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

Monday, June 1, 2020

5 Ingredients! Ume Shiso Chicken Gyoza Dumplings (梅しそ鶏餃子 Healthy Jiaozi) | Japanese Cooking Video Recipe

Only 5 ingredients 👍 Saltiness of Umeboshi (pickled plums) and flavor of Aojiso (Japanese perilla leaves) are simple, refreshing, yet delicious 😋 Use ground chicken to make it healthy but any meat will do!!!




Ume Shiso Chicken Gyoza Dumplings
Ume Shiso Chicken Gyoza Dumplings

How to Make Gyoza Wrappers (Gyoza Skins from Scratch Recipe):
https://youtu.be/K5buvP6xmTQ

Other Gyoza Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlSYx2aPu_C33bCRSQtLTVF

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

5 Ingredients! Ume Shiso Chicken Gyoza Dumplings (梅しそ鶏餃子 Healthy Jiaozi Recipe)


Difficulty: Easy
Time: 30min
Number of servings: 25 pieces using 3inch Gyoza wrappers

Ingredients:
200g (7oz.) ground chicken *thigh/breast any portion is ok
100g (3.5oz.) minced onion
4 1-inch Umeboshi (pickled plums)
13 Shiso leaves (perilla leaves)
25 (3inch) Gyoza wrappers

Directions:
1. Wash Shiso leaves and drain well. Cut in half.
2. Remove seeds from Umeboshi and chop.
3. Mix ground chicken, minced onion, and chopped Umeboshi. Divide it into 25 portions.
4. Place Shiso leaf on a Gyoza wrapper. Place the filling on the Shiso leaf then roll. Put water along the edge of the wrapper by fingers, fold into semi circle, gather the front side of the wrapper and seal.
5. Heat cooking oil if you are NOT using a non-stick pan. Cook on high heat until the bottoms become brown.
6. Turn the heat down to medium, add 50ml water (or about 1/3 of their hight), cover and steam the gyoza on med-high heat until cooked. Uncover and cook on high heat until the water is gone and crisp.
7. Serve with ponzu sauce or dressing if you like.

I used my favorite Matsuno Ponzu Sauce to eat. Any dipping sauce is optional.
http://www.matsunoshouyu.co.jp/shopping/products/detail.php?product_id=29

レシピ(日本語)
https://cooklabo.blogspot.com/2020/06/ume-shiso-chicken-gyoza.html
---------------------------------


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Tuesday, April 28, 2020

Teriyaki Pork Steak Rolls with Vegetables | Japanese Cooking Video Recipe

Beautiful slices, perfect for parties💖

Juicy yet Tasty with a lot of vegetables😋

Addictive side dish for rice 🍚




Perfect for Bento lunch box, even for Osechi-Ryori (New Year's Food) 🎍


Teriyaki Pork Steak Rolls with Vegetables
Teriyaki Pork Steak Rolls with Vegetables

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Teriyaki Pork Steak Rolls with Vegetables (Recipe)


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

Ingredients:
290g (10oz.) thinly sliced pork thigh
60g (2oz.) carrot
40g (1.5oz.) green onions
100g (3.5oz.) Enoki mushrooms
((Teriyaki Sauce))
* 2 tbsp. Sake
* 2 tbsp. Mirin (sweet Sake)
* 2 tbsp. soy sauce
* 2 tsp. sugar
* 1 tsp. ginger juice
Katakuriko (potato starch)
cooking oil

Directions:
1. Cut carrot into thin strips. Cut green onions into half. Remove the hard ends of Enoki mushrooms.
2. Place the pork slices vertically so that each slice overlaps the adjacent one. Place the vegetables then roll. Dust with Katakuriko.
3. Heat cooking oil in a frying pan, cover, and cook on low for 7-8 minutes.
4. Mix Teriyaki Sauce then add into the pan, put on high until the sauce thickens.
5. Cut into bite-size pieces, serve on a plate, and drizzle with the sauce in the pan.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/04/teriyaki-pork-steak-rolls.html
---------------------------------


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Sunday, April 26, 2020

Daikon Mochi (Japanese-style Chinese Turnip Cake 日式萝卜糕) | Japanese Cooking Video Recipe

Crisp outside, moist and chewy inside, coated with addictive sweet soy glaze, wrapped with Nori seaweed sheet, just like Isobeyaki 🍘 Mouthwatering 🤤




