Ratatouille Pizza - Video Recipe

Have you seen “Ratatouille"? It is a movie released in 2007.

There was a contest related to this movie at that time and my "Ratatouille Pizza" won the Second Prize!


http://www.youtube.com/watch?v=HWqQ2An2ncU

It is juicy, healthy, tasty and delicious!



You can use pre-made pizza dough, but if you want to make it from scratch, here is my pizza dough recipe!
http://www.youtube.com/watch?v=xrv5CB_Vp1M

---------------------------------
Ratatouille Pizza

Difficulty: Easy
Time: 30min
Number of servings: 1 25cm (10inch) pizza

Ingredients:
100g (3.5oz.) eggplant
100g (3.5oz.) zucchini
100g (3.5oz.) diced tomato can
50g (1.8oz.) green bell pepper
50g (1.8oz.) red bell pepper
50g (1.8oz.) onion
1/2 clove garlic
1 dried bay leaf
1/2 tsp. salt
2 tbsp. olive oil
25cm (10inch) pizza dough
sliced American cheese
red bell pepper rings
black olive slices
thin strips of green bell pepper

Directions:
1. Dice eggplant, zucchini, green bell pepper, red bell pepper, and onion. Soak the diced eggplant in water to remove the bitterness (oxalic acid) and drain.
2. In a pan, heat 1 tbsp. olive oil, add the diced onion and dried bay leaf, stir until fragrant. Add diced eggplant, zucchini, green bell pepper, and red bell pepper, cook over medium heat until coated with oil.
3. Add another tbsp. olive oil, stir well. Add diced tomato can, crushed garlic, and salt, stir to combine. Then cover and cook over low heat for 15 minutes, stirring occasionally.
4. Uncover and cook until the liquid evaporates, season with salt if needed. Let it cool until just warm.
5. Spread 4. on the pizza dough.
6. Cover 5. with sliced cheese. Place in the oven at 250C (482F) and cook for about 10 minutes until cheese softens and lightly browned.
7. Draw Remy's face with black olive slices, red bell pepper rings, and thin strips of green bell pepper.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/08/blog-post_18.html
---------------------------------

Without the cheese, it will become a vegan pizza :)

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No Yeast No Rise Easy Crispy Pizza Dough - Video Recipe

This is a super easy thin and crispy pizza dough recipe.
No yeast used, so you can save time!!!


http://www.youtube.com/watch?v=xrv5CB_Vp1M



---------------------------------
No Yeast No Rise Easy Crispy Pizza Dough

Difficulty: Easy
Time: 20min
Number of servings: 1 25cm (10inch) pizza dough

Ingredients:
150g (5.2oz.) bread flour (hard flour or strong flour)
a pinch of salt
a pinch of sugar
2 tsp. olive oil
75ml-85ml warm water

Directions:
1. Preheat oven to 250 degrees C (482 degrees F).
2. In a large bowl, place bread flour, a pinch of salt, a pinch of sugar, and olive oil.
3. Add warm water little at a time and gently mix with fingertips until it comes together. *Do not crumble. You just want to let them blend before you start pressing the dough with your palm.
4. Press into a ball with your hands, wrap in plastic wrap, leave it still for 10 minutes.
5. On a lightly floured surface, roll dough out into a 25cm (10inch) circle. *You can place some cheese around inside edge of crust.
6. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven.
7. Bake at 250 degrees C (482 degrees F) until dough is lightly browned.
8. Put on your toppings of choice and bake it for 5-10 minutes or until done.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/08/blog-post_14.html
---------------------------------

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Creamy Scrambled Eggs and Tomato Rice Bowl - Video Recipe

Very healthy, tasty and savory rice bowl idea.


http://www.youtube.com/watch?v=82NPIcZSvCA

Mixing mayo and soy milk in the eggs makes the scrambled eggs very creamy and you will never fail by this way. Tomato chops are marinated with salt and sesame oil. No wonder tasty XD



This recipe was once printed on the recipe cards.
http://createeathappy.blogspot.jp/2010/07/my-accomplishments.html

---------------------------------
Creamy Scrambled Eggs and Tomato Rice Bowl

Difficulty: Easy
Time: 15min
Number of servings: 2
Calories per serving: 395Kcal

Ingredients:
2 eggs
2 tbsp. mayonnaise
60ml soy milk or milk
1 (200g=7oz.) tomato
1 tsp. sesame oil
salt
2 bowls cooked rice
watercress sprigs *if available

Directions:
1. Bring a pot of water to a boil, then dip the tomato in hot water for a few seconds to soften the skin. Drain well and wait until it cools down. Then peel off the skin with your hands. Remove the seeds and dice. Marinate them with sesame oil and a bit of salt to taste. Keep in the fridge until you are ready to serve.
2. Beat eggs and mix mayonnaise, soy milk (or milk) and a pinch of salt in order. Put in a saucepan and cook on low, stirring constantly, until the mixture thickens according to your taste.
3. Serve cooked rice in a rice bowl, place the scrambled eggs, place the tomatoes, pour some marinade over, and garnish with watercress sprigs if available.

