Showing posts with label VEGETARIAN. Show all posts
Showing posts with label VEGETARIAN. Show all posts

Tuesday, July 30, 2019

Matcha Bubble Tea (Vegan Boba Recipe) 抹茶珍珠奶茶 | Japanese Cooking Video Recipe

Soy milk base Matcha green tea latte, with a hint of brown sugar from Okinawa! So delicious just like Wagashi (Japanese sweets) 😋 Must try!!!




This Tapioca Express was very easy yet delicious with nice chewy texture 💖

カルディでは500円くらいでもっと安かったです。

I cooked this Tapioca from cold water then failed (pearls melt and water became slimy)... make sure you cook in boiling water!

Matcha Bubble Tea (Vegan Boba Recipe) 抹茶珍珠奶茶
Matcha Bubble Tea (Vegan Boba Recipe) 抹茶珍珠奶茶

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

Matcha Bubble Tea (Vegan Boba Recipe)


Difficulty: VERY Easy
Time: 60min
Number of servings: 4 servings

Tapioca is perfect for Ice cream topping as well.
You can save Tapioca in the freezer, defrost at room temperature to use.

Ingredients:
1 box Tapioca Express (おうちでタピオカ)
2 tbsp. Matcha green tea powder
100g brown sugar
100ml hot water
600ml soy milk

Directions:
1. Melt brown sugar in hot water. Add Matcha powder and mix well with a whisk (or Chasen if you have). Strain through a sieve and cool in the fridge. You can keep the Matcha syrup in the fridge for about a week
2. Meanwhile, put Tapioca in boiling water and simmer for 20 minutes. Stir immediately to avoid them sticking to the bottom of the pot.
3. Stop the heat, cover, and steam for 20 minutes. Pour tapioca into a sieve and rinse with cold running water.
4. Put some Tapioca (and ice cubes if you like) in a glass, pour 1 tbsp. of Matcha syrup and 150ml of cold soy milk. Mix well to drink.

If you want to keep the bubbles in the fridge for a day, you can coat some Matcha syrup so that they won't stick together. In this way bubbles become sweet and delicious with Matcha brown sugar flavor! Make sure you eat on the day you make, otherwise bubbles become hard. You can microwave to make them soft but they drastically lose flavor...

レシピ(日本語)
https://cooklabo.blogspot.com/2019/07/Matcha-Tapioca-Milk-Tea.html
---------------------------------


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5 MIN Sunomono (Japanese Cucumber Salad) - Vegan Japanese Recipe

Quick Easy and Delicious! Addictive sesame seeds flavor 👍




This summer I bought one cucumber seedling then wow, it makes a few cucumbers once or twice a week 😋💖 We haven't bought any cucumber this summer yet! hehe

5 MIN Sunomono (Japanese Cucumber Salad - Vegan Recipe)
5 MIN Sunomono (Japanese Cucumber Salad - Vegan Recipe)

Sunomono (Japanese Cucumber Salad with Wakame Seaweed) Recipe:
https://www.youtube.com/watch?v=lAGA-OIHWYc
Yukari Marinated Japanese Cucumber Salad (2-Ingredient Recipe):
https://www.youtube.com/watch?v=yMJBCH6T83s
5 MIN Cucumber Tuna Mayo Salad (Recipe):
https://www.youtube.com/watch?v=aggk7NU-MaU

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

Sunomono (Japanese Cucumber Salad - Vegan Recipe)


Difficulty: Easy
Time: 5min
Number of servings: 2

Ingredients:
1 Japanese cucumber
salt
A
* 1 tbsp. vinegar
* 1/2 tbsp. soy sauce
* 1/2 tbsp. sugar
* 1/2 tbsp. sesame seeds
* 1 tsp. sesame oil

Directions:
1. Rub cucumber with salt and wash with water to smooth out the prickly surface of fresh cucumber.
2. Cut cucumber into thick slices, coat with 1/4 tsp. of salt, then wipe off excess water from cucumber slices with a paper towel. *Thin slices are OK but thick pieces are easy for kids to eat.
3. Mix A. Coat cucumber slices with the seasonings to finish. You can leave for a while till the cucumber slices absorb the flavor.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/07/Sunomono.html
---------------------------------


