Yummy Chive Hamburger Steak - Video Recipe

This recipe advanced to the voting stage of the recipe contest called "おかずの星（okazu no hoshi)" that decides the dishes to add to the menu of 1900 restaurants nationwide in Japan!!!


http://www.youtube.com/watch?v=iFD6UsAw0oI

This is my favorite dish! My mom cooks gyoza filling in this way and I love the taste, so I rearranged to the hamburger steaks ;D

Chinese chive gives very tasty flavor and Fu (Japanese Wheat gluten) keeps all the delicious juices in the meat.

Of course, it goes great with white rice! Perfect for bento, too!



---------------------------------
Yummy Chive Hamburger Steak

Difficulty: Easy
Time: 25min
Number of servings: 8 bite-size hamburger steaks

Ingredients:
200g (7oz.) ground beef and pork mixture
150g (5.3oz.) onion
100g (3.5oz.) Chinese chive
1 tbsp. sugar
salt and cracked black pepper
1 egg
15 Fu (Japanese dried wheat gluten) or 4 tbsp. Panko (bread crumbs)
sesame oil
A
* 1 tbsp. soy sauce
* 1.5 tbsp. rice vinegar
* 2 tsp. ground white sesame seeds
* 1 tsp. sesame oil

Directions:
1. Finely mince onion and finely chop Chinese chive. Crush the Fu (Japanese dried wheat gluten) into crumbs and add a bit of water to make it soft.
2. Heat sesame oil in a frying pan and saute the onion until soft and translucent for about 10 minutes. Add sugar and season with salt and cracked black pepper. Add Chinese chive and cook until tender. Remove from the heat and leave to cool.
3. Meanwhile mix A and make the sauce.
4. In a large bowl, put ground beef and pork mixture, egg, Fu crumbs, and sauteed chive mixture and mix well with hands until all ingredients are combined and smooth.
5. Divide it into 8 and toss each from one hand to the other hand repeatedly. Indent the center of each with fingers.
6. Heat sesame oil in a frying pan and saute the patties over medium high heat until a nice brown crust forms on the bottom. Turn the patties over, cover, and on low heat, cook for about 5 minutes until done. Then turn the heat up to medium high and saute them until a brown crust forms on the second side.
7. Transfer hamburger steaks to individual plate, pour the sauce over and enjoy!

↓レシピ（日本語）
http://recipe.rakuten.co.jp/recipe/1070000683/
---------------------------------

Thank you :D

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NO EGG Vegan Matcha Green Tea Banana Ice Cream - Video Recipe

NO egg, NO ice cream machine needed!!!
Banana gives a rich flavor and thick texture like an ice cream.


https://www.youtube.com/watch?v=lcP-CbUin44

You can of course use an ice cream machine to save time ;)



---------------------------------
NO EGG Vegan Matcha Green Tea Banana Ice Cream

Difficulty: easy
Time: 15min + freezing time
Number of servings: 6

Necessary Equipment:
electric mixer

Ingredients:
200ml soy whipping cream or vegan whipping cream
A
* 180g (6.3oz.) banana
* 150ml soy milk
* 4 tbsp. sugar
2 tbsp. Matcha green tea powder

1. Add the same amount of hot water to Matcha powder and mix well with a spoon.
2. Put A and 1. in a blender (mixer) and process until smooth.
3. Whip soy or vegan whipping cream until stiff peaks form.
4. Mix 2. and 3., then freeze for about 2 hours. Mix with a spoon and freeze again. Repeat this mix and freeze method for about 3 times, then freeze overnight. Put out from the freezer 10 minutes before you serve.

↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/09/blog-post_26.html
---------------------------------

Summer is over here in Japan. We have nice and cool autumn weather.

I miss summer but I love autumn. hehe

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Love Pink Brownies - Video Recipe

On our wedding (2010.10.10), we served our guests with my Love Pink Brownies along with the recipe!!!
http://createeathappy.blogspot.jp/2010/10/love-pink-brownie.html


https://www.youtube.com/watch?v=PgWPJDUa4dI

Our wedding theme was "Heart Full NY Central Park".
We decorated our reception hall with trees and rocks like the park. You can find birds and squirrels, too! In contrast, all guest tables were decorated with heart-shaped flower arrangements in my favorite color "pink" ;)
http://createeathappy.blogspot.com/2010/10/my-wedding.html

All posts about our wedding is under Wedding label on my blog :D
http://createeathappy.blogspot.com/search/label/Wedding



---------------------------------
Love Pink Brownies

Difficulty: medium
Time: 60min + some refrigeration time
Number of servings: 16 brownies

Necessary Equipment:
9-inch square brownie pan
electric mixer

NOTE: Ingredients are listed in both American and metric measurements. However, please use a kitchen scale (metric measurements) to get a perfect result.

