3-Ingredient Chiffon Cake - Video Recipe

Super easy, fluffy and moist :)


https://www.youtube.com/watch?v=2pSmaDeu8-A

You can't believe you can make this with only 3 ingredients!!!



---------------------------------
3-Ingredient Chiffon Cake

Difficulty: VERY Easy
Time: 1hr + cooling time
Number of servings: 18cm (7inch) ungreased tube pan

Number of servings:
8-10 (5cm/2inch) muffin cups
12-14 (5cm/2inch) cupcake cups

Necessary Equipment:
electric mixer

Ingredients:
4 eggs
6 tbsp. granulated sugar
5 tbsp. cake flour

Directions:
1. In a bowl, place eggs and sugar. Beat on high speed with an electric mixer for 15 minutes until white and fluffy.
2. Preheat the oven to 180C (356F).
3. Sift in cake flour, half at a time, and mix on low speed with an electric mixer for a minute or two in total until just combined.
4. Pour the batter into the ungreased tube pan and drop it lightly on the counter to raise the air bubbles out of the batter.
5. Bake at 180C (356F) for 30-40 minutes. *Do not open the oven door!
6. When it's done, drop the pan lightly to prevent shrinking.
7. Turn the pan upside down and place it on a bottle so it is suspended over the counter. Let it cool completely before removing from the pan for an hour or two. Remove the cake from the pan and cover tightly with plastic wrap.

You can store overnight at room temperature, for 2-3 days in the fridge, or for about a week in the freezer.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/11/3.html
---------------------------------

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Perfect Japanese White Rice in 20 MINUTES!!! AKOMEYA TOKYO Original Arita Ware Kuroyu Clay Pot 有田焼 黒釉 (くろゆう) - Video Recipe

You don't need to adjust the heat. 10 minutes on medium-high, 10 minutes steaming! Then you will get perfect steamed rice :) ENJOY!!!


https://www.youtube.com/watch?v=nnOZ7_DeKzE

Akomeya Tokyo is a premium rice shop in Ginza
http://www.timeout.com/tokyo/shopping/akomeya-tokyo



---------------------------------
How to Cook Steamed White Rice (Gohan) in AKOMEYA TOKYO Original Arita Ware Kuroyu (black glaze) Clay Pot

Difficulty: Super Easy
Time: 30min soaking time + 20 min
Number of servings: 4 (2 cups of rice)

Ingredients:
2 rice cups (360ml) = 300g (10.6oz.) Japanese-style rice
400ml water

Directions:
1. Measure the rice with a measuring cup for rice and put it in a bowl.
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 the pot and add water. Let the rice soak in the water at least 30 minutes.
4. Place the inner lid and upper lid, make sure the holes of both lids won't overlap and arranged to cross each other at right angle.
5. Set the pot on the gas stove and heat on medium high for 10 minutes.
6. Turn off the heat and let it steam for about 10-15 minutes.
7. Toss the rice lightly with a rice paddle and serve.

AKOMEYA recommended cooking time:
1 cup of rice = 8 minutes
2 cups of rice = 10 minutes
3 cups of rice = 12 minutes

NOTE: The amount of water should be adjusted depending on how firm you like your rice and the condition of the rice itself. In particular, the moisture content of new rice is higher, so less water is needed.

Usage Note:
* please wash and dry well after each use
* use only on gas stove
* do NOT use as a deep fryer
* do NOT heat without water in it

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/11/1010.html
---------------------------------

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Easy-to-Peel Hard-Boiled Eggs in 10 minutes! - Video Recipe

Here's the technique I saw on TV how to get hard-boiled eggs that peel beautifully!


https://www.youtube.com/watch?v=agsRmI4F2mI



---------------------------------
Easy-to-Peel Hard-Boiled Eggs in 10 minutes

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

NOTE: Use cold eggs right out of the fridge!

