Wednesday, October 1, 2014

How to Make Matcha Green Tea Latte - Video Recipe

This recipe was requested by many people!


https://www.youtube.com/watch?v=A7Vs1UnixIQ

The milk foamer I bought at 100yen shop worked absolutely fine!!! It was a great deal!!! But, a plastic bottle works fine, too XD hehe



---------------------------------
Matcha Green Tea Latte

Difficulty: Very Very Easy
Time: 1 min
Number of servings: 1

Ingredients:
1 tbsp. Matcha green tea syrup
150ml milk or soy milk
Matcha green tea powder if you like

Matcha green tea syrup recipe is HERE:
https://www.youtube.com/watch?v=Cc8UpMT80BU

Directions:
1. Heat milk or soy milk if you want to make hot latte.
2. Foam it with a milk foamer for 30 sec OR shake it in a plastic bottle to create the foam.
3. Place Matcha syrup in a cup and pour in the whipped milk. Sprinkle with Matcha powder if you like.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/09/blog-post_30.html
---------------------------------


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Saturday, September 27, 2014

How to Make Ice Crêpe - Video Recipe

I know you love crêpe!!!
This is absolutely easy and delicious :3


https://www.youtube.com/watch?v=M9mHq9xxunA

Of course you can just wrap your favorite filling in a sheet of crêpe and enjoy the regular crêpe ;)



---------------------------------
Ice Crêpe

Difficulty: Easy
Time: 45min
Number of servings: 6~7 15cm(6inch) crêpes

Ingredients:
50g (1.8oz.) cake flour
1 tsp. granulated sugar
a pinch of salt
1 egg *room temperature
1 tbsp. melted butter
125ml warm milk
a few drops vanilla extract *if you like
ice cream of your choice

Directions:
1. Sift in flour in a bowl. Add sugar and salt, then mix well with a wire whisk.
2. Add beaten egg little by little and mix well.
3. Add melted butter and mix well.
4. Add warm milk little by little and mix well. Mix in a few drops vanilla extract if you like. Then cover with plastic wrap and leave the batter to stand at room temperature for 30 minutes.
5. Use a nonstick pan, or wipe the surface of the frying pan with a thin layer of cooking oil using a paper towel. Heat the pan on medium, pour half a ladle of the batter into the pan, slowly move the pan in a circular motion to spread the batter evenly.
6. Cook until the edges begin to dry, then flip it over and cook the other side for about 10 seconds.
7. Leave them to cool completely.
8. Wrap your favorite ice cream, put in the freezer for a few minutes to set.

*Do NOT keep the ice crêpe in the freezer for too long or the crêpe will get very hard. If you want to eat it on the next day, keep the crêpes in the fridge and wrap the ice cream at the time you eat :)

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/09/blog-post_27.html
---------------------------------


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Tuesday, September 23, 2014

How to Make Yakisoba from Scratch (Japanese Fried Noodles) - Video Recipe

Yakisoba (焼きそば) is a classic Japanese fried noodles.


classic Japanese fried noodle recipe
https://www.youtube.com/watch?v=URLZwRs4g7E

I kept the recipe very simple using a minimum ingredients. Of course you can use meat (or seafood) and veggies of your choice!!! I hope you get an idea how to make it 💕




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

Yakisoba from Scratch


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

Ingredients:
2 packages Yakisoba noodles (steamed Chuka noodles)
100g (3.5oz.) thinly sliced pork rib
200g (7oz.) cabbage
4 tbsp. Worcestershire sauce
2 tbsp. Tenkasu (crunchy bits of deep fried flour-batter) *if you like
Aonori (green laver)
Beni Shoga (red pickled ginger)

Directions:
1. Cut pork into bite-size pieces. Thinly cut the cabbage.
2. Put frying pan on medium, place the Yakisoba noodles and cook for 2 minutes. Shake to release the noodles, cook for 3 minutes, remove form the pan and set aside.
3. Cook the pork until done, add cabbage, sprinkle with Tenkasu (if you like), then cover with the noodles and steam for 2 minutes.
4. Mix well and season with Worcestershire sauce.
5. Serve on a dish, sprinkle with Aonori, and garnish with Beni Shoga.

