Curry Daikon Meshi (Takikomi Gohan) - Video Recipe

Daikon Meshi (radish rice) is basic and popular Japanese home-cooked meal. It is usually flavored with dashi broth and soy sauce but I added curry powder to make it more tasty and delicious!!!


http://www.youtube.com/watch?v=mihL-AD7CK8

Currently 50 people photo reported me and said it was good. Please scroll down the page to view the photos.
http://cookpad.com/recipe/286505

Also, this idea adding curry powder to Daikon Meshi was broadcast on Nippon TV's TV program called Zoom in Saturday on 10/29/2011!

10月29日ズームイン!!サタデー「ジャスト!!日本」のコーナーのズムサタ的モリスケとアズ—の大冒険「アイデア満載！炊き込みごはん編」でこの「カレー大根めし」の作り方が紹介されました☆
http://www.ntv.co.jp/z-sat/just/2011/10/29/



---------------------------------
Curry Daikon Meshi

Difficulty: Easy
Time: 10min + rice cooking time
Number of servings: 4

Necessary Equipment:
suihanki (Japanese rice cooker)

Ingredients:
2 cups uncooked Japanese rice (short-grain rice)
200g (7.0oz.) Daikon (Japanese radish)
1 Aburaage (fried tofu)
120cc Yamaki Mentsuyu (2 times concentrated soy sauce based broth)*
2 tsp. curry powder
400cc water*
cooking oil
parsley flakes (or chopped Mitsuba leaf (Japanese wild parsley) or chopped Daikon leaf)

Directions:
1. Wash rice and drain well. Immerse Aburaage (fried tofu) in hot water, drain and wrap in paper towel to remove any excess oil and water, then cut into thin strips. Cut Daikon into sticks (about 2-inch-long is better because it can break easily when cooked).
2. Heat cooking oil in a deep pot and lightly stir-fry Daikon and Aburaage (fried tofu) . Then season with Yamaki Mentsuyu and curry powder. Add rice and mix well.
3. Place the seasoned rice and 400cc water in a Japanese rice cooker, close, and press start to cook.
4. When it's done, do not open and let it steam for about 10 minutes.
5. Open, mix well, and serve. Sprinkle parsley flakes if available.

* You can substitute Yamaki Mentsuyu with: 2tbsp. soy sauce, 2tbsp. sake. 2tsp. sugar. And add 400cc dashi broth instead of water.

レシピ（日本語）
http://cookpad.com/recipe/286505
http://cooklabo.blogspot.com/2011/11/blog-post_08.html
---------------------------------

Enjoy!

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Japanese Baked Cheesecake Sticks / Bars - Video Recipe

Great recipe for holiday seasons: Thanksgiving, Christmas, New Year's parties :D


https://www.youtube.com/watch?v=b7tYHNop8Kg

I made the crust with vanilla wafers (not the biscuits). Very tasty, crisp, and delicious. You must try it out!!!



My darling is not a sweets person but he loved it! Also, my mom said it was really good :P hehe

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Japanese Baked Cheesecake Sticks / Bars

Difficulty: easy
Time: 40min + 2-3 hours refrigeration time
Number of servings: 12 cheesecake bars

Necessary Equipment:
6-inch (15cm) square brownie pan
(9-inch square brownie pan makes 18 flatter cheesecake bars)

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))
120g (about 16 pieces) vanilla wafers
40g (about 3 tbsp.) butter (softened)
((Cheesecake Filling))
200g (1 cup) cream cheese (softened)
60g (4&1/2 tbsp.) sugar
2 eggs
150ml whipping cream
1 tbsp. lemon juice
3 tbsp. cake flour (all purpose flour or any kind of flour is ok)
20g (about 2 tbsp.) melted butter

Directions:
((Crust))
1. Line the brownie pan with parchment paper.
2. Smash vanilla wafers in a Ziploc bag, add butter, then mix well. Press firmly into the brownie pan. Chill until set.
((Cheesecake Filling))
1. Preheat the oven to 180C (350F).
2. Cream the cream cheese with a whisk. Add sugar, beaten eggs (little by little), whipping cream, lemon juice, flour (sift in), and melted butter, then mix well until smooth.
((Baking))
1. Pour the cheesecake filling into the brownie pan and bake at 180C (350F) for 35-40 minutes.
2. Cool to the room temperature and chill in the fridge for 2-3 hours. Cut into bars.

The best way to cut a cheesecake is to use a long knife that has been warmed in hot water. Dip the knife in hot water, wipe, then cut. Repeat this each time you cut!

レシピ（日本語）
http://cooklabo.blogspot.com/2011/11/blog-post_06.html
---------------------------------

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Waste Edible Oil Illumination

This morning, I saw on the news that Meguro River (in Tokyo) is illuminated with Sakura (pink) LED lights that light up using biodiesel fuel （BDF） made from used cooking oil!!!

