How to Make Salted Preserved Lemons - Video Recipe

Salted Preserved Lemons are the lemons that have been pickled in salt for about a week or more.

They are common in Indian and North African (Moroccan) cuisine. It is much talked about in Japan on TV and magazines recently, so I am sharing this idea :)

The flavor is mildly sour, and of course very salty. Thus, the juice and the peels can be used as a salt seasoning (substitute). However, peels are intensively salty, so I personally don't recommend using it. hehe


https://www.youtube.com/watch?v=pZ3-0GTEgLk

These are some good effects that you can expect from Salted Preserved Lemons:
- cut down salt intake (prevents swelling)
- citric acid will help carbohydrate metabolism (beauty effect)
- rich in Vitamin C (beauty effect)



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Salted Preserved Lemons

Difficulty: Super Easy
Time: 10min
Number of Servings: 500ml glass jar

Necessary Equipment:
500ml glass jar

Ingredients:
300g (10oz.) organic lemons
30g (1oz.) salt (10% of lemon)

Directions:
1. Pour some hot water in a glass jar to disinfect it. Empty the jar and dry it out. It will dry quickly with residual heat.
2. Wash the lemons, dry them with paper towels, cut off and discard the end pieces, cut into wedges, then remove the seeds.
3. Put salt and lemon wedges alternately in the jar. Close the lid securely.
4. Keep it in the fridge for a week. Shake the jar once a day.

* You can keep it in the fridge up to 3 months.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/06/blog-post_27.html
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6 Ways to Use Salted Preserved Lemons
https://www.youtube.com/watch?v=2OmZKWbGIWk

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How to Make Japanese Potato Salad - Video Recipe

This is a typical basic Japanese potato salad which everyone likes 💖It is usually made with mashed potatoes and colorful vegetables.

Neatly preparing each ingredient is the key to make delicious potato salad. Take time and enjoy!!!

Print on your Postcard

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Japanese Potato Salad

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

Ingredients:
300g (10.5oz.) potato
50g (1.8oz.) carrot
50g (1.8oz.) onion
50g (1.8oz.) cucumber
2 slices of cooked ham
1/2 cup whole kernel corn (canned)
4 tbsp. mayonnaise
1/2 tbsp. vinegar (rice or grain)
salt and pepper

Directions:
1. Slice the onion, sprinkle with a bit of salt, and leave for 2~3 minutes until limp. Wash and drain well. Use a paper towel to squeeze out any excess water. *This removes the bitter taste and strong smell of the onion.
2. Slice the cucumber into thin rounds (you can use a vegetable slicer if you have). Sprinkle with a bit of salt. When they become limp, drain well and gently squeeze with a paper towel. *Removing excess water from the cucumber will keep the salad from getting soggy.
3. Cut sliced ham into 1/2 inch (1cm) square pieces. Slice the potato into 1/2 inch (1cm) half rounds. Place the potato slices in a pot, lightly wash (to remove extra starch), add water until covered, add 1/2 tsp. of salt, and put on high heat. When it becomes to a boil, turn down to medium and cook for about 12 minutes. 
4. Check the potatoes with a skewer. When they are done, drain well, transfer to a bowl and mash with a fork while they are still hot. Season with 1/2 tbsp. of vinegar, salt and pepper. *The seasonings will make the potato tasty.
5. Slice the carrot into 0.1 inch (3mm) quarter rounds. Boil for 3 minutes and drain well.
6. When the potatoes and carrots are cool enough, combine all the ingredients in one bowl and season with 4 tbsp. of mayonnaise, salt and pepper.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/06/blog-post_24.html
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How to Make NO EGG Japanese-Style Pão de Queijo (Mochi Cheese Balls Recipe) - Video Recipe

Pão de Queijo is Brazilian cheese bread.

We can't find the flour (polvilho azedo or doe) for Pão de Queijo in Japan, so it is very popular to use Shiratamako (lumpy glutinous rice flour) or Mochiko (glutinous rice flour) to make it :)


https://www.youtube.com/watch?v=DQUp7m7mDbI

Chewy texture of Mochi and cheese is just like Pão de Queijo. I hope you can try it out! YUMMY!!!



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NO EGG Japanese-Style Pão de Queijo

Difficulty: Very Easy
Time: 30min
Number of servings: 12

Ingredients:
100g (3.5oz.) Shiratamako (lumpy glutinous rice flour) *Mochiko (glutinous rice flour) is OK
50g (1.8oz.) grated parmesan cheese
1/2 tbsp. cooking oil
100ml~ milk

Directions:
1. Preheat the oven to 180C (350F).
2. Place Shiratamako (lumpy glutinous rice flour) in a bowl. Add milk and mix very well until smooth. *DO NOT add other ingredients before you mix the Shiratamako and milk together. Otherwise, they won't mix well and smooth).
3. Add cooking oil and parmesan cheese, then mix well until combined. *you can add a bit more milk if the dough doesn't come together. *adding nuts, sesame seeds, spices, or herbs is good, too
4. Divide the dough into 12 equal pieces using a bench scraper or a knife, then roll them into balls.
5. Bake at 180C (350F) for about 15 minutes.

Just out from the oven is good. They stay chewy and soft till the next day. Of course, you can microwave or cook in the toaster oven for a few seconds and they will become soft again.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/06/4.html
---------------------------------

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