How to Make Umaki (Japanese Eel Rolled Omelette) - Video Recipe

Umaki is broiled eel wrapped in Japanese rolled omelette (called Tamagoyaki, Dashimakitamago, or Atsuyakitamago). Egg is juicy and eel makes it very tasty. It tastes great even when it is cold, so it is a perfect side dish for bento lunch box!


http://www.youtube.com/watch?v=QR9DFQ-Xg_0

I usually put Umaki in our Osechi-ryori (New Year's foods).
http://createeathappy.blogspot.jp/2014/01/happy-new-year-2014.html



FYI: Broiled eel on skewers is called "Unagi no Kabayaki".

---------------------------------
Umaki (Japanese Eel Omelette)

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

Ingredients:
1/2 Unagi no Kabayaki (broiled eel on skewers)
eel sauce if attached
4 eggs
A
* 50ml Dashi broth (you can use Dashi powder to make it)
* 1 tsp. soy sauce
* 1 tsp. sugar
* a pinch of salt
cooking oil
Daikon Oroshi (grated Daikon radish)
soy sauce

Directions:
1. Cook the eel as directed on its package. Cut into thin portions. Pour some eel sauce over the eel if available. (I found Hamanako Broiled Eels at a supermarket and it also tasted great! You can maybe get it online since it has a long expiry date!)
2. Beat eggs in a bowl, add A and mix well.
3. Coat a Tamagoyaki Nabe (rectangular omelette pan) with a bit of cooking oil - you can use folded paper towel but Takoyaki oil brush is very convenient to use! Put on medium, and pour a thin layer of egg mixture in the pan. Place the eel strips, cook the egg until half done, then roll the egg. Move the rolled egg to one side, coat the empty space with a bit of oil, pour a thin layer of egg mixture in the space and under the rolled egg. Cook it until half done and roll the egg again. Repeat this until the egg mixture is gone.
4. Wrap the rolled egg while hot in a bamboo sushi roll mat to even out the shape. Allow it to cool and cut it into bite-sized pieces.
5. Garnish with grated Daikon radish (grate the top part of Daikon because it is sweeter) and a few drops of soy sauce: this is called "Someoroshi" because the radish is dyed with soy sauce.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/01/blog-post_11.html
---------------------------------

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How to Make Saikyo Yaki (Grilled White Miso-Marinated Fish) - Video Recipe

Saikyo Yaki is a very popular traditional Japanese grilled fish marinated in Saikyo Miso (sweet white Miso) made in Kyoto. After marinating the fish fillets (black cod, salmon, sea bass, Japanese spanish mackerel, etc…) overnight, Miso soaks into the fish, tenderizes, and gives absolutely delicious, sweet and rich flavor! Perfect dish to go with white rice :)


http://www.youtube.com/watch?v=kAt44K_IaZk

Saikyo Miso (white Miso) is usually available at a local Japanese grocery store. You can substitute the Saikyo Miso with regular miso, but it may become saltier.



If you get a chance to go to Kyoto, I recommend trying out 九重味噌 (Kokonoemiso)! Their Saikyo Miso is amazingly good :)
http://www.kokonoemiso.com/

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



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Saikyo Yaki (Grilled White Miso-Marinated Fish)

Difficulty: Easy
Time: overnight
Number of servings: 4

Ingredients:
4 fish fillets (black cod, salmon, sea bass, Japanese spanish mackerel, etc…)
salt
A
* 300g (10.5oz.) Saikyo white Miso
* 3 tbsp. Sake
* 3 tbsp. Mirin (sweet Sake)

Directions:
1. Sprinkle salt on both sides of the fillets of your choice. Set aside for about 30 minutes. By salting the fish fillets, the fishy smell and excess moisture can be removed, so do not skip this step.
2. Mix A very well.
3. In a shallow container, spread half of the Miso marinade. Place surgical gauze over the marinade. Pat dry the fish with paper towel. Lay the fish fillets so that they don't overlap, then press them lightly to set in place. Fold the other half of the gauze over the fish to enclose them. Spread the remaining marinade over the gauze. Cover with the lid or plastic wrap. Let them marinate in the fridge for overnight to 2 days (2 days max is enough as the fish will get too salty). *By using gauze, you don't have to rinse off the marinade before cooking. Excess marinade on the fish may burn easily.
4. If you didn't use gauze, remove the marinade completely. Cook the fish until golden brown on both sides.

oven: 220C (428F) for about 15 min
toaster oven: 1000w for about 8 min
fish grill: low heat for 5 min on both sides

*you can reuse the marinade 2-3 times. pork, chicken, and/or shiitake mushrooms are also good.