You can also top with mayonnaise and/or Katsuobushi (bonito flakes) if you like.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/09/blog-post_23.html
---------------------------------


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Friday, September 19, 2014

Karuizawa (軽井沢)

DAY 1:

We took Shinkansen (Japanese bullet train) from Tokyo station to 軽井沢 (Karuizawa). GranSta at Tokyo station is a perfect place to get Bento. My darling bought Sukiyaki Bento at 浅草今半 (Asakusa Imahan) and I bought a healthy organic Bento at ぎんざ泥武士 (Ginza Dorobushi)!

When we arrived at Karuizawa, there was a brief sprinkle and the heavy rain was expected… but glad it didn't hit the area we stayed! We strolled around Karuizawa Ginza then had a cozy coffee time at Mikado Coffee (btw their coffee ice cream is very popular). For dinner we booked レストラン酢重正之 (Restaurant Suju Masayuki). All of their dishes are simple yet delicious. For example their white rice and grilled fish were amazingly delicious. So, if you like typical Japanese food, you must dine out here ;)

DAY 2:

There are many nice and cozy cafes and restaurants in Karuizawa. We found a cafe called Natural Cafeína near our hotel to eat breakfast. Their Açaí bowl is served with Karuizawa's seasonal fruits! Yummy!!! Then we spent a whole day at the Outlet (Karuizawa Prince Shopping Plaza). It was such a fine autumn weather. Everyone was enjoying shopping and having fun in the yard~ we of course had a lunch outside :3 Actually, I didn't buy anything special but it was already 6pm when I realized! Time flies!!! For dinner, we had Tempura Soba at 川上庵 (Kawakami An). My mom recommended this restaurant. It was really good X)

DAY 3:

The weather on the last day was perfect, too! We had a breakfast at 沢村 (Sawamura) in Hoshino Area. Their morning plate is satisfying. After the breakfast you can enjoy shopping and walking around the area. I would definitely recommend going to 石の教会 (Stone Church)! It is an artistic church with a beautiful stone path. Obviously many people have a wedding here!!!

Another great place to visit is 軽井沢千住博美術館 (Hiroshi Senju Museum). You can enjoy the artwork and the space. Very relaxing and cozy. My darling and I were stuck at the fall room, sitting down and talking for a while. If you go there, you will know what I mean. haha

Our return train was at 16:24. I was going to shop souvenirs at the station but there was a huge traffic jam on the way back from the museum, so I ran out of time… Anyways, I bought at least one for a giveaway at the hotel when we checked out ;)

I would definitely go back to Karuizawa again with my child :)

SOUVENIR:

りんご乙女 (Ringo Otome) - Apple Senbei Crackers:


If you live in Japan, you can get it at Rakuten:

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Wednesday, September 17, 2014

How to Make Kawaii Yakisoba Pan (カブトムシ) - Video Recipe

Yakisoba Pan is a very popular bun in Japan. Many people love to eat it for lunch or snack ;)


https://www.youtube.com/watch?v=oGT8PjhEj9k

Obviously the recipe is very simple, so I will show you a cute way of making it! Perfect snack idea for kids!!!



How to Make Yakisoba from Scratch:
COMING SOON
How to Make Yakisoba using Yakisoba seasonings:
https://www.youtube.com/watch?v=JzVHnWghK5U

---------------------------------
Kawaii Yakisoba Pan (Adorable Unicorn Beetle Bun)

Difficulty: Easy
Time: 15min
Number of servings: 1

Ingredients:
Yakisoba
hot dog bun
mayonnaise
Aonori (green laver)
Beni Shoga (red pickled ginger) *if you like
Pretz (salad flavor) *pretzel sticks are OK
sliced cheese
Nori seaweed sheet
cucumber

Directions:
1. Cut off one side of the hot dog bun to make the face.
2. Split the top of the bun for the body with a knife, put some mayonnaise, place Yakisoba, and top with Aonori and Beni Shoga if you like. Insert Pretz to make the legs.
3. Make eyes with sliced cheese and Nori, cut and insert cucumber to make the horns.
4. Serve on a dish.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/09/blog-post_29.html
---------------------------------


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How to Make Nama Yatsuhashi / Cinnamon-Flavored Mochi with Sweet Red Bean Paste (Kyoto Souvenir) - Video Recipe

Nama Yatsuhashi (Cinnamon-Flavored Mochi with Sweet Red Bean Paste Filling) is a very popular souvenir from Kyoto.


https://www.youtube.com/watch?v=mb63awSM0rQ

I received many requests from those who went to Kyoto and actually had this, so I finally decided to make it ;)



---------------------------------
Nama Yatsuhashi (Cinnamon-Flavored Mochi with Sweet Red Bean Paste Filling)

