japanese food


	How to Make Stuffed Peppers & Mushrooms ピーマンと椎茸の肉詰めの作り方 6.67 min. \| 4.981501 user rating \| 227228 views Ingredients for Stuffed Peppers & Shiitake Mushrooms (serves 2) 3 Bell Peppers 4 Shiitake Mushrooms 150g Ground Beef & Pork Mixture (5.29 oz) ¼ tsp Salt A sprinkle of Pepper 2 tsp Sake ½ Beaten Egg 2 tbsp Nama-Panko - Soft Bread Crumbs 50g Onion (1.73 oz) 1 tbsp Sake for steaming and baking - Sauce - 1 tbsp Soy Sauce 1 tbsp Mirin 1 tbsp Sake 1 tsp Sugar Any kind of Flour Vegetable Oil Shichimi - Seven Flavor Chili Powder ＜材料＞2人分ピーマン：3個椎茸：4個合い挽き肉：150g（豚ひき肉でも可） ①塩：小1/4 ②コショウ：少々③酒：小2 ④溶き卵：1/2個⑤生パン粉：大2 ⑥玉ねぎ：50g 酒（蒸し焼き用）：大1 ＜たれ＞しょう油：大1 みりん：大1 酒：大1 砂糖：小1 小麦粉油七味


	How to Make Christmas Crepes (Crêpes) クリスマスクレープの作り方 7.42 min. \| 4.9779267 user rating \| 359228 views Ingredients for Christmas Crepes (Crêpes) - Strawberry & Banana Crepes (serves 2) - 2 Crepes 1 Banana 4~5 Strawberries Whipped Cream Custard Cream Blueberry Jam Chocolate Sauce Diced Roasted Almonds Vanilla & Rum Raisin Ice Cream 2 Wrappers for Crepes (218x250mm/8.6x9.8 inch) Christmas Ornaments - 9~10 Crepes (⌀22cm/8.7 inches) - 2 Eggs 240ml Milk (1.01 cup) 100g Cake Flour (3.53 oz) 2 tbsp Sugar 2 tbsp Unsalted Melted Butter Vegetable Oil * Store the batter in the fridge if you need to leave it for more than 30 minutes. - Whipped Cream - 200ml Whipping Cream - 36% fat, no additives (6.76 fl oz) 20g Sugar (0.705 oz) * To make whipped cream from scratch, please watch our video on how to make Christmas Cake. www.youtube.com - Custard Cream - 2 Egg Yolks 3 tbsp Sugar 2 tbsp Corn Starch 200ml Milk (6.76 fl oz) 10g Unsalted Butter (0.353 oz) * To make custard cream from scratch, please watch our video on how to make Chocolate Cornets. www.youtube.com ＜材料＞クレープ材料2人分クレープ生地：2枚バナナ：1本いちご：4〜5個ホイップクリーム：適量カスタードクリーム：適量ブルーベリージャム：適量チョコレートソース（市販）：適量（使った製品はチョコレートシロップと書いてあります）ダイスアーモンド（ロースト）：適量アイスクリーム：バニラとラムレーズン各適量ラッピングペーパー（食品用）：2枚（218x250mm）クリスマス用オーナメント直径約22cmのクレープ生地9~10枚分卵2個牛乳240ml 薄力粉100g グラニュー糖大2 溶かしバター(食塩不使用)大2 サラダ油(焼く時) ※もし、生地を30分以上休ませる場合は冷蔵庫で休 ...


	How to make Onigiri ''たぬきおにぎり'' 3.73 min. \| 4.9847813 user rating \| 172809 views Ingredients I used: : 170g steamed rice (Japanese rice) : Konegi(Japanese small type green onion or called Bannou negi . You can use standard negi) : 1 tbsp mentsuyu or soy sauce The batter for Agedama : 2 1/2 tbsp water （大2,5 水） : 1/2 tsp vinegar （小1/2 お酢） : 2 tbsp flour （大2 小麦粉） I made tanuki onigiri with ngswcook's original mentsuyu. It was sooo good! You don't have to use ngswcoo's mentsuyu. You can use any mentsuyu you get at Asian market. This is very easy recipe. I'm sure your family and your friend are gonna love it! So TRY! Check out ngswcook www.youtube.com My blog runnyrunny999.blogspot.com Twitter twitter.com Facebook www.facebook.com Helloasia ハローアジアwww.helloasia.jp Thanks -runnyrunny999


	How to Make Halloween Pumpkin Potage ハロウィンのカボチャのポタージュ作り方 5.73 min. \| 4.977288 user rating \| 312083 views Ingredients for Halloween Pumpkin Potage (800ml/3.38 cup) 400g Kabocha Squash w/o seeds or skin (14.1 oz) (also called Japanese Pumpkin) 1 tbsp Butter 80g Onion (2.82 oz) 200ml Chicken Bouillon (6.76 fl oz) = 200ml Water (6.76 fl oz) + 1 Chicken Bouillon Cube 200ml Milk (6.76 fl oz) 2~3 tbsp Whipping Cream A sprinkle of Salt & Pepper A few Crackers 材料＜出来上がり約800ml＞カボチャ正味400g(種と皮を取った後の重さ）バター大1 玉ねぎ80g チキンブイヨン200ml (チキンコンソメ1個、水200ml) 牛乳200ml 生クリーム大2〜3 塩・コショウ少々クラッカー少々Ingredientes para Creme de Abóbora de Halloween (800ml) 400g de Cabotiã sem sementes ou casca 2 colheres de sopa de Manteiga 80g de Cebola 200ml de Caldo de Frango = 200ml de água + 1 cubo de Caldo de Frango 200ml de Leite Milk (6.76 fl oz) 4~6 colheres de sopa de Creme de Leite Uma pitada de Sal e Pimenta Algumas Bolachas


