Goma Hiyashi Chuka (Koufuku Graffiti Inspired Cold Ramen with Sesame Dressing) - Video Recipe

Hiyashi Chuka (cold ramen) is kind of refreshing ramen salad. You can enjoy it by changing the toppings and Tare (dressing/sauce).

This video will show you how to make Hiyashi Chuka drizzled with light yet tasty sesame sauce, arranged with Ramen-like toppings, just like the one appeared on Manga: Koufuku Graffiti.

https://www.youtube.com/watch?v=z38-TK_QXmM

Perfect dish during the hot and humid summer season. However it can be served all year long ;)

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

Goma Hiyashi Chuka (Cold Ramen with Sesame Dressing)

Difficulty: Easy
Time: 30min
Number of servings: 2

Ingredients:
2 packages fresh Ramen noodles
8 slices Char siu (roasted pork)
2 Ramen eggs https://www.youtube.com/watch?v=SXJeJM8q5YA
Chinese jellyfish
1/2 cucumber
100g (3.5oz.) bean sprouts
Beni Shoga (red pickled ginger)
Goma-Dare (sesame dressing)
* 3 tbsp. white sesame paste
* 1/2 tsp. Toban Jan (hot bean sauce / Chinese red chili paste)
* 50ml water
* 50ml vinegar (rice or cereal)
* 3 tbsp. soy sauce (use light soy sauce if you have)
* 1.5 tbsp. sugar
* 1 tbsp. sesame oil
* a pinch of salt

Directions:
1. First, dilute white sesame paste and Toban Jan with water. Then mix the other ingredients for Goma-Dare and cool in the fridge.
2. Remove the roots and heads of bean sprouts (you can leave the heads if you like), then parboil for a few seconds and drain well in a strainer. Cut cucumber into thin strips.
3. In a large pot, boil water. Add fresh Ramen noodles in the boiling water and gently stir noodles with chopsticks. Cook Ramen noodles according to your package (mine was 3 min). Drain the noodles in a strainer and rinse the noodles under cold water for a few times to remove starch. Then drain well again and pat dry with paper towels.
4. Place the cold noodles in a dish, then Arrange the toppings. Pour over the sauce right before you eat.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/06/blog-post_24.html
---------------------------------

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Okakiage (Food Wars! Shokugeki no Soma Inspired Crispy Fried Chicken) - Video Recipe

"Okaki" is rice crackers and "Age" means deep fried.

Okakiage appears on Manga: "Shokugeki no Soma (Food Wars)". Cod fish was used in its episode; however, I used chicken which is familiar to everyone.

Of course you can use any rice crackers~ ;)

Print on your Postcard

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

Okakiage (Crispy Fried Chicken)

Difficulty: Very Easy
Time: 20min
Number of servings: 4

Ingredients:
500g (1.1lb.) chicken thigh with skin
1/2 tsp. salt
100g (3.5oz.) Kaki no tane (Rice Crackers)
vegetable oil for deep frying
lemon wedges

Directions:
1. Remove the skin of chicken if you don't like, cut into bite-size pieces, then season with salt.
2. Remove the peanuts from Kaki no tane. Place them in a Ziploc bag and break into small pieces. *You can use a food processor if you have.
3. Place it in a flat container and coat the chicken. Deep fry them in oil at 170C (338F) for 5~6 minutes, until they float up to the surface.
4. Drain well and serve on a dish with lemon wedges.

Lemon is a must! It makes the chicken very tasty and delicious. Of course ketchup goes good, too~.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/06/blog-post_21.html
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EASY! Hiyashi Chuka (Cold Ramen Noodles) - Video Recipe

Hiyashi Chuka (cold ramen) is kind of refreshing ramen salad. You can enjoy it by changing the toppings and Tare (dressing/sauce).

This video will show you how to make the very basic Hiyashi Chuka with common toppings and Shoyu-Dare (soy sauce based dressing).


