Quick Edamame Keema Curry - Video Recipe

Today I will show you how to make a quick curry rice (curry and rice / kare-raisu) using a frying pan.


http://www.youtube.com/watch?v=DfzL8SoqMdE

This will be a perfect recipe to save time and enjoy dinner with your family on a busy day.



I hope you like this idea.

---------------------------------
Quick Edamame Keema Curry

Difficulty: Very Easy
Time: 15min
Number of servings: 4
Calories per serving: 736Kcal

Ingredients:
1/2 box = 103.5g (4.2oz.) House Java Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose either med hot or hot.
200g (7oz.) ground pork
1 medium (200g=7oz.) onion
100g (3.5oz.) shelled edamame or deshell 250g (8.8oz.) frozen unshelled edamame
400g (14oz.) diced tomato can
200ml water
1 tsp. House Tokusen Nama Ninniku (grated garlic in tube)
1 tsp. House Tokusen Nama Shoga (grated ginger in tube)
4 servings cooked rice
shelled edamame for topping *if preferred

Directions:
1. Roughly dice the onion.
2. Heat a non-stick pan over medium heat. Add ground pork, onions, garlic and ginger.
3. When the meat starts to change color, add diced tomato can and water.
4. Bring to a boil, and remove the foam. Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
5. Then put on low heat and simmer for about 5 minutes.
6. Add shelled edamame and let boil for a few seconds.
7. Serve the curry on a hot bed of rice and sprinkle with edamame to finish.

*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/09/blog-post_29.html
---------------------------------

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Green Smoothie (Enzyme-Rich Drink) - Video Recipe

Green Smoothie is a very popular smoothie in Japan these days. In this video, I will show you my Green Smoothie that I found very easy-to-make with low budget.


http://www.youtube.com/watch?v=OAx3Z0qPZtk

I used to add leafy greens in my every day smoothie, but I recently realized that was WRONG.

Here are the tips for making Green Smoothie.
- use 6 fruit against 4 vegetable (but if you don't like vegetables, you can start from adding 1 leaf)
- do NOT use starchy foods because they can cause flatulence when you intake them with fruits: milk, soy milk, yogurt, carrot, broccoli stem, cabbage, eggplant, corn, pumpkin, bean, potato, etc…
- drink 40min-1hr before breakfast (you can get the most out of your drink)
- drink right after you made it (while the enzyme is active)
- best to drink 1 liter of green smoothie per day BUT what I think important is to drink it every day, so just start off from drinking a cup of green smoothie.

So now, I drink this Green Smoothie every day 40min-1hr before breakfast.
Then I drink this collagen smoothie with my breakfast, if you know. hehe
Soy Banana Collagen Smoothie (Recipe) 豆乳バナナコラーゲンスムージー (レシピ)
http://www.youtube.com/watch?v=TnMWD8DGOhQ

What is good about Green Smoothie is that you can alkalize your body. At the same time, you can intake more food items every day for a well-balanced diet.



---------------------------------
Green Smoothie

Difficulty: Very Easy
Time: 5min
Number of servings: 500ml

Ingredients:
1/2 frozen banana*
2 pieces frozen pineapple*
1 orange
1 kiwi
1/2 apple
1/4 lemon
2 leaves green leaf lettuce (spinach, kale, whatever you like!)
100ml water

Directions:
1. Place everything in a blender / mixer and process until smooth.
2. Pour into a glass, drink as soon as possible while fresh.

*I personally prefer to freeze bananas when they are at desired taste. Also, I freeze pineapple because fresh pineapple is quite perishable.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/09/blog-post_26.html
---------------------------------

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How to Bake Bread Using a Bread Machine - Video Recipe

This video will show you how to make bread with a Home Bakery (Bread Machine or Bread Maker): Panasonic SD-BH104


http://www.youtube.com/watch?v=bf8ydwk5BSs

I know some people want to know how it works, and so did I, so I decided to make this video. I hope you find this helpful ;)



BTW, I won this Home Bakery at a recipe contest. You know if you follow my Facebook page. hehe
http://www.facebook.com/Ochikeron/

