Tuesday, October 22, 2013

How to Make Spinach and Salmon WaFu Gratin for Halloween - Video Recipe

Curry spiced cream corn brings up the flavor of the fillings.
Very healthy and mild with less salt :)


http://www.youtube.com/watch?v=ac9nHFj9MXw

You can arrange it with vegetables of your choice.
You can substitute salmon with bacon!



If you use Christmas stencil, you can make the gratin for Christmas!

---------------------------------
Spinach And Salmon WaFu Gratin for Halloween

Difficulty: Very Easy
Time: 1 hr
Number of servings: 15×20cm (6×8inch) pie dish

Ingredients:
200g (7.0oz.) frozen chopped spinach
1 filet (150g=5.3oz.) salmon
100g (5.3oz.) Shimeji mushrooms
50g (1.8oz.) onion
A
* 200g (7.0oz.) cream style corn
* 50ml soy milk
* 2 tsp. curry powder
1 tsp. sesame oil
salt and pepper
1 tbsp. bread crumbs
1 tbsp. grated parmesan cheese
parsley flakes

Directions:
1. Microwave frozen spinach as directed on its package until fully defrosted.
2. Slice the onion. Remove tough base of Shimeji mushrooms and break into bite-sized chunks. Chop salmon into chunks and season with salt and pepper. Place them on a microwavable dish, cover, and microwave at 500w for 3 minutes. Leave to cool for 5 minutes.
3. Put 1 and 2 (removing any bones and skin of salmon if any) in a bowl. Then toss with sesame oil, salt, and pepper.
4. Place 3 in a pie dish. Mix A very well and pour it on top. Sprinkle with bread crumbs and grated parmesan cheese. Bake in the oven or toaster oven for 10 minutes until the top is golden.
5. Sprinkle with parsley flakes. Use Halloween or Christmas stencil to create a cute pattern!

レシピ(日本語)
http://www.cooklabo.blogspot.jp/2013/10/blog-post_22.html
---------------------------------


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Friday, October 18, 2013

Souvenirs from Kyoto

I made a quick video about my souvenirs from Kyoto.
BTW, I took the thumbnail picture in front of Kyoto Nishiki Market!




Sakura-mochi @ Tsuruya-kotobuki 鶴屋寿 桜餅
179yen per piece
http://www.sakuramochi.jp/


Hon-warabi-mochi @ Oimatu 老松 本わらび餅
350yen per can
http://www.oimatu.co.jp/products/warabimochi.html


Kurogoma Cubes @ GOMAJE ゴマジェ 黒ごまキューブ
630yen per cup
http://www.kenkou-seed.com/item-gcube-black.html


Agehana Mix @ Kikuya 喜久屋 揚げ花MIX
550yen per set
http://www.kyoto-kikuya.jp/shopdetail/043004000018/


Black Bean Tea and Beauty Candies @ Kawai-jinja shrine 河合神社 黒豆茶と美人飴
500yen and 350yen
http://www5e.biglobe.ne.jp/~hidesan/kawai-jinjya.htm


Comb Amulet @ Mikami-jinja shrine 御髪神社 櫛のお守り
600yen
http://www.mikami-jinja.net/


Kyo no Omanjyu @ Tawaraya Yoshitomi 俵屋吉富 京のおまんじゅう 八重 (left)
380yen for 3 pieces
http://www.kyogashi.co.jp/a-2-7.html
Yatsuhashi Crunch @ Otabe おたべ 八ッ橋クランチ (right)
525yen for 16 pieces
http://www.otabe.co.jp/item/crun.html

Blog Post about our trip to Kyoto
http://createeathappy.blogspot.jp/2013/10/kyoto.html

More Pics on INSTAGRAM and FACEBOOK :)

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Kyoto

It was a three-day weekend, so my darling and I have been to Hikone (my darling's hometown) and Kyoto.

I will make a very quick post about amazing meals we had + places we visited!!!

We took Shinkansen (Japanese bullet train) from Shinagawa (Tokyo). Ekiben (bento box sold at the railway station) is always one of our pleasures of a trip. (IMG 1 and 2) We stopped by at Hikone on the first day. We had Soba noodles for dinner. (IMG 4) My darling's dad made breakfast for us the next morning. (IMG 3) He is a great cook so mom doesn't have to cook. hehe

Early in the morning, we headed to Kyoto. We have been to Kyoto back in 2009 and did a major sightseeing, so this time we decided to walk around and visit temples and shrines nearby.

