How to Make Sushi Cake - Video Recipe

Japanese Doll Festival (Hinamatsuri), or Girls' Day, is held on March 3rd.
On this day, we set up hina dolls (hina-ningyo) since they are believed to protect girls from bad luck.

Hishi Mochi (diamond shaped rice cake) is usually presented with hina dolls. Hishi Mochi commonly consists of three layers: pink, white, and green, from top to bottom. It is said that pink represents peach flowers, white represents snow, and green represents grass. Those colors have a meaning to get the power of nature. Therefore, I used these three colors for my Sushi Cake :)


http://www.youtube.com/watch?v=NRBhl0baHQ8

This recipe is perfect for Birthday or any other events, too :)



---------------------------------
Sushi Cake

Difficulty: Easy
Time: 20min
Number of servings: 4 people = 18×8cm (7x3inch) loaf pan

Ingredients:
600g (1.3lb.) cooked Japanese rice (short-grain rice)
4 tbsp. Sushi vinegar*
50g (1.8oz.) crab meat
1 tbsp. Aonori (green laver)
Kinshi Tamago (shredded egg crepe)
- 1 egg
- 1 tsp. sugar
- a pinch of salt
smoked salmon
cucumber
cooked shrimp
Ikura (salmon roe)

Directions:
1. To make Kinshi Tamago (shredded egg crepe), mix egg, sugar, and a pinch of salt very well. Heat cooking oil in a large frying pan on low heat, pour the egg mixture in the pan and spread over the surface. Cook the egg until the edges begin to dry, then flip it over and cook the other side for about 10 seconds. Leave it to cool completely. Cut into thin and short strips.
2. Place cooked Japanese rice in a bowl. Add Sushi vinegar while the rice is hot and slice through rice using a rice paddle to separate the grains. Divide it into 3 bowls. Mix Aonori (green laver) in one bowl and mix crab meat in another.
3. Wet the loaf pan (or line with plastic wrap). Place the crab meat Sushi rice and press down flat with a rice paddle or a spoon. Then place the white Sushi rice and the Aonori Sushi rice one after another and flatten as well. Turn the loaf pan upside down onto a plate to remove the rice.
4. Top with Kinshi Tamago, roll up smoked salmon strips to make roses, slice cucumber to make leaves, and garnish with shrimp and Ikura.

* Ingredients to make sushi vinegar from scratch.
3 tbsp. rice vinegar
1 tbsp. sugar
1 tsp. salt

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/02/blog-post_28.html
---------------------------------

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How to Make Warabi-Mochi (Japanese Confectionery) - Video Recipe

わらび餅 (Warabi-Mochi) is traditional Japanese jelly-like Mochi-like confectionery (和菓子 wagashi). To make the authentic one, you will need わらび粉 (Warabiko / bracken starch). But many people in Japan enjoy making this with starch (potato starch or corn starch) at home, and it tastes as good as the real one!


http://www.youtube.com/watch?v=aJzDRlI92aI

Give it a try ;)



---------------------------------
Warabi-Mochi

Difficulty: SUPER EASY
Time: 10min
Number of Servings: 2

Ingredients:
A
* 50g (1.8oz.) Katakuriko (potato starch) or corn starch
* 2 tbsp. sugar
* 300ml green tea or water *tea removes the starchy smell
* a pinch of salt
B
* 3 tbsp. Kinako (soybean flour)
* 1 tbsp. granulated sugar
* a pinch of salt
Kuromitsu (brown sugar syrup) if you like

Directions:
1. Mix A very well in a pot.
2. Put on medium, stir constantly until translucent and thick. When it becomes completely translucent, stop the heat and mix very well for a minute to mix evenly and let cool until not too hot to handle.
3. Spoon the batter into a bowl of ice water to cool completely. *DO NOT put it in the fridge or it will get hard.
4. Drain very well and dust with B to finish.

If you can't find Kinako (soybean flour), you can sprinkle with MILO :)

You can keep it at room temperature overnight. Dust with Kinako (soybean flour) right before you serve.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/02/blog-post_25.html
---------------------------------

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Hinomaru Bento (in Kawaii Panda Bento Lunch Box) - Video Recipe

Hinomaru Bento (日の丸弁当) is the most simple Bento lunch in Japan! What you do is you place a red Umeboshi (pickled plum) in the center of the plain white rice. It looks like Japan's flag, Hinomaru (literally, disk of the sun).


http://www.youtube.com/watch?v=2HnEamQ6Htw

In this video, I will show you how you can assort side dishes to make a typical Japanese Bento!!!



