Happy 1st Birthday!!! (Microwave Shortcake for 1-year-old Babies) - Video Recipe

I bought this cake set because 1-year-old babies can actually eat it! Isn't it amazing?! XD


https://www.youtube.com/watch?v=6g1_iJ1-UhM



---------------------------------
Microwave Shortcake for 1-year-old Babies

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

What You Need:
Pigeon Microwave Shortcake Kit
100ml milk
some fruits of your choice

Directions:
((Sponge Cake))
1. Place 50ml milk and the cake mix in the cake pan, and mix with a spoon for a minute. *do not over-mix
2. Drop the pan lightly on the counter for about 5 times to raise the air bubbles out of the batter.
3. Microwave at 500w for 1 min 40 sec OR 600w for 1 min 30 sec. *do not cover
4. Remove from the pan and place it on a wire rack. Cover with plastic wrap then cool.
5. Meanwhile, cut the fruits.
((Decoration))
1. Slice the sponge cake crosswise into 2 layers.
2. In a bowl, place 50ml milk and whipped cream mix. Mix for about 2-3 minutes until it forms a stiff peak. *do not use an electric mixer
3. Transfer 1/4 of the cream to the pastry bag with a star tip.
4. Place one layer of the sponge cake on a plate. Coat the surface of the sponge cake evenly with the cream. Place cut fruits over the creamed surface. Place another layer of sponge cake, and frost top and side with the cream. Pipe out the cream and garnish with fruits.

You can cool the cake in the fridge for 1 or 2 hours. It is free from preservatives, so eat on the day you make it.

レシピ（日本語）
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Fun Food Science! 3-Ingredient Vanilla Pudding - Video Recipe

This is one of the most popular recipes going viral in Japan when persimmons are in season.

Pectin of the persimmon and Calcium of the ice cream and milk bind together and firm up like jelly.


https://www.youtube.com/watch?v=b1L6XCSaRZU

Make sure you use plain 100% milk and very ripe persimmon. (Somehow, yogurt or any other drinks with Calcium does NOT work.)

Many people say it perfectly tastes like pudding. Well… I don't think so. The texture is still persimmon (juicy). What do you think?! Please try out and let me know how you like it ;)



---------------------------------
Food Science! 3-Ingredient Vanilla Pudding

Difficulty: Super Easy
Time: 3min + cooling time
Number of servings: 2-4 small cups

200g (7.0oz.) ripe or overripe persimmon
90g (3.2oz.) vanilla ice cream
6 tbsp. plain 100% milk

*Ingredients without ice cream
200g (7.0oz.) ripe or overripe persimmon
100ml plain 100% milk
1 tbsp. sugar *if you like
a few drops of vanilla extract *if you like

Directions:
1. Put everything in a blender and process until smooth.
2. Pour it into small containers. Cool in the fridge for about 3 hours until firm.

Unripe one may take about a day to firm up. Overripe one may take less than 3 hours.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/11/blog-post_24.html
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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



---------------------------------
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）
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Meet-Up! My COOKBOOK Launch Party on 11/27 - OCHIKERON - CREATE EAT HAPPY

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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 ;)



---------------------------------
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）
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Tamagoyaki (Sweet / Savory Japanese Rolled Omelette) - Video Recipe

How do you like your Tamagoyaki?! Sweet or Savory?

I used to love savory one but now I like both. hehe
Both flavors can be a perfect side dish for your Japanese breakfast or Bento lunch box.

Print on your Postcard

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

Tamagoyaki (Sweet / Savory Japanese Rolled Omelette)

Difficulty: Easy
Time: 15min
Number of servings: 2-3 (6 pieces)

Ingredients:
((Savory Dashi Flavor: store-bought seasoning))
3 eggs
2 tsp. Yamaki Kappo Shiro Dashi (White Dashi)
2 tbsp. water
((Savory Dashi Flavor: from scratch))
3 eggs
3 tbsp. Dashi broth (you can use Dashi powder to make it)
1/2 tbsp. soy sauce
1 tsp. sugar
a pinch of salt
((Sweet Flavor))
3 eggs
1 tbsp. soy milk/milk/plain yogurt
1 tbsp. sugar
1/3 tsp. salt

