Zaru Soba Recipe

Zaru Soba is cold buckwheat noodles with dipping sauce, and it is a cool summer noodle dish in Japan. Zaru means a colander or a strainer in Japanese, and cold Soba noodles are usually served on a slotted bamboo mat that lets water drip through. Zarusoba is the great dish to beat brutal summer heat over there.

Soba has fewer calories and more nutrients such as Vitamin B, various minerals, and fiber. Soba doesn’t contain any gluten. Recent gluten free diet fever may be contributing to the popularity of Soba noodles.

Not only is Soba healthy, but it tastes great, of course. It has a wheaty, nutty, wholesome flavor. It can be wonderful in hot soup too. Hot Soba is for anytime, but there is a special dish eaten on New Year’s Eve, Toshikoshi Soba. Because Soba noodles have no gluten, they can be cut more easily than other noodles. It is believed that eating Soba will cut misfortune of the previous year and bring good luck in the next year.

Ingredients
200g dried Soba noodles
1/2 cup Men-Tsuyu (120ml)
2/3 cup cold water (160ml)
shredded Roasted Seaweed (Nori)
2 green onions, sliced thinly
wasabi

Instructions
In rolling boiling water in a big pot, add dried Soba noodles and stir. After coming back to a boil, cook for 3-4 minutes (follow the instructions on the package). Strain and cool Soba under running water a bit. Chill in ice water for a couple of minutes. Then strain again.Mix Men-Tsuyu and cold water, and divide into dipping bowls. Place Soba on plates and top with shredded Roasted Seaweed. Serve with Men-tsuyu, green onions, and wasabi.

Somen (Cold Noodle) Recipe

Somen are Japanese dried vermicelli noodles eaten cold during summer. Like cold Soba (buckwheat noodle), you dip Somen in the soy sauce-based sauce (men-tsuyu) along with grated ginger and chopped green onions.
Ingredients
2 bunches dried Somen noodle
ice water
1 green onion, thinly sliced
ginger root, grated
1/4 cup Men-Tsuyu (dipping sauce)
1/2 cup water
Instructions
Boil water and add Somen to the boiling water.
Cook for a minute and strain.
Wash Somen in running water, rubbing.
Put ice water in a serving bowl and add Somen.
Mix Men-Tsuyu and water, and serve the sauce along with onion and ginger.

Marinated Fresh Tuna Bowl (Maguro Zukedon Recipe) まぐろの漬け丼 作り方レシピ

How to Make Maguro Zukedon (serves 1) まぐろの漬け丼の作り方 字幕表示可
80~100g Fresh Tuna, Sashimi-grade (2.8~3.5 oz)
1 tbsp Soy Sauce
1 tbsp Mirin or 1 tbsp Sake+1 tsp Sugar
1 tbsp Dashi Stock or 1 tbsp Water+2 pinches of Dashi Powder
½ tsp Sesame Oil
80g Yamaimo - Japanese Mountain Yam (2.8 oz)
8g Kaiware Radish Sprouts or substitute: Garden Cress (0.3 oz)
2 tbsp Spring Onion Leaves, Chopped
Toasted Nori Seaweed
Toasted White Sesame Seeds
Wasabi
160g Steamed Rice (5.6 oz)

Tekka Don (Tuna Bowl) Recipe - Japanese Cooking 101

Tekka Don is a rice bowl with marinated tuna Sashimi on top. It is an extremely easy dish to make if you have good Sashimi grade tuna (raw tuna that is sold to be eaten raw). Even though the dish is not complicated, Tekka Don tastes really good and is much more special than typical Donburi (rice bowl) dishes such as Oyakodon.
The bright red color of raw tuna is said to give this the name Tekka (“hot iron”) and it’s also very pretty. With Miso Soup and some vegetable side dishes, you’ll have a perfect meal for your family.
We used pre-cut tuna Sashimi, but a block of tuna works the same. You just need to cut it into 1/2″ (1cm) thickness (or thinner). (Best to sharpen your knife before cutting.) If you already have Mentsuyu in your fridge, skip the step 1.
Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 2 servings
Ingredients
1/2 lb (225g) sliced tuna, Sashimi grade
6 Tbsp Mentsuyu or
2 Tbsp soy sauce
2 Tbsp Sake
2 Tbsp Mirin
Steamed Rice
sesame seeds
Wasabi
Roasted Seaweed, thinly cut
Instructions
If you are not using Mentsuyu, combine and boil soy sauce, Sake, and Mirinin a small pan, remove from heat immediately, and let cool. If the tuna is in a block, cut tuna sashimi into 1/2"(1cm) thick pieces. Marinade Tuna pieces in cooled soy sauce mixture (or Mentsuyu) for 10-15 minutes. Serve rice in a bowl, and top with marinaded tuna, sesame seeds, wasabi, and Roasted Seaweed. Pour some of the marinade sauce over rice if you want.

What Japanese Breakfast is Like

This is some stuff that is sometimes eaten for breakfast in Japan, like miso soup, rice and umeboshi, natto!, tako-san wieners (octopus weiner), and tamagoyaki (grilled egg).

What Japanese Dinner is Like (Nabe)

Nabe (鍋物) is simply the name of the dish (cooking pot), so when you have nabe, there really could be anything in it. If you're from a country that has stews and soups in the winter time, this is the Japanese equivalent.