---------------------------------
Hinomaru Bento

Difficulty: Easy
Time: N/A
Number of servings: N/A

((Hinomaru Rice))
Fill the BOTTOM TIER with plain white rice, sprinkle with Furikake (rice seasoning) if you like, make a hole in the center of the rice and place a Umeboshi (pickled plum).

BTW, I used cute pink Gomashio rice seasoning :)

((Simmered Potato Pork Roll じゃがいもの豚肉巻き))
http://www.youtube.com/watch?v=GpunklDLlZE

((Grilled Salmon 鮭の西京焼き))
http://www.youtube.com/watch?v=kAt44K_IaZk

((Mille-Feuille Tamagoyaki 厚焼きミルフィーユ))
http://www.youtube.com/watch?v=A_Vci1i18RI

((Spinach Ohitashi ほうれん草のおひたし))
http://www.youtube.com/watch?v=2-vKQOs2poQ

((Soup of Your Choice))
I used AMANO FOODS' Green Onion Miso Soup

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/02/blog-post_22.html
---------------------------------

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Ebi Furai (Deep Fried Prawn) - Video Recipe

Ebi Furai (Deep Fried Prawn) is Japanese-invented Western-style deep fried dish, such as Tonkatsu.

It is a very popular deep fried main dish in Japan as well as Japanese restaurants worldwide.

Print on your Postcard

Perfect for Bento box as well :)

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

Ebi Furai (Deep Fried Prawn)

Difficulty: Easy
Time: 15min
Number of servings: 6 pieces

Ingredients:
6 large black tiger prawns
salt and pepper
Batter
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
Bull-Dog Tonkatsu sauce if preferred
lemon wedge
shredded cabbage
tomato wedges
Tartar Sauce
* 1 chopped hard-boiled egg
* 2 tbsp. minced onion
* 1 chopped dill pickle
* 3 tbsp. mayonnaise
* salt and pepper

Directions:
1. Wash, peel (leave the tails on) and devein the prawns. Make 4-5 incisions (about 1/3 depth) in the stomach side to straighten them. Cut the tip of the tail off and remove the water inside to avoid splatters when deep frying. Season with salt and pepper.
2. Flour the prawn lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Deep fry in oil at 170C (340F) for 2-3 minutes until cooked through and golden brown. Remove from the oil and drain.
4. Mix Tartar Sauce ingredients well. Serve along with Ebi Furai, with shredded cabbage and tomatoes. Eat with lemon juice, tartar sauce and/or Tonkatsu sauce. Any way you prefer!

*You can coat more than 6 prawns with this amount of batter. Make more if needed!

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/02/blog-post_18.html
---------------------------------

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How to Make Vege Broth - Video Recipe

Vege Broth is much-talked-about these days in Japan on TV and in magazine articles. What you do is you make the broth using vegetable waste.

The broth is rich in phytochemical which builds your immune system. You can expect health benefits (prevents cold) and beauty effects (anti-aging effects). Very economical and healthy broth!


http://www.youtube.com/watch?v=Jfagf5SBNZk

It doesn't have a taste but fragrant.

You can substitute the cooking water with this broth:
Miso soup, curry rice, stew, flavored rice, Udon, Nabe, soup, risotto, etc...
You can also use it to make ramen or instant foods!

In this way, kids can eat vegetables without realizing it :)

Enjoy the wholesome goodness of vegetable waste!!!



POINT1
Please use organic vegetables.

POINT2
Some vegetables are not recommended since they smell bad when simmered.

Recommended:
onion skins
carrot skins
long onion roots
Shiitake mushroom stems
parsley stalks
celery leaves

NOT Recommended:
cabbage stems
broccoli stems
cauliflower stems
pumpkin seeds
green pepper seeds

POINT3
You can collect the vegetable waste in the fridge.

---------------------------------
Vege Broth

Difficulty: Super Easy
Time: 30min
Number of servings: N/A

Ingredients:
hands full of vegetable waste
1300ml water
1 tsp. Sake (to make the soup tasty and remove bad smell)

Directions:
1. Wash the vegetable waste very well.
2. In a pot, put water, vegetable waste, and Sake. Put on low heat and simmer for 30 minutes.
3. Stop the heat and strain the liquid through a sieve into a large bowl and discard the vegetable waste.

