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チャーハンの分量はこちらからどうぞ → http://1ryouri.sblo.jp/ チャーハン レシピ チャーハンの作り方 チャーハン パラパラ あんかけチャーハン カレーチャーハン 納豆チャーハン レタスチャーハン チャーハン 作り方 高菜チャーハン キムチチャーハン チャーハン カロリー チャーハン 味付け パラパラチャーハン 簡単チャーハン ガーリックチャーハン チャーハン作るよ かにチャーハン コーンチャーハン 鮭チャーハン エビチャーハン 卵チャーハン 豚キムチチャーハン ホイホイチャーハン クックパッド チャーハン カニチャーハン おいしいチャーハン チャーハンの素 炊飯器 チャーハン にんにくチャーハン チャーハン 隠語 チャーハン達人 スープチャーハン 五目チャーハン 美味しいチャーハン チャーハン ランキング 中華街 チャーハン チャーミングチャーハン 明太子 チャーハン キャベツ チャーハン 冷凍チャーハン 黒チャーハン 納豆キムチチャーハン 海鮮チャーハン 王将 チャーハン 札幌 チャーハン 肉チャーハン ウェイパー チャーハン 黄金チャーハン 焼き豚チャーハン チャーハン コツ たらこチャーハン チャーハン AA チャーハン 冷凍 じゃこチャーハン 横浜中華街 チャーハン 西田 チャーハン ツナチャーハン えびチャーハン タイ チャーハン チャーハン マヨネーズ 牛肉チャーハン にんにく肉チャーハン タイバニ チャーハン ミヤネ屋 あんかけチャーハン シーフードチャーハン ミスド 黒チャーハン 冷凍ご飯 チャーハン チャーハンの具 焼肉チャーハン 小松菜 チャーハン ステーキチャーハン 梅チャーハン ネギチャーハン ニンニクチャーハン IH チャーハン 卵なしチャーハン チャーハン 画像 天津チャーハン チャーハンの達人 ニラチャーハン シーチキン チャーハン チャーハン おかず チャーハンに合うおかず 芽室コーンチャーハン ピラフ チャーハン チャーハン 具 チャーハン オイスターソース 和風チャーハン 石焼チャーハン ひき肉チャーハン お父さんのチャーハン 横浜 チャーハン ソースチャーハン 野沢菜チャーハン チャーハンのスープ ひじきチャーハン 食べるラー油 チャーハン チャーハン 材料 蟹チャーハン ラー油 チャーハン
20 Feb 2012
3864
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4:58
This recipe is very easy. I used just a few simple ingredients available around you. But the only thing you need is patience! hehe Rilakkuma (which means relaxing bear in Japanese) is a very popular character in Japan. Omurice is omelette made with fried rice (ketchup flavored chicken rice) and usually topped with ketchup. I know you all like Kyaraben (character bento) but I decided to make it on a plate since you might not have a bento box at home. Of course you can pack it in your bento box :) Making Kyaraben is not that difficult. Just plan (draw picture) before you cook. Then you don't have to spend a lot of time cooking. I spent more time planning than cooking. --------------------------------- Rilakkuma Omurice Difficulty: Patience Time: 45min Number of servings: 1 Ingredients: ((Ketchup Rice)) 300g (10.5oz.) cooked rice 50g (1.8oz.) minced onion 2 tbsp. ketchup salt 1 tbsp. cooking oil ((Blanket & Pillow)) 2 eggs cooking oil ((Yellow Bird etc...)) chicken nugget carrot black sesame seeds sliced American cheese Nori sheet Oshaburi Kombu (chewing Kombu kelp snack) sausages cooked broccoli cherry tomato ketchup Directions: ((Ketchup Rice)) Heat cooking oil in a frying pan and saute the minced onion until tender. Add cooked rice and stir-fry. Then season with ketchup and salt. ((Blanket & Pillow)) Beat 2 eggs in a bowl. Heat cooking oil in a pan and make a thin omelette. If you don't have a rectangle omelette pan, you can make a circle thin omelette and cut it later. *using 2 eggs, you can make 3 sheets of omelette: 1 spare one as a backup ((Decoration)) 1. Wrap some ketchup rice in a sheet of omelette to make a pillow. 2. Use a plastic wrap and form the ketchup rice into the body parts of Rilakkuma. Then put together. 3. Use a chicken nugget to make a Yellow Bird (Kiiroitori). Make a beak with carrot and black sesame seeds. Make (insert) feathers using Oshaburi Kombu. Make eyes with Nori sheet. 4. Decorate the details of Rilakkuma using sliced American cheese and Nori sheet. 5. Put a sheet of omelette blanket over them. 6. Garnish with sausages, cooked broccoli, and cherry tomato. Serve with ketchup if you like. ↓レシピ(日本語) http://www.cooklabo.blogspot.jp/2012/06/blog-post_12.html --------------------------------- More Ideas? How to Make Kampai Omurice (Recipe) 乾杯オムライスの作り方 (レシピ) http://www.youtube.com/watch?v=AJPOHS3qyx8 Music by Josh Woodward Old Man Blanchard - INSTRUMENTAL http://www.joshwoodward.com/ http://www.youtube.com/joshwoodward ♥Please Subscribe♥ http://www.youtube.com/ochikeron ♥Facebook Fan Page♥ Please "Like" me ;) http://www.facebook.com/Ochikeron/ ♥Google+♥ https://plus.google.com/u/0/116260125265266627000/about ♥Visit my Blog for more Recipes♥ http://createeathappy.blogspot.com/ ♥My Recipe Posts♥ http://cookeatshare.com/chefs/ochikeron-137433 http://cookpad.com/ami (Japanese) ♥Follow me on twitter♥ http://twitter.com/ochikeron http://twitter.com/alohaforever (Japanese)