↓トロトロ豆乳卵の香味トマトのせ美肌丼（レシピ）
http://cooklabo.blogspot.jp/2009/08/blog-post_12.html
---------------------------------

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Shrimp Mayonnaise (Ebi Mayo) - Video Recipe

Quick, easy, and delicious :D


http://www.youtube.com/watch?v=Osw3N1O-0ZM

Adding a hint of ketchup makes the mayo sauce very tasty and refreshing!!!
Great recipe for your bento box.



As you know, I changed my oven ;)
Panasonic Bistro NE-R3500
http://createeathappy.blogspot.jp/2012/08/national-panasonic-bistro-ne-ss30a.html

---------------------------------
Shrimp Mayonnaise (Ebi Mayo)

Difficulty: Very Easy
Time: 10min
Number of servings: 3
Calories per serving: 229Kcal

Ingredients:
10-12 black tiger shrimps
A
* 1 tsp. sake or white wine
* salt and cracked black pepper
2 tbsp. Katakuriko (potato starch) or corn starch is okay
1 tbsp. cooking oil
B
* 3&1/2 tbsp. mayonnaise
* 1/2 tbsp. ketchup
* 2 tsp. sugar
cashew nuts *if available

Directions:
1. Deshell, devein, and wash the shrimps (remove the tails). Dry well on paper towels. Season in order with A, Katakuriko (starch), and cooking oil.
2. Grill the shrimps in the oven at 200C (392F) for 7-8 min, or on a BBQ grill, grill pan, or toaster oven.
3. Mix B in a bowl, add the grilled shrimps, and toss well.

If available, place the cashew nuts in a plastic bag and break up into small pieces with a rolling pin. Then sprinkle them on top of the shrimps.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/08/blog-post_7.html
---------------------------------

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Alaska Cheese Fries Melt - Video Recipe

Simple and delicious! I fried avocado and cheese wrapped with smoked salmon. You can sprinkle them with lemon juice for a refreshing taste!


http://www.youtube.com/watch?v=pU8VGOEbolw

This recipe won the highest award at KRAFT's cheese recipe contest. It became a recipe card.
http://createeathappy.blogspot.jp/2010/04/my-accomplishments.html



---------------------------------
Alaska Cheese Fries Melt

Difficulty: Very Easy
Time: 15min
Number of servings: 8

Ingredients:
8 slices natural cheese
1/2 avocado
8 slices smoked salmon
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
lemon wedge *optional

Directions:
1. Slice avocado widthwise into 8 slices.
2. Place a slice of smoked salmon so that the length of it is running flat and vertically towards you. Place the sliced avocado and natural cheese on the end of the smoked salmon close to you and start rolling (you don't have to wrap them securely because you are going to deep fry for just a few seconds).
3. Flour the salmon rolls lightly, dip in beaten egg, then coat with Panko. Use one hand to coat flour and Panko, and use the other to dip in egg to keep one of your hands dry.
4. Deep fry them for a few seconds in oil at 190C (374F) until golden brown. Remove them from the oil before the cheese melts and oozes out.
5. Serve with lemon wedge if you like.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/08/blog-post_3.html
---------------------------------

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Takoyaki Cake Pops - Video Recipe

This video will show you how to make Takoyaki-like Cake Pops using a Nordic Ware's Baking Pan.


http://www.youtube.com/watch?v=-saIpJ32jS8

FYI: Takoyaki is a popular Japanese dumpling made of batter, diced octopus, tenkasu (tempura scraps), beni shoga (red pickled ginger), and aonegi (green onion), topped with okonomiyaki sauce, mayonnaise, aonori (green laver), and katsuobushi (bonito flakes).



How to Make Takoyaki (Recipe) たこ焼きの作り方 (レシピ)
http://www.youtube.com/watch?v=SxW-qgj-x1E

Takoyaki??? たこ焼き???
http://www.youtube.com/watch?v=GOtgdANjoMU

---------------------------------
Takoyaki Cake Pops

Difficulty: Easy
Time: 20min + baking & cooling & decorating time
Number of servings: 24 cake pops

Note:
1cup = 250ml or 250cc

Ingredients:
((Cake Pops))
3/4 cup white chocolate chips (or 3 bars Meiji White Chocolate)
1/2 cup (100g=3.5oz.) butter
1/2 cup sugar
2 eggs
3/4 cup flour (or 3/4 cup cake flour + 1 tsp. baking powder)
1/4 tsp. salt
((Decoration))
HERSHEY'S Chocolate Syrup
Morinaga Rennyu (condensed milk)
matcha green tea powder
goji berries (Chinese wolfberries)