Directions:
1. Bring a pot of water to a boil, then place a metal strainer in it
(to prevent eggs from hitting the bottom of the pot).
2. Tap each egg with a spoon to make cracks in the bottom of the shell. OR you can poke a small hole using an "Egg Hole Puncher". (The water goes in between the egg and the shell which helps the shell to come off).
3. Place the eggs in the strainer (boiling water), the crack-side up (to let the water in).
4. Cook for 10 minutes. Place them in ice water for about 30 sec. (The sudden change in temperature causes the egg to shrink slightly inside the shell.)
5. Now the eggs are easy to peel :)

You can get an "Egg Hole Puncher" at Daiso 100yen shop to poke a hole in the egg.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/10/10.html
---------------------------------

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Dirt Cups with Worms (OREO Sand & Healthy Soy Milk Chocolate Custard Cream) - Video Recipe

Fun snack idea for kids!
Perfect for Halloween and April Fool's Day prank XD


https://www.youtube.com/watch?v=HG--8N7FGpg

Homemade soy milk chocolate custard cream makes it very dainty!
Of course you can use your favorite instant chocolate pudding mix ;)



---------------------------------
Dirt Cups with Worms

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

Ingredients:
15 OREO cookies
Healthy Soy Milk Chocolate Custard Cream
* 1 egg
* 2 tbsp. sugar
* 2 tbsp. flour
* 200ml soy milk or milk
* 50g (1.8oz.) milk chocolate
mint leaves
gummy worms

Directions:
((Healthy Soy Milk Chocolate Custard Cream))
1. Mix egg and sugar in a bowl.
2. Add flour and mix well.
3. Add soy milk and mix well.
4. Transfer to a saucepan (strain to remove the lumps if you can), put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat until smooth.
5. Break in some chocolate, then leave to cool.
6. Cover the saucepan with plastic wrap (make sure the cream sticks to the plastic wrap to keep from drying out). Cool in the fridge until cold.
((To Finish))
1. Put OREO cookies in a Ziploc bag then crush them.
2. Mix some cookie crumbs to the chocolate custard cream.
3. Spoon the cookie crumbs and the custard mixture alternately into cups. Top with cookie crumbs.
4. Garnish with mint leaves and gummy worms to finish.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/10/blog-post_23.html
---------------------------------

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Microwave Steamed Buns for Halloween (Kabocha and Carrot flavor for Babies) - Video Recipe

This is fun for babies!!!
And it tastes pretty good for me, too ;)


https://www.youtube.com/watch?v=RufT58kRgco



---------------------------------
Microwave Steamed Buns for Babies

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

Ingredients:
ピジョン レンジで蒸しパン かぼちゃ＆にんじん 9ヶ月頃から (Pigeon Microwave Steamed Buns Kabocha and Carrot from 9 months)
キューピーベビーフード かぼちゃのプリン 7ヶ月頃から (Kewpie Baby Food Kabocha Pudding from 7 months)

Directions:
1. Place the cake mix and 1 tbsp. of water in the provided cake cup.
2. Mix with chopsticks for about 30 times. *do not over-mix or the cake will get dense
3. Microwave at 500w for 1 minute.
4. Cover with plastic wrap to keep it moist, then cool.
5. Top with Kabocha Pudding to finish.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/10/9.html
---------------------------------

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Halloween Jack-o'-Lantern Chicken Rice Onigiri Rice Balls - Video Recipe

The orange color is perfect for Halloween ;)

Chicken Rice (also called Ketchup Rice) is a very popular rice dish used for Omurice (chicken fried rice wrapped with a thin sheet of egg). Many Japanese kids love it!!!


https://www.youtube.com/watch?v=34AZzQ2axos

Omusubiyama (おむすび山) rice seasoning (Halloween pumpkin chicken rice flavor: limited edition) can be a very convenient substitute ;)



---------------------------------
Chicken Rice (Ketchup Rice)

Difficulty: Easy
Time: 20min
Number of servings: 12 rice balls

Ingredients:
600g (1.3lb.) warm cooked rice
200g (7oz.) chicken breast without skin
200g (7oz.) onion
50g (1.8oz.) canned sliced mushrooms
cooking oil
ketchup
salt and pepper

