4-Ingredient Edible Gemstones (Kohakutou Crystal Gummy Candies) | Japanese Cooking Video Recipe

Firm jelly inside, crunchy shell outside. Kohakutou is a traditional Japanese confection (Wagashi).

You just need only 4 ingredients!

You can use your favorite colors to make your own favorite gemstones. Easy yet Fun! It is one of summer vacation free research project ideas in Japan 💎

It takes about a week to dry to create the crunchy shell. At this point, the sweetness becomes very mild and delicious 😋 

You can use fruit juice if you want to make it in a different flavor! Have fun 👍

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4-Ingredient Edible Gemstones (Kohakutou Crystal Gummy Candies)

Difficulty: Easy

Time: 1 week

Number of servings: candies on 1 baking sheet

Ingredients:

300g (10.6oz.) granulated sugar

4g (2 tsp.) Kanten powder (agar-agar powder)

your favorite food colorings

200ml water

Directions:

1. Dilute your favorite food colorings with water.

2. Mix water and Kanten powder (agar-agar powder) very well in a pot. Put on medium. When the agar-agar powder melts, add granulated sugar and turn down to low. Simmer for 10 minutes until it bubbles and the liquid hangs down when you lift the spatula.

3. Pour it into any heat resistant container is okay. Color it in the way you like. Put it in the fridge for an hour to harden.

4. Tear it by hand, place the candy pieces on a parchment paper and let dry for a week until they develop white and crunchy outer shells.

*You can store the candies in an airtight container at room temperature for 2-3 weeks.

レシピ（日本語）

https://cooklabo.blogspot.com/2021/08/Kohakutou.html

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

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How to Make 2-Layer Mizu-Yokan (Matcha and Azuki Bean Jelly) | Japanese Cooking Video Recipe

Mizu-Yokan (Soft Azuki Bean Jelly) is a typical Japanese summer treat. Cold, smooth and refreshing! The recipe is EASY but to make it into 2 layers, you want to pour in the second layer just before the first layer hardens.

Kids say it looks like Minecraft. LOL

2-Layer Mizu-Yokan (Matcha and Azuki Bean Jelly)

Basic Mizu-Yokan Recipe:

https://www.youtube.com/watch?v=BlqvMeIki4Y

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

2-Layer Mizu-Yokan (Matcha and Azuki Bean Jelly)

Difficulty: EASY

Time: 20min + 2hrs cooling time

Number of Servings: 8 servings

Necessary Equipment:

18cm (7inch) square cake pan

Ingredients:

((Soft Azuki Bean Jelly))

400g (14oz.) Koshi-an (sweet Azuki red bean paste without skins)

300ml water

4g (2 tsp.) Kanten powder (agar-agar powder)

a pinch of salt

((Matcha Jelly))

1 tbsp. Matcha green tea powder

2g (1 tsp.) Kanten powder (agar-agar powder)

2 tbsp. granulated sugar

250ml water

Directions:

1. Mix water and Kanten powder (agar-agar powder) very well in a pot. Bring to a boil and boil on low for 2 minutes. *or use as directed on its package

2. Stop the heat, add Koshi-an and mix well. Add a pinch of salt to taste and mix well.

3. Pour it into a square cake pan (or any container). Then immediately start making Matcha jelly.

4. In a bowl, put Kanten powder (agar-agar powder), granulated sugar, and sift in Matcha powder. Then mix well with a spoon. Put in a pot, add water, and mix well. Bring to a boil and boil on low for 2 minutes.

5. When the skin forms (before it gets firm) pour in the Matcha jelly liquid. Leave to cool and firm at the room temperature (do not move too soon or layers will be mixed). Then put in the fridge to cool for about 2 hours.

↓レシピ（日本語）

https://cooklabo.blogspot.com/2021/08/2-Layer-Mizu-Yokan.html

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

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EASY Tater Tots (5 Ingredients) | Video Recipe

Crispy outside soft inside. Addictive bite-size pieces 😋

Great recipe to use up potatoes!

Tater tots are grated potatoes formed into small cylinders and deep-fried, trademarked by American frozen food company Ore-Ida.

Deep-fried leftover scraps and small potatoes without breading or batter are good, too!

