How to Make Totoro Onigiri (Rice Balls) - Video Recipe

This video will show you how to make Totoro Onigiri (Rice Balls).


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

Rice ball is called "Onigiri" in Japanese. Mostly it's shape is triangle and you can mix ingredients into rice and/or fill your favorite ingredient in the rice ball.

It is perfect for Bento box!



---------------------------------
Totoro Onigiri

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

Ingredients:
cooked white Japanese rice
ground black sesame seeds
salt
Shio-Kombu (salted kelp) *optional
Karaage (Japanese Fried Chicken) *optional
spaghetti pasta
sliced American cheese
Nori sheet

Directions:
1. Put steamed rice in a bowl. Then mix ground black sesame seeds until you reach the desired Totoro color.
2. Place the rice in plastic wrap so that the rice won't stick on your hands.
3. Make a hole in the center of the rice and place the filling (Shio-Kombu & Karaage). *optional
4. Form the rice into a triangle by pressing lightly with your palms.
5. Make Totoro's ears using a small amount of rice.
6. Attach Totoro's ears with bits of spaghetti pasta. (pasta will absorb moisture from rice and gets soft after few hours, so you can eat it by lunchtime!)
7. Cut sliced cheese with a toothpick to make Totoro's face parts and body parts. Cut Nori sheet with scissors or use Nori punch to make Totoro's face parts and body parts. Attach them on Onigiri.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/02/blog-post_27.html
---------------------------------

How to Make Karaage (Japanese Fried Chicken) Recipe 唐揚げの作り方 レシピ
http://www.youtube.com/watch?v=bam1EE5NqhA

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California Roll for Hinamatsuri (Girl's Festival) - Video Recipe

Japanese Doll Festival (Hinamatsuri), or Girls' Day, is held on March 3rd.
On this day, we set up hina dolls (hina-ningyo) since they are believed to protect girls from bad luck.


http://www.youtube.com/watch?v=htnrsgsOWa8

Hishi Mochi (diamond shaped rice cake) is usually presented with hina dolls. Hishi Mochi commonly consists of three layers: pink, white, and green, from top to bottom. It is said that pink represents peach flowers, white represents snow, and green represents grass. Those colors have a meaning to get the power of nature. Therefore, I used these three colors for my California roll :)

↓Hishi Mochi




---------------------------------
California Roll for Hinamatsuri

Difficulty: Easy
Time: 20min
Number of servings: 2 rolls (16 pieces)

Necessary Equipment:
makisu (bamboo sushi-roll mat)

Ingredients:
1/2 avocado
6 Kanikama (imitation crab sticks)
((Pink Sushi Rice))
* 110g (3.9oz.) cooked Japanese rice (short-grain rice)
* 2 tsp. Sushi vinegar
* 2 tsp. Sakura Denbu (pink colored seasoned shredded codfish)
((White Sushi Rice))
* 110g (3.9oz.) cooked Japanese rice (short-grain rice)
* 2 tsp. Sushi vinegar
((Green Sushi Rice))
* 110g (3.9oz.) cooked Japanese rice (short-grain rice)
* 2 tsp. Sushi vinegar
* 1 tsp. Aonori (green laver)
1 nori sheet
soy sauce
Wasabi (Japanese Horseradish Paste) if desired
pickled ginger if desired

Directions:
((Pink Rice))
Place cooked Japanese rice in a bowl. Add Sushi vinegar and Sakura Denbu while the rice is hot and slice through rice using rice paddle to separate the grains. (Cool the rice before you use.)
((White Rice))
Place cooked Japanese rice in a bowl. Add Sushi vinegar while the rice is hot and slice through rice using rice paddle to separate the grains. (Cool the rice before you use.)
((Green Rice))
Place cooked Japanese rice in a bowl. Add Sushi vinegar and Aonori while the rice is hot and slice through rice using rice paddle to separate the grains. (Cool the rice before you use.)
1. Cut 1/2 avocado into 4 strips.
2. Cover a bamboo sushi-roll mat with plastic wrap. Cut nori sheet in half and place it on the bamboo sushi-roll mat, shiny side down.
3. Spread 3 different colored sushi rice (pink, white, and green) alternately on a sheet of nori sheet using your finger tips, little bit moistened with water. Turn it over so that the nori sheet facing you.
4. Place avocado and imitation crab sticks lengthwise on the nori sheet. (cut them if too long.)
5. Roll the bamboo mat forward, hold the line of ingredients firmly with your fingers, stop and leave about 1/3 inch of sushi rice, make sure all the ingredients are pressed in, roll it completely, gently press the mat around the roll to shape it (do not squeeze).
6. With a moistened knife (bread knife cuts well!) cut the roll into 8 pieces (re-wet as needed. don't push but pull to cut!).
7. Serve with soy sauce, Wasabi, and pickled ginger.

