How to Make NO-BAKE Chocolate Cake (Japanese Nama-Choco Cake) for Valentine's Day - Video Recipe

You just need 6 ingredients.


http://www.youtube.com/watch?v=aSXnCY2bWfQ

Google and find your favorite Valentine's Day image to create your own stencil. You don't have to buy it :)



---------------------------------
NO-BAKE Chocolate Cake (Japanese Nama-Choco Cake)

Difficulty: VERY EASY
Time: 1hr
Number of Servings: 16
Calories per Serving: 230Kcal

Necessary Equipment:
18cm (7inch) square cake pan

Ingredients:
6 Meiji Milk Chocolate Bar (330g) *or 300g (10.5oz.) your favorite chocolate is OK
120ml heavy whipping cream (fresh cream)
15 (184.5g) Kit Kat Mini *or 180g chocolate-covered cookies are OK
30g (1.05oz.) butter
cocoa powder
powdered sugar (confectioner's sugar)

Directions:
1. Line the pan with parchment paper.
2. Smash Kit Kat in a Ziploc bag, add melted butter (microwaved), and mix well. Press firmly into the square pan.
3. Chop or break chocolates into small pieces.
4. Put heavy whipping cream in a pot and bring to a boil. Stop the heat and add the chopped chocolates. Wait for 1-2 minutes until thoroughly melted to the core. Then mix well. *you can add toasted almond slices (I added 40g=1.4oz.) and/or 1 tbsp. rum.
5. Pour the chocolate mixture into the pan, smooth the surface, and put in the fridge for 1~2 hours until firm.
6. Use a knife warmed in hot water to cut. Dust with cocoa powder, place a stencil, then dust with powdered sugar.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/01/blog-post_21.html
---------------------------------

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How to Make Yaki Karē Pan (Baked Japanese Curry Bread) - Video Recipe

Thick leftover curry is perfect for Karē Pan filling!
I recommend this Keema Curry :)


http://www.youtube.com/watch?v=UFXP8eIESv8

Please watch 0:30-2:49 for the basic bread dough.



---------------------------------
Yaki Karē Pan (Baked Japanese Curry Bread)

Difficulty: Medium
Time: 90min-120min
Number of servings: 8

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
A
* 150g (5.3oz.) leftover curry *retort-packed one is OK
* 1 chopped boiled egg
* 25g (0.9oz.) pizza cheese
4 sausages
beaten egg
Panko (bread crumbs)
olive oil if you like

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. Cut sausages in half diagonally. Mix A very well. If the curry is too runny, simmer it down until it becomes thick, then cool completely before you use.
12. Flatten out the dough with your hand. Place the curry mixture and sausage, pull and pinch the dough to seal like making a dumpling. Make sure you don't pinch it with curry, otherwise it won't stick together.
13. Dip in beaten egg, and coat with Panko.
((2nd Proving / Proofing / Rising))
14. Place rolls seam-side down on the baking sheet. 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!)
15. Preheat the oven to 200C (392F).
((Baking))
16. Sprinkle with olive oil if you like.
17. Bake at 200C (392F) for about 10 minutes. OR Deep fry in oil at 170C (338F) for about 5 minutes until golden brown.

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

* This recipe is for 8, so make 4 Kare Pan and 4 Ham and Corn Buns to enjoy 2 flavors at once!
Ham and Corn Buns Recipe is here:
http://www.youtube.com/watch?v=N8cqftxE1bo

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/01/blog-post_17.html
---------------------------------

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How to Make Umaki (Japanese Eel Rolled Omelette) - Video Recipe

Umaki is broiled eel wrapped in Japanese rolled omelette (called Tamagoyaki, Dashimakitamago, or Atsuyakitamago). Egg is juicy and eel makes it very tasty. It tastes great even when it is cold, so it is a perfect side dish for bento lunch box!


http://www.youtube.com/watch?v=QR9DFQ-Xg_0

I usually put Umaki in our Osechi-ryori (New Year's foods).
http://createeathappy.blogspot.jp/2014/01/happy-new-year-2014.html



FYI: Broiled eel on skewers is called "Unagi no Kabayaki".

