Thursday, July 18, 2013

How to Make Hokkaido White Curry and Rice - Video Recipe

I found an interesting curry and rice.
You use milk to make this curry.
It has a nice creamy taste and spicy flavor.
Very addictive!!!


http://www.youtube.com/watch?v=Lg6tN74gc40

It reminds me of the stew I had in Amman, Jordan :)
I used to live there for 6 years.
Unfortunately, I didn't learn Arabic at that time, so I cannot speak it…



---------------------------------
Hokkaido White Curry

Difficulty: Easy
Time: 30min
Number of servings: 5

Ingredients:
((White Curry))
1 box = 100g (3.5oz.) House Hokkaido White Curry Sauce Mix *we call it "curry roux"
200g (7.0oz.) meat *chicken or pork
1&1/2 medium (300g=10.6oz.) onions
1 medium (150g=5.3oz.) potatoes
1/2 medium (100g=3.5oz.) carrot
1 tbsp. cooking oil or butter
500ml water
200ml milk
((Turmeric Rice))
1 package turmeric powder *comes in the box
3 cups uncooked Japanese rice

Directions:
((White Curry))
1. Cut meat of your choice into bite-size pieces. Cut the onions into bite-size pieces. Cut the potatoes and the carrot into bite-size pieces.
2. Heat the cooking oil in a large stew pot. Add onions, carrots, potatoes, and meat, and stir-fry them until slightly coated with oil.
3. Add 500ml water, bring to a boil, remove the foam, and turn the heat down to low and cook for about 15 minutes.
4.Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
5. Then put on the heat and simmer for about 5 minutes until it thickens.
6. Add 200ml milk, then simmer for another 5 minutes to finish.
((Turmeric Rice))
1. Wash the rice with cold water. Put in the rice cooker pot, then add water to the appropriate level indicated in the pot.
2. Add the turmeric powder, mix well, and start cooking.
3. Serve curry on a hot bed of turmeric rice.

*for best results, don't use a lid while cooking.
*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/07/blog-post_12.html
---------------------------------


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How to Make Kero Kero Keroppi Bento Lunch Box - Video Recipe

This video will show you how to make Kero Kero Keroppi Bento (Lunch Box).


http://www.youtube.com/watch?v=byjZ7FcWGrc

If you remember the Pom Pom Purin Bento Lunch Box, I used the same side dishes! Easy, right!? ;)



The pink one is Kerorinu. Keroppi's girlfriend!

FYI: 7/10 is Keroppi's birthday :)

---------------------------------
Kero Kero Keroppi Bento Lunch Box

Difficulty: Medium
Time: 60min (depending on your patience)
Number of servings: N/A

Ingredients:
((Stir-Fried Cabbage Neapolitan))
http://www.youtube.com/watch?v=yr_WKlZ8VMw
((Simmered Bonito Chunks and Shiitake Mushrooms))
http://www.youtube.com/watch?v=17HfPGInk5s
((Keroppi & Kerorinu‪ Onigiri Rice Ball))‬
‪cooked white Japanese rice‬
Aonori (green laver)
Sakura Denbu (pink colored seasoned shredded codfish)
a pinch of salt
sliced cheese
sliced ham
Nori sheet
simmered bonito pieces
‪((Others))‬
tomato
‪cooked broccoli‬
‪lettuce‬

Directions:
((Stir-Fried Cabbage Neapolitan))
http://www.youtube.com/watch?v=yr_WKlZ8VMw
((Simmered Bonito Chunks and Shiitake Mushrooms))
http://www.youtube.com/watch?v=17HfPGInk5s
((Keroppi & Kerorinu‪ Onigiri Rice Ball))‬
1. Put steamed rice in 2 bowls. Add Aonori (green laver) and a pinch of salt in one bowl. Then add Sakura Denbu (pink colored seasoned shredded codfish) in the other bowl.
2. Use plastic wrap and form the rice to make the faces. (Put your favorite Keroppi picture in a transparent plastic file folder. Then shape the rice on top of it with your fingers to get perfect figures.)
3. Cut out sliced cheese to make eyes. Cut out sliced ham to make cheeks. C‪ut out‬ Nori sheet‪ ‬to make face parts. Then attach them with tweezers. If you can, attach small pieces of simmered bonito for Kerorinu's hair.

↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2013/07/blog-post_8.html
---------------------------------


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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!



---------------------------------
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 Yukari Marinated Cucumbers - Video Recipe

Easy and refreshing salad idea :)

Yukari (ゆかり) is a very popular Japanese red Shiso leaves (red perilla) rice seasoning.


http://www.youtube.com/watch?v=yMJBCH6T83s

I know that Yukari sounds like a Japanese girl's name but this Yukari is from Kokinwakashu (古今和歌集: a collection of Waka poems in old times). Yukari is named after one purple plant that means "fate" or "something you feel familiar to" in Kokinwakashu.



Anyways, this rice seasoning is versatile and it goes great with any simple dish like this one, so I hope you like this idea :)

---------------------------------
Yukari Marinated Cucumbers

Difficulty: Very Easy
Time: 5min or less
Number of servings: 2

Ingredients:
1 Japanese cucumber
Yukari (red Shiso leaves) rice seasoning

Directions:
1. Cut off both ends of a cucumber. Partially strip the cucumber skin with a peeler (it makes it look good & lets the seasoning absorb). Place plastic wrap over the cucumber and break it into bite-size chunks using a rolling pin.
2. Tear the cucumber into nice bite-size pieces. Sprinkle with Yukari and toss lightly.

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



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Sunday, July 14, 2013

Summer 2013 in SFO (Yosemite) & LA & NY

Every summer, my darling and I just go to New York. So, this year, we decided to be a bit adventurous and went to the west coast as well :) It was a very busy 10 nights (12 days) trip but we had a lot of fun!!!

Well… basically, we enjoyed eating out! So half of my diary will be about food. I know it is the same for everyone ;) hehe

Day 1 (6/28):

Unlike last year, we left home in the evening and used Narita airport. It was way better in this way! We left NRT at 5PM and arrived in SFO at 11AM.

As soon as we arrived in the city, we walked around the Ferry Building. We had an early dinner at The Plant Cafe. Their organic foods (photo here) were amazing! Plant burger patties are made in house from lentils, mushrooms, beets, cashews and bulgur wheat. Something we can never try in Japan.

Day 2 (6/29):

We had a breakfast at Starbucks. I always get granola yogurt (photo here) in the states because we don't have it in Japan! We left for Yosemite early in the morning at 8AM. We arrived in Yosemite at noon. What a nice tour, we had BENTO in nature XD My darling and I decided to rent a bike after lunch. It was a fun way to tour around the park. Then we had a dinner at Mountain Room Restaurant located at Yosemite Lodge at the Falls. I tried their Gluten-Free Vegan Quinoa and Lentil Burger (photo here). It was amazingly delicious and filling! After the dinner, we had a nice walk to see Yosemite fall which is about a mile from the lodge we stayed.

Day 3 (6/30):

We had a breakfast at Yosemite Lodge Food Court. It was so-so and expensive (photo here). We joined the Glacier Point Tour which departs at 8:30am. Our ticket was a round-trip but we decided to hike down the Panorama Trail (8.5 miles = 13.5 km) on our own. Well… hiking down was not that easy. The path was pretty steep. (I'm glad I bought trekking shoes!!!) It was scary when we met a deer on our way! LOL On this day, even though we were really tired, we went to have a dinner at Ahwahnee Dining Room. It was such a gorgeous restaurant. Their food was amazing and of course expensive (photo here). I thank to my darling for booking there :P

Day 4 (7/1):

We had a breakfast again at Yosemite Lodge Food Court because we had no choice! Then we enjoyed the Yosemite rafting for 2 hours. The personal flotation device smelled really bad, but the rafting was fun! LOL At 2:30PM we had to leave Yosemite. We arrived back in SFO at night. We had a quick dinner at King of Thai at Union Square where my viewer recommended. We had Chicken Satay (photo here), Pad Kee Maow (photo here), and Combination Beef Noodle Soup (photo here)! The restaurant was crowded but fast and really good :)

Day 5 (7/2):

On this day, we had to depart to LA at 3PM, so we decided to walk and shop around Mission district. However, the stores weren't open till noon… so we just had a breakfast at Dolores Park Cafe. Actually, BART was on strike, so we had to take SuperShuttle to the airport (pricey).

