How to Make Maple Steamed Cakes - Video Recipe

This was requested by many people :)


http://www.youtube.com/watch?v=qdaa6n0yxo8

You can arrange this recipe with your favorite flavor, of course!
Be creative and enjoy!!!



---------------------------------
Maple Steamed Cakes

Difficulty: Very Easy
Time: 20min
Number of servings: about 6-9 thick foil cupcake liners (mine is about 3-inch-wide)

Ingredients:
A
* 100ml milk
* 1 egg
* 2 tbsp. maple syrup
* 1 tbsp. cooking oil
B
* 150g (5.3oz.) cake flour
* 30g (1.0oz.) powdered sugar (confectioner's sugar)
* 2 tsp. baking powder
* a pinch of salt

Directions:
1. Mix A in a bowl. You can bubble it up a little bit.
2. Sift in dry ingredients (B) in a large bowl. Add the wet ingredients (1.) 1/2 at a time, and mix just until blended. *DO NOT mix too much!
3. Spoon the mixture into the thick foil cupcake liners up to 80% full. Drop them lightly on the counter to raise the air bubbles out of the batter.
4. Place them in a frying pan. Add 200ml hot water and put on high heat until water boils. Turn the heat down to low, cover, and cook for 10 minutes.
5. Remove the lid carefully to prevent the water from dripping onto the cakes. Place the cakes on a wire rack to cool.

レシピ（日本語）
https://cooklabo.blogspot.jp/2013/09/blog-post_17.html
---------------------------------

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How to Make FINAL FANTASY Bento Lunch Box (Chocobo and Moogle) - Video Recipe

I don't play games, so this bento box is made by requests from my viewers :)


http://www.youtube.com/watch?v=d4sQuMg42UU

I cut all ingredients before attaching them together, but I edited them step by step so that it is easy-to-follow.



No one might realize the change but I trimmed my hair yesterday. However, I don't like the result because my hair is overly layered!!! I know it is my fault thinking about how am I gonna edit this bento box than my haircut… Next time, I must remember to keep trimming the bottom but NOT THE LAYERS!!! Yeah, let's think in this way. It makes my hair easier to curl…

---------------------------------
FINAL FANTASY Bento Lunch Box (Chocobo and Moogle)

Difficulty: Easy
Time: 40min
Number of servings: 1 bento box

Ingredients:
((Quick Edamame Keema Curry))
http://www.youtube.com/watch?v=DfzL8SoqMdE
((Chocobo Rice Ball‪))‬
A
* 100g (3.5oz.) cooked white Japanese rice
* 1 quail egg yolk
* a pinch of salt
1 tbsp. egg white
a bit of milk or water
Wilton Icing Color: Azul Navy
cooking oil
white sliced cheese
cheddar sliced cheese
mayonnaise
((Gysahl Green - Carrot))
Sasakamaboko (bamboo-leaf-shaped fish cake)
rosemary
((Moogle Rice Ball‪))‬
B
* 100g (3.5oz.) cooked white Japanese rice
* a pinch of salt
1 quail egg white
sliced ham
red, orange, or yellow cherry tomato (Moogle's pom pom)
Umeboshi (pickled plum)
Oshaburi Kombu (chewing Kombu kelp snack)
Sakura Denbu (pink colored seasoned shredded codfish)
Nori sheet
mayonnaise
((Kupo Nut))
purple bell pepper or tomato
white sliced cheese

Directions:
((Quick Edamame Keema Curry))
http://www.youtube.com/watch?v=DfzL8SoqMdE
((Blue Egg Crepe using a gel icing color‪))‬
1. Dilute the gel color with a little milk (or water) to give a thin consistency.
2. Put 1 tbsp. of egg white in a small bowl. Mix in the color. Heat cooking oil in a small pan on low heat, pour the egg mixture in the pan and spread over the surface. ‪Cook the egg until the edges begin to dry, then ‬flip it over and cook the other side‪.‬
((Chocobo and Moogle rice balls)
1. Mix A and B in separate bowls. Use plastic wrap and form the rice to make the faces and hands of Chocobo and Moogle.
2. Use a bit of mayonnaise to attach their face parts.

