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Tuesday, May 24, 2016

Microwave Okaki (Rice Crackers) - Video Recipe

If you want to bake or deep fry Mochi (rice cake) to make Okaki (rice crackers), you need to dry out Mochi for a few days. However, with this Microwave version, you don't have to :)


https://www.youtube.com/watch?v=WQ7pwef63GA

I used the leftover Issho Mochi from my daughter's 1st birthday.
Issho Mochi is a Japanese traditional ceremony, having an year-old-baby carry 4lb (1.8kg) rice cake on the back in hope that the child will have enough food to live on.



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Microwave Okaki (Rice Crackers)

Difficulty: Super Easy
Time: 5min
Number of servings: 14-16 pieces

Ingredients:
1 square or round Mochi (rice cake)
1/2 tbsp. soy sauce
2/3 tsp. sugar

Directions:
1. Dice Mochi into small (1cm) pieces.
2. Line parchment paper on a microwavable dish. Place Mochi, keep an inch apart.
3. Microwave at 600w for 3 minutes (without cover). *If you can, stop after 2 minutes or so to check if they are not burning, switching the position.
4. Mix soy sauce and sugar in a bowl. Coat Mochi with the sauce while they are hot.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/05/3.html
---------------------------------


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Friday, May 20, 2016

Vegan Tofu Brownies - Video Recipe

Mix and bake! Super easy and healthy!!!
Very rich and tasty without dairy product. yum

Note: please use a square cake pan for the brownie look ;) oops


https://www.youtube.com/watch?v=pE2e_PfhB7w



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Vegan Tofu Brownies

Difficulty: Super Easy
Time: 45min
Number of servings: 15cm (6inch) cake pan

Ingredients:
100g (3.5oz.) Kinugoshi-Dofu (Silken Tofu)
75ml soy milk
5 tbsp. granulated sugar
100g (3.5oz.) cake flour *all purpose flour is OK
3 tbsp. cocoa powder
1 tsp. baking powder
30g (1oz.) chopped walnuts *if you have

Directions:
1. Preheat the oven to 356F (180C).
2. Drain Tofu and place it in a bowl. Add soy milk and sugar, then mix well.
3. Sift in flour, cocoa powder, and baking powder, then mix well. Add chopped walnuts if you have.
4. Pour the batter into the pan and even out the surface. Bake at 356F (180C) for 30~40 min. Check for doneness with a fresh skewer.

Leave to cool then wrap in plastic wrap or put in an airtight container to keep it moist till the next day!

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/05/blog-post_20.html
---------------------------------


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Tuesday, May 17, 2016

Mizu Shingen Mochi (Japanese Raindrop Cake) - Video Recipe

Japanese Raindrop Cake looks like a big drop of water. It is a transparent jelly-like cake served with Kuromitsu (brown sugar syrup) and Kinako (soybean flour). Very simple yet delicious :)

金精軒製菓 (Kinseiken Seika Company) in Yamanashi Prefecture of Japan make the cake from June till September on the weekends and holidays. There is always a huge line in front of the store. They use specially sourced water from the southern Japanese alps. The cake will only last 30 minutes, thus you can only enjoy it at the store.


https://www.youtube.com/watch?v=wlFkv_SpSI4

To make this transparent cake at home, you will need Cool Agar or Pearl Agar. However, they cost about $20… so I decided to use Ina Agar (costs only 2 bucks), which contains Konnyaku powder (gives jelly-like texture) but translucent. The texture was perfect! I think I am satisfied with the result. If you don't mind about the transparency, Ina Agar is good enough ;)

Agar Products FYI:
Ina Agar A (イナアガー A)
http://astore.amazon.co.jp/shopping072-22/detail/B00HRLT69Q
Cool Agar (クールアガー)
http://astore.amazon.co.jp/shopping072-22/detail/B0040Q60A4
Pearl Agar (パールアガー)
http://astore.amazon.co.jp/shopping072-22/detail/B0085JF80K



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Mizu Shingen Mochi (Japanese Raindrop Cake)

Difficulty: Very Easy
Time: 10min + cooling time
Number of servings: N/A

Ingredients:
water of your choice
Cool Agar or Pearl Agar
Kuromitsu (brown sugar syrup)
Kinako (soybean flour)

Directions:
1. Mix water and agar powder very well in a pot. Bring to a boil and boil for 1 minute. *or use as directed on its package
2. Stop the heat, pour it into wine glasses with round bottoms, or a round ice tray and cool in the fridge for an hour until firm.
3. Serve with Kuromitsu and Kinako.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/05/blog-post_17.html
---------------------------------


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