*you can use crumpled aluminum foil instead of using the aluminum foil for frying pan.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/01/blog-post_9.html
---------------------------------

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How to Make NO EGG Marmalade Meatballs - Video Recipe

Quick and easy last-minute party recipe :)


http://www.youtube.com/watch?v=Jpka0pIppu8

Perfect for Christmas, too!!!



I bought colorful food picks at DAISO (100yen shop).

---------------------------------
NO EGG Marmalade Meatballs

Difficulty: Super Easy
Time: 40min
Number of servings: about 20 meatballs

Ingredients:
A
* 400g (14.1oz.) lean ground pork (chicken or beef is good, too)
* 1/2 minced long onion (or onion)
* 2 tbsp. Katakuriko (potato starch) (or corn starch is ok)
* 2 tbsp. toasted white sesame seeds
* 2 tbsp. grated ginger
* 1/2 tsp. salt
* pepper
B
* 2 tbsp. marmalade
* 2 tbsp. soy sauce
* 2 tbsp. sake (or white wine)
* 2 tbsp. water
1 tbsp. cooking oil

Directions:
1. In a large bowl, put A and mix very well with hand until all ingredients are combined and sticky (this consistency will help make juicy and fluffy meatballs) .
2. Divide the mixture into 20 portions and roll each into a ball (you can adjust the sizes while rolling them).
3. Heat cooking oil in a frying pan. Place the meatballs and cook them gently on medium low heat, turning frequently, until golden-brown on all sides (about 10 minutes). Then add B, cover, and cook on medium, shaking the pan lightly from time to time, until the sauce gets thick.

You can put the meatballs in a freezer safe ziplock bag or a container and store in the freezer for up to 1 month.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/12/blog-post_17.html
---------------------------------

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How to Make No Alcohol Chicken Teriyaki - Video Recipe

I wanted to use Mirin (sweet Sake) but I thought non-alcoholic chicken Teriyaki might be good for some people, so I didn't use it ;)

You cannot always skip Mirin or Sake but sometimes you can by using the ingredient(s) that can be a substitute (gives a shine and remove the unwanted smell of the ingredients).

I personally don't like the gummy texture of the fat, so I removed the skin of the chicken. If you like it, you can keep it on!!! I like the chicken with skin when it comes to Karaage, though.

I recommend chicken thigh because it is juicy. Chicken breast might be too lean, but it is up to you!

Print on your Postcard

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Sesame Seeds Crusted Chicken Teriyaki

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

Ingredients:
300g (10.5oz.) chicken thigh (without skin)
A
* 2 tbsp. soy sauce
* 2 tbsp. honey
* 1 tsp. sugar
* 1 tsp. grated ginger
1/2 long onion
roasted white sesame seeds
1 tbsp. cooking oil

Directions:
1. Cut the chicken into bite-size pieces.
2. Mix A in a bowl. Add the chicken and marinate for 10 minutes.
3. Meanwhile, cut the long onion diagonally into 2-inch-long pieces.
4. Heat cooking oil in a frying pan. Cook the long onion on medium for 2-3 minutes until slightly golden and crisp. Then set aside.
5. Drain the chicken well and coat with white sesame seeds (save the marinade). Then in the same frying pan, place the chicken, cover, and cook on medium for about 2 minutes. Open the lid and cook the other side for 2-3 minutes until done. *Please watch carefully, they can easily burn.
6. Remove the chicken from the pan, add the marinade, simmer, and stir until the sauce thickens. Add the long onion and coat them with the sauce.
7. Serve on a dish.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/07/blog-post_30.html
---------------------------------

It goes great with white rice and perfect for bento box!

