Curry Daikon Meshi (Takikomi Gohan) - Video Recipe

Daikon Meshi (radish rice) is basic and popular Japanese home-cooked meal. It is usually flavored with dashi broth and soy sauce but I added curry powder to make it more tasty and delicious!!!


http://www.youtube.com/watch?v=mihL-AD7CK8

Currently 50 people photo reported me and said it was good. Please scroll down the page to view the photos.
http://cookpad.com/recipe/286505

Also, this idea adding curry powder to Daikon Meshi was broadcast on Nippon TV's TV program called Zoom in Saturday on 10/29/2011!

10月29日ズームイン!!サタデー「ジャスト!!日本」のコーナーのズムサタ的モリスケとアズ—の大冒険「アイデア満載！炊き込みごはん編」でこの「カレー大根めし」の作り方が紹介されました☆
http://www.ntv.co.jp/z-sat/just/2011/10/29/



---------------------------------
Curry Daikon Meshi

Difficulty: Easy
Time: 10min + rice cooking time
Number of servings: 4

Necessary Equipment:
suihanki (Japanese rice cooker)

Ingredients:
2 cups uncooked Japanese rice (short-grain rice)
200g (7.0oz.) Daikon (Japanese radish)
1 Aburaage (fried tofu)
120cc Yamaki Mentsuyu (2 times concentrated soy sauce based broth)*
2 tsp. curry powder
400cc water*
cooking oil
parsley flakes (or chopped Mitsuba leaf (Japanese wild parsley) or chopped Daikon leaf)

Directions:
1. Wash rice and drain well. Immerse Aburaage (fried tofu) in hot water, drain and wrap in paper towel to remove any excess oil and water, then cut into thin strips. Cut Daikon into sticks (about 2-inch-long is better because it can break easily when cooked).
2. Heat cooking oil in a deep pot and lightly stir-fry Daikon and Aburaage (fried tofu) . Then season with Yamaki Mentsuyu and curry powder. Add rice and mix well.
3. Place the seasoned rice and 400cc water in a Japanese rice cooker, close, and press start to cook.
4. When it's done, do not open and let it steam for about 10 minutes.
5. Open, mix well, and serve. Sprinkle parsley flakes if available.

* You can substitute Yamaki Mentsuyu with: 2tbsp. soy sauce, 2tbsp. sake. 2tsp. sugar. And add 400cc dashi broth instead of water.

レシピ（日本語）
http://cookpad.com/recipe/286505
http://cooklabo.blogspot.com/2011/11/blog-post_08.html
---------------------------------

Enjoy!

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Japanese Baked Cheesecake Sticks / Bars - Video Recipe

Great recipe for holiday seasons: Thanksgiving, Christmas, New Year's parties :D


https://www.youtube.com/watch?v=b7tYHNop8Kg

I made the crust with vanilla wafers (not the biscuits). Very tasty, crisp, and delicious. You must try it out!!!



My darling is not a sweets person but he loved it! Also, my mom said it was really good :P hehe

---------------------------------
Japanese Baked Cheesecake Sticks / Bars

Difficulty: easy
Time: 40min + 2-3 hours refrigeration time
Number of servings: 12 cheesecake bars

Necessary Equipment:
6-inch (15cm) square brownie pan
(9-inch square brownie pan makes 18 flatter cheesecake bars)

NOTE: Ingredients are listed in both American and metric measurements. However, please use a kitchen scale (metric measurements) to get a perfect result.

Ingredients:
((Crust))
120g (about 16 pieces) vanilla wafers
40g (about 3 tbsp.) butter (softened)
((Cheesecake Filling))
200g (1 cup) cream cheese (softened)
60g (4&1/2 tbsp.) sugar
2 eggs
150ml whipping cream
1 tbsp. lemon juice
3 tbsp. cake flour (all purpose flour or any kind of flour is ok)
20g (about 2 tbsp.) melted butter

Directions:
((Crust))
1. Line the brownie pan with parchment paper.
2. Smash vanilla wafers in a Ziploc bag, add butter, then mix well. Press firmly into the brownie pan. Chill until set.
((Cheesecake Filling))
1. Preheat the oven to 180C (350F).
2. Cream the cream cheese with a whisk. Add sugar, beaten eggs (little by little), whipping cream, lemon juice, flour (sift in), and melted butter, then mix well until smooth.
((Baking))
1. Pour the cheesecake filling into the brownie pan and bake at 180C (350F) for 35-40 minutes.
2. Cool to the room temperature and chill in the fridge for 2-3 hours. Cut into bars.

