Harusame Noodle Salad - Video Recipe

Harusame Salad is a very refreshing noodle salad with lots of vegetables. Perfect dish during the hot and humid summer season. However it can be served all year long ;)


https://www.youtube.com/watch?v=GKsyOfc75z4

Vegetarian people can remove the ham and egg (seasonings are just fine, so you don't have to add anything to substitute them)!



---------------------------------
Harusame Noodle Salad

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

Ingredients:
40g (1.4oz.) Harusame noodles (cellophane noodles)
4 slices ham
1/2 cucumber
50g (1.8oz.) carrot
1 egg
a pinch of salt
cooking oil
Seasonings
* 1 tbsp. vinegar (rice or cereal)
* 1 tbsp. soy sauce
* 1 tbsp. ground toasted white sesame seeds
* 1/2 tbsp. sesame oil
* 1 tsp. sugar
lemon juice if you like

Directions:
1. Cut ham and cucumber into thin strips.
2. Cut carrot into thin strips, place them on a microwavable dish, cover with plastic wrap, then microwave at 500w for 1 minute to make them soft.
3. Season an egg with a pinch of salt, then mix well. Heat cooking oil in a frying pan and make 1 or 2 thin omelets (depending on the size of your frying pan). Leave to cool on a plate, then cut into thin strips.
4. Cook Harusame noodles in boiling water, wash with cold water, cut into bite size pieces if necessary, then drain well.
5. In a large bowl, mix the seasonings. Add cucumber, ham, carrot, egg, and Harusame, then toss well to coat. If you like, you can mix in some lemon juice to finish to add more refreshing flavor ;)

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/07/blog-post_14.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Ochazuke Ideas (Japanese Green Tea Over Cooked Rice) - Video Recipe

Ochazuke (or Chazuke) is a simple dish made by pouring green tea, Dashi broth, or hot water over cooked rice with toppings. It is a quick dish that we make home with ingredients available. There is no specific recipe for it :)


https://www.youtube.com/watch?v=OoIyvduQ16o

However, I am constantly receiving many requests for Ochazuke recipe, so I will show you my ideas, so that you can get an idea how to make your own Ochazuke! ENJOY!!!



---------------------------------
Ochazuke Ideas (Japanese Green Tea Over Cooked Rice)

Difficulty: Super Easy
Time: N/A
Number of servings: 1

Ingredients:
#1 Shiso Kombu Chazuke (for vegetarians)
1 bowl of rice
shredded Shiso leaves
Fujikko Shio Kombu Salted Kelp
toasted white sesame seeds
Dashi broth, green tea, hot water, or etc

#2 Ume Chazuke (for vegetarians)
1 bowl of rice
shredded Nori seaweed sheet
chopped green onions
Umeboshi (pickled plum)
toasted white sesame seeds
Dashi broth, green tea, hot water, or etc

#3 Sake (Salmon) Chazuke
1 bowl of rice
Salmon flakes
chopped green onions
julienne strips of ginger
thinly sliced Myoga (Japanese ginger)
toasted white sesame seeds
Dashi broth, green tea, hot water, or etc

#4 Tai (Red Sea Bream) Chazuke
1 bowl of rice
4 slices red sea bream Sashimi
1 tbsp. soy sauce
1 tbsp. ground white sesame seeds
chopped green onions
Wasabi
Dashi broth, green tea, hot water, or etc

Directions:
1. From #1~#3, place the toppings on top of a bowl of rice, then pour over some green tea to eat.
2. #4, marinate the red sea bream Sashimi in soy sauce for about 30 minutes. Remove from the marinade then coat with ground white sesame seeds. Place the fish on top of a bowl of rice, sprinkle with some toppings, then pour over some Kombu Dashi to eat.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/07/blog-post.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Tamago Boro (Egg Biscuits) - Video Recipe

Tamago Boro (Egg Biscuits) are very popular snack in Japan, especially among kids (from 7 month babies to toddlers)!