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Saturday, July 13, 2019

Vegan Potato Korokke (Japanese Croquettes Recipe) | Japanese Cooking Video Recipe

My daughter went to Potato Digging. Last year we made some french fries so this year we decided to make very simple croquettes which we can fully enjoy the fresh potatoes 😋💖




Vegan Potato Korokke (Japanese Croquettes Recipe)

French Fries:
https://www.youtube.com/watch?v=ri4P8KMQJBI

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

Vegan Potato Korokke (Croquettes Recipe)


Difficulty: Easy
Time: 30min
Number of servings: about 20~30 pieces

Ingredients:
2.6lb (1200g) potatoes
80ml soy milk
1 tsp. salt
pepper
1/2 cup flour
2/3 cup water
vegan Panko (bread crumbs)
deep frying oil

Directions:
1. Wash potatoes and boil them from water. When it comes to a boil, cook on medium for 15 minutes. Insert a bamboo skewer to check if the potatoes are done.
2. Peel while potatoes are hot and mash them with a fork.
3. Mix in soy milk, season with salt and pepper, then shape into round or oval patties.
4. Dip into flour and water mixture, coat with Panko (bread crumbs).
5. Deep fry in oil at 180C (350F) until golden brown. Eat as is or with ketchup 👍

レシピ(日本語)
https://cooklabo.blogspot.com/2019/07/Potato-Korokke.html
---------------------------------


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How to Keep Onigiri (Rice Balls) MOIST in the Fridge Overnight | Japanese Cooking Video Recipe

Rice getting hard / drying out in the fridge overnight, solution?


The answer is easy. It is to mix in oil. You can use any cooking oil but adding some healthy one is a better choice I think 😉No microwaving (reheating) needed when you eat 👍




BTW "Oil Onigiri" is something popular here in Japan, in the way it makes the Onigiri tasty!

If you are making Onigiri a night before, I recommend not touching the it with your bare hands. This is why I use plastic wrap. In this way Onigiri will be bactaria free and lasts longer.

How to Keep Onigiri (Rice Balls) MOIST in the Fridge Overnight

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How to Keep Onigiri (Rice Balls) in the Fridge Overnight


Difficulty: VERY Easy
Time: 3min
Number of servings: 3 small rice balls

Ingredients:
240g cooked rice
2 tsp. oil of your choice

Directions:
Mix oil in rice and make rice balls. You can make 3 small rice balls from 240g rice.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/07/oil-onigiri.html
---------------------------------


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Wednesday, February 20, 2019

Meat Doria (Japanese Rice Gratin) | OCHIKERON | Create Eat Happy :)

Delicious combination of white sauce and meat sauce 👍




I didn't mention in the video but we call this kind of Doria "Milano Doria". Nothing related to Italy like Neapolitan 😅


Meat Doria (Rice Gratin)
Meat Doria (Rice Gratin)

Tasty and Delicious Meat Sauce recipe is HERE:

https://www.youtube.com/watch?v=1oPvRHeCYYA

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

Meat Doria (Rice Gratin)


Difficulty: Easy
Time: 30min
Number of servings: 2 servings
20cm (8inch) pie dish


Ingredients:
((Curry Flavored Rice))
300g (10.6oz.) cooked Japanese rice (short-grain rice)
120g (4.2oz.) chopped sausages
80g (1/2) chopped onion
2tsp. curry powder
1/3 tsp. salt
pepper
2 tbsp. butter
((White Sauce))
3 tbsp. butter
3 tbsp. flour
300ml soy milk or milk
1/3 tsp. salt
pepper
((Meat Sauce))
https://www.youtube.com/watch?v=1oPvRHeCYYA
pizza cheese

