Showing posts with label Yakimono (Grilled and Pan-Fried Dishes). Show all posts
Showing posts with label Yakimono (Grilled and Pan-Fried Dishes). Show all posts

Sunday, September 23, 2018

Natto Cheese Omelette (High Protein Keto Diet Recipe) | Japanese Cooking Video

This recipe is not specially made for Keto diet but it is a very common way of eating Natto in Japan 👍 Very high in protein, healthy, and delicious 😋 Perfect food to eat on a Ketogenic diet!


Natto Cheese Omelette (High Protein Keto Diet Recipe)
Natto Cheese Omelette (High Protein Keto Diet Recipe)

Best cheese omelette well cooked inside but creamy. Yum Yum Yum 💖

Perfect dish to eat with rice, bread, or for snack.



FYI: Natto is a traditional Japanese food made from fermented soybeans. People say it has strong smell and bitter taste, but give it a try! It tastes pretty good, super healthy and nutritious! It helps prevent clot formation and reduce blood pressure. It may benefit weight loss and offer protection against cancer. Better to love it 👍 Yes it is totally not a food to take it out with you. Something you want to enjoy at home! BTW, once there was Natto with no smell but I don't see it anymore. Maybe people thought they don't want to spend extra budget on it.


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Natto Cheese Omelette (High Protein Keto Recipe)


Difficulty: Very Easy
Time: 10min
Number of servings: 1

Ingredients:
2 eggs
1 tbsp. Milk
1 tbsp. Mayonnaise (helps make fluffy omelette)
a pinch of salt
1 package Natto
1~2 tbsp. pizza cheese
1~2 tbsp. chopped green onion
olive oil

Directions:
1. Mix eggs, milk, mayonnaise, and salt in a bowl.
2. Mix Natto, Natto sauce, Karashi (Japanese mustard if you like), and pizza cheese.
3. Heat olive oil in a frying pan, spread the egg mixture and make a round sheet of egg. Before the egg is fully cooked, place the Natto mixture in the middle. Fold into half, then shape it using the edge of the pan. Carefully flip it over onto a plate.

レシピ(日本語)
https://cooklabo.blogspot.com/2018/09/Natto-Cheese-Omelette.html
---------------------------------


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Friday, June 1, 2018

Hokkaido Potato Mochi (Chewy Traditional Japanese Snack) | Japanese Cooking Video Recipe

Imo Mochi (Potato Rice Cakes) are one of the very popular Traditional Hokkaido snacks. The texture is chewy like Mochi, coated with addictive sweet soy glaze! I wrapped with Nori seaweed sheet, just like Isobeyaki 💕 Mouthwatering! Must try😋


Hokkaido Potato Mochi (Chewy Traditional Japanese Snack Recipe)
Hokkaido Potato Mochi (Chewy Traditional Japanese Snack Recipe)

Only 7 Ingredients 👍

Most ingredients are only 2 tbsp. Easy to remember 😉
Perfect for Vegan, Vegetarian people as well 💖



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

Hokkaido Potato Mochi (Chewy Traditional Japanese Snack Recipe)


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

Ingredients:
220g (8oz.) potatoes
2 tbsp. Katakuriko (potato starch) or corn starch
Sauce
* 2 tbsp. sugar
* 2 tbsp. soy sauce
* 2 tbsp. Mirin (sweet Sake)
2 tbsp. cooking oil
1/2 Nori sheet

Directions:
1. Mix the sauce. Cut Nori sheet into 8 strips.
2. Wash and clean the potatoes. With the skins, place it on a microwavable dish, cover with plastic wrap, then microwave at 600w for 5 minutes until you can insert a fork or a bamboo stick. Remove the skins then mash.
3. Add Katakuriko (potato starch) then knead by hand.
4. Divide it into 8, then roll into flat circles. If they crack, moist your hand with water then roll again.
5. Heat cooking oil (about 2 tbsp.) in a frying pan, cook both sides of potato Mochi until crisp golden brown.
6. Remove the excess oil with a paper towel. Stop the heat, then add the sauce and cook with the remaining heat until the sauce thickens. You can heat more if the sauce is still not thick.
7. Nicely coat the potato Mochi with sauce, then wrap in Nori.

Yummy if you add some cheese in the center.
Best eaten on the day you make but yes, you can keep in the fridge then microwave.
You can also freeze them at step 3. Wrap individual potato Mochi in plastic wrap. When you eat, cook in the pan frozen.