---------------------------------
Umaki (Japanese Eel Omelette)

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

Ingredients:
1/2 Unagi no Kabayaki (broiled eel on skewers)
eel sauce if attached
4 eggs
A
* 50ml Dashi broth (you can use Dashi powder to make it)
* 1 tsp. soy sauce
* 1 tsp. sugar
* a pinch of salt
cooking oil
Daikon Oroshi (grated Daikon radish)
soy sauce

Directions:
1. Cook the eel as directed on its package. Cut into thin portions. Pour some eel sauce over the eel if available. (I found Hamanako Broiled Eels at a supermarket and it also tasted great! You can maybe get it online since it has a long expiry date!)
2. Beat eggs in a bowl, add A and mix well.
3. Coat a Tamagoyaki Nabe (rectangular omelette pan) with a bit of cooking oil - you can use folded paper towel but Takoyaki oil brush is very convenient to use! Put on medium, and pour a thin layer of egg mixture in the pan. Place the eel strips, cook the egg until half done, then roll the egg. Move the rolled egg to one side, coat the empty space with a bit of oil, pour a thin layer of egg mixture in the space and under the rolled egg. Cook it until half done and roll the egg again. Repeat this until the egg mixture is gone.
4. Wrap the rolled egg while hot in a bamboo sushi roll mat to even out the shape. Allow it to cool and cut it into bite-sized pieces.
5. Garnish with grated Daikon radish (grate the top part of Daikon because it is sweeter) and a few drops of soy sauce: this is called "Someoroshi" because the radish is dyed with soy sauce.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/01/blog-post_11.html
---------------------------------

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How to Make Saikyo Yaki (Grilled White Miso-Marinated Fish) - Video Recipe

Saikyo Yaki is a very popular traditional Japanese grilled fish marinated in Saikyo Miso (sweet white Miso) made in Kyoto. After marinating the fish fillets (black cod, salmon, sea bass, Japanese spanish mackerel, etc…) overnight, Miso soaks into the fish, tenderizes, and gives absolutely delicious, sweet and rich flavor! Perfect dish to go with white rice :)


http://www.youtube.com/watch?v=kAt44K_IaZk

Saikyo Miso (white Miso) is usually available at a local Japanese grocery store. You can substitute the Saikyo Miso with regular miso, but it may become saltier.



If you get a chance to go to Kyoto, I recommend trying out 九重味噌 (Kokonoemiso)! Their Saikyo Miso is amazingly good :)
http://www.kokonoemiso.com/

You can PRINT OUT or SAVE the high resolution magazine recipe 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 😋



---------------------------------
Saikyo Yaki (Grilled White Miso-Marinated Fish)

Difficulty: Easy
Time: overnight
Number of servings: 4

Ingredients:
4 fish fillets (black cod, salmon, sea bass, Japanese spanish mackerel, etc…)
salt
A
* 300g (10.5oz.) Saikyo white Miso
* 3 tbsp. Sake
* 3 tbsp. Mirin (sweet Sake)

Directions:
1. Sprinkle salt on both sides of the fillets of your choice. Set aside for about 30 minutes. By salting the fish fillets, the fishy smell and excess moisture can be removed, so do not skip this step.
2. Mix A very well.
3. In a shallow container, spread half of the Miso marinade. Place surgical gauze over the marinade. Pat dry the fish with paper towel. Lay the fish fillets so that they don't overlap, then press them lightly to set in place. Fold the other half of the gauze over the fish to enclose them. Spread the remaining marinade over the gauze. Cover with the lid or plastic wrap. Let them marinate in the fridge for overnight to 2 days (2 days max is enough as the fish will get too salty). *By using gauze, you don't have to rinse off the marinade before cooking. Excess marinade on the fish may burn easily.
4. If you didn't use gauze, remove the marinade completely. Cook the fish until golden brown on both sides.

oven: 220C (428F) for about 15 min
toaster oven: 1000w for about 8 min
fish grill: low heat for 5 min on both sides

*you can reuse the marinade 2-3 times. pork, chicken, and/or shiitake mushrooms are also good.

