5-Ingredient Chocolate Molten Lava Cakes (Fondant au Chocolat) - Video Recipe

You just mix all ingredients with a spoon and bake for 10 minutes. Voila! You'll get perfect chocolate cakes with ooey-gooey center ;)


https://www.youtube.com/watch?v=RgXqT7ifZXU



---------------------------------
5-Ingredient Chocolate Molten Lava Cakes (Fondant au Chocolat)

Difficulty: Super Easy
Time: 20 min
Number of servings: 2 medium (2.4inches/6cm) muffin cups

Ingredients:
60g (2.1oz.) milk chocolate
2 tbsp. butter
1 egg
2 tbsp. granulated sugar
1 tbsp. cake flour or all purpose flour

Directions:
1. Place chopped chocolate and butter in a microwavable bowl. Microwave at 600 watts for 1 minute to melt them. Then mix well with a spoon. *You can melt in a double boiler.
2. Preheat the oven to 356F (180C).
3. Add egg and sugar, and mix well. Then sift in flour and mix well. *you can use a spoon to mix them.
4. Put the batter into the cups up to 60% full.
5. Bake in the oven at 356F (180C) for 10 minutes.

If the cake gets cold, you can microwave it for 10 seconds to get the ooey-gooey center again!

レシピ（日本語）
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Koinobori Curry (Carp Deco Curry Rice for Children's Day) - Video Recipe

Koinobori (こいのぼり) is carp-shaped wind socks traditionally flown on May 5th in Japan to celebrate "Tango no Sekku" (端午の節句), boy's festival, in honor of sons and in the hope that they will grow up healthy and strong.

However in 1948, the government renamed the day "Kodomo no Hi" (こどもの日), children's day, to respect children's personalities and to celebrate their happiness.

But we Japanese still celebrate "Tango no Sekku" on this day! If you come to Japan, you will find many foods and products represent Koinobori (carp)!


https://www.youtube.com/watch?v=1L-2Ut5WZUk



Product I used:
Hagoromo Foods Deco Furi 6 Colors Egg Flavor はごろもフーズ デコふり 6色 たまご風味

---------------------------------
Koinobori Curry (Carp Deco Curry Rice)

Difficulty: Easy
Time: 10min + curry rice cooking time
Number of servings: N/A

Ingredients:
curry of your choice
rice
pink and green rice seasonings
sliced cheese
Nori seaweed sheet
cooked broccolini or asparagus
cooked star-shaped carrots

Directions:
1. Mix pink and green rice seasonings into each of two bowls of rice to make slightly pink and green rice. You don't want to add the seasonings too much since the rice is for curry.
2. Place the rice in plastic wrap and form the rice into carp shapes.
3. Spread curry of your choice on a plate.
4. Place cooked broccolini or asparagus to make a pole.
5. Place the carps along the pole.
6. Decorate the carps with sliced cheese and Nori seaweed sheet: eyes, gills, and scales.
7. Garnish with carrot stars to finish.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post.html
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Kashiwa Mochi (Rice Cakes Wrapped in Oak Leaves) - Video Recipe

Kashiwa Mochi is a chewy smooth rice cake with Anko (sweet red bean paste) inside, wrapped in an oak leaf. Very fragrant and delicious!


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

It is made for Children's Day on May 5th (the day we respect children's personalities and celebrate their happiness).



---------------------------------
Kashiwa Mochi

Difficulty: Easy
Time: 30min
Number of servings: 8 pieces

Ingredients:
200g (7oz.) Joshinko (rice flour)
1 tbsp. sugar
250ml water
160g (5.7oz.) Anko (sweet red bean paste with or without skins)
8 Kashiwa (oak) leaves

Directions:
1. Rinse the Kashiwa leaves and pat dry with paper towel.
2. Roll Koshian into 8 balls (20g each).
3. Place Joshinko, sugar, and water in a microwavable bowl and mix well.
4. Cover with plastic wrap and microwave at 600 watts for 5 minutes.
5. Transfer to a Ziploc bag and knead until just combined.
6. Remove from the Ziploc bag and knead again with your hands moistened with water until smooth. Then divide it into 8 pieces.
7. Roll out the Mochi between plastic wrap to make a flat oval shape. Place Anko and fold to cover. Seal the edges tightly. Then wrap with Kashiwa leaf to finish.

