How to Make Wasabi Tuna Melt Sandwiches & Sugar Rusks - Video Recipe

This video will show you how to make Wasabi Tuna Melt Sandwiches and Sugar Rusks.


http://www.youtube.com/watch?v=ClOpEYk5zV8

Please see details in the video on how to enter this giveaway :)



If you live in Japan, you can get the Sando de Panda at Rakuten.
日本にお住まいの方は楽天からもゲットできます！

食パンに具をはさむだけで簡単にふちの閉じたハート型ランチパック風のサンドウィッチが作れま... 価格：415円（税込、送料別）

---------------------------------
Wasabi Tuna Melt Sandwiches and Sugar Rusks

Difficulty: Easy
Time: 5min
Number of servings: 8 pocket sandwiches

Ingredients:
((Wasabi Tuna Melt Sandwiches))
16 slices bread
A
* 160g (5.6oz.) drained canned tuna
* 50g (1.7oz.) finely-chopped onion
* 50g (1.7oz.) shredded cheese
* 3 tbsp. mayonnaise
* 2 tsp. Wasabi in tube (freshly grated Wasabi is perfect)
* salt and pepper
melted butter
((Sugar Rusks))
200g (7oz.) bread crust
50g (1.7oz.) butter
3 tbsp. granulated sugar

Directions:
((Wasabi Tuna Melt Sandwiches))
1. Sprinkle a pinch of salt over the chopped onion and leave for about 5 minutes. Then drain well on paper towels.
2. Mix A in a bowl.
3. Warm and soften 2 slices of bread in a microwave for 30 seconds at 500w. (In this way, the edges seal together properly.)
4. Spread some melted butter on the slices of bread.
5. Place butter-side down and spread the tuna mixture. Then top with another slice of bread butter-side up.
6. Put "Sando de Panda" on top and press hard to cut out and seal off the edges.
7. Pan fry over medium heat until golden brown.
((Sugar Rusks))
1. Cut bread crusts into bite-sized pieces.
2. Heat the butter in a frying pan. Add the bread crusts and pan fry them until they are crisp and dry.
3. Coat with granulated sugar. When the sugar melts, stop the heat and put on a plate to cool. (Sugar will get hard when cold.)

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/12/blog-post_22.html
---------------------------------

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How to Make Bourbon Petit Bear Chocolate House - Video Recipe

This video will show you how to make a chocolate house using Bourbon Petit Bear Chocolate House set. I received it as a gift :)

If you cannot get the exact same product, you can substitute it with any kind of cookies or chocolates that have similar shapes.


http://www.youtube.com/watch?v=MzxieAmZ2hs

You can get a set at Amazon :D

https://amzn.to/3gPoYPy

It was a YouTube NextUp assignment to cooperate with other YouTubers and edit the video using any of software they recommend. I used Adobe Premiere Pro and After Effects for the first time in my life. I hope you liked my idea :)

---------------------------------
How to Make Bourbon Petit Bear Chocolate House

Difficulty: Patience
Time: 1.5hrs
Number of servings: 1 house

Necessary Equipment:
2 (large & small) bowls
spoon
spatula

Ingredients:
1 chocolate house mold
1 board
1 bag (218g=7.7oz.) chocolate
1 bag petit butter cookies
1 bag petit cheese crackers
1 bag petit cocoa cookies
4 bags (8 pieces) wafers
1 bag (6 pieces) CHUEL milk chocolates

Directions:
((Melt the Choclate))
Put 1 bag (218g=7.7oz.) of chocolate in a small bowl. Place the bowl over a large bowl of hot water and melt the chocolate until smooth.
((Walls))
Spoon the chocolate into the mold. Carefully drop the mold on the counter for a few times to remove air bubbles trapped in the chocolate. Cool in the fridge for 30 minutes. *The leftover chocolate will be used to build the house and attach the decorations, so do not eat it!
((Roof))
Gently attach 2 sets of 4 wafers each to make the roof. Refrigerate them for 15 minutes to set. Then attach petit cookies and crackers. Dip both sides of CHUEL milk chocolates in the melted chocolate and attach them on the roof.
((Build the Walls))
Carefully release the chocolate from the mold. Build the walls on the board using the leftover chocolate.
((Build the Roof))
Attach the roof on the walls and finish with CHUEL milk chocolates.