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

Perfect dish during the hot and humid summer season. However it can be served all year long ;)



---------------------------------
Hiyashi Chuka (Cold Ramen Noodles)

Difficulty: Easy
Time: 30min
Number of servings: 2

Ingredients:
2 packages fresh Ramen noodles
4 slices ham
1/2 cucumber
1/2 tomato
1 egg
a pinch of salt
cooking oil
Shoyu-Dare (soy sauce dressing)
* 50ml water
* 50ml vinegar (rice or cereal)
* 3 tbsp. soy sauce
* 1.5 tbsp. sugar
* 1 tsp. sesame oil
* a pinch of salt
1 tbsp. ground toasted white sesame seeds

Directions:
1. Mix the ingredients for Shoyu-Dare and cool in the fridge.
2. Cut ham and cucumber into thin strips. Cut tomato into wedges.
3. Season an egg with a pinch of salt, then mix well. Heat cooking oil in a frying pan and make 1 or 2 thin omelets (depending on the size of your frying pan). Leave to cool on a plate, then cut into thin strips.
4. In a large pot, boil water. Add fresh Ramen noodles in the boiling water and gently stir noodles with chopsticks. Cook Ramen noodles according to your package (mine was 3 min). Drain the noodles in a strainer and rinse the noodles under cold water for a few times to remove starch. Then drain well again and pat dry with paper towels.
5. Place the cold noodles in a dish and sprinkle with ground toasted white sesame seeds. Arrange the toppings. Pour over the sauce right before you eat.

Serve with Karashi (Japanese mustard) if you like.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/06/blog-post_17.html
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Aji no Nanbanzuke (Horse Mackerel Marinated in Sweet Vinegar Sauce) - Video Recipe

Nanbanzuke is a Japanese home-cooked meal with deep fried meat or fish, marinated in sweet and spicy vinegar sauce.


https://www.youtube.com/watch?v=QUGPIyH20y8

Aji (horse mackerel) is in season in Japnan from May to July :)
You can substitute it with other fish or chicken, too!



---------------------------------
Aji no Nanbanzuke (Horse Mackerel Marinated in Sweet Vinegar Sauce)

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

Ingredients:
8 fillets horse mackerel = 400g (14oz.) *other fish or chicken is OK
salt
flour
3 tbsp. sesame oil
100g (3.5oz.) onion
120g (4.2oz.) color peppers (green/red/orange/yellow)
1 dried red chili pepper
marinade
* 4 tbsp. vinegar (rice or cereal)
* 3 tbsp. soy sauce
* 2 tbsp. sugar
* 50ml Kombu Dashi soup stock

Directions:
1. Thinly slice onion and color peppers. Boil for just under a minute to remove the bad smell and bitter taste. Then drain well in a colander.
2. Slice the horse mackerel fillets diagonally into pieces. Dust both sides with salt and flour. Heat sesame oil in a frying pan. Cook both side until crisp, golden and cooked through. Transfer to a flat dish. *You can of course deep fry the horse mackerel.
3. Thinly slice dried red chili pepper. Mix the marinade and the dried red chili pepper. Then add the vegetables and toss. Pour it over the horse mackerel and marinade for over 10 minutes, then serve.

After 10 minutes, fish meat is very soft. After a day, the flavor soaks well and the fish meat becomes firm (condensed). Both are delicious! You can keep it in the fridge for 2-3 days.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/06/blog-post_14.html
---------------------------------

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Vegan Okonomiyaki (Dairy/Gluten/Egg Free) - Video Recipe

Okonomiyaki is a Japanese savory pancake.

This is a perfect vegan Okonomiyaki idea for those who are on dairy/gluten/egg free diet :)

https://www.youtube.com/watch?v=7kcmME7ueT8

Of course perfect idea for those who are on diet!!!