Anko (sweet red bean paste) from scratch video is HERE:
https://www.youtube.com/watch?v=fyE9a8gejHA

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/04/blog-post_29.html
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Ginger Dressing (Japanese Restaurant Style) - Video Recipe

Very filling and healthy dressing :) Also called Carrot Ginger Dressing.


https://www.youtube.com/watch?v=MuVg8EbVMgs

I remember this ginger dressing was very popular at Japanese restaurants in New York. People even dipped in Sushi. I am sure it can be a great dipping sauce as well. hehe



---------------------------------
Ginger Dressing

Difficulty: Very Easy
Time: 5min
Number of servings: about 350ml

Ingredients:
100g (3.5oz.) diced carrot
50g (1.8oz.) diced onion
2 tbsp. grated ginger
5 tbsp. vinegar
4 tbsp. soy sauce
3 tbsp. sesame oil *olive oil, grape seed oil, or any oil you like is OK
1 tbsp. sugar
a pinch of salt

Directions:
1. Place all ingredients in a blender and process until smooth.

You can keep it in the fridge for about a week but best used as soon as possible.

↓レシピ（日本語）
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Corn Shumai (Pork Dumplings) - Video Recipe

Shumai (Pork Dumpling) is a type of traditional Chinese dumpling served as dim sum. In this tutorial I will show you how to make it WITHOUT using Shumai wrappers but bok choy (a type of Chinese cabbage) and with a lot of corn toppings. yummy!!!


https://www.youtube.com/watch?v=9ylivqkp-KE

Bok choy gives a nice flavor at the same time makes it look very colorful. Perfect for parties and Bento lunch box :)



---------------------------------
Corn Shumai

Difficulty: Very Easy
Time: 20min
Number of servings: 12 pieces

Ingredients:
240g (8.5oz.) frozen corn kernels *canned is ok
2 tbsp. corn or potato starch
200g (7oz.) ground pork
A
* 4 tbsp. chopped long onion
* 2 tsp. grated ginger
* 2 tsp. soy sauce
* salt and pepper
* 1 tsp. sesame oil
2 baby bok choy

Directions:
1. Defrost frozen corn kernels and coat with corn or potato starch.
2. Trim off the bok choy stem end, separate out the leaves, and rinse under running water to remove sands. Place them on a microwavable dish, cover with plastic wrap, then microwave at 600 watts for 2 minutes until a bit tender.
3. Place ground pork and A in a bowl and mix well with your hands until the mixture becomes sticky. Divide it in to 12 pieces and roll into balls.
4. Coat with the corn kernels and wrap with bok choy leaves.
5. Place them on a microwavable dish, cover with plastic wrap, then cook in the microwave at 600 watts for 7 minutes.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/04/blog-post_22.html
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Sakura Mochi (Kansai-style) - Video Recipe

Sakura Mochi is Wagashi (Japanese confectionery) which is pink like Sakura (cherry blossom).


https://www.youtube.com/watch?v=z8xdNGcAg5k

This video will show you how to make Kansai-style Sakura Mochi.

Kansai-style uses Domyoji powder (it is made of Mochi rice steamed, dried, and pounded very rough). The Mochi cake has rough and chewy texture. Anko is wrapped inside and covered with salty Sakura leaf. The leaf is edible but it is up to you (you can remove it).

Kanto-style has a pink crepe-like rice cake around the Anko.



---------------------------------
Sakura Mochi

Difficulty: Easy
Time: 30min
Number of servings: 10 pieces

Ingredients:
140g (5oz.) Domyoji powder
1 tbsp. sugar
200ml warm water
a bit of red food coloring
150g (5.3oz.) Koshian (sweet red bean paste without skins)
10 salt pickled Sakura leaves

Directions:
1. Soak salt pickled Sakura leaves in water for 30 minutes to remove the salty flavor. Then drain well with paper towel.
2. Roll Koshian into 10 balls (15g each).
3. Place warm water in a microwavable bowl. Add a bit of red food coloring till you get pastel pink. Add sugar and mix well. Then add Domyoji powder and mix again.
4. Cover with plastic wrap and microwave at 600 watts for 6 minutes. When it's done, leave in the microwave for 10 minutes to set.
5. Uncover and mix well. Place it in plastic wrap and shape into a log. Cut the log into 10 pieces.
6. Moisten your hands with water and flatten out the rice cake. Wrap the Anko and form the rice into a cylinder.
7. Wrap with Sakura leaves to finish.

