The BEST Gyoza Recipe (Japanese Potstickers / Pan-Fried Dumplings) | Japanese Cooking Video

Delicious juicy fried dumplings!

This is a very basic and the best recipe for Yaki Gyoza (Japanese Pan-Fried Dumplings) to start with! When we pan fry the Gyoza, we call it Yaki Gyoza. Steamed = Mushi Gyoza, Boiled = Sui Gyoza.

In this video I will show you how to make the very basic gyoza filling and how to fold them 😉

You can customize this basic recipe using different ingredients.

Gyoza is originally the Chinese potstickers, now very popular in Japan 💕 My mom used to make them once a month or more because we kids like them! Perfect batch side dish for rice 😋

You can of course keep them in stock in the freezer. However, most of the time, they can be easily gone all at once. haha

THIS VIDEO will show you how to make Gyoza Wrappers!

Print on your Postcard

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How to Make Gyoza (Very Basic Japanese Potstickers / Pan-Fried Dumplings)

Difficulty: Easy
Time: 20min
Number of servings: 14 big dumplings or 24 small dumplings

Ingredients:
1 leaf (100g=3.5oz.) Chinese cabbage
A
* 250g (8.8oz.) ground pork
* 1/2 chopped long onion
* 1 clove chopped garlic
* 1 tbsp. sesame oil
* 1 tsp. soy sauce
* ground black pepper
14 big gyoza wrappers
cooking oil
soy sauce
vinegar
la-yu / raayu (Chinese spicy sauce) if preferred

Directions:
1. Boil water in a large pot. Add Chinese cabbage from the stem end and boil for about one minute. Drain and soak in cold water (or use running water) to cool. Squeeze to remove the excess water (can use a paper towel), then finely chop.
2. Put the chopped Chinese cabbage and A in a bowl. Mix well by hand (or back of a spoon is okay) until all ingredients are combined and the mixture is smooth.
3. Lay gyoza wrapper in your palm and put a spoonful of filling in the center. Put water along the edge of the wrapper with your finger, fold in half, make small folds in the front side of the wrapper and seal.
4. Heat cooking oil in a frying pan. Put the gyoza in and cook on high heat until the bottoms become brown. Turn the heat down to medium, add 50ml water (or about 1/3 of their hight), cover and steam the gyoza on med-high until done. Uncover and cook on high until the water is gone and the bottoms of the gyoza are crisp.
5. Serve with a mixture of soy sauce, vinegar, and a drop or two of la-yu if preferred.

Of course, it goes great with white rice! Perfect for bento, too!
But I prefer no garlic but ginger for bento ;)

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/11/blog-post.html
---------------------------------

Of course, there are many other ways to enjoy it!!!

Spinach Bacon Crispy Cheeze Gyoza with Balsamic Vinegar カリカリチーズ餃子
http://www.youtube.com/watch?v=cLV1Ry4x86s
How to Make Yakiniku Gyoza (Recipe) 焼肉餃子の作り方 (レシピ)
http://www.youtube.com/watch?v=d7xoFVdMTbQ

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HALLOWEEN Frankenstein Matcha Green Tea Pound Cake - Video Recipe

In this video, I will show you a fun idea to enjoy matcha green tea pound cake ;)

Adding meringue in the pound cake makes it moist and fluffy!


http://www.youtube.com/watch?v=zV4dPCw_K-Q



Sorry my drawing is awful…
I know you can draw better than me!!! hehe

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HALLOWEEN Frankenstein Matcha Green Tea Pound Cake

Difficulty: Medium
Time: 2hrs
Number of servings: 1 loaf

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

Ingredients:
100g (3.5oz.) unsalted butter *room temperature
80g (2.8oz.) granulated sugar
2 eggs *room temperature
2 tbsp. soymilk or milk
2 tbsp. granulated sugar
A
* 120g (4.2oz.) cake flour
* 1&1/2 tbsp. matcha green tea powder
* 1/2 tsp. baking powder
chocolate pens *you can draw 2 Frankensteins with 1 pen

Directions:
1. Line the loaf pan with parchment paper. Preheat the oven to 180C (350F). Mix A and sift them together if you have time.
2. Cream the butter in a large bowl with a wire whisk. Add 80g (2.8oz.) granulated sugar little by little and mix well.
3. Separate egg whites and egg yolks. Add the egg yolks one by one and mix well. Then add soymilk and mix well.
4. Make meringue in a separate bowl: Whip egg whites with an electric mixer until foamy. Gradually add granulated sugar 1/3 at a time, then continue to whip until stiff glossy peaks form when you lift the beaters.
5. Add 1/3 of the meringue into the butter mixture (3.), and blend well with a spatula.
6. Sift in A and fold in with a spatula. Then add the rest of the meringue and fold in gently but thoroughly.
7. Pour the batter into the pan and smooth the top. Drop the pan lightly on the counter 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.
8. Bake at 180C (350F) for 15 minutes. Then turn down to 160C (320F) and bake for 35-40 minutes. *Cover the cake with aluminum foil if it starts to brown too much. Insert a stick into the cake to check whether it is baked or not.
9. Remove the cake from the pan and place it on a wire rack to cool.
10. Slice the pound cake. Set a chocolate pen in a cup of hot water for a few minutes. Cut the tip of the chocolate pen and draw Frankenstein faces on pound cake slices.