The best way to cut a cheesecake is to use a long knife that has been warmed in hot water. Dip the knife in hot water, wipe, then cut. Repeat this each time you cut!

レシピ（日本語）
http://cooklabo.blogspot.com/2011/11/blog-post_06.html
---------------------------------

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Glittering Chinese Sauce Marinated Chicken - Video Recipe

I won the special prize at Kadoya's sesame oil contest organized by Cookpad. 828 recipes were submitted at the contest, and luckily mine was selected!


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

Very refreshing Japanese style Chinese recipe :)



Contest page:
http://cookpad.com/pr/contest/index/34

My recipe on Kadoya's website:
http://www.kadoya.com/sesameweb/150_recipe/index.html

---------------------------------
Glittering Chinese Sauce Marinated Chicken

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

Ingredients:
160g (5.7oz.) chicken breast (fillets)
25g (0.9oz.) green bell pepper
25g (0.9oz.) red bell pepper
25g (0.9oz.) orange bell pepper
25g (0.9oz.) yellow bell pepper
A
* a pinch of salt
* 1/2 tbsp. sake
B
* 200cc chicken stock
* 1/2 tsp. soy sauce
* 1/4 tsp. salt
1/2 tbsp. starch with 1/2 tbsp. water
1 tsp. sesame oil
cracked black pepper

Directions:
1. In a boiling water, put A and cook the chicken for 5 minutes. OR In a heat-resistant container, rub A on chicken. Cover with plastic wrap and microwave on Medium 500 W (50-60%) for about 2 minutes. Allow to cool slightly, then shred.
2. Chop bell peppers into small pieces.
3. Heat B in a pan, add bell peppers (2.), turn off the heat, add starch with water, heat again to thicken the sauce, then season with sesame oil and cracked black pepper.
4. Put the shredded chicken (1.) in the sauce (3.) and marinate.

Refrigerate, if desired! It tastes good, too :)

レシピ（日本語）
http://cooklabo.blogspot.com/2011/11/blog-post.html
---------------------------------

I remember that I translated this recipe here before but didn't think it was back in 2008! Time flies!!!

Enjoy :D

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HALLOWEEN Miso Simmered Eggplant Witch - Video Recipe

Miso simmered eggplant is a popular dish in Japan. I arranged it for Halloween ;)


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

Without a question, it goes great with white rice!!!



---------------------------------
Miso Simmered Eggplant Witch

Difficulty: Medium
Time: 30min
Number of servings: 4

Ingredients:
4 eggplants (5-6 inches long)
A
* 200ml Dashi broth (using packaged Dashi powder saves time)
* 1 tbsp. Mirin (sweet sake)
* 1 tbsp. Sake
* 1/2 tbsp. sugar
B
* 1 tbsp. red Miso
* 2 tbsp. white Miso
4 star-shaped carrot slices

Directions:
1. Make "Chasen Nasu" and soak in water to remove the bitter taste. How to make "Chasen Nasu" is HERE: http://createeathappy.blogspot.com/2008/09/chasen-nasu.html
2. Heat A in a deep pot, dissolve miso in 1/2 cup of Dashi broth, add Chasen Nasu and carrot slices, then cover with Otoshi Buta (drop-lid) and cook on low heat for 10 minutes. Flip eggplants, cover and simmer for another 10 minutes until the eggplants are tender.
3. Pour in the soup in a dish, then twist and press the eggplant by hand to form the witch shape.
5. Attach carrot slices with toothpicks (like magic sticks) and stick them into the eggplant witch.

Drop-lid is called "Otoshi Buta" a in Japanese. It is traditionally made of wood but you can use aluminum foil. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles and break the fragile ingredients.

レシピ（日本語）
http://cooklabo.blogspot.com/2011/10/blog-post_23.html
---------------------------------

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Simmered Potato Pork Roll - Video Recipe

This is my favorite dish that my mom cooks!!! It is like nikujaga but much easier to eat with chopsticks since the potato is rolled in the pork ;D


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

Great dish for bento, too!