20 Dec 2012
5376
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3:54
♥FOLLOW ME HERE♥ https://www.facebook.com/ochikeron https://plus.google.com/111926234494130917642 http://twitter.com/ochikeron http://createeathappy.blogspot.com/ http://instagram.com/ochikeron/ You will want to make this if you watch this ;) hehe Hot Cake is Japanese pancake but it is bit sweeter and thicker than pancake. Morinaga's Hot Cake Mix is very popular product known for many years. If you follow the directions on its package, you can make gorgeous and fluffy Hot Cake, so I will show you how in this tutorial. Hot Cake Mix is versatile. You can make cakes, cookies, muffins, or any kind of sweets :D I will show you how to make them someday, so please learn basic Hot Cake recipe first! --------------------------------- How to Make Hot Cake (Japanese Pancake) Recipe Difficulty: Easy Time: 20min Number of servings: 3 Ingredients: 1 egg 100cc milk 1 Morinaga Hot Cake Mix (flour) 1 maple syrup a piece of butter Directions: 1. Put egg and milk in a bowl and mix well. *Make sure you mix them together before you add the Hot Cake Mix! 2. Add Hot Cake Mix and gently cut through the mixture until somewhat combined. *Do NOT mix in a circular motion and DO NOT mix too much! 3. Heat a pan over medium heat (if you are using steel pan, oil the pan lightly), and place the pan on a wet towel to cool down the pan a little bit. 4. On low heat, pour 1/3 of the batter from heights of 11 inches (30 cm) onto the pan, and cook for 3 minutes until bubbles appear on the surface. *Use cooking timer to time. 5. Flip with a spatula, cover and cook for 2 minutes until browned on the other side. 6. Place a piece of butter on top and pour some maple syrup. You can wrap in a plastic wrap and freeze to eat later. Microwave for a minute and you can enjoy fresh and fluffy pancake :) レシピ(日本語) http://cooklabo.blogspot.jp/2012/03/blog-post_17.html --------------------------------- Product I used: Morinaga Hot Cake Mix (森永 ホットケーキミックス) http://www.morinaga.co.jp/hotcake/prod/hotcake.html Marukai (USA) http://www.marukaiestore.com/p-192-morinaga-hotcake-mix-2116oz.aspx Pacific Mercantile (USA) http://www.pacificeastwest.com/074410029753.html Isetan (Singapore) https://www.isetan.com.sg/products/morinaga-hot-cake-mix Apita Uny (Hong Kong) http://www.apitauny.com.hk/index.php?main_page=product_info&cPath=1_7&products_id=958 Music by Josh Woodward Goodbye to Spring (INSTRUMENTAL) http://www.joshwoodward.com/ FYI (products I used in my videos): http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22 ♥Original T-SHIRTS♥ http://shop.herrohachi.com/product/dericious-taiyaki-herro-x-ochikeron http://shop.herrohachi.com/product/create-eat-happy-herro-x-ochikeron ♥Visit my Blog for more Recipes♥ http://createeathappy.blogspot.com/ ♥My Recipe Posts in Japanese♥ http://cooklabo.blogspot.jp/ http://cookpad.com/ami http://www.lettuceclub.net/mypage/toukou_top.html?user_code=00153826 http://twitter.com/alohaforever ♥and of course SUBSCRIBE♥ http://www.youtube.com/ochikeron
17 Aug 2013
4064
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5:43