Directions:
((Cake Pops))
1. Preheat the oven to 170C (338F). Grease and flour pan.
2. In medium saucepan, over low heat, melt white chocolate chips (or 3 bars Meiji White Chocolate) and butter together. (Stop the heat when the butter starts to melt and mix with residual heat with patience. Otherwise the mixture will separate into a solid blob and an oily part.) Stir until smooth. Then pour into medium bowl.
3. Add sugar and mix until blended. Add eggs, one at a time, mixing well after each addition.
4. Sift in flour and salt. Stir until blended.
5. Spoon the batter into bottom half of pan (without holes) filling each well so it mounds over the top of the pan. (Norpro 1 tbsp. scoop works perfect.) (or, transfer the batter to a pastry bag and pipe it onto the pan.)
6. Place top half of pan on top and secure with keys. Bake for 15-18 minutes, until toothpick inserted comes out almost clean.
7. Cool 5 minutes in pan, then remove cake pops from pan to cool completely. Trim the edges of cake pops, if needed.
((Decoration))
1. Thinly slice goji berries to look like beni shoga (red pickled ginger).
2. Place the cake pops in a plastic container.
3. Top with HERSHEY'S Chocolate Syrup to look like Takoyaki sauce and Morinaga Rennyu (condensed milk) to look like mayonnaise. Sprinkle with matcha green tea powder to look like aonori (green laver) and top with sliced goji berries. Eat with a toothpick.

Great gift idea for your friends, easy-to-carry around!

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/08/blog-post.html
---------------------------------

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Chicken Tikka Masala (British National Dish) Olympic Games Party Recipe - Video Recipe

This video will show you how to make Japanese Style Chicken Tikka Masala. Chicken Tikka Masala is the most popular dish in British restaurants.


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

London 2012 Olympic is coming soon, so this is the perfect dish to entertain your family and friends during the Olympic games :)



---------------------------------
Chicken Tikka Masala (Butter Chicken Curry)

Difficulty: Easy
Time: 35min
Number of servings: 4
Calories per serving: 287Kcal

Ingredients:
2 pieces = 31.7g (1.1oz.) House Kokumaro Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose either med hot or hot.
200g (7oz.) chicken breast
1/2 medium (100g=3.5oz.) onion
190ml salted tomato juice
100ml fresh cream
200ml water
20g (0.7oz.) butter
1 tsp. soy sauce
80g (2.8oz.) sweetened yogurt
2 tbsp. ketchup
4 servings cooked rice

Directions:
1. Slice the chicken breast into bite-size pieces and season with sweetened yogurt and ketchup. Slice the onion.
2. Heat the butter in a frying pan and saute the onions on medium until soft and lightly browned.
3. Add the seasoned chicken breast and simmer on medium, stirring constantly, for about 2 minutes. When the chicken starts to change color, add salted tomato juice and water, then simmer on low for about 5 minutes.
4. Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
5. Then put on the heat and simmer for about 3 minutes.
6. Add fresh cream and soy sauce, and let boil for a few seconds.
7. Serve curry on a hot bed of rice and sprinkle with some parsley flakes if desired. You can serve with naan bread of course!

*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/07/blog-post_27.html
---------------------------------

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Fudgy Cake Pops - Video Recipe

This video will show you how to make Fudgy Cake Pops using a Nordic Ware's Baking Pan which I bought in New York (at Sur La Table).


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

The new innovative two-piece pan design allows you to bake a dozen perfectly round cakes or brownies, easy and fun to decorate! Unlike crumbled up cake pops, the cake is very soft and fluffy. The texture you get is absolutely distinctive! So I recommend this pan if you want to make perfect and delicious cake pops :D



---------------------------------
Fudgy Cake Pops *I modified the recipe on the Nordic Ware package.

Difficulty: Easy
Time: 20min + baking & cooling & decorating time
Number of servings: 24 cake pops

Note:
1cup = 250ml or 250cc

Ingredients:
((Fudgy Cake Pops))
3/4 cup semi-sweet chocolate chips (or 2 bars Meiji Milk Chocolate)
1/2 cup (100g=3.5oz.) butter
1/2 cup sugar
3 tbsp. cocoa powder
2 eggs
3/4 cup flour (or 3/4 cup cake flour + 1 tsp. baking powder)
1/4 tsp. salt
((Decoration))
12 oz. chocolate bark coating (or 2 Meiji Milk Chocolate Bars)
Meiji Twinkle Chocolate
Meiji Sweet Pen Chocolate
Meiji Sweet Pen White Cream
sprinkles of your choice
24 lollipop sticks