https://www.youtube.com/watch?v=lB0qJDjwX8Y

Very crunchy when you bite, and melts in your mouth when you suck :)



---------------------------------
Tamago Boro (Egg Biscuits)

Difficulty: Super Easy
Time: 30 min
Number of servings: 40~60 pieces

Ingredients:
1 egg yolk
2 tbsp. sugar
8 tbsp. (about 70g) potato or corn starch
milk

Directions:
1. Preheat the oven to 356F (180C).
2. Place an egg yolk and sugar in a bowl and mix well with a spatula.
3. Add starch, then mix. Add milk a teaspoon at a time until the dough becomes one soft and smooth ball.
4. Pinch off a small portion of the dough and roll it into a small ball, about 0.4 inch (1 centimeter) in diameter. Place them on a baking sheet lined with parchment paper.
5. Bake in the oven at 356F (180C) for about 15 minutes.

You can keep the biscuits in an air-tight container with silica gel for 3 days at room temperature.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/06/blog-post_28.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Goma Hiyashi Chuka (Koufuku Graffiti Inspired Cold Ramen with Sesame Dressing) - Video Recipe

Hiyashi Chuka (cold ramen) is kind of refreshing ramen salad. You can enjoy it by changing the toppings and Tare (dressing/sauce).

This video will show you how to make Hiyashi Chuka drizzled with light yet tasty sesame sauce, arranged with Ramen-like toppings, just like the one appeared on Manga: Koufuku Graffiti.

https://www.youtube.com/watch?v=z38-TK_QXmM

Perfect dish during the hot and humid summer season. However it can be served all year long ;)

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

Goma Hiyashi Chuka (Cold Ramen with Sesame Dressing)

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

Ingredients:
2 packages fresh Ramen noodles
8 slices Char siu (roasted pork)
2 Ramen eggs https://www.youtube.com/watch?v=SXJeJM8q5YA
Chinese jellyfish
1/2 cucumber
100g (3.5oz.) bean sprouts
Beni Shoga (red pickled ginger)
Goma-Dare (sesame dressing)
* 3 tbsp. white sesame paste
* 1/2 tsp. Toban Jan (hot bean sauce / Chinese red chili paste)
* 50ml water
* 50ml vinegar (rice or cereal)
* 3 tbsp. soy sauce (use light soy sauce if you have)
* 1.5 tbsp. sugar
* 1 tbsp. sesame oil
* a pinch of salt

Directions:
1. First, dilute white sesame paste and Toban Jan with water. Then mix the other ingredients for Goma-Dare and cool in the fridge.
2. Remove the roots and heads of bean sprouts (you can leave the heads if you like), then parboil for a few seconds and drain well in a strainer. Cut cucumber into thin strips.
3. In a 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 rinse the noodles under cold water for a few times to remove starch. Then drain well again and pat dry with paper towels.
4. Place the cold noodles in a dish, then Arrange the toppings. Pour over the sauce right before you eat.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/06/blog-post_24.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please follow my Instagram♥
https://www.instagram.com/ochikeron/

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Okakiage (Food Wars! Shokugeki no Soma Inspired Crispy Fried Chicken) - Video Recipe

"Okaki" is rice crackers and "Age" means deep fried.

Okakiage appears on Manga: "Shokugeki no Soma (Food Wars)". Cod fish was used in its episode; however, I used chicken which is familiar to everyone.

Of course you can use any rice crackers~ ;)

Print on your Postcard

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

Okakiage (Crispy Fried Chicken)

Difficulty: Very Easy
Time: 20min
Number of servings: 4

Ingredients:
500g (1.1lb.) chicken thigh with skin
1/2 tsp. salt
100g (3.5oz.) Kaki no tane (Rice Crackers)
vegetable oil for deep frying
lemon wedges

Directions:
1. Remove the skin of chicken if you don't like, cut into bite-size pieces, then season with salt.
2. Remove the peanuts from Kaki no tane. Place them in a Ziploc bag and break into small pieces. *You can use a food processor if you have.
3. Place it in a flat container and coat the chicken. Deep fry them in oil at 170C (338F) for 5~6 minutes, until they float up to the surface.
4. Drain well and serve on a dish with lemon wedges.

