Chicken Adobo - Video Recipe

Chicken Adobo is the national dish of the Philipines.
Sweet and sour taste goes great with rice!!!
For sure, many Japanese love this taste and so does my darling :D


http://www.youtube.com/watch?v=0CmFznqt8_s



---------------------------------
Chicken Adobo (Traditional Filipino Recipe)

Difficulty: Easy
Time: 2hrs
Number of servings: 12 pieces

Ingredients:
12 chicken drumsticks with bone
A
* 1 clove garlic, sliced
* 2 bay leaves
* 1/2 cup (100ml) soy sauce
* 1/2 cup (100ml) rice vinegar
* 2 tbsp. sugar
* 1 (200g=7oz) onion, cut into wedges
* cracked black pepper
steamed rice

Directions:
1. Remove excess fat from the chicken pieces if desired. Prick the chicken with a fork to let the seasonings penetrate.
2. Combine A in a large pot. Cover and marinate the chicken for 1 hour. *you can use a Ziploc bag and keep in the fridge for more than 1 hour
3. Add 1/2 cup (100ml) water and bring to a boil. Then turn the heat down to low and cover with otoshi buta (drop-lid - you can use aluminum foil) and cook for 30 minutes. *if you can, stir occasionally
4. Uncover and simmer until sauce is reduced and slightly thickened.
5. Serve the chicken with (or over) steamed rice and drizzle with the sauce. *noodles, pasta, bread, or mashed potatoes goes well, too!

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/05/blog-post_17.html
---------------------------------

My mom's simmered chicken recipe is here :)
http://www.youtube.com/watch?v=1DZckZdxQe0

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Healthy Banana Bran Muffin - Video Recipe

This video will show you how to bake healthy banana bran muffins with thank you message ;)

As a gift, I recommend you to use healthy ingredients!


http://www.youtube.com/watch?v=6zqtAjcnxl4

Great idea to thank your mom on mother's day, or your family, or even your friends!!!

I want my mom to stay healthy and beautiful, so I gave this to her. She was happy :D



---------------------------------
Thank You Banana Bran Muffin

Difficulty: Medium
Time: 1hr (15min preparation, 25-30min cooking, 10min decoration)
Number of servings: 7 (4cm/1.6inch) muffin cups

Necessary Equipment:
blender / mixer

Ingredients:
((Banana Bran Muffin))
30g (1.0oz.) all-bran cereal
2 tbsp. soy milk
A
* 1 ripe banana
* 60g (2.1oz.) butter *softened to room temperature
* 60g (2.1oz.) brown sugar
* 2 eggs *room temperature
B
* 70g (2.5oz.) cake flour
* 1/2 tsp. baking powder
((Decoration))
toothpicks
TEPRA: label printer

Directions:
((Banana Bran Muffin))
1. Preheat oven to 350F (180C).
2. Combine all-bran and soy milk, and let soak for a few minutes.
3. Place A and 2. in a blender / mixer and process until smooth.
4. Put 3. in a bowl, sift in B, and fold in with a spatula.
5. Spoon the mixture into muffin cups up to 80% full. Bake at 180C (350F) for 25-30 minutes.
6. Place the cakes on the wire rack to cool.
((Decoration))
1. Make a Thank You toothpick flags.
2. Place the toothpick flag in the center of the muffin.

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/05/blog-post_09.html
---------------------------------

Okinawa Brown Sugar: contains a lot of vitamins minerals
http://okinawa-kokuto.co.jp/

TEPRA Website
http://www.kingjim.co.jp/products/tepra

Other Thank You Recipe Ideas ;)
http://www.youtube.com/watch?v=mBWdFhMnDio
http://www.youtube.com/watch?v=9eUYa4fz3h4
http://www.youtube.com/watch?v=HI4GUoRl0WI
http://www.youtube.com/watch?v=UA0KDkhHfrk

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Dorayaki (Japanese Azuki Red Bean Pancake) with Nutella - Video Recipe

Dorayaki is Japanese confection. It is a pancake sandwich with Anko (sweet Azuki red bean paste).


http://www.youtube.com/watch?v=wZOdkR4GrB8

In this recipe, I will also show you how to make Dorayaki with nutella and banana. It was amazingly delicious XD



I hope you can try both of them!!!

