Boiled Whitebait Rice Bowl (Kamaage Shirasu Don / Donburi) - Video Recipe

This is the way I love to eat Shirasu Don! Of course you can eat it in the way you like ;) There is no rule. hehe


https://www.youtube.com/watch?v=N0ZwYyK6d90

My neighbor gave me delicious Kamaage Shirasu (boiled whitebait). If the fish is frozen, you can defrost it in the fridge overnight. Or 2 hours out from the fridge. Or place it in a Ziploc Bag (make sure water doesn't come in) and place it under running water for 15 minutes.



---------------------------------
Boiled Whitebait Rice Bowl

Difficulty: Super Easy
Time: 5min
Number of servings: N/A

Ingredients:
a bowl of cooked rice
boiled whitebait
Daikon Oroshi (grated Daikon radish)
thinly sliced Shiso leaves
soy sauce

Directions:
1. Defrost Kamaage Shirasu (boiled whitebait) as needed.
2. Top a bowl of rice with plenty of Shirasu.
3. 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. Then place sliced Shiso leaves to finish.

If you like, as most people in Japan do, you can top with a fresh raw egg yolk, chopped scallions, and more ;)

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/02/blog-post.html
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Matcha Green Tea Chocolate Fondue - Video Recipe

I don't have a sweet tooth but I liked it!
The bitter taste of Matcha green tea gives an elegant flavor to the chocolate.


https://www.youtube.com/watch?v=DRwX9t8HTzE

Easy and fun-to-make party recipe idea :)
You can dip in any kind of sweet treats, snacks, or whatever you like!



My mom bought this:
Ghana Fondue Set (イシガキ産業 ガーナフォンデュセット)

---------------------------------
Matcha Chocolate Fondue

Difficulty: VERY Easy
Time: 20min
Servings: 2-3 people

Fondue Dipping Sauce:
100g (3.5oz.) chopped white chocolate
50ml soy milk or milk
2 tsp. Matcha (green tea) powder

Directions:
1. Place Matcha in a small bowl. Add soy milk little by little and mix until smooth.
2. Heat Matcha milk in a small pot or a fondue pot.
3. Stop the heat, add chopped chocolate, sit for a minute or two, then stir constantly, until the chocolate is melted and the sauce is smooth
4. If you don't have a fondue pot, you can transfer the sauce into a small dish. Dip in your favorite treats :)

Treats I used:
Marshmallows
Dorayaki (Japanese Red Bean Pancake)
Strawberries
Nutella Sandwich

Other Dipping Item Ideas:
Dango (Japanese Sweet Dumplings)
Mochi Ice Cream
Marshmallows
Pretzels
Rice Crispy Treats
Cream Puffs
Angel Food Cake
Caramels
Biscotti
Macaroons
Granola Bars
Sponge Cake
Fresh Fruit
Dried Fruit
Frozen Fruit
Breads
Cookies
Cheesecake
Pies
Ice Cream
etc...

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/01/blog-post_15.html
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Okonomiyaki Toast - Video Recipe

Very easy way to enjoy Okonomiyaki (Japanese savory pancake)!

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

Okonomiyaki is made with flour. Why don't we just skip the flour and use a slice of bread XD

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

Okonomiyaki Toast

Difficulty: Very Easy
Time: 10min
Number of servings: 1

Ingredients:
2 thin slices of bread
shredded cabbage
Sakuraebi (small dried shrimp) *if you like
1 egg
pizza cheese *if you have
Okonomiyaki sauce
mayonnaise
Katsuobushi (bonito flakes)
Aonori (green laver)
Beni Shoga (red pickled ginger) *if you like

Okonomiyaki Sauce from scratch:
2 tbsp. Worcestershire sauce + 2 tbsp. ketchup + 1 tsp. honey (or sugar)

Directions:
1. Cut out a slice of bread to make a wall around the edges. Then thinly slice the cutout slice.
2. Mix the bread, shredded cabbage, and Sakuraebi.
3. Apply some Okonomiyaki sauce on a slice of bread. Attach the wall with pizza cheese if you have.
4. Place 2 in the middle, make a well in the center and place the egg.
5. Toast the bread until golden.
6. Top with Okonomiyaki sauce, mayonnaise, Katsuobushi, Aonori, and Beni Shoga (if you like).

