【Ingredients / serves 1】 ※Okonomiyaki flour (50g 1.7oz) Cabbage (100g 3.5 oz) Green Onion (30g 1oz) Japanese Mountain Yam (20g 0.7oz) One Egg Water (80ml 1/3 of a cup) Okonomiyaki Sauce Japanese Mayonnaise ※ How to make Okonomiyaki flour: Flour (50g 1.7 oz) Bonito Stock Powder (1 tsp) Baking Powder (1/8 tsp) A sprinkle of Salt
【Ingredients・材料】 Any kind of Ramen Noodles (お好きな麺) 500ml Water(2.1 cups) (水) 2 tsp Soy sauce (小さじ2 醤油) 1.5 tsp 味覇・Weyper (小さじ1.5 ウェイパー) 1 tsp Garlic Powder (小さじ１ ガーリックパウダー) 【Alternative Ingredients : soup】(代案スープレシピ) ＊ If you can get 味覇, you should definitely use it. 400ml Water(1.7 cups) (水) 1.5 tsp Chicken Powder (LEE KUM KEE) (小さじ1.5 鶏がらスープの素) 1 tsp Soy Sauce (小さじ1 醤油) 1.5 tsp Oyster Sauce (小さじ1.5 オイスターソース) 1 tsp Sesame Oil (小さじ1 ごま油) A pinch of Salt & Sugar (ひとつまみ 塩・砂糖) ＊ If the soup is too salty, add water and make it less salty. 塩辛ければ、お好みでお湯を足して調節してください。 【Toppings I used】 Roast Pork (焼き豚) Boiled egg (ゆで卵) Green onion (ねぎ) Chill pepper (糸唐辛子) Nori (seaweed).
【Ingredients / serves 2】 Chicken thighs or chicken breast (400 - 450g / 15.8 – 14.1oz) Garlic paste 1/2 -1tsp 1 Beaten egg Salt & Pepper Potato starch or Deep-frying flour Oil －Vinegar sauce－ Vinegar or Apple black vinegar 3tbsp Mirin or Sugar 3tbsp Soy sauce 3tbsp You can change the ratio however you want. －Tartar sauce－ Mayonnaise 4 - 5tbsp 1Boiled egg 1 – 2 pickled cucumbers Lemon juice 1/2 - 1tsp
【Ingredients】 -Sushi rice - Rice 180ml Vinegar 15g Sugar 10g salt 5g -Squid koi- 1 block of Squid (Diamondback squid) 1 piece of Spicy cod roe Seaweed -Shrimp koi- 2 - 3 Shrimp 1 Cucumber 2 Cherry radish Black sesame or seaweed (for eyes)
【Ingredients / serves 1】 Chicken thighs 50g (1.7oz) Onion 50g (1.7oz) Cooked Rice 150g (5.3oz) Butter 10g (0.3oz) Egg 200ml (6.7oz) Demi-glace sauce 80g (2.8oz)* → 40g for the rice, and the remaining 40g for pouring on the egg sheet at the end. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ingredients for quick demi-glace sauce. ↓ (It normally takes a day to make the sauce) Hot water 300ml (10oz) Butter 30g (1oz) 4tbs Flour Bouillon (broth) 10g (0.3oz) Fond de veau 10g (0.3oz) (If you have any. You don’t have to add this.) 1tbsp Ketchup 1tbsp Worcestershire sauce 1tbsp Mirin Onion paste 20g (0.7oz) 1. Melt the butter in a pot and add the flour. 2. Fry the flour for about 15 minutes. Make sure not to burn it. 3. Add the hot water and bouillon little by little and stir it well. 4. Add the ketchup, Worcestershire sauce, Mirin and onion paste. 5. Boil it for about 20 to 30 minutes and done.