* 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.

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/10/blog-post_27.html
---------------------------------

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3-Ingredient EGG FREE Cookies - Video Recipe

http://www.youtube.com/watch?v=zCxgLH6tNZY

Giveaway Prize: Cute Cutter Set
- 3 different designs (bunny, bear and flower cutters and matching stamps) in a set
- can be used on cheese, ham, fruits, vegetables, sandwiches, cookies and anything can be made extra special with this little set

How To Use:
All you need to do is take the bottom of the cutter and push firmly into your desired food. Then you can either leave it as is, or for extra cuteness you can take the top part of the cutter set and gently push down to imprint the pattern into the top. Everyone will be amazed by your talent ;)



To Enter This Giveaway:

#1 If you are under 18 make sure you have permission from your parents to enter.

#2 This giveaway is open WORLDWIDE!!!

#3 Comment and let me know your FAVORITE RESTAURANT around your place. What is your FAVORITE MENU there?

ex) My favorite restaurant is KAGETSU in Greenwich Connecticut. I love BEEF TERIYAKI there.

#4 You can only enter ONCE.
But, you can TRIPLE the chance to win by commenting on cookingwithdog and runnyrunny999's videos, they have the same prize and the same rules.

cookingwithdog
http://www.youtube.com/watch?v=4A3QD6RuDfM

runnyrunny999
http://www.youtube.com/watch?v=_mI71Yt8KH0

#5 The contest is open for 2 weeks and will end on TUESDAY, NOVEMBER 6TH, 2012 at 11:59 PM Japan Time.
Nov. 6th 24:00 JST
Nov. 6th 15:00 UTC/GMT
Nov. 6th 10:00 EST
Nov. 6th 07:00 PST

I will randomly select a winner and send you a message on that day.
Winner must reply back with their mailing address via Youtube message within 3 days or a new winner will be chosen.

GOOD LUCK!!!

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How To Make Egg Free Cookies

Difficulty: Easy
Time: 1.5 hrs
Number of servings: 20 cookies

You Need Only 3 Ingredients:
50g (1.8oz.) butter *softened
100g (3.5oz.) cake flour
30g (1.0oz.) powdered sugar (confectioner's sugar)

Directions:
1. Mix butter and powdered sugar (powdered sugar makes the cookie crisp) with spatula until creamy.
2. Sift in the cake flour (you can use all-purpose flour) little by little and mix well.
3. Roll out dough between the plastic wrap to 0.5 cm (0.2 inch) thick. Refrigerate the dough for at least 1 hour to chill.
4. Preheat the oven to 170C (338F). Remove the plastic wrap. Cut out with the cookie cutters (you can take the top part of the cutters and gently push down to imprint the patterns onto the cookies). Place the cookies on a cookie sheet lined with parchment paper. Roll out scraps, and repeat.
5. Bake at 170C (338F) for 10-12 minutes. Cool the cookies on the sheet or wire rack.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/10/blog-post_25.html
---------------------------------

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Halloween Jack-O'-Lantern Deviled Eggs - Video Recipe

I know there are many scary eyeball deviled eggs on the Net but I like cute ones XD


http://www.youtube.com/watch?v=s1sfkgNCD5k

Deviled eggs are hard-boiled eggs, cut in half and filled with seasoned hard-boiled eggs' yolk. Deviled eggs are usually served cold. It is a great holiday or party food!



Very easy and fun last-minute Halloween recipe ;)

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Halloween Jack-O'-Lantern Deviled Eggs

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

Ingredients:
6 eggs
A
* 2 tbsp. (30g=1oz.) drained canned tuna
* 2 tbsp. finely-chopped onion
* 3 tbsp. mayonnaise
* 1 tsp. sugar
* 2 tsp. vinegar
* salt and pepper
paprika powder
12 toasted pumpkin seeds
nori sheet

Directions:
1. To make hard-boiled eggs, use older eggs because they are easier to peel. Place the eggs in a single layer in a saucepan. Cover with water at least an inch above the eggs. Put on high heat, gently, stir constantly (in this way, you can center the egg yolks), until water boils. When the water comes to a full boil, turn off the heat and cover the pan with a lid with no holes. Set a timer and let them steam in the hot water for about 15 minutes. Drain the eggs and cool immediately in cold water. Shake the pan to break the shells. Then peel.
2. Cut hard-boiled eggs into halves lengthwise. Gently remove the egg yolks, place them in a bowl, and mash them using a fork.
3. Mix A in a bowl, add the mashed egg yolks, and mix until smooth.
4. Transfer the mixture in a plastic bag or a pastry bag, cut off the corner of the bag to create a hole, then pipe it into egg white halves.
5. Sprinkle with paprika powder. Cut out nori sheet for the eyes, noses, and mouths of Jack-O'-Lantern faces. Attach the nori faces and pumpkin seeds on the eggs.