	How to Make Agedashi Tofu 揚げ出し豆腐の作り方 4.35 min. \| 4.9764256 user rating \| 345131 views Ingredients for Agedashi Tofu (serves 2) 300g Firm Tofu (10.6 oz) 5cm Daikon Radish (2 inch) A piece of Ginger 4 Shishito Peppers Potato Starch Frying Oil Shichimi - Seven Flavor Chile Pepper - Sauce - 150ml Kombu & Bonito Dashi Stock (5.07 fl oz) (Watch our "Mizore Nabe" video to make dashi stock from scratch or use packaged dashi) 2 tbsp Soy Sauce 2 tbsp Mirin 材料＜２人分＞木綿豆腐：１丁（300g）大根：5cm 生姜：適量（敢えて書くなら親指の先大）ししとうがらし：４本片栗粉：適量揚げ油：豆腐の半分がつかる程度の量七味唐辛子：お好みで＜かけ汁＞だし汁：１５０ml（昆布とかつお）（みぞれ鍋で作っただし汁を参考にして下さい。だしの素を使っても良いです。）しょう油：大２みりん：大２ ** A tip to make delicious Agedashi Tofu is to fry immediately after they are coated with potato starch. If the starch becomes too damp with the tofu's moisture, the coating will easily come off the tofu.


	How to Make Melonpan メロンパンの作り方 9.73 min. \| 4.975068 user rating \| 796266 views Ingredients for Melonpan (5 pieces) - Bread Dough - 140g Bread Flour (4.94 oz) 25g Sugar (0.882 oz) 1/3 tsp Salt 5g Non-Fat Dry Milk Powder (0.176 oz) 3g Instant Yeast (0.106 oz) - a little less than 1 tsp 1 tbsp Beaten Egg 70ml Warm Water (2.37 fl oz) 15g Butter (0.529 oz) Bread Flour for dusting - Cookie Dough - 25g Unsalted Butter (0.882 oz) 35g Sugar (1.23 oz) 25g Beaten Egg (0.882 oz) 80g Cake/Pastry Flour (2.82 oz) 1/4 tsp Baking Powder Bread Flour for dusting ＜材料＞ 5個分パン生地強力粉 140g 砂糖 25g 塩小1/3 スキムミルク 5g インスタントドライイースト 3g(小1弱) 溶き卵大1 温水 70ml バター 15g 打ち粉(強力粉) クッキー生地無塩バター 25g 砂糖 35g 溶き卵 25g 薄力粉 80g ベーキングパウダー小1/4 打ち粉(強力粉)


	How to Make Ebi Chili エビチリの作り方 6.72 min. \| 4.9742165 user rating \| 303485 views Ingredients for Ebi Chili (serves 2~3) - Peeling & Cleaning - 12 Black Tiger Prawns (280g/9.88 oz) ½ tsp Salt 1 tbsp Potato Starch A sprinkle of Water - Seasoning - ⅛ tsp Salt A pinch of Pepper 1 tsp Sake 1 tbsp Egg White 1 tbsp Potato Starch - Ebi Chili Sauce - 1 tbsp Vegetable Oil 1½ tbsp Chopped Ginger 1½ tbsp Chopped Garlic 1~1½ tsp Doubanjiang - Chili Bean Paste 2 tbsp Tomato Ketchup 100ml Chinese-style Chicken Stock (3.38 fl oz) - follow the directions on the package of chicken stock powder 1 tbsp Sake ¼ tsp Salt 2 tsp Sugar ½ Naganegi - Long Green Onion Potato Starch dissolved in Water (1 tbsp Potato Starch + 2 tbsp Water) ½ tsp Vinegar ＜材料＞２〜３人分＜海老下処理＞・ブラックタイガー：12尾(280g) ・塩：小1/2 ・片栗粉：大1 ・水：適量＜下味用＞・塩：小1/8 ・コショウ：少々・酒：小1 ・卵白：大1 ・片栗粉：大1 ＜ソース＞・油：大1 ・しょうが(みじん切り)：大1と1/2 ・にんにく(みじん切り)：大1と1/2 ・豆板醤：小1〜1½ ・トマトケチャップ：大2 ・チキンスープ(中国風)：100ml （チキンスープの素を表示通りに溶く）・酒：大1 ・塩：小1/4 ・砂糖：小2 ・長ねぎ：1/2本・水溶き片栗粉：片栗粉大1、水大2 ・酢：小1/2