Directions:
1. Dice the chicken and chop the onion.
2. Heat 1 tbsp. of cooking oil in a frying pan and cook the chopped onion until tender. Add the diced chicken and cook until no longer pink. Then add sliced mushrooms and 8 tbsp. of ketchup.
3. Add warm cooked rice, when they are evenly coated with ketchup, season with salt and pepper.
4. Wrap 80g (2.8oz.) of chicken rice in plastic wrap, form it into a ball shape, then tie it with a twist tie.
5. Cut a black tape or sticker to make face parts of Jack-o'-Lantern, then put them onto the plastic wrap.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/10/blog-post_16.html
---------------------------------

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Halloween Skull Toasts (Mini Egg Pizzas) - Video Recipe

Quick, easy, and yummy Halloween party idea!!!


https://www.youtube.com/watch?v=HuzNT0-fawY

I came up with this idea while boiling the egg. hehe
I think the nose is the key to make it look like a skull. Please take time to make the noses ;-)



---------------------------------
Halloween Skull Toasts

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

Ingredients:
2 slices of bread
4 hard-boiled eggs
pizza sauce (OR 1.5 tbsp. ketchup + 0.5 tsp. Krazy Salt)
70g (2.5oz.) canned tuna in water
2 tbsp. mayonnaise
2 sliced cheese
Nori seaweed sheet

Directions:
1. Cut off the crusts of the bread and cut into quarters.
2. Spread the pizza sauce (don't apply all, just a thin layer is ok).
3. Drain the canned tuna, mix mayonnaise, then spread it on the bread (don't apply all, just a thin layer is ok).
4. Cut sliced cheese into quarters, and place them on the bread.
5. Toast in the oven until the cheese melts.
6. Cut hard-boiled eggs into half lengthwise and place them on the toasts.
7. Make the face parts with Nori sheet and attach them on the eggs.

NOTE: Instead of pizza sauce, you can use tomato sauce, ketchup, or simply diced tomatoes. In some countries, ketchup and tuna are too salty, so please adjust the flavor in the way you like.

How to Make Sugar Rusks using Bread Crusts:
https://youtu.be/ClOpEYk5zV8?t=2m52s

The Secret to Make Perfect Easy-to-Peel Hard-Boiled Eggs:
coming soon

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/10/blog-post_13.html
---------------------------------

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Fruit Open Sandwiches - Video Recipe

Give a quick twist to your breakfast sandwich and start your day with a smile :)


https://www.youtube.com/watch?v=mg7mCYN8T_U

Of course, you can use any kind of bread, any kind of cream, and any kind of fruits!!! ENJOY!!!



---------------------------------
Fruit Open Sandwiches

Difficulty: Super Easy
Time: 5min
Number of servings: N/A

Ingredients:
bagel (or bread of your choice)
smooth cottage cheese (mascarpone cheese, cream cheese, whipped cream, or any spread you like is perfect)
any colorful sliced fruits of your choice (kiwi, banana, blueberries, strawberries, and orange)

Directions:
1. Cut bagel in half (or just slice your favorite bread). Toast until lightly golden if you like.
2. Evenly spread cottage cheese.
3. Nicely place the sliced fruits then trim off the excess using a sharp knife.

FYI How to Make MILO Bagels:
https://www.youtube.com/watch?v=GvMX8RbJ96A

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/10/blog-post_9.html
---------------------------------

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Dinner Roll Sandwiches (Tear 'n' Share Bread) - Video Recipe

A great idea to enjoy dinner rolls!!!


https://www.youtube.com/watch?v=o-GWG7LbsE0

Try out with your favorite fillings ;)



---------------------------------
Dinner Roll Sandwiches

Difficulty: Easy
Time: N/A depends on the fillings you use
Number of servings: N/A

How to Make Homemade Dinner Rolls:
https://www.youtube.com/watch?v=NKOS77Udyn4

Filling Ideas:
#1. My Favorite Egg Salad Sandwich
https://www.youtube.com/watch?v=dyeoMiuvUnc
#2. Basil Chicken + Tomato + cheese
#3. Shrimp + RIKEN Non-Oil Aojiso (green perilla) dressing marinated Avocado + lettuce
#4. Katsu Sando (Pork Cutlet Sandwich)
https://www.youtube.com/watch?v=GTkyOjRUy6c

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/10/blog-post_6.html
---------------------------------

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How to Make Onigiri Sticks (Rice Bars) - Video Recipe

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


https://www.youtube.com/watch?v=EtObkLN1BJ4

You just wrap the rice with plastic wrap and make a bar of rice that you can hold in one hand. Very easy and perfect for parties and Bento!