If you don't have Domyoji powder, you can cook Mochi Rice and pound.

Anko (sweet red bean paste) from scratch video is HERE:
https://www.youtube.com/watch?v=fyE9a8gejHA

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/04/2_12.html
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Spaghetti Napolitan (Popular Japanese Pasta Dish) - Video Recipe

Spaghetti Napolitan sounds like an Italian dish; however, it is a very popular Japanese pasta dish, a mealtime favorite across Japan.

It is mainly seasoned with tomato Ketchup. Please use Kagome tomato ketchup for better taste ;)

Print Out this recipe on your Post Card

I used less tomato ketchup for my 1-year-old daughter. It is a perfect dish for babies!!! For adults, you can season it with additional tomato ketchup right before you eat ;)

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

Spaghetti Napolitan

Difficulty: Easy
Time: 20min
Number of servings: 2 adults and 1~2 babies

Ingredients:
200g (7oz.) spaghetti
100g (3.5oz.) onion
50g (1.8oz.) carrot
50g (1.8oz.) green pepper
2 slices of ham
1/2 consomme cube or powder
2 or more tbsp. tomato ketchup
5 tbsp. canned diced tomatoes
1 tsp. olive oil
grated parmesan cheese

Directions:
1. Slice the onion. Thinly slice the carrot, green pepper, and ham.
2. Cook spaghetti as directed on its package.
3. Heat olive oil in a frying pan, stir-fry onion and carrot slices until tender. Then add ham and green pepper and cook until just combined.
4. Mix in diced tomato, 2 tbsp. of tomato ketchup, and consomme cube. Then add the spaghetti and toss to coat evenly.
5. For a baby, remove a small bowl of Napolitan (100g=3.5oz.) and place it into a small pot. Add 150ml water, then simmer until water is fully absorbed and tender. You can cut the pasta into small pieces and/or add more tomato ketchup to season it, depending on the age of your baby.
6. For adults, season the dish with additional tomato ketchup (2~6 tbsp.) to your taste. Then dust with grated parmesan cheese to finish.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/04/blog-post_15.html
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Meringue Cookies (2-Ingredient Recipe) - Video Recipe

Very crisp and airy. They almost melt in your mouth :9

One of the best ways to use leftover egg whites!


https://www.youtube.com/watch?v=5x6T4wgUrZI

These are the tips to get the perfect meringue cookies:
1, Use clean bowl and whisk without any water drop.
2, Use fresh egg whites.
3, Do not reduce the amount of sugar. You want to use twice as much sugar as the egg whites.
4, Do not overmix or it will separate.
5, Instead of using high heat and a short baking time, use low heat and a longer baking time. You want to dry out the cookies.
6, Pipe out small portions. In this way they can dry out perfectly. If the inside is still moist, it can become sticky and chewy.
7, Keep them in a air-tight container.



---------------------------------
Meringue Cookies

Difficulty: Super Easy
Time: 1.5 hr
Number of servings: 25-30 pieces

Ingredients:
1 egg white
60g (2.1oz.) powdered sugar or granulated sugar

Directions:
1. Place egg white in a small bowl and beat with an electric mixer until foamy.
2. Add sugar 1/3 at a time, beat until stiff glossy peaks form, for about 4-7 minutes.
3. Preheat the oven to 212F (100C).
4. Transfer the meringue to a pastry bag with a star tip OR you can just snip off the end. Pipe it out onto a baking sheet lined with parchment paper.
5. Bake at 212F (100C) for 60~90 minutes. Leave them in the oven for 30~60 minutes to dry out completely.
6. Remove from the oven, cool completely on the baking sheet.