	How to Make Chicken Nanban 鶏肉の南蛮浸けの作り方 6.23 min. \| 4.973475 user rating \| 426014 views Ingredients for Chicken Nanban (serves 2) 300g Chicken Thigh (10.6 oz) 1 tbsp Sake ½ tbsp Soy Sauce 1 tsp Ginger Juice 2 tbsp Potato Starch 70g Onion (2.47 oz) 20g Carrot (0.705 oz) 2 Bell Peppers 3 Butter Lettuce Leaves ½ tsp Cooking Oil 4 tbsp Water 4x4cm Kombu Kelp (1½x1½ inch) 4 tbsp Vinegar 1 tbsp Soy Sauce 1½ tbsp Sugar ⅛ tsp Salt ½ Red Chili Pepper Toasted White Sesame Seeds ＜材料＞2人分鶏もも肉1枚(300g) 酒大1 しょう油大1/2 生姜汁小1 片栗粉大2 玉ねぎ小1/2個(70g) 人参5cm長さ(20g) ピーマン2個サラダ菜3枚油小1/2 水大4 昆布4cm角酢大4 しょう油大1 砂糖大1と1/2 塩小1/8 赤唐辛子1/2本炒り白ごま少々Ingredientes para Nanban de frango (2 porções) 300g de Sobrecoxa de Frango sem osso 2 colheres de sopa de sakê 1 colher de sopa de shoyu 2 colheres de chá de suco de gengibre 4 colheres de sopa de amido de milho 70g de cebola 20g de cenoura 2 pimentões 3 folhas de alface 1 colher de chá de óleo de cozinha 8 colheres de sopa de água 4x4cm de uma folha kombu 8 colheres de sopa de vinagre 2 colheres de sopa de shoyu 3 colheres de sopa de açúcar 1/4 de colher de sopa de sal 1/2 pimenta vermelha Gergelim branco torrado


	How to Make Teuchi Udon (Sanuki Udon) 手打ちうどんの作り方（讃岐うどん風） 8.07 min. \| 4.9737883 user rating \| 277390 views Ingredients for Teuchi Udon (serves 3~4) 300g Udonko - Wheat Flour w/ protein content 9.0~9.5% (10.6oz) 15g Salt (0.529oz) 130ml Water (4.40 fl oz) 50g Corn Starch or Potato Starch (1.76oz) Mentsuyu - Noodle Soup - Seasonings - Spring Onions Grated Ginger Grated White Sesame Seeds - Cooking Items - Ziploc (27x27cm / 10x10 inch) Pastry Board (46x53cm / 18x21 inch) Rolling Pin (46cm Ø 3cm / 18 inch Ø 1.18 inch) Note: It was 75°F (24°C) on the day of shooting and the fermentation time depends on the temperature. To get the rough idea for fermentation time, rest the dough in a plastic bag for 2 hours in spring and fall, 30 to 60 minutes in summer and over 3 or 4 hours in winter. ＜材料＞３〜４人分うどん用小麦粉：300g（タンパク質9.0~9.5の中力粉でも良い）塩：15g 水：130ml 打ち粉（コーンスターチか片栗粉。うどん用小麦粉でも良い）：50g位（コーンスターチや片栗粉は麺と麺がくっつきにくい。作ってすぐ茹でる場合は小麦粉でも良い）麺つゆ薬味：適量青ねぎおろし生姜白すりごま＜使用したもの＞ •Ziplocの様な食品用の厚手の袋：使用したのは27.3x26.8cm •麺打ち台４６×５３cm •麺棒直径３cm、４６cm長さ


	How to Make Custard Pudding カスタードプリンの作り方 4.92 min. \| 4.9706235 user rating \| 1015130 views Our Custard Pudding video is nominated for YouTube Video Awards Japan 2011! Thank you so much for voting for us! m(_ _)m www.youtube.com カスタードプリンのビデオがYouTube Video Awards Japan 2011にノミネートされました！皆さん投票して頂き本当にありがとうございました！m(_ _)m www.youtube.com Ingredients for Custard Pudding (serves 4) - Caramel - 4 tbsp Sugar 1 tbsp Water 1½~2 tbsp Hot Water - Egg Mixture - 2 Eggs 250ml Milk (8.45 fl oz) 5 tbsp Sugar 130ml Pudding Molds (4.4 fl oz) Unsalted Butter ＜材料＞ 4個分カラメルグラニュー糖大4 水大1 熱湯大1½~2 プリン液卵2個牛乳250ml グラニュー糖大5 130mlプリン型無塩バター(型に塗る) Ingredientes para pudim cremoso (serve 4) - Caramelo - 8 colheres de sopa de Açúcar 2 colheres de sopa de Água 2 a 4 colheres de sopa de Água quente - Mistura de Ovos - 2 Ovos 250ml de Leite (8.45 fl oz) 10 colheres de sopa de Açúcar Forminhas para pudim de 130ml (4.4 fl oz) manteiga sem sal


	How to Make Daigakuimo 大学芋の作り方 3.75 min. \| 4.9741793 user rating \| 291859 views Ingredients for Daigakuimo (serves 2) 280g Sweet Potato (9.88 oz) 1 tbsp Vegetable Oil 2 tbsp Sugar Toasted Black Sesame Seeds A few drops of Soy Sauce ＜材料＞ ●さつま芋中サイズ1本280g ●油大1 ●砂糖大2 ●炒り黒ごま少々●醤油数滴


	How to make Dango みたらし団子の作り方 5.57 min. \| 4.9725084 user rating \| 272347 views Mitarashi dango is the one of the most famous dango in Japan. It's dango with sweetened soy sauce. Also you can just try whatever sauce you think it works with it. Enjoy your dango time! Ingredients (About ) : 200g Joshinko(Rice flour) ２００ｇの上新粉: 200ml hot water(170F) 60Cのお湯 Mitarashi sauce : 100ml Water (100cc 水) : 2.5 tbsp soy sauce (大2.5 しょうゆ) : 70g sugar (70g 砂糖) : 1 tbsp corn starch (大1 片栗粉) Today's customer at RUNNY's www.youtube.com Music by 甘茶の音楽工房My Blog runnyrunny999.blogspot.com Twitter twitter.com Facebook www.facebook.com Helloasia ハローアジアwww.helloasia.jp Thanks -runnyrunny999


