How to Make Nikujaga (Stewed Beef and Potatoes) - Video Recipe

Nikujaga (Stewed Beef and Potatoes) is a very popular Japanese home cooked meal which everyone wants to make 💖

You can make it with Ito Konnyaku (or Shirataki) and other vegetables (such as carrots) but simple is better!!!

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Nikujaga (Stewed Beef and Potatoes)

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

Ingredients:
800g (1.8lb) Irish Cobbler potatoes
200g (7oz.) thinly sliced beef
1 (200g=7oz.) onion
400ml water
4 tbsp. sugar
4 tbsp. soy sauce
8 frozen green beans *if you like

Directions:
1. Peel and cut potatoes into 4~6 pieces, then do Mentori (plane off the corners) to prevent crumbling while cooking. Soak in water for 10 minutes (this prevents the color from changing and removes starch). Change the water if it becomes cloudy.
2. Slice onion into bite-size wedges and separate into pieces. Cut thinly sliced beef into bite-size pieces.
3. Put potatoes and onions in a pot. Add water and put on medium.
4. When it becomes to a boil, turn down to low, and remove any foam. Then simmer on low for 3 minutes until the onions become tender.
5. Add 2 tbsp. of sugar, tilt the pot to mix (do not mix with chopsticks or a ladle or the potatoes will become mushy), then simmer on low for 3 minutes.
6. Add 2 tbsp. of soy sauce, tilt the pot to mix, then add beef little by little. *adding the seasonings half at a time allows the flavor to soak in well.
7. Put on medium, and remove any foam.
8. When the meat is no longer pink, add 2 tbsp. of sugar and 2 tbsp. of soy sauce (tilt the pan to mix), then cover with Otoshibuta (drop-lid) and simmer on medium low for 10 minutes. *add a bit more soy sauce and/or sugar as needed.
9. When the potatoes are cooked, tilt the pot and cook until the liquid is almost gone.
10. Serve in a small bowl and garnish with boiled green beans if you like.

Irish Cobbler potatoes soak the flavor very well and won't become soggy.
May Queen potatoes are okay, too.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/05/blog-post_10.html
---------------------------------

Similar dish you may want to try:
Simmered Potato Pork Roll
https://www.youtube.com/watch?v=GpunklDLlZE

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Souvenirs from Hakone

Onsen Manjyu (温泉まんじゅう) is a very popular souvenir from Hakone. It is a soft steamed bun filled with Azuki bean paste. Brown ones are the basic. They were complimentary at the hotel we stayed ;)



Nanohana (菜の花) is very popular for their Onsen Manjyu. Brown ones (Hakone no Otsukisama 箱根のお月さま) expires in 4 days. They also have black ones Gokurosan (ご黒うさん) colored with bamboo charcoal and black sesame seeds. Black ones can be enjoyed for 20 days but before you open the package.





Amanatu Orange Jelly (甘夏ゼリー) is something I found refreshing and nice! It is only sold during summer season.



Kuro Choco (黒チョコ) is black-colored white chocolate with almond which looks like the black egg in Owakudani (大涌谷), where you can find black eggs (a local specialty of eggs hard-boiled in the hot springs). Eating one egg is said to add seven years to your life!!! hehe



We (actually I) enjoyed shopping at Gotemba Premium Outlets, too ;)



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Hakone

At first, we didn't have any plan for Golden Week holidays (a large consecutive holiday in May containing public holidays). When everyone is off, usually most places are packed and expensive. However, my mom happened to give us an accommodation coupon for one night at Hotel Harvest Hakone Koshien (ホテルハーヴェスト 箱根甲子園). So, we decided to go to Hakone =) yay!!!

Day 1:

We took Romancecar to Hakone Yumoto (箱根湯本) from Seijyogakuenmae (成城学園前), which is 2 stops away from our closest station. There is only one departure time (10:40) in the morning from Seijyogakuenmae but we thought that is more convenient than taking a train from Shinjyuku station.

It takes about 40min to Gora (強羅) from Hakone Yumoto by Hakone Tozan Railway (箱根登山鉄道). Worth to wait the next train if you think you cannot get a seat... we jumped on the train and it was a pain in the neck standing long...