We checked in at a Ryokan (Japanese style inn) called 日昇別荘 (Nissho-besso). It is located in the middle of the shopping street but the rooms are quite big and very cozy! Believe it or not, our room was way too big for 2 people. hehe (IMG 1 and 2)

At noon, we headed to 嵐山 (Arashiyama). We had Yudoufu (hot Tofu) course meal lunch at 竹むら (Takemura). They use 森嘉 (Morika - a famous Tofu shop)'s Tofu. We loved their Tempura, too! If you like Tofu, you must visit there once ;) (IMG 3 and 4)

After the lunch, we crossed 渡月橋 (Togetsukyo bridge) (IMG 3) then visited 法輪寺 (Horinji temple) famous for successful career, and 電電宮 (Dendengu shrine) the god of electronics, located on the grounds of the Horinji. You can make a wish for not breaking your iPhone for example. hehe Walking through Arashiyama's famous bamboo groves (IMG 2), you will get to 御髪神社 (Mikami-jinja shrine) shrine for healthy hair - one and only one shrine for that in Japan! I bought a comb shaped amulet there :) so cute♥ (IMG 1) 野宮神社 (Nomiya-jinja shrine) god of marriage is also located nere the bamboo groves. It has a pretty backyard garden. (IMG 4)

There were 2 big public bathrooms at the Ryokan we stayed. We took an early bath and had a relaxing dinner in our room. A serving lady will bring dinner to your room. (IMG 1) Their breakfast was also amazing. (IMG 2) On the 2nd day in the morning, we visited 河合神社 (Kawai-jinja shrine - a sub-shrine of Shimogamo-jinja shrine) the god of beauty. You can pray for your inner beauty there. They serve 美人水 (beauty water - quince juice). (IMG 4) We had lunch back in 祇園 (Gion) at a restaurant called OKU. They serve amazing Obanzai lunch (Kyoto-style homemade side dishes). (IMG 3)

Sorry the images are not in the correct order. IMG 1 here is 糺の森 (Tadasu no Mori) a sacred grove at 下鴨神社 (Shimogamo-jinja shrine) where we visited in the morning. 相生社 (Aioi no Yashiro) stands on the left side in front of the main gate of Shimogamo-jinja is the god of good marriage and the guardian of engagement.

In the afternoon, we strolled through the shopping streets in 河原町 (Kawaramachi). You can find many shrines and temples there, too. 矢田寺 (Yadadera temple) is the god of good fortune accepting your sufferings. 誓願寺 (Seiganji temple) is the god of art and entertainment. YouTubers must visit there! LOL 蛸薬師堂 (Takoyakushido temple) is the god of a good health. If you stroke the octopus statue gently it will heal the parts where you touched :) 錦天満宮 (Nishiki Tenmangu shrine) is the god of prosperous business. Obviously, it is located in the Teramachi shopping street, facing the famous 錦市場 (Nishiki Market)! (IMG 3) I shopped at 喜久屋 (Kikuya) where my mom bought the flower rice crackers that I used for my videos! (IMG 2) Last but not least, we visited 六角堂 (Rokkaku-do temple) the god of happiness and good marriage. We bought their famous pigeon paper fortune… what we got in there were pretty harsh words. Well… it sounds like we shouldn't depend on the god but do our best. I know we said too many prayers... haha On the way back to Tokyo, we bought 下鴨茶寮 (Shimogamo-saryo)'s bento box with many Kyoto-style side dishes. (IMG 4) I think we had enough 懐石料理 (Kaiseki-ryori - traditional Japanese course meal with many side dishes)!!!

Blog post about Souvenirs
http://createeathappy.blogspot.jp/2013/10/souvenirs-from-kyoto.html

More Pics on INSTAGRAM and FACEBOOK :)

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Thursday, October 17, 2013

How to Make Custard Pudding (Crème Caramel / Flan) - Video Recipe

Creamy and smooth Purin (Pudding) recipe :)


Creamy and smooth Purin (Pudding) recipe :)
http://www.youtube.com/watch?v=xOnxJ3nKvRE

You can use a mug to make this, too!




