Creamy Scrambled Eggs and Tomato Rice Bowl - Video Recipe

Very healthy, tasty and savory rice bowl idea.


http://www.youtube.com/watch?v=82NPIcZSvCA

Mixing mayo and soy milk in the eggs makes the scrambled eggs very creamy and you will never fail by this way. Tomato chops are marinated with salt and sesame oil. No wonder tasty XD



This recipe was once printed on the recipe cards.
http://createeathappy.blogspot.jp/2010/07/my-accomplishments.html

---------------------------------
Creamy Scrambled Eggs and Tomato Rice Bowl

Difficulty: Easy
Time: 15min
Number of servings: 2
Calories per serving: 395Kcal

Ingredients:
2 eggs
2 tbsp. mayonnaise
60ml soy milk or milk
1 (200g=7oz.) tomato
1 tsp. sesame oil
salt
2 bowls cooked rice
watercress sprigs *if available

Directions:
1. Bring a pot of water to a boil, then dip the tomato in hot water for a few seconds to soften the skin. Drain well and wait until it cools down. Then peel off the skin with your hands. Remove the seeds and dice. Marinate them with sesame oil and a bit of salt to taste. Keep in the fridge until you are ready to serve.
2. Beat eggs and mix mayonnaise, soy milk (or milk) and a pinch of salt in order. Put in a saucepan and cook on low, stirring constantly, until the mixture thickens according to your taste.
3. Serve cooked rice in a rice bowl, place the scrambled eggs, place the tomatoes, pour some marinade over, and garnish with watercress sprigs if available.

↓トロトロ豆乳卵の香味トマトのせ美肌丼（レシピ）
http://cooklabo.blogspot.jp/2009/08/blog-post_12.html
---------------------------------

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Chicken Tikka Masala (British National Dish) Olympic Games Party Recipe - Video Recipe

This video will show you how to make Japanese Style Chicken Tikka Masala. Chicken Tikka Masala is the most popular dish in British restaurants.


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

London 2012 Olympic is coming soon, so this is the perfect dish to entertain your family and friends during the Olympic games :)



---------------------------------
Chicken Tikka Masala (Butter Chicken Curry)

Difficulty: Easy
Time: 35min
Number of servings: 4
Calories per serving: 287Kcal

Ingredients:
2 pieces = 31.7g (1.1oz.) House Kokumaro Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose either med hot or hot.
200g (7oz.) chicken breast
1/2 medium (100g=3.5oz.) onion
190ml salted tomato juice
100ml fresh cream
200ml water
20g (0.7oz.) butter
1 tsp. soy sauce
80g (2.8oz.) sweetened yogurt
2 tbsp. ketchup
4 servings cooked rice

Directions:
1. Slice the chicken breast into bite-size pieces and season with sweetened yogurt and ketchup. Slice the onion.
2. Heat the butter in a frying pan and saute the onions on medium until soft and lightly browned.
3. Add the seasoned chicken breast and simmer on medium, stirring constantly, for about 2 minutes. When the chicken starts to change color, add salted tomato juice and water, then simmer on low for about 5 minutes.
4. Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
5. Then put on the heat and simmer for about 3 minutes.
6. Add fresh cream and soy sauce, and let boil for a few seconds.
7. Serve curry on a hot bed of rice and sprinkle with some parsley flakes if desired. You can serve with naan bread of course!

*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/07/blog-post_27.html
---------------------------------

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Meatball Curry (for Independence Day) - Video Recipe

This video will show you how to make cute meatball curry.
It is perfect for Independence Day!


http://www.youtube.com/watch?v=Xwkp_FBl73I

What is your plan for Independence Day?!
We don't have Independence Day in Japan.
This video is for people who live in the U.S. ;D



---------------------------------
Meatball Curry

Difficulty: Medium
Time: 40min
Number of servings: 6
Calories per serving: 431kcal

Ingredients:
((Meatball Curry))
1/2 box = 119g (4.2oz.) House Vermont Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose mild or hot as well.
600g (1.3lb.) ground beef and pork mixture
salt & cracked black pepper
1/2cup (100ml) Panko (bread crumbs)
1/4cup (50ml) milk
1 egg
1 medium (200g=7oz.) onion
60g (2.1oz.) green peas (frozen)
1/2 medium (100g=3.5oz.) carrot
60g (2.1oz.) whole kernel corn (canned)
2 tbsp. cooking oil
800ml water
((Turmeric Rice)) *of course, the curry can be served with plain, unflavored steamed rice.
1 package Curry Partner Turmeric Paste
6 servings (1020g=2.3lbs.) cooked rice