Lemon is a must! It makes the chicken very tasty and delicious. Of course ketchup goes good, too~.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/06/blog-post_21.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

EASY! Hiyashi Chuka (Cold Ramen Noodles) - Video Recipe

Hiyashi Chuka (cold ramen) is kind of refreshing ramen salad. You can enjoy it by changing the toppings and Tare (dressing/sauce).

This video will show you how to make the very basic Hiyashi Chuka with common toppings and Shoyu-Dare (soy sauce based dressing).


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

Perfect dish during the hot and humid summer season. However it can be served all year long ;)



---------------------------------
Hiyashi Chuka (Cold Ramen Noodles)

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

Ingredients:
2 packages fresh Ramen noodles
4 slices ham
1/2 cucumber
1/2 tomato
1 egg
a pinch of salt
cooking oil
Shoyu-Dare (soy sauce dressing)
* 50ml water
* 50ml vinegar (rice or cereal)
* 3 tbsp. soy sauce
* 1.5 tbsp. sugar
* 1 tsp. sesame oil
* a pinch of salt
1 tbsp. ground toasted white sesame seeds

Directions:
1. Mix the ingredients for Shoyu-Dare and cool in the fridge.
2. Cut ham and cucumber into thin strips. Cut tomato into wedges.
3. Season an egg with a pinch of salt, then mix well. Heat cooking oil in a frying pan and make 1 or 2 thin omelets (depending on the size of your frying pan). Leave to cool on a plate, then cut into thin strips.
4. In a 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 rinse the noodles under cold water for a few times to remove starch. Then drain well again and pat dry with paper towels.
5. Place the cold noodles in a dish and sprinkle with ground toasted white sesame seeds. Arrange the toppings. Pour over the sauce right before you eat.

Serve with Karashi (Japanese mustard) if you like.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/06/blog-post_17.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Aji no Nanbanzuke (Horse Mackerel Marinated in Sweet Vinegar Sauce) - Video Recipe

Nanbanzuke is a Japanese home-cooked meal with deep fried meat or fish, marinated in sweet and spicy vinegar sauce.


https://www.youtube.com/watch?v=QUGPIyH20y8

Aji (horse mackerel) is in season in Japnan from May to July :)
You can substitute it with other fish or chicken, too!



---------------------------------
Aji no Nanbanzuke (Horse Mackerel Marinated in Sweet Vinegar Sauce)

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

Ingredients:
8 fillets horse mackerel = 400g (14oz.) *other fish or chicken is OK
salt
flour
3 tbsp. sesame oil
100g (3.5oz.) onion
120g (4.2oz.) color peppers (green/red/orange/yellow)
1 dried red chili pepper
marinade
* 4 tbsp. vinegar (rice or cereal)
* 3 tbsp. soy sauce
* 2 tbsp. sugar
* 50ml Kombu Dashi soup stock

Directions:
1. Thinly slice onion and color peppers. Boil for just under a minute to remove the bad smell and bitter taste. Then drain well in a colander.
2. Slice the horse mackerel fillets diagonally into pieces. Dust both sides with salt and flour. Heat sesame oil in a frying pan. Cook both side until crisp, golden and cooked through. Transfer to a flat dish. *You can of course deep fry the horse mackerel.
3. Thinly slice dried red chili pepper. Mix the marinade and the dried red chili pepper. Then add the vegetables and toss. Pour it over the horse mackerel and marinade for over 10 minutes, then serve.

After 10 minutes, fish meat is very soft. After a day, the flavor soaks well and the fish meat becomes firm (condensed). Both are delicious! You can keep it in the fridge for 2-3 days.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/06/blog-post_14.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Vegan Okonomiyaki (Dairy/Gluten/Egg Free) - Video Recipe

Okonomiyaki is a Japanese savory pancake.

