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Showing posts with label Video Recipes. Show all posts
Showing posts with label Video Recipes. Show all posts

Friday, August 26, 2016

How to Cook Fresh Edamame with Shells with Perfect Saltiness - Video Recipe

Edamame (green soybeans) are perfect meal starter, commonly served at Japanese restaurants.
This video will show you how to cook fresh Edamame with Shells with Perfect Saltiness.


https://www.youtube.com/watch?v=Sd0W_Eo5SKs

If you get some fresh Edamame with shells, you want to cook them within a day or they can get bad and lose nutrients quickly. If you cannot eat them on the day you bought, you want to cook and keep them in the freezer. You can keep them good for about a month.



---------------------------------
How to Cook Fresh Edamame with Shells with Perfect Saltiness

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

Ingredients:
300g (10.6oz.) unshelled Edamame (green soybeans)
1200ml water
3 tbsp. salt

about 4% salt is the key to the perfect saltiness

Directions:
1. Cut off both ends of the pods with scissors (in this way salty taste will soak through them). Then rub the Edamame bean pods with 1 tbsp. of salt to remove the surface fuzz.
2. Put water and 2 tbsp. of salt in a large pot. Bring to a boil and add Edamame (leave the salt on). Cook for 3.5 min to 5 min. Little hard is okay. Do not cook more than 5 minutes or they lose the flavor.
3. Drain well in a strainer, then use a fan to cool.

You can keep cooked Edamame in the freezer for a month in a Ziploc bag.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/08/blog-post_26.html
---------------------------------


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Tuesday, August 23, 2016

2 Ingredients! No Blender! Easy Vanilla Milkshake using Marshmallows and Milk - Video Recipe

No blender needed!!! You just need Marshmallows and milk to make this. Amazing 2-ingredient Milkshake recipe idea ;)


https://www.youtube.com/watch?v=y93YKji4Nh4

You can of course change the flavor by adding the flavor you like.



---------------------------------
Easy Vanilla Milkshake using Marshmallows and Milk

Difficulty: Super Easy
Time: 5min + cooking time
Number of servings: 1

Ingredients:
140ml milk
40g (1.4oz.) marshmallows

Directions:
1. Place milk and marshmallows in a large microwavable measuring cup. Cover and microwave at 600 watts for 2 minutes.
2. Mix well until marshmallows melt. *you can add 1/2 tsp. Matcha powder or 1/2 tsp. instant coffee to change the flavor.
3. Leave to cool for about 20 minutes. Then freeze it over 3 hours until firm.
4. Mix until soft, then pour it into a cup to serve.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/08/blog-post_23.html
---------------------------------


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Friday, August 19, 2016

Soufflé Omelet (Food Wars! Shokugeki no Soma Inspired Recipe) - Video Recipe

Very light and tasty. Addictive omelette indeed :)


https://www.youtube.com/watch?v=VlmprA9VjP8

Serve the omelette as soon as possible or it will shrink after a few seconds.



---------------------------------
Soufflé Omelet

Difficulty: Easy
Time: 5 minutes
Number of servings: 1

Ingredients:
1 egg
a pinch of salt
1 tsp. butter
tomato sauce

Directions:
1. In a bowl, place an egg and a pinch of salt. Mix with an electric mixer for 5 minutes until white and fluffy.
2. Heat butter in a frying pan, pour in the batter, cook on medium for a minute, then cover and cook on low for about a minute.
3. Fold the omelette in half, serve on a plate, then pour some tomato sauce over it.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/08/blog-post_19.html
---------------------------------


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Tuesday, August 16, 2016

Homemade Ginger Ale with Manuka Honey from New Zealand - Video Recipe

Easy perfect recipe from 1 serving ;) must try!!!

My parents have been to New Zealand and they bought me Manuka Honey as a souvenir. Manuka honey from New Zealand is touted as having powerful healing properties. Cold prevention, cavity protection, soothes a sore throat, heals burns and wounds, etc… I did not believe it at first but it really worked with me when I had a sore throat :D


https://www.youtube.com/watch?v=0nvBWq0Rlqs

Anyways, you can of course use regular honey to make this ginger ale!!!



