DAISO Kawaii Animal Tofu Stamps - Video Recipe

This set of 4 cute tofu stamps is a very popular item sold at DAISO (100yen shop in Japan). It can get sold out quite soon, so if you happened to find it, just get it! You can use them to stamp cookie dough as well ;)

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

A cute side dish in a second, even if you don't have time! hehe



What You Need:
Kinugoshi-Dofu (Silken Tofu is recommended)
soy sauce OR dark-colored dressing is OK

How to Use:
1. Press stamp onto a piece of Tofu.
2. Slowly and carefully remove the stamp from the edge.
3. Pour soy sauce onto the imprint.

FYI (soy sauce I used):
Matsuno Shoyu (in Kyoto) has practiced the traditional handmade method of making Japanese soy sauce for 200 years. Only the best ingredients are chosen because these decide the final aroma and taste of their soy sauce after fermentation in wooden barrels. 

http://www.matsunoshouyu.co.jp/

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EASY Chicken Pilaf using a rice cooker- Video Recipe

This one dish contains carbohydrate, protein, and vegetables. Perfect well-balanced diet for pregnant and postpartum women.

Using mixed vegetables makes the dish even easy and colorful!!!


https://www.youtube.com/watch?v=908nTfGJAow

You can freeze it for an upcoming busy week ;)



---------------------------------
EASY Chicken Pilaf

Difficulty: Super Easy
Time: 1hr
Number of servings: 4

Ingredients:
2 cups uncooked pre-washed Japanese rice
150g (5.3oz.) chicken thigh cut into chunks seasoned with salt and pepper
100g (3.5oz.) chopped onion
50g (1.8oz.) canned sliced mushrooms
150g (5.3oz.) mixed vegetables
1 tbsp. Sake
1/2 tsp. salt
1 tsp. consomme powder (or bouillon powder)
1 tbsp. butter
cracked black pepper

Directions:
1. If you are using pre-washed rice (Musenmai) you don't have to wash it. If you washed rice, allow the rice to drain in a strainer for 30 minutes.
2. Heat 1/2 tbsp. of butter in a fringe pan. Cook pre-washed rice until coated with butter. If you are using washed rice, cook for about 5 minutes to dry out water from the rice.
3. Place the rice in a pot, add water to the appropriate level indicated in the pot, then add Sake, salt, and consomme powder, and mix well.
4. Heat another 1/2 tbsp. of butter in a frying pan and cook chopped onion until tender. Add chicken and cook until no longer pink. Add mushrooms and mixed vegetables, then season with cracked black pepper.
5. Place 4. on top of the rice. *do not mix or the rice won't cook evenly.
6. Place the pot into the rice cooker. Cover and press the button to start.
7. When it's done, toss the rice lightly using a rice paddle. Then serve in a dish.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/08/blog-post_21.html
---------------------------------

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How to Make Tear 'n' Share ted Anpan (Kawaii Japanese Sweet Azuki Red Bean Buns) - Video Recipe

Tear 'n' Share bread is going viral in Japan, so I decided to make ted buns filled with homemade sweet Azuki red bean paste. Yummy!!!


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

Of course you can enjoy making this with your favorite character ;)



---------------------------------
Tear 'n' Share ted Anpan

Difficulty: Easy
Time: 2hrs or more
Number of servings: 18cm (7inch) square cake pan

Ingredients:
280g (9.9oz.) bread flour
1 tbsp. sugar
1 tsp. dry yeast
1 tsp. salt
180ml milk *room temperature
3 tbsp. unsalted butter *room temperature
320g (11.3oz.) Anko (Azuki Red Bean Paste)
https://www.youtube.com/watch?v=fyE9a8gejHA
white chocolate
milk chocolate