You can decorate the house with sprinkles and candies if you want.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/12/blog-post_19.html
---------------------------------

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How to Make Kabocha (Japanese Pumpkin/Squash) Miso Soup with Somen Noodles - Video Recipe

After watching cookingwithdog's Hoto Noodles, I was inspired to make a miso soup with Kabocha (Japanese Pumpkin/Squash) and Somen noodles!!!


http://www.youtube.com/watch?v=LMoGwLqPM64

It came out amazingly delicious :D
You can also substitute Somen noodles with Udon noodles!



---------------------------------
Kabocha (Japanese Pumpkin/Squash) Miso Soup with Somen Noodles

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

Ingredients:
1/4 (300g=10.5oz.) Kabocha (Japanese pumpkin/squash)
1/2 (100g=3.5oz.) onion
100g (3.5oz.) Shimeji mushrooms
4 cups (800ml) water
1 tsp. dashi powder
3 tbsp. miso
1 bundle dried Somen noodles

Directions:
1. Scoop out the seeds of Kabocha, wash (you don't have to drain well), place it on a microwavable dish, cover with plastic wrap, and microwave on medium (500W) for 3 minutes to make it easier to cut. Cut the Kabocha into bite-size pieces.
2. Slice the onion. Remove tough base of Shimeji mushrooms and break into bite-sized chunks.
3. In a large pot, put the water, dashi powder, sliced onion, shimeji mushrooms, and Kabocha. Then bring to a boil.
4. Remove the foam, then cover and cook for about 7 minutes on low heat until cooked through.
5. Meanwhile, boil water in a different pot. Add dried Somen noodles in the boiling water and gently stir noodles with chopsticks. Cook Somen noodles al dente according to your package (mine was 3 min). Drain the noodles in a strainer and rinse the noodles with hands under running water.
6. Dilute the miso (little by little) in a ladle and dissolve into the soup. Then add the Somen noodles and cook until hot. Serve in a small soup bowl or mug.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/12/blog-post_12.html
---------------------------------

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How to Make Hello Kitty Bento Lunch Box - Video Recipe

This video will show you how to make Hello Kitty bento (lunch box) - Apple Farm decoration ;)

http://www.youtube.com/watch?v=S9TQzPOGwmM

You know how difficult to draw Hello Kitty…
http://web.stagram.com/p/329252662851249205_27811640

So, I recommend you to get a Hello Kitty mold (shaper) to make your life easier!

You can get the mold like this one!
Check out online or local Sanrio stores!!!
こんなキティちゃんの型があるとお弁当作りが簡単です！


BTW, this is the book (comes with the Hello Kitty Onigiri Mold & the Nori Punch) I bought.
私は「はじめてでもかんたん&かわいい!サンリオキャラ弁当BOOK (学研ムック) 」を買いました☆
ハローキティのおにぎり型とキャラクターのりパンチの付録付きです♪


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How to Make Hello Kitty Bento Lunch Box

Difficulty: Easy
Time: 30-60min (depending on your patience)
Number of servings: 2-3 bento boxes

Ingredients:
((Stuffed Red Peppers))
2 red peppers *30g (1oz.) each
A
* 80g (2.8oz.) ground pork
* 40g (1.4oz.) minced onion
* salt and cracked black pepper
flour
cooking oil
sliced American cheese
Nori sheet
((Vegetable Kinpira with Eggs))
I scrambled this Vegetarian Kinpira with eggs!
http://www.youtube.com/watch?v=8BkKRmbtY2o
((Kamaboko Fish Cake House))
white Kamaboko fish cake
Kanikama (imitation crab meat/crab sticks)
sliced American cheese
spaghetti pasta
((Hello Kitty Onigiri Rice Ball))
cooked white Japanese rice
salt
Nori sheet
red pepper bottom
drained canned whole corn kernels

