How to Make Tonkatsu Sauce (Vegan Cutlet BBQ Sauce) とんかつソースの作り方 | Japanese Cooking Recipe

You can make Tonkatsu Sauce with the seasonings on hand. My kids say homemade one is really good. It tastes better than the store-bought ones 😉

Dishes to Serve with Tonkatsu Sauce:

https://youtube.com/playlist?list=PLJdVRCODQ4NkX_Hl3uwR6stQuWH_ljB2o

   

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Tonkatsu Sauce

Difficulty: VERY Easy

Time: 1min

Number of servings: 2 servings

Ingredients:

2 tbsp. Kagome tomato ketchup  *Any brand is okay. Tomato Sauce in Australia is ok.

1 tsp. sugar *Any sugar, honey, or syrup is okay to balance out the flavor. If you think your ketchup is too sweet, you can skip it.

1 tbsp. soy sauce

1 tbsp. Worcestershire sauce *You can skip it if you don't have it. It adds sour taste and spicy flavor.

1 tbsp. ground white sesame seeds

Directions:

1. If you have a mortar and pestle, grind white sesame seeds. In this way you can enjoy the peak aroma and flavor.

2. You can measure the seasonings by eye! It won't go too wrong. Mix all the ingredients together.

3. Serve with any deep-fried food.

Recipes to Make with Tonkatsu Sauce:

https://youtube.com/playlist?list=PLJdVRCODQ4NkX_Hl3uwR6stQuWH_ljB2o

↓レシピ（日本語）

https://cooklabo.blogspot.com/2022/09/Tonkatsu-Sauce.html

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

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How to Cook Fava Beans (Broad Beans) | Japanese Cooking Video Recipe

Fava Beans (Broad Beans) are in season in Japan around May through July.

How to Cook Fava Beans (Broad Beans)

We got some fresh broad beans from Niigata prefecture. In this video I want to show you how to prepare broad beans. Kids ate very well 😉

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How to Cook Fava Beans (Broad Beans)

Difficulty: Very Easy

Time: 10 min

Number of servings: N/A

Ingredients:

fava beans

2 cups water

2 tsp. salt

1 tbsp. Sake/white wine *optional to remove the smell

Directions:

1. Snap the pod in half and open with your fingers to get the beans out.

2. Once you got the beans out of their shells, make a tiny incision into the opposite side of black line of each beans using the heel of the knife.

3. Bring water to a boil, in a frying pan is okay. Add salt and Sake if needed. Cook for 2 minutes. Drain well and leave to cool. Now the skin should slip off fairly easily by pinching between your thumb and forefinger. 

You can keep in the freezer for about a month.

レシピ（日本語）

https://cooklabo.blogspot.com/2022/06/Soramame.html

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

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11 Years on YouTube! Why I started? How to Cook Rice in a Plastic Bag (Emergency / Camping Food) | Japanese Cooking Video Recipe

11 years on YouTube 🥳 Time flies. Thanks for subscribing❣️Make sure to hit the bell icon so that you won't miss any of my new videos 😉 Stay tuned 💖 http://www.youtube.com/user/ochikeron?sub_confirmation=1

Rice is a staple food in Japan. If we cannot use a rice cooker, we can cook in a pot. Using a plastic bag will save dish washing at the time of disaster. Or even at camping.

Why I started YouTube:

https://toyokeizai.net/articles/-/78736

https://www.youtube.com/c/ochikeron/about

How to Cook Rice in a Plastic Bag

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How to Cook Rice in a Plastic Bag

Difficulty: Very Easy

Time: 30min + soaking time if you have

Number of servings: 2

Ingredients:

1 cup = 150g (5.3oz.) Japanese-style rice

200~220ml water

Directions:

1. Wash rice if necessary. Use pre-washed rice to save water!

2. Put rice and water in a plastic bag and tie securely. Soak for an hour or so for better result. If you are in hurry, you can cook it right away.

3. In a pot, place water and a plate so that the plastic bag won't touch the pot directly. Bring to a boil. Then place the plastic bag and cook on low for about 20 minutes. Stop the heat and leave in the pot for 10 minutes.

↓レシピ（日本語）

https://cooklabo.blogspot.com/2022/03/How-to-Cook-Rice-in-a-Plastic-Bag.html

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

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DAISO Mess Tin (How to Cook Japanese White Rice in a Camping Cookware) | Japanese Cooking Video Recipe

DAISO Mess Tin (500yen) became very popular in June 2020 and still hot now in 2021.

I recorded this video last year btw 😅

It was pretty fun to cook rice outdoor with kids. 