I didn't know anything about LA, so I booked Millennium Biltmore Hotel. However, the city was not like in Manhattan. Everything was too far away, like in Westchester County in New York where I used to live. Maybe next time, we will stay at a hotel near Hop-On Hop-Off City Tour Bus station. Then maybe we can at least do a sightseeing in a limited amount of time. For dinner, we went to Nickel Diner. They serve authentic diner foods (photo here)! My darling's stuffed chicken was pretty good!!!

Day 6 (7/3):

In the morning we had a breakfast at The Coffee Bean and Tea Leaf. We found it popular than Starbucks in LA because we saw it everywhere!!! I liked their granola yogurt (photo here), too XD

We visited Tastemade (cooking network) and YouTube Space in LA, along with cookingwithdog, kazumeshi, and MarimoMarshmallow. We didn't have enough time, but we had a chance to make a small collaboration video together :)

At night, we walked around Santa Monica. Actually, I didn't shop that much because I knew everything was available in New York XD We had a dinner at Real Food Daily. Their organic vegan foods were amazing! Worth to try them!!! (photo here)

Day 7 (7/4):

We took a Rapid bus 720 from downtown to Beverly Hills, that runs along Wilshire Boulevard. I think it took over an hour including the waiting time O_O We had brunch at Coupa Café. Actually, I wanted to try the crepe dish at Jack N' Jill's but it was CLOSED… but Coupa Café was pretty good, too! Then we walked around Robertson… but we found nothing special and said it is better to walk in NY. LOL Our flight to NY was at 11PM, but we decided to go to the airport earlier to have a dinner there. We had a dinner at Wolfgang Puck Express. Their Bacon Wrapped Meatloaf was pretty good!!! We could view the Independence day fireworks from the airport :)

Day 8 (7/5):

We slept on the plane for 6 hours and arrived in NY in the morning. However, it was pretty tiring! We headed to the hotel, hoping our room is ready, but it wasn't… so, we walked around the city. It was over 100F (38C) on this day which made us even tired. But at least we knew the city very well, we felt at ease. hehe For brunch, we went to The Todd English Food Hall in The Plaza Food Hall. They have a collection of amazing foods in NYC (including Luke's Lobster!). What we decided to have is the Prime Rib Sliders. It was pretty big enough to share! Yummy :) We went back to the hotel and the room was ready. So, we had a nap for 4 hours. LOL Then we walked 20 blocks to have a dinner at a Korean restaurant called Cho Dang Gol. They are pretty popular among Japanese people in the city!

Day 9 (7/6):

Every year, we had a breakfast at Central Park (on the day of the proposal. hehe) but this year was so hot that we decided not to have a breakfast there. We had brunch at Norma's. Their waffle was amazing :) Nothing special but we shopped and walked around the city as usual. My favorite place to shop for the past few years is Juicy Couture!!! And of course DSW!!! In the evening, we walked around Bedford Avenue and found a nice shop called whisk! Their kitchen gadgets are fun and cute! We had a dinner at Peter Luger Steakhouse. OMG! Amazing indeed!!! Tasty, lean, worth the price!!!

Day 10 (7/7):

The amount of food in the states is satisfying, so our breakfast always becomes brunch. We had brunch at The Smith Restaurant at Lincoln Center. We just ordered what people next to us ordered and they were delicious! In addition, I ordered my favorite granola yogurt. Then the people next to us said that was a great choice. Yeah, it was pretty good!!! We walked the Upper West Side as usual. However many of the shops were closed and it wasn't that fun like before… It is interesting, that shops in NYC change every year. At least we can find new shops to enjoy, we never get bored, though! For snack, we tried Jamba Juice for the first time. Many people were walking around the city (rehydrating) with Jamba Juice, so we decided to drink it. Berry UpBEET was pretty good! But the original size was too big. LOL For dinner, we headed to downtown and found a restaurant called Rouge et Blanc. They serve fine French / Vietnamese dishes. Simply amazing!!! This restaurant is really off the beaten path. No tourists!