We had lunch at Yamaji (山路) in Gora. The restaurant is famous for their Oyakodon, Katsudon, and Soba noodles =) I had Tororo Soba.

It was bit cold and raining in the afternoon, so we decided not to go far and headed to the hotel. Believe it or not, we had a nap for 2 hours. LOL

Before dinner, we enjoyed Ashiyu (足湯), foot bath! We decided to have a dinner at the hotel because there was nothing around the hotel. All-you-can-eat buffet was surprisingly good. We thought we wanna visit here again. hehe

After dinner, we enjoyed the hot spring.

Day 2:

Of course in the morning, we enjoyed the hot spring. The hotel breakfast was great, too!!!

Then we headed to Gotemba Premium Outlets! What a splendid day! The weather was really nice and perfect for shopping XD

Our return train was at 17:04 from Hakone Yumoto (again because the train that makes stop at Seijogakuenmae is limited), so we decided to leave the outlet at 2PM. Obviously, 3 hours was not enough for me to shop, so we missed our lunch…

On the way back from Gora, we waited for the next train to get a front seat =) I strongly recommend you to get a seat, otherwise, it is very boring and tiring. lol

We bought Bento and Kamaboko (fish cake is very popular in Hakone) for our dinner on the train. We didn't go many places this time, because we didn't get Hakone Freepass: allows you to get on and off freely within a specified area, as well as providing discount admission to various attractions in the area, and also includes return transportation on the Odakyu Line... but maybe next time!!!

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How to Make Olaf Bento Lunch Box (FROZEN Disney) - Video Recipe

We finally went to see the movie recently!!!

Well… all the characters are pretty difficult to make except Olaf XD

https://www.youtube.com/watch?v=9E3FmtETSL8

Great bento idea for both boys and girls :)

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Olaf Bento Lunch Box (FROZEN)

Difficulty: Easy
Time: 40min
Number of servings: 1

Ingredients:
((Olaf Rice Balls‪))‬
‪cooked white Japanese rice‬
Nori sheet
sliced cheese
carrot
Oshaburi Kombu (chewing Kombu kelp snack)
mayonnaise
((Heart-Shaped Tamagoyaki: Egg Omelette‪))‬
A
* 2 eggs
* 1/2 tbsp. sugar
* a pinch of salt
cooking oil
((Snowflake Sausages‪))‬
sausages
((Nikujaga: Stewed Beef and Potatoes))
https://www.youtube.com/watch?v=PEBsbECaFPs
((Others))
‪lettuce‬

Directions:
((Olaf Rice Balls‪))‬
1. Season the rice with a bit of salt. Use plastic wrap and form the rice to make the face and body parts of Olaf.
2. Cut out Nori sheet, sliced cheese, and carrot (cook if you want) to make his face parts. Attach them with bits of mayonnaise with tweezers.
3. Cut Oshaburi Kombu (chewing Kombu kelp snack) to make his hair and arms, then attach them.
((Heart-Shaped Tamagoyaki: Egg Omelette‪))‬
1. Mix A. Heat cooking oil in a Tamagoyaki Nabe (rectangular omelet pan) on low heat, pour 1/5 of the egg mixture in the pan and spread over the surface. ‪Cook the egg until the edges begin to dry, then ‬start rolling‪.‬ Move the rolled egg to one side, pour another 1/5 of egg mixture in the space and under the rolled egg. Cook it until ‪the edges begin to dry‬ then roll the egg again. Repeat this until all the egg mixture is gone.
2. Cut the egg into an inch pieces (just about the depth of your Bento box).
3. Place the cut side up, cut diagonally, then turn one of them upside down, and attach to make a heart shape.
((Snowflake Sausages‪))‬
1. Cut Sausages in half.
2. Make a cross incision, then make another incision in each section.
3. Pan fry the sausages (snowflake pattern starts to open).
((Nikujaga: Stewed Beef and Potatoes))
https://www.youtube.com/watch?v=PEBsbECaFPs

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/05/blog-post.html
---------------------------------

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How to Make Panda Anman (饅頭 Manjyu) using a frying pan (Steamed Buns with Red Bean Paste) - Video Recipe

I see these cute Panda Anman (Steamed Buns with Red Bean Paste) in Chinatown very often :)


https://www.youtube.com/watch?v=i4vWMBANqLI

I know you all want to know how to make them at home in a very easy way!!!



