How to Make Japanese Cream Corn Soup (Vegetarian) - Video Recipe

Cream Corn Soup or Corn Cream Soup is a very popular home cooked soup in Japan. (I always wonder which one is correct. lol)


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

I don't like milk, so I used soy milk.
If you can find a vegetable bouillon cube or powder, it will be a perfect dish for vegetarian people, too =D



---------------------------------
Cream Corn Soup

Difficulty: Very Easy
Time: 10min
Number of servings: 4

Ingredients:
1 large can (435g=1lb.) cream style corn
1 can (400ml) soy milk (or milk)
1/2 cube or 1/2 tsp. vegetable bouillon
salt and pepper
parsley flakes

Directions:
1. In a pot, put cream style corn (strain if you don't like skins), use the can to measure soy milk (shake and wash the can), and vegetable bouillon.
2. Put on medium low heat, stir constantly until it is nice and hot. Season with salt and pepper.
3. Serve in a dish, and sprinkle with parsley flakes.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/11/blog-post_12.html
---------------------------------

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How to Make Tokyo Banana (東京ばな奈) - Video Recipe

Tokyo Banana (東京ばな奈) is a very popular banana flavored sweet, often considered to be the #1 souvenir from Tokyo.

I never thought of making this at home, but I tried it for my viewers :)


http://www.youtube.com/watch?v=D6wxd72vM_A

Pureed banana custard cream was smooth and delicious.
Please try it out!!!



---------------------------------
Tokyo Banana

Difficulty: medium
Time: 60min
Number of servings: 8 (cream is for 16 or more)

Necessary Equipment:
9-inch square brownie pan
electric mixer

Ingredients:
((Banana Custard Cream))
Net 100g (3.5oz.) banana
A
* 1 egg
* 1 tbsp. corn starch
* 3 tbsp. granulated sugar
* 150ml milk
a few drops of vanilla extract
((Sponge Cake))
http://www.youtube.com/watch?v=lxP5Osz0DnY

Directions:
((Banana Custard Cream))
1. In a bowl, mash banana with a fork.
2. Add A and mix well.
3. Strain the mixture through a sieve into a saucepan.
4. Put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. If you like, add a few drops of vanilla extract. Leave to cool completely.
5. Transfer the cream into a pastry bag OR into a dish covered tightly with plastic wrap (make sure the cream sticks to the plastic wrap to keep from drying out). Chill in the fridge.
((Sponge Cake))
http://www.youtube.com/watch?v=lxP5Osz0DnY
((Finish))
1. Cut the sponge cake into 4 squares. Then cut them into thin (0.2 inch) slices.
2. Place the cake on plastic wrap (with the brown side up), pipe out the Banana Custard Cream, roll, and securely twist the ends like a candy.

*It tastes good if you chill them in the fridge before you eat.
*You can also use a store-bought sponge cake.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/11/blog-post_9.html
---------------------------------

If you prefer to make Deco Sponge Cake, watch this video!
http://www.youtube.com/watch?v=-OpS-jTenC4

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How to Make Kaki and Shiratama Dango with Kuromitsu (Japanese Persimmon and Sweet Rice Dumplings with Brown Sugar Syrup) - Video Recipe

Kaki (Japanese Persimmon) is in season now!
I think I am buying it whenever I go and shop at the supermarket :3


http://www.youtube.com/watch?v=MvC29fyYQNQ

Some of my viewers requested me for a simple sweet using Kaki, so I made this for you. I hope you like it. It was really good!!!



BTW, if you use Tofu instead of water, Dango become much softer.
http://www.youtube.com/watch?v=jNEXHoLn2VY

---------------------------------
Kaki and Shiratama Dango with Kuromitsu (Japanese Persimmon and Sweet Rice Dumplings with Brown Sugar Syrup)

Difficulty: Easy
Time: 25min
Number of servings: 16 Dango

Ingredients:
((8 White Dango))
75g (2.7oz.) Shiratamako (lumpy glutinous rice flour)
1/2 tsp. sugar
75ml- water
((8 Matcha Green Tea Dango))
75g (2.7oz.) Shiratamako (lumpy glutinous rice flour)
1/2 tsp. sugar
1 tsp. Matcha green tea powder
75ml- water
((Finish))
1 Kaki (Japanese persimmon) *any fruit is okay
Kinako (soybean flour) *finely chopped nuts are okay
Kuromitsu (brown sugar syrup) *honey is okay

Directions:
((8 White Dango))
1. Put Shiratamako, sugar and water in a bowl and knead the dough with your hand until smooth. Adjust the texture by adding more Shiratamako or water until the dough turns as soft as your earlobe.
2. Divide the dough into 8 small pieces and roll into small balls. Then press the center of the ball gently with your finger (in this way, dango cook evenly and faster).
3. Bring a large pot of water to a boil. Gently drop the Dango in the boiling water. After a few minutes, Dango will float to the surface. Boil for another 1-2 minutes. Then remove from the boiling water and transfer into cold water (to cool and remove the slimy texture). After a minute, drain well.
((8 Matcha Green Tea Dango))
Make the same as the white Dango, but sift the Matcha green tea powder before mixing.
((Finish))
1. Cut Kaki into bite-size pieces.
2. Place the Kaki and Dango in a dish. Top with Kinako and Kuromitsu.

