No Yeast Quick Cinnamon Rolls - Video Recipe

This is the perfect recipe when you want to eat cinnamon rolls right away!!!


https://www.youtube.com/watch?v=n_og1qzzXTM

Compared to the cinnamon rolls using the bread dough, this one is more pastry-like :)



---------------------------------
No Yeast Quick Cinnamon Rolls

Difficulty: Easy
Time: 60min
Number of servings: 18cm (7inch) square cake pan

Ingredients:
dry ingredients
* 300g (10.6oz.) all purpose flour
* 1 tbsp. baking powder
* 1 tbsp. sugar
* 1 tsp. salt
wet ingredients
* 2 eggs
* 50ml milk *room temperature
* 3 tbsp. unsalted butter *room temperature
filling
* 40g (1.4oz.) unsalted butter *room temperature
* 50g (1.8oz.) brown sugar
* 2 tsp. cinnamon powder
* 40g (1.4oz.) raisins
* 40g (1.4oz.) chopped walnuts
icing
* 50g (1.8oz.) powdered sugar (confectioner's sugar)
* 2 tsp. water

Directions:
1. You want all the ingredients at room temperature.
2. Place dry ingredients in a large bowl and mix with a spoon.
3. Add wet ingredients and mix with a spoon until formed. Transfer the dough to the counter and knead until well formed.
4. Preheat the oven to 180C (350F).
5. Flatten out the dough using a rolling pin to about 30cm×40cm (12inchx16inch). Spread the filling evenly over the entire surface of the dough. Tightly roll up the dough and cut the roll into 16 pieces using a dough scraper. Place them on the cake pan. If you want, brush milk on top before baking to make it nice and brown.
6. Bake at 180C (350F) for about 25 minutes.
7. Remove from the pan and drizzle icing over the warm rolls (icing firms up quickly). Enjoy straight out of the oven ;)

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/09/blog-post_22.html
---------------------------------

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How to Make Stuffed Goya (Bitter Melon) Chicken Teriyaki - Video Recipe

Delicious chicken Teriyaki flavor with hint of ginger and the bitterness of Goya.
Goes great with white rice!!!


https://www.youtube.com/watch?v=DmHFDtecLm0

Perfect for party appetizers and bento box ;)



---------------------------------
Stuffed Goya (Bitter Melon) Chicken Teriyaki

Difficulty: Easy
Time: 20min
Number of servings: 4

Ingredients:
2 Goya (bitter melon)
A
* 250g (8.8oz.) ground chicken breast
* 1/4 chopped long onion
* 1 tbsp. grated ginger
* 1/4 tsp. salt
* cracked black pepper
B
* 2 tbsp. Sake (water is OK)
* 2 tbsp. soy sauce
* 2 tbsp. Mirin (sweet Sake)
* 2 tsp. sugar
flour (all purpose flour is OK)
1 tbsp. sesame oil

Directions:
1. Cut both ends of Goya, then cut into 2/3-inch pieces. Scrape off the seeds with a spoon and dust with flour (inside as well).
2. Put A in a bowl and knead well by hand until smooth. Stuff each with the mixture.
3. Heat sesame oil in a frying pan, place the stuffed Goya, then cook on high until golden brown on both sides. Then cover and cook on medium for about 3 minutes. Drizzle with B (Teriyaki sauce) and cook until the sauce thickens.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/09/blog-post_18.html
---------------------------------

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DAISO Rice Roll Shaker - Video Recipe

This rice roll shaker can help you make a perfect roll in a minute! Perfect for those who are not good at making Sushi rolls ;)

True review, first time using it ;)


https://www.youtube.com/watch?v=bb8siMRBB04

This rice roll shaker is a very popular item sold at DAISO (100yen shop in Japan). It can get sold out quite soon, so if you happened to find it, just get it!