Directions:
1. Beat eggs in a bowl, add the seasonings and mix well.
2. Heat cooking oil in a Tamagoyaki Nabe (rectangular omelette pan), pour a thin layer of egg mixture in the pan and spread over the surface. Cook until half done, roll up the egg, and move it to one end. Pour in another thin layer of egg mixture and let it flow under the rolled egg also. Cook until half done and again roll up the egg. Repeat this until all the mixture is gone.
3. Wrap the rolled egg while hot in a bamboo sushi roll mat (or plastic wrap) to even out the shape. Allow it to cool and cut it into bite-sized pieces.

For both flavor, eat with a few drops of soy sauce if you like.

↓レシピ（日本語）
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3-Ingredient Chiffon Cake - Video Recipe

Super easy, fluffy and moist :)


https://www.youtube.com/watch?v=2pSmaDeu8-A

You can't believe you can make this with only 3 ingredients!!!



---------------------------------
3-Ingredient Chiffon Cake

Difficulty: VERY Easy
Time: 1hr + cooling time
Number of servings: 18cm (7inch) ungreased tube pan

Number of servings:
8-10 (5cm/2inch) muffin cups
12-14 (5cm/2inch) cupcake cups

Necessary Equipment:
electric mixer

Ingredients:
4 eggs
6 tbsp. granulated sugar
5 tbsp. cake flour

Directions:
1. In a bowl, place eggs and sugar. Beat on high speed with an electric mixer for 15 minutes until white and fluffy.
2. Preheat the oven to 180C (356F).
3. Sift in cake flour, half at a time, and mix on low speed with an electric mixer for a minute or two in total until just combined.
4. Pour the batter into the ungreased tube pan and drop it lightly on the counter to raise the air bubbles out of the batter.
5. Bake at 180C (356F) for 30-40 minutes. *Do not open the oven door!
6. When it's done, drop the pan lightly to prevent shrinking.
7. Turn the pan upside down and place it on a bottle so it is suspended over the counter. Let it cool completely before removing from the pan for an hour or two. Remove the cake from the pan and cover tightly with plastic wrap.

You can store overnight at room temperature, for 2-3 days in the fridge, or for about a week in the freezer.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/11/3.html
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Perfect Japanese White Rice in 20 MINUTES!!! AKOMEYA TOKYO Original Arita Ware Kuroyu Clay Pot 有田焼 黒釉 (くろゆう) - Video Recipe

You don't need to adjust the heat. 10 minutes on medium-high, 10 minutes steaming! Then you will get perfect steamed rice :) ENJOY!!!


https://www.youtube.com/watch?v=nnOZ7_DeKzE

Akomeya Tokyo is a premium rice shop in Ginza
http://www.timeout.com/tokyo/shopping/akomeya-tokyo



---------------------------------
How to Cook Steamed White Rice (Gohan) in AKOMEYA TOKYO Original Arita Ware Kuroyu (black glaze) Clay Pot

Difficulty: Super Easy
Time: 30min soaking time + 20 min
Number of servings: 4 (2 cups of rice)

Ingredients:
2 rice cups (360ml) = 300g (10.6oz.) Japanese-style rice
400ml water

Directions:
1. Measure the rice with a measuring cup for rice and put it in a bowl.
2. Wash the rice with cold water. As for 2 cups, wash 4 or 5 times. Water does not have to be clear but somewhat clean. Then drain.
3. Place the rice in the pot and add water. Let the rice soak in the water at least 30 minutes.
4. Place the inner lid and upper lid, make sure the holes of both lids won't overlap and arranged to cross each other at right angle.
5. Set the pot on the gas stove and heat on medium high for 10 minutes.
6. Turn off the heat and let it steam for about 10-15 minutes.
7. Toss the rice lightly with a rice paddle and serve.

AKOMEYA recommended cooking time:
1 cup of rice = 8 minutes
2 cups of rice = 10 minutes
3 cups of rice = 12 minutes

NOTE: The amount of water should be adjusted depending on how firm you like your rice and the condition of the rice itself. In particular, the moisture content of new rice is higher, so less water is needed.