Difficulty: Easy
Time: 25min
Number of servings: 12~14

Ingredients:
60g (2.1oz.) Shiratamako (lumpy glutinous rice flour)
40g (1.4oz.) Jyoshinko (rice flour)
80g (2.8oz.) sugar
140ml water
25g (0.9oz.) Kinako (soybean flour)
2 tsp. cinnamon powder
Tsubu-an or Koshi-an (sweet Azuki red bean paste with skins or without skins)

Directions:
1. Mix Kinako and cinnamon powder and set aside.
2. Place Shiratamako (lumpy glutinous rice flour) in a microwavable bowl. Add water little by little and mix very well. Then add sugar and Jyoshinko (rice flour), and mix well. *DO NOT add other ingredients before you mix the Shiratamako and water together. Otherwise, the lumpy texture won't go away.
3. Cover with plastic wrap, then microwave at 600 watts for 2 minutes. Mix well with a damp spatula. Cover with plastic wrap again, then microwave at 600 watts for 1 minute. Mix well with a damp spatula.
4. Dust half of the Kinako mixture (1.) on the counter. Place the Mochi. Then sprinkle with the rest and flatten out the Mochi using your hands and a rolling pin to 3mm (0.1 inch) thick.
5. Cut the Mochi into 12~14 square pieces. *you can eat the leftover edges ;)
6. Place some sweet Azuki red bean paste, then fold into half to make a triangle shape.

*You can store them in an airtight container at the room temperature for up to 2 days.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/09/blog-post_16.html
---------------------------------


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Wednesday, September 10, 2014

How to Make Lobster Roll - Video Recipe

Well... this video will show you that the right ingredients are important for cooking. Especially the lobster!!! LOL


https://www.youtube.com/watch?v=AACdfy4XMwY

I know some people add chopped celery, tarragon, and many other ingredients. Yeah, it is all up to you!



Luke's Lobster
http://createeathappy.blogspot.jp/2011/07/summer-2011-in-new-york.html

Mary's Fish Camp
http://createeathappy.blogspot.jp/2012/07/summer-2012-in-new-york.html

---------------------------------
Lobster Roll

Difficulty: Very Easy
Time: 10min + chilling time
Number of servings: 1

Ingredients:
1 fresh live lobster (cooked)
1/2~1 tbsp. mayonnaise
1 top-split hot dog buns
melted butter
cracked black pepper
celery salt
lemon wedge
potato chips and/or pickles

Directions:
1. Chop the cooked lobster meat into chunks and put them in a bowl.
2. Add mayonnaise and gently fold it into the lobster meat. Cover and put in the fridge to set and chill (for about 30min~1hrs). *If you don't like mayo, you can skip it. I thought it would connect the flavor of lobster.
3. Meanwhile, brush both sides of top-split hot dog bun with some melted butter. Toast until crisp golden brown (You can grill, broil, bake, or pan fry).
4. Fill the roll with the chilled lobster mixture. Top with cracked black pepper and celery salt. Serve immediately with a lemon wedge and potato chips and/or pickles on the side.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/09/blog-post_9.html
---------------------------------


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Saturday, September 6, 2014

How to Make Choco Banana (Chocolate Covered Bananas) - Video Recipe

Choco Banana (Chocolate Covered Banana) is a very popular festival food in Japan. I received many requests for it but the recipe is obviously super easy… then one day I found a pretty convenient kit that you can make perfect Choco Bananas!!!


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

You can coat a banana or any other fruits of your choice with a thin layer of crisp chocolate ;) Just amazing!!!



I hope you can find it online~ OR please get it when you come to Japan :)

---------------------------------
Choco Banana (Chocolate Covered Bananas)

Difficulty: Very Easy
Time: 10min
Number of servings: 6

Ingredients:
1 Choco Banana Kit (comes with sticks, chocolate, and sugar sprinkles)
3 cold bananas (cut in half)

Directions:
1. Make sure you use cold bananas out from the fridge. You can cut in half, or just cut one end to make larger Choco Bananas. Then put them on the sticks. (if you don't have this kit: you can put them on ice cream sticks)
2. In a hot water, soak and melt the chocolate for 3 minutes. Knead the chocolate in the bag to make sure it's all smooth and melted. (if you don't have this kit: you can melt chocolate in a Ziploc bag)
3. Dip the bananas in the chocolate, then immediately apply the sprinkles before the chocolate sets. (if you don't have this kit: you can use sprinkles of your choice)

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/09/blog-post_5.html
---------------------------------


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Wednesday, September 3, 2014

How to Make Beer-Like Apple Juice Jelly / Jello (2 Ingredients! Cool Party Recipe) - Video Recipe

This recipe was once introduced on TV!
It requires only 2 ingredients ;)


https://www.youtube.com/watch?v=X8w1DFw6JG4

Perfect for parties!!! and April Fools Day, too XD
Enjoy!!!



