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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

Tuesday, February 21, 2012

Bite-Sized Cheese Cutlet Balls (Dango Kushikatsu) - Video Recipe

This is a cute Cheese Kushikatsu (Pork Cutlet Balls) that looks like Dango (mochi dumplings on a stick)!


http://www.youtube.com/watch?v=pYcEYdMS1hQ

Great for potluck party, bento, and snack!



---------------------------------
Bite-Sized Cheese Cutlet Balls (Dango Kushikatsu)

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

Ingredients:
8 thinly sliced pork
8 candy cheese (or diced processed cheese)
salt and cracked black pepper
* flour
* beaten egg
* Panko (bread crumbs)
* white sesame seeds
* black sesame seeds
vegetable oil for frying
Tonkatsu sauce *optional

Directions:
1. Place the slices of pork so that the length of it is running flat and vertically towards you. Sprinkle a bit of salt and cracked black pepper (onto one side) and place the candy cheese (or diced processed cheese) on the end of the pork close to you and start rolling (wrap the cheese securely).
2. Flour the pork balls lightly, dip in beaten egg, then coat 4 pork balls with Panko with white sesame seeds and the other 4 with Panko with black sesame seeds. Use one hand to coat flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Skewer two pork rolls on each bamboo sticks. Fry them in oil at 170C (340F) until cooked golden brown. Remove the Kushikatsu from the oil and drain.

レシピ(日本語)
QBBのサイトで紹介されました!
The recipe is posted on QBB's (Japanese Cheese Company's) website ;)
http://www.qbb.co.jp/recipe/recipe.php?rid=130&mcid=&scid=
---------------------------------


It is still cold in Tokyo!
Spring has not yet arrived! hehe

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Wednesday, December 21, 2011

Kaki Furai (Deep Fried Oyster) - Video Recipe

Kaki Furai (Deep Fried Oyster) is a popular dish in winter.


http://www.youtube.com/watch?v=xBr2rZBJt4s

I used to hate oyster when I was small but now I can eat it ;)

My darling and I love to eat it with tartar sauce, lemon, or tonkatsu sauce. Or, all together. hehe It is pretty delicious! Yummy :P

How about you?!



---------------------------------
Kaki Furai (Deep Fried Oyster) with Tartar Sauce

Difficulty: Easy
Time: 15min
Number of servings: 12 pieces

Ingredients:
12 oysters
salt and cracked black pepper
A
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
B
* 1/2 cup mayonnaise
* 20g (0.7oz.) minced onion
* 2 chopped dill pickles
* 1 chopped hard-boiled egg
* 1 tbsp. lemon juice
* a bit of chopped parsley
* salt and pepper
Bull-Dog Tonkatsu sauce if preferred
lemon wedge
shredded cabbage and tomatoes

Directions:
1. Shake and wash oysters in salted water. Put on a paper towel and remove excess water.
2. Sprinkle salt and papper over oysters. Lightly coat the oysters with flour. When the flour gets moist, coat the oysters again with flour. In this way the oysters won't absorb the frying oil and the batter stays on better, so you can make crispy fried oysters.
3. Dip in beaten egg and coat with Panko. Use one hand to dip in egg and the other hand to coat Panko to keep one of your hands dry.
4. Fry them in oil at 170C (340F) until cooked golden brown. (Turn the oysters over to cook evenly.) Remove the them from the oil and drain.
5. Mix B and make tartar sauce.
5. Serve on plate with shredded cabbage and some grape tomatoes. Dip into the tartar sauce and eat. Or eat with lemon juice or tonkatsu sauce. Or all of them! Anyway you like ;D

レシピ(日本語)
http://cooklabo.blogspot.com/2011/12/blog-post_21.html
---------------------------------


In the end of the video, I will show you how save my frying oil. I use an oil pot with a strainer. Usually i use the oil 2 to 3 times within a month. or, I change the oil when I think it smells bad and no longer clear.

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Wednesday, November 23, 2011

Tandoori Okara Chicken Nuggets - Video Recipe

This is healthy chicken nuggets using Okara!