Directions:
((Stuffed Red Peppers))
1. Put A in a bowl and mix well by hand until all ingredients are combined and smooth.
2. Cut the bottoms off the red peppers to make a ribbon (ribbons) for the Hello Kitty Onigiri Rice Ball.
3. Cut each pepper into 3 rings, remove the seeds, and dust inside of peppers with flour.
4. Stuff the mixture into the peppers.
5. Heat cooking oil in a pan and place the stuffed peppers. When one side is golden brown, flip them over. Cover and steam for about 5 minutes until cooked through. In the same pan, lightly saute the Hello Kitty ribbons, and set aside.
6. Cut the sliced cheese with a toothpick to make apple cores. Cut Nori sheet with eyebrow scissors to make apple seeds.
*I bought leaf-shaped bento toothpicks at "CANDO" 100yen shop.
((Vegetable Kinpira with Eggs))
I scrambled this Vegetarian Kinpira with eggs!
http://www.youtube.com/watch?v=8BkKRmbtY2o
((Kamaboko Fish Cake House))
1. Slice Kamaboko fish cake and cut into a house shape.
2. Peel off the red part of Kanikama to make the roof, and attach it with bits of spaghetti pasta. (pasta will absorb moisture from Kamaboko and gets soft after few hours, so you can eat it by lunchtime!)
3. Cut sliced cheese to make windows.
((Hello Kitty Onigiri Rice Ball))
1. Put steamed rice in a bowl and mix a pinch of salt to taste. Stuff the rice into the Hello Kitty Onigiri Mold (spread the rice into the crevices of the mold with a small spoon). Place the lid and push the rice down. Remove the lid, then push the rice out from the mold.
2. Use the Hello Kitty Nori Punch to make eyes and whiskers.
3. Place the side dishes and rice in the bento box. Then arrange the small parts with tweezers.

You can also use a plastic wrap to form the Hello Kitty rice ball but it requires a great patience…

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/12/blog-post_6.html
---------------------------------

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How to Make Wasabi Mayonnaise Chicken Rice Bowl - Video Recipe

This video will show you one of my popular recipes ;)


http://www.youtube.com/watch?v=QZ4yzZQkAuU

It sounds challenging but delicious!!!
Of course, if you don't like Natto, you can substitute it with ground chicken or vegetables.



---------------------------------
How to Make Wasabi Mayonnaise Chicken Rice Bowl

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

Ingredients:
1 package (45g=1.6oz.) Natto *you can substitute it with ground chicken or vegetables
100g (3.5oz.) ground chicken
A
* 2 tbsp. mayonnaise
* 1 tbsp. Wasabi in tube (freshly grated Wasabi is perfect)
* a pinch of sugar to taste
* a bit of salt to enhance the flavor
* 2 tsp. olive oil to add a gorgeous flavor
2 bowls cooked rice
soy sauce
chopped scallion (green onion)
Kizaminori (finely shredded Nori sheet)

Directions:
1. Cook the ground chicken in boiling water and drain well.
2. Mix A in a bowl. Then add the cooked chicken and natto, and mix well.
3. Serve cooked rice in a rice bowl, place the chicken mixture, season with a dash of soy sauce, then sprinkle with chopped scallion (green onion) and Kizaminori (finely shredded Nori sheet).

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/12/blog-post.html
---------------------------------

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How to Make Cookie & Chocolate Decoration House - Video Recipe

This video will show you how to make a house using cookies and chocolates. Perfect idea for winter holiday season :)


http://www.youtube.com/watch?v=l7sfmkRNuiM

The recipe is from Morinaga website and I will translate it in English. If you cannot get the exact products, you can substitute them with any kind of cookies or chocolates that have similar shapes.



If you live in Japan, you can get all the snacks in one box here :D
I bought from this site because I didn't want to shop around the stores.
こちらのショップでは全てのお菓子を箱詰めにして送ってくれます♪
私は小枝バーが見つからなくて、探し歩くのが面倒だったのでこちらから注文しました☆

お菓子の家キット 上級編　1セット　森永製菓子供と一緒に楽しく作っちゃおう♪レシピ付！火を... 価格：2,250円（税込、送料別）

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How to Make Cookie & Chocolate House (Morinaga Biscuit Recipe)

Difficulty: Patience
Time: 2hrs
Number of servings: 1 house

Ingredients:
28 (2 boxes) CHOICE Biscuit
36 (3 boxes) DARS Milk Chocolate
60 (5 boxes) DARS White Chocolate
16 packs (2 boxes) KOEDA Milk Chocolate
1 box Peanut Chocolate Balls
1 box Strawberry Chocolate Balls
12 (1 box) MARIE Biscuit
1 KOEDA bar
3 (1 box) MOONLIGHT Biscuit

Cautions:
Please build a house on a plate or a tray so that you can carry back and forth the freezer. Make sure your plate or tray will fit in your freezer. You can put in the fridge, but the freezer sets a little quicker!
Put in the freezer for about 5 minutes between each process to make it easier to work.
40 DARS White Chocolate & 9 DARS Milk Chocolate will be used for glueing. Use DARS White Chocolate to glue the parts. (Milk Chocolate will look messy.)
Place each chocolate in pastry bags, melt them in hot water, and make a tiny cut on the tip.