Keep in the fridge until ready to serve.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/10/blog-post_22.html
---------------------------------

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3 STEPS! How to Pour a Beer with a Perfect Head - Video Recipe

This video will show you how to pour a beer from a can into a glass, very common way in Japan.
You can apply this technique to the bottled beer as well.


http://www.youtube.com/watch?v=2ROLO7Vc7RI

The key point here is "Perfect Head"!!!

Creating a very fine foam on top of the beer prevents it from oxidation and retains its flavor.



Pouring a beer is part of the tasting experience :)

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3 STEPS! How to Pour a Beer with a Perfect Head

Difficulty: Very Easy
Time: 3min
Number of servings: 1

What You Need:
1 cold beer
1 cold beer glass of your choice

Before You Start:
Wash the glass in hot water, let it dry naturally, and cool in the fridge.
Dirty glass produces large coarse bubbles and a rapidly disappearing head. Do not use dish towel because it can leave some dust on your glass.

How to Pour:
1. Create Bubbles
Pour beer from high above the glass until the glass is half full. You will get a frothy head, so wait 30 seconds to 1 minute until the large bubbles on the surface disappear.

2. Lift Up The Head
When the beer and the head are in halves, pour beer with great care (do not break up the fine bubbles) up to eight to nine-tenths of the glass. *You can tilt the glass if you want to.

3. Finish
Wait until the bubbles are about three-tenths of the glass. Then pour beer into the center of the head, lifting up the head again.

*Fluffy head poured out over the glass looks delicious :P

↓注ぎ方（日本語）
http://cooklabo.blogspot.jp/2012/09/blog-post_26.html
---------------------------------

We used "Suntory The Premium Malt's" because we went to their factory this summer, just for fun and got some glasses as a souvenir ;)
先日サントリーのビール工場見学に行った際、グラスをもらったのでプレモルを使いました♪
http://www.suntory.co.jp/factory/

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Halloween Kids Curry - Video Recipe

Today I will show you an easy and cute curry rice (curry and rice / kare-raisu) idea for Halloween!


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

I'm sure your kids are gonna love this :)



---------------------------------
Halloween Teddy Bear Curry (Hamburger Steak Curry)

Difficulty: Medium with Patience
Time: 40min
Number of servings: 6
Calories per serving: 567Kcal

Ingredients:
((Curry))
1/2 box = 119g (4.2oz.) House Vermont Curry Sauce Mix (Mild) *we call it "curry roux". you can choose med hot or hot as well.
2 medium (400g=14.1oz.) onions
1 medium (150g=5.3oz.) potato
1/2 medium (100g=3.5oz.) carrot
2 (60g=2.1oz.) green peppers
1 (150g=5.3oz.) red bell pepper
2&1/2 tbsp. cooking oil
850ml water
((Hamburger Steaks))
250g (8.8oz.) ground beef and pork
2 tbsp. Panko (bread crumbs)
1 tbsp. milk
salt and pepper
((Saffron Rice)) *of course, the curry can be served with plain, unflavored steamed rice.
1 package Curry Partner Saffron Paste
6 servings (1020g=2.3lbs.) cooked rice
((Decoration))
3 sliced American cheese
3 nori sheets
12 raisins

Directions:
((Curry))
1. Mince the onions. Roughly dice the potato and carrot. Cut out 6 triangles from red bell pepper for teddy bear noses. Cut and save 6 strips of green pepper for teddy bear mouths. Roughly dice the rest of the peppers.
((Hamburger Steaks))
1. Put ground beef and pork, salt and pepper, Panko (bread crumbs), and milk in a bowl, and mix well by hand until all ingredients are combined and smooth.
2. Divide it into 12 patties. Heat 1 tbsp. cooking oil in a frying pan and lightly saute the teddy bear noses and mouths, and set aside. Then in the same frying pan, cook the hamburger steaks to desired doneness.
((Curry))
1. Heat 1&1/2 tbsp. cooking oil in a large stew pot. Add onions, potatoes, and carrots, and stir-fry them until slightly coated with oil.
2. Add 850ml water, bring to a boil, remove the foam, and turn the heat down to low and cook for about 15 minutes.
3. 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.
4. Then add green and red peppers, and put on low heat and simmer for about 10 minutes until it thickens.
((Saffron Rice))
1. Place cooked rice in a bowl. Add Curry Partner Saffron Paste while the rice is still hot and slice through it using a rice paddle to separate the grains.
((Decoration))
1. Serve curry and a round piece of saffron rice and a round piece of sliced American cheese. Place hamburger steaks centered with round pieces of sliced American cheese to make the ears. Place raisins for eyes, red bell pepper for nose, and green pepper for mouth.
2. For the hat, make a circular cone shape with rice and wrap with 1/2 nor sheet. Then place a strip of sliced American cheese.