Manuka Honey I used:
http://astore.amazon.co.jp/shopping072-22/detail/B001O0BL9E

---------------------------------
Homemade Ginger Ale

Difficulty: Super Easy
Time: 5min
Number of Servings: 1

Ingredients:
1 tbsp. ginger juice
1 tbsp. honey
1 tbsp. lemon juice
ice cubes
soda (about 160ml)
mint leaves if you have

Directions:
1. Put grated ginger, honey, and lemon juice in a tumbler, then mix well.
2. Place some ice cubes, then top up with soda. Garnish with mint leaves if you have.

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


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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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Tuesday, August 9, 2016

Brigadeiros (Brazilian Chocolate Fudge Truffles) - Video Recipe

Brigadeiros are Brazilian Chocolaty Confections. They are the most famous and beloved chocolate caramel fudge truffles.


https://www.youtube.com/watch?v=T2X3yTijLwY

Even if you don't have a sweet tooth (me neither) you would like them!!! They are very addictive. hehe



---------------------------------
Brigadeiros

Difficulty: Super Easy
Time: 30min
Number of servings: 15 pieces

Ingredients:
200g (7oz.) sweetened condensed milk
1/2 tbsp unsalted butter
1 tbsp. unsweetened cocoa powder
sprinkles of your choice (chocolate sprinkles, coconuts, etc…)

Directions:
1. Place condensed milk, butter, and cocoa powder (sifted) in a saucepan. Put on low, stirring constantly for 10 minutes until the mixture gets thick and starts to come off the pan.
2. Leave to cool. When it is cool enough to handle, grease your hands with butter and roll it into little balls.
3. Roll them in sprinkles of your choice, then place them in paper or foil candy cups.

You can store in an airtight container in the fridge for up to 1 week.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/08/blog-post_9.html
---------------------------------


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Friday, August 5, 2016

Pokémon GO Picnic Bento Lunch Box - Video Recipe

I think this is the Bento lunch box you want to take with you when catching Pokémon outside ;)


https://www.youtube.com/watch?v=UV6MR16voso

I made the characters based on the requests on my Facebook page :)
Pikachu ピカチュウ
Eevee イーブイ
Jigglypuff プリン
Snorlax カビゴン



Deco Furi (colorful rice seasonings) デコふり
http://astore.amazon.co.jp/shopping072-22/detail/B00O3UXR2Q

---------------------------------
Pokémon Bento

Difficulty: Relatively Easy
Time: 30min
Number of servings: 2

Ingredients:
((Pokémon Rice Balls))
cooked rice
Deco Furi (colorful rice seasonings) or soy sauce
sliced cheese
Nori seaweed sheet
Kanikama (imitation crab stick)
((Poké Ball))
Kanikama (imitation crab stick)
sliced cheese
Nori seaweed sheet
Japanese potato salad
((Udon Gyoza))
COMING SOON
((Japanese Potato Salad))
https://www.youtube.com/watch?v=ACYOzrT6B8A
((Karaage - Japanese Fried Chicken))
https://www.youtube.com/watch?v=bam1EE5NqhA
((Egg Crêpe Flower))
https://youtu.be/P7EBDWSSUQg?t=2m20s
((Others))
lettuce, grape tomatoes

Directions:
1. Place the side dishes in the first tier of Bento box.
2. In the second tier, place the Pokémon Rice and Poké Ball.
((Pokémon Rice Balls))
1. Flavor the rice with Deco Furi (colorful rice seasonings) or soy sauce.
2. Form the rice into small balls using plastic wrap and put into the Bento box. Cut out sliced cheese, Nori seaweed sheet, and Kanikama (imitation crab stick) to make the face parts then attach to finish.
((Poké Ball))
1. Unroll Kanikama (imitation crab stick) and place it on plastic wrap.
2. Place some potato salad and wrap into a ball.
3. Make the details with sliced cheese and Nori seaweed sheet.

