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Showing posts with label Agemono (Deep-Fried Foods). Show all posts
Showing posts with label Agemono (Deep-Fried Foods). Show all posts

Friday, August 12, 2016

Coxinhas (Brazilian Chicken Croquettes Made in Japan) - Video Recipe

Coxinha is a very popular street food snack in Brazil :)


https://www.youtube.com/watch?v=6AqRAg09tYg

Note: Don't blame me, I tried to make it with the ingredients available in Japan.



---------------------------------
Coxinhas (Brazilian Chicken Croquettes)

Difficulty: Medium
Time: 1hr
Number of servings: 10 pieces

Ingredients:
((Dough))
400g (14oz.) potatoes
150ml milk
2 tbsp. butter
1 consomme cube or powder
150g (5.3oz.) bread flour
((Filling))
350g (12.5oz) chicken breast
1 chopped onion
2 tbsp. finely chopped fresh parsley
1 tsp. salt
pepper
((Batter))
bread flour
beaten egg
fine bread crumbs
vegetable oil for deep frying

Directions:
1. Peel and cut potatoes into medium chunks and place them in a pot with chicken breast. Add water until cover, then boil them until soft for about 20 minutes. Drain and mash the potatoes (in a pot) while hot. Add milk, butter, and consomme, then mix well. Shred the chicken with your fingers.
2. Heat cooking oil in a pot, add chopped onion, then cook until tender. Add the shredded chicken and finely chopped fresh parsley, then season with salt and pepper.
3. Put the pot with the potato mixture on low heat, add bread flour, then knead until combined. Leave to cool until you can handle it, then divide it into 10 portions.
4. Grease your hands with cooking oil, flatten the dough, place the filling in the center, then wrap the dough into a pear shape.
5. Coat with bread flour, beaten egg, then bread crumbs.
6. Deep fry in oil at 170C (338F) for about 6 minutes until golden.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/08/blog-post_12.html
---------------------------------


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Friday, July 22, 2016

Egg Tempura (Food Wars! Shokugeki no Soma Inspired Recipe) - Video Recipe

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


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



---------------------------------
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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Tuesday, June 21, 2016

Okakiage (Food Wars! Shokugeki no Soma Inspired Crispy Fried Chicken) - Video Recipe

"Okaki" is rice crackers and "Age" means deep fried.

I received a request for Okakiage, which appears on Manga: "Shokugeki no Soma (Food Wars)". Cod fish was used in its episode; however, I used chicken which is familiar to everyone.


https://www.youtube.com/watch?v=CUjiBXPRea0

Of course you can use any rice crackers~ ;)



---------------------------------
Okakiage (Crispy Fried Chicken)

Difficulty: Very Easy
Time: 20min
Number of servings: 4

Ingredients:
500g (1.1lb.) chicken thigh with skin
1/2 tsp. salt
100g (3.5oz.) Kaki no tane (Rice Crackers)
vegetable oil for deep frying
lemon wedges

Directions:
1. Remove the skin of chicken if you don't like, cut into bite-size pieces, then season with salt.
2. Remove the peanuts from Kaki no tane. Place them in a Ziploc bag and break into small pieces. *You can use a food processor if you have.
3. Place it in a flat container and coat the chicken. Deep fry them in oil at 170C (338F) for 5~6 minutes, until they float up to the surface.
4. Drain well and serve on a dish with lemon wedges.

Lemon is a must! It makes the chicken very tasty and delicious. Of course ketchup goes good, too~.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/06/blog-post_21.html
---------------------------------


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Friday, May 13, 2016

Avocado Cheese Korokke (Croquettes) - Video Recipe

Very rich and tasty Korokke (Croquettes)!


https://www.youtube.com/watch?v=08B7RtbKjnM

Simple salt and pepper seasonings are good enough ;)



---------------------------------
Avocado Cheese Korokke (Croquettes)

Difficulty: Medium
Time: 30min
Number of servings: 6 croquettes

Ingredients:
300g (10.6oz.) potatoes
1/2 Avocado
salt and pepper
pizza cheese
batter
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
tomato ketchup or mayonnaise if you like

Directions:
1. Peel and slice potatoes. Place them on a microwavable dish, cover with plastic wrap, then microwave at 500w for 6 minutes until soft. Transfer to a bowl and mash with a fork. (You can cut into medium chunks and boil until soft. Then drain and mash them while hot.)
2. While still hot, add diced avocado. By heating avocado, you can avoid it from chaining color.
3. Season with salt and pepper.
4. Flatten the mixture and divide it into 6 equal portions. Place some pizza cheese in the center and flatten each portion into an oval-shaped patty.
5. Coat each patty with flour, dip in beaten egg, and coat with Panko.
6. Deep fry in oil at 170C(338F) until golden brown.