*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://cooklabo.blogspot.jp/2012/10/blog-post_1821.html
---------------------------------

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Halloween Jack-O'-Lantern Ball Sushi - Video Recipe

Very easy and cute Halloween recipe idea even kids can help to make them!


http://www.youtube.com/watch?v=6qmO97CDToQ

Temari-Zushi (ball sushi) is a ball-shaped sushi made by shaping sushi rice and fish into a ball by hand using a plastic wrap.

Avocado sushi rice is pretty tasty and it goes great with smoked salmon. I hope you like it!



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Halloween Jack-O'-Lantern Ball Sushi

Difficulty: Easy
Time: 20min (w/o rice cooking time)
Number of servings: 14

Ingredients:
300g (10.5oz.) cooked Japanese rice (short-grain rice)
A
* 2&1/2 tbsp. rice vinegar
* 1 tbsp. sugar
* 1 tsp. salt
1/2 avocado
14-28 slices smoked salmon
1/2 nori sheet
14 pumpkin seeds
mayonnaise

Directions:
1. Chop avocado into small pieces.
2. Place cooked rice in a bowl. Add A while the rice is hot and slice through rice using rice paddle to separate the grains. Then add the chopped avocado and mix well.
3. Place a sheet of plastic wrap on your hand. Then place 1 or 2 slices of smoked salmon in the center. Measure a bite-size amount of sushi rice and place it on the salmon. Shape them into a ball, twisting the plastic wrap. Unwrap and make the rest.
4. Draw a spider web on a plate with mayonnaise. Place the sushi balls on the plate.
5. Cut out nori sheet for the eyes, nose, and mouth. (Cut freehand to make expressive faces.) Place them on sushi balls.
6. Attach pumpkin seeds to each sushi ball to finish.

Preferably refrigerate before you serve!

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/10/blog-post_7311.html
---------------------------------

Mayo pen I used
(Watch from 3:26)
http://www.youtube.com/watch?v=EQUNH2dmtmE

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Curry and Rice Bread (Using a Bread Machine) - Video Recipe

This video will show you how to bake Curry and Rice Bread using a Home Bakery (Bread Machine or Bread Maker): Panasonic SD-BH104


http://www.youtube.com/watch?v=HlCGxaih-LE

Adding a bowl of cooked rice makes the bread moist and gives it a slightly chewy texture. Yummy!!!



I hope you enjoy this idea :)

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Curry and Rice Bread

Difficulty: Very Easy
Time: 4 hours
Number of servings: 1 loaf (6 slices)
Calories per slice: 260cal

Necessary Equipment:
Panasonic SD-BH104
http://ctlg.panasonic.jp/product/info.do?pg=04&hb=SD-BH104

Ingredients:
210g (7.4oz.) bread flour (hard flour or strong flour)
2 tbsp. sugar
1 tbsp. powdered milk (dried milk)
1 tsp. salt
5g (0.18oz.) curry powder
1/2 tsp. black pepper
150g (5.3oz.) cold cooked white rice
20g (0.7oz.) butter
30g (1.0oz.) diced processed cheese
130ml water
3/4 tsp. dry yeast
* 40g (1.4oz.) diced potatoes
* 30g (1.0oz.) diced carrots
* 30g (1.0oz.) sliced bacon strips

Directions:
1. Not to make a mistake, measure all the ingredients in advance with a measuring cup and measuring spoon. If you make a mistake, you will waste 4 hours baking the bread. (Measuring cup and measuring spoon come with the bread machine.) Or, you want to remember where you are up to if anyone talked to you while placing the ingredients.
2. Bring a pot of water to a boil. Cook diced potatoes and carrots al dente, then drain well.
3. Remove the bread pan (twist the bread pan anti-clockwise and lift up to remove) and set the kneading blade. Make sure that they are clean before you use.
4. Place and pile up the bread flour, sugar, powdered milk, salt, curry powder, black pepper, cold cooked white rice, butter, and diced processed cheese in the middle of the bread pan. Then pour in the water around the pile. Wipe the outside of the pan to remove any flour or liquid.
5. Put the bread pan into the bread machine and turn slightly clockwise.
6. Close the lid.
7. Open the upper lid and place the dry yeast in the dry yeast dispenser. It will add the dry yeast automatically. Wipe if it's wet but avoid generating the static electricity.
8. Choose the "Gohan" baking option. Select the "Gohan" bread type. Select the "Raisin" mode with a note: extra ingredients can be added directly into the bread pan when the beep sounds. Start the machine.
9. When the machine beeps, add extra the ingredients: diced potatoes, diced carrots, and sliced bacon strips. The machine automatically starts after 3 minutes.
10. When it's done, press stop and remove the bread pan from the bread machine immediately. Leave to cool on a kitchen cloth for 2 minutes. Then remove the bread from the bread pan and allow to cool on a wire rack. Remove the blade if the blade got stuck in the bread.

