Showing posts with label VR180. Show all posts
Showing posts with label VR180. Show all posts

Saturday, June 8, 2019

How to Shoot VR180 Cooking Videos Behind the Scenes (VR180 料理動画の撮影裏側) | 4K | Create Eat Happy :)

VR180 Cooking Videos are in this playlist for you👍

https://www.youtube.com/playlist?list=PLJdVRCODQ4NnjEVZzFKuSuuFjgpcf6Yem

I hope this Behind the Scenes video gives an idea how we filmed all these videos. ARIGATO with big hugs❤️



Those who think this VR180 videos are not centered, this is why: VR180 videos are made for 3D view with a headset. Moving around the screen is an option for 2D viewers. VR video is interesting in the way you can have a feel getting into the video. Thus, keeping an eye level horizontally is necessary, like you stand or sit right in front of a person. This is why not centered in 2D view. Interesting thing about this technology is not only this. Maybe in future, these videos can be projected in your room and you can be in the video cooking with me. Don't you think it amazing?! This is why I say use a headset to experience this technology with me! Thanks for watching all my 6 VR180 videos.

I used Z CAM K1 Pro Cinematic VR180 Camera.
Superior image quality, Stereoscopic 3D!

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Saturday, April 27, 2019

How to Make Chicken Sukiyaki (Torisuki) Recipe | VR180 Cooking | Japanese Cooking Video

Sukiyaki (すき焼き) is a traditional and popular Japanese hot pot (nabe) cooked with thinly sliced beef but you can also enjoy it with chicken. Especially the grilled chicken makes it tasty and delicious!




Pink IH Portable Induction Cook Top I bought:


How to Make Chicken Sukiyaki
How to Make Chicken Sukiyaki

Beef Sukiyaki recipe is HERE:
https://youtu.be/ULYEbhdC52E

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Chicken Sukiyaki (Torisuki)


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

Ingredients
350g (12.5oz.) chicken thigh
200g (7oz.) Yaki-Dofu (grilled tofu)
300g (10.5oz.) Shirataki (translucent Konnyaku noodles)
4 shiitake mushrooms *you can also add Enoki, Shimeji, Maitake, etc...
4 long green onions
1 carrot
200g (7oz.) Shungiku (garland chrysanthemum) *Watercress can be a substitute
cooking oil
Warishita (Sukiyaki sauce seasonings)
* 100ml Kombu broth (or water)
* 100ml Sake
* 100ml Mirin (sweet Sake)
* 100ml soy sauce
* 4 tbsp. sugar
udon noodles if desired
fresh raw eggs if desired

Directions:
1. Lightly sprinkle the chicken with Sake, salt and pepper and leave for 5 minutes to remove the bad smell. Cut yaki-dofu into bite sized pieces. Boil shirataki 2-3 minutes in order to remove dirt. Remove stems and cut shiitake mushrooms in half. Chop long green onions into 7cm (2.5inches) pieces. Slice carrot with peeler as much as you want. Separate shungiku leaves and stalks, cut leaves into bite-sized pieces and cut stalks diagonally.
2. Heat cooking oil in the pot and cook the long onions and skin-side of chicken until crisp golden (long onion gives nice flavor). Chicken doesn’t have to be cooked thoroughly because it is going to be simmered later. Slice the chicken into bite-size pieces.
3. In the same pot, put vegetables, chicken, and Warishita (Sukiyaki sauce) and simmer on medium for about 10 min until everything is done.
4. If desired, dip sukiyaki into beaten fresh raw eggs to eat!

You can either cook Sukiyaki at the table or in the kitchen and eat at the table on a portable stove.
You can add udon if desired. It goes great with Sukiyaki!
The next day, you can simmer the leftover broth with beaten eggs and make rice bowls. yummy!!!