What You Need:
cooked white rice
filling
1/2 or 1/4 Nori seaweed sheet

How to Use:
1. Fill the rice up to half the height of the guideline.
2. Place the filling in the middle.
3. Fill the rice up to the height of the guideline and close the lid.
4. Shake up and down for 20-30 times.
5. Insert a Nori sheet.
6. Shake up and down to wrap the rice with Nori sheet.
7. Cut to serve if you like.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/09/100.html

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How to Make Hug Bento Lunch Box for Very Fun Park's Exhibition 10th Anniversary 擁抱便當 粉樂町藝術展十周年 - Japanese Cooking Video Recipe

Taiwanese Artist "Cai Jie-Shen (蔡潔莘)" invented the character Hug: Let us hug each other today!. “Art” is not just an installation inside a room that you can see from afar and not touch. Cai Jie-Shen, one of the new-generation artists wants to promote the life of “art”, meaning to increase the amount of participation of visitors in his masterpieces. In the busy city, what kind of things can make us stop and breathe? And relax the highly stressed souls in all of us? What kind of places can allow you and me to relax our eyes and feelings? Perhaps it is here, in the arms of art!
台灣藝術家蔡潔莘創造了這個主角”擁抱”，要讓大家知道藝術不僅是遠觀不可觸碰的，鼓勵大家每天張開雙臂擁抱彼此。在現代人忙碌的生活中，什麼能讓你停下腳步放鬆充電，也許答案就是用雙手擁抱藝術。

I was asked to make Hug bento box for the Very Fun Park’s 10th Anniversary. Since it is a meaningful exhibition, I decide to participate as an artist with my creative bento.
今年是粉樂町當代藝術展的十周年，主辦單位邀請我設計可愛的便當，我覺得這個展覽很有­意義，決定以藝術便當參展。


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

Hug is created in 2009, so obviously not Baymax, but of course you can use this Bento idea to create your own Bento lunch box ;)
擁抱是2009年創作的藝術品，所以他不是動畫人物”杯麵”，但你也可以用同樣的概念設計你自己的便當。



---------------------------------
Hug Bento
擁抱便當

Difficulty: Relatively Easy
難度:簡單
Time: 30min
製作時間:30分鐘
Number of servings: 1
一人份

Ingredients:
((Hug Rice))
cooked rice 白飯
salt 鹽
sausage 熱狗
((Japanese Potato Salad)) 日式馬鈴薯沙拉
https://www.youtube.com/watch?v=ACYOzrT6B8A
((Stuffed Bitter Melon Chicken Teriyaki)) 苦瓜照燒雞
https://www.youtube.com/watch?v=DmHFDtecLm0
((Others))
lettuce 生菜

Directions:
1. Flavor the rice with a pinch of salt.
在白飯中加入少許鹽調味
2. Place lettuce in the Bento box. Form the rice into Hug shape using plastic wrap and put into the Bento box.
把萵苣和塑型完成的”擁抱飯糰”放入便當盒
3. Cut sausage diagonally and join the cut sides reversely to make a heart shape. Let Hug hug the heart.
將熱狗兩端斜切後拼成愛心形狀，讓”擁抱”抱住愛心
4. Put side dishes in the Bento box to finish.
將其他配菜放入便當就完成了

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/09/blog-post_4.html
---------------------------------

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MY BEST Mason Jar Salad (Shrimp Avocado WaFu Salad) - Video Recipe

This is how I want to make my Jar Salad ;)
You can of course arrange it in the way you want.
I hope you get an idea from this video!!!