	How to make Ebikatsu Burger えびかつバーガー 5.43 min. \| 4.9780583 user rating \| 105657 views I'm not sure if shrimp burger is known well arounf the world but it's very popular fast food in Japan. Even mcdonalds in Japan has ebi-katsu burger as well. Finger snapping trick cooking www.youtube.com Ingredients for two burger : 12 Tiger shrimp : 1 tsp Sake or White wine : 2 tsp Mayonnaise : 2 tsp Flour : 2 tsp Corn starch or Potato starch : Salt & Pepper : Some beaten egg : Some flour : Some Panko (Japanese bread crumbs or bread crumbs in your country) Today's customer at RUNNY's www.youtube.com Music by 甘茶の音楽工房My Blog runnyrunny999.blogspot.com Twitter twitter.com Facebook www.facebook.com Helloasia ハローアジアwww.helloasia.jp Thanks -runnyrunny999


	How to make JFC ''Karaage'' (Revised) 5.07 min. \| 4.9782166 user rating \| 98787 views This is revised video of www.youtube.com Ingredients for serving 4 : 600g Boneless Chicken leg : 15g chopped garlic : 15g chopped or grated ginger : 1.5 tbsp Soy sauce : 1 or 2 tbsp Sake or White wine : 1 tbsp Sugar : 1/2 cup Flour : 3 tbsp Corn starch or Potato starch Ingredients for Karaage sause : 70ml Soy sauce : 2 tbsp Sugar : 1 tbsp (Rice) Vinegar : 1 tbsp Sake : A little bit of sesame oil Music by Purple planet www.purple-planet.com My Blog runnyrunny999.blogspot.com Twitter twitter.com Facebook www.facebook.com Helloasia ハローアジアwww.helloasia.jp Thanks -runnyrunny999


	How to Make Christmas Cake クリスマスケーキの作り方 10.00 min. \| 4.9684706 user rating \| 900794 views Advice for Making Christmas Cake This is one of the most difficult recipes we introduced, so please follow the instructions thoroughly. The measurements and whipping time for the batter is critical to make a sponge cake. If the whipping time is not accurate, the sponge cake will become flat. Using a scale to measure the ingredients is absolutely necessary. Please turn on the English caption for the video (click CC button) and follow every single steps. It even explains how many times you need to scoop the batter with a spatula and this process is essential. The ingredient list is described below and we recommend using cake flour instead of pastry flour. Kirsch (cherry brandy) is optional. Baking time depends on various factors like the size of round pan, type of oven you use and so on. I recommend keeping your eyes on the cake while baking. If the height of sponge cake is not enough, you might want to bake another sponge so that your Christmas cake will have 3 or 4 layers. Good luck in the kitchen! - Francis Ingredients for Christmas Cake (18cm/7.09 inch diameter) - Sponge Cake - 150g Eggs (5.29 oz) 100g Sugar (3.53 oz) 90g Cake/Pastry Flour (3.17 oz) (Please use Cake Flour if you can. Pastry flour is fine but Cake Flour is better for its lower protein content.) 15g Unsalted Butter (0.529 oz) 1 tbsp Milk - Soaking Syrup - 2 tbsp Sugar 3 tbsp Hot Water 1 tbsp Kirsch - a type of brandy made from fermented cherries - Toppings - 400ml Whipping Cream with 35% fat (1.69 ...


	【HD】How to make Japanese porridge Okayu 15.00 min. \| 4.9787555 user rating \| 88112 views Ingredients for 2 person : 85g rice : 800ml water (Regular porridge) : Salt Water quantity suggestions: 6 to 7 times the quantity of rice for regular porridge; 8 times the quantity of rice for softer porridge; and 10 times the quantity of rice for a very soft pasty form of porridge. Miso flavored chicken : 100 - 150g ground chicken : 1 eggplant : 1 carrot : 1tsp sugar : 1tsp soy sauce : 1tsp sake : 1tsp oyster sauce : 2tsp miso Umeboshi-daikon : Grated daikon from 80g daikon : 2 umeboshi : Soy sauce Negi-miso with shimeji : 1/2 Chopped green onion : Some shimeji mushrooms : 2tsp miso : 1tsp sake : 1tsp soy sauce : 1 tsp sugar Today's customer at RUNNY's Lyna chong from FB Music by Purple Planet www.purple-planet.com 甘茶の音楽工房amachamusic.chagasi.com Tam Music Factory www.tam-music.com My Blog runnyrunny999.blogspot.com Twitter twitter.com Facebook www.facebook.com Helloasia ハローアジアwww.helloasia.jp Thanks -runnyrunny999