Directions:
1. Heat butter in a frying pan and sauté the chopped onion until tender. Add and heat chopped sausages, then add rice. Season with curry powder, salt and pepper.
2. Put butter in a small pot, sift in flour, and cook on low very well mixing constantly. Add soy milk, put on medium. When it becomes to a boil, turn down to low, add salt and pepper, and cook until thick mixing constantly.
3. In a pie dish, put the curry flavored rice, white sauce, pizza cheese, and meat sauce. Cook in the oven until the cheese melts and golden brown.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/03/Milano-Doria.html
---------------------------------


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Saturday, October 6, 2018

HALLOWEEN Ghost Rice Pizza (No Oven Gluten-Free Recipe) | Japanese Cooking Video

Crunchy outside, sticky like Mochi inside 👻💕

No Oven using a frying pan! Quick, Easy, and Delicious 😋


HALLOWEEN Ghost Rice Pizza (No Oven Gluten-Free Recipe)
HALLOWEEN Ghost Rice Pizza (No Oven Gluten-Free)

Of course you can use Vegan/Vegetarian toppings 👍




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HALLOWEEN Ghost Rice Pizza (No Oven Gluten-Free Recipe)


Difficulty: VERY Easy
Time: 20 min
Number of servings: 15cm (6inch) pizza

Ingredients:
((Rice Pizza Dough))
150g (5.3oz.) cooked rice
1 tbsp. grated parmesan cheese
1 tbsp. pizza cheese
salt and pepper
1 tsp. olive oil
((Toppings))
pizza sauce
mozzarella cheese
grape tomatoes
cooked broccoli
bologna sausage (ham is ok)
Nori seaweed sheet

Directions:
1. Mix cooked rice, grated parmesan cheese, pizza cheese, salt and pepper.
2. Heat olive oil in a frying pan and spread the rice dough. Cook one side for 5 minutes until crisp golden brown.
3. Flip it over, place the toppings, cover, and cook the other side for 5 minutes.
4. Make the cute ghost faces using Nori seaweed sheet.

↓レシピ(日本語)
https://cooklabo.blogspot.com/2018/10/Halloween-Rice-Pizza.html
---------------------------------


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Monday, October 1, 2018

Daigakuimo: Candied Sweet Potatoes (Traditional Japanese Vegan Snacks) | Japanese Cooking Video Recipe

Crispy outside, soft inside! Usually, we deep fry the sweet potatoes but in this video I will show you how to make it in a frying pan! Quick, Easy, and Delicious 😋


Candied Sweet Potatoes (Daigakuimo)
Candied Sweet Potatoes (Daigakuimo)

We call this snack Daigakuimo (大学芋) literally "University Potatoes" in Japanese because it was popular among University students in 1900's.




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Daigakuimo: Candied Sweet Potatoes (Traditional Japanese Vegan Snacks)


Difficulty: VERY Easy
Time: 15 min
Number of servings: n/a

Ingredients:
400g (about 1lb) Japanese sweet potato
4 tbsp. sugar *regular white sugar, brown sugar, honey, maple syrup, etc... are ok
1/2 tsp. soy sauce
1/2 tsp. vinegar or lemon juice * interfering agent to prevent crystallization
2 tsp. toasted black sesame seeds
4 tbsp. cooking oil

Directions:
1. Wash the sweet potato with the skin, cut into bite-size pieces, soak in water for 5 minutes to remove starch and prevent stop oxidation (color change). Drain well and remove excess water with paper towels.
2. Place the sweet potatoes in a frying pan, add cooking oil, cover and cook on medium for 3 minutes. Flip them over, cover and cook another 3 minutes.
3. Insert a bamboo skewer to check if the potatoes are done. Remove the oil from the pan using paper towels. Add sugar, soy sauce, vinegar or lemon juice. When the sugar melts and coats the sweet potatoes, stop the heat and sprinkle with black sesame seeds.

↓レシピ(日本語)
https://cooklabo.blogspot.com/2018/10/Candied-Sweet-Potatoes.html
---------------------------------


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Sunday, September 9, 2018

5 MIN Vegan Miso Ramen from Scratch Recipe | Japanese Cooking Video

Very tasty yet delicious Miso Ramen in 5 minutes!!!