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Panda Anman (Steamed Buns with Red Bean Paste)

Difficulty: Easy
Time: 40min
Number of servings: 7

Ingredients:
A
* 200g (7oz.) cake flour *I think all purpose flour is OK
* 1 tbsp. baking powder
* 2 tbsp. granulated sugar
B
* 100ml milk *water is OK
* 1 tbsp. cooking oil
200g (7oz.) Koshi-an (sweet Azuki red bean paste without skins)
black food coloring
cooking oil

Directions:
1. Sift A in a bowl. Add B and use your hand to knead together until formed. Then form the dough into a ball and wrap with plastic wrap. Leave to set for 20 minutes.
2. Divide Koshi-an (sweet Azuki red bean paste without skins) into 7 equal pieces.
3. Divide the dough into 8 equal pieces using a bench scraper or a knife. Add black food coloring in one of the dough pieces to make a black dough.
4. Flatten out the white dough with a rolling pin. Place the Koshi-an, pull and pinch the dough to seal like making a dumpling. Then make eyes, nose, and ears with the black dough, and attach them with water.
5. Heat cooking oil in a frying pan. Place the buns, then cook on medium for 1 minute. Add 180ml water, cover and steam the buns on med-low for 8~9 minutes until cooked.
6. Uncover and cook on high heat until the water is gone and crisp.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/04/blog-post_29.html
---------------------------------

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How to Make SUPER EASY Nikuman (Steamed Pork Buns) using a frying pan - Video Recipe

Nikuman or Butaman is steamed pork buns.

I know not all of you have a steamer, and I know you want the easiest recipe, so here you go ;)


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

This Nikuman is absolutely delicious with fluffy buns and crunchy bottoms!!!



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Super Easy Nikuman (Steamed Pork Buns) using a frying pan

Difficulty: Super Easy
Time: 40min
Number of servings: 8

Ingredients:
A
* 200g (7oz.) cake flour *I think all purpose flour is OK
* 1 tbsp. baking powder
* 2 tbsp. granulated sugar
B
* 100ml milk *water is OK
* 1 tbsp. sesame oil
C
* 100g (3.5oz.) ground pork
* 4inch (10cm) chopped long onion
* 1 tbsp. sake
* 1/2 tsp. grated ginger
* 1/2 tsp. soy sauce
* 1/2 tsp. sugar
* 1/2 tsp. sesame oil
* 4 chopped Chinese chives
* salt and pepper
cooking oil
sesame oil
soy sauce
Karashi (Japanese mustard) if you like

Directions:
1. Sift A in a bowl. Add B and use your hand to knead together until formed. Then form the dough into a ball and wrap with plastic wrap. Leave to set for 20 minutes.
2. In a different bowl, mix C by hand (hand is better but using a spoon is okay) until all ingredients are combined and smooth. Then divide into 8.
3. Divide the dough into 8 equal pieces using a bench scraper or a knife. Flatten out the dough with a rolling pin. Place the filling, pull and pinch the dough to seal like making a dumpling. (You can put water along the edge of the dough if it is too dry to seal.)
4. Heat cooking oil in a frying pan. Place the buns, then cook on medium for 1 minute. Add 180ml water, cover and steam the buns on med-low for 8~9 minutes until cooked.
5. Uncover, add a dash of sesame oil, and cook on high heat until the water is gone and crisp.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/04/blog-post_25.html
---------------------------------

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How to Make Harihari-Ni (Simmered Crunchy Daikon Radish) - Video Recipe

Harihari came from the crunchy texture of Daikon radish. This dish goes great with white rice! Not really for bento box because it smells :P hehe


https://www.youtube.com/watch?v=P9ueFyN4ygM

You can simmer Japanese amberjack with leftover cooking liquid to make Buri Teriyaki. I will show you how in the end of this video.