Directions:
((Fudgy Cake Pops))
1. Preheat the oven to 170C (338F). Grease and flour pan.
2. In medium saucepan, over low heat, melt chocolate chips (or 2 Bars Meiji Milk Chocolate) and butter together. Stir until smooth. Remove from heat and pour into medium bowl.
3. Add sugar and mix until blended. Add eggs, one at a time, mixing well after each addition.
4. Sift in flour, cocoa powder, and salt. Stir until blended.
5. Spoon the batter into bottom half of pan (without holes) filling each well so it mounds over the top of the pan. (Norpro 1 tbsp. scoop works perfect.)
6. Place top half of pan on top and secure with keys. Bake for 15-18 minutes, until toothpick inserted comes out almost clean.
7. Cool 5 minutes in pan, then remove cake pops from pan to cool completely. Trim the edges of cake pops, if needed.
((Decoration))
1. Melt chocolate bark according to package directions.
2. Dip lollipop stick into melted chocolate and insert into cake. Repeat with all cakes. Allow chocolate to cool to secure stick in place.
3. Dip cake pop in melted chocolate, spinning to let excess chocolate drip off. Decorate with sprinkles as desired. If you have a Styrofoam box, you can make them stand to set. Makes about 24 cake pops.

* I didn't have a Styrofoam box, so I coated and decorated the cake pops first (placed them on a parchment paper and set) before I insert the sticks into cakes.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/07/blog-post_25.html
---------------------------------

Summer 2012 in New York
http://createeathappy.blogspot.jp/2012/07/summer-2012-in-new-york.html

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Healthy Pan-Fried Minced Cutlet (Menchi Katsu) - Video Recipe

"Menchi Katsu" is minced cutlet. It is kind of croquette, made from the mixture of ground meat (beef or pork, or both) and minced cabbage, breaded and deep-fried. Certainly my darling's favorite food, but it is high in calories!!! Therefore, I came up with this idea. Instead of deep frying it, I stuffed the meat in aburaage (deep-fried tofu pouch) and pan-fried it until crisp! Yummy indeed!!! My darling loves it :D


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

Now over 270 people have tried this recipe and said it was good!!!
You can find their photos and comments down in the linked page :)
http://cookpad.com/recipe/536489



---------------------------------
Healthy Pan-Fried Minced Cutlet

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

Ingredients:
200g (7oz.) ground beef and pork mixture
100g (3.5oz.) cabbage
50g (1.7oz.) onion
A
* 2 tbsp. panko (bread crumbs)
* 2 tsp. sesame oil
* 2 tsp. soy sauce
* salt and cracked black pepper
B
* 2 tbsp. ketchup
* 2 tbsp. Worcestershire sauce
2 aburaage (deep-fried tofu pouch)
vegetables of your choice

Directions:
1. Mince cabbage and onion.
2. Mix ground beef and pork mixture, (1.), and (A) in a bowl by hand until the mixture comes together and sticky.
3. Pour boiled water over aburaage to remove the excess oil. Drain and dry with paper towels. Place the aburaage on a cutting board, and trace the aburaage with cooking chopsticks to make it easy to open. Cut a side of aburaage and gently open the pocket.
4. Stuff (2.) in (3.).
5. Heat a frying pan, place (4.), add 40ml of water. Cover the pan and steam it on medium heat until the water is almost gone (4-5min). Then open and cook until the surface is crisp and brown (3-4min).
6. Cut into bite-size pieces, pour (B) mixture over them. Serve with vegetables of your choice.

* It is better served before the aburaage softens. BUT it tastes good, anyways! hehe

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2010/08/blog-post_23.html
---------------------------------

It goes great with white rice and perfect for bento box :)

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Dashi Marinated Tomatoes - Video Recipe

Very easy Japanese recipe! You must try it!!!


http://www.youtube.com/watch?v=7w6_mY3Pl0o

Currently, more than 60 people have made this and said good! You can find their photo reports down this linked page.
http://cookpad.com/recipe/271303



---------------------------------
Dashi Marinated Tomatoes

Difficulty: Very Easy
Time: 5min + cooling time
Number of servings: 2

Ingredients:
200g (7oz.) cherry tomatoes
1 tbsp. concentrated dashi stock
katsuobushi (dried bonito flakes) if you have

Directions:
1. Bring a pot of water to a boil, then dip the tomatoes in hot water for a few seconds to soften the skin. Drain well and wait until they cool down. Then peel off the skin with your hands.
2. Place the tomatoes in a Ziploc (or any) container and pour concentrated dashi stock over them. Toss lightly. Chill for 1 hour or longer.
3. Serve on a dish, and sprinkle with katsuobushi if you have.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2008/10/blog-post_02.html
---------------------------------

Recommended Concentrated Dashi Stock Products:

Kamada Dashi Shoyu (鎌田 だし醤油)
dashi flavored soy sauce
http://www.kamadafoods.com/