---------------------------------
Dorayaki

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

Ingredients:
((Pancakes))
2 eggs
100g (3.5oz.) cake flour
1/2 tsp. baking soda (pure sodium bicarbonate)
50g (1.8oz.) granulated sugar
1 tbsp. honey
2 tsp. water
cooking oil
((Fillings))
Tsubu-an (sweet Azuki red bean paste with skins)
nutella (chocolate hazelnut spread) and banana slices

Directions:
((Pancakes))
1. Beat eggs in a bowl. Add sugar and mix well. Add honey and mix well.
2. Sift cake flour and baking soda in 1. and quickly mix until combined. *do not overmix
3. Then add water and mix until smooth. *do not overmix
4. Cover with a plastic wrap and let it rest in the fridge for 30 minutes.
5. Heat cooking oil in a pan on low, pour 2 tbsp. of the batter onto the pan, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
6. While it's hot, put it in a closed container (or cover with a plastic wrap) to keep it moist, then continue making the next pancake.
((Fillings))
1. Make a sandwich with Tsubu-an filling.
2. Press the edges to close.
*nutella and banana slices are a delicious combination!

Wrap each Dorayaki with a plastic wrap to keep them moist.
Keep the nutella Dorayaki in the fridge. nutella firms up nicely XD

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/05/blog-post.html
---------------------------------

This video will show you a kawaii (cute) idea of presenting Dorayaki!
Osakana Kuwaeta Doraneko
http://www.youtube.com/watch?v=Hz-dIfg0BN0

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Please Click Below and Vote for me♥

Koinobori Spring Rolls (Recipe) - Video Recipe

Koinobori (こいのぼり) is carp-shaped wind socks traditionally flown on May 5th in Japan to celebrate "Tango no Sekku" (端午の節句), boy's festival, in honor of sons and in the hope that they will grow up healthy and strong.

However in 1948, the government renamed the day "Kodomo no Hi" (こどもの日), children's day, to respect children's personalities and to celebrate their happiness.

But we Japanese still celebrate "Tango no Sekku" on this day! If you come to Japan, you will find many foods and products represent Koinobori (carp)!


http://www.youtube.com/watch?v=elmy6FJkwyw

So, today, I will show you how to make carp-shaped spring rolls because my darling requested it. hehe



---------------------------------
Koinobori Spring Rolls

Difficulty: Medium
Time: 1 hour
Number of servings: 10

Ingredients:
((Spring Rolls))
10 spring roll pastry (wrappers)
100g (3.5oz.) thinly sliced pork
100g (3.5oz.) carrot
100g (3.5oz.) cabbage
1 (30g=1.1oz.) green pepper
80g (3oz.) boiled takenoko (bamboo shoot)
2 shiitake mushrooms *dried ones are perfect
1 tbsp. cooking oil
A
* 1 tbsp. soy sauce
* 1 tbsp. sake
* 2 tsp. sugar
* 3 tbsp. water *chicken stock is perfect
* salt and pepper
1 tsp. sesame oil
1 tbsp. katakuriko (starch) with 2 tbsp. water
a bit of flour and water to seal the spring roll pastry
vegetable oil for frying
((Decoration))
boiled star-shaped carrot
boiled green beans
sliced American cheese and nori sheet for eyes
ketchup for fish scales

Directions:
((Spring Rolls))
1. Thinly slice the pork and the vegetables. *season the pork with salt and pepper if you have time
2. Heat cooking oil in a frying pan and saute the pork. When the pork starts to change color, add carrots, bamboo shoots, green peppers, shiitake mushrooms, and cabbages in order. Then cook until softened and season with A.
3. Turn off the heat, add katakuriko (starch) with water, heat again to thicken the sauce, then season with sesame oil. Stop the heat and leave it to cool completely.
4. Divide the filling into 10 portions. Place 1 portion of the filling about 2 inches above the bottom corner of the spring roll pastry. Roll the wrapper half-way. Then fold both sides in toward the center and continue to roll. Spread a small amount of the mixture of flour and water on the tip to seal.
5. Heat vegetable oil in a large pan to 140C (284F). Dip 5 (or maybe all if you have a large pan) spring rolls and fry them slowly until golden brown and crisp, stirring occasionally. *It takes about 10 minutes but in this way you will get crispy spring rolls!
((Decoration))
1. Place the boiled green beans, the boiled star-shaped carrot and the spring rolls on a plate.
2. Cut out the sliced American cheese and nori sheet to make the eyes. Draw fish scales with ketchup.