---------------------------------
How to Bake Bread Using a Bread Machine

Difficulty: Very Easy
Time: 4 hours
Number of servings: 1 loaf (6 slices)
Calories per slice: 181Kcal

Necessary Equipment:
Panasonic SD-BH104
http://ctlg.panasonic.jp/product/info.do?pg=04&hb=SD-BH104

Ingredients:
250g (8.8oz.) bread flour (hard flour or strong flour)
2 tbsp. sugar
1 tbsp. powdered milk (dried milk)
1 tsp. salt
10g (0.35oz.) butter
180ml water
1 tsp. dry yeast

Directions:
1. Not to make a mistake, measure all the ingredients in advance with a measuring cup and measuring spoon. If you make a mistake, you will waste 4 hours baking the bread. (Measuring cup and measuring spoon come with the bread machine.) Or, you want to remember where you are up to if anyone talked to you while placing the ingredients.
2. Remove the bread pan (twist the bread pan anti-clockwise and lift up to remove) and set the kneading blade. Make sure that they are clean before you use.
3. Place and pile up the bread flour, sugar, powdered milk, salt, and butter in the middle of the bread pan. Then pour in the water around the pile. Wipe the outside of the pan to remove any flour or liquid.
4. Put the bread pan into the bread machine and turn slightly clockwise.
5. Close the lid.
6. Open the upper lid and place the dry yeast in the dry yeast dispenser. It will add the dry yeast automatically. Wipe if it's wet but avoid generating the static electricity.
7. Choose a baking option. Select a bread type. Start the machine.
8. When it's done, press stop and remove the bread pan from the bread machine immediately. Leave to cool on a kitchen cloth for 2 minutes. Then remove the bread from the bread pan and allow to cool on a wire rack. Remove the blade if the blade got stuck in the bread.

I know you can't wait for 4 hours, so set the timer so that it would be ready in the morning!

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/09/blog-post_22.html
---------------------------------

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Watermelon Tiramisu - Video Recipe

This video will show you how to make very refreshing and tasty Watermelon Tiramisu with NO Raw Eggs. This is amazingly delicious, so you have to try it out!


http://www.youtube.com/watch?v=KcW6oGXCo-s

Thanks to my darling, he came up with this idea years ago. hehe



Some people ask me why I stay in fit, that is because I try to make in small portions that my darling and I can finish at one time ;) This is a perfect treat that is really easy to make in small portions!!!

FYI: Tiramisù is an Italian dessert. It is made of ladyfingers (Savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone cheese, and flavored with liquor and cocoa.

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How to Make Watermelon Tiramisu

Difficulty: Easy
Time: 30
Number of servings: 2

Necessary Equipment:
electric mixer

Ingredients:
((Watermelon Syrup))
50ml pureed watermelon
2 tsp. granulated sugar
2 tsp. Cointreau (or any citrus liquor) *optional
6 ladyfingers (Savoiardi)
((Tiramisu Cream))
100ml whipping cream
2 tbsp. granulated sugar
2 tsp. Cointreau (or any citrus liquor) *optional
100g (3.5oz.) mascarpone cheese
((Decoration))
unsweetened cocoa powder

Directions:
((Watermelon Syrup))
1. Grate the red sweet part of the watermelon with a strainer and make a puree.
2. Add granulated sugar and Cointreau (or any citrus liquor), and mix well.
3. Pour the syrup over the ladyfingers.
((Tiramisu Cream))
1. Beat whipping cream, granulated sugar, and Cointreau (or any citrus liquor) with an electric mixer until creamy before soft peaks form (but not too liquid).
2. Add mascarpone cheese and mix well.
((Decoration))
1. Layer the ladyfingers with the cream (about 3 layers).
2. Keep in the fridge for at least two hours (or overnight) to set.
3. Sprinkle with cocoa powder before serving.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/09/blog-post_21.html
---------------------------------

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Black Gomoku Rice Balls - Video Recipe

This recipe once became an actual onigiri product and sold at convenience stores nationwide in Japan.
http://createeathappy.blogspot.jp/2009/09/my-rice-ball-at-ampm-ampm_29.html


http://www.youtube.com/watch?v=oqH47za4yoM

The rice is cooked with 5 black-colored ingredients: black pork (local specialty in Kagoshima prefecture), sliced kelp, black rice, black sesame seeds, and dried shiitake mushrooms.