MINNA no ILLUMI 2011

What a beautiful idea!!!

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Glittering Chinese Sauce Marinated Chicken - Video Recipe

I won the special prize at Kadoya's sesame oil contest organized by Cookpad. 828 recipes were submitted at the contest, and luckily mine was selected!


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

Very refreshing Japanese style Chinese recipe :)



Contest page:
http://cookpad.com/pr/contest/index/34

My recipe on Kadoya's website:
http://www.kadoya.com/sesameweb/150_recipe/index.html

---------------------------------
Glittering Chinese Sauce Marinated Chicken

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

Ingredients:
160g (5.7oz.) chicken breast (fillets)
25g (0.9oz.) green bell pepper
25g (0.9oz.) red bell pepper
25g (0.9oz.) orange bell pepper
25g (0.9oz.) yellow bell pepper
A
* a pinch of salt
* 1/2 tbsp. sake
B
* 200cc chicken stock
* 1/2 tsp. soy sauce
* 1/4 tsp. salt
1/2 tbsp. starch with 1/2 tbsp. water
1 tsp. sesame oil
cracked black pepper

Directions:
1. In a boiling water, put A and cook the chicken for 5 minutes. OR In a heat-resistant container, rub A on chicken. Cover with plastic wrap and microwave on Medium 500 W (50-60%) for about 2 minutes. Allow to cool slightly, then shred.
2. Chop bell peppers into small pieces.
3. Heat B in a pan, add bell peppers (2.), turn off the heat, add starch with water, heat again to thicken the sauce, then season with sesame oil and cracked black pepper.
4. Put the shredded chicken (1.) in the sauce (3.) and marinate.

Refrigerate, if desired! It tastes good, too :)

レシピ（日本語）
http://cooklabo.blogspot.com/2011/11/blog-post.html
---------------------------------

I remember that I translated this recipe here before but didn't think it was back in 2008! Time flies!!!

Enjoy :D

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Wet Wipe Strategy 2

My Wet Wipe Strategy is kind of failing once in a while because of it's convenience that you have to close the package with it's seal securely.

Therefore, I bought a Hello Kitty wipe case!

I hope this works better!!!

It was sold at 3 bucks at a drug store because there was a small fly inside the plastic package. I don't know why it got in but it doesn't matter because I can remove it later! LoL

It's already November and I just realized it has been half a year since I quited the job. Time flies...

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Cowboys & Aliens

Did you see Cowboys and Aliens already?!

It was released in Japan on 10/22, so my darling and I went to see it on Saturday. I've written for many times but I really love Harrison Ford since the Indiana Jones‎ series so I was kind of shocked when I knew he is not the leading actor in this movie. However, unexpectedly, the movie was awesome!!! Daniel Craig was really cool! I love his cowboy!!! He must have seen and learned a lot from Harrison Ford's Indiana Jones!!! He was exactly what I want! LoL

I first thought the story line is pretty weird fighting with aliens but now I would say it is unimaginably cool. Of course, filled with love, laughter and tears!

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HALLOWEEN Miso Simmered Eggplant Witch - Video Recipe

Miso simmered eggplant is a popular dish in Japan. I arranged it for Halloween ;)


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

Without a question, it goes great with white rice!!!



---------------------------------
Miso Simmered Eggplant Witch

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

Ingredients:
4 eggplants (5-6 inches long)
A
* 200ml Dashi broth (using packaged Dashi powder saves time)
* 1 tbsp. Mirin (sweet sake)
* 1 tbsp. Sake
* 1/2 tbsp. sugar
B
* 1 tbsp. red Miso
* 2 tbsp. white Miso
4 star-shaped carrot slices

Directions:
1. Make "Chasen Nasu" and soak in water to remove the bitter taste. How to make "Chasen Nasu" is HERE: http://createeathappy.blogspot.com/2008/09/chasen-nasu.html
2. Heat A in a deep pot, dissolve miso in 1/2 cup of Dashi broth, add Chasen Nasu and carrot slices, then cover with Otoshi Buta (drop-lid) and cook on low heat for 10 minutes. Flip eggplants, cover and simmer for another 10 minutes until the eggplants are tender.
3. Pour in the soup in a dish, then twist and press the eggplant by hand to form the witch shape.
5. Attach carrot slices with toothpicks (like magic sticks) and stick them into the eggplant witch.

Drop-lid is called "Otoshi Buta" a in Japanese. It is traditionally made of wood but you can use aluminum foil. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles and break the fragile ingredients.

レシピ（日本語）
http://cooklabo.blogspot.com/2011/10/blog-post_23.html
---------------------------------

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Please!!! No More Earthquakes!!!