レシピ（日本語）
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Kamaboko (Fish Cake) Gratin - Video Recipe

Low-carb gratin without macaroni ;)


https://www.youtube.com/watch?v=u2s9QUT5c34

The texture of Shimeji and Kamaboko is just like Macaroni!!!



---------------------------------
Kamaboko (Fish Cake) Gratin

Difficulty: Easy
Time: 1 hr
Number of servings: 15×20cm (6×8inch) pie dish

Ingredients:
150g (5.3oz.) Kamaboko (fish cake)
150g (5.3oz.) chicken thigh *or shrimp/seafood mix if you like
100g (3.5oz.) onion
200g (7.0oz.) Shimeji mushrooms
1 tbsp. butter
2 tbsp. flour
100ml water
200ml soy milk
1/2 consomme cube (or powder)
salt and pepper
pizza cheese
grated parmesan cheese

Directions:
1. Remove the skin from the chicken, cut into chunks, and season with salt and pepper. Slice the onion. Break Shimeji mushrooms into pieces. Thinly slice Kamaboko.
2. Heat butter in a pot then stir-fry the chicken, onions, and Shimeji until cooked.
3. Mix in flour.
4. Add water, soy milk, and consomme cube, then simmer until the sauce thickens.
5. Add Kamaboko and season with salt and pepper.
6. Transfer to a pie dish, sprinkle with pizza cheese and parmesan cheese.
7. Bake in the oven at 250C (482F) / gas oven to 230C (446F) / or you can use a toaster oven, for about 10 minutes, just until golden brown on top.

FYI: Macaroni Gratin (マカロニグラタン)
https://www.youtube.com/watch?v=3ogx5IpC5Ao

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/01/blog-post_22.html
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Kamaboko (Fish Cake) Decoration Ideas (Kazarigiri) - Video Recipe

Perfect for parties and Bento box!

This is not playing with food. Kamaboko Decoration is a traditional art of Japanese food Omotenashi (hospitality) spirit ;)

Print Out this recipe on your Post Card

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

5 Cute Kamaboko Decoration Ideas

薔薇 (Bara/Rose)
Slice white Kamaboko about 1cm thick. Make a cut on the top. Make 3 ultrathin slices of pink Kamaboko, layer, then roll. Place it in the white Kamaboko.

兎 (Usagi/Bunny)
Slice pink Kamaboko about 1cm thick. Peel the pink part leaving about 2cm of the end. Cut off 1cm of the end of the peel and cut out the eye using a straw. Cut out the eye of the white part and insert the pink eye. Slice the peel into half then roll to make the ears.

結び (Musubi/Knot)
Slice Kamaboko about 5mm thick. Make a cut in the center, then make staggered cut half way through on both sides. Put both sides through the hole in the center in the opposite direction. Pull to make the not.

手綱 (Tazuna/Rope)
Slice Kamaboko about 1cm thick. Peel the pink part leaving about 2cm of the end. Make 2cm cut in the center. Put the end through the hole.

孔雀 (Kujyaku/Peacock)
Slice Kamaboko about 5mm thick. Make 2mm slices leaving 5mm of the ends. Fold each in the same direction.

Like you eat Sashimi, you can eat Kamaboko with Soy Sauce and Wasabi :)

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/01/blog-post_19.html
---------------------------------

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Matcha Strawberry Roll Cake (Japanese Swiss Roll Recipe) - Video Recipe

You just need 6 ingredients ;)


https://www.youtube.com/watch?v=tzugYxNMD4Y

By using cocoa powder instead of Matcha powder, you can make chocolate strawberry roll cake!!!



You can PRINT OUT or SAVE the high resolution magazine 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 😋



---------------------------------
Matcha Strawberry Roll Cake

Difficulty: VERY Easy
Time: 1hr + cooling time

Necessary Equipment:
9-inch square brownie pan
electric mixer

Ingredients:
((Matcha Sponge Cake))
3 eggs
5 tbsp. granulated sugar
4 tbsp. cake flour
1 tbsp. Matcha (green tea) powder
((Fillings))
100ml whipping cream
1/2 tbsp. granulated sugar
cut strawberries

