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

Sunday, July 5, 2020

5 MIN Simmered Shiitake Mushrooms (Perfect Basic Topping Recipe) | Japanese Cooking Video

Salty sweet flavor simply goes perfect with white rice. You can stock it in the fridge for a few days OR in the freezer for a month.




5 MIN Simmered Shiitake Mushrooms
5 MIN Simmered Shiitake Mushrooms

It is a perfect topping for Chirashizushi (scattered Sushi), Futomaki (thick Sushi roll), Somen noodles, Hiyashi Chuka, and many more! And bento side dish of course 👍


Chirashizushi (scattered Sushi):
https://www.youtube.com/watch?v=4aW0uaoXiNk

Futomaki (thick Sushi roll):
https://www.youtube.com/watch?v=Rb4i2C4PXyM

Somen Noodles:
https://www.youtube.com/watch?v=6tgDi2Ny3VI

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

Other 5-Minute Japanese Food Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlXzlwnxb_Jo9S5MCRBSz9-

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5 MIN Simmered Shiitake Mushrooms (Perfect Basic Topping Recipe)


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

Ingredients:
5 Shiitake mushrooms
1 tbsp. Sake
1 tbsp. sugar
1 tbsp. soy sauce

Directions:
1. Wash Shiitake lightly, remove the stem, and slice.
2. Put Shiitake and seasonings in a pot and simmer until the seasonings are blended. Foam comes out from Shiitake is Umami but you can remove some if there is too much.
3. You can cool to eat, OR you can keep it in the fridge overnight until Shiitake soaks the seasonings very well :)

You can use the Shiitake Stems to make Kinpira:
https://www.youtube.com/watch?v=cRCk51gQ0pk

レシピ(日本語)
https://cooklabo.blogspot.com/2020/07/simmered-shiitake-mushrooms.html
---------------------------------


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Tuesday, June 23, 2020

Barakamon Miso Cucumber (Manga Recipe) | Japanese Cooking Video Recipe

Easy! Perfect for hot summer 🎐

It goes great with white rice 😋




Water comes out from cucumber, so please eat as soon as you make it❣️


Barakamon Miso Cucumber (Manga Recipe)
Barakamon Miso Cucumber (Manga Recipe)

Other Anime/Manga Food Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4Nl8R67RX8weFgBN3XkUBBhM

Other Anime/Manga Sweet Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NmhN8dFd3ia9TTHHUEEZpOS

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Barakamon Miso Cucumber (Manga Recipe)


Difficulty: VERY Easy
Time: 3min
Number of servings: 2

Ingredients:
1 cucumber
1 tbsp. Miso (I used Awasemiso)
1 tbsp. sugar

Additional seasonings I used:
a dash of sesame oil
some white toasted sesame seeds

Directions:
1. Thinly slice cucumber.
2. Mix Miso and sugar in a bowl.
3. Optional: Mix in white toasted sesame seeds and a dash of sesame oil.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/06/barakamon-miso-cucumber.html
---------------------------------


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Friday, June 12, 2020

Wafu Carrot Sandwiches (Satisfying Sesame Seeds Flavor / Vegan Recipe) | Japanese Cooking Video

Steamed shredded carrots are very sweet yet delicious. With a hint of sesame seeds flavor, it becomes very appetizing. Simple yet delicious must-try sandwich idea 😉




Of course you can add more of your favorite ingredients to arrange this sandwich in the way you like 💖

Rolled sandwiches will be cute for lunch box or parties 👍


Other Vegan/Vegetarian Recipes:
https://www.youtube.com/playlist?list=PL48C66C28F219193C



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

Wafu Carrot Sandwiches (Satisfying Sesame Seeds Flavor / Vegan Recipe)


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

Ingredients:
2 carrots (300g/11oz)
1/3 tsp. salt
1 tbsp. sesame oil
1 tbsp. toasted white sesame seeds
a few slices of sandwich bread
Kewpie no egg vegan mayonnaise
green leaves

Directions:
1. Shred carrots with a shredder. Put in a microwavable bowl, add 1 tbsp. of water, cover, then microwave at 600W (medium) for 5 minutes.
2. Leave to cool, toss with salt, sesame oil, and sesame seeds.
3. Apply some mayonnaise on one side of slices of sandwich bread. Put lettuce and carrot between 2 slices of bread.