Miso is a traditional Japanese seasoning made from fermented soybeans. It is a umami-rich paste to make a Miso Soup. There are tons of different kinds of Miso pastes in Japan. You can use any of your choice to enjoy this recipe.

5 MIN Vegan Miso Ramen from Scratch
5 MIN Vegan Miso Ramen from Scratch

I made this recipe for Vegan people but sure you can easily change the ingredients to make non-vegan Miso Ramen.




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

5 MIN Vegan Miso Ramen


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

Ingredients:
1 package fresh Ramen noodles
a bag of bean sprouts (remove the roots and heads if you prefer)
whole kernel corn (canned)
chopped green onion
((Miso Ramen Soup Base))
2 tbsp. Miso
1 tbsp. Soy sauce
1 tsp. Sugar
1 tsp. Kombu kelp Dashi powder
1 tbsp. ground white sesame seeds
1 tsp, garlic paste
1 tsp, ginger paste
1 tbsp. sesame oil
a few drops of La-Yu chili oil if you like
350ml hot water

Directions:
1. Wash the bean sprouts, place them in a microwavable dish, cover, then cook on medium (600w) for 2 min. Drain well, then season with salt, pepper, and sesame oil.
2. In a bowl, mix the ingredients of the Miso Broth, add hot water little by little then mix well.
3. In a pot, boil water. Add fresh Ramen noodles in the boiling water and gently stir noodles with chopsticks. Cook Ramen noodles according to your package. Drain the noodles in a strainer and place them in the soup. Then arrange the toppings.

↓レシピ(日本語)
https://cooklabo.blogspot.com/2018/09/5Min-Miso-Ramen.html
---------------------------------


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Friday, July 27, 2018

Summer Lemon GYUDON (Japanese Beef Bowl) | Japanese Cooking Video Recipe

Gyudon (literally Beef Bowl), is a bowl of rice topped with tender beef and onions simmered in a tasty soy sauce based sweet sauce.


In this recipe, I will show you how to make it without soy sauce: tasty yet delicious salt flavor with hint of refreshing lemon!!! Perfect for summer hot season 😋 Can't stop eating it. Please give it a try 👍


Summer Lemon GYUDON (Beef Rice Bowl Recipe)
Summer Lemon GYUDON (Beef Rice Bowl Recipe)
https://www.youtube.com/watch?v=P9mQgWRk8GA

The best and classic GYUDON recipe is HERE:
https://cooklabo.blogspot.com/2013/03/blog-post_23.html



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

Summer Lemon GYUDON (Beef Rice Bowl)


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

Ingredients:
180g (6.5oz.) thinly sliced beef (pork is good, too!)
100g (3.5oz.) 1/2 onion
A
* 1 tbsp. grated ginger
* 1 clove grated garlic
* 2/3 tsp. salt
* 1 tbsp. Sake
1 lemon
2 bowls of rice
1 tbsp. sesame oil
thinly sliced green onions
black pepper

Directions:
1. Make 2 slices of lemon and 2 tbsp. of lemon juice.
2. Season the beef with A.
3. Thinly slice onion.
4. Heat 1/2 tbsp. of sesame oil in a frying pan and sauté the sliced onion until tender. Add the seasoned beef and cook until no longer pink.
5. Stop the heat and finish with 2 tbsp. of lemon juice and 1/2 tbsp. Of sesame oil.
6. Serve the beef over a bowl of rice, place a piece of lemon slice, garnish with thinly sliced green onions and some black pepper.