Okara (soy pulp) is a bean curd refuse which is left after making soy milk. It is low in calories, low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin. It is an excellent diet food! What another thing I love about Okara is it enables the blood to flow smoothly! In other words, it reduces the blood cholesterol level!!!

As you might know, we usually make Unohana (simmered Okara) using Okara but this time, I mixed it with chicken and made chicken nuggests. It's texture became like a meat and my darling really loved it ;D hehe


http://www.youtube.com/watch?v=14dTzpBc0uU

It appeared on P.81 of a recipe mook (magazine book) published by Kodansha.
講談社MOOK「レシピブログ2010-2011年ベスト版、安リッチで毎日が幸せ!『おまかせ!みんなのおうちごはん』」の81ページに私のレシピが掲載されています♪



I named it after "Tandoori" because I used yogurt and spices that are used for popular Indian dish called Tandoori Chicken. hehe

---------------------------------
Tandoori Okara Chicken Nuggets

Difficulty: Easy
Time: 20min
Number of servings: 16 pieces

Ingredients:
A
* 100g (3.5oz.) Okara
* 100g (3.5oz.) minced chicken
* 100g (3.5oz.) grated onion
* 1 egg
* 1/2 tbsp. grated ginger
* 1/2 tbsp. sake
* salt and pepper
B
* 4 tbsp. flour
* 4 tbsp. yogurt
* 1 tsp. soy sauce
* 1 tsp. curry powder
* 1/4 tsp. garam masala
vegetable oil for deep frying
C
* 3 tbsp. ketchup
* 1 tbsp. mayonnaise

Directions:
1. Put A in a bowl and mix well with your hands.
2. Divide it into 16 equal portions and make flat and oval-shaped small patties.
3. Mix B in a bowl. Dip and coat each piece.
4. Fry them in oil at 170C (338F) for 3 minutes until crisp golden brown.
5. Mix C and serve with the nuggets.

レシピ(日本語)
http://cooklabo.blogspot.com/2010/04/blog-post_16.html
---------------------------------


Eat healthy ;D

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Wednesday, October 19, 2011

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!


http://www.youtube.com/watch?v=bam1EE5NqhA

Don't forget to add to your menu ;D



---------------------------------
Karaage

Difficulty: Very Easy
Time: 40min (incl. marinating time)
Number of servings: 2

Ingredients:
250g (8.8oz.) chicken thigh (with skin)
A
* 1 tbsp. soy sauce
* 1/2 tbsp. ginger juice
* 1/2 tbsp. sake
1/2 beaten egg
B
* 1 tbsp. flour
* 1 tbsp. katakuriko (potato starch)
vegetable oil for deep frying
ketchup or lemon if preferred

Directions:
1. Remove unwanted fat but leave the skin of chicken (because the skin makes the chicken crispier!) and cut up into bite-size pieces.
2. Put the chicken in a bowl, add A and marinate for 30 minutes.
3. Drain well and mix beaten egg. Then mix B.
4. Fry them in oil at 170C (338F) for 5 minutes. Then turn to 190C (374F) and cook for 20 seconds to fry to a crisp golden brown.

レシピ(日本語)
http://cooklabo.blogspot.com/2011/10/blog-post_19.html
---------------------------------


Enjoy :D

P.S.
Sorry that I am having no time to reply to all the comments. Instead, I will visit your blog and reply when I read your new post ;D I just realized why that works better! haha

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Monday, October 17, 2011

Halloween Mummy Shrimp (Ebi) Tempura Udon - Video Recipe

Shrimp (Ebi) Tempura Udon is a very popular Japanese dish. I arranged it for Halloween.

When Udon gets dry, it's gluten gets strong and sticky, so I wrapped it around Tempura in that instant ;D


http://www.youtube.com/watch?v=5J_HeKJM4JI

Fun and easy! Great for party and also for bento to surprise your honey. hehe



---------------------------------
Mummy Shrimp (Ebi) Tempura Udon

Difficulty: Easy
Time: 20min
Number of servings: 6

Ingredients:
6 Ebi (shrimp)
60g Nissin Tempura flour
100cc water
vegetable oil for frying
6 Nori sheet (cut the large sheet into 4 squares)
cream cheese
frozen Udon noodles or pre-boiled Udon noodles
sliced cheese and Nori sheet for eyes
Yamasa Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock) or Tentsuyu (Tempura dipping sauce)