This is another recipe which my Oba-chan (grandma) taught me on the day we made Ikanago no Kugini.
https://www.youtube.com/watch?v=3NyDB6OR-ao

My blog post about our trip to Kobe:
http://createeathappy.blogspot.jp/2014/03/kobe.html

Souvenirs from Kobe:
http://createeathappy.blogspot.jp/2014/03/souvenirs-from-kobe.html

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Harihari-Ni (Simmered Crunchy Daikon Radish)

Difficulty: Medium
Time: 2hrs + overnight
Number of servings: N/A

Ingredients:
1.5kg (3.3lb) Daikon radish (unpeeled)
salt
1.5 large ginger (thinly sliced)
A
* 4 Umeboshi (pickled plums)
* 300g (10.6oz.) Sanontou (soft brown sugar)
* 150ml soy sauce
* 75ml vinegar (cereal or rice)

Directions:
1. Slice Daikon radish into quarter-rounds. Toss with salt (make sure it is not too salty but tasty). About 1 tsp. of salt was enough. Then leave for few hours (or overnight) until wilted.
2. Put A in a pot and bring to a boil.
3. Squeeze out the water (with your hands) from Daikon radish. Place the Daikon and sliced ginger alternately in the pot, then simmer for 5-6 minutes. Remove the foam if necessary.
4. Drain with a strainer.
5. Place the cooking liquid back into the pot, then simmer down to half the amount.
6. Place back the Daikon radish, mix, then stop the heat.
7. Leave for an hour until cool. Drain with a strainer to separate the Daikon radish and the cooking liquid to finish.

You can save the cooking liquid to make Buri (Japanese amberjack) Teriyaki or any other dishes :)

You can keep it in a large container for about few months BUT I recommend to store it in small quantity (in a Ziploc bag is okay), since it can easily get bad if you open and close the container frequently.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/04/blog-post_23.html
---------------------------------

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How to Make Hot Cross Spiced Brownies for Easter - Video Recipe

I didn't feeling like eating buns, so I made brownies instead =D
It turned out pretty good♥


https://www.youtube.com/watch?v=M-OlX3KCYRw

I hope you give it a try!!!



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Hot Cross Spiced Brownies

Difficulty: Easy
Time: 1 hour
Number of servings: 16 pieces

Necessary Equipment:
15cm (6inch) square cake pan

Ingredients:
150g (5.3oz.) milk chocolate
100g (3.5oz.) butter
2 eggs
50g (1.8oz.) sugar (or brown sugar)
A
* 100g (3.5oz.) cake flour (I think all purpose flour is ok)
* 2 tbsp. cocoa powder
* 1/2 tsp. baking powder
* 1/2 tsp. cinnamon powder
* 1/2 tsp. ginger powder
* 1/4 tsp. nutmeg powder
100g (3.5oz.) mixed dried fruit (you can soak in 2 tbsp. of rum overnight if you like)
50g (1.8oz.) walnuts
40g (1.4oz.) white chocolate

Directions:
1. Line the cake pan with parchment paper. Preheat the oven to 170C (338F).
2. Place butter and chocolate (broken into pieces) in a bowl. Melt them in a double boiler over hot water (60C/140F). Leave to cool slightly but not harden.
3. In a different bowl, beat eggs, add sugar, and mix well.
4. Add the egg mixture into the chocolate mixture little by little and mix well.
5. Sift in A and gently mix with a wire whisk or a spatula until combined.
6. Add mixed dried fruit and walnuts, then fold in with a spatula.
7. Pour and spread the batter into the cake pan. Drop the pan lightly on the counter to raise the air bubbles out of the batter. Bake at 170C (338F) for 25-30 minutes.
8. Place the cake pan on a wire rack until you can handle it. Then remove the cake from the pan and place it on a wire rack to cool completely.
9. Cut the brownie into 16 squares. Melt white chocolate in a pastry bag. Snip off the end, then draw the crosses on the brownies.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/04/blog-post_19.html
---------------------------------

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NHK Broadcast on 2014.4.6

The broadcast is now on NHK's website :)


http://doga.nhk.or.jp/doga/viewvideo.jspx?Movie=48411824/48411824peevee580775.flv

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How to Make Fruit Granola Yogurt Muffins for Easter - Video Recipe

They are crunchy just out from the oven. Then they get moist after a while, like soft granola bars or scones?! yummy!!!


https://www.youtube.com/watch?v=2Q6443kWHFs

Last summer, I bought these cute cupcake liners on sale in the U.S. :)
They come with cute toppers (picks), so you can customize the muffins for a special event without any fancy decoration!!!