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

Vegan Okonomiyaki

Difficulty: Very Easy
Time: 20min
Number of servings: 1

Ingredients:
100g (3.5oz.) Japanese Yamato yam
1/2 tsp. Kombu Dashi powder *other soup stock powder is OK
125g (4.4oz.) shredded cabbage
15g (0.5oz.) chopped green onions
1 tbsp. Beni Shoga (red pickled ginger)
cooking oil
((toppings))
* Okonomiyaki sauce
* egg free mayonnaise
* Aonori (green laver)

Okonomiyaki Sauce from scratch (about 2 servings):
2 tbsp. Vegan Worcestershire sauce (or Tonkatsu sauce) + 2 tbsp. ketchup + 1 tsp. sugar (or agave syrup)

Directions:
1. Grate Yamato yam in a bowl and mix Kombu Dashi powder.
2. Add shredded cabbage, chopped green onions, and Beni Shoga, then mix well until cabbage gets wilted.
3. Heat cooking oil in a frying pan. Spread the batter in a circular shape, cover, and cook on low for about 5 minutes. Then flip it over, cover, and cook the other side for 5 minutes until golden brown.
4. Serve on a plate, and sprinkle with toppings.

You can also use Nagaimo (Chinese yam) or regular potato. However, they may be bit soggy that you may want to add 1 or 2 tbsp. of gluten free flour.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/06/blog-post_10.html
---------------------------------

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Baked Okaki / Kaki no tane (Rice Crackers) - Video Recipe

Easy and crunchy rice crackers using an oven! Round Mochi will look like Kaki no tane (famous rice crackers look like persimmon seeds).


https://www.youtube.com/watch?v=15jbvd_jfrg

I used the leftover Issho Mochi from my daughter's 1st birthday.
Issho Mochi is a Japanese traditional ceremony, having an year-old-baby carry 4lb (1.8kg) rice cake on the back in hope that the child will have enough food to live on.
https://youtu.be/c0o9F3kbWkY?t=1m51s



---------------------------------
Baked Rice Crackers (Kaki no tane)

Difficulty: Super Easy
Time: 2~3 days + 20 minutes
Number of servings: 2~3 servings

Ingredients:
3 round or square Mochi (rice cake)
1 tbsp. soy sauce
1/2 tbsp. sugar

Directions:
1. Thinly slice Mochi. Leave to dry for 2~3 days.
2. Preheat the oven to 356F (180C).
3. Line parchment paper on a baking sheet, place Mochi, then bake in the oven at 356F (180C) for 15 minutes.
4. Mix soy sauce and sugar in a bowl. Coat Mochi with the sauce, then drain well.
5. Again place Mochi on the parchment paper. Bake in the oven at 302F (150C) for 3~4 minutes. *Soy sauce can burn easily, so please watch out.
6. Leave to cool completely until the sauce dries out.

Putting silica gel (desiccant) packet together inside an air-tight container would help to keep the rice crackers crisp over a week or more!

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/06/blog-post_7.html
---------------------------------

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Melon Jelly Slices - Video Recipe

You want to try this when melon is in season :3 You can apply this recipe to other fruits of course!!!


https://www.youtube.com/watch?v=BJ7G9B5j_14

Melon contains enzyme that breaks down protein. Thus, if you want to use gelatin, you must simmer the juice first or it won't firm up. Not to fail, you may want to use agar-agar!



---------------------------------
Melon Jelly Slices

Difficulty: Super Easy
Time: 30min
Number of servings: 13cm (5inch) melon

Ingredients:
13cm (5inch) melon
water
2 tbsp. sugar
4g (2 tsp.) Kanten powder (agar-agar powder)

Directions:
1. Cut melon in half. Remove the seeds from the melon and scoop out the flesh. Then strain through a sieve to reserve the juice. (You can eat the leftover fiber. Yummy!)
2. Add water to the Juice up to 500ml. Add granulated sugar and Kanten powder, then mix well.
3. Put in a pot, bring to a boil, and boil for 2 minutes stirring constantly. *or cook as directed on its package
4. Pour it into the melon shells, leave to cool, then cool in the fridge for over an hour until set.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/06/blog-post.html
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Hijiki Seaweed Salad - Video Recipe

I remember Hijiki salad is a very popular appetizer dish at a Japanese restaurants in New York. The same in other places?!