Be creative and use whatever the ingredients available that match the image of characters.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/09/blog-post_11.html
---------------------------------

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How to Make Big Katsu Katsudon (Rice Bowl Using Fried Pork Cutlet Snack) - Video Recipe

Do you know Japanese Dagashi (cheap snack) called Big Katsu? It costs 32yen each and tastes like a real pork cutlet. It is fake (made from fish), though. hehe


http://www.youtube.com/watch?v=1luZbvu43Qg

I don't like to eat this by itself, but I found it is delicious if you make Katsudon (deep fried pork cutlet rice bowl) using this!!! Trust me XD



---------------------------------
Big Katsu Katsudon

Difficulty: Very Easy
Time: 10min
Number of servings: 2 small rice bowls

Ingredients:
2 Big Katsu
1 egg
50g (1.8oz.) onion
A
* 100ml Dashi stock
* 1.5 tbsp. soy sauce
* 1.5 tbsp. mirin (sweet sake)
2 small bowls of cooked rice
Mitsuba leaf (Japanese wild parsley) if you have

Directions:
1. Cut Big Katsu into bite-size pieces. Slice the onion.
2. Put A in a small pot and bring to a boil.
3. Add the onion slices and simmer on low heat for a few minutes until tender.
4. Add the Katsu, bring the soup to a boil, pour in the beaten egg (add chopped Mitsuba leaf if you have). Cover and turn off the heat.
5. Serve steamed rice in a rice bowl, pour 4. on top.

How to Make Dashi Stock:
- Using a Dashi Packet
In a large pot, put some water and Dashi packet, and bring to a boil. Then reduce the heat to medium low and simmer for 5 minutes. Discard the packet.
- Using Dashi Powder
Dilute instant Dashi powder in water.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/09/big.html
---------------------------------

【駄菓子】14枚スーパービッグカツ だがし おかし おやつ おつまみ カツレツ 子供会 BIG ビッグ... 価格：431円（税込、送料別）

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How to Make Ramen Cake - Video Recipe

Lately, my darling shared with me a newspaper article (Nikkei MJ 2013/4/17 issue - I know it is pretty old. lol) about the cake shop that sells "Ramen Cake" and I thought I want to make one for myself :D

http://www.youtube.com/watch?v=kZWAmgX2lew

However, it was not that easy…
I tried it for 3 times to get this perfect result.

I hope you enjoy it :)

FYI Failed version is at the end.



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

Ramen Cake

Difficulty: Patience
Time: 1 day (incl. cooling time)
Number of servings: 2

Ingredients:
((Sweet Potato Ramen Noodles))
300g (10.5oz.) Japanese sweet potato
A
* 100ml milk
* 60g (2.1oz.) sugar
* 2 tbsp. butter
* cinnamon powder (if you like)
* 1 tsp. rum (if you like)
((Fillings)) *If you want to make them from scratch, please watch the Shortcake video.
sponge cake
whipped cream
canned fruits and syrup
((Ramen Soup Jelly)) *1 serving
300ml sweetened tea of your choice
5g (0.18oz.) gelatin powder
((Toppings)) *choose whatever that looks like what you want
Naruto: make with white chocolate and strawberry chocolate
Chashu Pork: marble chocolate cookie
Nori Seaweed: black sesame seed cookie
Chopped Green Onions: chopped pumpkin seeds

Directions:
((Sweet Potato Ramen Noodles))
1. Peel and slice the sweet potato into rounds. Soak in water for 10 minutes to prevent them from discoloring. Then drain well.
2. Place the sweet potato rounds on a microwavable dish, cover with plastic wrap, and microwave at 500w for 8 minutes. Leave to steam for a minute, transfer them into a large bowl and mash with a fork.
3. Mix in A while the sweet potato is hot. Then strain through a sieve.
((Fillings))
1. Place a thin layer of sponge cake in a ramen bowl. Brush the cake with syrup, place some whipped cream and fruits, then place a layer of sponge cake and brush with syrup again.
2. Spread enough sweet potato to cover the cake and the cream, then smooth the top. Make sure you cover them because they can easily float up when you pour in the jelly.
3. Transfer the mashed sweet potato to a pastry bag and snip off the end. Squeeze out like ramen noodles.
4. Cover with plastic wrap and put in the freezer until frozen hard. If you don't, the noodles will melt when you pour in the jelly.
((Ramen Soup Jelly)) *start making when the noodles are frozen
1. Heat the tea until hot, add the gelatin powder, and continue stirring until it completely dissolves.
2. Leave to cool (at around 20C/68F) just before the jelly firms up.
3. Pour it into the ramen bowl, place the bowl immediately into the freezer, and let the jelly firm up for 3 minutes.
4. When the jelly is firmed up, transfer the bowl into the fridge and defrost the cake.
((Toppings))
Just before you eat, garnish the ramen with the toppings of your choice!

