How to Make EASY Checkerboard Cookies (Ice Box Cookies) - Video Recipe

Just make sure you harden it up in the freezer before you cut. Then you can make this easy and beautiful cookies with no worries ;)


https://www.youtube.com/watch?v=mvwpF8xC8CY

I received many requests for this recipe, so I finally made it!



---------------------------------
Checkerboard Cookies

Difficulty: Easy
Time: 2hrs
Number of servings: about 40 cookies

Ingredients:
((Vanilla Dough))
50g (1.8oz.) butter *room temperature
2.5 tbsp. granulated sugar
1/2 beaten egg *room temperature
100g (3.5oz.) cake flour
a few drops of vanilla extract
((Chocolate Dough))
50g (1.8oz.) butter *room temperature
2.5 tbsp. granulated sugar
1/2 beaten egg *room temperature
85g (3oz.) cake flour
15g (0.5oz.) cocoa powder
a few drops of vanilla extract

Directions:
((Vanilla Dough))
1. Cream the butter and sugar in a bowl until white and fluffy.
2. Add beaten egg little by little and mix well.
3. Add a few drops of vanilla extract and mix well.
4. Sift in cake flour, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed. Then form into an inch and a half square rectangular stick. Wrap in plastic wrap and cool in the freezer for about 30 minutes to set and chill.
((Chocolate Dough))
1. Cream the butter and sugar in a bowl until white and fluffy.
2. Add beaten egg little by little and mix well.
3. Add a few drops of vanilla extract and mix well.
4. Sift in cake flour and cocoa powder, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed. Then form into an inch and a half square rectangular stick. Wrap in plastic wrap and cool in the freezer for about 30 minutes to set and chill.
((Molding)
1. Slice each dough lengthwise into 3 pieces. Swap the middle dough. Then Slice each set lengthwise into 3 pieces and swap the middle dough again. *slightly defrost the dough if they are too hard to cut.
2. Wrap in plastic wrap again and cool in the freezer for about 15 minutes to set and chill. *you can keep the dough in the freezer up to a week
3. Preheat the oven to 170C (338F). Slice the dough into 5mm (0.2 inch) thick. Place them on a baking sheet lined with parchment paper.
4. Bake at 170C (338F) for about 15 minutes. Cool the cookies on the baking sheet or a wire rack.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/07/blog-post_8.html
---------------------------------

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6 Ways to Use Salted Preserved Lemons - Video Recipe

In this video, I will show you 6 ideas to use a jar of Salted Preserved Lemons!

Salted Preserved lemons are the lemons that have been pickled in salt for about a week. Please watch this video to learn how to make it:
https://www.youtube.com/watch?v=pZ3-0GTEgLk


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

You can use as a lemon wedge, use the liquid (juice), and/or use as salted lemon peel. ENJOY!



---------------------------------
#1 Salted Preserved Lemon Onigiri

Difficulty: Super Easy
Time: 3min
Number of Servings: N/A

Ingredients:
cooked Japanese rice (short-grain rice)
salted preserved lemon juice

Directions:
1. Instead of using water, wet your hands with a bit of salted preserved lemon juice so that the rice won't stick.
2. Place about 100g of rice on your hand. Form the rice into a triangle by pressing lightly with your palms.

#2 Salted Preserved Lemon Hiyayakko (Cold Tofu)

Difficulty: Super Easy
Time: 3min
Number of Servings: 2

Ingredients:
2 servings of Kinugoshidofu (silken Tofu)
2 tbsp. chopped long or green onions
A
* 1 tsp. salted preserved lemon juice
* 1 tsp. sesame oil
* 2 tsp. toasted white sesame seeds

Directions:
1. Mix the sauce (A) very well.
2. Drain and serve the Tofu on a dish.
3. Place chopped long or green onions and pour over the sauce.

#3 Salted Preserved Lemon Dressing (for salad)

Difficulty: Super Easy
Time: 3min
Number of Servings: 2

Ingredients:
2 servings of salad of your choice
A
* 1/2 tbsp. salted preserved lemon juice
* 1/2 tbsp. vinegar (rice or cereal)
* 1&1/2 tbsp. olive oil
* cracked black pepper

Directions:
1. Put A in a container or a jar with a lid and shake to mix.
2. Toss the salad of your choice with the dressing (1.).