The sliced kelp and dried shiitake mushrooms add amazing tasty dash flavor to the rice.

Black ingredients are recognized for their many health and beauty benefits! This onigiri helps you preserve your youth :)



---------------------------------
Black Gomoku Rice Balls

Difficulty: Easy
Time: 1hr (incl. cooking time)
Number of servings: 8 small onigiri

Ingredients:
2 cups uncooked Japanese rice
100g (3.5oz.) thinly sliced black pork (Berkshire pig)
10g (0.35oz.) dried sliced kelp
10g (0.35oz.) black rice
5g (0.18oz.) dried sliced shiitake mushrooms
50ml hot water
2 tsp. black sesame seeds
A
* 1 tbsp. sake
* 1 tbsp. soy sauce
* 2/3 tsp. salt
4 nori sheet cut in half

Directions:
1. Wash and drain the dried sliced kelp (they will become slightly soft after 5 minutes or so). Soak dried shiitake mushrooms in 50ml hot water until they become soft (after 2 minutes or so). Cut thinly sliced black pork into bite-size pieces.
2. Wash rice if needed. Place the rice and water (to the correct water level) in a Japanese rice cooker, then add A, softened shiitake mushrooms with the soaking liquid, black rice, black sesame seeds, softened sliced kelp, and black pork. Then mix well.
3. Close the rice cooker and press the button to start.
4. When it's done, do not open and let it steam for about 10 minutes. (If you are using the rice cooker like mine, it includes the steaming time, so you can toss the rice immediately.)
5. Put steamed rice in a bowl and let it cool until you can handle it. Wet your hands in water so that the rice won't stick. Place the rice on your hand. Form the rice into a triangle by pressing lightly with your palms. Wrap with nori sheet. Wrap with plastic wrap to shape it.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/09/blog-post_12.html
---------------------------------

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Tortilla de Patata con Quelpo Japonés (Japanese-Style Spanish Omelette) - Video Recipe

Tortilla de Patata (Potato Tortilla) is one of the typical Spanish dishes. In my recipe, I am not going to deep fry the potatoes in olive oil (because it is fattening) but steam them in a pot (or pan) with a tablespoon of olive oil! This is a very healthy idea. I hope you like it!


http://www.youtube.com/watch?v=b1ab47Hl9NU



---------------------------------
Tortilla de Patata con Quelpo Japonés (How to Make Japanese-Style Spanish Omelette)

Difficulty: Easy
Time: 25min
Number of servings: 2 people

Necessary Equipment:
18cm (7inch) non-stick frying pan (or pot is okay if you can flip the omelette over)

Ingredients:
3 eggs
1 (160g=5.6oz.) potato
1/4 (50g=1.8oz.) onion
1 clove garlic
1 tbsp. olive oil
10g (2 tbsp.) Shio-Kombu (salted kelp)

Directions:
1. Cut the potato in half lengthwise. Then cut into thin slices. Thinly slice the onion. Mince the garlic.
2. In a 18cm (7inch) frying pan (or pot), heat the olive oil and saute the garlic until fragrant. Then add onion and potato, and saute until evenly coated with oil. Cover, turn the heat down to low, and slowly cook for about 10 min (stir once if possible) until the potato slices are fork tender. Stop the heat and let them cool until just warm. (You can microwave them at 500w for 5 min.)
3. Beat eggs in a bowl, add Shio-Kombu and the cooked vegetables, then mix well.
4. In the same pan (add olive oil if necessary), pour the egg mixture into the pan and spread over the surface. Cover and cook on low for about 10 minutes until you can flip the omelette without breaking it. Then cook the other side.

レシピ（日本語）
http://cookpad.com/recipe/1956110
---------------------------------

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How to Make Panda Macaron - Video Recipe

A macaron is a sweet meringue-based French confectionery. It is crisp on the outside and chewy on the inside.


http://www.youtube.com/watch?v=WH4qJb6O-KQ

This is the basic macaron recipe with the basic buttercream filling ;) You can customize with any color and flavor.