♥FOLLOW ME HERE♥ https://www.facebook.com/ochikeron https://plus.google.com/111926234494130917642 http://twitter.com/ochikeron http://createeathappy.blogspot.com/ http://instagram.com/ochikeron/ Shortcake (shotokeki) is a layered sponge cake with strawberries and whipped cream. 4/4 was my darling's birthday, so I made this shortcake for him :) I received many requests for shortcake, so I'm finally making this tutorial!!! --------------------------------- Strawberry Shortcake (Birthday Cake Recipe) Difficulty: medium Time: 2 hours (6 hours or a day cooling time) Number of servings: 1 cake Necessary Equipment: 18cm (7.1-inch) round cake pan electric mixer Ingredients: ((Sponge Cake)) 2 eggs *room temperature 60g (2.1oz.) granulated sugar 60g (2.1oz.) cake flour 20g (0.7oz.) melted unsalted butter ((Syrup)) 20ml hot water 1/2 tbsp. granulated sugar 1 tsp. rum *kirsch, brandy, or any kind of liquor you like ((Decoration)) fresh strawberries 300ml fresh cream (heavy whipping cream) 1&1/2 tbsp. granulated sugar a few drops vanilla extract 1 tbsp. rum *kirsch, brandy, or any kind of liquor you like Directions: ((Sponge Cake)) 1. Line the round cake pan with parchment paper. Preheat the oven to 170C (338F). 2. Beat eggs with wire whisk in a metal bowl. Mix sugar and place it over a bowl of hot water and melt the sugar and warm them up to body temperature. Then remove from the hot water and beat the batter on high speed with an electric mixer until white and fluffy. Then on low speed, beat for about a minute to set the texture. 3. Sift in flour little by little and gently cut through the mixture with wire whisk until somewhat combined. Then using spatula, sprinkle melted butter, and quickly lift up the batter to mix. 4. Pour the batter from heights of 11 inches (30 cm) into the pan (like ribbon) and drop the pan lightly on the counter to raise the air bubbles out of the batter. 5. Bake at 170C (338F) for 25 minutes. 6. Place a cutting board and a paper towel on a wire rack. Then place the cake pan upside down and cool with the pan on top. 7. When it's completely cool, wrap with plastic wrap and rest the sponge cake in the fridge for a few hours. *you can store it in the fridge for 2 to 3 days and decorate the cake when needed ((Syrup)) 1. Mix granulated sugar and hot water until dissolved. Then mix rum (if you like). ((Decoration)) 1. Combine fresh cream, granulated sugar, vanilla extract, and rum (if you like) in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak. 2. Slice the sponge cake crosswise into 2 layers. Gently brush the sponge cake with syrup (brush all the surfaces which will be coated with cream). 3. Place one layer of the sponge cake on a plate. Coat the surface of the sponge cake evenly with the cream. Place cut strawberries over the creamed surface. Then coat again with the cream. Place another layer of sponge cake, and frost top and side with the cream. Garnish with strawberries. 4. Rest the cake in the fridge for 1 or 2 hours before you serve. In this way, you can easily cut the cake. レシピ(日本語) http://cooklabo.blogspot.jp/2012/04/blog-post_18.html --------------------------------- This sponge cake was a success! Happy 37th birthday to my darling XOXO What is Cake Flour? http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html Music by Josh Woodward Midnight Sun Josie Has the Upper Hand - Instrumental http://www.joshwoodward.com/ FYI (products I used in my videos): http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22 ♥Original T-SHIRTS♥ http://shop.herrohachi.com/product/dericious-taiyaki-herro-x-ochikeron http://shop.herrohachi.com/product/create-eat-happy-herro-x-ochikeron ♥Visit my Blog for more Recipes♥ http://createeathappy.blogspot.com/ ♥My Recipe Posts in Japanese♥ http://cooklabo.blogspot.jp/ http://cookpad.com/ami http://www.lettuceclub.net/mypage/toukou_top.html?user_code=00153826 http://twitter.com/alohaforever ♥and of course SUBSCRIBE♥ http://www.youtube.com/ochikeron
8 Sep 2013
4384
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2:11