Yamaki Mentsuyu (ヤマキ めんつゆ)
two times concentrated soy sauce based dashi broth for noodles and other foods
http://www.yamaki.co.jp/mentsuyu/

Yamasa Konbu Tsuyu (ヤマサ 昆布つゆ)
3 times concentrated Konbu kelp seaweed soup stock
http://www.yamasa.com/konbutsuyu/product/index.html

Please Google and find the products. Products are available online :)

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Red Velvet Cupcakes - Video Recipe

This video will show you how to make Red Velvet Cupcakes with Cream Cheese Frosting.


http://www.youtube.com/watch?v=s2rB1cVZLbs

A red velvet cake is a cake with dark red or brown red color. It is usually prepared as a layer cake topped with cream cheese icing. The reddish color is achieved by adding red food coloring.

I substituted buttermilk with vinegar and milk.



Summer 2012 in New York
http://createeathappy.blogspot.jp/2012/07/summer-2012-in-new-york.html

---------------------------------
Red Velvet Cupcakes

Difficulty: Easy
Time: 30min + baking & cooling time
Number of servings: 9

Note:
1cup = 250ml or 250cc

Ingredients:
((Red Velvet Cupcakes))
1/3 cup granulated sugar
1/2 cup (100g = 3.5oz.) unsalted butter *room temperature
1 egg *room temperature
A
* 1 cup cake flour
* 1 tbsp. cocoa powder
* 1/2 tsp. baking soda
* 1/2 tsp. baking powder
* 1/2 tbsp. red food coloring
* a pinch of salt
B
* 1/2 cup milk *room temperature
* 1/2 tbsp. vinegar
* a few drops of vanilla extract
((Cream Cheese Frosting))
1/4 cup (50g = 1.7oz.) unsalted butter *room temperature
1/2 cup (100g = 3.5oz.) cream cheese *room temperature
1 cup powdered sugar (confectioner's sugar)
a few drops of vanilla extract

Directions:
((Red Velvet Cupcakes))
1. Preheat the oven to 350F (180C). Sift A together. Mix B together.
2. In a bowl, cream the butter and sugar. Add beaten egg little by little and mix well.
3. Add half of A and B, and mix well. Add the rest of A and B, and mix until smooth.
4. Line muffin pan with cupcake papers. Spoon the mixture into the cups up to 80% full. Bake at 180C (350F) for 20-25 minutes.
5. Place the cakes on the wire rack to cool.
((Cream Cheese Frosting))
1. Beat the butter, cream cheese, and vanilla extract together until smooth.
2. Sift in powdered sugar and beat until smooth.
3. Transfer the frosting to a pastry bag fitted with a star tip, cool in the fridge, and pipe it onto the cupcakes. Of course, you can top with whipped cream!

I substituted buttermilk with milk and vinegar.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/07/blog-post.html
---------------------------------

What is Cake Flour?
http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html

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Meatball Curry (for Independence Day) - Video Recipe

This video will show you how to make cute meatball curry.
It is perfect for Independence Day!


http://www.youtube.com/watch?v=Xwkp_FBl73I

What is your plan for Independence Day?!
We don't have Independence Day in Japan.
This video is for people who live in the U.S. ;D



---------------------------------
Meatball Curry

Difficulty: Medium
Time: 40min
Number of servings: 6
Calories per serving: 431kcal

Ingredients:
((Meatball Curry))
1/2 box = 119g (4.2oz.) House Vermont Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose mild or hot as well.
600g (1.3lb.) ground beef and pork mixture
salt & cracked black pepper
1/2cup (100ml) Panko (bread crumbs)
1/4cup (50ml) milk
1 egg
1 medium (200g=7oz.) onion
60g (2.1oz.) green peas (frozen)
1/2 medium (100g=3.5oz.) carrot
60g (2.1oz.) whole kernel corn (canned)
2 tbsp. cooking oil
800ml water
((Turmeric Rice)) *of course, the curry can be served with plain, unflavored steamed rice.
1 package Curry Partner Turmeric Paste
6 servings (1020g=2.3lbs.) cooked rice