Serve with tomato ketchup or mayonnaise if desired.
Best eaten while still hot, or avocado can become soggy.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/05/blog-post_13.html
---------------------------------


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Friday, November 21, 2014

How to Make Microwave Karaage (Japanese Fried Chicken) - Video Recipe

Karaage (also called Tatsutaage) is Japanese fried chicken. It is usually cooked for lunch, dinner, or bento. Also, it is the best party recipe favored by most people!


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

I won this "Cookper Microwave Karaage Tray" at the sweepstakes, so I tried it out :)

Wavy tray catches excess oil, so the Karaage will turn out crisp.
The silicon paper will avoid Karaage from sticking.



I hope you can find it online or at a Japanese grocery store~ OR please get it when you come to Japan :)

Cookper Microwave Karaage Tray (クックパー レンジでから揚げトレー 6回分)

---------------------------------
Microwave Karaage (Japanese Fried Chicken)

Difficulty: Super Easy
Time: 25min
Number of servings: 8 pieces

Ingredients:
250g (8.8oz.) chicken thigh or breast (w/o skin)
A
* 1.5 tbsp. soy sauce
* 2 tsp. Sake
* 1 tsp. grated ginger
2 tbsp. Katakuriko (potato starch) or flour
2 tsp. cooking oil

Directions:
1. Cut the chicken into 8 pieces. Season with A and marinate for 15 minutes. *This process will make the chicken tender.
2. Put Katakuriko (potato starch) or flour in a plastic bag. Remove excess seasonings from the chicken using paper towel (to make it crisp), then add into the plastic bag. Shake and coat the chicken with the starch.
3. Discard excess starch if any, add cooking oil, then coat until no longer powdery.
4. Place the wavy sheet on the tray and place the chicken pieces.
5. Place the tray on a microwavable dish. Microwave at 500w for 6 minutes (or 600w for 5 minutes).

- Cookper Microwave Karaage Tray comes with 6 wavy silicon sheets. Each sheet is one-time use.
- You can enjoy your favorite flavor by changing the seasonings!!!
- You can also use this product to reheat deep-fried food.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/11/blog-post_21.html
---------------------------------


Deep-fried versions here:
https://www.youtube.com/watch?v=bam1EE5NqhA
https://www.youtube.com/watch?v=JIYV-TceoGk

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Tuesday, February 18, 2014

Ebi Furai (Deep Fried Prawn) - Video Recipe

Ebi Furai (Deep Fried Prawn) is Japanese-invented Western-style deep fried dish, such as Tonkatsu.

It is a very popular deep fried main dish in Japan as well as Japanese restaurants worldwide.


http://www.youtube.com/watch?v=-Ar--zbHsnU

Perfect for Bento box as well :)



---------------------------------
Ebi Furai (Deep Fried Prawn)

Difficulty: Easy
Time: 15min
Number of servings: 6 pieces

Ingredients:
6 large black tiger prawn
salt and cracked black pepper
Batter
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
Bull-Dog Tonkatsu sauce if preferred
lemon wedge
shredded cabbage and tomatoes
Tartar Sauce
* 1 chopped hard-boiled egg
* 2 tbsp. minced onion
* 1 chopped dill pickles
* 3 tbsp. mayonnaise
* salt and pepper

Directions:
1. Wash, peel (leave the tails) and devein the prawn. Make 4-5 incisions (about 1/3 depth) in their stomach side to straighten them. Then cut off the tip of the tail and remove the water inside to avoid splatters when frying.
2. Season with salt and pepper. Flour the prawn lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Deep fry them in oil at 170C (340F) for 2-3 min until cooked golden brown. Remove them from the oil and drain.
4. Serve on plate with shredded cabbage and tomatoes. Eat with lemon juice, tartar sauce and/or Tonkatsu sauce. Anyway you like ;D

the batter is enough to make more than 6! 8 or 10 is good :)

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/02/blog-post_18.html
---------------------------------


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Friday, January 24, 2014

How to Make Agedashi Tofu (Deep Fried Tofu with Dashi Based Sauce) - Video Recipe

Agedashi Tofu or Agedashi Dofu is a very popular traditional Japanese appetizer dish.