FYI: View the video to learn how to make volume sandwich / rolled sandwich.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/06/ochikeron.html
---------------------------------


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Thursday, May 7, 2020

How to Make Kamaage Udon (Marugame Inspired Recipe) | Japanese Cooking Video

Kamaage Udon is Udon served in a wooden bowl with some hot cooking water. You dip Udon into dipping sauce and eat with some toppings if you like. Tempura sides are perfect. If you have ever tried it at a restaurant (such as Marugame Udon Restaurant), you know it is pretty simple yet delicious.




I was not sure if I should get the wooden bowl to recreate it at home while plastic one is available. However, by serving it in a wooden bowl, I noticed it keeps Udon hot for a long while, looking good with a nice steam rising from it. It was fantastic and everyone liked it 😉 If you get a chance to get a wooden bowl, please try it out 💖


Kamaage Udon

How to Make Udon Noodles From Scratch:




Tempura Sides:
Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)
https://youtu.be/59PnfxUmNjI
Kakiage Tempura (Japanese Vegetable Fritters)
https://youtu.be/jDoA27ChDcQ
Egg Tempura
https://youtu.be/y0D8nfsZMS8

Other Udon Dishes:
Nabeyaki Udon:
https://youtu.be/Ae1aPdtdYqQ
Nagasaki Chanpon Udon:
https://youtu.be/EBHuG84A-FM
Udon Gyoza:
https://youtu.be/i5G6RyNEGmA
Halloween Mummy Ebi:
https://youtu.be/5J_HeKJM4JI

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

How to Make Kamaage Udon (Marugame Inspired Recipe)


Difficulty: Very Easy
Time: 5min
Number of servings: 4

Ingredients
4 frozen Udon noodles *I used TableMark (Katokichi), any brand is OK
Tsuketsuyu (Udon dipping sauce)
* 300ml Dashi broth (using packaged dashi powder saves time)
* 4 tbsp. Mirin (sweet Sake)
* 4 tbsp. soy sauce
condiments of your choice (chopped green onions/chopped long onions/grated ginger/white sesame seeds/Tenkasu crunchy bits of deep fried flour-batter/etc...)
Tempura if you like

Directions:
1. In a pot, bring Dashi broth, Mirin, and soy sauce to a boil. You can also microwave until it comes to a boil.
2. Bring water to a boil in a large pot, if your pot is small cook Udon 1 serving at a time, cook Udon on medium high heat as directed on its package. (Cooking time was 1 minute for TableMark frozen Udon) You shake the noodles in boiling water then stop the heat when they are separated.
3. Using the edge of a serving bowl, slide in the noodles to drain water when you serve.
4. Add some hot cooking water.
5. Serve with Tsuketsuyu (dipping sauce), condiments, and Tempura if you like.

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

https://amzn.to/3ca6ypI


レシピ(日本語)
https://cooklabo.blogspot.com/2020/05/Kamaage-Udon.html
---------------------------------


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Sunday, May 3, 2020

Light and Crispy Kakiage Tempura (Japanese Vegetable Fritters) | Japanese Cooking Video Recipe

Kakiage is Japanese vegetable fritters, sometimes with seafood. Vegetable strips are the main ingredients. Leftover vegetables are okay! Vegan/Vegetarian people can use Kombu Dashi broth for the dipping sauce 👍




Using round aluminum foil molds, you can deep fry the vegetable strips with less batter coated. In this way Kakiage becomes very light and crispy 😋


You can serve it with rice or Udon noodles for example, as a side dish. Or, you can put on top of rice or Udon noodles to make a bowl dish. It is up to you 😉


Kakiage Tempura
Kakiage Tempura

I used Pink Deep Fryer by Fujihoro


Other Tempura Recipes:
Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)
https://youtu.be/59PnfxUmNjI
Egg Tempura
https://youtu.be/y0D8nfsZMS8

Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil
http://www.youtube.com/watch?v=zRyoZ8bybSo

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

Light and Crispy Kakiage Tempura (Japanese Vegetable Fritters Recipe)


