How to Make Sushi Burrito - Video Recipe

My darling was reading a newspaper the other day and found "Sushi Burrito" is very popular overseas.

Well… we don't have it in Japan and I never tried it, so I thought it is very weird. BUT my recipe turned out amazing XD


http://www.youtube.com/watch?v=Z1qtIkpVu9Q

Sushi rice gives perfect appetizing flavor over all!!!



It is also perfect for Setsubun!
http://createeathappy.blogspot.jp/2012/01/lucky-eho-maki-salmon-avocado-alasca.html

The lucky direction of the year 2024 is East Northeast slightly East. (2024年 令和6年の恵方は 東北東やや東).

If you eat Eho-Maki facing in that direction it will bring you a good luck. But just remember you have to close your eyes and eat all without speaking! You can speak after you complete it ;)

Give it a try!!!

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Sushi Burrito

Difficulty: Easy
Time: 15min
Number of servings: 4 rolls

Ingredients:
4 (16cm=6.5inch) flour tortillas
150g (5.3oz.) cooked Japanese rice (short-grain rice)
1 tbsp. Sushi vinegar*
toasted white sesame seeds
lettuce
Shiso leaves (green perilla leaves)
Wasabi Guacamole Japonés (video recipe available)
shredded cheese
chopped green onions

* Ingredients to make sushi vinegar from scratch.
1 tbsp. rice vinegar
1/3 tbsp. sugar
1/3 tsp. salt

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. Make Wasabi Guacamole Japonés (video recipe available).
3. Divide the sushi rice into 4 portions. Spread the sushi rice on a flour tortilla using your finger tips, little bit moistened with water. Then sprinkle with toasted white sesame seeds.
4. In the center of the wrapper, layer lettuce, Shiso leaves, Wasabi Guacamole Japonés, shredded cheese, and chopped green onions. Then roll tightly.
5. Wrap with parchment paper to serve.

*If you use large tortillas, you can fold two sides before you roll :)

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/01/blog-post_31.html
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How to Make Printed Tim Tams (using Chocolate Transfer Sheets) for Valentine's Day - Video Recipe

Easy, cute, gorgeous, and delicious idea with a homemade touch ;)


http://www.youtube.com/watch?v=Xn8n8G_b3L4

I found cute chocolate transfer sheets at DAISO (Japanese dollar shop)! I had no idea but bought them because I wanted to use them for something. After thinking for a while, I came up with a great idea using "Tim Tam"!!!

To use the chocolate transfer sheet, you will need sweets with flat and hard surface, covered with melted chocolates… Tim Tam is just perfect for that, especially the double coat one!



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Printed Tim Tams (using Chocolate Transfer Sheets)

Difficulty: SUPER EASY
Time: 5min
Number of Servings: N/A

Necessary Equipment:
frying pan
toothpicks

Ingredients:
Double Coat Tim Tams or any chocolate covered sweets with flat surface
chocolate transfer sheets of your choice

Directions:
1. Cut the chocolate transfer sheet according to the size of the area you plan to decorate.
2. Insert a toothpick into a Tim Tam.
3. Heat a frying pan, stop the heat, then melt the surface of Tim Tam with the remaining heat.
4. Place the transfer sheet on the melted surface before it hardens. Make sure that there are no bubbles in between the sheet and the chocolate.
5. Chill in the fridge or freezer until firm. Carefully peel off the sheet and remove the toothpick.

Other sweets you may want to try:
Kit Kat, Tirol Chocolates, etc...

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/01/blog-post_28.html
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How to Make Agedashi Tofu (Deep Fried Tofu with Dashi Based Sauce) - Video Recipe

Agedashi Tofu or Agedashi Dofu is a very popular traditional Japanese appetizer dish.

"Age" means "deep fried" and "Dashi" means "broth". Thus: deep fried Tofu steeped in Dashi-based sauce.


http://www.youtube.com/watch?v=3RYp-9MmGwI

I think most Japanese restaurants overseas have it on their menu, and it is the most ordered dish than in Japan! hehe



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Agedashi Tofu (Deep Fried Tofu with Dashi Based Sauce)

Difficulty: Easy
Time: 15min
Number of servings: 2-3

Ingredients:
1 (350g=12.5oz) Momen-Dōfu (cotton Tofu / firm Tofu)
Katakuriko (potato starch) *corn starch or regular flour is ok
vegetable oil for deep frying
Dashi Sauce
* 150ml Dashi broth (you can use Dashi powder to make it)
* 3 tbsp. soy sauce
* 3 tbsp. Mirin (sweet Sake)
Toppings
* Daikon Oroshi (grated Daikon radish)
* grated ginger
* chopped green onion

Directions:
1. Cut Tofu into 6 pieces. Drain on a strainer for 5 minutes. Then you can also remove excess water with paper towel if necessary.
2. Heat the vegetable oil for deep frying to 170-180C (340-350F).
3. Coat Tofu with Katakuriko (potato starch). Drop into the oil immediately after coating. Deep fry until puffed and lightly golden (about 2 min). Then drain well.
4. Bring Dashi Sauce to a boil.
5. Place the Tofu in a serving bowl, garnish with some toppings of your choice: Daikon Oroshi, chopped green onion, and grated ginger, then pour the Dashi Sauce over it.

You can of course use "Kinugoshidofu (silken Tofu)" but remember it is very soft and fragile.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/01/blog-post_24.html
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How to Store / Reuse / Dispose of Deep Frying Oil
http://www.youtube.com/watch?v=zRyoZ8bybSo

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