*you can use crumpled aluminum foil instead of using the aluminum foil for frying pan.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/01/blog-post_9.html
---------------------------------

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How to Make 5 Ingredients Shiroi Koibito (Chocolat Blanc et Langue de Chat) - Video Recipe

Shiroi Koibito (白い恋人), literally means "White Lovers", also called Chocolat Blanc et Langue de Chat, is the best and well-known souvenir sweet from Hokkaido which consists of two thin butter cookies and a layer of white chocolate in between.


http://www.youtube.com/watch?v=WG5odG7SgaE

Langue de Chat is "cat's tongue-shaped thin cookies". I don't know why Shiroi Koibito is square-shaped… Anyways, it is very popular! haha



---------------------------------
5 Ingredients Shiroi Koibito (Chocolat Blanc et Langue de Chat)

Difficulty: Easy
Time: 1 hour
Number of servings: 30 cookies

Ingredients:
100g (3.5oz.) butter *salted is ok
100g cake flour *all purpose flour is ok
1 egg
60g (2.1oz.) granulated sugar
240g (8.5oz.) white chocolate

Directions:
1. Draw about an inch and a half squares (leaving about an inch between) on a piece of paper.
2. Melt butter in a microwave (in a microwavable dish) and cream it in a bowl. Add granulated sugar, egg, and cake flour (sift), in order and mix well. *Yes, you can add vanilla extract to taste.
3. Preheat the oven to 180C (356F).
4. Transfer the batter to a pastry bag and snip off the end. Line a baking sheet with parchment paper, place the template under the parchment paper. Pipe out the batter in the squares (the batter will spread a little, so keep it smaller). Then remove the template. *You can bake 60 thin cookies.
5. Bake at 180C (356F) for 8-10 minutes. Let the cookies cool completely on the baking sheet.
6. Melt 120g (4.2oz.) white chocolate over a double boiler, line 6-inch square pan with plastic wrap (or use aluminium foil! I heard it is much easier and you may not need a square pan), then pour in the chocolate and spread evenly. Place it in the freezer to harden up a little bit. Cut it into 16 squares. *You can make 16 thin chocolates using a 6-inch square pan, so repeat the step to make 32 chocolates.
7. While the chocolate is soft, place it between two cookies. Place the cookies in the freezer to harden up completely.

You'd better keep the cookies in the fridge in summer.
You can store at the room temperature in winter, of course.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/01/blog-post_4.html
---------------------------------

FYI: This online shop says "OK! overseas shipping" but I am not sure… sorry.

北海道お土産といえば！ISHIYA（石屋製菓）白い恋人24枚入ホワイト：12枚 ブラック：12枚【OK! ... 価格：1,480円（税込、送料別）

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How to Make Kobumaki (Salmon and Pork Kelp Roll) - Video Recipe

Kobumaki is kelp roll, one of the Japanese new year's dishes.

It makes a play on words with "喜ぶ (Yorokobu)" which symbolizes pleasure or delight.


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

Perfect dish that you want to add in your new year's menu.
Of course, it can be a regular bento side dish :)
It goes great with white rice!!!



For vegetarian people, you can substitute the filling with Gobo (burdock root), carrot, or/and other vegetables of your choice.

---------------------------------
Kobumaki (Salmon and Pork Kelp Roll)

Difficulty: Easy
Time: 2hrs
Number of servings: 25-30 pieces

Ingredients:
10 ten-inch-long (25cm) Hidaka Kombu (this type cooks quick and tender)
800ml water
150g (5.3oz.) salmon fillet
6 thinly sliced pork (I used thigh but any part is okay)
30g (1.0oz.) Kanpyō (dried gourd strips)
A
* 1 tbsp. Mirin (sweet Sake)
* 2 tbsp. Sake
* 3 tbsp. sugar
4 tbsp. soy sauce