---------------------------------
Onigiri Sticks

Difficulty: Very Easy
Time: depends on the ingredients you use
Number of servings: N/A

Ideas:
white rice + Yukari (red Shiso leaves rice seasoning) + Shiso leaves
white rice + salmon flakes + Nori seaweed sheet
white rice + Nameshi (pickled Hiroshima-na rice seasoning) + Nori seaweed sheet

Directions:
1. Mix your favorite rice seasoning to the rice.
2. If you like, place Nori seaweed sheet on plastic wrap.
3. Place the rice on the plastic wrap, then wrap and make a thin rice roll.

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

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/10/blog-post.html
---------------------------------

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Homemade Dinner Rolls (Tear 'n' Share Bread) - Video Recipe

Dinner Rolls (aka Tear 'n' Share Bread) is going viral in Japan ;)


https://www.youtube.com/watch?v=NKOS77Udyn4

Perfect for upcoming holiday events!!!



---------------------------------
Dinner Rolls

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

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, 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. Form the dough again into balls and 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. Bake at 180C (350F) for about 20 minutes or more.
14. Remove from the pan and place it on a wire rack to cool.

* 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://cooklabo.blogspot.jp/2015/09/blog-post_29.html
---------------------------------

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Tsukimi Onigiri (DAISO Rice Ball Shaker) - Video Recipe

This rice ball shaker is sold at DAISO (100yen shop in Japan). It can help you make 3 small rice balls in a minute! Perfect for Bento, and of course you can arrange it to make Tsukimi Dango ;)


https://www.youtube.com/watch?v=vE1oVxVXph8

Tsukimi (月見) is moon-viewing, also known as Jugoya (十五夜), refers to Japanese festivals honoring the mid-autumn full-moon. We decorate with offerings of Tsukimi-Dango (月見団子 moon-viewing dumplings), made to look like the moon.



Dango recipe is HERE:
https://www.youtube.com/watch?v=jNEXHoLn2VY

-----------------------
What You Need:
cooked white rice
rice seasoning (if you like)

How to Use:
1. Season the rice with rice seasoning if you like.
2. Fill the rice lightly up to the height of the container.
3. Shake up and down for 20-30 times.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/09/blog-post_25.html
-----------------------

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No Yeast Quick Cinnamon Rolls - Video Recipe

This is the perfect recipe when you want to eat cinnamon rolls right away!!!


https://www.youtube.com/watch?v=n_og1qzzXTM

Compared to the cinnamon rolls using the bread dough, this one is more pastry-like :)



---------------------------------
No Yeast Quick Cinnamon Rolls

Difficulty: Easy
Time: 60min
Number of servings: 18cm (7inch) square cake pan

Ingredients:
dry ingredients
* 300g (10.6oz.) all purpose flour
* 1 tbsp. baking powder
* 1 tbsp. sugar
* 1 tsp. salt
wet ingredients
* 2 eggs
* 50ml milk *room temperature
* 3 tbsp. unsalted butter *room temperature
filling
* 40g (1.4oz.) unsalted butter *room temperature
* 50g (1.8oz.) brown sugar
* 2 tsp. cinnamon powder
* 40g (1.4oz.) raisins
* 40g (1.4oz.) chopped walnuts
icing
* 50g (1.8oz.) powdered sugar (confectioner's sugar)
* 2 tsp. water

