Showing posts with label TASTY. Show all posts
Showing posts with label TASTY. Show all posts

Saturday, August 11, 2018

Easiest Lemon Meringue Pie from scratch | Japanese Cooking Video Recipe

Tangy sweet lemon taste and creamy meringue topping! Refreshing summer treat 😋


Quick, gorgeous, and delicious recipe you want to try before summer ends 👍


簡単レモンメレンゲパイ
簡単レモンメレンゲパイ




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Quick Lemon Meringue Pie


Difficulty: Easy
Time: 45min + cooling time

16cm (6.3-inch) tart pan with a removable bottom
https://amzn.to/2Of2lVd

((Quick Lemon Curd))
1 lemon juice (about 2 tbsp.)
1 egg
6 tbsp. sugar
4 tbsp. (50g) butter
1. Mix egg and lemon juice. Strain through a sieve into a pot.
2. Add sugar and 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.

((Quick No-Bake Sweet Tart Crust))
80g biscuits (graham crackers are OK) https://amzn.to/2ALp4qb
4 tbsp. (50g) butter
1. Place biscuits in a plastic bag and crush them into very fine pieces. You can easily crush them by rolling over the plastic bag with a rolling pin. Do not bash or hit, or you will make holes.
2. Mix in melted butter, then press firmly into the tart pan.
3. Chill in the fridge until set.

((Meringue))
2 egg whites
4 tbsp. granulated sugar
1. Place egg white in a small bowl and beat with an electric mixer until foamy.
2. Add sugar 1/3 at a time, beat until stiff glossy peaks form.

((Finish))
1. Spread the lemon curd onto the cooled crust.
2. Spread the meringue over the pie using the back of a spoon to make decorative swirls.
3. Bake in the oven at 200C (390F) for 5 minutes.
4. Cool in the fridge until cold (about 2 hours) then cut (or it breaks easily).

Better make the lemon curd and the crust a night before. Bake with meringue topping in the morning. Then the lemon meringue pie is ready to serve at around the snack time :)

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


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Wednesday, August 8, 2018

Quick No-Bake Sweet Tart Crust | Japanese Cooking Video Recipe

Buttery, flaky, crispy tart crust using only 2 ingredients.

It goes perfect with any filling!!!


Quick No-Bake Sweet Tart Crust
Quick No-Bake Sweet Tart Crust



Tart Crust from flour is HERE:
You need to use pie weights then bake at 180C/350F for 25 minutes.
https://www.youtube.com/watch?v=4vTuHAxGpC0

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

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

Quick No-Bake Sweet Tart Crust Recipe


Difficulty: VERY Easy
Time: 15 min

16cm (6.3-inch) tart pan with a removable bottom
https://amzn.to/2Of2lVd

Ingredients:
80g biscuits https://amzn.to/2ALp4qb
4 tbsp. (50g) butter

Directions:
1. Place biscuits in a plastic bag and crush them into very fine pieces. You can easily crush them by rolling over the plastic bag with a rolling pin. Do not bash or hit, or you will make holes.
2. Mix in melted butter, then press firmly into the tart pan.
3. Chill in the fridge until set.

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


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Tuesday, August 7, 2018

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
Quick Lemon Curd



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

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

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) butter

Directions:
1. Mix egg and lemon juice. Strain through a sieve into a pot.
2. Add sugar and 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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Saturday, July 21, 2018

Japanese French Fries (Umami Salt Flavor) | Japanese Cooking Video Recipe

The secret to the best homemade french fries with a hint of umami salt💕Crunchy on the outside, fluffy soft on the inside! Tasty yet delicious simple recipe 👍


Japanese French Fries
Japanese French Fries

Do you like French fries? Deep-fried or oven-baked? Me? It always comes down to what I want to make and eat. Deep-fried ones this time! Hope you like this recipe 😉

My daughter and I went to a potato digging at her kindergarten and got some fresh potatoes. My darling said "make her favorite French fries". Fresh potatoes are fragrant and delicious! It was a great choice!!! All gone at once 😋



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Japanese French Fries (Umami Salt Flavor)


Difficulty: Easy
Time: 30 min
Number of servings: n/a

Ingredients:
potatoes
deep frying oil
salt
Kombu kelp Dashi powder

Directions:
1. Wash potatoes thoroughly. Remove eyes (sprouts) if necessary. Cut into wedges. Soak in water for 15 minutes to remove excess starch. Pat dry with paper towels.
2. Place potato wedges in a pan. Add cooking oil until potatoes are covered. Turn the heat to medium low and cook for about 15 minutes until you can insert a bamboo stick.
3. Turn the heat to high and cook for about 3 minutes until crunchy outside.
4. Remove from the oil, sprinkle with a few pinches of salt and Kombu kelp Dash powder.