It goes perfect with rice, perfect for Bento side dish!!!


https://www.youtube.com/watch?v=A_N6pzZ-wNA

In this tutorial, I will show you a super easy way to make it in a Microwave. However, if you don't want to use a Microwave, you can always use a pot. Directions are below ;)



---------------------------------
Hijiki Seaweed Salad

Difficulty: Very Easy
Time: 30min
Number of servings: 4

Ingredients:
20g (0.7oz.) dried Hijiki seaweed
60g (2.1oz.) carrot
100g (3.5oz.) Chikuwa fish cake
2 Shiitake mushrooms
A
* 2 tbsp. soy sauce
* 2 tbsp. Sake
* 1 tbsp. sugar
* 1 tsp. sesame oil

Directions:
1. Place dried Hijiki in a microwavable bowl, add plenty of water, cover with plastic wrap, then microwave at 600 watts for 3 minutes. Leave to cool uncovered for 2 minutes. Wash and drain well. If you don't have a microwave, you can soak in water for 20~30 minutes, then drain.
2. Thinly slice carrot, Shiitake mushrooms, and Chikuwa fish cake.
3. Place Hijiki, carrot, Shiitake, Chikuwa in a microwavable bowl, add A and mix well.
4. Cover with plastic wrap and microwave at 600 watts for 5 minutes. Toss to coat the seasonings evenly, cover with plastic wrap, and let sit for over 10 minutes to marinate. If you don't have a microwave, you can simmer in a pot on low heat until the liquid is gone for about 20 minutes.

You can keep 3~4 days in the fridge :)

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post_31.html
---------------------------------

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Magic Custard Cake (3-Layer Cake from 1 Batter) - Video Recipe

One batter which magically divides into three layers, three different textures: a flan base, crème center, and génoise (sponge) top!
The recipe was originated in France and talked about in Japan in 2015.


https://www.youtube.com/watch?v=_2qVsbjyWfs

However, if you expect smooth and creamy flan, you will get disappointed with the texture… it is pretty dense and chewy. Thus, I prefer the chocolate flavor. The flan base is just like chocolate fudge and pretty addictive ;)



Chocolate Magic Cake recipe is HERE:
https://www.youtube.com/watch?v=gKtX86U1gzg

---------------------------------
Magic Custard Cake (3-Layer Cake from 1 Batter)

Difficulty: Easy
Time: 1.5hrs
Number of servings: 15cm (6inch) round cake pan

Ingredients:
3 eggs
90g (3.2oz.) granulated sugar *1 tbsp. for egg whites
1 tbsp. warm water
90g (3.2oz.) butter
90g (3.2oz.) cake flour
a pinch of salt
300ml milk
1/2 tsp. vanilla extract
powdered sugar

Directions:
1. Preheat the oven to 160C (320F).
2. Line the cake pan with parchment paper.
3. Melt the butter in a microwave at 600W for 30 seconds.
4. Warm the milk (not hot).
5. Separate the eggs.
6. Place the egg yolks in a bowl. Add warm water and sugar (leave out 1 tbsp. for egg whites), then beat them with an electric mixer until white like mayonnaise.
7. Add the melted butter little by little and mix well.
8. Sift in flour, add salt, and mix well.
9. Add milk 1/2 at a time, then add vanilla extract and mix well.
10. In a different bowl, lightly whip the egg whites. Then add 1 tbsp. of sugar and beat with an electric mixer until firm peaks form.
11. Mix 9 and 10 together for 4~5 times with a whisk. DO NOT OVER-MIX. Pour the batter into the pan and even out the surface.
12. Bake at 160C (320F) for about 45~50 minutes.
13. Leave to cool completely, then cool in the fridge for over 2 hours. Dust with powdered sugar to finish.