#4 Salted Preserved Lemon Chirashizushi (Sushi)

Difficulty: Easy
Time: 15min
Number of Servings: 2

Ingredients:
360g (12.7oz.) cooked Japanese rice (short-grain rice)
A
* 1/2 tbsp. salted preserved lemon juice
* 1&1/2 vinegar (rice or cereal)
* 2 tsp. sugar
80g (2.8oz.) cooked shrimp
4 sliced Shiso leaves (green perilla leaves)
1 tbsp. toasted white sesame seeds
1/2 avocado
1 salted preserved lemon wedge
chopped salted preserved lemon *if you like

Directions:
1. Mix A very well.
2. Place cooked Japanese rice in a bowl. Add (1.) while the rice is hot and slice through rice using rice paddle to separate the grains.
3. Add cooked shrimp, sliced Shiso leaves, and toasted white sesame seeds, then mix well.
4. Slice avocado and coat with the salted preserved lemon juice squeezed out from the salted preserved lemon wedge. (chop the leftover peel)
5. Serve the sushi rice on a dish, place the sliced avocado, then garnish with chopped peel if you like.

#5 Salted Preserved Lemon Yakiniku (sauteed pork)

Difficulty: Super Easy
Time: 10min
Number of Servings: 2

Ingredients:
200g (7oz.) thinly sliced pork
A
* 1 tbsp. salted preserved lemon juice
* 2 tsp. sesame oil
* cracked black pepper

Directions:
1. Season the pork with A.
2. Stir-fry the pork in a frying pan until done.

#6 Salted Preserved Lemon Grilled Salmon

Difficulty: Super Easy
Time: 10min
Number of Servings: 2

Ingredients:
2 salmon fillets
A
* 1 tsp. salted preserved lemon juice
* cracked black pepper
1 tsp. olive oil
2 salted preserved lemon wedges

Directions:
1. Season the salmon fillets with A.
2. Heat olive oil in a frying pan. Then place the fillets, cover, and cook about 2 minutes on each side until golden brown.
3. Serve on a dish with a lemon wedge.

oven: 220C (428F) for about 15 min
toaster oven: 1000w for about 8 min
fish grill: low heat for 5 min on both sides

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/07/6.html
---------------------------------

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How to Make NO EGG NO DAIRY Chocolate Banana Cupcakes - Video Recipe

Very moist and tasty cupcakes without egg and dairy ingredients!!!


https://www.youtube.com/watch?v=U00IfztnvdM

I received many requests for No Egg No Dairy sweet recipe, so I came up with this idea :)

Not only for those who have an allergy but for those who want a healthy dessert for your party!



---------------------------------
No Egg No Dairy Chocolate Banana Cupcakes

Difficulty: Very Easy
Time: 45min
Number of servings: 7 (5cm/2inch) baking cups

Ingredients:
2 small bananas (total of 210g w/o skins)
2 tbsp. sugar *if your bananas are not ripe enough
2 tbsp. cooking oil
100ml soy milk
120g (4.2oz.) cake flour *all purpose or gluten free flour may be okay
1 tsp. baking powder
1 tbsp. cocoa powder
30g (1oz.) chopped walnuts *or chocolate chips if you like

Directions:
1. Place bananas and sugar in a large bowl and mash them with a fork.
2. Add cooking oil (to make the cake tasty) and soy milk, then mix well.
3. Sift in flour, baking powder, and cocoa powder, then mix with a spatula or a wire whisk until combined.
4. If you like, you can mix in some chopped walnuts and/or chocolate chips.
5. Preheat oven to 180C (350F). Spoon the mixture into the cups up to 80% full. Bake at 180C (350F) for about 25 minutes.
6. Place the cupcakes on a wire rack to cool.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/07/blog-post.html
---------------------------------

【Meri Meri】カップケーキキット　STARS & STRIPES 価格：1,944円（税込、送料別）

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How to Make Salted Preserved Lemons - Video Recipe

Salted Preserved Lemons are the lemons that have been pickled in salt for about a week or more.