※You can keep it in the fridge for 3 days. OR freeze it in an ice cube tray for a week.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/02/blog-post_15.html
---------------------------------

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How to Make Duffy the Disney Bear Cake (3D Cake for Valentine's Day) - Video Recipe

This 3D cake is very easy and adorable :)


http://www.youtube.com/watch?v=VC2Pj_A4npU

You can sure use a store-bought sponge cake and whipped cream to save time!



---------------------------------
Duffy the Disney Bear Cake

Difficulty: EASY
Time: 30min (to decorate)
Number of Servings: 12cm (5inch) bowl

Ingredients:
4 thinly sliced 18cm (7.1-inch) round sponge cake
vanilla whipped cream
chocolate whipped cream
canned fruits and syrup
chocolate pens: brown/white/red

Directions:
1. Bake sponge cake and make whipped cream. *of course you can use store-bought ones to save time!
2. Print out your favorite Duffy image to the size you want.
3. Place parchment paper over the image and draw eyes, nose and mouth using chocolate pens (you can use food coloring to make the colored chocolates). Put in the fridge to set.
4. Cut a slice of sponge cake radially and place them in a bowl (preferably lined with plastic wrap). Cut out ears using round cookie cutters, cups, glasses or whatever you have on hand.
5. Brush the cake with syrup. *it makes the cake very moist and nice! so, don't forget to apply it on the ears, too!
6. Place some whipped cream and fruits, then place a layer of sponge cake to cover. Place it in the fridge for about 30 minutes to set.
7. Flip over the cake onto a dish and remove from the bowl.
8. Frost the cake with vanilla whipped cream.
9. Use cups to make an outline of the part where you want to fill with vanilla whipped cream.
10. Pipe out the chocolate whipped cream in a pastry bag fitted with a small star tip. Hollow the ears to make them look 3D.
11. Pipe out the vanilla whipped cream in a pastry bag fitted with a small star tip. Place some leftover sponge cakes on his mouth to make a small mountain.
12. Place the eyes, nose, and mouth to finish.

FYI: How to Make Chocolate Whipped Cream
In a bowl, place 200ml heavy whipping cream, 2 tbsp. granulated sugar, sift in 2 tbsp. cocoa powder, and a few drops of vanilla extract (if you like). Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.

You can keep it in the fridge for a day!

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/02/3d.html
---------------------------------

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How to Make Chocolate Covered Sesame Seed Cookies for Valentine's Day - Video Recipe

Sesame seeds are high in iron, fiber, and vitamin E like almonds and keep your skin healthy.

These cookies are not too sweet just like scones. Chocolate coating makes them sweet enough and absolutely wonderful!!!


http://www.youtube.com/watch?v=C1kju31sRuU

A healthy choice for Valentine's Day ;)



---------------------------------
Chocolate Covered Sesame Seed Cookies

Difficulty: EASY
Time: 30min
Number of Servings: 20

Ingredients:
50g (1.8oz.) toasted black sesame seeds
50g (1.8oz.) honey
100g (3.5oz.) butter *room temperature
1 egg *room temperature
150g (5.3oz.) cake flour *I think all purpose flour is ok
1/2 tsp. baking powder
100g (3.5oz.) milk chocolate

Directions:
1. Strain toasted black sesame seeds through a sieve to coarsely grind them. You can use a mortar and pestle, or a blender of course.
2. Cream the butter in a bowl with a wire whisk. Add coarsely ground sesame seeds, honey, and egg (in order) and mix well.
3. Sift in flour and baking powder, then mix well.
4. Preheat the oven to 180C (350F). Place parchment paper on a baking sheet. Make 2 small oval shapes with the dough and attach them together to make a heart shape. In this way, you don't need a heart-shaped cookie cutter :)
5. Bake at 180C (350F) for about 12 minutes. Place them on a wire rack to cool.
6. Dip half of each cookie into melted chocolate. Cool in the fridge to set.

You can add more sugar or honey to make them sweeter to your liking!

You can also put a piece of chocolate in the middle :)

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/02/blog-post_8.html
---------------------------------

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How to Make Chocolate Cups for Valentine's Day - Video Recipe

We call these chocolates "Cup Choco" while they are called "Chocolate Cups" in English, I guess. hehe


http://www.youtube.com/watch?v=CeL7uxc4P4M

It is very popular and a basic Valentine's Day recipe in Japan.



I was asked to make a logo for Cookpad (#1 recipe site in Japan).