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Fruit Granola Yogurt Muffins

Difficulty: Easy
Time: 1 hour
Number of servings: 12 (5cm/2inch) baking cups

Ingredients:
100g (3.5oz.) butter
100g (3.5oz.) granulated sugar
2 eggs
200g (7oz.) plain yogurt
250g (8.8oz) cake flour
2 tsp. baking powder
200g (7oz.) fruit granola

Directions:
1. In a bowl, cream the butter and sugar.
2. Add beaten eggs little by little and mix well.
3. Add plain yogurt little by little and mix well.
4. Sift in flour and baking powder. Gently mix with a wire whisk or a spatula until combined.
5. Add fruit granola and fold in with a spatula.
6. Preheat oven to 350F (180C). Spoon the mixture into muffin cups up to 80% full. Bake at 180C (350F) for 25-30 minutes.
7. Place the muffins on a wire rack to cool.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/04/blog-post_15.html
---------------------------------

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How to Make EASY Easter Bunny Butter Cake - Video Recipe

Easy and delicious with satisfying butter flavor.
Perfect crowd pleasing recipe♥


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

I bought the Bunny Cake Pan last summer on sale in the U.S. at $2.99!!! hehe

Of course, you can use any baking pan!
If you use a loaf pan, it will be a butter pound cake ;)



---------------------------------
EASY Easter Bunny Butter Cake

Difficulty: Easy
Time: 1hr+15min
Number of servings: Wilton Bunny Cake Pan 12inch(30.5cm)x8inch(20cm)x2inch(5cm)

Ingredients:
5 eggs
300g (10.6oz.) granulated sugar
300g (10.6oz.) cake flour
1/2 tbsp. baking powder
300g (10.6oz.) unsalted butter
vanilla extract

Directions:
1. Preheat oven to 170C (338F). Grease (with butter or cooking oil) and flour the cake pan.
2. Beat eggs in a bowl, then add sugar, and mix well with a whisk.
3. Sift in flour and baking powder, and mix well with a whisk.
4. Microwave the butter (not hot but halfway melted is okay), then add it into the mixture, and mix well.
5. Add a few drops of vanilla, and mix well.
6. Pour the mixture into the pan, smooth the top, and drop the pan lightly on the counter for 2-3 times to raise the air bubbles out of the batter. Then bake in the oven at 170C (338F) for 50-60 minutes. *Cover the cake with aluminum foil if it starts to brown too much.
7. Check for doneness with a fresh skewer. If the skewer comes out clean, place the cake pan on a wire rack to cool until you can handle. Then remove the cake from the pan and place it on a wire rack to cool completely.

You can wrap in plastic wrap to keep the cake moist. You can keep it at room temperature or in the fridge for 2-3 days. OR in the freezer for 1 month. Best eaten as soon as you can before it loses the butter flavor.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/04/blog-post_11.html
---------------------------------

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How to Make Strawberry Yogurt Mousse (Bavarois) - Video Recipe

Very refreshing but tasty.
Easy, fluffy and yummy!!!


