Pari-Pari Baked Potato Chips (Healthy, Crispy yet Delicious) | Japanese Cooking Video Recipe

Pari-Pari means crispy in Japanese.

Healthy, Crispy yet Delicious! They were all gone within a few minutes! Kids are asking me to make it again 😋

I think getting an oil spray was my mistake 😅 Spraying will make a mess... You can toss with some oil in a bowl if you like to coat potatoes evenly 👍

Pari-Pari Baked Potato Chips (Healthy, Crispy yet Delicious)

My kids went to potato digging. This year we got many potatoes. BTW, previous years we made some french fries and croquettes 💖
https://www.youtube.com/watch?v=ri4P8KMQJBI
https://www.youtube.com/watch?v=tqHZmHY4i5I
https://www.youtube.com/watch?v=G0k9K4ojYHA

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Pari-Pari Baked Potato Chips (Healthy, Crispy yet Delicious)

Difficulty: VERY Easy
Time: 30min
Number of servings: 12 pieces

Ingredients:
400g (14oz.) potatoes
olive oil or other oil of your choice
500ml water
1 tsp. salt

Directions:
1. Wash, peel, and slice the potatoes (using a slicer is easy). Soak in salt water for 10 minutes to remove excess starch, release moisture, and add salt flavor.
2. Pat dry with paper towels. Place the sliced potatoes on the baking sheet lined with parchment paper. Spray the potatoes with oil OR you can put the sliced potatoes in a bowl, toss them with oil, then place them on parchment paper.
3. Bake in the oven at 200C (400F) until crisp golden brown for about 15 minutes.
4. Remove the brown slices, flip them over if needed, and cook more minutes until crisp golden brown. Keep an eye on them because they will brown up quickly.
5. Evenly sprinkle with salt to finish if needed.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/07/baked-potato-chips.html
---------------------------------

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How to Make Kitsune Udon (juicy and tasty deep-fried Tofu) Recipe | Japanese Cooking Video

Light, fluffy, and juicy Aburaage (salty sweet tasty deep-fried Tofu pouch) makes Kitsuneudon absolutely delicious 😉 You don't need to simmer it down. This is the BEST recipe you may want to follow 👍

Kitsune Udon literary means "fox Udon" in Japanese. Because Aburaage is fox's favorite food in the folktale.

Simple yet delicious, typical kids' meal as well 😋

Kitsune Udon

How to Make Udon Noodles From Scratch:
https://youtu.be/LPooQ7QUUls

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How to Make Kitsune Udon (juicy and tasty deep-fried Tofu) Recipe

Difficulty: Very Easy
Time: 20min
Number of servings: 2

Ingredients
2 frozen Udon noodles *I used TableMark (Katokichi), any brand is OK
2 Aburaage (deep-fried Tofu pouch)
A
* 100ml Dashi broth (using packaged dashi powder saves time)
* 1 tbsp. Mirin (sweet Sake)
* 1 tbsp. sugar
* 1 tbsp. soy sauce
Kaketsuyu (Udon soup)
* 500ml Dashi broth (using packaged dashi powder saves time)
* 2 tbsp. Mirin (sweet Sake)
* 1 tsp. soy sauce
* 1/2 tsp. salt
chopped green onions
Shichimi-togarashi (seven flavor chili pepper) if you like

Directions:
1. In a pot, make 600ml Dashi broth: 100ml for Aburaage, 500ml for Kaketsuyu. I used Kayanoya Dashi
2. Cut Aburaage into half. Put Aburaage in boiling water for 3 minutes to remove the excess oil. Drain in a strainer, when it becomes cool enough to handle, press with your hands to drain well. By removing excess oil, Aburaage becomes very light and soaks the seasonings very well.
3. In a small pot, put A and Aburaage, then cover with Otoshibuta (wooden drop-lid or you can substitute it with a small plate). Simmer for 7~8 minutes then stop the heat. Do not simmer it down to make it juicy and fluffy.
4. Put Kaketsuyu (Udon soup) in a pot then bring to a boil.
5. Bring water to a boil in a large pot, if your pot is small cook Udon 1 serving at a time, cook Udon on medium high heat as directed on its package. (Cooking time was 1 minute for TableMark frozen Udon) You shake the noodles in boiling water then stop the heat when they are separated.
6. Wash with cold water to remove the slimy texture. Put Udon again in boiling water to make it warm. Using the edge of a serving bowl, slide in the noodles.
7. Pour in some Kaketsuyu (Udon soup), place Aburaage, and garnish with chopped green onions. Put some Shichimi-togarashi (seven flavor chili pepper) if you like.