Directions:
((Kneading))
1. You want all the ingredients at room temperature.
2. In a large bowl, place bread flour, sugar, salt, dry yeast, and salt. Keep the dry yeast away from the salt as the salt will kill the dry yeast.
3. Gradually mix in milk, use your hand to mix together until formed. Transfer the dough to the counter and knead until sticky and well formed.
4. Add butter, stretch the dough for a few times using your palms, fold it in half, turn it around (90C), and stretch again. Repeat and knead until smooth, without adding any extra flour for 10-15 minutes). The dough should be very elastic which when stretched becomes almost translucent.
((1st Proving / Proofing / Rising))
5. Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down. Cover the bowl with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 30-60 minutes or until it has doubled or tripled in size. (In winter, you can use the proof function on your home oven!)
6. While proofing, divide Anko (Azuki Red Bean Paste) into 16 pieces and roll them into balls. Grease the pan with some oil or butter, OR line with parchment paper.
((Knock-Back & Bench Time / Resting))
7. Place the dough onto a floured surface and punch out the air with your palm.
8. Divide it into 16 equal pieces using a bench scraper or a knife. Quickly form them into balls.
9. Place them on a baking sheet, cover with plastic wrap (to keep the surface of the dough from drying out), and rest for 15 minutes. The dough is surprised because you punched, so please let them rest for a while before you start shaping.
((Shaping))
10. Cut off small pieces for the ears and brows. Using a rolling pin or your palm, flatten out the dough. Wrap Anko (Azuki Red Bean Paste) and pinch to close. Attach the ears and brows, then place it in the square pan.
((2nd Proving / Proofing / Rising))
11. Cover with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for about 30 minutes or until they have doubled in size. (In winter, you can use the proof function on your home oven!)
12. Preheat the oven to 180C (350F).
((Baking))
13. If the ears and brows are coming off, press and attach them with a toothpick.
14. Bake at 180C (350F) for about 20 minutes or more.
15. Remove from the pan and place it on a wire rack to cool.
16. When the bread is completely cool, melt the chocolates in pastry bags. Snip off the end, then draw the faces on each of the rolls.

* To keep the surface of the dough from drying out, a wet towel is okay but plastic wrap is easier!

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2015/08/ted.html
---------------------------------

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How to Make Dongguri Bento Lunch Box for Very Fun Park's Exhibition 10th Anniversary 超可愛Dongguri 便當 粉樂町藝術展十周年 - Video Recipe

Korean Artist "Kwon Ki-Soo (權奇秀)" invented the character Dongguri as Korea was experiencing economic depression. At that time, most people are unhappy so he invented the character that’s simple, and always happy with big smile. Kwon Ki-Soo is now a very famous artist among Christie’s and Sotheby collector.

I was asked to make Dongguri bento box for the Very Fun Park’s 10th Anniversary. Since it is a meaningful exhibition, I decide to participate as an artist with my creative bento.


https://www.youtube.com/watch?v=38adMfJ9NuQ

In this video, I will show you how to make Nori Art character bento box. You can apply this technique to make any other characters you like. Great thing about this technique is you can cut Nori the night before! So you don't have to get up early to make this Bento :)



---------------------------------
Dongguri Bento 超可愛Dongguri 便當

Difficulty: Patience
Time: 1hr
Number of servings: 1

Necessary Equipment:
your favorite image of Dongguri Dongguri圖片
parchment paper 烘培紙
card board or cutting board 砧板
design knife 小刀
brow scissors (small scissors) 小剪刀
tweezers 小夾子

Ingredients:
((Dongguri Rice))
cooked rice 白飯
rice seasoning (if you like) 白飯調味料
Nori seaweed sheet 海苔
sliced cheese 起士片
((Japanese Potato Salad)) 日式馬鈴薯沙拉
https://www.youtube.com/watch?v=ACYOzrT6B8A
((NO EGG Marmalade Meatballs)) 果醬丸子
https://www.youtube.com/watch?v=Jpka0pIppu8
((Others))
lettuce 生菜
grape tomato 小番茄

Directions:
1. Print out your favorite image of Dongguri. 印出可愛的Dongguri圖片
2. Wrap Nori seaweed sheet with parchment paper, then wrap with the image of the character. 用海苔片包住烘培紙上的圖案
3. On a card board or a cutting board, cut out the image with a design knife. You can fix the shape later with brow scissors, so you don't have to be perfect about the edges. Make sure you don't lose any of the parts you cut out. Place them on a sliced cheese and wrap securely with plastic wrap so that it won't dry out. You can keep it in the fridge till the next morning when you pack your bento box :) 用刀子和剪刀修剪出形狀
4. Mix your favorite rice seasoning into the rice. Leave to cool so that the cheese won't melt. 將白飯調味
5. Put lettuce and rice in the Bento box. Then place the Dongguri cheese on top of the rice. 放入生菜，再把Dongguri和起士放在飯上
6. Put side dishes in the bento box to finish. 把其他食材放入便當

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/08/dongguri.html
---------------------------------

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How to Make Anko (Azuki Red Bean Paste) from Scratch - Video Recipe

Anko (Azuki Red Bean Paste) is an indispensable ingredient in Wagashi (Japanese confections) found in a wide array of Japanese sweets.