They are common in Indian and North African (Moroccan) cuisine. It is much talked about in Japan on TV and magazines recently, so I am sharing this idea :)

The flavor is mildly sour, and of course very salty. Thus, the juice and the peels can be used as a salt seasoning (substitute). However, peels are intensively salty, so I personally don't recommend using it. hehe


https://www.youtube.com/watch?v=pZ3-0GTEgLk

These are some good effects that you can expect from Salted Preserved Lemons:
- cut down salt intake (prevents swelling)
- citric acid will help carbohydrate metabolism (beauty effect)
- rich in Vitamin C (beauty effect)



---------------------------------
Salted Preserved Lemons

Difficulty: Super Easy
Time: 10min
Number of Servings: 500ml glass jar

Necessary Equipment:
500ml glass jar

Ingredients:
300g (10oz.) organic lemons
30g (1oz.) salt (10% of lemon)

Directions:
1. Pour some hot water in a glass jar to disinfect it. Empty the jar and dry it out. It will dry quickly with residual heat.
2. Wash the lemons, dry them with paper towels, cut off and discard the end pieces, cut into wedges, then remove the seeds.
3. Put salt and lemon wedges alternately in the jar. Close the lid securely.
4. Keep it in the fridge for a week. Shake the jar once a day.

* You can keep it in the fridge up to 3 months.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/06/blog-post_27.html
---------------------------------

6 Ways to Use Salted Preserved Lemons
https://www.youtube.com/watch?v=2OmZKWbGIWk

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How to Make Japanese Potato Salad - Video Recipe

This is a typical basic Japanese potato salad which everyone likes 💖It is usually made with mashed potatoes and colorful vegetables.

Neatly preparing each ingredient is the key to make delicious potato salad. Take time and enjoy!!!

Print on your Postcard

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

Japanese Potato Salad

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

Ingredients:
300g (10.5oz.) potato
50g (1.8oz.) carrot
50g (1.8oz.) onion
50g (1.8oz.) cucumber
2 slices of cooked ham
1/2 cup whole kernel corn (canned)
4 tbsp. mayonnaise
1/2 tbsp. vinegar (rice or grain)
salt and pepper

Directions:
1. Slice the onion, sprinkle with a bit of salt, and leave for 2~3 minutes until limp. Wash and drain well. Use a paper towel to squeeze out any excess water. *This removes the bitter taste and strong smell of the onion.
2. Slice the cucumber into thin rounds (you can use a vegetable slicer if you have). Sprinkle with a bit of salt. When they become limp, drain well and gently squeeze with a paper towel. *Removing excess water from the cucumber will keep the salad from getting soggy.
3. Cut sliced ham into 1/2 inch (1cm) square pieces. Slice the potato into 1/2 inch (1cm) half rounds. Place the potato slices in a pot, lightly wash (to remove extra starch), add water until covered, add 1/2 tsp. of salt, and put on high heat. When it becomes to a boil, turn down to medium and cook for about 12 minutes. 
4. Check the potatoes with a skewer. When they are done, drain well, transfer to a bowl and mash with a fork while they are still hot. Season with 1/2 tbsp. of vinegar, salt and pepper. *The seasonings will make the potato tasty.
5. Slice the carrot into 0.1 inch (3mm) quarter rounds. Boil for 3 minutes and drain well.
6. When the potatoes and carrots are cool enough, combine all the ingredients in one bowl and season with 4 tbsp. of mayonnaise, salt and pepper.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/06/blog-post_24.html
---------------------------------

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How to Make NO EGG Japanese-Style Pão de Queijo (Mochi Cheese Balls Recipe) - Video Recipe

Pão de Queijo is Brazilian cheese bread.

We can't find the flour (polvilho azedo or doe) for Pão de Queijo in Japan, so it is very popular to use Shiratamako (lumpy glutinous rice flour) or Mochiko (glutinous rice flour) to make it :)


https://www.youtube.com/watch?v=DQUp7m7mDbI

Chewy texture of Mochi and cheese is just like Pão de Queijo. I hope you can try it out! YUMMY!!!