Udon Noodle and Clam Hot Pot "Asari Udon Suki" - Japanese & Donabe Cooking

Udon Noodle and Clam Hot Pot – Asari Udon Suki
(Serves 3 – 4)

Ingredients:

(Broth)
3 1/3 cups (800 ml) dashi (http://toirokitchen.com/recipes/class...) or your choice of stock
2 tablespoons sake
2 tablespoons mirin
2 1/2 tablespoons usukuchi shoyu (light colored soy sauce) or regular soy sauce

2 servings par-cooked udon (cook for 2 – 3 minutes less than the package’s instructions, then rinsed in cold water)
1 pound (450 g) clams, cleaned
1/2 oz (15 – 20 g) dry yuba (tofu skin; can substitute with some sliced tofu)
5 oz (150 g) shimeji mushrooms, bottom end trimmed
1 negi (Japanese green onion, bottom white part only) or 3 scallions, thinly-sliced at an angle
1/2 medium carrot, sliced into 1/8” (3 mm) disks, then cut with a mold, if you like
3 oz (100 g) pea shoot or your choice of leafy green vegetable (such as mizuna, spinach, shungiku, etc.)

Kanzuri (fermented chili paste from Niigata) or your choice of condiments
Finely grated ginger

Procedure:
1. Combine the ingredients for the broth in the donabe and bring to a high simmer over medium-high heat.
2. Add the udon, clams, yuba, shimeji, and carrot. Cover with the lid and cook for a few minutes or until the clams are opened and everything is cooked through. You can check and stir a couple of times, meanwhile.
3. Serve into individual bowls with kanzuri and grated ginger on the side.

Happy Donabe Life!

Salmon Teriyaki with Savory & Sweet Teriyaki Sauce Recipe

For those of you who love Japanese food but don't like to eat raw fish, teriyaki is a great alternative for you. I show you how to make a really easy and delicious Salmon Teriyaki at home. The salmon is flavored in a savory yet sweet sauce with soy sauce, ginger, garlic and white wine. If you are lukewarm about fish, I think you'll like this dish!

Ingredients:
Salmon with skin on one side (1.5 lbs, makes 4 pieces)
Teriyaki Sauce:
Ginger (2 inches, peeled and julienned)
Garlic (2 cloves, minced)
Soy Sauce (1/2 cup)
Water (1/4 cup)
Sugar (1/4 cup)
White wine (2 tablespoons, can replace with Japanese mirin)
Brown Sugar (1 teaspoon, can replace with Japanese mirin)

How to Make Japanese Creamy Sesame Seed Dressing (Recipe) ごまドレッシングの作り方 (レシピ)

Japanese Creamy Sesame Seed Dressing

Difficulty: VERY Easy
Time: 3min
Number of servings: 2

Ingredients:
2 tbsp. mayonnaise
2 tbsp. ground toasted white sesame seeds
1 tbsp. sugar
1/2 tbsp. vinegar
1/2 tbsp. soy sauce
1/2 tbsp. sesame oil

Directions:
1. Please use freshly ground toasted white sesame seeds to make it flavorous.
2. Mix all the ingredients together.

*You can serve it with vegetable sticks as a dip.
*If you think the texture is too thick to dress a salad, you can add a bit of water (or dashi stock) to loosen up the texture.
*You can use unsweetened plain yogurt instead of mayonnaise. It will taste different but still good!

Kabocha no Nimono (Simmered Pumpkin) Recipe - Japanese Cooking 101

People think Japanese food is healthy. Is that because of deep fried Tempura or Tonkatsu? Probably not. That’s because we eat a lot of simmered or boiled vegetables. Vegetable dishes boiled or simmered in seasoned broth are called Nimono. 
Ingredients
3 cups (720ml) Dashi
2 1/2lb Kabocha (pumpkin)
2 Tbsp sugar
1 1/2 Tbsp soy sauce
1/4-1/2 tsp salt
1 Tbsp Sake
Instructions

Remove seeds and cut Kabocha into 3" square pieces. Cut off sharp edges of the Kabocha pieces.
Boil Dashi in a pot and put Kabocha in it. Cook Kabocha covered until tender at medium heat, about 20-30 minutes depending on how hard your Kabocha is.
Add sugar, soy sauce, salt and Sake to the Kabocha. Reduce heat to medium low, and cook another 15 -20 minutes to reduce the broth a little.
Remove from heat and let it sit covered until cool. As it cools, Kabocha will absorb more of the flavor from the broth. If you like it warm, reheat before serving.

Onion Salad - Japanese Cooking 101

Sliced raw onion is often used in dishes such as salads and sandwiches in Japan. It is great for our Potato Salad, too. Onion is usually a supporting character, but here in this Onion Salad recipe, it is the main and only vegetable in the salad.

Onion is a very healthy vegetable in which the nutritional composition can help lower cholesterol. Eating it raw is especially good. However, sometimes onion can be too hot and spicy to eat raw. You could buy sweet onion if you want to eat it raw, but also you can put sliced onion in water while preparing to reduce the hot flavor.

Ingredients

1 onion
salt
1 Tbsp soy sauce
1 Tbsp rice vinegar
2 Tbsp canola oil
1/2 - 1tsp sugar
Katsuobushi(dried bonito flakes)(optional)
Instructions

Slice onion very thinly. Use slicer if you have it. Put sliced onion in water with salt (about 1/4 tsp) and leave for 10 minutes or so. Squeeze and dry with a paper towel.
Whisk soy sauce, vinegar, oil and sugar very well in a bowl. Add sliced onion and mix.
Sprinkle with Katsuobushi if you like.

Potato Salad Recipe | Cooking with Dog

(serves 3)
200g Potato, cut into bite-size pieces (7.1 oz)
50g Carrot, 4mm thick quarter moons (1.8 oz)

¼ tsp Salt
2 pinches of Sugar
½ tsp Vinegar
White Pepper

½ Cucumber (70g/2.5 oz)
30g Ham, 5mm thick (1.1 oz)
50g Onion (1.8 oz)
1 Boiled Egg
2 tbsp Mayonnaise
White Pepper
Salt

Bento school muse

[‪#‎contact‬ class. Next week, until the class of 1) class and " Bento " day of pretending to be a post, 2) the " hash tag " to implement that, please.