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/09/blog-post.html
---------------------------------

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YouTube Japan Entertainment Week

I will participate in the event called Entertainment Week which YouTube Japan will be starting from 9/14-23 for 10 days.

I will present one of the popular and fun foods in Japan!

Please look forward to it :)



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How to Make Wasabi Marinated Watercress - Video Recipe

The bitter taste of watercress and the spicy flavor of Wasabi matches very well!!!


http://www.youtube.com/watch?v=B1P2RHM7vF0

It is a perfect dish for a change :)
I hope you like it.



---------------------------------
How to Make Wasabi Marinated Watercress

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

Ingredients:
100g (3.5oz.) watercress
3g (0.1oz.) Katsuobushi (dried bonito flakes)
A
* 1/2 tsp. sugar
* 1/2 tbsp. soy sauce
* a bit of Wasabi in tube (freshly grated Wasabi is perfect)

Directions:
1. Mix A in a bowl.
2. Wash watercress in cold water and drain well. Separate stalks and leaves. Bring a pot of water to a boil. Cook the stalks for a few seconds, then add the leaves and cook for another few seconds. Soak in cold water and drain well with paper towels.
3. Put the watercress and Katsuobushi in the bowl (1.) and toss lightly.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/08/blog-post_30.html
---------------------------------

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How to Make Ham and Corn Buns - Video Recipe

Sweet corn and mayonnaise matches perfect with ham!
Very popular and appetizing Japanese buns :)


http://www.youtube.com/watch?v=N8cqftxE1bo



Please watch 0:30-2:49 for the basic bread dough.
http://youtu.be/DqEtH38kW7Y?t=30s

---------------------------------
How to Make Ham and Corn Buns

Difficulty: Easy
Time: 90min-120min
Number of servings: 8

Ingredients:
200g (7.0oz.) bread flour
20g (0.7oz.) butter
1 tbsp. sugar
1 tsp. dry yeast
100ml warm water *30C/86F
20g (0.7oz.) beaten egg
1/2 tsp. salt
8 sliced ham
A: you can measure by eye
* mayonnaise
* whole kernel corn (canned)
* chopped onion (if you like)
parsley flakes

Directions:
((Kneading))
1. You want all the ingredients at room temperature.
2. Mix warm water, salt and beaten egg together.
3. In a large bowl, place bread flour, butter, sugar, and dry yeast. Keep the dry yeast away from butter as the salt (in the butter) will kill the dry yeast.
4. Gradually mix in the warm water mixture. Use your hand to mix together until formed.
5. Transfer the dough to the counter, stretch the dough for a few times using your palms, fold it in half, turn it around (90C), and stretch again. Repeat and knead until smooth, without adding any extra flour for 10-15 minutes). The dough should be very elastic which when stretched becomes almost translucent.
((1st Proving / Proofing / Rising))
6. Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down. Cover the bowl with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 30-60 min or until it has doubled or tripled in size. (In winter, you can use the proof function on your home oven!)
((Finger Test))
7. Coat your finger in flour and poke the dough. If the hole stays, it's ready. If the dough springs back, it needs to proof more. If the dough shrinks, it is over proofed. In this case, you'd better flatten out and make a pizza…
((Knock-Back & Bench Time / Resting))
8. Place the dough onto a floured surface and punch out the air with your palm.
9. Divide it into 8 equal pieces using a bench scraper or a knife. Quickly form them into balls.
10. Place them on a baking sheet, cover with plastic wrap (to keep the surface of the dough from drying out), and rest for 10 minutes. The dough is surprised because you punched, so please let them rest for a while before you start shaping.
---Up to here, please watch the Burger Buns video (0:30-2:49)---
((Shaping))
11. Using a rolling pin to flatten out the dough. Place the ham, roll, pinch the dough to seal. Then bring the two ends together and pinch the dough to seal. Put the sealed side down, make an incision, and open. Place them on large foil cups if you have or on parchment paper is okay.
((2nd Proving / Proofing / Rising))
12. Cover with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 20-30 min or until they have doubled in size. (In winter, you can use the proof function on your home oven!)
13. Preheat the oven to 200C (392F).
((Baking))
14. Mix A and spread the mixture onto each bun.
15. Bake at 200C (392F) for about 10 minutes. Place them on a wire rack and sprinkle with some parsley flakes.