Directions:
((Meatball Curry))
1. Soak the bread crumbs in the milk. Finely mince the onion. Slice the carrot into 1/8 inch rounds, cut out the stars, and mince the scraps.
2. In a bowl, mix the ground beef and pork mixture, 20g (0.7oz.) of minced onions, soaked Panko (bread crumbs), egg, salt & pepper, minced carrot scraps, and green peas, and mix well with hands until all ingredients are combined and smooth. Divide it into 18 pieces and make them into a ball shape.
3. Heat 1 tbsp. cooking oil in a frying pan. Then gently saute the meatballs until they are golden brown on all sides. Then set aside.
4. Heat 1 tbsp. cooking oil in a large stew pot, saute the minced onions and star-shaped carrots over medium heat until they are coated with oil.
5. Add 800ml water, bring to a boil, add meatballs, remove the foam, and turn the heat down to low. Cook for about 10 minutes until all the ingredients are done.
6. Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
7. Then put on the heat and simmer for about 10 minutes until it thickens.
8. Lastly add whole kernel corn and simmer for another few minutes.
((Turmeric Rice))
1. Place cooked rice in a bowl. Add Curry Partner Turmeric Paste while the rice is still hot and slice through it using a rice paddle to separate the grains.
2. Use a sheet of plastic wrap to form the round rice balls with turmeric rice. *the rice is hot, so be careful not to burn your hands.
3. Serve Meatball Curry with the rice balls.

*for best results, don't use a lid while cooking.
*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.

**Turmeric Rice from Scratch**
3 cups Japanese-style rice
1/2 tsp. GABAN Turmeric Powder
10g butter

1. Wash the rice 30 minutes before you start cooking.
2. Add water to the appropriate level indicated in the pot. Then add GABAN Turmeric Powder and butter, and mix well.
3. Place the pot into the rice cooker. Cover it, and press the button to start.
4. When it's done, do not open and let it steam for about 15 minutes. Then using a rice paddle, toss the rice lightly.
5. Serve Meatball Curry with turmeric rice balls.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/06/blog-post_29.html
---------------------------------

How to Make Basic Curry Rice (Vermont Curry) Recipe カレーライスの作り方 レシピ
http://www.youtube.com/watch?v=Y0p06tRmO78

House Vermont Curry Sauce Mix (ハウス バーモントカレー)
http://www.house-foods.com/curry/products.aspx
http://housefoods.jp/products/catalog/cat_1,1020,1021,1019.html

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How to Make Basic Japanese Curry Rice (Vermont Curry) - 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!!!

Today, I will show you how to make basic curry rice. More curry rice recipes are coming, so don't miss them and I hope you enjoy!

Print on your Postcard

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

Curry Rice (Vermont Curry)

Difficulty: Easy
Time: 30min
Number of servings: 6

Ingredients:
1/2 box = 119g (4.2oz.) House Vermont Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose mild or hot as well.
250g (8.8oz.) meat *chicken, pork, beef, etc…
2 medium (400g=14.1oz.) onions
1&1/2 medium (225g=7.9oz.) potatoes
1/2 medium (100g=3.5oz.) carrot
850ml water
1 tbsp. cooking oil or butter
6 servings cooked rice

Directions:
1. Cut meat of your choice into bite-size pieces. Cut the onions into bite-size pieces. Cut the potatoes and the carrot into bite-size pieces.
2. Heat the cooking oil in a large stew pot. Add onions, carrots, and potatoes, and stir-fry them until slightly coated with oil. Add meat and cook until no longer pink.
3. Add 850ml water, bring to a boil, remove the foam, and turn the heat down to low and cook for about 15 minutes.
4.Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
5. Then put on the heat and simmer for about 10 minutes until it thickens.
6. Serve curry on a hot bed of rice.

*for best results, don't use a lid while cooking.
*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/06/blog-post_22.html
---------------------------------

How to Make Vegetarian Curry
https://createeathappy.blogspot.jp/2013/11/how-to-make-vegetarian-curry-rice-video.html

House Vermont Curry Sauce Mix
http://www.house-foods.com/curry/products.aspx
http://housefoods.jp/products/catalog/cat_1,1020,1021,1019.html

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Rilakkuma Omurice (Omelette Rice) - Video Recipe

This recipe is very easy. I used just a few simple ingredients available on hand. But the only thing you need is patience! hehe

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

Rilakkuma (which means relaxing bear in Japanese) is a very popular character in Japan.

Omurice is omelette made with fried rice (ketchup flavored chicken rice) and usually topped with ketchup.

I know you all like Kyaraben (character bento) but I decided to make it on a plate since you might not have a bento box at home. Of course you can pack it in your bento box :)



Making Kyaraben is not that difficult. Just plan (draw picture) before you cook. Then you don't have to spend a lot of time cooking. I spent more time planning than cooking.