This video will show you how to make Anko from Scratch. Anko filling and topping can be used to make so many healthy Japanese desserts!!!

https://www.youtube.com/watch?v=fyE9a8gejHA

Sweet Azuki Red Bean Paste with Skins is called "Tsubu-an". "Koshi-an" (Sweet Azuki Red Bean Paste without Skins) is prepared by passing through a sieve to remove all bean skins to make it smooth.

It takes over an hour to make it, so if you are in hurry, it is much faster to use store-bought one ;) hehe

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

Anko (Azuki Red Bean Paste) from Scratch

Difficulty: Easy
Time: 1.5hr
Number of servings: about 750g (1.65lb)

Ingredients:
300g (10.6oz.) Azuki beans
250g (8.8oz.) soft brown sugar
a pinch of salt

Directions:
1. Put Azuki beans in a pot, add plenty of water, bring to a boil, then drain well. You want to repeat this for 2-3 times to remove the harsh taste if you have time. But just once is okay.
2. Add 3 times as much water in the pot, bring to a boil, then simmer on medium for an hour, removing the foam and adding enough water to cover if necessary, until the beans become soft enough to break by pressing with your fingertips.
3. Drain excess water, add sugar, then cook until the mashed-potato-like consistency. Add salt to taste and stop the heat. It is bit soggy when it is hot but it hardens when it becomes cold.

You can keep it in an air-tight plastic wrap, or a zip-lock bag, in the fridge for a week, in the freezer for a month.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/08/blog-post_7.html
---------------------------------

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Ohagi / Botamochi (Japanese Sweet Sticky Rice Balls) - Video Recipe

Ohagi or Botamochi is a traditional Japanese sweet made with sweet sticky rice and sweet Azuki (red bean paste). There are different stories about the origin of having two names: you can google and find them, but either name is correct to call. BTW, I call it Ohagi when it is coated with red bean paste with skins. Botamochi without skins. hehe


https://www.youtube.com/watch?v=v4cbke2I3MI

We enjoy Ohagi or Botamochi as an everyday snack but it is commonly sold in stores during the buddhist Higan holiday in spring and fall, and Bon holiday in summer as well for an offering to the ancestors.

Homemade one is very soft and delicate!!!
Please try it out ;)


---------------------------------
Ohagi / Botamochi (Japanese Sweet Sticky Rice Balls)

Difficulty: Easy
Time: 1hr
Number of servings: about 10 pieces

Ingredients:
1 rice measuring cup uncooked Mochi sticky rice
1 rice measuring cup uncooked white rice
Tsubu-an (sweet Azuki red bean paste with skins)
Kinako (soybean flour) + sugar if you like
ground toasted black sesame seeds + sugar if you like
Aonori (green laver)

Directions:
1. Wash rice and leave for about 30 minutes.
2. Put the rice in a pot, add water to the appropriate level indicated in the pot. Place the pot into the rice cooker. Cover and press the button to start.
3. When it's done, mash the rice with a wooden pestle then toss the rice with a rice paddle (or you can use a potato masher). Repeat this to mash halfway through or until you get the grain texture to your preference.
4. Divide the rice and Tsubu-an (red bean paste) to make them easy to work with. Red bean outside: 40g rice + 60g red bean paste. Rice outside: 70g rice + 30g red bean paste.
5. Use plastic wrap or wet your hand with water to form them into an oval shape. Coat the rice ones with Kinako, sesame seeds, or Aonori.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/08/blog-post.html
---------------------------------

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3-Ingredient Pouched Fruit Jelly (Agar-Agar: Natural Vegetarian Gelatin Alternative) - Video Recipe

Only 3 Ingredients!!!
Looks and tastes refreshing ;)


https://www.youtube.com/watch?v=KZ8PMzIeEaY

Perfect summer treat.
And sure, you can arrange it in the way you like!