*You can store the Dango in the freezer. When you eat, defrost at room temperature OR microwave OR cook in boiling water.
*You can store the Dango in the fridge for 3 hours but they can easily get hard, so I don't recommend it.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/11/blog-post_6.html
---------------------------------

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How to Make Oden (Japanese Hot Pot / Fish Cake Stew) and Ochazuke - Video Recipe

Oden is Japanese Hot Pot or Fish Cake Stew with assorted fish cakes. Usually it is eaten in winter with family. It is an ultimate Japanese comfort food!


http://www.youtube.com/watch?v=iB1XxjDjb24

You can buy a package of assorted Oden ingredients that comes with the soup base, but in this video, I will show you how to make AMAZING Dashi soup stock from scratch - Umami-rich Dashi stock is the key for delicious Oden!!!

Oden Dashi Chazuke is a MUST TRY Ochazuke after eating up the Oden ingredients :)



---------------------------------
Oden (Japanese Hot Pot) and Oden Chazuke

Difficulty: Easy but takes time
Time: 5hrs
Number of servings: 4

Ingredients:
((Oden Dashi Soup Stock)) *1800ml water + 1 tbsp. Dashi Powder is OK
2000ml water
15cm/6inch-square Kombu (kelp)
50g (1.8oz.) Niboshi (small dried sardines)
50g (1.8oz.) Hana-katsuo (large bonito flakes)
((Seasonings))
100ml Sake
50ml soy sauce
2 tbsp. Mirin (sweet sake)
2 tsp. salt
((Daikon Radish))
400g (14oz.) Daikon radish
Kome no Togijiru (is a cloudy rice water that you get when you wash rice)
((Chibita no Oden))
Konnyaku (yam cake)
Age-ball (deep fried fish cake balls)
Chikuwabu (wheat-based Japanese food item)
bamboo skewers
((Mochi-kinchaku))
2 Aburaage (deep-fried tofu pouch)
2 squares Mochi (rice cake)
4 toothpicks
((Other Oden Ingredients))
hard boiled eggs
Musubi-konbu (tied Kombu seaweed)
Hanpen (fluffy fish cakes)
any kind of Nerimono (fish cakes) as much as you like
(((Condiments For Serving))
Karashi (Japanese mustard)
Yuzukosho (Japanese chili pepper paste)
Shichimi-togarashi (seven flavor chili pepper)
Dengaku-miso (sweet miso sauce)
((Oden Dashi Chazuke))
rice
Kizaminori (finely shredded Nori sheet)
toasted white sesame seeds
Umeboshi (pickled plum)
leftover Oden soup

Directions:
((Oden Dashi Soup Stock))
1. Remove the heads and guts (which will make the stock bitter) of Niboshi.
2. Put water in a deep pot and soak Niboshi and Kombu for one hour or two.
3. Heat the pot, before it starts to boil, add Hana-katsuo, then cook on low for 2-3 minutes.
4. Remove the Dashi ingredients. Strain the Dashi soup with a clean cloth or a paper towel.
((Daikon Radish))
1. Cut Daikon radish into 2cm (0.7inch) thick round slices.
2. Use a peeler, peel the Daikon radish and do Mentori (plane off the corners) to prevent it from crumbling during long cooking. Then make cross incisions on both sides.
3. Parboil Daikon radish with Kome no Togijiru (or water with a tablespoon of rice) for 15 minutes (it makes Daikon clear colored and less bitter). Wash them with warm water and remove excess water with paper towel.
((Chibita no Oden))
1. Cut Konnyaku into triangular pieces. Parboil if necessary.
2. Pour boiling water over Age-ball to remove excess oil from the surfaces.
3. Cut Chikuwabu into appropriate sizes.
4. Put them onto bamboo skewers.
((Mochi-kinchaku))
1. Pour boiled water over Aburaage to remove the excess oil. Drain and dry with paper towels.
2. Cut Aburaage and Mochi into halves.
3. Place the aburaage on a cutting board, and trace the aburaage with cooking chopsticks to make it easy to open.
4. Open Aburaage and put Mochi in it. Use a tooth pick to tie the Aburaage to make a Mochi bag.
((Other Oden Ingredients))
1. Pour hot water over deep fried fish cakes to get rid of the surface oil.
((Oden))
1. Put the Dashi soup stock and the seasonings in a deep pot.
2. Add Daikon and bring to a boil. Turn down to low and simmer for 15 minutes.
3. Place all the prepared Oden Ingredients in the pot except Mochi-kinchaku. Cover and simmer on low for an hour.
4. Add Mochi-Kinchaku, cover again and simmer for another 10 minutes.
5. Now you can serve OR put the pot in the fridge overnight to allow the flavors to soak deep into the fish cakes. When you’re ready to eat, warm up the pot.
6. Eat with a condiment of your choice.
((Oden Dashi Chazuke))
1. Put some Kizaminori, sesame seeds, and Umeboshi on a bowl of hot white rice.
2. Pour some leftover Oden soup over it.