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How to Make Nasu no Dengaku (Miso Glazed Eggplants) - Video Recipe

Nasu no Dengaku is grilled Japanese eggplant with sweet miso sauce.


http://www.youtube.com/watch?v=38FbOBgFlNQ

You can serve this as an appetizer.
It goes great with rice, too.
Perfect dish for bento box!



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Nasu no Dengaku

Difficulty: Easy
Time: 25 min
Number of servings: 4

Ingredients:
2-3 (350g=12.5oz.) eggplants
A
* 2 tbsp. Miso
* 2 tbsp. Mirin (sweet Sake)
* 2 tbsp. Dashi broth (add a pinch of Dashi powder in water)
* 1 tsp. sugar
1 tsp. sesame oil
cooking oil
toasted white sesame seeds

Directions:
1. Place A in a saucepan and simmer on low for 10 minutes (stirring constantly) until thick, shiny, and smooth. Stop the heat and mix in sesame oil to taste.
2. Remove the stems from the eggplants. Partially strip the skin with a peeler (it makes it look good & improves the texture). Slice the eggplants into 1-inch rounds. Make diagonal incisions at the top (on one side) and soak them in water to remove the bitter taste. Then dry with paper towels.
3. Heat cooking oil in a frying pan. Place the eggplants (incision sides down), cover, and cook on low for 7 minutes. Then flip them over and cook for 3 more minutes until tender.
4. Top the eggplants with the miso sauce. Bake in the oven or toaster oven until the tops are dark brown. Sprinkle with toasted sesame seeds to finish.

I used Chef's Torch to sear :)

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/07/blog-post_5.html
---------------------------------

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

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


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

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



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Hashimaki

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

Necessary Equipment:
5 disposable chopsticks

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

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

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

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

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

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How to Make Tofu Steak Salad - Video Recipe

You can eat it with your favorite dressing :)


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

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



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

---------------------------------
Tofu Steak Salad

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

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

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

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

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

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The BEST Gyoza Recipe (Japanese Potstickers / Pan-Fried Dumplings) | Japanese Cooking Video

Delicious juicy fried dumplings!

This is a very basic and the best recipe for Yaki Gyoza (Japanese Pan-Fried Dumplings) to start with! When we pan fry the Gyoza, we call it Yaki Gyoza. Steamed = Mushi Gyoza, Boiled = Sui Gyoza.

In this video I will show you how to make the very basic gyoza filling and how to fold them 😉

You can customize this basic recipe using different ingredients.

Gyoza is originally the Chinese potstickers, now very popular in Japan 💕 My mom used to make them once a month or more because we kids like them! Perfect batch side dish for rice 😋

You can of course keep them in stock in the freezer. However, most of the time, they can be easily gone all at once. haha

THIS VIDEO will show you how to make Gyoza Wrappers!

Print on your Postcard

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

How to Make Gyoza (Very Basic Japanese Potstickers / Pan-Fried Dumplings)

Difficulty: Easy
Time: 20min
Number of servings: 14 big dumplings or 24 small dumplings

Ingredients:
1 leaf (100g=3.5oz.) Chinese cabbage
A
* 250g (8.8oz.) ground pork
* 1/2 chopped long onion
* 1 clove chopped garlic
* 1 tbsp. sesame oil
* 1 tsp. soy sauce
* ground black pepper
14 big gyoza wrappers
cooking oil
soy sauce
vinegar
la-yu / raayu (Chinese spicy sauce) if preferred

Directions:
1. Boil water in a large pot. Add Chinese cabbage from the stem end and boil for about one minute. Drain and soak in cold water (or use running water) to cool. Squeeze to remove the excess water (can use a paper towel), then finely chop.
2. Put the chopped Chinese cabbage and A in a bowl. Mix well by hand (or back of a spoon is okay) until all ingredients are combined and the mixture is smooth.
3. Lay gyoza wrapper in your palm and put a spoonful of filling in the center. Put water along the edge of the wrapper with your finger, fold in half, make small folds in the front side of the wrapper and seal.
4. Heat cooking oil in a frying pan. Put the gyoza in and cook on high heat until the bottoms become brown. Turn the heat down to medium, add 50ml water (or about 1/3 of their hight), 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.
5. Serve with a mixture of soy sauce, vinegar, and a drop or two of la-yu if preferred.

