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Showing posts with label Salada (Salads). Show all posts
Showing posts with label Salada (Salads). Show all posts

Saturday, December 16, 2017

Christmas Wreath Salad 🎄 Easy Last-Minute Recipe 🎅👍 - Video Recipe

Easy last-minute Christmas recipe idea💕
I know you can make it better 😉


https://www.youtube.com/watch?v=A_4uWIcqlPk



🎄MORE Christmas Recipe Ideas are HERE🎅👌
https://www.youtube.com/playlist?list=PLE1090A9D62154752

9cm/3.5inch Muffin Rings (Cercle) 特注スポット丸セルクル
https://tomiz.com/item/00691700

RIKEN Non-oil Aojiso Dressing リケンのノンオイル 青じそ
http://amzn.to/2AExjUy

---------------------------------
Christmas Wreath Salad

Difficulty: Very Easy
Time: 5min
Number of servings: N/A

What You Need:
9cm/3.5inch Muffin Ring (Cercle)
packaged salad with colorful vegetables
cherry tomatoes
fresh mozzarella cheese balls (cherry size)
thin ham slices
cheese
dressing of your choice

Directions:
1. Place a muffin ring in the middle of a plate them arrange the packaged salad around it.
2. Make some roses with thin ham slices.
3. Cut out cheese to make star shapes.
4. Decorate the salad then eat with your favorite dressing.

レシピ(日本語)
http://cooklabo.blogspot.jp/
---------------------------------


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Tuesday, August 2, 2016

Spinach Shiroae (Traditional Creamy Tofu Salad - Vegan Recipe Idea) - Video Recipe

Very creamy, rich, and delicious Tofu salad with spinach, with hint of sesame flavor :) It is a traditional Tofu dish we make at home. Of course you can find it at stores or restaurants, too. Homemade one is superb!!!


https://www.youtube.com/watch?v=VTQL8-Etj_8



---------------------------------
Spinach Shiroae

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

Ingredients:
300g (10.6oz.) cotton Tofu
200g (7oz.) spinach
50g (1.8oz.) carrot
100g (3.5oz.) Shimeji mushrooms
A
* 100ml Kombu Dashi
* 1 tbsp. sugar
* 1 tbsp. soy sauce
B
* 1 tbsp. sugar
* 1 tbsp. soy sauce
* 1.5 tbsp. white sesame paste (or 3 tbsp. ground white sesame seeds are OK)

Directions:
1. Put water and cotton Tofu (break it into chunks) in a pot, bring to a boil, then simmer for 1-2 minutes. Then drain well in a strainer.
2. Cut carrot into thin strips. Remove the tough base of Shimeji mushrooms and break into pieces.
3. Put A in a pot, add carrot and Shimeji mushrooms, then simmer until the liquid is gone.
4. Cook spinach in a boiling water (with salt) for a minute, drain and soak in cold water, then drain and squeeze the spinach to remove the excess water (use paper towel if you have). Cut into an inch long pieces.
5. Place the Tofu in a mortar then mash it up with a pestle until creamy. Season with B, then add the vegetables (3&4) and toss.

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


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Thursday, July 14, 2016

Harusame Noodle Salad - Video Recipe

Harusame Salad is a very refreshing noodle salad with lots of vegetables. Perfect dish during the hot and humid summer season. However it can be served all year long ;)


https://www.youtube.com/watch?v=GKsyOfc75z4

Vegetarian people can remove the ham and egg (seasonings are just fine, so you don't have to add anything to substitute them)!