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

What you do is you just mix in a blender!!!
Give it a try ;)



---------------------------------
Strawberry Yogurt Mousse (Bavarois)

Difficulty: Very Easy
Time: 5min + cooling time
Number of servings: 4

Necessary Equipment:
blender / mixer

Ingredients:
A
* 100g (3.5oz.) strawberries
* 100g (3.5oz.) unsweetened yogurt
* 100ml whipping cream
* 2 tbsp. granulated sugar
B
* 50ml hot water
* 5g (0.18oz.) gelatin powder
mint leaves if you have

Directions:
1. Place A in a blender and process until smooth.
2. Mix B until gelatin completely dissolves. *or use as directed on its package
3. Add 2 in the blender and process to mix well.
4. Pour into a container and cool in the fridge for over an hour to set.
5. Scoop and serve on a dish with mint leaves if you have.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/04/blog-post_8.html
---------------------------------

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How to Make Pink Smoked Salmon and Avocado Sushi Rolls (Gifts from Tacoma) - Video Recipe

My friend Mandi sent me some gifts from Tacoma!
http://createeathappy.blogspot.jp/2014/04/gifts-from-tacoma-washington.html

She was a host sister when I stayed with a family in Tacoma (Washington) many years ago :)


https://www.youtube.com/watch?v=AiLcxybeY8Q

This sushi turned out absolutely delicious. Thank you!!!



---------------------------------
Pink Smoked Salmon and Avocado Sushi Rolls

Difficulty: Easy
Time: 30min
Number of servings: 2 rolls (12〜16 pieces)

Ingredients:
300g (10.6oz.) cooked Japanese rice (short-grain rice)
A
* 1&1/2 tbsp. vinegar
* 1/2 tbsp. sugar
* 1/2 tsp. salt
85g (3oz.) pink smoked salmon
1/2 avocado
80g (2.8oz.) crab meat
B
* 1 tbsp. mayonnaise
* salt and pepper
2 Nori sheets
Sakura Denbu (pink colored seasoned shredded codfish)
black toasted sesame seeds
soy sauce
Wasabi (Japanese Horseradish Paste) if desired

Directions:
1. Place cooked Japanese rice in a bowl. Add A (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. Season the crab meat with B. Cut smoked salmon and avocado in strips.
3. Cover a bamboo sushi-roll mat with plastic wrap. Place Nori sheet on the bamboo sushi-roll mat, shiny side down.
4. Spread the sushi rice on the Nori sheet using your finger tips, little bit moistened with water. Sprinkle with Sakura Denbu and black toasted sesame seeds. Flip it over so that the Nori sheet facing you.
5. Place avocado, crab meat, and smoked salmon lengthwise on the Nori sheet. (cut them if too long.)
6. Roll the bamboo mat forward, hold the line of ingredients firmly with your fingers, stop and leave about 1/3 inch of sushi rice, make sure all the ingredients are pressed in, roll it completely, gently press the mat around the roll to shape it (do not squeeze).
7. With a moistened knife (bread knife cuts well) cut the roll into 6-8 pieces (re-wet as needed. don't push but pull to cut).
8. Serve with soy sauce and Wasabi if desired.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/04/blog-post_5.html
---------------------------------

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Gifts from Tacoma, Washington

I said "recently" in my video, but actually it was in January, my friend (host sister) Mandi, sent me some gifts from Tacoma, Washington!


Estrella Soap: all natural, handmade, vegan soap.


Libertine Salt:
“Trifecta” combines Alaea Red Hawaiian Sea Salt which contains trace minerals and iron oxide rich red baked clay, Hiwa Kai Black Hawaiian Sea Salt which contains activated charcoal and trace minerals and Himalayan Pink Salt which contains 84 trace minerals.


Brown-Haley: creator of Almond Roca.


Smoked Salmon: the Pacific Northwest is famous for salmon.


Mad Hat Tea: shop in downtown Tacoma, owned by Mandi's friend :)


Ghirardelli Chocolates: not a local company but she sent me for fun


Bee Butter Bar: filled with creamy shea butter, golden jojoba, and packed with natural anti-oxidants.


Thank you Mandi XD

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Royal Hawaiian Hotel @ YouTube

This is the 20th hula dancing video :D

This song was written in 1927 by Mary Robbins and Johnny Noble for the grand opening of the now-pink Royal Hawaiian Hotel.

The song describes the beauty of the hotel: velvet beds, green marble walls, and the arching rainbows of Waikiki.

Unlisted hula dancing playlist is shared on my facebook page.
You can find this video there :)

※Tipness（ティップネス）のHULA HULAで習った Royal Hawaiian Hotel（ロイヤル ハワイアン ホテル）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 Mizu-Yokan (Japanese Soft Azuki Bean Jelly) - Video Recipe

Mizu-Yokan (Soft Azuki Bean Jelly) contains more water compared to the regular Yokan, as Mizu means water in Japanese.