Packaged crème caramel (flan) is available at Japanese supermarkets under the name Purin (プリン "pudding").


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

Custard Pudding (Crème Caramel)


Difficulty: Very Easy
Time: 40min
Number of servings: 6 100ml cups

Ingredients:
((Caramel))
40g (1.4oz.) granulated sugar
1 tbsp. water
((Custard))
3 eggs
300ml milk
60g (2.1oz.) granulated sugar

Directions:
((Caramel))
Mix granulated sugar and water in a saucepan by tilting the pan. Then simmer until the sauce is browned. (Do not mix it with a spoon but tilt the pan to mix it. The sugar will recrystallize if you mix it with a spoon.) Pour the sauce into heat-resistant cups before it gets hard.
((Custard))
Microwave the milk for 2 minutes just until warm. Add 2 tsp. of water in the saucepan to dilute the caramel, then mix in the milk. In a bowl, lightly beat the eggs until combined but not foamy. Dissolve granulated sugar, then gradually add the milk mixture. Strain through a strainer to make it smooth. Pour the egg mixture over the sauce in the cups. Cover with plastic wrap or aluminum foil.
((Steam in the Pan))
Place some paper towels or a dish towel in a frying pan (so that you can gently steam the Puddings), then place the cups. Slowly add hot water in the pan (just about a half-inch across the bottom of the cups), cover, then cook on low for 20-25 minutes. Stop the heat and let them steam for 5 minutes with the remaining heat. Serve warm or put in the fridge to serve cold.

Note: Grease the cups with some oil or butter so the pudding will slip out easily.

レシピ(日本語)
http://cooklabo.blogspot.jp/2013/10/blog-post_15.html
---------------------------------


How to Make Microwave Oven Custard Pudding (レンジでプリンの作り方)
http://www.youtube.com/watch?v=pqL0K7W3lqA

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Friday, October 11, 2013

How to Make Halloween Jack-o'-Lantern Pumpkin Pie - Video Recipe

Spiced pumpkin pie is perfect for Halloween as well as the Thanksgiving!!!


http://www.youtube.com/watch?v=zce3txPISgg

Very simple recipe using pie sheets :)



---------------------------------
Halloween Jack-o'-Lantern Pumpkin Pie

Difficulty: Easy
Time: 1 hr
Number of servings: 16cm (6.3-inch) tart pan with a removable bottom

Ingredients:
2 pie sheets (puff pastry sheets)
200g (7.0oz.) Kabocha (Japanese squash)
A
* 40g (1.4oz.) sugar
* 1 egg yolk
* 1 tbsp. butter
* 1 tbsp. milk
* 1/2 tsp. cinnamon powder (if you like)
B
* 1 egg yolk
* 2 tsp. water

Directions:
1. Scoop out the seeds of Kabocha, wash (you don't have to drain well), place it on a microwavable dish, cover with plastic wrap, and microwave on medium (500W) for 8 minutes until tender.
2. Scoop out 200g (7.0oz.) Kabocha flesh with a spoon. Mash the Kabocha using a fork and mix in A while it is hot. Then strain through a sieve.
3. Preheat oven to 350F (180C).
4. Halfway thaw one of the pie sheets. Use a sharp knife to cut out Jack-o'-Lantern face. Then thaw the other pie sheet and lay inside the tart pan with a removable bottom.
5. Lightly prick the bottom of the crust with a fork. Then fill the pumpkin filling (2.) and smooth the top. Lightly prick it again. Gently place the other pie sheet onto the top of the filling. Gently press the edges to seal them. Cut off edges as needed.
6. Mix B (egg wash) and brush on the surface with a pastry brush. Bake at 180C (350F) for 20-25 minutes until lightly browned.
7. Place it on a wire rack to cool. When it is cool enough to handle, remove the pie from the pan.

レシピ(日本語)
http://cooklabo.blogspot.jp/2013/10/blog-post_11.html
---------------------------------


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Thursday, October 10, 2013

3rd Wedding Anniversary



10/10 was our 3rd wedding anniversary.