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


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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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Friday, July 29, 2016

Goldfish Bowl Jelly (Gender Reveal Dessert Idea) - Video Recipe

Japanese style gender reveal sweet treat idea!!! You will find Black Moor Goldfish if it is a boy, Red Goldfish if it is a girl =)


https://www.youtube.com/watch?v=cvDR7i-DFG4

BTW, we don't have a custom to hold a baby shower party or make a gender reveal sweet in Japan.



I made Butter Cream Cake for my daughter.
https://www.youtube.com/watch?v=jZ7W2VWVjv8



---------------------------------
Goldfish Bowl Jelly

Difficulty: Medium
Time: 1hr
Number of servings: 6 pieces

Ingredients:
((Goldfish/Waterweed/Bubbles))
50g (1.8oz.) white bean paste
1 tsp. Shiratamako (lumpy glutinous rice flour)
1 tsp. water
Wilton Icing Gel Color: Red
Wilton Icing Gel Color: Black
Wilton Icing Gel Color: Green
((Goldfish Bowls))
2g (1 tsp.) Kanten powder (agar-agar powder)
200ml water
50g (1.8oz.) sugar
Wilton Icing Gel Color: Blue
lemon juice

Directions:
((Goldfish/Waterweed/Bubbles))
1. Place white bean paste in a bowl. Mix Shiratamako and water, then mix it into the bean paste.
2. Microwave at 500w for 1 minute, knead well, microwave again at 500w for 40 seconds, then knead well.
3. Divide it into 4 portions and mix in red, black, and green icing gel color.
4. Put it into the silicone mold and cool in the freezer to set.
((Goldfish Bowls))
1. Put water in a small pot. Mix in Kanten powder and bring to a boil.
2. Simmer for 1-2 minutes (mixing constantly). Then add sugar, mix well, and simmer again for a few seconds.
3. Mix in blue icing gel color and lemon juice to taste. Pour it into the silicone mold.
4. When it starts to harden, scoop out the center.
5. Place the goldfish, waterweed, and bubbles. Pour in the remaining jelly (microwave at 500w for 40 sec if it hardened) up to the top of the mold. Put in the fridge to set.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/07/blog-post_29.html
---------------------------------


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Tuesday, July 26, 2016

Miso-Maru (Miso Soup Bombs) - Video Recipe

Miso-Maru is made with Miso (fermented soybean paste) and dried ingredients. You can pre-make batches of Kawaii Miso balls.

They look just like chocolate truffles XD yummy!!! Perfect to carry out with Bento box :)


https://www.youtube.com/watch?v=vSmhdb4tFXI

All you do is pour some hot water over it, whenever you want, to instantly enjoy a bowl of Miso soup!



---------------------------------
Miso-Maru (Miso Soup Balls)

Difficulty: Super Easy
Time: 10min
Number of servings: 10 pieces

Ingredients:
180g (6.4oz.) Miso
5g Dashi powder
5g dried Wakame seaweed
2 tbsp. freeze dried scallions
10g freeze dried vegetables

Directions:
1. Put all ingredients in a bowl and mix well.
2. Divide it into 10 portions and roll them into balls.
3. Finish with your favorite coatings and/or toppings.

Coatings/Toppings Ideas:
Fu (Japanese dried wheat gluten)
Tororo Kombu (thin sheets of dried Kombu)
Aonori (green laver)
toasted black sesame seeds
toasted white sesame seeds
diced almonds
walnuts
etc...

You can keep them in the fridge for a week, in the freezer for a month.

Place 1 Miso-Maru (bring back to the room temperature) in a bowl and pour 160-180ml of hot water over it to enjoy :)

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/07/blog-post_26.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, July 19, 2016

Tai-Meshi (Sea Bream Rice) - from Tsukiji Inner Market / Jonai Shijo HIEI - Video Recipe

Tai-Meshi (Sea Bream Rice) is one of the most popular dishes served on festive occasions, such as birthdays, New Year, weddings, etc… However, of course, it can be also served on a regular day!!!