Layering Order Example:
1. Dressing in the bottom (not to make the other ingredients soggy)
2. Anything Chunky (chicken, beans, etc…)
3. Dry Fixings (nuts, cheese, etc… if you like)
4. Leafy Greens


https://www.youtube.com/watch?v=XW_VBTKQI5k



BTW, RIKEN Non-Oil Aojiso (green perilla) dressing is my favorite! Actually, I don't use any other dressing but this one for many years!!! Please try it out if you find it ;)

---------------------------------
Mason Jar Salad

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

480ml (16oz.) Ball Mason Jar

Ingredients:
2 tbsp. Aojiso (green perilla) dressing
mixed beans
diced avocado
grape tomato halves
mixed corns
Daikon salad mix
WaFu baby leaves
cooked shrimp

Directions:
1. Layer all ingredients from bottom to top.
2. Shake to eat ;) You can serve on a plate if you like.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/09/blog-post.html
---------------------------------

アメリカ で100年以上の歴史を持つ Ball社 の 密封瓶 ★ ボトル 容器 ガラス ビール ガラス瓶 ... 価格：423円（税込、送料別）

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How to Make Tear 'n' Share Cinnamon Rolls - Video Recipe

Tear 'n' Share bread is going viral in Japan, so I decided to make the most requested Cinnamon Rolls recipe ;)


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



---------------------------------
Tear 'n' Share Cinnamon Rolls

Difficulty: Easy
Time: 2hrs or more
Number of servings: 18cm (7inch) square cake pan

Ingredients:
280g (9.9oz.) bread flour
1 tbsp. sugar
1 tsp. dry yeast
1 tsp. salt
180ml milk *room temperature
3 tbsp. unsalted butter *room temperature
filling
* 40g (1.4oz.) unsalted butter *room temperature
* 50g (1.8oz.) brown sugar
* 2 tsp. cinnamon powder
* 40g (1.4oz.) raisins
* 40g (1.4oz.) chopped walnuts
icing
* 50g (1.8oz.) powdered sugar (confectioner's sugar)
* 2 tsp. water

Directions:
((Kneading))
1. You want all the ingredients at room temperature.
2. In a large bowl, place bread flour, sugar, salt, dry yeast, and salt. Keep the dry yeast away from the salt as the salt will kill the dry yeast.
3. Gradually mix in milk, use your hand to mix together until formed. Transfer the dough to the counter and knead until sticky and well formed.
4. Add butter, stretch the dough for a few times using your palms, fold it in half, turn it around (90C), and stretch again. Repeat and knead until smooth, without adding any extra flour for 10-15 minutes). The dough should be very elastic which when stretched becomes almost translucent.
((1st Proving / Proofing / Rising))
5. Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down. Cover the bowl with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 30-60 minutes or until it has doubled or tripled in size. (In winter, you can use the proof function on your home oven!)
6. While proofing, line the cake pan with parchment paper. Mix the filling.
((Knock-Back & Shaping))
7. Place the dough onto a floured surface and punch out the air with your palm.
8. Flatten out the dough using a rolling pin to about 30cm×40cm (12inchx16inch). Spread the filling evenly over the entire surface of the dough. Tightly roll up the dough and pinch to close. Cut the roll into 16 pieces using a dough scraper. Place them on the cake pan.
((2nd Proving / Proofing / Rising))
9. Cover with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for about 30 minutes or until they have doubled in size. (In winter, you can use the proof function on your home oven!)
10. Preheat the oven to 180C (350F).
((Baking))
11. If you want, brush milk on top before baking to make it nice and brown.
12. Bake at 180C (350F) for about 25 minutes.
13. Remove from the pan and drizzle icing over the warm rolls (icing firms up quickly). Enjoy straight out of the oven ;)

* To keep the surface of the dough from drying out, a wet towel is okay but plastic wrap is easier!

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/08/blog-post_28.html
---------------------------------

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DAISO Kawaii Animal Tofu Stamps - Video Recipe

This set of 4 cute tofu stamps is a very popular item sold at DAISO (100yen shop in Japan). It can get sold out quite soon, so if you happened to find it, just get it! You can use them to stamp cookie dough as well ;)

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

A cute side dish in a second, even if you don't have time! hehe



What You Need:
Kinugoshi-Dofu (Silken Tofu is recommended)
soy sauce OR dark-colored dressing is OK

How to Use:
1. Press stamp onto a piece of Tofu.
2. Slowly and carefully remove the stamp from the edge.
3. Pour soy sauce onto the imprint.