This is a perfect vegan Okonomiyaki idea for those who are on dairy/gluten/egg free diet :)

https://www.youtube.com/watch?v=7kcmME7ueT8

Of course perfect idea for those who are on diet!!!



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

Vegan Okonomiyaki

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

Ingredients:
100g (3.5oz.) Japanese Yamato yam
1/2 tsp. Kombu Dashi powder *other soup stock powder is OK
125g (4.4oz.) shredded cabbage
15g (0.5oz.) chopped green onions
1 tbsp. Beni Shoga (red pickled ginger)
cooking oil
((toppings))
* Okonomiyaki sauce
* egg free mayonnaise
* Aonori (green laver)

Okonomiyaki Sauce from scratch (about 2 servings):
2 tbsp. Vegan Worcestershire sauce (or Tonkatsu sauce) + 2 tbsp. ketchup + 1 tsp. sugar (or agave syrup)

Directions:
1. Grate Yamato yam in a bowl and mix Kombu Dashi powder.
2. Add shredded cabbage, chopped green onions, and Beni Shoga, then mix well until cabbage gets wilted.
3. Heat cooking oil in a frying pan. Spread the batter in a circular shape, cover, and cook on low for about 5 minutes. Then flip it over, cover, and cook the other side for 5 minutes until golden brown.
4. Serve on a plate, and sprinkle with toppings.

You can also use Nagaimo (Chinese yam) or regular potato. However, they may be bit soggy that you may want to add 1 or 2 tbsp. of gluten free flour.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/06/blog-post_10.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Baked Okaki / Kaki no tane (Rice Crackers) - Video Recipe

Easy and crunchy rice crackers using an oven! Round Mochi will look like Kaki no tane (famous rice crackers look like persimmon seeds).


https://www.youtube.com/watch?v=15jbvd_jfrg

I used the leftover Issho Mochi from my daughter's 1st birthday.
Issho Mochi is a Japanese traditional ceremony, having an year-old-baby carry 4lb (1.8kg) rice cake on the back in hope that the child will have enough food to live on.
https://youtu.be/c0o9F3kbWkY?t=1m51s



---------------------------------
Baked Rice Crackers (Kaki no tane)

Difficulty: Super Easy
Time: 2~3 days + 20 minutes
Number of servings: 2~3 servings

Ingredients:
3 round or square Mochi (rice cake)
1 tbsp. soy sauce
1/2 tbsp. sugar

Directions:
1. Thinly slice Mochi. Leave to dry for 2~3 days.
2. Preheat the oven to 356F (180C).
3. Line parchment paper on a baking sheet, place Mochi, then bake in the oven at 356F (180C) for 15 minutes.
4. Mix soy sauce and sugar in a bowl. Coat Mochi with the sauce, then drain well.
5. Again place Mochi on the parchment paper. Bake in the oven at 302F (150C) for 3~4 minutes. *Soy sauce can burn easily, so please watch out.
6. Leave to cool completely until the sauce dries out.

Putting silica gel (desiccant) packet together inside an air-tight container would help to keep the rice crackers crisp over a week or more!

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/06/blog-post_7.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Melon Jelly Slices - Video Recipe

You want to try this when melon is in season :3 You can apply this recipe to other fruits of course!!!


https://www.youtube.com/watch?v=BJ7G9B5j_14

Melon contains enzyme that breaks down protein. Thus, if you want to use gelatin, you must simmer the juice first or it won't firm up. Not to fail, you may want to use agar-agar!