Difficulty: Easy
Time: 15min
Number of servings: 4 pieces of 8cm (3inch) Kakiage

Ingredients
100g (3.5oz) onion slices
30g (1oz) carrot strips
30g (1oz) whole kernel corn
--Tempura Batter
* 1/2 cup ice-cold water
* 1/2 cup all purpose flour
--Tentsuyu (Tempura dipping sauce)
* 100ml Dashi broth (using packaged dashi powder saves time)
* 2 tbsp. Mirin (sweet Sake)
* 2 tbsp. soy sauce
vegetable oil for deep frying

Directions:
1. Cut aluminum foil about 30cm (12inch) long, fold it into quarters lengthwise. Make a ring then fold the ends together to make 8cm (3inch) circle. (please see the video)
2. Place the cut vegetables in a bowl. Add 1 tbsp. of all purpose flour from Tempura Batter, then coat evenly with your hands.
3. Tempura Batter: Mix ice-cold water and all purpose flour. Make sure to use ice-cold water not to activate the gluten. The batter should be lumpy, do not over-mix.
4. Add the vegetables then toss lightly.
5. Heat 5cm (2inches) of oil in a pan to 170C (340F). Place one or two aluminum foil rings (depending on the size of the pan), then put 1/4 of the vegetables in each ring little by little to form into circles. When the bottoms are cooked, remove the rings, flip them over and cook thoroughly until crisp golden. Then drain well. (Do not deep fry too many at once.)
6. Tentsuyu: In a pan, bring Dashi broth, Mirin, and soy sauce to a boil. You can also microwave until it comes to a boil. **
7. You can eat with salt, with Tentsuyu, or serve on top of rice with Tentsuyu to make Tendon (Tempura rice bowl), etc... it is up to you.

**For tentsuyu, you can use Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock). You just need to dilute it with hot water as directed on the package. This product is very convenient and it is available overseas!
https://amzn.to/2Yc3GEF

レシピ(日本語)
https://cooklabo.blogspot.com/2020/05/light-and-crispy-kakiage-tempura.html
---------------------------------


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Sunday, April 26, 2020

Daikon Mochi (Japanese-style Chinese Turnip Cake 日式萝卜糕) | Japanese Cooking Video Recipe

Crisp outside, moist and chewy inside, coated with addictive sweet soy glaze, wrapped with Nori seaweed sheet, just like Isobeyaki 🍘 Mouthwatering 🤤




If you have tried my Imo Mochi (Potato Rice Cakes) recipe, this Daikon Mochi turns out a bit smaller with almost the same amount of ingredients. But don't worry it is because Daikon radish contains more water! Daikon Mochi is juicy and easier to eat than Imo Mochi. Kids ate well 😉 Please try both and see which one you like 👍

Daikon Mochi (Japanese-style Chinese Turnip Cake 日式萝卜糕)
Daikon Mochi (Japanese-style Chinese Turnip Cake 日式萝卜糕)

Imo Mochi (Potato Rice Cakes) recipe is HERE:
https://www.youtube.com/watch?v=wnDzsOv10es

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Daikon Mochi (Japanese-style Chinese Turnip Cake: Lo Bak Go 日式萝卜糕) Recipe


Difficulty: Easy
Time: 15 min
Number of servings: 8 pieces (1.2 inch circles)

Ingredients:
300g (11oz.) Daikon radish
2 tbsp. Katakuriko (potato starch) or corn starch
2 tbsp. all purpose flour or rice flour will do
Sauce
* 1 tbsp. sugar
* 1 tbsp. soy sauce
* 1 tbsp. Mirin (sweet Sake)
2 tbsp. cooking oil
1/2 Nori sheet

Directions:
1. Mix the sauce. Cut Nori sheet into 8 strips.
2. Peel and grate Daikon radish. Strain and squeeze out the water just until you can form a shape with it (do not squeeze out too much water).
3. Add Katakuriko (potato starch) and all purpose flour, then knead by hand.
4. Divide it into 8 portions, then form them into flat round shapes.
5. Heat cooking oil in a frying pan, cook both sides 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 with Nori.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/04/Daikon-Mochi.html
---------------------------------


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Tuesday, April 14, 2020

5 MIN Homemade Senbei Rice Crackers (Microwave Japanese Snack Recipe) | Japanese Cooking Video Recipe

Crispy and Tasty Senbei (rice crackers) in 5 minutes 👍

I used to make this when I was small 😋🍘



You can add the seasonings of your choice and arrange it in the way you like!!!