* To keep the surface of the dough from drying out, a wet towel is okay but plastic wrap is easier!

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/08/blog-post_27.html
---------------------------------

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How to Make Broccoli Menchi Katsu (Minced Meat Cutlet) - Video Recipe

"Menchi Katsu" is Minced Meat Cutlet. It is kind of croquette, usually made from the mixture of minced/ground meat (beef or pork, or both) and minced cabbage.


http://www.youtube.com/watch?v=1lcRB2shYVs

In this recipe, I used broccoli instead of the cabbage. It turned out amazingly tasty and delicious.

You must try this out ;)



---------------------------------
Broccoli Menchi Katsu (Minced Meat Cutlet)

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

Ingredients:
150g (5.3oz.) ground beef and pork mixture
150g (5.3oz.) frozen broccoli
50g (1.7oz.) chopped onion
30g (1.0oz.) chopped carrot
1/2 cup Panko (bread crumbs)
salt and cracked black pepper
1/2 tbsp. sesame oil
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
Tonkatsu sauce
mayonnaise (if you like)
shredded cabbage and tomatoes (if you like)

Directions:
1. Defrost and chop the frozen broccoli. Of corse, you can boil the fresh one.
2. Heat sesame oil in a small saucepan and saute the chopped onion and carrot until soft. Then leave to cool.
3. Place ground beef and pork mixture, (1.), (2.), 1/2 cup of Panko (bread crumbs), salt and cracked black pepper in a bowl and mix them by hand until the mixture comes together and sticky.
4. Make the mixture flat in the pan and divide it into 4 equal portions. Make flat and round patties. Coat each piece with flour, dip in beaten egg, and coat with Panko.
5. Deep fry them in oil at 170C (340F), flip them over occasionally for a few times, until cooked golden brown. Then drain well.
6. Serve with vegetables of your choice. Eat with Tonkatsu sauce and mayonnaise (if you like).

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/08/blog-post_23.html
---------------------------------

Healthy Pan-Fried Minced Cutlet (Menchi Katsu)
http://www.youtube.com/watch?v=kWcPNQYviNY

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How to Make Hamburger Buns & Menchi Katsu Burger (Step-by-Step Basic Bread Recipe for Beginners) - Video Recipe

We have extremely hot summer (over 35C/95F) in Japan!!!

So, I decided to best use this heat to rise bread. LOL


http://www.youtube.com/watch?v=DqEtH38kW7Y

I wrote the recipe step by step with the tips that you could never fail :)



---------------------------------
Hamburger Buns (Menchi Katsu Burger)

Difficulty: Easy
Time: 90min-120min
Number of servings: 8

Ingredients:
200g (7.0oz.) bread flour
20g (0.7oz.) butter
1 tbsp. sugar
1 tsp. dry yeast
100ml warm water *30C/86F
20g (0.7oz.) beaten egg
1/2 tsp. salt
leftover beaten egg
white sesame seeds