♥FOLLOW ME HERE♥ https://www.facebook.com/ochikeron https://plus.google.com/+ochikeron http://twitter.com/ochikeron http://instagram.com/ochikeron/ Have you seen the movie Ponyo (Ponyo on the Cliff by the Sea)? This video will show you how to make 3-Minute Instant Chicken Ramen with ham that Ponyo and Sōsuke ate :) Instant ramen can be cooked by pouring hot water or in a pot. --------------------------------- How to Make Ponyo Ramen Noodles Difficulty: Very Easy Time: 3 min Number of servings: 1 Ingredients: 1 package Nissin Chicken Ramen 400ml boiling water 1 slice cooked ham (cut in half) *use thick one if available 1/2 hard boiled egg chopped green onion Directions: 1. Boil the water. 2. Place the noodles in a ramen bowl. Pour boiling water over the noodles and cover. Set and start your timer for three minutes 3. After the first minute, quickly open, shake the noodles to separate, then arrange the ham, egg, and green onion over the noodles. Cover again and wait until the timer beeps. If you don't have a noodle bowl with a lid, you can cover the bowl with a plate! ↓レシピ(日本語) http://www.cooklabo.blogspot.jp/2012/11/blog-post_7.html --------------------------------- If you want a hot meal in three minutes, try it out :P Product I used: Instant Nissin Chicken Ramen (日清食品:元祖鶏ガラ チキンラーメン) 100% Japanese Chicken Stock The Origin of Instant Ramen Since 1958 http://www.nissinfoods.co.jp/product/p_3035.html?bl_cd=1 Music by 甘茶の音楽工房 お出かけ日和 http://amachamusic.chagasi.com/ FYI (products I used in my videos): http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22 ♥Original T-SHIRTS♥ http://www.youtube.com/watch?v=FFsQE0qd_4w ♥Visit my Blog to know more about ME♥ http://createeathappy.blogspot.com/ ♥My Recipe Posts in Japanese♥ http://cooklabo.blogspot.jp/ http://cookpad.com/ami http://twitter.com/alohaforever ♥and of course SUBSCRIBE♥ http://www.youtube.com/ochikeron
26 Nov 2013
3806
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7:14
♥FOLLOW ME HERE♥ https://www.facebook.com/ochikeron https://plus.google.com/+ochikeron http://twitter.com/ochikeron http://instagram.com/ochikeron/ A macaron is a sweet meringue-based French confectionery. It is crisp on the outside and chewy on the inside. This is the basic macaron recipe with the basic buttercream filling ;) You can customize with any color and flavor. I hope you like my panda idea ;) --------------------------------- How to Make Panda Macaron Difficulty: Patience Time: 3hours Number of servings: 10 large macarons Necessary Equipment: electric mixer pastry bag with a 3/8-inch round tip Ingredients: ((Macaron Shells)) 55g (2oz.) egg whites 50g (1.8oz.) granulated sugar 60g (2.1oz.) ground almonds (without skin) 80g (2.8oz.) powdered sugar (confectioner's sugar) ((Buttercream Filling)) 2 egg yolks 40g (1.4oz.) granulated sugar 100g (3.5oz.) unsalted butter *room temperature vanilla extract ((Decoration)) brown and pink chocolate pens Directions: ((Macaron Shells)) 1. To draw panda face, you want to make large macarons. So, draw about an inch and a half wide circles (leaving about 2 inches between) on a piece of paper. To make perfect uniform circles, you wanted to place it under the parchment paper to trace. You can search for the template online. 2. Measure the egg whites in a large bowl, and keep in the fridge (to make them easier to whip). Sift in ground almonds and powdered sugar in a large bowl, then keep in the fridge (to let them stay dry). 3. Meringue: Whip egg whites with an electric mixer until foamy. Gradually add granulated sugar 1/3 at a time, then continue to whip until stiff glossy peaks form when you lift the beaters. 4. Add the meringue into the dry ingredients, and mix with a silicone spatula until just incorporated. 5. Macaronnage: Punch down the spatula into the batter, then scrape batter from the sides to the center, and punch again. Repeat this for 10 or more times (depending on your arm strength) until the batter slowly and continuously drips back into the bowl like a ribbon when you scoop it up with the spatula. 