Easy, Tasty, Fun, Creative and Kawaii Japanese Food Recipes and Cooking Hacks Blog with How-To YouTube Cooking Show Video Tutorials. Bento, Healthy Sweets and More!!! Make Your Life Easier ;)
Directions:
1. Cut out a slice of bread to make a wall around the edges. Then thinly slice the cutout slice.
2. Mix the bread, shredded cabbage, and Sakuraebi.
3. Apply some Okonomiyaki sauce on a slice of bread. Attach the wall with pizza cheese if you have.
4. Place 2 in the middle, make a well in the center and place the egg.
5. Toast the bread until golden.
6. Top with Okonomiyaki sauce, mayonnaise, Katsuobushi, Aonori, and Beni Shoga (if you like).
Difficulty: Very Easy
Time: 30min
Number of servings: 15×20cm (6×8inch) pie dish
Ingredients:
bread crusts (from about 3 thick slices of bread)
2 eggs *room temperature
200ml milk *room temperature
2 tbsp. granulated sugar
vanilla extract *optional
20g (0.7oz.) raisins *optional
Directions:
1. Mix eggs and sugar in a spouted measuring cup. Add milk and mix well. Add vanilla extract if you like.
2. Preheat an electric oven to 250C (482F) / gas oven to 230C (446F) / or you can use a toaster oven.
3. Butter the pie dish. Pour half of the custard liquid through a sieve into the pie dish. Place some bread crusts. Then pour in the rest of the custard liquid and leave for about 5 minutes so the bread can soak up the liquid.
4. Place the pie dish on a baking sheet. Pour some hot water into the baking sheet. Bake in the oven for about 10 minutes. Top with raisins if you like and bake for 5 minutes.
*vanilla extract is optional. I wouldn't add it since my eggs don't smell bad.
*if you don't use raisins, bake in the oven for about 15 minutes until golden brown. watch carefully anyways~
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.
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!
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 ;)
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!
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!
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.
Directions:
1. Put ground beef, salt, pepper, and nutmeg in a bowl, and mix well by hand until all ingredients are combined and smooth. Divide it into half, then form each into flat and round shape, little bit larger than the hamburger buns (because they shrink when they are cooked). In a frying pan or on a BBQ grill, cook the hamburger steaks and sliced onions to desired doneness.
2. Slice the hamburger buns and toast them in a frying pan or a BBQ grill. Place lettuce, sliced tomato, hamburger steak, sliced cheddar cheese, sliced onion, and avocado between the hamburger buns.
3. Make Rilakkuma's ears with boiled sausage and sliced cheese, then attach them with toothpicks. Make eyes, nose, and mouth with sliced cheese and Nori sheet.
It is slightly salty, so it is up to you to eat with ketchup!
I love the combination of salted butter and sweet marshmallows~ but it is up to you! If you like sweet stuff, you can layer jam, nutella, or whatever you like. Of course, only marshmallow is very good.
Please use a toaster oven or a gas oven (I used fish grill). NOT a conventional (electric) oven since it cooks slow.
Difficulty: Very Easy
Time: 10min
Number of servings: 1
Ingredients:
a slice of bread
marshmallows
salted butter if you like
Necessary Equipment:
use a toaster oven or a gas oven: NOT a conventional (electric) oven since it cooks slow
Directions:
1. Toast the bread until golden. Then butter the bread if you like.
2. Place marshmallows on the bread. Toast until the marshmallows are golden brown.
--------------------------------- Kawaii Yakisoba Pan (Adorable Unicorn Beetle Bun)
Difficulty: Easy
Time: 15min
Number of servings: 1
Ingredients:
Yakisoba
hot dog bun
mayonnaise
Aonori (green laver)
Beni Shoga (red pickled ginger) *if you like
Pretz (salad flavor) *pretzel sticks are OK
sliced cheese
Nori seaweed sheet
cucumber
Directions:
1. Cut off one side of the hot dog bun to make the face.
2. Split the top of the bun for the body with a knife, put some mayonnaise, place Yakisoba, and top with Aonori and Beni Shoga if you like. Insert Pretz to make the legs.
3. Make eyes with sliced cheese and Nori, cut and insert cucumber to make the horns.
4. Serve on a dish.
Difficulty: Very Easy
Time: 10min + chilling time
Number of servings: 1
Ingredients:
1 fresh live lobster (cooked)
1/2~1 tbsp. mayonnaise
1 top-split hot dog buns
melted butter
cracked black pepper
celery salt
lemon wedge
potato chips and/or pickles
Directions:
1. Chop the cooked lobster meat into chunks and put them in a bowl.
2. Add mayonnaise and gently fold it into the lobster meat. Cover and put in the fridge to set and chill (for about 30min~1hrs). *If you don't like mayo, you can skip it. I thought it would connect the flavor of lobster.