【Ingredients】 Any vegetables and fish you want! --Sauce-- 3 tbs Soy sauce 1 tbsp Mirin 2 tbsp Sugar 150ml Bonito stock (Katsuo dashi) --Sakura tree (Ayashiraga)-- Somen noodles 50g Rice flour 100ml Water --Batter-- 1 Egg yolk 200ml Cold flour 200ml Cold water 70 % Canola oil 30 % Sesame oil Sesame oil is more expensive so you don’t have to add any if you don’t want to. Most people think sesame oil tastes better, so the higher percentage sesame oil you add, usually the better it is. You can use whatever ratio you want, although most people add 0-80% sesame oil.
【Ingredients / serves 1】 Rice flour 50g (1.7oz) Water 100ml (3.4oz) Red bean paste 100g (3.4oz) Powdered sugar 1tbs Strawberries 3 pieces Chocolate 1tsp
Ingredients (serves 1) --Sushi Rice-- 180 ml Rice 180 ml Water 2tbs Vinegar (preferably rice vinegar) 1tbs Sugar 1tsp Salt 1 small piece of seaweed (cook with rice) Pour the vinegar on rice when it's hot and make sure not to crush the rice grain while mixing. Gently move the scooper and coat the rice with vinegar. --Combinations in this video-- Cucumber + Salmon roe Scallops + Lemon Red bream + Yuzu marinated seaweed Egg strings + Nori strings Cherry radish + black sesame Salmon + Basil cheese Shrimp + Lemon zest Avocado + Spicy cod roe + Parmesan cheese Pickled radish + sesame oil + Red pepper strings Sea bream + Leaf bud of Japanese pepper tree Tuna + Green onion Squid + Edible flower (or Shiso flower) --Other suggested combinations-- Avocado + Spicy mayonnaise Roast beef slice + Rock salt Smoked salmon + Dill weed Canned tuna + Mayonnaise + Salt & Pepper Boiled shrimp + Onion slices + Avocado slices + Mayonnaise
【Ingredients I used*】 *Please do research on which ingredients are okay and not okay to use, how much and how often to feed when you make one for your cats. Sea bream Salmon Chicken tender (or chicken breast) Yellow Fin Tuna Bonito Stock Soup Catnip powder 1. Boil all the meat and fish for about a minute or two until they’re cooked. 2. Put them in a cold water and cool them down. 3. Chop them into tiny pieces. 4. Put the paste in a round mold (or a cup if you don't have a mold!) 5. Add bonito stock soup and sprinkle some catnip powder. [Note] ・Do not use fatty part of fish and/or chicken since it’ll have too many calories. ・Try giving a tiny piece of cooked fish or chicken to your cat to see if he/she will like it and won’t have problems digesting before making an actual meal. ・Again, please do research on your own.
Sharpening stones come in grits, and these two grits would be enough for a normal household knife. I used grits 1,000, 2,000, 5,000, 8,000, and 12,000 in this video. The higher the number, the finer the sanding and the sharper the knife will be.
Ingredients (serves 2 - 3) -Char-siu pork- 500g Boston butt (You can use belly part which has more fat as well.) 1 Green Onion (Green part) 2 – 3 slices of ginger 1 clove of garlic -Char siu Sauce - 150ml soy sauce 100ml mirin 100ml sake 1tbs sugar 1tsp salt 50ml water 50ml boito stock soup (optional) -Boiled Eggs- 2 eggs 50% Char siu sauce 50% water ※ Pour the sauce and water until it covers the eggs. Having a paper towel on top of the eggs help soak the sauce evenly. This also applies to the pork. -Chicken soup- 1 chicken bone 3 – 5 chicken wings 1 green onion (green part) 2 slices of ginger water (enough to cover the ingredients in your pot) -Fish Soup- 2 cups of boiling (soft) water 10g bonito flakes 30g Japanese anchovy ※ You can use fish stock that already has mushroom, kelp and anchovy in it. They are always on the same shelf as bonito flakes in Japan. -Mushroom Soup- 2 dried shiitake mushrooms 100ml water -Kombu Soup- 10g Kelp 100ml water -Clam Soup- Any types of clam you want 500ml water 50ml sake -Thick Soy sauce- 50ml soy sauce 5g kelp 5g bonito flakes Put the bonito flakes and a piece of kelp in a tea bag and soak them in soy sauce overnight. -Chicken Oil- 1 chicken skin 2g salt -Soup Ratio- fish soup: chicken soup: clam soup: Kombu soup: mushroom soup = 4 : 3 : 1 : 1 : 1
Ingredients (serves 2) -Crepe- 50g Cake flour 15g Sugar 1 Egg (60g) 120g Milk 10g Butter (unsalted) 1 pinch of salt -Sauce- 1 Orange (with pleasant aroma) 150 – 200ml Orange juice 20g Sugar 20g Butter 10 - 20ml Cointreau (up to you) 10ml Grand Marnier (up to you) -Topping- Any ice cream you like. My favorite is cookies and cream.