EASY Tater Tots

My son and I've been to potato digging and got some potatoes again this year 👍

2018 https://youtu.be/ri4P8KMQJBI

2019 https://youtu.be/tqHZmHY4i5I

2020 https://youtu.be/y6R5f_p3iBs

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EASY Tater Tots Recipe

Difficulty: Very Easy

Time: 20min

Number of servings: 4

Ingredients:

600g (1.3oz.) potatoes

2/3 tsp. salt

pepper

1 tbsp. flour

deep frying oil

Directions:

1. Wash and peel potatoes. Place them in a microwavable dish, cover, and microwave on medium (600w) for 5 minutes, until slightly heated (not cooked through). Undercooked potatoes are easy to shred.

2. Using a shredder, shred the potatoes.

3. Season with salt and pepper, and mix in flour.

4. Wrap in plastic wrap to flatten the potatoes. Then cut it into small pieces, nicely shape them into cylinders about an inch long.

5. Deep fry in oil at 180C (350F) until crisp golden brown on the outside.

↓レシピ（日本語）

https://cooklabo.blogspot.com/2021/07/Tater-Tots.html

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

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Agepan (Deep Fried Bread Rolls Recipe) | Japanese Cooking Video

Agepan (Deep Fried Bread Roll) is the best and typical school lunch menu ☺️

Very tasty yet delicious. MUST TRY 💕

At school, top half of the bread is coated with sugar topping. In this way it is easy to eat. Sure I understand. Great idea 👍

The bread roll we use is called "Koppepan" similar to a hot dog bun.

Agepan (Deep Fried Bread Rolls Recipe)

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Agepan (Deep Fried Bread Rolls Recipe)

Difficulty: Easy

Time:10min

Number of servings: 4 servings

Ingredients:

4 bread rolls or bread crusts are good!

4 tbsp. soybean flour

4 tbsp. granulated sugar

deep frying oil

Directions:

1. In a steel tray, mix soybean flour and granulated sugar.

2. Deep fry in oil (160C=320F) for about 10 seconds on both sides until golden.

3. Coat or top with the soybean sugar to finish.

FYI: Only sugar is okay. Cinnamon sugar is good, too!

レシピ（日本語）

https://cooklabo.blogspot.com/2021/05/Agepan.html

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

I use an Enamel Deep Frying Pot

  

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Brussels Sprouts Ohitashi (Vegan Salad Recipe) | Japanese Cooking Video

Juicy, Tasty yet delicious 😋 Even kids will love them.

Ohitashi is a vegetable side dish (usually made with spinach) soaked in Dashi soy sauce. Perfect for any meal (breakfast, lunch, or dinner) and Bento lunch box. 

Brussels Sprouts are in season in January/February in Japan. Highly nutritious vegetable. Let's enjoy them in a simple and healthy way 🍀

Vegan Kombu kelp Dashi Powder is available 🌟

Brussels Sprouts Ohitashi

FYI: 5 MIN Spinach Ohitashi (Japanese Spinach Salad Side Dish Recipe) https://www.youtube.com/watch?v=HGige9gK9Dc 

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Brussels Sprouts Ohitashi (Japanese Vegan Recipe)

Difficulty: VERY EASY

Time: 5min

Number of servings: 2

Ingredients:

200g (7oz.) brussels sprouts

salt

* 100ml water

* 1/3 tsp. Kombu kelp Dashi powder

* 1 tbsp. soy sauce

* 1/3 tsp. sugar

ground white sesame seeds

Directions:

1. Wash brussels sprouts, trim off the dirty end, then slice down the middle lengthwise.

2. Boil water in a large pot. Add a teaspoon of salt in the water, cook brussels sprouts for about 3 minutes. Drain well in a strainer.

3. In a sauce pan or microwave, heat water, Kombu kelp Dashi powder, soy sauce, and sugar mixture until it comes to a boil.

4. Soak brussels sprouts in Dashi soy sauce.

5. Sprinkle with some fresh ground white sesame seeds just before you serve.

You can keep it in the fridge for 3 days.

レシピ（日本語）

https://cooklabo.blogspot.com/2021/02/Brussels-Sprouts-Ohitashi.html

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

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Japanese Pickled Daikon Radish (Tsukemono) | Japanese Cooking Video Recipe

Japanese radish (non-spicy) recipe is the perfect compliment to any dish because it's salty-sweet, sour, and crunchy.

Use fresh Daikon when preparing pickles. I used purple Daikon which my daughter grew at kindergarten. You can use regular white Daikon radish, too.