You can store in an airtight container at room temperature for a week :)

↓レシピ（日本語）
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Microwave Animal Pancakes (for Babies) - Video Recipe

Lightly sweetened Kawaii pancakes! Perfect for babies and those who are on diet ;)


https://www.youtube.com/watch?v=HjEgvhGYRi0

Very easy and fun to make!!!





---------------------------------
Microwave Mini Animal Pancakes for Babies

Difficulty: Very Easy
Time: 5min
Number of servings: 4 mini pancakes

Directions:
1. Separate the molds.
2. Pour water up to the line indicated in the cups.
3. Put the cake mix, then mix for about 1 minute each until smooth.
4. Pour the batter into the mold up to the line indicated. You can use chopsticks to change the colors of the details.
5. Microwave at 600w for 1 min 40 sec.
6. Drop lightly onto the counter to remove the air bubbles.
7. Leave to cool for about 2 minutes. Then push out from the mold.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/04/blog-post_8.html
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Crispy Marshmallow Cookies (2-Ingredient Recipe) - Video Recipe

If you just bake marshmallows, it will be one-ingredient cookie XD

Very crisp like meringue cookies but way easier to make!!!
No whipping required.


https://www.youtube.com/watch?v=ciylE15wd90

You can top with mixed nuts, chocolates, candies, etc…

With almond, 1 cookie is about 10kcal ;)



---------------------------------
Crispy Marshmallow Cookies

Difficulty: Super Easy
Time: about 1hr

Ingredients:
marshmallows
unsalted almonds

Directions:
1. Preheat the oven to 248F (120C).
2. Line the baking sheet with parchment paper. Cut marshmallows into quarters using kitchen shears and place them an inch apart.
3. Bake at 248F (120C) for 15 minutes. Remove from the oven and quickly press in the almonds while the marshmallows are soft.
4. Bake again in the oven at 248F (120C) for 45 minutes. Leave to cool in the oven for about 15~30 minutes. They are perfectly crisp when they are slightly golden, so remove from the oven to cool then.

You can store in an airtight container at room temperature for about 2 weeks :)

↓レシピ（日本語）
http://cooklabo.blogspot.com/2016/04/2.html
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Fluffy Matcha Cupcakes with Red Bean Sauce - Video Recipe

Chiffon-like fluffy Matcha cupcakes with red bean sauce. Perfect WAFU combination ;)


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

Instead of using a lot of sugar and butter, I used white chocolate. So the sweetness is very delicate and perfect for those who don't have a sweet tooth!!!



---------------------------------
Fluffy Matcha Cupcakes with Red Bean Sauce

Difficulty: Easy
Time: 1hr
Number of servings: 4 medium (2.4inches/6cm) muffin cups

Ingredients:
A
* 60g (2.1oz.) chopped white chocolate
* 60ml whipping cream *room temperature
* 2 tbsp. unsalted butter *room temperature
2 egg yolks
1 tsp. rum *optional
B
* 2 egg whites
* 1 tbsp. sugar
C
* 3 tbsp. cake flour
* 1 tbsp. Matcha powder
Anko (Azuki Red Bean Paste)
powdered sugar

Directions:
1. Place A over hot water and mix until smooth. Remove, then mix in egg yolks and rum.
2. Place egg whites and sugar in a bowl, then beat with an electric mixer until stiff glossy peaks form, for about 4-7 minutes.
3. Add 1/3 of the Meringue (2.) in (1.) and mix well. Add the rest then mix for 7 or 8 times.
4. Sift in C and mix well with a spatula.
5. Preheat the oven to 356F (180C). Put the batter (4.) into the cups up to 50% full. Then spoon the Anko into the cups. Put the rest of the batter (4.) up to 80% full.
6. Bake in the oven at 356F (180C) for 15~18 minutes.
7. Place the cakes on a wire rack to cool completely. Dust with powdered sugar to finish.