Ingredients:
((Brownie))
100g (1/2 cup) white chocolate
3 eggs
100g (1 cup) all-purpose flour
70g (6 tbsp.) unsalted butter *room temperature
70g (5 tbsp.) sugar
60g (1/2 cup) sugar-free dried cranberries
1 tbsp. white curacao *optional
((Pink Ganache))
70g (1/3 cup) white chocolate
2 tbsp. whipping cream
1 tsp. white curacao *optional
red food coloring
((Toppings))
white chocolate
sprinkles of your choice

Directions:
((Brownie))
1. Soak the sugar-free dried cranberries in white curacao overnight. Grease the brownie pan, or line with parchment paper. Preheat the oven to 180C (350F).
2. Melt the chopped white chocolate over hot water. Remove from hot water and mix butter with the remaining heat until smooth.
3. In a separate bowl, beat eggs and sugar with an electric mixer on high speed for about 5 minutes until white and fluffy. Then on low speed, beat for about 2 minutes to set the texture.
4. Add 1/3 of (3.) in (2.) and fold together with spatula. Then add the rest and mix well.
5. Sift in flour and mix well with spatula until combined. Fold in cranberries.
6. Pour the batter into the brownie pan and drop the pan lightly on the counter to raise air bubbles out of the batter.
7. Bake at 180C (350F) for 15 minutes until golden brown. Cover the brownie with aluminum foil and continue to bake for another 15 minutes. (Depending on the heat of the oven, cooking time may differ, so please watch carefully.)
8. Remove the brownie from the pan by lifting the parchment paper and place it on a wire rack to cool.
((Pink Ganache))
1. Place the chopped white chocolate and whipping cream in a metal bowl. Place it over hot water and melt the chocolate until smooth.
2. Remove from hot water and mix in white curacao. Then add red food coloring (little at a time) and mix until you reach a nice medium shade of pink.
3. Cut the cake into 16 squares and spread the pink ganache evenly. Put in the fridge for a few minutes to set.
((Toppings))
4. Zig-zag the melted white chocolate over the brownies, then finish with the sprinkles of your choice. Put in the fridge for a few minutes to set.

レシピ（日本語）
http://cooklabo.blogspot.com/2011/09/love-pink.html
---------------------------------

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Yakiniku Gyoza - Video Recipe

Perfect for those who want to eat both Yakiniku and Gyoza ;) One of my Easy Lifesaver recipe!!!


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

I used "Yakiniku no Tare (焼肉のたれ)", which is a sweet and tasty soy sauce based Japanese barbecue sauce for Yakiniku (grilled meat), to season the gyoza filling. In this way, you can make tasty gyoza (dumplings) in a second ;D



Simple yet delicious!!! You can't stop eating them XD

---------------------------------
Yakiniku Gyoza

Difficulty: Easy
Time: 20min
Number of servings: 18 pieces

Ingredients:
A
* 140g (5oz.) ground beef and pork mixture
* 2 tbsp. Panko (bread crumbs)
* 2 tbsp. chopped long onion
* 3 tbsp. Ebara Ougon No Aji Chu Kara (Ebara Yakiniku Sauce Medium Hot) : you can use any kind of Japanese Yakiniku Sauce
18 Gyoza wrappers
cooking oil
lemon wedge (makes the Gyoza tasty!)

Directions:
1. Put A in a bowl and mix well by hand (hand is better but using a spoon is okay) until all ingredients are combined and the mixture is smooth.
2. Lay a Gyoza wrapper in your palm and place a spoonful of filling in the center. Put water along the edge of the wrapper with your fingers, fold in half, make small folds in the front side of the wrapper and seal.
3. Heat cooking oil in a frying pan, put the Gyoza in, and cook on high until the bottoms become brown.
4. Turn down to medium, add water about 1/3 of the height of Gyoza, cover, and steam on med-high until done. Uncover and cook on high until the water is gone and the bottoms are crisp.
5. Serve with a lemon wedge.

