Homemade Pocky Chocolate Sticks - Video Recipe

Pocky is a very popular treat produced by the Ezaki Glico Company of Japan!
It is one of the sweets that kids want to make from scratch ;)


https://www.youtube.com/watch?v=egPf0sa5Fjc



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Homemade Pocky Chocolate Sticks

Difficulty: Easy
Time: 1hr
Number of servings: about 50 sticks

Ingredients:
100g (3.5oz.) cake flour
1 tbsp. granulated sugar
a pinch of salt
2 tbsp. butter
2 tbsp. milk
chocolate
toppings (diced almonds, chocolate sprinkles, etc…)

Directions:
1. Mix cake flour, granulated sugar, and salt in a bowl.
2. Add in butter, use your fingers to crumble it.
3. Add milk, use a spatula to crumble it again.
4. Wrap into one using plastic wrap. Cool in the fridge for 30 minutes to set.
5. Preheat the oven to 170C (338F). Place the dough between 2 pieces of plastic wrap. Flatten out the dough using a rolling pin to 3mm (0.1 inch) thick. Trim off the excess dough, then cut into thin 3mm (0.1 inch) strips.
6. Bake at 170C (338F) for 13-15 minutes. Leave to cool completely.
7. Dip the biscuit into melted chocolate and coat with sprinkles if you like.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/11/blog-post_20.html
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How to Make Mock Matsutake Gohan (Pine Mushroom Rice) - Video Recipe

Matsutake Gohan (pine mushroom rice) is a very simple rice dish to enjoy the flavor of Matsutake mushrooms!

I saw on TV that you can create the Matsutake flavor by cooking Eryngii (royal trumpet) mushrooms and unshelled Edamame together since Eryngii mushrooms have the same texture as Matsutake and Edamame pods have the same flavor component as Matsutake. Very scientific logic. haha


https://www.youtube.com/watch?v=O2VbfpK9fKU

It went viral in Japan, so I tried it out. Yes, it becomes a very dainty Matsutake rice dish. Try out and see how you like it ;)



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Mock Matsutake Gohan (Pine Mushroom Rice)

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

Ingredients:
3 cups uncooked Japanese rice (short-grain rice)
100g (3.5oz.) Eryngii (royal trumpet) mushrooms
100g (3.5oz.) unshelled Edamame *fresh ones
Dashi Broth
* 600ml water
* 10cm/4inch-square Konbu (kelp)
Seasonings
* 1 tbsp. Sake
* 1.5 tbsp. soy sauce
* a pinch of salt

Directions:
1. Wash rice and leave for about 30 minutes. If you are using pre-washed rice (musenmai) you don't have to wash it.
2. Clean Konbu with moistened towel. Soak in 600ml water for 30 minutes.
3. Slice Eryngii mushrooms. Rub the Edamame bean pods with 1 tsp. of salt to remove the surface fuzz and wash.
4. Place the rice in a pot, add Kombu Dashi (2) and the seasonings, then mix well. Place the Eryngii mushrooms and Edamame on top of the rice.
5. Place the pot into the rice cooker. Cover and press the button to start.
6. When it's done, remove Edamame (you can eat them as an appetizer), toss the rice lightly using a rice paddle, then serve.

Garnish with chopped Mitsuba (Japanese wild parsley) if you like.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2015/11/blog-post_13.html
---------------------------------

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