For future use, I am keeping this in our emergency bag 👍

How to Cook Japanese White Rice in a Camping Cookware

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

DAISO Mess Tin (How to Cook Japanese White Rice in a Camping Cookware)

Difficulty: Very Easy

Time: 1hr

Number of servings: 1-2 people

Necessary Equipment:

Mess Tin

solid fuel

trivet

aluminum plate for the fuel

lighter

parchment paper

1 cup = 160g (5.6oz.) Japanese rice

200ml water

cotton gloves

towel

Direction:

1. Wash rice and place it in Mess Tin lined with parchment paper. Add water and leave for 15~30 minutes to let it absorb water. * I did not rest the rice but the result was pretty good.

2. Place the solid fuel on the aluminum plate. Place it in the center of trivet. Set fire, place the Mess Tin, and cook until the fire goes out.

3. Wear the cotton gloves and hold the lid securely. Then flip it over and leave to steam for 15 minutes. If you have a towel wrap Mess Tin to steam. *Flipping over is to cook rice more uniformly but some people say it is not necessary.

↓レシピ（日本語）

https://cooklabo.blogspot.com/2021/05/Mess-Tin.html

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

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5 MIN Green Peppers with Bonito Flakes (Typical Japanese Meal Prep Side Dish Recipe) | Japanese Cooking Video

Quick and Easy typical Japanese side dish that we Japanese make very often and perfect for Bento box as well 😉 A hint of sesame oil makes this dish very tasty yet addictive. Kids eat very well 👍

Other 5-Minute Japanese Food Recipes:

https://www.youtube.com/playlist?list=PLJdVRCODQ4NlXzlwnxb_Jo9S5MCRBSz9-

Green Peppers with Bonito Flakes

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5 MIN Green Peppers with Bonito Flakes (Typical Japanese Meal Prep Side Dish Recipe)

Difficulty: VERY Easy

Time: 5min

Number of servings: 4

Ingredients:

180g (6.5oz.) green peppers

2 tsp. soy sauce

1 tsp. sugar

1 tbsp. sesame oil

1 tbsp. sesame seeds

5g (2 packages) Katsuobushi (bonito flakes)

Directions:

1. Thinly slice green peppers. Place them in a microwavable dish then cover and microwave at 600w for 3 minutes.

2. Drain well with a strainer if water comes out from the green peppers. Toss with the seasonings to finish.

Bell peppers are ok, too.

Yes, you can cook green peppers in a frying pan until tender then season.

You can keep it in the fridge for about 2~3 days!

レシピ（日本語）

https://cooklabo.blogspot.com/2020/10/Bonito-Peppers.html

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

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How to Make Kitsune Udon (juicy and tasty deep-fried Tofu) Recipe | Japanese Cooking Video

Light, fluffy, and juicy Aburaage (salty sweet tasty deep-fried Tofu pouch) makes Kitsuneudon absolutely delicious 😉 You don't need to simmer it down. This is the BEST recipe you may want to follow 👍

Kitsune Udon literary means "fox Udon" in Japanese. Because Aburaage is fox's favorite food in the folktale.

Simple yet delicious, typical kids' meal as well 😋

Kitsune Udon

How to Make Udon Noodles From Scratch:
https://youtu.be/LPooQ7QUUls

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

How to Make Kitsune Udon (juicy and tasty deep-fried Tofu) Recipe

Difficulty: Very Easy
Time: 20min
Number of servings: 2

Ingredients
2 frozen Udon noodles *I used TableMark (Katokichi), any brand is OK
2 Aburaage (deep-fried Tofu pouch)
A
* 100ml Dashi broth (using packaged dashi powder saves time)
* 1 tbsp. Mirin (sweet Sake)
* 1 tbsp. sugar
* 1 tbsp. soy sauce
Kaketsuyu (Udon soup)
* 500ml Dashi broth (using packaged dashi powder saves time)
* 2 tbsp. Mirin (sweet Sake)
* 1 tsp. soy sauce
* 1/2 tsp. salt
chopped green onions
Shichimi-togarashi (seven flavor chili pepper) if you like