Directions:
1. Clean each Kombu with moistened towel. Soak in 800ml water for 5 minutes. Save the water.
2. Wash Kanpyō, rub 1/2 tbsp. of salt on Kanpyō (to remove bad smell and cook tender), then wash and drain well.
3. Cut salmon into about 0.7-inch-wide strips.
4. Place a salmon strip on the end of the Kombu close to you and roll securely. Wrap a strip of Kanpyō round the Kombu roll for 2 times (not too tight but not too loose), make double knot, then trim off the uneven ends. You may want to tie up 2 or 3 places.
5. In a large pot, place the rolls without overlapping each other. Pour the reserved soaking water just until it barely covers the ingredients. Bring to a boil, then remove the foam if necessary.
6. Add A, turn the heat down to low, cover with Otoshibuta (drop lid), and cook for 30 minutes.
7. Add soy sauce, cook on low for another 30 minutes until the cooking liquid is almost absorbed.
8. Turn off the heat. Leave to cool in the pot. Cut into 2 or 3 pieces.

You can store in the fridge for a week :)

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/12/blog-post_28.html
---------------------------------

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How to Make Kiki & Lala Little Twin Stars Bento Lunch Box - Video Recipe

You don't have to be perfect but just make sure you cut at the same angle. In other words, the figure can be very abstract, as you can see ;)


http://www.youtube.com/watch?v=n1UlJ0fTT80

12/24 is Kiki Lala's birthday!!!
Kiki is younger twin brother. He can fly with the star on his back.
Lala is his elder sister. She can control Kiki's direction using her star stick. It can also put out some sweets.



---------------------------------
Kiki Lala Bento

Difficulty: Patience
Time: 15 min (to make the Kiki Lala rice)
Number of servings: 1

Ingredients:
((Kiki Lala Rice))
cooked white Japanese rice
a pinch of salt (or rice seasoning)
1 egg
Hagoromo Deco Furi Rice Sprinkles (Pink and Blue)
cooking oil
sliced cheese
sliced ham
Nori sheet
cooked okra
((NO EGG Marmalade Meatballs))
http://www.youtube.com/watch?v=Jpka0pIppu8
((Others))
lettuce
tomato

Directions:
((Kiki Lala Rice))
1. Put steamed rice in a bowl. Add a pinch of salt (or rice seasoning) to season it. Place it in a bento box.
2. Put 1 tbsp. of egg white in 2 small bowls. Mix in a bit of Pink and Blue Rice Sprinkles (leave them for a while to dissolve). If the egg yolk is thick, mix in a bit of milk, then season it with salt to taste. 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.‬
3. With a permanent marker (Sharpie), trace your favorite Kiki Lala illustration on the parchment paper and cut it out.
4. Place the stencil on the yellow sheet of egg and cut out a star (use a design knife).
5. Cut off the star from the stencil, then cut all parts into pieces.
6. Place the stencils, cut out pink and blue egg to make their hair (use a design knife). Cut out cheese to make their clothes (use a design knife). Cut out ham to make their faces, hands, and feet (use a design knife). Cut out Nori sheet to make their eyes and mouths (use eyebrow scissors).
7. Arrange the parts with tweezers. Garnish with chopped okra stars.
((NO EGG Marmalade Meatballs))
http://www.youtube.com/watch?v=Jpka0pIppu8

Yes, you can use Wilton Icing Color! Dilute the gel color with a little milk (or water), then mix in the egg white.
FYI: http://www.youtube.com/watch?v=d4sQuMg42UU

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/12/blog-post_25.html
---------------------------------

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How to Make SUPER EASY Santa Claus Bento Box - Video Recipe

Quick and easy Santa Claus bento idea :)


http://www.youtube.com/watch?v=CRXbb9nwYYY

Make many Santa Claus Onigiri (rice balls) and they are perfect for your Christmas party, too!!!