6. Line baking sheets with parchment paper, place the template under the parchment paper. Fit a pastry bag with a 3/8-inch round tip, and fill with batter. Pipe out the batter in the circles (the batter will spread a little, so keep it smaller). Tap bottom of each baking sheet (or slam on the counter) to release any air bubbles in macarons. 7. Let stand at room temperature until dry, and a skin forms on the tops, for about 30 minutes or more. Make sure the batter will not stick to your finger. 8. Preheat the oven to 150C (302F). Bake for 14-15 minutes. Let the macarons cool completely on the baking sheet. ((Buttercream Filling)) 1. Beat the egg yolks and sugar until they turn a lemon-yellow color and thick. 2. Add the butter and mix well. Then add vanilla extract to taste. 3. Pour the buttercream into a pastry bag. ((Decoration)) 1. Pipe about 1 teaspoon buttercream on to the middle of one shell, then gently place another shell on top. 2. Set the chocolate pens in a cup of hot water for a few minutes. Cut the tip of the chocolate pens and draw panda faces on the macarons. Rest the filled macarons for a day before eating them. You can store them in an airtight container in the fridge for up to 3 days. レシピ(日本語) http://cooklabo.blogspot.jp/2012/09/blog-post_8.html --------------------------------- Music by Josh Woodward Gemini The Gloaming http://www.joshwoodward.com/ http://www.youtube.com/joshwoodward FYI (products I used in my videos): http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22 ♥Original T-SHIRTS♥ http://www.youtube.com/watch?v=FFsQE0qd_4w ♥Visit my Blog to know more about ME♥ http://createeathappy.blogspot.com/ ♥My Recipe Posts in Japanese♥ http://cooklabo.blogspot.jp/ http://cookpad.com/ami http://twitter.com/alohaforever ♥and of course SUBSCRIBE♥ http://www.youtube.com/ochikeron
10 Dec 2013
3873
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11:19
2人が大好きな「アンパンマン」とアンパンマンのキャラクター「ハロウィンマン」、 ハロウィンバージョンの「ハロウィンアンパンマン」の3種類をおにぎりにし、 おかずは1個のカボチャでカボチャの味を生かしたおかずを6品調理。 カボチャは熱が通りやすいので、一つ一つの料理時間が短く調理しやすいです(^―^) チアリーダーとスパイダーマンの二人は元気にたくさん食べてくれました(笑) For this year's Halloween I made a bento with three kinds of rice balls that look like Anpanman, and six kinds of side dishes all using pumpkin! Because pumpkin cooks fast, these were all very quick and easy to make. The cheerleader and Spiderman liked the salad the most (^―^) レシピ: 1個のカボチャ(約1.2Kg)で6種類のおかず 下準備 1.スプーンで種を取り除く 2.カボチャ(約800g)をザク切り(3種類分) 3.耐熱容器に入れてラップをかけてレンジで加熱(600W8~10分) 茶巾絞り(4個) 1.カボチャ200gと牛乳25ml 2.バター25gと塩をひとつまみ 3.フォークの背でカボチャをつぶして全体を混ぜる 4.小さい器にラップを敷いてカボチャ1/4を入れる 5.ラップで包みながら丸める 6.口をひねりながら形成 7.冷蔵庫で冷やす フライボール(12個) 1.カボチャ350gにバター30g 2.塩コショウ適量 3.パン粉に黒ゴマを適量 4.12等分して丸めたカボチャに小麦粉と卵 5.パン粉をまぶして170℃で転がしながら揚げる 6.キツネ色になったら取り出して冷ます 豚肉巻き 1.カボチャ(200g)を2cm幅に切る 2.耐熱容器に入れてラップをかけてレンジで加熱(600W3分) 3.豚肉で巻く 4.油をひいて弱火で両面を焼く 5.焼き色がついたら塩コショウ スパゲッティ 1.皮を除いたカボチャ100gを小さめに切る 2.牛乳150mlにカボチャを入れて弱火で煮込む 3.コンソメを入れて何度かかき混ぜて、火を止めたらバター20g 4.茹でたパスタを混ぜ合わせる 5.塩コショウで味を調整 フライドパンプキン 1.残りのカボチャをスティック状に切る 2.170℃で揚げる 3.キッチンペーパーにあげて塩を振って冷ます かぼちゃサラダ 1.ベーコン(お好み)を切る 2.潰したカボチャ200gとマヨネーズを合える おにぎり3種類 カレーふりかけ シャケふりかけ めんつゆ 海苔 サラダアラスカ カマボコ Recipe: Side dishes of six types of one pumpkin (about 1.2Kg) Preliminary arrangements 1.Take the seeds using spoon 2.Chopped (three minutes), pumpkin (about 800g) 3.Put the heat-resistant container, over wrap, heated in a microwave oven (600W8-10 minutes) Chakin shibori (4 Pieces) 1.Pumpkin 200g, milk 25ml 2.A little salt and butter 25g 3.The mashed pumpkin in the back of the fork, and mix 4.Place plastic wrap in a small bowl, put the pumpkin 1/4 5.Rounding while wrapped in plastic wrap 6.Formed by twisting the mouth 7.Cooling in the refrigerator Fly balls (12) 1.30g butter and 350g pumpkin 2.Appropriate amount of salt and pepper 3.Add bread crumbs to the black sesame appropriate amount 4.The eggs and flour to pumpkin rounded by 12 equal parts 5.The breaded, deep fried while rolling at 170 ℃ 6.It becomes golden brown, allowed to cool Wrapped in pork 1.Cut into 