レシピ(日本語)
https://cooklabo.blogspot.com/2018/06/Potato-Mochi.html
---------------------------------


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Monday, January 22, 2018

Chicken Teriyaki 💕 Perfectly Juicy Tender Tips Using Chicken Breasts 👍- Japanese Cooking Video Recipe

Tips to make perfectly juicy and tender Chicken Teriyaki💕
Perfect dish to eat with white rice. Must try 👍


https://www.youtube.com/watch?v=9MR63QcmntE



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Chicken Teriyaki Using Chicken Breasts

Difficulty: Very Easy
Time: 20min
Number of servings: 2

Ingredients:
300g (10.6oz.) chicken breast
1 tbsp. Sake
salt & pepper
Teriyaki Sauce
* 2 tbsp. Sake
* 2 tbsp. Mirin (sweet Sake)
* 2 tbsp. soy sauce
* 1 tbsp. Sugar
1 tbsp. Katakuriko (potato starch) or corn starch or flour is ok
1 tbsp. sesame oil or cooking oil

Directions:
1. Cut the chicken breast against the grain into bite-sized pieces. See the direction of the grain lines, then cut across them. (Tip #1)
2. Season with Sake, salt and pepper. Coat with Katakuriko to seal the juice. (Tip #2)
3. Heat sesame oil in a frying pan. Place the chicken, cover and cook on medium low for 3 minutes. Flip them over then cover again and cook for 3 minutes.
4. Add the Teriyaki sauce and simmer on low until the sauce thickens. You want to be careful not to burn them at the end ;)

You can add some veggies if you like.

レシピ(日本語)
http://cooklabo.blogspot.jp/2018/01/blog-post.html
---------------------------------


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Thursday, June 1, 2017

Samurai War Helmet Harumaki (Japanese BAKED Spring Rolls / Egg Rolls) for Kodomonohi (Children’s Day) - Video Recipe

Samurai War Helmet Harumaki is perfect for Boy's Day!


https://www.youtube.com/watch?v=JNNPwU0kjeY

May 5th is Children's Day, called "Kodomo no hi" in Japanese. It is also Boy's Day, called "Tango no Sekku" in Japanese. On this day, we display Samurai swords, armor, helmet, etc… along with two important symbols of the Day: carps (Koinobori) and irises (Shobu).



FYI:
Harumaki Filling Recipe is HERE:
春巻きの具のレシピはこちら:
https://www.youtube.com/watch?v=aotPPzd8T_c

Tango no Sekku Recipe Ideas PLAYLIST
端午の節句 レシピ プレイリスト
https://www.youtube.com/playlist?list=PLJdVRCODQ4Nk1EPr-YVVmzwJWhCOhqRrq

日本語レシピ:
http://cooklabo.blogspot.jp/2017/06/blog-post_1.html

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Tuesday, October 25, 2016

NO OVEN! Cheese Tart in a Frying Pan - Video Recipe

You don't need an oven :)
Crunchy crust and moist cream cheese filling. yummy!!!


https://www.youtube.com/watch?v=KJgR90_-W_4

Just make sure you pan fry it on a very low heat or it can burn easily.



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NO OVEN! Cheese Tart in a Frying Pan

Difficulty: Easy
Time: 1hr + cooling time
Number of servings: 8inch (20cm) frying pan

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

Ingredients:
((Crust))
50g (4 tbsp.) butter *room temperature
3 tbsp. granulated sugar
1 egg yolk
100g (1 cup) all-purpose flour
((Filling))
100g (1/2 cup) cream cheese
3 tbsp. granulated sugar
100ml whipping cream
1 egg
2 tbsp. lemon juice
a few drops of vanilla extract
2 tbsp. all-purpose flour

Directions:
((Crust))
Cream the butter in a bowl. Add sugar and mix until white and creamy. Add egg and mix well. Sift in flour then mix well with a spatula. When the crust starts to crumble, use your hands to mix together until formed. Press the crust evenly into the bottom and up the sides (about an inch high) of the frying pan. Lightly prick the bottom of the crust with a fork.
((Filling))
Microwave the cream cheese at 500w for about 30 seconds until soft. Put in a bowl and mix until creamy. Add sugar, whipping cream, an egg, lemon juice, vanilla extract, and flour in order and mix well until smooth.
((Cooking))
Fill the cream cheese filling into the crust. Cover and cook on very low heat for about 30 minutes. The bottom of the crust burns easily, so you may want to place the pan on a wet towel to cool down the pan a little bit after every 10 minutes or so. Cool completely and chill in the fridge before removing from the frying pan, or the crust can crumble.