5 MIN Homemade Senbei Rice Crackers
5 MIN Homemade Senbei Rice Crackers

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

5 MIN Homemade Senbei Rice Crackers (Microwave Japanese Snack Recipe)


Difficulty: Very Easy
Time: 5min
Number of servings: 6 pieces

Ingredients:
60g (2.1oz) rice
1 tsp. soy sauce
1 tsp. black sesame seeds *optional

Directions:
1. Season the rice with soy sauce and sesame seeds, mix very well.
2. Divide it into 6 pieces, then form them into balls using plastic wrap.
3. Place the rice balls in between parchment papers and flatten with your hands.
4. Place the flattened rice on the parchment paper uncovered on a microwavable plate, then microwave on medium (600w) for 2.5min. Flip them over then microwave on medium (600w) for another 2~2.5min. If you think the rice crackers are not cooked enough, you can microwave 30sec more. Be careful not to bur them. When the surface turns brown inside may be black :(
5. Leave to cool, then the rice crackers will become crisp.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/04/rice-crackers.html
---------------------------------


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Monday, March 2, 2020

5-Ingredient Mochi Donuts (Pon De Ring VEGAN Recipe) | Japanese Cooking Video

Mochi Donuts (Pon De Ring) is the top-selling donut at Mister Donut (donut shop) in Japan. Chewy sugar coated donut like Mochi. My daughter loves it 😋




5-Ingredient Mochi Donuts (Pon De Ring VEGAN Recipe)
5-Ingredient Mochi Donuts (Pon De Ring VEGAN Recipe)

The easiest and the fastest way to make Mochi Donuts is to use "Hot Cake Mix"! You can never fail to make it. I tried to make it with regular flour then my daughter said it tastes like a bread 😅 Not bad but true.


Hot Cake Mix:


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

How to Make Mochi Donuts (Pon De Ring Recipe)


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

*US 240ml cup measurements

Ingredients:
3/4cup(100g) Hot Cake Mix
3/4cup(100g) Shiratamako (lumpy glutinous rice flour)
200g (7oz.) silken Tofu (soft Tofu)
Sugar Glaze
* 5 tbsp. powdered sugar
* 1 tbsp. water

Directions:
1. Cut parchment paper into 4 inch (10cm) square pieces.
2. Put Shiratamako and silken Tofu in a bowl and mix well until smooth. Then add hot cake mix and mix well.
3. Divide it into 6 pieces. Then divide each into 8 pieces and make small balls. On the square parchment paper, arrange 8 balls to form a circle.
4. Deep fry in oil at 170C (340F), 3 pieces at a time, for 1.5 minutes on each side until golden. Remove from the oil and drain.
5. Mix the sugar glaze, dip in hot donuts, let cool completely.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/03/mochi-donuts-pon-de-ring.html
---------------------------------


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Sunday, February 16, 2020

How to Make Onsen Manjyu (Hot Spring Steamed Buns Recipe) | Japanese Cooking Video Recipe

No steamer needed. You can use a frying pan 😉


Onsen Manjyu (温泉饅頭) is a very popular gift from Onsen (hot spring). It is a brown soft steamed bun filled with Azuki bean paste. The bun is made with brown sugar so it's color is brown. The very first Onsen Manjyu is said to have originated at Ikaho Onsen in Gunma prefecture. Ikaho Onsen (hot spring) water color is brown, so the Onsen Manjyu color is brown. And now it is spread nationwide.