Japanese Pickled Daikon Radish

You can keep it in the fridge for a week 😉

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Japanese Pickled Daikon Radish (Tsukemono)

Difficulty: Easy

Time: 10min

Number of servings: N/A

Ingredients:

250g (9oz.) Daikon radish

2 tbsp. vinegar

1 tbsp. sugar

salt

1.5inch (5cm) Kombu kelp

Directions:

1. Wash and cut Daikon (with skin is ok) into 1/2 or 1/4 slices. Rub with 1/2 tsp. salt and leave for 20 min. Rinse and drain well.

2. In a sauce pan or microwave, heat vinegar, sugar and a pinch of salt until it comes to a boil.

3. Wipe and clean dirts from Kombu kelp.

4. Put all the ingredients in a Ziploc bag and keep in the fridge overnight or more.

レシピ（日本語）

https://cooklabo.blogspot.com/2021/01/Pickled-Daikon%20Radish.html

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

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Daikon Radish Steak | Japanese Cooking Video Recipe

Juicy tasty yet delicious. Very easy to make. Perfect for vegan/vegetarian people as well. This recipe works with turnip, too. Quick and easy way to use up radishes 😋

Smoky flavor of pan fried Daikon is very appetizing. Better pan fried since soy sauce is easy to burn. Microwave or parboil Daikon first to cook faster 😉

Daikon Radish Steak

My daughter planted purple Daikon so I used it. You can of course use white one 👍

--------------------------------- 

Daikon Radish Steak (Recipe)

Difficulty: Easy

Time: 10min

Number of servings: 4

Ingredients

500g (1.1lb) Daikon radish

A

* 1 tbsp. Sake (or white wine is ok)

* 1 tbsp. Mirin (sweet Sake)

* 1 tbsp. soy sauce

chopped green onion

cooking oil

Directions:

1. Cut Daikon radish into 1.5cm (0.5inch) thick round slices. Make cross incisions on both sides so that they soak flavor well. Microwave at 500w for 5 minutes. You can parboil Daikon with Kome no Togijiru (or water with a tablespoon of rice) for 15 minutes (it makes Daikon clear colored and less bitter). Drain well and remove excess water with paper towel.

2. Heat cooking oil in a frying pan. Cook both sides of Daikon on medium until slightly browned.

3. Dress with A until shiny fragrant (it turns bitter if you burn too much but it is tasty in this way, it is up to your preference).

4. Place on a dish, and garnish with green onions to finish.

* Instead of Teriyaki sauce, you can simply season with salt and pepper! It is delicious, too.

レシピ（日本語）

https://cooklabo.blogspot.com/2021/01/Daikon-Steak.html

--------------------------------- 

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Dango Jiru (Dumpling Miso Soup) Vegan Recipe | Japanese Cooking Video

Dango Jiru or Dago Jiru is a Traditional dumpling soup from many prefectures in Japan. Depending on prefecture, it is called differently. For instance in Ōita it is called Dango Jiru and in Kumamoto it is called Dago Jiru, etc... The shape of dumplings differs from house to house. Some people take time to stretch out the dumplings into long Udon-like noodle shape. Some people make it into flat round shape. Some people just tear it into the soup. Moreover, some people put chicken and vegetables. Most people use Taro potato, Daikon radish, and Gobo (burdock root) but they are not a must. Please take it easy and try it out in the way you like! Fun to make with kids as well 😉

FYI: You can use any Dashi product. I used this one. RIKEN Kombu Dashi Powder (リケン 素材力だし こんぶだし) 

  

More Miso Recipes:

https://www.youtube.com/playlist?list=PLJdVRCODQ4NlS72KCwJtzEt18L9i15ghq

More Vegan/Vegetarian Recipes:

https://www.youtube.com/playlist?list=PL48C66C28F219193C

More Soup Recipes:

https://www.youtube.com/playlist?list=PLJdVRCODQ4NnOPSQEOn6cPqlF-ayyobJo

Dango Jiru (Dumpling Miso Soup) Vegan Recipe

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

How to Make Dango Jiru (Dumpling Miso Soup) Vegan Recipe

Difficulty: Easy

Time: 30min

Number of servings: 2~3

Ingredients

1 US cup (120g) all purpose flour

1/4 tsp. salt

1/4 US cup (60ml) water

200g (7oz.) potato (taro potato)

50g (1.7oz.) carrot

50g (1.7oz.) Shiitake mushrooms

2.5 US cup (600ml) water

5g (1&2/3tsp.) Dashi powder *I recommend RIKEN Kombu Dashi Powder

2 tbsp. Awase Miso

chopped green onions

Directions:

1. Let's make Dango first. Put flour and salt in a bowl. Add water little by little then mix well. Make a bite-size Dango (small flat round dumplings) then cover with damp cloth and rest while cutting vegetables.