---------------------------------
NO EGG Japanese-Style Pão de Queijo

Difficulty: Very Easy
Time: 30min
Number of servings: 12

Ingredients:
100g (3.5oz.) Shiratamako (lumpy glutinous rice flour) *Mochiko (glutinous rice flour) is OK
50g (1.8oz.) grated parmesan cheese
1/2 tbsp. cooking oil
100ml~ milk

Directions:
1. Preheat the oven to 180C (350F).
2. Place Shiratamako (lumpy glutinous rice flour) in a bowl. Add milk and mix very well until smooth. *DO NOT add other ingredients before you mix the Shiratamako and milk together. Otherwise, they won't mix well and smooth).
3. Add cooking oil and parmesan cheese, then mix well until combined. *you can add a bit more milk if the dough doesn't come together. *adding nuts, sesame seeds, spices, or herbs is good, too
4. Divide the dough into 12 equal pieces using a bench scraper or a knife, then roll them into balls.
5. Bake at 180C (350F) for about 15 minutes.

Just out from the oven is good. They stay chewy and soft till the next day. Of course, you can microwave or cook in the toaster oven for a few seconds and they will become soft again.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/06/4.html
---------------------------------

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How to Make Honey Butter Toast with Vanilla Ice Cream - Video Recipe

Simple and Yummy!!!
I received many requests for this recipe. hehe


https://www.youtube.com/watch?v=zdfVBJ7YKiU

Don't forget to top with ice cream. It will make the toast crisp & heavenly ;)



---------------------------------
Honey Butter Toast with Vanilla Ice Cream

Difficulty: Very Easy
Time: 10min
Number of servings: N/A

Ingredients:
thick slices of bread
butter
vanilla ice cream
honey

Directions:
1. Cut out the inner portion of the bread, cut into bite-size pieces, and place them back in place. OR make bite-size incisions on the bread.
2. Heat butter in a frying pan, soak butter on both sides of bread, then cook until crisp golden brown. (If you have a toaster oven, you can put some butter on the bread then toast)
3. Top with ice cream and sprinkle with some honey.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/06/blog-post_17.html
---------------------------------

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How to Make Sailor Moon Bento Lunch Box - Video Recipe

Sailor Moon is coming back in July, so I received many requests for a Kyaraben (Character Bento) recipe.


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

I hope this gives you an idea ;)



---------------------------------
Sailor Moon Bento

Difficulty: Easy
Time: 1hr
Number of servings: 1 bento box

Ingredients:
((Vegetable Teriyaki Beef Rolls))
https://www.youtube.com/watch?v=YJdo9BntgIA
((Japanese Potato Salad))
https://www.youtube.com/watch?v=ACYOzrT6B8A
((Sailor Moon Deco Rice‪))‬
cooked white Japanese rice
YELLOW EGG CREPE
* 1 egg yolk
* a bit of salt
RED EGG CREPE
* 1/2 egg white
* a bit of milk or water
* a bit of salt
* Wilton Icing Color: Red
BLUE EGG CREPE
* 1/2 egg white
* a bit of milk or water
* a bit of salt
* Wilton Icing Color: Royal Blue
sliced cheese
sliced ham
cooking oil
mayonnaise
((Others))
rice seasoning of your choice
lettuce
grape tomato

Directions:
((Vegetable Teriyaki Beef Rolls))
https://www.youtube.com/watch?v=YJdo9BntgIA
((Japanese Potato Salad))
https://www.youtube.com/watch?v=ACYOzrT6B8A
((Sailor Moon Deco Rice‪))‬
RED and BLUE EGG CREPES
1. Dilute each gel color with a little milk (or water) to give a thin consistency.
2. Put 1/2 egg white in 2 small bowls. Mix in each color and a bit of salt. 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.‬
YELLOW EGG CREPES
1. Beat egg yolk in a small bowl and season it with a bit of salt.
2. 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.‬
SAILOR MOON
1. With a permanent marker (Sharpie), trace your favorite Sailor Moon illustration on the parchment paper and cut all parts into pieces.
2. Place the stencil pieces on the egg crepes, sliced cheese and sliced ham, then cut them out using a design knife. Cut out Nori seaweed sheet to make her eye lashes and nose.
3. Use a bit of mayonnaise to attach the cutouts onto a sliced cheese.
4. Put cooked rice in a bento box. Then top with some rice seasoning of your choice and place the decorated cheese on top.
5. Arrange with side dishes.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/06/blog-post_13.html
---------------------------------

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How to Make Yogurt Pomme Pomme (Easy Apple Cake) - Video Recipe

This is my favorite childhood comfort food: high-fiber low-calorie apple cake.