Of course, it goes great with white rice! Perfect for Bento lunch box, too!

レシピ（日本語）
http://cooklabo.blogspot.com/2011/09/blog-post_20.html
---------------------------------

Enjoy :D

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Kawaii Bite-Sized Melonpan | Japanese Cooking Video Recipe

Here is the easy Kawaii (cute) Melonpan recipe that requires no rising.

I received a lot of requests for melonpan, but to tell the truth, I don't like to spend too much time on cooking, so I always try to cut corners. hehe

Bite-Sized Melonpan

https://www.youtube.com/watch?v=O3TjFaOSvZA

Btw, you can make this Melonpan as big as you want, or as small as you want. I made it small and cute (Kawaii)♥



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

Kawaii Melonpan

Difficulty: Very Easy
Time: 60min
Number of servings: 12 bite-size mini Melonpan

Ingredients:
1 hot dog bun (or any kind of fluffy bun)
40g (1.4oz.) butter (softened)
40g (1.4oz.) granulated sugar
40g (1.4oz.) egg
A
* 100g (3.5oz.) all-purpose flour
* a pinch of baking powder
granulated sugar

Directions:
1. Beat butter and sugar until creamy, add egg little by little and mix well.
2. Sift A in 1. and mix well.
3. Place the cookie dough on the plastic wrap and shape it into a log and wrap. Refrigerate it for at least 30 minutes until firm.
4. Preheat oven to 350F (180C) when you think you are ready.
5. Cut the hot dog bun into 12 pieces. *
6. Cut the cookie dough into 12 pieces and shape them into balls. *
7. One at a time, roll out the cookie dough between two layers of plastic wrap, place the bun in the center and enclose it in the cookie dough.
8. Roll in the granulated sugar and place on a greased cookie sheet about an inch apart. With a scraper or knife, score the cookie dough in a criss-cross pattern.
9. Bake at 350F (180C) for 10 minutes. (Depending on the heat of the oven, cooking time may differ, so please watch out.)

* All you want to do is coat the bread with the cookie topping, so you can make it as big as you want, or as small as you want :D

↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/09/blog-post_14.html
---------------------------------

I love the cookie part of Melonpan, so I'm not that interested in baking the bread part :P

Have fun!!!

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Simmered Chicken in Grated Potato - Video Recipe

This is another favorite food that my mom cooks at home. Very easy and uses very simple ingredients available anywhere. It goes great with white rice and also a great recipe for bento!!!


http://www.youtube.com/watch?v=1DZckZdxQe0

Originally, my mom uses thinly sliced pork, but I know thinly sliced meats are not available in some countries, so I sliced the lean chicken breast! And it came out really yummy!!!



BTW, I never cooked or helped my mom when I lived with her, so actually, when I cooked for the first time was over 20! haha

Anyways, enjoy ;D

---------------------------------
Simmered Chicken in Grated Potato

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

Ingredients:
300g (10.5oz.) lean chicken breast (no skin)
100g (3.5oz.) potato
1 tbsp. sake
200cc water
1 tbsp. sugar
2 tbsp. soy sauce
salt
cooking oil
Shiraga Negi (thin stripped long onion: Cut the white part of long onion into 2-inch length. Cut lengthwise and remove the soft green core. Cut the white part into julienne strips. Soak them in cold water for a few minutes (or wash) and drain well.)

Directions:
1. Remove the skin from the chicken and slice it diagonally into bite-size pieces. Grate the potato.
2. Heat cooking oil in a frying pan cook chicken until no longer pink.
3. Add sake and water. Simmer for 2-3 minutes. Then Add sugar, soy sauce and a little bit of salt.
4. Add the grated potato into 3. and simmer, stirring occasionally until thickened.
5. Serve with Shiraga Negi.

↓レシピ（日本語）
http://cooklabo.blogspot.com/2008/10/blog-post_09.html
---------------------------------

I think everyone likes the next recipe!!!