---------------------------------
Pouched Fruit Jelly

Difficulty: Easy
Time: 15min + cooling time
Number of servings: 8

Ingredients:
295g (10.4oz.) canned fruits
2 tbsp. honey, sugar, or any sweetener of your choice
2g (1 tsp.) Kanten powder (agar-agar powder)

Directions:
1. Drain the canned fruits, keep the syrup.
2. Add water to the syrup up to 250ml.
3. Put 2. and sugar in a pot. Bring to a boil and boil for 2 minutes. *or cook as directed on its package
4. Line a small cup with plastic wrap. Pour in the syrup and place some fruits. Tie it with a rubber band and hang it on a chopstick. Then place the chopstick over a big bowl so that you can keep the pouch round.
5. Make the rest and cool in the fridge for 1-2 hours until set. Remove the plastic wrap and serve on a dish.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/07/blog-post_31.html
---------------------------------

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Easy Sweet Treat to LOSE WEIGHT No-Cook Açaí Chia Pudding (2 Ingredients Gluten-Free Vegan Recipe) - Video Recipe

I mixed chia seeds with some other drinks and thought Açaí juice is the best. Please try it out!!!


https://www.youtube.com/watch?v=F-4xCNK4Qm0

From 1 tbsp of chia seeds you can intake 2g of Omega-3 Fatty Acids, which is a recommended daily amount to help prevent dementia and improvement in memory :D



---------------------------------
Easy No-Cook Açaí Chia Pudding

Difficulty: Super Easy
Time: 30min + cooling time
Number of servings: 2

Ingredients:
200ml 100％ Açaí juice
2 tbsp. chia seeds
banana slices if you like

Directions:
1. Mix Açaí juice and chia seeds in a measuring cup or a bowl. (in this way, you won't make a mess in serving cups)
2. Leave for 30 minutes, stirring occasionally until the chia seeds absorb most of the liquid and thicken.
3. Serve in cups, top with banana slices if you like, and cool in the fridge to set for over 30 minutes (or overnight).

Take time and let the chia seeds swell before placing in the serving cups. Then you can just put in the fridge until ready to eat!!!

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/07/blog-post_28.html
---------------------------------

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THE BEST VEGAN Tofu Hamburger Steak - Video Recipe

Healthy and addictive hamburger steak using NO MEAT, only Tofu :D
Believe it or not, it is not at all soggy but very filling!!!


https://www.youtube.com/watch?v=QZmdPHm4e78

I love to eat it with Mizkan's Ajipon, but regular Ponzu sauce or any dressing of your choice is okay ;)



---------------------------------
Tofu Hamburger Steak

Difficulty: Very Easy
Time: 20min
Number of servings: 8 pieces

Ingredients:
A
* 400g (14oz.) cotton Tofu
* 20g Fu (Japanese dried wheat gluten) or Panko (bread crumbs)
* 4 scallions (about 40g)
* 4 tsp. toasted white sesame seeds
* 1 tbsp. corn or potato starch
2 tsp. sesame oil
8 thinly sliced Shiso leaves
grape tomatoes
Mizkan's Ajipon, regular Ponzu sauce, or dressing of your choice

Directions:
1. Drain Tofu in a strainer. Put Fu (Japanese dried wheat gluten) in a plastic bag and crush them into crumbs with your fingers. Chop scallions.
2. Put A in a bowl and knead well by hand until smooth. Divide it into 8, take one piece, remove the air by passing from one hand to the other, then form it into flat round shape. Repeat the steps and make the rest,
3. Heat sesame oil in a frying pan and cook both sides until golden brown. * ingredients can be eaten raw, so you don't have to worry if it is cooked thoroughly or not.
4. Serve on a dish, put some sliced Shiso leaves on top, then garnish with some grape tomatoes. Eat with Mizkan's Ajipon, regular Ponzu sauce, or dressing of your choice.

FYI: Ponzu sauce from scratch: 2 tsp. lemon juice + 4 tsp. soy sauce

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2015/07/blog-post_24.html
---------------------------------

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Gluten-Free Maple Sesame Seed Squares - Video Recipe

I eat sesame seed snack every day, so I decided to make this :D


https://www.youtube.com/watch?v=i-qf1D8wv20

Since maple syrup is very sweet and flaky like maple sugar candy, if you don't like the sweetness and the texture of it, please use honey or starch syrup instead ;)



---------------------------------
Maple Sesame Seed Squares

Difficulty: Super Easy
Time: 10min + cooling time
Number of servings: N/A

Ingredients:
6-7 tbsp. toasted black sesame seeds
3 tbsp. maple syrup (honey, starch syrup, or etc…)