Of course, it goes great with white rice! Perfect for bento, too!
But I prefer no garlic but ginger for bento ;)

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/11/blog-post.html
---------------------------------

Of course, there are many other ways to enjoy it!!!

Spinach Bacon Crispy Cheeze Gyoza with Balsamic Vinegar カリカリチーズ餃子
http://www.youtube.com/watch?v=cLV1Ry4x86s
How to Make Yakiniku Gyoza (Recipe) 焼肉餃子の作り方 (レシピ)
http://www.youtube.com/watch?v=d7xoFVdMTbQ

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Tortilla de Patata con Quelpo Japonés (Japanese-Style Spanish Omelette) - Video Recipe

Tortilla de Patata (Potato Tortilla) is one of the typical Spanish dishes. In my recipe, I am not going to deep fry the potatoes in olive oil (because it is fattening) but steam them in a pot (or pan) with a tablespoon of olive oil! This is a very healthy idea. I hope you like it!


http://www.youtube.com/watch?v=b1ab47Hl9NU



---------------------------------
Tortilla de Patata con Quelpo Japonés (How to Make Japanese-Style Spanish Omelette)

Difficulty: Easy
Time: 25min
Number of servings: 2 people

Necessary Equipment:
18cm (7inch) non-stick frying pan (or pot is okay if you can flip the omelette over)

Ingredients:
3 eggs
1 (160g=5.6oz.) potato
1/4 (50g=1.8oz.) onion
1 clove garlic
1 tbsp. olive oil
10g (2 tbsp.) Shio-Kombu (salted kelp)

Directions:
1. Cut the potato in half lengthwise. Then cut into thin slices. Thinly slice the onion. Mince the garlic.
2. In a 18cm (7inch) frying pan (or pot), heat the olive oil and saute the garlic until fragrant. Then add onion and potato, and saute until evenly coated with oil. Cover, turn the heat down to low, and slowly cook for about 10 min (stir once if possible) until the potato slices are fork tender. Stop the heat and let them cool until just warm. (You can microwave them at 500w for 5 min.)
3. Beat eggs in a bowl, add Shio-Kombu and the cooked vegetables, then mix well.
4. In the same pan (add olive oil if necessary), pour the egg mixture into the pan and spread over the surface. Cover and cook on low for about 10 minutes until you can flip the omelette without breaking it. Then cook the other side.

レシピ（日本語）
http://cookpad.com/recipe/1956110
---------------------------------

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Shrimp Mayonnaise (Ebi Mayo) - Video Recipe

Quick, easy, and delicious :D


http://www.youtube.com/watch?v=Osw3N1O-0ZM

Adding a hint of ketchup makes the mayo sauce very tasty and refreshing!!!
Great recipe for your bento box.



As you know, I changed my oven ;)
Panasonic Bistro NE-R3500
http://createeathappy.blogspot.jp/2012/08/national-panasonic-bistro-ne-ss30a.html

---------------------------------
Shrimp Mayonnaise (Ebi Mayo)

Difficulty: Very Easy
Time: 10min
Number of servings: 3
Calories per serving: 229Kcal

Ingredients:
10-12 black tiger shrimps
A
* 1 tsp. sake or white wine
* salt and cracked black pepper
2 tbsp. Katakuriko (potato starch) or corn starch is okay
1 tbsp. cooking oil
B
* 3&1/2 tbsp. mayonnaise
* 1/2 tbsp. ketchup
* 2 tsp. sugar
cashew nuts *if available

Directions:
1. Deshell, devein, and wash the shrimps (remove the tails). Dry well on paper towels. Season in order with A, Katakuriko (starch), and cooking oil.
2. Grill the shrimps in the oven at 200C (392F) for 7-8 min, or on a BBQ grill, grill pan, or toaster oven.
3. Mix B in a bowl, add the grilled shrimps, and toss well.