I hope you like my panda idea ;)

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How to Make Panda Macaron

Difficulty: Patience
Time: 3hours
Number of servings: 10 large macarons

Necessary Equipment:
electric mixer
pastry bag with a 3/8-inch round tip

Ingredients:
((Macaron Shells))
55g (2oz.) egg whites
50g (1.8oz.) granulated sugar
60g (2.1oz.) ground almonds (without skin)
80g (2.8oz.) powdered sugar (confectioner's sugar)
((Buttercream Filling))
2 egg yolks
40g (1.4oz.) granulated sugar
100g (3.5oz.) unsalted butter *room temperature
vanilla extract
((Decoration))
brown and pink chocolate pens

Directions:
((Macaron Shells))
1. To draw panda face, you want to make large macarons. So, draw about an inch and a half wide circles (leaving about 2 inches between) on a piece of paper. To make perfect uniform circles, you wanted to place it under the parchment paper to trace. You can search for the template online.
2. Measure the egg whites in a large bowl, and keep in the fridge (to make them easier to whip). Sift in ground almonds and powdered sugar in a large bowl, then keep in the fridge (to let them stay dry).
3. Meringue: Whip egg whites with an electric mixer until foamy. Gradually add granulated sugar 1/3 at a time, then continue to whip until stiff glossy peaks form when you lift the beaters.
4. Add the meringue into the dry ingredients, and mix with a silicone spatula until just incorporated.
5. Macaronnage: Punch down the spatula into the batter, then scrape batter from the sides to the center, and punch again. Repeat this for 10 or more times (depending on your arm strength) until the batter slowly and continuously drips back into the bowl like a ribbon when you scoop it up with the spatula.
6. Line baking sheets with parchment paper, place the template under the parchment paper. Fit a pastry bag with a 3/8-inch round tip, and fill with batter. Pipe out the batter in the circles (the batter will spread a little, so keep it smaller). Tap bottom of each baking sheet (or slam on the counter) to release any air bubbles in macarons.
7. Let stand at room temperature until dry, and a skin forms on the tops,　for about 30 minutes or more. Make sure the batter will not stick to your finger.
8. Preheat the oven to 150C (302F). Bake for 14-15 minutes. Let the macarons cool completely on the baking sheet.
((Buttercream Filling))
1. Beat the egg yolks and sugar until they turn a lemon-yellow color and thick.
2. Add the butter and mix well. Then add vanilla extract to taste.
3. Pour the buttercream into a pastry bag.
((Decoration))
1. Pipe about 1 teaspoon buttercream on to the middle of one shell, then gently place another shell on top.
2. Set the chocolate pens in a cup of hot water for a few minutes. Cut the tip of the chocolate pens and draw panda faces on the macarons.

Rest the filled macarons for a day before eating them. You can store them in an airtight container in the fridge for up to 3 days.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/09/blog-post_8.html
---------------------------------

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Tuna Egg Bite-Size Tamagoyaki Sandwich - Video Recipe

This is a perfect dish for your bento box or for party appetizer!


http://www.youtube.com/watch?v=OCGQqjY7vws

Very tasty and addictive idea :D



The recipe was once printed on a bento brochure.
http://createeathappy.blogspot.jp/2009/11/my-accomplishments.html

---------------------------------
Tuna Egg Bite-Size Tamagoyaki Sandwich

Difficulty: Easy
Time: 15min
Number of servings: 8

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

Ingredients:
1 egg
1 tbsp. milk
2 tbsp. Panko (bread crumbs)
2 tbsp. (30g=1oz.) drained canned tuna
2 tbsp. frozen green peas
2 tbsp. finely-chopped onion
1 tbsp. shredded cheese (parmesan, mozzarella, cheddar, or any kind is okay!)
salt and cracked black pepper
cooking oil
ketchup

Directions:
1. Beat egg and milk in a bowl. Soak panko (bread crumbs) in the mixture.
2. Add drained canned tuna, defrosted frozen green peas, finely-chopped onion, and shredded cheese. Then mix well and season with salt and cracked black pepper.
3. Heat cooking oil in a tamagoyaki nabe (rectangular omelet pan) on low heat, pour the egg mixture into the pan and spread over the surface. Then cover with aluminum foil and cook until you can flip the omelette without breaking it. Then cook the other side.
4. Let cool until you can handle it. Cut into 16 square pieces. Sandwich 2 pieces of tamagoyaki with ketchup. Then secure with sandwich picks or bento picks if you have.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/09/blog-post_5.html
---------------------------------

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Bite-Size Tomato Cup Sushi - Video Recipe

Juicy tomato and rich tuna melt in your mouth good.