Directions:
1. In a bowl, place eggs and sugar. Beat on high speed with an electric mixer for about 10 minutes until white and fluffy.
2. Line the pan with parchment paper. Preheat the oven to 180C (356F).
3. Sift in cake flour and Matcha powder, half at a time, and mix on low speed with an electric mixer for a minute or two in total until just combined.
4. Pour the batter into the pan and drop it lightly on the counter to raise the air bubbles out of the batter.
5. Bake at 180C (356F) for about 12 minutes.
6. When it's done, drop the pan lightly to prevent shrinking.
7. Remove the sponge cake from the pan by lifting the parchment paper and place it on a wire rack to cool.
8. Meanwhile, combine whipping cream and granulated sugar in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until firm peaks form.
9. When the cake is cool enough, remove the parchment paper. Cut off one end of the sponge cake diagonally.
10. Coat the surface of the sponge cake evenly with the cream and place the strawberries. Place the cut side on the other side, and roll up the cake. Wrap the cake in the parchment paper and cool in the fridge for 30 minutes to set.
11. Cut to serve. Use a sharp knife, carefully wiping it clean after each slice. Don't push but pull to cut.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/01/blog-post_15.html
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How to Make Onsen Tamago (EASY Soft-Boiled / Hot Spring Eggs) - Video Recipe

Onsen Tamago is a traditional Japanese soft-boiled egg. The egg white is milky and the egg yolk is creamy. It makes a perfect topping for rice :)


https://www.youtube.com/watch?v=Xwg9drpyEXE

The traditional way of cooking Onsen Tamago is to place eggs into rope nets and leave them in a hot spring. However in this tutorial, I will show you how to make them in a pot at home :)



---------------------------------
Onsen Tamago

Difficulty: Very Easy
Time: 10-15min
Number of servings: 4 eggs

Ingredients:
4 eggs

Directions:
1. Bring a pot of water to a boil.
2. Stop the heat and place the eggs.
3. If the eggs are cold just out from the fridge, leave for 15 minutes. If the eggs are at the room temperature, leave for 10 minutes.

You can garnish with chopped green onions or Mitsuba (Japanese parsley) if you like. Then eat with Tsuyu or soy sauce :)

soy sauce I recommend is "Matsuno Shoyu 松野醤油"

Tsuyu I recommend is "Yamaki Kappo Shiro Dashi (White Dashi) ヤマキ 割烹白だし"

Or, you can place it on rice dishes, such as Gyudon, Natto donburi, Curry and Rice, etc…
https://www.youtube.com/playlist?list=PL07C665205286A65A

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/01/blog-post_13.html
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How to Make Natto Rice Bowl with Soft-Boiled Egg (Ontama Donburi) - Video Recipe

Soft-boiled egg makes the rice dish very mild and easy-to-eat!!!
I just happened to crave for Natto (fermented soybeans) rice bowl, so I made this video. hehe


https://www.youtube.com/watch?v=SmkCzBWgDK0

How to Make Onsen Tamago (Soft-Boiled Eggs):
COMING SOON

The soy sauce I used is "Matsuno Shoyu"!
You can even eat only white rice with this soy sauce ;)
Matsuno Shoyu (in Kyoto) has practiced the traditional handmade method of making Japanese soy sauce for 200 years. Only the best ingredients are chosen because these decide the final aroma and taste of their soy sauce after fermentation in wooden barrels.
http://www.matsunoshouyu.co.jp/



---------------------------------
Natto Rice Bowl with Soft-Boiled Egg

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

Ingredients:
a bowl of cooked rice
1 package Natto
1 Onsen Tamago (Soft-Boiled Egg)
Kizaminori (finely shredded Nori sheet)
Ikura (salmon roe) or soy sauce to season

Directions:
1. Mix Natto with the seasonings attached. If you mix the seasonings straight away, it won't develop the stickiness. I prefer to mix lightly for a few times. However, if you prefer gooey Natto, you want to mix Natto very well before adding the seasonings.
2. Pour Natto over the rice. Make a hole in the middle and place a soft-boiled egg.
3. Sprinkle with Ikura or soy sauce to season.
4. Sprinkle with Kizaminori to finish.

レシピ（日本語）
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Heart-Shaped Umaki Maki-Zushi (Eel Rolled Omelette) - Video Recipe

Cute rice dish idea for Bento box or Parties!
Perfect for Valentine's Day and Ohanami (Sakura viewing) Bento ;)


https://www.youtube.com/watch?v=mRnLNCet7iI

I found canned Hamanako Broiled Eels at a supermarket and it also tasted great! You can maybe get it online since it has a long expiry date!

FYI: 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.