	Mille-Feuille Tamagoyaki (Rolled Omelette) Recipe 厚焼きミルフィーユ (卵焼き) レシピ 3.38 min. \| 4.9855595 user rating \| 26009 views This is a cute idea for Tamagoyaki (Japanese rolled omelette). I made it to look like Mille-Feuille, also known as the Napoleon (pastry originating in France). My darling doesn't like sweets but he loves bacon, so he was really happy with this idea :) FYI: Tamagoyaki (dashimakitamago or atsuyakitamago) is a Japanese rolled omelet. It is often served for breakfast with white rice and miso soup. Also, it's one of the most popular dishes for bento (lunch box). My mom makes sweet tamagoyaki, but some people make salty one. The flavor differs from house to house. In addition, to make it colorful, we sometimes add fillings in it. --------------------------------- Mille-Feuille Tamagoyaki (Rolled Omelette) Difficulty: Easy Time: 20min Number of servings: 6 pieces Necessary Equipment: 18x13cm (7x5.1inch) tamagoyaki nabe (rectangular omelet pan) Ingredients: 2 bacon strips 2 sliced American cheese 2 eggs mayonnaise 1 grape tomato cracked black pepper olive oil Directions: 1. Beat eggs in a bowl, season with cracked black pepper, and mix well. 2. Cut bacon strips and sliced cheese into halves, and make pairs. 3. Heat olive oil in a tamagoyaki nabe (rectangular omelet pan) on low heat, pour 1/5 of egg mixture in the pan and spread over the surface. Cook it until half done and place bacon and cheese. Then roll the egg. Move the rolled egg to one side, pour another 1/5 of egg mixture in the space and under the rolled egg. Cook it until half done and place bacon and cheese. Roll the ...


	How to Make Takoyaki (Japanese Octopus Dumpling Balls) たこ焼きの作り方 5.00 min. \| 4.9680796 user rating \| 982679 views Ingredients for Takoyaki (serves 2) - Takoyaki Batter - 1 Egg 340ml Icy Water (1.437 us cup) 1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi) 1 tsp Soy Sauce A Pinch of Salt 100g Soft Wheat Flour (3.527 oz) 150g Boiled Octopus (5 1/3 oz) 1/2 cup Tenkasu - crunchy bits of deep fried flour-dough 6g Beni Shoga - Pickled Ginger (1/5 oz) 2g Sakuraebi - Dried Pink Baby Shrimps (1/10 oz) Okonomiyaki Sauce Aonori - Green Laver Hanakatsuo - Dried Bonito Flakes 2 Long Green Onions Mayonnaise - Vinegar Sauce - 150ml Water (0.634 us cup) 1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi) 1 tbsp Soy Sauce 2 tsp Vinegar Long Green Onion - Alternative Fillings - Boiled Firefly Squid Chikuwa Sweet Corn & Cheese Sausage About Music Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org


	How to Make Fruit Cream Anmitsu フルーツクリームあんみつの作り方 5.80 min. \| 4.970372 user rating \| 423312 views Ingredients for Fruit Cream Anmitsu (serves 3) Packaged Kanten - Agar Powder (4g / 0.141 oz) 500ml Water (2.11 us cup) - Kuromitsu - 1 tbsp Mizuame - Thick Starch Syrup 100g Kurozato - Muscovado or Unrefined Brown Sugar (3.53 oz) 70ml Water (2.37 fl oz) - Gyuhi - 30g Shiratamako - Glutinous Rice Flour (1.06 oz) 50g Sugar (1.76 oz) 60ml Water Potato Starch 3 Strawberries 3 Navel Orange wedges 3 tbsp Anko - Sweet Red Bean Paste 3 scoops of Matcha Ice Cream (watch our Match Ice Cream video) 20-30 Boiled Aka Endomame - Red Endo Beans 材料（３人分）粉寒天：１袋（４g）水：５００ml ＊黒みつ作りやすい分量水あめ：大１黒砂糖（粉状）：１００g 水：７０ml ＊ぎゅうひ作りやすい分量白玉粉：３０g 上白糖：５０g 水：６０ml 片栗粉：適量＊いちご：３個＊ネーブル：３切れ＊あん（アップ済）：大３串団子参照。市販のあんでも良い。＊抹茶アイスクリーム（アップ済）：大３抹茶アイス参照。市販のアイスクリームでも良い。＊茹で赤えんどう豆：２０〜３０粒菓子材料の専門店で買いました。（ネットでも購入可能） ※流し缶：11.0×14.0×4.0を使用（四角い容器であれば何でも良い）


	How to Make Katsudon (Pork Tonkatsu Bowl) カツ丼の作り方 3.65 min. \| 4.9687996 user rating \| 682190 views Ingredients for Katsudon (serves 1) - Tonkatsu - 120g 1cm thick Pork Loin (0.265 lb, 1/2 inch) A Pinch of Salt A Pinch of Pepper Flour 1/4 Egg A Pinch of Water Nama-Panko - Fresh Bread Crumbs Frying Oil - Sauce - 50ml Water (0.211 us cup) 1/5 tsp Granulated Dashi 1 tbsp Soy Sauce 1 tbsp Hon-Mirin (Real Mirin) 1 tsp Sugar 70g Onion (2.47 oz) 1 Egg Mitsuba - Japanese Wild Parsley 200g Fresh Steamed Rice (0.441 lb) About Music: Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons creativecommons.org