I used to bake this with my mom when I was small. It is very easy! Even kids can make :)


https://www.youtube.com/watch?v=NKWmqA2-gJI

Actually, original recipe (by Mademoiselle Ikuko) uses 2 apples but my mom always uses 1 apple and 1 banana :) also my mom uses more sugar (80g=2.8oz.) and more oil (100ml).



---------------------------------
Yogurt Pomme Pomme (Easy Apple Cake)

Difficulty: Very Easy
Time: 45min
Number of servings: 20cm (8inch) pie dish

Ingredients:
1 apple
1 banana
1 tbsp. lemon juice
200ml plain yogurt (unsweetened)
5 tbsp. sugar
3 tbsp. cooking oil (optional**)
2 eggs
100g (3.5oz.) cake flour *all purpose flour may work
1 tsp. baking powder
butter
cake flour

Directions:
1. Preheat oven to 200C (392F). Butter and flour the 20cm (8inch) pie dish.
2. Slice apple and banana, then coat them with lemon juice to avoid discoloration and set aside.
3. In a large bowl, mix eggs, sugar and cooking oil (optional**). Then add plain yogurt and mix until smooth.
4. Sift in cake flour and baking powder and mix well.
5. Pour half of the mixture in the dish, arrange sliced apples and bananas on the mixture, pour the remaining mixture over the fruits.
6. Bake at 200C (392F) for 30 minutes, or until lightly browned. You can either eat hot, at room temperature, or cold.

**You can cook without cooking oil to cut calories!

You can also use pineapple, prune, raisin, pear, or any other high fiber fruits!

レシピ（日本語）
http://cooklabo.blogspot.jp/2008/10/blog-post_14.html
---------------------------------

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How to Make Japanese Curry Rice From Scratch - Video Recipe

This recipe is for those who cannot get curry roux (curry sauce mix) but want to make Japanese Kare Raisu (Curry and Rice) at home.

Also it is way healthier than using the roux since I didn't use any greasy fat ingredient!!!

https://www.youtube.com/watch?v=tGQdSU229lA

Vegetarian people can skip the meat ;)

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

Japanese Curry Rice From Scratch

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

Ingredients:
300g (10.6oz.) lean pork
A
* salt and pepper
* 1/2 tbsp. curry powder
2 potatoes (300g=10.6oz.)
1/2 carrot (150g=5.3oz.)
1 onion (200g=7oz.)
600ml water
consomme cube (or bouillon cube) to make 600ml soup
B
* 1 clove chopped garlic
* 1 tbsp. chopped ginger
* 50ml red wine (you have no choice but skip it if you can't consume it)
* 1 tbsp. curry powder
* 1 bay leaf
C
* 1 tbsp. ketchup
* 1 tbsp. Worcestershire sauce
* 1/2 tbsp. soy sauce
1 potato (150g=5.3oz.)
salt and pepper
cooked rice

Directions:
1. Cut pork into bite-size pieces, then season with A.
2. Cut 2 (300g=10.6oz.) potato and carrot into bite-size pieces. Cut onion into wedges.
3. Place water and consomme cube (crushed) in a pot. Put on the heat, when the consomme cube has dissolved, add B and mix well. Then add the vegetables (2.) and bring to a boil.
4. Add the pork, remove the foam if necessary, add C, then cover and cook on medium for about 20 minutes.
5. Meanwhile, grate 1 (150g=5.3oz.) potato.
6. Season with salt and pepper. Then add the grated potato (5.) and cook until the soup thickens.
7. Serve the curry on a hot bed of rice.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/06/blog-post_6.html
---------------------------------

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How to Make Organic Soy Milk Cream Stew From Scratch - Video Recipe

This is a very simple way to make Japanese cream stew from scratch. Using organic ingredients will make it very healthy!

Vegetarian people can skip the meat ;)


https://www.youtube.com/watch?v=3lEX_wHpOek

It may slightly separate if you use pure soy milk, so use the processed one if you want a smoother texture!



