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

Friday, May 11, 2018

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

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




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


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







Print on your Postcard

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How to Make Kawaii Harajuku Crepes


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

Use 12oz. measuring cup

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

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

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

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


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Monday, May 7, 2018

How to Make Melon Cream Soda (Melon Float) Classic Japanese Summer Drink | Japanese Cooking Video Recipe

Melon Cream Soda (or Melon Soda Float) is a very popular classic Japanese drink loved by both kids and adults. It is always available at casual restaurants (so called family restaurants), something like Coke in the US.


A scoop of vanilla ice cream makes the drink frothy and creamy as it melts. Delicious but be careful not to mix all at once or bubbles over. hehe


Melon Cream Soda (Melon Float)
Melon Cream Soda (Melon Float)

Recipe is very simple. Therefore you may want to buy a right syrup to get a better result. For instance, the syrup I used was pretty good! Only 3 bucks.

明治屋 マイシロップ メロン (Meidi-Ya My Syrup Melon)
http://www.rakuten.co.jp/meidi-ya/512720/1978051/1978052/
http://www.meidi-ya.co.jp/merchandise/mybrand/syrup.html





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How to Make Melon Cream Soda (Melon Float)


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

Ingredients:
melon syrup
soda (unsweetened)
ice cubes
vanilla ice cream (Meiji Essel Super Cup)
cherry if you like

BTW, Essel is made up by Meiji company which means "an excellent ice cream is essential". Haha

Directions:
1. Fill a glass with a glassful of ice cubes.
2. Fill about a quarter to one third of a glass with syrup, then add soda, leaving a little space at the top for an ice cream.
3. Place a scoop of vanilla ice cream to finish.

Adding a glassful of ice cubes keeps the ice cream from melting and frothing. By making this recipe, I noticed I should not blame the restaurant when it is served with lot of ice cubes. LOL

レシピ(日本語)
https://cooklabo.blogspot.jp/2018/05/Melon-Float.html
---------------------------------


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Wednesday, April 18, 2018

How to Make Konbini Crepe (Cooking Showtime! Los Angeles Angels' Shohei Ohtani's Favorite Snack 😋 EASY Cup Measurement) | Japanese Cooking Video Recipe

A crêpe or crepe is a type of very thin pancake-like pastry. In this tutorial, I want to show you how to make rectangular-shaped Konbini Crepe (Crepes sold at convenience stores in Japan).


My mum suggested me to make Konbini-style Crepe because it is Los Angeles Angels' Shohei Ohtani's favorite 😄👍 My mum loves watching sports btw. She suggested me to title this "Cooking SHOWTIME"... ok mum ... I love how she cares about my channel. THANK YOU!!!

How to Make Konbini Crepe
LAWSON's Chocolate Ganache Crepe

ローソンの生チョコクレープ (チョコチップ入り) LAWSON's Chocolate Ganache Crepe (with Chocolate Chips) is very rich and meltingly delicious. Nutella, everyone's favorite hazelnut cocoa spread is just perfect to recreate this crepe. When Nutella gets hard in the fridge, it gives the Nama-choco (chocolate ganache) -like texture. MMM Please try it out!!!






Of course you can wrap your favorite fillings (sweet or savory) in a sheet of crêpe and enjoy!

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How to Make Konbini Crepe


Difficulty: Easy
Time: 45min
Number of servings: 4-5 21cm(8inch) crêpes

Use 12oz. measuring cup

Ingredients:
50g (about 5 tbsp.) cake flour
1 tsp. granulated sugar
a pinch of salt
1 egg *room temperature
1 tbsp. melted butter
125ml (1/2 cup) warm milk
a few drops vanilla extract *if you like
whipped cream
Nutella
chocolate chips


Directions:
1. Sift in flour in a bowl. Add sugar and salt, then mix well with a wire whisk.
2. Add beaten egg little by little and mix well.
3. Add melted butter and mix well.
4. Add warm milk little by little and mix well. Mix in a few drops vanilla extract if you like. Then cover with plastic wrap and leave the batter to stand at room temperature for 30 minutes.
5. Use a nonstick pan, or wipe the surface of the frying pan with a thin layer of cooking oil using a paper towel. Heat the pan on medium, pour a ladle of the batter into the pan, slowly move the pan in a circular motion to spread the batter evenly.
6. Cook until the edges begin to dry, then flip it over and cook the other side for about 10 seconds.
7. Leave them to cool completely.
8. Mix Nutella and chocolate chips.
9. Spread some whipped cream in the middle of the crepe, place the Nutella mixture in the center of the cream, then wrap. (See the video)
10. Cool in the fridge for over an hour or overnight is better until Nutella hardens.