レシピ（日本語）
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Kasujiru (Sakekasu / Sake Lees Miso Soup) using Turnips for Vegetarian - Video Recipe

Kasujiru is eaten during the cold season. It is similar to Miso soup, cooked with Miso (soybean paste) and Sakekasu (Sake lees).


https://www.youtube.com/watch?v=n-470m_A72Y

Sakekasu is leftover bits of the Sake making process, rich in nutrients, having a high value of beauty and health effects :)



---------------------------------
Kasujiru

Difficulty: Easy
Time: 40min
Number of servings: 6-8

Ingredients:
800g (1.8lb) turnips with greens
200g (7oz.) Konnyaku (yam cake)
100g (3.5oz.) carrot
4 Shiitake mushrooms
2 Aburaage (deep-fried tofu pouch)
1200ml Dashi stock: https://www.youtube.com/watch?v=ObUMAxtnCCA
100g (3.5oz.) Sakekasu (Sake lees)
4~5 tbsp. Miso (soybean paste)
Shichimi-togarashi (seven flavor chili pepper) if you like

Directions:
1. Tear Konnyaku into chunks with a spoon or your hands. Boil from water then drain.
2. Wash Aburaage with running water (to remove excess oil), drain well, and cut into thin strips.
3. Cut turnip bulbs into wedges. Chop turnip greens coarsely.
4. Thinly slice the carrot (cut into thin rounds, half moons, or quarter rounds depending on the size of the carrot).
5. Thinly slice Shiitake mushrooms.
6. Put Dashi stock in a large pot. Add turnip wedges, carrot slices, Aburaage, and Konnyaku, then cook for 15 minutes. Meanwhile, dilute the Sakekasu and 4tbsp. of Miso in a little bit of broth to prevent lumping.
7. Return the diluted Sakekasu and Miso to the soup. Add Shiitake and turnip greens, then cook for 5 minutes. Taste and add more Miso to adjust the flavor.
8. Serve in a dish and sprinkle with Shichimi-togarashi (seven flavor chili pepper) if you like.

*the green leaves of turnips are where most of the nutrients are found

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/03/blog-post_25.html
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Onigiri Rice Donuts - Video Recipe

Kawaii idea to enjoy Onigiri (rice balls)♥


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

Onigiri resembles a Kawaii dessert.
They are perfect for parties and Bento lunch box!!!



The silicone mini donut mold I used:
http://astore.amazon.co.jp/shopping072-22/detail/B0049DQG6G

---------------------------------
Onigiri Donuts

Difficulty: Easy
Time: 20min
Number of servings: 1

Ingredients:
cooked rice
colorful rice seasonings
sliced cheese
Kagome tomato ketchup
Kewpie mayonnaise
Otafuku Okonomiyaki sauce

Directions:
1. Mix rice seasoning into the rice.
2. Stuff the seasoned rice into the silicone donut mold.
3. Remove from the mold and decorate. When you put cheese on top, microwave for about 5 sec to melt.

Deco Furi (デコふり) is perfect to color the rice:
http://astore.amazon.co.jp/shopping072-22/detail/B00O3UXR2Q
http://astore.amazon.co.jp/shopping072-22/detail/B00O3UXHD0
Some rice seasonings come with cute star or flower chips! I recommend using those, too ;)
http://www.marumiya.co.jp/cms/web/viewitem/3964/1
http://www.marumiya.co.jp/cms/web/viewitem/3959/1

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/03/blog-post_22.html
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Sunny-Side Up Agar-Agar Jelly - Video Recipe

Perfect bulk recipe for parties and April fools' day!


https://www.youtube.com/watch?v=2GPtTGidNEY

You can of course use gelatin powder to make this.



---------------------------------
Sunny-Side Up Agar-Agar Jelly

Difficulty: Super Easy
Time: 30min
Number of servings: 14

Ingredients:
14 peach halves
4g (2 tsp.) Kanten powder (agar-agar powder)
300ml water
300ml milk
3 tbsp. sugar

Directions:
1. Place the peach halves in the foil Bento cups or dishes and put them in the freezer.
2. Put water and Kanten powder in a pot. Bring to a boil and boil for 2 minutes. *or cook as directed on its package
3. Add sugar and mix well. Stop the heat then add milk and mix well.
4. Pour the milk mixture into the cups over the peach halves (use a spoon to pour for a few times to form a thin layer of milk over the peaches).
5. Cool in the fridge until set.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/03/blog-post_15.html
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Nabeyaki Udon (Japanese Noodle Hot Pot Recipe) - Video Recipe