FYI (soy sauce I used):
Matsuno Shoyu (in Kyoto) has practiced the traditional handmade method of making Japanese soy sauce for 200 years. Only the best ingredients are chosen because these decide the final aroma and taste of their soy sauce after fermentation in wooden barrels. 

http://www.matsunoshouyu.co.jp/

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EASY Chicken Pilaf using a rice cooker- Video Recipe

This one dish contains carbohydrate, protein, and vegetables. Perfect well-balanced diet for pregnant and postpartum women.

Using mixed vegetables makes the dish even easy and colorful!!!


https://www.youtube.com/watch?v=908nTfGJAow

You can freeze it for an upcoming busy week ;)



---------------------------------
EASY Chicken Pilaf

Difficulty: Super Easy
Time: 1hr
Number of servings: 4

Ingredients:
2 cups uncooked pre-washed Japanese rice
150g (5.3oz.) chicken thigh cut into chunks seasoned with salt and pepper
100g (3.5oz.) chopped onion
50g (1.8oz.) canned sliced mushrooms
150g (5.3oz.) mixed vegetables
1 tbsp. Sake
1/2 tsp. salt
1 tsp. consomme powder (or bouillon powder)
1 tbsp. butter
cracked black pepper

Directions:
1. If you are using pre-washed rice (Musenmai) you don't have to wash it. If you washed rice, allow the rice to drain in a strainer for 30 minutes.
2. Heat 1/2 tbsp. of butter in a fringe pan. Cook pre-washed rice until coated with butter. If you are using washed rice, cook for about 5 minutes to dry out water from the rice.
3. Place the rice in a pot, add water to the appropriate level indicated in the pot, then add Sake, salt, and consomme powder, and mix well.
4. Heat another 1/2 tbsp. of butter in a frying pan and cook chopped onion until tender. Add chicken and cook until no longer pink. Add mushrooms and mixed vegetables, then season with cracked black pepper.
5. Place 4. on top of the rice. *do not mix or the rice won't cook evenly.
6. Place the pot into the rice cooker. Cover and press the button to start.
7. When it's done, toss the rice lightly using a rice paddle. Then serve in a dish.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/08/blog-post_21.html
---------------------------------

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How to Make Tear 'n' Share ted Anpan (Kawaii Japanese Sweet Azuki Red Bean Buns) - Video Recipe

Tear 'n' Share bread is going viral in Japan, so I decided to make ted buns filled with homemade sweet Azuki red bean paste. Yummy!!!


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

Of course you can enjoy making this with your favorite character ;)



---------------------------------
Tear 'n' Share ted Anpan

Difficulty: Easy
Time: 2hrs or more
Number of servings: 18cm (7inch) square cake pan

Ingredients:
280g (9.9oz.) bread flour
1 tbsp. sugar
1 tsp. dry yeast
1 tsp. salt
180ml milk *room temperature
3 tbsp. unsalted butter *room temperature
320g (11.3oz.) Anko (Azuki Red Bean Paste)
https://www.youtube.com/watch?v=fyE9a8gejHA
white chocolate
milk chocolate