---------------------------------
Harusame Noodle Salad

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

Ingredients:
40g (1.4oz.) Harusame noodles (cellophane noodles)
4 slices ham
1/2 cucumber
50g (1.8oz.) carrot
1 egg
a pinch of salt
cooking oil
Seasonings
* 1 tbsp. vinegar (rice or cereal)
* 1 tbsp. soy sauce
* 1 tbsp. ground toasted white sesame seeds
* 1/2 tbsp. sesame oil
* 1 tsp. sugar
lemon juice if you like

Directions:
1. Cut ham and cucumber into thin strips.
2. Cut carrot into thin strips, place them on a microwavable dish, cover with plastic wrap, then microwave at 500w for 1 minute to make them soft.
3. Season an egg with a pinch of salt, then mix well. Heat cooking oil in a frying pan and make 1 or 2 thin omelets (depending on the size of your frying pan). Leave to cool on a plate, then cut into thin strips.
4. Cook Harusame noodles in boiling water, wash with cold water, cut into bite size pieces if necessary, then drain well.
5. In a large bowl, mix the seasonings. Add cucumber, ham, carrot, egg, and Harusame, then toss well to coat. If you like, you can mix in some lemon juice to finish to add more refreshing flavor ;)

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/07/blog-post_14.html
---------------------------------


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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 ;)



---------------------------------
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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Tuesday, April 26, 2016

Ginger Dressing (Japanese Restaurant Style) - Video Recipe

Very filling and healthy dressing :) Also called Carrot Ginger Dressing.


https://www.youtube.com/watch?v=MuVg8EbVMgs

I remember this ginger dressing was very popular at Japanese restaurants in New York. People even dipped in Sushi. I am sure it can be a great dipping sauce as well. hehe



---------------------------------
Ginger Dressing

Difficulty: Very Easy
Time: 5min
Number of servings: about 350ml

Ingredients:
100g (3.5oz.) diced carrot
50g (1.8oz.) diced onion
2 tbsp. grated ginger
5 tbsp. vinegar
4 tbsp. soy sauce
3 tbsp. sesame oil *olive oil, grape seed oil, or any oil you like is OK
1 tbsp. sugar
a pinch of salt

Directions:
1. Place all ingredients in a blender and process until smooth.

You can keep it in the fridge for about a week but best used as soon as possible.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/04/blog-post_26.html
---------------------------------


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Friday, December 11, 2015

Creamy Christmas Tree Salad - Video Recipe

A luxurious, sparkling Christmas avocado and potato salad with salmon, corn, and cream cheese.


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

Avocado added to the potato brings out the richness and makes it an easy-to-eat salad! It's nice as a sandwich spread, too.



---------------------------------
Creamy Christmas Tree Salad

Difficulty: Very Easy
Time: 20min
Number of servings: about 10 (5cm/2inch) Bento cups

Ingredients:
250g (8.8oz.) potatoes
100g (3.5oz.) avocado
A
* 3 tbsp. whipping cream or milk
* 2 tbsp. mayonnaise
* salt and pepper to taste
30g (1oz.) smoked salmon
30g (1oz.) cream cheese
2 tbsp. drained canned whole corn kernels
1 tbsp. finely chopped fresh parsley
gold powder or whole corn kernels to top with

Directions:
1. Thinly cut the potatoes, put the slices in a microwavable dish, wrap with plastic wrap, and microwave at 500W for about 5 minutes until soft.
2. Mash the potatoes and avocado together while still hot (heating avocado will prevent it from changing color). Add A and mix well until creamy.
3. Add the finely chopped smoked salmon, cream cheese, sweet corn, and parsley flakes, then mix.
4. Put the mixture into a pastry bag and pipe out into Bento cups in cone shapes so they look like Christmas trees. Top with gold powder or a whole corn kernel.

レシピ(日本語)
http://cooklabo.blogspot.jp/2010/11/blog-post.html
---------------------------------


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Tuesday, September 1, 2015

MY BEST Mason Jar Salad (Shrimp Avocado WaFu Salad) - Video Recipe

This is how I want to make my Jar Salad ;)
You can of course arrange it in the way you want.
I hope you get an idea from this video!!!