The logo design can be seen on the top left corner of the site until valentine's day :)
Pls check it out!!!
http://cookpad.com/ami

Please LIKE and SHARE this article!!! Thank you :)
http://cookpad.com/articles/563

It is also shared on their Facebook page!
https://www.facebook.com/cookpad.jp/

---------------------------------
Chocolate Cups

Difficulty: SUPER EASY
Time: 15min
Number of Servings: 30 (2cm=0.8inch) chocolate aluminum foil cups

Ingredients:
200g (7oz) chocolate
60ml soy milk or milk or whipping cream
fillings (nuts of your choice)
toppings (sprinkles and candies of your choice)

Directions:
1. Chop or break chocolates into small pieces.
2. Put soy milk in a pot and bring to a boil. Stop the heat and add the chopped chocolates. Wait for 1-2 minutes until thoroughly melted to the core. Then mix well. *you can add 1 tbsp. rum.
3. Put the melted chocolate in a plastic bag or a pastry bag.
4. Place the nuts in the chocolate aluminum foil cups. *you can use tart shells, too!
5. Snip off the end of the pastry bag and pipe into the cups.
6. When the chocolate has cooled and thickened a bit, decorate with sprinkles and candies of your choice.
7. Put in the fridge until firm.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/02/blog-post.html
http://cookpad.com/recipe/2477974
---------------------------------

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How to Make Sushi Burrito - Video Recipe

My darling was reading a newspaper the other day and found "Sushi Burrito" is very popular overseas.

Well… we don't have it in Japan and I never tried it, so I thought it is very weird. BUT my recipe turned out amazing XD


http://www.youtube.com/watch?v=Z1qtIkpVu9Q

Sushi rice gives perfect appetizing flavor over all!!!



It is also perfect for Setsubun!
http://createeathappy.blogspot.jp/2012/01/lucky-eho-maki-salmon-avocado-alasca.html

The lucky direction of the year 2024 is East Northeast slightly East. (2024年 令和6年の恵方は 東北東やや東).

If you eat Eho-Maki facing in that direction it will bring you a good luck. But just remember you have to close your eyes and eat all without speaking! You can speak after you complete it ;)

Give it a try!!!

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

Sushi Burrito

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

Ingredients:
4 (16cm=6.5inch) flour tortillas
150g (5.3oz.) cooked Japanese rice (short-grain rice)
1 tbsp. Sushi vinegar*
toasted white sesame seeds
lettuce
Shiso leaves (green perilla leaves)
Wasabi Guacamole Japonés (video recipe available)
shredded cheese
chopped green onions

* Ingredients to make sushi vinegar from scratch.
1 tbsp. rice vinegar
1/3 tbsp. sugar
1/3 tsp. salt

Directions:
1. Place cooked Japanese rice in a bowl. Add Sushi vinegar while the rice is hot and slice through rice using rice paddle to separate the grains. Cool the rice before you use.
2. Make Wasabi Guacamole Japonés (video recipe available).
3. Divide the sushi rice into 4 portions. Spread the sushi rice on a flour tortilla using your finger tips, little bit moistened with water. Then sprinkle with toasted white sesame seeds.
4. In the center of the wrapper, layer lettuce, Shiso leaves, Wasabi Guacamole Japonés, shredded cheese, and chopped green onions. Then roll tightly.
5. Wrap with parchment paper to serve.

*If you use large tortillas, you can fold two sides before you roll :)

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/01/blog-post_31.html
---------------------------------

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How to Make Printed Tim Tams (using Chocolate Transfer Sheets) for Valentine's Day - Video Recipe

Easy, cute, gorgeous, and delicious idea with a homemade touch ;)


http://www.youtube.com/watch?v=Xn8n8G_b3L4

I found cute chocolate transfer sheets at DAISO (Japanese dollar shop)! I had no idea but bought them because I wanted to use them for something. After thinking for a while, I came up with a great idea using "Tim Tam"!!!

To use the chocolate transfer sheet, you will need sweets with flat and hard surface, covered with melted chocolates… Tim Tam is just perfect for that, especially the double coat one!



---------------------------------
Printed Tim Tams (using Chocolate Transfer Sheets)

Difficulty: SUPER EASY
Time: 5min
Number of Servings: N/A

Necessary Equipment:
frying pan
toothpicks

Ingredients:
Double Coat Tim Tams or any chocolate covered sweets with flat surface
chocolate transfer sheets of your choice

Directions:
1. Cut the chocolate transfer sheet according to the size of the area you plan to decorate.
2. Insert a toothpick into a Tim Tam.
3. Heat a frying pan, stop the heat, then melt the surface of Tim Tam with the remaining heat.
4. Place the transfer sheet on the melted surface before it hardens. Make sure that there are no bubbles in between the sheet and the chocolate.
5. Chill in the fridge or freezer until firm. Carefully peel off the sheet and remove the toothpick.