レシピ(日本語)
https://cooklabo.blogspot.com/2019/04/Torisuki.html
---------------------------------


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How to Make Udon Noodles (Recipe) | VR180 Cooking | Japanese Cooking Video Recipe



I used pasta making machine Atlas 150 Marcato made in Italy 👍


3.5mm cutter roller is perfect but 6mm (which comes with the machine) is good, too.
https://amzn.to/2UAtidG

You need only 4 ingredients! Using a bread machine and a pasta maker machine, you can make silky-smooth and chewy Udon noodles in a minute!!! (Any bread machine is OK if it can knead)


FYI: Perfectly kneaded dough is the KEY to activate the gluten in the flour and gives the noodles the silky-smooth and chewy texture. This is why we used a bread machine. My mom used to make udon like this when we lived in Jordan many many years ago 😉Using hands or feet is pretty much a work if you want to serve udon quickly for family.


How to Make Udon Noodles
How to Make Udon Noodles

If you don't have a bread machine, you can put the dough in a plastic bag, wrap in a towel, and knead with your feet for about 5 minutes until smooth. If you use your hands (palms) it may take for about 15 minutes.


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

Homemade Udon Noodles from Scratch


Difficulty: Very Easy
Time: 15min + 2hrs resting time
Number of servings: n/a

Ingredients
4 cups (500g) all purpose flour
1 cup (240ml) water
1 tbsp. salt
1 egg white

Directions:
((Using a machine))
1. Put all the ingredients in a bread machine and knead.
2. Place the dough in a plastic bag and rest for about 2 hours.
3. Divide it into 5, roll out the dough and put through the pasta maker machine at the dial to the widest setting (usually setting number 1). Feed it through the rollers.
4. Then begin rolling it thinner, by turning the dial to the next narrowest setting (most likely number 2).
5. Attach the noodle-cutting attachment to the pasta machine (3.5mm or 6mm is perfect for Udon), sprinkle the dough lightly with flour, and feed it into the cutting attachment.
6. Cook the Udon in boiling water for 10 minutes. Wash the noodles very well with running water if you want to serve cold Udon.
7. Serve the udon with shredded Nori seaweed sheet, wasabi, chopped onions, and Tsuyu (dipping sauce). You can also serve with Tempura! Yummy!

((by hands or feet))
1. Mix water and salt very well to make salted water.
2. Add water little by little then quickly mix with your hand until the dough crumbles. Make sure water is mixed evenly. When you see a lump, you want to crumble it.
3. Form it into a ball.
4. Knead the dough for 15 minutes using your palms, just like you make a bread, stretch the dough for a few times using your palms, fold it in half, turn it around (90C), and stretch again. Repeat and knead until smooth. You can put the dough in a plastic bag and step it on with your feet for 5 minutes, this allows you to get much more pressure on the dough to activate the gluten.
5. Put it in a plastic bag, rest the dough for 2 hours at a room temperature.
6. Roll out the dough into a thin rectangle, sprinkle lightly with flour, then fold it into thirds, slice it into 0.2 inch (5mm) or as you desire.
7. Cook the Udon in boiling water for 10 minutes. Wash the noodles very well with running water if you want to serve cold Udon.
8. Serve the udon with shredded Nori seaweed sheet, wasabi, chopped onions, and Tsuyu (dipping sauce). You can also serve with Tempura! Yummy!

((Udon Dashi))
Boil 600ml Dashi broth (made with Dashi powder is ok), 2 tsp. Soy sauce, 1 tbsp. Mirin (sweet Sake), ½ tsp. Salt in a pot.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/04/Udon.html
---------------------------------


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Sunday, April 7, 2019

Tempura Moriawase (Assorted Tempura with Seafood and Vegetables Recipe) | VR180 Cooking | Japanese Recipe Video

I will show you easy and the best choices to make Tempura Moriawase 👍




Vegan/Vegetarian people can skip the seafood. Use Kombu Dashi broth for the dipping sauce💖


Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)
Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)

I used Pink Deep Fryer by Fujihoro:



Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil:

http://www.youtube.com/watch?v=zRyoZ8bybSo

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

Tempura Moriawase (Assorted Seafood and Vegetable Tempura)


Difficulty: Easy
Time: 30min
Number of servings: 4 or more

Ingredients
vegetables of your choice (Okra, Maitake mushrooms, Kabocha (Japanese squash), sweet corn kernels, grape tomatoes etc...)
seafood of your choice (prawns, fish, squid, etc...)
--Tempura Batter
* 1 cup ice water
* 1 cup (120g) all purpose flour
--Tentsuyu (tempura dipping sauce)
* 200ml dashi broth (using packaged dashi powder saves time)
* 4 tbsp. mirin (sweet sake)
* 4 tbsp. soy sauce
vegetable oil
grated daikon radish
salt and sudachi (or lemon) if desired

Directions:
1. Prepare vegetables and seafood before frying. I will explain how to for shrimps: Wash, peel (leave the tails) and devein the shrimps. Make 4-5 incisions (about 1/3 depth) in their stomach side to straighten them. Then cut off the tip of the tail and remove the water inside to avoid splatters when deep frying.
2. Tentsuyu: In a pan, bring dashi broth, mirin, and soy sauce to a boil.**
3. Tempura Batter: Beat an egg and add ice water to make them 200ml liquid. (Be sure to use ice water not to activate the gluten) Pour the mixture into a large bowl, sift flour in and mix lightly. The batter should be lumpy, do not over-mix.
4. Heat vegetable oil in a deep pan to 180~190C (340~350F).
5. Lightly dip the ingredients in the batter and fry them immediately until golden and crisp. Drain tempura on a rack or a sheet of clean paper towel. (Do not fry too many at once.)
6. Serve with tentsuyu and grated daikon radish. Or salt and sudachi (or lemon) is good, too!

Tempura is best served hot!

**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!

レシピ(日本語)
https://cooklabo.blogspot.com/2019/04/Tempura.html
---------------------------------


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Friday, April 5, 2019

Sugomori Tamago (Cabbage Nested Eggs) Recipe | VR180 Cooking | Japanese Recipe Video

Cute, healthy and delicious idea for breakfast. It is a very popular dish in Japan nowadays 😋💖




Sugomori Tamago (Cabbage Nested Eggs)
Sugomori Tamago (Cabbage Nested Eggs)

FYI: Kawaii Toast Stamps I used



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

Sugomori Tamago (Cabbage Nested Eggs)


Difficulty: Very Easy
Time: 15min
Number of servings: 1

Ingredients
1 cabbage leaf
bacon or sausage
1 egg
salt and pepper
cooking oil
toast optional

Directions:
1. Shred the cabbage.
2. Thinly slice bacon or decorative cut sausages.
3. Heat cooking oil in a frying pan, cook bacon or sausage and cabbage, then season with salt and pepper.
4. Shape the cabbage mixture into nest and break an egg into it.
5. Add 2 tbsp. of water around the nest, cover and cook on low until desired doneness.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/04/Sugomori-Tamago.html
---------------------------------


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Friday, March 22, 2019

How to Make Katsudon (Pork Cutlet Rice Bowl) Recipe | VR180 Cooking | Japanese Recipe Video

Katsudon is a popular Japanese rice bowl (as seen in YURI ON ICE), made with rice topped with Tonkatsu coated with savory tasty eggs. You can simmer the Tonkatsu in the eggs but to enjoy crispy Tonkatsu, pour the simmered eggs over the Tonkatsu. Yummy!!!