This is my award winning sushi recipe which I won the outstanding performance award at "sushi project" by iCommons Summit'08 in Sapporo.




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

iCommons Summit put out a call for sushi recipes and designs from around the world, so that they can promote Japan's "sushi culture" to a new level, not just as part of Japanese culture but as a "world culture".
My prize-winning recipe is "Tomato Cup Sushi". I stuffed sushi rice and tuna salad in tomatoes. Those are juicy and easy to eat. The sweet and sour flavor of sushi vinegar matches perfectly to the tuna salad! You gotta try ;)

Regarding the sushi project, I was interviewed by Hana TV. It was broadcast only in Hokkaido, though.

Print Out the recipe on your Post Card

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

Bite-Size Tomato Cup Sushi

Difficulty: Easy
Time: 20min (w/o rice cooking time)
Number of servings: 8 (or more)

Ingredients:
8 (or more) tomatoes about 4cm (1.5inch) in diameter
300g (10.5oz.) cooked Japanese rice (short-grain rice)
2 tbsp Sushisu (seasoning for sushi rice)
A
* 2 tbsp. (30g=1oz.) drained canned tuna
* 1 tbsp. finely-chopped sweet pickle
* 1 tbsp. finely-chopped onion
* 1 tbsp. drained canned whole corn kernels
* 1&1/2 tbsp. mayonnaise
* salt and pepper
parsley flakes

Directions:
1. Place cooked Japanese rice in a bowl. Add Sushisu while the rice is hot and slice through rice using rice paddle to separate the grains. (Cool the rice before you use.)
2. Slice tops off the tomatoes, and scoop out the pulp and seeds. Discard seeds, chop the pulp, and keep aside.
3. Mix the chopped pulp (2.) and A.
4. Stuff moderate amount of sushi rice into tomatoes, place the tuna mixture (3.) on top, and sprinkle with parsley flakes.

Preferably refrigerate before you serve!

Ingredients to make sushi vinegar from scratch.
* 1&1/2 tbsp. rice vinegar
* 1/2 tbsp. sugar
* 1/2 tsp. salt

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/09/blog-post.html
---------------------------------

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Marinated Mulukhiyah (Jew's Mallow / Corchorus) and Natto - Video Recipe

Perfect dish to support your health and beauty. Natto is a vegan source of high-quality protein. Mulukhiyah contains 8 times as much calcium as spinach, and of course rich in vitamins.


http://www.youtube.com/watch?v=oM6OYi4cEfE

I am sorry if you don't like this gooey texture, but believe me! It is nutritious and rich in protein!!!



This recipe is very easy, so I will give you some nice tips, so don't miss them!

---------------------------------
Marinated Mulukhiyah and Natto

Difficulty: Very Easy
Time: 5min
Number of servings: 2
Calories per serving: 160Kcal (110Kcal without sesame seeds)

Ingredients:
100g (3.5oz.) Mulukhiyah (Jew's Mallow / Corchorus) *you can use spinach instead
salt & sesame oil
2 packages Natto
2 packets seasoning sauce (attached)
1 tsp. soy sauce
2 tbsp. ground white sesame seeds

Directions:
1. Remove the Mulukhiyah leaves from the stems. Wash the Mulukhiyah leaves in cold water and drain well.
2. Bring a pot of water to a boil. Add a bit of salt (the salt helps the Mulukhiyah to retain its bright green color) and sesame oil (the oil helps the absorption of carotene). Boil the Mulukhiyah for a few seconds. Drain well with paper towels (do NOT wash because you don't want to wash out the Vitamin C).
3. Put Mulukhiyah, Natto, seasoning sauce, soy sauce, and ground white sesame seeds in a bowl. Mix well until gooey.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2009/07/blog-post_31.html
---------------------------------