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

Rilakkuma Omurice (Omelette Rice)

Difficulty: Patience
Time: 45min
Number of servings: 1

Ingredients:
((Ketchup Rice))
300g (10.5oz.) cooked rice
50g (1.8oz.) minced onion
2 tbsp. ketchup
salt
1 tbsp. cooking oil
((Blanket & Pillow))
2 eggs
cooking oil
((Yellow Bird etc…))
chicken nugget
carrot
black sesame seeds
sliced American cheese
Nori sheet
Oshaburi Kombu (chewing Kombu kelp snack)
sausages
cooked broccoli
cherry tomato
ketchup

Directions:
((Ketchup Rice))
Heat cooking oil in a frying pan and saute the minced onion until tender. Add cooked rice and stir-fry. Then season with ketchup and salt.
((Blanket & Pillow))
Beat 2 eggs in a bowl. Heat cooking oil in a pan and make a thin omelette. If you don't have a rectangle omelette pan, you can make a circle thin omelette and cut it later. *using 2 eggs, you can make 3 sheets of omelette: 1 spare one as a backup
((Decoration))
1. Wrap some ketchup rice in a sheet of omelette to make a pillow.
2. Use a plastic wrap and form the ketchup rice into the body parts of Rilakkuma. Then put together.
3. Use a chicken nugget to make a Yellow Bird (Kiiroitori). Make a beak with carrot and black sesame seeds. Make (insert) feathers using Oshaburi Kombu. Make eyes with Nori sheet.
4. Decorate the details of Rilakkuma using sliced American cheese and Nori sheet.
5. Put a sheet of omelette blanket over them.
6. Garnish with sausages, cooked broccoli, and cherry tomato. Serve with ketchup if you like.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/06/blog-post_12.html
---------------------------------

More Ideas?
How to Make Kampai Omurice (Recipe) 乾杯オムライスの作り方 (レシピ)
http://www.youtube.com/watch?v=AJPOHS3qyx8

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Tumbler Lunch (Three-Colored Soboro Bento) - Video Recipe

Using a tumbler as a bento box is popular among young people in Japan. My darling found this trend in the newspaper and asked me to make one for him.

So, in this video I will show you some of the easy bento ideas that you might what to try in a busy morning :D


http://www.youtube.com/watch?v=88xyLqGCN20

Make sure you don't pack the foods that easily spoil! And when the weather is hot, please keep it in the fridge. Do not microwave the tumbler, of course.

I hope you enjoy it!!!



---------------------------------
Tumbler Lunch (Three-Colored Soboro Bento)

Difficulty: Very Easy
Time: 15min
Number of servings: 1

Ingredients:
((Chicken Soboro))
75g (2.5oz.) ground chicken
A
* 1/2 tbsp. sake
* 1/2 tbsp. soy sauce
* 1/2 tsp. sugar
* 1/2 tsp. grated ginger
((Scrambled Eggs))
1 egg
B
* 1 tbsp. milk or soy milk
* 1/2 tsp. sugar
* salt and cracked black pepper
sesame oil
((Marinated Green Beans))
60g (2.1oz.) frozen green beans
C
* 1/2 tsp. soy sauce
* 1/2 tbsp. Katsuobushi (bonito flakes)
1 serving steamed white rice

Directions:
((Chicken Soboro))
Mix A in ground chicken. Heat a non-stick frying pan on medium-low and add the chicken. Stir constantly with chopsticks until it is crumbled, and let simmer until the liquid is almost gone.
((Scrambled Eggs))
Mix B in egg. Heat sesame oil in the pan on medium-low heat and scramble the egg finely with chopsticks.
((Marinated Green Beans))
Cut green beans diagonally when they're about half defrosted. Then put in the pan and cook and defrost them. Turn off the heat and season with C.

Put steamed rice and side dishes alternately in a tumbler.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/06/blog-post.html
---------------------------------

Use a parfait spoon to eat, if you have.
If not, you can use a regular spoon, fork, or chopsticks that can reach to the bottom of your tumbler.

I used a triple frying pan but you can use any pan (cook one by one).
I won the triple frying pan at the sweepstakes ;)
http://createeathappy.blogspot.com/2011/06/triple-frying-pan.html

More ideas? Please check my "Bento Dish Ideas" playlist :)
http://www.youtube.com/playlist?list=PL43FE4EDA496FA137

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

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Paella Japonesa (How to Make Japanese-Style Paella) - Video Recipe

La paella es el plato tradicional de España, un rico arroz con mariscos.
Pero en Japón, mejillón y camarón con cabeza son muy caros, por eso cociné con ingredientes japoneses, por ejemplo hongos shimeji, almeja (en la temporada en Japón), y camarón sin cabeza (usado ingredientes muy económicos en Japón). Y también, no tenemos paellera por eso cociné en sartén.

Lo siento no es la paella Valenciana o España, pero te gustan mi receta!!!


http://www.youtube.com/watch?v=xwk9Z1Wi1kM

Paella is a traditional dish from Spain, a very tasty rice dish with seafood.
But in Japan, mussel and head-on shrimp are very expensive, so I used Japanese ingredients, such as shimeji mushrooms, clams (in season now), and head-off shrimps. Also, we don't own paellera (paella pan) in Japanese households, so I used a frying pan (Tefal pan with removable handle).

Sorry this recipe is not from Valencia or Spain, but I hope you like my recipe!!!