Katsudon (Pork Cutlet Rice Bowl)
Katsudon (Pork Cutlet Rice Bowl)

I used Pink Deep Fryer by Fujihoro



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

Katsudon (Pork Cutlet Rice Bowl)


Difficulty: Very Easy
Time: 30min
Number of servings: 1

Ingredients
((Tonkatsu))
1 (100g) boneless pork chops
salt and pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
((Katsudon))
1 Tonkatsu
1 egg
30g (1/6) onion
* 75ml (1/3 cup) water
* a pinch of Hon-Dashi (packaged Dashi powder)
* 2 tsp. soy sauce
* 2 tsp. Mirin (sweet Sake)
* 1 tsp. sugar
Mitsuba (Japanese wild parsley) if you have
1 bowl of cooked white rice

Directions:
((Tonkatsu))
1. Slash the fat rimming of pork chops in several places to keep the meat from curling or shrinking when deep-fried. Pound the pork chops with a meat mallet or a rolling pin to make them tender. Season both sides with salt and pepper.
2. Flour the pork chops lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Deep fry them in oil at 170C (340F) until thoroughly cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
((Katsudon))
1. Cut Tonkatsu into small pieces. Slice the onion. Chop Mitsuba (Japanese wild parsley) into small pieces.
2. Put water, Hon-Dashi (packaged Dashi powder), soy sauce, Mirin (sweet Sake) in a pan and bring to a boil.
3. Add onion slices and simmer on low heat for a few minutes until tender.
4. Beat an egg, bring the soup to a boil, pour the egg over the onions, then lightly mix with the chopsticks. Quickly add Mitsuba leaf (Japanese wild parsley), cover, then turn off the heat.
5. Put steamed rice in a rice bowl, place Tonkatsu pieces, pour the simmered egg on top.

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


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Friday, March 15, 2019

Temakizushi (Hand Rolled Sushi) | VR180 Cooking | Japanese Recipe Video

You can roll almost anything you like! Here are the examples. Be creative! Easy and fun Japanese rice dish 😋


It is a great party food because everyone can enjoy making their own hand rolls with the fillings they like 👍



Temakizushi (Hand Rolled Sushi)
Temakizushi (Hand Rolled Sushi)

FYI: Special Temakizushi Dish I used in this video 🌸


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

Temakizushi (Hand Rolled Sushi)


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

Ingredients
((Sushi Rice))
340g (12oz.) cooked Japanese rice
2 tbsp. vinegar
1.5 tbsp. sugar
1/2 tsp. salt
((Fillings))
Tamagoyaki (2eggs/1 tbsp.milk/1 tbsp.sugar/a pinch of salt)
cucumber
Shiso leaves
avocado
Ikura (salmon roe)
Ebi (cooked shrimp sashimi)
Maguro (tuna sashimi)
smoked salmon
sausages
Kanikama (crab meat)
mayonnaise
Natto (fermented soybeans)
((Finish))
condiments of your choice (chopped onions, sesame seeds, etc)
5 Nori seaweed sheets
Wasabi (Japanese horseradish)
soy sauce

Directions:
1. Mix vinegar, sugar, and salt very well to make Sushi vinegar.
2. Add the Sushi vinegar while the rice is still hot and slice through the rice using a rice paddle to separate the grains. Let the rice cool.
3. Cut Nori sheets into quarters. Prepare your fillings in thin 3-4-inch strips.
4. Place a sheet of Nori on your hand. Place Sushi rice, fillings, and condiments of your choice. Then roll it into a cone shape. Eat with Wasabi soy sauce!

For kids, you can secure the end of the roll with a piece of rice.
If you want to make a larger Temaki (roll more fillings), cut Nori into half.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/03/Temakizushi-VR180.html
---------------------------------


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Sunday, February 24, 2019

VR180 Japanese Cooking Videos COMING SOON

Have you ever watched VR videos? Do you have a headset?




VR180 Japanese Cooking Videos COMING SOON
VR180 Japanese Cooking Videos COMING SOON
https://www.youtube.com/watch?v=wzUm2rxPHVk

I used Z CAM K1 Pro Cinematic VR180 Camera.

Superior image quality, Stereoscopic 3D!

Z CAM K1 Pro


Amazing Team 👍





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