You can bake in the oven at 180C (350F) for 30~40 minutes.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/10/blog-post_25.html
---------------------------------


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Tuesday, October 4, 2016

How to Make Yakisoba at a Festival - Video Recipe

On the weekend, my darling had a chance to make Yakisoba at a festival. If you remember, he made Yakitori 5 years ago at the same festival. hehe


https://www.youtube.com/watch?v=k5fwGKYDhiM

Yakitori at a Festival:
https://www.youtube.com/watch?v=_jtgDGMEDxk



Yakisoba from Scratch:
https://www.youtube.com/watch?v=URLZwRs4g7E

Kawaii Yakisoba Pan:
https://www.youtube.com/watch?v=oGT8PjhEj9k

---------------------------------
Yakisoba at a Festival

Difficulty: Very Easy
Time: 10min
Number of servings: as many as you want

Ingredients:
Yakisoba noodles (steamed Chuka noodles)
thinly sliced pork
cut vegetables (cabbage, carrot, green pepper)
Yakisoba sauce
salt and pepper
cooking oil
Aonori (green laver)
Beni Shoga (red pickled ginger)

Directions:
1. Heat cooking oil on a pan. Add pork and season with salt and pepper. Then cook the meat until they start to change color.
2. Add cut vegetables until they are coated with oil.
3. Add Yakisoba noodles and some water to separate the noodles.
4. Season with Yakisoba sauce.
5. Serve on a dish, sprinkle with Aonori, and garnish with Beni Shoga.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/10/blog-post.html
---------------------------------


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Friday, September 16, 2016

Udon Gyoza - Video Recipe

Udon gyoza is a local home-cooked dish from Takatsuki, Osaka.


https://www.youtube.com/watch?v=i5G6RyNEGmA

Instead of using Gyoza wrappers, you just mix in chopped Udon noodles. Very easy and filling, perfect for everyday meal, as well as for Bento lunch box!!!



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 😋



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Udon Gyoza

Difficulty: Very Easy
Time: 30min
Number of servings: about 25 pieces

Ingredients:
1 serving (200g) pre-cooked Udon
150g (5.3oz.) ground pork
A
* 1 egg
* 50g (1.8oz.) chopped long onion
* 1 tsp. grated ginger
* 1 tsp. grated garlic (if you like)
* 1 tsp. soy sauce
* 1 tsp. sesame oil
* cracked black pepper
* 1 tbsp. corn or potato starch
cooking oil
soy sauce
vinegar
la-yu / raayu (Chinese spicy sauce) if preferred

Directions:
1. Chop udon noodles into little pieces.
2. Put the chopped Udon, ground pork, and A in a bowl, then mix well by hand (hand is better but using a spoon is okay) until all ingredients are combined and smooth.
3. Heat cooking oil in a frying pan. Form the mixture into bite-sized round patties and place them on the frying pan. Cover and cook on low for 5 minutes. Flip them over then cover again and cook on low for 3 minutes.
4. Serve with a mixture of soy sauce, a little vinegar, and a drop or two of la-yu if preferred.

You can marinate Udon Gyoza in the sauce to put in Bento lunch box.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/09/blog-post_16.html
---------------------------------


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Friday, September 9, 2016

Easy n' Delicious Shumai Dumplings in a Frying Pan - Video Recipe

Don't worry if you don't have a steamer. You can make Shumai in a frying pan!


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

Shumai or Siu Mai is a dim sum favorite, with an easy pork/shrimp filling. Canned ingredients (scallops and crab meat) give nice flavor. You can eat them without soy sauce dipping ;) Perfect for parties and Bento lunch box!!!



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Easy n' Delicious Shumai Dumplings in a Frying Pan

Difficulty: Easy
Time: 40min
Number of servings: about 30 pieces

Ingredients:
30 Shumai wrappers (or wonton wrappers)
filling
* 250g (8.8oz.) ground pork
* 100g (3.5oz.) chopped prawn
* 50g (1.8oz.) canned scallops
* 50g (1.8oz.) canned crab meat
* 4 tbsp. chopped long onion
* 2 chopped dried Shiitake mushrooms
* 1 tbsp. grated ginger
* 1 tbsp. sesame oil
* 1/2 tbsp. sugar
* 1/2 tbsp. soy sauce
* salt and pepper
cooking oil
green peas if you like

Directions:
1. Put the ingredients for the filling in a bowl and mix well by hand (hand is better but using a spoon is okay) until all ingredients are combined and smooth.
2. Place the filling in the middle of the wrapper. Then form an "o" with your left hand and push the filling into the "o" to shape into a little cylinder. Drop onto a counter to flatten out the bottom. Use a spoon to fold in the edges. Top with a green pea if you like. (please watch the video)
3. Heat cooking oil in a frying pan. Place the Shumai and cook on high heat until the bottoms become a bit brown. Add 100ml water, when it becomes to a boil, cover, and steam on med-low heat for 10 min until cooked. Uncover and cook until the water is gone.