---------------------------------
Paella Japonesa (How to Make Japanese-Style Paella)

Difficulty: Easy
Time: 40min
Number of servings: 3 people

Necessary Equipment:
26cm (10.2inch) frying pan

Ingredients:
180g (6.4oz.) chicken thigh without skin
3 bacon strips
6 large shrimps
120g (4.2oz.) squid body
200g (7.0oz.) clams
100g (3.5oz.) shimeji mushrooms
1 (75g=2.5oz.) small green pepper
1 (75g=2.5oz.) small red pepper
1 (200g=7.0oz.) tomato
1.5 cups = 240g (8.5oz.) rice
a pinch of saffron
350ml hot water
1/2 (100g=3.5oz.) onion
1 clove garlic
50ml white wine (or sake)
1 bouillon cube (or consomme cube)
1 bay leaf
2 tbsp. olive oil
lemon wedges

Directions:
1. If your clams have some sand in them, place the clams in a dark container and fill it with salted water (as salty as sea water). And let sit for several hours. The clams push salt water and sand out of their shells.
2. Soak a pinch of saffron in the 350ml hot water to extract the color.
3. Devein shrimps with shells using a bamboo skewer or a toothpick. Cut squid into rings. Cut chicken and bacon strips into bite-sized pieces. Break shimeji mushrooms into pieces. Mince the onion and garlic. Cut peppers into strips. Dice the tomato.
4. Heat the olive oil in a pan. Saute onion and garlic until fragrant. Add bacon, chicken, and squid, then cook until cooked through.. Then add rice and stir until evenly coated with oil.
5. Add white wine (or sake), saffron hot water (2.), bouillon cube (or consomme cube), bay leaf, shimeji mushrooms, and diced tomato. Cover (use a lid without a hole, or if you have a hole on your lid, seal it with aluminum foil) and bring to a boil on high heat for 5 minutes.
6. Add shrimps and clams on top of the rice. Cover and set to low heat and let it simmer for 13-15 minutes until water is absorbed and rice is cooked - you can quickly peep into the pot and check.
7. Arrange peppers on top, cover again, and steam on low heat for 5 minutes.
8. Uncover, and turn the heat to high until when you hear the crackling noise (until the liquid is gone).
9. Garnish with lemon wedges and serve directly from the pan.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/05/blog-post_24.html
---------------------------------

Wasabi Guacamole Japonés (Japanese-Style) Recipe
http://www.youtube.com/watch?v=8T-BKDFuNWw

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Easy Hinaningyo Rice Balls for Hinamatsuri (Girl's Day) - Video Recipe

The 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.
Platforms with red felt cloth (hi-mosen) are used to display a set of hina dolls. Those dolls consist of the Emperor (odairisama), Empress (ohinasama), three court ladies (sanninkanjyo), and five musicians (goninbayashi) in traditional court dress of the Heian period.

Anyways! Those hina dolls are pretty expensive, so why don't we make some rice balls instead?! They are also perfect for bento (kyaraben) :D


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



Please watch this video for the deep fried flower rice crackers I garnished. (Watch from 2:45)
http://www.youtube.com/watch?v=pYcEYdMS1hQ

Check out the Basic Japanese Recipes Playlist HERE
http://www.youtube.com/playlist?list=PL1401392E1B54AB75

---------------------------------
Easy Hinaningyo Rice Balls for Hinamatsuri (Girl's Day)

Difficulty: Very Easy
Time: 5min
Number of servings: 1

Ingredients:
75g (2.7oz.) X 2 cooked white Japanese rice
2 tsp. salmon flakes
1 tsp. aonori (green laver) + some salt
2 candy cheese (or round pieces of cheese)
4 black sesame seeds
few drops of soy sauce
nori sheet

Directions:
1. Put steamed rice in two bowls 75g (2.7oz.) each.
2. Mix salmon flakes in one bowl of rice. And mix aonori (green laver) + some salt in the other bowl of rice.
3. Wet your hands in water so that the rice won't stick. Place the seasoned rice on your hand. Form the rice into a round ball by pressing lightly with your palms. Make a hole in the center of the rice and set aside.
4. Put sesame seeds in the candy cheese to make eyes and put few drops of soy sauce on the cheeks. Wrap nori sheet on the head to make the hairs.
5. Place the heads (4.) in the holes of the rice balls. Cut out nori sheet and make fan and scepter. Let her hold a fan and let him hold a scepter.

* お雛様 (ohinasama) holds a fan called 扇子 (sensu) in both hands.
* お内裏様 (odairisama) holds a flat wooden scepter called 笏 (shaku) symbolic of his rank in his right hand.

レシピ（日本語）
http://cooklabo.blogspot.com/2008/09/blog-post_26.html
---------------------------------

Other Hinamatsuri recipe ideas:
Recipes for Japanese Doll Festival
California Roll for Hinamatsuri
Italian Hina Arare
Crispy Hina-Arare Cheese Truffles

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LOVE Sushi (Chirashizushi) for Valentine's Day - Video Recipe

Not knowing how easy this recipe is, everybody will think you are just unbelievable :P


http://www.youtube.com/watch?v=4aW0uaoXiNk

Chirashizushi is sushi rice served on a plate or bowl topped with a variety of colorful toppings such as sashimi and garnishes. It is also known as scattered sushi.

