How to Make Honey Lemon Cupcakes - Video Recipe

Addictive refreshing cupcakes using honey lemon slices :)


http://www.youtube.com/watch?v=kzy07paorrQ



Honey Lemon Slices
http://www.youtube.com/watch?v=0cA4VN_ywfo

FYI: Bento Picks I used (トルネ ハニー＆フラワーピック)

トルネ ハニー＆フラワーピック P-2973【エントリーでポイント5倍！6/15(土)10:00から6/18(火)2... 価格：250円（税込、送料別）

---------------------------------
Honey Lemon Cupcakes

Difficulty: Easy
Time: 40min
Number of servings: 6 (5cm/2inch) cupcake cups

Ingredients:
50g (1.8oz.) butter *softened to room temperature
50g (1.8oz.) cream cheese *softened to room temperature
50g (1.8oz.) granulated sugar
2 eggs
2 tbsp. honey lemon syrup
100g (3.5oz.) cake flour
1/2 tsp. baking powder
50g (1.8oz.) honey lemon slices
honey lemon icing *if preferred
* 3 tbsp. powdered sugar (confectioner's sugar)
* 1 tbsp. honey lemon syrup

Directions:
1. Preheat oven to 170C (338F). Chop the honey lemon slices.
2. Cream the butter and cream cheese in a large bowl with a wire whisk. Add sugar, beaten eggs (little by little), and honey lemon syrup, and mix well.
3. Sift in flour and baking powder and fold in with a spatula. Then fold in the chopped honey lemon slices.
4. Spoon the mixture into muffin cups up to 80% full. Bake at 170C (338F) for 20-25 minutes.
5. Place the cakes on a wire rack to cool.
6. Cover the cupcakes with icing (put them in the fridge to help the frosting set) and garnish with honey lemon slices if you like.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/06/blog-post_25.html
---------------------------------

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How to Make Egg Free Honey Lemon Cookies - Video Recipe

Addictive refreshing cookies using honey lemon slices :)


http://www.youtube.com/watch?v=sk2BLeiFYyU



Honey Lemon Slices
http://www.youtube.com/watch?v=0cA4VN_ywfo

Winnie the Pooh vegetable cutters for Bento (くまのプーさん 野菜抜き型)

キュートなくまのプーさんの野菜抜き型☆ハムやチーズ、クッキーにも使えます。【送料200円】く... 価格：380円（税込、送料別）

---------------------------------
Egg Free Honey Lemon Cookies

Difficulty: Super Easy
Time: 1 hrs
Number of servings: depends on your cookie cutter

Ingredients:
30g (1.0oz.) butter *softened *you can use vegetable oil or olive oil, too
100g (3.5oz.) cake flour *all purpose flour is okay
30g (1.0oz.) powdered sugar (confectioner's sugar)
30g (1.0oz.) honey lemon slices

Directions:
1. Finely chop the honey lemon slices.
2. Put all ingredients in a large Ziplock bag (make sure it is zipped). Then mix well. Roll out the dough in the Ziplock bag to 5mm (0.2 inch) thick. Refrigerate the dough for at least 1 hour to set and chill.
3. Preheat the oven to 170C (338F). Cut out the dough with cookie cutters. Place the cookies on a cookie sheet lined with parchment paper. Roll out scraps, and repeat.
4. Bake at 170C (338F) for 10-12 minutes. Cool the cookies on the sheet or wire rack.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/06/blog-post_21.html
---------------------------------

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How to Make Honey Lemon Slices - Video Recipe

As seen in Anime or Manga?!
I received many requests for this recipe. hehehe


http://www.youtube.com/watch?v=0cA4VN_ywfo

You can drink it with cold water or soda in summer, or with hot water in winter!

It prevents colds and helps recover from fatigue.



Believe it or not, it is not that sour.
You can eat the lemon slices, too!!!

---------------------------------
Honey Lemon Slices

Difficulty: Super Easy
Time: 10min
Number of Servings: 500ml glass jar

Necessary Equipment:
glass jar

Ingredients:
2 organic lemons
300g (10.6oz) honey

Directions:
1. Pour some hot water in a glass jar to disinfect it. Empty the jar and dry it out. It will dry quickly with residual heat.
2. Wash the lemons, dry them with paper towels, slice them thin, and remove the seeds (discard the end pieces).
3. Put the lemon slices and honey alternately in the jar.
4. Keep it in the fridge for 3 days. Shake the jar once a day.
5. Remove the lemon slices after 3 days or the syrup gets bitter! You can eat the lemon slices as is. Also, you can freeze the lemon slices and use them like ice cubes.