Ingredients to make sushi vinegar from scratch.
* 3 tbsp. rice vinegar
* 1 tbsp. sugar
* 1 tsp. salt

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/02/blog-post_25.html
---------------------------------

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How to Make Lucky Bean Rice (Fukumame Gohan) - Video Recipe

I cooked flavored rice using Fukumame (lucky beans) which were leftover from the bean scattering of Setsubun.

http://www.youtube.com/watch?v=XGEyAwqI3ac

You can use frozen Edamame beans, green peas, or any kind of cooked beans instead of Fukumame!



What is Setsubun?
http://createeathappy.blogspot.jp/2011/02/eho-maki.html

Eho-Maki video
http://www.youtube.com/watch?v=Rb4i2C4PXyM

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

Lucky Bean Rice (Fukumame Gohan)

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

Ingredients:
2 cups uncooked Japanese rice (you can mix white and brown rice)
A
* 30g (1.0oz.) Fukumame lucky beans (roasted soy beans)
* 25g (0.9oz.) Shio-Kombu (salted kelp)
* 40g (1.4oz.) short and thinly sliced carrot

Directions:
1. Wash rice if needed. If you are using pre-washed rice (musenmai) you don't have to wash it.
2. Place the rice in a pot and add water to the appropriate level indicated in the pot.
3. Add A and mix well. 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. Using a rice paddle, toss the rice lightly.
5. Serve in a rice bowl.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2009/02/blog-post_05.html
http://cookpad.com/recipe/727999
http://recipe.rakuten.co.jp/recipe/1070000585/
---------------------------------

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How to Make Teacup Shortcakes (Valentine's Day Cupcakes) - Video Recipe

Shortcake (Shotokeki) is a Japanese layered sponge cake with strawberries and whipped cream.

Instead of baking sponge cake, I baked plain cupcakes :)


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

I bought the teacup-shaped silicone molds set on sale and it was only 500yen (5 bucks)!!!

Of course you can use regular baking cups and serve them in teacups or mugs to enjoy this idea ;)



---------------------------------
How to Make Teacup Shortcakes

Difficulty: easy
Time: 1 hour
Number of servings: 8 (5cm/2inch) baking cups

Necessary Equipment:
electric mixer

Ingredients:
((Cupcakes))
150ml heavy whipping cream (fresh cream) *chilled
2 eggs *room temperature
120g (4.2oz.) granulated sugar
180g (6.3oz.) cake flour
1/2 tsp. baking powder
((Syrup))
20ml hot water
1/2 tbsp. granulated sugar
1 tsp. rum *kirsch, brandy, or any kind of liquor you like
((Decoration))
150ml heavy whipping cream (fresh cream) *chilled
1 tbsp. granulated sugar
a few drops of vanilla extract
1/2 tbsp. rum *kirsch, brandy, or any kind of liquor you like
8 fresh strawberries
powdered sugar (confectioner's sugar)

Directions:
((Cupcakes))
1. Preheat the oven to 180C (350F).
2. Place the chilled heavy whipping cream in a bowl. Whip the cream with an electric mixer until it forms a stiff peak.
3. In a different bowl, place eggs and sugar. Then beat them with an electric mixer until white and fluffy.
4. Add the cream (2.) into the egg mixture (3.), and mix well with a wire whisk.
5. Sift in flour and baking powder. Gently mix with a wire whisk or a spatula until combined.
6. If you are using silicone cupcake molds (cooking sprays may slightly discolor the mold), lightly oil each mold. Then spoon the mixture into the cups up to 80% full. Bake at 180C (350F) for 20-25 minutes.
7. Place the cakes on a wire rack to cool completely.
((Syrup))
1. Mix granulated sugar and hot water until dissolved. Then mix rum (if you like).
((Decoration))
1. Gently brush the cupcakes with syrup.
2. Combine heavy whipping cream, granulated sugar, vanilla extract, and rum (if you like) in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
3. Transfer the whipped cream to a pastry bag fitted with a round tip (or snip off the end), then pipe it onto the cupcakes.
4. Garnish with strawberries, and sprinkle with powdered sugar.

You can store cupcakes in the fridge for up to 3 days. But decorate them before you eat them.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/02/blog-post_13.html
---------------------------------

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How to Make Noriben (Nori Bento Lunch Box Recipe) - Video Recipe

Noriben (海苔弁) is the simplest type of bento, containing only soy sauce, Nori seaweed, and rice.


http://www.youtube.com/watch?v=0P1ufbAuob0

You can find this bento almost anywhere in japan, and it is usually the least expensive bento.

Side dishes differ from store to store, but the most popular ones are fish fries and chikuwa tempura.



If you know Hotto Motto (famous takeaway bento shop in Japan), their Noriben is pretty typical in Japan.

