How to Make Easy Glittering Christmas Cookies (Cup Measurement) - Video Recipe

I found very cute confectionery items at a supermarket, so I decided to give them away!!!


https://www.youtube.com/watch?v=qvDgelTqz1c

The gel pens are with tiny edible silver glitters. They won't get hard. Instead of using gel pen, you can use jam, of course.

- 1 red gel pen (strawberry flavor) ジェルペンレッド (イチゴ味)
- 1 green gel pen (melon flavor) ジェルペングリーン (メロン味)
- 1 yellow gel pen (lemon flavor) ジェルペンイエロー (レモン味)
- 1 white chocolate pen デコペン ホワイト
- 2 cookie cutters クッキー抜き型



---------------------------------
Easy Glittering Christmas Cookies

Difficulty: Super Easy
Time: 1.5 hr
Number of servings: 16-18 Cookies Using 2 Inch Cookie Cutters

Ingredients:
1 cup cake flour or all purpose flour (100g=3.5oz.)
5 tbsp. powdered sugar (or 3 tbsp. regular sugar is ok but the texture will become sugary)
1/4 cup butter (50g=1.8oz.)
to decorate 9 cookies
* 1 red gel pen (strawberry flavor)
* 1 green gel pen (melon flavor)
* 1 yellow gel pen (lemon flavor)
* 2 white chocolate pens

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 cutters. 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 trace the outline of the cookies. Then divide each into 6 sections. Put them in the fridge to set. Fill in each section with gel pens or jam of your choice.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/12/blog-post_11.html
---------------------------------

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My Birthday 2013

12/9 is my birthday :)

We are both busy on Mondays, so my darling took me out for a birthday dinner on Saturday♥

He was so kind that he chose a Washoku restaurant since after the news. hehe

金森 (Kanamori) @ Shibuya
Their fish especially sashimi was really good :)



And a surprise gift :)



He gave me a Panasonic Eye Steaming Massager (model: EH-SW01-P).
I always wanted to use this after editing videos! He knows me ;)



Today, I thank my mom for giving me this life, too.
Things not always go the way I want, but I am lucky to meet my darling in my life. hehe

Well... I have to go to the hula dancing class this morning. Then start shooting the next videos in the evening.

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How to Make Microwave Chicken Roll-Up - Video Recipe

Low-fat high-protein dish.
Perfect after exercise or while on a diet!


https://www.youtube.com/watch?v=xgMIFDuZJSA

If you follow my Facebook page, you know that I have been taking hula dancing class for almost 5 years at the gym (TIPNESS). My respectable beautiful teacher is "Arimi-sensei"!!! She also teaches many other exercise classes at the gym. In September, she published a dance exercise book called "Age Age Dance". She said she wants to let people know that the dance makes you happy, both mentally and physically. The book comes with a step-by-step DVD with 3 original songs which her husband wrote, and she sings. Actually, she was in an idol group called "ribbon" 20 years ago, if you know. No wonder she is good at singing and dancing ;) In the end of the book, she shares some of her recipes that helps build up your body.



Arimi Matsuno's Age Age Dance (DVD BOOK)
松野有里巳のアゲアゲダンス (DVD付)

【送料無料】松野有里巳のアゲアゲダンス [ 松野有里巳 ] 価格：1,575円（税込、送料込）

Her blog and YouTube channel:
http://www.diamondblog.jp/official/arimi-matsuno/
https://www.youtube.com/channel/UCkWGWiqVoJ7JgoHD5fO35IA

---------------------------------
Microwave Chicken Roll-Up

Difficulty: Very Easy
Time: 30min
Number of servings: 2

Ingredients:
1 (300g=10.5oz.) chicken breast
2 slices ham *bacon is ok
2 sliced cheese
6 frozen green beans *defrosted
2 tsp. whole-grain mustard
salt and pepper

Directions:
1. Remove the skin from the chicken if desired. Open out the meat from the center like a book. Lightly pound with the back of a knife to make it thin. Then season both sides with salt and pepper.
2. Place the chicken skin side down, spread whole-grain mustard, place ham, cheese, and green beans along one edge of chicken. Then roll up the chicken tightly.
3. Wrap with plastic wrap, then twist the ends like a candy to seal it securely.
4. Place it on a microwavable dish, microwave at 600w (medium) for about 7 minutes. Leave it in the microwave and cool down in the microwave for 10-20 minutes until you can touch it.
5. Slice the chicken into pieces.

you can also steam in a frying pan or cook in the oven (220C=428F), both for about 15 min. tie the roll-up with kitchen string or secure with toothpicks or wrap with aluminum foil when cooking.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/12/ageage-dance.html
---------------------------------

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Japanese Cuisine Added to UNESCO Intangible World Heritage List

I am very happy to hear the news that Washoku (Japanese traditional cuisine) is registered on the UNESCO (The United Nations Educational, Scientific and Cultural Organization) World Heritage List on Dec 4th.