Yes! You can make it a day before. Keep the crêpes in the fridge. The cream will set nicely and easy to eat or cut in this way!

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


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Thursday, March 22, 2018

Microwave Omurice (EASY Japanese Omelet Rice in 5 min! Dorm Room Recipe Idea) - Video Recipe

Omurice is a very popular home cooked meal in Japan. It is a tomato ketchup fried rice wrapped with a thin sheet of crepe-like fried egg.


Many people, especially kids and guys like it. Perfect dish for Lunch, Dinner, and bento box, too!

Microwave Omurice
Microwave Omurice

In this video I will show you how to make Omurice in a super easy way using a microwave!




If you don't like ketchup, try out Japanese Kagome Tomato Ketchup! It tastes totally different💕




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

Microwave Omurice


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

Ingredients:
150g (5.3oz.) cooked rice
2 tbsp. well drained canned tuna
2 tbsp. tomato ketchup
2 tbsp. defrosted mixed vegetables
salt and pepper
1 egg
1 tsp. mayonnaise

Directions:
1. In a mug or in a bowl, put cooked rice, tuna, tomato ketchup, mixed vegetables, salt and pepper, then mix well.
2. Microwave for a minute to make it warm.
3. Mix egg and mayonnaise very well.
4. In a mug, pour in the egg mixture on top, then microwave on medium for 2 minutes. If you want to wrap, cover a plate with plastic wrap, spread the egg mixture, microwave on medium for 1 minutes and 10 seconds. Place the rice in the middle, fold both sides of the egg, then carefully flip it over onto a plate.
5. Put some tomato ketchup on top to finish.

レシピ(日本語)
https://cooklabo.blogspot.jp/2018/03/Microwave-Omurice.html
---------------------------------


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Wednesday, March 14, 2018

How to Make Japanese Breakfast (Recipe Ideas) - Japanese Cooking Video Recipe

In this video, I will show you how to prepare Japanese breakfast and what kind of dishes you can keep in stock in the fridge.


I will show you the EASIEST examples so that you can make it every day.

Japanese Breakfast
Japanese Breakfast Table Setting

A typical Japanese breakfast consists of white rice (主食 Shushoku: staple food in Japan), soup (汁物 Shirumono: usually the Miso soup), 1 main dish (主菜 Shusai: usually Yakizakana the grilled fish), 1 or 2 side dishes (副菜 Fukusai: usually vegetable dishes) and pickled vegetables if you like.




HERE ARE SOME IDEAS:

((主食 Shushoku: White Rice))
How to Cook Rice in a Pot
https://www.youtube.com/watch?v=DovkRLdU_DE
How to Cook Rice in a Rice Cooker
https://www.youtube.com/watch?v=VUWV9rEme7c

((汁物 Shirumono: Soup))
Soup Recipe Ideas スープ レシピ
https://www.youtube.com/playlist?list=PLJdVRCODQ4NnOPSQEOn6cPqlF-ayyobJo

((主菜 Shusai: Main Dish))
((副菜 Fukusai: Side Dish))
There is no rule to say this is Main or Side. Usually the main dish contains meat or fish, side dish contains vegetables, but if you serve in a small portion, it will become a side dish. So I have the main and the side dishes in the same playlist.
https://www.youtube.com/playlist?list=PL7326599247964091

FYI: When you keep some side dishes in stock in the fridge, we call those 常備菜 (Jyoubisai).

レシピ(日本語)
https://cooklabo.blogspot.jp/2018/03/Japanese-Breakfast.html

How you can serve the breakfast examples:

Japanese Breakfast


Japanese Breakfast

Japanese Breakfast

Japanese Breakfast

Japanese Breakfast

Japanese Breakfast

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Friday, March 2, 2018

Tofu Chicken Nuggets with a VEGAN Option! Only 4 Ingredients - Video Recipe

VERY SIMPLE, you just need 4 ingredients. NO MEAT, NO EGG, NO DAIRY, GLUTEN FREE!