レシピ(日本語)
https://cooklabo.blogspot.com/2018/07/Japanese-French-Fries.html
---------------------------------


Kombu Dashi I used:


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Saturday, July 14, 2018

Top 8 Japanese Street Foods You Can Make at Home | Japanese Cooking Video Recipes

Have you ever had any of Japanese street foods?!


In some area of Japan, there are small food stalls (Yatai 屋台 / Roten 露店) along the streets. At the festivals, you will find many vendors moving from city to city. Summer is the busiest time for them 😋


Top 8 Japanese Street Foods You Can Make at Home
Top 8 Japanese Street Foods You Can Make at Home

Full and More videos are here 😉

https://www.youtube.com/playlist?list=PLJdVRCODQ4NmpeujSiqKQmtbv3BVwoMF5



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Friday, July 6, 2018

Japanese Butter Roasted Corn with Rice (SPEED Recipe) | OCHIKERON | Create Eat Happy :)

Sweet corn and butter soy sauce makes the perfect tasty rice dish! It smells good and addictive! Simple yet delicious 😋


Japanese Butter Roasted Corn with Rice
Japanese Butter Roasted Corn with Rice

"Butter Soy Sauce" is a very popular combination here in Japan. We have many dishes using this flavor: chicken teriyaki, grilled mochi, pizza, pasta, stir-fried dishes, popcorn, potato chips, etc...




The rice cooker I use (Panasonic SR-SX102):


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

Japanese Butter Roasted Corn with Rice (SPEED Recipe)


Difficulty: 15min + cooking time
Time: 30 min
Number of servings: 4

Ingredients:
2 cups (300g/10.6oz.) uncooked Japanese rice
2 corn on the cob
2 tbsp. Butter
2 tbsp. Soy sauce
a pinch of salt

Directions:
1. Wash rice (about 3 times). *If you have time, drain in a strainer, leave for about 30 minutes.
2. Using a knife, slice down along the cob to remove the kernels.
3. Place the rice in a pot, add water to the appropriate level indicated in the pot. Then place the bare corn cobs (juices of the corn transfer to the rice and make the rice very tasty: add Umami). Place the pot into the rice cooker. Cover and press the button to start.
4. While cooking rice, heat butter in a pan, cook until the kernels are tender and bright yellow. Add soy sauce then pan-roast until golden brown.
5. When the rice is done, remove the corn cobs, mix in the roasted kernels. Add a pinch of salt to taste.

レシピ(日本語)
https://cooklabo.blogspot.com/2018/07/Japanese-Corn-Rice.html
---------------------------------


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Friday, June 29, 2018

Miso Rice Mochi (Chewy Traditional Japanese Snack) | Japanese Cooking Video Recipe

Miso Rice Mochi is a very popular Traditional snack in Tōhoku area (Yamagata, Akita, Iwate, etc...) in Japan. Sticky rice balls topped with addictive sweet Miso glaze! Mouthwatering! Must try 😋


You can use leftover cold rice 👍


Perfect for Vegan, Vegetarian people as well 💖


Miso Rice Mochi
Miso Rice Mochi




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Miso Rice Mochi (Chewy Traditional Japanese Snack)


Difficulty: Easy
Time: 30 min
Number of servings: 3 sticks
Necessary Items: bamboo skewers

Ingredients:
150g (5.3 oz.) cooked Japanese rice
1 tbsp. Miso
1 tbsp. sugar
1 tsp. Dashi soup stock *water is OK
1 tsp. white sesame seeds
cooking oil or sesame oil

Directions:
1. Mix Miso, sugar, and Dash soup stock.
2. Mash the rice with a rice paddle until it gets sticky like Mochi. Divide it into 9 pieces, roll into balls, put onto bamboo skewers, then form them into flat round shapes.
3. Toast sesame seeds in a frying pan to bring out the flavor.
4. Heat cooking oil in a frying pan, cook both sides, brush Miso sauce on one side, then cook again until golden. *Be careful not to burn
5. Sprinkle with sesame seeds to finish.

レシピ(日本語)
https://cooklabo.blogspot.com/2018/06/Miso-Rice-Mochi.html
---------------------------------


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Friday, June 15, 2018

NO-Rising Chocolate Cornets! EASY Dairy-Free Soy Custard Tofu Buns Recipe | Japanese Cooking Video

No Yeast, No rising, No waiting!