If available, place the cashew nuts in a plastic bag and break up into small pieces with a rolling pin. Then sprinkle them on top of the shrimps.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/08/blog-post_7.html
---------------------------------

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Healthy Pan-Fried Minced Cutlet (Menchi Katsu) - Video Recipe

"Menchi Katsu" is minced cutlet. It is kind of croquette, made from the mixture of ground meat (beef or pork, or both) and minced cabbage, breaded and deep-fried. Certainly my darling's favorite food, but it is high in calories!!! Therefore, I came up with this idea. Instead of deep frying it, I stuffed the meat in aburaage (deep-fried tofu pouch) and pan-fried it until crisp! Yummy indeed!!! My darling loves it :D


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

Now over 270 people have tried this recipe and said it was good!!!
You can find their photos and comments down in the linked page :)
http://cookpad.com/recipe/536489



---------------------------------
Healthy Pan-Fried Minced Cutlet

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

Ingredients:
200g (7oz.) ground beef and pork mixture
100g (3.5oz.) cabbage
50g (1.7oz.) onion
A
* 2 tbsp. panko (bread crumbs)
* 2 tsp. sesame oil
* 2 tsp. soy sauce
* salt and cracked black pepper
B
* 2 tbsp. ketchup
* 2 tbsp. Worcestershire sauce
2 aburaage (deep-fried tofu pouch)
vegetables of your choice

Directions:
1. Mince cabbage and onion.
2. Mix ground beef and pork mixture, (1.), and (A) in a bowl by hand until the mixture comes together and sticky.
3. Pour boiled water over aburaage to remove the excess oil. Drain and dry with paper towels. Place the aburaage on a cutting board, and trace the aburaage with cooking chopsticks to make it easy to open. Cut a side of aburaage and gently open the pocket.
4. Stuff (2.) in (3.).
5. Heat a frying pan, place (4.), add 40ml of water. Cover the pan and steam it on medium heat until the water is almost gone (4-5min). Then open and cook until the surface is crisp and brown (3-4min).
6. Cut into bite-size pieces, pour (B) mixture over them. Serve with vegetables of your choice.

* It is better served before the aburaage softens. BUT it tastes good, anyways! hehe

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2010/08/blog-post_23.html
---------------------------------

It goes great with white rice and perfect for bento box :)

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Sakura Pancake (Savory Hot Cake) - Video Recipe

This is savory vegetables pancake!

Now Sakura (cherry blossoms) are blooming beautifully, so I will show you a great pancake idea ;)


http://www.youtube.com/watch?v=ljCMDzK9cOM

I will use Morinaga's Hot Cake Mix but you can use any pancake mix for this recipe. I just want to share this idea with you.



View Sakura Pictures at Instagram: ochikeron
I have some pics of Sakura light-up, as well♥

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Sakura Pancake (Savory Hot Cake)

Difficulty: Easy
Time: 20min
Number of servings: 3

Ingredients:
1 Morinaga Hot Cake Mix (flour)
1 egg
100cc milk
2 asparagus
4 ham
50g (1.8oz.) onion
olive oil
black sesame seeds
salad of your choice
mayonnaise

Directions:
1. Cut out ham using a Sakura cutter, and mince the scraps.
2. Slice the onion.
3. Peel the lower section (hard part) of the asparagus with a vegetable peeler, and boil in the salted water until al dente (about 2 minutes). Then chop.
4. Put egg, milk, and 1 tbsp. mayonnaise in a bowl and mix well. Add Hot Cake Mix and gently cut through the mixture until somewhat combined.
5. Add ham scraps, onion, and asparagus, and mix well.
6. Heat olive oil in a pan, turn down to low and pour 1/3 of the batter, and cook for 3 minutes until bubbles appear on the surface. Flip with a spatula, cover and cook for 2 minutes until browned on the other side.
7. Serve on a plate with salad of your choice. Garnish with Sakura (ham) with black sesame seeds in the middle.