That is something I am trying to share on YouTube, in the style of Japanese home cooking :)



FYI:
http://mainichi.jp/english/english/newsselect/news/20131205p2g00m0dm001000c.html

My Channel:
http://www.youtube.com/ochikeron

My Interview on CNET:
http://japan.cnet.com/interview/35040417/

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How to Make Christmas Tree Alaska Rolls (Cooked Salmon and Avocado) - Video Recipe

This sushi roll is perfect for people who don't like raw fish :)


https://www.youtube.com/watch?v=p3bSHdjCAJY

Ikura (salmon roe) is salty enough that you don't need soy sauce to eat.

Very handy recipe for parties!



---------------------------------
Christmas Tree Alaska Rolls (Cooked Salmon and Avocado)

Difficulty: Medium
Time: 30min
Number of servings: 2 rolls (12 pieces)

Ingredients:
330g (11.7oz.) cooked Japanese rice (short-grain rice)
2 tbsp. Sushi vinegar*
Aonori (green laver)
white toasted sesame seeds
1 filet (100g=3.5oz.) salmon
A
* 1 tbsp. mayonnaise
* 1/2 tsp. Wasabi (Japanese Horseradish Paste) if desired
1/2 avocado
2 Nori sheets
Ikura (salmon roe)
star-shaped cheddar cheese 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. Season the salmon with salt and pepper. Heat a thin layer of cooking oil in a non-stick frying pan over medium-low heat. Place the salmon, cover, and cook for 2 minutes. Flip it over, cover, and cook for another 2 minutes. Stop the heat, then leave to cool in the pan. *You can grill, bake in the oven at 200C (392F) for about 10 minutes, or microwave at 500w (medium) for about 2 minutes.
3. Cut avocado into 4 strips.
4. Remove bones and skin of salmon if any. Then break it into pieces in a bowl. Then toss with A.
5. Cover a bamboo sushi-roll mat with plastic wrap. Place Nori sheet on the bamboo sushi-roll mat, shiny side down. Spread 1/2 of the sushi rice on Nori sheet using your finger tips, little bit moistened with water. Sprinkle with Aonori (green laver) and white toasted sesame seeds. Flip it over so that the Nori sheet facing you.
6. Place avocado and the salmon mixture lengthwise on the Nori sheet.
7. Roll the bamboo mat forward, hold the line of ingredients firmly with your fingers, make sure all the ingredients are pressed in, roll it completely, then gently press the mat around the roll to shape it (do not squeeze).
8. With a moistened knife (bread knife cuts well) cut off both ends, then cut the roll into 6 pieces (re-wet as needed. don't push but pull to cut).
9. Pile up the sushi rolls like a Christmas tree on a dish, sprinkle with Ikura (salmon roe), garnish with some star-shaped cheddar cheese 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/2013/12/blog-post.html
---------------------------------

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Maggi Hong Kong Style Hot and Sour Soup - Video Recipe

I bought this hot and sour soup mix in Taiwan :)
http://createeathappy.blogspot.jp/2013/11/souvenirs-from-taiwan.html

You can make the soup by adding it in 800ml of hot water. BUT if you make in the way I did, it becomes really delicious!!!


https://www.youtube.com/watch?v=CYAiy5vy5Z4

This soup mix is not sold in Japan and I thought it is easy and fast way to enjoy authentic flavor of hot and sour soup.

Perfect souvenir from Taiwan!!