◎ 1) after the class pretending

2th "Flavor" processed food from the other side of the (experiment), how have you been?

We have a taste of any of the conditions of the environment to feel? Would you have?

Class introduced in Japan, the founder of Mcdonald's words.

@@@@@

" the hamburger is a I don't eat. Lunch is always was the fox. Oh, you, a handbag, but I have a handbag I walk? Is that you're selling isn't use, and it's not.

" the taste of human, until the age of 12,13 I'm determined to. Gohan who grew up in an adult even in the end, it is rice. At School lunch to eat bread. People of Mcdonald's in the audience. You have to see, please. All Japanese people come to Mcdonald's to be from you. From among the children ate a burger. Probably in the future, our guest is me."

' pretty girls in the shop on the counter but I to them, the moment that hypnotized me. Give me a hamburger, and smile, thank you, and that the three seconds, only the guests into a hypnotic state. Then immediately, how do you like coke to that, and the one in three people's though lol then say 2 times is not good. It is said that persistent. Hypnotized is three seconds."

(monthly boss may item ' in my notebook suzuki was seen in the name of the president of the us than ")

@@@@@

Did not think anything about it to act by instinct when our brain is easily manipulated. On the other hand, that he learned the advantage to this is different from actions that may be one of our brain. If you know you can't change, but know that can change the future.

Well, this time in the lecture was, and have learned the following questions, the "class" form after pretending to use until the next class don't forget to post, please. Post this with the attendance of the and check.

(pretend class form > Kaeribanaza

>>>>>>>>>>>>>>>>>>>>>>>>

> 2th class, I have learned and questions (unlimited characters)

>>>>>>>>>>>>>>>>>>>>>>>>

(on the day of Bento Kaeribanaza pretend form >

>>>>>>>>>>>>>>>>>>>>>>>>

> add image " option of 持chi寄ri ippon photo attached.

The description of the dish >

> day of lunch and I have learned the characters (Unlimited)

>>>>>>>>>>>>>>>>>>>>>>>>

◎ be posting to everyone (please)

Who posted the article in the term when together," Hash tag " to be careful and search more convenient (search articles of the work in the short time).

The way of the hash tag, ‪#‎hira‬ pine #contact class, as I'd like to tag in front of the word "Sharp" only to be inserted.

, your cooperation, please. M (_ _) M

Potato Salad Recipe - Japanese Cooking 101

Ingredients
4-5 potatoes
1/2 tsp salt
1 tsp rice vinegar
2 small cucumbers
1 small carrot
2 boiled eggs
2-3 slices of ham
4-5 Tbsp Japanese mayonnaise
salt
pepper
Instructions

Peel potatoes and cut into small pieces. Heat water in a pot, and boil potatoes until tender, about 10-15 minutes. Strain and put potatoes in a large bowl. Add 1/2 tsp salt and vinegar, and mash slightly (leave some potato chunks). Let it cool.
Slice cucumbers to thin rounds, and cut carrots thinly (2" long). In a different bowl, sprinkle a little salt (not in the measurement) over cucumber and carrots, and let it sit for 2-3 minutes. Squeeze out water.
Cut boiled eggs into small pieces, and cut ham thinly (2" long strips).
Add vegetables, eggs, and ham to potatoes, then mayonnaise. Mix well. Add salt and pepper to taste.

Shrimp Avocado Salad Recipe 海老アボカドサラダ 作り方 レシピ

How to Make Shrimp Avocado Salad 海老アボカドサラダの作り方 字幕表示可 材料(日本語)↓ (serves 2)
½ Avocado
½ Cucumber
50g Camembert Cheese (1.8 oz)
5 Boiled Shrimps
10g Roasted Walnuts (0.4 oz)

- Dressing -
½ tsp Soy Sauce
½ tbsp Lemon Juice
⅙ tsp Salt
Black Pepper, coarsely ground
½ tsp Wasabi
1 tbsp Olive Oil

How to Make Tofu Salad (Recipe) 豆腐サラダ 作り方レシピ

How to Make Tofu Salad (serves 2) 豆腐サラダの作り方 字幕表示可 材料(日本語)↓
300g Tofu (10.6 oz)
Spring Onion Leaves

2 Red Leaf Lettuce Leaves
6 Small Tomatoes
40g Young Onion (1.41 oz)
½ Cucumber
2 String Bean Pods
6 Snap Bean Pods
6 Broccoli Pieces

- Dressing -
2 tbsp Olive Oil
1 tbsp Chopped Garlic
1 tbsp Chopped Bacon
1 tbsp Soy Sauce
1 tsp Sugar
2 tbsp Grated Young Onion
1~1½ tbsp Lemon Juice

500ml Boiling Water (2.11 us cup)
1 tsp Salt

Seaweed Salad (Wakame Salad Recipe) 海藻サラダ（わかめサラダ） 作り方 レシピ

How to Make Wakame Seaweed Salad わかめサラダの作り方 字幕表示可 材料(日本語)↓
70g Daikon Radish (2.5 oz)
A few shreds of Carrot for color
30g Mizuna Greens (1.1 oz)
25g Salted Wakame Seaweed (0.9 oz)
2 Cherry Tomatoes
Kaiware Radish Sprouts or substitute: Garden Cress
Toasted White Sesame Seeds

- Japanese-inspired Dressing (50~60ml) -
1 tbsp Soy Sauce
1 tbsp Vinegar
1 tbsp Dashi Stock or Water
⅓~½ tsp Sugar
½~1 tbsp Olive Oil or Sesame Oil
½ tsp Grated Ginger Root

Hijiki no Nimono Recipe - Japanese Cooking 101

Hijiki No Nimono is another home-cooking Japanese dish for everyday meals. It is seasoned strongly so that it lasts for a longer time and is ready to eat at any time. It is often found in bento boxes, and is a great side dish in meals any time of a day. Hijiki No Nimono is also one of the healthiest foods among Japanese food.