---------------------------------
Organic Soy Milk Cream Stew

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

Ingredients:
300g (10.6oz.) chicken breast w/o skin
1/2 (150g=5.3oz.) carrot
1 (200g=7oz.) onion
1~2 (300g=10.6oz.) potato
300ml water
consomme cube (or bouillon cube) to make 300ml soup
1 bay leaf
200ml soy milk or milk
1 tbsp. potato or corn starch & 1 tbsp. water
salt and pepper
parsley flakes *if you like

Directions:
1. Remove the skin, cut the chicken into bite-size pieces, then season with salt and pepper.
2. Cut potato and carrot into bite-size pieces. Cut onion into wedges.
3. Place water, consomme cube (crushed), and bay leaf in a pot. Put on the heat, when the consomme cube has dissolved, add the vegetables (2.), cover, and cook on medium for 10 minutes.
4. When the vegetables are cooked, add the chicken, cover, and cook on medium for another 5 minutes. *remove the foam if necessary
5. Add soy milk and cook until warm. Season with salt and pepper. Then stop the heat, mix in potato or corn starch mixed with water, then heat until the soup thickens.
6. Serve in a dish and sprinkle with parsley flakes if you like.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/06/blog-post.html
---------------------------------

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How to Make Nutella Swirl Cream Cheese Pound Cake (Marble Chocolate Cake) - Video Recipe

My friend told me that nutella pound cake is really good, so I decided to make it with cream cheese ;)

I was right! It absolutely goes great with the fluffy moist cream cheese flavor. YUMMY!!!


https://www.youtube.com/watch?v=PHh0S2tUybk



---------------------------------
Nutella Swirl Cream Cheese Pound Cake

Difficulty: Easy
Time: 1.5hr
Number of servings: 1 loaf

Necessary Equipment:
18×8cm (7x3inch) loaf pan
electric mixer

Ingredients:
100g (3.5oz.) cream cheese *room temperature
50g (1.8oz.) butter *room temperature
50g (1.8oz.) granulated sugar
2 eggs *room temperature
120g (4.2oz.) cake flour
1/2 tsp. baking powder
vanilla extract *if you like
50g (1.8oz.) nutella
1 tbsp. milk *soy milk or almond milk is OK
almond slices *if you like

Directions:
1. Line the loaf pan with parchment paper. Preheat the oven to 180C (350F).
2. Place cream cheese and butter in a bowl. Mix with an electric mixer until creamy.
3. Add granulated sugar, then mix with an electric mixer for about 3 minutes until light and fluffy.
4. Add beaten eggs 1/3 at a time, and mix well with an electric mixer until fluffy incorporated.
5. Mix in a few drops of vanilla extract if you like.
6. Sift in cake flour and baking powder, then mix with a spatula until just incorporated.
7. In a different bowl, place nutella and milk, then mix well. Then add 1/4 of the batter (6.) and mix well.
8. Add the nutella batter back into the cream cheese batter, then cut through the batter for 3 times to lightly swirl. *DO NOT overmix
9. Pour the batter into the pan and smooth the top. Drop the pan lightly on the counter for 2-3 times to raise the air bubbles out of the batter. Use the spatula to cut an incision lengthwise down middle of cake to prevent unwanted cracks on the surface. Sprinkle with some almond slices if you like. Bake at 180C (350F) for about 45 minutes. *Cover the cake with aluminum foil if it starts to brown too much.
10. Check for doneness with a fresh skewer. Remove the cake from the pan and place it on a wire rack to cool.

* When the cake is completely cool, wrap tightly in plastic wrap. It will last wrapped this way for few days (in the fridge).
* You can also wrap each slices of pound cake individually with a plastic wrap then keep in the freezer for over a week.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/05/blog-post_30.html
---------------------------------

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How to Make Easy Gluten Free Okonomiyaki (and the Sauce from Scratch) - Video Recipe

Okonomiyaki is Japanese savory pancake.

I know ingredients are hard to get overseas, so here I will show you how to enjoy Okonomiyaki using the ingredients available overseas :)


https://www.youtube.com/watch?v=XBf3mWH5Xfc

Instead of using flour, I used a lot of cabbage. Perfect for those who are on gluten free diet :)

Of course, you can add more fillings if you like!!!