---------------------------------
Santa Claus Bento

Difficulty: Super Easy
Time: 5 min (to make the rice ball)
Number of servings: 1

Ingredients:
((Santa Claus Onigiri Rice Ball))
cooked white Japanese rice
a pinch of salt
Kanikama (imitation crab stick)
sliced ham
Nori sheet
mayonnaise *if you like
((NO EGG Marmalade Meatballs))
sliced cheese
parsley flakes
http://www.youtube.com/watch?v=Jpka0pIppu8
((Others))
tomato
‪cooked broccoli‬

Directions:
((Santa Claus Onigiri Rice Ball))
1. Put steamed rice in a bowl. Add a pinch of salt to season it.
2. Use plastic wrap and form the rice into a teardrop shape.
3. Open Kanikama (imitation crab stick) to make a hat. Cut out sliced ham to make his face and nose. C‪ut out‬ Nori sheet‪ ‬to make his eyes and mouth. Attach them with tweezers. *If you like, you can put some mayonnaise under the Kanikama. It tastes good with rice!
((NO EGG Marmalade Meatballs))
1. Cut out stars from sliced cheese, put on top of the meatballs, and sprinkle with parsley flakes.
http://www.youtube.com/watch?v=Jpka0pIppu8

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/12/blog-post_20.html
---------------------------------

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How to Make NO EGG Marmalade Meatballs - Video Recipe

Quick and easy last-minute party recipe :)


http://www.youtube.com/watch?v=Jpka0pIppu8

Perfect for Christmas, too!!!



I bought colorful food picks at DAISO (100yen shop).

---------------------------------
NO EGG Marmalade Meatballs

Difficulty: Super Easy
Time: 40min
Number of servings: about 20 meatballs

Ingredients:
A
* 400g (14.1oz.) lean ground pork (chicken or beef is good, too)
* 1/2 minced long onion (or onion)
* 2 tbsp. Katakuriko (potato starch) (or corn starch is ok)
* 2 tbsp. toasted white sesame seeds
* 2 tbsp. grated ginger
* 1/2 tsp. salt
* pepper
B
* 2 tbsp. marmalade
* 2 tbsp. soy sauce
* 2 tbsp. sake (or white wine)
* 2 tbsp. water
1 tbsp. cooking oil

Directions:
1. In a large bowl, put A and mix very well with hand until all ingredients are combined and sticky (this consistency will help make juicy and fluffy meatballs) .
2. Divide the mixture into 20 portions and roll each into a ball (you can adjust the sizes while rolling them).
3. Heat cooking oil in a frying pan. Place the meatballs and cook them gently on medium low heat, turning frequently, until golden-brown on all sides (about 10 minutes). Then add B, cover, and cook on medium, shaking the pan lightly from time to time, until the sauce gets thick.

You can put the meatballs in a freezer safe ziplock bag or a container and store in the freezer for up to 1 month.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/12/blog-post_17.html
---------------------------------

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How to Make 5 Ingredients NO-BAKE Cheesecake (Japanese Rare Cheesecake) - Video Recipe

Perfect Christmas cake recipe for those who don't have an oven.


http://www.youtube.com/watch?v=A_hwcu1K5SE

Please use your favorite jam for the filling!



Crust is optional :)

---------------------------------
5 Ingredients No-Bake Cheesecake (Japanese Rare Cheesecake)

Difficulty: Super Easy
Time: 3 hrs (incl. cooling time)
Number of servings: 18×8cm (7x3inch) loaf pan

Ingredients:
200g (7oz.) cream cheese (softened)
200ml soy milk (or milk)
200g (7oz.) marshmallows (vanilla flavor)
1 tbsp. lemon juice
jam of your choice *I used raspberry jam

Directions:
1. Line the pan with plastic wrap.
2. Put marshmallows and soy milk (or milk) in a pot, put on low and stir constantly to melt the marshmallows (it takes about 7 minutes). It bubbles up but the bubbles will fade in a minute after you stop the heat.
3. Cream the cream cheese in a large bowl. Add (2.) 1/3 at a time and mix well.
4. Place the bowl over a bowl of ice water. Add lemon juice, then mix until thick (about 20 minutes).
5. Pour half of the mixture into the pan, place jam of your choice, cover with the rest of the mixture, then smooth out the surface.
6. Cover with plastic wrap and chill in the fridge for 1-2 hours until set. Remove from the pan and cut into pieces.