2cm width, pumpkin (200g) 2.Put the heat-resistant container, over wrap, heated in a microwave oven (600W3 min) 3.The pork wrapped in a pumpkin 4.The oil in the frying pan, bake both sides on low heat 5.Salt and pepper Spaghetti 1.100g pumpkin Excluding the peel, cut into small pieces 2.Add pumpkin and milk in 150ml pot, stew over low heat 3.Add the broth, and stir a few times, 4.Stop the fire, add the butter 20g 5.And mixed with pasta boiled 6.Adjust the taste with salt and pepper Fried Pumpkin 1.Cut into stick-shaped pumpkin remaining 2.Deep fried (170 ℃) 3.Was placed on kitchen paper, and cool Three rice balls The Furikake of curry taste The Furikake of salmon taste Noodle soup (concentrated type) Dried seaweed Alaska(Crab flavored Kamaboko) Kamaboko 【「アンパンマンの柏餅」 Anpanman Kashiwamochi Recipe】 http://youtu.be/7BEcuJybCHs ☆ 登録/Subscribe: http://www.youtube.com/user/nozamama ☆ My Children's Channel: http://www.youtube.com/user/rinozawa ☆ ブログ/My Blog: http://rinozama.blogspot.jp/
3 Feb 2014
4643
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5:55
♥FOLLOW ME HERE♥ https://www.facebook.com/ochikeron https://plus.google.com/+ochikeron http://twitter.com/ochikeron http://instagram.com/ochikeron/ Roll Cake is a type of sponge cake roll. In Japan, we call it "Roll Cake" but in some other countries people call it Swiss roll or jelly roll. I used to make it every week when I first knew that I can make it at home. But now I haven't made it for a long while... maybe for more than 5 years! LoL Anyways, thanks to my recipe, I could make it again! hehe Some people asked me about my hair, so here I will link about my NEW hair coloring product! Palty Bubble Hair Coloring: Marshmallow Ash http://createeathappy.blogspot.com/2011/11/palty-bubble-hair-coloring-marshmallow.html --------------------------------- Japanese Roll Cake Difficulty: medium Time: 60min Number of servings: 8 pieces Necessary Equipment: 9-inch square brownie pan electric mixer Ingredients: ((Sponge Cake)) 2 egg 50g (1.8oz.) superfine sugar 35g (1.2oz.) cake flour 20g (0.7oz.) milk (room temperature) ((Filling)) 200ml fresh cream (heavy whipping cream) 1 tbsp. granulated sugar some fruits of your choice: strawberry, kiwi, canned fruits are okay! Directions: ((Sponge Cake)) 1. Line the brownie pan with waxed paper or parchment paper. Preheat the oven to 180C (350F). 2. Beat eggs and sugar with wire whisk in a metal bowl. Placed it over the pan of hot water and melt the sugar and warm them up to 40C (104F). 3. Then with an electric mixer, beat the batter on high speed for about 5 minutes until white and fluffy. Then on low speed, beat for about 2 minutes to set the texture. 4. Sift in flour and fold together with spatula for about 10 times. 5. Add milk and fold together with spatula for about 50 times until combined. 6. Spread the batter in the brownie pan and drop the pan lightly on the counter to raise the air bubbles out of the batter. 7. Bake at 180C (350F) for 11-12 minutes till lightly brown. (Depending on the heat of the oven, cooking time may differ, so please watch out.) 8. When it's done, drop the pan lightly to prevent shrinking. Remove the sponge cake from the pan by lifting the wax paper and place it on a wire rack to cool. 9. When it's cool enough, remove the parchment paper and place the sponge cake on the parchment paper with the brown side up. ((Filling)) 1. Combine fresh cream and granulated sugar in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak. 2. Dice the fruits of your choice. 3. Coat the surface of the sponge cake evenly with the cream. Place the fruits over the creamed surface (leave an inch at both ends). 