Note: You can only place dry ingredients (e.g. dried fruit, nuts) in the raisin dispenser.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/10/blog-post_10.html
---------------------------------

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Roast Beef and Mashed Potato Salad Roll-Ups - Video Recipe

Very easy, gorgeous, and delicious last-minute party recipe idea ;)


http://www.youtube.com/watch?v=KFTqrH4ZwwM

You can use any kind of basil sauce or dressing of your choice!!!



My darling said he can eat as many as he wants. hehehe

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Roast Beef and Mashed Potato Salad Roll-Ups

Difficulty: Very Easy
Time: 15min
Number of servings: 16 pieces

Ingredients:
8 thinly sliced roast beef
200g (7oz.) potato
A
* 2 tbsp. mayonnaise
* 2 tbsp. milk
* salt and cracked black pepper
60g (2.1oz.) mixed salad of your choice
basil sauce or dressing of your choice
cherry tomato wedges if you have

Directions:
1. Slice the potato into round slices. Place them on a microwavable dish, cover with plastic wrap, and microwave at 500w for 5 minutes.
2. Mash the potatoes with a fork, season with A, then toss the mixed salad of your choice.
3. Place a slice of roast beef so that the length of it is running flat and vertically towards you. Then place 1/8 of the mashed potato salad (2.) on the end of the roast beef close to you and start rolling. Repeat with the remaining roast beef and mashed potato salad.
4. Cut each roll into halves. Serve on a dish with cherry tomato wedges if you have. Drizzle them with basil sauce or dressing of your choice.

↓レシピ（日本語）
http://recipe.tabelatte.jp/recipe/13841.html
---------------------------------

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Quick Edamame Keema Curry - Video Recipe

Today I will show you how to make a quick curry rice (curry and rice / kare-raisu) using a frying pan.


http://www.youtube.com/watch?v=DfzL8SoqMdE

This will be a perfect recipe to save time and enjoy dinner with your family on a busy day.



I hope you like this idea.

---------------------------------
Quick Edamame Keema Curry

Difficulty: Very Easy
Time: 15min
Number of servings: 4
Calories per serving: 736Kcal

Ingredients:
1/2 box = 103.5g (4.2oz.) House Java Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose either med hot or hot.
200g (7oz.) ground pork
1 medium (200g=7oz.) onion
100g (3.5oz.) shelled edamame or deshell 250g (8.8oz.) frozen unshelled edamame
400g (14oz.) diced tomato can
200ml water
1 tsp. House Tokusen Nama Ninniku (grated garlic in tube)
1 tsp. House Tokusen Nama Shoga (grated ginger in tube)
4 servings cooked rice
shelled edamame for topping *if preferred

Directions:
1. Roughly dice the onion.
2. Heat a non-stick pan over medium heat. Add ground pork, onions, garlic and ginger.
3. When the meat starts to change color, add diced tomato can and water.
4. Bring to a boil, and remove the foam. 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 low heat and simmer for about 5 minutes.
6. Add shelled edamame and let boil for a few seconds.
7. Serve the curry on a hot bed of rice and sprinkle with edamame to finish.

*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://cooklabo.blogspot.jp/2012/09/blog-post_29.html
---------------------------------

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

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http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Green Smoothie (Enzyme-Rich Drink) - Video Recipe

Green Smoothie is a very popular smoothie in Japan these days. In this video, I will show you my Green Smoothie that I found very easy-to-make with low budget.


http://www.youtube.com/watch?v=OAx3Z0qPZtk

I used to add leafy greens in my every day smoothie, but I recently realized that was WRONG.

Here are the tips for making Green Smoothie.
- use 6 fruit against 4 vegetable (but if you don't like vegetables, you can start from adding 1 leaf)
- do NOT use starchy foods because they can cause flatulence when you intake them with fruits: milk, soy milk, yogurt, carrot, broccoli stem, cabbage, eggplant, corn, pumpkin, bean, potato, etc…
- drink 40min-1hr before breakfast (you can get the most out of your drink)
- drink right after you made it (while the enzyme is active)
- best to drink 1 liter of green smoothie per day BUT what I think important is to drink it every day, so just start off from drinking a cup of green smoothie.