---------------------------------
Maggi Hong Kong Style Hot and Sour Soup

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

Ingredients:
1 Maggi Hong Kong Style Hot and Sour Soup Mix
800ml water
100g (3.5oz.) chicken fillets (breast)
A
* 1 tsp. soy sauce
* 1 tsp. sesame oil
* 1 tsp. Katakuriko (potato starch)
1/3 long onion
1 egg
1-2 tsp. black vinegar if you like
Ra-Yu (hot chili oil) if you like

Directions:
1. Cut the long onion into thin strips. Thinly slice the chicken and season with A. *by adding starch, you can seal in the juices and the flavor (Umami) of the chicken when you cook.
2. Bring 800ml water to a boil. Add chicken, then remove the foam if necessary.
3. When the chicken strips are cooked, turn off the heat, and mix in the soup mix.
4. Then simmer again, add the long onion strips, slowly stream the beaten egg through chopsticks so that the egg cooks in ribbons.
5. Season with black vinegar if you like.
6. Serve in a dish with Ra-Yu (it wakens up your appetite) if you like.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/11/blog-post_30.html
---------------------------------

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Souvenirs from Taiwan

鳳梨酥 Pineapple Cakes and 緑豆小月餅 Green Bean Cake @ 犁記餅店 リージービンディェン (Taipei Leechi)


鳳梨酥 Pineapple Cakes and 緑豆沙 Green Bean Cake @ 李製餅家 リーズー・ビンジャー (Li zhi Bing Jia)


鼎泰豐 ディンタイフォン (Din Tai Fung) 小籠包 (Xiaolongbao soup dumplings) Mobile Strap


Goodies from local supermarket:
波的多洋芋片 (蚵仔煎味 オアチェン) - oyster omelette flavored potato chips
王子麺 - instant noodles
美極 港式酸辣濃湯 ガンシー スァンラーノンタン (香港風 サンラータン) - maggi hong kong hot and sour soup
Kid-O - creamy butter cracker sandwich
こんにゃく玄米ロール - konjac brown rice roll?!


Souvenirs from Google Taiwan:
Nougats @ 糖村 タンツン (Sugar & Spice)
Pineapple & Egg Yolk Pastry 卵黄入りパイナップルケーキ @ Chia Te
烏龍茶 (Oolong Tea) @ 小茶栽堂 ゼニック (Zenique)


1981 台北藝術照 (1981 Taipei):
I have NO connection to the studio, so just show my pictures if you want to refer to me. I hope they remember me XD
http://www.1981taipei.com/


More Pics on INSTAGRAM and FACEBOOK:)

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A Day with Google in Taiwan

The "A Day with Google" event is designed to show how Google can be an intelligent personal assistant, making everyday life simpler for people.

The event was set in a venue modeled like a house, with rooms dedicated to different Google products.

I was asked to make sushi rolls and demonstrate mobile tools in the kitchen room that people can use to make cooking a bit easier.

My darling took this 360 degree photo with his gadget (RICOH THETA). Cool!!!


Google was nice, they let me take my darling to Taiwan (though I had to pay for his flight). It was my fist time talking in front of the journalists, so I was very nervous until the event day. But I thank to my darling for coming with me, we could fully enjoy Taiwan together in our free time, not thinking too much about the presentation :)

DAY1 (11/17):

We bought Bento for our lunch at なだ万 (Nadaman) in Shinjyuku, on the way to the Narita airport. We arrived in Narita on time, and everything seemed fine, but our flight delayed due to unexpected mechanical failure… We suppose to arrive in Taipei at 21:50PM but we arrived at 1:30AM… We reached our hotel (Palais De Chine) at 2:30AM… went to bed at 3AM…

DAY2 (11/18):

We just had an hour sleep, took shower early in the morning, then attended the rehearsal at 華山1914文化創意產業園區 (Huashan 1914 Creative Park) from 8AM-9:30AM. Then we had free time till 4PM, so we took train and walked around the city. I bought pineapple cakes at 犁記餅店 (Taipei Leechi) and 李製餅家 (Li zhi Bing Jia), where they are famous for their pineapple cakes. We had a lunch set at 徳也茶喫 (Deye Tea House). Their dishes are cooked with tea and tasted very mild and healthy. The rehearsal in the afternoon was about an hour, so we were free again. Actually, an hour rehearsal was not enough BUT to break the ice, I thought I shouldn't practice too much… We had dinner at 梅子餐廰 (Umeko Restaurant). Their 蟳仔米糕 (sticky rice with crab) was amazing!!!