Other sweets you may want to try:
Kit Kat, Tirol Chocolates, etc...

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/01/blog-post_28.html
---------------------------------

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How to Make Agedashi Tofu (Deep Fried Tofu with Dashi Based Sauce) - Video Recipe

Agedashi Tofu or Agedashi Dofu is a very popular traditional Japanese appetizer dish.

"Age" means "deep fried" and "Dashi" means "broth". Thus: deep fried Tofu steeped in Dashi-based sauce.


http://www.youtube.com/watch?v=3RYp-9MmGwI

I think most Japanese restaurants overseas have it on their menu, and it is the most ordered dish than in Japan! hehe



---------------------------------
Agedashi Tofu (Deep Fried Tofu with Dashi Based Sauce)

Difficulty: Easy
Time: 15min
Number of servings: 2-3

Ingredients:
1 (350g=12.5oz) Momen-Dōfu (cotton Tofu / firm Tofu)
Katakuriko (potato starch) *corn starch or regular flour is ok
vegetable oil for deep frying
Dashi Sauce
* 150ml Dashi broth (you can use Dashi powder to make it)
* 3 tbsp. soy sauce
* 3 tbsp. Mirin (sweet Sake)
Toppings
* Daikon Oroshi (grated Daikon radish)
* grated ginger
* chopped green onion

Directions:
1. Cut Tofu into 6 pieces. Drain on a strainer for 5 minutes. Then you can also remove excess water with paper towel if necessary.
2. Heat the vegetable oil for deep frying to 170-180C (340-350F).
3. Coat Tofu with Katakuriko (potato starch). Drop into the oil immediately after coating. Deep fry until puffed and lightly golden (about 2 min). Then drain well.
4. Bring Dashi Sauce to a boil.
5. Place the Tofu in a serving bowl, garnish with some toppings of your choice: Daikon Oroshi, chopped green onion, and grated ginger, then pour the Dashi Sauce over it.

You can of course use "Kinugoshidofu (silken Tofu)" but remember it is very soft and fragile.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/01/blog-post_24.html
---------------------------------

How to Store / Reuse / Dispose of Deep Frying Oil
http://www.youtube.com/watch?v=zRyoZ8bybSo

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How to Make NO-BAKE Chocolate Cake (Japanese Nama-Choco Cake) for Valentine's Day - Video Recipe

You just need 6 ingredients.


http://www.youtube.com/watch?v=aSXnCY2bWfQ

Google and find your favorite Valentine's Day image to create your own stencil. You don't have to buy it :)



---------------------------------
NO-BAKE Chocolate Cake (Japanese Nama-Choco Cake)

Difficulty: VERY EASY
Time: 1hr
Number of Servings: 16
Calories per Serving: 230Kcal

Necessary Equipment:
18cm (7inch) square cake pan

Ingredients:
6 Meiji Milk Chocolate Bar (330g) *or 300g (10.5oz.) your favorite chocolate is OK
120ml heavy whipping cream (fresh cream)
15 (184.5g) Kit Kat Mini *or 180g chocolate-covered cookies are OK
30g (1.05oz.) butter
cocoa powder
powdered sugar (confectioner's sugar)

Directions:
1. Line the pan with parchment paper.
2. Smash Kit Kat in a Ziploc bag, add melted butter (microwaved), and mix well. Press firmly into the square pan.
3. Chop or break chocolates into small pieces.
4. Put heavy whipping cream in a pot and bring to a boil. Stop the heat and add the chopped chocolates. Wait for 1-2 minutes until thoroughly melted to the core. Then mix well. *you can add toasted almond slices (I added 40g=1.4oz.) and/or 1 tbsp. rum.
5. Pour the chocolate mixture into the pan, smooth the surface, and put in the fridge for 1~2 hours until firm.
6. Use a knife warmed in hot water to cut. Dust with cocoa powder, place a stencil, then dust with powdered sugar.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/01/blog-post_21.html
---------------------------------

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How to Make Yaki Karē Pan (Baked Japanese Curry Bread) - Video Recipe

Thick leftover curry is perfect for Karē Pan filling!
I recommend this Keema Curry :)


http://www.youtube.com/watch?v=UFXP8eIESv8

Please watch 0:30-2:49 for the basic bread dough.