レシピ（日本語）
http://cooklabo.blogspot.jp/2009/04/blog-post_27.html
---------------------------------

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Tips to Enjoy Yakiniku Indoors (Japanese Grilled Meat / BBQ) - Video Recipe

In this video, I will show you how to enjoy Yakiniku indoors :D

Last week, I won a package of beef at the recipe contest. And along with the beef, I received a letter with some tips to enjoy Yakiniku indoors and I never knew them! So, I will share those tips with you!!!


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

Yakiniku is mostly beef but you can make it with chicken or pork or meat of your choice ;)



BTW, in Japan at home, we usually use electrical barbecue called "hot plate " to cook Yakiniku at table. I really envy those who have barbecue set at home! We don't have that big yard in Japan, you know… And sadly, from this April, our closest BBQ spot is going to close because of the littering problem.

---------------------------------
Yakiniku Indoors (Japanese Grilled Meat / BBQ)

Difficulty: Very Easy
Time: 10min
Number of servings: n/a

Ingredients:
beef or meat of your choice
soy sauce + wasabi (in tube or freshly grated)
ponzu sauce (citrus-flavored soy sauce: you can mix 1 tbsp. soy sauce and 1 tbsp. lemon juice to make it)

Tips:
1. Color of the Meat:
Pink, red, brown, or etc… what color of the meat is the best?
To answer this question, it is difficult to tell which is better until you eat them. So just ask the butcher and trust them. hehe
2. The best way to cook Yakiniku:
Make sure you let the meat get back into room temperature before you cook. You will see the surface of the meat shining with its own juice and grease when it's ready. Then you don't have to turn the heat down to low to cook and you won't lose any good flavor! That is why outdoor barbecue is always good (because your meat is at room temperature). Of course it is the best if you have BBQ grill set at home, but if you don't, you can use a grill pan, cast-iron skillet, or fryingg pan on the stove, because the key is the meat temperature! It is the same for Sukiyaki, Shabu-Shabu, steaks, etc…
3. The best way to eat Yakiniku:
Don't forget to season the meat with salt and pepper before you cook. That definitely brings out the flavor of the meat. For the sauce, wasabi soy sauce or ponzu sauce is the best! Simple yet delicious! You have to try it out.

*Grill the meat until it's done to your taste!

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/03/blog-post_31.html
---------------------------------

I hope you found this video informative!!!

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Mille-Feuille Tamagoyaki (Rolled Omelette) - Video Recipe

This is a cute idea for Tamagoyaki (Japanese rolled omelette). I made it to look like Mille-feuille, also known as the Napoleon (pastry originating in France).

My darling doesn't like sweets but he loves bacon, so he was really happy with this idea :)


http://www.youtube.com/watch?v=A_Vci1i18RI

FYI: Tamagoyaki (dashimakitamago or atsuyakitamago) is a Japanese rolled omelet. It is often served for breakfast with white rice and miso soup. Also, it's one of the most popular dishes for bento (lunch box).
My mom makes sweet tamagoyaki, but some people make salty one. The flavor differs from house to house. In addition, to make it colorful, we sometimes add fillings in it.



---------------------------------
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 American cheese
2 eggs
mayonnaise
1 grape tomato
cracked black pepper
olive oil

Directions:
1. Beat eggs in a bowl, season with cracked black 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) on low heat, pour 1/5 of egg mixture in the pan and spread over the surface. Cook it until half done and place bacon and cheese. Then roll the egg. Move the rolled egg to one side, pour another 1/5 of egg mixture in the space and under the rolled egg. Cook it until half done and place bacon and cheese. Roll 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 (to look like whipped cream) and grape tomato wedges (to look like strawberries).