【Ingredients】 Sea bream Chicken breast Sashimi tuna Broad beans (or edamame) Japanese mustard spinach Bonito broth Corn starch water
【Ingredients serves 3】 －Udon Noodles－ 300g flour 140ml water 15g salt －Tempura (batter)－ 110g flour 200ml (1 egg yolk + water combined) + Any ingredients you want I used shredded carrots, eggplants, okra, and shrimp. －Soup－ 900ml water 10g kombu 20g dried Sardines 20g thick bonito flakes 5g thin bonito flakes
INGREDIENTS (serves 2-3) －Tofu－ 300g soybean 2800ml soft water* 15 -20ml nigari (or lemon juice) + 50ml water** * If you're not sure if your tap water is hard or soft, you can just use distilled water. It might be a bit overkill but it's probably easier than searching specifically for soft water. ** Add more nigari or lemon juice if necessary －Sukiyaki Sauce－ 100ml sake 100ml mirin 100ml soy sauce 30g granulated sugar －Vegetables－ You can use any vegetables you like. Here'are the ones I used this time green onion Chinese cabbage shiitake mushroom carrot thread konjac very thin, marbled beef slices INSTRUCTIONS -Tofu- 1. Soak the soybeans in water(1200ml). The soaking time depends on the water temperature. Summer: 25°C/77°F 10 hours Spring, Autumn: 15°C/59°F 20 hours Winter: 5°C/41°F 30 hours 2. Blend the soybeans and water in a mixer to make namago. (Namago is the Japanese word for that specific blended mixture of soybeans and water). 3. Boil 1600ml water in a large pan or pot and add the namago and stir for about 10 minutes. Make sure not to burn the namago at the bottom of the pan. 4. Turn off the heat and strain the namago with a filter cloth to get soy milk. The leftover is called okara and it's very healthy. I normally use it for making cookies. 5. Mix 20ml nigari (or lemon juice) and 50ml water together to make the coagulant for the soy milk. ("Your coagulant is a substance that will curdle the soy milk. You can use acid, like lemon juice or vinegar, or salt. Nigari, which is magnesium chloride, is popular in Japan, and calcium chloride is popular in North America." -huffingtonpost) 6. Heat up the soy milk and keep the temperature at 75°C. Add the nigari-water and stir gently. Do NOT mix too much. Turn off the heat and leave it for about 10 minutes. 7. While resting the soy milk, prepare a container for shaping the tofu. You can make holes in the bottom of a paper drink carton or tupperware, or y
I tried looking up products for preserving flowers that are similar to the ones I used, but unfortunately I couldn't find any. All the results I got were like drying flowers, using glycerin, or using silica gel. But the way I preserve and dye flowers using a single liquid is really convenient. If anyone knows a product similar to the one I used then please let me know!
