Corn Tofu (How to Make Soymilk Tofu) - Video Recipe

This video will show you how to make a tofu using soy milk and gelatin. Adding creamed corn makes the tofu really aromatic and appetizing. It is something similar to drinking Korean corn tea ;)

This is NOT a dessert!
Maybe you can make this on April Fools' Day, though. hehe


http://www.youtube.com/watch?v=e7xVuBqih3M

Last weekend, my darling and I were invited to a cooking school at a restaurant in Tokyo.
http://cooking.gnavi.co.jp/detail/g839302/002116_g839302.html
We learned 3 dishes (blueberry cocktail, salt simmered pork and potatoes, and sudachi (citrus) soba. We tasted all the dishes at the end of the class. Then the chef also served us corn tofu, which was just my kind of food!!! I asked the chef what he used and he said he grated the corn in the mixer with soymilk and used gelatin to firm up. I was totally inspired by that recipe and used canned creamed corn instead and it worked out amazingly XD

So here is the recipe!!!



BTW, do you go to cooking school? Me? I never paid to learn how to cook. But I was invited to many free classes in the past and they all inspired me to cook something new!!! So, I think it is nice to attend a cooking class once in a while for a change but I just can't pay for such an experience because I already have too many ideas!!!

I hope my videos inspire you, too! hehe

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Corn Tofu

Difficulty: Very Easy
Time: 10min + 1-2hrs refrigeration time
Number of servings: 4-5

Ingredients:
200ml unflavored soymilk
60ml canned sweet corn cream style
5g (0.18oz.) unflavored gelatin
2 tbsp. water
Kamada Dashi Shoyu or regular soy sauce

Directions:
1. In a saucepan, mix soymilk and creamed corn. Put on low heat and warm them up to body temperature (do not boil). Then remove from the heat.
2. Put unflavored gelatin in 2 tbsp. water and mix well (allow the gelatin to absorb the water). Microwave at 500w for 20-30sec and mix well. *Please follow the instructions on the package of your gelatin.
3. Add 2. in 1. and mix well.
4. Pour the mixture into pudding cups or containers of your choice and let them firm up in the fridge for 1-2hrs.
5. Serve with a dash of Kamada Dashi Shoyu or regular soy sauce.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/06/blog-post_19.html
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Tofu Cheesecake
http://www.youtube.com/watch?v=SAcyI7tOmCs

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How to Make Zeppole di San Giuseppe (Father's Day) - Video Recipe

Zeppole (zeppoli) is a fried choux pastry traditionally eaten on March 19th, which is St. Joseph Day (la festa di San Giuseppe), also father's day in Italy.

Like cream puffs, it is usually filled with custard cream but I used mascarpone cheese like tiramisu :D


http://www.youtube.com/watch?v=JJUAQ7beu_g

Father's day in Japan is celebrated on the 3rd Sunday in June, but I made zeppole for a change. hehe

I hope you like this idea!



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Zeppole

Difficulty: Medium
Time: 1hr
Number of servings: 20

Ingredients:
((choux pastry))
125ml water
75g (2.7oz.) unsalted butter
a pinch of salt & sugar
100g (3.5oz.) cake flour
3 eggs *room temperature
((filling))
100g (3.5oz.) mascarpone cheese
60ml heavy whipping cream
3 tbsp. fresh strawberry jam
((decoration))
fresh strawberries
powdered sugar

Directions:
((choux pastry))
1. Put water, butter, salt, and sugar in a pan and bring to a boil.
2. Remove the pan from the heat and sift in the flour all at once. Then mix well with a wooden spatula or spoon until smooth.
3. Put on the heat again and stir with a wooden spatula or spoon until the mixture forms a ball. When you see the pan coated with a thin film of the batter, stop the heat and transfer the batter to a bowl.
4. Add beaten eggs little by little and mix well.
5. Cut parchment paper into 20 3-inch squares. Transfer the batter to a pastry bag fitted with a star tip, and pipe 2-inch rings onto the parchment papers. Pop them in the fridge or freezer for a few minutes to set.
6. Deep fry in oil at 320F (160C), 3-4 pieces at a time, for 3-4 minutes on each side until golden. Let cool completely.
((filling))
1. Beat heavy whipping cream until stiff peaks form.
2. Mix 1., mascarpone cheese, and fresh strawberry jam in a bowl.
3. Transfer the cream to a pastry bag fitted with a star tip, and pipe it onto the choux pastries.
((decoration))
1. Top with strawberries (cut into heart shape if you like) and sprinkle with powdered sugar.
2. Refrigerate and serve cold.

You can bake them:
Spray some water and bake at 392F (200C) for 20 min.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/06/blog-post_16.html
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What is Cake Flour?
http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html

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Rilakkuma Omurice (Omelette Rice) - Video Recipe

This recipe is very easy. I used just a few simple ingredients available on hand. But the only thing you need is patience! hehe

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

Rilakkuma (which means relaxing bear in Japanese) is a very popular character in Japan.

Omurice is omelette made with fried rice (ketchup flavored chicken rice) and usually topped with ketchup.

I know you all like Kyaraben (character bento) but I decided to make it on a plate since you might not have a bento box at home. Of course you can pack it in your bento box :)



Making Kyaraben is not that difficult. Just plan (draw picture) before you cook. Then you don't have to spend a lot of time cooking. I spent more time planning than cooking.

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Rilakkuma Omurice (Omelette Rice)

Difficulty: Patience
Time: 45min
Number of servings: 1

Ingredients:
((Ketchup Rice))
300g (10.5oz.) cooked rice
50g (1.8oz.) minced onion
2 tbsp. ketchup
salt
1 tbsp. cooking oil
((Blanket & Pillow))
2 eggs
cooking oil
((Yellow Bird etc…))
chicken nugget
carrot
black sesame seeds
sliced American cheese
Nori sheet
Oshaburi Kombu (chewing Kombu kelp snack)
sausages
cooked broccoli
cherry tomato
ketchup

Directions:
((Ketchup Rice))
Heat cooking oil in a frying pan and saute the minced onion until tender. Add cooked rice and stir-fry. Then season with ketchup and salt.
((Blanket & Pillow))
Beat 2 eggs in a bowl. Heat cooking oil in a pan and make a thin omelette. If you don't have a rectangle omelette pan, you can make a circle thin omelette and cut it later. *using 2 eggs, you can make 3 sheets of omelette: 1 spare one as a backup
((Decoration))
1. Wrap some ketchup rice in a sheet of omelette to make a pillow.
2. Use a plastic wrap and form the ketchup rice into the body parts of Rilakkuma. Then put together.
3. Use a chicken nugget to make a Yellow Bird (Kiiroitori). Make a beak with carrot and black sesame seeds. Make (insert) feathers using Oshaburi Kombu. Make eyes with Nori sheet.
4. Decorate the details of Rilakkuma using sliced American cheese and Nori sheet.
5. Put a sheet of omelette blanket over them.
6. Garnish with sausages, cooked broccoli, and cherry tomato. Serve with ketchup if you like.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/06/blog-post_12.html
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More Ideas?
How to Make Kampai Omurice (Recipe) 乾杯オムライスの作り方 (レシピ)
http://www.youtube.com/watch?v=AJPOHS3qyx8

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