Nabeyaki Udon is a very popular noodle dish cooked in a clay pot. It is eaten throughout the year, especially in cold season, to warm your body. Or a perfect dish to eat when you are sick.


https://www.youtube.com/watch?v=Ae1aPdtdYqQ

Basically, any Nabe (hot pot) toppings go perfect. Please enjoy it in the way you like ;)



---------------------------------
Nabeyaki Udon

Difficulty: Very Easy
Time: 15min
Number of servings: 1

Ingredients:
1 serving pre-cooked Udon
1 Ebi Tempura: https://www.youtube.com/watch?v=5J_HeKJM4JI
1 Shiitake mushroom
chopped long onion
2 slices Kamaboko fish cake
1 Komatsuna (Japanese spinach) *Mitsuba goes good as well
1 egg
Tsuyu Broth
* 350ml Dashi stock: https://www.youtube.com/watch?v=ObUMAxtnCCA
* 1 tbsp. soy sauce
* 1/2 tbsp. Mirin (sweet Sake)
* a pinch of salt

Directions:
1. Mix the Tsuyu, put in a pot, then bring to a boil.
2. Add Udon, when it becomes to a boil again, place the toppings.
3. Cover and cook for 2-3 minutes until done.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/03/blog-post_11.html
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Kawaii Doggie Omurice - Video Recipe

Kawaii idea to enjoy Omurice (Japanese omelette rice)♥


https://www.youtube.com/watch?v=Mc75bJavCB8



If you want to make Omurice from scratch, here is the perfect recipe.
https://www.youtube.com/watch?v=FCmfXqVJc6Q

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Kawaii Doggie Omurice

Difficulty: Easy
Time: 20min
Number of servings: 1

Ingredients:
cooked rice
chicken rice seasoning
2 eggs
black olive or black beans
ham
Kagome tomato ketchup

Directions:
1. Mix rice seasoning into the cooked rice.
2. Form it into a dog-shape and attach the face parts.
3. Make a thin egg crepe.
4. Put it over the dog.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/03/blog-post_8.html
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Mille-feuille Tamagoyaki Rolled Omelette (My Cookbook Recipe) - Video Recipe

Savory rolled omelette that resembles a Kawaii dessert ;)


https://www.youtube.com/watch?v=cx9fi5WyYrs

I made my cookbook PV at YouTube Space Tokyo!!!



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Mille-Feuille Tamagoyaki (Rolled Omelette)

Difficulty: Easy
Time: 20min
Number of servings: 6 pieces

Necessary Equipment:
18x13cm (7x5.1inch) Tamagoyaki Nabe (rectangular omelet pan)

Ingredients:
2 bacon strips
2 sliced cheese
2 eggs
mayonnaise
1 grape tomato
cracked black pepper
olive oil

Directions:
1. Beat eggs in a bowl, season with ground pepper, and mix well.
2. Cut bacon strips and sliced cheese into halves, and make pairs.
3. Heat olive oil in a Tamagoyaki Nabe (rectangular omelet pan), pour 1/5 of egg mixture in the pan and spread over the surface. Cook until half done then place one piece of bacon and cheese on top of each other towards the end closest to you. Roll up the egg and move it to one end. Pour in another 1/5 of egg mixture and let it flow under the rolled egg also. Cook until half done and again place bacon and cheese on the egg and roll up the egg again. Repeat this until all your ingredients are gone.
4. Allow it to cool and cut it into 6 pieces. Also cut the grape tomato into 6 wedges.
5. Garnish with mayonnaise shaped to look like whipped cream and put a grape tomato wedge on top to look like a strawberry.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/03/pv.html
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Many people asked me if my bacon is raw because it is pink. To answer that question, it is cooked already. Japanese bacon is sold cooked, so you can eat as is like ham ;)

♥Please Subscribe to my YouTube Channel♥
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♥Please "Like" me on Facebook♥
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♥My Cookbook♥