July 15th 2016 was 大安 戌の日 (Taian Inu no hi) which is the best calendar day to pray for a safe delivery. Thus, we've been to the Suitengu shrine in Tokyo where is well known for praying for a safe and easy delivery. We also gave thanks for the easy delivery of our daughter.

Then we visited Tsukiji Jonai (inner market) on the way back to home. We bought Tai (sea bream) at 樋栄 (HIEI) for 1300yen (about 13 bucks)! It was a great deal. They cleaned the fish and filleted in 2 pieces. We made Tai-Meshi using the bone side of the fillet. Poêle with the other side. Fish bone clear soup with the head. We added the memorial rice we received from the shrine to cook Tai-Meshi :)


https://www.youtube.com/watch?v=atst0f75zMA





---------------------------------
Tai-Meshi (Sea Bream Rice)

Difficulty: Easy
Time: 1hr
Number of servings: 4

Ingredients:
3 cups uncooked Japanese rice (short-grain rice)
cleaned sea bream (bone side of the fillet)
1 tbsp. salt
10cm/4inch-square Konbu (kelp)
2 tbsp. Sake
1 tbsp. light soy sauce
Mitsuba (Japanese wild parsley) if you like

Directions:
1. Wash rice and leave for about 30 minutes. If you are using pre-washed rice (musenmai) you don't have to wash it.
2. Coat the sea bream with salt and bake in the oven at 220C (428F) or a fish roaster for about 15-20 minutes.
3. Place the rice in a pot, add water to the appropriate level indicated in the pot, add Sake, add light soy sauce, then mix well.
4. Clean Konbu with moistened towel and place it on top of the rice. Then place the sea bream on Kombu (in this way bones won't fall into the rice).
5. Place the pot into the rice cooker. Cover and press the button to start.
6. When it's done, take the sea bream and Kombu out from the rice cooker. Remove the bones and put back the fish meat, then mix in.
7. Serve in a dish and garnish with chopped Mitsuba (Japanese wild parsley) if you like.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/07/blog-post_19.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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Friday, July 8, 2016

Ochazuke Ideas (Japanese Green Tea Over Cooked Rice) - Video Recipe

Ochazuke (or Chazuke) is a simple dish made by pouring green tea, Dashi broth, or hot water over cooked rice with toppings. It is a quick dish that we make home with ingredients available. There is no specific recipe for it :)


https://www.youtube.com/watch?v=OoIyvduQ16o

However, I am constantly receiving many requests for Ochazuke recipe, so I will show you my ideas, so that you can get an idea how to make your own Ochazuke! ENJOY!!!



---------------------------------
Ochazuke Ideas (Japanese Green Tea Over Cooked Rice)

Difficulty: Super Easy
Time: N/A
Number of servings: 1

Ingredients:
#1 Shiso Kombu Chazuke (for vegetarians)
1 bowl of rice
shredded Shiso leaves
Fujikko Shio Kombu Salted Kelp
toasted white sesame seeds
Dashi broth, green tea, hot water, or etc

#2 Ume Chazuke (for vegetarians)
1 bowl of rice
shredded Nori seaweed sheet
chopped green onions
Umeboshi (pickled plum)
toasted white sesame seeds
Dashi broth, green tea, hot water, or etc

#3 Sake (Salmon) Chazuke
1 bowl of rice
Salmon flakes
chopped green onions
julienne strips of ginger
thinly sliced Myoga (Japanese ginger)
toasted white sesame seeds
Dashi broth, green tea, hot water, or etc

#4 Tai (Red Sea Bream) Chazuke
1 bowl of rice
4 slices red sea bream Sashimi
1 tbsp. soy sauce
1 tbsp. ground white sesame seeds
chopped green onions
Wasabi
Dashi broth, green tea, hot water, or etc

Directions:
1. From #1~#3, place the toppings on top of a bowl of rice, then pour over some green tea to eat.
2. #4, marinate the red sea bream Sashimi in soy sauce for about 30 minutes. Remove from the marinade then coat with ground white sesame seeds. Place the fish on top of a bowl of rice, sprinkle with some toppings, then pour over some Kombu Dashi to eat.