*Please use the syrup within a week before it gets bad.
*The syrup goes great with yogurt! The lemon slices go great with cookies, cupcakes, pound cakes, etc…

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/06/blog-post_19.html
---------------------------------

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How to Make Shrimp and Pork Harumaki (Spring Rolls / Egg Rolls) - Video Recipe

Harumaki was requested by my darling =)

I combined my favorite shrimp and my darling's favorite meat (pork) together.


http://www.youtube.com/watch?v=aotPPzd8T_c

It goes great with rice and perfect for bento box!

Yummy yummy yummy XD



---------------------------------
Shrimp and Pork Harumaki (Spring Rolls / Egg Rolls)

Difficulty: Medium
Time: 1 hour
Number of servings: 10

Ingredients:
10 spring roll pastry (wrappers)
250g (8.8oz.) shelled shrimp
150g (5.3oz.) ground pork
1 tbsp. grated ginger
40g (1.4oz.) Harusame noodles (cellophane noodles)
5 Chinese chives
A
* 1 tbsp. oyster sauce
* 1 tbsp. sake
* 1 tsp. soy sauce
* 1 tsp. sugar
cracked black pepper
a dash of sesame oil
cooking oil
a bit of flour and water to seal the spring roll pastry
vegetable oil for frying

Directions:
1. Cut shrimp into chunks. Cut Chinese chives into an inch long pieces. Soak Harusame noodles in warm water and cut into bite size pieces if necessary.
2. Heat cooking oil in a frying pan and saute the pork and grated ginger. When the pork is no longer pink, add shrimp, and season with A. Now add the Chinese chives and the Harusame noodles and cook until the liquid is soaked into the noodles. Then finish with cracked black pepper and a dash of sesame oil. Stop the heat and leave to cool completely.
3. Divide the filling into 10 portions. Place 1 portion of the filling about 2 inches above the bottom corner of the spring roll pastry. Roll the wrapper half-way. Then fold both sides in toward the center and continue to roll. Spread a small amount of the mixture of flour and water on the tip to seal. *You can freeze them and deep fry when you want :)
5. Heat vegetable oil in a large pan to 140C (284F). Dip 5 (or maybe all if you have a large pan) spring rolls and deep fry them slowly until golden brown and crisp, stirring occasionally. *It takes about 10 minutes but in this way you will get crispy spring rolls!

FYI: Harusame noodles (cellophane noodles) is a type of transparent noodle made from potato starch.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/06/blog-post_15.html
---------------------------------

Basic Harumaki Recipe
http://www.youtube.com/watch?v=elmy6FJkwyw

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How to Make Baumkuchen (German Layered Cake) at home - Video Recipe

Baumkuchen is a kind of layered cake invented in Germany.

It is a very popular cake in Japan.
The most popular wedding favor, too!
http://createeathappy.blogspot.jp/2010/11/wedding-favors.html


http://www.youtube.com/watch?v=kcPwZDe0HH4

In this video, I will show you how to make it at home using a Tamagoyaki Nabe (rectangular omelet pan)!



---------------------------------
Baumkuchen

Difficulty: Easy
Time: 30min
Number of Servings: 2

Necessary Equipment:
Tamagoyaki Nabe (rectangular omelet pan)

Ingredients:
2 eggs
50g (1.8oz.) granulated sugar
50ml fresh cream or whipping cream *milk is okay
2 tbsp. melted butter *cooking oil is okay
100g (3.5oz) cake flour
1 tsp. baking powder
a few drops of vanilla extract
cooking oil

Directions:
1. Make a core tube by rolling aluminum foil. Make sure it is as wide as the pan.
2. Beat eggs in a bowl. Add sugar and mix well. Then add fresh cream and melted butter, and mix well.
3. Sift in cake flour and baking powder, and mix well. Add a few drops of vanilla extract and mix well.
4. Heat cooking oil in a Tamagoyaki Nabe (rectangular omelet pan) on low heat, pour (1/2 ladle of) the batter in the pan and spread over the surface. When bubbles appear on the surface, place the core tube coated with some oil, and start rolling (just like making Tamagoyaki). Once it has browned, set aside.
5. Again, on low heat, spread the batter over the surface of the pan. When bubbles appear on the surface, place the rolled cake, roll, and set aside. Repeat this (for 5 or 6 times) until all your batter is gone.

You can either serve immediately or chill in the fridge before serving! It will slightly get hard in the fridge, so leave at room temperature for a few minutes before you serve.