White and fluffy buns in less than 1 hour 👍

NO-Rising Chocolate Cornets
NO-Rising Chocolate Cornets

You can keep them in the fridge. Cold, Moist, and Delicious! Perfect summer treat 😋




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NO-Rising Chocolate Cornets! EASY Dairy-Free Soy Custard Tofu Buns Recipe


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

You can make the "Cream Horn Mold" by rolling a sheet of cardboard into a cone shape, staple together, then wrap with aluminum foil. (See the video)



Ingredients:
((Soy Milk Chocolate Custard Cream))
100ml soy milk
a few drops of vanilla extract
1 egg yolk
1&1/2 tbsp. granulated sugar
1&1/4 tbsp. flour
40g chocolate
((No-Rising Tofu Cornet Buns))
150g (5.3oz.) soft tofu
1 tbsp. olive oil or cooking oil
1 tbsp. sugar syrup or honey
A 200g (1.5 cup) bread flour
A 2 tsp. baking powder
A 2 tbsp. granulated sugar
A a pinch of salt

Directions:
((Soy Milk Chocolate Custard Cream))
1. Put soy milk in a saucepan then heat just until it starts to boil. Season with vanilla extract.
2. In a bowl, mix egg yolk and granulated sugar until white and creamy.
3. Sift in flour and mix well.
4. Add soy milk little by little then mix well.
5. Strain the mixture through a sieve back into the saucepan.
6. Put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. Leave to cool completely.
7. Melt the chocolate over hot water. Mix into the soy custard little by little.
8. Transfer the cream into a pastry bag then chill in the fridge.
((No-Rising Tofu Cornet Buns))
1. Strain Tofu through a sieve into a bowl. Add cooking oil and sugar syrup, then mix well.
2. Sift in A then mix well.
3. Divide it into 4 pieces. Roll into a rope then roll it around a horn mold.
4. Cover with plastic wrap then rest while preheating the oven to 180C (350F).
5. Bake at 180C (350F) for 10~15 minutes.
6. Remove the molds, leave to cool completely then pipe in the soy chocolate custard cream.

レシピ(日本語)
https://cooklabo.blogspot.com/2018/06/Chocolate-Cornets.html
---------------------------------


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Monday, June 11, 2018

Classic Japanese Lemon Pop Candy (Nostalgic Ramune Tablets Recipe) | Japanese Cooking Video

Ramune is a nostalgic tablet-shaped Japanese candy. It is one of Japanese Dagashi (cheap small snacks and candies) most kids enjoy in their childhood 💕


Ramune (Japanese Lemon Pop Tablet Candies)
Ramune (Japanese Lemon Pop Tablet Candies)

It gradually dissolves with a bit fizziness. Sweet and sour addictive candies 😋




⬇️RAMUNE


⬇️Baking Soda (get the edible one, not for cleaning)


⬇️Citric Acid (get the edible one, not for cleaning)


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

Classic Japanese Lemon Pop Candy (Ramune Recipe)


Difficulty: Very Easy
Time: 15 min + drying time
Number of servings: 18 pieces (0.7inch candies)

Ingredients:
60g (6 tbsp.) powdered sugar (confectioner's sugar)
25g (4 tbsp.) corn starch
1/2 tsp. baking soda
1 tsp. citric acid
1 tsp. lemon juice
1/2 tsp ~ 1 tsp. Water

Directions:
1. Mix citric acid and lemon juice in a bowl, until somewhat blended is ok.
2. Add powdered sugar, corn starch, and baking soda in order. (You do not want to let the baking soda touch the liquid or it becomes fizzy.)
3. Mix very well with your hand. If you think you need more water, add little by little. A drop at a time or a 1/2 tsp. at a time. Clasp and unclasp your hand to check if it becomes one but crumbles (Not too moist. If you add too much water, it becomes fizzy and plumps up. See the video).
4. Push into a mold to shape.
5. Dry them out completely for a day.

レシピ(日本語)
https://cooklabo.blogspot.com/2018/06/Ramune.html
---------------------------------


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Friday, May 18, 2018

Hokkaido Marusei Rum Raisin Butter Cream Sandwich Cookies (Famous Souvenir Sweets Recipe) | OCHIKERON | Japanese Cooking Video Recipe

YES! Cup measurements are available for this recipe.

Rokkatei's "Marusei Butter Sand (Sandwich Cookies)" filled with rum raisin butter cream is the famous souvenir from Hokkaido that everyone loves!


How to Make Marusei Butter Sand (Sandwich Cookies)
Rum Raisin Butter Cream Sandwich Cookies



Crisp cookies, smooth mellow rich butter cream, and juicy rum raisins are incredible match. Very addictive sweets.