DAY3 (11/19):

We arrived at the venue at 8AM to prepare the rice for sushi. My demo session started from 10AM-13PM, making sushi and talked about my channel and the mobile tools for each 8 groups of journalists. Thanks to Marty (from Google Taiwan), he was kind enough to support me. I am not good at talking in front of people, so I don't think I could do this without him. There were few interviews with journalists in the afternoon. It was a great opportunity to share my artist's statement =)

After the event, my darling and I were free again. So, we went to have dinner at 鼎泰豐 (Din Tai Fung). The restaurant was fast, clean, cheap, and delicious! I loved their 小籠包 (Xiaolongbao soup dumplings). We also had 酸辣湯 (hot and sour soup)!

DAY4 (11/20):

On the last day, we went to the photo studio called 1981台北 (1981 Taipei). In Taiwan, there are many photo studios where you can transform yourself into a beautiful person.

The photographer and the makeup artist were amazing. (I took photo with them!!!) We had to choose 18 pics out from 84 but I couldn't choose which photos to get! (The price changes depending on how many pics you want.)

These images here are without the retouch. I asked the studio to give me the original data because I cannot wait for a month! They gonna send me the retouched photos (which makes your skin smooth, your face smaller, etc…) and the album next month! I can't wait to see them XD

People in Taiwan were very kind and friendly. I think I want to visit Taiwan again! This time, we didn't have time to go to the night markets and Taiwanese shampoo, so maybe next time! hehe

Articles after the event:
CNET Japan
http://japan.cnet.com/interview/35040417/
http://japan.cnet.com/news/service/35040111/
Hong Kong newspaper
http://the-sun.on.cc/cnt/lifestyle/20131121/00488_001.html
Singapore article
http://www.techgoondu.com/2013/11/26/the-rise-of-the-youtube-blogger/#.UpZ5euBdL9w
Voice TV Thailand
http://life.voicetv.co.th/living/90197.html

A Day with Google in Taiwan - behind the scenes


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How to Make Pork and Soy Beans Shumai Dumplings - Video Recipe

Quick and easy recipe for busy people!!!


https://www.youtube.com/watch?v=BJY8ohpX8yQ

Shumai (steamed dumplings) is a type of traditional Chinese dumpling served in dim sum.

I substituted half of the ground pork with mashed soybeans. Instead of using Shumai wrappers, I used green peppers.



Very healthy and delicious idea! Enjoy ;)

---------------------------------
Pork and Soy Beans Shumai Dumplings

Difficulty: Very Easy
Time: 15min
Number of servings: 12 pieces

Ingredients:
A
* 150g (5.3oz.) ground pork
* 100g (3.5oz.) mashed soybeans
* 50g (1.8oz.) chopped onion
* 1/4 chopped long onion
* 2 chopped Shiitake mushrooms
* 1 tbsp. Sake
* 2 tsp. soy sauce
* 1 tsp. sugar
* salt and pepper
* a few drops of sesame oil
6 Japanese green peppers *30g (1oz.) each
Karashi (Japanese mustard) if you like
soy sauce

Directions:
1. Put A in a bowl and mix well by hand until all ingredients are combined and smooth.
2. Cut green peppers in half, remove the seeds, then stuff the meat mixture into the green peppers. (Cut the bottoms to let them stand upright, if necessary.)
3. Place them on a microwavable dish, cover, then microwave at 500w for 7 minutes.
4. Decorate the top with a bit of Karashi (Japanese mustard) if you like. Serve with soy sauce.

You can bake in the oven or steam in a frying pan.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/11/blog-post_9507.html
---------------------------------

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Tim Tam Slam

Tim Tam Slam is the practice of drinking a hot beverage through a Tim Tam.



1. Make a warm cup of coffee, tea, chocolate, milk, or milo. (Hot one may be difficult if you can't handle hot stuff like me.)

2. Bite off 2 opposite corners OR 2 ends of Tim Tam. (biting off the opposite corners makes it take longer for the biscuit to melt)

3. Drink the beverage through the Tim Tam, using it like a straw.

4. Drink till the Tim Tam is almost gonna melt then slam it in your mouth
before it breaks or explodes.

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4th Marriage Anniversary

Today is our 4th marriage anniversary, the day we filed our marriage paper!!!

I am editing the next video, so nothing special. haha

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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.



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

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

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



---------------------------------
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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How to Make Tokyo Banana (東京ばな奈) - Video Recipe

Tokyo Banana (東京ばな奈) is a very popular banana flavored sweet, often considered to be the #1 souvenir from Tokyo.