Please stay tuned ;D

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Enoki Bacon - Video Recipe

This is my favorite food that my mom cooks at home. At my home, we eat it with ponzu sauce which is a citrus-based sauce. It is very tasty and refreshing, so please try it out in this way if you have never tried it! It's a great recipe for bento, too :D


http://www.youtube.com/watch?v=Hq1ASXYj81U

In this tutorial, I use Lékué (pronounced LAY-KWAY) Silicone Steam Case. Lékué is unique because it is made from 100% pure food-grade platinum silicone, built to exceed FDA standards. It's microwave, freezer, dishwasher and oven safe up to 260C (500F) degrees.　It costs about 50 bucks in Japan but becoming very popular these days.

Another popular product released this year (in 2011) is jelly ponzu (ハウス のっけてジュレ ぽん酢). Jelly ponzu can be spread on anything while traditional ponzu runs over.

Of course you can use ready-made ponzu, or I will show you how to make ponzu sauce from scratch.



---------------------------------
Enoki Bacon

Difficulty: Very Easy
Time: 10min
Number of servings: 2-4

Necessary Equipment:
microwavable cookware OR oven safe cookware

Ingredients:
200g (7oz.) enokitake (enoki mushrooms)
4 bacon strips
A
* 1 tbsp. lemon juice
* 1 tbsp. soy sauce

Directions:
1. Cut off the roots of the enoki mushrooms and separate them into 8 bundles.
2. Cut bacon strips in half and wrap enoki mushrooms.
3. Place the enoki bacon seam-side down, microwave for 3 minutes at 500w OR bake for about 10 minutes at 200C (390F). When it's done, let it steam for about 3 minutes.
4. Mix A and make ponzu sauce.
5. Pour the ponzu sauce over the enoki bacon just before serving.

↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/09/blog-post_1990.html
---------------------------------

Enjoy :D

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Healthy Microwave Meatloaf - Video Recipe

I know I have a delay posting this here, so whomever already watched, thanks ;D

This is my favorite healthy meatloaf! I always want to eat something really healthy that you don't have to care much about calories, so I came up with this idea.


http://www.youtube.com/watch?v=YCW5r30BJuY

Kanikama (imitation crab meat) makes it tasty, fluffy, and delicious :)

Great for bento, too ;D



---------------------------------
Healthy Microwave Meatloaf

Difficulty: Easy
Time: 25min
Number of servings: 4

Necessary Equipment:
microwave
microwavable glass loaf pan

Ingredients:
1/4 cup panko (bread crumbs)
1 tbsp. milk
Ａ
* 200g (7oz.) minced chicken breast
* 50g (1.7oz.) minced onion
* 1 small egg
* 1 tbsp. sake (or white wine)
* salt & black pepper
Ｂ
* 50g (1.7oz.) mixed vegetables
* 120g (4.2oz.) kanikama (imitation crab meat/crab sticks)
* 30g (1oz.) shredded pizza cheese
Ｃ
* 3 tbsp. ketchup
* 2 tbsp. sweet chili sauce
cooking oil

Directions:
1. With hands, tear kanikama (crab meat) into shreds.
2. In a large bowl, soak panko (bread crumbs) in milk. Add A and mix well with your hands. Add B and mix well with your hands.
3. Place 2 in a plastic wrap, place in a microwavable glass loaf pan, and wrap up securely.
4. Microwave for 5 minutes at 500 watts. *Depending on the heat of the microwave, cooking time may differ.
5. Remove from the pan and remove the plastic wrap, heat cooking oil in a pan, and cook until the surface is browned.
6. Mix C and make a sauce.
7. Slice the meatloaf and serve with the sauce!

↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/09/blog-post.html
---------------------------------

Enjoy :D

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VIDEO RESPONSE runnyrunny999's Curry Flavored Chicken Wings

Did you watch runnyrunny999's Curry Flavored Chicken Wings already?!
Few weeks ago, I placed an order of "manly dish" at runnyrunny999's channel and he made me one that my darling can make :D

So, my darling made it ♥



---------------------------------
runnyrunny999's Curry Flavored Chicken Wings

Difficulty: Easy
Time: 30min (including cooking time)
Number of servings: 4

Ingredients:
8 chicken wings
A
* 1 tbsp. sake
* 1 garlic clove, grated
* 1 tsp. curry powder
* 2 tbsp. soy sauce
* salt & pepper
honey