---------------------------------
How to Make Noriben (Nori Bento Lunch Box)

Difficulty: Medium
Time: 45min
Number of servings: N/A

Ingredients:
((Kinpira Gobo))
200g (7oz.) Gobo (burdock root)
100g (3.5oz.) carrot
2 tbsp. Mirin (sweet sake)
1 tsp. sugar
2 tbsp. soy sauce
1 tbsp. sesame oil
1/2 tbsp. sesame seeds
((Fish Fries))
white fish (I used swordfish)
salt and cracked black pepper
A
* flour
* 1 beaten egg
* Panko (bread crumbs)
B Tartar Sauce
* 4 tbsp. mayonnaise
* 2 tbsp. chopped onion
* 1 chopped hard-boiled egg
* 1 tbsp. chopped dill pickle
* 1 tsp. lemon juice
* salt and pepper
vegetable oil for frying
Okonomiyaki sauce (or Tonkatsu sauce)
((Chikuwa Tempura - Deep Fried Fishcake Tempura))
4 large Chikuwa (fish cake)
A
* leftover beaten egg (about 1/2 egg) from the fish fries
* 75ml water
* 5 tbsp. flour
* 2 tbsp. Aonori (green laver)
vegetable oil for frying
((Nori Rice))
cooked rice
Nori seaweed sheet
A
*1 packet (5g) Katsuobushi (bonito flakes)
*1 tsp. Dashi soy sauce (or soy sauce)
((Others))
Takuan (Daikon radish pickles)
Baran (plastic leaf in sushi) if you have

Directions:
((Kinpira Gobo))
1. Use the back of the knife, lightly shave the gobo skin (do not peel because you will peel of the nutritious part between the skin and gobo). First, thinly slice the gobo diagonally. Then stack a few together and cut into thin strips. Soak the gobo strips in water while cutting, then drain well, lightly rinse, and dry off with paper towels.
2. Thinly slice the carrot in the same way.
3. Heat sesame oil in a frying pan and stir-fry gobo and carrot for a couple of minutes until tender.
4. Blend Mirin and sugar to give a sweetness, then season with soy sauce and stir-fry until the liquid is gone.
5. Turn off the heat. Sprinkle with sesame seeds.
((Fish Fries))
1. Remove all the bones from the fish. Season with salt and cracked black pepper.
2. Coat each with flour, dip in beaten egg, and coat with Panko.
3. Fry them in oil at 170C (340F) for 4-5 minutes until cooked golden brown. (Turn them over to cook evenly.) Remove the fish fries from the oil and drain.
4. Mix B to make tartar sauce.
5. Serve the fish fries with tartar sauce and Okonomiyaki sauce (or Tonkatsu sauce).
((Chikuwa Tempura - Deep Fried Fishcake Tempura))
1. Mix A in a bowl. Cut Chikuwa in halves if they are too large.
2. Heat vegetable oil in a deep pan to 170C (340F). Lightly dip the Chikuwa in the batter and fry them immediately until golden and crisp.
3. Drain them on a rack or a sheet of clean paper towel.
*make Okonomiyaki or Tenkasu using the leftover batter
((Nori Rice))
1. Mix A very well.
2. Put rice in a bento box. Put the Katsuobushi mixture on top. Then tear up Nori sheet into small pieces, and put them on top.
((Others))
Place side dishes on top of the Nori Rice. Serve the fish fries with tartar sauce and Okonomiyaki sauce (or Tonkatsu sauce). Okonomiyaki sauce goes great with Chikuwa Tempura as well!

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/02/blog-post_11.html
---------------------------------

How to Make ONE PIECE Bento Lunch Box (Nori ART Recipe)
ワンピース キャラ弁 海苔アート
http://www.youtube.com/watch?v=YR1tB_rmYgA

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How to Make ONE PIECE Bento Lunch Box (Nori ART Recipe) - Video Recipe

In this video, I will show you how to make amazing Nori Art character bento box.


http://www.youtube.com/watch?v=YR1tB_rmYgA

You can apply this technique to make any other characters you like.



Good thing about this is you can make this the night before! So you don't have to get up early to make Kyaraben for your kids :)

---------------------------------
Nori Art

Difficulty: Patience
Time: 1.5hrs or more or less (mine took about 1.5hrs)
Number of servings: 1

Necessary Equipment:
your favorite character's picture
flexible cutting board
binder clips
design knife
tweezers
Nori seaweed sheet
sliced cheese

Directions:
1. Print out your favorite character's picture.
2. Place Nori seaweed sheet on a flexible cutting board. Then place your favorite character's picture on top of the nor seaweed sheet. Secure them with binder clips.
3. Cut out the image with a design knife. Cut out smaller parts first, larger parts last. If the parts were too small to trace, you can cut them out later (or any easier way for you is fine). Make sure you don't lose any of the parts you cut out (keep them in a box).
4. Place them on a sliced cheese.

Tips:
You can make this the night before. Wrap it securely in plastic wrap and keep it in the fridge till the next morning when you pack your bento box :)

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/02/blog-post_5.html
---------------------------------

ONE PIECE/PANSON/ランチクロス/グッズ/通販ワンピース×パンソン《新世界篇/ルフィ＆チョッパ... 価格：420円（税込、送料別）

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How to Make Ebi Chili (Chile Prawns/Shrimp) - Video Recipe

Ebi Chili (Chile Prawns/Shrimp) is a popular Chinese dish in Japan. Succulent shrimp glazed in a sweet and spicy sauce. YUMMY!!!


http://www.youtube.com/watch?v=qEAAeV0L3P0

It goes great with rice. Perfect for Bento box.
Perfect recipe for Chinese New Year, too!