Directions:
((Kneading))
1. You want all the ingredients at room temperature.
2. Mix warm water, salt and beaten egg together.
3. In a large bowl, place bread flour, butter, sugar, and dry yeast. Keep the dry yeast away from butter as the salt (in the butter) will kill the dry yeast.
4. Gradually mix in the warm water mixture. Use your hand to mix together until formed.
5. Transfer the dough to the counter, stretch the dough for a few times using your palms, fold it in half, turn it around (90C), and stretch again. Repeat and knead until smooth, without adding any extra flour for 10-15 minutes). The dough should be very elastic which when stretched becomes almost translucent.
((1st Proving / Proofing / Rising))
6. Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down. Cover the bowl with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 30-60 min or until it has doubled or tripled in size. (In winter, you can use the proof function on your home oven!)
((Finger Test))
7. Coat your finger in flour and poke the dough. If the hole stays, it's ready. If the dough springs back, it needs to proof more. If the dough shrinks, it is over proofed. In this case, you'd better flatten out and make a pizza…
((Knock-Back & Bench Time / Resting))
8. Place the dough onto a floured surface and punch out the air with your palm.
9. Divide it into 8 equal pieces using a bench scraper or a knife. Quickly form them into balls.
10. Place them on a baking sheet, cover with plastic wrap (to keep the surface of the dough from drying out), and rest for 10 minutes. The dough is surprised because you punched, so please let them rest for a while before you start shaping.
((Shaping))
11. Using a rolling pin or your palm, flatten out the dough to 3-inch-wide. Then place them on a baking sheet.
((2nd Proving / Proofing / Rising))
12. Cover with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 20-30 min or until they have doubled in size. (In winter, you can use the proof function on your home oven!)
13. Preheat the oven to 200C (392F).
((Baking))
14. Brush the dough with the leftover beaten egg, and sprinkle with some sesame seeds.
15. Bake at 200C (392F) for about 10 minutes. Place them on a wire rack to cool.

Ingredients for Menchi Katsu (Minced Cutlet) Burger:

Broccoli Menchi Katsu (Minced Meat Cutlet)

https://www.youtube.com/watch?v=1lcRB2shYVs
hamburger buns
broccoli minced cutlet
mustard
mayonnaise
sliced cheese
Tonkatsu sauce
shredded cabbage

* To keep the surface of the dough from drying out, a wet towel is okay but plastic wrap is easier!

* You can freeze the buns up to 1 month. Thaw at room temperature and warm in an oven or a frying pan before eating.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/08/blog-post_21.html
---------------------------------

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How to Make Japanese Creamy Sesame Seed Dressing - Video Recipe

I received many requests for sesame seed dressing. Those requests weren't that specific, but I am guessing they want the creamy one, which is very popular in Japan ;)


http://www.youtube.com/watch?v=HhoVwbwGa4Q



---------------------------------
Japanese Creamy Sesame Seed Dressing

Difficulty: VERY Easy
Time: 3min
Number of servings: 2

Ingredients:
2 tbsp. mayonnaise
2 tbsp. ground toasted white sesame seeds
1 tbsp. sugar
1/2 tbsp. vinegar
1/2 tbsp. soy sauce
1/2 tbsp. sesame oil

Directions:
1. Please use freshly ground toasted white sesame seeds to make it flavorous.
2. Mix all the ingredients together.

*You can serve it with vegetable sticks as a dip.
*If you think the texture is too thick to dress a salad, you can add a bit of water (or dashi stock) to loosen up the texture.
*You can use unsweetened plain yogurt instead of mayonnaise. It will taste different but still good!

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/08/blog-post_16.html
---------------------------------

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How to Make Western-Style Panda Lunch Box (200K GIVEAWAY) - Video Recipe

http://www.youtube.com/watch?v=HMAhDCSzhD0

Is there anyone who brings Onigiri (rice balls) to school?!
I think it is a cool idea ;) hehe



---------------------------------
Western-Style Panda Lunch Box

Difficulty: Very Easy
Time: 20min
Number of servings: N/A

Ingredients:
((Panda Sandwiches))
slices of bread
nutela or a jam of your choice
((Panda Rice Balls‪))‬
cooked white Japanese rice
Nori sheet
((Others‪))‬
cherry tomato
snack of your choice
mandarin orange

Directions:
((Panda Sandwiches))
1. Place CuteZCute cutter on a slice of bread. Then press down on the top and twist the cutter back and forth (with pressure) to cut out the edges. Using the stamp, you can cut out the panda face, too. Included panda assistant helps remove edges of small cut-out.
2. Spread some nutela or a jam of your choice on a slices of bread and make a sandwich.
((Panda Rice Balls‪))‬
1. Mix in a pinch of salt in the cooked rice.
2. Use plastic wrap and form the rice into an oval shape.
3. Cut out Nori sheet to make panda face parts. Attach them with tweezers.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/08/blog-post_14.html
---------------------------------

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How to Make Monsters University Bento Lunch Box (The School of Scaring) - Video Recipe