So now, I drink this Green Smoothie every day 40min-1hr before breakfast.
Then I drink this collagen smoothie with my breakfast, if you know. hehe
Soy Banana Collagen Smoothie (Recipe) 豆乳バナナコラーゲンスムージー (レシピ)
http://www.youtube.com/watch?v=TnMWD8DGOhQ

What is good about Green Smoothie is that you can alkalize your body. At the same time, you can intake more food items every day for a well-balanced diet.



---------------------------------
Green Smoothie

Difficulty: Very Easy
Time: 5min
Number of servings: 500ml

Ingredients:
1/2 frozen banana*
2 pieces frozen pineapple*
1 orange
1 kiwi
1/2 apple
1/4 lemon
2 leaves green leaf lettuce (spinach, kale, whatever you like!)
100ml water

Directions:
1. Place everything in a blender / mixer and process until smooth.
2. Pour into a glass, drink as soon as possible while fresh.

*I personally prefer to freeze bananas when they are at desired taste. Also, I freeze pineapple because fresh pineapple is quite perishable.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/09/blog-post_26.html
---------------------------------

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How to Bake Bread Using a Bread Machine - Video Recipe

This video will show you how to make bread with a Home Bakery (Bread Machine or Bread Maker): Panasonic SD-BH104


http://www.youtube.com/watch?v=bf8ydwk5BSs

I know some people want to know how it works, and so did I, so I decided to make this video. I hope you find this helpful ;)



BTW, I won this Home Bakery at a recipe contest. You know if you follow my Facebook page. hehe
http://www.facebook.com/Ochikeron/

---------------------------------
How to Bake Bread Using a Bread Machine

Difficulty: Very Easy
Time: 4 hours
Number of servings: 1 loaf (6 slices)
Calories per slice: 181Kcal

Necessary Equipment:
Panasonic SD-BH104
http://ctlg.panasonic.jp/product/info.do?pg=04&hb=SD-BH104

Ingredients:
250g (8.8oz.) bread flour (hard flour or strong flour)
2 tbsp. sugar
1 tbsp. powdered milk (dried milk)
1 tsp. salt
10g (0.35oz.) butter
180ml water
1 tsp. dry yeast

Directions:
1. Not to make a mistake, measure all the ingredients in advance with a measuring cup and measuring spoon. If you make a mistake, you will waste 4 hours baking the bread. (Measuring cup and measuring spoon come with the bread machine.) Or, you want to remember where you are up to if anyone talked to you while placing the ingredients.
2. Remove the bread pan (twist the bread pan anti-clockwise and lift up to remove) and set the kneading blade. Make sure that they are clean before you use.
3. Place and pile up the bread flour, sugar, powdered milk, salt, and butter in the middle of the bread pan. Then pour in the water around the pile. Wipe the outside of the pan to remove any flour or liquid.
4. Put the bread pan into the bread machine and turn slightly clockwise.
5. Close the lid.
6. Open the upper lid and place the dry yeast in the dry yeast dispenser. It will add the dry yeast automatically. Wipe if it's wet but avoid generating the static electricity.
7. Choose a baking option. Select a bread type. Start the machine.
8. When it's done, press stop and remove the bread pan from the bread machine immediately. Leave to cool on a kitchen cloth for 2 minutes. Then remove the bread from the bread pan and allow to cool on a wire rack. Remove the blade if the blade got stuck in the bread.

I know you can't wait for 4 hours, so set the timer so that it would be ready in the morning!

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/09/blog-post_22.html
---------------------------------

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Watermelon Tiramisu - Video Recipe

This video will show you how to make very refreshing and tasty Watermelon Tiramisu with NO Raw Eggs. This is amazingly delicious, so you have to try it out!


http://www.youtube.com/watch?v=KcW6oGXCo-s

Thanks to my darling, he came up with this idea years ago. hehe



Some people ask me why I stay in fit, that is because I try to make in small portions that my darling and I can finish at one time ;) This is a perfect treat that is really easy to make in small portions!!!

FYI: Tiramisù is an Italian dessert. It is made of ladyfingers (Savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone cheese, and flavored with liquor and cocoa.

---------------------------------
How to Make Watermelon Tiramisu

Difficulty: Easy
Time: 30
Number of servings: 2

Necessary Equipment:
electric mixer

Ingredients:
((Watermelon Syrup))
50ml pureed watermelon
2 tsp. granulated sugar
2 tsp. Cointreau (or any citrus liquor) *optional
6 ladyfingers (Savoiardi)
((Tiramisu Cream))
100ml whipping cream
2 tbsp. granulated sugar
2 tsp. Cointreau (or any citrus liquor) *optional
100g (3.5oz.) mascarpone cheese
((Decoration))
unsweetened cocoa powder