---------------------------------
Melon Jelly Slices

Difficulty: Super Easy
Time: 30min
Number of servings: 13cm (5inch) melon

Ingredients:
13cm (5inch) melon
water
2 tbsp. sugar
4g (2 tsp.) Kanten powder (agar-agar powder)

Directions:
1. Cut melon in half. Remove the seeds from the melon and scoop out the flesh. Then strain through a sieve to reserve the juice. (You can eat the leftover fiber. Yummy!)
2. Add water to the Juice up to 500ml. Add granulated sugar and Kanten powder, then mix well.
3. Put in a pot, bring to a boil, and boil for 2 minutes stirring constantly. *or cook as directed on its package
4. Pour it into the melon shells, leave to cool, then cool in the fridge for over an hour until set.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/06/blog-post.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Hijiki Seaweed Salad - Video Recipe

I remember Hijiki salad is a very popular appetizer dish at a Japanese restaurants in New York. The same in other places?!

It goes perfect with rice, perfect for Bento side dish!!!


https://www.youtube.com/watch?v=A_N6pzZ-wNA

In this tutorial, I will show you a super easy way to make it in a Microwave. However, if you don't want to use a Microwave, you can always use a pot. Directions are below ;)



---------------------------------
Hijiki Seaweed Salad

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

Ingredients:
20g (0.7oz.) dried Hijiki seaweed
60g (2.1oz.) carrot
100g (3.5oz.) Chikuwa fish cake
2 Shiitake mushrooms
A
* 2 tbsp. soy sauce
* 2 tbsp. Sake
* 1 tbsp. sugar
* 1 tsp. sesame oil

Directions:
1. Place dried Hijiki in a microwavable bowl, add plenty of water, cover with plastic wrap, then microwave at 600 watts for 3 minutes. Leave to cool uncovered for 2 minutes. Wash and drain well. If you don't have a microwave, you can soak in water for 20~30 minutes, then drain.
2. Thinly slice carrot, Shiitake mushrooms, and Chikuwa fish cake.
3. Place Hijiki, carrot, Shiitake, Chikuwa in a microwavable bowl, add A and mix well.
4. Cover with plastic wrap and microwave at 600 watts for 5 minutes. Toss to coat the seasonings evenly, cover with plastic wrap, and let sit for over 10 minutes to marinate. If you don't have a microwave, you can simmer in a pot on low heat until the liquid is gone for about 20 minutes.

You can keep 3~4 days in the fridge :)

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post_31.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Magic Custard Cake (3-Layer Cake from 1 Batter) - Video Recipe

One batter which magically divides into three layers, three different textures: a flan base, crème center, and génoise (sponge) top!
The recipe was originated in France and talked about in Japan in 2015.


https://www.youtube.com/watch?v=_2qVsbjyWfs

However, if you expect smooth and creamy flan, you will get disappointed with the texture… it is pretty dense and chewy. Thus, I prefer the chocolate flavor. The flan base is just like chocolate fudge and pretty addictive ;)



Chocolate Magic Cake recipe is HERE:
https://www.youtube.com/watch?v=gKtX86U1gzg

---------------------------------
Magic Custard Cake (3-Layer Cake from 1 Batter)

Difficulty: Easy
Time: 1.5hrs
Number of servings: 15cm (6inch) round cake pan

Ingredients:
3 eggs
90g (3.2oz.) granulated sugar *1 tbsp. for egg whites
1 tbsp. warm water
90g (3.2oz.) butter
90g (3.2oz.) cake flour
a pinch of salt
300ml milk
1/2 tsp. vanilla extract
powdered sugar

Directions:
1. Preheat the oven to 160C (320F).
2. Line the cake pan with parchment paper.
3. Melt the butter in a microwave at 600W for 30 seconds.
4. Warm the milk (not hot).
5. Separate the eggs.
6. Place the egg yolks in a bowl. Add warm water and sugar (leave out 1 tbsp. for egg whites), then beat them with an electric mixer until white like mayonnaise.
7. Add the melted butter little by little and mix well.
8. Sift in flour, add salt, and mix well.
9. Add milk 1/2 at a time, then add vanilla extract and mix well.
10. In a different bowl, lightly whip the egg whites. Then add 1 tbsp. of sugar and beat with an electric mixer until firm peaks form.
11. Mix 9 and 10 together for 4~5 times with a whisk. DO NOT OVER-MIX. Pour the batter into the pan and even out the surface.
12. Bake at 160C (320F) for about 45~50 minutes.
13. Leave to cool completely, then cool in the fridge for over 2 hours. Dust with powdered sugar to finish.