*Do not use Donabe (clay pot) to store Oden because it may damage the pot.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/11/blog-post.html
---------------------------------

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How to Make Furikake (Homemade Japanese Rice Seasoning) - Video Recipe

This video will show you how to make Furikake (Japanese rice seasoning / rice sprinkles) using leftover Dashi ingredients: Kombu (kelp), Katsuobushi (bonito flakes), and/or Niboshi (small dried sardines).


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

It goes great with rice! Perfect for bento or onigiri (rice balls), too!!!



Great source of minerals :)

---------------------------------
Furikake (Homemade Japanese Rice Seasoning)

Difficulty: Very Easy
Time: 30min
Number of servings: 15

Ingredients:
300g (10.6oz.) moist leftover Dashi ingredients
A
* 1 tbsp. Sake
* 3 tbsp. Mirin (sweet Sake)
* 3 tbsp. soy sauce
1 tbsp. toasted white sesame seeds

Directions:
1. After making Dashi, let the Dashi ingredients cool down a bit until you can handle them. FYI: Dashi ingredients are Kombu (kelp), Katsuobushi (bonito flakes), and/or Niboshi (small dried sardines).
2. Cut the Dashi ingredients into small pieces. Each amount of Dashi ingredients can be as much as you have.
3. Put the Dashi ingredients and A in a frying pan. Cook on medium low heat, stirring constantly, until somewhat dry. *Mine took about 20 minutes.
4. Mix in toasted white sesame seeds to finish.

*Sprinkle on top of rice or mix in to make rice balls! You can make fried rice, too!
*You can freeze the Dashi ingredients. Then make Furikake when you are ready.
*You can store the Furikake in the fridge for a week, in the freezer for a month.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/10/blog-post_29.html
---------------------------------

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How to Make Chocolate Cupcakes (Using Cute Mickey Halloween Sprinkles) - Video Recipe

Easy and light chocolate cupcakes with no butter!


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

Any seasonal sprinkles will look gorgeous on this simple cupcakes ;)



I used Cadbury Old Gold Original which I bought in Australia.
http://www.youtube.com/watch?v=FPlrVX1f5No

---------------------------------
Halloween Chocolate Cupcakes

Difficulty: easy
Time: 1 hour
Number of servings: 8 (5cm/2inch) baking cups

Necessary Equipment:
electric mixer

Ingredients:
((Chocolate Cupcakes))
100g (3.5oz.) chocolate
150ml heavy whipping cream (fresh cream) *chilled
2 eggs *room temperature
100g (3.5oz.) granulated sugar
180g (6.3oz.) cake flour
1/2 tsp. baking powder
((Decoration))
100g (3.5oz.) chocolate
sprinkles of your choice

Directions:
((Chocolate Cupcakes))
1. Place the chocolate (broken into pieces) in a bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Leave to cool slightly but not harden.
2. Place the chilled heavy whipping cream in a bowl. Whip the cream with an electric mixer until it forms a stiff peak.
3. In a different bowl, place eggs and sugar. Then beat them with an electric mixer until white and fluffy.
4. Add the cream (2.) into the egg mixture (3.), and mix well with a wire whisk.
5. Then add the chocolate (1.) and mix well with a wire whisk.
6. Sift in flour and baking powder. Gently mix with a wire whisk or a spatula until combined.
7. Preheat the oven to 180C (350F).
8. Spoon the mixture into the cups up to 80% full. Bake at 180C (350F) for 20-25 minutes.
9. Place the cakes on a wire rack to cool completely.
((Decoration))
1. Place the chocolate (broken into pieces) in a bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Leave to cool slightly but not harden.
2. Spread the chocolate on top of the cupcakes using a spoon. Then finish with sprinkles of your choice.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/10/blog-post_26.html
---------------------------------

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How to Make Spinach and Salmon WaFu Gratin for Halloween - Video Recipe

Curry spiced cream corn brings up the flavor of the fillings.
Very healthy and mild with less salt :)


http://www.youtube.com/watch?v=ac9nHFj9MXw

You can arrange it with vegetables of your choice.
You can substitute salmon with bacon!



If you use Christmas stencil, you can make the gratin for Christmas!

---------------------------------
Spinach And Salmon WaFu Gratin for Halloween

Difficulty: Very Easy
Time: 1 hr
Number of servings: 15×20cm (6×8inch) pie dish

Ingredients:
200g (7.0oz.) frozen chopped spinach
1 filet (150g=5.3oz.) salmon
100g (5.3oz.) Shimeji mushrooms
50g (1.8oz.) onion
A
* 200g (7.0oz.) cream style corn
* 50ml soy milk
* 2 tsp. curry powder
1 tsp. sesame oil
salt and pepper
1 tbsp. bread crumbs
1 tbsp. grated parmesan cheese
parsley flakes

Directions:
1. Microwave frozen spinach as directed on its package until fully defrosted.
2. Slice the onion. Remove tough base of Shimeji mushrooms and break into bite-sized chunks. Chop salmon into chunks and season with salt and pepper. Place them on a microwavable dish, cover, and microwave at 500w for 3 minutes. Leave to cool for 5 minutes.
3. Put 1 and 2 (removing any bones and skin of salmon if any) in a bowl. Then toss with sesame oil, salt, and pepper.
4. Place 3 in a pie dish. Mix A very well and pour it on top. Sprinkle with bread crumbs and grated parmesan cheese. Bake in the oven or toaster oven for 10 minutes until the top is golden.
5. Sprinkle with parsley flakes. Use Halloween or Christmas stencil to create a cute pattern!