You can coat it with icing sugar, serve with whipped cream or ice cream if desired.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/06/blog-post_11.html
---------------------------------

What is Cake Flour?
http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html

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Cómo Hacer Chile con Carne con Frijoles de Soja (Chili Con Carne with Soy Beans) - Video Recipe

Este tutorial va a ser completamente en Español.
Quiero darle las gracias a Laura Valencia por ayudarme a traducir esta receta!!!

Usualmente, frijoles rojos son usados en chile con carne, pero en Japón, la mayoría los hacen con Soja.

En este video yo quiero compartir como lo cocinamos en casa en Japón.

Por eso va bien con arroz, ensalada, tostadas de tortilla , pizza, rebanadas de baguette, etc...


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

This entire tutorial will be in Spanish.
I thank to Laura Valencia who helped me translate this recipe!!!

Usually, red kidney beans are used for Chili con Carne (chili with meat). But in Japan, most people make it with Soy Beans.

In this video, I want to share how we cook it at home in Japan.

No wonder, it goes great with rice, salad, taco chips, pizza, slices of baguette, etc…



((En Español))
---------------------------------
Chile con Carne con Frijoles de Soja

Dificultad: muy fácil
Tiempo: 40 minutos
Número de porciones: 2

Ingredientes:
100g (3.5oz.) cebollas picadas
1 diente de ajo picado
150g (5.3oz.) carne molida de res
A
* 200g (7oz.) tomates de lata picados
* 100g (3.5oz.) frijoles de soja cocidos
* 1 cda. salsa de Worcestershire
* 1 cda. salsa de tomate
* 1 cubo de consomé (or cubo de caldo)
* 1 ctda. chile en polvo
* 1/2 ctda. comino en polvo
1 cda. aceite de cocinar
sal y pimienta negra quebrada
queso rallado a su gusto
hojitas de perejil a su gusto

Direcciones:
1. Calienta aceite de cocinar en una olla. Saltear la cebolla picada y el ajo picado hasta que estén tiernos. Agregue la carne molida y saltear hasta que ya no esté rosado.
2. Agregue A y cubrir y hervir a fuego lento (revólver constantemente) por 20 minutos. Sazonar con sal y pimienta.
3. Servir en un plato y rociar el queso rallado y las hojitas de perejil a su gusto.
---------------------------------

((In English))
---------------------------------
Chili Con Carne with Soy Beans

Difficulty: Very Easy
Time: 40 min
Number of servings: 2

Ingredients:
100g (3.5oz.) minced onion
1 clove minced garlic
150g (5.3oz.) ground beef
A
* 200g (7oz.) diced tomato can
* 100g (3.5oz.) cooked soybeans
* 1 tbsp. Worcestershire sauce
* 1 tbsp. ketchup
* 1 consomme cube (or bouillon cube)
* 1 tsp. chili powder
* 1/2 tsp. cumin powder
1 tbsp. cooking oil
salt and cracked black pepper
shredded cheese if you like
parsley flakes if you like

Directions:
1. Heat cooking oil in a pot. Saute the minced onion and minced garlic until tender. Add ground beef and saute until no longer pink.
2. Add A, cover, and simmer over low (stir constantly) for about 20 minutes. Season with salt and cracked black pepper.
3. Serve in a dish and sprinkle with shredded cheese and parsley flakes if you like.
---------------------------------

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/06/blog-post_7.html

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How to Make Hashimaki (Okonomiyaki on Chopsticks) - Video Recipe

はしまき (Hashimaki) is Okonomiyaki wrapped around a pair of chopsticks. It is a popular festival food in Kansai area.


http://www.youtube.com/watch?v=G18sADTpIuA

If you have a collection of disposable chopsticks, this is a great recipe to use them all up. hehe



---------------------------------
Hashimaki

Difficulty: Easy
Time: 20min
Number of servings: 5

Necessary Equipment:
5 disposable chopsticks

Ingredients:
1 egg
1/2 tsp. Dashi powder
150ml water
100g (3.5oz.) cake flour - I think you can use all purpose flour
100g (3.5oz.) shredded cabbage
cooking oil
A ((optional))
* 2 tbsp. Tenkasu (crunchy bits of deep fried flour-batter)
* 2 tbsp. chopped green onions
* 2 tbsp. shredded cheese
* 1 tbsp. Beni Shoga (red pickled ginger)
B ((toppings))
* Okonomiyaki sauce
* mayonnaise
* Katsuobushi (bonito flakes)
* Aonori (green laver)

Directions:
1. Mix Egg, Dashi powder, and water in a large bowl. Sift in cake flour and mix well.
2. Add shredded cabbage and A (optional) and mix well.
3. Heat cooking oil in a large frying pan. Spread 1 ladle of batter on the top half of the pan in an oval shape.
4. When the edges begin to dry, place a pair of chopsticks, roll the Okonomiyaki, and set aside. When you have made the other 4, put them back in the pan, cover, and cook on low for 5 minutes until done. Then cook the other side until golden brown.
5. Top with B and enjoy!