3. Meanwhile, brush both sides of top-split hot dog bun with some melted butter. Toast until crisp golden brown (You can grill, broil, bake, or pan fry).
4. Fill the roll with the chilled lobster mixture. Top with cracked black pepper and celery salt. Serve immediately with a lemon wedge and potato chips and/or pickles on the side.
We can't find the flour (polvilho azedo or doe) for Pão de Queijo in Japan, so it is very popular to use Shiratamako (lumpy glutinous rice flour) or Mochiko (glutinous rice flour) to make it :)
Directions:
1. Preheat the oven to 180C (350F).
2. Place Shiratamako (lumpy glutinous rice flour) in a bowl. Add milk and mix very well until smooth. *DO NOT add other ingredients before you mix the Shiratamako and milk together. Otherwise, they won't mix well and smooth).
3. Add cooking oil and parmesan cheese, then mix well until combined. *you can add a bit more milk if the dough doesn't come together. *adding nuts, sesame seeds, spices, or herbs is good, too
4. Divide the dough into 12 equal pieces using a bench scraper or a knife, then roll them into balls.
5. Bake at 180C (350F) for about 15 minutes.
Just out from the oven is good. They stay chewy and soft till the next day. Of course, you can microwave or cook in the toaster oven for a few seconds and they will become soft again.
Don't forget to top with ice cream. It will make the toast crisp & heavenly ;)
--------------------------------- Honey Butter Toast with Vanilla Ice Cream
Difficulty: Very Easy
Time: 10min
Number of servings: N/A
Ingredients:
thick slices of bread
butter
vanilla ice cream
honey
Directions:
1. Cut out the inner portion of the bread, cut into bite-size pieces, and place them back in place. OR make bite-size incisions on the bread.
2. Heat butter in a frying pan, soak butter on both sides of bread, then cook until crisp golden brown. (If you have a toaster oven, you can put some butter on the bread then toast)
3. Top with ice cream and sprinkle with some honey.
You can use jam instead of nutella, too!!! Or, just soak plain slices of bread to make regular french toasts.
--------------------------------- Nutella Sandwich French Toast
Difficulty: Easy
Time: 45min (incl. soaking time)
Number of servings: 1
Ingredients:
2 slices of bread
nutella (or a jam of your choice)
A
* 1 egg
* 1 tbsp. sugar
* 100ml milk (or almond milk or soy milk)
1 tbsp. butter
vanilla ice cream if you like
Directions:
1. In a flat bowl, beat 1 egg. Add sugar and milk, then mix well.
2. Spread some nutella on a slice of bread and make a sandwich.
3. Soak the sandwich in the egg mixture, flip it over one or two times, for 20 minutes. *if your bread is thick, you can soak it over an hour.
4. Heat butter in a frying pan. Place the sandwich, cover and cook on low for 3 minutes. Flip it over, cover and cook on low for another 3 minutes. *you want to cook on low to cook thoroughly.
5. Cut and serve on a dish. Serve with some ice cream if you like.
This Nikuman is absolutely delicious with fluffy buns and crunchy bottoms!!!
--------------------------------- Super Easy Nikuman (Steamed Pork Buns) using a frying pan
Difficulty: Super Easy
Time: 40min
Number of servings: 8
Ingredients:
A
* 200g (7oz.) cake flour *I think all purpose flour is OK
* 1 tbsp. baking powder
* 2 tbsp. granulated sugar
B
* 100ml milk *water is OK
* 1 tbsp. sesame oil
C
* 100g (3.5oz.) ground pork
* 4inch (10cm) chopped long onion
* 1 tbsp. sake
* 1/2 tsp. grated ginger
* 1/2 tsp. soy sauce
* 1/2 tsp. sugar
* 1/2 tsp. sesame oil
* 4 chopped Chinese chives
* salt and pepper
cooking oil
sesame oil
soy sauce
Karashi (Japanese mustard) if you like
Directions:
1. Sift A in a bowl. Add B and use your hand to knead together until formed. Then form the dough into a ball and wrap with plastic wrap. Leave to set for 20 minutes.
2. In a different bowl, mix C by hand (hand is better but using a spoon is okay) until all ingredients are combined and smooth. Then divide into 8.
3. Divide the dough into 8 equal pieces using a bench scraper or a knife. Flatten out the dough with a rolling pin. Place the filling, pull and pinch the dough to seal like making a dumpling. (You can put water along the edge of the dough if it is too dry to seal.)
4. Heat cooking oil in a frying pan. Place the buns, then cook on medium for 1 minute. Add 180ml water, cover and steam the buns on med-low for 8~9 minutes until cooked.
5. Uncover, add a dash of sesame oil, and cook on high heat until the water is gone and crisp.