* If you want a dipping sauce, you can mix soy sauce and Japanese mustard (Karashi) together.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/04/blog-post_24.html
---------------------------------

I hope you can make this for your boys :D

Girl's day recipe is HERE.
Easy Hinaningyo Rice Balls for Hinamatsuri
http://www.youtube.com/watch?v=GzhxfUAYjrE

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Message Tirol (Tirol Chocolate) - Video Recipe

This is an interesting product that you can write a message on a piece of chocolate :D

Tirol Chocolate Website
http://www.tirol-choco.com/info.html


http://www.youtube.com/watch?v=UA0KDkhHfrk

4/21 is the first anniversary of my channel!
Did you watch my very first video?! LoL
Thanks for your support!!!
When you say you look forward to seeing my next videos, that means a lot!!! You all motivate me to create something exciting. I am very happy to know that you all love Japanese food. I hope I can share as many recipes as possible.



Many Many Thank You!!!
Gracias! Merci! Obrigada! Danke! Grazie! Shukran! Mahalo! 謝謝! 감사합니다! ありがとう!
oops… I don't know any more, so please teach me. hehe

---------------------------------
Product I used: Message Tirol

Difficulty: Need Patience! LoL
Time: 15min
Number of servings: 5 chocolates

It comes with 5 tirol chocolates (3 milk chocolates and 2 strawberry chocolates), 2 colored transfer paper (yellow and brown) that you can transfer your design and message on chocolates, 5 gift boxes, and 6 stickers

You can write your message on chocolates, put in the gift boxes, seal them with stickers, and give someone as a gift.
Loving care goes into your chocolates, so don't worry if they are not perfect. haha

使った商品: かいておくれる メッセージチロル

食用転写シートを使って、チョコレートに絵が描ける目新しい商品。デコレーションしたチロルチョコを小箱に入れてプレゼントできる、デコレーションセットを企画。

2011年12月5日発売
315円（税込み参考価格)

http://cooklabo.blogspot.jp/2012/04/blog-post_21.html
---------------------------------

BTW, Do you know DECO CHOCO by Tirol Chocolate?!
They are like Purikura and you can print your favorite pictures on it's package ;)
http://createeathappy.blogspot.jp/2009/11/deco-choco.html

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Strawberry Shortcake - Video Recipe

Shortcake (shotokeki) is a layered sponge cake with strawberries and whipped cream.

4/4 was my darling's birthday, so I made this shortcake for him :)


http://www.youtube.com/watch?v=RE8uha6l32M

I received many requests for shortcake, so I'm finally making this tutorial!!!



---------------------------------
Strawberry Shortcake (Birthday Cake Recipe)

Difficulty: medium
Time: 2 hours (6 hours or a day cooling time)
Number of servings: 1 cake

Necessary Equipment:
18cm (7.1-inch) round cake pan
electric mixer

Ingredients:
((Sponge Cake))
2 eggs *room temperature
60g (2.1oz.) granulated sugar
60g (2.1oz.) cake flour
20g (0.7oz.) melted butter
((Syrup))
20ml hot water
1/2 tbsp. granulated sugar
1 tsp. rum *kirsch, brandy, or any kind of liquor you like
((Decoration))
fresh strawberries
300ml fresh cream (heavy whipping cream)
1&1/2 tbsp. granulated sugar
a few drops vanilla extract
1 tbsp. rum *kirsch, brandy, or any kind of liquor you like