Instead of the cake flour & Dashi powder, you can use Okonomiyaki powder! It tastes much better in this way.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/06/blog-post.html
---------------------------------

Microwave Okonomiyaki
http://www.youtube.com/watch?v=zZRo30Ppo-o

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How to Make Easy-To-Eat Oyakodon (Chicken and Egg Rice Bowl) - Video Recipe

Using minced onions and chicken makes every single scoop really tasty :)


http://www.youtube.com/watch?v=yth_Xbo2T3o

Of course, you can cut them into chunks to make regular Oyakodon!



FYI: Oyakodon, literally "parent-and-child donburi"

---------------------------------
Easy-To-Eat Oyakodon (Chicken and Egg Rice Bowl)

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

Ingredients:
100g (3.5oz.) minced chicken
100g (3.5oz.) chopped onion
A
* 2 tbsp. soy sauce
* 2 tbsp. Mirin (sweet Sake)
* 150ml Dashi broth (you can use Dashi powder to make it)
2 eggs
4 Mitsuba (Japanese wild parsley) if you have
2 bowls of steamed rice
Shichimi Togarashi (seven flavor chili pepper) if you like

Directions:
1. Cut Mitsuba (Japanese wild parsley) into an inch long pieces.
2. Put A and chopped onion in a pot, and bring to a boil. Add minced meat, remove the foam (dirt), then cook until the chicken is no longer pink.
3. Pour in the beaten egg, gently stir, add Mitsuba, cover, and turn off the heat after a few seconds when the eggs are half-boiled.
4. Serve on the rice in a bowl. Sprinkle with Shichimi Togarashi if you like.

レシピ（日本語）
http://cooklabo.blogspot.jp/2010/08/de.html
---------------------------------

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How to Make 3-Ingredient Soufflé Cheesecake (Japanese Cotton Cheesecake) - Video Recipe

The EASIEST Japanese Cotton Cheesecake recipe you may want to try 😋👍

http://www.youtube.com/watch?v=dVvPOE-C7AE

Print Out the Recipe on your Post Card

FYI: How to Make 2-Ingredient Chocolate Cake (Gâteau au Chocolat Recipe) 材料2つでガトーショコラの作り方
http://www.youtube.com/watch?v=-XG3RU9bCE8

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

3-Ingredient Soufflé Cheesecake

Difficulty: VERY EASY
Time: 1hr
Number of Servings: 6
Calories per Serving: 230Kcal

Necessary Equipment:
15cm (6inch) round cake pan
electric mixer

Ingredients:
3 eggs
120g (4.3oz.) white chocolate
120g (4.3oz.) cream cheese *softened

Directions:
1. Preheat the oven to 170C (338F). Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes the meringue more stable).
2. Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Then add the cream cheese and melt them together. Remove the bowl from the double boiler, add the egg yolks, and mix well.
3. In a large bowl, whip egg whites with an electric mixer until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
4. Add 1/3 Meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the Meringue 1/2 at a time and mix well.
5. Rub some oil/butter on parchment paper (in this way, the cake can slide down when it shrinks, so you can prevent the cake from cracking). Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
6. Place the cake pan on a baking sheet. Pour some hot water into the baking sheet. Bake at 170C (338F) for 15 minutes, 160C (320F) for 15 minutes, then stop the heat and bake with the remaining heat for 15 minutes.
7. When it is done, place the cake pan on a wire rack to cool completely.

You can either serve immediately or chill in the fridge before serving! It will slightly get hard in the fridge, so leave at room temperature for a few minutes before you serve.

You can brush the cake with some apricot jam syrup and/or dust with powdered sugar (confectioner's sugar) to finish. You can serve it with whipped cream if desired.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/05/3.html
---------------------------------

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How to Make Glico Homemade Pucchin Purin (Japanese DIY Giga Pudding) - Video Recipe

This Pucchin Purin is 10 times larger than the regular one. It weighs about 1kg (2.2lb.)! WoW


http://www.youtube.com/watch?v=qp5IgfJK-aA

Pucchin Purin is a very popular custard pudding in Japan which everyone has once tried in childhood.