Directions:
((Kneading))
1. You want all the ingredients at room temperature.
2. In a large bowl, place bread flour, sugar, salt, dry yeast, and salt. Keep the dry yeast away from the salt as the salt will kill the dry yeast.
3. Gradually mix in milk, use your hand to mix together until formed. Transfer the dough to the counter and knead until sticky and well formed.
4. Add butter, stretch the dough for a few times using your palms, fold it in half, turn it around (90C), and stretch again. Repeat and knead until smooth, without adding any extra flour for 10-15 minutes). The dough should be very elastic which when stretched becomes almost translucent.
((1st Proving / Proofing / Rising))
5. Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down. Cover the bowl with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 30-60 minutes or until it has doubled or tripled in size. (In winter, you can use the proof function on your home oven!)
6. While proofing, divide Anko (Azuki Red Bean Paste) into 16 pieces and roll them into balls. Grease the pan with some oil or butter, OR line with parchment paper.
((Knock-Back & Bench Time / Resting))
7. Place the dough onto a floured surface and punch out the air with your palm.
8. Divide it into 16 equal pieces using a bench scraper or a knife. Quickly form them into balls.
9. Place them on a baking sheet, cover with plastic wrap (to keep the surface of the dough from drying out), and rest for 15 minutes. The dough is surprised because you punched, so please let them rest for a while before you start shaping.
((Shaping))
10. Cut off small pieces for the ears and brows. Using a rolling pin or your palm, flatten out the dough. Wrap Anko (Azuki Red Bean Paste) and pinch to close. Attach the ears and brows, then place it in the square pan.
((2nd Proving / Proofing / Rising))
11. Cover with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for about 30 minutes or until they have doubled in size. (In winter, you can use the proof function on your home oven!)
12. Preheat the oven to 180C (350F).
((Baking))
13. If the ears and brows are coming off, press and attach them with a toothpick.
14. Bake at 180C (350F) for about 20 minutes or more.
15. Remove from the pan and place it on a wire rack to cool.
16. When the bread is completely cool, melt the chocolates in pastry bags. Snip off the end, then draw the faces on each of the rolls.

* To keep the surface of the dough from drying out, a wet towel is okay but plastic wrap is easier!

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2015/08/ted.html
---------------------------------

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How to Make Dongguri Bento Lunch Box for Very Fun Park's Exhibition 10th Anniversary 超可愛Dongguri 便當 粉樂町藝術展十周年 - Video Recipe

Korean Artist "Kwon Ki-Soo (權奇秀)" invented the character Dongguri as Korea was experiencing economic depression. At that time, most people are unhappy so he invented the character that’s simple, and always happy with big smile. Kwon Ki-Soo is now a very famous artist among Christie’s and Sotheby collector.

I was asked to make Dongguri bento box for the Very Fun Park’s 10th Anniversary. Since it is a meaningful exhibition, I decide to participate as an artist with my creative bento.


https://www.youtube.com/watch?v=38adMfJ9NuQ

In this video, I will show you how to make Nori Art character bento box. You can apply this technique to make any other characters you like. Great thing about this technique is you can cut Nori the night before! So you don't have to get up early to make this Bento :)



---------------------------------
Dongguri Bento 超可愛Dongguri 便當

Difficulty: Patience
Time: 1hr
Number of servings: 1

Necessary Equipment:
your favorite image of Dongguri Dongguri圖片
parchment paper 烘培紙
card board or cutting board 砧板
design knife 小刀
brow scissors (small scissors) 小剪刀
tweezers 小夾子

Ingredients:
((Dongguri Rice))
cooked rice 白飯
rice seasoning (if you like) 白飯調味料
Nori seaweed sheet 海苔
sliced cheese 起士片
((Japanese Potato Salad)) 日式馬鈴薯沙拉
https://www.youtube.com/watch?v=ACYOzrT6B8A
((NO EGG Marmalade Meatballs)) 果醬丸子
https://www.youtube.com/watch?v=Jpka0pIppu8
((Others))
lettuce 生菜
grape tomato 小番茄

Directions:
1. Print out your favorite image of Dongguri. 印出可愛的Dongguri圖片
2. Wrap Nori seaweed sheet with parchment paper, then wrap with the image of the character. 用海苔片包住烘培紙上的圖案
3. On a card board or a cutting board, cut out the image with a design knife. You can fix the shape later with brow scissors, so you don't have to be perfect about the edges. Make sure you don't lose any of the parts you cut out. Place them on a sliced cheese and wrap securely with plastic wrap so that it won't dry out. You can keep it in the fridge till the next morning when you pack your bento box :) 用刀子和剪刀修剪出形狀
4. Mix your favorite rice seasoning into the rice. Leave to cool so that the cheese won't melt. 將白飯調味
5. Put lettuce and rice in the Bento box. Then place the Dongguri cheese on top of the rice. 放入生菜，再把Dongguri和起士放在飯上
6. Put side dishes in the bento box to finish. 把其他食材放入便當

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/08/dongguri.html
---------------------------------

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How to Make Anko (Azuki Red Bean Paste) from Scratch - Video Recipe

Anko (Azuki Red Bean Paste) is an indispensable ingredient in Wagashi (Japanese confections) found in a wide array of Japanese sweets.