If you are a vegan or looking for a healthy option for making some chicken nuggets, try this recipe 😉



https://www.youtube.com/watch?v=ebT5Sl8cMEo

The power of MISO is amazing. It makes the nuggets very TASTY and delicious. Of course you can add some chopped onions or any chopped vegetables, but they are still good without them. Trust me!!! hehe




I used Reddish miso. Regular to red miso makes the nuggets very tasty.
http://www.minemurashouten.com/SHOP/MJM007.html

Rice Crackers Coating 五色ぶぶあられ
http://amzn.to/2BTl1XL

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Tofu Chicken Nuggets with a VEGAN Option! Only 4 Ingredients


Difficulty: Easy
Time: 20min

Ingredients:
((with Chicken: 32-36 pieces))
200g (7oz.) ground chicken breast
200g (7oz.) Momen-dofu (Cotton Tofu)
2 tbsp. regular or red Miso
2 tbsp. rice flour
((without Chicken: 16-18 pieces))
200g (7oz.) Momen-dofu (Cotton Tofu)
1 tbsp. regular or red Miso
2 tbsp. rice flour
vegetable oil for deep frying
coating is optional
ketchup is optional

Directions:
1. Drain Tofu, wrap with paper towels, then place a heavy plate on top, and leave for 30 minutes to press out the water.
2. Mix the ingredients very well with your hands.
3. Roll into small balls. You can coat with rice crackers or Panko (bread crumbs) if you like.
4. Deep fry them in oil at 170C (340F) for about 5 minutes until crisp golden brown.

You can serve with ketchup if you like!

レシピ(日本語)
https://cooklabo.blogspot.jp/2018/03/blog-post.html
---------------------------------


Rice Crackers Coating 五色ぶぶあられ


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Wednesday, February 21, 2018

3 Ingredients Matcha Nama Choco (Green Tea Fudge-like Chocolate) - Video Recipe

Matcha Nama Choco is Green Tea Fudge-like Chocolate, made with chocolate and whipping cream (fresh cream), that melts in your mouth. Very addictive 😋

Homemade one is flavorful 🍵✨





I used this Matcha (Aiya's Sawa 茶和):


Matcha Nama Choco Recipe Card
Print on Your Postcard
---------------------------------
Matcha Nama Choco

Difficulty: easy
Time: 10min + over 1hr cooling time
Number of servings: 8cm (3inch) square box

Ingredients:
80g(2.8oz.) chopped white chocolate
2.5 tbsp. whipping cream
2 tsp. Matcha green tea powder
2 tsp. Matcha green tea powder for coating

Directions:
1. Put whipping cream in a small sauce pan. Heat until hot before it starts to boil.
2. Sift in Matcha powder and mix well with a spatula. *do not use a whisk or the matcha crumbles
3. Add chopped white chocolate, leave until they start to melt, then quickly mix well. *do not overmix or the chocolate starts to seize (split).
4. Line the box with a parchment paper (or plastic wrap) and pour in the chocolate mixture. Smooth out the surface and put in the fridge until firm (over 1 hour).
5. Cut into small square pieces, and dust with Matcha powder.

レシピ(日本語)
http://cooklabo.blogspot.jp/2018/02/blog-post_21.html
---------------------------------


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Wednesday, February 14, 2018

Heart-Shaped Mini Melonpan (Japanese Sweet Buns)💕 Easy Cup Measurement - Video Recipe

If you don't wan't to spend too much time on baking, this recipe idea is perfect 💕 EASY ❣️


https://www.youtube.com/watch?v=2DKKyR_T6RU

You can make them bigger or smaller. The size of your heart is up to you 😝



---------------------------------
Heart-Shaped Mini Melonpan

Difficulty: Very Easy
Time: 60min
Number of servings: 24 mini (5cm/2inch) Melonpan

Ingredients:
4~6 hot dog buns (or any kind of fluffy bun)
4 tbsp. (50g) butter (softened)
3~4 tbsp. granulated sugar
1 egg
Wilton Icing Gel Color red
vanilla extract
1 cup (120g) all-purpose flour
1/3 tsp. baking powder
granulated sugar for coating

Directions:
1. Cut out the hot dog buns using a heart-shaped cookie cutter. Bottom half of the buns work perfect.
2. Beat butter and sugar until creamy, add egg little by little and mix well. Add Wilton Icing Gel Color red to make it pink. If you want, you can add a few drops of vanilla extract.
3. Sift in flour and baking powder and mix well.
4. Spoon the cookie dough onto the bun, wrap with plastic wrap to coat the bun with the cookie topping.
5. Roll in the granulated sugar and place it on a parchment paper about an inch apart. With a scraper or a knife, score the cookie dough in a criss-cross pattern.
6. Preheat oven to 350F (180C). Meanwhile place the Melonpan in the fridge to set. (Up to 30 minutes is ok)
7. Bake at 350F (180C) for 10 minutes. (Depending on the heat of the oven, cooking time may differ, so please watch out.)