レシピ(日本語)
https://cooklabo.blogspot.com/2018/07/Lemon-Gyudon.html
---------------------------------


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Saturday, July 21, 2018

Japanese French Fries (Umami Salt Flavor) | Japanese Cooking Video Recipe

The secret to the best homemade french fries with a hint of umami salt💕Crunchy on the outside, fluffy soft on the inside! Tasty yet delicious simple recipe 👍


Japanese French Fries
Japanese French Fries

Do you like French fries? Deep-fried or oven-baked? Me? It always comes down to what I want to make and eat. Deep-fried ones this time! Hope you like this recipe 😉

My daughter and I went to a potato digging at her kindergarten and got some fresh potatoes. My darling said "make her favorite French fries". Fresh potatoes are fragrant and delicious! It was a great choice!!! All gone at once 😋



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

Japanese French Fries (Umami Salt Flavor)


Difficulty: Easy
Time: 30 min
Number of servings: n/a

Ingredients:
potatoes
deep frying oil
salt
Kombu kelp Dashi powder

Directions:
1. Wash potatoes thoroughly. Remove eyes (sprouts) if necessary. Cut into wedges. Soak in water for 15 minutes to remove excess starch. Pat dry with paper towels.
2. Place potato wedges in a pan. Add cooking oil until potatoes are covered. Turn the heat to medium low and cook for about 15 minutes until you can insert a bamboo stick.
3. Turn the heat to high and cook for about 3 minutes until crunchy outside.
4. Remove from the oil, sprinkle with a few pinches of salt and Kombu kelp Dash powder.

レシピ(日本語)
https://cooklabo.blogspot.com/2018/07/Japanese-French-Fries.html
---------------------------------


Kombu Dashi I used:


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Friday, June 29, 2018

Miso Rice Mochi (Chewy Traditional Japanese Snack) | Japanese Cooking Video Recipe

Miso Rice Mochi is a very popular Traditional snack in Tōhoku area (Yamagata, Akita, Iwate, etc...) in Japan. Sticky rice balls topped with addictive sweet Miso glaze! Mouthwatering! Must try 😋


You can use leftover cold rice 👍


Perfect for Vegan, Vegetarian people as well 💖


Miso Rice Mochi
Miso Rice Mochi




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Miso Rice Mochi (Chewy Traditional Japanese Snack)


Difficulty: Easy
Time: 30 min
Number of servings: 3 sticks
Necessary Items: bamboo skewers

Ingredients:
150g (5.3 oz.) cooked Japanese rice
1 tbsp. Miso
1 tbsp. sugar
1 tsp. Dashi soup stock *water is OK
1 tsp. white sesame seeds
cooking oil or sesame oil

Directions:
1. Mix Miso, sugar, and Dash soup stock.
2. Mash the rice with a rice paddle until it gets sticky like Mochi. Divide it into 9 pieces, roll into balls, put onto bamboo skewers, then form them into flat round shapes.
3. Toast sesame seeds in a frying pan to bring out the flavor.
4. Heat cooking oil in a frying pan, cook both sides, brush Miso sauce on one side, then cook again until golden. *Be careful not to burn
5. Sprinkle with sesame seeds to finish.

レシピ(日本語)
https://cooklabo.blogspot.com/2018/06/Miso-Rice-Mochi.html
---------------------------------


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Tuesday, June 12, 2018

Top 10 Vegan Japanese Meals | Japanese Cooking Recipes

I hope you get an idea to enjoy vegan Japanese food 💕

Top 10 Vegan Japanese Meals
Top 10 Vegan Japanese Meals

I am not a vegan (and many Japanese people here are not), so I understand it is difficult to find vegan Japanese food recipes. However buddhist cuisine called Shojin Ryori (influenced by Chinese Buddhism) monks and some believers eat vegetarian or vegan based on the Dharmic concept of ahimsa. Shojin Ryori is served at restaurants very casually nowadays but they are not made by vegan specialized cooks, so be careful 😅



Full and More Videos are HERE:
https://www.youtube.com/playlist?list=PL48C66C28F219193C

FYI:

Dashi is a Japanese soup stock used for many dishes. Kombu Dashi (Kelp Broth) is a Vegan option. It includes only water and dried kelp. The easiest and fastest you can make is by mixing hot water and kelp Dashi powder sold at most Japanese grocery stores or maybe online!


Miso is not only for the soup but can be used to add tasty flavor to the dishes. Please get Miso without Dashi.