You can garnish with some fruits if you like :)

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post_27.html
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Microwave Okaki (Rice Crackers) - Video Recipe

If you want to bake or deep fry Mochi (rice cake) to make Okaki (rice crackers), you need to dry out Mochi for a few days. However, with this Microwave version, you don't have to :)


https://www.youtube.com/watch?v=WQ7pwef63GA

I used the leftover Issho Mochi from my daughter's 1st birthday.
Issho Mochi is a Japanese traditional ceremony, having an year-old-baby carry 4lb (1.8kg) rice cake on the back in hope that the child will have enough food to live on.



---------------------------------
Microwave Okaki (Rice Crackers)

Difficulty: Super Easy
Time: 5min
Number of servings: 14-16 pieces

Ingredients:
1 square or round Mochi (rice cake)
1/2 tbsp. soy sauce
2/3 tsp. sugar

Directions:
1. Dice Mochi into small (1cm) pieces.
2. Line parchment paper on a microwavable dish. Place Mochi, keep an inch apart.
3. Microwave at 600w for 3 minutes (without cover). *If you can, stop after 2 minutes or so to check if they are not burning, switching the position.
4. Mix soy sauce and sugar in a bowl. Coat Mochi with the sauce while they are hot.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/3.html
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Vegan Tofu Brownies - Video Recipe

Mix and bake! Super easy and healthy!!!
Very rich and tasty without dairy product. yum

Note: please use a square cake pan for the brownie look ;) oops


https://www.youtube.com/watch?v=pE2e_PfhB7w



---------------------------------
Vegan Tofu Brownies

Difficulty: Super Easy
Time: 45min
Number of servings: 15cm (6inch) cake pan

Ingredients:
100g (3.5oz.) Kinugoshi-Dofu (Silken Tofu)
75ml soy milk
5 tbsp. granulated sugar
100g (3.5oz.) cake flour *all purpose flour is OK
3 tbsp. cocoa powder
1 tsp. baking powder
30g (1oz.) chopped walnuts *if you have

Directions:
1. Preheat the oven to 356F (180C).
2. Drain Tofu and place it in a bowl. Add soy milk and sugar, then mix well.
3. Sift in flour, cocoa powder, and baking powder, then mix well. Add chopped walnuts if you have.
4. Pour the batter into the pan and even out the surface. Bake at 356F (180C) for 30~40 min. Check for doneness with a fresh skewer.

Leave to cool then wrap in plastic wrap or put in an airtight container to keep it moist till the next day!

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post_20.html
---------------------------------

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Mizu Shingen Mochi (Japanese Raindrop Cake) - Video Recipe

Japanese Raindrop Cake looks like a big drop of water. It is a transparent jelly-like cake served with Kuromitsu (brown sugar syrup) and Kinako (soybean flour). Very simple yet delicious :)

金精軒製菓　(Kinseiken Seika Company) in Yamanashi Prefecture of Japan make the cake from June till September on the weekends and holidays. There is always a huge line in front of the store. They use specially sourced water from the southern Japanese alps. The cake will only last 30 minutes, thus you can only enjoy it at the store.


https://www.youtube.com/watch?v=wlFkv_SpSI4

To make this transparent cake at home, you will need Cool Agar or Pearl Agar. However, they cost about $20… so I decided to use Ina Agar (costs only 2 bucks), which contains Konnyaku powder (gives jelly-like texture) but translucent. The texture was perfect! I think I am satisfied with the result. If you don't mind about the transparency, Ina Agar is good enough ;)

Agar Products FYI:
Ina Agar A (イナアガー A)
http://astore.amazon.co.jp/shopping072-22/detail/B00HRLT69Q
Cool Agar (クールアガー)
http://astore.amazon.co.jp/shopping072-22/detail/B0040Q60A4
Pearl Agar (パールアガー)
http://astore.amazon.co.jp/shopping072-22/detail/B0085JF80K



---------------------------------
Mizu Shingen Mochi (Japanese Raindrop Cake)

Difficulty: Very Easy
Time: 10min + cooling time
Number of servings: N/A

Ingredients:
water of your choice
Cool Agar or Pearl Agar
Kuromitsu (brown sugar syrup)
Kinako (soybean flour)