Directions:
((Meatball Curry))
1. Soak the bread crumbs in the milk. Finely mince the onion. Slice the carrot into 1/8 inch rounds, cut out the stars, and mince the scraps.
2. In a bowl, mix the ground beef and pork mixture, 20g (0.7oz.) of minced onions, soaked Panko (bread crumbs), egg, salt & pepper, minced carrot scraps, and green peas, and mix well with hands until all ingredients are combined and smooth. Divide it into 18 pieces and make them into a ball shape.
3. Heat 1 tbsp. cooking oil in a frying pan. Then gently saute the meatballs until they are golden brown on all sides. Then set aside.
4. Heat 1 tbsp. cooking oil in a large stew pot, saute the minced onions and star-shaped carrots over medium heat until they are coated with oil.
5. Add 800ml water, bring to a boil, add meatballs, remove the foam, and turn the heat down to low. Cook for about 10 minutes until all the ingredients are done.
6. Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
7. Then put on the heat and simmer for about 10 minutes until it thickens.
8. Lastly add whole kernel corn and simmer for another few minutes.
((Turmeric Rice))
1. Place cooked rice in a bowl. Add Curry Partner Turmeric Paste while the rice is still hot and slice through it using a rice paddle to separate the grains.
2. Use a sheet of plastic wrap to form the round rice balls with turmeric rice. *the rice is hot, so be careful not to burn your hands.
3. Serve Meatball Curry with the rice balls.

*for best results, don't use a lid while cooking.
*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.

**Turmeric Rice from Scratch**
3 cups Japanese-style rice
1/2 tsp. GABAN Turmeric Powder
10g butter

1. Wash the rice 30 minutes before you start cooking.
2. Add water to the appropriate level indicated in the pot. Then add GABAN Turmeric Powder and butter, and mix well.
3. Place the pot into the rice cooker. Cover it, and press the button to start.
4. When it's done, do not open and let it steam for about 15 minutes. Then using a rice paddle, toss the rice lightly.
5. Serve Meatball Curry with turmeric rice balls.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/06/blog-post_29.html
---------------------------------

How to Make Basic Curry Rice (Vermont Curry) Recipe カレーライスの作り方 レシピ
http://www.youtube.com/watch?v=Y0p06tRmO78

House Vermont Curry Sauce Mix (ハウス バーモントカレー)
http://www.house-foods.com/curry/products.aspx
http://housefoods.jp/products/catalog/cat_1,1020,1021,1019.html

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How to Make Bite-size Somen Noodles - Video Recipe

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).

Topping ingredients are optional, so you can skip them, but the easiest is ham, egg, and cucumber.



Somen is perfect dish to serve on Tanabata, which is a festival celebrated on July 7th. People write their wishes on strips of paper and hang them on bamboo trees. Moreover, there is a Tanabata story. I don't think the story is that romantic, but it is about Vega (Orihime 織姫) and Altair (Kengyuu 牽牛(彦星)). They fell in love with each other but without working. So the emperor (Tentei 天帝, Orihime's father) decided to separate them on opposite sides of the river of the Milky Way. Now they could see each other, only once a year on Tanabata July 7th, if they work hard.

In the end of the video, I will show you how you can arrange the Somen for Tanabata ;)
But this is not that good idea because the noodles stick together when you eat… you know what I mean…


http://www.youtube.com/watch?v=6tgDi2Ny3VI

---------------------------------
Somen Noodles

Difficulty: Very Easy
Time: 15min
Number of servings: 1-2

Ingredients:
((Toppings))
1 egg
2 inches cucumber
4 or 5 ham slices
*you can chop ginger, scallion, shiso leaves, etc...
((Dipping Sauces))
A 80ml water + 20ml Kamada Dashi Shoyu
B 80ml soy milk + 20ml Kamada Dashi Shoyu
C 80ml tomato juice + 15ml Kamada Dashi Shoyu
*instead of using Kamada Dashi Shoyu you can use regular Mentsuyu but make sure you dilute as instructed because the level of concentration vary from product to product. Kamada Dashi Shoyu is 4 or 5 times concentrated to make Mentsuyu.
((Somen Noodles))
2 bundles of dried Somen noodles

Directions:
((Toppings))
Beat 1 egg in a bowl (you can season it with sugar or salt). Heat cooking oil in a pan and make a thin omelette. If you don't have a rectangle omelette pan, you can make a circle thin omelette. Then cut the egg, cucumber, and ham slices into thin strips.
((Dipping Sauces))
Mix A, B, C separately, and keep them cool in the fridge until ready to serve.
((Somen Noodles))
Boil water in a large pan. Add dried Somen noodles in the boiling water and gently stir noodles with chopsticks. Cook Somen noodles according to your package (mine was 3 min). Drain the noodles in a strainer and rinse the noodles with hands under running water. Then soak them in a bowl of iced water to chill. Take bite-size portion of the noodles and roll them on your finger (like you roll pasta on a fork), and place them on a dish.

Serve the noodles with the toppings and the dipping sauces :)
Serve before the noodles absorb too much water.

When Somen noodles get dry, their gluten get strong and sticky. So they will stick together nicely in bite-size portions. When you eat, dip one portion in the dipping sauce, then shake to release the noodles.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/06/blog-post_27.html
---------------------------------

Did anyone realize my mistake?!