It was my day off, so we went out and had a dinner in Shibuya.
Koibumi was an amazing Japanese food restaurant.
Casual and easy on the budget :)

Our wedding posts:
http://createeathappy.blogspot.jp/search/label/Wedding

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Tuesday, October 8, 2013

How to Make Spicy Ginger Cookies (Halloween Jack-o'-Lanterns) - Video Recipe

Spiced cookies are perfect for Halloween as well as the Thanksgiving!!!


http://www.youtube.com/watch?v=fmemEzX1TUg

Very simple, no egg cookie recipe as usual :)



---------------------------------
Spicy Ginger Cookies

Difficulty: Super Easy
Time: 1 hr
Number of servings: 10 Cookies Using 2.5 Inch Pumpkin Cookie Cutter

Ingredients:
100g (3.5oz.) cake flour *all purpose flour is okay
1/2 tsp. ginger powder
1/4 tsp. cinnamon powder
1/4 tsp. clove powder
30g (1.0oz.) powdered sugar (confectioner's sugar)
50g (1.8oz.) butter *softened *you can use vegetable oil or olive oil, too
chocolate pen or chocolate

Directions:
1. Sift in all the dry ingredients in a large Ziploc bag. Add butter, make sure it is zipped, then mix well.
2. 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.
3. Preheat the oven to 170C (338F). Cut out the dough with cookie cutter. Place the cookies on a cookie sheet lined with parchment paper. Roll out scraps, and repeat.
4. Bake at 170C (338F) for about 15 minutes. Cool the cookies on the sheet or a wire rack.
5. Melt the chocolate pen or some chocolate in a pastry bag. Snip off the end and draw Jack-o'-Lantern faces.

レシピ(日本語)
http://cooklabo.blogspot.jp/2013/10/blog-post_8.html
---------------------------------


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How to Make VEGEMITE Onigiri Rice Balls (Panda Omusubi Nori de Pakutto Recipe) - 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).

In Australia, I tried it on toasted bread with some butter and avocado. My mom said it may go well with rice, so I decided to make Onigiri! Since it is rich in umami, no wonder it goes well with Japanese dish like Onigiri which we mostly use salt to bring out the taste of rice.


http://www.youtube.com/watch?v=cgVzPvsfU0g

Panda Omusubi Nori de Pakutto (silicone mat and Nori cutter)
パンダおむすびのりDEぱくっと(シリコンマットと海苔カッター)

I bought the bamboo sheath (a traditional Japanese food wrapping material) at CanDo 100yen shop :)



Spinach Ohitashi video
ほうれん草のおひたし
http://www.youtube.com/watch?v=2-vKQOs2poQ

---------------------------------
VEGEMITE Onigiri Rice Balls

Difficulty: Easy
Time: 20min
Number of servings: 3 rice balls

Ingredients:
300g (10.6oz.) cooked Japanese rice (short-grain rice)
1 Nori sheet
VEGEMITE

Directions:
1. Wet your hands in water so that the rice won't stick. Place 100g of rice on your hand. Form the rice into a triangle by pressing lightly with your palms.
2. Cut Nori sheet into 3 strips.
3. Place a Nori strip on the silicone mat. Place the Nori cutter on top. Then press the center until Nori doesn't make tearing sounds. Then press the both sides to make small holes. (the Nori will become easy to bite off and chewed)
4. Apply a thin layer of VEGEMITE on Nori strips.
5. Wrap the rice balls with the Nori strips. Use plastic wrap to keep the Nori sheet from sticking to your fingers.
6. Attach the face parts.

*please do NOT use soggy Nori sheet or you cannot punch out the panda shape

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/10/blog-post_4.html
---------------------------------


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Wednesday, October 2, 2013

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!



---------------------------------
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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Wednesday, September 25, 2013

Souvenirs from Australia

As you can tell from my previous post, we didn't have enough time to find our souvenirs. So I followed my viewers' advice to get some in the last minutes. Any suggestions for our next visit?!

