How to Make Natto Rice Bowl with Soft-Boiled Egg (Ontama Donburi) - Video Recipe

Soft-boiled egg makes the rice dish very mild and easy-to-eat!!!
I just happened to crave for Natto (fermented soybeans) rice bowl, so I made this video. hehe


https://www.youtube.com/watch?v=SmkCzBWgDK0

How to Make Onsen Tamago (Soft-Boiled Eggs):
COMING SOON

The soy sauce I used is "Matsuno Shoyu"!
You can even eat only white rice with this soy sauce ;)
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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Natto Rice Bowl with Soft-Boiled Egg

Difficulty: Super Easy
Time: 5min
Number of servings: 1

Ingredients:
a bowl of cooked rice
1 package Natto
1 Onsen Tamago (Soft-Boiled Egg)
Kizaminori (finely shredded Nori sheet)
Ikura (salmon roe) or soy sauce to season

Directions:
1. Mix Natto with the seasonings attached. If you mix the seasonings straight away, it won't develop the stickiness. I prefer to mix lightly for a few times. However, if you prefer gooey Natto, you want to mix Natto very well before adding the seasonings.
2. Pour Natto over the rice. Make a hole in the middle and place a soft-boiled egg.
3. Sprinkle with Ikura or soy sauce to season.
4. Sprinkle with Kizaminori to finish.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/01/blog-post_8.html
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Heart-Shaped Umaki Maki-Zushi (Eel Rolled Omelette) - Video Recipe

Cute rice dish idea for Bento box or Parties!
Perfect for Valentine's Day and Ohanami (Sakura viewing) Bento ;)


https://www.youtube.com/watch?v=mRnLNCet7iI

I found canned Hamanako Broiled Eels at a supermarket and it also tasted great! You can maybe get it online since it has a long expiry date!

FYI: Umaki is broiled eel wrapped in Japanese rolled omelette (called Tamagoyaki, Dashimakitamago, or Atsuyakitamago). Egg is juicy and eel makes it very tasty. It tastes great even when it is cold.



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Heart-Shaped Umaki Maki-Zushi (Eel Rolled Omelette)

Difficulty: Medium
Time: 30min
Number of servings: 8 pieces

Necessary Equipment:
18x13cm (7x5.1inch) Tamagoyaki Nabe (rectangular omelet pan)

Ingredients:
1 canned Unagi no Kabayaki (broiled eel on skewers is OK)
3 eggs
2 tsp. Yamaki Kappo Shiro Dashi (White Dashi)
cooking oil
300g (10.6oz.) cooked Japanese rice (short-grain rice)
2 tbsp. Sushi vinegar*
2 Nori seaweed sheet

Directions:
1. If necessary, cook the eel as directed on its package. (You don't have to cook the canned one)
2. Mix eggs and Yamaki Kappo Shiro Dashi very well.
3. 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, place a strip of eel, 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 half the mixture is gone.
4. Wrap the rolled egg while warm in plastic wrap to even out the shape. Allow it to cool.
5. Cut the egg diagonally and join the cut sides reversely to make a heart shape. Wrap the egg with 1/2 Nori sheet, then wrap in plastic wrap and wait until the Nori gets soft. *it is to define the outline of the heart-shape.
6. Place cooked Japanese rice in a bowl. Add Sushi vinegar while the rice is hot and slice through rice using a rice paddle to separate the grains. Spread the Sushi rice on another 1/2 Nori sheet using your finger tips, little bit moistened with water.
7. Place an extra Sushi rice for the “v” shape indentation of the heart shape.
8. Place the egg then start rolling.
9. With a moistened knife (bread knife cuts well) cut the roll into 4 pieces (re-wet as needed. don't push but pull to cut).

Eat with soy sauce if you like.

* Ingredients to make Sushi vinegar from scratch.
1.5 tbsp. rice vinegar
1/2 tbsp. sugar
1/2 tsp. salt

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/01/blog-post.html
---------------------------------



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Chocolate Magic Cake (3-Layer Cake from 1 Batter) - Video Recipe

One batter which magically divides into three layers, three different textures: a fudge base, gâteau au chocolat center, and sponge top!


https://www.youtube.com/watch?v=gKtX86U1gzg

Of course you can arrange the flavor in the way you want. Matcha green tea may be beautiful =)



The recipe was originated in France and talked about in Japan this year 2015 ;)

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Chocolate Magic Cake (3-Layer Cake from 1 Batter)

Difficulty: Easy
Time: 1.5hrs
Number of servings: 15cm (6inch) square cake pan

Ingredients:
2 eggs
60g (2.1oz.) granulated sugar
1 tbsp. water
60g (2.1oz.) butter
40g (1.4oz.) cake flour
20g (0.7oz.) cocoa powder
a pinch of salt
180ml milk
1/2 tsp. vanilla extract

*to make plain magic cake you can eliminate cocoa powder and use 60g (2.1oz.) cake flour

Directions:
1. Preheat the oven to 160C (320F).
2. Line the cake pan with parchment paper.
3. Melt the butter in a microwave at 600W for 30 seconds.
4. Warm the milk (not hot).
5. Separate the eggs.
6. Place the egg yolks in a bowl. Add half of the sugar (30g) and water, then beat them with an electric mixer until white like mayonnaise.
7. Add butter little by little and mix well.
8. Sift in flour and cocoa powder, add salt, and mix well.
9. Add milk 1/2 at a time, then add vanilla extract and mix well.
10. In a different bowl, whip egg whites and the rest of the granulated sugar (30g) with an electric mixer until firm peaks form.
11. Mix 9 and 10 together for 10 times with a whisk. DO NOT OVER-MIX. Pour the batter into the pan and even out the surface.
12. Bake at 160C (320F) for about 45~50 minutes.
13. Leave to cool completely, then cool in the fridge for 2 hours.

You can dust with powdered sugar and garnish with some fruits if you like :)

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/12/blog-post_25.html
---------------------------------

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