Directions:
((Foundation: 20min))
Place 4 CHOICE Biscuit on a plate. Pile 6 MARIE Biscuit on top of them. Repeat the steps to make the foundation. (Use DARS Milk Chocolate to attach the inner foundation.) Then attach 8 CHOICE Biscuit for the walls. (Use DARS White Chocolate to attach them.)
Freeze for about 10min to set.
((Parts: 6min))
Chimney: Cut KOEDA bar in half and attach them together to make a cylinder.
Door: Attach 1 Peanut Chocolate Ball on 1 MOONLIGHT Biscuit.
Windows: Draw windows on 2 DARS White Chocolate with DARS Milk Chocolate.
Freeze to set.
((Roof: 30min))
Make 2 pyramids of DARS Chocolate.
Gently attach 8 CHOICE Biscuit to make the roof.
Freeze to set.
((Finish: 50min))
Attach KOEDA Milk Chocolate on the roof.
Attach the door and the windows.
Freeze for about 5min to set.
Attach Peanut & Strawberry Chocolate Balls, decorate the roof, and attach the chimney with some snow.
((Snowman))
Coat 2 MOONLIGHT Biscuit with DARS White Chocolate and attach them together. Then draw the face and some buttons.

↓レシピ（日本語）お菓子の家＜上級編＞
http://www.morinaga.co.jp/recipe/recipe_html/re_434.html
http://www.cooklabo.blogspot.jp/2012/11/blog-post_28.html
---------------------------------

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How to Make Churros - Video Recipe

This video will show you how to make churros with chewy middles and crispy outsides!

Este video le mostrará cómo hacer churros.


http://www.youtube.com/watch?v=BvHID28amL8

Churro is a Spanish doughnut. I remember that I first ate it at Tokyo Disneyland. hehe



Quick and easy recipe!!!

---------------------------------
How to Make Churros

Difficulty: Easy
Time: 30min
Number of servings: 6 doughnuts

Ingredients:
((Churros))
100g (3.5oz.) bread flour *you can use all-purpose flour or cake flour
A
* 150ml milk
* 20g (0.7oz.) unsalted butter
* a pinch of salt
1 egg
a few drops of vanilla extract
vegetable oil for deep frying
((Cinnamon Sugar))
1 tsp. cinnamon powder
3 tbsp. granulated sugar

Directions:
((Churros))
1. Cut parchment paper into six 5-inch squares.
2. Put A in a pan and bring to a boil.
3. Remove the pan from the heat and sift in the flour all at once. Then mix well with a wooden spatula or spoon until smooth.
4. Add beaten egg little by little and mix well. Then add vanilla extract to add flavor.
5. Transfer the batter to a pastry bag fitted with a large (0.6inch) star tip (do NOT use a round tip or the batter will explode!!!). Pipe rings onto the parchment papers. OR you can squeeze out the batter directly into the oil, cutting it with scissors.
6. Deep fry in oil at low (170C=338F) for about 4 minutes until golden brown (flip them 2 or 3 times). Remove the parchment papers when they start to come off. Place them on a wire rack to cool.
((Cinnamon Sugar))
1. Combine the granulated sugar and cinnamon powder in a Ziploc bag. Add churros (while they are still warm) one by one and shake until thoroughly coated.

You can dust churros with confectioner's sugar and serve with hot chocolate sauce :)

Best to eat on the day they are made!!!

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/11/blog-post_26.html
---------------------------------

Gracias por ver mi tutorial.
Espero que les guste.

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Spicy Meat Pumpkin for Christmas & Thanksgiving - Video Recipe

I layered nutmeg flavored ground beef & pork and cinnamon flavored Kabocha (Japanese squash). I used holly leaf cookie cutter for Christmas, but you can cut out any shape. This nice pumpkin color is perfect for Halloween and Thanksgiving, too!!!


http://www.youtube.com/watch?v=oQAgW1Dhxjw

My darling loves this recipe :)



I hope this recipe will give you some ideas for your party menu!!!

