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Wednesday, September 17, 2014

How to Make Kawaii Yakisoba Pan (カブトムシ) - Video Recipe

Yakisoba Pan is a very popular bun in Japan. Many people love to eat it for lunch or snack ;)


https://www.youtube.com/watch?v=oGT8PjhEj9k

Obviously the recipe is very simple, so I will show you a cute way of making it! Perfect snack idea for kids!!!



How to Make Yakisoba from Scratch:
COMING SOON
How to Make Yakisoba using Yakisoba seasonings:
https://www.youtube.com/watch?v=JzVHnWghK5U

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Kawaii Yakisoba Pan (Adorable Unicorn Beetle Bun)

Difficulty: Easy
Time: 15min
Number of servings: 1

Ingredients:
Yakisoba
hot dog bun
mayonnaise
Aonori (green laver)
Beni Shoga (red pickled ginger) *if you like
Pretz (salad flavor) *pretzel sticks are OK
sliced cheese
Nori seaweed sheet
cucumber

Directions:
1. Cut off one side of the hot dog bun to make the face.
2. Split the top of the bun for the body with a knife, put some mayonnaise, place Yakisoba, and top with Aonori and Beni Shoga if you like. Insert Pretz to make the legs.
3. Make eyes with sliced cheese and Nori, cut and insert cucumber to make the horns.
4. Serve on a dish.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/09/blog-post_29.html
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How to Make Nama Yatsuhashi / Cinnamon-Flavored Mochi with Sweet Red Bean Paste (Kyoto Souvenir) - Video Recipe

Nama Yatsuhashi (Cinnamon-Flavored Mochi with Sweet Red Bean Paste Filling) is a very popular souvenir from Kyoto.


https://www.youtube.com/watch?v=mb63awSM0rQ

I received many requests from those who went to Kyoto and actually had this, so I finally decided to make it ;)



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Nama Yatsuhashi (Cinnamon-Flavored Mochi with Sweet Red Bean Paste Filling)

Difficulty: Easy
Time: 25min
Number of servings: 12~14

Ingredients:
60g (2.1oz.) Shiratamako (lumpy glutinous rice flour)
40g (1.4oz.) Jyoshinko (rice flour)
80g (2.8oz.) sugar
140ml water
25g (0.9oz.) Kinako (soybean flour)
2 tsp. cinnamon powder
Tsubu-an or Koshi-an (sweet Azuki red bean paste with skins or without skins)

Directions:
1. Mix Kinako and cinnamon powder and set aside.
2. Place Shiratamako (lumpy glutinous rice flour) in a microwavable bowl. Add water little by little and mix very well. Then add sugar and Jyoshinko (rice flour), and mix well. *DO NOT add other ingredients before you mix the Shiratamako and water together. Otherwise, the lumpy texture won't go away.
3. Cover with plastic wrap, then microwave at 600 watts for 2 minutes. Mix well with a damp spatula. Cover with plastic wrap again, then microwave at 600 watts for 1 minute. Mix well with a damp spatula.
4. Dust half of the Kinako mixture (1.) on the counter. Place the Mochi. Then sprinkle with the rest and flatten out the Mochi using your hands and a rolling pin to 3mm (0.1 inch) thick.
5. Cut the Mochi into 12~14 square pieces. *you can eat the leftover edges ;)
6. Place some sweet Azuki red bean paste, then fold into half to make a triangle shape.

*You can store them in an airtight container at the room temperature for up to 2 days.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/09/blog-post_16.html
---------------------------------


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Wednesday, September 10, 2014

How to Make Lobster Roll - Video Recipe

Well... this video will show you that the right ingredients are important for cooking. Especially the lobster!!! LOL


https://www.youtube.com/watch?v=AACdfy4XMwY

I know some people add chopped celery, tarragon, and many other ingredients. Yeah, it is all up to you!



Luke's Lobster
http://createeathappy.blogspot.jp/2011/07/summer-2011-in-new-york.html

Mary's Fish Camp
http://createeathappy.blogspot.jp/2012/07/summer-2012-in-new-york.html

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Lobster Roll

Difficulty: Very Easy
Time: 10min + chilling time
Number of servings: 1

Ingredients:
1 fresh live lobster (cooked)
1/2~1 tbsp. mayonnaise
1 top-split hot dog buns
melted butter
cracked black pepper
celery salt
lemon wedge
potato chips and/or pickles

Directions:
1. Chop the cooked lobster meat into chunks and put them in a bowl.
2. Add mayonnaise and gently fold it into the lobster meat. Cover and put in the fridge to set and chill (for about 30min~1hrs). *If you don't like mayo, you can skip it. I thought it would connect the flavor of lobster.
3. Meanwhile, brush both sides of top-split hot dog bun with some melted butter. Toast until crisp golden brown (You can grill, broil, bake, or pan fry).
4. Fill the roll with the chilled lobster mixture. Top with cracked black pepper and celery salt. Serve immediately with a lemon wedge and potato chips and/or pickles on the side.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/09/blog-post_9.html
---------------------------------


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