This video will show you how to make Anko from Scratch. Anko filling and topping can be used to make so many healthy Japanese desserts!!!

https://www.youtube.com/watch?v=fyE9a8gejHA

Sweet Azuki Red Bean Paste with Skins is called "Tsubu-an". "Koshi-an" (Sweet Azuki Red Bean Paste without Skins) is prepared by passing through a sieve to remove all bean skins to make it smooth.

It takes over an hour to make it, so if you are in hurry, it is much faster to use store-bought one ;) hehe

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

Anko (Azuki Red Bean Paste) from Scratch

Difficulty: Easy
Time: 1.5hr
Number of servings: about 750g (1.65lb)

Ingredients:
300g (10.6oz.) Azuki beans
250g (8.8oz.) soft brown sugar
a pinch of salt

Directions:
1. Put Azuki beans in a pot, add plenty of water, bring to a boil, then drain well. You want to repeat this for 2-3 times to remove the harsh taste if you have time. But just once is okay.
2. Add 3 times as much water in the pot, bring to a boil, then simmer on medium for an hour, removing the foam and adding enough water to cover if necessary, until the beans become soft enough to break by pressing with your fingertips.
3. Drain excess water, add sugar, then cook until the mashed-potato-like consistency. Add salt to taste and stop the heat. It is bit soggy when it is hot but it hardens when it becomes cold.

You can keep it in an air-tight plastic wrap, or a zip-lock bag, in the fridge for a week, in the freezer for a month.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/08/blog-post_7.html
---------------------------------

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Ohagi / Botamochi (Japanese Sweet Sticky Rice Balls) - Video Recipe

Ohagi or Botamochi is a traditional Japanese sweet made with sweet sticky rice and sweet Azuki (red bean paste). There are different stories about the origin of having two names: you can google and find them, but either name is correct to call. BTW, I call it Ohagi when it is coated with red bean paste with skins. Botamochi without skins. hehe


https://www.youtube.com/watch?v=v4cbke2I3MI

We enjoy Ohagi or Botamochi as an everyday snack but it is commonly sold in stores during the buddhist Higan holiday in spring and fall, and Bon holiday in summer as well for an offering to the ancestors.

Homemade one is very soft and delicate!!!
Please try it out ;)


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Ohagi / Botamochi (Japanese Sweet Sticky Rice Balls)

Difficulty: Easy
Time: 1hr
Number of servings: about 10 pieces

Ingredients:
1 rice measuring cup uncooked Mochi sticky rice
1 rice measuring cup uncooked white rice
Tsubu-an (sweet Azuki red bean paste with skins)
Kinako (soybean flour) + sugar if you like
ground toasted black sesame seeds + sugar if you like
Aonori (green laver)

Directions:
1. Wash rice and leave for about 30 minutes.
2. Put the rice in a pot, add water to the appropriate level indicated in the pot. Place the pot into the rice cooker. Cover and press the button to start.
3. When it's done, mash the rice with a wooden pestle then toss the rice with a rice paddle (or you can use a potato masher). Repeat this to mash halfway through or until you get the grain texture to your preference.
4. Divide the rice and Tsubu-an (red bean paste) to make them easy to work with. Red bean outside: 40g rice + 60g red bean paste. Rice outside: 70g rice + 30g red bean paste.
5. Use plastic wrap or wet your hand with water to form them into an oval shape. Coat the rice ones with Kinako, sesame seeds, or Aonori.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/08/blog-post.html
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3-Ingredient Pouched Fruit Jelly (Agar-Agar: Natural Vegetarian Gelatin Alternative) - Video Recipe

Only 3 Ingredients!!!
Looks and tastes refreshing ;)


https://www.youtube.com/watch?v=KZ8PMzIeEaY

Perfect summer treat.
And sure, you can arrange it in the way you like!