The best way to cut a cheesecake is to use a knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut!

Crust is optional:
100g (3.5oz.) vanilla wafers or biscuits
30g (1.4oz.) butter (softened)
Smash vanilla wafers or biscuits in a Ziploc bag, add butter (softened), and mix well. Press firmly into the pan.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/12/blog-post_15.html
---------------------------------

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How to Make Easy Glittering Christmas Cookies (Cup Measurement) - Video Recipe

I found very cute confectionery items at a supermarket, so I decided to give them away!!!


https://www.youtube.com/watch?v=qvDgelTqz1c

The gel pens are with tiny edible silver glitters. They won't get hard. Instead of using gel pen, you can use jam, of course.

- 1 red gel pen (strawberry flavor) ジェルペンレッド (イチゴ味)
- 1 green gel pen (melon flavor) ジェルペングリーン (メロン味)
- 1 yellow gel pen (lemon flavor) ジェルペンイエロー (レモン味)
- 1 white chocolate pen デコペン ホワイト
- 2 cookie cutters クッキー抜き型



---------------------------------
Easy Glittering Christmas Cookies

Difficulty: Super Easy
Time: 1.5 hr
Number of servings: 16-18 Cookies Using 2 Inch Cookie Cutters

Ingredients:
1 cup cake flour or all purpose flour (100g=3.5oz.)
5 tbsp. powdered sugar (or 3 tbsp. regular sugar is ok but the texture will become sugary)
1/4 cup butter (50g=1.8oz.)
to decorate 9 cookies
* 1 red gel pen (strawberry flavor)
* 1 green gel pen (melon flavor)
* 1 yellow gel pen (lemon flavor)
* 2 white chocolate pens

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 cutters. 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 trace the outline of the cookies. Then divide each into 6 sections. Put them in the fridge to set. Fill in each section with gel pens or jam of your choice.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/12/blog-post_11.html
---------------------------------

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How to Make Microwave Chicken Roll-Up - Video Recipe

Low-fat high-protein dish.
Perfect after exercise or while on a diet!


https://www.youtube.com/watch?v=xgMIFDuZJSA

If you follow my Facebook page, you know that I have been taking hula dancing class for almost 5 years at the gym (TIPNESS). My respectable beautiful teacher is "Arimi-sensei"!!! She also teaches many other exercise classes at the gym. In September, she published a dance exercise book called "Age Age Dance". She said she wants to let people know that the dance makes you happy, both mentally and physically. The book comes with a step-by-step DVD with 3 original songs which her husband wrote, and she sings. Actually, she was in an idol group called "ribbon" 20 years ago, if you know. No wonder she is good at singing and dancing ;) In the end of the book, she shares some of her recipes that helps build up your body.



Arimi Matsuno's Age Age Dance (DVD BOOK)
松野有里巳のアゲアゲダンス (DVD付)

【送料無料】松野有里巳のアゲアゲダンス [ 松野有里巳 ] 価格：1,575円（税込、送料込）

Her blog and YouTube channel:
http://www.diamondblog.jp/official/arimi-matsuno/
https://www.youtube.com/channel/UCkWGWiqVoJ7JgoHD5fO35IA

---------------------------------
Microwave Chicken Roll-Up

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

Ingredients:
1 (300g=10.5oz.) chicken breast
2 slices ham *bacon is ok
2 sliced cheese
6 frozen green beans *defrosted
2 tsp. whole-grain mustard
salt and pepper

Directions:
1. Remove the skin from the chicken if desired. Open out the meat from the center like a book. Lightly pound with the back of a knife to make it thin. Then season both sides with salt and pepper.
2. Place the chicken skin side down, spread whole-grain mustard, place ham, cheese, and green beans along one edge of chicken. Then roll up the chicken tightly.
3. Wrap with plastic wrap, then twist the ends like a candy to seal it securely.
4. Place it on a microwavable dish, microwave at 600w (medium) for about 7 minutes. Leave it in the microwave and cool down in the microwave for 10-20 minutes until you can touch it.
5. Slice the chicken into pieces.