Directions:
1. If you prefer, make a cut along the bone of each chicken wing to make it easier to eat. Mix A in a bowl.
2. Put the chicken wings and the seasonings in a Ziploc bag, marinate, and let them marinate for at least 10 minutes. Meanwhile preheat the oven to 250C (482F).
3. Place the chicken wings on the grill, spoon the sauce over the wings, and bake for about 15 minutes. (Depending on the heat of the oven, cooking time may differ, so please watch out.)
4. Brush honey over the wings and continue to bake for 5 minutes until crisp.
---------------------------------

Thank you runny-san!!! It was delicious :D

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Vegetarian Kinpira - Video Recipe

I received many requests for Japanese vegetarian foods, so here is the one!
I made my popular recipe which I have already received 300 photo reports saying it was good, so I hope you like it ;)


http://www.youtube.com/watch?v=8BkKRmbtY2o

Kinpira is mostly seasoned with soy sauce, mirin (sweet sake), and sugar so it is pretty sweet, but instead of using sugar, I used ketchup, so my recipe is tasty ;) Also, I didn't use gobo (burdock root) but commonly available vegetables (such as potato, onion, and green pepper), so I hope you can try it out!!!



BTW, soy sauce is made by fermenting soya beans, so it is a vegetarian seasoning :D

---------------------------------
Vegetarian Kinpira

Difficulty: Easy
Time: 10min
Number of servings: 2

Ingredients:
150g (5.3oz.) potato
50g (1.8oz.) onion
50g (1.8oz.) carrot
35g (1.2oz.) green pepper
A
* 2 tbsp. ketchup
* 1/2 tbsp. soy sauce
* 1/2 tbsp. sake
* a pinch of sugar
2 tsp. sesame oil

Directions:
1. Cut potato green pepper and carrot into short and thin strips. Slice the onion.
2. Heat sesame oil in a frying pan, and fry onion until fragrant. Add potato and carrot, and stir-fry until browned (2 minutes). Add green pepper and stir-fry for 30 seconds.
3. Add A in the pan and stir-fry until the seasonings blend.

↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/08/blog-post_29.html
---------------------------------

It goes great with white rice!!!

BTW, did any of you realized that I misspelled the title "Kimpira" in my video... I couldn't re-upload the video once it's published to everyone, so I need to be careful X(

Anyways, enjoy ;D

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Prune And Banana Yogurt Cake - Video Recipe

This is my favorite healthy high-fiber cake using prune and banana ;) Prune prevents an iron deficiency. Yogurt is good for your intestines.


http://www.youtube.com/watch?v=KzlvRBQcYl4

When I say healthy, it doesn't mean fat-free or sugar-free because moderate amount of fat and/or sugar is not at all bad for your health, and makes the cake tasty delicious :D



You can substitute the prune with apple! Yummy, too!!!

Happy beauty cake for women!!!

---------------------------------
Prune And Banana Yogurt Cake

Difficulty: Easy
Time: 45min
Number of servings: 20cm (8inch) pie dish

Ingredients:
100g (3.5oz.) prunes
1 banana
50g (1.7oz.) butter
5 tbsp. sugar
2 eggs
150g (5.2oz.) plain yogurt (unsweetened)
100g (3.5oz.) flour
1 tsp. baking powder
butter
flour
powdered sugar

Directions:
1. Preheat oven to 200 degrees C (392 degrees F). Butter and flour a 20cm (8inch) pie dish.
2. Thinly slice banana. Tear prunes into small bits. Keep butter in room temperature.
3. In a large bowl, mix butter and sugar. Then add eggs and plain yogurt and mix until smooth.
4. Sift in flour and baking powder a small amount at a time, and mix well.
5. Pour half of the mixture in the dish, arrange prune bits and banana slices on the mixture, pour the remaining mixture over them.
6. Bake at 200 degrees C (392 degrees F) for 25 minutes, or until lightly browned. (Depending on the heat of the oven, cooking time may differ, so please watch out.)
7. You can either eat at room temperature or chilled! Lightly sprinkle with powdered sugar, and serve with a scoop or vanilla ice cream if you want ;)

↓レシピ（日本語）
http://cooklabo.blogspot.com/2010/08/blog-post_12.html
---------------------------------

It was really interesting that people liked my talking oven. hehe

Talking oven is kind of standard in Japan. Especially when you get a Microwave Oven it talks. LoL

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Katsu Curry - Video Recipe

Katsu Curry (we call it Katsu Kare) is Japanese curry and rice with Tonkatsu. I received many requests for this recipe, so I finally cooked it :D


http://www.youtube.com/watch?v=mtQ58knNt2U

Instead making regular Tonkatsu, I made it with cheese in between. Yummy :)



I hope you all like it!!!