INGREDIENTS (serves 2) －Yogurt－ 500ml milk I pack of yogurt starter culture* * Please follow the instruction of your yogurt starter culture. －Blue Berry Jam－ 200g blue berries 50-100g sugar 1tbsp lemon juice －Butter－ 200g double cream 1 clean bottle You’ll have about 100g of butter and 100g of butter milk after shaking the double cream. You can just use unsalted butter instead of making it yourself. －Cheese Cake－ (Chocolate lid) 200g white chocolate 1-2tsp matcha powder 1-2tsp blue berry jam any berries you like to decorate (I used raspberry and black berry) (Cheese cake layer) 200g cream cheese 100g yogurt 100ml butter milk 30g sugar 1tbsp lemon juice 5g agar powder + 2tbsp hot water (Agar layer) 4g agar powder 500ml water 1/2 - 1tsp matcha powder 1tsp blue berry jam (Butter cream flower) 200g white bean paste 100g unsalted butter 1tbsp lemon juice 1-2tsp matcha powder 1-2tsp blue berry jam You can just use pre-made icing. (Spun sugar) 70g sugar 1tbsp sugar syrup
Today I thought I'd show how I clean pots and pans. I used to make all kinds of cooking mistakes where I accidentally burned my pans but fortunately I know an easy way to clean them up!
Homemade Vegan Burger ingredients: 【Ingredients (serves 2 - 3)】 -buns- 300g bread flour 6g dry yeast 200ml water 15g sugar 6g salt -soy meat- 150g firm tofu 20 - 30ml soy sauce 1 clove of garlic (or 1/2 - 1 tsp garlic powder) -tofu mayonnaise- 200g soft tofu 2 tbs olive oil 2 mustard 1 - 2 tbsp sugar dill weed salt -mochi cheese- 200g mochi 250 - 300ml soy milk 30g cashew nuts 4g agar powder 80 - 90g potato starch 1 - 2 tsp lemon juice 1 tsp salt 1/2 mustard
I wanted to make a cat tree to complete my cooking room and decided to try making one out of driftwood! I've never built anything before so this was a new experience for me but I'm happy with how it turned out, and more importantly so are my cats!
- In Japan this is the season for mikan so I wanted to make a dinner meal with them. Orange sauce goes very well with white fish (I use isaki, aka chicken grunt). Any mildly flavored white fish will do! The flavors combine together very well so I hope you enjoy it. :)
- I tried to make a traditional-style Japanese meal for my cats! It's a set menu (miso soup, rice with furikake, and fish) except the food is all made out of cat-safe ingredients.
- I decided to try teaching my cats how to ring a bell!
- I've been wanting to do aquaponics (growing vegetables on a fish tank) for my kitchen. I'm making a cooking video with the veggies I grew for the next video!
【Ingredients】(Serves 2) -curry sauce- 100g onion 100g apple (or mango, jam, honey, etc...) 20-30g unsalted butter 100ml milk 400-600ml water (adjust the thickness however you like. Any vegetable stock/soup will be good, too) 10g Worcestershire sauce 15g Beef stock 10g beef fat 2tsp flour 1-2 pinch of salt 200-300g rice -pork cutlet- 200-300g pork flour panko canola oil (serves 5) The instruction of my curry spice mix. 200g meat (beef, pork, chicken, etc…) 1 onion 1 potato 1 carrot 5tbsp canola oil 3-5tbsp flour 1 soup stock cube 700ml water
【Ingredients】(Serves 2) 300g beef tenderloin salt & pepper 2tbs Dijon mustard 15g unsalted butter 200ml dessert wine 15g beef stock 1-2 clusters of mushrooms (or 300-400g of any mushroom you like) 1 clove of garlic 30-50g nuts Prosciutto (enough to cover the meat) Puff Pastry (enough to cover the meat) 1 egg yolk + 1tsp water
【Ingredients】(Serves 2) -red bean paste- 200g red beans 100g sugar (normally the ratio of beans and sugar is 1:1 / 200g/200g but I didn't want to make it too sugary so the amount of sugar is up to your taste) 1 pinch of salt water -batter- 150g flour 1tsp baking powder 100ml milk 100ml water 30g sugar 1 egg 2tsp canola oil -fillings- 75g chocolate 50ml heavy cream any fruits you like (I used strawberry and blue berry)