---------------------------------
Simmered Potato Pork Roll

Difficulty: Easy
Time: 20min
Number of servings: 2-3

Ingredients:
150g (5.3oz.) thin slices of pork (any portion of sliced pork is okay)
450g (1lb.) potato
A
* 3 tbsp. soy sauce
* 1 tbsp. sugar
1 tbsp. sake
12 frozen green bean (or some green peas)

Directions:
1. Peel and cut potatoes into wedges.
2. Work with one slice of pork at a time. Place the slice of pork so that the length of it is running flat and vertically towards you. Place the potato wedge on the end of the pork close to you and start rolling. Repeat with the remaining pork slices and potato wedges.
3. Place the rolls seam side down in a deep pot (place the remaining potato wedges as well).
4. Add water until cover, Add A and bring to a boil. Remove the scum, cover with drop-lid, and allow to simmer for about 10 minutes. Then add sake and green bean and simmer for another 5 minutes until potato is completely cooked through.

Drop-lid is called "Otoshi Buta" a in Japanese. It is traditionally made of wood but you can use aluminum foil. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles and break the fragile ingredients such as potato.

レシピ（日本語）
http://cooklabo.blogspot.com/2011/10/blog-post_26.html
---------------------------------

My darling really loves it ;D

I know many people like potato, so I hope you like it, too!!!

Enjoy!!!

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Simmered Karaage and Kabocha - Video Recipe

This is my favorite dish that my mom cooks!!! She sometimes simmer leftover Karaage (Japanese fried chicken) and Kabocha (Japanese squash) together. Believe it or not, it tastes absolutely tasty and delicious :D


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

You have to try it out!!!



---------------------------------
Simmered Karaage and Kabocha

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

Ingredients:
150g (5.3oz.) leftover Karaage (Japanese Fried Chicken)
350g (12.5oz.) Kabocha (Japanese squash)
A
* 200cc dashi broth (using dashi powder saves time)
* 2 tbsp. sugar
* 1 tbsp. mirin (sweet sake)
* 1 tbsp. sake
1.5 tbsp. soy sauce

Directions:
1. Scoop out the seeds of Kabocha and microwave on medium (500W) for 3 minutes to make it easier to cut. Cut the Kabocha into bite-size chunks.
2. In a deep pot, bring A to a boil, add Kabocha, cover with drop-lid, and simmer.
3. When Kabocha is about half way cooked, add Karaage and soy sauce and allow to simmer (cover with drop-lid) until Kabocha is completely cooked through.

Drop-lid is called "Otoshi Buta" a in Japanese. It is traditionally made of wood but you can use aluminum foil. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles and break the fragile ingredients such as pumpkin.

レシピ（日本語）
http://cooklabo.blogspot.com/2010/10/blog-post_06.html
---------------------------------

I think my mom is a great chef. hehe

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Karaage (Japanese Fried Chicken) | Japanese Cooking Video Recipe

Karaage (also called Tatsutaage) is Japanese fried chicken. It is usually cooked for lunch, dinner, or bento. Also, it is the best party recipe favored by most people!

Karaage (Japanese Fried Chicken)

https://www.youtube.com/watch?v=bam1EE5NqhA

Don't forget to add to your menu ;D



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

Karaage

Difficulty: Very Easy
Time: 40min (incl. marinating time)
Number of servings: 2

Ingredients:
250g (8.8oz.) chicken thigh (with skin)
A
* 1 tbsp. soy sauce
* 1/2 tbsp. ginger juice
* 1/2 tbsp. sake
1/2 beaten egg
B
* 1 tbsp. flour
* 1 tbsp. katakuriko (potato starch)
vegetable oil for deep frying
ketchup or lemon if preferred

Directions:
1. Remove unwanted fat but leave the skin of chicken (because the skin makes the chicken crispier!) and cut up into bite-size pieces.
2. Put the chicken in a bowl, add A and marinate for 30 minutes.
3. Drain well and mix beaten egg. Then mix B.
4. Fry them in oil at 170C (338F) for 5 minutes. Then turn to 190C (374F) and cook for 20 seconds to fry to a crisp golden brown.