Directions:
1. You want all the ingredients at room temperature.
2. Place dry ingredients in a large bowl and mix with a spoon.
3. Add wet ingredients and mix with a spoon until formed. Transfer the dough to the counter and knead until well formed.
4. Preheat the oven to 180C (350F).
5. Flatten out the dough using a rolling pin to about 30cm×40cm (12inchx16inch). Spread the filling evenly over the entire surface of the dough. Tightly roll up the dough and cut the roll into 16 pieces using a dough scraper. Place them on the cake pan. If you want, brush milk on top before baking to make it nice and brown.
6. Bake at 180C (350F) for about 25 minutes.
7. Remove from the pan and drizzle icing over the warm rolls (icing firms up quickly). Enjoy straight out of the oven ;)

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/09/blog-post_22.html
---------------------------------

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How to Make Stuffed Goya (Bitter Melon) Chicken Teriyaki - Video Recipe

Delicious chicken Teriyaki flavor with hint of ginger and the bitterness of Goya.
Goes great with white rice!!!


https://www.youtube.com/watch?v=DmHFDtecLm0

Perfect for party appetizers and bento box ;)



---------------------------------
Stuffed Goya (Bitter Melon) Chicken Teriyaki

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

Ingredients:
2 Goya (bitter melon)
A
* 250g (8.8oz.) ground chicken breast
* 1/4 chopped long onion
* 1 tbsp. grated ginger
* 1/4 tsp. salt
* cracked black pepper
B
* 2 tbsp. Sake (water is OK)
* 2 tbsp. soy sauce
* 2 tbsp. Mirin (sweet Sake)
* 2 tsp. sugar
flour (all purpose flour is OK)
1 tbsp. sesame oil

Directions:
1. Cut both ends of Goya, then cut into 2/3-inch pieces. Scrape off the seeds with a spoon and dust with flour (inside as well).
2. Put A in a bowl and knead well by hand until smooth. Stuff each with the mixture.
3. Heat sesame oil in a frying pan, place the stuffed Goya, then cook on high until golden brown on both sides. Then cover and cook on medium for about 3 minutes. Drizzle with B (Teriyaki sauce) and cook until the sauce thickens.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/09/blog-post_18.html
---------------------------------

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DAISO Rice Roll Shaker - Video Recipe

This rice roll shaker can help you make a perfect roll in a minute! Perfect for those who are not good at making Sushi rolls ;)

True review, first time using it ;)


https://www.youtube.com/watch?v=bb8siMRBB04

This rice roll shaker 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!



What You Need:
cooked white rice
filling
1/2 or 1/4 Nori seaweed sheet

How to Use:
1. Fill the rice up to half the height of the guideline.
2. Place the filling in the middle.
3. Fill the rice up to the height of the guideline and close the lid.
4. Shake up and down for 20-30 times.
5. Insert a Nori sheet.
6. Shake up and down to wrap the rice with Nori sheet.
7. Cut to serve if you like.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/09/100.html

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How to Make Hug Bento Lunch Box for Very Fun Park's Exhibition 10th Anniversary 擁抱便當 粉樂町藝術展十周年 - Japanese Cooking Video Recipe

Taiwanese Artist "Cai Jie-Shen (蔡潔莘)" invented the character Hug: Let us hug each other today!. “Art” is not just an installation inside a room that you can see from afar and not touch. Cai Jie-Shen, one of the new-generation artists wants to promote the life of “art”, meaning to increase the amount of participation of visitors in his masterpieces. In the busy city, what kind of things can make us stop and breathe? And relax the highly stressed souls in all of us? What kind of places can allow you and me to relax our eyes and feelings? Perhaps it is here, in the arms of art!
台灣藝術家蔡潔莘創造了這個主角”擁抱”，要讓大家知道藝術不僅是遠觀不可觸碰的，鼓勵大家每天張開雙臂擁抱彼此。在現代人忙碌的生活中，什麼能讓你停下腳步放鬆充電，也許答案就是用雙手擁抱藝術。

I was asked to make Hug 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=NumTpmOneyI

Hug is created in 2009, so obviously not Baymax, but of course you can use this Bento idea to create your own Bento lunch box ;)
擁抱是2009年創作的藝術品，所以他不是動畫人物”杯麵”，但你也可以用同樣的概念設計你自己的便當。