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Sparerib Curry (Summer BBQ Idea) - Video Recipe

Perfect dish to enjoy with your family during summer break or on holidays. Best if you have a BBQ set to grill the spareribs!


http://www.youtube.com/watch?v=w9AmpAfuR_Y

The recipe is very easy and filling, so I'm sure you can take turns cooking dinner for your family. I hope you will give it a try :)



---------------------------------
Sparerib Curry

Difficulty: Medium
Time: 40min
Number of servings: 6
Calories per serving: 567Kcal

Ingredients:
((Sparerib Curry))
1/2 box = 119g (4.2oz.) House Vermont Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose mild or hot as well.
12 (900g=2lbs.) spareribs
1&1/2 medium (300g=10.5oz.) onions
1/2 medium (100g=3.5oz.) carrot
1 (150g=5.3oz.) yellow bell pepper
1 (200g=7oz.) zucchini
1 tbsp. cooking oil
800ml water
((Garlic Rice)) *of course, the curry can be served over plain, unflavored steamed rice.
1 package Curry Partner Garlic Paste
6 servings (1020g=2.3lbs.) cooked rice

Directions:
((Sparerib Curry))
1. Prick the spareribs around the bones with a fork. Thinly slice the onion. Cut the carrot and yellow bell pepper into bite-size pieces. Cut zucchini into 1/2 inch slices.
2. Heat cooking oil in a large stew pot (use a wide pot if available). Add the spareribs and saute on medium heat until both sides are golden brown. Then set aside. *drain the excess oil out
3. Add onions, carrots, and yellow bell peppers and saute over medium heat until softened.
4. Add 800ml water, spareribs and zucchini, then bring to a boil. Remove the foam, turn the heat down to low, and cook for about 15 minutes.
5. Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
6. Then put it on the heat and simmer for about 10 minutes until it thickens.
((Garlic Rice))
1. Place cooked rice in a bowl. Add Curry Partner Garlic Paste while the rice is still hot and slice through it using a rice paddle to separate the grains.
2. Serve Sparerib Curry on a hot bed of garlic rice, then sprinkle with some parsley flakes if desired.

*for best results, don't use a lid while cooking.
*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/08/blog-post_24.html
---------------------------------

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Pork and Pickled Plums Takikomi Gohan - Video Recipe

Very healthy, tasty, savory, and superb nourishing Takikomi Gohan using pork and Umeboshi (pickled plums).


http://www.youtube.com/watch?v=BVPGagaq7vA

Takikomi Gohan (炊き込みご飯) is a Japanese seasoned rice dish cooked with meats or fish and vegetables. You can use a rice cooker to make this dish, so all you have to do is to place the ingredients in a rice cooker :) Very easy!!!



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Pork and Pickled Plums Takikomi Gohan

Difficulty: Easy
Time: 1hr 15min (incl. cooking time)
Number of servings: 4

Ingredients:
100g (3.5oz.) thinly sliced pork
2 cups uncooked Japanese rice (you can mix white and brown rice)
50g (1.7oz.) onion
2 Umeboshi (pickled plums)
garlic chips
A
* 2 tbsp. soy sauce
* 1 tbsp. sake
* 1 tbsp. mirin (sweet sake)
2 tsp. sesame oil
white sesame seeds
chopped scallion (green onion)

Directions:
1. Mince the onion. Cut the pork into bite-size pieces.
2. Heat sesame oil in a frying pan, add the onion and the pork, then saute until cooked and tender. Stop the heat and let it cool until just warm.
3. Wash rice if needed. Add A and water to the appropriate level indicated in the pot. Place 2, Umeboshi (pickled plums), and garlic chips. Cover it, and press the button to start.
4. When it's done, toss the rice lightly with a rice paddle. *Some rice cookers like mine include steaming time, thus you can toss the rice immediately. As for the rest, when it's done, do not open and let it steam for about 15 minutes to get a better result.
5. Serve in a rice bowl. Garnish with white sesame seeds and chopped scallion.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/08/blog-post_21.html
---------------------------------

Recipe by Panasonic
http://studio.panasonic.jp/cooking/detail.do?recipeid=1400000402

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Ratatouille Pizza - Video Recipe

Have you seen “Ratatouille"? It is a movie released in 2007.