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/10/blog-post_22.html
---------------------------------

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How to Make Custard Pudding (Crème Caramel / Flan) - Video Recipe

Creamy and smooth Purin (Pudding) recipe :)

http://www.youtube.com/watch?v=xOnxJ3nKvRE

You can use a mug to make this, too!

Packaged crème caramel (flan) is available at Japanese supermarkets under the name Purin (プリン "pudding").

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

Custard Pudding (Crème Caramel)

Difficulty: Very Easy
Time: 40min
Number of servings: 6 100ml cups

Ingredients:
((Caramel))
40g (1.4oz.) granulated sugar
1 tbsp. water
((Custard))
3 eggs
300ml milk
60g (2.1oz.) granulated sugar

Directions:
((Caramel))
Mix granulated sugar and water in a saucepan by tilting the pan. Then simmer until the sauce is browned. (Do not mix it with a spoon but tilt the pan to mix it. The sugar will recrystallize if you mix it with a spoon.) Pour the sauce into heat-resistant cups before it gets hard.
((Custard))
Microwave the milk for 2 minutes just until warm. Add 2 tsp. of water in the saucepan to dilute the caramel, then mix in the milk. In a bowl, lightly beat the eggs until combined but not foamy. Dissolve granulated sugar, then gradually add the milk mixture. Strain through a strainer to make it smooth. Pour the egg mixture over the sauce in the cups. Cover with plastic wrap or aluminum foil.
((Steam in the Pan))
Place some paper towels or a dish towel in a frying pan (so that you can gently steam the Puddings), then place the cups. Slowly add hot water in the pan (just about a half-inch across the bottom of the cups), cover, then cook on low for 20-25 minutes. Stop the heat and let them steam for 5 minutes with the remaining heat. Serve warm or put in the fridge to serve cold.

Note: Grease the cups with some oil or butter so the pudding will slip out easily.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/10/blog-post_15.html
---------------------------------

How to Make Microwave Oven Custard Pudding (レンジでプリンの作り方)
http://www.youtube.com/watch?v=pqL0K7W3lqA

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How to Make Halloween Jack-o'-Lantern Pumpkin Pie - Video Recipe

Spiced pumpkin pie is perfect for Halloween as well as the Thanksgiving!!!


http://www.youtube.com/watch?v=zce3txPISgg

Very simple recipe using pie sheets :)



---------------------------------
Halloween Jack-o'-Lantern Pumpkin Pie

Difficulty: Easy
Time: 1 hr
Number of servings: 16cm (6.3-inch) tart pan with a removable bottom

Ingredients:
2 pie sheets (puff pastry sheets)
200g (7.0oz.) Kabocha (Japanese squash)
A
* 40g (1.4oz.) sugar
* 1 egg yolk
* 1 tbsp. butter
* 1 tbsp. milk
* 1/2 tsp. cinnamon powder (if you like)
B
* 1 egg yolk
* 2 tsp. water

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 8 minutes until tender.
2. Scoop out 200g (7.0oz.) Kabocha flesh with a spoon. Mash the Kabocha using a fork and mix in A while it is hot. Then strain through a sieve.
3. Preheat oven to 350F (180C).
4. Halfway thaw one of the pie sheets. Use a sharp knife to cut out Jack-o'-Lantern face. Then thaw the other pie sheet and lay inside the tart pan with a removable bottom.
5. Lightly prick the bottom of the crust with a fork. Then fill the pumpkin filling (2.) and smooth the top. Lightly prick it again. Gently place the other pie sheet onto the top of the filling. Gently press the edges to seal them. Cut off edges as needed.
6. Mix B (egg wash) and brush on the surface with a pastry brush. Bake at 180C (350F) for 20-25 minutes until lightly browned.
7. Place it on a wire rack to cool. When it is cool enough to handle, remove the pie from the pan.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/10/blog-post_11.html
---------------------------------

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How to Make Spicy Ginger Cookies (Halloween Jack-o'-Lanterns) - Video Recipe

Spiced cookies are perfect for Halloween as well as the Thanksgiving!!!


http://www.youtube.com/watch?v=fmemEzX1TUg

Very simple, no egg cookie recipe as usual :)



---------------------------------
Spicy Ginger Cookies

Difficulty: Super Easy
Time: 1 hr
Number of servings: 10 Cookies Using 2.5 Inch Pumpkin Cookie Cutter

Ingredients:
100g (3.5oz.) cake flour *all purpose flour is okay
1/2 tsp. ginger powder
1/4 tsp. cinnamon powder
1/4 tsp. clove powder
30g (1.0oz.) powdered sugar (confectioner's sugar)
50g (1.8oz.) butter *softened *you can use vegetable oil or olive oil, too
chocolate pen or chocolate