4. Wrap the cake in the parchment paper and put in a fridge for 30 minutes to set. 5. Cut into round pieces! The best way to cut the cake is to use a knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut! レシピ(日本語) http://cooklabo.blogspot.com/2011/11/blog-post_18.html --------------------------------- It's a great recipe for holiday seasons: Thanksgiving, Christmas, New Year's party :D What is Cake Flour? http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html Music by AXIAL Papaloko http://www.jamendo.com/en/ FYI (products I used in my videos): http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22 ♥Original T-SHIRTS♥ http://www.youtube.com/watch?v=FFsQE0qd_4w ♥Visit my Blog to know more about ME♥ http://createeathappy.blogspot.com/ ♥My Recipe Posts in Japanese♥ http://cooklabo.blogspot.jp/ http://cookpad.com/ami http://twitter.com/alohaforever ♥and of course SUBSCRIBE♥ http://www.youtube.com/ochikeron
12 May 2014
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2:55
♥FOLLOW ME HERE♥ https://www.facebook.com/ochikeron https://plus.google.com/111926234494130917642 http://twitter.com/ochikeron http://instagram.com/ochikeron/ When I made Hot Cake (Japanese Pancake), I received many requests for the recipe from scratch, so here is the recipe. --------------------------------- How to Make Pancakes From Scratch Difficulty: Easy Time: 20min Number of servings: 6 pancakes Ingredients: A * 100g cake flour * 3 tbsp. sugar * 1 tbsp. corn starch * 1/2 tbsp. baking powder * a pinch of salt 1 egg 100ml milk 1 tbsp. cooking oil maple syrup butter Directions: 1. Sift in dry ingredients (A) in a bowl and mix well with a whisk. 2. Beat an egg in a different bowl, add milk, and mix well. 3. Add the dry ingredients (1.) 1/3 at a time, and mix just until blended. 4. Add cooking oil and mix again. *DO NOT mix too much! 5. Cover with plastic wrap and leave to set for 5 minutes. 6. Meanwhile, heat a non-stick frying pan over medium heat. Place the pan on a wet towel to cool down the pan a little bit. 7. Turn the heat down to low, place the pan, pour about 1/2 ladle of the batter onto the pan, and cook until bubbles appear on the surface. 8. Flip with a spatula, then cook for a minute until browned on the other side. Repeat the steps to complete the rest. 9. Place a piece of butter on top and pour some maple syrup. You can wrap in a plastic wrap and freeze to eat later. Microwave for a minute and you can enjoy fresh and fluffy pancake :) レシピ(日本語) http://www.cooklabo.blogspot.jp/2013/08/blog-post.html --------------------------------- How to Make Hotcake (ホットケーキの作り方) http://www.youtube.com/watch?v=95dYm8M2o3w Music by Epidemic Sound Sunny Vacation 02 FYI (products I used in my videos): http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22 ♥Original T-SHIRTS♥ https://www.youtube.com/watch?v=FFsQE0qd_4w ♥Visit my Blog for more Recipes♥ http://createeathappy.blogspot.com/ ♥My Recipe Posts in Japanese♥ http://cooklabo.blogspot.jp/ http://cookpad.com/ami http://www.lettuceclub.net/mypage/toukou_top.html?user_code=00153826 http://twitter.com/alohaforever ♥and of course SUBSCRIBE♥ http://www.youtube.com/ochikeron
3 Jun 2014
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3:05
♥FOLLOW ME HERE♥ https://www.facebook.com/ochikeron https://plus.google.com/111926234494130917642 http://twitter.com/ochikeron http://instagram.com/ochikeron/ Tokyo Banana (東京ばな奈) is a very popular banana flavored sweet, often considered to be the #1 souvenir from Tokyo. I never thought of making this at home, but I tried it for my viewers :) Pureed banana custard cream was smooth and delicious. Please try it out! --------------------------------- Tokyo Banana Difficulty: medium Time: 60min Number of servings: 8 (cream is for 16 or more) Necessary Equipment: 9-inch square brownie pan electric mixer Ingredients: ((Banana Custard Cream)) Net 100g (3.5oz.) banana A * 1 egg * 1 tbsp. corn starch * 3 tbsp. granulated sugar * 150ml milk a few drops of vanilla extract ((Sponge Cake)) http://www.youtube.com/watch?v=lxP5Osz0DnY Directions: ((Banana Custard Cream)) 1. In a bowl, mash banana with a fork. 2. Add A and mix well. 3. Strain the mixture through a sieve into a saucepan. 