I love using Kayanoya Dashi. Vegan/Vegetarian people can use Kombu or Vegetable Dashi broth for the dipping sauce 👍


レシピ（日本語）
https://cooklabo.blogspot.com/2020/07/Kitsune-Udon.html
---------------------------------

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Potato Takoyaki without a special pan (Easy Quick Recipe) | Japanese Cooking Video

Crisp outside and slightly chewy inside, just like Takoyaki. Very easy to make with ingredients on hand without a special pan.

Fillings are optional. You can mix in green onions, Beni Shōga (red pickled ginger), etc...

Potato Takoyaki

FYI Regular Takoyaki Recipe:
https://www.youtube.com/watch?v=IdehqLAh7zw

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Potato Takoyaki without a special pan (Easy Quick Recipe)

Difficulty: VERY Easy
Time: 30min
Number of servings: 12 pieces

Ingredients:
400g (14oz.) potato
4 tbsp. Katakuriko (potato starch) or corn starch
1/2 tsp. salt
cooking oil
((toppings))
* Takoyaki sauce or Okonomiyaki sauce
* mayonnaise
* Katsuobushi (bonito flakes)
* Aonori (green laver)

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

Directions:
1. Peel and cut potatoes into chunks, wash, and boil them on medium until soft (insert a skewer to check if they are done). Drain and mash them while hot. You can also microwave potatoes for 8 minutes to cook.
2. Mix in salt and Katakuriko (potato starch) or corn starch.
3. Roll into about 12 balls. You can put the fillings if you like but not necessary.
4. Heat about 0.1 inch oil in a frying pan, then roll around to cook. More sides you cook, rounder the balls become.
5. Serve on a dish, and top with sauce, mayonnaise, Katsuobushi, and Aonori.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/07/Potato-Takoyaki.html
---------------------------------

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Nagashi Somen (At-Home Fun Flowing Noodles Party Rainbow LED Machine) | Japanese Cooking Video Recipe

Somen is perfect refreshing food for hot and humid summer season 🎐

Sōmen (素麺) is very thin Japanese noodles made of wheat flour. The noodles are usually served cold in summer with a dashi flavored tasty dipping sauce called Mentsuyu (めんつゆ).

My daughter requested me to make Nagashi Somen (Flowing Somen). Two years ago (when she was 3) she had a chance to do it at Kindergarten. Noodles flowing in a bamboo pipe, you need to catch the noodles with chopsticks then dip in a cup of noodle sauce to eat. Sadly not because of COVID-19, this event is gradually removed from schools. Anyway, we can still enjoy it at home 😋 Kids enjoyed it and ate well 👍💕 BTW, I asked my daughter if she needs a machine like a long water slide, then my daughter chose this one and it was pretty fun!!! Good choice 💡

Soomen Party (Flowing Somen Machine):


Easy and Gorgeous Deco Somen Noodles (Party Recipe) 簡単デコそうめん
https://www.youtube.com/watch?v=oVzmpEzzgi8

Bite-size Somen Noodles (Summer Treat Recipe) ひとくち素麺
https://www.youtube.com/watch?v=6tgDi2Ny3VI

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Nagashi Somen (At-Home Fun Flowing Noodles Party Rainbow LED Machine) Recipe

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

Ingredients:
((Toppings))
boiled eggs
Kinshi Tamago (shredded egg crepe) is perfect
cooked shrimp
simmered Shiitake mushrooms
goldfish tomatoes (optional)
cucumber slices (or thin strips)
ham
shredded chicken
Yakibuta (braised pork) is good
Shiso leaves
Naganegi (long onion slices)
Aonegi (chopped green onions)
ginger strips
etc...
((Somen Dipping Sauce))
* 300ml Dashi broth (using packaged dashi powder saves time)
* 4 tbsp. Mirin (sweet Sake)
* 4 tbsp. soy sauce
((Somen Noodles))
dried Somen noodles

Directions:
((Somen Dipping Sauce))
In a pot, bring Dashi broth, Mirin, and soy sauce to a boil. You can also microwave until it comes to a boil. Cool in the fridge until ready to serve.
((Somen Noodles))
Boil water in a large pot. Add dried Somen noodles in boiling water and gently stir noodles with chopsticks. Cook Somen noodles according to your package (mine was 2 min). Drain the noodles in a strainer and rinse the noodles with hands under running water.