Directions:
((Sponge Cake))
1. Line the round cake pan with parchment paper. Preheat the oven to 170C (338F).
2. Beat eggs with wire whisk in a metal bowl. Mix sugar and place it over a bowl of hot water and melt the sugar and warm them up to body temperature. Then remove from the hot water and beat the batter on high speed with an electric mixer until white and fluffy. Then on low speed, beat for about a minute to set the texture.
3. Sift in flour little by little and gently cut through the mixture with wire whisk until somewhat combined. Then using spatula, sprinkle melted butter, and quickly lift up the batter to mix.
4. Pour the batter from heights of 11 inches (30 cm) into the pan (like ribbon) and drop the pan lightly on the counter to raise the air bubbles out of the batter.
5. Bake at 170C (338F) for 25 minutes.
6. Place a cutting board and a paper towel on a wire rack. Then place the cake pan upside down and cool with the pan on top.
7. When it's completely cool, wrap with plastic wrap and rest the sponge cake in the fridge for a few hours. *you can store it in the fridge for 2 to 3 days and decorate the cake when needed
((Syrup))
1. Mix granulated sugar and hot water until dissolved. Then mix rum (if you like).
((Decoration))
1. Combine fresh cream, granulated sugar, vanilla extract, and rum (if you like) in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
2. Slice the sponge cake crosswise into 2 layers. Gently brush the sponge cake with syrup (brush all the surfaces which will be coated with cream).
3. Place one layer of the sponge cake on a plate. Coat the surface of the sponge cake evenly with the cream. Place cut strawberries over the creamed surface. Then coat again with the cream. Place another layer of sponge cake, and frost top and side with the cream. Garnish with strawberries.
4. Rest the cake in the fridge for 1 or 2 hours before you serve. In this way, you can easily cut the cake.

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/04/blog-post_18.html
---------------------------------

It doesn't look perfect but it was delicious ;D

Happy 37th birthday to my darling XOXO

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Sakura Pancake (Savory Hot Cake) - Video Recipe

This is savory vegetables pancake!

Now Sakura (cherry blossoms) are blooming beautifully, so I will show you a great pancake idea ;)


http://www.youtube.com/watch?v=ljCMDzK9cOM

I will use Morinaga's Hot Cake Mix but you can use any pancake mix for this recipe. I just want to share this idea with you.



View Sakura Pictures at Instagram: ochikeron
I have some pics of Sakura light-up, as well♥

---------------------------------
Sakura Pancake (Savory Hot Cake)

Difficulty: Easy
Time: 20min
Number of servings: 3

Ingredients:
1 Morinaga Hot Cake Mix (flour)
1 egg
100cc milk
2 asparagus
4 ham
50g (1.8oz.) onion
olive oil
black sesame seeds
salad of your choice
mayonnaise

Directions:
1. Cut out ham using a Sakura cutter, and mince the scraps.
2. Slice the onion.
3. Peel the lower section (hard part) of the asparagus with a vegetable peeler, and boil in the salted water until al dente (about 2 minutes). Then chop.
4. Put egg, milk, and 1 tbsp. mayonnaise in a bowl and mix well. Add Hot Cake Mix and gently cut through the mixture until somewhat combined.
5. Add ham scraps, onion, and asparagus, and mix well.
6. Heat olive oil in a pan, turn down to low and pour 1/3 of the batter, and cook for 3 minutes until bubbles appear on the surface. Flip with a spatula, cover and cook for 2 minutes until browned on the other side.
7. Serve on a plate with salad of your choice. Garnish with Sakura (ham) with black sesame seeds in the middle.

レシピ（日本語）
http://cooklabo.blogspot.jp/2009/04/blog-post_27.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Stir-Fried Cabbage Neapolitan (Napolitan) - Video Recipe

Do you know Spaghetti Neapolitan (Napolitan)? It is Japanese-style spaghetti seasoned with ketchup. It is very popular home-cooked dish in Japan. It is nothing related to Italian spaghetti "Spaghetti alla Napoletana" or any other pasta using fresh tomato.


http://www.youtube.com/watch?v=yr_WKlZ8VMw

So today, I am going to season cabbage slices with ketchup. Very tasty yet delicious. Of course it is perfect for your bento :D



---------------------------------
Stir-Fried Cabbage Neapolitan

Difficulty: Easy
Time: 10min
Number of servings: 2

Ingredients:
4 (75g=2.6oz.) sausage
200g (7oz.) cabbage
100g (3.5oz.) onion
50g (1.8oz.) carrot
1 (30g=1.0oz.) green pepper
3 tbsp. ketchup
1 tbsp. worcestershire sauce
1/2 tbsp. olive oil
salt and cracked black pepper
Parmigiano-Reggiano
parsley flakes

Directions:
1. Thinly slice the sausage, cabbage, onion, carrot and green pepper.
2. Heat olive oil in a frying pan and saute the onion until softened. Add carrot and sausage, and stir-fry until sausage slices are browned.
3. Add cabbage, green pepper, ketchup and worcestershire sauce, and stir-fry until tender. Then season with salt and pepper.
4. Serve on a dish, and sprinkle with freshly grated Parmigiano-Reggiano and parsley flakes.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/04/blog-post_07.html
---------------------------------

Perfect recipe to clean up your fridge ;)

buona!