Directions:
1. Mix water and agar powder very well in a pot. Bring to a boil and boil for 1 minute. *or use as directed on its package
2. Stop the heat, pour it into wine glasses with round bottoms, or a round ice tray and cool in the fridge for an hour until firm.
3. Serve with Kuromitsu and Kinako.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post_17.html
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Avocado Cheese Korokke (Croquettes) - Video Recipe

Very rich and tasty Korokke (Croquettes)!


https://www.youtube.com/watch?v=08B7RtbKjnM

Simple salt and pepper seasonings are good enough ;)



---------------------------------
Avocado Cheese Korokke (Croquettes)

Difficulty: Medium
Time: 30min
Number of servings: 6 croquettes

Ingredients:
300g (10.6oz.) potatoes
1/2 Avocado
salt and pepper
pizza cheese
batter
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
tomato ketchup or mayonnaise if you like

Directions:
1. Peel and slice potatoes. Place them on a microwavable dish, cover with plastic wrap, then microwave at 500w for 6 minutes until soft. Transfer to a bowl and mash with a fork. (You can cut into medium chunks and boil until soft. Then drain and mash them while hot.)
2. While still hot, add diced avocado. By heating avocado, you can avoid it from chaining color.
3. Season with salt and pepper.
4. Flatten the mixture and divide it into 6 equal portions. Place some pizza cheese in the center and flatten each portion into an oval-shaped patty.
5. Coat each patty with flour, dip in beaten egg, and coat with Panko.
6. Deep fry in oil at 170C(338F) until golden brown.

Serve with tomato ketchup or mayonnaise if desired.
Best eaten while still hot, or avocado can become soggy.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post_13.html
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How to Make Japanese Soft Boiled Ramen Eggs (Nitamago 煮卵 Recipe) | Japanese Cooking Video Recipe

Ramen Eggs, also called Nitamago, Ajitama, or Ajitsuke-tamago, are savory soft-boiled eggs with creamy runny egg yolk, known as Ramen topping.

Japanese Soft Boiled Ramen Eggs

https://www.youtube.com/watch?v=SXJeJM8q5YA

Ramen Egg is not only for Ramen but also for fried rice, pasta, rice bowl, and more! It even makes a perfect topping for white rice. Great dish to stock in the fridge :)

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

Ramen Eggs

Difficulty: Very Easy
Time: 10min + soaking time
Number of servings: 4

Ingredients:
4 cold eggs right out of the fridge
Tare seasonings
* 2 tbsp. soy sauce
* 2 tbsp. Mirin (sweet Sake)
* 1 tsp. sugar

Directions:
1. Bring a pot of water to a boil.
2. Tap each egg with a spoon to make cracks in the bottom of the shell. OR you can poke a small hole using an "Egg Hole Puncher". (Water goes in between the egg and the shell which helps the shell to come off).
3. Place the eggs in a strainer and place it in boiling water, the crack-side up (to let water in). The strainer prevents eggs from hitting the bottom of the pot.
4. Boil for 7 minutes. Place them in water to cool, then peel.
5. Place the Tare seasonings in a Ziploc bag and mix well. Then place the eggs, close securely, and put in the fridge for about 30 minutes ~ 12 hours, rolling over once in a while.

If you soak the eggs too long, they become salty and the egg yolks pectize (like jelly). Please eat when you think are ready. I think it becomes too salty after 12 hours.

You can get an "Egg Hole Puncher" at Daiso 100yen shop to poke a hole in the egg.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post_10.html
---------------------------------

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5-Ingredient Chocolate Molten Lava Cakes (Fondant au Chocolat) - Video Recipe

You just mix all ingredients with a spoon and bake for 10 minutes. Voila! You'll get perfect chocolate cakes with ooey-gooey center ;)


https://www.youtube.com/watch?v=RgXqT7ifZXU



---------------------------------
5-Ingredient Chocolate Molten Lava Cakes (Fondant au Chocolat)

Difficulty: Super Easy
Time: 20 min
Number of servings: 2 medium (2.4inches/6cm) muffin cups