2. Quarter slice potato. Half slice carrot. Remove the stems and slice Shiitake mushrooms.

3. In a large pot, put water and Dashi. Add vegetables and cook on medium for about 7 minutes until soft.

4. Add Dango and cook on medium for about 5 minutes until cooked through.

5. Stop the heat and add Miso (dilute with cooking liquid). Then cook for a few seconds (do not boil over) until hot.

6. Serve in a bowl and garnish with chopped green onions.

レシピ（日本語）

https://cooklabo.blogspot.com/2020/09/DangoJiru.html

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

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5 MIN Sorbet (Smooth yet Delicious FUN Science Experiment Recipe) | Japanese Cooking Video

Very smooth yet delicious! You must try it out. FUN Science Experiment 👍

However, you need quite a lot of salt and ice cubes, so if you have them to use up, please try out 😉

5 MIN Sorbet

More 5 MIN Recipe:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlXzlwnxb_Jo9S5MCRBSz9-

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5 MIN Sorbet (Smooth yet Delicious FUN Science Experiment Recipe)

Difficulty: VERY Easy and FUN
Time: 5min
Number of servings: 1

Ingredients:
160ml (2/3 UScup) of your favorite cold juice
500g (1.1lb) ice cubes
150g (5.3oz) salt

Directions:
1. Place your favorite juice in a food grade plastic bag and tie tightly.
2. In another plastic bag, put ice cubes and salt, then place the bag with juice. Tie tightly and knead for 5 minutes until sorbet is done. It is very cold so please use gloves.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/09/5-min-sorbet.html
---------------------------------

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Rainbow Shaved Ice (Kakigōri) | Japanese Cooking Video Recipe

Anyone who ever wanted to make Rainbow Shaved Ice?!

I found a package of cute rainbow syrups for only 200yen (2bucks). And I bought droppers at DAISO (100yen shop). It was like a fun color experiment for kids 🌈😂

The late summer heat is severe in Tokyo so we still crave for shaved ice. How is the weather over there?

Rainbow Shaved Ice

DOSHISHA Simple Electric Shaved Ice and Snow Cone Maker (ドウシシャ かんたん電動氷かき器):


Coke Shaved Ice with Pop Rocks
https://youtu.be/-7YDuREEVqo

Shaved Ice with Green Tea Syrup (Ujikintoki /Matcha Kakigori)
https://youtu.be/Cc8UpMT80BU

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Rainbow Shaved Ice (Kakigōri)

Difficulty: Easy
Time: 5 min
Number of servings: n/a

Ingredients:
ice cubes
Kyoritsu rainbow syrups

Directions:
Make the shaved ice. Using droppers, drizzle with some rainbow syrups.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/09/rainbow-shaved-ice.html
---------------------------------

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Vegan Yaki Udon (Stir-Fried Udon Noodles with Vegetables) Recipe | Japanese Cooking Video

My family is not vegan but this Yaki Udon turned out satisfying. Please Try 😉

Yaki Udon is a very basic Japanese stir-fried Udon noodle dish made with lots of vegetables and meat/seafood. We usually make it using the leftover vegetables and thinly sliced pork but I found it without pork is absolutely delicious!

Vegan Yaki Udon

Kombu (kelp) Dashi is a vegan option for Dashi. You can use any Dashi product but so far my favorite to make this dish is this one. RIKEN Kombu Dashi Powder (リケン 素材力だし こんぶだし)

You can use Homemade Udon, too:
https://youtu.be/LPooQ7QUUls

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Vegan Yaki Udon (Stir-Fried Udon Noodles with Vegetables) Recipe

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

Ingredients
2 packages fresh Udon noodles
400g (about 1lb) vegetables of your choice *I recommend adding some onion slices
5g (1&2/3tsp.) Dashi powder *I recommend RIKEN Kombu Dashi Powder
2 tbsp. soy sauce
1 tbsp. cooking oil
pepper *if you like

Vegetables of your choice ideas:
cabbage, bean sprouts, carrot, green pepper, onion, chive, long onion, Shimeji mushrooms, Shiitake mushrooms, etc... Sometimes I use only bean sprouts and onion slices and it turns out amazingly delicious if you don't care the color of the dish. hehe

Directions:
1. Cut vegetables into bite-size pieces.
2. Wash Udon under running water to separate, then drain well. You can also use boiled frozen Udon.
3. Heat cooking oil in a frying pan and cook the vegetables until tender.
4. Add Udon, season with Dashi powder and soy sauce. You can add pepper if you like.
5. Serve in a dish.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/08/vegan-yaki-udon.html
---------------------------------

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Steamed Rice Cake (Gluten Free / Vegan) 白糖糕 Bai Tang Gao | Japanese Cooking Video Recipe

Fluffy, moist, and slightly sweet 😋

Mix and steam in a frying pan. Very EASY!