Day 11 (7/8):

Time to go home. We had a quick brunch at Europa cafe and I did a last-minute shopping at Crate and Barrel in Midtown and Sur La Table in Soho. They both are my favorite shops. Cute, clean, and affordable!

Our return flight was suppose to be UA but it changed to ANA! Lucky us! The meals and movies are better ;)

Thanks for reading! Next year, I am thinking of going to the Prince Edward Island and of course NYC. I heard the place is beautiful. What do you think!? XD

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Thursday, June 27, 2013

How to Make Miso Yaki Onigiri (Miso-Flavored Grilled Rice Balls) - Video Recipe

Yaki Onigiri is Grilled Rice Balls.
Crispy, smoky and savory on the outside, and soft inside.

Perfect item for BBQ!!!


http://www.youtube.com/watch?v=29i8NJhIPLg

If you have a BBQ set (grill over charcoal), that would be perfect.
BUT you can also use a cast iron pan or a frying pan on the stove in your kitchen =)



---------------------------------
Miso Yaki Onigiri (Miso-Flavored Grilled Rice Balls)

Difficulty: Very Easy
Time: 10min
Number of Servings: 4 small rice balls

Ingredients:
320g (11.3oz.) cooked Japanese rice *I mixed some brown rice
2 tsp. toasted white sesame seeds *optional
A
* 1 tbsp. Miso
* 1 tbsp. Mirin (sweet Sake)
* 1/2 tsp. sugar
* a pinch of Dashi powder
2 tsp. sesame oil

Directions:
1. Mix A in a small bowl.
2. Mix sesame seeds in the rice (optional) and make 4 rice balls (you can use plastic wrap or wet your hands in water so that the rice won't stick).
3. Heat sesame oil in a frying pan, place the rice balls, cook both sides on a medium-low heat until browned.
4. Brush the rice balls with the miso mixture and cook both sides a bit more until browned. Please apply miso and cook them one by one or they may be burned black X(

You can simply brush them with soy sauce or Mentsuyu (concentrated dashi stock) but Miso is distinctive!

I don't recommend mixing the miso in the rice. Grains separate and you cannot form into a ball… I tried it and it was totally a mess… ended up making a fried rice X(

↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2013/06/blog-post_27.html
---------------------------------


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Wednesday, June 26, 2013

Kaimuki Hula @ YouTube



This is the 17th hula dancing video :D

It is a well-known Hawaiian song again.

Hû ana ka makani ê = “the blowing of the wind”.
It refers to gossip of love.

Oh boy, as usual, I still need some practice...

Anyways, 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.

※Tipness(ティップネス)のHULA HULAで習った Kaimuki Hula(カイムキ フラ)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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How to Make Honey Lemon Cupcakes - Video Recipe

Addictive refreshing cupcakes using honey lemon slices :)


http://www.youtube.com/watch?v=kzy07paorrQ



Honey Lemon Slices
http://www.youtube.com/watch?v=0cA4VN_ywfo

FYI: Bento Picks I used (トルネ ハニー&フラワーピック)

---------------------------------
Honey Lemon Cupcakes

Difficulty: Easy
Time: 40min
Number of servings: 6 (5cm/2inch) cupcake cups

Ingredients:
50g (1.8oz.) butter *softened to room temperature
50g (1.8oz.) cream cheese *softened to room temperature
50g (1.8oz.) granulated sugar
2 eggs
2 tbsp. honey lemon syrup
100g (3.5oz.) cake flour
1/2 tsp. baking powder
50g (1.8oz.) honey lemon slices
honey lemon icing *if preferred
* 3 tbsp. powdered sugar (confectioner's sugar)
* 1 tbsp. honey lemon syrup

Directions:
1. Preheat oven to 170C (338F). Chop the honey lemon slices.
2. Cream the butter and cream cheese in a large bowl with a wire whisk. Add sugar, beaten eggs (little by little), and honey lemon syrup, and mix well.
3. Sift in flour and baking powder and fold in with a spatula. Then fold in the chopped honey lemon slices.
4. Spoon the mixture into muffin cups up to 80% full. Bake at 170C (338F) for 20-25 minutes.
5. Place the cakes on a wire rack to cool.
6. Cover the cupcakes with icing (put them in the fridge to help the frosting set) and garnish with honey lemon slices if you like.