Recently, it was officially recognized in the Guinness Book of World Records for being the best selling pudding in the world

Well… as I just wrote, it is something that people feel a longing for, so don't expect an authentic flan or pudding taste from this product. LOL

BUT, I found this homemade one tastes way better and more delicious than the actual product sold at stores :) It was pretty addictive! Yummy!!!



I bought this kit online (currently not available. sorry)

You can get a refill kit, too!

I wondered why can't we just open the yellow cap instead of breaking it. BUT maybe it is to enjoy "Pucchin" which means "to break the small plastic knob of its container". hehe
By making a small hole at the bottom of the container, the pudding slowly slides out from the container onto a plate :)

FYI: the Fish T-Shirt he wore
http://shop.herrohachi.com/product/dericious-taiyaki-herro-x-ochikeron

---------------------------------
Glico Homemade Pucchin Purin

Difficulty: Patience
Time: 1hr + 8hrs cooling time
Calories per kit: about 1170Kcal

What comes in the kit:
2 bags pudding powder
2 bags caramel sauce
yellow Pucchin cap
Purin container

What you need:
1L (1000ml) regular milk
1 large pot (over 2L)
1 large bowl or pot (that you can put in the Purin container)
1 small saucepan
1 small bowl
1 measuring cup
1 spatula
1 ladle
1 large plate

Directions:
1. Attach the yellow Pucchin cap at the bottom of the Purin container securely.
2. Put 2 bags of pudding powder in a large pot (over 2L).
3. Add about 100ml milk and mix with a spatula until smooth.
4. Add the rest of the milk little by little and mix well.
5. Heat the pot over high until boiling (stirring constantly). At the same time, make the caramel sauce.
6. Put water in a small saucepan, place 2 bags of caramel sauce, and begin to heat. When it comes to a boil, turn down to low and cook for 2 minutes.
7. Stop the heat and leave them in the hot water to keep them warm.
8. When the pudding mixture comes to a boil, turn down to low, stir constantly for a minute, and stop the heat.
9. Place the pot over a pot of water, stir constantly for a minute until warm (when the bubbles fade and a thin layer of pudding sticks to the sides of the pot).
10. Use a ladle and put the pudding mixture in the Purin container.
11. Open and put the caramel sauce in a small bowl.
12. Pour the sauce into the center of the Purin container. The first half fast and the latter half slowly.
13. Cover and put in a large pot of water for about 30 minutes until lukewarm.
14. Put in the fridge (5C=41F) and let it cool for 8 hours.
15. Uncover and place a large plate on top.
16. Flip it over quickly.
17. Break the small plastic knob of the cap (the air slowly pushes out the pudding).
18. Done!!! Decorate the pudding with your favorite toppings: cream, fruits, etc…

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/05/blog-post_677.html
---------------------------------

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How to Make Hainanese Chicken Rice (海南雞飯) - Video Recipe

Hainanese Chicken Rice is a dish of Chinese origin, served in many asian countries: Malaysia・Indonesia (Nasi ayam Hainan), Singapore, Thailand (ข้าวมันไก่ Khao man kai), Philippines, Vietnam (Cơm Gà), Cambodia, etc…


http://www.youtube.com/watch?v=dD1Vh79ontg

This recipe, using a rice cooker, is by Chef Shigeyoshi Toyoshima who won a grand prize at Chef's quick and easy recipe contest. I was one of the 3 judges at the contest (those who follow my Facebook page know that).
http://www.chefgohan.com/contest/5/

Why I chose his recipe is because it was easy using a rice cooker. Also, all the ingredients he used are pretty much available at Japanese households.



BTW, for those who live in Tokyo, if you get a chance to visit his restaurant, please say you watched this video. The chef will offer you some free prawn crackers :)
Asian Select Dining (アジアン セレクト ダイニング)
http://asian.fem.jp/

---------------------------------
Hainanese Chicken Rice

Difficulty: Easy
Time: 60 min
Number of servings: 2-3

Ingredients:
250g (8.8oz.) chicken thigh (with skin)
1 tsp. cooking oil
salt and cracked black pepper
2 cups (300g=10.5oz.) uncooked rice
400ml water
A
* 1/2 tsp. salt
* 1/2 tsp. consomme powder
* 1/4 tsp. pepper
((Red Sauce))
* 2 tbsp. ketchup
* 1/2 tsp. chili powder
* 1 tsp. vinegar
((Brown Sauce))
* 2 tsp. Miso
* 2 tsp. oyster sauce
* 2 tsp. sugar
* 1 tsp. sesame oil
((Fragrant Sauce))
* 5g (0.17oz.) minced garlic
* 10g (0.35oz.) minced ginger
* 40g (1.4oz.) minced onion
* 2 tsp. cooking oil
shredded cabbage, lettuce, tomato, etc...