Serve with a mixture of soy sauce and a little yellow mustard if preferred.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/09/blog-post_9.html
---------------------------------


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Friday, August 19, 2016

Soufflé Omelet (Food Wars! Shokugeki no Soma Inspired Recipe) - Video Recipe

Very light and tasty. Addictive omelette indeed :)


https://www.youtube.com/watch?v=VlmprA9VjP8

Serve the omelette as soon as possible or it will shrink after a few seconds.



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Soufflé Omelet

Difficulty: Easy
Time: 5 minutes
Number of servings: 1

Ingredients:
1 egg
a pinch of salt
1 tsp. butter
tomato sauce

Directions:
1. In a bowl, place an egg and a pinch of salt. Mix with an electric mixer for 5 minutes until white and fluffy.
2. Heat butter in a frying pan, pour in the batter, cook on medium for a minute, then cover and cook on low for about a minute.
3. Fold the omelette in half, serve on a plate, then pour some tomato sauce over it.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/08/blog-post_19.html
---------------------------------


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Tuesday, June 14, 2016

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


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Friday, June 10, 2016

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 :)


Okonomiyaki is a Japanese savory pancake
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
---------------------------------


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Tuesday, June 7, 2016

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


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Friday, January 22, 2016

Kamaboko (Fish Cake) Gratin - Video Recipe

Low-carb gratin without macaroni ;)


https://www.youtube.com/watch?v=u2s9QUT5c34

The texture of Shimeji and Kamaboko is just like Macaroni!!!



---------------------------------
Kamaboko (Fish Cake) Gratin

Difficulty: Easy
Time: 1 hr
Number of servings: 15×20cm (6×8inch) pie dish

Ingredients:
150g (5.3oz.) Kamaboko (fish cake)
150g (5.3oz.) chicken thigh *or shrimp/seafood mix if you like
100g (3.5oz.) onion
200g (7.0oz.) Shimeji mushrooms
1 tbsp. butter
2 tbsp. flour
100ml water
200ml soy milk
1/2 consomme cube (or powder)
salt and pepper
pizza cheese
grated parmesan cheese

Directions:
1. Remove the skin from the chicken, cut into chunks, and season with salt and pepper. Slice the onion. Break Shimeji mushrooms into pieces. Thinly slice Kamaboko.
2. Heat butter in a pot then stir-fry the chicken, onions, and Shimeji until cooked.
3. Mix in flour.
4. Add water, soy milk, and consomme cube, then simmer until the sauce thickens.
5. Add Kamaboko and season with salt and pepper.
6. Transfer to a pie dish, sprinkle with pizza cheese and parmesan cheese.
7. Bake in the oven at 250C (482F) / gas oven to 230C (446F) / or you can use a toaster oven, for about 10 minutes, just until golden brown on top.

FYI: Macaroni Gratin (マカロニグラタン)
https://www.youtube.com/watch?v=3ogx5IpC5Ao

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/01/blog-post_22.html
---------------------------------


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Tuesday, November 10, 2015

Tamagoyaki (Sweet / Savory Japanese Rolled Omelette) - Video Recipe

How do you like your Tamagoyaki?! Sweet or Savory?!

I used to love savory one but now I like both. hehe
Both flavors can be a perfect side dish for your Japanese breakfast or Bento lunch box.