Usage Note:
* please wash and dry well after each use
* use only on gas stove
* do NOT use as a deep fryer
* do NOT heat without water in it

↓レシピ（日本語）
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Easy-to-Peel Hard-Boiled Eggs in 10 minutes! - Video Recipe

Here's the technique I saw on TV how to get hard-boiled eggs that peel beautifully!


https://www.youtube.com/watch?v=agsRmI4F2mI



---------------------------------
Easy-to-Peel Hard-Boiled Eggs in 10 minutes

Difficulty: Very Easy
Time: 10min
Number of servings: N/A

NOTE: Use cold eggs right out of the fridge!

Directions:
1. Bring a pot of water to a boil, then place a metal strainer in it
(to prevent eggs from hitting the bottom of the pot).
2. Tap each egg with a spoon to make cracks in the bottom of the shell. OR you can poke a small hole using an "Egg Hole Puncher". (The water goes in between the egg and the shell which helps the shell to come off).
3. Place the eggs in the strainer (boiling water), the crack-side up (to let the water in).
4. Cook for 10 minutes. Place them in ice water for about 30 sec. (The sudden change in temperature causes the egg to shrink slightly inside the shell.)
5. Now the eggs are easy to peel :)

You can get an "Egg Hole Puncher" at Daiso 100yen shop to poke a hole in the egg.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/10/10.html
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Dirt Cups with Worms (OREO Sand & Healthy Soy Milk Chocolate Custard Cream) - Video Recipe

Fun snack idea for kids!
Perfect for Halloween and April Fool's Day prank XD


https://www.youtube.com/watch?v=HG--8N7FGpg

Homemade soy milk chocolate custard cream makes it very dainty!
Of course you can use your favorite instant chocolate pudding mix ;)



---------------------------------
Dirt Cups with Worms

Difficulty: Easy
Time: 15min + cooling time
Number of servings: 4 small cups

Ingredients:
15 OREO cookies
Healthy Soy Milk Chocolate Custard Cream
* 1 egg
* 2 tbsp. sugar
* 2 tbsp. flour
* 200ml soy milk or milk
* 50g (1.8oz.) milk chocolate
mint leaves
gummy worms

Directions:
((Healthy Soy Milk Chocolate Custard Cream))
1. Mix egg and sugar in a bowl.
2. Add flour and mix well.
3. Add soy milk and mix well.
4. Transfer to a saucepan (strain to remove the lumps if you can), put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat until smooth.
5. Break in some chocolate, then leave to cool.
6. Cover the saucepan with plastic wrap (make sure the cream sticks to the plastic wrap to keep from drying out). Cool in the fridge until cold.
((To Finish))
1. Put OREO cookies in a Ziploc bag then crush them.
2. Mix some cookie crumbs to the chocolate custard cream.
3. Spoon the cookie crumbs and the custard mixture alternately into cups. Top with cookie crumbs.
4. Garnish with mint leaves and gummy worms to finish.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/10/blog-post_23.html
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Microwave Steamed Buns for Halloween (Kabocha and Carrot flavor for Babies) - Video Recipe

This is fun for babies!!!
And it tastes pretty good for me, too ;)


https://www.youtube.com/watch?v=RufT58kRgco



---------------------------------
Microwave Steamed Buns for Babies

Difficulty: Very Easy
Time: 5min
Number of servings: 2

Ingredients:
ピジョン レンジで蒸しパン かぼちゃ＆にんじん 9ヶ月頃から (Pigeon Microwave Steamed Buns Kabocha and Carrot from 9 months)
キューピーベビーフード かぼちゃのプリン 7ヶ月頃から (Kewpie Baby Food Kabocha Pudding from 7 months)

Directions:
1. Place the cake mix and 1 tbsp. of water in the provided cake cup.
2. Mix with chopsticks for about 30 times. *do not over-mix or the cake will get dense
3. Microwave at 500w for 1 minute.
4. Cover with plastic wrap to keep it moist, then cool.
5. Top with Kabocha Pudding to finish.