---------------------------------
Heart-Shaped Umaki Maki-Zushi (Eel Rolled Omelette)

Difficulty: Medium
Time: 30min
Number of servings: 8 pieces

Necessary Equipment:
18x13cm (7x5.1inch) Tamagoyaki Nabe (rectangular omelet pan)

Ingredients:
1 canned Unagi no Kabayaki (broiled eel on skewers is OK)
3 eggs
2 tsp. Yamaki Kappo Shiro Dashi (White Dashi)
cooking oil
300g (10.6oz.) cooked Japanese rice (short-grain rice)
2 tbsp. Sushi vinegar*
2 Nori seaweed sheet

Directions:
1. If necessary, cook the eel as directed on its package. (You don't have to cook the canned one)
2. Mix eggs and Yamaki Kappo Shiro Dashi very well.
3. Heat cooking oil in a Tamagoyaki Nabe (rectangular omelette pan), pour a thin layer of egg mixture in the pan and spread over the surface. Cook until half done, place a strip of eel, roll up the egg, and move it to one end. Pour in another thin layer of egg mixture and let it flow under the rolled egg also. Cook until half done and again roll up the egg. Repeat this until half the mixture is gone.
4. Wrap the rolled egg while warm in plastic wrap to even out the shape. Allow it to cool.
5. Cut the egg diagonally and join the cut sides reversely to make a heart shape. Wrap the egg with 1/2 Nori sheet, then wrap in plastic wrap and wait until the Nori gets soft. *it is to define the outline of the heart-shape.
6. 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. Spread the Sushi rice on another 1/2 Nori sheet using your finger tips, little bit moistened with water.
7. Place an extra Sushi rice for the “v” shape indentation of the heart shape.
8. Place the egg then start rolling.
9. With a moistened knife (bread knife cuts well) cut the roll into 4 pieces (re-wet as needed. don't push but pull to cut).

Eat with soy sauce if you like.

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

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/01/blog-post.html
---------------------------------



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Chocolate Magic Cake (3-Layer Cake from 1 Batter) - Video Recipe

One batter which magically divides into three layers, three different textures: a fudge base, gâteau au chocolat center, and sponge top!


https://www.youtube.com/watch?v=gKtX86U1gzg

Of course you can arrange the flavor in the way you want. Matcha green tea may be beautiful =)



The recipe was originated in France and talked about in Japan this year 2015 ;)

---------------------------------
Chocolate Magic Cake (3-Layer Cake from 1 Batter)

Difficulty: Easy
Time: 1.5hrs
Number of servings: 15cm (6inch) square cake pan

Ingredients:
2 eggs
60g (2.1oz.) granulated sugar
1 tbsp. water
60g (2.1oz.) butter
40g (1.4oz.) cake flour
20g (0.7oz.) cocoa powder
a pinch of salt
180ml milk
1/2 tsp. vanilla extract

*to make plain magic cake you can eliminate cocoa powder and use 60g (2.1oz.) cake flour

Directions:
1. Preheat the oven to 160C (320F).
2. Line the cake pan with parchment paper.
3. Melt the butter in a microwave at 600W for 30 seconds.
4. Warm the milk (not hot).
5. Separate the eggs.
6. Place the egg yolks in a bowl. Add half of the sugar (30g) and water, then beat them with an electric mixer until white like mayonnaise.
7. Add butter little by little and mix well.
8. Sift in flour and cocoa powder, add salt, and mix well.
9. Add milk 1/2 at a time, then add vanilla extract and mix well.
10. In a different bowl, whip egg whites and the rest of the granulated sugar (30g) with an electric mixer until firm peaks form.
11. Mix 9 and 10 together for 10 times with a whisk. DO NOT OVER-MIX. Pour the batter into the pan and even out the surface.
12. Bake at 160C (320F) for about 45~50 minutes.
13. Leave to cool completely, then cool in the fridge for 2 hours.

You can dust with powdered sugar and garnish with some fruits if you like :)

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/12/blog-post_25.html
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5-Ingredient Bûche de Noël (Last-minute Christmas cake idea) - Video Recipe

Last-minute Christmas cake idea!!!