---------------------------------
Beer-Like Apple Juice Jelly / Jello

Difficulty: Super Easy
Time: 30min
Number of servings: N/A

Ingredients:
500ml clear apple juice (at room temperature)
10g (0.36oz.) gelatin powder

Directions:
1. Transfer 3 tbsp. of apple juice into a large microwavable bowl. Then add gelatin powder and mix well. Cover and microwave at 500w for 30 seconds, and mix well again.
2. Add the rest of the apple juice, float the bottom of the bowl in ice water, mix slowly with a whisk for 6 minutes: it is about the time the mixture reaches 18C (64F).
3. Remove the bowl from the ice water, then mix quickly for 15 seconds to make the foam.
4. Serve in glasses and cool in the fridge for about an hour to set.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/09/blog-post.html
---------------------------------



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Saturday, August 30, 2014

How to Make Yaki Edamame (Pan Roasted Edamame) - Video Recipe

Edamame (green soybeans) will get very tasty by roasting them in a frying pan! Sesame oil and salt will enhance your appetite!!! You must try this out ;)


https://www.youtube.com/watch?v=-UoIp1dj138

Perfect idea for an appetizer.



---------------------------------
Yaki Edamame (Pan Roasted Edamame)

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

Ingredients:
300g (10.6oz.) unshelled Edamame (green soybeans)
1 tbsp. sesame oil
A
* 1/2~1 tsp. salt *adjust the amount of salt according to your taste
* 50ml water

Directions:
1. Rub the Edamame bean pods with 2 tsp. of salt to remove the surface fuzz. Wash and cut off both ends of the pods with scissors (in this way salty taste will soak through them).
2. Heat sesame oil in a frying pan and cook Edamame on medium until golden brown.
3. Mix A and add into the pan, cover, and cook for 2~3 minutes.
4. Uncover and cook until water evaporates.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/08/blog-post_29.html
---------------------------------


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Wednesday, August 27, 2014

How to Make Grandma's Goya no Tsukudani (Salty Sweet Bitter Melon) - Video Recipe

This is the Goya no Tsukudani (Salty Sweet Bitter Melon for rice) that my grandma recommended in this video ;)

You must try it out!!! It is really good and goes great with white rice. The bitter taste of Goya and spicy taste of ginger match up very well. Using Mizkan's Ajipon is the key to this refreshing salty sweet flavor. Soft squid makes it really tasty. Perfect side dish for rice!!!


https://www.youtube.com/watch?v=FxC4Oqkd4ys

BTW, my mom bought me the dried shredded squid at Tsukiji Outer Market ;) You can see the clip in the end of this video~



---------------------------------
Goya no Tsukudani (Salty Sweet Bitter Melon for rice)

Difficulty: Very Easy
Time: 30min
Number of servings: N/A

Ingredients:
2 Goya (500g = 1.1lb. bitter melon)
100g (3.5oz.) ginger
50g (1.7oz.) dried shredded squid
A
* 100ml Mizkan Ajipon
* 75ml Mirin (sweet Sake)
* 25g sugar
2 tbsp. toasted white sesame seeds

Directions:
1. Cut both ends of Goya, then cut in half lengthwise. Scrape off the seeds with a spoon and slice into thin half rounds. Cook in a boiling water for about 1-2 minutes, then drain well. *in this way you can remove the bitter taste of the Goya.
2. Thinly slice ginger. Tear and cut dried shredded squid into bite-sized pieces.
3. Place A in a large pot and bring to a boil. Then add the Goya, ginger, and dried shredded squid, then cook on medium until the liquid is gone.
4. Cool in a strainer, then toss with toasted white sesame seeds.

You can put it in an airtight container or a Ziploc bag and keep in the fridge for a few months.