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Spring Pastel Butterfly Cupcakes - Easter Video Recipe

These are cheese cupcakes ;)
I used cream cheese for both cupcakes and frosting.


http://www.youtube.com/watch?v=QMCCaU2fj3o

A slight sour taste of the cream cheese is delicious!!!



---------------------------------
Spring Pastel Butterfly Cupcakes

Difficulty: Medium
Time: 1hr (15min preparation, 25min cooking, 20min decoration)
Number of servings: 8 small (1.7inches/4.3cm) muffin cups

Ingredients:
((Cheese Cupcakes))
60g (2.1oz.) butter *softened to room temperature
50g (1.8oz.) cream cheese *softened to room temperature
50g (1.8oz.) sugar
2 eggs
1 tbsp. lemon juice
90g (3.2oz.) cake flour
1/2 tsp. baking powder
((Cheese Ganache))
70g (2.5oz.) white chocolate
20g (0.7oz.) cream cheese *softened to room temperature
1 tbsp. fresh cream
1 tsp. white curacao *if preferred
green powder color
((Butterfly Decoration))
chocolate pen (purple) *you can use chocolate-filled piping bag
sprinkles of your choice

Directions:
((Cheese Cupcakes))
1. Preheat oven to 350F (180C).
2. Cream the butter and cream cheese in a large bowl with a wire whisk. Add sugar, beaten eggs (little by little), and lemon juice, and mix well.
3. Sift in flour and baking powder and fold in with a spatula.
4. Spoon the mixture into muffin cups up to 80% full. Bake at 180C (350F) for 20 minutes.
5. Place the cakes on the wire rack to cool.
((Cheese Ganache))
1. Put the chopped white chocolate, cream cheese and fresh cream in a metal bowl. Place it over a pan of hot water and melt them until smooth.
2. Remove from the hot water and mix white curacao if preferred. Then add green powder color (little at a time) and mix until you reach the green color you want.
3. Spread the green ganache over cupcakes. Refrigerate to set the ganache.
((Butterfly Decoration))
1. Print out the butterfly image.
2. Put the image under parchment paper and trace it with a chocolate pen (or chocolate-filled piping bag). Then attach sprinkles and put in a fridge to set.
3. When the ganache is set, attach the butterflies.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/04/blog-post.html
---------------------------------

I hope you liked it :)

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Tips to Enjoy Yakiniku Indoors (Japanese Grilled Meat / BBQ) - Video Recipe

In this video, I will show you how to enjoy Yakiniku indoors :D

Last week, I won a package of beef at the recipe contest. And along with the beef, I received a letter with some tips to enjoy Yakiniku indoors and I never knew them! So, I will share those tips with you!!!


http://www.youtube.com/watch?v=NvktrBRSvyQ

Yakiniku is mostly beef but you can make it with chicken or pork or meat of your choice ;)



BTW, in Japan at home, we usually use electrical barbecue called "hot plate " to cook Yakiniku at table. I really envy those who have barbecue set at home! We don't have that big yard in Japan, you know… And sadly, from this April, our closest BBQ spot is going to close because of the littering problem.

---------------------------------
Yakiniku Indoors (Japanese Grilled Meat / BBQ)

Difficulty: Very Easy
Time: 10min
Number of servings: n/a

Ingredients:
beef or meat of your choice
soy sauce + wasabi (in tube or freshly grated)
ponzu sauce (citrus-flavored soy sauce: you can mix 1 tbsp. soy sauce and 1 tbsp. lemon juice to make it)

Tips:
1. Color of the Meat:
Pink, red, brown, or etc… what color of the meat is the best?
To answer this question, it is difficult to tell which is better until you eat them. So just ask the butcher and trust them. hehe
2. The best way to cook Yakiniku:
Make sure you let the meat get back into room temperature before you cook. You will see the surface of the meat shining with its own juice and grease when it's ready. Then you don't have to turn the heat down to low to cook and you won't lose any good flavor! That is why outdoor barbecue is always good (because your meat is at room temperature). Of course it is the best if you have BBQ grill set at home, but if you don't, you can use a grill pan, cast-iron skillet, or fryingg pan on the stove, because the key is the meat temperature! It is the same for Sukiyaki, Shabu-Shabu, steaks, etc…
3. The best way to eat Yakiniku:
Don't forget to season the meat with salt and pepper before you cook. That definitely brings out the flavor of the meat. For the sauce, wasabi soy sauce or ponzu sauce is the best! Simple yet delicious! You have to try it out.