Layering Order Example:
1. Dressing in the bottom (not to make the other ingredients soggy)
2. Anything Chunky (chicken, beans, etc…)
3. Dry Fixings (nuts, cheese, etc… if you like)
4. Leafy Greens


https://www.youtube.com/watch?v=XW_VBTKQI5k



BTW, RIKEN Non-Oil Aojiso (green perilla) dressing is my favorite! Actually, I don't use any other dressing but this one for many years!!! Please try it out if you find it ;)

---------------------------------
Mason Jar Salad

Difficulty: Very Easy
Time: 5min
Number of servings: N/A

480ml (16oz.) Ball Mason Jar

Ingredients:
2 tbsp. Aojiso (green perilla) dressing
mixed beans
diced avocado
grape tomato halves
mixed corns
Daikon salad mix
WaFu baby leaves
cooked shrimp

Directions:
1. Layer all ingredients from bottom to top.
2. Shake to eat ;) You can serve on a plate if you like.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/09/blog-post.html
---------------------------------



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Saturday, July 5, 2014

6 Ways to Use Salted Preserved Lemons - Video Recipe

In this video, I will show you 6 ideas to use a jar of Salted Preserved Lemons!

Salted Preserved lemons are the lemons that have been pickled in salt for about a week. Please watch this video to learn how to make it:
https://www.youtube.com/watch?v=pZ3-0GTEgLk


https://www.youtube.com/watch?v=2OmZKWbGIWk

You can use as a lemon wedge, use the liquid (juice), and/or use as salted lemon peel. ENJOY!



---------------------------------
#1 Salted Preserved Lemon Onigiri

Difficulty: Super Easy
Time: 3min
Number of Servings: N/A

Ingredients:
cooked Japanese rice (short-grain rice)
salted preserved lemon juice

Directions:
1. Instead of using water, wet your hands with a bit of salted preserved lemon juice so that the rice won't stick.
2. Place about 100g of rice on your hand. Form the rice into a triangle by pressing lightly with your palms.

#2 Salted Preserved Lemon Hiyayakko (Cold Tofu)

Difficulty: Super Easy
Time: 3min
Number of Servings: 2

Ingredients:
2 servings of Kinugoshidofu (silken Tofu)
2 tbsp. chopped long or green onions
A
* 1 tsp. salted preserved lemon juice
* 1 tsp. sesame oil
* 2 tsp. toasted white sesame seeds

Directions:
1. Mix the sauce (A) very well.
2. Drain and serve the Tofu on a dish.
3. Place chopped long or green onions and pour over the sauce.

#3 Salted Preserved Lemon Dressing (for salad)

Difficulty: Super Easy
Time: 3min
Number of Servings: 2

Ingredients:
2 servings of salad of your choice
A
* 1/2 tbsp. salted preserved lemon juice
* 1/2 tbsp. vinegar (rice or cereal)
* 1&1/2 tbsp. olive oil
* cracked black pepper

Directions:
1. Put A in a container or a jar with a lid and shake to mix.
2. Toss the salad of your choice with the dressing (1.).

#4 Salted Preserved Lemon Chirashizushi (Sushi)

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

Ingredients:
360g (12.7oz.) cooked Japanese rice (short-grain rice)
A
* 1/2 tbsp. salted preserved lemon juice
* 1&1/2 vinegar (rice or cereal)
* 2 tsp. sugar
80g (2.8oz.) cooked shrimp
4 sliced Shiso leaves (green perilla leaves)
1 tbsp. toasted white sesame seeds
1/2 avocado
1 salted preserved lemon wedge
chopped salted preserved lemon *if you like

Directions:
1. Mix A very well.
2. Place cooked Japanese rice in a bowl. Add (1.) while the rice is hot and slice through rice using rice paddle to separate the grains.
3. Add cooked shrimp, sliced Shiso leaves, and toasted white sesame seeds, then mix well.
4. Slice avocado and coat with the salted preserved lemon juice squeezed out from the salted preserved lemon wedge. (chop the leftover peel)
5. Serve the sushi rice on a dish, place the sliced avocado, then garnish with chopped peel if you like.

#5 Salted Preserved Lemon Yakiniku (sauteed pork)

Difficulty: Super Easy
Time: 10min
Number of Servings: 2

Ingredients:
200g (7oz.) thinly sliced pork
A
* 1 tbsp. salted preserved lemon juice
* 2 tsp. sesame oil
* cracked black pepper

Directions:
1. Season the pork with A.
2. Stir-fry the pork in a frying pan until done.