レシピ(日本語)
http://cooklabo.blogspot.jp/2013/06/blog-post_25.html
---------------------------------


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Monday, June 24, 2013

How to Make Egg Free Honey Lemon Cookies - Video Recipe

Addictive refreshing cookies using honey lemon slices :)


http://www.youtube.com/watch?v=sk2BLeiFYyU



Honey Lemon Slices
http://www.youtube.com/watch?v=0cA4VN_ywfo

Winnie the Pooh vegetable cutters for Bento (くまのプーさん 野菜抜き型)
---------------------------------
Egg Free Honey Lemon Cookies

Difficulty: Super Easy
Time: 1 hrs
Number of servings: depends on your cookie cutter

Ingredients:
30g (1.0oz.) butter *softened *you can use vegetable oil or olive oil, too
100g (3.5oz.) cake flour *all purpose flour is okay
30g (1.0oz.) powdered sugar (confectioner's sugar)
30g (1.0oz.) honey lemon slices

Directions:
1. Finely chop the honey lemon slices.
2. Put all ingredients in a large Ziplock bag (make sure it is zipped). Then mix well. Roll out the dough in the Ziplock bag to 5mm (0.2 inch) thick. Refrigerate the dough for at least 1 hour to set and chill.
3. Preheat the oven to 170C (338F). Cut out the dough with cookie cutters. Place the cookies on a cookie sheet lined with parchment paper. Roll out scraps, and repeat.
4. Bake at 170C (338F) for 10-12 minutes. Cool the cookies on the sheet or wire rack.

レシピ(日本語)
http://cooklabo.blogspot.jp/2013/06/blog-post_21.html
---------------------------------


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Wednesday, June 19, 2013

How to Make Honey Lemon Slices - Video Recipe

As seen in Anime or Manga?!
I received many requests for this recipe. hehehe


http://www.youtube.com/watch?v=0cA4VN_ywfo

You can drink it with cold water or soda in summer, or with hot water in winter!

It prevents colds and helps recover from fatigue.



Believe it or not, it is not that sour.
You can eat the lemon slices, too!!!

---------------------------------
Honey Lemon Slices

Difficulty: Super Easy
Time: 10min
Number of Servings: 500ml glass jar

Necessary Equipment:
glass jar

Ingredients:
2 organic lemons
300g (10.6oz) honey

Directions:
1. Pour some hot water in a glass jar to disinfect it. Empty the jar and dry it out. It will dry quickly with residual heat.
2. Wash the lemons, dry them with paper towels, slice them thin, and remove the seeds (discard the end pieces).
3. Put the lemon slices and honey alternately in the jar.
4. Keep it in the fridge for 3 days. Shake the jar once a day.
5. Remove the lemon slices after 3 days or the syrup gets bitter! You can eat the lemon slices as is. Also, you can freeze the lemon slices and use them like ice cubes.

*Please use the syrup within a week before it gets bad.
*The syrup goes great with yogurt! The lemon slices go great with cookies, cupcakes, pound cakes, etc…

↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2013/06/blog-post_19.html
---------------------------------


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Sunday, June 16, 2013

How to Make Shrimp and Pork Harumaki (Spring Rolls / Egg Rolls) - Video Recipe

Harumaki was requested by my darling =)

I combined my favorite shrimp and my darling's favorite meat (pork) together.


http://www.youtube.com/watch?v=aotPPzd8T_c

It goes great with rice and perfect for bento box!