*Grill the meat until it's done to your taste!

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/03/blog-post_31.html
---------------------------------

I hope you found this video informative!!!

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Wasabi Guacamole Japonés (Japanese-Style) - Video Recipe

Cómo hacer guacamole Japonés muy fácil y delicioso!


http://www.youtube.com/watch?v=8T-BKDFuNWw

I used wasabi instead of chili, cayenne pepper, or any hot spices.



Very simple and tasty, so I hope you like this idea :D

---------------------------------
Wasabi Guacamole Japonés (Japanese-Style Wasabi Guacamole)

Difficulty: Very Easy
Time: 10min
Number of servings: 2 people

Ingredients:
1 ripe avocado
100g (3.5oz.) sashimi grade red tuna
50g (1.7oz.) tomato
1 tbsp. or more Parmigiano-Reggiano
1 tbsp. lemon juice
1 tsp. Usukuchi Shoyu (light-colored soy sauce) *saltier and has a thinner texture than the regular dark-colored soy sauce
1 tsp. or more Wasabi in tube *freshly grated Wasabi is perfect
1 tsp. sesame oil
chopped green onion (or asatsuki) *if preferred
unflavored tortilla chips

Directions:
1. Bring a pot of water to a boil, dip the tomato for a few seconds to soften the skin, then peel. Seed tomato and cut into small pieces.
2. Cut red tuna into small pieces.
3. Using a fork, roughly mash the avocado. Add lemon juice (to prevent browning) and mash some more to coat.
4. Add Usukuchi Shoyu (light-colored soy sauce) and Wasabi mixture and sesame oil. Using a spoon, gently mix to keep the flavor of wasabi and sesame oil.
5. Then, fold in tomato, tuna, and freshly grated Parmigiano-Reggiano.
6. Sprinkle some chopped green onion (if preferred) and serve immediately with tortilla chips.

*Another way to serve: Serve on top of toasted baguette slices with Shiso leaves! Sprinkle white sesame seeds and/or chopped green onion if available.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/03/blog-post_27.html
---------------------------------

Enjoy ;)

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Tasty Simmered Pork and Chinese Cabbage Recipe - Video Recipe

Slightly sweet and sour flavor is addictive ;)


http://www.youtube.com/watch?v=4SNxX0blTMk

Chinese Cabbage (or Napa Cabbage) is a tasty low calorie food. We call it Hakusai (白菜) in Japanese. It is a good source of vitamin C, calcium, iron, carotene, etc… especially in the white part of the cabbage. Thus, the broth is rich in nutrients!!!



No wonder, this is the perfect recipe for leftover Chinese cabbage.

---------------------------------
Tasty Simmered Pork and Chinese Cabbage Recipe

Difficulty: Easy
Time: 15min
Number of servings: 2

Ingredients:
550g (1.2lb.) Chinese Cabbage
100g (3.5oz.) thinly sliced pork
A
* 160cc water
* 1/2 consomme cube
* 1 tbsp. soy sauce
* 2 tbsp. ketchup
* 2 tbsp. vinegar
1 tbsp. starch with 1 tbsp. water
sesame oil

Directions:
1. Cut out the hard core and separate the leaves and the white parts (stalks). Cut the leaves into bite-size pieces. Thinly slice the white parts (stalks) diagonally into bite-size pieces (we call this diagonal cutting technique "Sogigiri").
2. Cut thinly sliced pork into bite-size pieces.
3. Heat sesame oil in a pan, add pork and stir-fry on medium until pink color is nearly gone (about 1 minute). Add the white parts of cabbage and cook on medium until crisp-tender (about 3 minutes).
4. Then add A, add cabbage leaves, cover, and simmer on low until the cabbage is tender (about 5 minutes).
5. Turn off the heat, add starch with water, heat on medium-high to thicken the broth.