"Age" means "deep fried" and "Dashi" means "broth". Thus: deep fried Tofu steeped in Dashi-based sauce.


http://www.youtube.com/watch?v=3RYp-9MmGwI

I think most Japanese restaurants overseas have it on their menu, and it is the most ordered dish than in Japan! hehe



---------------------------------
Agedashi Tofu (Deep Fried Tofu with Dashi Based Sauce)

Difficulty: Easy
Time: 15min
Number of servings: 2-3

Ingredients:
1 (350g=12.5oz) Momen-Dōfu (cotton Tofu / firm Tofu)
Katakuriko (potato starch) *corn starch or regular flour is ok
vegetable oil for deep frying
Dashi Sauce
* 150ml Dashi broth (you can use Dashi powder to make it)
* 3 tbsp. soy sauce
* 3 tbsp. Mirin (sweet Sake)
Toppings
* Daikon Oroshi (grated Daikon radish)
* grated ginger
* chopped green onion

Directions:
1. Cut Tofu into 6 pieces. Drain on a strainer for 5 minutes. Then you can also remove excess water with paper towel if necessary.
2. Heat the vegetable oil for deep frying to 170-180C (340-350F).
3. Coat Tofu with Katakuriko (potato starch). Drop into the oil immediately after coating. Deep fry until puffed and lightly golden (about 2 min). Then drain well.
4. Bring Dashi Sauce to a boil.
5. Place the Tofu in a serving bowl, garnish with some toppings of your choice: Daikon Oroshi, chopped green onion, and grated ginger, then pour the Dashi Sauce over it.

You can of course use "Kinugoshidofu (silken Tofu)" but remember it is very soft and fragile.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2014/01/blog-post_24.html
---------------------------------


How to Store / Reuse / Dispose of Deep Frying Oil
http://www.youtube.com/watch?v=zRyoZ8bybSo

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Friday, August 23, 2013

How to Make Broccoli Menchi Katsu (Minced Meat Cutlet) - Video Recipe

"Menchi Katsu" is Minced Meat Cutlet. It is kind of croquette, usually made from the mixture of minced/ground meat (beef or pork, or both) and minced cabbage.


http://www.youtube.com/watch?v=1lcRB2shYVs

In this recipe, I used broccoli instead of the cabbage. It turned out amazingly tasty and delicious.

You must try this out ;)



---------------------------------
Broccoli Menchi Katsu (Minced Meat Cutlet)

Difficulty: Easy
Time: 25min
Number of servings: 4

Ingredients:
150g (5.3oz.) ground beef and pork mixture
150g (5.3oz.) frozen broccoli
50g (1.7oz.) chopped onion
30g (1.0oz.) chopped carrot
1/2 cup Panko (bread crumbs)
salt and cracked black pepper
1/2 tbsp. sesame oil
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
Tonkatsu sauce
mayonnaise (if you like)
shredded cabbage and tomatoes (if you like)

Directions:
1. Defrost and chop the frozen broccoli. Of corse, you can boil the fresh one.
2. Heat sesame oil in a small saucepan and saute the chopped onion and carrot until soft. Then leave to cool.
3. Place ground beef and pork mixture, (1.), (2.), 1/2 cup of Panko (bread crumbs), salt and cracked black pepper in a bowl and mix them by hand until the mixture comes together and sticky.
4. Make the mixture flat in the pan and divide it into 4 equal portions. Make flat and round patties. Coat each piece with flour, dip in beaten egg, and coat with Panko.
5. Deep fry them in oil at 170C (340F), flip them over occasionally for a few times, until cooked golden brown. Then drain well.
6. Serve with vegetables of your choice. Eat with Tonkatsu sauce and mayonnaise (if you like).