My darling and I wanted to watch Despicable Me, but it wasn't released yet, so we ended up watching Monsters University. I really liked the story! Adorbs!!! So, we decided to borrow Monsters Inc. at iTunes. It seems like Mike was a bit smarter when he was young. LOL


http://www.youtube.com/watch?v=SUQ_pr5jv6o

BTW, Stir-Fried Shredded Pork and Green Peppers is colorful and nutritious. Perfect for bento box! I hope you like the side dishes as well ;)



---------------------------------
Monsters University Bento Lunch Box (The School of Scaring)

Difficulty: Easy
Time: 40min
Number of servings: 1 bento box

Ingredients:
((Stir-Fried Shredded Pork and Green Peppers))
http://www.youtube.com/watch?v=nQQVwmthW70
((Usuyaki Tamago Egg Crepe Flowers))
http://www.youtube.com/watch?v=P7EBDWSSUQg
((Mike and Sulley Onigiri Rice Balls‪))‬
cooked white Japanese rice
1 egg white
Hagoromo Deco Furi Rice Sprinkles (Green and Blue)
cooking oil
Nori sheet
sliced cheese
mayonnaise
cashew nuts
((Others‪))‬
cherry tomato
‪lettuce‬
cap food pick

Directions:
((Stir-Fried Shredded Pork and Green Peppers))
http://www.youtube.com/watch?v=nQQVwmthW70
((Usuyaki Tamago Egg Crepe Flowers))
http://www.youtube.com/watch?v=P7EBDWSSUQg
((Mike and Sulley Onigiri Rice Balls‪))‬
1. Put 1 tbsp. of egg white in 2 small bowls. Mix in a bit of Green and Blue Rice Sprinkles (leave them for a while to dissolve). Heat cooking oil in a small pan on low heat, pour the egg mixture in the pan and spread over the surface. ‪Cook the egg until the edges begin to dry, then ‬flip it over and cook the other side‪.‬
2. Put 100g (3.5oz.) of cooked white Japanese rice in 2 bowls. Mix in Green and Blue Rice Sprinkles. Use plastic wrap and form the rice to make the face of Mike and Sulley.
3. Cut out the blue and green sheets of egg to make their eyes. Cut out Nori sheet and sliced cheese to make their face parts. Attach them with bits of mayonnaise with tweezers.
4. Attach cashew nuts to make their horns. Attach a cap (a food pick) if you have ;)

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/08/blog-post_9.html
---------------------------------

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How to Make Stir-Fried Shredded Pork and Green Peppers (Chinjao Rosu) - Video Recipe

Stir-Fried Shredded Pork and Green Peppers (we call it "Chinjao Rosu" in Japanese) is a popular Chinese dish in Japan.


http://www.youtube.com/watch?v=nQQVwmthW70

Some people use oyster sauce to season it but I prefer to use salt and sesame oil! Very tasty and addictive ;)



It goes great with rice. Perfect for Bento box.
Perfect recipe for Chinese New Year, too

---------------------------------
Stir-Fried Shredded Pork and Green Peppers

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

Ingredients:
200g (7oz.) pork loin slices for Shogayaki (ginger pork) *chicken is okay
A
* 1 tsp. Sake
* 1 tsp. soy sauce
* 1 tsp. sesame oil
* a pinch of salt
1 tsp. starch *corn or potato is okay
100g (3.5oz.) green peppers *you can mix red bell peppers
150g (5.3oz.) boiled bamboo shoots
1 clove chopped garlic
B
* 1/2 tsp. salt
* 1/2 tsp. sugar
* 1 tsp. soy sauce
cooking oil
sesame oil

Directions:
1. Cut pork into thin strips and season with A.
2. Cut green peppers and bamboo shoots into thin strips.
3. Mix starch into the seasoned pork.
4. Heat cooking oil in a frying pan and stir-fry chopped garlic and pork strips until no longer pink.
5. Add the green peppers and bamboo shoots, then saute them until almost done.
6. Season with B, and finish with a dash of sesame oil.