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Hug Bento
擁抱便當

Difficulty: Relatively Easy
難度:簡單
Time: 30min
製作時間:30分鐘
Number of servings: 1
一人份

Ingredients:
((Hug Rice))
cooked rice 白飯
salt 鹽
sausage 熱狗
((Japanese Potato Salad)) 日式馬鈴薯沙拉
https://www.youtube.com/watch?v=ACYOzrT6B8A
((Stuffed Bitter Melon Chicken Teriyaki)) 苦瓜照燒雞
https://www.youtube.com/watch?v=DmHFDtecLm0
((Others))
lettuce 生菜

Directions:
1. Flavor the rice with a pinch of salt.
在白飯中加入少許鹽調味
2. Place lettuce in the Bento box. Form the rice into Hug shape using plastic wrap and put into the Bento box.
把萵苣和塑型完成的”擁抱飯糰”放入便當盒
3. Cut sausage diagonally and join the cut sides reversely to make a heart shape. Let Hug hug the heart.
將熱狗兩端斜切後拼成愛心形狀，讓”擁抱”抱住愛心
4. Put side dishes in the Bento box to finish.
將其他配菜放入便當就完成了

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/09/blog-post_4.html
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MY BEST Mason Jar Salad (Shrimp Avocado WaFu Salad) - Video Recipe

This is how I want to make my Jar Salad ;)
You can of course arrange it in the way you want.
I hope you get an idea from this video!!!

Layering Order Example:
1. Dressing in the bottom (not to make the other ingredients soggy)
2. Anything Chunky (chicken, beans, etc…)
3. Dry Fixings (nuts, cheese, etc… if you like)
4. Leafy Greens


https://www.youtube.com/watch?v=XW_VBTKQI5k



BTW, RIKEN Non-Oil Aojiso (green perilla) dressing is my favorite! Actually, I don't use any other dressing but this one for many years!!! Please try it out if you find it ;)

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Mason Jar Salad

Difficulty: Very Easy
Time: 5min
Number of servings: N/A

480ml (16oz.) Ball Mason Jar

Ingredients:
2 tbsp. Aojiso (green perilla) dressing
mixed beans
diced avocado
grape tomato halves
mixed corns
Daikon salad mix
WaFu baby leaves
cooked shrimp

Directions:
1. Layer all ingredients from bottom to top.
2. Shake to eat ;) You can serve on a plate if you like.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/09/blog-post.html
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How to Make Tear 'n' Share Cinnamon Rolls - Video Recipe

Tear 'n' Share bread is going viral in Japan, so I decided to make the most requested Cinnamon Rolls recipe ;)


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



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Tear 'n' Share Cinnamon Rolls

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
filling
* 40g (1.4oz.) unsalted butter *room temperature
* 50g (1.8oz.) brown sugar
* 2 tsp. cinnamon powder
* 40g (1.4oz.) raisins
* 40g (1.4oz.) chopped walnuts
icing
* 50g (1.8oz.) powdered sugar (confectioner's sugar)
* 2 tsp. water

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, line the cake pan with parchment paper. Mix the filling.
((Knock-Back & Shaping))
7. Place the dough onto a floured surface and punch out the air with your palm.
8. Flatten out the dough using a rolling pin to about 30cm×40cm (12inchx16inch). Spread the filling evenly over the entire surface of the dough. Tightly roll up the dough and pinch to close. Cut the roll into 16 pieces using a dough scraper. Place them on the cake pan.
((2nd Proving / Proofing / Rising))
9. 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!)
10. Preheat the oven to 180C (350F).
((Baking))
11. If you want, brush milk on top before baking to make it nice and brown.
12. Bake at 180C (350F) for about 25 minutes.
13. Remove from the pan and drizzle icing over the warm rolls (icing firms up quickly). Enjoy straight out of the oven ;)

* 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://cooklabo.blogspot.jp/2015/08/blog-post_28.html
---------------------------------

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♥My Cookbook♥