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

You just need 5 ingredients: eggs, flour, sugar, whipping cream, and cocoa powder! Toppings are optional. You can decorate it in the way you like ;)


---------------------------------
Bûche de Noël

Difficulty: VERY Easy
Time: 1hr + cooling time

Necessary Equipment:
9-inch square brownie pan
electric mixer

Ingredients:
((Sponge Cake))
3 eggs
5 tbsp. granulated sugar
5 tbsp. cake flour
((Chocolate Whipped Cream))
200ml whipping cream
1 tbsp. granulated sugar
2 tbsp. cocoa powder
((Toppings))
fruits of your choice
cocoa powder or powdered sugar

Directions:
1. In a bowl, place eggs and sugar. Beat on high speed with an electric mixer for about 10 minutes until white and fluffy.
2. Line the pan with parchment paper. Preheat the oven to 180C (356F).
3. Sift in cake flour, half at a time, and mix on low speed with an electric mixer for a minute or two in total until just combined.
4. Pour the batter into the pan and drop it lightly on the counter to raise the air bubbles out of the batter.
5. Bake at 180C (356F) for about 12 minutes.
6. When it's done, drop the pan lightly to prevent shrinking.
7. Remove the sponge cake from the pan by lifting the parchment paper and place it on a wire rack to cool.
8. Meanwhile, combine whipping cream, granulated sugar, and cocoa powder in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until firm peaks form.
9. When the cake is cool enough, remove the parchment paper. Cut off one end of the sponge cake diagonally.
10. Coat the surface of the sponge cake evenly with the cream. Place the cut side on the other side, and roll up the cake. Wrap the cake in the parchment paper and cool in the fridge for 30 minutes to set.
11. Cut off one end diagonally to make a stub. Coat the surface with the cream and place the stub on top. Then evenly coat with the cream and drag a fork through the cream to make a bark-like texture if you like.
12. Dust with powdered sugar to resemble snow or cocoa powder is okay. Garnish with some fruits if you like.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/12/5.html
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Christmas Tree Pancakes - Video Recipe

Perfect Christmas cake for those who don't have an oven at home ;)


https://www.youtube.com/watch?v=qgWi3EPdLXc



---------------------------------
Christmas Tree Pancakes

Difficulty: Easy
Time: 30min
Number of servings: 6 pancakes

Ingredients:
((Pancakes))
* 100g (1cup/200ml) cake flour
* 3 tbsp. sugar
* 1 tbsp. corn starch
* 1/2 tbsp. baking powder
* a pinch of salt
1 egg
100ml milk
1 tbsp. cooking oil
((Decoration))
whipped cream
strawberries
blueberries

Directions:
1. Mix dry ingredients (*) in a bowl with a whisk.
2. Beat an egg in a different bowl, add milk, and mix well.
3. Add the dry ingredients (1.) 1/3 at a time, and mix just until blended.
4. Add cooking oil and mix again. *DO NOT mix too much!
5. Cover with plastic wrap and leave to set for 5 minutes.
6. Meanwhile, heat a non-stick frying pan over medium heat. Place the pan on a wet towel to cool down the pan a little bit.
7. Turn the heat down to low, place the pan, pour in the batter onto the pan, and cook until bubbles appear on the surface.
8. Flip with a spatula, then cook for a minute until browned on the other side. Repeat the steps to make 2 each of large, medium, and small pancakes.
9. Stack up the pancakes putting a layer of whipped cream and berries between each pancake.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/12/blog-post_18.html
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Strawberry Santa Claus for Christmas - Video Recipe

Easy and Kawaii (cute) decoration for your Christmas cake!
Perfect for those who don't have time ;)


https://www.youtube.com/watch?v=c0o9F3kbWkY

There are many strawberry santa ideas on the web but I would make it like this!
I suggest you not to draw mouth to make it look cute♥



---------------------------------
Strawberry Santa Claus

Difficulty: Super Easy
Time: 3min
Number of servings: N/A

Ingredients:
strawberries
whipped cream or cream cheese frosting
tiny chocolate candies or melted chocolate in pastry bag

Directions:
1. Cut off the stem end of the strawberry, and slice across about half (hat side bit smaller but not too small).
2. Use a star tip, pipe the whipped cream between the cut strawberry. Cut the tip of another pastry bag to pipe the buttons and pom pom ball on the top of the hat.
3. Attach tiny chocolate candies for the eyes. Or you can use a chocolate pen or melt chocolate in a pastry bag and snip off the end to draw the eyes.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/12/blog-post_15.html
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Creamy Christmas Tree Salad - Video Recipe

A luxurious, sparkling Christmas avocado and potato salad with salmon, corn, and cream cheese.


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

Avocado added to the potato brings out the richness and makes it an easy-to-eat salad! It's nice as a sandwich spread, too.