レシピ（日本語）
http://cooklabo.blogspot.com/2011/10/blog-post_19.html
---------------------------------

Enjoy :D

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Halloween Mummy Shrimp (Ebi) Tempura Udon - Video Recipe

Shrimp (Ebi) Tempura Udon is a very popular Japanese dish. I arranged it for Halloween.

When Udon gets dry, it's gluten gets strong and sticky, so I wrapped it around Tempura in that instant ;D


http://www.youtube.com/watch?v=5J_HeKJM4JI

Fun and easy! Great for party and also for bento to surprise your honey. hehe



---------------------------------
Mummy Shrimp (Ebi) Tempura Udon

Difficulty: Easy
Time: 20min
Number of servings: 6

Ingredients:
6 Ebi (shrimp)
60g Nissin Tempura flour
100cc water
vegetable oil for frying
6 Nori sheet (cut the large sheet into 4 squares)
cream cheese
frozen Udon noodles or pre-boiled Udon noodles
sliced cheese and Nori sheet for eyes
Yamasa Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock) or Tentsuyu (Tempura dipping sauce)

Directions:
1. Shell shrimps (leave their tails), devein, and make incisions in their stomach side to straighten them. Then cut off the tip of the tail and remove the water inside to avoid splatters when frying.
2. Mix Nissin Tempura flour and the water very well.
3. Heat vegetable oil in a deep pan to 180~190C (340~350F). Lightly dip the shrimps in the batter and fry them immediately until golden and crisp. Drain Tempura on a rack or a sheet of clean paper towel. (Do not fry too many at once.) Cool down until you can touch.
4. Boil Udon noodles as directed on package and drain well.
5. Spread cream cheese on Nori sheet.
6. Wrap shrimp Tempura with the Nori sheet. When Udon gets dry, it's gluten gets strong and sticky. In that instant, wrap Udon around the shrimp Tempura.
7. Cut out sliced cheese and Nori sheet to make their eyes.
8. Dilute 20cc Konbu Tsuyu with 40cc water (make as much as you want) and bring to a boil.
9. Pour the Konbu Tsuyu over the Mummy Shrimp Tempura Udon and enjoy!

You can eat as cold noodles like Zaru Udon (chilled Udon noodles), or microwave before you eat.

How to make Tempura from scratch is here.
http://createeathappy.blogspot.com/2008/10/tempura_22.html

Scroll down the page and see how other people made this ;D
http://cookpad.com/recipe/291231

レシピ（日本語）
http://cooklabo.blogspot.com/2009/10/blog-post_30.html
---------------------------------

Happy Halloween :D

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HALLOWEEN Frankenstein Stuffed Green Peppers - Video Recipe

Stuffed green pepper is called "ピーマンの肉詰め: Piiman no Nikuzume" in Japanese and it is a very popular Japanese home-cooked dish!


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

They are delicious though their faces are creepy. Of course you can draw cute faces ;)



---------------------------------
Frankenstein Stuffed Green Peppers

Difficulty: Medium
Time: 20min
Number of servings: 5 Frankensteins

Ingredients:
5 Japanese green peppers *30g (1oz.) each
60g (2.1oz.) onion
A
* 180g (6.5oz.) ground beef and pork mixture
* 2 tbsp. Panko (bread crumbs) *soak in a bit of milk if you have
* nutmeg
salt and cracked black pepper
olive oil
pizza cheese
Nori seaweed sheet
mayonnaise
ketchup

Directions:
1. Cut the tops and the bottoms off the green peppers, and remove the seeds.
2. Finely chop the bottoms of the green peppers. Finley chop the onion.
3. Heat olive oil in a pan and sauté the chopped onion and green peppers until tender. Season with salt and cracked black pepper.
4. Put A and (3.) in a bowl and mix well by hand until all ingredients are combined and smooth.
5. Spoon the mixture into the green peppers being sure to fill completely (in this way they stand upright when cooked and become tender) and cover with the green pepper tops.
6. Put them in a deep pot, add a bit of water, cover, and cook on medium-low for 10 minutes.
7. Place some pizza cheese on top and cover and cook for another few minutes to melt the cheese.
8. When they are done, cool until you can touch and draw the faces with Nori seaweed sheet and mayonnaise. Finish with some bloody ketchup!

