RICOH THETA

My darling bought RICOH THETA camera that you can take 360 degree view!!!

We tested it today when we had Tsukemen (dipping ramen).

Cool that you can also embed the photo like this =D

*caution* me no makeup. lol


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How to Make Vegetarian Curry Rice - Video Recipe

Curry Rice (curry and rice / kare-raisu) is a very popular dish in Japan. According to the statistics, we Japanese eat curry rice twice a month!

When I made the Basic Curry Rice, some people asked me for the vegetarian version, so I decided to make this video. The product I used contains no animal product but it tastes quite similar to the regular ones =) My darling and I are not vegetarian but we enjoyed it a lot!!!

http://www.youtube.com/watch?v=FXQ5JN6E8y8

This curry uses well-selected spices. Not hot but mild and tasty.

I bought this curry roux at an organic supermarket called "Kodawariya (こだわりや)". I hope you can get it when you come to Japan or when you find it somewhere else.



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Vegetarian Curry Rice

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

Ingredients:
1/2 bag (80g=2.8oz.) vegetarian curry roux
1 small (150g=5.3oz.) onion
1 medium (150g=5.3oz.) potato
1/2 (100g=3.5oz.) carrot
1 tbsp. cooking oil
500ml water
4 servings of cooked rice

Directions:
1. Cut onion, potato, and carrot into bite-size pieces.
2. Heat cooking oil in a large stew pot. Add the cut vegetables and stir-fry them until slightly coated with oil.
3. Add 300ml water, bring to a boil, remove the foam, then turn the heat down to medium and cook for about 15 minutes.
4. In a small bowl, mix vegetarian curry roux and 200ml water.
5. Turn off the heat, add the curry roux mixture into the pot, and mix well. *make sure you stop the heat when you add the curry roux, otherwise it thickens very quickly.
6. Then put on low and simmer for a little while.
7 Serve curry on a hot bed of rice.

*if you have leftover curry roux, store it in the fridge and use within a week.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/11/blog-post_15.html
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The vegetarian curry roux I used in this video:


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How to Make Japanese Cream Corn Soup (Vegetarian) - Video Recipe

Cream Corn Soup or Corn Cream Soup is a very popular home cooked soup in Japan. (I always wonder which one is correct. lol)


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

I don't like milk, so I used soy milk.
If you can find a vegetable bouillon cube or powder, it will be a perfect dish for vegetarian people, too =D



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Cream Corn Soup

Difficulty: Very Easy
Time: 10min
Number of servings: 4

Ingredients:
1 large can (435g=1lb.) cream style corn
1 can (400ml) soy milk (or milk)
1/2 cube or 1/2 tsp. vegetable bouillon
salt and pepper
parsley flakes

Directions:
1. In a pot, put cream style corn (strain if you don't like skins), use the can to measure soy milk (shake and wash the can), and vegetable bouillon.
2. Put on medium low heat, stir constantly until it is nice and hot. Season with salt and pepper.
3. Serve in a dish, and sprinkle with parsley flakes.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/11/blog-post_12.html
---------------------------------

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