---------------------------------
Creamy Christmas Tree Salad

Difficulty: Very Easy
Time: 20min
Number of servings: about 10 (5cm/2inch) Bento cups

Ingredients:
250g (8.8oz.) potatoes
100g (3.5oz.) avocado
A
* 3 tbsp. whipping cream or milk
* 2 tbsp. mayonnaise
* salt and pepper to taste
30g (1oz.) smoked salmon
30g (1oz.) cream cheese
2 tbsp. drained canned whole corn kernels
1 tbsp. finely chopped fresh parsley
gold powder or whole corn kernels to top with

Directions:
1. Thinly cut the potatoes, put the slices in a microwavable dish, wrap with plastic wrap, and microwave at 500W for about 5 minutes until soft.
2. Mash the potatoes and avocado together while still hot (heating avocado will prevent it from changing color). Add A and mix well until creamy.
3. Add the finely chopped smoked salmon, cream cheese, sweet corn, and parsley flakes, then mix.
4. Put the mixture into a pastry bag and pipe out into Bento cups in cone shapes so they look like Christmas trees. Top with gold powder or a whole corn kernel.

レシピ（日本語）
http://cooklabo.blogspot.jp/2010/11/blog-post.html
---------------------------------

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Bread Crust Pudding (Leftover Bread Crusts Recipe) - Video Recipe

This is how I use the leftover bread crusts from my daughter's bread porridge! hehe

Happy 1st Birthday!!! (Microwave Shortcake for 1-year-old Babies) - Video Recipe

I bought this cake set because 1-year-old babies can actually eat it! Isn't it amazing?! XD


https://www.youtube.com/watch?v=6g1_iJ1-UhM



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Microwave Shortcake for 1-year-old Babies

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

What You Need:
Pigeon Microwave Shortcake Kit
100ml milk
some fruits of your choice

Directions:
((Sponge Cake))
1. Place 50ml milk and the cake mix in the cake pan, and mix with a spoon for a minute. *do not over-mix
2. Drop the pan lightly on the counter for about 5 times to raise the air bubbles out of the batter.
3. Microwave at 500w for 1 min 40 sec OR 600w for 1 min 30 sec. *do not cover
4. Remove from the pan and place it on a wire rack. Cover with plastic wrap then cool.
5. Meanwhile, cut the fruits.
((Decoration))
1. Slice the sponge cake crosswise into 2 layers.
2. In a bowl, place 50ml milk and whipped cream mix. Mix for about 2-3 minutes until it forms a stiff peak. *do not use an electric mixer
3. Transfer 1/4 of the cream to the pastry bag with a star tip.
4. Place one layer of the sponge cake on a plate. Coat the surface of the sponge cake evenly with the cream. Place cut fruits over the creamed surface. Place another layer of sponge cake, and frost top and side with the cream. Pipe out the cream and garnish with fruits.

You can cool the cake in the fridge for 1 or 2 hours. It is free from preservatives, so eat on the day you make it.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/12/1.html
---------------------------------

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Fun Food Science! 3-Ingredient Vanilla Pudding - Video Recipe

This is one of the most popular recipes going viral in Japan when persimmons are in season.

Pectin of the persimmon and Calcium of the ice cream and milk bind together and firm up like jelly.


https://www.youtube.com/watch?v=b1L6XCSaRZU

Make sure you use plain 100% milk and very ripe persimmon. (Somehow, yogurt or any other drinks with Calcium does NOT work.)

Many people say it perfectly tastes like pudding. Well… I don't think so. The texture is still persimmon (juicy). What do you think?! Please try out and let me know how you like it ;)



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Food Science! 3-Ingredient Vanilla Pudding

Difficulty: Super Easy
Time: 3min + cooling time
Number of servings: 2-4 small cups

200g (7.0oz.) ripe or overripe persimmon
90g (3.2oz.) vanilla ice cream
6 tbsp. plain 100% milk

*Ingredients without ice cream
200g (7.0oz.) ripe or overripe persimmon
100ml plain 100% milk
1 tbsp. sugar *if you like
a few drops of vanilla extract *if you like

Directions:
1. Put everything in a blender and process until smooth.
2. Pour it into small containers. Cool in the fridge for about 3 hours until firm.

Unripe one may take about a day to firm up. Overripe one may take less than 3 hours.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/11/blog-post_24.html
---------------------------------

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

♥Please "Like" me on Facebook♥
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http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