*You can bake them at 200C (390F) for about 15 minutes but the cooking time may differ depending on the oven you use.

レシピ（日本語）
http://cooklabo.blogspot.com/2011/10/blog-post_12.html
---------------------------------

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Easy 10 Minutes Curry and Rice - Video Recipe

This video will show you how to make super easy curry and rice using Yakiniku no Tare (焼肉のたれ) - Yakiniku Sauce.


http://www.youtube.com/watch?v=42XC0VLEZI8

Yakiniku no Tare is a sweet and tasty soy sauce based Japanese barbecue sauce for Yakiniku (grilled meat). It contains spices and herbal vegetables that can be a part of curry seasonings. Thus, you can save time simmering vegetables for many hours ;D

Simple yet delicious that you can't stop eating!!!



---------------------------------
Easy 10 Minutes Curry and Rice

Difficulty: Easy
Time: 10min
Number of servings: 2

Ingredients:
150g (5.2oz.) ground beef and pork mixture
100g (3.5oz.) onion
50g (1.7oz.) mixed vegetables
A
* 3 tbsp. Ebara Ougon No Aji Chu Kara (Ebara Yakiniku Sauce Medium Hot) : you can use any kind of Japanese Yakiniku Sauce
* 1 tsp. curry powder
100g (3.5oz.) diced tomato
salt
cracked black pepper
cooking oil
dried parsley flakes

Directions:
1. Chop onion and saute with cooking oil until soft (lightly colored golden brown if you have time).
2. Add and saute ground beef and pork mixture. Season with A. Add diced tomato can and simmer on medium-low for 5 minutes.
3. Add mixed veggieables and season with salt and cracked black pepper.
4. Serve curry (3.) on the rice and sprinkle parsley flakes.

↓レシピ（日本語）
http://cooklabo.blogspot.com/2009/06/blog-post_12.html
---------------------------------

I am sorry for not catching up to reply for your comments X(

A week is passing by really quick.

10/10 is our one year wedding anniversary!!!

I can't believe it's been already a year since THEN!!!

Have a nice weekend!!!

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Yakitori - Video Recipe

On the weekend, there was a small festival at our residence (condo) and my darling (chef TJ) was assigned to cook Yakitori. Thanks to my darling, I did nothing but could shoot this video! I hope you like it!!!

This video will show you how to grill Yakitori (skewered chicken) with gas Yakitori grill! Of course you can use your BBQ grill!

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

It was very interesting to know how to become a Yakitori vendor! hehe

In the very beginning of the video, I will show you what other food stalls were there at the festival! So, please watch carefully ;D



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

Yakitori

Difficulty: Very Easy
Time: 10min
Number of servings: as many as you want

Necessary Equiptment:
bamboo skewers
yakitori stove

Ingredients:
boneless chicken thigh (or any meat of your choice)
yakitori sauce or salt

Directions:
1. Cut chicken into bite-sized pieces (remove the skin if you prefer).
2. Thread chicken onto skewers (with long onion if you prefer).
3. Tare (Sauce): Begin grilling the chicken on both sides without the sauce. When the meat is done, dip into the sauce and grill lightly. However, sometimes it gets too smoky if you grill with the sauce, so we didn't grill it with the sauce but dip it into the sauce to finish. Ebara's Yakitori sauce works amazingly delicious in that way!
4. Shio (Salt): Sprinkle some salt on the chicken and grill the chicken on both sides until done.

We used Ebara Yakitori Sauce (エバラ やきとりのたれ) - for professional use
The household use looks like THIS :D

↓日本語（ブログ）
http://cooklabo.blogspot.com/2011/10/blog-post_04.html
---------------------------------

We have just moved in, so glad to find people are very united here!

BTW, my darling is wearing "YouTube GEO CREATOR DAY" T-shirt. hehe

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How to Cook Steamed White Rice (Gohan) in a Pot - Video Recipe

This tutorial will show you how to cook rice in a pot on a stove.

I already have a tutorial "How to Cook Steamed White Rice (Gohan) with a Rice Cooker" but, I received a lot of request for the rice recipe without using a rice cooker, so i made this tutorial.


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

Rice is the staple of Japan, so most Japanese have a rice cooker at home and we eat rice in almost every meal. Actually, we eat any kind of dishes with rice. Using a rice cooker is convenient, but you can of course use a pot to cook rice, too ;D

Pipitto Konro "ピピッとコンロ" is a gas cooking stove with sensor that does all the heat adjustments automatically!