#6 Salted Preserved Lemon Grilled Salmon

Difficulty: Super Easy
Time: 10min
Number of Servings: 2

Ingredients:
2 salmon fillets
A
* 1 tsp. salted preserved lemon juice
* cracked black pepper
1 tsp. olive oil
2 salted preserved lemon wedges

Directions:
1. Season the salmon fillets with A.
2. Heat olive oil in a frying pan. Then place the fillets, cover, and cook about 2 minutes on each side until golden brown.
3. Serve on a dish with a lemon wedge.

oven: 220C (428F) for about 15 min
toaster oven: 1000w for about 8 min
fish grill: low heat for 5 min on both sides

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2014/07/6.html
---------------------------------


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Tuesday, June 24, 2014

How to Make Japanese Potato Salad - Video Recipe

This is a typical & basic Japanese potato salad. I received many requests from my viewers, so I finally made it.


https://www.youtube.com/watch?v=ACYOzrT6B8A

Neatly preparing each ingredient is the key to make delicious potato salad. Take time and enjoy!!!



---------------------------------
Japanese Potato Salad

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

Ingredients:
300g (10.6oz.) potato
50g (1.8oz.) carrot
50g (1.8oz.) onion
50g (1.8oz.) cucumber
2 cooked sliced ham
1/2 cup whole kernel corn (canned)
1/2 tbsp. vinegar (rice or cereal)
4 tbsp. mayonnaise
salt and pepper

Directions:
1. Slice the onion, sprinkle with a bit of salt, then leave for 2~3 minutes until tender. Wash and drain well with paper towel. *in this way you can remove the bitter taste and unwanted smell of the onion.
2. Slice the cucumber into thin rounds (you can use a vegetable slicer if you have). Sprinkle with a bit of salt. When they become tender, drain well with paper towel. *removing extra water from cucumber will help not make the salad soggy.
3. Cut sliced ham into 1/2inch (1cm) square pieces.
4. Slice the potato into 1/2inch (1cm) half rounds. Place them in a pot, lightly wash (to remove extra starch), add water until covered, add 1/2 tsp. salt, then put on the heat. When it becomes to a boil, turn down to medium and cook for about 12 minutes. Check with a skewer, when they are done, drain well, transfer into a bowl and mash them with a fork while they are hot. Season with 1/2 tbsp. vinegar, salt and pepper. *these seasonings will make the potato tasty.
5. Slice the carrot into 0.1inch (3mm) quarter rounds. Cook in a boiling water for 3 minutes, then drain well.
6. When the potato and carrot are cool enough, combine all the ingredients together in one bowl, then season with 4 tbsp. mayonnaise, salt and pepper.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/06/blog-post_24.html
---------------------------------


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Friday, May 16, 2014

How to Make Shabu Shabu Salad with Umeboshi Olive Oil Wafu Dressing - Video Recipe

Umeboshi (pickled plum) and olive oil makes the dressing very tasty but refreshing.


https://www.youtube.com/watch?v=Y8v76bt4zsk

Good for your skin and health ;)



---------------------------------
Shabu Shabu Salad with Umeboshi Olive Oil Wafu Dressing

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

Ingredients:
100g (3.5oz.) thinly sliced pork (for shabu-shabu)
100g (3.5oz.) lettuce
1 tomato
A
* 2 tbsp. vinegar
* 2 tbsp. olive oil
* 1 tbsp. Kamada Dashi Shoyu or regular soy sauce
* 1 chopped Umeboshi (pickled plum)
* a pinch of sugar
toasted white sesame seeds

Directions:
1. Put A in a container or a jar with a lid and shake to mix.
2. Thinly slice lettuce. Cut tomato in half then slice.
3. In a boiling water, put the pork slices and cook until no longer pink. Then drain well with a strainer.
4. Place the tomatoes and lettuce in a dish, put the pork on top, pour the dressing (1.) over the pork, then sprinkle with toasted white sesame seeds to finish.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2014/05/blog-post_16.html
---------------------------------


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Saturday, August 31, 2013

How to Make Wasabi Marinated Watercress - Video Recipe

The bitter taste of watercress and the spicy flavor of Wasabi matches very well!!!


http://www.youtube.com/watch?v=B1P2RHM7vF0

It is a perfect dish for a change :)
I hope you like it.