---------------------------------
Katsu Curry

Difficulty: Medium
Time: 45min
Number of servings: 6

Ingredients:
((Cheese Tonkatsu))
12 thinly sliced pork for Shogayaki (ginger pork)
2 slices of cheese
salt and cracked black pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
((Katsu Curry and Rice))
6 Tonkatsu
150g (5.3oz.) thinly sliced pork
300g (10.5oz.) onion
250g (8.8oz.) potato
120g (4.2oz.) carrot
850cc water
115g (4.4oz.) House Vermont Curry (medium hot) *Japanese curry roux
1 tbsp. cooking oil
6 servings steamed Japanese white rice
Fukujinzuke (relish for Japanese curry) if preferred
parsley flakes

Directions:
((Cheese Tonkatsu))
1. Cut each sliced cheese into three. Sandwich the cheese with 2 slices of pork for each Tonkatsu and season both sides with salt and pepper.
2. Flour the pork lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Fry them in oil at 170C (340F) until cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
((Katsu Curry and Rice))
1. Use House Vermont Curry (medium hot) or you can substitute it with any other Japanese curry roux!
2. Cut thinly sliced pork into bite size pieces. Slice onion. Cut potato and carrot into bite-size pieces.
3. Heat cooking oil in a large stew pot, saute the sliced onion over medium heat until it softens. Then add the pork.
4. When pork is cooked, add potato and carrot, add 850cc water, bring to a boil, skim the scum, cover, and turn the heat down to low and cook for about 15 minutes. (You can add a consomme cube and/or laurel leave if you prefer.)
5. Turn off the heat, add House Vermont Curry (medium hot) curry roux, and mix well until completely melted. Then put on the heat and simmer for about 7 minutes until thickened.
6. Cut Tonkatsu into bite size pieces.
7. Serve curry on a hot bed of rice and Tonkatsu pieces, sprinkle parsley flakes, and garnish with Fukujinzuke if desired.

↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/08/blog-post_23.html
---------------------------------

Thank you for watching!!!
I am really happy to hear when people say they like it :)

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Katsu Sando (BEST Tonkatsu Sandwich Recipe) - Video Recipe

Katsu Sando is Cutlet Sandwich. It is perfect for Bento (lunchbox item) and potluck parties, too!


https://www.youtube.com/watch?v=AmkdRm85kGU

Instead of using boneless pork chops, I used thinly sliced pork! In this way, you don't have to pound the meat to tenderize ;D



---------------------------------
Katsu Sando

Difficulty: Easy
Time: 25min
Number of servings: 2

Ingredients:
((Tonkatsu))
8 thinly sliced pork
salt and ground black pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
((Katsu Sando))
2 Tonkatsu
4 slices of bread
butter
whole-grain mustard
shredded cabbage
Tonkatsu sauce

Directions:
((Tonkatsu))
1. Layer 4 slices of pork to make 1 Tonkatsu and season both sides with salt and pepper.
2. Flour the pork lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Deep fry them in oil at 170C (340F) until thoroughly cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
((Katsu Sando))
1. Brush one side of 4 slices of bread with butter. Brush one side of 2 slices of bread with whole-grain mustard. (You can toast the bread if you like.)
2. Sandwich the Tonkatsu with shredded cabbage and tonkatsu sauce.
3. Cut into 2-3 pieces. You can cut off the crusts if you prefer. Mostly the crusts are off when sold at stores in Japan.

↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/08/blog-post_17.html
---------------------------------

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How to Make Katsudon (Pork Cutlet Rice Bowl #YURI ON ICE) - Video Recipe

Katsudon is a pork cutlet rice bowl. Salty sweet flavor goes great with white rice! I hope you like it.