Directions:
1. Put maple syrup in a pot and bring to a boil on medium. When bubbles come out, turn down to low and simmer until thick tilting the pan (make sure you don't burn it). Drop a bit into cold water and check if it forms an elastic ball. If it melts, you want to simmer more.
2. Add toasted black sesame seeds, spread it flat on parchment paper, cool it down, cut before it hardens (it is easy to cut in this way), then put in the fridge to set.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/07/blog-post_23.html
---------------------------------

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Dutch Baby Pancake (Puffy Popover German Pancake) - Video Recipe

My darling asked me to make it so I tried it out. As you can see at the tasting scene, depending on the toppings, it changes from the street food quality to a popular restaurant quality. LOL


https://www.youtube.com/watch?v=PZ-SQyE2q0o



---------------------------------
Dutch Baby Pancake (Puffy Popover German Pancake)

Difficulty: VERY Easy
Time: 20min
Number of servings: 15cm (6inch) cast-iron skillet

Ingredients:
1 egg
a pinch of salt
1 tsp. grated lemon peel
40ml milk
4 tbsp. flour
8g (2 tsp.) butter
syrup of your choice
some fruits

Directions:
1. Preheat an electric oven to 250C (482F) / gas oven to 230C (446F).
2. Beat an egg in a bowl. Mix in salt, grated lemon peel, and milk. Then sift in flour and mix with a whisk. *lumps are okay, you don't want to mix it too much.
3. Melt butter in a cast-iron skillet, or any pan that you can put in an oven. Stop the heat and pour in the batter. Then bake in the oven for about 8-10 minutes until puffed and golden brown around the edges.
4. Serve with a syrup of your choice and some fruits.

FYI: Basic toppings for dutch babies (I heard it later) are grated lemon peel, butter, lemon juice, and powdered sugar.

As we tried, fruits and maple syrup (juicy toppings) are good, too!!! Apple sauce may be good, too! Try it out in the way you like ;)

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/07/blog-post_17.html
---------------------------------

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Easy No-Cook Chia Seed Berry Jam (Gluten-Free Vegan Recipe to LOSE WEIGHT) - Video Recipe

Chia Seeds won't look gross and slimy in this way :D
They become thick like jam without simmering!!! Please try it out!!!


https://www.youtube.com/watch?v=7mvUnERckbc

You just need a few minutes to make this healthy jam packed with omega-3 fatty acids :)

From 1 tbsp of chia seeds you can intake 2g of Omega-3 Fatty Acids, which is a recommended daily amount to help prevent dementia and improvement in memory :D



---------------------------------
Easy No-Cook Chia Seed Berry Jam

Difficulty: Super Easy
Time: 10min + cooling time
Number of servings: 2

Ingredients:
80g mixed berries (fresh or thaw if frozen)
2 tbsp. honey, maple syrup, or any sweetener
1 tbsp. chia seeds

Directions:
1. Mash berries with fork.
2. Mix everything in a bowl (add more sweetener if necessary).
3. Cool in the fridge for about 2 hours to set.

*since the fruits are fresh, eat it within a day.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/07/blog-post_14.html
---------------------------------

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Carrot Jelly (Agar-Agar: Natural Vegetarian Gelatin Alternative) - Video Recipe

Naturally sweet and delicious.
It sure makes carrots seem special!!!


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

If you have some leftover carrots, this is the perfect recipe to use them up XD



---------------------------------
Carrot Jelly

Difficulty: VERY Easy
Time: 15min + cooling time
Number of servings: 4

Ingredients:
150g (5.3oz.) carrot
4g (2 tsp.) Kanten powder (agar-agar powder)
400ml orange juice

Directions:
1. Grate the carrot.
2. Put everything in a pot (add sugar if you want). Bring to a boil and boil for 2 minutes. *or cook as directed on its package
3. Stop the heat, pour it into small cups, then cool in the fridge for 1-2 hours until firm.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/07/blog-post_10.html
---------------------------------

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How to Make Easy and Gorgeous Deco Somen Noodles (Tanabata Party Recipe) - Video Recipe

Somen is perfect refreshing food for hot and humid summer season :)

Sōmen (素麺) is very thin Japanese noodles made of wheat flour. The noodles are usually served cold in summer with a dashi flavored tasty dipping sauce called Mentsuyu (めんつゆ).