---------------------------------
How to Make Ebi Chili (Chile Prawns/Shrimp)

Difficulty: Medium
Time: 25min
Number of servings: 2-4

Ingredients:
12-14 black tiger shrimp
A
* salt and cracked black pepper
* 1 tsp. sake
* 1 tsp. cooking oil
* 1 tbsp. Katakuriko (potato starch)
B
* 1 clove grated garlic
* 1 tbsp. grated ginger
* 2 tbsp. ketchup
* 1 tbsp. Toban Jan (hot bean sauce / Chinese red chili paste)
* 1 tsp. honey
* 1 tbsp. water
* salt and cracked black pepper
C
* 1 tbsp. Katakuriko (potato starch) or less (please adjust as needed)
* 1 tbsp. water
D
* 1 tsp. sesame oil (makes the dish tasty)
* 1/2 tsp. vinegar (gives a refreshing light tart finish)
100ml chicken stock (you can mix chicken stock powder in water to make this)
40g (1.4oz.) frozen green peas (if you like)
4inch (10cm) chopped long onion
1 tbsp. cooking oil

Directions:
1. Wash, peel and devein the shrimp (remove the tails). To improve the texture and remove any fishy smell, rub 1 tbsp. starch and a bit of salt into the peeled shrimp, rinse, and dry off with paper towels. Then season with A.
2. Mix B very well.
3. Heat 1 tbsp. cooking oil in a frying pan and saute the shrimp until done. Then set aside.
4. In the same pan, heat B, then add the chicken stock and bring to a boil.
5. Add the shrimp and green peas (if you like). When they are cooked through, add the chopped long onion. Then add C (please adjust the amount as needed) little by little to thicken the sauce.
6. Finish with D.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/02/blog-post.html
---------------------------------

I used Hero Ketchup! I think any ketchup works fine!

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How to Make Ebi Katsu (Prawn/Shrimp Cutlet) - Video Recipe

Ebi Katsu (Prawn/Shrimp Cutlet) is one of my favorite Japanese foods :)


http://www.youtube.com/watch?v=Vtqd8DyyGfI

I know Prawn/Shrimp are pretty cheap in some countries. Then, double or triple this recipe!!! You will love this. hehe



You can also enjoy Ebi Katsu like you enjoy Tonkatsu (Pork Cutlet).
How to Make Tonkatsu (Pork Cutlet)
http://www.youtube.com/watch?v=bo2jXBfFRdY
How to Make Katsu Curry (Curry and Rice with Pork Cutlet)
http://www.youtube.com/watch?v=mtQ58knNt2U
How to Make Katsu Sando (Pork Cutlet Sandwiches)
http://www.youtube.com/watch?v=GTkyOjRUy6c
How to Make Katsudon
http://www.youtube.com/watch?v=gLxB883N5Mo

---------------------------------
How to Make Ebi Katsu (Prawn/Shrimp Cutlet)

Difficulty: Easy
Time: 25min
Number of servings: 4 cutlets

Ingredients:
12-14 black tiger shrimp
Sake, salt and cracked black pepper
A
* 1/2 egg
* 2 tbsp. flour
Panko (bread crumbs)
vegetable oil for frying
shredded cabbage
lemon wedge if you like
B Tartar Sauce
* 1 chopped hard-boiled egg
* 3 tbsp. mayonnaise
* 2 tbsp. chopped onion
* 1 tbsp. chopped dill pickle
* salt and pepper
C Aurora Sauce
* 2 tbsp. mayonnaise
* 1 tbsp. ketchup
* 1 tsp. whole-grain mustard
* cracked black pepper

Directions:
1. Wash, peel and devein the shrimp (remove the tails), and season with sake, salt, and cracked black pepper. (If you think your shrimp smell bad, you can rub some starch and salt into the peeled shrimp, then rinse.)
2. Cut the shrimp in half, divide them into 4 piles, then shape them into patties.
3. Mix A, dip 2 in A, then coat with Panko.
4. Fry them in oil at 170C (340F) for 4-5 minutes until cooked golden brown. (Turn them over to cook evenly.) Remove the Ebi Katsu from the oil and drain.
5. Mix B to make Tartar Sauce. Mix C to make Aurora Sauce. Serve the Ebi Katsu with shredded cabbage, the sauces, and a lemon wedge if you like.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/01/blog-post_28.html
---------------------------------

人気の温度計付き揚げ鍋エポラス IH対応　ジョイド温度計付両手天ぷら鍋20cm 05P22Nov12 価格：980円（税込、送料別）

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How to Make Amazing Pokémon (Pokemon) Chocolate - Video Recipe

This video will show you how to make Pokémon Chocolate (Character Chocolate = Kyara Choco).
(I used Photoshop to combine the characters and the logo)


http://www.youtube.com/watch?v=4nju3pO8UdM

You can make this with any kind of your favorite character!