I said in the video, "4 times concentrated" but mixed 4 times as much water to make the dipping sauce... actually it should be 3 times as much water. (but this is OK, because on it's package it says you can dilute it with 4 times as much water). So for Yamaki mentsuyu, you have to mix one time as much water because it is 2 times concentrated... BUT on it's package it says you can mix it with 1-3 times water...

Therefore, not that big difference to eat! but sorry for my mistake...

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How to Make Basic Japanese Curry Rice (Vermont Curry) - Video Recipe

Curry rice (curry and rice / kare-raisu) is a very popular dish in Japan. 

According to the statistics, we Japanese eat curry rice twice a month!!!

Today, I will show you how to make basic curry rice. More curry rice recipes are coming, so don't miss them and I hope you enjoy!

Print on your Postcard

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

Curry Rice (Vermont Curry)

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

Ingredients:
1/2 box = 119g (4.2oz.) House Vermont Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose mild or hot as well.
250g (8.8oz.) meat *chicken, pork, beef, etc…
2 medium (400g=14.1oz.) onions
1&1/2 medium (225g=7.9oz.) potatoes
1/2 medium (100g=3.5oz.) carrot
850ml water
1 tbsp. cooking oil or butter
6 servings cooked rice

Directions:
1. Cut meat of your choice into bite-size pieces. Cut the onions into bite-size pieces. Cut the potatoes and the carrot into bite-size pieces.
2. Heat the cooking oil in a large stew pot. Add onions, carrots, and potatoes, and stir-fry them until slightly coated with oil. Add meat and cook until no longer pink.
3. Add 850ml water, bring to a boil, remove the foam, and turn the heat down to low and cook for about 15 minutes.
4.Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
5. Then put on the heat and simmer for about 10 minutes until it thickens.
6. Serve curry on a hot bed of rice.

*for best results, don't use a lid while cooking.
*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/06/blog-post_22.html
---------------------------------

How to Make Vegetarian Curry
https://createeathappy.blogspot.jp/2013/11/how-to-make-vegetarian-curry-rice-video.html

House Vermont Curry Sauce Mix
http://www.house-foods.com/curry/products.aspx
http://housefoods.jp/products/catalog/cat_1,1020,1021,1019.html

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How to Make Zeppole di San Giuseppe (Father's Day) - Video Recipe

Zeppole (zeppoli) is a fried choux pastry traditionally eaten on March 19th, which is St. Joseph Day (la festa di San Giuseppe), also father's day in Italy.

Like cream puffs, it is usually filled with custard cream but I used mascarpone cheese like tiramisu :D


http://www.youtube.com/watch?v=JJUAQ7beu_g

Father's day in Japan is celebrated on the 3rd Sunday in June, but I made zeppole for a change. hehe

I hope you like this idea!



---------------------------------
Zeppole

Difficulty: Medium
Time: 1hr
Number of servings: 20

Ingredients:
((choux pastry))
125ml water
75g (2.7oz.) unsalted butter
a pinch of salt & sugar
100g (3.5oz.) cake flour
3 eggs *room temperature
((filling))
100g (3.5oz.) mascarpone cheese
60ml heavy whipping cream
3 tbsp. fresh strawberry jam
((decoration))
fresh strawberries
powdered sugar

Directions:
((choux pastry))
1. Put water, butter, salt, and sugar in a pan and bring to a boil.
2. Remove the pan from the heat and sift in the flour all at once. Then mix well with a wooden spatula or spoon until smooth.
3. Put on the heat again and stir with a wooden spatula or spoon until the mixture forms a ball. When you see the pan coated with a thin film of the batter, stop the heat and transfer the batter to a bowl.
4. Add beaten eggs little by little and mix well.
5. Cut parchment paper into 20 3-inch squares. Transfer the batter to a pastry bag fitted with a star tip, and pipe 2-inch rings onto the parchment papers. Pop them in the fridge or freezer for a few minutes to set.
6. Deep fry in oil at 320F (160C), 3-4 pieces at a time, for 3-4 minutes on each side until golden. Let cool completely.
((filling))
1. Beat heavy whipping cream until stiff peaks form.
2. Mix 1., mascarpone cheese, and fresh strawberry jam in a bowl.
3. Transfer the cream to a pastry bag fitted with a star tip, and pipe it onto the choux pastries.
((decoration))
1. Top with strawberries (cut into heart shape if you like) and sprinkle with powdered sugar.
2. Refrigerate and serve cold.

You can bake them:
Spray some water and bake at 392F (200C) for 20 min.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/06/blog-post_16.html
---------------------------------

What is Cake Flour?
http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html

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Rilakkuma Omurice (Omelette Rice) - Video Recipe

This recipe is very easy. I used just a few simple ingredients available on hand. But the only thing you need is patience! hehe

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

Rilakkuma (which means relaxing bear in Japanese) is a very popular character in Japan.

Omurice is omelette made with fried rice (ketchup flavored chicken rice) and usually topped with ketchup.