Directions:
1. Sift in all the dry ingredients in a large Ziploc bag. Add butter, make sure it is zipped, then mix well.
2. Roll out the dough in the Ziploc 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 cutter. Place the cookies on a cookie sheet lined with parchment paper. Roll out scraps, and repeat.
4. Bake at 170C (338F) for about 15 minutes. Cool the cookies on the sheet or a wire rack.
5. Melt the chocolate pen or some chocolate in a pastry bag. Snip off the end and draw Jack-o'-Lantern faces.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/10/blog-post_8.html
---------------------------------

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How to Make VEGEMITE Onigiri Rice Balls (Panda Omusubi Nori de Pakutto Recipe) - Video Recipe

VEGEMITE is a dark brown Australian spread, made from leftover brewer's yeast extract. It is very salty with an unique flavor (which some people may dislike).

In Australia, I tried it on toasted bread with some butter and avocado. My mom said it may go well with rice, so I decided to make Onigiri! Since it is rich in umami, no wonder it goes well with Japanese dish like Onigiri which we mostly use salt to bring out the taste of rice.


http://www.youtube.com/watch?v=cgVzPvsfU0g

Panda Omusubi Nori de Pakutto (silicone mat and Nori cutter)
パンダおむすびのりDEぱくっと（シリコンマットと海苔カッター）

【送料込】【カード可】【3,150円以上でオマケ付き♪】【送料無料】【1000円ポッキリ】パンダお... 価格：1,000円（税込、送料込）

I bought the bamboo sheath (a traditional Japanese food wrapping material) at CanDo 100yen shop :)



Spinach Ohitashi video
ほうれん草のおひたし
http://www.youtube.com/watch?v=2-vKQOs2poQ

---------------------------------
VEGEMITE Onigiri Rice Balls

Difficulty: Easy
Time: 20min
Number of servings: 3 rice balls

Ingredients:
300g (10.6oz.) cooked Japanese rice (short-grain rice)
1 Nori sheet
VEGEMITE

Directions:
1. Wet your hands in water so that the rice won't stick. Place 100g of rice on your hand. Form the rice into a triangle by pressing lightly with your palms.
2. Cut Nori sheet into 3 strips.
3. Place a Nori strip on the silicone mat. Place the Nori cutter on top. Then press the center until Nori doesn't make tearing sounds. Then press the both sides to make small holes. (the Nori will become easy to bite off and chewed)
4. Apply a thin layer of VEGEMITE on Nori strips.
5. Wrap the rice balls with the Nori strips. Use plastic wrap to keep the Nori sheet from sticking to your fingers.
6. Attach the face parts.

*please do NOT use soggy Nori sheet or you cannot punch out the panda shape

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/10/blog-post_4.html
---------------------------------

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How to Make Beauty VEGEMITE Sushi Rolls (California Roll) - Video Recipe

VEGEMITE is a dark brown Australian spread, made from leftover brewer's yeast extract. It is very salty with an unique flavor (which some people may dislike) but rich in umami.

In Australia, I tried it on toasted bread with some butter and avocado. It wasn't that bad! So, I thought of using a thin layer of it in sushi rolls :) Surprisingly, you won't taste it and it gives a nice salty flavor without soy sauce!


http://www.youtube.com/watch?v=2RO3vB-C_zU

Vegemite is one of the world's richest known sources of B vitamins, specifically thiamine, riboflavin, niacin and folic acid, which helps promote healthy skin and hair! Adding Avocado (anti-aging vitamin E) would make a perfect beauty roll!



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Beauty VEGEMITE Sushi Rolls (California Roll)

Difficulty: Easy
Time: 20min
Number of servings: 2 rolls (16 pieces)

Ingredients:
300g (10.6oz.) cooked Japanese rice (short-grain rice)
2 tbsp. Sushi vinegar*
4 strips of avocado
4 strips of cucumber
6 Kanikama (imitation crab sticks)
1 Nori sheet
black and white toasted sesame seeds
VEGEMITE
Wasabi (Japanese Horseradish Paste) if desired

Directions:
1. Place cooked Japanese rice in a bowl. Add Sushi vinegar while the rice is hot and slice through rice using rice paddle to separate the grains. (Cool the rice before you use.)
2. Cover a bamboo sushi-roll mat with plastic wrap. Cut Nori sheet in half and place it on the bamboo sushi-roll mat, shiny side down.
3. Spread the sushi rice on the Nori sheet using your finger tips, little bit moistened with water. Sprinkle with black and white toasted sesame seeds. Flip it over so that the Nori sheet facing you.
4. Spread a thin layer of VEGEMITE lengthwise in the center. Place avocado, cucumber, and imitation crab sticks lengthwise on the Nori sheet. (cut them if too long.)
5. Roll the bamboo mat forward, hold the line of ingredients firmly with your fingers, stop and leave about 1/3 inch of sushi rice, make sure all the ingredients are pressed in, roll it completely, gently press the mat around the roll to shape it (do not squeeze).
6. With a moistened knife (bread knife cuts well) cut the roll into 6-8 pieces (re-wet as needed. don't push but pull to cut).
7. Eat with Wasabi if desired.