NOTE: You can put about 100g (usually 2 bundles) of Somen noodles in the machine or the noodles won't flow.

I love using Kayanoya Dashi. Vegan/Vegetarian people can use Kombu or Vegetable Dashi broth for the dipping sauce 👍


↓レシピ（日本語）
https://cooklabo.blogspot.com/2020/07/nagashi-somen.html
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Nagashi Somen (Flowing Somen Noodles)

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5 MIN Simmered Shiitake Mushrooms (Perfect Basic Topping Recipe) | Japanese Cooking Video

Salty sweet flavor simply goes perfect with white rice. You can stock it in the fridge for a few days OR in the freezer for a month.

5 MIN Simmered Shiitake Mushrooms

It is a perfect topping for Chirashizushi (scattered Sushi), Futomaki (thick Sushi roll), Somen noodles, Hiyashi Chuka, and many more! And bento side dish of course 👍

Chirashizushi (scattered Sushi):
https://www.youtube.com/watch?v=4aW0uaoXiNk

Futomaki (thick Sushi roll):
https://www.youtube.com/watch?v=Rb4i2C4PXyM

Somen Noodles:
https://www.youtube.com/watch?v=6tgDi2Ny3VI

Hiyashi Chuka:
https://www.youtube.com/watch?v=abiIesLOpgo

Other 5-Minute Japanese Food Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlXzlwnxb_Jo9S5MCRBSz9-

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5 MIN Simmered Shiitake Mushrooms (Perfect Basic Topping Recipe)

Difficulty: VERY Easy
Time: 5min
Number of servings: 2

Ingredients:
5 Shiitake mushrooms
1 tbsp. Sake
1 tbsp. sugar
1 tbsp. soy sauce

Directions:
1. Wash Shiitake lightly, remove the stem, and slice.
2. Put Shiitake and seasonings in a pot and simmer until the seasonings are blended. Foam comes out from Shiitake is Umami but you can remove some if there is too much.
3. You can cool to eat, OR you can keep it in the fridge overnight until Shiitake soaks the seasonings very well :)

You can use the Shiitake Stems to make Kinpira:
https://www.youtube.com/watch?v=cRCk51gQ0pk

レシピ（日本語）
https://cooklabo.blogspot.com/2020/07/simmered-shiitake-mushrooms.html
---------------------------------

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3 Ingredients Gluten Free Cake (Fluffy and Moist High Protein Soybean Flour Recipe) | Japanese Cooking Video

Only 3 ingredients 💕 Very moist, fluffy, and delicious 😋 Not too dense or heavy, very easy to eat! My daughter liked it because it tastes like Kasutera (Castella) 😉 Perfect nutritious snack 💖

I used the soybean flour. Some people asked me the difference between the soybean flour and Kinako (roasted soybean flour). I found that soybean flour is whiter, not cooked (roasted), and drier. I think you can substitute it with Kinako (roasted one) but you may get the roasted flavor and brownish color!?

You can keep the cake in the fridge then it will become cold, moist, fluffy, and delicious 👍

3 Ingredients Gluten Free Cake

Soybean Flour I used:


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3 Ingredients Gluten Free Cake (Fluffy and Moist High Protein Soybean Flour Recipe)

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

Necessary Equipment:
15cm (6inch) round cake pan
electric mixer

Ingredients:
3 eggs
3 tbsp. granulated sugar
6 tbsp. soybean flour
vanilla extract if you prefer
powdered sugar if you like

Directions:
1. Line the cake pan with parchment paper.
2. Put the egg and granulated sugar (and vanilla extract if you prefer) in a bowl. Beat with an electric mixer until white and fluffy.
3. Sift in soybean flour and mix with a spatula until combined.
4. Pour the batter into the cake pan and bake at 180C (350F) for about 20 minutes.
5. Remove from the cake pan, leave on the parchment paper, and cool completely.
6. Remove the parchment paper and sprinkle with powdered sugar to finish if you like.