4. Put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. If you like, add a few drops of vanilla extract. Leave to cool completely. 5. Transfer the cream into a pastry bag OR into a dish covered tightly with plastic wrap (make sure the cream sticks to the plastic wrap to keep from drying out). Chill in the fridge. ((Sponge Cake)) http://www.youtube.com/watch?v=lxP5Osz0DnY ((Finish)) 1. Cut the sponge cake into 4 squares. Then cut them into thin (0.2 inch) slices. 2. Place the cake on plastic wrap (with the brown side up), pipe out the Banana Custard Cream, roll, and securely twist the ends like a candy. *It tastes good if you chill them in the fridge before you eat. *You can also use a store-bought sponge cake. ↓レシピ(日本語) http://www.cooklabo.blogspot.jp/2013/11/blog-post_9.html --------------------------------- If you prefer to make Deco Sponge Cake, watch this video! http://www.youtube.com/watch?v=-OpS-jTenC4 Music by Epidemic Sound Back To Happy Town 1 FYI (products I used in my videos): http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22 ♥Original T-SHIRTS♥ http://www.youtube.com/watch?v=FFsQE0qd_4w ♥Visit my Blog for more Recipes♥ http://createeathappy.blogspot.com/ ♥My Recipe Posts in Japanese♥ http://cooklabo.blogspot.jp/ http://cookpad.com/ami http://www.lettuceclub.net/mypage/toukou_top.html?user_code=00153826 http://twitter.com/alohaforever ♥and of course SUBSCRIBE♥ http://www.youtube.com/ochikeron
13 Dec 2014
4793
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1:58
Ingredients (for 2) pasta 180-200g bacon 50g onion 1/8 pieces olive oil 30cc sake 30cc egg(only the yolk) 4 salt a little pepper a little welsh onion  a little nori( Seaweed) a little nagasawake sause  10~15cc(or soy sause) How to make nagasawake sause in English http://ameblo.jp/ngswcook/entry-10618408520.html 詳細レシピは長澤家のレシピブログで♪ http://ameblo.jp/ngswcook/entry-10073062893.html 普通のカルボナーラが苦手な方でも、チーズが入っていないので、生卵ご飯が食べられるのであれば、おいしくいただけることと思います。 材料(2人分) パスタ 180~200g ベーコン 50g たまねぎ 8分の1個(スライス) オリーブオイル 適量 日本酒 大さじ2 たまご(卵黄のみ(多少白身もあっても大丈夫です)をボールに割って混ぜておく) 4個 塩 適量 こしょう 適量 万能ねぎ 適量(小口切り) きざみのり 適量 長澤家の万能つゆ  10ccから15cc(もしくは市販のめんつゆ適量) 家庭用の長澤家の万能つゆの作り方はこちらです♪ http://ameblo.jp/ngswcook/entry-10016826378.html たまごソースはたまご+塩です。
25 Dec 2011
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えりも漁業協同組合制作提供 真ツブ貝のさばき方How to
14 Dec 2012
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9:51
大人気カード、セイヴァースタードラゴンのデッキをご紹介。この第3回目ではデッキレシピと、最新弾のお勧めコンボをいくつかご紹介します。 色々なデッキを動画と詳しい記事でご紹介!カードキングダム動画シリーズ ckaikd0021 カードキングダムホームページhttp://www.stannet.ne.jp/fb/index.html
28 May 2013
3795
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YouTubeNextUpエントリー動画⇒ http://www.youtube.com/watch?v=TEbvpse6p_o シリコンカップやピックを紹介してます⇒ http://douga.rakuten.ne.jp/v?5o4jdb 最近ブログ復活しました→ http://ameblo.jp/mosogourmet/entry-10288625029.html 足はウイニーです。
6 Jul 2013
3816
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8:04
How to Make Teuchi Udon (serves 3~4) 手打ちうどんの作り方 字幕表示可 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 http://youtube.com/cookingwithdog http://facebook.com/cookingwithdog http://google.com/+cookingwithdog http://twitter.com/cookingwithdog
27 Sep 2013
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3:23
Ingredients for Tendon (2 People) - Tendon Sauce - 100ml Dashi Soup (2/5 u.s. cup) 2 tbsp Soy Sauce 2 tbsp Mirin 1 tbsp Sake 1 tbsp Sugar - Tempura Batter - 3 tbsp Cold Water 3 tbsp Tempura Flour Shrimps Squid Sweet Potato Pumpkin Maitake Mushrooms Eggplant Asparagus http://youtube.com/cookingwithdog http://facebook.com/cookingwithdog http://google.com/+cookingwithdog http://twitter.com/cookingwithdog
15 Oct 2013
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