Hijiki is a type of seaweed and is very nutritious. It is full of nutrients like fiber, vitamins and minerals, especially having a lot of iron. If you are concerned about healthy eating, Hijiki may be the super vegetable (from the ocean) you are looking for. Interestingly, it also has a considerable amount of arsenic for a food, but it is widely eaten in Japan and is typically not a problem as long as you don’t eat excessive amounts.

Ingredients
1 C (50g) dried Hijiki
1/2 medium carrot
1/2 slab Konnyaku
1 rectangle or 2 squares Aburaage
1 Tbsp oil
4 Tbsp soy sauce
2 Tbsp sugar
1 Tbsp Sake
1 Tbsp Mirin
Instructions

Rehydrate dried Hijiki in water in a bowl about 30 minutes. Cut carrot, Konnyaku, and Aburaage into thin 2" long strips.
Strain Hijiki and drain the water as much as you can.
Heat a frying pan with oil, and stir fry Hijiki, carrot, Konnyaku, and Aburaage together about 5 minutes. Add the seasonings and cook at medium heat for 10 minutes covered, and cook further for 5-10 minutes uncovered until the liquid is almost all evaporated.

たくあんの作り方（漬け方） - How to make Takuwan (Japanese Radish Pickles)

Ingredients】
10 Daikon with their leaves
●Pickle mixture
1kg rice bran (15 % of the dried daikon weight)
400g sea salt (6% 〃)
400g granulated brown sugar (2～6% 〃)
40g chopped kombu kelp
5 chili peppers (chopped)
5 dried gardenia fruits (optional)
sun-dried fruit peels (persimmon, apple, orange)
【Directions】
1、Wash the daikon and their leaves. Put leaves aside. You will use them later.
2、Please refer to the following the video for binding the daikon.
3、Hang daikon out to dry in the sun (2 weeks). They will be ready the moment they bend easily.
4、Bring them inside at night if you think morning dew will come on them.
5、Weight the daikon then and prepare rice bran (15% of dried daikon weight) , salt (6% 〃) and sugar (6% 〃).
6、Crush the dried gardenia fruits using a pair of pliers.
7、In a large bowl, pour in the rice bran, salt, brown sugar, chopped konbu, chopped chili pepper, dried fruit peel and dried gardenia fruit. Mix well.
8、Lay a plastic bag in a pickling bucket.
9、First line the bottom with some of the pickle mixture.
10、Line a first layer of daikon, leaving as little space between as possible.
11、Fill any space left with the daikon leaves.
12、Sprinkle with pickle mixture.
One thing to consider is not putting as much salt in the lowest layer as it will naturally seek the bottom.
13、Repeat same procedure with the rest of the daikon.
14、Cover the top with dried greens.
15、Sprinkle remaining pickle mixture over the top and spread to even out the surface.
16、Place a wooden or plastic plate on top.
17、Put two stones at least 3 times the weight of the dried daikon.
18、Cover with newspaper and a lid to prevent any dust inside.
19、In 7-10 days if liquid rises to surface, decrease weight to half.
20、Store it in a cool dark place. The pickles should be ready to taste in a month's time.
21、It will keep in their liquid for about two month in the winter.
22、Rinse and cut takuan into 2 to 3 mm thick into round slices.

Chikuzenni Recipe - Japanese Cooking 101

Namasu is a kind of Sunomono that is often a part of Osechi Ryouri (Japanese New Year cuisine). There are a lot of kinds of Namasu, but here we made the most typical one: red and white Namasu. The red is carrot and the white is Daikon radish, both pickled in sweet vinegar. There are meanings to each dish in Osechi Ryouri, mostly for happiness and good health for a whole year. Red and white are the colors of celebration in Japan, so it is the perfect color combination to celebrate a new year.

If you use the same amount of carrot as radish, it looks mostly red (orange). So it’s better to use much less carrot than radish, even less than the amount we used. Kombu (dried kelp) is not necessary, but it gives Umami (savory taste) to enhance the flavor of the dish and cut the harshness of vinegar. Because it is a part of Osechi Ryouri, it needs to be able to last at least 3 days (so house wives don’t have to cook in the beginning of new year), so it may taste stronger than regular Sunomono. If you like to use less sugar, please do so.
Ingredients

1 lb Daikon radish (450g)
1/4 lb or less carrot (110g)
1 tsp salt
1/2 cup rice vinegar (120ml)
1/2 cup water (120ml)
1" square Kombu (2.5cm)
3 Tblsp sugar
Instructions

Put the rest of the ingredients in a pot, let it boil, and cool.
Slice Daikon radish and carrot very thinly into 2" (5cm) lengths. Add salt and leave for 5 minutes. Squeeze out water from the cut radish and carrot. Cut the Kombu very thinly and add to the vegetables.
Add vinegar mixture to the vegetables and mix. Refrigerate at least 30 minutes.

Namasu Recipe - Japanese Cooking 101

Namasu is a kind of Sunomono that is often a part of Osechi Ryouri (Japanese New Year cuisine). There are a lot of kinds of Namasu, but here we made the most typical one: red and white Namasu. The red is carrot and the white is Daikon radish, both pickled in sweet vinegar. There are meanings to each dish in Osechi Ryouri, mostly for happiness and good health for a whole year. Red and white are the colors of celebration in Japan, so it is the perfect color combination to celebrate a new year.