Mizu-Yokan (Japanese Soft Azuki Bean Jelly)

https://www.youtube.com/watch?v=BlqvMeIki4Y

Though it is a refreshing Japanese summer treat, people in Fukui prefecture eats it in winter, like you eat an ice cream in warm room in winter. hehe

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

Mizu-Yokan

Difficulty: SUPER EASY
Time: 15min + 2hrs cooling time
Number of Servings: 16 pieces

Necessary Equipment:
18cm (7inch) square cake pan

Ingredients:
400g (14oz.) Koshi-an (sweet Azuki red bean paste without skins)
300ml water
4g (2 tsp.) Kanten powder (agar-agar powder)
a pinch of salt

Directions:
1. Mix water and Kanten powder (agar-agar powder) very well in a pot. Bring to a boil and boil for 2 minutes. *or use as directed on its package
2. Stop the heat, add Koshi-an and mix well.
3. Add a pinch of salt to taste and mix well.
4. Pour it into a square cake pan (or any container is ok) and cool in the fridge for 1-2 hours until firm.
5. Cut into desired pieces to serve. You can use a cookie cutter to make it cute :)

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/04/blog-post.html
---------------------------------

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How to Make Ikanago no Kugini (Sand Eel Boiled Down in Soy Sauce) - Video Recipe

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!!!
http://createeathappy.blogspot.jp/2014/03/ikanago-no-kugini-2014.html


https://www.youtube.com/watch?v=3NyDB6OR-ao

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 :)



My blog post about our trip to Kobe:
http://createeathappy.blogspot.jp/2014/03/kobe.html

Souvenirs from Kobe:
http://createeathappy.blogspot.jp/2014/03/souvenirs-from-kobe.html

---------------------------------
Ikanago no Kugini (Sand Eel Boiled Down in Soy Sauce)

Difficulty: Medium
Time: 1hr
Number of servings: N/A

Ingredients:
2kg (4.4lb) Ikanago (sand eel)
A
* 440g (1lb) Kizarame (coarse crystal medium soft sugar) *400g (0.9lb) when Ikanago is small
* 400ml soy sauce *360ml when Ikanago is small
* 160ml Mirin (sweet Sake)
* 160ml Sake
260g (9oz) ginger
2 tbsp. Mizuame (starch syrup)
white peeled sesame seeds if you like

Directions:
1. Thinly slice ginger to the size of Ikanago.
2. Wash and drain Ikanago. *cook Ikanago as soon as you get or it can get bad easily. the fish gets white and water becomes cloudy when it gets bad.
3. Put A in a large aluminum pot, then put on high and bring to a boil. Tilt the pan and make sure the sugar is melted.
4. Sprinkle with hands full of ginger. Sprinkle with hands full of Ikanago. Then sprinkle with some ginger again. When the bubbles start to cover Ikanago toward the center (that means Ikanago is cooked), add hands full of Ikanago and some ginger again. Repeat this until the ingredients are gone. *do not mix with chopsticks or a ladle or the fish will fall apart.
5. Remove the foam if necessary. *to remove a fishy smell
6. Cover with a lid made with aluminum foil with a few holes. Put on high, make sure it won't boil over. Then simmer for about 1 hour.
7. Add starch syrup, cover and simmer until the liquid is almost gone. Now toss Ikanago in the pot to mix. *again, do not mix with chopsticks or a ladle or the fish will fall apart.
8. When the fish is caramelized, drain with a strainer.
9. Transfer to a tray, and fan like cooling sushi rice. Then leave to cool completely. *1.2kg (2.6lb) Ikanago after cooking.

You can keep Ikanago in a large container BUT I recommend to store it in small quantity (in a Ziploc bag is okay), since it can easily get bad if you open and close the container frequently.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/03/blog-post_29.html
---------------------------------

Inarizushi using Ikanago:
https://www.youtube.com/watch?v=7u8wzq0F5bM

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