People say Tokyo is a very expensive city to live, but we found things are even more expensive in Perth and Sydney like in New York. Let me know if we paid reasonable prices or not! lol



@ Woolworths in Perth
Arnott's Shapes Variety 10 Snack Packs - AU$3.20
Arnott's Tim Tams - 2 for AU$3
Cadbury Old Gold Original - 2 for AU$6
Nestle MILO 10 Sachets - AU$5.49
Nestle Violet Crumble - AU$1.89
Kraft Vegemite 150g - AU$3.25



@ City Supermarket in Sydney
Pods Honeycomb Bites - AU$5.65
Cadbury Caramello Koala - AU$1.00
Cadbury Cherry Ripe - 2 for AU$3
Cadbury Crispello - 2 for AU$3
Cadbury Boost - served on the plane
Soy Crisps - served on the plane



Also, we found great souvenirs while having a stroll through the Markets.

Paper Tole 3D Australian Stamps @ The Rocks Market AU$255
Not only the handicraft by Lilly but also the custom made quality framing by her husband is amazing. Most of the stamps are no longer available. Worth the price!!!
Japanese Prime Minister Abe also purchased it as a souvenir in the past.





Bottle Cap Earrings @ Paddington Markets AU$4
I bought Australian beer cap earrings.





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Tuesday, September 24, 2013

Australia Perth & Sydney

My middle sister of the three decided to have a wedding in Fremantle (Perth), so my whole family (including my darling) visited Australia for 8 days (7 nights) to attend the wedding.

Day 1 (9/13):

We bought bento for our lunch on the way to the Narita airport. There are a lot of bentos in the basement of Shinjuku Odakyu department store. I decided to get our's at Miyabi!

We left Narita at 20:30 and arrived in Perth (via Sydney) at 13:20 on 9/14. There is an hour time difference, thus it means it took us 18 hours to get there!

Day 2 (9/14):

As soon as we arrived in Perth, we headed to our hotel in Fremantle (Esplanade Hotel). It was surprisingly cold and stormy outside, so we decided to enjoy cappuccino at Dôme located on the cappuccino strip. Then we had a stroll through Fremantle Markets. We had a dinner at Little Creatures Brewery near our hotel because it was still stormy cold outside.

Day 3 (9/15):

The weather was fine on this day but it was still cold. We had a breakfast at Il Cibo. Their food was amazing. My dad rented a car and we enjoyed a beautiful drive way along the coast towards Scarborough Beach. We made a brief stop at Caversham Wildlife Park. Luckily, all the shows have just started when we arrived there, so we could meet and touch Koalas, Kangaroos, Wombat, Birds, etc… In the evening, we went to see black swans on the Lake Monger. We were lucky enough that we could spot them right away! After we joined a meeting for the wedding, we had a dinner at Cicerello's back in Fremantle. Their Fish and Chips were good but I liked their Seafood Chowder more!

Day 4 (9/16):

The weather was nice in the morning! My sister decided to have a wedding at St John’s Anglican Church Fremantle (not in Japan) because she wanted to get a nice and quiet wedding. Unfortunately, it started to rain after noon when they were having a photo session, but thanks God it didn't rain during the ceremony. The wedding reception was held at Villa D'Este Restaurant (a fine Italian restaurant) in Perth. All their dishes were very good. Their wedding cake was a shortcake based on a Japanese recipe but it was funny that it had a foreign taste. She should have ordered an Italian cake. hehe I'm not gonna write a lot about her wedding to protect her privacy but it was an amazing day ;)

Day 5 (9/17):

We joined a wine tour upstream on the Swan river with Captain Cook Cruises. Unfortunately, I am a cheap date, so I couldn't complete all of the wines (maybe 2 glasses in total) but I think we were being served with more than 10 glasses of wine!!! Also, we had an amazing lunch at Sandalford Estate before a dessert buffet and afternoon tea served back on board the vessel. The weather was nice on this day, so I had a romantic cruise with my darling and my parents. LOL

After the tour, we took Red CAT (a free bus) and had a walk at Kings Park and Botanic Garden.

On this day, we moved to a different hotel in Perth: The Sebel Residence overlooking the Claisebrook Cove. We had a dinner at Royal Siam (Thai Restaurant) near the hotel. Their food was pretty sweet overall but was tasty and good.