* Ingredients to make sushi vinegar from scratch.
1.5 tbsp. rice vinegar
1/2 tbsp. sugar
1/2 tsp. salt

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/10/blog-post_8896.html
---------------------------------

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How to Make My Favorite Egg Mayonnaise Sandwiches - Video Recipe

I made this video because I received many requests for egg mayo (egg salad) sandwich.

This is my favorite sandwich that I used to buy at DOUTOR coffee shop when I was a high school student. Now they sell a different ham and egg sandwich… This one was the best ;)


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

NOTE: What I called "ham sausage" in this video is "bologna sausage"! Sorry I just found the name on its package...



Please watch 0:30-2:49 for the basic bread dough.
http://youtu.be/DqEtH38kW7Y?t=30s

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My Favorite Egg Mayonnaise Sandwiches

Difficulty: Easy
Time: 90min-120min
Number of servings: 8 buns & 2 sandwiches

Ingredients:
200g (7.0oz.) bread flour
20g (0.7oz.) butter
1 tbsp. sugar
1 tsp. dry yeast
100ml warm water *30C/86F
20g (0.7oz.) beaten egg
1/2 tsp. salt
leftover beaten egg
grated parmesan cheese
((2 Ham and Egg Mayonnaise Sandwiches))
2 hard-boiled eggs
2 tbsp. mayonnaise
salt and pepper
butter
whole-grain mustard
4 slices bologna sausage
green lettuce

Directions:
((Kneading))
1. You want all the ingredients at room temperature.
2. Mix warm water, salt and beaten egg together.
3. In a large bowl, place bread flour, butter, sugar, and dry yeast. Keep the dry yeast away from butter as the salt (in the butter) will kill the dry yeast.
4. Gradually mix in the warm water mixture. Use your hand to mix together until formed.
5. Transfer the dough to the counter, 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, without adding any extra flour for 10-15 minutes). The dough should be very elastic which when stretched becomes almost translucent.
((1st Proving / Proofing / Rising))
6. Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down. Cover the bowl with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 30-60 min or until it has doubled or tripled in size. (In winter, you can use the proof function on your home oven!)
((Finger Test))
7. Coat your finger in flour and poke the dough. If the hole stays, it's ready. If the dough springs back, it needs to proof more. If the dough shrinks, it is over proofed. In this case, you'd better flatten out and make a pizza…
((Knock-Back & Bench Time / Resting))
8. Place the dough onto a floured surface and punch out the air with your palm.
9. Divide it into 8 equal pieces using a bench scraper or a knife. Quickly form them into balls.
10. Place them on a baking sheet, cover with plastic wrap (to keep the surface of the dough from drying out), and rest for 10 minutes. The dough is surprised because you punched, so please let them rest for a while before you start shaping.
---Up to here, please watch the Burger Buns video (0:30-2:49)---
((Shaping))
11. Using a rolling pin or your palm, punch out the air from the dough. Form them into flat oval balls. Then place them on a baking sheet seam side down.
((2nd Proving / Proofing / Rising))
12. Cover with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 20-30 min or until they have doubled in size. (In winter, you can use the proof function on your home oven!)
13. Preheat the oven to 200C (392F).
((Baking))
14. Brush the dough with the leftover beaten egg, and sprinkle with some grated parmesan cheese.
15. Bake at 200C (392F) for about 10 minutes. Place them on a wire rack to cool.
((2 Ham and Egg Mayonnaise Sandwiches))
16. Mash the hard-boiled eggs with a fork. Season with mayonnaise, salt and pepper.
17. Slice the buns in half, and brush the cut sides with butter and whole-grain mustard.
18. Layer bologna sausagee, green lettuce, egg mayonnaise, and bologna sausage. Sandwich the top half, then press.

* To keep the surface of the dough from drying out, a wet towel is okay but plastic wrap is easier!

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/10/blog-post_1.html
---------------------------------

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How to Make Nori no Tsukudani (Laver Boiled Down in Soy Sauce) - Video Recipe

If you have some soggy Nori (laver) seaweed sheets that you want to use them all up, this is the perfect recipe!


http://www.youtube.com/watch?v=tBm8kdsaILs

Of course, it is a perfect dish for Bento lunch box :)



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Nori no Tsukudani (Laver Boiled Down in Soy Sauce)

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

Ingredients:
4 Nori sheets
2 tbsp. soy sauce
2 tbsp. Mirin (sweet Sake)
200ml water
1 tbsp. white sesame seeds
1 tsp. sesame oil

Directions:
1. Tear Nori sheets into pieces and place them in a pot. Make them soft by soaking them in 200ml water for about 3 minutes.
2. Cook on low (stirring constantly) for 5 minutes. Add soy sauce and Mirin, then cook on low (stirring once in a while) until the liquid is almost gone for about 15 minutes.
3. Mix in white sesame seeds and sesame oil to finish.

