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Tuesday, May 31, 2016

Hijiki Seaweed Salad - Video Recipe

I remember Hijiki salad is a very popular appetizer dish at a Japanese restaurants in New York. The same in other places?!

It goes perfect with rice, perfect for Bento side dish!!!


https://www.youtube.com/watch?v=A_N6pzZ-wNA

In this tutorial, I will show you a super easy way to make it in a Microwave. However, if you don't want to use a Microwave, you can always use a pot. Directions are below ;)



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Hijiki Seaweed Salad

Difficulty: Very Easy
Time: 30min
Number of servings: 4

Ingredients:
20g (0.7oz.) dried Hijiki seaweed
60g (2.1oz.) carrot
100g (3.5oz.) Chikuwa fish cake
2 Shiitake mushrooms
A
* 2 tbsp. soy sauce
* 2 tbsp. Sake
* 1 tbsp. sugar
* 1 tsp. sesame oil

Directions:
1. Place dried Hijiki in a microwavable bowl, add plenty of water, cover with plastic wrap, then microwave at 600 watts for 3 minutes. Leave to cool uncovered for 2 minutes. Wash and drain well. If you don't have a microwave, you can soak in water for 20~30 minutes, then drain.
2. Thinly slice carrot, Shiitake mushrooms, and Chikuwa fish cake.
3. Place Hijiki, carrot, Shiitake, Chikuwa in a microwavable bowl, add A and mix well.
4. Cover with plastic wrap and microwave at 600 watts for 5 minutes. Toss to coat the seasonings evenly, cover with plastic wrap, and let sit for over 10 minutes to marinate. If you don't have a microwave, you can simmer in a pot on low heat until the liquid is gone for about 20 minutes.

You can keep 3~4 days in the fridge :)

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/05/blog-post_31.html
---------------------------------


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Friday, May 27, 2016

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

One batter which magically divides into three layers, three different textures: a flan base, crème center, and génoise (sponge) top!
The recipe was originated in France and talked about in Japan in 2015.


https://www.youtube.com/watch?v=_2qVsbjyWfs

However, if you expect smooth and creamy flan, you will get disappointed with the texture… it is pretty dense and chewy. Thus, I prefer the chocolate flavor. The flan base is just like chocolate fudge and pretty addictive ;)



Chocolate Magic Cake recipe is HERE:
https://www.youtube.com/watch?v=gKtX86U1gzg

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

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

Ingredients:
3 eggs
90g (3.2oz.) granulated sugar *1 tbsp. for egg whites
1 tbsp. warm water
90g (3.2oz.) butter
90g (3.2oz.) cake flour
a pinch of salt
300ml milk
1/2 tsp. vanilla extract
powdered sugar

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 warm water and sugar (leave out 1 tbsp. for egg whites), then beat them with an electric mixer until white like mayonnaise.
7. Add the melted butter little by little and mix well.
8. Sift in flour, 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, lightly whip the egg whites. Then add 1 tbsp. of sugar and beat with an electric mixer until firm peaks form.
11. Mix 9 and 10 together for 4~5 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 over 2 hours. Dust with powdered sugar to finish.

You can garnish with some fruits if you like :)

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/05/blog-post_27.html
---------------------------------


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http://www.youtube.com/ochikeron

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Tuesday, May 24, 2016

Microwave Okaki (Rice Crackers) - Video Recipe

If you want to bake or deep fry Mochi (rice cake) to make Okaki (rice crackers), you need to dry out Mochi for a few days. However, with this Microwave version, you don't have to :)


https://www.youtube.com/watch?v=WQ7pwef63GA

I used the leftover Issho Mochi from my daughter's 1st birthday.
Issho Mochi is a Japanese traditional ceremony, having an year-old-baby carry 4lb (1.8kg) rice cake on the back in hope that the child will have enough food to live on.



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Microwave Okaki (Rice Crackers)

Difficulty: Super Easy
Time: 5min
Number of servings: 14-16 pieces

Ingredients:
1 square or round Mochi (rice cake)
1/2 tbsp. soy sauce
2/3 tsp. sugar

Directions:
1. Dice Mochi into small (1cm) pieces.
2. Line parchment paper on a microwavable dish. Place Mochi, keep an inch apart.
3. Microwave at 600w for 3 minutes (without cover). *If you can, stop after 2 minutes or so to check if they are not burning, switching the position.
4. Mix soy sauce and sugar in a bowl. Coat Mochi with the sauce while they are hot.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/05/3.html
---------------------------------


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♥My Cookbook♥

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