	How to Make Thanksgiving Tebasaki Chicken Wings 感謝祭の手羽先の唐揚げ作り方 6.27 min. \| 4.9694366 user rating \| 313852 views Ingredients for Thanksgiving Tebasaki Chicken Wings (serves 2) 6 Chicken Wings (360g/12.7oz) A sprinkle of Salt 1 tsp Sake 1 tsp Ginger Root Juice 2 tbsp Potato Starch 2 tbsp Soy Sauce 2 tbsp Sake 2 tbsp Mirin 2 tsp Sugar 1 tsp Grated Garlic 1 tsp Grated Ginger Root ½ tsp Vinegar Toasted White Sesame Seeds Cracked Black Pepper Sansho Pepper Powder Ichimi - Red Chili Powder Frying Oil (Vegetable Oil) Sesame Oil ＜材料＞2人分手羽先：6本(約360g) 塩：少々酒：小1 生姜汁：小1 片栗粉：大2 醤油：大2 酒：大2 みりん：大2 砂糖：小2 にんにくすりおろし：小1 生姜すりおろし：小1 酢：小1/2 炒りごま(白) 粗挽き黒胡椒粉山椒一味唐辛子揚げ油(サラダ油) ごま油


	How to Make Hitsumabushi ひつまぶしの作り方 5.78 min. \| 4.9694157 user rating \| 384617 views Ingredients for Hitsumabushi (serves 2) 1 Unagi Kabayaki - Frozen Roasted Eel Sake - Unagi Sauce - 2 tbsp Mirin 1 tbsp Sake 2 tbsp Soy Sauce ⅔~1 tbsp Honey - Dashi Stock - 400ml Hot Water (1.69 us cup) 2 pieces of Kombu Kelp (3x3cm / 1x1 inch) 4g Katsuobushi Shavings - Bonito Flakes (0.141 oz) ⅓ tsp Salt 1 tbsp Sake A few drops of Usukuchi Soy Sauce (saltier and lighter in color than koikuchi) - Seasonings - Sansho Pepper Powder Crumbled Toasted Nori Seaweed Spring Onions Wasabi Paste 400g Fresh Steamed Rice (14.1 oz) ＜材料＞2人分うなぎ蒲焼き大1尾酒(あぶる時塗ります) [たれ] みりん大2 酒大1 醤油大2 はちみつ大2/3~1 [かけ出し] 熱湯400ml 出し昆布3cm角2枚削り節4g 塩小1/3 酒大1 薄口醤油数滴[薬味] 粉山椒もみのり適量青ねぎ2本練わさび適量炊きたてご飯400g Ingredientes para Hitsumabushi (serve 2) 1 Unagi Kabayaki - Enguia Assada Congelada Sakê - Molho para Unagi - 4 colheres de sopa de Mirin 2 colheres de sopa de Sake 4 colheres de sopa de Soy Sauce ½ a 2 colheres de sopa de mel - Caldo Dashi - 400ml de Água Quente 2 pedaços de Alga Kombu 4g de pedaços de Katsuobushi - Flocos de Bonito ⅓ de colher de chá de Sal 2 colheres de sopa de Sakê Algumas gotas de Shoyu Usukuchi (mais salgado e mais claro do que o Koikuchi) - Temperos - Pó de Pimenta Sansho Alga Nori tostada e esmigalhada Cebolinhas Wasabi em pasta 400g de Arroz Recém Cozido


	How to Make Hayashi Rice ハヤシライスの作り方 7.43 min. \| 4.9680786 user rating \| 354914 views Ingredients for Hayashi Rice (serves 2) 10g Unsalted Butter (0.353 oz) 2 tbsp Cake Flour 50ml Bouillon Broth (1.69 fl oz) * 150g Thin Beef Slices (5.29 oz) Salt & Pepper Vegetable Oil 1 tbsp Butter ½ tbsp Olive Oil 150g Onion (5.29 oz) 40g Carrot (1.41 oz) 1 tbsp Chopped Garlic 50g Button Mushrooms (1.69 fl oz) 1 tbsp Tomato Ketchup 3 tbsp Red Wine 150ml Bouillon Broth (5.07 fl oz) * 100g Canned Diced Tomatoes (3.53 oz) 1½ tsp Honey 1 Bay Leaf 2 tbsp Frozen Green Peas (use hot water to thaw) ½ tsp Salt 1 tsp Japanese Worcestershire Sauce (skip this if you can't find it) Salt & Pepper ½ tsp Soy Sauce Chopped Parsley Whipping Cream 340g Steamed Rice (12 oz) * Bouillon Broth 200ml Water (6.76 fl oz) + 1 tsp Bouillon Powder (beef / beef+chicken) Japanese Worcestershire sauce is much different than other brands so if it is unavailable in your area this ingredient is not essential. ハヤシライス材料＜2人分＞無塩バター：10g 薄力粉：大2 ※スープ：200mlのうちの50ml 牛薄切り肉：150g 塩・こしょうサラダ油バター：大1 オリーブオイル大1/2 玉ねぎ：150g にんじん：40g にんにく：1かけ（みじんに切っておく）マッシュルーム：50g トマトケチャップ：大1 赤ワイン：大3 ※スープ：200mlのうちの150ml トマト水煮：100g はちみつ：小1と1/2 ローリエ：1枚冷凍グリンピース：大2 （熱湯をかけて解凍）塩：小1/2 ウスターソース：小1 塩・こしょうしょう油：小1/2 パセリ生クリーム※湯200mlに、顆粒スープの素（洋風）小1を溶いたものご飯：340g（米1合分。ちょっと少なめです。）