I just wrote the same thing on FB. We expect a huge earthquake tomorrow or day after... Some people are buying emergency supplies and so do I have a helmet on hand! I hope nothing happens but "If you are prepared, you don't have to worry"!



I think you now already know why I started my YouTube channel. I just want to share my recipes and wonderful foods we have here in Japan!!! I appreciate that I could share my recipes for 5 months (almost 50 recipes) because when I started my channel, I thought I could not even do this for this many times!!! Sorry if this sounds like I am going to die. LoL But seriously I am telling you this because some people think that I am sponsored or whatever... I have no time to create something for near-term benefit (if that the case, I wouldn't quit my job! LoL) but create something that I think is good! Since 311 I appreciate myself and all others being alive every single day and try to BEST use my time, cooking up a storm. haha

I will edit next recipe tomorrow ;D

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Dragon Fruit

OMG! My dragon fruit was FUCHSIA PINK!!!



I never saw or ate such a pink food!!! I kind of not feeling any nutritional benefit from this color, but sure it contains lots of vitamins!!!

I thought it would be cool if I make a smoothie with this. LoL

Anyway, do you think the other one in the box is white?! It is hard to tell which one is which from the skin. haha (oops. it has a sticker showing it's white. LoL)

My tongue and fingers are really pink now!!!

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Simmered Potato Pork Roll - Video Recipe

This is my favorite dish that my mom cooks!!! It is like nikujaga but much easier to eat with chopsticks since the potato is rolled in the pork ;D


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

Great dish for bento, too!



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Simmered Potato Pork Roll

Difficulty: Easy
Time: 20min
Number of servings: 2-3

Ingredients:
150g (5.3oz.) thin slices of pork (any portion of sliced pork is okay)
450g (1lb.) potato
A
* 3 tbsp. soy sauce
* 1 tbsp. sugar
1 tbsp. sake
12 frozen green bean (or some green peas)

Directions:
1. Peel and cut potatoes into wedges.
2. Work with one slice of pork at a time. Place the slice of pork so that the length of it is running flat and vertically towards you. Place the potato wedge on the end of the pork close to you and start rolling. Repeat with the remaining pork slices and potato wedges.
3. Place the rolls seam side down in a deep pot (place the remaining potato wedges as well).
4. Add water until cover, Add A and bring to a boil. Remove the scum, cover with drop-lid, and allow to simmer for about 10 minutes. Then add sake and green bean and simmer for another 5 minutes until potato is completely cooked through.

Drop-lid is called "Otoshi Buta" a in Japanese. It is traditionally made of wood but you can use aluminum foil. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles and break the fragile ingredients such as potato.

レシピ（日本語）
http://cooklabo.blogspot.com/2011/10/blog-post_26.html
---------------------------------

My darling really loves it ;D

I know many people like potato, so I hope you like it, too!!!

Enjoy!!!

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Okinawan Fruits

I received some Okinawan fruits in appreciation for submitting my recipes :D



- Carambola (starfruit)
- Pitaya (dragon fruit)
- Citrus depressa Hayata
- Papaya

Have you ever tried any of those?!

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Simmered Karaage and Kabocha - Video Recipe

This is my favorite dish that my mom cooks!!! She sometimes simmer leftover Karaage (Japanese fried chicken) and Kabocha (Japanese squash) together. Believe it or not, it tastes absolutely tasty and delicious :D


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

You have to try it out!!!



---------------------------------
Simmered Karaage and Kabocha

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

Ingredients:
150g (5.3oz.) leftover Karaage (Japanese Fried Chicken)
350g (12.5oz.) Kabocha (Japanese squash)
A
* 200cc dashi broth (using dashi powder saves time)
* 2 tbsp. sugar
* 1 tbsp. mirin (sweet sake)
* 1 tbsp. sake
1.5 tbsp. soy sauce

Directions:
1. Scoop out the seeds of Kabocha and microwave on medium (500W) for 3 minutes to make it easier to cut. Cut the Kabocha into bite-size chunks.
2. In a deep pot, bring A to a boil, add Kabocha, cover with drop-lid, and simmer.
3. When Kabocha is about half way cooked, add Karaage and soy sauce and allow to simmer (cover with drop-lid) until Kabocha is completely cooked through.

Drop-lid is called "Otoshi Buta" a in Japanese. It is traditionally made of wood but you can use aluminum foil. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles and break the fragile ingredients such as pumpkin.

レシピ（日本語）
http://cooklabo.blogspot.com/2010/10/blog-post_06.html
---------------------------------

I think my mom is a great chef. hehe

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Karaage (Japanese Fried Chicken) | Japanese Cooking Video Recipe

Karaage (also called Tatsutaage) is Japanese fried chicken. It is usually cooked for lunch, dinner, or bento. Also, it is the best party recipe favored by most people!