It is eaten annually on Hinamatsuri (ひなまつり) in March or for any special occasion such as birthday, anniversary, etc...

This is an easy Chirashizushi recipe using Chirashizushi seasonings called Sushi Taro (すし太郎)! It can make an authentic Chirashizushi and tastes pretty good, so if you can find it at Asian grocery stores you have to try it out ;)



Save time on cooking on Valentine's day and spend more time with your family or your loved one! hehe

---------------------------------
LOVE Sushi (Chirashizushi)

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

Equipment:
13cm (5.1-inch) heart shaped cake pan

Ingredients:
500g (1.1lb.) cooked Japanese rice (short-grain rice)
1 Sushi Taro (永谷園 すし太郎)
Kinshi Tamago (shredded egg crepes)
Ikura (salmon roe)
Sakura Denbu (pink colored seasoned shredded codfish)
Nori sheet

Directions:
1. Place cooked Japanese rice in a bowl. Add Sushi Taro (すし太郎) while the rice is hot and slice through rice using rice paddle to separate the grains.
2. Pour hot water over the Kinshi Tamago to make it soft.
3. Lightly press down the sushi rice in a heart-shaped cake pan, turn the pan upside down on a plate, and slowly lift the pan up.
4. Garnish with Kinshi Tamago, Ikura, and Sakura Denbu.
5. Cut out Nori sheet for the letters and place them right before you serve so that they won't wilt.

レシピ（日本語）
http://cooklabo.blogspot.com/2012/02/love.html
---------------------------------

Even kids can make ;)

BTW, it is my award winning recipe♥
http://createeathappy.blogspot.com/2010/01/my-accomplishments.html

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Lucky Eho-Maki (Salmon Avocado Alasca Futomaki Sushi Roll) - Video Recipe

I named it "Lucky Eho-Maki" because I used seven lucky ingredients including lucky colors such as red and yellow: smoked salmon, corn, onion, baby leaves, avocado, mustard mayonnaise, and cracked black pepper.


http://www.youtube.com/watch?v=Rb4i2C4PXyM

February 3rd was Setsubun for 124 years but starting from 2021, February 2nd will be Setsubun almost once in 4 years. It is the day before the beginning of Risshun (spring season). You need to check out the calendar. Yikes 😅 On Setsubun, we cleanse away all the evil of the former year and drive away disease-bringing evil spirits for the year to come. This special ritual is called Mamemaki (bean scattering). On this day at night, it is customary now to eat uncut maki-zushi called Eho-Maki ("lucky direction roll") while facing the yearly lucky compass direction, determined by the zodiac symbol of that year.

The lucky direction of the year 2024 is East Northeast slightly East. (2024年 令和6年の恵方は 東北東やや東).

But just remember you have to close your eyes and eat all without speaking! You can speak after you complete it ;)

My darling always must wear the devil mask for the bean scattering. hehe
http://createeathappy.blogspot.com/2011/02/eho-maki.html

---------------------------------
Lucky Eho-Maki (Salmon Avocado Alasca Futomaki Sushi Roll)

Difficulty: Easy
Time: 15min
Number of servings: 1

Necessary Equipment:
makisu (bamboo sushi-roll mat)

Ingredients:
300g (10.5oz.) cooked Japanese rice (short-grain rice)
2 tbsp Sushisu (seasoning for sushi rice)
1 nori sheet
A
* cracked black pepper
* smoked salmon
* whole kernel corn
* onion slices
* baby leaves
* avocado slices
* mustard mayonnaise

Directions:
1. Place cooked Japanese rice in a bowl. Add Sushisu while the rice is hot and slice through rice using rice paddle to separate the grains.
2. Cover the bamboo sushi-roll mat with plastic wrap. Place nori sheet on the bamboo sushi-roll mat, shiny side down.
3. Spread sushi rice (1.) on the nori sheet using your finger tips, little bit moistened with water.
4. Place A lengthwise on the nori sheet.
5. Roll the bamboo mat forward, hold the line of ingredients firmly with your fingers, make sure all the ingredients are pressed in, roll it completely, and gently press the mat around the roll to shape it (do not squeeze).

You want to eat uncut sushi roll, so don't cut it. You can of course make it smaller!!!

How to eat the Eho-Maki is HERE.

レシピ（日本語）
http://cooklabo.blogspot.com/2009/02/blog-post.html
---------------------------------

Some people substitute the sushi roll with roll cake and other rolled foods these days. Anything that rolls in the fortune is said to be okay ;)

Good luck!

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Nanakusagayu (Seven Herbs Rice Porridge / Congee) - Video Recipe

Nanakusagayu is the seven herbs rice porridge that we eat in the morning of January 7th to bring longevity and health. Perfect for your stomach after a big meal ;)

Nanakusa (seven herbs):
- Seri (water dropwort, Oenanthe javanica)
- Nazuna (shepherd's purse)
- Gogyō (cudweed, gnaphalium affine)
- Hakobera (chickweed, stellaria media)
- Hotokenoza (nipplewort, lapsana apogonoides)
- Suzuna (turnip)
- Suzushiro (Daikon)


https://www.youtube.com/watch?v=ubUUTjRz6iY

If you live overseas, you can get freeze-dry ones! OR, you can only use daikon radish or whatever ingredients you like to cook this porridge!

