Miso-Maru (Miso Soup Bombs) - Video Recipe

Miso-Maru is made with Miso (fermented soybean paste) and dried ingredients. You can pre-make batches of Kawaii Miso balls.

They look just like chocolate truffles XD yummy!!! Perfect to carry out with Bento box :)


https://www.youtube.com/watch?v=vSmhdb4tFXI

Whenever you want to enjoy a bowl of Miso soup, all you have to do is to pour some hot water over it!



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Miso-Maru (Miso Soup Balls)

Difficulty: Super Easy
Time: 10min
Number of servings: 10 pieces

Ingredients:
180g (6.4oz.) Miso
5g Dashi powder
5g dried Wakame seaweed
2 tbsp. freeze dried scallions
10g freeze dried vegetables

Directions:
1. Put all ingredients in a bowl and mix well.
2. Divide it into 10 portions and roll them into balls.
3. Finish with your favorite coatings and/or toppings.

Coatings/Toppings Ideas:
Fu (Japanese dried wheat gluten)
Tororo Kombu (thin sheets of dried Kombu)
Aonori (green laver)
toasted black sesame seeds
toasted white sesame seeds
diced almonds
walnuts
etc...

You can keep them in the fridge for a week, in the freezer for a month.

Place 1 Miso-Maru (bring back to the room temperature) in a bowl and pour 160-180ml of hot water over it to enjoy :)

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/07/blog-post_26.html
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How to Make Egg Tempura (Food Wars! Shokugeki no Soma Inspired) - Video Recipe

The trick to make runny soft boiled egg Tempura is to use frozen eggs :)


https://www.youtube.com/watch?v=y0D8nfsZMS8



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Egg Tempura

Difficulty: Super Easy
Time: 10min + freezing time
Number of servings: 4

Ingredients:
4 frozen eggs
flour *cake flour or all purpose flour
3 tbsp. Tempura flour
4 tbsp. water
vegetable oil for deep frying

Directions:
1. Mix Tempura flour and water in a bowl.
2. Peel the frozen eggs, dust with flour, then coat with the batter (1.).
3. Deep fry in oil (2 at a time is better) at 170C (338F) for 6 minutes. When they float up to the surface, flip them over to cook evenly.

You can eat them with salt, soy sauce, Tempura sauce, Dashi broth, or any seasoning you like.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/07/blog-post_22.html
---------------------------------

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Tai-Meshi (Sea Bream Rice) - from Tsukiji Inner Market / Jonai Shijo HIEI - Video Recipe

Tai-Meshi (Sea Bream Rice) is one of the most popular dishes served on festive occasions, such as birthdays, New Year, weddings, etc… However, of course, it can be also served on a regular day!!!

July 15th 2016 was 大安 戌の日 (Taian Inu no hi) which is the best calendar day to pray for a safe delivery. Thus, we've been to the Suitengu shrine in Tokyo where is well known for praying for a safe and easy delivery. We also gave thanks for the easy delivery of our daughter.

Then we visited Tsukiji Jonai (inner market) on the way back to home. We bought Tai (sea bream) at 樋栄 (HIEI) for 1300yen (about 13 bucks)! It was a great deal. They cleaned the fish and filleted in 2 pieces. We made Tai-Meshi using the bone side of the fillet. Poêle with the other side. Fish bone clear soup with the head. We added the memorial rice we received from the shrine to cook Tai-Meshi :)


https://www.youtube.com/watch?v=atst0f75zMA





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Tai-Meshi (Sea Bream Rice)

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

Ingredients:
3 cups uncooked Japanese rice (short-grain rice)
cleaned sea bream (bone side of the fillet)
1 tbsp. salt
10cm/4inch-square Konbu (kelp)
2 tbsp. Sake
1 tbsp. light soy sauce
Mitsuba (Japanese wild parsley) if you like

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. Coat the sea bream with salt and bake in the oven at 220C (428F) or a fish roaster for about 15-20 minutes.
3. Place the rice in a pot, add water to the appropriate level indicated in the pot, add Sake, add light soy sauce, then mix well.
4. Clean Konbu with moistened towel and place it on top of the rice. Then place the sea bream on Kombu (in this way bones won't fall into the rice).
5. Place the pot into the rice cooker. Cover and press the button to start.
6. When it's done, take the sea bream and Kombu out from the rice cooker. Remove the bones and put back the fish meat, then mix in.
7. Serve in a dish and garnish with chopped Mitsuba (Japanese wild parsley) if you like.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/07/blog-post_19.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
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