レシピ(日本語)
http://www.cooklabo.blogspot.jp/2014/08/blog-post_26.html
---------------------------------


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Saturday, August 23, 2014

How to Make Ujikintoki (Uji Matcha Kakigori: Shaved Ice with Green Tea Syrup from Scratch) - Video Recipe

This recipe was requested by many people. I happened to see this cool Kakigori machine (ice shaving machine) on TV and bought this instantly. Of course you can use any machine you have at hand :)


https://www.youtube.com/watch?v=Cc8UpMT80BU

DOSHISHA Simple Electric Shaved Ice and Snow Cone Maker (ドウシシャ かんたん電動氷かき器):

I hope you enjoy making different flavors as well!!!



---------------------------------
Ujikintoki (Uji Matcha Kakigori: Shaved Ice with Green Tea Syrup from Scratch)

Difficulty: Very Easy
Time: 5min
Number of servings: N/A

Ingredients:
ice cubes
Tsubu-an (sweet Azuki red bean paste with skins)
Shiratama Dango (sweet rice dumplings)
ice cream of your choice OR condensed milk if you like
((Matcha Syrup))
* 1 tbsp. Matcha green tea powder
* 50g (1.7oz.) sugar
* 60ml hot water

Directions:
((Matcha Syrup))
Mix Matcha green tea powder and sugar very well. Add hot water little by little and mix with Chasen (bamboo tea whisk) or a regular whisk. Strain with a strainer if needed, then cool in the fridge (you can keep it in the fridge for about a week. use before it loses the flavor).
((Shaved Ice))
Make the shaved ice and serve in a bowl (rice bowl is OK). Drizzle with some Matcha syrup, garnish with Tsubu-an and Shiratama Dango, then top with an ice cream of your choice OR condensed milk if you like.

レシピ(日本語)
http://www.cooklabo.blogspot.jp/2014/08/blog-post_23.html
---------------------------------




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Tuesday, August 19, 2014

Hakone 2

Last time, 2 days were not enough to enjoy Hakone, so we decided to stay 3 days this time :) Of course, we bought Hakone Freepass valid for 3 days (allows you to get on and off freely within a specified area, as well as providing discount admission to various attractions in the area, and also includes return transportation on the Odakyu Line)!!!.

DAY 1:

We took Romancecar to Hakone Yumoto (箱根湯本) from Shinjyuku. Since it was during the Bon vacation (8/13-8/17 this year) the train was fully booked!!! My favorite Bento is なだ万 (Nadaman). You can get this Bento at Odakyu department store!

I didn't want to push myself to go far on the first day, so we decided to stay close to the hotel (Harvest) and visited Hakone Venetian Glass Museum (箱根ガラスの森美術館) which is 5 minutes away from the hotel! If you like glittering and sparkling stuff, you will enjoy this place!!! The path to the museum was really pretty, crystals glitter in the sunshine :3 There are several workshops where you can make your souvenir. I can't wait to go back here with my child! hehe

We ended the day having early dinner at the hotel, and enjoyed swimming at the pool. It was a relaxing day~ no housework! haha

DAY 2:

We decided to use the Freepass effectively XD We took Hakone Tozan Cable Car (箱根登山ケーブルカー) and Hakone Ropeway (箱根ロープウェイ) from Gora (強羅) to Owakudani (大湧谷) where you can get black eggs (a local specialty of eggs hard-boiled in the hot springs). Eating one egg is said to add seven years to your life!!! One bag comes with 5 eggs, and they last for 2 days. My darling had 2 eggs and I had 1 egg at Owakudani. Then we had one each on the way back to home on the next day~. We are going to live long for our child!!! haha

Then we enjoyed the Hakone Sightseeing Cruise (箱根海賊船) on Lake Ashi, and had lunch at Moto Hakone-ko (元箱根港). Shinsho Soba (深生そば) is a must visit restaurant!!! Their Tempura is very crisp and shrimp is amazingly huge and delicious. I will definitely come here again!!!

We took Hakone Tozan Bus (箱根登山バス) to go back to Gora (強羅). It was a great shortcut and took only 30 minutes!!!

For dinner, we found a famous Kamameshi (釜飯) restaurant called Kamaya (かま家) near the hotel. Kamameshi is a traditional Japanese rice dish cooked in an iron pot called Kama. Their Kamameshi was simple yet delicious XD It is better to call them and ask them to make Kamameshi before you visit or you must wait 40 minutes until cooked (of course we did call them! hehe). I think I want to go back here again as well!!!