you can also steam in a frying pan or cook in the oven (220C=428F), both for about 15 min. tie the roll-up with kitchen string or secure with toothpicks or wrap with aluminum foil when cooking.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/12/ageage-dance.html
---------------------------------

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How to Make Christmas Tree Alaska Rolls (Cooked Salmon and Avocado) - Video Recipe

This sushi roll is perfect for people who don't like raw fish :)


https://www.youtube.com/watch?v=p3bSHdjCAJY

Ikura (salmon roe) is salty enough that you don't need soy sauce to eat.

Very handy recipe for parties!



---------------------------------
Christmas Tree Alaska Rolls (Cooked Salmon and Avocado)

Difficulty: Medium
Time: 30min
Number of servings: 2 rolls (12 pieces)

Ingredients:
330g (11.7oz.) cooked Japanese rice (short-grain rice)
2 tbsp. Sushi vinegar*
Aonori (green laver)
white toasted sesame seeds
1 filet (100g=3.5oz.) salmon
A
* 1 tbsp. mayonnaise
* 1/2 tsp. Wasabi (Japanese Horseradish Paste) if desired
1/2 avocado
2 Nori sheets
Ikura (salmon roe)
star-shaped cheddar cheese 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. Season the salmon with salt and pepper. Heat a thin layer of cooking oil in a non-stick frying pan over medium-low heat. Place the salmon, cover, and cook for 2 minutes. Flip it over, cover, and cook for another 2 minutes. Stop the heat, then leave to cool in the pan. *You can grill, bake in the oven at 200C (392F) for about 10 minutes, or microwave at 500w (medium) for about 2 minutes.
3. Cut avocado into 4 strips.
4. Remove bones and skin of salmon if any. Then break it into pieces in a bowl. Then toss with A.
5. Cover a bamboo sushi-roll mat with plastic wrap. Place Nori sheet on the bamboo sushi-roll mat, shiny side down. Spread 1/2 of the sushi rice on Nori sheet using your finger tips, little bit moistened with water. Sprinkle with Aonori (green laver) and white toasted sesame seeds. Flip it over so that the Nori sheet facing you.
6. Place avocado and the salmon mixture lengthwise on the Nori sheet.
7. Roll the bamboo mat forward, hold the line of ingredients firmly with your fingers, make sure all the ingredients are pressed in, roll it completely, then gently press the mat around the roll to shape it (do not squeeze).
8. With a moistened knife (bread knife cuts well) cut off both ends, then cut the roll into 6 pieces (re-wet as needed. don't push but pull to cut).
9. Pile up the sushi rolls like a Christmas tree on a dish, sprinkle with Ikura (salmon roe), garnish with some star-shaped cheddar cheese 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/2013/12/blog-post.html
---------------------------------

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Maggi Hong Kong Style Hot and Sour Soup - Video Recipe

I bought this hot and sour soup mix in Taiwan :)
http://createeathappy.blogspot.jp/2013/11/souvenirs-from-taiwan.html

You can make the soup by adding it in 800ml of hot water. BUT if you make in the way I did, it becomes really delicious!!!


https://www.youtube.com/watch?v=CYAiy5vy5Z4

This soup mix is not sold in Japan and I thought it is easy and fast way to enjoy authentic flavor of hot and sour soup.

Perfect souvenir from Taiwan!!



