How to Make Agedashi Tofu (Deep Fried Tofu with Dashi Based Sauce) - Video Recipe

Agedashi Tofu or Agedashi Dofu is a very popular traditional Japanese appetizer dish.

"Age" means "deep fried" and "Dashi" means "broth". Thus: deep fried Tofu steeped in Dashi-based sauce.


http://www.youtube.com/watch?v=3RYp-9MmGwI

I think most Japanese restaurants overseas have it on their menu, and it is the most ordered dish than in Japan! hehe



---------------------------------
Agedashi Tofu (Deep Fried Tofu with Dashi Based Sauce)

Difficulty: Easy
Time: 15min
Number of servings: 2-3

Ingredients:
1 (350g=12.5oz) Momen-Dōfu (cotton Tofu / firm Tofu)
Katakuriko (potato starch) *corn starch or regular flour is ok
vegetable oil for deep frying
Dashi Sauce
* 150ml Dashi broth (you can use Dashi powder to make it)
* 3 tbsp. soy sauce
* 3 tbsp. Mirin (sweet Sake)
Toppings
* Daikon Oroshi (grated Daikon radish)
* grated ginger
* chopped green onion

Directions:
1. Cut Tofu into 6 pieces. Drain on a strainer for 5 minutes. Then you can also remove excess water with paper towel if necessary.
2. Heat the vegetable oil for deep frying to 170-180C (340-350F).
3. Coat Tofu with Katakuriko (potato starch). Drop into the oil immediately after coating. Deep fry until puffed and lightly golden (about 2 min). Then drain well.
4. Bring Dashi Sauce to a boil.
5. Place the Tofu in a serving bowl, garnish with some toppings of your choice: Daikon Oroshi, chopped green onion, and grated ginger, then pour the Dashi Sauce over it.

You can of course use "Kinugoshidofu (silken Tofu)" but remember it is very soft and fragile.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/01/blog-post_24.html
---------------------------------

How to Store / Reuse / Dispose of Deep Frying Oil
http://www.youtube.com/watch?v=zRyoZ8bybSo

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

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

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

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

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


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

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

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

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

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



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

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

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

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

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

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

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

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

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

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


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

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



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

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

Necessary Equipment:
5 disposable chopsticks

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

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

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

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

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

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

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


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

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



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

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

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

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

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

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

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

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

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

Print Out the Recipe on your Post Card

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

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3-Ingredient Soufflé Cheesecake

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

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

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

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

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

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

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

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

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


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

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

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

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

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



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

You can get a refill kit, too!

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

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

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Glico Homemade Pucchin Purin

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

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

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

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

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

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

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


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

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

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



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

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

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

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

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

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

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How to Make Tofu Steak Salad - Video Recipe

You can eat it with your favorite dressing :)


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

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



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

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Tofu Steak Salad

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

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

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

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

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

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

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

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

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

400Kcal per serving. Not bad!!!

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

this printable recipe uses UDON:


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

Asari (Clam) Ramen Noodles

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

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

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

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

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

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