How to Make Onsen Manjyu (Hot Spring Steamed Buns Recipe)
How to Make Onsen Manjyu (Hot Spring Steamed Buns Recipe)

We've been to Hakone Onsen (hot spring), so we decided to make Onsen Manjyu at home 😋
https://www.instagram.com/p/B8AiJvUHQZ8/
https://www.instagram.com/p/B8BvhC8nZom/
https://www.instagram.com/p/B8QhGr4Hitk/

DIY Japanese Sweets (Wagashi) - traditional ones and more
https://www.youtube.com/watch?v=tcy-5OHaEsw

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

How to Make Onsen Manjyu (Hot Spring Steamed Buns Recipe)


Difficulty: Easy
Time: 1hr
Number of servings: 16 pieces

*US 240ml cup measurements

Ingredients:
1 cup (300g) strained Azuki red bean paste
1/2 cup (90g) brown sugar
3 tbsp. water
1/2 tsp. baking soda
1 tsp. water
1 cup (120g) all purpose flour
extra flour for dusting

Directions:
1. In a microwavable bowl, place brown sugar and 3 tbsp. water. Microwave for 1.5 min then mix well.
2. Place it in a large bowl, add baking soda diluted with 1 tsp, water, and mix well.
3. Sift in all purpose flour and mix well.
4. Divide the bean paste into 16 pieces and roll into balls.
5. Divide the dough into 16 pieces, flatten out the dough with a rolling pin, place the bean paste, and wrap with the dough. *not perfectly wrapped is okay don't worry!
6. Place Manjyu on a plate, place the plate in a frying pan, add water up to 1/3 high, cover (with a lid wrapped with a wet towel to prevent water dripping), and cook on medium for 8 minutes.

You can wrap with plastic wrap and keep in the fridge for a few days or freezer for a week. Defrost at room temperature to eat.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/02/how-to-make-onsen-manjyu.html
---------------------------------


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Tuesday, January 28, 2020

How to Make Basic Inarizushi (Inari Sushi) | Japanese Cooking Video Recipe

In this video, I will show you how to make very basic Inarizushi with plain Sushi rice. Easy yet delicious, perfect for party, picnic, or any kind of event!




Inarizushi (Inari Sushi) is Sushi rice stuffed in tasty Aburaage (Fried Tofu pouches).


In Japan, Inarizushi can be widely found at restaurants, supermarkets, conbini (convenience stores), and etc... Sometimes store-bought ones are too sweet but this one is very mild. Homemade is the best 😉


Inarizushi (Inari Sushi)
Inarizushi (Inari Sushi)

You can also make Inarizushi with flavored rice:
https://youtu.be/lIj9H4KLLbY

Topping ideas:
https://youtu.be/7u8wzq0F5bM

Dashi Broth (Kayanoya Dashi) I used:


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

How to Make Basic Inarizushi


Difficulty: Easy
Time: 1hr + cooling time
Number of servings: 20 pieces

Ingredients:
660g (1.5lb.) cooked Japanese rice (short-grain rice)
A
* 3 tbsp. rice vinegar
* 3 tbsp. sugar
* 1 tsp. salt
10 square Aburaage (deep-fried tofu pouches)
B
* 4 tbsp. soy sauce
* 4 tbsp. Mirin (sweet Sake)
* 4 tbsp. sugar
* 400ml Dashi broth
4 tbsp. roasted white sesame seeds

Directions:
1. Place the Aburaage on a cutting board and trace the Aburaage with a chopstick to make it easy to open. Cut into half and open. If you are using square Aburaage (deep-fried tofu pouches) cut diagonally into half to get 2 right-angled triangles. If you are using rectangular Aburaage, cut into half to get 2 squares.
2. Put Aburaage in boiling water for a minute to remove the excess oil. Drain in a strainer and wash with warm water. Stack up 3-4 pieces at a time, then press with your hands to drain well.
3. Put B and Aburaage in a pot, then bring to a boil. Turn the heat down to low and cover with an Otoshibuta or a wooden drop-lid (you can substitute it with with a sheet of aluminum foil and use any small lid or a plate as a weight if needed) and simmer for 20 minutes. Stop the heat and let them cool completely for a few hours or overnight is OK.
4. Make Sushi vinegar by mixing A (or use store-bought Sushi vinegar). Add the Sushi vinegar while the rice is hot and slice through the rice using a rice paddle to separate the grains. Mix sesame seeds in the Sushi rice. Divide the rice into 20 equal portions. Wet your hands and make small balls of Sushi rice.
5, Take a piece of Aburaage and lightly press with your hand to remove the excess liquid. Stuff a ball of Sushi rice and close the pouch. *Please see the video for details.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/01/inarizushi.html
---------------------------------