	How to Make Inarizushi いなり寿司の作り方 8.57 min. \| 4.967591 user rating \| 403582 views Ingredients for Inarizushi (12 pieces) 6 Aburaage - Fried Tofu Pouches 300ml Dashi Stock (1.27 us cup) 3 tbsp Sugar 2 tbsp Mirin 2 tbsp Soy Sauce 3 Dried Shiitake Mushrooms 30g Carrot (1.76 oz) 4g Dried Hijiki Seaweed (0.141 oz) Vegetable Oil 4~5 tbsp Shiitake Liquid ½ tbsp Sake ½ tbsp Mirin ½ tbsp Sugar ½ tbsp Soy Sauce 1 tbsp Toasted White Sesame Seeds Omelette Sheets (2 eggs + sugar + salt + potato starch dissolved in water) Mitsuba - Japanese Wild Parsley Shoga Amazuzuke - Pickled Ginger 300ml Japanese Rice (1.27 us cup) 300ml Water (1.27 us cup) 1 tbsp Sake 5x5cm Dried Kombu Seaweed (2x2 inch) How to Make Steamed Rice Wash and drain 300ml rice (1.27 us cup) with a sieve basket. Put the rice in a rice cooker and add 300ml water (1.27 us cup), 1 tbsp sake and 5x5cm dried kombu seaweed (2x2 inch). Let the rice soak in the water for 30 minutes and turn on the rice cooker. 50ml Sushi Vinegar (1.76 fl oz) (substitute: 2 tbsp rice vinegar + 1½ tbsp sugar + ⅔ tsp salt) ＜材料＞ 12個分米：300ml（250g）水：300ml 酒：大1 出し昆布：5cm角1枚※米は30分間分量の水に浸けたあと炊飯する。すし酢（市販）：50ml ※または酢：大2 砂糖：大1と1/2 塩：小2/3 油揚げ：6 枚（いなり寿司用、または、薄めの油揚げ）出し汁：300ml 砂糖：大3 みりん：大2 しょう油：大2 干し椎茸：3枚（※干し椎茸は軽く洗い、水を加えて冷蔵庫で一晩かけて戻しておく。鍋焼きうどん参照。）人参：30g 乾燥ひじき：４g （※ひじきは水に20〜30分浸け、よく洗って水気を切っておく。）炒め油：少々椎茸戻し汁：大４～５酒、みりん、砂糖 ...


	How to Make Ebi Fry 海老フライの作り方 8.15 min. \| 4.965591 user rating \| 697782 views Ingredients fo Ebi Fry (serves 2) 6 Frozen Black Tiger Prawns A pinch of Salt 1 tbsp Potato Starch Water - Batter - 1 Egg ⅔ tbsp Water 2 tbsp Flour 80g Nama Panko - Moist Bread Crumbs (2.82 oz) - Tartar Sauce - 1 Boiled Egg 2 tbsp Minced Onion 2 tbsp Minced Parsley 1 Small Pickled Cucumber 2 tbsp Mayonnaise ⅙ tsp Salt 2 tsp Lemon Juice 80g Cabbage (2.82 oz) 2 pcs of Parsley 4 Small Tomatoes 2 Lemon Wedges ＜材料＞2人分冷凍海老大6尾(ブラックタイガー使用) ＜下処理用＞塩少々片栗粉大1 水少々＜衣＞卵1個水大2/3 小麦粉適量生パン粉80g (生パン粉がない場合は、霧吹き等でパンくらいの湿り気を与えて下さい。) ＜タルタルソース＞・ゆで卵1個・玉ねぎみじん切り大2 ・パセリみじん切り大2 ・きゅうりのピクルス小1本・マヨネーズ大2 ・塩小1/6 ・レモン汁小2 キャベツ80g パセリ2枝ミニトマト4個レモンのくし形2切れIngredientes para Ebi Fry (Porção para 2) 6 Camarões Tigre Negro Congelados Uma pitada de Sal 2 colheres de sopa de amido de batata água - Massa - 1 Ovo 10 ml de água 4 colheres de sopa de farinha 80g Nama Panko - Farelo de Pão "húmido" (É vendido com o nome de Nama Panko) - Molho Tártaro - 1 Ovo Cozido 4 colheres de cebola em cubinhos 4 colheres de sopa de salsa picada 1 pepino em conserva pequeno 4 colheres de sopa de maionese 1/3 de colher de sopa de Sal 4 colheres de Sumo de Limão 80g de Repolho 2 talos de Salsa 4 Tomates cerejas 2 Fatias de Limão


	How to Make Natto-jiru 納豆汁の作り方 6.07 min. \| 4.9671664 user rating \| 326774 views A massive earthquake caused severe damage in Northeastern Japan. Francis and Chef are both safe and I thank everybody who has been helping Japan. To support the relief efforts, Cooking with Dog donated $10000 (810000JPY) to Doraemon Charity Fund. I have never seen this level of damage in Japan and I ask you sincerely for your help too. Please check the links below and find a way to donate. Any small amount is really appreciated. Thank you for all the caring comments. From the Creator of Cooking with Dog Google Crisis Response goo.gl Doraemon Charity Fund goo.gl Ingredients for Natto-jiru (serves 2~3) 50g Natto (1.76 oz) 80g Daikon Radish (2.82 oz) 30g Carrot (1.06 oz) 100g Satoimo - Taro Potato (3.54 oz) 2 Shiitake Mushrooms ½ Aburaage - Deep-Fried Sliced Tofu 2 Spring Onion Leaves 2 tbsp Miso - Dashi Stock - 500ml Water (2.11 us cup) 10g Niboshi - Dried Baby Sardines (0.353 oz) ＜材料＞2～3人分納豆：50g 大根：80g 人参：30g 里芋：100g 椎茸：2枚油揚げ：1/2枚万能ねぎ：2本みそ：大2（みその種類により多少違ってきます）だし汁：500ml（煮干し10g）