レシピ（日本語）
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Halloween Jack-o'-Lantern Chicken Rice Onigiri Rice Balls - Video Recipe

The orange color is perfect for Halloween ;)

Chicken Rice (also called Ketchup Rice) is a very popular rice dish used for Omurice (chicken fried rice wrapped with a thin sheet of egg). Many Japanese kids love it!!!


https://www.youtube.com/watch?v=34AZzQ2axos

Omusubiyama (おむすび山) rice seasoning (Halloween pumpkin chicken rice flavor: limited edition) can be a very convenient substitute ;)



---------------------------------
Chicken Rice (Ketchup Rice)

Difficulty: Easy
Time: 20min
Number of servings: 12 rice balls

Ingredients:
600g (1.3lb.) warm cooked rice
200g (7oz.) chicken breast without skin
200g (7oz.) onion
50g (1.8oz.) canned sliced mushrooms
cooking oil
ketchup
salt and pepper

Directions:
1. Dice the chicken and chop the onion.
2. Heat 1 tbsp. of cooking oil in a frying pan and cook the chopped onion until tender. Add the diced chicken and cook until no longer pink. Then add sliced mushrooms and 8 tbsp. of ketchup.
3. Add warm cooked rice, when they are evenly coated with ketchup, season with salt and pepper.
4. Wrap 80g (2.8oz.) of chicken rice in plastic wrap, form it into a ball shape, then tie it with a twist tie.
5. Cut a black tape or sticker to make face parts of Jack-o'-Lantern, then put them onto the plastic wrap.

レシピ（日本語）
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Halloween Skull Toasts (Mini Egg Pizzas) - Video Recipe

Quick, easy, and yummy Halloween party idea!!!


https://www.youtube.com/watch?v=HuzNT0-fawY

I came up with this idea while boiling the egg. hehe
I think the nose is the key to make it look like a skull. Please take time to make the noses ;-)



---------------------------------
Halloween Skull Toasts

Difficulty: Easy
Time: 30min
Number of servings: 8 mini toasts

Ingredients:
2 slices of bread
4 hard-boiled eggs
pizza sauce (OR 1.5 tbsp. ketchup + 0.5 tsp. Krazy Salt)
70g (2.5oz.) canned tuna in water
2 tbsp. mayonnaise
2 sliced cheese
Nori seaweed sheet

Directions:
1. Cut off the crusts of the bread and cut into quarters.
2. Spread the pizza sauce (don't apply all, just a thin layer is ok).
3. Drain the canned tuna, mix mayonnaise, then spread it on the bread (don't apply all, just a thin layer is ok).
4. Cut sliced cheese into quarters, and place them on the bread.
5. Toast in the oven until the cheese melts.
6. Cut hard-boiled eggs into half lengthwise and place them on the toasts.
7. Make the face parts with Nori sheet and attach them on the eggs.

NOTE: Instead of pizza sauce, you can use tomato sauce, ketchup, or simply diced tomatoes. In some countries, ketchup and tuna are too salty, so please adjust the flavor in the way you like.

How to Make Sugar Rusks using Bread Crusts:
https://youtu.be/ClOpEYk5zV8?t=2m52s

The Secret to Make Perfect Easy-to-Peel Hard-Boiled Eggs:
coming soon

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/10/blog-post_13.html
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Fruit Open Sandwiches - Video Recipe

Give a quick twist to your breakfast sandwich and start your day with a smile :)


https://www.youtube.com/watch?v=mg7mCYN8T_U

Of course, you can use any kind of bread, any kind of cream, and any kind of fruits!!! ENJOY!!!



---------------------------------
Fruit Open Sandwiches

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

Ingredients:
bagel (or bread of your choice)
smooth cottage cheese (mascarpone cheese, cream cheese, whipped cream, or any spread you like is perfect)
any colorful sliced fruits of your choice (kiwi, banana, blueberries, strawberries, and orange)

Directions:
1. Cut bagel in half (or just slice your favorite bread). Toast until lightly golden if you like.
2. Evenly spread cottage cheese.
3. Nicely place the sliced fruits then trim off the excess using a sharp knife.