Serve with whipped cream and some fruits if you like 👍

レシピ（日本語）
https://cooklabo.blogspot.com/2020/06/3-ingredients-gluten-free-cake.html
---------------------------------

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Tofu Sushi (Healthy Low Carb Sushi Idea) | Japanese Cooking Video Recipe

Healthy yet delicious Sushi idea 🍣💕

Kids can make it easily. And very easy for them to eat 😋

Not only for people who want low carb Sushi but a fun recipe for kids that will keep them entertained for a while 👍

Tofu Sushi

I did not expect my kids to enjoy this much and eat well ✨

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Tofu Sushi (Healthy Guilt-Free Sushi Idea Recipe)

Difficulty: Very Easy
Time: 10min

Ingredients:
firm Tofu *won't break easily but any Tofu you like is OK
Sashimi or any Sushi toppings of your choice
soy sauce
Wasabi *if you like

Directions:
1. Drain well, wipe off excess water, and cut Tofu into bite-size pieces. If you have time, drain Tofu, wrap with paper towels, then place a heavy plate on top, and leave for 30 minutes to press out the water.
2. Slice Sashimi if it is too thick. Then put on top of Tofu.
3. Serve with soy sauce and Wasabi just like you eat Sushi!

FYI:
How to Prepare Sushi Shrimp 寿司えびの作り方
https://www.youtube.com/watch?v=5cwc1PJuaCU
Gari (QUICK Sushi Ginger Recipe) すぐできる！ガリ（生姜の甘酢漬け）の作り方
https://www.youtube.com/watch?v=JefxANRhCWY
How to Make Tamagoyaki 卵焼きの作り方
https://www.youtube.com/watch?v=r_gS2QjAmGM

↓レシピ（日本語）
https://cooklabo.blogspot.com/2020/06/Tofu-Sushi.html
---------------------------------


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5 Ingredients! Ume Shiso Chicken Gyoza Dumplings (梅しそ鶏餃子 Healthy Jiaozi) | Japanese Cooking Video Recipe

Only 5 ingredients 👍 Saltiness of Umeboshi (pickled plums) and flavor of Aojiso (Japanese perilla leaves) are simple, refreshing, yet delicious 😋 Use ground chicken to make it healthy but any meat will do!!!

Ume Shiso Chicken Gyoza Dumplings

How to Make Gyoza Wrappers (Gyoza Skins from Scratch Recipe):
https://youtu.be/K5buvP6xmTQ

Other Gyoza Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlSYx2aPu_C33bCRSQtLTVF

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5 Ingredients! Ume Shiso Chicken Gyoza Dumplings (梅しそ鶏餃子 Healthy Jiaozi Recipe)

Difficulty: Easy
Time: 30min
Number of servings: 25 pieces using 3inch Gyoza wrappers

Ingredients:
200g (7oz.) ground chicken *thigh/breast any portion is ok
100g (3.5oz.) minced onion
4 1-inch Umeboshi (pickled plums)
13 Shiso leaves (perilla leaves)
25 (3inch) Gyoza wrappers

Directions:
1. Wash Shiso leaves and drain well. Cut in half.
2. Remove seeds from Umeboshi and chop.
3. Mix ground chicken, minced onion, and chopped Umeboshi. Divide it into 25 portions.
4. Place Shiso leaf on a Gyoza wrapper. Place the filling on the Shiso leaf then roll. Put water along the edge of the wrapper by fingers, fold into semi circle, gather the front side of the wrapper and seal.
5. Heat cooking oil if you are NOT using a non-stick pan. Cook on high heat until the bottoms become brown.
6. Turn the heat down to medium, add 50ml water (or about 1/3 of their hight), cover and steam the gyoza on med-high heat until cooked. Uncover and cook on high heat until the water is gone and crisp.
7. Serve with ponzu sauce or dressing if you like.

I used my favorite Matsuno Ponzu Sauce to eat. Any dipping sauce is optional.
http://www.matsunoshouyu.co.jp/shopping/products/detail.php?product_id=29

レシピ（日本語）
https://cooklabo.blogspot.com/2020/06/ume-shiso-chicken-gyoza.html
---------------------------------

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Baked Donuts (No Yeast, Fluffy Moist Delicious Recipe) | Japanese Cooking Video

Very moist, fluffy, and delicious donuts 💕

No yeast 😉

Baked Donuts

Donut mold I used:


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Baked Donuts (No Yeast, Fluffy Moist Delicious Recipe)