I never thought of making this at home, but I tried it for my viewers :)


http://www.youtube.com/watch?v=D6wxd72vM_A

Pureed banana custard cream was smooth and delicious.
Please try it out!!!



---------------------------------
Tokyo Banana

Difficulty: medium
Time: 60min
Number of servings: 8 (cream is for 16 or more)

Necessary Equipment:
9-inch square brownie pan
electric mixer

Ingredients:
((Banana Custard Cream))
Net 100g (3.5oz.) banana
A
* 1 egg
* 1 tbsp. corn starch
* 3 tbsp. granulated sugar
* 150ml milk
a few drops of vanilla extract
((Sponge Cake))
http://www.youtube.com/watch?v=lxP5Osz0DnY

Directions:
((Banana Custard Cream))
1. In a bowl, mash banana with a fork.
2. Add A and mix well.
3. Strain the mixture through a sieve into a saucepan.
4. Put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. If you like, add a few drops of vanilla extract. Leave to cool completely.
5. Transfer the cream into a pastry bag OR into a dish covered tightly with plastic wrap (make sure the cream sticks to the plastic wrap to keep from drying out). Chill in the fridge.
((Sponge Cake))
http://www.youtube.com/watch?v=lxP5Osz0DnY
((Finish))
1. Cut the sponge cake into 4 squares. Then cut them into thin (0.2 inch) slices.
2. Place the cake on plastic wrap (with the brown side up), pipe out the Banana Custard Cream, roll, and securely twist the ends like a candy.

*It tastes good if you chill them in the fridge before you eat.
*You can also use a store-bought sponge cake.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/11/blog-post_9.html
---------------------------------

If you prefer to make Deco Sponge Cake, watch this video!
http://www.youtube.com/watch?v=-OpS-jTenC4

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How to Make Kaki and Shiratama Dango with Kuromitsu (Japanese Persimmon and Sweet Rice Dumplings with Brown Sugar Syrup) - Video Recipe

Kaki (Japanese Persimmon) is in season now!
I think I am buying it whenever I go and shop at the supermarket :3


http://www.youtube.com/watch?v=MvC29fyYQNQ

Some of my viewers requested me for a simple sweet using Kaki, so I made this for you. I hope you like it. It was really good!!!



BTW, if you use Tofu instead of water, Dango become much softer.
http://www.youtube.com/watch?v=jNEXHoLn2VY

---------------------------------
Kaki and Shiratama Dango with Kuromitsu (Japanese Persimmon and Sweet Rice Dumplings with Brown Sugar Syrup)

Difficulty: Easy
Time: 25min
Number of servings: 16 Dango

Ingredients:
((8 White Dango))
75g (2.7oz.) Shiratamako (lumpy glutinous rice flour)
1/2 tsp. sugar
75ml- water
((8 Matcha Green Tea Dango))
75g (2.7oz.) Shiratamako (lumpy glutinous rice flour)
1/2 tsp. sugar
1 tsp. Matcha green tea powder
75ml- water
((Finish))
1 Kaki (Japanese persimmon) *any fruit is okay
Kinako (soybean flour) *finely chopped nuts are okay
Kuromitsu (brown sugar syrup) *honey is okay

Directions:
((8 White Dango))
1. Put Shiratamako, sugar and water in a bowl and knead the dough with your hand until smooth. Adjust the texture by adding more Shiratamako or water until the dough turns as soft as your earlobe.
2. Divide the dough into 8 small pieces and roll into small balls. Then press the center of the ball gently with your finger (in this way, dango cook evenly and faster).
3. Bring a large pot of water to a boil. Gently drop the Dango in the boiling water. After a few minutes, Dango will float to the surface. Boil for another 1-2 minutes. Then remove from the boiling water and transfer into cold water (to cool and remove the slimy texture). After a minute, drain well.
((8 Matcha Green Tea Dango))
Make the same as the white Dango, but sift the Matcha green tea powder before mixing.
((Finish))
1. Cut Kaki into bite-size pieces.
2. Place the Kaki and Dango in a dish. Top with Kinako and Kuromitsu.