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Pouched Fruit Jelly

Difficulty: Easy
Time: 15min + cooling time
Number of servings: 8

Ingredients:
295g (10.4oz.) canned fruits
2 tbsp. honey, sugar, or any sweetener of your choice
2g (1 tsp.) Kanten powder (agar-agar powder)

Directions:
1. Drain the canned fruits, keep the syrup.
2. Add water to the syrup up to 250ml.
3. Put 2. and sugar in a pot. Bring to a boil and boil for 2 minutes. *or cook as directed on its package
4. Line a small cup with plastic wrap. Pour in the syrup and place some fruits. Tie it with a rubber band and hang it on a chopstick. Then place the chopstick over a big bowl so that you can keep the pouch round.
5. Make the rest and cool in the fridge for 1-2 hours until set. Remove the plastic wrap and serve on a dish.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/07/blog-post_31.html
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Easy Sweet Treat to LOSE WEIGHT No-Cook Açaí Chia Pudding (2 Ingredients Gluten-Free Vegan Recipe) - Video Recipe

I mixed chia seeds with some other drinks and thought Açaí juice is the best. Please try it out!!!


https://www.youtube.com/watch?v=F-4xCNK4Qm0

From 1 tbsp of chia seeds you can intake 2g of Omega-3 Fatty Acids, which is a recommended daily amount to help prevent dementia and improvement in memory :D



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Easy No-Cook Açaí Chia Pudding

Difficulty: Super Easy
Time: 30min + cooling time
Number of servings: 2

Ingredients:
200ml 100％ Açaí juice
2 tbsp. chia seeds
banana slices if you like

Directions:
1. Mix Açaí juice and chia seeds in a measuring cup or a bowl. (in this way, you won't make a mess in serving cups)
2. Leave for 30 minutes, stirring occasionally until the chia seeds absorb most of the liquid and thicken.
3. Serve in cups, top with banana slices if you like, and cool in the fridge to set for over 30 minutes (or overnight).

Take time and let the chia seeds swell before placing in the serving cups. Then you can just put in the fridge until ready to eat!!!

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/07/blog-post_28.html
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THE BEST VEGAN Tofu Hamburger Steak - Video Recipe

Healthy and addictive hamburger steak using NO MEAT, only Tofu :D
Believe it or not, it is not at all soggy but very filling!!!


https://www.youtube.com/watch?v=QZmdPHm4e78

I love to eat it with Mizkan's Ajipon, but regular Ponzu sauce or any dressing of your choice is okay ;)



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Tofu Hamburger Steak

Difficulty: Very Easy
Time: 20min
Number of servings: 8 pieces

Ingredients:
A
* 400g (14oz.) cotton Tofu
* 20g Fu (Japanese dried wheat gluten) or Panko (bread crumbs)
* 4 scallions (about 40g)
* 4 tsp. toasted white sesame seeds
* 1 tbsp. corn or potato starch
2 tsp. sesame oil
8 thinly sliced Shiso leaves
grape tomatoes
Mizkan's Ajipon, regular Ponzu sauce, or dressing of your choice

Directions:
1. Drain Tofu in a strainer. Put Fu (Japanese dried wheat gluten) in a plastic bag and crush them into crumbs with your fingers. Chop scallions.
2. Put A in a bowl and knead well by hand until smooth. Divide it into 8, take one piece, remove the air by passing from one hand to the other, then form it into flat round shape. Repeat the steps and make the rest,
3. Heat sesame oil in a frying pan and cook both sides until golden brown. * ingredients can be eaten raw, so you don't have to worry if it is cooked thoroughly or not.
4. Serve on a dish, put some sliced Shiso leaves on top, then garnish with some grape tomatoes. Eat with Mizkan's Ajipon, regular Ponzu sauce, or dressing of your choice.