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/08/blog-post_23.html
---------------------------------


Healthy Pan-Fried Minced Cutlet (Menchi Katsu)
http://www.youtube.com/watch?v=kWcPNQYviNY

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Wednesday, July 24, 2013

How to Make Sweet and Sour Pork - Video Recipe

Sweet and Sour Pork (we call it "Subuta" in Japanese) is a popular Chinese dish in Japan.


http://www.youtube.com/watch?v=tkJGDSw99bw

Very refreshing and enhances your appetite in hot and humid summer season!



It goes great with rice. Perfect for Bento box.
Perfect recipe for Chinese New Year, too

---------------------------------
Sweet and Sour Pork

Difficulty: Easy
Time: 20min
Number of servings: 4

Ingredients:
300g (10.6oz.) pork loin chops *any portion or chicken is okay
A
* 2 tsp. Sake
* 2 tsp. soy sauce
100g (3.5oz.) onion
50g (1.8oz.) EACH bell peppers (green, red, orange, and yellow)
3 Shiitake mushrooms
50g (1.8oz.) cut pineapple *if you like
B
* 100ml chicken stock
* 3 tbsp. sugar
* 3 tbsp. vinegar
* 2 tbsp. ketchup
* 1 tbsp. soy sauce
* 1 tbsp. starch *corn or potato is okay
* 1/2 tsp. grated ginger
1 tbsp. cooking oil
starch *corn or potato is okay
vegetable oil for deep frying

Directions:
1. Cut pork loin chops into bite-size pieces and season with A.
2. Cut onion into wedges. Cut bell peppers into bite-size pieces. Cut Shiitake mushrooms into quarters.
3. Mix the seasonings B.
4. Drain the seasoned pork pieces and dust them with starch. Deep fry them in oil at 160C (320F) for 2-3 minutes.
5. Heat cooking oil over high heat. Add the onion, bell peppers, and Shiitake mushrooms, then saute them until almost done.
6. Turn down to medium heat, add B, when the sauce thickens, add the deep fried pork (and cut pineapple if you like) and cook until hot.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/07/blog-post_23.html
---------------------------------


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Sunday, June 16, 2013

How to Make Shrimp and Pork Harumaki (Spring Rolls / Egg Rolls) - Video Recipe

Harumaki was requested by my darling =)

I combined my favorite shrimp and my darling's favorite meat (pork) together.


http://www.youtube.com/watch?v=aotPPzd8T_c

It goes great with rice and perfect for bento box!

Yummy yummy yummy XD



---------------------------------
Shrimp and Pork Harumaki (Spring Rolls / Egg Rolls)

Difficulty: Medium
Time: 1 hour
Number of servings: 10

Ingredients:
10 spring roll pastry (wrappers)
250g (8.8oz.) shelled shrimp
150g (5.3oz.) ground pork
1 tbsp. grated ginger
40g (1.4oz.) Harusame noodles (cellophane noodles)
5 Chinese chives
A
* 1 tbsp. oyster sauce
* 1 tbsp. sake
* 1 tsp. soy sauce
* 1 tsp. sugar
cracked black pepper
a dash of sesame oil
cooking oil
a bit of flour and water to seal the spring roll pastry
vegetable oil for frying

Directions:
1. Cut shrimp into chunks. Cut Chinese chives into an inch long pieces. Soak Harusame noodles in warm water and cut into bite size pieces if necessary.
2. Heat cooking oil in a frying pan and saute the pork and grated ginger. When the pork is no longer pink, add shrimp, and season with A. Now add the Chinese chives and the Harusame noodles and cook until the liquid is soaked into the noodles. Then finish with cracked black pepper and a dash of sesame oil. Stop the heat and leave to cool completely.
3. Divide the filling into 10 portions. Place 1 portion of the filling about 2 inches above the bottom corner of the spring roll pastry. Roll the wrapper half-way. Then fold both sides in toward the center and continue to roll. Spread a small amount of the mixture of flour and water on the tip to seal. *You can freeze them and deep fry when you want :)
5. Heat vegetable oil in a large pan to 140C (284F). Dip 5 (or maybe all if you have a large pan) spring rolls and deep fry them slowly until golden brown and crisp, stirring occasionally. *It takes about 10 minutes but in this way you will get crispy spring rolls!

FYI: Harusame noodles (cellophane noodles) is a type of transparent noodle made from potato starch.

↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2013/06/blog-post_15.html
---------------------------------


Basic Harumaki Recipe
http://www.youtube.com/watch?v=elmy6FJkwyw

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Thursday, May 2, 2013

How to Make Deep-fried Mackerel Coated with Sesame Seeds - Video Recipe

Very simple yet tasty mackerel recipe idea! No wonder a perfect dish for bento lunch box :)


http://www.youtube.com/watch?v=uYZ5LPFTHV0

BTW, I used the Agehana from Kikuya again, if you remember it from THIS VIDEO. hehe



Kikuya featured my videos on their website :)
http://www.kyoto-kikuya.jp/html/page7.html/

---------------------------------
Deep-fried Mackerel Coated with Sesame Seeds

Difficulty: Very Easy
Time: 15min
Number of servings: 4

Ingredients:
1 fillet mackerel
A
* 2 tbsp. sake (or white wine)
* 1/2 tsp. salt
B
* flour
* 1 beaten egg white
* 2 tbsp. white sesame seeds
* 2 tbsp. black sesame seeds
vegetable oil for frying

Directions:
1. Pull out the mackerel bones with tweezers if any. Then cut it diagonally into an inch-wide pieces.
2. Marinate mackerel with A for about 15 minutes.
3. Dry the mackerel with paper towels and lightly cover with flour, coat with beaten egg white, and coat the skin side with sesame seeds (black & white mixed together).
4. Deep fry mackerel at 180C (356F) for 2-3 minutes until crisp golden brown.

Egg white batter keeps the UMAMI of mackerel and enables it to be coated with sesame seeds.

レシピ(日本語)
http://www.cooklabo.blogspot.jp/2013/05/blog-post.html
---------------------------------


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Tuesday, January 29, 2013

How to Make Ebi Katsu (Prawn/Shrimp Cutlet) - Video Recipe

Ebi Katsu (Prawn/Shrimp Cutlet) is one of my favorite Japanese foods :)


http://www.youtube.com/watch?v=Vtqd8DyyGfI

I know Prawn/Shrimp are pretty cheap in some countries. Then, double or triple this recipe!!! You will love this. hehe



You can also enjoy Ebi Katsu like you enjoy Tonkatsu (Pork Cutlet).
How to Make Tonkatsu (Pork Cutlet)
http://www.youtube.com/watch?v=bo2jXBfFRdY
How to Make Katsu Curry (Curry and Rice with Pork Cutlet)
http://www.youtube.com/watch?v=mtQ58knNt2U
How to Make Katsu Sando (Pork Cutlet Sandwiches)
http://www.youtube.com/watch?v=GTkyOjRUy6c
How to Make Katsudon
http://www.youtube.com/watch?v=gLxB883N5Mo

---------------------------------
How to Make Ebi Katsu (Prawn/Shrimp Cutlet)

Difficulty: Easy
Time: 25min
Number of servings: 4 cutlets

Ingredients:
12-14 black tiger shrimp
Sake, salt and cracked black pepper
A
* 1/2 egg
* 2 tbsp. flour
Panko (bread crumbs)
vegetable oil for frying
shredded cabbage
lemon wedge if you like
B Tartar Sauce
* 1 chopped hard-boiled egg
* 3 tbsp. mayonnaise
* 2 tbsp. chopped onion
* 1 tbsp. chopped dill pickle
* salt and pepper
C Aurora Sauce
* 2 tbsp. mayonnaise
* 1 tbsp. ketchup
* 1 tsp. whole-grain mustard
* cracked black pepper

Directions:
1. Wash, peel and devein the shrimp (remove the tails), and season with sake, salt, and cracked black pepper. (If you think your shrimp smell bad, you can rub some starch and salt into the peeled shrimp, then rinse.)
2. Cut the shrimp in half, divide them into 4 piles, then shape them into patties.
3. Mix A, dip 2 in A, then coat with Panko.
4. Fry them in oil at 170C (340F) for 4-5 minutes until cooked golden brown. (Turn them over to cook evenly.) Remove the Ebi Katsu from the oil and drain.
5. Mix B to make Tartar Sauce. Mix C to make Aurora Sauce. Serve the Ebi Katsu with shredded cabbage, the sauces, and a lemon wedge if you like.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/01/blog-post_28.html
---------------------------------



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Monday, November 26, 2012

How to Make Churros - Video Recipe

This video will show you how to make churros with chewy middles and crispy outsides!