You can garnish with some fruits if you like :)

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post_27.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Microwave Okaki (Rice Crackers) - Video Recipe

If you want to bake or deep fry Mochi (rice cake) to make Okaki (rice crackers), you need to dry out Mochi for a few days. However, with this Microwave version, you don't have to :)


https://www.youtube.com/watch?v=WQ7pwef63GA

I used the leftover Issho Mochi from my daughter's 1st birthday.
Issho Mochi is a Japanese traditional ceremony, having an year-old-baby carry 4lb (1.8kg) rice cake on the back in hope that the child will have enough food to live on.



---------------------------------
Microwave Okaki (Rice Crackers)

Difficulty: Super Easy
Time: 5min
Number of servings: 14-16 pieces

Ingredients:
1 square or round Mochi (rice cake)
1/2 tbsp. soy sauce
2/3 tsp. sugar

Directions:
1. Dice Mochi into small (1cm) pieces.
2. Line parchment paper on a microwavable dish. Place Mochi, keep an inch apart.
3. Microwave at 600w for 3 minutes (without cover). *If you can, stop after 2 minutes or so to check if they are not burning, switching the position.
4. Mix soy sauce and sugar in a bowl. Coat Mochi with the sauce while they are hot.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/3.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Vegan Tofu Brownies - Video Recipe

Mix and bake! Super easy and healthy!!!
Very rich and tasty without dairy product. yum

Note: please use a square cake pan for the brownie look ;) oops


https://www.youtube.com/watch?v=pE2e_PfhB7w



---------------------------------
Vegan Tofu Brownies

Difficulty: Super Easy
Time: 45min
Number of servings: 15cm (6inch) cake pan

Ingredients:
100g (3.5oz.) Kinugoshi-Dofu (Silken Tofu)
75ml soy milk
5 tbsp. granulated sugar
100g (3.5oz.) cake flour *all purpose flour is OK
3 tbsp. cocoa powder
1 tsp. baking powder
30g (1oz.) chopped walnuts *if you have

Directions:
1. Preheat the oven to 356F (180C).
2. Drain Tofu and place it in a bowl. Add soy milk and sugar, then mix well.
3. Sift in flour, cocoa powder, and baking powder, then mix well. Add chopped walnuts if you have.
4. Pour the batter into the pan and even out the surface. Bake at 356F (180C) for 30~40 min. Check for doneness with a fresh skewer.

Leave to cool then wrap in plastic wrap or put in an airtight container to keep it moist till the next day!

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post_20.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Mizu Shingen Mochi (Japanese Raindrop Cake) - Video Recipe

Japanese Raindrop Cake looks like a big drop of water. It is a transparent jelly-like cake served with Kuromitsu (brown sugar syrup) and Kinako (soybean flour). Very simple yet delicious :)

金精軒製菓　(Kinseiken Seika Company) in Yamanashi Prefecture of Japan make the cake from June till September on the weekends and holidays. There is always a huge line in front of the store. They use specially sourced water from the southern Japanese alps. The cake will only last 30 minutes, thus you can only enjoy it at the store.


https://www.youtube.com/watch?v=wlFkv_SpSI4

To make this transparent cake at home, you will need Cool Agar or Pearl Agar. However, they cost about $20… so I decided to use Ina Agar (costs only 2 bucks), which contains Konnyaku powder (gives jelly-like texture) but translucent. The texture was perfect! I think I am satisfied with the result. If you don't mind about the transparency, Ina Agar is good enough ;)

Agar Products FYI:
Ina Agar A (イナアガー A)
http://astore.amazon.co.jp/shopping072-22/detail/B00HRLT69Q
Cool Agar (クールアガー)
http://astore.amazon.co.jp/shopping072-22/detail/B0040Q60A4
Pearl Agar (パールアガー)
http://astore.amazon.co.jp/shopping072-22/detail/B0085JF80K