---------------------------------
Easy Gluten Free Okonomiyaki (and the Sauce from Scratch)

Difficulty: Easy
Time: 20min
Number of servings: 2

Ingredients:
2-3 (70g=2.5oz.) bacon strips
300g (10.6oz.) shredded cabbage
1/2 long onion
4 eggs
salt and pepper
cooking oil
((toppings))
* Okonomiyaki sauce
* mayonnaise
* Katsuobushi (bonito flakes)
* Aonori (green laver)

Okonomiyaki Sauce from scratch:
2 tbsp. Worcestershire sauce + 2 tbsp. ketchup + 1 tsp. honey (or sugar)

Directions:
1. Thinly slice the cabbage, bacon, and long onion.
2. Pan fry the bacon, then add cabbage and long onion, and cook until they are wilted. Then stop the heat and cool.
3. Beat eggs in a bowl, season with salt and pepper, add the vegetables (2.), then mix well. *or you can do this in 2 separate bowls
4. Heat cooking oil in a large frying pan. Spread 1/2 of the batter in a circular shape.
5. Cover, and cook on low for 3 minutes. Then flip it over, cover, and cook the other side for 3 minutes until golden brown.
6. Serve on a plate, and sprinkle with toppings.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/05/blog-post_27.html
---------------------------------

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How to Make Mochi Ice Cream (Yukimi Daifuku EASY 5 Ingredients) - Video Recipe

Mochi Ice Cream is a very popular ice cream wrapped with thin and chewy Mochi rice cake. You can enjoy making them by wrapping your favorite ice cream :)

Mochi Ice Cream (Yukimi Daifuku)

https://www.youtube.com/watch?v=iR0vqOnYoq8

Yukimi Daifuku by LOTTE is the origin of the Mochi Ice Cream.

The ice cream I used in this video are here:
Häagen-Dazs 30th Anniversary Rose (ハーゲンダッツ 30th アニバーサリー ローズ)
Häagen-Dazs Spoon Vege Tomato Cherry (ハーゲンダッツ スプーンベジ トマトチェリー)
Häagen-Dazs Spoon Vege Carrot Orange (ハーゲンダッツ スプーンベジ キャロットオレンジ)
Meiji Essel Super Cup Very Vanilla (明治エッセル スーパーカップ 超バニラ)
*btw, what Essel means is "excellent & essential". I never knew it was a coined word until I searched it. hehe

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

Mochi Ice Cream (Yukimi Daifuku)

Difficulty: Easy
Time: 30min
Number of servings: 8

Ingredients:
50g (1.8oz.) Shiratamako (lumpy glutinous rice flour)
75g (2.7oz.) sugar *you will need at least this much sugar to keep the Mochi soft in the freezer. some people add 1 tsp. of cooking oil to keep it even softer.
100ml water
ice cream of your choice
Katakuriko (potato starch) or corn starch

Directions:
1. Place Shiratamako (lumpy glutinous rice flour) in a microwavable bowl. Add water little by little and mix very well with a whisk. Then add sugar and mix well. *DO NOT add sugar before you mix the Shiratamako and water together. Otherwise, they won't mix well (the lumpy texture won't go away).
2. Cover with plastic wrap, then microwave at 600 watts for 2 minutes. Mix well with a damp spatula. Cover with plastic wrap again, then microwave at 600 watts for 1 minute. Mix well with a damp spatula.
3. Dust some starch on the counter. Place the mochi. Then sprinkle some starch and flatten out the mochi using your hands and a rolling pin to 3mm (0.1 inch) thick.
4. When the mochi is completely cool, cut into 8 square pieces. OR you can use a round cookie cutter or a cup to cut into 8 round pieces.
5. Line a small bowl with plastic wrap, place the mochi, place some ice cream, pinch the mochi to seal, then wrap with plastic wrap to shape.
6. Keep in the freezer. When you eat, put it out from the fridge for a few minutes until the mochi gets soft.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/05/blog-post_23.html
---------------------------------

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How to Make Nutella Sandwich French Toast - Video Recipe

I received many requests for french toast, so I decided to arrange it in the way you may like ;)


https://www.youtube.com/watch?v=5Q_UYljqssk

You can use jam instead of nutella, too!!! Or, just soak plain slices of bread to make regular french toasts.