---------------------------------
Yaki Karē Pan (Baked Japanese Curry Bread)

Difficulty: Medium
Time: 90min-120min
Number of servings: 8

Ingredients:
200g (7.0oz.) bread flour
20g (0.7oz.) butter
1 tbsp. sugar
1 tsp. dry yeast
100ml warm water *30C/86F
20g (0.7oz.) beaten egg
1/2 tsp. salt
A
* 150g (5.3oz.) leftover curry *retort-packed one is OK
* 1 chopped boiled egg
* 25g (0.9oz.) pizza cheese
4 sausages
beaten egg
Panko (bread crumbs)
olive oil if you like

Directions:
((Kneading))
1. You want all the ingredients at room temperature.
2. Mix warm water, salt and beaten egg together.
3. In a large bowl, place bread flour, butter, sugar, and dry yeast. Keep the dry yeast away from butter as the salt (in the butter) will kill the dry yeast.
4. Gradually mix in the warm water mixture. Use your hand to mix together until formed.
5. Transfer the dough to the counter, stretch the dough for a few times using your palms, fold it in half, turn it around (90C), and stretch again. Repeat and knead until smooth, without adding any extra flour for 10-15 minutes). The dough should be very elastic which when stretched becomes almost translucent.
((1st Proving / Proofing / Rising))
6. Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down. Cover the bowl with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 30-60 min or until it has doubled or tripled in size. (In winter, you can use the proof function on your home oven!)
((Finger Test))
7. Coat your finger in flour and poke the dough. If the hole stays, it's ready. If the dough springs back, it needs to proof more. If the dough shrinks, it is over proofed. In this case, you'd better flatten out and make a pizza…
((Knock-Back & Bench Time / Resting))
8. Place the dough onto a floured surface and punch out the air with your palm.
9. Divide it into 8 equal pieces using a bench scraper or a knife. Quickly form them into balls.
10. Place them on a baking sheet, cover with plastic wrap (to keep the surface of the dough from drying out), and rest for 10 minutes. The dough is surprised because you punched, so please let them rest for a while before you start shaping.
---Up to here, please watch the Burger Buns video (0:30-2:49)---
((Shaping))
11. Cut sausages in half diagonally. Mix A very well. If the curry is too runny, simmer it down until it becomes thick, then cool completely before you use.
12. Flatten out the dough with your hand. Place the curry mixture and sausage, pull and pinch the dough to seal like making a dumpling. Make sure you don't pinch it with curry, otherwise it won't stick together.
13. Dip in beaten egg, and coat with Panko.
((2nd Proving / Proofing / Rising))
14. Place rolls seam-side down on the baking sheet. Cover with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 20-30 min or until they have doubled in size. (In winter, you can use the proof function on your home oven!)
15. Preheat the oven to 200C (392F).
((Baking))
16. Sprinkle with olive oil if you like.
17. Bake at 200C (392F) for about 10 minutes. OR Deep fry in oil at 170C (338F) for about 5 minutes until golden brown.

* To keep the surface of the dough from drying out, a wet towel is okay but plastic wrap is easier!

* This recipe is for 8, so make 4 Kare Pan and 4 Ham and Corn Buns to enjoy 2 flavors at once!
Ham and Corn Buns Recipe is here:
http://www.youtube.com/watch?v=N8cqftxE1bo

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/01/blog-post_17.html
---------------------------------

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How to Make Umaki (Japanese Eel Rolled Omelette) - Video Recipe

Umaki is broiled eel wrapped in Japanese rolled omelette (called Tamagoyaki, Dashimakitamago, or Atsuyakitamago). Egg is juicy and eel makes it very tasty. It tastes great even when it is cold, so it is a perfect side dish for bento lunch box!


http://www.youtube.com/watch?v=QR9DFQ-Xg_0

I usually put Umaki in our Osechi-ryori (New Year's foods).
http://createeathappy.blogspot.jp/2014/01/happy-new-year-2014.html



FYI: Broiled eel on skewers is called "Unagi no Kabayaki".