There was a contest related to this movie at that time and my "Ratatouille Pizza" won the Second Prize!


http://www.youtube.com/watch?v=HWqQ2An2ncU

It is juicy, healthy, tasty and delicious!



You can use pre-made pizza dough, but if you want to make it from scratch, here is my pizza dough recipe!
http://www.youtube.com/watch?v=xrv5CB_Vp1M

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Ratatouille Pizza

Difficulty: Easy
Time: 30min
Number of servings: 1 25cm (10inch) pizza

Ingredients:
100g (3.5oz.) eggplant
100g (3.5oz.) zucchini
100g (3.5oz.) diced tomato can
50g (1.8oz.) green bell pepper
50g (1.8oz.) red bell pepper
50g (1.8oz.) onion
1/2 clove garlic
1 dried bay leaf
1/2 tsp. salt
2 tbsp. olive oil
25cm (10inch) pizza dough
sliced American cheese
red bell pepper rings
black olive slices
thin strips of green bell pepper

Directions:
1. Dice eggplant, zucchini, green bell pepper, red bell pepper, and onion. Soak the diced eggplant in water to remove the bitterness (oxalic acid) and drain.
2. In a pan, heat 1 tbsp. olive oil, add the diced onion and dried bay leaf, stir until fragrant. Add diced eggplant, zucchini, green bell pepper, and red bell pepper, cook over medium heat until coated with oil.
3. Add another tbsp. olive oil, stir well. Add diced tomato can, crushed garlic, and salt, stir to combine. Then cover and cook over low heat for 15 minutes, stirring occasionally.
4. Uncover and cook until the liquid evaporates, season with salt if needed. Let it cool until just warm.
5. Spread 4. on the pizza dough.
6. Cover 5. with sliced cheese. Place in the oven at 250C (482F) and cook for about 10 minutes until cheese softens and lightly browned.
7. Draw Remy's face with black olive slices, red bell pepper rings, and thin strips of green bell pepper.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/08/blog-post_18.html
---------------------------------

Without the cheese, it will become a vegan pizza :)

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No Yeast No Rise Easy Crispy Pizza Dough - Video Recipe

This is a super easy thin and crispy pizza dough recipe.
No yeast used, so you can save time!!!


http://www.youtube.com/watch?v=xrv5CB_Vp1M



---------------------------------
No Yeast No Rise Easy Crispy Pizza Dough

Difficulty: Easy
Time: 20min
Number of servings: 1 25cm (10inch) pizza dough

Ingredients:
150g (5.2oz.) bread flour (hard flour or strong flour)
a pinch of salt
a pinch of sugar
2 tsp. olive oil
75ml-85ml warm water

Directions:
1. Preheat oven to 250 degrees C (482 degrees F).
2. In a large bowl, place bread flour, a pinch of salt, a pinch of sugar, and olive oil.
3. Add warm water little at a time and gently mix with fingertips until it comes together. *Do not crumble. You just want to let them blend before you start pressing the dough with your palm.
4. Press into a ball with your hands, wrap in plastic wrap, leave it still for 10 minutes.
5. On a lightly floured surface, roll dough out into a 25cm (10inch) circle. *You can place some cheese around inside edge of crust.
6. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven.
7. Bake at 250 degrees C (482 degrees F) until dough is lightly browned.
8. Put on your toppings of choice and bake it for 5-10 minutes or until done.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/08/blog-post_14.html
---------------------------------

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Creamy Scrambled Eggs and Tomato Rice Bowl - Video Recipe

Very healthy, tasty and savory rice bowl idea.


http://www.youtube.com/watch?v=82NPIcZSvCA

Mixing mayo and soy milk in the eggs makes the scrambled eggs very creamy and you will never fail by this way. Tomato chops are marinated with salt and sesame oil. No wonder tasty XD



This recipe was once printed on the recipe cards.
http://createeathappy.blogspot.jp/2010/07/my-accomplishments.html