レシピ（日本語）
http://cooklabo.blogspot.jp/
---------------------------------

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How to Make Maple Steamed Cakes - Video Recipe

This was requested by many people :)


http://www.youtube.com/watch?v=qdaa6n0yxo8

You can arrange this recipe with your favorite flavor, of course!
Be creative and enjoy!!!



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Maple Steamed Cakes

Difficulty: Very Easy
Time: 20min
Number of servings: about 6-9 thick foil cupcake liners (mine is about 3-inch-wide)

Ingredients:
A
* 100ml milk
* 1 egg
* 2 tbsp. maple syrup
* 1 tbsp. cooking oil
B
* 150g (5.3oz.) cake flour
* 30g (1.0oz.) powdered sugar (confectioner's sugar)
* 2 tsp. baking powder
* a pinch of salt

Directions:
1. Mix A in a bowl. You can bubble it up a little bit.
2. Sift in dry ingredients (B) in a large bowl. Add the wet ingredients (1.) 1/2 at a time, and mix just until blended. *DO NOT mix too much!
3. Spoon the mixture into the thick foil cupcake liners up to 80% full. Drop them lightly on the counter to raise the air bubbles out of the batter.
4. Place them in a frying pan. Add 200ml hot water and put on high heat until water boils. Turn the heat down to low, cover, and cook for 10 minutes.
5. Remove the lid carefully to prevent the water from dripping onto the cakes. Place the cakes on a wire rack to cool.

レシピ（日本語）
https://cooklabo.blogspot.jp/2013/09/blog-post_17.html
---------------------------------

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How to Make FINAL FANTASY Bento Lunch Box (Chocobo and Moogle) - Video Recipe

I don't play games, so this bento box is made by requests from my viewers :)


http://www.youtube.com/watch?v=d4sQuMg42UU

I cut all ingredients before attaching them together, but I edited them step by step so that it is easy-to-follow.



No one might realize the change but I trimmed my hair yesterday. However, I don't like the result because my hair is overly layered!!! I know it is my fault thinking about how am I gonna edit this bento box than my haircut… Next time, I must remember to keep trimming the bottom but NOT THE LAYERS!!! Yeah, let's think in this way. It makes my hair easier to curl…

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FINAL FANTASY Bento Lunch Box (Chocobo and Moogle)

Difficulty: Easy
Time: 40min
Number of servings: 1 bento box

Ingredients:
((Quick Edamame Keema Curry))
http://www.youtube.com/watch?v=DfzL8SoqMdE
((Chocobo Rice Ball‪))‬
A
* 100g (3.5oz.) cooked white Japanese rice
* 1 quail egg yolk
* a pinch of salt
1 tbsp. egg white
a bit of milk or water
Wilton Icing Color: Azul Navy
cooking oil
white sliced cheese
cheddar sliced cheese
mayonnaise
((Gysahl Green - Carrot))
Sasakamaboko (bamboo-leaf-shaped fish cake)
rosemary
((Moogle Rice Ball‪))‬
B
* 100g (3.5oz.) cooked white Japanese rice
* a pinch of salt
1 quail egg white
sliced ham
red, orange, or yellow cherry tomato (Moogle's pom pom)
Umeboshi (pickled plum)
Oshaburi Kombu (chewing Kombu kelp snack)
Sakura Denbu (pink colored seasoned shredded codfish)
Nori sheet
mayonnaise
((Kupo Nut))
purple bell pepper or tomato
white sliced cheese

Directions:
((Quick Edamame Keema Curry))
http://www.youtube.com/watch?v=DfzL8SoqMdE
((Blue Egg Crepe using a gel icing color‪))‬
1. Dilute the gel color with a little milk (or water) to give a thin consistency.
2. Put 1 tbsp. of egg white in a small bowl. Mix in the color. Heat cooking oil in a small pan on low heat, pour the egg mixture in the pan and spread over the surface. ‪Cook the egg until the edges begin to dry, then ‬flip it over and cook the other side‪.‬
((Chocobo and Moogle rice balls)
1. Mix A and B in separate bowls. Use plastic wrap and form the rice to make the faces and hands of Chocobo and Moogle.
2. Use a bit of mayonnaise to attach their face parts.

Be creative and use whatever the ingredients available that match the image of characters.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/09/blog-post_11.html
---------------------------------

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How to Make Big Katsu Katsudon (Rice Bowl Using Fried Pork Cutlet Snack) - Video Recipe

Do you know Japanese Dagashi (cheap snack) called Big Katsu? It costs 32yen each and tastes like a real pork cutlet. It is fake (made from fish), though. hehe


http://www.youtube.com/watch?v=1luZbvu43Qg

I don't like to eat this by itself, but I found it is delicious if you make Katsudon (deep fried pork cutlet rice bowl) using this!!! Trust me XD



---------------------------------
Big Katsu Katsudon

Difficulty: Very Easy
Time: 10min
Number of servings: 2 small rice bowls

Ingredients:
2 Big Katsu
1 egg
50g (1.8oz.) onion
A
* 100ml Dashi stock
* 1.5 tbsp. soy sauce
* 1.5 tbsp. mirin (sweet sake)
2 small bowls of cooked rice
Mitsuba leaf (Japanese wild parsley) if you have

Directions:
1. Cut Big Katsu into bite-size pieces. Slice the onion.
2. Put A in a small pot and bring to a boil.
3. Add the onion slices and simmer on low heat for a few minutes until tender.
4. Add the Katsu, bring the soup to a boil, pour in the beaten egg (add chopped Mitsuba leaf if you have). Cover and turn off the heat.
5. Serve steamed rice in a rice bowl, pour 4. on top.