Este video le mostrará cómo hacer churros.


http://www.youtube.com/watch?v=BvHID28amL8

Churro is a Spanish doughnut. I remember that I first ate it at Tokyo Disneyland. hehe



Quick and easy recipe!!!

---------------------------------
How to Make Churros

Difficulty: Easy
Time: 30min
Number of servings: 6 doughnuts

Ingredients:
((Churros))
100g (3.5oz.) bread flour *you can use all-purpose flour or cake flour
A
* 150ml milk
* 20g (0.7oz.) unsalted butter
* a pinch of salt
1 egg
a few drops of vanilla extract
vegetable oil for deep frying
((Cinnamon Sugar))
1 tsp. cinnamon powder
3 tbsp. granulated sugar

Directions:
((Churros))
1. Cut parchment paper into six 5-inch squares.
2. Put A in a pan and bring to a boil.
3. Remove the pan from the heat and sift in the flour all at once. Then mix well with a wooden spatula or spoon until smooth.
4. Add beaten egg little by little and mix well. Then add vanilla extract to add flavor.
5. Transfer the batter to a pastry bag fitted with a large (0.6inch) star tip (do NOT use a round tip or the batter will explode!!!). Pipe rings onto the parchment papers. OR you can squeeze out the batter directly into the oil, cutting it with scissors.
6. Deep fry in oil at low (170C=338F) for about 4 minutes until golden brown (flip them 2 or 3 times). Remove the parchment papers when they start to come off. Place them on a wire rack to cool.
((Cinnamon Sugar))
1. Combine the granulated sugar and cinnamon powder in a Ziploc bag. Add churros (while they are still warm) one by one and shake until thoroughly coated.

You can dust churros with confectioner's sugar and serve with hot chocolate sauce :)

Best to eat on the day they are made!!!

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2012/11/blog-post_26.html
---------------------------------


Gracias por ver mi tutorial.
Espero que les guste.

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Sunday, November 11, 2012

Sanzoku-Yaki (Large Fried Chicken Recipe) - Video Recipe

Sanzoku-Yaki (山賊焼き) is a large piece of deep-fried teriyaki chicken thigh which is a local specialty of Nagano prefecture (Shinshu area Matsumoto city) in Japan.


http://www.youtube.com/watch?v=JIYV-TceoGk

It is simply a large karaage (deep-fried chicken)!
No wonder many Japanese loves it. hehe



BTW, Cute Cutters Giveaway Winner is announced in the end of this video!

---------------------------------
Sanzoku-Yaki (Large Fried Chicken Recipe)

Difficulty: Very Easy
Time: 30min (incl. marinating time)
Number of servings: 2

Ingredients:
300g (10.5oz.) chicken thigh (with skin)
A
* 1 tsp. grated garlic
* 1/2 tsp. ginger juice
* 1 tbsp. soy sauce
* 1 tsp. honey
* salt and cracked black pepper
2 tbsp. katakuriko (potato starch)
vegetable oil for deep frying
torn cabbage leaves
mayonnaise

Directions:
1. Remove unwanted fat but leave the skin of chicken (because the skin makes the chicken crispier!).
2. Mix A in a bowl. Add the chicken and marinate for 10 minutes.
3. Drain well and coat with katakuriko (potato starch).
4. Deep fry in oil at 160C (320F) for 7 minutes (flip the chicken once or twice). Then turn to 180C (356F) and cook for about 1 minute until crisp golden brown.
5. Slice the chicken into bite-size pieces. Serve with torn cabbage leaves and mayonnaise.

You can roll up a piece of chicken in a piece of cabbage with some mayonnaise and eat :)

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2012/11/blog-post_11.html
---------------------------------


How to Make Karaage (Japanese Fried Chicken) Recipe
http://www.youtube.com/watch?v=bam1EE5NqhA

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Friday, August 3, 2012

Alaskan Cheese Fries Melt - Video Recipe

Simple and delicious! I fried avocado and cheese wrapped with smoked salmon. You can sprinkle them with lemon juice for a refreshing taste!


http://www.youtube.com/watch?v=pU8VGOEbolw

This recipe won the highest award at KRAFT's cheese recipe contest. It became a recipe card.
http://createeathappy.blogspot.jp/2010/04/my-accomplishments.html