Directions:
((Watermelon Syrup))
1. Grate the red sweet part of the watermelon with a strainer and make a puree.
2. Add granulated sugar and Cointreau (or any citrus liquor), and mix well.
3. Pour the syrup over the ladyfingers.
((Tiramisu Cream))
1. Beat whipping cream, granulated sugar, and Cointreau (or any citrus liquor) with an electric mixer until creamy before soft peaks form (but not too liquid).
2. Add mascarpone cheese and mix well.
((Decoration))
1. Layer the ladyfingers with the cream (about 3 layers).
2. Keep in the fridge for at least two hours (or overnight) to set.
3. Sprinkle with cocoa powder before serving.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/09/blog-post_21.html
---------------------------------

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Black Gomoku Rice Balls - Video Recipe

This recipe once became an actual onigiri product and sold at convenience stores nationwide in Japan.
http://createeathappy.blogspot.jp/2009/09/my-rice-ball-at-ampm-ampm_29.html


http://www.youtube.com/watch?v=oqH47za4yoM

The rice is cooked with 5 black-colored ingredients: black pork (local specialty in Kagoshima prefecture), sliced kelp, black rice, black sesame seeds, and dried shiitake mushrooms.

The sliced kelp and dried shiitake mushrooms add amazing tasty dash flavor to the rice.

Black ingredients are recognized for their many health and beauty benefits! This onigiri helps you preserve your youth :)



---------------------------------
Black Gomoku Rice Balls

Difficulty: Easy
Time: 1hr (incl. cooking time)
Number of servings: 8 small onigiri

Ingredients:
2 cups uncooked Japanese rice
100g (3.5oz.) thinly sliced black pork (Berkshire pig)
10g (0.35oz.) dried sliced kelp
10g (0.35oz.) black rice
5g (0.18oz.) dried sliced shiitake mushrooms
50ml hot water
2 tsp. black sesame seeds
A
* 1 tbsp. sake
* 1 tbsp. soy sauce
* 2/3 tsp. salt
4 nori sheet cut in half

Directions:
1. Wash and drain the dried sliced kelp (they will become slightly soft after 5 minutes or so). Soak dried shiitake mushrooms in 50ml hot water until they become soft (after 2 minutes or so). Cut thinly sliced black pork into bite-size pieces.
2. Wash rice if needed. Place the rice and water (to the correct water level) in a Japanese rice cooker, then add A, softened shiitake mushrooms with the soaking liquid, black rice, black sesame seeds, softened sliced kelp, and black pork. Then mix well.
3. Close the rice cooker and press the button to start.
4. When it's done, do not open and let it steam for about 10 minutes. (If you are using the rice cooker like mine, it includes the steaming time, so you can toss the rice immediately.)
5. Put steamed rice in a bowl and let it cool until you can handle it. Wet your hands in water so that the rice won't stick. Place the rice on your hand. Form the rice into a triangle by pressing lightly with your palms. Wrap with nori sheet. Wrap with plastic wrap to shape it.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/09/blog-post_12.html
---------------------------------

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Tortilla de Patata con Quelpo Japonés (Japanese-Style Spanish Omelette) - Video Recipe

Tortilla de Patata (Potato Tortilla) is one of the typical Spanish dishes. In my recipe, I am not going to deep fry the potatoes in olive oil (because it is fattening) but steam them in a pot (or pan) with a tablespoon of olive oil! This is a very healthy idea. I hope you like it!


http://www.youtube.com/watch?v=b1ab47Hl9NU



---------------------------------
Tortilla de Patata con Quelpo Japonés (How to Make Japanese-Style Spanish Omelette)

Difficulty: Easy
Time: 25min
Number of servings: 2 people

Necessary Equipment:
18cm (7inch) non-stick frying pan (or pot is okay if you can flip the omelette over)

Ingredients:
3 eggs
1 (160g=5.6oz.) potato
1/4 (50g=1.8oz.) onion
1 clove garlic
1 tbsp. olive oil
10g (2 tbsp.) Shio-Kombu (salted kelp)

Directions:
1. Cut the potato in half lengthwise. Then cut into thin slices. Thinly slice the onion. Mince the garlic.
2. In a 18cm (7inch) frying pan (or pot), heat the olive oil and saute the garlic until fragrant. Then add onion and potato, and saute until evenly coated with oil. Cover, turn the heat down to low, and slowly cook for about 10 min (stir once if possible) until the potato slices are fork tender. Stop the heat and let them cool until just warm. (You can microwave them at 500w for 5 min.)
3. Beat eggs in a bowl, add Shio-Kombu and the cooked vegetables, then mix well.
4. In the same pan (add olive oil if necessary), pour the egg mixture into the pan and spread over the surface. Cover and cook on low for about 10 minutes until you can flip the omelette without breaking it. Then cook the other side.

レシピ（日本語）
http://cookpad.com/recipe/1956110
---------------------------------

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How to Make Panda Macaron - Video Recipe

A macaron is a sweet meringue-based French confectionery. It is crisp on the outside and chewy on the inside.


http://www.youtube.com/watch?v=WH4qJb6O-KQ

This is the basic macaron recipe with the basic buttercream filling ;) You can customize with any color and flavor.