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Monday, June 11, 2018

Classic Japanese Lemon Pop Candy (Nostalgic Ramune Tablets Recipe) | Japanese Cooking Video

Ramune is a nostalgic tablet-shaped Japanese candy. It is one of Japanese Dagashi (cheap small snacks and candies) most kids enjoy in their childhood 💕


Ramune (Japanese Lemon Pop Tablet Candies)
Ramune (Japanese Lemon Pop Tablet Candies)

It gradually dissolves with a bit fizziness. Sweet and sour addictive candies 😋




⬇️RAMUNE


⬇️Baking Soda (get the edible one, not for cleaning)


⬇️Citric Acid (get the edible one, not for cleaning)


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

Classic Japanese Lemon Pop Candy (Ramune Recipe)


Difficulty: Very Easy
Time: 15 min + drying time
Number of servings: 18 pieces (0.7inch candies)

Ingredients:
60g (6 tbsp.) powdered sugar (confectioner's sugar)
25g (4 tbsp.) corn starch
1/2 tsp. baking soda
1 tsp. citric acid
1 tsp. lemon juice
1/2 tsp ~ 1 tsp. Water

Directions:
1. Mix citric acid and lemon juice in a bowl, until somewhat blended is ok.
2. Add powdered sugar, corn starch, and baking soda in order. (You do not want to let the baking soda touch the liquid or it becomes fizzy.)
3. Mix very well with your hand. If you think you need more water, add little by little. A drop at a time or a 1/2 tsp. at a time. Clasp and unclasp your hand to check if it becomes one but crumbles (Not too moist. If you add too much water, it becomes fizzy and plumps up. See the video).
4. Push into a mold to shape.
5. Dry them out completely for a day.

レシピ(日本語)
https://cooklabo.blogspot.com/2018/06/Ramune.html
---------------------------------


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Friday, June 1, 2018

Hokkaido Potato Mochi (Chewy Traditional Japanese Snack) | Japanese Cooking Video Recipe

Imo Mochi (Potato Rice Cakes) are one of the very popular Traditional Hokkaido snacks. The texture is chewy like Mochi, coated with addictive sweet soy glaze! I wrapped with Nori seaweed sheet, just like Isobeyaki 💕 Mouthwatering! Must try😋


Hokkaido Potato Mochi (Chewy Traditional Japanese Snack Recipe)
Hokkaido Potato Mochi (Chewy Traditional Japanese Snack Recipe)

Only 7 Ingredients 👍

Most ingredients are only 2 tbsp. Easy to remember 😉
Perfect for Vegan, Vegetarian people as well 💖



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

Hokkaido Potato Mochi (Chewy Traditional Japanese Snack Recipe)


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

Ingredients:
220g (8oz.) potatoes
2 tbsp. Katakuriko (potato starch) or corn starch
Sauce
* 2 tbsp. sugar
* 2 tbsp. soy sauce
* 2 tbsp. Mirin (sweet Sake)
2 tbsp. cooking oil
1/2 Nori sheet

Directions:
1. Mix the sauce. Cut Nori sheet into 8 strips.
2. Wash and clean the potatoes. With the skins, place it on a microwavable dish, cover with plastic wrap, then microwave at 600w for 5 minutes until you can insert a fork or a bamboo stick. Remove the skins then mash.
3. Add Katakuriko (potato starch) then knead by hand.
4. Divide it into 8, then roll into flat circles. If they crack, moist your hand with water then roll again.
5. Heat cooking oil (about 2 tbsp.) in a frying pan, cook both sides of potato Mochi until crisp golden brown.
6. Remove the excess oil with a paper towel. Stop the heat, then add the sauce and cook with the remaining heat until the sauce thickens. You can heat more if the sauce is still not thick.
7. Nicely coat the potato Mochi with sauce, then wrap in Nori.

Yummy if you add some cheese in the center.
Best eaten on the day you make but yes, you can keep in the fridge then microwave.
You can also freeze them at step 3. Wrap individual potato Mochi in plastic wrap. When you eat, cook in the pan frozen.

レシピ(日本語)
https://cooklabo.blogspot.com/2018/06/Potato-Mochi.html
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