If you have tried my Imo Mochi (Potato Rice Cakes) recipe, this Daikon Mochi turns out a bit smaller with almost the same amount of ingredients. But don't worry it is because Daikon radish contains more water! Daikon Mochi is juicy and easier to eat than Imo Mochi. Kids ate well 😉 Please try both and see which one you like 👍

Daikon Mochi (Japanese-style Chinese Turnip Cake 日式萝卜糕)
Daikon Mochi (Japanese-style Chinese Turnip Cake 日式萝卜糕)

Imo Mochi (Potato Rice Cakes) recipe is HERE:
https://www.youtube.com/watch?v=wnDzsOv10es

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Daikon Mochi (Japanese-style Chinese Turnip Cake: Lo Bak Go 日式萝卜糕) Recipe


Difficulty: Easy
Time: 15 min
Number of servings: 8 pieces (1.2 inch circles)

Ingredients:
300g (11oz.) Daikon radish
2 tbsp. Katakuriko (potato starch) or corn starch
2 tbsp. all purpose flour or rice flour will do
Sauce
* 1 tbsp. sugar
* 1 tbsp. soy sauce
* 1 tbsp. Mirin (sweet Sake)
2 tbsp. cooking oil
1/2 Nori sheet

Directions:
1. Mix the sauce. Cut Nori sheet into 8 strips.
2. Peel and grate Daikon radish. Strain and squeeze out the water just until you can form a shape with it (do not squeeze out too much water).
3. Add Katakuriko (potato starch) and all purpose flour, then knead by hand.
4. Divide it into 8 portions, then form them into flat round shapes.
5. Heat cooking oil in a frying pan, cook both sides 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 with Nori.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/04/Daikon-Mochi.html
---------------------------------


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Monday, November 25, 2019

How to Make Rose Gyoza Dumplings (Ebi/Shrimp/Prawn Filling Recipe) | Japanese Cooking Video Recipe

Beautiful idea to enjoy Gyoza 🌹

Perfect for parties, holiday seasons 😋




Of course fillings are of your choice 👍

Rose Gyoza Dumplings
Rose Gyoza Dumplings

Other Gyoza Dumplings Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlSYx2aPu_C33bCRSQtLTVF

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

How to Make Rose Gyoza Dumplings (Ebi/Shrimp/Prawn Filling Recipe)


Difficulty: Easy
Time: 20min
Number of servings: 12 roses

Ingredients:
24 gyoza wrappers
A
* 100g (3.5oz.) chopped prawn
* 100g (3.5oz.) ground pork
* 1/4 chopped onion OR 1/4 chopped long onion
* 1 tbsp. ginger juice
* 2 tsp. sesame oil
* 2 tsp. soy sauce
* 1/4 tsp. salt
* pepper
1/2 tbsp. cooking oil
1/2 tbsp. sesame oil
baby leaf salad
grape tomatoes
sweet chili sauce if preferred

Directions:
1. Mix A very well.
2. Attach two Gyoza wrappers with water, each overlapping 1/2" over the other. Place the filling thin in the middle of the wrappers. Fold in half horizontally to create two semicircles. Roll the dumplings from one side to the other to create a rose. Repeat with the remaining wrappers and filling. *Watch the video
3. Heat cooking oil in a frying pan. Place the rose gyoza and cook on high heat until the bottoms become brown. Turn the heat down to medium, add 100ml water, cover and steam the gyoza on med-high until done. Uncover and cook on high until the water is gone and the bottoms of the gyoza are crisp. Sprinkle with sesame oil to give a tasty flavor.
4. Serve rose gyoza on top of baby leaf salad, garnish with grape tomatoes, and finish with sweet chili sauce if preferred.

↓レシピ(日本語)
https://cooklabo.blogspot.com/2019/11/rose-gyoza-dumplings.html
---------------------------------


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Wednesday, March 20, 2019

QUICK Soft White Dinner Rolls in a frying pan | Japanese Cooking Video Recipe

You can make it in a total of an hour 😋

Easy Fun recipe to try with kids 💖




16cm (6inch) Frying Pan 👍


QUICK Soft White Dinner Rolls in a frying pan
QUICK Soft White Dinner Rolls in a frying pan
https://www.youtube.com/watch?v=dK9jmznYjmI

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

Soft White Dinner Rolls in a frying pan


Difficulty: Easy
Time: 60min
Number of servings: 2 servings
16cm (6inch) Frying Pan