Ingredients:
60g (2.1oz.) milk chocolate
2 tbsp. butter
1 egg
2 tbsp. granulated sugar
1 tbsp. cake flour or all purpose flour

Directions:
1. Place chopped chocolate and butter in a microwavable bowl. Microwave at 600 watts for 1 minute to melt them. Then mix well with a spoon. *You can melt in a double boiler.
2. Preheat the oven to 356F (180C).
3. Add egg and sugar, and mix well. Then sift in flour and mix well. *you can use a spoon to mix them.
4. Put the batter into the cups up to 60% full.
5. Bake in the oven at 356F (180C) for 10 minutes.

If the cake gets cold, you can microwave it for 10 seconds to get the ooey-gooey center again!

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/10.html
---------------------------------

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Koinobori Curry (Carp Deco Curry Rice for Children's Day) - Video Recipe

Koinobori (こいのぼり) is carp-shaped wind socks traditionally flown on May 5th in Japan to celebrate "Tango no Sekku" (端午の節句), boy's festival, in honor of sons and in the hope that they will grow up healthy and strong.

However in 1948, the government renamed the day "Kodomo no Hi" (こどもの日), children's day, to respect children's personalities and to celebrate their happiness.

But we Japanese still celebrate "Tango no Sekku" on this day! If you come to Japan, you will find many foods and products represent Koinobori (carp)!


https://www.youtube.com/watch?v=1L-2Ut5WZUk



Product I used:
Hagoromo Foods Deco Furi 6 Colors Egg Flavor はごろもフーズ デコふり 6色 たまご風味

---------------------------------
Koinobori Curry (Carp Deco Curry Rice)

Difficulty: Easy
Time: 10min + curry rice cooking time
Number of servings: N/A

Ingredients:
curry of your choice
rice
pink and green rice seasonings
sliced cheese
Nori seaweed sheet
cooked broccolini or asparagus
cooked star-shaped carrots

Directions:
1. Mix pink and green rice seasonings into each of two bowls of rice to make slightly pink and green rice. You don't want to add the seasonings too much since the rice is for curry.
2. Place the rice in plastic wrap and form the rice into carp shapes.
3. Spread curry of your choice on a plate.
4. Place cooked broccolini or asparagus to make a pole.
5. Place the carps along the pole.
6. Decorate the carps with sliced cheese and Nori seaweed sheet: eyes, gills, and scales.
7. Garnish with carrot stars to finish.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post.html
---------------------------------

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Kashiwa Mochi (Rice Cakes Wrapped in Oak Leaves) - Video Recipe

Kashiwa Mochi is a chewy smooth rice cake with Anko (sweet red bean paste) inside, wrapped in an oak leaf. Very fragrant and delicious!


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

It is made for Children's Day on May 5th (the day we respect children's personalities and celebrate their happiness).



---------------------------------
Kashiwa Mochi

Difficulty: Easy
Time: 30min
Number of servings: 8 pieces

Ingredients:
200g (7oz.) Joshinko (rice flour)
1 tbsp. sugar
250ml water
160g (5.7oz.) Anko (sweet red bean paste with or without skins)
8 Kashiwa (oak) leaves

Directions:
1. Rinse the Kashiwa leaves and pat dry with paper towel.
2. Roll Koshian into 8 balls (20g each).
3. Place Joshinko, sugar, and water in a microwavable bowl and mix well.
4. Cover with plastic wrap and microwave at 600 watts for 5 minutes.
5. Transfer to a Ziploc bag and knead until just combined.
6. Remove from the Ziploc bag and knead again with your hands moistened with water until smooth. Then divide it into 8 pieces.
7. Roll out the Mochi between plastic wrap to make a flat oval shape. Place Anko and fold to cover. Seal the edges tightly. Then wrap with Kashiwa leaf to finish.

Anko (sweet red bean paste) from scratch video is HERE:
https://www.youtube.com/watch?v=fyE9a8gejHA

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/04/blog-post_29.html
---------------------------------

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