Freeze-Dry Seven Herbs (春の七草フリーズドライセット)
http://amzn.to/2ERMAzI



How to Cook Rice Porridge using Uncooked Rice:
https://www.youtube.com/watch?v=je1rwKDMpJk

---------------------------------
Nanakusagayu (Seven Herbs Rice Porridge)

Difficulty: Very Easy
Time: 10min
Number of servings: 2

Ingredients:
70g Nanakusa (seven herbs)
250g (8.8oz.) cooked white rice (Japanese short-grain rice)
500ml water
a pinch of salt

Directions:
1. Wash Nanakusa. Lightly boil, then drain.
2. Cut off the roots of Nanakusa, and chop the rest into small pieces.
3. Lightly wash the cooked Japanese rice if you do not want a gooey texture. Don't wash if you like a thick porridge.
4. Bring the water to a boil, then add the rice. Add the Nanakusa, and lightly season with salt to finish.

Add toasted Mochi (rice cake) if you like! Mochi goes great with the porridge and fills your stomach ;)

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/01/blog-post_11.html
---------------------------------

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Tuna Gomoku Takikomi Gohan - Video Recipe

Takikomi Gohan is flavored steamed rice. Gomoku means the rice is cooked with 5 ingredients.


https://www.youtube.com/watch?v=HlCNAmBu2sM

The recipe is very easy! You just cut ingredients and cook in a rice cooker. It's my darling's favorite dish!!! You can use a can of tuna & any vegetables to make this dish ;)



For the seasoning, I used Yamasa's Kombu Tsuyu (3 times concentrated Kombu kelp seaweed soup stock) which versatile and delicious: ideal for noodle soup, marinades, dressings and dipping sauces such as Soba, Udon, Teriyaki, and Tempura. I'm sure it is available overseas at Asian grocery stores.
http://astore.amazon.co.jp/shopping072-22/detail/B00Z607H6Y
http://www.yamasa.com/english/products/foodservice/seasoning-foodservice/kombu-tsuyu/

---------------------------------
Tuna Gomoku Takikomi Gohan

Difficulty: Easy
Time: 5min + rice cooking time
Number of servings: 4

Necessary Equipment:
rice cooker

Ingredients:
2 cups uncooked Japanese rice (short-grain rice)
70g (2.5oz.) tuna in oil
50g (1.7oz.) carrot
10 sliced dried Shiitake mushrooms
100g (3.5oz.) Takenoko (boiled bamboo shoot)
1 Aburaage (deep-fried Tofu pouch)
50ml Kombu Tsuyu (3 times concentrated Kombu kelp seaweed soup stock)
1 tbsp. Sake

Directions:
1. Wash rice and leave for about 30 minutes.
2. Soak dried Shiitake mushrooms in water until they become soft (or microwave at 500w for 2 minutes). Pour hot water over the Aburaage and wrap in paper towel to remove excess water. Cut carrot, Takenoko, and Aburaage into short and thin strips.
3. Place the rice in a pot, add water to the appropriate level indicated in the pot, then add Kombu Tsuyu, Sake, and tuna with oil, and mix well. Put Shiitake mushrooms, carrot strips, Takenoko strips, and Aburaage strips on top of the rice. Place the pot into the rice cooker. Cover and press the button to start.
4. When it's done, don't open and leave it for about 10 minutes to blend the flavor.
5. Toss the rice lightly using a rice paddle, then serve.

レシピ（日本語）
http://cookpad.com/recipe/232280
http://cooklabo.blogspot.com/2008/10/blog-post_03.html
---------------------------------

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Christmas Sushi - Video Recipe

Christmas is coming, so I will show you my pretty bling-bling Christmas Sushi!


http://www.youtube.com/watch?v=hnBUIoQ0erU

It was awarded at Seafood Cooking Contest, and I met Yukio Hattori (who is a president of Hattori Nutrition College and best known as an expert commentator on the Japanese television show Iron Chef) - he was the chairman of the awards committee!!!

服部幸應先生が審査する「シーフード料理コンクール」の入賞作品です！



Sorry for the imperfect avocado…

---------------------------------
Christmas Sushi

Difficulty: Easy
Time: 20min
Number of servings: 4 Christmas trees

Ingredients:
300g (10.5oz.) cooked Japanese rice (short-grain rice)
2 tbsp Sushisu (seasoning for sushi rice)
100g (3.5oz.) chopped toro (tuna belly) *you can chop tuna using a sharp knife until almost paste-like
1 avocado
1 tsp. lemon juice
1/2 nori sheet
4 Shiso (perilla)
chopped green onion (or asatsuki)
ikura (salmon roe)
mayonnaise
4 star-shaped cheese *make with processed cheese
soy sauce
wasabi (Japanese Horseradish Paste) if desired
pickled Ginger if desired