FYI: Ponzu sauce from scratch: 2 tsp. lemon juice + 4 tsp. soy sauce

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2015/07/blog-post_24.html
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Gluten-Free Maple Sesame Seed Squares - Video Recipe

I eat sesame seed snack every day, so I decided to make this :D


https://www.youtube.com/watch?v=i-qf1D8wv20

Since maple syrup is very sweet and flaky like maple sugar candy, if you don't like the sweetness and the texture of it, please use honey or starch syrup instead ;)



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Maple Sesame Seed Squares

Difficulty: Super Easy
Time: 10min + cooling time
Number of servings: N/A

Ingredients:
6-7 tbsp. toasted black sesame seeds
3 tbsp. maple syrup (honey, starch syrup, or etc…)

Directions:
1. Put maple syrup in a pot and bring to a boil on medium. When bubbles come out, turn down to low and simmer until thick tilting the pan (make sure you don't burn it). Drop a bit into cold water and check if it forms an elastic ball. If it melts, you want to simmer more.
2. Add toasted black sesame seeds, spread it flat on parchment paper, cool it down, cut before it hardens (it is easy to cut in this way), then put in the fridge to set.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/07/blog-post_23.html
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Dutch Baby Pancake (Puffy Popover German Pancake) - Video Recipe

My darling asked me to make it so I tried it out. As you can see at the tasting scene, depending on the toppings, it changes from the street food quality to a popular restaurant quality. LOL


https://www.youtube.com/watch?v=PZ-SQyE2q0o



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Dutch Baby Pancake (Puffy Popover German Pancake)

Difficulty: VERY Easy
Time: 20min
Number of servings: 15cm (6inch) cast-iron skillet

Ingredients:
1 egg
a pinch of salt
1 tsp. grated lemon peel
40ml milk
4 tbsp. flour
8g (2 tsp.) butter
syrup of your choice
some fruits

Directions:
1. Preheat an electric oven to 250C (482F) / gas oven to 230C (446F).
2. Beat an egg in a bowl. Mix in salt, grated lemon peel, and milk. Then sift in flour and mix with a whisk. *lumps are okay, you don't want to mix it too much.
3. Melt butter in a cast-iron skillet, or any pan that you can put in an oven. Stop the heat and pour in the batter. Then bake in the oven for about 8-10 minutes until puffed and golden brown around the edges.
4. Serve with a syrup of your choice and some fruits.

FYI: Basic toppings for dutch babies (I heard it later) are grated lemon peel, butter, lemon juice, and powdered sugar.

As we tried, fruits and maple syrup (juicy toppings) are good, too!!! Apple sauce may be good, too! Try it out in the way you like ;)

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/07/blog-post_17.html
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Easy No-Cook Chia Seed Berry Jam (Gluten-Free Vegan Recipe to LOSE WEIGHT) - Video Recipe

Chia Seeds won't look gross and slimy in this way :D
They become thick like jam without simmering!!! Please try it out!!!


https://www.youtube.com/watch?v=7mvUnERckbc

You just need a few minutes to make this healthy jam packed with omega-3 fatty acids :)

From 1 tbsp of chia seeds you can intake 2g of Omega-3 Fatty Acids, which is a recommended daily amount to help prevent dementia and improvement in memory :D



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Easy No-Cook Chia Seed Berry Jam

Difficulty: Super Easy
Time: 10min + cooling time
Number of servings: 2

Ingredients:
80g mixed berries (fresh or thaw if frozen)
2 tbsp. honey, maple syrup, or any sweetener
1 tbsp. chia seeds

Directions:
1. Mash berries with fork.
2. Mix everything in a bowl (add more sweetener if necessary).
3. Cool in the fridge for about 2 hours to set.

*since the fruits are fresh, eat it within a day.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/07/blog-post_14.html
---------------------------------

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