Katsudon

You can make it from 1 serving, perfect for a quick meal ;)

Deep Frying Oil I used:


Hon-Dashi (packaged Dashi powder):


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

Katsudon

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

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

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

* You can simmer the Tonkatsu in the egg but to enjoy crispy Tonkatsu, I will simply pour the simmered egg over the Tonkatsu :D

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2011/08/blog-post_13.html
---------------------------------

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How to Make Katsu (Japanese Deep-Fried Pork/Chicken/Beef Cutlet) - Video Recipe

Tonkatsu is a deep-fried pork cutlet. It is a very simple and popular home-cooked meal in Japan.

"Ton" means "pork" in Japanese. If you use chicken, it is called "Chicken-Katsu". If you use beef, it is called "Beef-Katsu".


https://www.youtube.com/watch?v=hWeQHCAsSR4

I hope you learn how to make it and arrange it in the way you like ;)



Deep Frying Oil I used:
http://www.nisshin-oillio.com/goods/vegeoil/product/index.shtml

Very popular Tonkatsu Sauce I recommend:
http://astore.amazon.co.jp/shopping072-22/detail/B00Z9P6Q4A
http://astore.amazon.co.jp/shopping072-22/detail/B00Z63F0BU

---------------------------------
Tonkatsu

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

Ingredients:
2 boneless pork chops
salt and ground black pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
toasted white sesame seeds
Tonkatsu sauce
Karashi mustard if you like
shredded cabbage

Directions:
1. Slash the fat rimming of pork chops in several places to keep the meat from curling or shrinking when deep-fried. Pound the pork chops with a meat mallet or a rolling pin to make them tender. Season both sides with salt and pepper.
2. Flour the pork chops lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Deep fry them in oil at 170C (340F) until thoroughly cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
4. Slice each Tonkatsu into small pieces and serve with shredded cabbage. Grind the white sesame seeds and mix into the Tonkatsu sauce. Dip the Tonkatsu into the sauce and eat. You can add some Karashi mustard if you like.

レシピ (日本語):
http://cooklabo.blogspot.jp/2011/08/blog-post_10.html
---------------------------------

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Pumpkin Sashimi - Video Recipe

I made up this idea. Kabocha Sashimi does not exist, but it is very addictive and super delicious!!! Some people asked me how it tastes like. It is just like eating avocado with soy sauce ;) hehe


https://www.youtube.com/watch?v=mS3WNRPFC8M

I used Kanten (agar agar powder) to firm up the Kabocha (Japanese Squash). Kanten contains a lot of fiber. It cleanses your digestive tract and cures constipation. Good for your health!

Kanten (agar agar powder) is a coagulant extracted from a seaweed called Tengusa. It is different from gelatin that you have to boil it until the boiling point, or it won't firm up!



FYI:
Kanten (Agar Agar Powder)
http://astore.amazon.co.jp/shopping072-22/detail/B003Q46ZE2
Wasabi
http://astore.amazon.co.jp/shopping072-22/detail/B00Z5XE35U

---------------------------------
Kabocha (Japanese Squash) Sashimi

Difficulty: Easy
Time: 20min + 60min cooling time
Number of servings: 4

Necessary Equipment:
mesh strainer

Ingredients:
400g (14oz.) Kabocha (Japanese Squash)
200ml soy milk (you can use milk)
4g (2 tsp.) Kanten powder (agar-agar powder)
soy sauce
Wasabi

Directions:
1. Scoop out the seeds of Kabocha and microwave on medium (500W) for 3 minutes to make it easy to cut.
2. Cut Kabocha into large chunks and remove the skin. Place them in a microwavable dish, cover with plastic wrap, and microwave on medium (500w) for 5 minutes until tender (cooked through).
3. Mash Kabocha using a fork while they are hot. Then push through the mesh strainer to strain.
4. Put soy milk and Kanten in a pot, then mix well. Bring to a boil and simmer for 2~3 minutes, mixing constantly. *Please watch carefully and turn down the heat a little bit if it starts to dry out.
5. Immediately, add the Kanten mixture into the mashed Kabocha and mix well.
6. Pour the mixture into a square container and cool in the fridge for about and hour to set.
7. Slice and serve with soy sauce and Wasabi if you like.

レシピ (日本語)
http://cooklabo.blogspot.jp/2011/08/blog-post_05.html
---------------------------------

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