Directions:
1. Place cooked Japanese rice in a bowl. Add Sushisu while the rice is hot and slice through rice using rice paddle to separate the grains.
2. Using a fork, mash the avocado. Add lemon juice (to prevent browning) and mash some more.
3. Make 4 round and flat rice balls with sushi rice.
4. Place chopped toro on top of the rice ball and make circular cone shape.
5. Spread avocado paste and cover the surface.
6. Wrap a strip of nori sheet at the base of the tree and decorate it with green onion, ikura, and mayonnaise. Place the tree on Shiso and place the star on top of the tree.
7. Serve with soy sauce, wasabi, and pickled ginger. Pour some soy sauce over the tree and eat ;D

レシピ（日本語）
http://cooklabo.blogspot.com/2007/12/blog-post_05.html
---------------------------------

Happy Holidays!

P.S.
I know those who are subscribed to my channel already saw this but I am posting this for my blogger friends ;)

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Curry Daikon Meshi (Takikomi Gohan) - Video Recipe

Daikon Meshi (radish rice) is basic and popular Japanese home-cooked meal. It is usually flavored with dashi broth and soy sauce but I added curry powder to make it more tasty and delicious!!!


http://www.youtube.com/watch?v=mihL-AD7CK8

Currently 50 people photo reported me and said it was good. Please scroll down the page to view the photos.
http://cookpad.com/recipe/286505

Also, this idea adding curry powder to Daikon Meshi was broadcast on Nippon TV's TV program called Zoom in Saturday on 10/29/2011!

10月29日ズームイン!!サタデー「ジャスト!!日本」のコーナーのズムサタ的モリスケとアズ—の大冒険「アイデア満載！炊き込みごはん編」でこの「カレー大根めし」の作り方が紹介されました☆
http://www.ntv.co.jp/z-sat/just/2011/10/29/



---------------------------------
Curry Daikon Meshi

Difficulty: Easy
Time: 10min + rice cooking time
Number of servings: 4

Necessary Equipment:
suihanki (Japanese rice cooker)

Ingredients:
2 cups uncooked Japanese rice (short-grain rice)
200g (7.0oz.) Daikon (Japanese radish)
1 Aburaage (fried tofu)
120cc Yamaki Mentsuyu (2 times concentrated soy sauce based broth)*
2 tsp. curry powder
400cc water*
cooking oil
parsley flakes (or chopped Mitsuba leaf (Japanese wild parsley) or chopped Daikon leaf)

Directions:
1. Wash rice and drain well. Immerse Aburaage (fried tofu) in hot water, drain and wrap in paper towel to remove any excess oil and water, then cut into thin strips. Cut Daikon into sticks (about 2-inch-long is better because it can break easily when cooked).
2. Heat cooking oil in a deep pot and lightly stir-fry Daikon and Aburaage (fried tofu) . Then season with Yamaki Mentsuyu and curry powder. Add rice and mix well.
3. Place the seasoned rice and 400cc water in a Japanese rice cooker, close, and press start to cook.
4. When it's done, do not open and let it steam for about 10 minutes.
5. Open, mix well, and serve. Sprinkle parsley flakes if available.

* You can substitute Yamaki Mentsuyu with: 2tbsp. soy sauce, 2tbsp. sake. 2tsp. sugar. And add 400cc dashi broth instead of water.

レシピ（日本語）
http://cookpad.com/recipe/286505
http://cooklabo.blogspot.com/2011/11/blog-post_08.html
---------------------------------

Enjoy!

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Easy 10 Minutes Curry and Rice - Video Recipe

This video will show you how to make super easy curry and rice using Yakiniku no Tare (焼肉のたれ) - Yakiniku Sauce.


http://www.youtube.com/watch?v=42XC0VLEZI8

Yakiniku no Tare is a sweet and tasty soy sauce based Japanese barbecue sauce for Yakiniku (grilled meat). It contains spices and herbal vegetables that can be a part of curry seasonings. Thus, you can save time simmering vegetables for many hours ;D

Simple yet delicious that you can't stop eating!!!



---------------------------------
Easy 10 Minutes Curry and Rice

Difficulty: Easy
Time: 10min
Number of servings: 2

Ingredients:
150g (5.2oz.) ground beef and pork mixture
100g (3.5oz.) onion
50g (1.7oz.) mixed vegetables
A
* 3 tbsp. Ebara Ougon No Aji Chu Kara (Ebara Yakiniku Sauce Medium Hot) : you can use any kind of Japanese Yakiniku Sauce
* 1 tsp. curry powder
100g (3.5oz.) diced tomato
salt
cracked black pepper
cooking oil
dried parsley flakes

Directions:
1. Chop onion and saute with cooking oil until soft (lightly colored golden brown if you have time).
2. Add and saute ground beef and pork mixture. Season with A. Add diced tomato can and simmer on medium-low for 5 minutes.
3. Add mixed veggieables and season with salt and cracked black pepper.
4. Serve curry (3.) on the rice and sprinkle parsley flakes.