Directions:
1. Wash rice and drain in a strainer.
2. Meanwhile, season the chicken with salt and cracked black pepper.
3. Heat cooking oil in a frying pan. Place the chicken skin-side down in the pan and cook until golden brown on one side. Press the chicken with a spatula to cook it evenly. (It doesn't have to be cooked through.)
4. Remove the chicken from the pan and add water. Place the rice, A, and the water in a rice cooker and mix well. Place sliced chicken on top of the rice and start cooking.
5. While cooking the rice, make the sauces. As for the Red Sauce and the Brown Sauce, mix the ingredients very well. As for the Fragrant Sauce, place the ingredients in a small sauce pan and cook until tender (make sure you don't brown them).
6. When it's done, don't open and leave it for about 10 minutes to blend the flavor. Then remove the chicken and toss the rice lightly with a rice paddle. *Some rice cookers like mine include steaming time, thus you can toss the rice immediately.
7. Pile the rice on a dish, place the chicken on top, and garnish with some vegetables of your choice. Serve with the sauces.

↓レシピ（日本語）
http://www.chefgohan.com/card/detail/914/
http://cooklabo.blogspot.jp/2013/05/blog-post_26.html
---------------------------------

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How to Make Tofu Steak Salad - Video Recipe

You can eat it with your favorite dressing :)


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

Healthy & Filling salad idea which is also perfect for your main dish!



This is my prize-winning recipe at GABAN's recipe contest.
http://createeathappy.blogspot.jp/2010/09/my-accomplishments.html

---------------------------------
Tofu Steak Salad

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

Ingredients:
6 thinly sliced pork rib (any portion is okay)
300g (10.6oz.) Momen-Dofu (firm tofu)
salt and cracked black pepper
starch
cooking oil
2-3 tbsp. dressing of your choice (garlic flavored one is recommended)
salad of your choice

Directions:
1. Drain tofu, wrap in paper towels, and place a heavy dish on top (for 20-30 min) to help press out the water. Cut tofu into 6 pieces.
2. Place a slice of pork. Season with a bit of salt and cracked black pepper onto one side, place the tofu on the end of the pork, then start rolling. Repeat with the remaining pork slices and tofu. Then lightly coat them with starch.
3. Heat cooking oil in a frying pan, place the rolls seam side down, you can cover and steam to cook them through for a couple of minutes, then make sure to flip the rolls so that all sides are cooked equally crisp and brown.
4. Serve the tofu steaks with some salad and a dressing of your choice.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/05/blog-post_5093.html
---------------------------------

リケンのノンオイル くせになるペッパー醤油★税込1980円以上で送料無料★リケンのノンオイル ... 価格：198円（税込、送料別）

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How to Make EASY Asari (Clam) Ramen Noodles - Video Recipe

Believe it or not, this recipe is super easy yet tasty :)

Healthy and Inexpensive ramen idea for college students and busy moms!!!

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

400Kcal per serving. Not bad!!!

You can PRINT OUT or SAVE the high resolution magazine data 💕
Japan UP! Magazine Feb' 2018 Issue 👍
If you have re-created my recipe please don't forget to #ochikeronjapanup I am looking forward to seeing it 😋

this printable recipe uses UDON:


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

Asari (Clam) Ramen Noodles

Difficulty: Easy
Time: 20 min
Number of servings: 2
Calories per Serving: 400Kcal

Ingredients:
2 packages fresh Ramen noodles
200g (7.0oz.) clams
1inch (3cm) Kombu kelp
800ml water
A
* 1/2 tbsp. sake
* 3/4 tsp. salt
200g (7.0oz.) bean sprouts (mixed with other veggies)
cooking oil
salt and cracked black pepper
whole kernel corn (canned) if you like
chopped green onion if you like

Directions:
1. If your clams have some sand in them, place the clams in a dark container and fill it with salted water (as salty as sea water). And let sit for several hours. The clams push salt water and sand out of their shells. Then drain well.
2. In a large pot, put water, Asari (clams), and Kombu kelp. Bring to a boil, remove the foam (dirt), then cook on medium for about 2 minutes. Season with A.
3. Heat cooking oil in a frying pan. Stir-fry bean sprouts until slightly softened. Then season with salt and cracked black pepper. (You can cook more veggies if you like!!!)
4. In a different large pot, boil water. Add fresh Ramen noodles in the boiling water and gently stir noodles with chopsticks. Cook Ramen noodles according to your package (mine was 3 min). Drain the noodles in a strainer and place them in a dish. *You don't want to fight over the noodles, so cook one portion at a time :P
5. Ladle soup into each bowl. Top each bowl with bean sprouts and clams. Sprinkle with corn and green onions, if desired.