---------------------------------
Maggi Hong Kong Style Hot and Sour Soup

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

Ingredients:
1 Maggi Hong Kong Style Hot and Sour Soup Mix
800ml water
100g (3.5oz.) chicken fillets (breast)
A
* 1 tsp. soy sauce
* 1 tsp. sesame oil
* 1 tsp. Katakuriko (potato starch)
1/3 long onion
1 egg
1-2 tsp. black vinegar if you like
Ra-Yu (hot chili oil) if you like

Directions:
1. Cut the long onion into thin strips. Thinly slice the chicken and season with A. *by adding starch, you can seal in the juices and the flavor (Umami) of the chicken when you cook.
2. Bring 800ml water to a boil. Add chicken, then remove the foam if necessary.
3. When the chicken strips are cooked, turn off the heat, and mix in the soup mix.
4. Then simmer again, add the long onion strips, slowly stream the beaten egg through chopsticks so that the egg cooks in ribbons.
5. Season with black vinegar if you like.
6. Serve in a dish with Ra-Yu (it wakens up your appetite) if you like.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/11/blog-post_30.html
---------------------------------

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How to Make Pork and Soy Beans Shumai Dumplings - Video Recipe

Quick and easy recipe for busy people!!!


https://www.youtube.com/watch?v=BJY8ohpX8yQ

Shumai (steamed dumplings) is a type of traditional Chinese dumpling served in dim sum.

I substituted half of the ground pork with mashed soybeans. Instead of using Shumai wrappers, I used green peppers.



Very healthy and delicious idea! Enjoy ;)

---------------------------------
Pork and Soy Beans Shumai Dumplings

Difficulty: Very Easy
Time: 15min
Number of servings: 12 pieces

Ingredients:
A
* 150g (5.3oz.) ground pork
* 100g (3.5oz.) mashed soybeans
* 50g (1.8oz.) chopped onion
* 1/4 chopped long onion
* 2 chopped Shiitake mushrooms
* 1 tbsp. Sake
* 2 tsp. soy sauce
* 1 tsp. sugar
* salt and pepper
* a few drops of sesame oil
6 Japanese green peppers *30g (1oz.) each
Karashi (Japanese mustard) if you like
soy sauce

Directions:
1. Put A in a bowl and mix well by hand until all ingredients are combined and smooth.
2. Cut green peppers in half, remove the seeds, then stuff the meat mixture into the green peppers. (Cut the bottoms to let them stand upright, if necessary.)
3. Place them on a microwavable dish, cover, then microwave at 500w for 7 minutes.
4. Decorate the top with a bit of Karashi (Japanese mustard) if you like. Serve with soy sauce.

You can bake in the oven or steam in a frying pan.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/11/blog-post_9507.html
---------------------------------

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How to Make Vegetarian Curry Rice - Video Recipe

Curry Rice (curry and rice / kare-raisu) is a very popular dish in Japan. According to the statistics, we Japanese eat curry rice twice a month!

When I made the Basic Curry Rice, some people asked me for the vegetarian version, so I decided to make this video. The product I used contains no animal product but it tastes quite similar to the regular ones =) My darling and I are not vegetarian but we enjoyed it a lot!!!

http://www.youtube.com/watch?v=FXQ5JN6E8y8

This curry uses well-selected spices. Not hot but mild and tasty.

I bought this curry roux at an organic supermarket called "Kodawariya (こだわりや)". I hope you can get it when you come to Japan or when you find it somewhere else.



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

Vegetarian Curry Rice

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

Ingredients:
1/2 bag (80g=2.8oz.) vegetarian curry roux
1 small (150g=5.3oz.) onion
1 medium (150g=5.3oz.) potato
1/2 (100g=3.5oz.) carrot
1 tbsp. cooking oil
500ml water
4 servings of cooked rice

Directions:
1. Cut onion, potato, and carrot into bite-size pieces.
2. Heat cooking oil in a large stew pot. Add the cut vegetables and stir-fry them until slightly coated with oil.
3. Add 300ml water, bring to a boil, remove the foam, then turn the heat down to medium and cook for about 15 minutes.
4. In a small bowl, mix vegetarian curry roux and 200ml water.
5. Turn off the heat, add the curry roux mixture into the pot, and mix well. *make sure you stop the heat when you add the curry roux, otherwise it thickens very quickly.
6. Then put on low and simmer for a little while.
7 Serve curry on a hot bed of rice.

*if you have leftover curry roux, store it in the fridge and use within a week.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/11/blog-post_15.html
---------------------------------

The vegetarian curry roux I used in this video:


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