Tamagoyaki (Sweet / Savory Japanese Rolled Omelette)
Tamagoyaki (Sweet / Savory Japanese Rolled Omelette)

Japanese Rolled Omelette
Print on your Postcard



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

Tamagoyaki (Sweet / Savory Japanese Rolled Omelette)


Difficulty: Easy
Time: 15min
Number of servings: 2-3 (6 pieces)

Ingredients:
((Savory Dashi Flavor: store-bought seasoning))
3 eggs
2 tsp. Yamaki Kappo Shiro Dashi (White Dashi)
2 tbsp. water
((Savory Dashi Flavor: from scratch))
3 eggs
3 tbsp. Dashi broth (you can use Dashi powder to make it)
1/2 tbsp. soy sauce
1 tsp. sugar
a pinch of salt
((Sweet Flavor))
3 eggs
1 tbsp. soy milk/milk/plain yogurt
1 tbsp. sugar
1/3 tsp. salt

Directions:
1. Beat eggs in a bowl, add the seasonings and mix well.
2. Heat cooking oil in a Tamagoyaki Nabe (rectangular omelette pan), pour a thin layer of egg mixture in the pan and spread over the surface. Cook until half done, roll up the egg, and move it to one end. Pour in another thin layer of egg mixture and let it flow under the rolled egg also. Cook until half done and again roll up the egg. Repeat this until all the mixture is gone.
3. Wrap the rolled egg while hot in a bamboo sushi roll mat (or plastic wrap) to even out the shape. Allow it to cool and cut it into bite-sized pieces.

For both flavor, eat with a few drops of soy sauce if you like.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2015/11/blog-post.html
---------------------------------


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Friday, September 18, 2015

How to Make Stuffed Goya (Bitter Melon) Chicken Teriyaki - Video Recipe

Delicious chicken Teriyaki flavor with hint of ginger and the bitterness of Goya.
Goes great with white rice!!!


https://www.youtube.com/watch?v=DmHFDtecLm0

Perfect for party appetizers and bento box ;)



---------------------------------
Stuffed Goya (Bitter Melon) Chicken Teriyaki

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

Ingredients:
2 Goya (bitter melon)
A
* 250g (8.8oz.) ground chicken breast
* 1/4 chopped long onion
* 1 tbsp. grated ginger
* 1/4 tsp. salt
* cracked black pepper
B
* 2 tbsp. Sake (water is OK)
* 2 tbsp. soy sauce
* 2 tbsp. Mirin (sweet Sake)
* 2 tsp. sugar
flour (all purpose flour is OK)
1 tbsp. sesame oil

Directions:
1. Cut both ends of Goya, then cut into 2/3-inch pieces. Scrape off the seeds with a spoon and dust with flour (inside as well).
2. Put A in a bowl and knead well by hand until smooth. Stuff each with the mixture.
3. Heat sesame oil in a frying pan, place the stuffed Goya, then cook on high until golden brown on both sides. Then cover and cook on medium for about 3 minutes. Drizzle with B (Teriyaki sauce) and cook until the sauce thickens.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2015/09/blog-post_18.html
---------------------------------


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Friday, July 24, 2015

THE BEST VEGAN Tofu Hamburger Steak - Video Recipe

Healthy and addictive hamburger steak using NO MEAT, only Tofu :D
Believe it or not, it is not at all soggy but very filling!!!


https://www.youtube.com/watch?v=QZmdPHm4e78

I love to eat it with Mizkan's Ajipon, but regular Ponzu sauce or any dressing of your choice is okay ;)



---------------------------------
Tofu Hamburger Steak

Difficulty: Very Easy
Time: 20min
Number of servings: 8 pieces

Ingredients:
A
* 400g (14oz.) cotton Tofu
* 20g Fu (Japanese dried wheat gluten) or Panko (bread crumbs)
* 4 scallions (about 40g)
* 4 tsp. toasted white sesame seeds
* 1 tbsp. corn or potato starch
2 tsp. sesame oil
8 thinly sliced Shiso leaves
grape tomatoes
Mizkan's Ajipon, regular Ponzu sauce, or dressing of your choice

Directions:
1. Drain Tofu in a strainer. Put Fu (Japanese dried wheat gluten) in a plastic bag and crush them into crumbs with your fingers. Chop scallions.
2. Put A in a bowl and knead well by hand until smooth. Divide it into 8, take one piece, remove the air by passing from one hand to the other, then form it into flat round shape. Repeat the steps and make the rest,
3. Heat sesame oil in a frying pan and cook both sides until golden brown. * ingredients can be eaten raw, so you don't have to worry if it is cooked thoroughly or not.
4. Serve on a dish, put some sliced Shiso leaves on top, then garnish with some grape tomatoes. Eat with Mizkan's Ajipon, regular Ponzu sauce, or dressing of your choice.

FYI: Ponzu sauce from scratch: 2 tsp. lemon juice + 4 tsp. soy sauce

レシピ(日本語)
http://www.cooklabo.blogspot.jp/2015/07/blog-post_24.html
---------------------------------


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