Easy, Tasty, Fun, Creative and Kawaii Japanese Food Recipes and Cooking Hacks Blog with How-To YouTube Cooking Show Video Tutorials. Bento, Healthy Sweets and More!!! Make Your Life Easier ;)
Last time I tried Popin’ Cookin’ with my daughter was when she was 2years9months, 3 years ago. Now she is 5years8months and my son is 3years9months. They grew up so much 💕
Popin’ Cookin’ is a series of Japanese intellectual training DIY candy kits by Kracie that stretches kids' curiosity. Although living in a world of convenience, children can enjoy making their own treats and make full use of their imagination! NO artificial colors or preservatives. High in calcium.
Difficulty: Very Easy
Time: 20min
Calories per kit: 103Kcal
Directions:
1. Separate the trays.
2. Make 3 different ice cream flavors.
3. Make 4 ice cream cone cups. (Microwave on Med for 20 sec.)
4. Scoop ice cream on cone cups.
5. Decorate to finish.
Anyone who ever wanted to make Rainbow Shaved Ice?!
I found a package of cute rainbow syrups for only 200yen (2bucks). And I bought droppers at DAISO (100yen shop). It was like a fun color experiment for kids 🌈😂
The late summer heat is severe in Tokyo so we still crave for shaved ice. How is the weather over there?
My family is not vegan but this Yaki Udon turned out satisfying. Please Try 😉
Yaki Udon is a very basic Japanese stir-fried Udon noodle dish made with lots of vegetables and meat/seafood. We usually make it using the leftover vegetables and thinly sliced pork but I found it without pork is absolutely delicious!
Kombu (kelp) Dashi is a vegan option for Dashi. You can use any Dashi product but so far my favorite to make this dish is this one. RIKEN Kombu Dashi Powder (リケン 素材力だし こんぶだし)
Vegan Yaki Udon (Stir-Fried Udon Noodles with Vegetables) Recipe
Difficulty: Very Easy
Time: 15min
Number of servings: 2
Ingredients
2 packages fresh Udon noodles
400g (about 1lb) vegetables of your choice *I recommend adding some onion slices
5g (1&2/3tsp.) Dashi powder *I recommend RIKEN Kombu Dashi Powder
2 tbsp. soy sauce
1 tbsp. cooking oil
pepper *if you like
Vegetables of your choice ideas:
cabbage, bean sprouts, carrot, green pepper, onion, chive, long onion, Shimeji mushrooms, Shiitake mushrooms, etc... Sometimes I use only bean sprouts and onion slices and it turns out amazingly delicious if you don't care the color of the dish. hehe
Directions:
1. Cut vegetables into bite-size pieces.
2. Wash Udon under running water to separate, then drain well. You can also use boiled frozen Udon.
3. Heat cooking oil in a frying pan and cook the vegetables until tender.
4. Add Udon, season with Dashi powder and soy sauce. You can add pepper if you like.
5. Serve in a dish.
Simple yet delicious. I will keep the recipe super simple so that you can modify this recipe in the way you like 😉
Yaki Udon is a very basic Japanese stir-fried Udon noodle dish made with lots of vegetables and meat/seafood. We usually make it using the leftover vegetables and thinly sliced pork but getting a package of assorted vegetables and any meat/seafood is OK, too! Take it easy and enjoy!!!
You can use any Dashi product but so far my favorite to make this dish is this one: RIKEN Kombu Dashi Powder (リケン 素材力だし こんぶだし)
How to Make Yaki Udon (EASIEST Recipe Ever to Follow)
Difficulty: Very Easy
Time: 15min
Number of servings: 2
Ingredients
2 packages fresh Udon noodles
100g (3.5oz) thinly sliced pork
300g (10.5oz) vegetables of your choice *I recommend adding some onion slices
1 Chikuwa (fish cake) *If you have OPTIONAL
5g (1&2/3tsp.) Dashi powder *I recommend RIKEN Kombu Dashi Powder
2 tbsp. soy sauce
1 tbsp. cooking oil
pepper *if you like
bonito flakes *if you like
Vegetables of your choice ideas:
cabbage, bean sprouts, carrot, green pepper, onion, chive, long onion, Shimeji mushrooms, Shiitake mushrooms, etc... Sometimes I use only bean sprouts and onion slices and it turns out amazingly delicious if you don't care the color of the dish. hehe
Directions:
1. Cut meat and vegetables into bite-size pieces.
2. Wash Udon under running water to separate, then drain well. You can also use boiled frozen Udon.
3. Heat cooking oil in a frying pan and cook the meat until no longer pink. Then add vegetables and fish cake (if you have) and cook until vegetables are tender.