Directions:
1. Shell shrimps (leave their tails), devein, and make incisions 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. Mix Nissin Tempura flour and the water very well.
3. Heat vegetable oil in a deep pan to 180~190C (340~350F). Lightly dip the shrimps in the batter and fry them immediately until golden and crisp. Drain Tempura on a rack or a sheet of clean paper towel. (Do not fry too many at once.) Cool down until you can touch.
4. Boil Udon noodles as directed on package and drain well.
5. Spread cream cheese on Nori sheet.
6. Wrap shrimp Tempura with the Nori sheet. When Udon gets dry, it's gluten gets strong and sticky. In that instant, wrap Udon around the shrimp Tempura.
7. Cut out sliced cheese and Nori sheet to make their eyes.
8. Dilute 20cc Konbu Tsuyu with 40cc water (make as much as you want) and bring to a boil.
9. Pour the Konbu Tsuyu over the Mummy Shrimp Tempura Udon and enjoy!

You can eat as cold noodles like Zaru Udon (chilled Udon noodles), or microwave before you eat.

How to make Tempura from scratch is here.
http://createeathappy.blogspot.com/2008/10/tempura_22.html

Scroll down the page and see how other people made this ;D
http://cookpad.com/recipe/291231

レシピ(日本語)
http://cooklabo.blogspot.com/2009/10/blog-post_30.html
---------------------------------


Happy Halloween :D

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Wednesday, August 10, 2011

How to Make Katsu (Japanese Deep-Fried Pork/Chicken/Beef Cutlet) - Video Recipe

Tonkatsu is a deep-fried pork cutlet. It is a very simple and popular home-cooked meal in Japan.

"Ton" means "pork" in Japanese. If you use chicken, it is called "Chicken-Katsu". If you use beef, it is called "Beef-Katsu".

tonkatsu
https://www.youtube.com/watch?v=hWeQHCAsSR4

I hope you learn how to make it and arrange it in the way you like ;)



Deep Frying Oil I used:
http://www.nisshin-oillio.com/goods/vegeoil/product/index.shtml

Very popular Tonkatsu Sauce I recommend:
http://astore.amazon.co.jp/shopping072-22/detail/B00Z9P6Q4A
http://astore.amazon.co.jp/shopping072-22/detail/B00Z63F0BU

---------------------------------
Tonkatsu

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

Ingredients:
2 boneless pork chops
salt and ground black pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
toasted white sesame seeds
Tonkatsu sauce
Karashi mustard if you like
shredded cabbage

Directions:
1. Slash the fat rimming of pork chops in several places to keep the meat from curling or shrinking when deep-fried. Pound the pork chops with a meat mallet or a rolling pin to make them tender. Season both sides with salt and pepper.
2. Flour the pork chops 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) until thoroughly cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
4. Slice each Tonkatsu into small pieces and serve with shredded cabbage. Grind the white sesame seeds and mix into the Tonkatsu sauce. Dip the Tonkatsu into the sauce and eat. You can add some Karashi mustard if you like.

レシピ (日本語):
http://cooklabo.blogspot.jp/2011/08/blog-post_10.html
---------------------------------


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Thursday, July 28, 2011

Easy Tasty Cold Tofu - Video Recipe

This is the No.1 Cold Tofu, which was ranked the 1st on Lettuce Club's website before!


http://www.youtube.com/watch?v=_KBR1RE6iRk

I used momen-dofu (cotton tofu) which is pretty filling! The seasonings work up the appetite!

It's a dish to go with sake or beer, too :D



Please try it out!

---------------------------------
Easy Tasty Cold Tofu

Difficulty: Super Easy
Time: 5min + refrigeration time
Number of servings: 2

Ingredients:
300g (10.5oz.) momen-dofu (cotton tofu)
A
*1 tbsp. sesame oil
*1/2 tsp. salt
*a touch of cracked black pepper
*a bit of grated garlic
chopped scallions
white sesame seeds

Directions:
1. Boil water in a large pot, break tofu into chunks (with your hands), place in boiling water for about 2 minutes, drain in a colander, cool enough, and chill in the fridge until ready to serve.
2. Mix A in a bowl and dress the tofu.
3. Serve in a dish and garnish with chopped scallions and white sesame seeds.