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/03/blog-post_25.html
---------------------------------

Scroll down the page and see the photos from people who made this recipe ;)
http://cookpad.com/recipe/176079

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Delicious Beef Sukiyaki (Authentic Homemade Traditional Japanese Nabe Hot Pot) Recipe - Video Recipe

Sukiyaki is traditional and popular Japanese hot pot (nabemono) cooked with thinly sliced beef and some vegetables in soy based broth. It is usually cooked at the table and dipped into beaten fresh raw eggs to eat.

http://www.youtube.com/watch?v=ULYEbhdC52E

Of course, you can make it with chicken or pork but beef is the best!

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

Sukiyaki (Japanese Nabe Hot Pot)

Difficulty: Easy
Time: 30min
Number of servings: 4

Ingredients:
400g (0.8lb.) thinly sliced beef
1 yaki-dofu (grilled tofu)
8 musubi shirataki (bundles of translucent konnyaku noodles)
4 shiitake mushroom
3 long green onion
1 chikuwabu (chikuwa shaped dumpling)
200g (0.4lb.) shungiku (garland chrysanthemum)
beef fat (or cooking oil)
warishita (sukiyaki sauce) seasonings
* 100cc kombu broth (or water)
* 100cc sake
* 100cc mirin (sweet sake)
* 100cc soy sauce
* 3-4 tbsp. sugar
udon noodles if desired
fresh raw eggs if desired

Directions:
1. Cut yaki-dofu into bite sized pieces. Boil musubi shirataki 2-3 minutes in order to remove dirt. Remove stems and decorative cut shiitake mushrooms. Slice long green onion diagonally into 7cm (2.5inches) pieces. Cut chikuwabu diagonally into bite-sized pieces. Separate shungiku leaves and stalks, cut leaves into bite-sized pieces and cut stalks diagonally.
2. Melt beef fat in Nabe (large casserole pan) and move around to oil the entire base. Cook few slices of long green onion, shiitake scraps, and shungiku stalks, add beef, sprinkle a bit of sugar and sake from warishita seasonings, cover and steam until half-cooked (about 3 minutes on medium). Then remove the beef and set aside.
3. Add the rest of warishita (sukiyaki sauce) seasonings and vegetables, and simmer until almost done (about 5 minutes on medium). Then put back the beef and simmer until everything is done (about 5 minutes on medium). If desired, dip sukiyaki into beaten fresh raw eggs to eat!

You can add udon if desired. It goes great with Sukiyaki!

The next day, you can simmer the leftover broth with beaten eggs and make rice bowls. yummy!!!

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/03/blog-post_22.html
---------------------------------

I don't like raw egg, though...

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please follow my Instagram♥
https://www.instagram.com/ochikeron/

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

How to Make Hot Cake (Japanese Pancake) - Video Recipe

You will want to make this if you watch this ;) hehe


http://www.youtube.com/watch?v=95dYm8M2o3w

Hot Cake is Japanese pancake but it is bit sweeter and thicker than pancake. Morinaga's Hot Cake Mix is very popular product known for many years. If you follow the directions on its package, you can make gorgeous and fluffy Hot Cake, so I will show you how in this tutorial.

Hot Cake Mix is versatile. You can make cakes, cookies, muffins, or any kind of sweets :D I will show you how to make them someday, so please learn basic Hot Cake recipe first!



---------------------------------
How to Make Hot Cake (Japanese Pancake) Recipe

Difficulty: Easy
Time: 20min
Number of servings: 3

Ingredients:
1 egg
100cc milk
1 Morinaga Hot Cake Mix (flour)
1 maple syrup
a piece of butter

Directions:
1. Put egg and milk in a bowl and mix well. *Make sure you mix them together before you add the Hot Cake Mix!
2. Add Hot Cake Mix and gently cut through the mixture until somewhat combined. *Do NOT mix in a circular motion and DO NOT mix too much!
3. Heat a pan over medium heat (if you are using steel pan, oil the pan lightly), and place the pan on a wet towel to cool down the pan a little bit. *Use cooking timer to time.
4. On low heat, pour 1/3 of the batter from heights of 11 inches (30 cm) onto the pan, and cook for 3 minutes until bubbles appear on the surface.
5. Flip with a spatula, cover and cook for 2 minutes until browned on the other side.
6. Place a piece of butter on top and pour some maple syrup.