https://www.youtube.com/watch?v=oVzmpEzzgi8

Somen is perfect dish to serve on Tanabata, which is a festival celebrated on July 7th. People write their wishes on strips of paper and hang them on bamboo trees. Moreover, there is a Tanabata story. I don't think the story is that romantic, but it is about Vega (Orihime 織姫) and Altair (Kengyuu 牽牛(彦星)). They fell in love with each other but without working. So the emperor (Tentei 天帝, Orihime's father) decided to separate them on opposite sides of the river of the Milky Way. Now they could see each other, only once a year on Tanabata July 7th, if they work hard.



---------------------------------
Deco Somen Noodles

Difficulty: Very Easy
Time: 15min
Number of servings: N/A

Ingredients:
((Toppings))
Kinshi Tamago (shredded egg crepe)
https://youtu.be/6tgDi2Ny3VI?t=49s
cooked shrimp
Ikura (salmon roe)
Okura
((Dipping Sauces))
Kamada Tsuyu : water = 1 : 1
*instead of using Kamada Tsuyu you can use regular Mentsuyu but make sure you dilute as instructed because the level of concentration vary from product to product.
((Somen Noodles))
dried Somen noodles

Directions:
((Toppings - Kinshi Tamago))
Beat 1 egg in a bowl (you can season it with sugar or salt). 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. Then cut the egg into thin strips.
((Dipping Sauces))
Double the Kamada Tsuyu with water, then cool in the fridge until ready to serve.
((Somen Noodles))
Boil water in a large pan. Add dried Somen noodles (and Okura) in the boiling water and gently stir noodles with chopsticks. Cook Somen noodles according to your package (mine was 2 min). Drain the noodles in a strainer and rinse the noodles with hands under running water. Take bite-size portion of the noodles and roll them on your fingers (like you roll pasta on a fork), and place them on a dish. Decorate the noodles with toppings of your choice and keep in the fridge until you serve.

When Somen noodles get dry, their gluten get strong and sticky. So they will stick together nicely in bite-size portions. When you eat, dip one portion in the dipping sauce, then shake to release the noodles.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/07/blog-post_8.html
---------------------------------

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How to Make Onigirazu (Rice Sandwiches) - Video Recipe

Onigirazu is a new type of Onigiri (rice ball) becoming very popular in Japan recently in 2015.

Unlike Onigiri (rice ball), Onigirazu can be prepared quickly without making into a triangular or a ball shape but just by wrapping rice and the fillings in Nori seaweed sheet.


https://www.youtube.com/watch?v=xSAMUuFw5Hk

I think it is a great idea that you can wrap more fillings than the regular ball-shaped Onigiri. Also, it looks very pretty like sandwiches!!!

Try it out with your favorite fillings ;)



---------------------------------
Onigirazu

Difficulty: Very Easy
Time: depends on what you wrap
Number of servings: N/A

Ideas:
curry flavored rice + bacon and eggs
Yukari (red Shiso leaves rice seasoning) rice + Shiso leaves + sliced cheese
white rice + shredded cabbage + Tonkatsu (pork cutlet) + Tonkatsu sauce

Directions:
1. Place Nori seaweed sheet on plastic wrap.
2. Place rice in the center, then flatten it out.
3. Place the fillings on top.
4. Cover the fillings with rice, then flatten it out.
5. Fold the corners towards the center of the rice, then wrap tightly with plastic wrap.
6. When the Nori gets soft, cut into half.

FYI:
How to Cook Rice in a Rice Cooker
https://www.youtube.com/watch?v=VUWV9rEme7c
How to Cook Rice in a Pot
https://www.youtube.com/watch?v=DovkRLdU_DE
How to Make Tonkatsu
https://www.youtube.com/watch?v=bo2jXBfFRdY

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/07/blog-post.html
---------------------------------

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http://www.youtube.com/ochikeron

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How to Make Juicy Turnip and Carrot Miso Soup (Family Recipe into Baby Food) - Video Recipe

Super yummy Miso soup idea :D


https://www.youtube.com/watch?v=4dvlrIi6lJ8

It will make perfect baby food puree, too!!!