You can add more toppings if you want: Naruto, Wakame, Menma, seasoned eggs, etc...

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/05/blog-post_19.html
---------------------------------

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How to Make Kracie Popin' Cookin' DIY Fun Cake Shop Kit - Video Recipe

FYI, mine was 210yen (about US$2.1) in Japan.

Popin’ Cookin’ is a series of Japanese intellectual training DIY candy kits by Kracie that stretches kids' curiosity :)
Although living in a world of convenience, children can enjoy making their own treats and make full use of their imagination!


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

Tanoshii (Fun) Cake-ya (Cake Shop) candy making set allows you to make your own cake and ice cream.

NO artificial colors or preservatives.

High in calcium.

★税込2980円以上で送料無料★　水だけで出来る！　イチゴとバニラのクリームでいろいろな形の... 価格：227円（税込、送料別）

---------------------------------
Fun Cake Shop

Difficulty: Easy
Time: 20min
Calories per kit: 113Kcal

Directions:
1. Cut the wafers with the spoon. *Cut them on the bag they came in.
2. Cut off the triangular cup from the container. In each hole, pour in the vanilla cream powder and strawberry cream powder. Using the triangular cup, put 1 cup of water in each. Mix well with the spoon until creamy.
3. Hold the piping bag, illustration side towards you. Fold back the bag up to the return line. Put the vanilla cream on the right side, and the strawberry cream on the left side.
4. Unfold the bag, twist the top, and cut off the tip with scissors. *Push out from the top of the bag.
5. You can make 2 ice creams, 1 tart, and 1 cake.

Cautions:
- Do NOT bite or swallow the spoon.
- Be careful with the edge of the cut container.
- Must eat immediately.
- Parents must help kids if they can't make it.
- This kit doesn't include completed sweets.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/05/blog-post_14.html
---------------------------------

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How to Make Taiyaki - Video Recipe

Taiyaki is a very popular Japanese fish-shaped cake.


http://www.youtube.com/watch?v=FFsQE0qd_4w



Non-Stick Taiyaki Pan I used (パール金属 ふっ素樹脂加工 おやつらんど たい焼器)

みんなで楽しく『たい焼き三昧』！わが家はたい焼き屋さん！【お手入れ簡単！ふっ素樹脂加工】... 価格：1,468円（税込、送料別）

---------------------------------
Taiyaki

Difficulty: Easy
Time: 20min
Number of servings: 8-10

Ingredients:
150g (5.3oz.) cake flour
2/3 tbsp. baking powder
1 egg
180ml milk
40g (1.4oz.) sugar
250g (8.8oz.) Tsubu-an (sweet Azuki red bean paste with skins)

Directions:
1. Sift in cake flour and baking powder in a bowl. Add sugar and mix well with a whisk.
2. Add beaten egg and milk, then mix well with a whisk. (do not knead the batter)
3. Heat the Taiyaki pan, grease the pan with cooking oil, on low heat, half fill the pan with the batter. Then place the filling (Tsubu-an) in the middle of the batter. Cover the filling with some more batter.
4. Close the pan, cook on medium to low, flip it over occasionally for a few times until they are golden brown on both sides.

nutella goes great with red bean paste ;)

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/05/blog-post_3150.html
---------------------------------

My friend Kym designed those tees for me :)

Taiyaki T-Shrit
http://shop.herrohachi.com/product/dericious-taiyaki-herro-x-ochikeron

Create Eat Happy T-Shrit
http://shop.herrohachi.com/product/create-eat-happy-herro-x-ochikeron

With a LOGO XD


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How to Make Kracie Popin' Cookin' DIY Oekaki Gummy Land Kit - Video Recipe

FYI, mine was 168yen (about US$1.7) in Japan.

Popin’ Cookin’ is a series of Japanese intellectual training DIY candy kits by Kracie that stretches kids' curiosity :)
Although living in a world of convenience, children can enjoy making their own treats and make full use of their imagination!


http://www.youtube.com/watch?v=rhUElZXnWe0

Oekaki Gummy Land allows you to mix colors and make your own gummy.

There are soda, grape, and lemon flavors.
By mixing these flavors you can make different flavors:
soda + grape = grape soda
grape + lemon = orange
lemon + soda = lemon soda



Every kit comes with different “gummy cutter” shapes.
There are 6 kinds, some can be used in combination.
You can keep them as cookie cutters after use.

NO artificial colors or preservatives.