You can use blanched lotus roots or potatoes instead of bamboo shoots :)

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/08/blog-post_6.html
---------------------------------

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How to Make Pancakes From Scratch - Video Recipe

When I made Hot Cake (Japanese Pancake), I received many requests for the recipe from scratch, so here is the recipe.

http://www.youtube.com/watch?v=acMP2DOpWeA



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

How to Make Pancakes From Scratch

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

Ingredients:
A
* 100g cake flour
* 3 tbsp. sugar
* 1 tbsp. corn starch
* 1/2 tbsp. baking powder
* a pinch of salt
1 egg
100ml milk
1 tbsp. cooking oil
maple syrup
butter

Directions:
1. Sift in dry ingredients (A) in a bowl and mix well with a whisk.
2. Beat an egg in a different bowl, add milk, and mix well.
3. Add the dry ingredients (1.) 1/3 at a time, and mix just until blended.
4. Add cooking oil and mix again. *DO NOT mix too much!
5. Cover with plastic wrap and leave to set for 5 minutes.
6. Meanwhile, heat a non-stick frying pan over medium heat. Place the pan on a wet towel to cool down the pan a little bit.
7. Turn the heat down to low, place the pan, pour about 1/2 ladle of the batter onto the pan, and cook until bubbles appear on the surface.
8. Flip with a spatula, then cook for a minute until browned on the other side. Repeat the steps to complete the rest.
9. Place a piece of butter on top and pour some maple syrup.

You can wrap in a plastic wrap and freeze to eat later.
Microwave for a minute and you can enjoy fresh and fluffy pancake :)

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/08/blog-post.html
---------------------------------

How to Make Hotcake (ホットケーキの作り方)
http://www.youtube.com/watch?v=95dYm8M2o3w

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OMG

This morning, I realized my channel settings went back to default: no channel art, no links, no playlists, no profile...

Luckily, my videos were still there but I am pretty sad.

Well... anything can happen on the Internet.

It is just a data.

I just hope this will never happen...

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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

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

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 Minions Bento Lunch Box (Despicable Me) - Video Recipe

This Minions Bento was requested by viewers.


http://www.youtube.com/watch?v=I5nDhEV2BHs

I was going to watch the movie then knew it will be released on September 21st in Japan. lol



BTW, Sweet and Sour Pork is colorful and nutritious. Perfect for bento box!

---------------------------------
Minions Bento

Difficulty: Easy
Time: 40min
Number of servings: 10-12 Minions

Ingredients:
((Sweet and Sour Pork))
http://www.youtube.com/watch?v=tkJGDSw99bw
((Minions Rice‪))‬
A
* 1 egg
* 1 tsp. sugar
* a pinch of salt
cooking oil
‪cooked white Japanese rice‬
Nori sheet
sliced cheese
mayonnaise
((Minions Rice‪))‬
cherry tomato
‪lettuce‬

Directions:
((Sweet and Sour Pork))
http://www.youtube.com/watch?v=tkJGDSw99bw
((Minions Rice‪))‬
1. Mix A. Heat cooking oil in a Tamagoyaki Nabe (rectangular omelet pan) on low heat, pour the egg mixture in the pan and spread over the surface. ‪Cook the egg until the edges begin to dry, then ‬start rolling‪.‬
2. Wrap in plastic wrap while it's warm‪, ‬then‪ leave to cool to keep its shape.‬
3. Cut out Nori sheet and sliced cheese to make the face parts.
4. Cut the egg into 1/3-inch pieces.
5. Put the rice in a Bento box. Arrange the Tamagoyaki on the rice. Attach the face parts with bits of mayonnaise.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/07/blog-post_26.html
---------------------------------

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How to Make Sweet and Sour Pork - Video Recipe

Sweet and Sour Pork (we call it "Subuta" in Japanese) is a popular Chinese dish in Japan.


http://www.youtube.com/watch?v=tkJGDSw99bw

Very refreshing and enhances your appetite in hot and humid summer season!



It goes great with rice. Perfect for Bento box.
Perfect recipe for Chinese New Year, too

---------------------------------
Sweet and Sour Pork

Difficulty: Easy
Time: 20min
Number of servings: 4

Ingredients:
300g (10.6oz.) pork loin chops *any portion or chicken is okay
A
* 2 tsp. Sake
* 2 tsp. soy sauce
100g (3.5oz.) onion
50g (1.8oz.) EACH bell peppers (green, red, orange, and yellow)
3 Shiitake mushrooms
50g (1.8oz.) cut pineapple *if you like
B
* 100ml chicken stock
* 3 tbsp. sugar
* 3 tbsp. vinegar
* 2 tbsp. ketchup
* 1 tbsp. soy sauce
* 1 tbsp. starch *corn or potato is okay
* 1/2 tsp. grated ginger
1 tbsp. cooking oil
starch *corn or potato is okay
vegetable oil for deep frying