Note: Japanese rice is short grain rice and gets sticky when it is cooked. So, make sure you don't use long grain rice because it is drier and doesn't stick together.

---------------------------------
How to Cook Steamed White Rice (Gohan) in a Pot

Difficulty: Super Easy
Time: approx. 30min
Number of servings: 4 (2 cups of rice)

Ingredients:
2 cups = 320g (11.3oz.) Japanese-style rice
water 440cc

Directions:
1. Measure the rice with a measuring cup and put it into a bowl. Use the measuring cup for Japanese rice (you can get it at a Japanese grocery store) or measure 320g (11.3oz.) rice.
2. Wash the rice with cold water. As for 2 cups, wash 4 or 5 times. Water does not have to be clear but somewhat clean. Then drain.
3. Place the rice in a pot and add water. Let the rice soak in the water at least 30 minutes.
4. Without a lid, set on high heat and boil. When the rice starts to boil, stir and cover (use a lid without a hole, or if you have a hole on your lid, seal it with aluminum foil). Then set to low heat and let it simmer for 10-15 minutes until water is absorbed and rice is cooked - you can quickly peep into the pot and check.
5. When it's done, do not open and let it steam for about 15 minutes. If you like "Okoge" which is the burned rice left in the bottom of a rice cooker, turn the heat to high and turn off (and steam for about 15 minutes) when you hear the crackling noise.
6. Toss the rice lightly with a spoon or a rice paddle so that it is fluffed a bit but still clumps enough to be picked up with chopsticks.
7. Serve!

↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/10/blog-post.html
---------------------------------

Enjoy :D

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Yummy Chive Hamburger Steak - Video Recipe

This recipe advanced to the voting stage of the recipe contest called "おかずの星（okazu no hoshi)" that decides the dishes to add to the menu of 1900 restaurants nationwide in Japan!!!


http://www.youtube.com/watch?v=iFD6UsAw0oI

This is my favorite dish! My mom cooks gyoza filling in this way and I love the taste, so I rearranged to the hamburger steaks ;D

Chinese chive gives very tasty flavor and Fu (Japanese Wheat gluten) keeps all the delicious juices in the meat.

Of course, it goes great with white rice! Perfect for bento, too!



---------------------------------
Yummy Chive Hamburger Steak

Difficulty: Easy
Time: 25min
Number of servings: 8 bite-size hamburger steaks

Ingredients:
200g (7oz.) ground beef and pork mixture
150g (5.3oz.) onion
100g (3.5oz.) Chinese chive
1 tbsp. sugar
salt and cracked black pepper
1 egg
15 Fu (Japanese dried wheat gluten) or 4 tbsp. Panko (bread crumbs)
sesame oil
A
* 1 tbsp. soy sauce
* 1.5 tbsp. rice vinegar
* 2 tsp. ground white sesame seeds
* 1 tsp. sesame oil

Directions:
1. Finely mince onion and finely chop Chinese chive. Crush the Fu (Japanese dried wheat gluten) into crumbs and add a bit of water to make it soft.
2. Heat sesame oil in a frying pan and saute the onion until soft and translucent for about 10 minutes. Add sugar and season with salt and cracked black pepper. Add Chinese chive and cook until tender. Remove from the heat and leave to cool.
3. Meanwhile mix A and make the sauce.
4. In a large bowl, put ground beef and pork mixture, egg, Fu crumbs, and sauteed chive mixture and mix well with hands until all ingredients are combined and smooth.
5. Divide it into 8 and toss each from one hand to the other hand repeatedly. Indent the center of each with fingers.
6. Heat sesame oil in a frying pan and saute the patties over medium high heat until a nice brown crust forms on the bottom. Turn the patties over, cover, and on low heat, cook for about 5 minutes until done. Then turn the heat up to medium high and saute them until a brown crust forms on the second side.
7. Transfer hamburger steaks to individual plate, pour the sauce over and enjoy!