If you use the same amount of carrot as radish, it looks mostly red (orange). So it’s better to use much less carrot than radish, even less than the amount we used. Kombu (dried kelp) is not necessary, but it gives Umami (savory taste) to enhance the flavor of the dish and cut the harshness of vinegar. Because it is a part of Osechi Ryouri, it needs to be able to last at least 3 days (so house wives don’t have to cook in the beginning of new year), so it may taste stronger than regular Sunomono. If you like to use less sugar, please do so.
Ingredients

1 lb Daikon radish (450g)
1/4 lb or less carrot (110g)
1 tsp salt
1/2 cup rice vinegar (120ml)
1/2 cup water (120ml)
1" square Kombu (2.5cm)
3 Tblsp sugar
Instructions

Put the rest of the ingredients in a pot, let it boil, and cool.
Slice Daikon radish and carrot very thinly into 2" (5cm) lengths. Add salt and leave for 5 minutes. Squeeze out water from the cut radish and carrot. Cut the Kombu very thinly and add to the vegetables.
Add vinegar mixture to the vegetables and mix. Refrigerate at least 30 minutes.

Today's lunch and soup stock

Today's lunch and soup stock.
合馬 Spring Bamboo shoots.
Iriko Chinese soup in the soup. (^ ^) no.

Tsukemono Recipe - Japanese Cooking 101

Tsukemono are pickled vegetables. There are many kinds that are pickled in many ways, using salt, vinegar, Miso, rice bran, etc. Tsukemono get rich flavors often (but not always) from fermentation in a base like rice bran.

The salt-pickled cabbage in this recipe does not involve fermentation. Instead, the vegetables simply sit in salt for a short while; therefore, it is very easy to make. Because it is pickled in a very small amount of salt, it does not preserve the vegetables for a long time, but the salt taste is still strong enough. Since it is so easy to make, just make small amounts as often as you want. 

Ingredients
250g cabbage
3-4g salt
2g Kombu (dried kelp)
Instructions

Cut cabbage into 2" squares.
Put cabbage, salt, and Kombu in a freezer bag and let sit about 10 minutes.
When the Kombu gets soft, take it out, cut thinly, and put back in the bag. Rub the ingredients together well and leave for 2-3 hours at room temperature.
Squeeze out any water and serve.

Easy Japanese Pickles Tsukemono (RECIPE) 白菜の浅漬けの作り方（レシピ）

This is the easiest way to make Tsukemono, or Japanese pickles. 日本語は下にあります。Today we're using Chinese Cabbage but you can use almost any vegetable you like. 

INGREDIENTS:
1/4 head chinese cabbage
2 teaspoons salt
2 teaspoons sugar
2 tablespoons lemon juice

DIRECTIONS:
Wash and dry the chinese cabbage. Remove the core of the cabbage. Cut into bite-sized pieces ( 1-inch ). Put 1/3 of cabbage into a ziploc bag. 1/3 of the salt ,sugar and lemon juice. Close the bag and toss for 10 seconds. Continue two more times until all ingredients are used. Close the bag and massage for 20 times. Open the bag and get rid of the air inside the bag. Close the bag and squeeze. Put in refrigerator for at leats 6 hours. Squeeze out water before eating. You may add some chili pepper flakes on top for extra kick. Keeps in the refrigerator covered for 1 week.

Spring Takikomi Gohan ( Mixed Japanese Rice ) RECIPE あさりとタケノコご飯の作り方（レシピ）

Today we're going to make a spring version of Takikomi Gohan using bamboo shoots, clams and peas. This is traditionally eaten during the spring, but it can be enjoyed anytime of the year. Subscribe for more videos! http://goo.gl/18SB8p

MORE JAPANESE RECIPES http://goo.gl/nkBWtr

Don't have a rice cooker? We like this one. 
http://goo.gl/RREloa

INGREDIENTS: 6 small bowls
2 1/2 cups uncooked short grain rice (Japanese sticky rice)
25-30 short-neck clams
1/4 bamboo shoots ( or 3/4 cup canned bamboo shoots )
3 tablespoons frozen peas
2 tablespoons soy sauce
1 tablespoon mirin ( or white wine )
3 tablespoons sake ( or white wine )
2 1/4 cups water

You'll also need 2 cups of water and 1 tablespoon salt for the clams. 

DIRECTIONS:
Combine salt and water. Pour over clams and set aside for 2-3 hours. Wash clams between your hands for 30 seconds. Drain and rinse clams in fresh water until water runs clear. Cook clams with sake or white wine in pot. Cover and cook until clams open up. Reserve the liquid for later. Transfer clams to a bowl. Separate the meat from the shells and discard shells. Cut bamboo shoots into bite-sized pieces or use canned bamboo shoots. Wash and rinse rice. Add it to the rice cooker along with reserved clam liquid. Add soy sauce, mirin and 2 1/4 cups water. Add bamboo shoots and peas. Cook rice according to manufacturer's directions. Add clams on top of rice. Cover and close lid. Wait 10 minutes.

Chicken Mushroom Takikomi Gohan Recipe 鶏ときのこの炊き込みご飯 作り方 レシピ

(serves 2)
180ml Rice (6.1 fl oz)
180ml Dashi Stock, kombu + bonito (6.1 fl oz)
70g Chicken Breast (2.5 oz)
20g Carrot (0.7 oz)
25g Gobo, burdock root (0.9 oz)
30g Shiitake Mushrooms (1.1 oz)
20g Maitake Mushrooms (0.7 oz)
½ Aburaage - thin deep-fried tofu
5g Ginger Root, Shredded (0.2 oz)
Mitsuba Parsley

1 tsp Soy Sauce
⅓ tsp Salt
1 tbsp Sake
½ tbsp Mirin or substitute: ½ tbsp Sake+½ tsp Sugar

Takikomi Gohan Recipe - Japanese Cooking 101

Takikomi Gohan is seasoned steamed rice with meat and vegetables. It’s also called Gomoku Gohan (5 ingredients rice). Takikomi Gohan is great freshly cooked for dinner but also wonderful cold in Bento.

