watch?v=2HnEamQ6Htw

In this video, I will show you how you can assort side dishes to make a typical Japanese Bento!!!



---------------------------------
Hinomaru Bento

Difficulty: Easy
Time: N/A
Number of servings: N/A

((Hinomaru Rice))
Fill the BOTTOM TIER with plain white rice, sprinkle with Furikake (rice seasoning) if you like, make a hole in the center of the rice and place a Umeboshi (pickled plum).

BTW, I used cute pink Gomashio rice seasoning :)

((Simmered Potato Pork Roll じゃがいもの豚肉巻き))
http://www.youtube.com/watch?v=GpunklDLlZE

((Grilled Salmon 鮭の西京焼き))
http://www.youtube.com/watch?v=kAt44K_IaZk

((Mille-Feuille Tamagoyaki 厚焼きミルフィーユ))
http://www.youtube.com/watch?v=A_Vci1i18RI

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

((Soup of Your Choice))
I used AMANO FOODS' Green Onion Miso Soup

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/02/blog-post_22.html
---------------------------------

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Ebi Furai (Deep Fried Prawn) - Video Recipe

Ebi Furai (Deep Fried Prawn) is Japanese-invented Western-style deep fried dish, such as Tonkatsu.

It is a very popular deep fried main dish in Japan as well as Japanese restaurants worldwide.

Print on your Postcard

Perfect for Bento box as well :)

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Ebi Furai (Deep Fried Prawn)

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

Ingredients:
6 large black tiger prawns
salt and pepper
Batter
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
Bull-Dog Tonkatsu sauce if preferred
lemon wedge
shredded cabbage
tomato wedges
Tartar Sauce
* 1 chopped hard-boiled egg
* 2 tbsp. minced onion
* 1 chopped dill pickle
* 3 tbsp. mayonnaise
* salt and pepper

Directions:
1. Wash, peel (leave the tails on) and devein the prawns. Make 4-5 incisions (about 1/3 depth) in the stomach side to straighten them. Cut the tip of the tail off and remove the water inside to avoid splatters when deep frying. Season with salt and pepper.
2. Flour the prawn lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Deep fry in oil at 170C (340F) for 2-3 minutes until cooked through and golden brown. Remove from the oil and drain.
4. Mix Tartar Sauce ingredients well. Serve along with Ebi Furai, with shredded cabbage and tomatoes. Eat with lemon juice, tartar sauce and/or Tonkatsu sauce. Any way you prefer!

*You can coat more than 6 prawns with this amount of batter. Make more if needed!

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/02/blog-post_18.html
---------------------------------

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How to Make Vege Broth - Video Recipe

Vege Broth is much-talked-about these days in Japan on TV and in magazine articles. What you do is you make the broth using vegetable waste.

The broth is rich in phytochemical which builds your immune system. You can expect health benefits (prevents cold) and beauty effects (anti-aging effects). Very economical and healthy broth!


http://www.youtube.com/watch?v=Jfagf5SBNZk

It doesn't have a taste but fragrant.

You can substitute the cooking water with this broth:
Miso soup, curry rice, stew, flavored rice, Udon, Nabe, soup, risotto, etc...
You can also use it to make ramen or instant foods!

In this way, kids can eat vegetables without realizing it :)

Enjoy the wholesome goodness of vegetable waste!!!



POINT1
Please use organic vegetables.

POINT2
Some vegetables are not recommended since they smell bad when simmered.

Recommended:
onion skins
carrot skins
long onion roots
Shiitake mushroom stems
parsley stalks
celery leaves

NOT Recommended:
cabbage stems
broccoli stems
cauliflower stems
pumpkin seeds
green pepper seeds

POINT3
You can collect the vegetable waste in the fridge.

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Vege Broth

Difficulty: Super Easy
Time: 30min
Number of servings: N/A

Ingredients:
hands full of vegetable waste
1300ml water
1 tsp. Sake (to make the soup tasty and remove bad smell)

Directions:
1. Wash the vegetable waste very well.
2. In a pot, put water, vegetable waste, and Sake. Put on low heat and simmer for 30 minutes.
3. Stop the heat and strain the liquid through a sieve into a large bowl and discard the vegetable waste.

※You can keep it in the fridge for 3 days. OR freeze it in an ice cube tray for a week.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/02/blog-post_15.html
---------------------------------

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How to Make Duffy the Disney Bear Cake (3D Cake for Valentine's Day) - Video Recipe

This 3D cake is very easy and adorable :)


http://www.youtube.com/watch?v=VC2Pj_A4npU

You can sure use a store-bought sponge cake and whipped cream to save time!



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Duffy the Disney Bear Cake

Difficulty: EASY
Time: 30min (to decorate)
Number of Servings: 12cm (5inch) bowl

Ingredients:
4 thinly sliced 18cm (7.1-inch) round sponge cake
vanilla whipped cream
chocolate whipped cream
canned fruits and syrup
chocolate pens: brown/white/red

Directions:
1. Bake sponge cake and make whipped cream. *of course you can use store-bought ones to save time!
2. Print out your favorite Duffy image to the size you want.
3. Place parchment paper over the image and draw eyes, nose and mouth using chocolate pens (you can use food coloring to make the colored chocolates). Put in the fridge to set.
4. Cut a slice of sponge cake radially and place them in a bowl (preferably lined with plastic wrap). Cut out ears using round cookie cutters, cups, glasses or whatever you have on hand.
5. Brush the cake with syrup. *it makes the cake very moist and nice! so, don't forget to apply it on the ears, too!
6. Place some whipped cream and fruits, then place a layer of sponge cake to cover. Place it in the fridge for about 30 minutes to set.
7. Flip over the cake onto a dish and remove from the bowl.
8. Frost the cake with vanilla whipped cream.
9. Use cups to make an outline of the part where you want to fill with vanilla whipped cream.
10. Pipe out the chocolate whipped cream in a pastry bag fitted with a small star tip. Hollow the ears to make them look 3D.
11. Pipe out the vanilla whipped cream in a pastry bag fitted with a small star tip. Place some leftover sponge cakes on his mouth to make a small mountain.
12. Place the eyes, nose, and mouth to finish.

FYI: How to Make Chocolate Whipped Cream
In a bowl, place 200ml heavy whipping cream, 2 tbsp. granulated sugar, sift in 2 tbsp. cocoa powder, and a few drops of vanilla extract (if you like). Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.

You can keep it in the fridge for a day!

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/02/3d.html
---------------------------------

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オストゥ (Ostu)

Japan Restaurant Week 2014 has started from 1/24-2/11.

This Saturday, we've been to an Italian restaurant called オストゥ (Ostu), again the Michelin-starred restaurant! BTW, it snowed hard after 10 years in Tokyo… but we could safely arrive at the restaurant :)



The restaurant serves local specialties of Piemonte.

The chef uses well-selected ingredients to deliver the authentic flavor.

You can enjoy the most popular dishes of the restaurant at a special price during the restaurant week.

Set price: 5,250yen

Antipasto: well selected vegetables with Bagna càuda dressing


Primo Piatto: homemade pasta with Porcini mushrooms


Secondo Piatto: beef cheek meat steak with polenta


Dolce: hazelnut torta with vanilla ice cream


A dainty meal indeed!!!

Thank you my darling♥


It was our Valentine's Day date XD

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