How to Make Shabu Shabu Salad with Umeboshi Olive Oil Wafu Dressing - Video Recipe

Umeboshi (pickled plum) and olive oil makes the dressing very tasty but refreshing.


https://www.youtube.com/watch?v=Y8v76bt4zsk

Good for your skin and health ;)



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Shabu Shabu Salad with Umeboshi Olive Oil Wafu Dressing

Difficulty: VERY Easy
Time: 15min
Number of servings: 2

Ingredients:
100g (3.5oz.) thinly sliced pork (for shabu-shabu)
100g (3.5oz.) lettuce
1 tomato
A
* 2 tbsp. vinegar
* 2 tbsp. olive oil
* 1 tbsp. Kamada Dashi Shoyu or regular soy sauce
* 1 chopped Umeboshi (pickled plum)
* a pinch of sugar
toasted white sesame seeds

Directions:
1. Put A in a container or a jar with a lid and shake to mix.
2. Thinly slice lettuce. Cut tomato in half then slice.
3. In a boiling water, put the pork slices and cook until no longer pink. Then drain well with a strainer.
4. Place the tomatoes and lettuce in a dish, put the pork on top, pour the dressing (1.) over the pork, then sprinkle with toasted white sesame seeds to finish.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/05/blog-post_16.html
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How to Make Olaf Dreaming of Summer Mille-Feuille Nabe (FROZEN Disney) - Video Recipe

Nabe (hot pot) with Daikon Oroshi (grated Daikon radish) is called Mizore Nabe (みぞれ鍋). You can of course make this Nabe without it (Olaf is optional). hehe

Olaf Dreaming of Summer Mille-Feuille Nabe

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Olaf Mille-Feuille Nabe (Hot Pot)

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

Ingredients:
1/2 (1000g=2.2lb.) Napa Cabbage (Chinese cabbage)
300g (10.6oz.) thinly sliced pork rib *any portion is okay
300ml Dashi broth (kelp or bonito) *you can use Dashi powder to make it
Daikon Oroshi (grated Daikon radish)
Nori sheet
sliced cheese
carrot
Oshaburi Kombu (chewing Kombu kelp snack)
Ponzu Sauce (citrus-flavored soy sauce: you can mix 1:1 soy sauce and lemon juice to make it)

Directions:
1. Separate the leaves of the Napa cabbage, then wash and drain well.
2. Place the cabbage leaf and sliced pork alternately (make about 4 layers). Then cut in 5cm (2-inch) wide.
3. Tightly place them from the edge of the pot.
4. Drain grated Daikon radish very well. Then build a snowman (Olaf). Cut out Nori sheet, sliced cheese, and carrot to make his face parts, then attach them. Cut Oshaburi Kombu (chewing Kombu kelp snack) to make his hair and arms, then attach them.
5. Put Dashi broth in the pot. Then place Olaf (grated Daikon radish). Heat the pot until cooked (you can cover to cook faster).
6. Dip in Ponzu Sauce to eat.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/05/blog-post_13.html
---------------------------------

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How to Make Nikujaga (Stewed Beef and Potatoes) - Video Recipe

Nikujaga (Stewed Beef and Potatoes) is a very popular Japanese home cooked meal which everyone wants to make 💖

You can make it with Ito Konnyaku (or Shirataki) and other vegetables (such as carrots) but simple is better!!!

Print on your Postcard

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Nikujaga (Stewed Beef and Potatoes)

Difficulty: Medium
Time: 1hr
Number of servings: 4

Ingredients:
800g (1.8lb) Irish Cobbler potatoes
200g (7oz.) thinly sliced beef
1 (200g=7oz.) onion
400ml water
4 tbsp. sugar
4 tbsp. soy sauce
8 frozen green beans *if you like

Directions:
1. Peel and cut potatoes into 4~6 pieces, then do Mentori (plane off the corners) to prevent crumbling while cooking. Soak in water for 10 minutes (this prevents the color from changing and removes starch). Change the water if it becomes cloudy.
2. Slice onion into bite-size wedges and separate into pieces. Cut thinly sliced beef into bite-size pieces.
3. Put potatoes and onions in a pot. Add water and put on medium.
4. When it becomes to a boil, turn down to low, and remove any foam. Then simmer on low for 3 minutes until the onions become tender.
5. Add 2 tbsp. of sugar, tilt the pot to mix (do not mix with chopsticks or a ladle or the potatoes will become mushy), then simmer on low for 3 minutes.
6. Add 2 tbsp. of soy sauce, tilt the pot to mix, then add beef little by little. *adding the seasonings half at a time allows the flavor to soak in well.
7. Put on medium, and remove any foam.
8. When the meat is no longer pink, add 2 tbsp. of sugar and 2 tbsp. of soy sauce (tilt the pan to mix), then cover with Otoshibuta (drop-lid) and simmer on medium low for 10 minutes. *add a bit more soy sauce and/or sugar as needed.
9. When the potatoes are cooked, tilt the pot and cook until the liquid is almost gone.
10. Serve in a small bowl and garnish with boiled green beans if you like.

Irish Cobbler potatoes soak the flavor very well and won't become soggy.
May Queen potatoes are okay, too.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/05/blog-post_10.html
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Similar dish you may want to try:
Simmered Potato Pork Roll
https://www.youtube.com/watch?v=GpunklDLlZE

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