4. Add Udon, season with Dashi powder and soy sauce. You can add pepper if you like.
5. Serve in a dish, top with bonito flakes if you like.
Fusilli with Shirasu and Shimeji Mushrooms (Japanese Pasta Recipe)
Difficulty: Easy
Time: 20min
Number of servings: 2~3
Ingredients:
250g (8.8oz) Fusilli pasta
200g (7oz) Shimeji Mushrooms
100g (3.5oz) Shirasu (whitebait)
1 tbsp. sesame oil
2 tbsp. soy sauce
2 tbsp. Mirin (sweet Sake)
salt and pepper
1 tbsp. toasted white sesame seeds
Kizaminori (shredded Nori seaweed sheet)
Shiso leaf strips
Directions:
1. Remove the tough base of Shimeji mushrooms and break into pieces.
2. Heat sesame oil in a frying pan, cook Shimeji, and season with soy sauce and Mirin.
3. Cook the pasta according to your package.
4. Add the pasta into Shimeji mushrooms, add Shirasu (frozen is OK), then season with salt and pepper. Add some toasted white sesame seeds. You can add a dash of sesame oil to enhance the flavor ;) *Grated garlic paste can be added if you need garlic flavor for your pasta.
5. Serve in a dish, top with Kizaminori (shredded Nori seaweed sheet), and Shiso leaf strips if you like.
Directions:
1. Put rice flour, granulated sugar and baking powder in a bowl, and mix with a whisk.
2. Add soy milk, cooking oil and vanilla extract, and mix well.
3. Spoon the mixture into the thick foil cupcake liners up to 80% full. Drop them lightly on the counter to raise the air bubbles out of the batter.
4. Place them in a frying pan. Add hot water up to 1/3 of the height. Put on high heat until water boils. Turn the heat down to medium, cover with a lid wrapped in a wet cloth to absorb water and prevent the water from dripping onto the cakes, and cook for 10 minutes.
5. Remove the lid carefully. Place the cakes on a wire rack to cool.
*Keep the water boiling while steaming to make fluffy cakes.
*Depending on the shape of the cups you use, your cake may crack, but it is OK!
Steamed Buns (Recipe) FUN activity at home with kids!
Difficulty: Very Easy
Time: 30min
Number of servings: about 8 thick foil cupcake liners (about 3-inch-wide)
Ingredients:
1 egg
5 tbsp. granulated sugar
1/4UScup(60ml) milk
a few drops of vanilla extract
1UScup(120g) all purpose flour
1 tsp. baking powder
1 tbsp. cooking oil
1/2 tsp. cocoa powder
Directions:
1. Mix an egg and granulated sugar.
2. Add milk and vanilla extract, and mix well.
3. Sift in flour and baking powder, and mix well. Add cooking oil, and mix well.
4. Remove about 2 tbsp. of batter, then mix in cocoa powder. Put it into a piping bag (you can make it with parchment paper, too) and snip off the end.
5. Spoon the mixture into the thick foil cupcake liners up to 70% full. Drop them lightly on the counter to raise the air bubbles out of the batter. Pipe out the cocoa batter to draw pictures.
6. Place them in a frying pan. Add hot water up to 1/3 of the height. Put on high heat until water boils. Turn the heat down to low, cover with a lid wrapped in a wet cloth to absorb water and prevent the water from dripping onto the cakes, and cook for 10 minutes.
7. Remove the lid carefully. Place the cakes on a wire rack to cool.
Dificultad: muy fácil
Tiempo: 30 minutos
Número de porciones: 4
Ingredients:
400g (14oz.) patatas
4 huevos
1/2 cdta. sal
3 cda. aceite de oliva
Directions:
1. Lavar y pelar las patatas y cortarlas en rodajas finas. Revuelve con aceite de oliva dentro de un tazón.
2. Poner en una sartén, tapar y cocinar a fuego lento por 10 minutos. Mezclar una o dos veces mientras se cocina.
3. Machacar un poco y dejar enfriar.
4. Batir los huevos en un bol y ponemos de sal y patatas.
5. Calienta aceite de oliva en una sartén 18cm. Vierte la mezcla de huevo y espera unos segundos a fuego medio hasta que se cocine por los bordes. Tapar y cocinar a fuego lento por 10 minutos.