My original recipe in Japanese is here.
---------------------------------


By boiling tofu, you can remove excess water! Thus, it absorbs the seasonings well!!!

Enjoy!

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Tuesday, June 14, 2011

Korokke (Croquette) - Video Recipe

Korokke (Croquette) is a parcel of food such as minced meat or vegetables, shaped into a cylinder or circle, encased in breadcrumbs and deep fried. My mom always mixes minced meat and boiled eggs to add richness, which makes the croquette really addictive! My darling loves it, so I always make tons of them!


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

Try out my recipe and you will know why ;)



---------------------------------
Korokke (Croquette)

Difficulty: Medium
Time: 30min
Number of servings: 16 croquettes

Ingredients:
4 egg
800g (1.8lb) potato
200g (7oz) ground beef and pork mixture
200g (7oz) onion
2 tbsp. butter
A
* 1tsp. salt
* cracked black pepper
* nutmeg
B
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
Tonkatsu sauce
ketchup and/or mayonnaise if desired
vegetables of your choice

Directions:
1. Cook hard-boiled eggs and roughly mince them. Peel and cut potatoes into medium chunks and boil them until soften. Drain and mash them while hot.
2. Mince the onion and saute with butter until soft. Add ground beef and pork mixture and cook until done. Season with A.
3. In the pot of mashed potatoes (1.), mix chopped eggs (1.), and cooked onion and meat (2.).
4. Make the mixture flat in the pot and divide it into 16 equal portions.
5. Make flat and oval-shaped patties. Coat each piece with flour, dip in beaten egg, and coat with panko.
6. Fry them in oil at 170C (340F) until cooked golden brown.
7. Serve croquettes with ketchup and/or mayonnaise if desired, and garnish with vegetables of your choice.

My original recipe in Japanese is here.
---------------------------------


Sorry, some scenes are too long... Anyways, I hope I well explained it in my video!!!

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Friday, June 10, 2011

Love Heart Cutlet - Video Recipe

I made a video of my favorite recipe :D

My darling loves tonkatsu (fried pork cutlet) and he also loves sausage! So, I combined them together and made cute bite-size heart-shaped cutlets.


http://www.youtube.com/watch?v=C13h7GRUUtY

It's really easy and kawaii (cute) recipe, so make some for your hun ;)



---------------------------------
Love Heart Cutlet

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

Ingredients:
6 thinly sliced pork
6 sausage
salt and cracked black pepper
A
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
B
* 2 tbsp. ketchup
* 1 tsp. whole-grain mustard
* 1 tbsp. white wine vinegar
tomato wedges
cabbage strips
watercress if available

Directions:
1. Work with one slice of pork at a time. Place the slice of pork so that the length of it is running flat and vertically towards you. Sprinkle a bit of salt and cracked black pepper onto one side and place the sausage on the end of the pork close to you and start rolling diagonally to cover the sausage. Repeat with the remaining pork slices and sausage.
2. Cut the rolls diagonally, join the cut sides reversely, and join them with toothpicks to look like hearts.
3. Flour the rolls, dip in beaten egg, then roll in panko. Fry them in oil at 170C (340F) until cooked golden brown.
4. Remove the toothpicks. Mix B well. Serve cutlets with B, tomato wedges, cabbage strips, and watercress if available.

My original recipe in Japanese is here.
---------------------------------


2 videos in a week is the best I can do! I don't know why, but I lack concentration, and it takes time to escape from being procrastinating, though I want to create the videos as soon as possible. Funny, right?! hahaha

I changed my microphone! I hope you realized it. It has less noise and volume ups an downs!!! I will try to learn a better technique for everything to improve my upcoming videos.

Have a good weekend!