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Sunday, January 5, 2020

How to Make Scrambled Tofu / Iri Dofu (VEGAN Scrambled Eggs Recipe Idea) | Japanese Cooking Video Recipe

No egg used, simple yet delicious Japanese Scrambled Tofu (Iri Dofu) recipe 👍




Healthy scrambled eggs-like idea 😉


Scrambled Tofu
Scrambled Tofu

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

How to Make Scrambled Tofu / Iri Dofu (VEGAN Scrambled Eggs Recipe Idea)


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

Ingredients:
350g(12oz) Momen-dofu (Cotton Tofu)
50g (1.8oz.) onion
60g (2.1oz.) carrot
80g (2.8oz.) Shimeji mushrooms
60g (2.1oz.) frozen unshelled Edamame (green soybeans)
Seasonings
* 1/3 vegan Kombu kelp Dashi powder
* 1.5 tbsp. soy sauce
* 1 tbsp. sugar
salt
1 tbsp. sesame oil

Directions:
1. Wrap Tofu in paper towers, place it on a dish, and microwave for 3 minutes to drain water from Tofu. Defrost Edamame and remove the edamame beans from the pods.
2. Thinly slice onion. Cut carrot into thin strips.
3. Heat sesame oil in a frying pan, add onion, carrot, and Shimeji mushrooms and cook until tender. Add Tofu (break into pieces with hands), add seasonings, and cook until Tofu water is gone. Add edamame, season with salt to finish.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/01/how-to-make-iri-dofu.html
---------------------------------


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Tuesday, December 31, 2019

How to Make Kabocha Japanese Squash Soup | Japanese Cooking Video Recipe

My 5-year-old daughter learned this Kabocha Pumpkin Soup song at her kindergarten and wanted to make it 😉




Japanese-style pumpkin soup 😋


Kabocha Japanese Squash Soup
Kabocha Japanese Squash Soup

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How to Make Kabocha Japanese Squash Soup


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

Ingredients:
400g(0.8oz) Kabocha Japanese Squash
100g(3.5oz) onion slices
1 tbsp. butter
400ml water
1 consommé cube
400ml soy milk or milk
salt and pepper
parsley flakes

Directions:
1. Microwave Kabocha for a few minutes to make the skin soft, peel and dice.
2. Put butter and onion slices in a pot then cook until tender.
3. Add Kabocha, water and consommé cube then simmer for 7~8 minutes until Kabocha is cooked.
4. Put in a blender then mix until smooth.
5. Put back in a pot, add soy milk and heat until warm. Season with salt and pepper.
6. Pour it into a dish and sprinkle with parsley flakes.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/12/kabocha-soup-recipe.html
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Monday, September 9, 2019

5 MIN How to Cook Edamame (Recipe) | Japanese Cooking Video Recipe

Pan steaming Edamame is a Quick Easy and Delicious way to cook fresh green soybeans in pods. Edamame flavor is condensed and maximizes nutrient retention during cooking 👍 It is talked about in Japan quite recently that the result is better than boiling 😲




My daughter (4 years 8 months) ate most of them!

5 MIN How to Cook Edamame (Recipe)
5 MIN How to Cook Edamame (Recipe)

Yaki Edamame (Pan Roasted Edamame):
https://www.youtube.com/watch?v=-UoIp1dj138
Edamame Gohan (Rice):
https://www.youtube.com/watch?v=SgY3FMmnk-U

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5 MIN Edamame (Pan-Steamed Recipe)


Difficulty: VERY EASY
Time: 5min
Number of servings: n/a

Ingredients:
1 bag Edamame (250g/0.5lb)
1 tsp. salt
180ml water

Directions:
1. Wash Edamame, drain well in a strainer, and coat with salt.
2. Put Edamame in a frying pan, add water, cover, and put on high. When it comes to a boil, turn down to medium, and cook for 5 minutes.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/09/5-min-how-to-cook-edamame.html
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