---------------------------------
Spicy Meat Pumpkin for Christmas & Thanksgiving

Difficulty: Medium
Time: 40min
Number of servings: 20cm (8inch) pie dish

Ingredients:
((Kabocha Sauce))
500g (1.1lb.) Kabocha (Japanese squash)
A
* 60ml fresh cream
* 1 egg yolk
* 1/2 tsp. cinnamon powder
* 1 tsp. honey
* 1/2 tsp. salt
* cracked black pepper
((Meat Mixture))
150g (5.3oz.) ground beef and pork mixture
100g (3.5oz.) chopped onion
1 clove chopped garlic
B
* 1/2 tsp. nutmeg powder
* 1/3 tsp. salt
* cracked black pepper
1 egg white
((Toppings))
bread crumbs
grated parmesan cheese
olive oil
pink pepper
parsley flakes

Directions:
1. Scoop out the seeds of Kabocha, wash (you don't have to drain well), place it on a microwavable dish, cover with plastic wrap, and microwave on medium (500W) for 3 minutes to make it easier to cut. Cut the Kabocha into large chunks (make sure you can cut out the skin with your cookie cutter later), cover with plastic wrap again, and microwave on medium (500w) for 5 minutes until tender.
2. Carefully scoop out the Kabocha flesh with a spoon. Mash the Kabocha using a fork while it is hot. Then cut out the skin with a holly leaf cookie cutter (or any cookie cutter of your choice).
3. Season the mashed Kabocha with A.
4. Heat 1/2 tbsp. olive oil in a frying pan. Saute the chopped garlic until fragrant. Add the chopped onion and saute on low heat until softened.
5. Add ground beef and pork mixture and cook until no longer pink. Season with B. Turn off the heat and let cool completely. Add egg white and mix well.
6. Preheat the oven to 220C (428F). Pour the meat mixture in the pie dish. Then pour the Kabocha sauce on top. Sprinkle with bread crumbs, grated parmesan cheese, and some olive oil. Then arrange the holly leaves made of Kabocha skin around the edge of the pie dish.
7. Cook in the oven at 220C (428F) for about 20 minutes until the top is golden.
8. Sprinkle with parsley flakes, and garnish with pink pepper (to resemble holly berries).

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2009/12/blog-post_18.html
---------------------------------

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Afternoon Tea EGG FREE Soy Milk Doughnuts - Video Recipe

In this video, I will show you how to make kawaii (cute) egg-free doughnuts for afternoon tea time :)


http://www.youtube.com/watch?v=LNJZa2AG-Ec

Quick and easy recipe!!!



---------------------------------
Afternoon Tea EGG FREE Soy Milk Doughnuts

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

Ingredients:
((Soy Milk Doughnuts))
A
* 80ml soy milk
* 2 tbsp. sugar
* 2 tbsp. cooking oil
150g (5.3oz.) cake flour
1 tsp. baking powder
vegetable oil for deep frying
((Decoration))
milk chocolate bars
white chocolate bars
chocolate pens
sprinkles of your choice
etc...

Directions:
((Soy Milk Doughnuts))
1. Cut parchment paper into eight 4-inch squares. Mix A in a bowl.
2. Sift in cake flour and baking powder. Then mix well with a spatula.
3. Lightly dust your work surface with flour (because the dough is very soft). Shape the dough into a log. Cut the log into 8 pieces.
4. Flour your hands, roll each into a small ball, then make a hole in the center with your thumbs to look like a doughnut. Place it on the parchment paper.
5. Deep fry in oil at low (160C=320F) for about 7-10 minutes until golden brown (flip them 2 or 3 times). Remove the parchment papers when they start to come off. Place them on a wire rack to fully cool.
((Decoration))
1. Melt chocolate bars and coat one side of the doughnuts.
2. Decorate them with chocolate pens or sprinkles of your choice.
3. Allow chocolate to cool.

Best to eat on the day they are made!!!

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/11/blog-post_19.html
---------------------------------

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Afternoon Tea Sandwiches (Chicken Egg & BLT) - Video Recipe

In this video, I will show you how to make Chicken Egg sandwich and BLT sandwich for afternoon tea time :)


http://www.youtube.com/watch?v=flfLCoLHm2k

Easy and delicious!!!