Karaage (Japanese Fried Chicken)

https://www.youtube.com/watch?v=bam1EE5NqhA

Don't forget to add to your menu ;D



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

Karaage

Difficulty: Very Easy
Time: 40min (incl. marinating time)
Number of servings: 2

Ingredients:
250g (8.8oz.) chicken thigh (with skin)
A
* 1 tbsp. soy sauce
* 1/2 tbsp. ginger juice
* 1/2 tbsp. sake
1/2 beaten egg
B
* 1 tbsp. flour
* 1 tbsp. katakuriko (potato starch)
vegetable oil for deep frying
ketchup or lemon if preferred

Directions:
1. Remove unwanted fat but leave the skin of chicken (because the skin makes the chicken crispier!) and cut up into bite-size pieces.
2. Put the chicken in a bowl, add A and marinate for 30 minutes.
3. Drain well and mix beaten egg. Then mix B.
4. Fry them in oil at 170C (338F) for 5 minutes. Then turn to 190C (374F) and cook for 20 seconds to fry to a crisp golden brown.

レシピ（日本語）
http://cooklabo.blogspot.com/2011/10/blog-post_19.html
---------------------------------

Enjoy :D

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Halloween Mummy Shrimp (Ebi) Tempura Udon - Video Recipe

Shrimp (Ebi) Tempura Udon is a very popular Japanese dish. I arranged it for Halloween.

When Udon gets dry, it's gluten gets strong and sticky, so I wrapped it around Tempura in that instant ;D


http://www.youtube.com/watch?v=5J_HeKJM4JI

Fun and easy! Great for party and also for bento to surprise your honey. hehe



---------------------------------
Mummy Shrimp (Ebi) Tempura Udon

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

Ingredients:
6 Ebi (shrimp)
60g Nissin Tempura flour
100cc water
vegetable oil for frying
6 Nori sheet (cut the large sheet into 4 squares)
cream cheese
frozen Udon noodles or pre-boiled Udon noodles
sliced cheese and Nori sheet for eyes
Yamasa Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock) or Tentsuyu (Tempura dipping sauce)

Directions:
1. Shell shrimps (leave their tails), devein, and make incisions in their stomach side to straighten them. Then cut off the tip of the tail and remove the water inside to avoid splatters when frying.
2. Mix Nissin Tempura flour and the water very well.
3. Heat vegetable oil in a deep pan to 180~190C (340~350F). Lightly dip the shrimps in the batter and fry them immediately until golden and crisp. Drain Tempura on a rack or a sheet of clean paper towel. (Do not fry too many at once.) Cool down until you can touch.
4. Boil Udon noodles as directed on package and drain well.
5. Spread cream cheese on Nori sheet.
6. Wrap shrimp Tempura with the Nori sheet. When Udon gets dry, it's gluten gets strong and sticky. In that instant, wrap Udon around the shrimp Tempura.
7. Cut out sliced cheese and Nori sheet to make their eyes.
8. Dilute 20cc Konbu Tsuyu with 40cc water (make as much as you want) and bring to a boil.
9. Pour the Konbu Tsuyu over the Mummy Shrimp Tempura Udon and enjoy!

You can eat as cold noodles like Zaru Udon (chilled Udon noodles), or microwave before you eat.

How to make Tempura from scratch is here.
http://createeathappy.blogspot.com/2008/10/tempura_22.html

Scroll down the page and see how other people made this ;D
http://cookpad.com/recipe/291231

レシピ（日本語）
http://cooklabo.blogspot.com/2009/10/blog-post_30.html
---------------------------------

Happy Halloween :D

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As An Elder Sister

I am an elder sister.

Maybe that is why I can't take things easy.

I always feel uneasy doing something new while my sisters don't.
I feel I am always compared with them or others.

Sometimes, it weigh on my mind.
I hate myself being like this...

I hope someone understand my feeling.

But I thank to my darling when he say he doesn't expect anything from me but my health.
He is too kind. haha

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DIY Aroma Hand Cream and Perfume

As I wrote before, I love aromatherapy since our wedding preparation!

Yesterday, there was a 5th anniversary party at my favorite aromatherapy salon and we had a chance to make our own aroma hand cream and perfume. They were pretty easy and fun to make that I would never know if I didn't participate this party.

For my hand cream, I used Roman chamomile, orange sweet and sandalwood. They are moisturizing essential oils.



Then for my perfume, I used basil, grapefruit, and petitgrain. Those combination makes people energetic and happy :D



We had some foods made with fresh herbs, too!





Also, they gave us some free gifts. My favorite Veda Vie Ginger Syrup, herb tea, and herb soap!!!



I had a good time :D
I wish I have more time and money to get their aromatherapy massage!!!

What would you do if you have some time and money?! hehe

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