Directions:
1. In a pot, make 600ml Dashi broth: 100ml for Aburaage, 500ml for Kaketsuyu. I used Kayanoya Dashi
2. Cut Aburaage into half. Put Aburaage in boiling water for 3 minutes to remove the excess oil. Drain in a strainer, when it becomes cool enough to handle, press with your hands to drain well. By removing excess oil, Aburaage becomes very light and soaks the seasonings very well.
3. In a small pot, put A and Aburaage, then cover with Otoshibuta (wooden drop-lid or you can substitute it with a small plate). Simmer for 7~8 minutes then stop the heat. Do not simmer it down to make it juicy and fluffy.
4. Put Kaketsuyu (Udon soup) in a pot then bring to a boil.
5. Bring water to a boil in a large pot, if your pot is small cook Udon 1 serving at a time, cook Udon on medium high heat as directed on its package. (Cooking time was 1 minute for TableMark frozen Udon) You shake the noodles in boiling water then stop the heat when they are separated.
6. Wash with cold water to remove the slimy texture. Put Udon again in boiling water to make it warm. Using the edge of a serving bowl, slide in the noodles.
7. Pour in some Kaketsuyu (Udon soup), place Aburaage, and garnish with chopped green onions. Put some Shichimi-togarashi (seven flavor chili pepper) if you like.

I love using Kayanoya Dashi. Vegan/Vegetarian people can use Kombu or Vegetable Dashi broth for the dipping sauce 👍


レシピ（日本語）
https://cooklabo.blogspot.com/2020/07/Kitsune-Udon.html
---------------------------------

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How to Prepare Sushi Shrimp (Ebi Nigirizushi Recipe) | Japanese Cooking Video Recipe

In this video I will show you how to prepare Ebi (whiteleg shrimp / king prawn) for Sushi topping.

Perfect for Nigirizushi (hand-pressed Sushi), Temakizushi (Sushi hand rolls), Chirashizushi (scattered Sushi), Makizushi (Sushi rolls), etc...

Recipes for instance:
https://www.youtube.com/watch?v=RpmpJMYQDik
https://www.youtube.com/watch?v=VHLoTN24EQ8
https://www.youtube.com/watch?v=NRBhl0baHQ8
https://www.youtube.com/watch?v=FY-U_nJ2-H0

In the end of the video, I will share with you how to make "えびアボカド (Ebi Avocado Nigiri Sushi with Onion Slices)" which is a very popular Nigiri at moving Sushi places for instance スシロー (Sushiro), くら寿司 (Kura Sushi), etc...

How to Make Ebi Nigiri Sushi

BTW, what Sushi is your favorite?

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How to Prepare Sushi Shrimp (Ebi Nigirizushi Recipe)

Difficulty: Easy
Time: 30min

Ingredients:
((Sushi Shrimp))
10 whiteleg shrimp
10 bamboo skewers
500ml water
2 tsp. salt
((Sushi Rice))
350g (12oz) cooked Japanese short grain rice
1.5tbsp.~2tbsp. rice vinegar
0.5tbsp.~1.5tbsp. sugar
1/2tsp. salt
((Ebi Avocado))
avocado slices
onion slices
mayonnaise
((Others))
soy sauce
wasabi

Directions:
((Sushi Shrimp))
1. You can devein the shrimp when the head is removed (do not peel and leave the tails). Put through bamboo skewers along the legs to straighten the shrimp.
2. Boil 500ml water, add salt, then cook the shrimp for about 3 minutes.
3. Leave to cool in the cooking water.
4. When the water is completely cool, peel from the triangle part of the tail (leave the tail). Then cut the stomach side to the back until you reach the vein but not all the way through, so that it opens up wide. If the shrimp is not perfectly deveined you can wipe off or wash lightly.
((Sushi Rice))
1. Mix vinegar, sugar, and salt very well to make Sushi vinegar. You can microwave for a few seconds to mix well.
2. Add the Sushi vinegar while the rice is still hot and slice through the rice using a rice paddle to separate the grains. Let the rice cool. Use a fan to cool the rice if available to create an added shine on your Sushi rice but it is optional.
((Ebi Avocado))
1. Form the Sushi rice into an oval shape. Top with Ebi, avocado slices, onion slices, and mayonnaise.
2. Serve with soy sauce or wasabi soy sauce.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/03/Sushi-Shrimp.html
---------------------------------

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How to Prepare Sushi Rice / Shari (Recipe) | Japanese Cooking Video Recipe

Here I will share with you the proportion of ingredients to make Sushi rice. You can adjust the amount of vinegar and sugar to your taste depending on the toppings. Apple cider vinegar is a tasty alternative 👍 

Apple cider vinegar helps boost your immune system 😉

Sushi-oke (a wooden bowl for Sushi rice) is not necessary. If you don't have it, you can use a little larger bowl.

FYI 1: Sushi Rice prepared for Sushi is called "すしめし Sushi-Meshi". When the rice is formed into a small oval shape for Nigiri, it is then called "シャリ Shari".