---------------------------------
Afternoon Tea Sandwiches (Chicken Egg & BLT)

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

Ingredients:
((Chicken Egg Sandwich))
120g (4.2oz.) chicken breast
100g (3.5oz.) potato
1 hard-boiled egg
A
* 3 tbsp. mayonnaise
* 1 tsp. whole-grain mustard
* salt and pepper
8 slices rye bread
((BLT Sandwich))
6 bacon strips
1 tomato
4-8 leaves iceberg lettuce
A
* 1 tbsp. ketchup
* 1/2 tbsp. Worcestershire sauce
mayonnaise
8 slices white bread

Directions:
((Chicken Egg Sandwich))
1. Cut the chicken breast into chunks. Peel and slice the potato into round slices. Place them on a microwavable dish, season with salt and pepper, cover with plastic wrap, and cook in the microwave for 4-5 minutes (500w). When you uncover, be careful as steam and water are very hot.
2. Mash the potato slices with a fork while they are hot. Allow to cool the chicken breast and shred with your hands. Chop the hard-boiled egg.
3. Mix A in a bowl, add (2.), and mix well.
4. Spread 1/4 of the mixture on a slice of bread. Then top with another slice of bread.
5. Cut off the crusts and cut each sandwich into fingers.
((BLT Sandwich))
1. Cut bacon strips into halves. In a pan, fry bacon until crispy (until it reaches the crispiness you want), then drain on paper towels. Slice the tomato and remove the seeds.
2. Spread some mayonnaise on 4 slices of bread. Spread some A on the other 4 slices of bread.
3. Place lettuce leaves on a mayo-spreaded bread. Then place a sliced tomato and bacon strips. Top with a ketchup mixture-spreaded bread.
4. Cut off the crusts and cut each sandwich into fingers.

You can spread some softened butter on your bread if you like. But I don't like it… haha

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/11/blog-post_15.html
---------------------------------

Microwave Cooking Safety
http://createeathappy.blogspot.com/2011/09/truth-about-microwave-cooking-safety.html

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Sanzoku-Yaki (Large Fried Chicken Recipe) - Japanese Cooking Video Recipe

Sanzoku-Yaki (山賊焼き) is a large piece of deep-fried teriyaki chicken thigh which is a local specialty of Nagano prefecture (Shinshu area Matsumoto city) in Japan.


http://www.youtube.com/watch?v=JIYV-TceoGk

It is simply a large karaage (deep-fried chicken)!
No wonder many Japanese loves it. hehe



BTW, Cute Cutters Giveaway Winner is announced in the end of this video!

---------------------------------
Sanzoku-Yaki (Large Fried Chicken Recipe)

Difficulty: Very Easy
Time: 30min (incl. marinating time)
Number of servings: 2

Ingredients:
300g (10.5oz.) chicken thigh (with skin)
A
* 1 tsp. grated garlic
* 1/2 tsp. ginger juice
* 1 tbsp. soy sauce
* 1 tsp. honey
* salt and cracked black pepper
2 tbsp. katakuriko (potato starch)
vegetable oil for deep frying
torn cabbage leaves
mayonnaise

Directions:
1. Remove unwanted fat but leave the skin of chicken (because the skin makes the chicken crispier!).
2. Mix A in a bowl. Add the chicken and marinate for 10 minutes.
3. Drain well and coat with katakuriko (potato starch).
4. Deep fry in oil at 160C (320F) for 7 minutes (flip the chicken once or twice). Then turn to 180C (356F) and cook for about 1 minute until crisp golden brown.
5. Slice the chicken into bite-size pieces. Serve with torn cabbage leaves and mayonnaise.

You can roll up a piece of chicken in a piece of cabbage with some mayonnaise and eat :)

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/11/blog-post_11.html
---------------------------------

How to Make Karaage (Japanese Fried Chicken) Recipe
http://www.youtube.com/watch?v=bam1EE5NqhA

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How to Make Ponyo Ramen Noodles - Video Recipe

Have you seen the movie Ponyo (Ponyo on the Cliff by the Sea)?


http://www.youtube.com/watch?v=gTZffjrTR1M

This video will show you how to make 3-Minute Instant Chicken Ramen with ham that Ponyo and Sōsuke ate :)



Instant ramen can be cooked by pouring hot water or in a pot.