---------------------------------
Umaki (Japanese Eel Omelette)

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

Ingredients:
1/2 Unagi no Kabayaki (broiled eel on skewers)
eel sauce if attached
4 eggs
A
* 50ml Dashi broth (you can use Dashi powder to make it)
* 1 tsp. soy sauce
* 1 tsp. sugar
* a pinch of salt
cooking oil
Daikon Oroshi (grated Daikon radish)
soy sauce

Directions:
1. Cook the eel as directed on its package. Cut into thin portions. Pour some eel sauce over the eel if available. (I found Hamanako Broiled Eels at a supermarket and it also tasted great! You can maybe get it online since it has a long expiry date!)
2. Beat eggs in a bowl, add A and mix well.
3. Coat a Tamagoyaki Nabe (rectangular omelette pan) with a bit of cooking oil - you can use folded paper towel but Takoyaki oil brush is very convenient to use! Put on medium, and pour a thin layer of egg mixture in the pan. Place the eel strips, cook the egg until half done, then roll the egg. Move the rolled egg to one side, coat the empty space with a bit of oil, pour a thin layer of egg mixture in the space and under the rolled egg. Cook it until half done and roll the egg again. Repeat this until the egg mixture is gone.
4. Wrap the rolled egg while hot in a bamboo sushi roll mat to even out the shape. Allow it to cool and cut it into bite-sized pieces.
5. Garnish with grated Daikon radish (grate the top part of Daikon because it is sweeter) and a few drops of soy sauce: this is called "Someoroshi" because the radish is dyed with soy sauce.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/01/blog-post_11.html
---------------------------------

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How to Make Saikyo Yaki (Grilled White Miso-Marinated Fish) - Video Recipe

Saikyo Yaki is a very popular traditional Japanese grilled fish marinated in Saikyo Miso (sweet white Miso) made in Kyoto. After marinating the fish fillets (black cod, salmon, sea bass, Japanese spanish mackerel, etc…) overnight, Miso soaks into the fish, tenderizes, and gives absolutely delicious, sweet and rich flavor! Perfect dish to go with white rice :)


http://www.youtube.com/watch?v=kAt44K_IaZk

Saikyo Miso (white Miso) is usually available at a local Japanese grocery store. You can substitute the Saikyo Miso with regular miso, but it may become saltier.



If you get a chance to go to Kyoto, I recommend trying out 九重味噌 (Kokonoemiso)! Their Saikyo Miso is amazingly good :)
http://www.kokonoemiso.com/

You can PRINT OUT or SAVE the high resolution magazine recipe data 💕
Japan UP! Magazine Feb' 2018 Issue👍
If you have re-created my recipe please don't forget to #ochikeronjapanup I am looking forward to seeing it 😋



---------------------------------
Saikyo Yaki (Grilled White Miso-Marinated Fish)

Difficulty: Easy
Time: overnight
Number of servings: 4

Ingredients:
4 fish fillets (black cod, salmon, sea bass, Japanese spanish mackerel, etc…)
salt
A
* 300g (10.5oz.) Saikyo white Miso
* 3 tbsp. Sake
* 3 tbsp. Mirin (sweet Sake)

Directions:
1. Sprinkle salt on both sides of the fillets of your choice. Set aside for about 30 minutes. By salting the fish fillets, the fishy smell and excess moisture can be removed, so do not skip this step.
2. Mix A very well.
3. In a shallow container, spread half of the Miso marinade. Place surgical gauze over the marinade. Pat dry the fish with paper towel. Lay the fish fillets so that they don't overlap, then press them lightly to set in place. Fold the other half of the gauze over the fish to enclose them. Spread the remaining marinade over the gauze. Cover with the lid or plastic wrap. Let them marinate in the fridge for overnight to 2 days (2 days max is enough as the fish will get too salty). *By using gauze, you don't have to rinse off the marinade before cooking. Excess marinade on the fish may burn easily.
4. If you didn't use gauze, remove the marinade completely. Cook the fish until golden brown on both sides.

oven: 220C (428F) for about 15 min
toaster oven: 1000w for about 8 min
fish grill: low heat for 5 min on both sides

*you can reuse the marinade 2-3 times. pork, chicken, and/or shiitake mushrooms are also good.