↓レシピ（日本語）
http://recipe.rakuten.co.jp/recipe/1070000683/
---------------------------------

Thank you :D

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NO EGG Vegan Matcha Green Tea Banana Ice Cream - Video Recipe

NO egg, NO ice cream machine needed!!!
Banana gives a rich flavor and thick texture like an ice cream.


https://www.youtube.com/watch?v=lcP-CbUin44

You can of course use an ice cream machine to save time ;)



---------------------------------
NO EGG Vegan Matcha Green Tea Banana Ice Cream

Difficulty: easy
Time: 15min + freezing time
Number of servings: 6

Necessary Equipment:
electric mixer

Ingredients:
200ml soy whipping cream or vegan whipping cream
A
* 180g (6.3oz.) banana
* 150ml soy milk
* 4 tbsp. sugar
2 tbsp. Matcha green tea powder

1. Add the same amount of hot water to Matcha powder and mix well with a spoon.
2. Put A and 1. in a blender (mixer) and process until smooth.
3. Whip soy or vegan whipping cream until stiff peaks form.
4. Mix 2. and 3., then freeze for about 2 hours. Mix with a spoon and freeze again. Repeat this mix and freeze method for about 3 times, then freeze overnight. Put out from the freezer 10 minutes before you serve.

↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/09/blog-post_26.html
---------------------------------

Summer is over here in Japan. We have nice and cool autumn weather.

I miss summer but I love autumn. hehe

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Love Pink Brownies - Video Recipe

On our wedding (2010.10.10), we served our guests with my Love Pink Brownies along with the recipe!!!
http://createeathappy.blogspot.jp/2010/10/love-pink-brownie.html


https://www.youtube.com/watch?v=PgWPJDUa4dI

Our wedding theme was "Heart Full NY Central Park".
We decorated our reception hall with trees and rocks like the park. You can find birds and squirrels, too! In contrast, all guest tables were decorated with heart-shaped flower arrangements in my favorite color "pink" ;)
http://createeathappy.blogspot.com/2010/10/my-wedding.html

All posts about our wedding is under Wedding label on my blog :D
http://createeathappy.blogspot.com/search/label/Wedding



---------------------------------
Love Pink Brownies

Difficulty: medium
Time: 60min + some refrigeration time
Number of servings: 16 brownies

Necessary Equipment:
9-inch square brownie pan
electric mixer

NOTE: Ingredients are listed in both American and metric measurements. However, please use a kitchen scale (metric measurements) to get a perfect result.

Ingredients:
((Brownie))
100g (1/2 cup) white chocolate
3 eggs
100g (1 cup) all-purpose flour
70g (6 tbsp.) unsalted butter *room temperature
70g (5 tbsp.) sugar
60g (1/2 cup) sugar-free dried cranberries
1 tbsp. white curacao *optional
((Pink Ganache))
70g (1/3 cup) white chocolate
2 tbsp. whipping cream
1 tsp. white curacao *optional
red food coloring
((Toppings))
white chocolate
sprinkles of your choice

Directions:
((Brownie))
1. Soak the sugar-free dried cranberries in white curacao overnight. Grease the brownie pan, or line with parchment paper. Preheat the oven to 180C (350F).
2. Melt the chopped white chocolate over hot water. Remove from hot water and mix butter with the remaining heat until smooth.
3. In a separate bowl, beat eggs and sugar with an electric mixer on high speed for about 5 minutes until white and fluffy. Then on low speed, beat for about 2 minutes to set the texture.
4. Add 1/3 of (3.) in (2.) and fold together with spatula. Then add the rest and mix well.
5. Sift in flour and mix well with spatula until combined. Fold in cranberries.
6. Pour the batter into the brownie pan and drop the pan lightly on the counter to raise air bubbles out of the batter.
7. Bake at 180C (350F) for 15 minutes until golden brown. Cover the brownie with aluminum foil and continue to bake for another 15 minutes. (Depending on the heat of the oven, cooking time may differ, so please watch carefully.)
8. Remove the brownie from the pan by lifting the parchment paper and place it on a wire rack to cool.
((Pink Ganache))
1. Place the chopped white chocolate and whipping cream in a metal bowl. Place it over hot water and melt the chocolate until smooth.
2. Remove from hot water and mix in white curacao. Then add red food coloring (little at a time) and mix until you reach a nice medium shade of pink.
3. Cut the cake into 16 squares and spread the pink ganache evenly. Put in the fridge for a few minutes to set.
((Toppings))
4. Zig-zag the melted white chocolate over the brownies, then finish with the sprinkles of your choice. Put in the fridge for a few minutes to set.