---------------------------------
How to Make Ponyo Ramen Noodles

Difficulty: Very Easy
Time: 3 min
Number of servings: 1

Ingredients:
1 package Nissin Chicken Ramen
400ml boiling water
1 slice cooked ham (cut in half) *use thick one if available
1/2 hard boiled egg
chopped green onion

Directions:
1. Boil the water.
2. Place the noodles in a ramen bowl. Pour boiling water over the noodles and cover. Set and start your timer for three minutes
3. After the first minute, quickly open, shake the noodles to separate, then arrange the ham, egg, and green onion over the noodles. Cover again and wait until the timer beeps.

If you don't have a noodle bowl with a lid, you can cover the bowl with a plate!

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/11/blog-post_7.html
---------------------------------

If you want a hot meal in three minutes, try it out :P

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How to Make Gyoza Wrappers from Scratch - Video Recipe

This video will show you how to make Gyoza wrappers at home.

http://www.youtube.com/watch?v=K5buvP6xmTQ

Of course using store-bought ones saves time, but making from scratch tastes even better :)

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

How to Make Gyoza Wrappers from Scratch

Difficulty: Easy
Time: 1hr
Number of servings: 25-30 wrappers (about 3.7-inch rounds)

Ingredients:
100g (3.5oz.) cake flour
100g (3.5oz.) bread flour (strong flour)
1/3 tsp. salt
110ml warm water
*you can use 200g (7oz.) all purpose flour instead

Directions:
1. Sift together cake flour and bread flour for 2-3 times.
2. Mix salt in warm water.
3. Add salted water little by little into the dry ingredients, using a spatula or a spoon to mix, until you can form the mixture into a ball with your hands. Knead the dough for about 7 minutes. Add more water or flour depending on the consistency.
4. Shape the dough into a log and wrap in plastic wrap. Rest the dough at room temperature for at least 30 minutes. Meanwhile, you can prepare the filling.
5. Cut the log into 25-30 pieces. On a lightly floured surface roll out each piece into a 3.7-inch (9.5cm) circle. (Make the outer edge thinner than the center, if possible.) Dust it again with flour and stack it up.

You can cut out with a circle cookie cutter to make perfect circles.
Wrap tightly in plastic wrap and keep in the fridge (up to 3 days) until ready to use.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/11/blog-post_3.html
---------------------------------

Gyoza filling ideas:
How to Make Japanese Yaki Gyoza (Fried Dumplings Recipe) 焼き餃子の作り方 (基本レシピ)
http://www.youtube.com/watch?v=ffvdeBY6Ryw
How to Make Yakiniku Gyoza (Recipe) 焼肉餃子の作り方 (レシピ)
http://www.youtube.com/watch?v=d7xoFVdMTbQ
Spinach Bacon Crispy Cheeze Gyoza with Balsamic Vinegar カリカリチーズ餃子
http://www.youtube.com/watch?v=cLV1Ry4x86s

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The BEST Gyoza Recipe (Japanese Potstickers / Pan-Fried Dumplings) | Japanese Cooking Video

Delicious juicy fried dumplings!

This is a very basic and the best recipe for Yaki Gyoza (Japanese Pan-Fried Dumplings) to start with! When we pan fry the Gyoza, we call it Yaki Gyoza. Steamed = Mushi Gyoza, Boiled = Sui Gyoza.

In this video I will show you how to make the very basic gyoza filling and how to fold them 😉

You can customize this basic recipe using different ingredients.

Gyoza is originally the Chinese potstickers, now very popular in Japan 💕 My mom used to make them once a month or more because we kids like them! Perfect batch side dish for rice 😋

You can of course keep them in stock in the freezer. However, most of the time, they can be easily gone all at once. haha

THIS VIDEO will show you how to make Gyoza Wrappers!