↓レシピ（日本語）
http://cooklabo.blogspot.com/2009/06/blog-post_12.html
---------------------------------

I am sorry for not catching up to reply for your comments X(

A week is passing by really quick.

10/10 is our one year wedding anniversary!!!

I can't believe it's been already a year since THEN!!!

Have a nice weekend!!!

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How to Cook Steamed White Rice (Gohan) in a Pot - Video Recipe

This tutorial will show you how to cook rice in a pot on a stove.

I already have a tutorial "How to Cook Steamed White Rice (Gohan) with a Rice Cooker" but, I received a lot of request for the rice recipe without using a rice cooker, so i made this tutorial.


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

Rice is the staple of Japan, so most Japanese have a rice cooker at home and we eat rice in almost every meal. Actually, we eat any kind of dishes with rice. Using a rice cooker is convenient, but you can of course use a pot to cook rice, too ;D

Pipitto Konro "ピピッとコンロ" is a gas cooking stove with sensor that does all the heat adjustments automatically!



Note: Japanese rice is short grain rice and gets sticky when it is cooked. So, make sure you don't use long grain rice because it is drier and doesn't stick together.

---------------------------------
How to Cook Steamed White Rice (Gohan) in a Pot

Difficulty: Super Easy
Time: approx. 30min
Number of servings: 4 (2 cups of rice)

Ingredients:
2 cups = 320g (11.3oz.) Japanese-style rice
water 440cc

Directions:
1. Measure the rice with a measuring cup and put it into a bowl. Use the measuring cup for Japanese rice (you can get it at a Japanese grocery store) or measure 320g (11.3oz.) rice.
2. Wash the rice with cold water. As for 2 cups, wash 4 or 5 times. Water does not have to be clear but somewhat clean. Then drain.
3. Place the rice in a pot and add water. Let the rice soak in the water at least 30 minutes.
4. Without a lid, set on high heat and boil. When the rice starts to boil, stir and cover (use a lid without a hole, or if you have a hole on your lid, seal it with aluminum foil). Then set to low heat and let it simmer for 10-15 minutes until water is absorbed and rice is cooked - you can quickly peep into the pot and check.
5. When it's done, do not open and let it steam for about 15 minutes. If you like "Okoge" which is the burned rice left in the bottom of a rice cooker, turn the heat to high and turn off (and steam for about 15 minutes) when you hear the crackling noise.
6. Toss the rice lightly with a spoon or a rice paddle so that it is fluffed a bit but still clumps enough to be picked up with chopsticks.
7. Serve!

↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/10/blog-post.html
---------------------------------

Enjoy :D

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Katsu Curry - Video Recipe

Katsu Curry (we call it Katsu Kare) is Japanese curry and rice with Tonkatsu. I received many requests for this recipe, so I finally cooked it :D


http://www.youtube.com/watch?v=mtQ58knNt2U

Instead making regular Tonkatsu, I made it with cheese in between. Yummy :)



I hope you all like it!!!

---------------------------------
Katsu Curry

Difficulty: Medium
Time: 45min
Number of servings: 6

Ingredients:
((Cheese Tonkatsu))
12 thinly sliced pork for Shogayaki (ginger pork)
2 slices of cheese
salt and cracked black pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
((Katsu Curry and Rice))
6 Tonkatsu
150g (5.3oz.) thinly sliced pork
300g (10.5oz.) onion
250g (8.8oz.) potato
120g (4.2oz.) carrot
850cc water
115g (4.4oz.) House Vermont Curry (medium hot) *Japanese curry roux
1 tbsp. cooking oil
6 servings steamed Japanese white rice
Fukujinzuke (relish for Japanese curry) if preferred
parsley flakes

Directions:
((Cheese Tonkatsu))
1. Cut each sliced cheese into three. Sandwich the cheese with 2 slices of pork for each Tonkatsu and season both sides with salt and pepper.
2. Flour the pork 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. Fry them in oil at 170C (340F) until cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
((Katsu Curry and Rice))
1. Use House Vermont Curry (medium hot) or you can substitute it with any other Japanese curry roux!
2. Cut thinly sliced pork into bite size pieces. Slice onion. Cut potato and carrot into bite-size pieces.
3. Heat cooking oil in a large stew pot, saute the sliced onion over medium heat until it softens. Then add the pork.
4. When pork is cooked, add potato and carrot, add 850cc water, bring to a boil, skim the scum, cover, and turn the heat down to low and cook for about 15 minutes. (You can add a consomme cube and/or laurel leave if you prefer.)
5. Turn off the heat, add House Vermont Curry (medium hot) curry roux, and mix well until completely melted. Then put on the heat and simmer for about 7 minutes until thickened.
6. Cut Tonkatsu into bite size pieces.
7. Serve curry on a hot bed of rice and Tonkatsu pieces, sprinkle parsley flakes, and garnish with Fukujinzuke if desired.

↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/08/blog-post_23.html
---------------------------------

Thank you for watching!!!
I am really happy to hear when people say they like it :)

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