Ingredients
1 chiken thigh
1/3 slab of Konnyaku
1/2 carrot
1/2 Aburaage
2 cups rice (180 ml cup)
1/2-1 tsp salt
2 Tbsp Soy Sauce
2 Tbsp Sake
2 Tbsp Mirin
water
Instructions

Cut chicken thigh into bite size pieces. Cut Konnyaku, carrot, and Aburaage thinly.
Wash rice and put in the rice cooker's removable bowl. Add salt, soy sauce, Sake and Mirin, then add enough water to reach the line for 2-cups rice. Cook like white rice.

Hanami Bento Recipe お花見弁当の作り方（レシピ）

Ingredients
Rice 500g
Sakuradenbu tbsp3
Broccoli 
Lettuce 
Smoked salmon
Ham
Wiener
Ikura

Hanami Dango Recipe Japanese Cooking

Hanami Dango is a Japanese sweet Mochi dessert, where 3 different Dango balls, pink, white, and green, are skewered on a stick. In Japan, the end of March to April is the time of viewing and appreciating cherry blossoms (“hanami”). People go to parks where a lot of cherry trees are and eat and drink under the trees. Hanami Dango is a popular sweet for this event although it is available all year round at a lot of shops in Japan.

Ingredients

240g Mochiko
240g Tofu, soft
120g sugar
1 tsp green tea powder
Red food coloring
Salted cherry flowers, if available
Instructions

In a large bowl, mix Mochiko, Tofu, and sugar. Divide and separate the dough into 3 parts. Add green tea powder to one part and mix well until becoming a uniform color. Add a very small amount of red food coloring to another part and mix well. Leave the last dough white. Make table spoon size balls from each dough.
In a large pot, boil water. Cook dough balls one color at a time. Once Dango balls float in the boiling water, cook 2-3 minutes longer. Take out from hot water, put on a paper towel, and let cool.
Slide 3 different colored Dango onto each skewer. Decorate with cherry flowers if you like.

How to Make Agedashi Tofu (Deep Fried Tofu Recipe) 揚げ出し豆腐 作り方レシピ

Agedashi tofu, 揚げ出し豆腐 – is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot tentsuyu broth made of dashi, mirin, and shō-yu (Japanese soy sauce), and topped with finely chopped negi (a type of spring onion), grated daikon or katsuobushi (dried bonito flakes) are sprinkled on top.

Ingredients for Agedashi Tofu (serves 2) 揚げ出し豆腐の作り方 字幕表示可
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

How to Make Yakitori (Skewered Chicken Recipe) 焼き鳥 作り方レシピ

Ingredients for Yakitori (serves 2) 焼き鳥の作り方 字幕表示可
300g Chicken (0.661 lb.)
12 Shishito Peppers
1 Spring Onion
2 Shiitake Mushrooms

Salt
1/4 Lemon
Seven Flavor Chili Pepper
3 Shiso Leaves

- Yakitori Sauce -
100ml Soy Sauce (3.38 fl. oz)
100ml Sake (3.38 fl. oz)
3 tbsp Brown Sugar
1 tbsp Honey
1 clove of Garlic

** The yakitori sauce can be stored in a fridge and reheated for reuse. The dipping process helps bring out the flavour of the sauce everytime repeated.

Yakitori Recipe - Japanese Cooking 101

Yakitori is grilled skewered chicken dipped in a Teriyaki-like sauce. It is a very popular appetizer at Yakitori bars and other bar-type restaurants in Japan.

Yakitori bars serve very basic type of Yakitori like ours, but also there are a wide variety of skewered items there. They use every part of a chicken for Yakitori. They not only use chicken breast and thighs, but skin, cartilage, hearts and … well, everything else. Yakitori is often eaten with Tare (thick sweetened soy sauce), but simple Shio (salt) seasoned Yakitori is also very popular.

Ingredients
1/2 cup soy sauce (120ml)
1/4 cup sugar (50g)
1/4 cup Sake (60ml)
1/4 cup Mirin (60ml)
1 lb chicken thighs (450g)
2 long white onions (or 5-6 green onions)
salt
vegetable oil
Instructions

Soak bamboo skewers (6" long) in water for 30 minutes.
Mix soy sauce, sugar, Sake, and Mirin in a small pot, and boil for 8-10 minutes until the sauce gets a little thick. Set aside.
Cut chicken thighs into 1" cubes, and cut onions (white part) into 1" long pieces. Skewer chicken and onions alternately.
In a heated frying pan, spread oil very thinly, and cook skewered meat at medium high heat for 5 minutes. Turn and cook another 5 minutes until browned and cooked through.
Immediately dip chicken in the sauce, and serve.
Yakitori with salt
For Yakitori with salt, skewer just chicken pieces and sprinkle with salt. Cook in the same way as Yakitori with sauce (but don't dip in sauce).

Gyoza Recipe - Japanese Cooking 101

ngredients

1 cup cabbage, cooked and minced
1/2 lb ground pork
4-5 green onions, chopped finely
2 Tbsp soy sauce
1 1/2 Tbsp Sake
1 Tbsp sesame oil
1-2 cloves garlic, grated
2 Tbsp cornstarch
30 gyoza wrappers
1-2 Tbsp oil
1/3 cup water
Dipping Sauce
3 Tbsp soy sauce
3 Tbsp Rice Vinegar
1 tsp chili oil (Rayu) or sesame oil
Instructions

Cook cabbage in boiling water in a pot for 1-2 minutes. Cool and mince.
In a large bowl, add the first 8 ingredients and mix well.
Take a sheet of gyoza wrapper in your hand and place a tablespoon size of meat mixture in the center of the wrapper. Moisten the edge along the lower half of the wrapper and fold the upper half of the wrapper up to meet the moistened edge. Fold one of the edges in a series of pleats (about 6), leaving the other edge smooth. Press the edges together to seal the gyoza. Another simpler way to fold is to first press the smooth edges together and then fold both edges into pleats. (This can sound a little confusing, but it's easy after watching the video.) Repeat for the rest of the wrappers.
Heat a pan at medium high heat and add oil. Place gyoza on a pan and cook until the bottom becomes golden brown.
Add water and immediately cover with a lid. Cook until water boils away.
Mix soy sauce, rice vinegar, and chili oil together for dipping sauce.