レシピ（日本語）
http://cooklabo.blogspot.com/2011/09/love-pink.html
---------------------------------

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Yakiniku Gyoza - Video Recipe

Perfect for those who want to eat both Yakiniku and Gyoza ;) One of my Easy Lifesaver recipe!!!


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

I used "Yakiniku no Tare (焼肉のたれ)", which is a sweet and tasty soy sauce based Japanese barbecue sauce for Yakiniku (grilled meat), to season the gyoza filling. In this way, you can make tasty gyoza (dumplings) in a second ;D



Simple yet delicious!!! You can't stop eating them XD

---------------------------------
Yakiniku Gyoza

Difficulty: Easy
Time: 20min
Number of servings: 18 pieces

Ingredients:
A
* 140g (5oz.) ground beef and pork mixture
* 2 tbsp. Panko (bread crumbs)
* 2 tbsp. chopped long onion
* 3 tbsp. Ebara Ougon No Aji Chu Kara (Ebara Yakiniku Sauce Medium Hot) : you can use any kind of Japanese Yakiniku Sauce
18 Gyoza wrappers
cooking oil
lemon wedge (makes the Gyoza tasty!)

Directions:
1. Put A in a bowl and mix well by hand (hand is better but using a spoon is okay) until all ingredients are combined and the mixture is smooth.
2. Lay a Gyoza wrapper in your palm and place a spoonful of filling in the center. Put water along the edge of the wrapper with your fingers, fold in half, make small folds in the front side of the wrapper and seal.
3. Heat cooking oil in a frying pan, put the Gyoza in, and cook on high until the bottoms become brown.
4. Turn down to medium, add water about 1/3 of the height of Gyoza, cover, and steam on med-high until done. Uncover and cook on high until the water is gone and the bottoms are crisp.
5. Serve with a lemon wedge.

Of course, it goes great with white rice! Perfect for Bento lunch box, too!

レシピ（日本語）
http://cooklabo.blogspot.com/2011/09/blog-post_20.html
---------------------------------

Enjoy :D

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Kawaii Bite-Sized Melonpan | Japanese Cooking Video Recipe

Here is the easy Kawaii (cute) Melonpan recipe that requires no rising.

I received a lot of requests for melonpan, but to tell the truth, I don't like to spend too much time on cooking, so I always try to cut corners. hehe

Bite-Sized Melonpan

https://www.youtube.com/watch?v=O3TjFaOSvZA

Btw, you can make this Melonpan as big as you want, or as small as you want. I made it small and cute (Kawaii)♥



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

Kawaii Melonpan

Difficulty: Very Easy
Time: 60min
Number of servings: 12 bite-size mini Melonpan

Ingredients:
1 hot dog bun (or any kind of fluffy bun)
40g (1.4oz.) butter (softened)
40g (1.4oz.) granulated sugar
40g (1.4oz.) egg
A
* 100g (3.5oz.) all-purpose flour
* a pinch of baking powder
granulated sugar

Directions:
1. Beat butter and sugar until creamy, add egg little by little and mix well.
2. Sift A in 1. and mix well.
3. Place the cookie dough on the plastic wrap and shape it into a log and wrap. Refrigerate it for at least 30 minutes until firm.
4. Preheat oven to 350F (180C) when you think you are ready.
5. Cut the hot dog bun into 12 pieces. *
6. Cut the cookie dough into 12 pieces and shape them into balls. *
7. One at a time, roll out the cookie dough between two layers of plastic wrap, place the bun in the center and enclose it in the cookie dough.
8. Roll in the granulated sugar and place on a greased cookie sheet about an inch apart. With a scraper or knife, score the cookie dough in a criss-cross pattern.
9. Bake at 350F (180C) for 10 minutes. (Depending on the heat of the oven, cooking time may differ, so please watch out.)

* All you want to do is coat the bread with the cookie topping, so you can make it as big as you want, or as small as you want :D

↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/09/blog-post_14.html
---------------------------------

I love the cookie part of Melonpan, so I'm not that interested in baking the bread part :P

Have fun!!!

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