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Tuesday, May 3, 2016

Koinobori Curry (Carp Deco Curry Rice for Children's Day) - Video Recipe

Koinobori (こいのぼり) is carp-shaped wind socks traditionally flown on May 5th in Japan to celebrate "Tango no Sekku" (端午の節句), boy's festival, in honor of sons and in the hope that they will grow up healthy and strong.

However in 1948, the government renamed the day "Kodomo no Hi" (こどもの日), children's day, to respect children's personalities and to celebrate their happiness.

But we Japanese still celebrate "Tango no Sekku" on this day! If you come to Japan, you will find many foods and products represent Koinobori (carp)!


https://www.youtube.com/watch?v=1L-2Ut5WZUk



Product I used:
Hagoromo Foods Deco Furi 6 Colors Egg Flavor はごろもフーズ デコふり 6色 たまご風味

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Koinobori Curry (Carp Deco Curry Rice)

Difficulty: Easy
Time: 10min + curry rice cooking time
Number of servings: N/A

Ingredients:
curry of your choice
rice
pink and green rice seasonings
sliced cheese
Nori seaweed sheet
cooked broccolini or asparagus
cooked star-shaped carrots

Directions:
1. Mix pink and green rice seasonings into each of two bowls of rice to make slightly pink and green rice. You don't want to add the seasonings too much since the rice is for curry.
2. Place the rice in plastic wrap and form the rice into carp shapes.
3. Spread curry of your choice on a plate.
4. Place cooked broccolini or asparagus to make a pole.
5. Place the carps along the pole.
6. Decorate the carps with sliced cheese and Nori seaweed sheet: eyes, gills, and scales.
7. Garnish with carrot stars to finish.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/05/blog-post.html
---------------------------------


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Friday, April 29, 2016

Kashiwa Mochi (Rice Cakes Wrapped in Oak Leaves) - Video Recipe

Kashiwa Mochi is a chewy smooth rice cake with Anko (sweet red bean paste) inside, wrapped in an oak leaf. Very fragrant and delicious!


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

It is made for Children's Day on May 5th (the day we respect children's personalities and celebrate their happiness).



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Kashiwa Mochi

Difficulty: Easy
Time: 30min
Number of servings: 8 pieces

Ingredients:
200g (7oz.) Joshinko (rice flour)
1 tbsp. sugar
250ml water
160g (5.7oz.) Anko (sweet red bean paste with or without skins)
8 Kashiwa (oak) leaves

Directions:
1. Rinse the Kashiwa leaves and pat dry with paper towel.
2. Roll Koshian into 8 balls (20g each).
3. Place Joshinko, sugar, and water in a microwavable bowl and mix well.
4. Cover with plastic wrap and microwave at 600 watts for 5 minutes.
5. Transfer to a Ziploc bag and knead until just combined.
6. Remove from the Ziploc bag and knead again with your hands moistened with water until smooth. Then divide it into 8 pieces.
7. Roll out the Mochi between plastic wrap to make a flat oval shape. Place Anko and fold to cover. Seal the edges tightly. Then wrap with Kashiwa leaf to finish.

Anko (sweet red bean paste) from scratch video is HERE:
https://www.youtube.com/watch?v=fyE9a8gejHA

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/04/blog-post_29.html
---------------------------------


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

♥Please "Like" me on Facebook♥
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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



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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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♥My Cookbook♥

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