---------------------------------
How to Make Wasabi Marinated Watercress

Difficulty: Very Easy
Time: 5min
Number of servings: 2

Ingredients:
100g (3.5oz.) watercress
3g (0.1oz.) Katsuobushi (dried bonito flakes)
A
* 1/2 tsp. sugar
* 1/2 tbsp. soy sauce
* a bit of Wasabi in tube (freshly grated Wasabi is perfect)

Directions:
1. Mix A in a bowl.
2. Wash watercress in cold water and drain well. Separate stalks and leaves. Bring a pot of water to a boil. Cook the stalks for a few seconds, then add the leaves and cook for another few seconds. Soak in cold water and drain well with paper towels.
3. Put the watercress and Katsuobushi in the bowl (1.) and toss lightly.

レシピ(日本語)
http://cooklabo.blogspot.jp/2013/08/blog-post_30.html
---------------------------------


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Friday, August 16, 2013

How to Make Japanese Creamy Sesame Seed Dressing - Video Recipe

I received many requests for sesame seed dressing. Those requests weren't that specific, but I am guessing they want the creamy one, which is very popular in Japan ;)


http://www.youtube.com/watch?v=HhoVwbwGa4Q



---------------------------------
Japanese Creamy Sesame Seed Dressing

Difficulty: VERY Easy
Time: 3min
Number of servings: 2

Ingredients:
2 tbsp. mayonnaise
2 tbsp. ground toasted white sesame seeds
1 tbsp. sugar
1/2 tbsp. vinegar
1/2 tbsp. soy sauce
1/2 tbsp. sesame oil

Directions:
1. Please use freshly ground toasted white sesame seeds to make it flavorous.
2. Mix all the ingredients together.

*You can serve it with vegetable sticks as a dip.
*If you think the texture is too thick to dress a salad, you can add a bit of water (or dashi stock) to loosen up the texture.
*You can use unsweetened plain yogurt instead of mayonnaise. It will taste different but still good!

↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2013/08/blog-post_16.html
---------------------------------


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Thursday, July 18, 2013

How to Make Yukari Marinated Cucumbers - Video Recipe

Easy and refreshing salad idea :)

Yukari (ゆかり) is a very popular Japanese red Shiso leaves (red perilla) rice seasoning.


http://www.youtube.com/watch?v=yMJBCH6T83s

I know that Yukari sounds like a Japanese girl's name but this Yukari is from Kokinwakashu (古今和歌集: a collection of Waka poems in old times). Yukari is named after one purple plant that means "fate" or "something you feel familiar to" in Kokinwakashu.



Anyways, this rice seasoning is versatile and it goes great with any simple dish like this one, so I hope you like this idea :)

---------------------------------
Yukari Marinated Cucumbers

Difficulty: Very Easy
Time: 5min or less
Number of servings: 2

Ingredients:
1 Japanese cucumber
Yukari (red Shiso leaves) rice seasoning

Directions:
1. Cut off both ends of a cucumber. Partially strip the cucumber skin with a peeler (it makes it look good & lets the seasoning absorb). Place plastic wrap over the cucumber and break it into bite-size chunks using a rolling pin.
2. Tear the cucumber into nice bite-size pieces. Sprinkle with Yukari and toss lightly.

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



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Monday, May 20, 2013

How to Make Tofu Steak Salad - Video Recipe

You can eat it with your favorite dressing :)


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

Healthy & Filling salad idea which is also perfect for your main dish!