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Creamy Scrambled Eggs and Tomato Rice Bowl

Difficulty: Easy
Time: 15min
Number of servings: 2
Calories per serving: 395Kcal

Ingredients:
2 eggs
2 tbsp. mayonnaise
60ml soy milk or milk
1 (200g=7oz.) tomato
1 tsp. sesame oil
salt
2 bowls cooked rice
watercress sprigs *if available

Directions:
1. Bring a pot of water to a boil, then dip the tomato in hot water for a few seconds to soften the skin. Drain well and wait until it cools down. Then peel off the skin with your hands. Remove the seeds and dice. Marinate them with sesame oil and a bit of salt to taste. Keep in the fridge until you are ready to serve.
2. Beat eggs and mix mayonnaise, soy milk (or milk) and a pinch of salt in order. Put in a saucepan and cook on low, stirring constantly, until the mixture thickens according to your taste.
3. Serve cooked rice in a rice bowl, place the scrambled eggs, place the tomatoes, pour some marinade over, and garnish with watercress sprigs if available.

↓トロトロ豆乳卵の香味トマトのせ美肌丼（レシピ）
http://cooklabo.blogspot.jp/2009/08/blog-post_12.html
---------------------------------

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Shrimp Mayonnaise (Ebi Mayo) - Video Recipe

Quick, easy, and delicious :D


http://www.youtube.com/watch?v=Osw3N1O-0ZM

Adding a hint of ketchup makes the mayo sauce very tasty and refreshing!!!
Great recipe for your bento box.



As you know, I changed my oven ;)
Panasonic Bistro NE-R3500
http://createeathappy.blogspot.jp/2012/08/national-panasonic-bistro-ne-ss30a.html

---------------------------------
Shrimp Mayonnaise (Ebi Mayo)

Difficulty: Very Easy
Time: 10min
Number of servings: 3
Calories per serving: 229Kcal

Ingredients:
10-12 black tiger shrimps
A
* 1 tsp. sake or white wine
* salt and cracked black pepper
2 tbsp. Katakuriko (potato starch) or corn starch is okay
1 tbsp. cooking oil
B
* 3&1/2 tbsp. mayonnaise
* 1/2 tbsp. ketchup
* 2 tsp. sugar
cashew nuts *if available

Directions:
1. Deshell, devein, and wash the shrimps (remove the tails). Dry well on paper towels. Season in order with A, Katakuriko (starch), and cooking oil.
2. Grill the shrimps in the oven at 200C (392F) for 7-8 min, or on a BBQ grill, grill pan, or toaster oven.
3. Mix B in a bowl, add the grilled shrimps, and toss well.

If available, place the cashew nuts in a plastic bag and break up into small pieces with a rolling pin. Then sprinkle them on top of the shrimps.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/08/blog-post_7.html
---------------------------------

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Alaska Cheese Fries Melt - Video Recipe

Simple and delicious! I fried avocado and cheese wrapped with smoked salmon. You can sprinkle them with lemon juice for a refreshing taste!


http://www.youtube.com/watch?v=pU8VGOEbolw

This recipe won the highest award at KRAFT's cheese recipe contest. It became a recipe card.
http://createeathappy.blogspot.jp/2010/04/my-accomplishments.html



---------------------------------
Alaska Cheese Fries Melt

Difficulty: Very Easy
Time: 15min
Number of servings: 8

Ingredients:
8 slices natural cheese
1/2 avocado
8 slices smoked salmon
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
lemon wedge *optional

Directions:
1. Slice avocado widthwise into 8 slices.
2. Place a slice of smoked salmon so that the length of it is running flat and vertically towards you. Place the sliced avocado and natural cheese on the end of the smoked salmon close to you and start rolling (you don't have to wrap them securely because you are going to deep fry for just a few seconds).
3. Flour the salmon rolls lightly, dip in beaten egg, then coat with Panko. Use one hand to coat flour and Panko, and use the other to dip in egg to keep one of your hands dry.
4. Deep fry them for a few seconds in oil at 190C (374F) until golden brown. Remove them from the oil before the cheese melts and oozes out.
5. Serve with lemon wedge if you like.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/08/blog-post_3.html
---------------------------------

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