I hope you like my panda idea ;)

---------------------------------
How to Make Panda Macaron

Difficulty: Patience
Time: 3hours
Number of servings: 10 large macarons

Necessary Equipment:
electric mixer
pastry bag with a 3/8-inch round tip

Ingredients:
((Macaron Shells))
55g (2oz.) egg whites
50g (1.8oz.) granulated sugar
60g (2.1oz.) ground almonds (without skin)
80g (2.8oz.) powdered sugar (confectioner's sugar)
((Buttercream Filling))
2 egg yolks
40g (1.4oz.) granulated sugar
100g (3.5oz.) unsalted butter *room temperature
vanilla extract
((Decoration))
brown and pink chocolate pens

Directions:
((Macaron Shells))
1. To draw panda face, you want to make large macarons. So, draw about an inch and a half wide circles (leaving about 2 inches between) on a piece of paper. To make perfect uniform circles, you wanted to place it under the parchment paper to trace. You can search for the template online.
2. Measure the egg whites in a large bowl, and keep in the fridge (to make them easier to whip). Sift in ground almonds and powdered sugar in a large bowl, then keep in the fridge (to let them stay dry).
3. Meringue: Whip egg whites with an electric mixer until foamy. Gradually add granulated sugar 1/3 at a time, then continue to whip until stiff glossy peaks form when you lift the beaters.
4. Add the meringue into the dry ingredients, and mix with a silicone spatula until just incorporated.
5. Macaronnage: Punch down the spatula into the batter, then scrape batter from the sides to the center, and punch again. Repeat this for 10 or more times (depending on your arm strength) until the batter slowly and continuously drips back into the bowl like a ribbon when you scoop it up with the spatula.
6. Line baking sheets with parchment paper, place the template under the parchment paper. Fit a pastry bag with a 3/8-inch round tip, and fill with batter. Pipe out the batter in the circles (the batter will spread a little, so keep it smaller). Tap bottom of each baking sheet (or slam on the counter) to release any air bubbles in macarons.
7. Let stand at room temperature until dry, and a skin forms on the tops,　for about 30 minutes or more. Make sure the batter will not stick to your finger.
8. Preheat the oven to 150C (302F). Bake for 14-15 minutes. Let the macarons cool completely on the baking sheet.
((Buttercream Filling))
1. Beat the egg yolks and sugar until they turn a lemon-yellow color and thick.
2. Add the butter and mix well. Then add vanilla extract to taste.
3. Pour the buttercream into a pastry bag.
((Decoration))
1. Pipe about 1 teaspoon buttercream on to the middle of one shell, then gently place another shell on top.
2. Set the chocolate pens in a cup of hot water for a few minutes. Cut the tip of the chocolate pens and draw panda faces on the macarons.

Rest the filled macarons for a day before eating them. You can store them in an airtight container in the fridge for up to 3 days.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/09/blog-post_8.html
---------------------------------

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Tuna Egg Bite-Size Tamagoyaki Sandwich - Video Recipe

This is a perfect dish for your bento box or for party appetizer!


http://www.youtube.com/watch?v=OCGQqjY7vws

Very tasty and addictive idea :D



The recipe was once printed on a bento brochure.
http://createeathappy.blogspot.jp/2009/11/my-accomplishments.html

---------------------------------
Tuna Egg Bite-Size Tamagoyaki Sandwich

Difficulty: Easy
Time: 15min
Number of servings: 8

Necessary Equipment:
18x13cm (7x5.1inch) tamagoyaki nabe (rectangular omelet pan)

Ingredients:
1 egg
1 tbsp. milk
2 tbsp. Panko (bread crumbs)
2 tbsp. (30g=1oz.) drained canned tuna
2 tbsp. frozen green peas
2 tbsp. finely-chopped onion
1 tbsp. shredded cheese (parmesan, mozzarella, cheddar, or any kind is okay!)
salt and cracked black pepper
cooking oil
ketchup

Directions:
1. Beat egg and milk in a bowl. Soak panko (bread crumbs) in the mixture.
2. Add drained canned tuna, defrosted frozen green peas, finely-chopped onion, and shredded cheese. Then mix well and season with salt and cracked black pepper.
3. Heat cooking oil in a tamagoyaki nabe (rectangular omelet pan) on low heat, pour the egg mixture into the pan and spread over the surface. Then cover with aluminum foil and cook until you can flip the omelette without breaking it. Then cook the other side.
4. Let cool until you can handle it. Cut into 16 square pieces. Sandwich 2 pieces of tamagoyaki with ketchup. Then secure with sandwich picks or bento picks if you have.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/09/blog-post_5.html
---------------------------------

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