Early dinner is always good because we could again enjoy swimming in the evening before taking a bath in hot spring ;) I am happy that I could wear my maternity swimsuit two days in a row. LOL

DAY 3:

We first visited Gora Park (強羅公園). No admission fee is required if you have the Freepass :) There are many workshops but they were all fully booked at around 10AM. I think we must line up before the park opens! Anyways, next time with our child! hehe

Then we headed to Hakone Open-Air Museum (箱根彫刻の森美術館). It was such a great place to spend quality time with your family!!! 2 hours were not enough. I think we need a day to fully enjoy the place! We had a quick lunch at Gallery Cafe. Their snacks are very fine and delicious.

Our return train was at 17:18 from Hakone Yumoto (箱根湯本). Time flies~ I wish we could stay longer!!!

BTW, you can enjoy collecting stamps during a specific period of time like in summer, and you can get a gift (this time 2 Anime file folders), so you don't want to miss it, too! hehe

SOUVENIRS:

Onsen Manjyu (温泉まんじゅう) @ Hotel: brown soft steamed bun filled with Azuki bean paste.


Ariheitou (有平糖) @ Owakudani: healthy sugar candies (peanuts, black soy beans, and black sesame seeds)


Earrings @ Hakone Venetian Glass Museum: my darling bought me XD


Ring @ Gora Park: 300yen!!!


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Lei Pikake @ YouTube



This is the 21st hula dancing video :D

Lei Pikake (jasmine flower lei) stands for your loved one.

I could finally make this post since I was very busy... danced on the 19th week of pregnancy. hehe

Unlisted hula dancing playlist is shared on my facebook page.
You can find this video there :)

※Tipness(ティップネス)のHULA HULAで習った Lei Pikake(レイピカケ)の振り付けをビデオに記録♪ シンガーでクムフラ(古典フラの継承者)Sandii(サンディー)さんのアロハセラピーな楽曲です。見たい方は私のチャンネルに登録してリクエストメッセージを下さい☆

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Friday, August 15, 2014

How to Make Yakitori at home (Yakitori Sauce from Scratch) - Video Recipe

Yakitori is grilled skewered chicken. Very simple yet delicious.


How to Make Yakitori at home (Yakitori Sauce from Scratch)
https://www.youtube.com/watch?v=lu0_RSJdq_s

I received many requests for Yakitori sauce (Tare) recipe, so I decided to make this tutorial. Also, I will show you how to make salt (Shio) flavored Yakitori, too.




How to cook Yakitori on the grill is here:

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

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Yakitori (Tare and Shio Flavors)


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

Ingredients:
200g (7oz.) chicken thigh
200g (7oz.) chicken breast
2 white parts of long onion
((Tare - Yakitori sauce))
* 100ml soy sauce
* 100ml Mirin (sweet sake)
* 2 tbsp. sugar
((Shio - salt))
salt and pepper
lemon wedges if you like
Shichimi-togarashi (seven flavor chili pepper) if you like
Yuzukosho (Japanese chili pepper paste) if you like

Directions:
1. To make Tare (Yakitori sauce), place soy sauce, Mirin, and sugar in a pot and bring to a boil. Then turn down to low and simmer for 5 minutes. *You can store the leftover sauce in the fridge for a month and use it for other dishes like Teriyaki.
2. Remove the skin from the chicken if desired. Then cut into small bite-sized pieces. Cut the long onion into 2/3-inch pieces. Season the chicken breast with salt and pepper for Shio (salt) flavor.
3. For Tare (sauce) flavor, put long onion and chicken thigh alternately onto bamboo skewers. For Shio (salt) flavor, put seasoned chicken breast onto bamboo skewers.
4. First, cook the Shio (salt) flavor. Heat a thin layer of cooking oil in a frying pan, place Shio (salt) flavored Yakitori, and cook on high until golden brown on both sides. Then cover and cook on low for 3 minutes until done.
5. Next, cook the Tare (sauce) flavor. Heat a thin layer of cooking oil in a frying pan, place Yakitori with long onions, and cook on high until golden brown on both sides. Then drizzle with 3 tbsp. of Tare (Yakitori sauce), cover, and cook on low for 2 minutes. Then cook on high for 1 minute until the sauce thickens.
6. You can enjoy the Shio (salt) flavored Yakitori with lemon wedges, Shichimi-togarashi (seven flavor chili pepper), or Yuzukosho (Japanese chili pepper paste) if you like.

レシピ(日本語)
http://www.cooklabo.blogspot.jp/2014/08/blog-post_15.html
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