Yummy yummy yummy XD



---------------------------------
Shrimp and Pork Harumaki (Spring Rolls / Egg Rolls)

Difficulty: Medium
Time: 1 hour
Number of servings: 10

Ingredients:
10 spring roll pastry (wrappers)
250g (8.8oz.) shelled shrimp
150g (5.3oz.) ground pork
1 tbsp. grated ginger
40g (1.4oz.) Harusame noodles (cellophane noodles)
5 Chinese chives
A
* 1 tbsp. oyster sauce
* 1 tbsp. sake
* 1 tsp. soy sauce
* 1 tsp. sugar
cracked black pepper
a dash of sesame oil
cooking oil
a bit of flour and water to seal the spring roll pastry
vegetable oil for frying

Directions:
1. Cut shrimp into chunks. Cut Chinese chives into an inch long pieces. Soak Harusame noodles in warm water and cut into bite size pieces if necessary.
2. Heat cooking oil in a frying pan and saute the pork and grated ginger. When the pork is no longer pink, add shrimp, and season with A. Now add the Chinese chives and the Harusame noodles and cook until the liquid is soaked into the noodles. Then finish with cracked black pepper and a dash of sesame oil. Stop the heat and leave to cool completely.
3. Divide the filling into 10 portions. Place 1 portion of the filling about 2 inches above the bottom corner of the spring roll pastry. Roll the wrapper half-way. Then fold both sides in toward the center and continue to roll. Spread a small amount of the mixture of flour and water on the tip to seal. *You can freeze them and deep fry when you want :)
5. Heat vegetable oil in a large pan to 140C (284F). Dip 5 (or maybe all if you have a large pan) spring rolls and deep fry them slowly until golden brown and crisp, stirring occasionally. *It takes about 10 minutes but in this way you will get crispy spring rolls!

FYI: Harusame noodles (cellophane noodles) is a type of transparent noodle made from potato starch.

↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2013/06/blog-post_15.html
---------------------------------


Basic Harumaki Recipe
http://www.youtube.com/watch?v=elmy6FJkwyw

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Thursday, June 13, 2013

10 Years Since I Met My Darling :)

6/7 is the day we met.

My darling gave me a marine set from LUSH. How sweet =)



We always eat out on Saturdays, so our anniversary dinner was on the weekend. hehe

I put the pic on the fridge :)
Photo taken at the restaurant called "Yu-Fu-Da-Chi" in Shinjyuku.
It was an amazing Kyoto Obanzai restaurant!!!


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How to Make Baumkuchen (German Layered Cake) at home - Video Recipe

Baumkuchen is a kind of layered cake invented in Germany.

It is a very popular cake in Japan.
The most popular wedding favor, too!
http://createeathappy.blogspot.jp/2010/11/wedding-favors.html


http://www.youtube.com/watch?v=kcPwZDe0HH4

In this video, I will show you how to make it at home using a Tamagoyaki Nabe (rectangular omelet pan)!



---------------------------------
Baumkuchen

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

Necessary Equipment:
Tamagoyaki Nabe (rectangular omelet pan)

Ingredients:
2 eggs
50g (1.8oz.) granulated sugar
50ml fresh cream or whipping cream *milk is okay
2 tbsp. melted butter *cooking oil is okay
100g (3.5oz) cake flour
1 tsp. baking powder
a few drops of vanilla extract
cooking oil

Directions:
1. Make a core tube by rolling aluminum foil. Make sure it is as wide as the pan.
2. Beat eggs in a bowl. Add sugar and mix well. Then add fresh cream and melted butter, and mix well.
3. Sift in cake flour and baking powder, and mix well. Add a few drops of vanilla extract and mix well.
4. Heat cooking oil in a Tamagoyaki Nabe (rectangular omelet pan) on low heat, pour (1/2 ladle of) the batter in the pan and spread over the surface. When bubbles appear on the surface, place the core tube coated with some oil, and start rolling (just like making Tamagoyaki). Once it has browned, set aside.
5. Again, on low heat, spread the batter over the surface of the pan. When bubbles appear on the surface, place the rolled cake, roll, and set aside. Repeat this (for 5 or 6 times) until all your batter is gone.

You can either serve immediately or chill in the fridge before serving! It will slightly get hard in the fridge, so leave at room temperature for a few minutes before you serve.

You can coat it with icing sugar, serve with whipped cream or ice cream if desired.

↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2013/06/blog-post_11.html
---------------------------------


What is Cake Flour?
http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html

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Monday, June 10, 2013

Cómo Hacer Chile con Carne con Frijoles de Soja (Chili Con Carne with Soy Beans) - Video Recipe

Este tutorial va a ser completamente en Español.
Quiero darle las gracias a Laura Valencia por ayudarme a traducir esta receta!!!

Usualmente, frijoles rojos son usados en chile con carne, pero en Japón, la mayoría los hacen con Soja.

En este video yo quiero compartir como lo cocinamos en casa en Japón.

Por eso va bien con arroz, ensalada, tostadas de tortilla , pizza, rebanadas de baguette, etc...


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

This entire tutorial will be in Spanish.
I thank to Laura Valencia who helped me translate this recipe!!!

Usually, red kidney beans are used for Chili con Carne (chili with meat). But in Japan, most people make it with Soy Beans.

In this video, I want to share how we cook it at home in Japan.

No wonder, it goes great with rice, salad, taco chips, pizza, slices of baguette, etc…



((En Español))
---------------------------------
Chile con Carne con Frijoles de Soja

Dificultad: muy fácil
Tiempo: 40 minutos
Número de porciones: 2

Ingredientes:
100g (3.5oz.) cebollas picadas
1 diente de ajo picado
150g (5.3oz.) carne molida de res
A
* 200g (7oz.) tomates de lata picados
* 100g (3.5oz.) frijoles de soja cocidos
* 1 cda. salsa de Worcestershire
* 1 cda. salsa de tomate
* 1 cubo de consomé (or cubo de caldo)
* 1 ctda. chile en polvo
* 1/2 ctda. comino en polvo
1 cda. aceite de cocinar
sal y pimienta negra quebrada
queso rallado a su gusto
hojitas de perejil a su gusto

Direcciones:
1. Calienta aceite de cocinar en una olla. Saltear la cebolla picada y el ajo picado hasta que estén tiernos. Agregue la carne molida y saltear hasta que ya no esté rosado.
2. Agregue A y cubrir y hervir a fuego lento (revólver constantemente) por 20 minutos. Sazonar con sal y pimienta.
3. Servir en un plato y rociar el queso rallado y las hojitas de perejil a su gusto.
---------------------------------


((In English))
---------------------------------
Chili Con Carne with Soy Beans

Difficulty: Very Easy
Time: 40 min
Number of servings: 2

Ingredients:
100g (3.5oz.) minced onion
1 clove minced garlic
150g (5.3oz.) ground beef
A
* 200g (7oz.) diced tomato can
* 100g (3.5oz.) cooked soybeans
* 1 tbsp. Worcestershire sauce
* 1 tbsp. ketchup
* 1 consomme cube (or bouillon cube)
* 1 tsp. chili powder
* 1/2 tsp. cumin powder
1 tbsp. cooking oil
salt and cracked black pepper
shredded cheese if you like
parsley flakes if you like

Directions:
1. Heat cooking oil in a pot. Saute the minced onion and minced garlic until tender. Add ground beef and saute until no longer pink.
2. Add A, cover, and simmer over low (stir constantly) for about 20 minutes. Season with salt and cracked black pepper.
3. Serve in a dish and sprinkle with shredded cheese and parsley flakes if you like.
---------------------------------


レシピ(日本語)
http://www.cooklabo.blogspot.jp/2013/06/blog-post_7.html

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Wednesday, June 5, 2013

Find Taiyaki T-Shirt at Richmond Night Market!!!

For those who live in Canada.

Kym (at Herro Hachi) will set up shop outdoors at Richmond Night Market!

Our Taiyaki T-Shirt will be available there :)
(If you wonder, I am not making money out of it.)



She will be doing the market every other weekend until October.

June 7-9
June 21-23
July 5-7
July 19-21
August 2-4
August 16-18
August 30-Sept 2
Sept 20-22
October 11-14

Please say "herro" to Kym if you get a chance to go there ;)















Taiyaki T-Shrit
http://shop.herrohachi.com/product/dericious-taiyaki-herro-x-ochikeron

Create Eat Happy T-Shrit
http://shop.herrohachi.com/product/create-eat-happy-herro-x-ochikeron

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