I hope you get an idea how to make it.



BTW, I bought Wilton 12 Icing Colors Set in NY at $9.
However, I found it costs 5 times as much as it does in Japan!!!
You should get it in the U.S.!!!

色付けにはNYで$9で買った WILTON アイシングカラーキット 12色を使いました。
アマゾンだと3980円もするんですね！日本円にすると約5倍！
絶対アメリカで買った方がお得です！


---------------------------------
How to Make Amazing Pokémon Chocolate (Pokemon Recipe)

Difficulty: Very Easy
Time: 2hrs or more
Number of servings: 1

What You Need:
your favorite Pokémon picture
transparent plastic file folder
dark/black chocolate
white chocolate
Wilton 12 Icing Colors Set
bamboo skewers
cotton swabs

Directions:
1. Flip your favorite picture and print it out. Draw the outer frame if your picture is detailed.
2. Put the picture in a transparent plastic file folder and secure it with tape.
3. Melt the dark chocolate, use a bamboo skewer to trace the outline of the characters. Put in the fridge to set. Do not refrigerate it too long, otherwise it rolls up. Fix a mistake using a cotton swab.
4. Melt the white chocolate, make and paint the same type of color, starting from light shade to dark. Plan how you want to change the shades before you work on, then you won't waste the chocolate! But just make sure you won't forget to color them because you cannot go back to the same light colors after creating the darker colors. Put in the fridge to set after painting each color.
５、Melt the white chocolate and cover the entire image to reinforce the picture. Put in the fridge to set.
６、Remove it carefully from the plastic folder.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/05/blog-post_17.html
---------------------------------

How to Make Strawberry Shortcake
http://www.youtube.com/watch?v=RE8uha6l32M

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How to Make My Melody Bento Lunch Box - Video Recipe

This video will show you how to make My Melody Bento (lunch box) - strawberry picking decoration :)


http://www.youtube.com/watch?v=P7EBDWSSUQg

Throughout this tutorial, I hope you learn how to arrange the dishes in a bento box.



The Nori Punch I used in this tutorial came with this Sanrio Characters Bento Book.
動画で使ったのりパンチは「はじめてでもかんたん&かわいい!サンリオキャラ弁当BOOK (学研ムック) 」の付録です☆


---------------------------------
How to Make My Melody Bento Lunch Box

Difficulty: Medium
Time: 60min (depending on your patience)
Number of servings: N/A

Ingredients:
((Sauteed Shimeji Mushrooms and Peppers with Shio-Kombu))
60g (2.1oz.) red pepper
60g (2.1oz.) yellow pepper
60g (2.1oz.) orange pepper
200g (7oz.) Shimeji mushrooms
20g (0.7oz.) Shio-Kombu (salted kelp)
1 tbsp. sesame oil
((Simmered Potato Pork Roll))
My favorite dish that my mom cooks!!!
http://www.youtube.com/watch?v=GpunklDLlZE
((Fish Sausage Strawberries))
fish sausage
Edamame beans
spaghetti pasta
black sesame seeds
((Usuyaki Tamago Egg Crepe Flowers))
1 egg
1/2 tsp. Yamaki Kappo Shirodashi (White Dashi)
((My Melody Onigiri Rice Ball))
cooked white Japanese rice
sliced ham
Nori Sheet
sliced cheese
sliced cheddar cheese
((Others))
cooked broccoli
lettuce

Directions:
((Sauteed Shimeji Mushrooms and Peppers with Shio-Kombu))
1. Remove tough base of Shimeji mushrooms and break into pieces. Slice the peppers.
2. Heat sesame oil in a frying pan and saute the Shimeji mushrooms and the peppers.
3. Cook until softened and season with Shio-Kombu.
((Simmered Potato Pork Roll))
My favorite dish that my mom cooks!!!
http://www.youtube.com/watch?v=GpunklDLlZE
((Fish Sausage Strawberries))
1. Slice fish sausage and cut into a strawberry shape with a design knife.
2. Cut and make zigzag Edamame halves for the strawberry hulls.
3. Attach the Edamame hulls to the fish sausage strawberries with bits of spaghetti pasta. (pasta will absorb moisture from fish sausage and gets soft after few hours, so you can eat it by lunchtime!)
4. Arrange some black sesame seeds for strawberry seeds with tweezers.
((Usuyaki Tamago Egg Crepe Flowers))
1. Beat an egg in a bowl and season with Yamaki Kappo Shirodashi (a bit of salt and sugar is fine).
2. Heat cooking oil in a tamagoyaki nabe (rectangular omelet pan) on low heat, pour the egg mixture in the pan and spread over the surface.
3. Cook the egg until the edges begin to dry, then flip it over and cook the other side for about 10 seconds. Leave it to cool completely.
4. Cut the egg lengthwise, fold in half lengthwise, and make vertical slices on the folded side.
5. Roll up the egg and attach it with a bit of spaghetti pasta.
((My Melody Onigiri Rice Ball))
1. With a permanent marker (Sharpie), trace your favorite My Melody illustration on the parchment paper and cut it out.
2. Pile up some steamed rice, cover with plastic wrap, place the My Melody stencil, and shape it with your fingers. Pinch and create chiseled jaw, because you want to draw a clear outline where you don't put the ham on top.
3. Place the My Melody stencil on a slice of ham and wrap with plastic wrap. Cut out the hood and the folded ear with eyebrow scissors.
4. Use the Character Nori Punch to cut out eyes and mouth. (you can also use eyebrow scissors)
5. Cut out and place the My Melody's flower hair accessory stencil on a slice of cheese. Use a design knife or a toothpick to cut carefully around the stencil. Cut out a slice of cheddar cheese to make a core of the flower and a nose.
6. Place the side dishes and the rice in a bento box. Then arrange the parts with tweezers.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/01/blog-post_21.html
---------------------------------