Day 6 (9/18):

We had a day trip to Wave Rock! Crossed vast dry farming plains before reaching the historic town of York. Traveled through the Wheatbelt town of Corrigin - noted for the "dog in the ute" national record. Headed to the town of Hyden, the town centre for Wave Rock. Visited Hippos yawn and had lunch at Wave Rock Wildflower shop. I am not sure what the dish was but the sweet simmered chicken was pretty good. After 5 hours, we finally arrived at Wave Rock! We enjoyed rock surfing ;) The views from the top were great and there were more than just Wave Rock to see: Humps and Mulkas Cave. On the way back to the city, we had a last stop for toilet break. There we had some sweets ($7 all-you-can-eat) made by local people. They were surprisingly pretty good! My darling accidentally ate a sandwich so we had to pay but they were worth to try. We couldn't have a dinner on this day because we went back to the city late and restaurants were all closed…

Day 7 (9/19):

We had a breakfast at Toast Bistro. Their savory crepes were amazing! We also tried Toast and Vegemite with avocado. I think I've got an idea how to use Vegemite for my recipe!

On this day, my dad rented a car again and went to The Round House and joined the Time Tour at Fremantle Prison. Then headed to Rockingham beach to meet the dolphins but it was obviously too cold to see them because of the unusual weather. We had an early dinner at Emma's on the Boardwalk. The restaurant offered fantastic food and the sunset was beautiful.

Day 8 (9/20):

We had a breakfast again at Toast Bistro. Then we headed to Sydney at noon and arrived at Shangri-La Hotel in Sydney at night. My darling and I finally went our separate ways with my parents. We enjoyed cocktails at Blu Bar on 36 and had dinner at Altitude Restaurant. Their food was outstanding! We enjoyed beautiful night views of Darling Harbour, Sydney Harbour Bridge and the Opera House. It was a dreamlike night :)

Day 9 (9/21):

Our return flight to Japan was at night (21:30) so we enjoyed walking around the city until evening. We first had a stroll through Rocks Market. There we bought an amazing 3D stamps (Paper Tole) for our souvenir. We had brunch at Pancakes on the Rocks suggested by my viewers. We had their Beef Ribs and HOT 'N' TROPPO (buttermilk pancakes with grilled banana, walnuts, cream, chocolate ice cream and home made chocolate sauce) Yummy!!! Then we took MyZone bus to Paddington Markets. We didn't have enough time to shop around but we had a great time in Sydney. One thing I regret is that I couldn't find Aesop at DFS Galleria or in the city where we walked around…

I think we went to the country other than the U.S. for the first time in 7 years?!

People in Australia were very nice with warm hospitality. I think we didn't see any rude people there. So, I was pretty shocked when I saw an unkind person at Narita… Some Japanese people are not nice to people with the same nationality… this happens pretty often. They make nice with foreigners though! X(

I heard food in Australia is not that good but every meal we had was amazing XD Thanks to my mom and my darling, they are good at choosing restaurants. Me and my dad are not. LOL

The thing we found inconvenient was many stores and restaurants close pretty early. So, we couldn't shop or eat out late but went to bed earlier than usual. Good for our health maybe?! Also, we found things are pretty expensive in Australia!

We didn't have enough time to find our souvenirs but thanks to my viewers, I followed my viewers' advice to get some in the last minutes. I will make a separate post about souvenirs later!!!

Thanks for reading :)

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Friday, September 20, 2013

How to Make Nori no Tsukudani (Laver Boiled Down in Soy Sauce) - Video Recipe

If you have some soggy Nori (laver) seaweed sheets that you want to use them all up, this is the perfect recipe!


http://www.youtube.com/watch?v=tBm8kdsaILs

Of course, it is a perfect dish for Bento lunch box :)



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Nori no Tsukudani (Laver Boiled Down in Soy Sauce)

Difficulty: Very Easy
Time: 30min
Number of servings: 4

Ingredients:
4 Nori sheets
2 tbsp. soy sauce
2 tbsp. Mirin (sweet Sake)
200ml water
1 tbsp. white sesame seeds
1 tsp. sesame oil

Directions:
1. Tear Nori sheets into pieces and place them in a pot. Make them soft by soaking them in 200ml water for about 3 minutes.
2. Cook on low (stirring constantly) for 5 minutes. Add soy sauce and Mirin, then cook on low (stirring once in a while) until the liquid is almost gone for about 15 minutes.
3. Mix in white sesame seeds and sesame oil to finish.

レシピ(日本語)
http://cooklabo.blogspot.jp/
---------------------------------


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