*You can store the Dango in the freezer. When you eat, defrost at room temperature OR microwave OR cook in boiling water.
*You can store the Dango in the fridge for 3 hours but they can easily get hard, so I don't recommend it.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/11/blog-post_6.html
---------------------------------

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How to Make Oden (Japanese Hot Pot / Fish Cake Stew) and Ochazuke - Video Recipe

Oden is Japanese Hot Pot or Fish Cake Stew with assorted fish cakes. Usually it is eaten in winter with family. It is an ultimate Japanese comfort food!


http://www.youtube.com/watch?v=iB1XxjDjb24

You can buy a package of assorted Oden ingredients that comes with the soup base, but in this video, I will show you how to make AMAZING Dashi soup stock from scratch - Umami-rich Dashi stock is the key for delicious Oden!!!

Oden Dashi Chazuke is a MUST TRY Ochazuke after eating up the Oden ingredients :)



---------------------------------
Oden (Japanese Hot Pot) and Oden Chazuke

Difficulty: Easy but takes time
Time: 5hrs
Number of servings: 4

Ingredients:
((Oden Dashi Soup Stock)) *1800ml water + 1 tbsp. Dashi Powder is OK
2000ml water
15cm/6inch-square Kombu (kelp)
50g (1.8oz.) Niboshi (small dried sardines)
50g (1.8oz.) Hana-katsuo (large bonito flakes)
((Seasonings))
100ml Sake
50ml soy sauce
2 tbsp. Mirin (sweet sake)
2 tsp. salt
((Daikon Radish))
400g (14oz.) Daikon radish
Kome no Togijiru (is a cloudy rice water that you get when you wash rice)
((Chibita no Oden))
Konnyaku (yam cake)
Age-ball (deep fried fish cake balls)
Chikuwabu (wheat-based Japanese food item)
bamboo skewers
((Mochi-kinchaku))
2 Aburaage (deep-fried tofu pouch)
2 squares Mochi (rice cake)
4 toothpicks
((Other Oden Ingredients))
hard boiled eggs
Musubi-konbu (tied Kombu seaweed)
Hanpen (fluffy fish cakes)
any kind of Nerimono (fish cakes) as much as you like
(((Condiments For Serving))
Karashi (Japanese mustard)
Yuzukosho (Japanese chili pepper paste)
Shichimi-togarashi (seven flavor chili pepper)
Dengaku-miso (sweet miso sauce)
((Oden Dashi Chazuke))
rice
Kizaminori (finely shredded Nori sheet)
toasted white sesame seeds
Umeboshi (pickled plum)
leftover Oden soup

Directions:
((Oden Dashi Soup Stock))
1. Remove the heads and guts (which will make the stock bitter) of Niboshi.
2. Put water in a deep pot and soak Niboshi and Kombu for one hour or two.
3. Heat the pot, before it starts to boil, add Hana-katsuo, then cook on low for 2-3 minutes.
4. Remove the Dashi ingredients. Strain the Dashi soup with a clean cloth or a paper towel.
((Daikon Radish))
1. Cut Daikon radish into 2cm (0.7inch) thick round slices.
2. Use a peeler, peel the Daikon radish and do Mentori (plane off the corners) to prevent it from crumbling during long cooking. Then make cross incisions on both sides.
3. Parboil Daikon radish with Kome no Togijiru (or water with a tablespoon of rice) for 15 minutes (it makes Daikon clear colored and less bitter). Wash them with warm water and remove excess water with paper towel.
((Chibita no Oden))
1. Cut Konnyaku into triangular pieces. Parboil if necessary.
2. Pour boiling water over Age-ball to remove excess oil from the surfaces.
3. Cut Chikuwabu into appropriate sizes.
4. Put them onto bamboo skewers.
((Mochi-kinchaku))
1. Pour boiled water over Aburaage to remove the excess oil. Drain and dry with paper towels.
2. Cut Aburaage and Mochi into halves.
3. Place the aburaage on a cutting board, and trace the aburaage with cooking chopsticks to make it easy to open.
4. Open Aburaage and put Mochi in it. Use a tooth pick to tie the Aburaage to make a Mochi bag.
((Other Oden Ingredients))
1. Pour hot water over deep fried fish cakes to get rid of the surface oil.
((Oden))
1. Put the Dashi soup stock and the seasonings in a deep pot.
2. Add Daikon and bring to a boil. Turn down to low and simmer for 15 minutes.
3. Place all the prepared Oden Ingredients in the pot except Mochi-kinchaku. Cover and simmer on low for an hour.
4. Add Mochi-Kinchaku, cover again and simmer for another 10 minutes.
5. Now you can serve OR put the pot in the fridge overnight to allow the flavors to soak deep into the fish cakes. When you’re ready to eat, warm up the pot.
6. Eat with a condiment of your choice.
((Oden Dashi Chazuke))
1. Put some Kizaminori, sesame seeds, and Umeboshi on a bowl of hot white rice.
2. Pour some leftover Oden soup over it.