---------------------------------
Mizu Shingen Mochi (Japanese Raindrop Cake)

Difficulty: Very Easy
Time: 10min + cooling time
Number of servings: N/A

Ingredients:
water of your choice
Cool Agar or Pearl Agar
Kuromitsu (brown sugar syrup)
Kinako (soybean flour)

Directions:
1. Mix water and agar powder very well in a pot. Bring to a boil and boil for 1 minute. *or use as directed on its package
2. Stop the heat, pour it into wine glasses with round bottoms, or a round ice tray and cool in the fridge for an hour until firm.
3. Serve with Kuromitsu and Kinako.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post_17.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Avocado Cheese Korokke (Croquettes) - Video Recipe

Very rich and tasty Korokke (Croquettes)!


https://www.youtube.com/watch?v=08B7RtbKjnM

Simple salt and pepper seasonings are good enough ;)



---------------------------------
Avocado Cheese Korokke (Croquettes)

Difficulty: Medium
Time: 30min
Number of servings: 6 croquettes

Ingredients:
300g (10.6oz.) potatoes
1/2 Avocado
salt and pepper
pizza cheese
batter
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
tomato ketchup or mayonnaise if you like

Directions:
1. Peel and slice potatoes. Place them on a microwavable dish, cover with plastic wrap, then microwave at 500w for 6 minutes until soft. Transfer to a bowl and mash with a fork. (You can cut into medium chunks and boil until soft. Then drain and mash them while hot.)
2. While still hot, add diced avocado. By heating avocado, you can avoid it from chaining color.
3. Season with salt and pepper.
4. Flatten the mixture and divide it into 6 equal portions. Place some pizza cheese in the center and flatten each portion into an oval-shaped patty.
5. Coat each patty with flour, dip in beaten egg, and coat with Panko.
6. Deep fry in oil at 170C(338F) until golden brown.

Serve with tomato ketchup or mayonnaise if desired.
Best eaten while still hot, or avocado can become soggy.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post_13.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

How to Make Japanese Soft Boiled Ramen Eggs (Nitamago 煮卵 Recipe) | Japanese Cooking Video Recipe

Ramen Eggs, also called Nitamago, Ajitama, or Ajitsuke-tamago, are savory soft-boiled eggs with creamy runny egg yolk, known as Ramen topping.

Japanese Soft Boiled Ramen Eggs

https://www.youtube.com/watch?v=SXJeJM8q5YA

Ramen Egg is not only for Ramen but also for fried rice, pasta, rice bowl, and more! It even makes a perfect topping for white rice. Great dish to stock in the fridge :)

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

Ramen Eggs

Difficulty: Very Easy
Time: 10min + soaking time
Number of servings: 4

Ingredients:
4 cold eggs right out of the fridge
Tare seasonings
* 2 tbsp. soy sauce
* 2 tbsp. Mirin (sweet Sake)
* 1 tsp. sugar

Directions:
1. Bring a pot of water to a boil.
2. Tap each egg with a spoon to make cracks in the bottom of the shell. OR you can poke a small hole using an "Egg Hole Puncher". (Water goes in between the egg and the shell which helps the shell to come off).
3. Place the eggs in a strainer and place it in boiling water, the crack-side up (to let water in). The strainer prevents eggs from hitting the bottom of the pot.
4. Boil for 7 minutes. Place them in water to cool, then peel.
5. Place the Tare seasonings in a Ziploc bag and mix well. Then place the eggs, close securely, and put in the fridge for about 30 minutes ~ 12 hours, rolling over once in a while.

If you soak the eggs too long, they become salty and the egg yolks pectize (like jelly). Please eat when you think are ready. I think it becomes too salty after 12 hours.

You can get an "Egg Hole Puncher" at Daiso 100yen shop to poke a hole in the egg.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/05/blog-post_10.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