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How to Make MILO Bagels - Video Recipe

Soft and chewy with a slightly sweet MILO flavor! Yummy XD


http://www.youtube.com/watch?v=GvMX8RbJ96A

It goes great with Anko (sweet Azuki red bean paste)!!!
Also ham and cheese surprisingly match well. hehe



---------------------------------
How to Make MILO Bagels

Difficulty: Easy
Time: 40min
Number of servings: 2

Ingredients:
180g (6.4oz.) bread flour
50g (1.8oz.) Nestle MILO
1/2 tsp. dry yeast
1/4 tsp. salt
120ml warm water

Directions:
1. Place bread flour, MILO, dry yeast in a large bowl. Add warm water (38C-40C=100F-104F) and roughly mix the ingredients. Then add salt and knead for about 5 minutes until the dough is uniform and smooth. (You can knead the dough on the counter. Salt controls the rising, so it is better added later. If your dough is too soft, add little more flour. But it is better soft than stiff to get them incorporated. Adding water later won't mix well…)
2. Divide the dough into 2 portions and shape into balls. Wrap each in plastic wrap and let rest for 5 minutes. (Meanwhile, you can wash dishes.)
3. Roll out the dough into a rectangular shape. Fold bottom up twice, leaving one side open. Wrap around the other side with the open side to form a doughnut shape, sealing the ends securely.
4. Wrap in plastic wrap again and let rest for 10 minutes. Meanwhile, preheat oven to 428F (220C). Bring a large pot of water to a boil
5. Add 1 tbsp. of honey in a boiling water (it gives the bagels a nice shine). Cook for about 1 minute on each side until the bagels have a shriveled look. Then immediately remove to the baking sheet lined with aluminum foil or parchment paper, and bake at 428F (220C) for 15 minutes.

Wrap bagels in aluminum foil to keep them moist. They stay soft and chewy till the next day!

Tsubu-an (sweet Azuki red bean paste with skins) goes great with MILO bagels :D

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/01/blog-post_16.html
---------------------------------

How to Make MILO Banana Muffins
http://www.youtube.com/watch?v=fRR4XO9awgs

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How to Make MILO Banana Muffins - Video Recipe

I met a girl from Malaysia and heard that MILO is so popular in Malaysia that most people drink it every morning!!!

She gave me MILO and asked me to make some MILO recipes, so I decided to make this tutorial.


http://www.youtube.com/watch?v=fRR4XO9awgs

I know that muffins sound ordinary BUT this recipe came out amazingly delicious without doubt. Just try it out ;)



I like the way MILO is nutritious.
I shouldn't but can't stop eating MILO with a spoon!!!

---------------------------------
How to Make MILO Banana Muffins

Difficulty: Easy
Time: 45min (15min preparation, 25-30min cooking)
Number of servings: 8 (5cm/2inch) muffin cups

Ingredients:
100g (3.5oz.) unsalted butter *softened to room temperature
100g (3.5oz.) sugar
2 eggs *room temperature
150ml milk *room temperature
A
* 200g (7oz.) cake flour
* 60g (2.1oz.) Nestle MILO
* 2 tsp. baking powder
2 bananas (400g=1lb. with skin)

Directions:
1. Preheat oven to 350F (180C). Slice the banana into 8 half-inch-thick rounds. Mash remaining bananas with a fork.
2. Cream the butter in a large bowl with a wire whisk. Add sugar and eggs, and mix well.
3. Sift in half of the dry ingredients (A) and mix well. Add milk and mix well. Then add the rest of the dry ingredients and mix until completely blended. *Butter and milk will separate if you add the milk right after the eggs. OR when the ingredients are too cold. To incorporate them well, add half of the dry ingredients first.
4. Then add the mashed banana and mix well. Spoon the mixture into muffin cups up to 80% full (you can use a pastry bag to pipe the mixture into cups). Place a slice of banana on each muffin. Bake at 180C (350F) for 25-30 minutes.
5. Place them on a wire rack to cool.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/01/blog-post_14.html
---------------------------------

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

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How to Make Dango (Japanese Sweet Dumplings: Mitarashi and Anko Red Bean Paste) - Video Recipe

Dango is Japanese sweet dumplings.