Delicious and addictive Gluten Free / Vegan Recipe!!!

Healthy baby/toddler snack idea as well 💖

Steamed Rice Cake 白糖糕 Bai Tang Gao

Foil Cupcake Liners I used:


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

Steamed Rice Cake (Gluten Free / Vegan) 白糖糕 Bai Tang Gao

Difficulty: Very Easy
Time: 20min
Number of servings: about 5 thick foil cupcake liners (about 3-inch-wide)

Ingredients:
100g (about 2/3 UScup) rice flour
2 tbsp. granulated sugar
1 tsp. baking powder
100ml (about 1/2 UScup) soy milk
2 tbsp. cooking oil
a few drops of vanilla extract

Directions:
1. Put rice flour, granulated sugar and baking powder in a bowl, and mix with a whisk.
2. Add soy milk, cooking oil and vanilla extract, and mix well.
3. Spoon the mixture into the thick foil cupcake liners up to 80% full. Drop them lightly on the counter to raise the air bubbles out of the batter.
4. Place them in a frying pan. Add hot water up to 1/3 of the height. Put on high heat until water boils. Turn the heat down to medium, cover with a lid wrapped in a wet cloth to absorb water and prevent the water from dripping onto the cakes, and cook for 10 minutes.
5. Remove the lid carefully. Place the cakes on a wire rack to cool.

*Keep the water boiling while steaming to make fluffy cakes.
*Depending on the shape of the cups you use, your cake may crack, but it is OK!

レシピ（日本語）
https://cooklabo.blogspot.com/2020/08/steamed-rice-cake.html
---------------------------------

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Rainbow Somen Noodles (Seven Plant Based Summer Somen Noodles "Miwa no Niji") | Japanese Cooking Video Recipe

Kids requested me to make Nagashi Somen (Flowing Somen noodles) again, this time we used Rainbow Somen Noodles called "Miwa no Niji!", which is a popular summer gift in Japan 2020! Colorful, fun, yet delicious! They use some vegetables kids dislike but kids ate very well 😋

If you have a friend who sends you a summer gift, maybe you can request for it 😉

Crayon Somen is cute, too 🖍

Rainbow Somen Noodles

Nagashi Somen (At-Home Fun Flowing Noodles Party Rainbow LED Machine)
https://www.youtube.com/watch?v=OOjnmdfA0QU

Tomato Goldfish Somen Noodles
https://www.youtube.com/watch?v=mNVW7QBVsNs

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

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

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Rainbow Somen Noodles (Seven Plant Based Summer Somen Noodles "Miwa no Niji") Recipe

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

Ingredients:
((Toppings))
grape tomato wedges
cucumber strips
Shiso leaf strips
Naganegi (long onion slices)
Aonegi (chopped green onions)
ginger strips
Arare (rice crackers)
Yukari (red Shiso leaves rice seasoning)
((Somen Dipping Sauce))
* 300ml Dashi broth (using packaged dashi powder saves time)
* 4 tbsp. Mirin (sweet Sake)
* 4 tbsp. soy sauce
((Somen Noodles))
Miwa no Niji (rainbow Somen noodles)

Directions:
((Somen Dipping Sauce))
In a pot, bring Dashi broth, Mirin, and soy sauce to a boil. You can also microwave until it comes to a boil. Cool in the fridge until ready to serve.
((Somen Noodles))
Boil water in a large pot. Add dried Somen noodles in boiling water and gently stir noodles with chopsticks. Cook Somen noodles according to your package (mine was 2 min). Drain the noodles in a strainer and rinse the noodles with hands under running water. Take bite-size portion of the noodles and roll them on your fingers (like you roll pasta on a fork), and place them on a dish. Decorate the noodles with toppings of your choice and keep in the fridge until you serve.

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


You can also dilute Mentsuyu to make Somen dipping sauce but make sure you dilute as instructed because the level of concentration vary from product to product.

↓レシピ（日本語）
https://cooklabo.blogspot.com/2020/07/rainbow-somen-noodles.html
---------------------------------

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