	How to Make Octopus Scallion Karashi Sumisoae たことわけぎの辛子酢味噌和えの作り方 3.32 min. \| 4.970274 user rating \| 213338 views Ingredients for Karashi Sumisoae (serves 2) 100g Wakegi - Scallions (3.53 oz) 50g Boiled Octopus for Sashimi (1.76 oz) 1/2 Aburaage - Deep-Fried Thin Slice of Tofu 1/2 tbsp Sugar 1/2 tbsp Vinegar 1 tbsp Shiromiso - White Miso 1/2 tsp Karashi - Japanese Mustard * Cooking the scallions in boiling water may cause them to burst wide open so please be careful when you are cooking them. ＜材料＞2人分・わけぎ：1/2束（100g）・茹でだこ（刺身用：50g ・油揚げ：1/2枚・砂糖：大1/2 ・酢：大1/2 ・白みそ：大1 ・練り辛子（和辛子）：小1/2


	How to Make Pork Shogayaki 豚肉の生姜焼きの作り方 4.73 min. \| 4.968138 user rating \| 326891 views Ingredients for Pork Shogayaki (serves 2) 4 Pork Loin Slices (200g 5mm thick, 7.05 oz 1/5 inch thick) Pepper Wheat Flour - Ginger Sauce - 1 tbsp Soy Sauce 1 tbsp Sake 1 tbsp Mirin 1/2 tsp Sugar 1/2 tbsp Grated Ginger 1/2 tsp Grated Garlic - Side Vegetables - 100g Cabbage (3.53 oz) 4 Okras ＜材料＞２人分豚ロース肉:200g(5mm厚さ4枚) コショウ:少々小麦粉:少々合わせ調味料醤油:大1 酒:大1 みりん:大1 砂糖:小1/2 下ろし生姜:大1/2 下ろしにんにく:小1/2 付け合わせキャベツ:100g オクラ:4本(旬の野菜何でも良い) 塩少々


	How to Make Tsukemen つけ麺の作り方 5.82 min. \| 4.964741 user rating \| 488515 views Ingredients for Tsukemen (serves 2) 2 bags of Fresh Ramen or Tsukemen Noodles 100g Pork Belly Slices (3.53 oz) 400ml Chinese-style Chicken Stock (1.69 cups) (400ml water + ½ chicken stock powder) 2 tbsp Sake A medium to large clove of Garlic A piece of Ginger root about two to three inches long 1 tsp Dried Red Chili Pepper that has been sliced into rings 3 tbsp Soy Sauce 1 Naganegi - Long Green Onion 40g Shiitake Mushrooms (1.41 oz) 40g Shimeji Mushrooms (1.41 oz) ½ tsp Sesame Oil 1 tsp Vinegar 1 Soft Boiled Egg Chopped Spring Onion Leaves Katsuobushi Shavings - also known as Bonito Flakes Grated Garlic ＜材料＞2人分中華生麺（太麺）：2玉豚バラ肉（薄切り）：100g チキンスープ(中国風)：400ml （鶏ガラスープの素大1/2を溶かしておく）酒：大2 にんにく：1かけ生姜：1かけ（親指大）唐辛子（輪切り）：小1 醤油：大3 長ねぎ：1本椎茸：40g しめじ：40g ごま油：小½ 酢：小1 半熟卵：1個青ねぎ（小口切り）：8本分削り節：少々おろしにんにく：お好みで


	How to Make Takoyaki (Recipe) たこ焼きの作り方 (レシピ) 5.95 min. \| 4.9872203 user rating \| 29001 views Takoyaki is a popular Japanese dumpling made of batter, diced octopus, tenkasu (tempura scraps), beni shoga (red pickled ginger), and aonegi (green onion), topped with okonomiyaki sauce, mayonnaise, aonori (green laver), and katsuobushi (bonito flakes). When I was small, I cooked takoyaki once a month at home. One day, my mom gave me the takoyaki pan we used at that time because we all grew up and no one cooks it at home. So, for this tutorial, I used the pan she gave me but it was so old that the batter stick to the surface and didn't came out nicely... but anyway, I hope you get an idea!!! --------------------------------- Takoyaki Difficulty: Easy Time: 30min Number of servings: 40 pieces Necessary Equipment: Takoyaki pan spouted measuring cup oil brush (you can make it with paper towel, chopsticks, and rubber band) steel pick (long bamboo pick is ok) Ingredients: 200g (7oz.) takoyaki flour 2 egg 600cc water cooking oil Fillings * diced boiled octopus * chikuwa (fish cake) if you like * beni shoga (red pickled ginger) * tenkasu (tempura scraps) * aonegi (green onion) Sauce * okonomiyaki sauce * mayonnaise * katsuobushi (bonito flakes) * aonori (green laver) Directions: 1. In a bowl, mix takoyaki flour, eggs, and water (add little by little). 2. Heat takoyaki pan and grease the molds with cooking oil. 3. Pour batter into the molds to the full. 4. Put beni shoga, tenkasu, aonegi, and octopus or chikuwa in each mold. 5. Wait a little until batter on the edge of the molds ...

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