---------------------------------
Juicy Turnip and Carrot Miso Soup

Difficulty: Easy
Time: 30min
Number of servings: 2

Ingredients:
100g (3.5oz.) turnip
40g (1.4oz.) carrot
400ml Dashi broth
1 tbsp. or more Miso

Directions:
1. Cut round slices of turnip and carrot into quarters. *Peel the skin of turnip thick because the inner part is soft and perfect for baby food.
2. Put Dashi broth in a pot and bring to a boil. Add turnip and carrot, remove the foam if necessary, then cook until tender. *Remove a few pieces of turnip and carrot, then mash them up in a mortar with a pestle, then mix a bit of Dashi broth to make it smooth.
3. Turn down to low then dilute Miso with a little hot broth and mix it into the soup. Heat until hot to finish.

You store the mashed vegetables in the freezer for a week! Wrap a thin layer of the mashed vegetables in plastic wrap and make marks so that you can break it into small pieces when frozen.

How to Make Very Basic Dashi Broth (Perfect Soup Stock for Japanese Food)
https://www.youtube.com/watch?v=ObUMAxtnCCA

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/06/blog-post_30.html
---------------------------------

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How to Make TO AH Bento Lunch Box for Very Fun Park's Exhibition 10th Anniversary 粉樂町當代藝術展十周年紀念便當-桃仔特別版 - Video Recipe

TO AH (トウアー) is a spoke person for Very Fun Park Exhibition (粉樂町) in Taiwan.
台灣粉樂町當代藝術展代言人桃仔

I was asked to make TO AH bento box for the Very Fun Park’s 10th Anniversary. Since it is a meaningful exhibition, I decide to participate as an artist with my creative bento.
今年是粉樂町當代藝術展的十周年，主辦單位邀請我設計可愛的便當，我覺得這個展覽很有意義，決定以藝術便當參展。


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

This character’s name is CHI TOU, which means having fun, nickname TO AH, is created by a Japanese graphic artist, Akinori OISHI (大石曉規).
桃仔是日本藝術家大石曉規所設計,全名是”七逃”，代表到處玩

1. TO AH has very good eyes to discover creative things and beautiful art.
桃仔具有靈活的雙眼，可以發覺有創意和美好的事物。
2. Screw driver hands that help locks the art at where it is displayed.
如螺絲釘的雙手把藝術品緊緊栓牢。
3. Very Active, walk all over the streets and alley to explore the city.
行動力一流，走逛大街小巷。
4. Always keep her lovely smile on her face which is perfect 30 degrees.
30度上揚嘴角，永遠帶著人見人愛的微笑。
5. Only wears dark pink.
重度桃紅狂熱份子，永遠的好氣色。



---------------------------------
TO AH Bento Lunch Box
桃仔便當

Difficulty: Patience
難度:中等
Time: 40min
製作時間:40分鐘
Number of servings: N/A

Ingredients:
((Karaage - Japanese Fried Chicken)) 日式炸雞
https://www.youtube.com/watch?v=bam1EE5NqhA
((Usuyaki Tamago Egg Crepe Flowers)) 造型蛋皮
https://youtu.be/P7EBDWSSUQg?t=2m23s
((TO AH Decoration‪))‬
cooked white rice 白飯
a bit of salt 少許鹽
ham 火腿
sliced beets (canned) 罐頭甜菜根片
sliced cheese 起士片
Nori seaweed sheet 海苔片
((Others))
lettuce 生菜
tomato 番茄
broccoli 綠花椰
etc...

Directions:
((Karaage - Japanese Fried Chicken)) 日式炸雞
https://www.youtube.com/watch?v=bam1EE5NqhA
((Usuyaki Tamago Egg Crepe Flowers)) 造型蛋皮
https://youtu.be/P7EBDWSSUQg?t=2m23s
((TO AH Decoration‪))‬
1. Season the rice with a bit of salt and make a triangular shaped Onigiri rice ball.
在白飯中加入少許鹽，握成三角飯團形狀。
2. Cut out ham into a drop shape and cut an oval hole.
火腿切成水滴狀，中間再切出橢圓形。
3. Cut out sliced beets, sliced cheese, and Nori sheet to make TO AH's face parts. Attach them onto the rice ball. *You can use any tools you have on hand or freehand to cut out the shapes because the shapes are very simple ;)
將甜菜根、起士片、海苔片依照需求切好，透過工具或是徒手切割皆可，之後置放於飯糰上塑造卡通造型。

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/06/to-ah.html
---------------------------------

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