Ingredients:
1 cup (125g) all purpose flour
100ml milk
1 tbsp. butter
1 tbsp. sugar
a pinch of salt
1 tsp. dry yeast

Directions:
1. In a microwavable bowl, put butter and milk, microwave on medium for 20 sec, and mix well.
2. Add dry yeast, sugar, and salt, then mix well.
3. Sift in all purpose flour, then mix well.
4. Knead well, divide it into 6 pieces, then make small balls.
5. Line the frying pan with a piece of parchment paper, place the dough, cover, put on low for 30 sec, stop the heat, then leave for 20 minutes until they have doubled or tripled in size.
6. Put on low for 15 minutes.
7. Stop the heat, do NOT open, and leave for 15 minutes (cook with the remaining heat to finish).

レシピ(日本語)
https://cooklabo.blogspot.com/2019/03/ochikeron.html
---------------------------------


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Wednesday, November 14, 2018

RAMEN PIZZA (Crispy Crust) Recipe | Japanese Cooking Video

Crispy and delicious 😋

You can use your favorite Instant ramen noodles and toppings to make your own pizza 👍I hope my tutorial gives you an idea 💕




RAMEN PIZZA (Crispy Crust)
Print Out this recipe on your Post Card

I used Sapporo Ichiban Shio Ramen♪



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Ramen Pizza (Crispy Crust) Recipe


Difficulty: VERY Easy
Time: 10 min
Number of servings: 1 small pizza

Ingredients:
1 instant Ramen noodles
shrimp
broccoli
grape tomatoes
80g (10 tbsp.) pizza cheese for crust
pizza cheese or grated parmesan cheese for topping

Directions:
1. Cook the ramen noodles in a boiling water for 2 minutes. Drain well in a strainer.
2. Mix 1/2 packet of seasoning powder and 40g (5 tbsp.) pizza cheese.
3. Place 40g (5 tbsp.) pizza cheese in a frying pan. Cook on medium low for 2 minutes until crisp golden in the bottom then flip it over. Place the noodles, press flat, flip it over, and cook on medium for 3 minutes. Flip it over, place the toppings, cover and cook on low for 10 minutes.

↓レシピ(日本語)
https://cooklabo.blogspot.com/2018/11/Ramen-Pizza.html
---------------------------------


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Tuesday, November 6, 2018

Tonpeiyaki (QUICK Okonomiyaki) 5 MIN Recipe | Japanese Cooking Video

Tonpeiyaki is a quick style of Okonomiyaki (Japanese savory pancake), kind of Japanese pork piccata!


Tonpeiyaki (QUICK Okonomiyaki)
Tonpeiyaki (QUICK Okonomiyaki)

Tonpeiyaki is a very popular Teppanyaki in Kansai area. You can also find this dish at Izakaya restaurants in Japan.




You can add more ingredients to arrange this recipe but simple is delicious!


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

Tonpeiyaki (QUICK Okonomiyaki) 5 MIN Recipe


Difficulty: VERY Easy
Time: 5 min
Number of servings: 1

Ingredients:
60g (2.1oz.) thinly sliced pork rib
2 eggs
handful of shredded cabbage
salt and pepper
1 tbsp. chopped green onions
1 tbsp. Tenkasu (Tempura scraps)
* Okonomiyaki or Tonkatsu sauce
* mayonnaise
* Katsuobushi (bonito flakes)
* Aonori (green laver)

Okonomiyaki Sauce from scratch:
2 tbsp. Worcestershire sauce + 2 tbsp. ketchup + 1 tsp. honey (or sugar)

Directions:
1. Cut pork into bite-size pieces. Cook in a frying pan, season with salt and pepper, then set aside.
2. In the same frying pan, pour in beaten eggs, when the eggs are half done, place the cabbage, cooked pork, green onions, and Tenkasu (tempura scraps if you have it makes the dish very tasty). Fold in half and cook thoroughly.
3. Cut into bite-size pieces, place them on a plate, top with Okonomiyaki sauce, mayonnaise, Katsuobushi, and Aonori to finish.

↓レシピ(日本語)
https://cooklabo.blogspot.com/2018/11/Tonpeiyaki.html
---------------------------------


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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!




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

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

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


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.


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

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😋


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)
Print Out this recipe on your Post Card

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

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



---------------------------------
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.



---------------------------------
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!!!



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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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