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Friday, April 8, 2011

Korokke (Addictive Japanese Croquette - My Mom's Recipe) - Video Recipe

One of my favorite dishes from childhood which my mom often made♥


https://www.youtube.com/watch?v=zIGaMT7VKZo

Korokke (Croquette) is a parcel of food such as minced meat or vegetables, shaped into a cylinder or circle, encased in breadcrumbs and deep fried. My mom always mixes minced meat and boiled eggs, they make the croquette really addictive! My darling loves it, so I always make tons of them! Try out my recipe and you will know why ;)



---------------------------------
Addictive Japanese Croquette

Difficulty: Medium
Time: 30min
Number of servings: 16 croquettes

Ingredients:
6 egg
800g (1.8lb) potato
200g (7oz) ground beef and pork mixture
200g (7oz) onion
2 tbsp. butter
A
* 1tsp. salt
* cracked black pepper
* nutmeg
B
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
ketchup and/or mayonnaise if desired
vegetables of your choice

Directions:

1. Cook hard-boiled eggs and roughly mince them. Peel and cut potatoes into medium chunks and boil them until soften. Drain and mash them while hot.



2. Mince the onion and saute with butter until soft. Add ground beef and pork mixture and cook until done. Season with A.



3. In the pot of mashed potatoes (1.), mix chopped eggs (1.), and cooked onion and meat (2.).




4. Make the mixture flat in the pot and divide it into 16 equal portions.





5. Make flat and oval-shaped patties. Coat each piece with flour, dip in beaten egg, and coat with panko .




6. Deep fry them in oil at 170C (340F) until cooked golden brown.





7. Serve croquettes with ketchup and/or mayonnaise if desired, and garnish with vegetables of your choice.




You can enjoy it in a sandwich next morning ;)






レシピ (日本語)
http://cooklabo.blogspot.jp/2011/06/blog-post_14.html
---------------------------------


Have a good weekend!

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Thursday, February 10, 2011

Love Heart Chocolate Corn Dogs for Valentines Day

Looking for a cute non-sweet chocolate recipe for Valentines Day?!

This is non-sweet cocoa taste corn dogs. I created this for my darling who LOVE's sausage but not the sweets :)

I used Hot Cake Mix for the batter to save time. Hot Cake Mix is a product from Japan to cook pancakes. I am sure it is available at Asian grocery stores overseas. FYI: Morinaga and Showa is famous for the Mix.

---------------------------------
Love Heart Chocolate Corn Dogs

Difficulty: Easy
Time: 15min
Number of servings: 10 corn dogs

Ingredients:
A
* 50g (1.7oz) hot cake mix
* 1/2 egg
* 1 tsp. cocoa powder
* 30cc water or milk
10 sausage (10cm/4in long)
vegetable oil for frying
ketchup

Directions:
1. In a bowl, mix A well.





2. Cut a sausage diagonally and join the cut sides reversely with a toothpick to look like heart.



3. Dip the heart-shaped sausages in the batter and deep fry at 170C (340F) until golden.




4. Carefully remove the toothpicks and serve with ketchup.





My original recipe in Japanese is here.
---------------------------------


Click HERE to view other Valentine's Day recipe ideas.

XOXO

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Friday, January 21, 2011

Bite-Size Jap Style Tonkatsu

New recipe is up today!

I rolled up a slice of pork with bacon and Japanese flavors: shiso leaf (Japanese basil) and umeboshi paste (pickled plum paste)! Actually, this tonkatsu has a pronounced flavor without any sauce (unlike the image).

Needless to say, it goes well with white rice. Perfect for bento meal :D

---------------------------------
Bite-Size Jap Style Tonkatsu

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

Ingredients:
6 thinly sliced pork
6 half-size bacon
2 umeboshi (pickled plums)
3 shiso leaf (Japanese basil)
A
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
grape tomatoes if available

Directions:
1. Work with one slice of pork at a time. Place the slice of pork so that the length of it is running flat and vertically towards you. Place the half-size bacon and shiso leaf (cut in half) on top of the pork and spread umeboshi (remove the umeboshi seeds and mash) onto one side start rolling. Repeat with the remaining pork slices.

2. Flour the rolls, dip in beaten egg, then roll in panko. Fry them in oil at 180C (356F) until cooked golden brown.




My original recipe in Japanese is here.
---------------------------------


This week, we had our condo rooms torn down. I can't wait to see the contractor to discuss about the flooring!

Fingers crossed!!!

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