FYI 2: Sushi rice is perfect for Nigirizushi (hand-pressed Sushi), Temakizushi (Sushi hand rolls), Chirashizushi (scattered Sushi), Makizushi (Sushi rolls), etc...

How to Prepare Sushi Rice / Shari (Recipe)

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

How to Prepare Sushi Rice / Shari (Recipe)

Difficulty: Easy
Time: 5min

Ingredients:
350g (12oz) cooked Japanese short grain rice
1.5tbsp.~2tbsp. rice vinegar
0.5tbsp.~1.5tbsp. sugar
0.5tsp. salt

Directions:
1. Mix vinegar, sugar, and salt very well to make Sushi vinegar. You can microwave for a few seconds to mix well.
2. Add the Sushi vinegar while the rice is still hot and slice through the rice using a rice paddle to separate the grains. Let the rice cool. Use a fan to cool the rice if available to create an added shine on your Sushi rice but it is optional.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/03/Sushi-Rice.html
---------------------------------

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Quick Lemon Curd | Japanese Cooking Video Recipe

Quick and easy lemon curd recipe using one pot 👍

Smooth, creamy, tasty, and delicious. Perfect for filling, topping, or spread!

Quick Lemon Curd

https://www.youtube.com/watch?v=Ic6yHeSg9Es

Quick Lemon Meringue Pie is coming soon!!!
http://www.youtube.com/user/ochikeron?sub_confirmation=1

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Quick Lemon Curd

Difficulty: Very Easy
Time: 15min + cooling time
Number of servings: for a 16cm (6.3-inch) lemon pie

Ingredients:
1 lemon juice (about 2 tbsp.)
1 egg
6 tbsp. sugar
4 tbsp. (50g) unsalted butter

Directions:
1. Mix egg and lemon juice. Strain through a sieve into a pot.
2. Add sugar and unsalted butter, put over medium-low heat, stirring constantly, until it thicken (about 7-10 minutes). Egg scrambles over high heat, so be careful.
3. Leave to cool, then put in the fridge until cold.

レシピ（日本語）
https://cooklabo.blogspot.com/2018/08/Quick-Lemon-Curd.html
---------------------------------

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How to Make Japanese Breakfast (Recipe Ideas) - Japanese Cooking Video Recipe

In this video, I will show you how to prepare Japanese breakfast and what kind of dishes you can keep in stock in the fridge.

I will show you the EASIEST examples so that you can make it every day.

Japanese Breakfast Table Setting

https://www.youtube.com/watch?v=EwkVOU-sR5A

A typical Japanese breakfast consists of white rice (主食 Shushoku: staple food in Japan), soup (汁物 Shirumono: usually the Miso soup), 1 main dish (主菜 Shusai: usually Yakizakana the grilled fish), 1 or 2 side dishes (副菜 Fukusai: usually vegetable dishes) and pickled vegetables if you like.

HERE ARE SOME IDEAS:

((主食 Shushoku: White Rice))
How to Cook Rice in a Pot
https://www.youtube.com/watch?v=DovkRLdU_DE
How to Cook Rice in a Rice Cooker
https://www.youtube.com/watch?v=VUWV9rEme7c

((汁物 Shirumono: Soup))
Soup Recipe Ideas スープ レシピ
https://www.youtube.com/playlist?list=PLJdVRCODQ4NnOPSQEOn6cPqlF-ayyobJo

((主菜 Shusai: Main Dish))
((副菜 Fukusai: Side Dish))
There is no rule to say this is Main or Side. Usually the main dish contains meat or fish, side dish contains vegetables, but if you serve in a small portion, it will become a side dish. So I have the main and the side dishes in the same playlist.
https://www.youtube.com/playlist?list=PL7326599247964091

FYI: When you keep some side dishes in stock in the fridge, we call those 常備菜 (Jyoubisai).

レシピ（日本語）
https://cooklabo.blogspot.jp/2018/03/Japanese-Breakfast.html

How you can serve the breakfast examples:

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How To Cook Corn on the Cob in the Microwave (Food Education) - Video Recipe

https://www.youtube.com/watch?v=AR9ajzbnc8g



MORE Baby / Toddler Food Recipes 離乳食 / 幼児食 レシピ
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlOvn-yy7OKsgoMoABXKYDg

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How To Cook Corn on the Cob in the Microwave

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

Ingredients:
1 corn on the cob

Directions:
1. Leave one sheet of husk around the corn.
2. Place it on a microwavable dish or wrap in plastic wrap (to save dish washing).
3. Microwave at 500w (medium) for 5 minutes.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2017/10/blog-post.html
---------------------------------

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How to Make Gari (Sushi Ginger) - Video Recipe

Gari (Sushi ginger) is the slices of ginger that have been pickled in sweetened vinegar, most of the time served with Sushi.