---------------------------------
Nutella Sandwich French Toast

Difficulty: Easy
Time: 45min (incl. soaking time)
Number of servings: 1

Ingredients:
2 slices of bread
nutella (or a jam of your choice)
A
* 1 egg
* 1 tbsp. sugar
* 100ml milk (or almond milk or soy milk)
1 tbsp. butter
vanilla ice cream if you like

Directions:
1. In a flat bowl, beat 1 egg. Add sugar and milk, then mix well.
2. Spread some nutella on a slice of bread and make a sandwich.
3. Soak the sandwich in the egg mixture, flip it over one or two times, for 20 minutes. *if your bread is thick, you can soak it over an hour.
4. Heat butter in a frying pan. Place the sandwich, cover and cook on low for 3 minutes. Flip it over, cover and cook on low for another 3 minutes. *you want to cook on low to cook thoroughly.
5. Cut and serve on a dish. Serve with some ice cream if you like.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/05/blog-post_20.html
---------------------------------

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How to Make Shabu Shabu Salad with Umeboshi Olive Oil Wafu Dressing - Video Recipe

Umeboshi (pickled plum) and olive oil makes the dressing very tasty but refreshing.


https://www.youtube.com/watch?v=Y8v76bt4zsk

Good for your skin and health ;)



---------------------------------
Shabu Shabu Salad with Umeboshi Olive Oil Wafu Dressing

Difficulty: VERY Easy
Time: 15min
Number of servings: 2

Ingredients:
100g (3.5oz.) thinly sliced pork (for shabu-shabu)
100g (3.5oz.) lettuce
1 tomato
A
* 2 tbsp. vinegar
* 2 tbsp. olive oil
* 1 tbsp. Kamada Dashi Shoyu or regular soy sauce
* 1 chopped Umeboshi (pickled plum)
* a pinch of sugar
toasted white sesame seeds

Directions:
1. Put A in a container or a jar with a lid and shake to mix.
2. Thinly slice lettuce. Cut tomato in half then slice.
3. In a boiling water, put the pork slices and cook until no longer pink. Then drain well with a strainer.
4. Place the tomatoes and lettuce in a dish, put the pork on top, pour the dressing (1.) over the pork, then sprinkle with toasted white sesame seeds to finish.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/05/blog-post_16.html
---------------------------------

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How to Make Olaf Dreaming of Summer Mille-Feuille Nabe (FROZEN Disney) - Video Recipe

Nabe (hot pot) with Daikon Oroshi (grated Daikon radish) is called Mizore Nabe (みぞれ鍋). You can of course make this Nabe without it (Olaf is optional). hehe

Olaf Dreaming of Summer Mille-Feuille Nabe

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

Olaf Mille-Feuille Nabe (Hot Pot)

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

Ingredients:
1/2 (1000g=2.2lb.) Napa Cabbage (Chinese cabbage)
300g (10.6oz.) thinly sliced pork rib *any portion is okay
300ml Dashi broth (kelp or bonito) *you can use Dashi powder to make it
Daikon Oroshi (grated Daikon radish)
Nori sheet
sliced cheese
carrot
Oshaburi Kombu (chewing Kombu kelp snack)
Ponzu Sauce (citrus-flavored soy sauce: you can mix 1:1 soy sauce and lemon juice to make it)

Directions:
1. Separate the leaves of the Napa cabbage, then wash and drain well.
2. Place the cabbage leaf and sliced pork alternately (make about 4 layers). Then cut in 5cm (2-inch) wide.
3. Tightly place them from the edge of the pot.
4. Drain grated Daikon radish very well. Then build a snowman (Olaf). Cut out Nori sheet, sliced cheese, and carrot to make his face parts, then attach them. Cut Oshaburi Kombu (chewing Kombu kelp snack) to make his hair and arms, then attach them.
5. Put Dashi broth in the pot. Then place Olaf (grated Daikon radish). Heat the pot until cooked (you can cover to cook faster).
6. Dip in Ponzu Sauce to eat.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/05/blog-post_13.html
---------------------------------

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