Directions:
1. Cut pork loin chops into bite-size pieces and season with A.
2. Cut onion into wedges. Cut bell peppers into bite-size pieces. Cut Shiitake mushrooms into quarters.
3. Mix the seasonings B.
4. Drain the seasoned pork pieces and dust them with starch. Deep fry them in oil at 160C (320F) for 2-3 minutes.
5. Heat cooking oil over high heat. Add the onion, bell peppers, and Shiitake mushrooms, then saute them until almost done.
6. Turn down to medium heat, add B, when the sauce thickens, add the deep fried pork (and cut pineapple if you like) and cook until hot.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/07/blog-post_23.html
---------------------------------

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How to Make iPhone :-9 (Egg-Free Chocolate Cookies) - Video Recipe

People asked me how to make chocolate flavored cookies using cocoa powder, so here is the recipe :)


http://www.youtube.com/watch?v=oAtqjrMN89Y

I used no egg for the icing as well!



---------------------------------
iPhone :-9 Chocolate Cookies

Difficulty: Super Easy
Time: 1 hr + a few days to dry out the icing
Number of servings: 3 phones

Ingredients:
((Chocolate Cookies))
50g (1.8oz.) butter *softened
100g (3.5oz.) cake flour *all purpose flour is okay
30g (1.0oz.) powdered sugar (confectioner's sugar)
1 tbsp. cocoa powder
((Glacé Icing))
powdered sugar (confectioner's sugar)
warm water with vanilla extract or fresh lemon juice
Wilton 12 Icing Colors Set

Directions:
((Chocolate Cookies))
1. Put all ingredients in a large Ziploc bag (make sure it is zipped). Then mix well. Roll out the dough in the Ziploc bag to 5mm (0.2 inch) thick. Refrigerate the dough for at least 1 hour to set and chill.
2. Preheat the oven to 170C (338F). Cut out the dough with iCookie Cutter. Place the cookies on a cookie sheet lined with parchment paper. Roll out scraps, and repeat.
3. Bake at 170C (338F) for 15 minutes. Cool the cookies on the cookie sheet or wire rack.
((Glacé Icing))
1. Put powdered sugar in a bowl. Add warm water with vanilla extract little by little, and stir together until smooth. If icing is too soggy, add more powdered sugar.
2. Divide it into small bowls, and add food colorings to each. Paint them with a brush or bamboo skewers.
3. Dry out the icing (it might take a day or more if you live in a hot and humid country like japan) then apply the next color on top.

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

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How to Make Granola Yogurt Parfait (Breakfast To Go) - Video Recipe

Our Summer Vacation in SFO (Yosemite) & LA & NY
http://createeathappy.blogspot.jp/2013/07/summer-2013-in-sfo-yosemite-la-ny.html

Granola Yogurts I had this summer :)
http://instagram.com/p/bJQJ05maTb/
http://instagram.com/p/bT1UdaGaUK/
http://instagram.com/p/bRgnUrGaec/
http://instagram.com/p/beB9k9maTt/
http://instagram.com/p/bgj5MOGaYH/

I wish we have granola yogurt in Japan!!!
I made this granola yogurt using the ingredients available in Japan :)


http://www.youtube.com/watch?v=5ETeTQLcG50



---------------------------------
Granola Yogurt Parfait

Difficulty: Super Easy
Time: 3min
Number of Servings: N/A

Ingredients I Love:
fresh berries (raspberries, blackberries, strawberries, blueberries, etc…)
fat-free plain yogurt
any berry-flavored yogurt sauce
any fat-free berry-flavored yogurt
naturally sweet crunchy granola (store-bought or homemade one)

Directions:
Place the ingredients alternately in a trifle dish or a container to go.
You don't want the yogurt to soften the granola, so eat as soon as you make it, or keep the ingredients separated until ready to eat.
You can use whatever type of fruit you want but I love and recommend berries.
I love to layer plain yogurt, yogurt sauce, and flavored yogurt, just because they make a great swirl when you eat and taste even better together!

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/07/blog-post_16.html
---------------------------------

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