レシピ(日本語)
http://cooklabo.blogspot.jp/2018/02/blog-post_14.html
---------------------------------


I made a regular round Melonpan before; however, the video is not available in certain countries because of the BGM I used...😢
http://createeathappy.blogspot.jp/2011/09/kawaii-melonpan-video-recipe.html

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Friday, February 9, 2018

How to Cook Whole Tomato Rice in a Pot - Video Recipe

After sharing the Whole Tomato Rice using a rice cooker, I received many requests using a pot and a soup stock.

Kombu soup stock adds UMAMI. Yummy!!!

Any soup stock will do, of course 😋


Kombu Dashi Stock I used in this video:
Riken Sozairyoku Dashi Kombu Dashi Powder (No MSG / No salt added)
リケン 素材力だし こんぶだし (化学調味料/食塩を無添加)
http://amzn.to/2GHh7kF



How to Cook Whole Tomato Rice In a Pot Recipe Card
Print on your Postcard

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

Whole Tomato Rice in a Pot


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

Ingredients:
2 cups (300g/10.6oz.) uncooked Japanese rice
400ml Kombu soup stock (No MSG / No salt added)
3/4 tsp. salt
a bit of pepper
2 tsp. olive oil
1 tomato

Directions:
1. Wash rice (4~5times), drain in a strainer, then leave for about 30 minutes.
2. Place the rice in a pot, add Kombu soup stock and the seasonings, then mix well.
3. Remove the tomato stem (and the bottom if you want) and place it in the pot.
4. Put on medium, when it comes to a boil, cover, turn down to low, then cook for 13 minutes.
5. When it's done, stop the heat, do not open and let it steam for about 15 minutes.
6. Remove the tomato skin if you don't like it, toss the rice lightly using a rice paddle, then serve.

I used Kombu soup stock No MSG / No salt added.

If you want to use the soup stock seasoned with salt, please remove or reduce the amount of the salt in this recipe.

レシピ(日本語)
http://cooklabo.blogspot.jp/2018/02/blog-post.html
---------------------------------


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Friday, January 26, 2018

Cup Sushi 💕 Easy Potluck Party Recipe 👍 - Video Recipe

Not sure what to make for a potluck?!
Then try this easy and gorgeous cup sushi💖

Fillings and toppings are up to you but I suggest you to make "Tamago Soboro (seasoned scrambled egg)". It makes the dish tasty and delicious😋


https://www.youtube.com/watch?v=VHLoTN24EQ8



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 😋



---------------------------------
Cup Sushi

Difficulty: Very Easy
Time: 20min
Number of servings: 4 (150ml) cups

Ingredients:
300g (10.6oz.) cooked Japanese rice
2 tbsp. Sushi vinegar
((Fillings and Toppings))
Crunchy Wakame Salad
Tamago Soboro
* 1 egg
* 1 tsp. sesame oil
* 1 tsp. sugar
* 1 tbsp. Mirin (sweet Sake)
* a pinch of salt
Sakura Denbu (pink colored seasoned shredded codfish)
smoked salmon
Ikura (salmon roe)
octopus Sashimi or any Sashimi of your choice
cooked shrimp

Directions:
1. Spoon cooked Japanese rice into a bowl. Add Sushi vinegar while the rice is still hot and slice through the rice using a rice paddle to separate the grains. Let the rice cool.
2. Place all ingredients for Tamago Soboro in a small pot. Put on low then keep stirring with a whisk until the egg turns into crumbles. Let it cool.
3. In a small cup, fill in Crunchy Wakame Salad, Sushi rice, Tamago Soboro, Sushi rice, Sakura Denbu, and Sushi rice in order.
4. Garnish with the toppings.

If you have Ikura, you won't need soy sauce. However, you can eat with soy sauce and/or Wasabi if necessary.

FYI: 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/2018/01/blog-post_26.html
---------------------------------


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