You can make them at home very easily. Homemade ones are the best ;)



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

How to Make Rum Raisin Butter Cream Sandwich Cookies (Famous Hokkaido Sweets)


Difficulty: Easy
Time: 2hrs
Number of servings: 8 sandwich cookies

Ingredients:
((Rum Raisins))
40g (1/4cup) raisins
1 tbsp. rum
((Cookies))
50g (4tbsp.) unsalted butter
35g (4tbsp.) powdered sugar (confectioner's sugar)
1 egg yolk
90g (10 tbsp.) cake flour
20g (3 tbsp.) almond flour (almond powder)
1/2 tsp. baking powder
a pinch of salt
((Butter Cream))
1 egg white
2 tsp. granulated sugar
70g (5 tbsp.) unsalted butter
2 tsp. granulated sugar
40g (3 tbsp.) white chocolate
vanilla extract *if you like
1 tsp. rum *if you like

Directions:
((Rum Raisins))
1. Toss raisins with rum and leave overnight.
((Cookies))
1. Cream the butter in a bowl. Add powdered sugar and egg yolk in order, mix well.
2. Sift in cake flour, almond powder, baking powder, and salt. Cut through with a spatula to mix and form it into one. Using a plastic wrap, spread out the batter into a 20cm(8inch) X 26cm(10inch) rectangular sheet. Put in the fridge to set for 30 minutes.
3. Trim off the edges. Cut into 3cm(1.2inch) X 6cm(2.4inch) rectangle pieces.
4. Place them on a baking sheet lined with parchment paper. Bake in an oven at 180C (350F) for 12~15 minutes.
5. Place them on a wire rack to cool completely.
((Butter Cream))
1. In a bowl, place egg white and granulated sugar, beat with an electric mixer until stiff glossy peaks form.
2. In a different bowl, mix butter and granulated sugar until white and creamy.
3. Melt white chocolate over hot water. Add into the butter mixture little by little.
4. Then add the fluffy egg white (meringue) little by little.
5. If you like, you can flavor with vanilla extract and rum.
6. Put the butter cream and rum raisins in between the cookies to finish.

YES! You can make them a day (night) before. Keep them in the fridge for 2~3 days. The cream will set nicely, cold, smooth, and delicious! Of course eating them as soon as you can is flavorful and better.

レシピ(日本語)
https://cooklabo.blogspot.jp/2018/05/Rum-Raisin-Butter-Cream-Sandwich-Cookies.html
---------------------------------


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Friday, May 11, 2018

Kawaii Harajuku Crepes (Japanese Street Food Recipe) | Japanese Cooking Video

A crêpe or crepe is a type of very thin pancake-like pastry. In this tutorial, I want to show you how to make and roll up the crepes into perfect cone shape.


Kawaii Delicious Harajuku Crepes
Kawaii Delicious Harajuku Crepes

I made 15cm (6inch) crêpes to make 7cm (3inch) cone-shaped crepes. Then wrapped with 15cm (6inch) Wax Paper. Perfect for toddlers to hold in their hands! You can of course make them larger!


I used 15cm (6inch) Wax Paper like these:









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

How to Make Kawaii Harajuku Crepes


Difficulty: Easy
Time: 45min
Number of servings: 6~7 15cm (6inch) crêpes

Use 12oz. measuring cup

Ingredients:
50g (about 5 tbsp.) cake flour
1 tsp. granulated sugar
a pinch of salt
1 egg *room temperature
1 tbsp. melted butter
125ml (1/2 cup) warm milk
a few drops vanilla extract *if you like
whipped cream
#1 banana and chocolate sauce
#2 strawberries and strawberry sauce
#3 blueberries and blueberry sauce

Directions:
1. Sift in flour in a bowl. Add sugar and salt, then mix well with a wire whisk.
2. Add beaten egg little by little and mix well.
3. Add melted butter and mix well.
4. Add warm milk little by little and mix well. Mix in a few drops vanilla extract if you like. Then cover with plastic wrap and leave the batter to stand at room temperature for 30 minutes.
5. Use a nonstick pan, or wipe the surface of the frying pan with a thin layer of cooking oil using a paper towel. Heat the pan on medium, pour the batter into the pan, slowly move the pan in a circular motion to spread the batter evenly.
6. Cook until the edges begin to dry, then flip it over and cook the other side for about 10 seconds.
7. Leave them to cool completely.
8. Place the filling (1/6 of a crepe shell) then wrap into a cone shape (see the video).
9. Use a cute wax paper to wrap the crepe (see the video).

YES! You can make them a day (night) before. Keep them in the fridge. The cream will set nicely and easy to eat in this way. Of course eating them as soon as you can is better.

レシピ(日本語)
https://cooklabo.blogspot.jp/2018/04/Konbini-Crepe.html
---------------------------------


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