How to Make Dashi Stock:
- Using a Dashi Packet
In a large pot, put some water and Dashi packet, and bring to a boil. Then reduce the heat to medium low and simmer for 5 minutes. Discard the packet.
- Using Dashi Powder
Dilute instant Dashi powder in water.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/09/big.html
---------------------------------

【駄菓子】14枚スーパービッグカツ だがし おかし おやつ おつまみ カツレツ 子供会 BIG ビッグ... 価格：431円（税込、送料別）

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How to Make Ramen Cake - Video Recipe

Lately, my darling shared with me a newspaper article (Nikkei MJ 2013/4/17 issue - I know it is pretty old. lol) about the cake shop that sells "Ramen Cake" and I thought I want to make one for myself :D

http://www.youtube.com/watch?v=kZWAmgX2lew

However, it was not that easy…
I tried it for 3 times to get this perfect result.

I hope you enjoy it :)

FYI Failed version is at the end.



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Ramen Cake

Difficulty: Patience
Time: 1 day (incl. cooling time)
Number of servings: 2

Ingredients:
((Sweet Potato Ramen Noodles))
300g (10.5oz.) Japanese sweet potato
A
* 100ml milk
* 60g (2.1oz.) sugar
* 2 tbsp. butter
* cinnamon powder (if you like)
* 1 tsp. rum (if you like)
((Fillings)) *If you want to make them from scratch, please watch the Shortcake video.
sponge cake
whipped cream
canned fruits and syrup
((Ramen Soup Jelly)) *1 serving
300ml sweetened tea of your choice
5g (0.18oz.) gelatin powder
((Toppings)) *choose whatever that looks like what you want
Naruto: make with white chocolate and strawberry chocolate
Chashu Pork: marble chocolate cookie
Nori Seaweed: black sesame seed cookie
Chopped Green Onions: chopped pumpkin seeds

Directions:
((Sweet Potato Ramen Noodles))
1. Peel and slice the sweet potato into rounds. Soak in water for 10 minutes to prevent them from discoloring. Then drain well.
2. Place the sweet potato rounds on a microwavable dish, cover with plastic wrap, and microwave at 500w for 8 minutes. Leave to steam for a minute, transfer them into a large bowl and mash with a fork.
3. Mix in A while the sweet potato is hot. Then strain through a sieve.
((Fillings))
1. Place a thin layer of sponge cake in a ramen bowl. Brush the cake with syrup, place some whipped cream and fruits, then place a layer of sponge cake and brush with syrup again.
2. Spread enough sweet potato to cover the cake and the cream, then smooth the top. Make sure you cover them because they can easily float up when you pour in the jelly.
3. Transfer the mashed sweet potato to a pastry bag and snip off the end. Squeeze out like ramen noodles.
4. Cover with plastic wrap and put in the freezer until frozen hard. If you don't, the noodles will melt when you pour in the jelly.
((Ramen Soup Jelly)) *start making when the noodles are frozen
1. Heat the tea until hot, add the gelatin powder, and continue stirring until it completely dissolves.
2. Leave to cool (at around 20C/68F) just before the jelly firms up.
3. Pour it into the ramen bowl, place the bowl immediately into the freezer, and let the jelly firm up for 3 minutes.
4. When the jelly is firmed up, transfer the bowl into the fridge and defrost the cake.
((Toppings))
Just before you eat, garnish the ramen with the toppings of your choice!

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/09/blog-post.html
---------------------------------

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YouTube Japan Entertainment Week

I will participate in the event called Entertainment Week which YouTube Japan will be starting from 9/14-23 for 10 days.

I will present one of the popular and fun foods in Japan!

Please look forward to it :)



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How to Make Wasabi Marinated Watercress - Video Recipe

The bitter taste of watercress and the spicy flavor of Wasabi matches very well!!!


http://www.youtube.com/watch?v=B1P2RHM7vF0

It is a perfect dish for a change :)
I hope you like it.



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How to Make Wasabi Marinated Watercress

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

Ingredients:
100g (3.5oz.) watercress
3g (0.1oz.) Katsuobushi (dried bonito flakes)
A
* 1/2 tsp. sugar
* 1/2 tbsp. soy sauce
* a bit of Wasabi in tube (freshly grated Wasabi is perfect)

Directions:
1. Mix A in a bowl.
2. Wash watercress in cold water and drain well. Separate stalks and leaves. Bring a pot of water to a boil. Cook the stalks for a few seconds, then add the leaves and cook for another few seconds. Soak in cold water and drain well with paper towels.
3. Put the watercress and Katsuobushi in the bowl (1.) and toss lightly.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/08/blog-post_30.html
---------------------------------

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