How to Make Japanese Curry Rice From Scratch - Video Recipe

This recipe is for those who cannot get curry roux (curry sauce mix) but want to make Japanese Kare Raisu (Curry and Rice) at home.

Also it is way healthier than using the roux since I didn't use any greasy fat ingredient!!!

https://www.youtube.com/watch?v=tGQdSU229lA

Vegetarian people can skip the meat ;)

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Japanese Curry Rice From Scratch

Difficulty: Easy
Time: 45min
Number of servings: 4

Ingredients:
300g (10.6oz.) lean pork
A
* salt and pepper
* 1/2 tbsp. curry powder
2 potatoes (300g=10.6oz.)
1/2 carrot (150g=5.3oz.)
1 onion (200g=7oz.)
600ml water
consomme cube (or bouillon cube) to make 600ml soup
B
* 1 clove chopped garlic
* 1 tbsp. chopped ginger
* 50ml red wine (you have no choice but skip it if you can't consume it)
* 1 tbsp. curry powder
* 1 bay leaf
C
* 1 tbsp. ketchup
* 1 tbsp. Worcestershire sauce
* 1/2 tbsp. soy sauce
1 potato (150g=5.3oz.)
salt and pepper
cooked rice

Directions:
1. Cut pork into bite-size pieces, then season with A.
2. Cut 2 (300g=10.6oz.) potato and carrot into bite-size pieces. Cut onion into wedges.
3. Place water and consomme cube (crushed) in a pot. Put on the heat, when the consomme cube has dissolved, add B and mix well. Then add the vegetables (2.) and bring to a boil.
4. Add the pork, remove the foam if necessary, add C, then cover and cook on medium for about 20 minutes.
5. Meanwhile, grate 1 (150g=5.3oz.) potato.
6. Season with salt and pepper. Then add the grated potato (5.) and cook until the soup thickens.
7. Serve the curry on a hot bed of rice.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/06/blog-post_6.html
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How to Make Organic Soy Milk Cream Stew From Scratch - Video Recipe

This is a very simple way to make Japanese cream stew from scratch. Using organic ingredients will make it very healthy!

Vegetarian people can skip the meat ;)


https://www.youtube.com/watch?v=3lEX_wHpOek

It may slightly separate if you use pure soy milk, so use the processed one if you want a smoother texture!



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Organic Soy Milk Cream Stew

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

Ingredients:
300g (10.6oz.) chicken breast w/o skin
1/2 (150g=5.3oz.) carrot
1 (200g=7oz.) onion
1~2 (300g=10.6oz.) potato
300ml water
consomme cube (or bouillon cube) to make 300ml soup
1 bay leaf
200ml soy milk or milk
1 tbsp. potato or corn starch & 1 tbsp. water
salt and pepper
parsley flakes *if you like

Directions:
1. Remove the skin, cut the chicken into bite-size pieces, then season with salt and pepper.
2. Cut potato and carrot into bite-size pieces. Cut onion into wedges.
3. Place water, consomme cube (crushed), and bay leaf in a pot. Put on the heat, when the consomme cube has dissolved, add the vegetables (2.), cover, and cook on medium for 10 minutes.
4. When the vegetables are cooked, add the chicken, cover, and cook on medium for another 5 minutes. *remove the foam if necessary
5. Add soy milk and cook until warm. Season with salt and pepper. Then stop the heat, mix in potato or corn starch mixed with water, then heat until the soup thickens.
6. Serve in a dish and sprinkle with parsley flakes if you like.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/06/blog-post.html
---------------------------------

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How to Make Nutella Swirl Cream Cheese Pound Cake (Marble Chocolate Cake) - Video Recipe

My friend told me that nutella pound cake is really good, so I decided to make it with cream cheese ;)

I was right! It absolutely goes great with the fluffy moist cream cheese flavor. YUMMY!!!


https://www.youtube.com/watch?v=PHh0S2tUybk



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Nutella Swirl Cream Cheese Pound Cake

Difficulty: Easy
Time: 1.5hr
Number of servings: 1 loaf

Necessary Equipment:
18×8cm (7x3inch) loaf pan
electric mixer

Ingredients:
100g (3.5oz.) cream cheese *room temperature
50g (1.8oz.) butter *room temperature
50g (1.8oz.) granulated sugar
2 eggs *room temperature
120g (4.2oz.) cake flour
1/2 tsp. baking powder
vanilla extract *if you like
50g (1.8oz.) nutella
1 tbsp. milk *soy milk or almond milk is OK
almond slices *if you like

Directions:
1. Line the loaf pan with parchment paper. Preheat the oven to 180C (350F).
2. Place cream cheese and butter in a bowl. Mix with an electric mixer until creamy.
3. Add granulated sugar, then mix with an electric mixer for about 3 minutes until light and fluffy.
4. Add beaten eggs 1/3 at a time, and mix well with an electric mixer until fluffy incorporated.
5. Mix in a few drops of vanilla extract if you like.
6. Sift in cake flour and baking powder, then mix with a spatula until just incorporated.
7. In a different bowl, place nutella and milk, then mix well. Then add 1/4 of the batter (6.) and mix well.
8. Add the nutella batter back into the cream cheese batter, then cut through the batter for 3 times to lightly swirl. *DO NOT overmix
9. Pour the batter into the pan and smooth the top. Drop the pan lightly on the counter for 2-3 times to raise the air bubbles out of the batter. Use the spatula to cut an incision lengthwise down middle of cake to prevent unwanted cracks on the surface. Sprinkle with some almond slices if you like. Bake at 180C (350F) for about 45 minutes. *Cover the cake with aluminum foil if it starts to brown too much.
10. Check for doneness with a fresh skewer. Remove the cake from the pan and place it on a wire rack to cool.

* When the cake is completely cool, wrap tightly in plastic wrap. It will last wrapped this way for few days (in the fridge).
* You can also wrap each slices of pound cake individually with a plastic wrap then keep in the freezer for over a week.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/05/blog-post_30.html
---------------------------------

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