Three or four Dango are often served on a skewer, which we call Kushi Dango (串だんご).

http://www.youtube.com/watch?v=jNEXHoLn2VY

In this video, I will show you how to make Mitarashi Dango / みたらし団子 (Dango with sweet and savory soy sauce) and An Dango /あん団子 (Dango with red bean paste).

I hope you like them =)

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

How to Make Dango (Japanese Sweet Dumplings)

Difficulty: Very Easy
Time: 20min
Number of servings: 4 (12 Dango)

Ingredients:
((Dango))
100g (3.5oz.) Shiratamako (lumpy glutinous rice flour)
150g (5.3oz.) Kinugoshi-dofu (silken Tofu)
1 tsp. sugar
((Mitarashi Sauce - sweet and savory soy sauce))
50ml water
1 tbsp. soy sauce
1 tbsp. sugar
1/2 tbsp. Katakuriko (potato starch)
((Anko - red bean paste))
Tsubu-an (sweet Azuki red bean paste with skins)

Directions:
((Dango))
1. Put Shiratamako, sugar and lightly drained Kinugoshi-dofu in a bowl and knead the dough with your hand until smooth. Adjust the texture by adding more Shiratamako or water until the dough turns as soft as your earlobe.
2. Divide the dough into 12 small pieces and roll into small balls.
3. Bring a large pot of water to a boil. Gently drop the Dango in the boiling water. After a few minutes, Dango will float to the surface. Boil for another 1-2 minutes. Then remove from the boiling water and transfer into cold water. After a minute, drain well.
4. Put 3 Dango on bamboo skewers. Pan fry the Dango on a teflon pan (or a lightly oiled pan) until sides are nice and brown.
((Mitarashi Sauce - sweet and savory sauce))
1. Put all ingredients in a small sauce pan. Put on low heat, stir constantly, and cook until sauce thickens.
2. Place Dango on a plate and coat with the sauce.
((Anko - red bean paste))
1. Put Anko on top of Dango if you like.

Best eaten while they are still warm :)

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/01/blog-post_10.html
---------------------------------

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How to Make Moffles (Mochi Waffles) - Video Recipe

Moffle (Mochi waffle) is a perfect dish to arrange your leftover Mochi (Japanese rice cakes) after New Year's day!!!

I won this Moffle maker years ago but I didn't have a chance to use it since my darling and I are not crazy about Mochi... we don't buy too many Mochi to spare.

But this year, I tried it because many of my viewers LOVE mochi. And surprisingly, I really loved it!!! Moffle is amazingly delicious. It is like chewy rice crackers :D


http://www.youtube.com/watch?v=cvEsq8JhoYU

In this video, I will show you what kind of fillings go great with Moffles!!!



You can also use teflon coated waffle maker :)
If you are using non-teflon waffle maker, please brush the surface with melted butter or oil.

FYI:


((Plain Moffle (1 square Mochi) 164Kcal: 6min))
1. Turn ON the Moffle maker to warm up. It takes about 6 minutes (green light will light up).
2. Open and place 1 square Mochi in the center, then close.
3. At first, the upper iron doesn't meet the lower, so after 3 minutes, gently press until the upper iron meets the lower iron.
4. After the total of 6 minutes, open and serve with the toppings of your choice.

((Moffle Sandwich (4 slices Shabu-Shabu Mochi) 103Kcal: 4min))
1 bowl rice 252Kcal ＝ 2 & 1/2 Moffle Sandwiches
1 toasted bread 267Kcal ＝ 2 & 1/2 Moffle Sandwiches
1. Turn ON the Moffle maker to warm up. It takes about 6 minutes (green light will light up).
2. Open, place 2 slices of Shabu-Shabu Mochi, place the filling of your choice in the center (do not run over the sides), and place another 2 slices of Shabu-Shabu Mochi on top, then close.
3. At first, the upper iron doesn't meet the lower, so after 2 minutes, gently press until the upper iron meets the lower iron.
4. After the total of 4 minutes, Moffle sandwich is done.

*caution for the iron pan damage
do not brush soy sauce on the Mochi
do not cook Daifuku, Kinako-Mochi, or any Mochi with filling
please clean the pan when it gets dirty

Fillings I used:
- ham + cheese
- Shiso leaf + tuna Sashimi
- hamburger steak
- Kimchi + cheese
- Kinpira + cheese
- sweet chili shrimp
- chocolate
- red bean paste + chocolate

Other suggested fillings:
- Natto
- Sukiyaki
- salsa + cheese
- Korokke
- stir-fried green peppers
- Shiokara (salted fish guts)
- Mentaiko (seasoned cod roe)
- Anmitsu
- chocolate + ice cream
etc...