How to Make Yaki Gyoza (Fried Dumpling Recipe) 焼き餃子 作り方レシピ

Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan. The typical gyoza filling consists of ground pork, nira chives, green onion, cabbage, ginger, garlic, soy sauce and sesame oil, but some creative gyoza shops have also come up with a range of other fillings.

Yaki Gyoza (pan fried)
Yaki gyoza are by far the most common type of gyoza. They are pan fried in a hot skillet before a mixture of water and cornstarch is poured in and everything is covered for a few minutes. The water and cornstarch mixture helps to steam the gyoza, making them soft and juicy while creating a thin crispy bottom on the individual gyoza. Yaki gyoza are typically served with the crispy bottom side up. Hanetsuki gyoza ("gyoza with wings") is the term used when the individual gyoza pieces are all connected by the thin crispy bottom.

Ingredients for Yaki Gyoza (25 pieces)
120g Ground Pork (4.23 oz)
100g Cabbage (3.53 oz)
50g Onion (1.76 oz)
50g Nira - Garlic Chives (1.76 oz)

- Condiments -
1/2 tbsp Soy Sauce
1/2 tsp Sugar
A pinch of Pepper
1 tbsp Sake
1/2 tbsp Sesame Oil
1 tbsp Potato Starch
1 tsp Grated Garlic
1/2 tsp Grated Ginger
1/2 tbsp Oyster Sauce
or 1 tsp Chinese Soup Base 

25 Gyoza Wrappers
1 tbsp Sesame Oil
Flour for dusting

- Gyoza Sauce -
1 tbsp Black/White Vinegar
1 tsp Soy Sauce
Rayu - a type of Chili Oil
or Sesame Oil

How to Make Japanese-style Dry Curry with Beans 豆入りドライカレー 作り方 レシピ

Japanese-style Dry Curry Recipe 豆入りドライカレーの作り方 字幕表示可 材料(日本語)↓ (serves 2~3)
100g Ground Beef and Pork Mixture or single ground meat (3.5 oz)
60g Soy Beans, boiled (2.1 oz)
60g Kidney Beans, boiled (2.1 oz)
60g Carrot (2.1 oz)
240g Onion (8.5 oz)
2 Bell Peppers
15g Ginger Root, coarsely chopped (0.5 oz)
15g Garlic, coarsely chopped (0.5 oz)

1 tbsp Curry Powder
100ml Water (3.4 fl oz)
50g Curry Sauce Mix (1.8 oz)
Olive Oil
½ tsp Soy Sauce
¼ tsp Salt
Pepper

2 Onsen Tamago or Poached Eggs
Parsley Leaves, chopped
Fresh Steamed Rice

Gyusuji Curry (Beef Tendon Curry Recipe) 牛すじカレー 作り方 レシピ

300g Gyusuji, beef tendons (10.6 oz)
3 tbsp Sake
Green part of Long Green Onion
3 Ginger Root Slices
500ml Water (2.11 cups)

1 tbsp Olive Oil
250g Onion (8.8 oz)
1 Large Garlic Clove, chopped
12g Ginger Root, chopped (0.4 oz)
150g Carrot (5.3 oz)
200g Potato (7.1 oz)
About 250ml Water (1.06 cups)
1 Bay Leaf
120g Curry Sauce Mix (4.2 oz)

- Toppings -
Parsley
Fresh Steamed Rice
Egg
Salt
Pepper
Fukujinzuke, a type of Japanese pickled vegetable

Japanese Curry

As curry rice was introduced to Japan via English cuisine, it was originally considered to be Western cuisine. This Western-style curry currently co-exists alongside Indian-style curry, which has become popular since the increase in Indian restaurants in the 1990s. A third style that combines these two, original curry, is also available. Western-style curry draws its influence from stews mixed with curry powder, which were popular amongst the British Navy. The Imperial Japanese Navy adopted curry from the British Navy, and now the Japan Maritime Self-Defense Force's Friday menu is curry rice.

In the Kansai region, beef curry is most common, while in the Kantō region pork curry is most popular. This contrasts with South Asian curries where, due to the strong influence of Hinduism and Islam, vegetarian, chicken and lamb curries are most common.

In Japanese homes, curry sauce is most commonly made from instant curry roux, which is available in block and powder forms, and contains curry powder, flour, oils and various flavourings. Ease of preparation, and the wide variety and availability of instant curry mixes, has made curry rice very popular, as it is very easy to make compared to many other Japanese dishes. Pre-made curry is available in vacuum-sealed bags that can be reheated in boiling water.

Chicken Curry Sauce recipe チキンカレーソースのレシピ・作り方

ingredients for 40
3kg chickenwing
10 onion
4 carrot
1400g curry powder
8Liter water
some oil
Put beef tallow insted of oil, and fry the chicken wings until the surface gets burned.

Grill them in the oven(200°)　for 10 minutes.
During grilling them, cut carrots and onion.
Cut carrots into small size so as to extract more flavor.
Cut onions into a little larger size.

Put onions on heat-resistant dish and heat them in the microwave oven for　8　minutes(600w)
After the onions are cooked, put oil in the pan and fry them.
Fry them until their color becomes yellowish-brown like this.