High in calcium.

ポッピンクッキン おえかきグミランド / ポッピンクッキン★税込1980円以上で送料無料★ポッピ... 価格：158円（税込、送料別）

---------------------------------
Oekaki Gummy Land

Difficulty: Very Easy
Time: 20min
Calories per kit: 104Kcal

Directions:
1. Remove the gummy cutters & a fork.
2. Pour in the whole packet of gummy powder into the largest section of the pallet. Smooth the surface with the fork.
3. Using the dropper, put water in small rectangular & oval sections. Then put yellow, red, blue powder in 3 rectangular sections and gently mix with the fork until dissolved. Wash the fork in the oval section each time you mix.
4. Mix the colors in the 8 circular sections using the dropper. Wash the dropper in the oval section each time you use a different color.
5. Push the cutters into the gummy powder (make sure they are in the powder). Using the dropper, drip in the colors you like. Wash the dropper in the oval section each time you use a different color. Wait for a few seconds (or for a minute if the shape is small). Gently remove from the cutters.
6. Smooth the surface with the fork and repeat the steps to make the rest of the gummies.

Sprinkle with some gummy powder if the gummy is soggy.
You can also make the gummy without using the cutters.

Cautions:
- Please read the directions carefully.
- Do NOT microwave.
- Do NOT eat the powder.
- Make sure kids won't swallow the kit.
- Do NOT eat a huge gummy at a time but cut into small pieces and chew well before you swallow.
- Must eat immediately.
- Parents must help kids if they can't make it.
- You cannot use hard water.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/05/blog-post_9.html
---------------------------------

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

In this video, I will show you how I Store / Reuse / Dispose the deep frying oil.



These are the frequently asked questions!

Q: What kind of oil do you use for deep frying?
A: I use vegetable oil.

Q: How much oil do I need to put in a deep fryer?
A: About 3.5cm (1.5inch) of oil in a deep fryer.

Q: How can I store my deep frying oil?
A: Try to clean the oil while it is hot to avoid overcooking crumbs in the oil. Then transfer it to a clean oil pot with a strainer. Keep it in a cold dark place (or maybe in the fridge if the room temperature is too high but in Japan room temperature is okay).
When you reuse the oil, replenish so that you have enough oil.

Q: How many times can I reuse my deep frying oil?
A: 3-4 times or more depending on what you deep fry, until it gets bad.
When the oil gets bad, the color gets darker, makes bubbles, smokes, gets slimy, and/or smells bad.
Try to cook fish, meat, or any seasoned items lastly.

Q: How to properly dispose of deep fryer oil?
A: It differs from community to community, so please check with your community.
In my community, we throw out the oil as combustible garbage.
We can pour the oil into a drink carton or a flammable plastic bag, stuffed with some newspapers and/or cloths that can absorb the oil. Make sure it won't spill, and throw with combustible garbage.

Q: Where can I get a Deep Fryer with thermometer?
A: Maybe online? (or it is usually available at any Japanese supermarket that carries kitchen tools)





FYI: Garbage Collection Rules
http://createeathappy.blogspot.jp/2008/09/change-in-garbage-collection.html

↓日本語説明
http://www.cooklabo.blogspot.jp/2013/05/blog-post_2.html

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How to Make Deep-fried Mackerel Coated with Sesame Seeds - Video Recipe

Very simple yet tasty mackerel recipe idea! No wonder a perfect dish for bento lunch box :)


http://www.youtube.com/watch?v=uYZ5LPFTHV0

BTW, I used the Agehana from Kikuya again, if you remember it from THIS VIDEO. hehe



Kikuya featured my videos on their website :)
http://www.kyoto-kikuya.jp/html/page7.html/

---------------------------------
Deep-fried Mackerel Coated with Sesame Seeds

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

Ingredients:
1 fillet mackerel
A
* 2 tbsp. sake (or white wine)
* 1/2 tsp. salt
B
* flour
* 1 beaten egg white
* 2 tbsp. white sesame seeds
* 2 tbsp. black sesame seeds
vegetable oil for frying

Directions:
1. Pull out the mackerel bones with tweezers if any. Then cut it diagonally into an inch-wide pieces.
2. Marinate mackerel with A for about 15 minutes.
3. Dry the mackerel with paper towels and lightly cover with flour, coat with beaten egg white, and coat the skin side with sesame seeds (black & white mixed together).
4. Deep fry mackerel at 180C (356F) for 2-3 minutes until crisp golden brown.

Egg white batter keeps the UMAMI of mackerel and enables it to be coated with sesame seeds.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/05/blog-post.html
---------------------------------

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