*you can use crumpled aluminum foil instead of using the aluminum foil for frying pan.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/01/blog-post_9.html
---------------------------------

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How to Make 5 Ingredients Shiroi Koibito (Chocolat Blanc et Langue de Chat) - Video Recipe

Shiroi Koibito (白い恋人), literally means "White Lovers", also called Chocolat Blanc et Langue de Chat, is the best and well-known souvenir sweet from Hokkaido which consists of two thin butter cookies and a layer of white chocolate in between.


http://www.youtube.com/watch?v=WG5odG7SgaE

Langue de Chat is "cat's tongue-shaped thin cookies". I don't know why Shiroi Koibito is square-shaped… Anyways, it is very popular! haha



---------------------------------
5 Ingredients Shiroi Koibito (Chocolat Blanc et Langue de Chat)

Difficulty: Easy
Time: 1 hour
Number of servings: 30 cookies

Ingredients:
100g (3.5oz.) butter *salted is ok
100g cake flour *all purpose flour is ok
1 egg
60g (2.1oz.) granulated sugar
240g (8.5oz.) white chocolate

Directions:
1. Draw about an inch and a half squares (leaving about an inch between) on a piece of paper.
2. Melt butter in a microwave (in a microwavable dish) and cream it in a bowl. Add granulated sugar, egg, and cake flour (sift), in order and mix well. *Yes, you can add vanilla extract to taste.
3. Preheat the oven to 180C (356F).
4. Transfer the batter to a pastry bag and snip off the end. Line a baking sheet with parchment paper, place the template under the parchment paper. Pipe out the batter in the squares (the batter will spread a little, so keep it smaller). Then remove the template. *You can bake 60 thin cookies.
5. Bake at 180C (356F) for 8-10 minutes. Let the cookies cool completely on the baking sheet.
6. Melt 120g (4.2oz.) white chocolate over a double boiler, line 6-inch square pan with plastic wrap (or use aluminium foil! I heard it is much easier and you may not need a square pan), then pour in the chocolate and spread evenly. Place it in the freezer to harden up a little bit. Cut it into 16 squares. *You can make 16 thin chocolates using a 6-inch square pan, so repeat the step to make 32 chocolates.
7. While the chocolate is soft, place it between two cookies. Place the cookies in the freezer to harden up completely.

You'd better keep the cookies in the fridge in summer.
You can store at the room temperature in winter, of course.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/01/blog-post_4.html
---------------------------------

FYI: This online shop says "OK! overseas shipping" but I am not sure… sorry.

北海道お土産といえば！ISHIYA（石屋製菓）白い恋人24枚入ホワイト：12枚 ブラック：12枚【OK! ... 価格：1,480円（税込、送料別）

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How to Make Kobumaki (Salmon and Pork Kelp Roll) - Video Recipe

Kobumaki is kelp roll, one of the Japanese new year's dishes.

It makes a play on words with "喜ぶ (Yorokobu)" which symbolizes pleasure or delight.


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

Perfect dish that you want to add in your new year's menu.
Of course, it can be a regular bento side dish :)
It goes great with white rice!!!



For vegetarian people, you can substitute the filling with Gobo (burdock root), carrot, or/and other vegetables of your choice.

---------------------------------
Kobumaki (Salmon and Pork Kelp Roll)

Difficulty: Easy
Time: 2hrs
Number of servings: 25-30 pieces

Ingredients:
10 ten-inch-long (25cm) Hidaka Kombu (this type cooks quick and tender)
800ml water
150g (5.3oz.) salmon fillet
6 thinly sliced pork (I used thigh but any part is okay)
30g (1.0oz.) Kanpyō (dried gourd strips)
A
* 1 tbsp. Mirin (sweet Sake)
* 2 tbsp. Sake
* 3 tbsp. sugar
4 tbsp. soy sauce

Directions:
1. Clean each Kombu with moistened towel. Soak in 800ml water for 5 minutes. Save the water.
2. Wash Kanpyō, rub 1/2 tbsp. of salt on Kanpyō (to remove bad smell and cook tender), then wash and drain well.
3. Cut salmon into about 0.7-inch-wide strips.
4. Place a salmon strip on the end of the Kombu close to you and roll securely. Wrap a strip of Kanpyō round the Kombu roll for 2 times (not too tight but not too loose), make double knot, then trim off the uneven ends. You may want to tie up 2 or 3 places.
5. In a large pot, place the rolls without overlapping each other. Pour the reserved soaking water just until it barely covers the ingredients. Bring to a boil, then remove the foam if necessary.
6. Add A, turn the heat down to low, cover with Otoshibuta (drop lid), and cook for 30 minutes.
7. Add soy sauce, cook on low for another 30 minutes until the cooking liquid is almost absorbed.
8. Turn off the heat. Leave to cool in the pot. Cut into 2 or 3 pieces.

You can store in the fridge for a week :)

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/12/blog-post_28.html
---------------------------------

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