You can wrap in a plastic wrap and freeze to eat later.
Microwave for a minute and you can enjoy fresh and fluffy pancake :)

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/03/blog-post_17.html
---------------------------------

Product I used:
Morinaga Hot Cake Mix (森永 ホットケーキミックス)
http://www.morinaga.co.jp/hotcake/prod/hotcake.html

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Mille-Feuille Tamagoyaki (Rolled Omelette) - Video Recipe

This is a cute idea for Tamagoyaki (Japanese rolled omelette). I made it to look like Mille-feuille, also known as the Napoleon (pastry originating in France).

My darling doesn't like sweets but he loves bacon, so he was really happy with this idea :)


http://www.youtube.com/watch?v=A_Vci1i18RI

FYI: Tamagoyaki (dashimakitamago or atsuyakitamago) is a Japanese rolled omelet. It is often served for breakfast with white rice and miso soup. Also, it's one of the most popular dishes for bento (lunch box).
My mom makes sweet tamagoyaki, but some people make salty one. The flavor differs from house to house. In addition, to make it colorful, we sometimes add fillings in it.



---------------------------------
Mille-Feuille Tamagoyaki (Rolled Omelette)

Difficulty: Easy
Time: 20min
Number of servings: 6 pieces

Necessary Equipment:
18x13cm (7x5.1inch) tamagoyaki nabe (rectangular omelet pan)

Ingredients:
2 bacon strips
2 sliced American cheese
2 eggs
mayonnaise
1 grape tomato
cracked black pepper
olive oil

Directions:
1. Beat eggs in a bowl, season with cracked black pepper, and mix well.
2. Cut bacon strips and sliced cheese into halves, and make pairs.
3. Heat olive oil in a tamagoyaki nabe (rectangular omelet pan) on low heat, pour 1/5 of egg mixture in the pan and spread over the surface. Cook it until half done and place bacon and cheese. Then roll the egg. Move the rolled egg to one side, pour another 1/5 of egg mixture in the space and under the rolled egg. Cook it until half done and place bacon and cheese. Roll the egg again. Repeat this until all your ingredients are gone.
4. Allow it to cool and cut it into 6 pieces. Also, cut the grape tomato into 6 wedges.
5. Garnish with mayonnaise (to look like whipped cream) and grape tomato wedges (to look like strawberries).

レシピ（日本語）
http://cooklabo.blogspot.com/2010/12/blog-post_10.html
---------------------------------

Many people asked me if my bacon is raw because it is pink. To answer that question, it is cooked already. Japanese bacon is sold cooked, so you can eat as is like ham ;)

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

How to Make Ichigo Daifuku (Strawberry Mochi Rice Cake) - Video Recipe

Daifuku (大福: literally "great luck") is a traditional Japanese confectionery (和菓子 wagashi). It is a mochi (glutinous rice cake) stuffed with anko (azuki - red bean paste).

Ichigo (strawberry) daifuku is a rice cake with strawberry and red bean paste filling.

http://www.youtube.com/watch?v=7xd3NLTsiMc

In this tutorial, I will show you how to make Ichigo Daifuku using Kiri-mochi (square pieces of rice cake, packed individually). I'm sure you can get Kiri-mochi at Azian grocery stores :D



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

Ichigo Daifuku (Strawberry Mochi Rice Cake)

Difficulty: Easy
Time: 10min
Number of servings: 6

Ingredients:
3 (150g) Kiri-Mochi (square pieces of rice cake)
3 tbsp. sugar (or use sugar substitute)
3 tbsp. water
6 strawberries
100g Tsubu-An (red bean paste with skin of beans)
Mochitoriko *Katakuriko (potato starch) or corn starch is okay

Directions:
1. Divide Tsubu-An (red bean paste with skin of beans) into 6 portions and wrap the strawberries.
2. Put Kiri-Mochi, sugar, and water in a microwavable glass container. Lightly cover with plastic wrap and microwave for 3 minutes at 500w.
3. When the mochi is done, use wooden spatula or rice paddle and knead. Lift up and mix until water dissolves.
4. Place Mochitoriko flour in a flat container, dust the mochi and divide it into 6 portions.
5. Flatten down a piece of mochi, put the bean paste in the center, and pinch to close.

レシピ（日本語）
http://cooklabo.blogspot.com/2012/03/blog-post_10.html
---------------------------------

Microwaved mochi gets hard quickly, so eat as soon as you make!!!

Products I used:



♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please follow my Instagram♥
https://www.instagram.com/ochikeron/

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