レシピ（日本語）
http://cooklabo.blogspot.com/2010/12/blog-post_10.html
---------------------------------

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 ;)

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Bacon Rolled Shrimp Saute - Video Recipe

This recipe won the grand prize at the shrimp recipe contest that goes perfect with Kirin beer. The recipe was used for Kirin beer's promotions: recipe card, flyer, and store front promotional video!


http://www.youtube.com/watch?v=_0Snt5MxtMY

Anyways, shrimp is my favorite food, so no wonder I love this recipe ;)



---------------------------------
Bacon Rolled Shrimp Saute

Difficulty: Very Easy
Time: 5min
Number of servings: 6

Necessary Equipment:
6 toothpicks

Ingredients:
6 black tiger shrimps
3 bacon strips
1 tsp. white wine
salt and cracked black pepper
butter
parsley flakes
lemon wedge

Directions:
1. Deshell and devein the shrimps (remove the tails), and season with white wine, salt, and cracked black pepper.
2. Cut bacon strips in half lengthwise.
3. Wrap bacon around the shrimp and skewer each on a toothpick.
4. Heat butter in a frying pan (or a grill pan is perfect) and saute the shrimps on each side until cooked and golden brown.
5. Sprinkle parsley flakes garnish with lemon wedge if you like.

キリン×クックパッドの海老を使ったレシピコンテストでグランプリを受賞した作品☆
海老のくるりんベーコン巻き焼き（日本語レシピ）
http://www.cooklabo.blogspot.com/2012/03/blog-post.html
---------------------------------

Do you like shrimp?!
I love shrimp, lobster, crab, and those kinds ;) hehe

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Vegetable Teriyaki Beef Rolls (Korean Style) Recipe - Video Recipe

Last month (2012/1/22), there was a nationwide recipe contest in Japan called レシピの女王 (Queen of Home Cooking). The contest was broadcast on TV in Japan (nationwide) on 2012/2/6! Thanks for those who watched it ;)

Unfortunately, I couldn't go to the next stage but I met Iron Chef Sakai and Chef Chen! They were the judges :D They watched my YouTube video and said I should keep up my work! YouTube was nothing to do with the contest but I appreciate the chance they saw my video. I will do my best.


http://www.youtube.com/watch?v=YJdo9BntgIA

At the contest, Chef Chen suggested me to season the vegetables, so I modified my recipe!



This dish of course goes great with white rice and perfect for bento :)

ヒルナンデス レシピの女王 一次予選・ステージＡ １月２２日（日）開催 ＯＡ ２月６日（月）
「野菜ぎっしりヘルシー韓流照り巻き焼き」
陳シェフが野菜に下味をした方が良いとご教示下さったので改良しました！
http://www.cooklabo.blogspot.com/2012/02/blog-post_15.html
http://www.ntv.co.jp/queen/recipe/2012/02/post.html

---------------------------------
Vegetable Teriyaki Beef Rolls (Korean Style)

Difficulty: Easy
Time: 25min
Number of servings: 8

Ingredients:
8 thin slices of beef
16 frozen green beans
16 strips of Konjac
16 strips of potato
16 strips of carrot
60g (2.2oz.) Kimchi (Korean pickle)
salt and cracked black pepper
starch
sesame oil
A
* 1 tsp. soy sauce
* 1 tsp. mirin (sweet sake)
B
* 1 tbsp. sake
* 1 tbsp. mirin (sweet sake)
* 1 tbsp. soy sauce
* 1 tbsp. ketchup
* 1 tsp. sugar
* 1 tsp. Gochujang (Korean red chili paste)

Directions:
1. Defrost green beans. Boil Konjac strips for a few seconds to skim the scum. Place potato and carrot strips on a microwavable dish, cover, and cook in the microwave for 3 minutes (500w).
2. Season 1 with A.
3. Mix B well.
4. Place the slices of beef so that the length of it is running flat and vertically towards you. Sprinkle a bit of salt and cracked black pepper, sprinkle starch (onto one side) and place the seasoned vegetable strips (2.) on the end of the beef close to you and start rolling.
5. Heat sesame oil in a frying pan, place the rolls seam side down, cover, and steam on low heat for about 5 minutes. Then flip the rolls so that all sides are cooked equally.
6. Add 3 and cook on high heat until thick and glossy.

レシピ（日本語）
http://www.ntv.co.jp/queen/recipe/2012/02/post.html
改良後のレシピ
http://www.cooklabo.blogspot.com/2012/02/blog-post_15.html
---------------------------------

Please go to my facebook page and find the link for the episode where I met Iron Chefs ;)

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