This is my prize-winning recipe at GABAN's recipe contest.
http://createeathappy.blogspot.jp/2010/09/my-accomplishments.html

---------------------------------
Tofu Steak Salad

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

Ingredients:
6 thinly sliced pork rib (any portion is okay)
300g (10.6oz.) Momen-Dofu (firm tofu)
salt and cracked black pepper
starch
cooking oil
2-3 tbsp. dressing of your choice (garlic flavored one is recommended)
salad of your choice

Directions:
1. Drain tofu, wrap in paper towels, and place a heavy dish on top (for 20-30 min) to help press out the water. Cut tofu into 6 pieces.
2. Place a slice of pork. Season with a bit of salt and cracked black pepper onto one side, place the tofu on the end of the pork, then start rolling. Repeat with the remaining pork slices and tofu. Then lightly coat them with starch.
3. Heat cooking oil in a frying pan, place the rolls seam side down, you can cover and steam to cook them through for a couple of minutes, then make sure to flip the rolls so that all sides are cooked equally crisp and brown.
4. Serve the tofu steaks with some salad and a dressing of your choice.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/05/blog-post_5093.html
---------------------------------



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Thursday, October 4, 2012

Roast Beef and Mashed Potato Salad Roll-Ups - Video Recipe

Very easy, gorgeous, and delicious last-minute party recipe idea ;)


http://www.youtube.com/watch?v=KFTqrH4ZwwM

You can use any kind of basil sauce or dressing of your choice!!!



My darling said he can eat as many as he wants. hehehe

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Roast Beef and Mashed Potato Salad Roll-Ups

Difficulty: Very Easy
Time: 15min
Number of servings: 16 pieces

Ingredients:
8 thinly sliced roast beef
200g (7oz.) potato
A
* 2 tbsp. mayonnaise
* 2 tbsp. milk
* salt and cracked black pepper
60g (2.1oz.) mixed salad of your choice
basil sauce or dressing of your choice
cherry tomato wedges if you have

Directions:
1. Slice the potato into round slices. Place them on a microwavable dish, cover with plastic wrap, and microwave at 500w for 5 minutes.
2. Mash the potatoes with a fork, season with A, then toss the mixed salad of your choice.
3. Place a slice of roast beef so that the length of it is running flat and vertically towards you. Then place 1/8 of the mashed potato salad (2.) on the end of the roast beef close to you and start rolling. Repeat with the remaining roast beef and mashed potato salad.
4. Cut each roll into halves. Serve on a dish with cherry tomato wedges if you have. Drizzle them with basil sauce or dressing of your choice.

↓レシピ(日本語)
http://recipe.tabelatte.jp/recipe/13841.html
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Tuesday, August 28, 2012

Marinated Mulukhiyah (Jew's Mallow / Corchorus) and Natto - Video Recipe

Perfect dish to support your health and beauty. Natto is a vegan source of high-quality protein. Mulukhiyah contains 8 times as much calcium as spinach, and of course rich in vitamins.


http://www.youtube.com/watch?v=oM6OYi4cEfE

I am sorry if you don't like this gooey texture, but believe me! It is nutritious and rich in protein!!!



This recipe is very easy, so I will give you some nice tips, so don't miss them!

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Marinated Mulukhiyah and Natto

Difficulty: Very Easy
Time: 5min
Number of servings: 2
Calories per serving: 160Kcal (110Kcal without sesame seeds)

Ingredients:
100g (3.5oz.) Mulukhiyah (Jew's Mallow / Corchorus) *you can use spinach instead
salt & sesame oil
2 packages Natto
2 packets seasoning sauce (attached)
1 tsp. soy sauce
2 tbsp. ground white sesame seeds

Directions:
1. Remove the Mulukhiyah leaves from the stems. Wash the Mulukhiyah leaves in cold water and drain well.
2. Bring a pot of water to a boil. Add a bit of salt (the salt helps the Mulukhiyah to retain its bright green color) and sesame oil (the oil helps the absorption of carotene). Boil the Mulukhiyah for a few seconds. Drain well with paper towels (do NOT wash because you don't want to wash out the Vitamin C).
3. Put Mulukhiyah, Natto, seasoning sauce, soy sauce, and ground white sesame seeds in a bowl. Mix well until gooey.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2009/07/blog-post_31.html
---------------------------------


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