FYI How to Make MILO Bagels:
https://www.youtube.com/watch?v=GvMX8RbJ96A

↓レシピ（日本語）
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Dinner Roll Sandwiches (Tear 'n' Share Bread) - Video Recipe

A great idea to enjoy dinner rolls!!!


https://www.youtube.com/watch?v=o-GWG7LbsE0

Try out with your favorite fillings ;)



---------------------------------
Dinner Roll Sandwiches

Difficulty: Easy
Time: N/A depends on the fillings you use
Number of servings: N/A

How to Make Homemade Dinner Rolls:
https://www.youtube.com/watch?v=NKOS77Udyn4

Filling Ideas:
#1. My Favorite Egg Salad Sandwich
https://www.youtube.com/watch?v=dyeoMiuvUnc
#2. Basil Chicken + Tomato + cheese
#3. Shrimp + RIKEN Non-Oil Aojiso (green perilla) dressing marinated Avocado + lettuce
#4. Katsu Sando (Pork Cutlet Sandwich)
https://www.youtube.com/watch?v=GTkyOjRUy6c

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/10/blog-post_6.html
---------------------------------

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How to Make Onigiri Sticks (Rice Bars) - Video Recipe

Onigiri Stick is a new type of Onigiri (rice ball) becoming very popular in Japan recently in 2015.


https://www.youtube.com/watch?v=EtObkLN1BJ4

You just wrap the rice with plastic wrap and make a bar of rice that you can hold in one hand. Very easy and perfect for parties and Bento!



---------------------------------
Onigiri Sticks

Difficulty: Very Easy
Time: depends on the ingredients you use
Number of servings: N/A

Ideas:
white rice + Yukari (red Shiso leaves rice seasoning) + Shiso leaves
white rice + salmon flakes + Nori seaweed sheet
white rice + Nameshi (pickled Hiroshima-na rice seasoning) + Nori seaweed sheet

Directions:
1. Mix your favorite rice seasoning to the rice.
2. If you like, place Nori seaweed sheet on plastic wrap.
3. Place the rice on the plastic wrap, then wrap and make a thin rice roll.

FYI:
How to Cook Rice in a Rice Cooker
https://www.youtube.com/watch?v=VUWV9rEme7c
How to Cook Rice in a Pot
https://www.youtube.com/watch?v=DovkRLdU_DE

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/10/blog-post.html
---------------------------------

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Homemade Dinner Rolls (Tear 'n' Share Bread) - Video Recipe

Dinner Rolls (aka Tear 'n' Share Bread) is going viral in Japan ;)


https://www.youtube.com/watch?v=NKOS77Udyn4

Perfect for upcoming holiday events!!!



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Dinner 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

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, 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. Form the dough again into balls and 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. Bake at 180C (350F) for about 20 minutes or more.
14. Remove from the pan and place it on a wire rack to cool.

* 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/2015/09/blog-post_29.html
---------------------------------

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http://www.youtube.com/ochikeron

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Tsukimi Onigiri (DAISO Rice Ball Shaker) - Video Recipe

This rice ball shaker is sold at DAISO (100yen shop in Japan). It can help you make 3 small rice balls in a minute! Perfect for Bento, and of course you can arrange it to make Tsukimi Dango ;)


https://www.youtube.com/watch?v=vE1oVxVXph8

Tsukimi (月見) is moon-viewing, also known as Jugoya (十五夜), refers to Japanese festivals honoring the mid-autumn full-moon. We decorate with offerings of Tsukimi-Dango (月見団子 moon-viewing dumplings), made to look like the moon.



Dango recipe is HERE:
https://www.youtube.com/watch?v=jNEXHoLn2VY

-----------------------
What You Need:
cooked white rice
rice seasoning (if you like)

How to Use:
1. Season the rice with rice seasoning if you like.
2. Fill the rice lightly up to the height of the container.
3. Shake up and down for 20-30 times.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/09/blog-post_25.html
-----------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
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♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
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♥My Cookbook♥