Moffles turn hard when cool but they still taste good within few hours :)

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/01/blog-post.html

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How to Make Shiromiso Zoni (White Miso Soup with Mochi Rice Cake) - Video Recipe

"Zoni / Ozoni" soup is a Japanese soup meal with rice cakes (mochi), eaten on New Year's Day, at least in the following two or three days (Shogatsu: 正月).

As for ways of cooking the Zoni, ingredients vary slightly from one region to the other. But in most cases it is either a clear soup (sumashi-jiru) flavoured with dashi (stock usually made from flakes of dried bonito) and soy sauce, generally preferred in eastern parts of the country, or a miso soup generally preferred in the western parts.


http://www.youtube.com/watch?v=yOXtjeinB1Q

My favorite is Shiromiso (White Miso) Zoni. White miso is a specialty in Shiga prefecture. It has a sweet taste and I love to eat it with bunch of bonito flakes!!! If you have never tried it, I recommend you to try it out :)



---------------------------------
Shiromiso Zoni (White Miso Soup with Mochi Rice Cake)

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

Ingredients:
6 round Mochi (rice cakes)
150g (5.3oz.) Daikon radish
200g (7oz.) taro potatoes *pre-cooked or frozen
6 slices Kamaboko fish cake
6 decorative cut carrots
800ml Dashi stock *Kombu kelp recommended but bonito is OK
160g (5.6oz.) Saikyo Miso (white Miso)
Katsuobushi (bonito flakes)

Directions:
1. Slice Daikon radish in quarter-rounds. Make decorative cut carrot slices. Pre-cook Daikon and carrots in boiling water for 3 minutes and drain well. If your taro potatoes are fresh, please pre-cook them as well.
2. In a large pot, bring Dashi stock to a boil. (Add water and dashi packet. Bring to a boil, then reduce the heat to medium low and simmer for 5 minutes. Discard the packets.) Dilute white miso in 1/2 cup soup broth and add to the soup.
3. Add pre-cooked or frozen taro potatoes and cook until done. Then add Daikon and carrots.
4. In a different pot, boil mochi pieces until soft (they float to the top when they are done.)
5. Place Daikon at the bottom of a soup bowl or a mug so that the mochi won't stick on the dish. Arrange taro potato, carrot, and Kamaboko on top.
6. Sprinkle with Katsuobushi (bonito flakes).

Believe it or not, mochi rice cake in this zoni tastes nice if you dip it into kinako (soybean flour with sugar). I saw this on TV and tried it and was great!
http://cookpad.com/recipe/1002313

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/12/blog-post_27.html
---------------------------------

Stay warm and enjoy your holidays!!!

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How to Make Wasabi Tuna Melt Sandwiches & Sugar Rusks - Video Recipe

This video will show you how to make Wasabi Tuna Melt Sandwiches and Sugar Rusks.


http://www.youtube.com/watch?v=ClOpEYk5zV8

Please see details in the video on how to enter this giveaway :)



If you live in Japan, you can get the Sando de Panda at Rakuten.
日本にお住まいの方は楽天からもゲットできます！

食パンに具をはさむだけで簡単にふちの閉じたハート型ランチパック風のサンドウィッチが作れま... 価格：415円（税込、送料別）

---------------------------------
Wasabi Tuna Melt Sandwiches and Sugar Rusks

Difficulty: Easy
Time: 5min
Number of servings: 8 pocket sandwiches

Ingredients:
((Wasabi Tuna Melt Sandwiches))
16 slices bread
A
* 160g (5.6oz.) drained canned tuna
* 50g (1.7oz.) finely-chopped onion
* 50g (1.7oz.) shredded cheese
* 3 tbsp. mayonnaise
* 2 tsp. Wasabi in tube (freshly grated Wasabi is perfect)
* salt and pepper
melted butter
((Sugar Rusks))
200g (7oz.) bread crust
50g (1.7oz.) butter
3 tbsp. granulated sugar

Directions:
((Wasabi Tuna Melt Sandwiches))
1. Sprinkle a pinch of salt over the chopped onion and leave for about 5 minutes. Then drain well on paper towels.
2. Mix A in a bowl.
3. Warm and soften 2 slices of bread in a microwave for 30 seconds at 500w. (In this way, the edges seal together properly.)
4. Spread some melted butter on the slices of bread.
5. Place butter-side down and spread the tuna mixture. Then top with another slice of bread butter-side up.
6. Put "Sando de Panda" on top and press hard to cut out and seal off the edges.
7. Pan fry over medium heat until golden brown.
((Sugar Rusks))
1. Cut bread crusts into bite-sized pieces.
2. Heat the butter in a frying pan. Add the bread crusts and pan fry them until they are crisp and dry.
3. Coat with granulated sugar. When the sugar melts, stop the heat and put on a plate to cool. (Sugar will get hard when cold.)

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/12/blog-post_22.html
---------------------------------

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