Difficulty: Easy
Time: 30min
Number of servings: 12 5cm (2inch) donuts

Ingredients:
1 egg
3 tbsp. granulated sugar
1 tbsp. honey
3 tbsp. whipping cream *milk is ok but heavy cream is delicious
a few drops of vanilla extract
4 tbsp. all purpose flour
4 tbsp. almond powder/flour *all purpose flour is ok
1/4 tsp. baking powder
3 tbsp. melted butter
powdered sugar to finish *if you like
2 tbsp. chocolate chips *if you like

Directions:
1. Mix egg and sugar in a bowl.
2. Add honey, whipping cream, and vanilla extract, then mix well.
3. Sift in flour, almond powder, and baking powder, then mix well.
4. Mix in melted butter. Add chocolate chips if you like.
5. Spoon the mixture (or using a piping bag is easy) into the mold up to 80% full.
6. Bake at 180C (350F) for 12~13 minutes.
7. Cool completely in the mold and push them out.
8. Sprinkle with powdered sugar to finish if you like.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/05/baked-donuts-no-yeast-fluffy-moist.html
---------------------------------

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SPAM Teriyaki Rice Bowl (Addictive Luncheon Meat Recipe) | Japanese Cooking Video

SPAM Teriyaki goes perfect with white rice. SPAM Teriyaki flavor makes vegetables tasty. I used Shimeji mushrooms but try with the vegetables you like 😋👍

I am not that fan of eating luncheon meat however, sometimes I have one can in my kitchen pantry till almost it expires. haha

FYI: SPAM (shoulder of pork and ham) is a canned precooked meat product made by Hormel Foods Corporation.

SPAM Teriyaki Rice Bowl

BTW, using SPAM for Goya Chanpuru is pretty common here in Japan 💡
https://www.youtube.com/watch?v=ItbgoZxKDzg

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SPAM Teriyaki Rice Bowl (Addictive Luncheon Meat Recipe)

Difficulty: VERY Easy
Time: 10min
Number of servings: 4

Ingredients:
1 (340g/12oz) canned SPAM
200g (7oz) Shimeji mushrooms
Teriyaki Sauce
* 2tbsp. Sake
* 2tbsp. Mirin (sweet Sake)
* 2tbsp. sugar
* 2tbsp. soy sauce
cooking oil
4 boiled eggs
lettuce leaves if you like
4 bowls of cooked rice

Directions:
1. Dice SPAM meat. Remove the stem of Shimeji mushrooms then break into bite-size pieces.
2. Heat cooking oil in a frying pan, cook diced SPAM until nicely browned.
3. Add Shimeji and cook until coated with oil. Season with Teriyaki sauce, then cook until tender.
4. Serve rice in a bowl, place lettuce leaves, put Teriyaki SPAM, and garnish with boiled eggs.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/05/SPAM-Teriyaki-Rice-Bowl.html
---------------------------------

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5-Ingredient Marie Biscuit Strawberry Shortcake (NO OVEN Recipe) | Japanese Cooking Video

Marie Biscuit is a well known snack in Japan. I was organizing our emergency bag and found the biscuits almost expired, so we decided to make Kids' favorite shortcake with a lot of cream 🍰💕

Of course you can use store-bought whipped cream to save time 😉 Enjoy 👍

FYI: Marie Biscuit

Perfect shortcake idea when flour is out of stock 😅

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5-Ingredient Marie Biscuit Strawberry Shortcake (NO OVEN Recipe)

Difficulty: VERY Easy
Time: 15min + cooling time
Number of servings: 3 cakes

Ingredients:
18 Marie biscuits
100ml milk
200ml whipping cream
1 tbsp. granulated sugar
3 strawberries
* You can put some chopped strawberries or fruits inside but I didn't because kids did not want to.

Directions:
1. Combine whipping cream and granulated sugar in a dry clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak. Then put it in a piping bag.
2. Soak a biscuit in milk for 5 sec (or longer is okay before biscuit breaks). Shake off the milk and place it on a plate. Pipe out the cream, then place another layer of milk-soaked biscuit. Repeat this to complete 6 layers or more or less, as you prefer.
3. Coat with cream, pipe out some whipped cream on top.
4. Cover and place the cake in the fridge for a few hours ~ a day. Biscuits will become soft and fluffy like a sponge cake.
5. Garnish with strawberry on top before you serve.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/05/5-ingredient-shortcake.html
---------------------------------

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Daikon Mochi (Japanese-style Chinese Turnip Cake 日式萝卜糕) | Japanese Cooking Video Recipe