6. Voltear la tortilla con un plato, dejarla deslizar de nuevo a la sartén, y cocinar a fuego lento por 3 minutos.
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((In English)) ---------------------------------
Spanish Potato Omelette Recipe
Difficulty: VERY Easy
Time: 30min
Number of servings: 4
Directions:
1. Wash, peel, and slice the potatoes (using a slicer is easy). Toss with olive oil.
2. Put in a pan, cover, and cook on low for 10 minutes, mix once or twice while cooking.
3. Stop the heat, mash a little-bit to give a flaky texture, then leave to cool.
4. Beat eggs in a bowl, season with salt, then mix in the cooked potato slices.
5. Heat olive oil in a 18cm (7inch) frying pan, pour in the egg mixture and cook on medium. When the edges become dry, cover, turn down to low, and cook for 5 minutes.
6. Stop the heat, lift the edges with a spatula, then quickly flip the tortilla onto the plate. Gently slide tortilla back into the pan and cook until set for about 3 minutes. Slide or flip the tortilla onto a clean plate to serve.
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Difficulty: Easy
Time: 30min
Number of servings: 25 pieces using 3inch Gyoza wrappers
Ingredients:
25 (3inch) Gyoza wrappers
2 bundles (200g/7oz.) Chinese chives
200g (7oz.) onion
150g (5.3oz.) ground beef and pork mixture
1 tbsp. sesame oil
1 tbsp. sugar
salt and pepper
cooking oil
Special sesame sauce:
* 2 tbsp. soy sauce
* 3 tbsp. rice vinegar
* 2 tbsp. ground white sesame seeds
* 1 tbsp. sesame oil
* Karashi (Japanese mustard) if you like
Directions:
1. Chop Chinese chives and onion.
2. Heat cooking oil in a frying pan and saute the onion until soft. Add the ground meat then cook until no longer pink.
3. Mix in sugar to make it tasty. Add the chopped Chinese chives and cook until soft, then season with salt and pepper. Mix in sesame oil and leave to cool.
4. Meanwhile make the sesame sauce.
5. Place the filling in the center of Gyoza wrapper. Put water along the edge of the wrapper by fingers, fold into semi circle, gather the front side of the wrapper and seal.
6. Heat cooking oil if you are NOT using a non-stick pan. Place Gyoza and cook on high heat until the bottoms become brown. Turn the heat down to medium, add 50ml water (or about 1/3 of their hight), cover and steam the gyoza on med-high heat until the water is almost gone. Uncover and cook on high heat until the water is gone and crisp.
7. Dip in the special sesame sauce to eat.
Kids requested me to make Nagashi Somen (Flowing Somen noodles) again, this time we used Rainbow Somen Noodles called "Miwa no Niji!", which is a popular summer gift in Japan 2020! Colorful, fun, yet delicious! They use some vegetables kids dislike but kids ate very well 😋
If you have a friend who sends you a summer gift, maybe you can request for it 😉
Directions:
((Somen Dipping Sauce))
In a pot, bring Dashi broth, Mirin, and soy sauce to a boil. You can also microwave until it comes to a boil. Cool in the fridge until ready to serve.
((Somen Noodles))
Boil water in a large pot. Add dried Somen noodles in boiling water and gently stir noodles with chopsticks. Cook Somen noodles according to your package (mine was 2 min). Drain the noodles in a strainer and rinse the noodles with hands under running water. Take bite-size portion of the noodles and roll them on your fingers (like you roll pasta on a fork), and place them on a dish. Decorate the noodles with toppings of your choice and keep in the fridge until you serve.
I love using Kayanoya Dashi. Vegan/Vegetarian people can use Kombu or Vegetable Dashi broth for the dipping sauce 👍
You can also dilute Mentsuyu to make Somen dipping sauce but make sure you dilute as instructed because the level of concentration vary from product to product.