Print on your Postcard

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

How to Make Gyoza (Very Basic Japanese Potstickers / Pan-Fried Dumplings)

Difficulty: Easy
Time: 20min
Number of servings: 14 big dumplings or 24 small dumplings

Ingredients:
1 leaf (100g=3.5oz.) Chinese cabbage
A
* 250g (8.8oz.) ground pork
* 1/2 chopped long onion
* 1 clove chopped garlic
* 1 tbsp. sesame oil
* 1 tsp. soy sauce
* ground black pepper
14 big gyoza wrappers
cooking oil
soy sauce
vinegar
la-yu / raayu (Chinese spicy sauce) if preferred

Directions:
1. Boil water in a large pot. Add Chinese cabbage from the stem end and boil for about one minute. Drain and soak in cold water (or use running water) to cool. Squeeze to remove the excess water (can use a paper towel), then finely chop.
2. Put the chopped Chinese cabbage and A in a bowl. Mix well by hand (or back of a spoon is okay) until all ingredients are combined and the mixture is smooth.
3. Lay gyoza wrapper in your palm and put a spoonful of filling in the center. Put water along the edge of the wrapper with your finger, fold in half, make small folds in the front side of the wrapper and seal.
4. Heat cooking oil in a frying pan. Put the gyoza in and cook on high heat until the bottoms become brown. Turn the heat down to medium, add 50ml water (or about 1/3 of their hight), cover and steam the gyoza on med-high until done. Uncover and cook on high until the water is gone and the bottoms of the gyoza are crisp.
5. Serve with a mixture of soy sauce, vinegar, and a drop or two of la-yu if preferred.

Of course, it goes great with white rice! Perfect for bento, too!
But I prefer no garlic but ginger for bento ;)

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/11/blog-post.html
---------------------------------

Of course, there are many other ways to enjoy it!!!

Spinach Bacon Crispy Cheeze Gyoza with Balsamic Vinegar カリカリチーズ餃子
http://www.youtube.com/watch?v=cLV1Ry4x86s
How to Make Yakiniku Gyoza (Recipe) 焼肉餃子の作り方 (レシピ)
http://www.youtube.com/watch?v=d7xoFVdMTbQ

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HALLOWEEN Frankenstein Matcha Green Tea Pound Cake - Video Recipe

In this video, I will show you a fun idea to enjoy matcha green tea pound cake ;)

Adding meringue in the pound cake makes it moist and fluffy!


http://www.youtube.com/watch?v=zV4dPCw_K-Q



Sorry my drawing is awful…
I know you can draw better than me!!! hehe

---------------------------------
HALLOWEEN Frankenstein Matcha Green Tea Pound Cake

Difficulty: Medium
Time: 2hrs
Number of servings: 1 loaf

Necessary Equipment:
18×8cm (7x3inch) loaf pan

Ingredients:
100g (3.5oz.) unsalted butter *room temperature
80g (2.8oz.) granulated sugar
2 eggs *room temperature
2 tbsp. soymilk or milk
2 tbsp. granulated sugar
A
* 120g (4.2oz.) cake flour
* 1&1/2 tbsp. matcha green tea powder
* 1/2 tsp. baking powder
chocolate pens *you can draw 2 Frankensteins with 1 pen

Directions:
1. Line the loaf pan with parchment paper. Preheat the oven to 180C (350F). Mix A and sift them together if you have time.
2. Cream the butter in a large bowl with a wire whisk. Add 80g (2.8oz.) granulated sugar little by little and mix well.
3. Separate egg whites and egg yolks. Add the egg yolks one by one and mix well. Then add soymilk and mix well.
4. Make meringue in a separate bowl: Whip egg whites with an electric mixer until foamy. Gradually add granulated sugar 1/3 at a time, then continue to whip until stiff glossy peaks form when you lift the beaters.
5. Add 1/3 of the meringue into the butter mixture (3.), and blend well with a spatula.
6. Sift in A and fold in with a spatula. Then add the rest of the meringue and fold in gently but thoroughly.
7. Pour the batter into the pan and smooth the top. Drop the pan lightly on the counter to raise the air bubbles out of the batter. Use the spatula to cut an incision lengthwise down middle of cake to prevent unwanted cracks on the surface.
8. Bake at 180C (350F) for 15 minutes. Then turn down to 160C (320F) and bake for 35-40 minutes. *Cover the cake with aluminum foil if it starts to brown too much. Insert a stick into the cake to check whether it is baked or not.
9. Remove the cake from the pan and place it on a wire rack to cool.
10. Slice the pound cake. Set a chocolate pen in a cup of hot water for a few minutes. Cut the tip of the chocolate pen and draw Frankenstein faces on pound cake slices.

* When the cake is completely cool, wrap tightly in plastic wrap. It will last wrapped this way for few days (in the fridge).
* You can also wrap each slices of pound cake individually with a plastic wrap.

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/10/blog-post_27.html
---------------------------------

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