Do you like Gari? Do you leave it out?! or Do you ask for more!? hehe


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

With this recipe, you can eat it in 3 hours, keep in the fridge good for about 3 days.

If you want to make pink Gari, please use young ginger.



---------------------------------
Gari (Sushi Ginger)

Difficulty: Super Easy
Time: 3hrs
Number of Servings: N/A

Ingredients:
200g (7oz.) ginger
100ml vinegar (rice or cereal)
3 tbsp. sugar
1/2 tsp. salt

Directions:
1. Pour some hot water in a glass cup to disinfect it. Empty the jar and dry it out. It will dry quickly with residual heat.
2. Peel and slice the ginger. (If you are using young ginger leave the red part, then it will become pink when pickled.)
3. Boil for 2-3 minutes to remove the bitter taste. Leave to cool, then drain well using paper towels.
4. Heat the vinegar, sugar, and salt to mix well. You can either use a pot or a microwave.
5. Place the sweetened vinegar and the ginger slices in the disinfected cup. You can eat it after 3 hours.

* You can keep in the fridge good for about 3 days.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2017/06/blog-post_47.html
---------------------------------

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How to Cook Fresh Edamame with Shells with Perfect Saltiness - Video Recipe

Edamame (green soybeans) are perfect meal starter, commonly served at Japanese restaurants.
This video will show you how to cook fresh Edamame with Shells with Perfect Saltiness.


https://www.youtube.com/watch?v=Sd0W_Eo5SKs

If you get some fresh Edamame with shells, you want to cook them within a day or they can get bad and lose nutrients quickly. If you cannot eat them on the day you bought, you want to cook and keep them in the freezer. You can keep them good for about a month.



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How to Cook Fresh Edamame with Shells with Perfect Saltiness

Difficulty: Very Easy
Time: 15min
Number of servings: 4

Ingredients:
300g (10.6oz.) unshelled Edamame (green soybeans)
1200ml water
3 tbsp. salt

about 4% salt is the key to the perfect saltiness

Directions:
1. Cut off both ends of the pods with scissors (in this way salty taste will soak through them). Then rub the Edamame bean pods with 1 tbsp. of salt to remove the surface fuzz.
2. Put water and 2 tbsp. of salt in a large pot. Bring to a boil and add Edamame (leave the salt on). Cook for 3.5 min to 5 min. Little hard is okay. Do not cook more than 5 minutes or they lose the flavor.
3. Drain well in a strainer, then use a fan to cool.

You can keep cooked Edamame in the freezer for a month in a Ziploc bag.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/08/blog-post_26.html
---------------------------------

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How to Make Japanese Soft Boiled Ramen Eggs (Nitamago 煮卵 Recipe) | Japanese Cooking Video Recipe

Ramen Eggs, also called Nitamago, Ajitama, or Ajitsuke-tamago, are savory soft-boiled eggs with creamy runny egg yolk, known as Ramen topping.

Japanese Soft Boiled Ramen Eggs

https://www.youtube.com/watch?v=SXJeJM8q5YA

Ramen Egg is not only for Ramen but also for fried rice, pasta, rice bowl, and more! It even makes a perfect topping for white rice. Great dish to stock in the fridge :)

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

Ramen Eggs

Difficulty: Very Easy
Time: 10min + soaking time
Number of servings: 4

Ingredients:
4 cold eggs right out of the fridge
Tare seasonings
* 2 tbsp. soy sauce
* 2 tbsp. Mirin (sweet Sake)
* 1 tsp. sugar

Directions:
1. Bring a pot of water to a boil.
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". (Water goes in between the egg and the shell which helps the shell to come off).
3. Place the eggs in a strainer and place it in boiling water, the crack-side up (to let water in). The strainer prevents eggs from hitting the bottom of the pot.
4. Boil for 7 minutes. Place them in water to cool, then peel.
5. Place the Tare seasonings in a Ziploc bag and mix well. Then place the eggs, close securely, and put in the fridge for about 30 minutes ~ 12 hours, rolling over once in a while.

If you soak the eggs too long, they become salty and the egg yolks pectize (like jelly). Please eat when you think are ready. I think it becomes too salty after 12 hours.

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/2016/05/blog-post_10.html
---------------------------------

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