Crisp outside, moist and chewy inside, coated with addictive sweet soy glaze, wrapped with Nori seaweed sheet, just like Isobeyaki 🍘 Mouthwatering 🤤

If you have tried my Imo Mochi (Potato Rice Cakes) recipe, this Daikon Mochi turns out a bit smaller with almost the same amount of ingredients. But don't worry it is because Daikon radish contains more water! Daikon Mochi is juicy and easier to eat than Imo Mochi. Kids ate well 😉 Please try both and see which one you like 👍

Daikon Mochi (Japanese-style Chinese Turnip Cake 日式萝卜糕)

Imo Mochi (Potato Rice Cakes) recipe is HERE:
https://www.youtube.com/watch?v=wnDzsOv10es

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Daikon Mochi (Japanese-style Chinese Turnip Cake: Lo Bak Go 日式萝卜糕) Recipe

Difficulty: Easy
Time: 15 min
Number of servings: 8 pieces (1.2 inch circles)

Ingredients:
300g (11oz.) Daikon radish
2 tbsp. Katakuriko (potato starch) or corn starch
2 tbsp. all purpose flour or rice flour will do
Sauce
* 1 tbsp. sugar
* 1 tbsp. soy sauce
* 1 tbsp. Mirin (sweet Sake)
2 tbsp. cooking oil
1/2 Nori sheet

Directions:
1. Mix the sauce. Cut Nori sheet into 8 strips.
2. Peel and grate Daikon radish. Strain and squeeze out the water just until you can form a shape with it (do not squeeze out too much water).
3. Add Katakuriko (potato starch) and all purpose flour, then knead by hand.
4. Divide it into 8 portions, then form them into flat round shapes.
5. Heat cooking oil in a frying pan, cook both sides until crisp golden brown.
6. Remove the excess oil with a paper towel. Stop the heat, then add the sauce and cook with the remaining heat until the sauce thickens. You can heat more if the sauce is still not thick.
7. Nicely coat the potato Mochi with sauce, then wrap with Nori.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/04/Daikon-Mochi.html
---------------------------------

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Japanese Strawberry Shortcake in a Frying Pan (NO OVEN Cake Recipe) | Japanese Cooking Video

Shortcake (Shotokeki) is the most popular cake in Japan, loved nationwide. Layered sponge cake with strawberries and whipped cream. Simple yet delicious 😋

If you don't have a small frying pan, you can use a larger one. Then cut the sponge cake in half or quarters to make a half piece of cake or a quarter piece of cake 🍰❣️

FYI: 16cm (6inch) Frying Pan

Kids made Birthday cake for Daddy 👧👦

Japanese Strawberry Shortcake using an oven recipe is HERE:
https://www.youtube.com/watch?v=RE8uha6l32M

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Japanese Strawberry Shortcake in a Frying Pan (NO OVEN Cake Recipe)

Difficulty: Easy
Time: 30min
Number of servings: 2 layers of 6 inch cake

Ingredients:
((Sponge Cake))
2 eggs
2 tbsp. granulated sugar
4 tbsp. all purpose flour
2 tbsp. cooking oil
a few drops of vanilla extract *optional
((Syrup))
20ml hot water
1/2 tbsp. granulated sugar
1 tsp. rum *liquor is optional
((Decoration))
200ml whipping cream
1 tbsp. granulated sugar
strawberries

Directions:
((Sponge Cake))
1. Put the egg and granulated sugar in a bowl. Beat with an electric mixer until white and fluffy.
2. Sift in cake flour and mix with a spatula until combined. Then mix in cooking oil and vanilla extract.
3. Heat cooking oil in a frying pan. Pour half of the batter, cover, and cook on low for 4~5 minutes. When the surface becomes dry, remove from the pan, wrap with plastic wrap, and cool completely.
((Syrup))
1. Mix hot water and sugar very well.
((Decoration))
1. Cut strawberries, save some for topping. Combine whipping cream and granulated sugar in a dry clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
2. Brush the sponge cake with syrup. Coat the surface with the cream. Place cut strawberries over the creamed surface. Then coat again with the cream. Place another layer of sponge cake, and frost top and side with the cream.
3. Pipe out some whipped cream and garnish with some strawberries.

* Place the cake in the fridge for a few hours ~ a day. The cream will set and you can cut the cake easily. Eat within the next day.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/04/japanese-strawberry-shortcake.html
---------------------------------

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

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

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

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

♥My Cookbook♥