Aloha Kaua'i @ YouTube

This is the 18th hula dancing video :D

It is a well-known Hawaiian song again.
The song of beautiful Kaua'i island, loved by people.

I once shared my unlisted hula dancing playlist on my facebook page. You can find this video in there :)

※Tipness（ティップネス）のHULA HULAで習った Aloha Kaua'i（アロハ・カウアイ）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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How to Make Beauty VEGEMITE Sushi Rolls (California Roll) - Video Recipe

VEGEMITE is a dark brown Australian spread, made from leftover brewer's yeast extract. It is very salty with an unique flavor (which some people may dislike) but rich in umami.

In Australia, I tried it on toasted bread with some butter and avocado. It wasn't that bad! So, I thought of using a thin layer of it in sushi rolls :) Surprisingly, you won't taste it and it gives a nice salty flavor without soy sauce!


http://www.youtube.com/watch?v=2RO3vB-C_zU

Vegemite is one of the world's richest known sources of B vitamins, specifically thiamine, riboflavin, niacin and folic acid, which helps promote healthy skin and hair! Adding Avocado (anti-aging vitamin E) would make a perfect beauty roll!



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Beauty VEGEMITE Sushi Rolls (California Roll)

Difficulty: Easy
Time: 20min
Number of servings: 2 rolls (16 pieces)

Ingredients:
300g (10.6oz.) cooked Japanese rice (short-grain rice)
2 tbsp. Sushi vinegar*
4 strips of avocado
4 strips of cucumber
6 Kanikama (imitation crab sticks)
1 Nori sheet
black and white toasted sesame seeds
VEGEMITE
Wasabi (Japanese Horseradish Paste) if desired

Directions:
1. Place cooked Japanese rice in a bowl. Add Sushi vinegar while the rice is hot and slice through rice using rice paddle to separate the grains. (Cool the rice before you use.)
2. Cover a bamboo sushi-roll mat with plastic wrap. Cut Nori sheet in half and place it on the bamboo sushi-roll mat, shiny side down.
3. Spread the sushi rice on the Nori sheet using your finger tips, little bit moistened with water. Sprinkle with black and white toasted sesame seeds. Flip it over so that the Nori sheet facing you.
4. Spread a thin layer of VEGEMITE lengthwise in the center. Place avocado, cucumber, and imitation crab sticks lengthwise on the Nori sheet. (cut them if too long.)
5. Roll the bamboo mat forward, hold the line of ingredients firmly with your fingers, stop and leave about 1/3 inch of sushi rice, make sure all the ingredients are pressed in, roll it completely, gently press the mat around the roll to shape it (do not squeeze).
6. With a moistened knife (bread knife cuts well) cut the roll into 6-8 pieces (re-wet as needed. don't push but pull to cut).
7. Eat with Wasabi if desired.

* Ingredients to make sushi vinegar from scratch.
1.5 tbsp. rice vinegar
1/2 tbsp. sugar
1/2 tsp. salt

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/10/blog-post_8896.html
---------------------------------

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How to Make My Favorite Egg Mayonnaise Sandwiches - Video Recipe

I made this video because I received many requests for egg mayo (egg salad) sandwich.

This is my favorite sandwich that I used to buy at DOUTOR coffee shop when I was a high school student. Now they sell a different ham and egg sandwich… This one was the best ;)


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

NOTE: What I called "ham sausage" in this video is "bologna sausage"! Sorry I just found the name on its package...



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

---------------------------------
My Favorite Egg Mayonnaise Sandwiches

Difficulty: Easy
Time: 90min-120min
Number of servings: 8 buns & 2 sandwiches

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
grated parmesan cheese
((2 Ham and Egg Mayonnaise Sandwiches))
2 hard-boiled eggs
2 tbsp. mayonnaise
salt and pepper
butter
whole-grain mustard
4 slices bologna sausage
green lettuce

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 or your palm, punch out the air from the dough. Form them into flat oval balls. Then place them on a baking sheet seam side down.
((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 grated parmesan cheese.
15. Bake at 200C (392F) for about 10 minutes. Place them on a wire rack to cool.
((2 Ham and Egg Mayonnaise Sandwiches))
16. Mash the hard-boiled eggs with a fork. Season with mayonnaise, salt and pepper.
17. Slice the buns in half, and brush the cut sides with butter and whole-grain mustard.
18. Layer bologna sausagee, green lettuce, egg mayonnaise, and bologna sausage. Sandwich the top half, then press.

* 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/2013/10/blog-post_1.html
---------------------------------

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