---------------------------------
Alaskan Cheese Fries Melt

Difficulty: Very Easy
Time: 15min
Number of servings: 8

Ingredients:
8 slices natural cheese
1/2 avocado
8 slices smoked salmon
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
lemon wedge *optional

Directions:
1. Slice avocado widthwise into 8 slices.
2. Place a slice of smoked salmon so that the length of it is running flat and vertically towards you. Place the sliced avocado and natural cheese on the end of the smoked salmon close to you and start rolling (you don't have to wrap them securely because you are going to deep fry for just a few seconds).
3. Flour the salmon rolls lightly, dip in beaten egg, then coat with Panko. Use one hand to coat flour and Panko, and use the other to dip in egg to keep one of your hands dry.
4. Deep fry them for a few seconds in oil at 190C (374F) until golden brown. Remove them from the oil before the cheese melts and oozes out.
5. Serve with lemon wedge if you like.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2012/08/blog-post_3.html
---------------------------------


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Wednesday, April 25, 2012

Koinobori Spring Rolls (Recipe) - Video Recipe

Koinobori (こいのぼり) is carp-shaped wind socks traditionally flown on May 5th in Japan to celebrate "Tango no Sekku" (端午の節句), boy's festival, in honor of sons and in the hope that they will grow up healthy and strong.

However in 1948, the government renamed the day "Kodomo no Hi" (こどもの日), children's day, to respect children's personalities and to celebrate their happiness.

But we Japanese still celebrate "Tango no Sekku" on this day! If you come to Japan, you will find many foods and products represent Koinobori (carp)!


http://www.youtube.com/watch?v=elmy6FJkwyw

So, today, I will show you how to make carp-shaped spring rolls because my darling requested it. hehe



---------------------------------
Koinobori Spring Rolls

Difficulty: Medium
Time: 1 hour
Number of servings: 10

Ingredients:
((Spring Rolls))
10 spring roll pastry (wrappers)
100g (3.5oz.) thinly sliced pork
100g (3.5oz.) carrot
100g (3.5oz.) cabbage
1 (30g=1.1oz.) green pepper
80g (3oz.) boiled takenoko (bamboo shoot)
2 shiitake mushrooms *dried ones are perfect
1 tbsp. cooking oil
A
* 1 tbsp. soy sauce
* 1 tbsp. sake
* 2 tsp. sugar
* 3 tbsp. water *chicken stock is perfect
* salt and pepper
1 tsp. sesame oil
1 tbsp. katakuriko (starch) with 2 tbsp. water
a bit of flour and water to seal the spring roll pastry
vegetable oil for frying
((Decoration))
boiled star-shaped carrot
boiled green beans
sliced American cheese and nori sheet for eyes
ketchup for fish scales

Directions:
((Spring Rolls))
1. Thinly slice the pork and the vegetables. *season the pork with salt and pepper if you have time
2. Heat cooking oil in a frying pan and saute the pork. When the pork starts to change color, add carrots, bamboo shoots, green peppers, shiitake mushrooms, and cabbages in order. Then cook until softened and season with A.
3. Turn off the heat, add katakuriko (starch) with water, heat again to thicken the sauce, then season with sesame oil. Stop the heat and leave it to cool completely.
4. Divide the filling into 10 portions. Place 1 portion of the filling about 2 inches above the bottom corner of the spring roll pastry. Roll the wrapper half-way. Then fold both sides in toward the center and continue to roll. Spread a small amount of the mixture of flour and water on the tip to seal.
5. Heat vegetable oil in a large pan to 140C (284F). Dip 5 (or maybe all if you have a large pan) spring rolls and fry them slowly until golden brown and crisp, stirring occasionally. *It takes about 10 minutes but in this way you will get crispy spring rolls!
((Decoration))
1. Place the boiled green beans, the boiled star-shaped carrot and the spring rolls on a plate.
2. Cut out the sliced American cheese and nori sheet to make the eyes. Draw fish scales with ketchup.

* If you want a dipping sauce, you can mix soy sauce and Japanese mustard (Karashi) together.

↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2012/04/blog-post_24.html
---------------------------------


I hope you can make this for your boys :D

Girl's day recipe is HERE.
Easy Hinaningyo Rice Balls for Hinamatsuri
http://www.youtube.com/watch?v=GzhxfUAYjrE

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