Noho Paipai @ YouTube

This is the 16th hula dancing video :D

It is a well-known Hawaiian song called Noho Paipai (Rocking Chair)!

The song has a bouncy beat and lots of fun and sassy lyrics XD

As usual, I will share this video with my blog buddies who keep in touch with me on a regular basis or Tipness club members who took this "hula hula" class.

Unfortunately, I couldn't take time to practice it but I had to shoot this choreography quickly because we are going to learn the new dance from April!!!

※Tipness（ティップネス）のHULA HULAで習った Noho Paipai（ノホ パイパイ）の振り付けをビデオに記録♪ シンガーでクムフラ（古典フラの継承者）Sandii（サンディー）さんのアロハセラピーな楽曲です。見たい方は私のチャンネルに登録してリクエストメッセージを下さい☆

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The Best GYUDON (Japanese Beef Bowl) - Video Recipe

Gyudon (literally Beef Bowl), is a bowl of rice topped with tender beef and onions simmered in a tasty salty sweet sauce. It is commonly served with beni shōga (pickled ginger) and shichimi (ground chili pepper), and sometimes topped with a raw egg.

"Gyu" means beef and "Don" is short for "donburi(rice bowl)".

http://www.youtube.com/watch?v=luQQVFNd67Y

Gyudon can be found in many Japanese restaurants and some fast food chains specialize exclusively in the dish. Well known Gyudon chains in Japan are Yoshinoya (吉野家), Sukiya (すき家), and Matsuya (松屋).

At some restaurants, you can specify how you want your Gyudon served, like tsuyudaku (extra tsuyu broth)!

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Gyudon (Beef Bowl)

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

Ingredients:
150g (5.3oz.) thinly sliced beef
100g (3.5oz.) onion
A
* 400ml water
* 100ml Sake (or white wine)
* 2 tbsp. grated ginger
* 2 tbsp. soy sauce
* 1&1/2 tbsp. sugar
* 1 tbsp. Mirin (sweet sake)
2 bowls cooked rice
Beni Shoga (red pickled ginger)
Shichimi Togarashi (seven flavor chili pepper) if you like
boiled eggs if you like

Directions:
1. Cut onion into wedges.
2. Put A in a pot and bring to a boil. Add the beef and onions, remove the foam (dirt), then simmer on low until the liquid is reduced to 1/3.
3. Serve cooked rice in a rice bowl, place the simmered beef, pour some soup on it, then garnish with Beni Shoga. You can additionally sprinkle with Shichimi Togarashi and/or garnish with boiled eggs if you like.

How to make thinly sliced meat:
Partially freeze a block of meat or partially thaw a block of frozen meat, then thinly slice it.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/03/blog-post_23.html
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How to Make Kasutera (Castella Sponge Cake in a Rice Cooker) - Video Recipe

Kasutera (Castella) is a very popular Japanese sponge cake made from a few ingredients.

It is a very typical Oyatsu (snack) in Japan :)

http://www.youtube.com/watch?v=OO8LDK9gljs

I am going to bake it in a rice cooker, but of course you can bake it in an oven!
I don't recommend baking any kind of cake in a really good rice cooker (it can damage your pot), so please try if you don't mind it!!!



FYI from Wikipedia:

Now a specialty of Nagasaki, Kasutera was brought by way of Portuguese merchants in the 16th century. The name is derived from Portuguese Pão de Castela, meaning "bread from Castile". Castella cake is usually sold in long boxes, with the cake inside being approximately 27 cm long. It is somewhat similar to Madeira cake, also associated with Portugal, but its closest relative is pão-de-ló, also a Portuguese cake.

There are similar types of sponge cakes named after the same fashion, in French: Pain d'Espagne, in Italian: Pan di Spagna, in Portuguese: Pão de Espanha, in Romanian: Pandişpan, in Bulgarian: пандишпан, in Greek: Pantespani, in Turkish: Pandispanya (Castile is a former kingdom of Spain comprising its central provinces, thus Pain d'Espagne and other variants are quasi-synonymous to "bread from Castile").

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Kasutera

Difficulty: Very Easy
Time: 2hrs (incl. cooking time)
Number of servings: N/A

Ingredients:
3 eggs
90g (3.2oz.) sugar
45g (1.6oz.) cake flour*
45g (1.6oz.) bread flour (strong flour)*
2 tbsp. milk
1 tbsp. honey
butter
*you can use 90g (3.2oz.) all purpose flour instead

Directions:
1. Warm the milk in a saucepan. Add honey and mix well.
2. Place the eggs and sugar in a large bowl. Beat them with an electric mixer until white and fluffy.
3. Add 1 in 2. Place the bowl over a pan of hot water. Mix until the batter continuously drips back into the bowl like a ribbon when you scoop it up.
4. Sift in flour and gently cut through the mixture with a spatula until combined.
5. Butter the pot of the rice cooker and pour in the mixture. Drop the pot lightly on the counter to raise the air bubbles out of the batter. Place the pot in the rice cooker, close the rice cooker, then press the button to start. *When it is half-baked, press the button to start (cook) once again.
6. When it's done, let cool on a wire rack until warm. Then place it in a plastic bag (to keep it moist) to cool completely. It tastes even better the next day after the flavors have settled!

How to bake in the oven:
Bake in an oven at 170C (338F) for 10 minutes. Then turn down to 140C (284F) and bake for 40-45 minutes.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/03/blog-post_21.html
---------------------------------

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