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


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Tuesday, June 28, 2016

Tamago Boro (Egg Biscuits) - Video Recipe

Tamago Boro (Egg Biscuits) are very popular snack in Japan, especially among kids (from 7 month babies to toddlers)!


https://www.youtube.com/watch?v=lB0qJDjwX8Y

Very crunchy when you bite, and melts in your mouth when you suck :)



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Tamago Boro (Egg Biscuits)

Difficulty: Super Easy
Time: 30 min
Number of servings: 40~60 pieces

Ingredients:
1 egg yolk
2 tbsp. sugar
8 tbsp. (about 70g) potato or corn starch
milk

Directions:
1. Preheat the oven to 356F (180C).
2. Place an egg yolk and sugar in a bowl and mix well with a spatula.
3. Add starch, then mix. Add milk a teaspoon at a time until the dough becomes one soft and smooth ball.
4. Pinch off a small portion of the dough and roll it into a small ball, about 0.4 inch (1 centimeter) in diameter. Place them on a baking sheet lined with parchment paper.
5. Bake in the oven at 356F (180C) for about 15 minutes.

You can keep the biscuits in an air-tight container with silica gel for 3 days at room temperature.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/06/blog-post_28.html
---------------------------------


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Friday, June 24, 2016

Goma Hiyashi Chuka (Koufuku Graffiti Inspired Cold Ramen with Sesame Dressing) - Video Recipe

Hiyashi Chuka (cold ramen) is kind of refreshing ramen salad. You can enjoy it by changing the toppings and Tare (dressing/sauce).

This video will show you how to make Hiyashi Chuka drizzled with light yet tasty sesame sauce, arranged with Ramen-like toppings, just like the one appeared on Manga: Koufuku Graffiti.


https://www.youtube.com/watch?v=z38-TK_QXmM



Perfect dish during the hot and humid summer season. However it can be served all year long ;)



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Goma Hiyashi Chuka (Cold Ramen with Sesame Dressing)

Difficulty: Easy
Time: 30min
Number of servings: 2

Ingredients:
2 packages fresh Ramen noodles
8 slices Char siu (roasted pork)
2 Ramen eggs https://www.youtube.com/watch?v=SXJeJM8q5YA
Chinese jellyfish
1/2 cucumber
100g (3.5oz.) bean sprouts
Beni Shoga (red pickled ginger)
Goma-Dare (sesame dressing)
* 3 tbsp. white sesame paste
* 1/2 tsp. Toban Jan (hot bean sauce / Chinese red chili paste)
* 50ml water
* 50ml vinegar (rice or cereal)
* 3 tbsp. soy sauce (use light soy sauce if you have)
* 1.5 tbsp. sugar
* 1 tbsp. sesame oil
* a pinch of salt

Directions:
1. First, dilute white sesame paste and Toban Jan with water. Then mix the other ingredients for Goma-Dare and cool in the fridge.
2. Remove the roots and heads of bean sprouts (you can leave the heads if you like), then parboil for a few seconds and drain well in a strainer. Cut cucumber into thin strips.
3. In a large pot, boil water. Add fresh Ramen noodles in the boiling water and gently stir noodles with chopsticks. Cook Ramen noodles according to your package (mine was 3 min). Drain the noodles in a strainer and rinse the noodles under cold water for a few times to remove starch. Then drain well again and pat dry with paper towels.
4. Place the cold noodles in a dish, then Arrange the toppings. Pour over the sauce right before you eat.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/06/blog-post_24.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
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♥Follow me on twitter♥
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http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

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