I know you all like Kyaraben (character bento) but I decided to make it on a plate since you might not have a bento box at home. Of course you can pack it in your bento box :)



Making Kyaraben is not that difficult. Just plan (draw picture) before you cook. Then you don't have to spend a lot of time cooking. I spent more time planning than cooking.

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

Rilakkuma Omurice (Omelette Rice)

Difficulty: Patience
Time: 45min
Number of servings: 1

Ingredients:
((Ketchup Rice))
300g (10.5oz.) cooked rice
50g (1.8oz.) minced onion
2 tbsp. ketchup
salt
1 tbsp. cooking oil
((Blanket & Pillow))
2 eggs
cooking oil
((Yellow Bird etc…))
chicken nugget
carrot
black sesame seeds
sliced American cheese
Nori sheet
Oshaburi Kombu (chewing Kombu kelp snack)
sausages
cooked broccoli
cherry tomato
ketchup

Directions:
((Ketchup Rice))
Heat cooking oil in a frying pan and saute the minced onion until tender. Add cooked rice and stir-fry. Then season with ketchup and salt.
((Blanket & Pillow))
Beat 2 eggs in a bowl. Heat cooking oil in a pan and make a thin omelette. If you don't have a rectangle omelette pan, you can make a circle thin omelette and cut it later. *using 2 eggs, you can make 3 sheets of omelette: 1 spare one as a backup
((Decoration))
1. Wrap some ketchup rice in a sheet of omelette to make a pillow.
2. Use a plastic wrap and form the ketchup rice into the body parts of Rilakkuma. Then put together.
3. Use a chicken nugget to make a Yellow Bird (Kiiroitori). Make a beak with carrot and black sesame seeds. Make (insert) feathers using Oshaburi Kombu. Make eyes with Nori sheet.
4. Decorate the details of Rilakkuma using sliced American cheese and Nori sheet.
5. Put a sheet of omelette blanket over them.
6. Garnish with sausages, cooked broccoli, and cherry tomato. Serve with ketchup if you like.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/06/blog-post_12.html
---------------------------------

More Ideas?
How to Make Kampai Omurice (Recipe) 乾杯オムライスの作り方 (レシピ)
http://www.youtube.com/watch?v=AJPOHS3qyx8

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Healthy Sugar-Free Carrot Cake - Video Recipe

In this video, I will show you how to make a healthy carrot cake!

This is the perfect homemade gift idea for your parents or your friends!


http://www.youtube.com/watch?v=Vq5_HVB4lws

I used sugar substitute (to save calories) but you can of course use regular sugar.



---------------------------------
Sugar-Free Carrot Cake

Difficulty: Easy
Time: 1.5hr
Number of servings: 1 loaf

Necessary Equipment:
18×8cm (7x3inch) loaf pan

Ingredients:
2 eggs
30g (1.0oz.) sugar substitute or 90g (3.2oz.) regular sugar
100g (3.5oz.) carrot
70g (2.5oz.) mixed dried fruit (no sugar added): raisins, pineapple, cranberries, orange peel
40g (1.4oz.) chopped walnuts
120ml vegetable oil
A
* 200g (7oz.) cake flour
* 1 tsp. baking powder
* 2 tsp. cinnamon powder
* 1 tsp. ginger powder

Directions:
1. Line the loaf pan with parchment paper. Preheat the oven to 170C (338F).
2. Grate the carrot with a coarse grater (or in a processor if you have). Mix A and sift them together if you have time.
3. Beat eggs in a bowl. Add sugar and mix well.
4. Mix in the grated carrot, mixed dried fruit, and chopped walnuts.
5. Add the vegetable oil and mix well. Then sift in A and fold in with a spatula.
6. Pour the batter into the pan and smooth the top. Use the spatula to cut an incision lengthwise down middle of cake to prevent unwanted cracks on the surface. Bake at 170C (338F) for 40-50 minutes. *Cover the cake with aluminum foil if it starts to brown too much.
7. Remove the cake from the pan and place it on a wire rack to cool.

* When the cake is completely cool, wrap tightly in plastic wrap. It will last wrapped this way for few days (in the fridge).
* You can also wrap each slices of pound cake individually with a plastic wrap.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/06/blog-post_08.html
---------------------------------

What is Cake Flour?
http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html

The sugar substitute I used:
Sugar Cut by Asadaame *10g Sugar Cut = 30g regular sugar
浅田飴 シュガーカットゼロ顆粒
http://www.asadaame.co.jp/products/new/sczerokaryu.html

The oil I used:
Nisshin Oillio Healthy Choleste *this oil lowers your blood-cholesterol levels
日清オイリオ ヘルシーコレステ
http://products.nisshin-oillio.com/katei/shokuyouyu/kenkouoil/017733.php

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