*Do not use Donabe (clay pot) to store Oden because it may damage the pot.

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

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Steve Jobs

Did you watch Steve Jobs movie?!

My darling and I watched it yesterday.

but... the story line was so so...

Of course, there were some inspiring scenes that I liked, but so so overall.

BTW, I was a MAC user when I was a college student. (I still have my ibook G3 M6411 and it is still working!) But since then I switched to windows and I was away from MAC until 2011. Now I use MacBook Pro as a main machine and I really love it :)

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How to Make Furikake (Homemade Japanese Rice Seasoning) - Video Recipe

This video will show you how to make Furikake (Japanese rice seasoning / rice sprinkles) using leftover Dashi ingredients: Kombu (kelp), Katsuobushi (bonito flakes), and/or Niboshi (small dried sardines).


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

It goes great with rice! Perfect for bento or onigiri (rice balls), too!!!



Great source of minerals :)

---------------------------------
Furikake (Homemade Japanese Rice Seasoning)

Difficulty: Very Easy
Time: 30min
Number of servings: 15

Ingredients:
300g (10.6oz.) moist leftover Dashi ingredients
A
* 1 tbsp. Sake
* 3 tbsp. Mirin (sweet Sake)
* 3 tbsp. soy sauce
1 tbsp. toasted white sesame seeds

Directions:
1. After making Dashi, let the Dashi ingredients cool down a bit until you can handle them. FYI: Dashi ingredients are Kombu (kelp), Katsuobushi (bonito flakes), and/or Niboshi (small dried sardines).
2. Cut the Dashi ingredients into small pieces. Each amount of Dashi ingredients can be as much as you have.
3. Put the Dashi ingredients and A in a frying pan. Cook on medium low heat, stirring constantly, until somewhat dry. *Mine took about 20 minutes.
4. Mix in toasted white sesame seeds to finish.

*Sprinkle on top of rice or mix in to make rice balls! You can make fried rice, too!
*You can freeze the Dashi ingredients. Then make Furikake when you are ready.
*You can store the Furikake in the fridge for a week, in the freezer for a month.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/10/blog-post_29.html
---------------------------------

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How to Make Chocolate Cupcakes (Using Cute Mickey Halloween Sprinkles) - Video Recipe

Easy and light chocolate cupcakes with no butter!


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

Any seasonal sprinkles will look gorgeous on this simple cupcakes ;)



I used Cadbury Old Gold Original which I bought in Australia.
http://www.youtube.com/watch?v=FPlrVX1f5No

---------------------------------
Halloween Chocolate Cupcakes

Difficulty: easy
Time: 1 hour
Number of servings: 8 (5cm/2inch) baking cups

Necessary Equipment:
electric mixer

Ingredients:
((Chocolate Cupcakes))
100g (3.5oz.) chocolate
150ml heavy whipping cream (fresh cream) *chilled
2 eggs *room temperature
100g (3.5oz.) granulated sugar
180g (6.3oz.) cake flour
1/2 tsp. baking powder
((Decoration))
100g (3.5oz.) chocolate
sprinkles of your choice

Directions:
((Chocolate Cupcakes))
1. Place the chocolate (broken into pieces) in a bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Leave to cool slightly but not harden.
2. Place the chilled heavy whipping cream in a bowl. Whip the cream with an electric mixer until it forms a stiff peak.
3. In a different bowl, place eggs and sugar. Then beat them with an electric mixer until white and fluffy.
4. Add the cream (2.) into the egg mixture (3.), and mix well with a wire whisk.
5. Then add the chocolate (1.) and mix well with a wire whisk.
6. Sift in flour and baking powder. Gently mix with a wire whisk or a spatula until combined.
7. Preheat the oven to 180C (350F).
8. Spoon the mixture into the cups up to 80% full. Bake at 180C (350F) for 20-25 minutes.
9. Place the cakes on a wire rack to cool completely.
((Decoration))
1. Place the chocolate (broken into pieces) in a bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Leave to cool slightly but not harden.
2. Spread the chocolate on top of the cupcakes using a spoon. Then finish with sprinkles of your choice.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/10/blog-post_26.html
---------------------------------

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