Heat carrots in tha pan without oil.
Put grilled chicken in the pressure cooker and add water.
Add cut carrots and onions.
Stir well and boil in a low heat for an hour.

I used 2 pressure cookers to cook for 40 people.
Remove harshness during boiling.
After you remove harshness, cover the pressure cooker for another hour.

After an hour has passed, release pressure and raise the cover.
Stir well to separate meat and born.

After separated, boil for another hour.

After 8 hours have passed, raise the cover.
Add water a little and boil in a low heat.
Filter the soup by using something reticulate.
Add curry powder little by little to the filtered soup.
Boil until the lumps of the powder disappear and put the sauce in the refragerator for a night(about 8 hours)

The sauce will be more thicky after a day in the refragerator.
Now, it's done.
By using this curry sauce, you can cook various curry rice.

Curry and Rice Recipe - Japanese Cooking 101

Japanese curry is very different from Indian curries. It’s thicker and has a milder flavor than its Indian counterpart, and the real secret is … using a curry mix from a box and that is the truth. Japanese people like to make a lot of dishes from scratch; however, when it comes to curry, there are not too many people that do.

Because it’s easy to make, but there is still room to change the seasonings to suit your taste, curry is a popular dinner choice in Japan. In the recipe below we used optional seasonings of ketchup, Worcester sauce, apricot jam, and soy sauce to deepen the flavor.　However, you can omit if you choose not to use them.

You could use any kind of meat you like, but beef may be the most popular one for Japanese curry. It’s eaten with sticky white rice which goes very well with this curry.　Add a simple green salad, and you have a tasty meal for your family.

Ingredients
1/2 lb beef (cut for stew)
2 onions
2 carrots
3 potatoes
1 Tbsp oil
3 1/2 cups water (840ml) or see the package for the amount of water
1 box curry sauce mix (4 oz)
---Optional Seasonings---
1 Tbsp ketchup
1 Tbsp Worcester sauce
1 Tbsp apricot jam
1 Tbsp soy sauce
1 tsp curry powder
Steamed Rice
Instructions

Cut vegetables into bite size pieces.
Heat oil and brown meat in a pot, then take meat out.
In the same pot, fry onions for 8 minutes. Add carrots and potatoes, then cooked meat.
Add water to the pot. After it boils, skim fat, and reduce heat to low. Cover and cook for 45 minutes until the meat becomes tender.
Remove from heat and add curry sauce mix. Stir well so the pieces of the mix dissolve.
If you'd like to use the optional seasonings above, now add the ketchup, worcester sauce, apricot jam, and soy sauce. Let it simmer for 10-15 minutes (cook longer if you'd like it thicker).
If you'd like to add the optional curry powder, stir it in just before serving.
Pour the curry over rice.

Kuma-chan Bear Curry Soup Bento Lunch Box

An easy Curry Soup recipe we made using a thermos for busy mornings when you want something warm for lunch. If you get a little creative with the ingredients, you can make it so the soup is perfect to eat at lunchtime. The onions become nice and soft and the curry roux fully dissolves as it gets shaken up in your bag on the way to work or school. To keep it warm, please wrap the bento in a wrapping cloth and place it a warm place. It should be warm but not scalding hot by the time you are ready to eat, so it's safe for small children as well. The soup curry itself is easy to make, so we also made a bear out of the rice. You can make him lounge around in the curry soup! We got the idea for cutting onions from hockie8612. Check her video here: Our facebook page⇒ Our twitter⇒ Our blog⇒ * Recipe* 1.Warm your food jar or thermos with hot water. 2.While your food jar is warming up, prepare the ingredients: Cut the sausages (20g) into small pieces. 3. Mince the onion (30g) and put it into a heat-resistant container. Add 1/2 tsp of vegetable oil and mix lightly. Microwave for 1 minute 30 seconds. 4. Drain the water from your thermos and add the onion, sausage, a single serving of curry roux, and the appropriate amount of hot water into the lid. 5. Prepare the rice. You can decorate the rice with ham or sliced cheese. If you're making a bear, we find that he's even cuter if you make him a little stylized. 0:00:12.000,0:00:14.000 Warm your food jar or thermos with hot water. 0:00:18.000,0:00:20.000 Cut the sausages (20g) into small pieces. 0:00:23.000,0:00:25.000 One block of curry roux. 0:00:28.000,0:00:29.000 The "chopstick method". 0:00:33.000,0:00:35.000 Mince the onion (30g) and put it into a heat-resistant container. 0:00:39.000,0:00:41.000 Add 1/2 tsp of vegetable oil and mix lightly. 0:00:42.000,0:00:44.000 Cover with polyethylene wrap. 0:00:46.000,0:00:48.000 Warm in the microwave for 1 minute 30 seconds. 0:00:51.000,0:00:52.000 Drain the hot water from the thermos. 0:00:54.000,0:01:02.000 Add the onion, sausage, a single serving of curry roux, and the appropriate amount of hot water into the lid. The curry soup is finished!

OXO BENTO BOX ：「ディズニー弁当」の作り方 Disney lunch box

Children and picnic in the lunch box of the OXO (OXO)!
... Plans of, abandoned Choi strong wind (· ε · `
Because it pains to expand the seat in the house (forced) lunch time (laughs)
I was accentuated also kyaraben only to the lunch box of unusual shape (^ - ^)

Recipe:

material

macaroni

milk

flour

butter

corn

cheese

carrot

spinach

egg

Fish sausage

Green laver

potato starch

ketchup

mayonnaise

condensed milk

shrimp

BBQ sauce

Deco pretend

Mini Tomato

Seaweed

ham

olive oil

Macaroni gratin:

Mix the macaroni and flour boiled in the vessel of aluminum foil.

Put butter, milk, corn, cheese, about 12 minutes in the toaster with salt and pepper.

Carrots and spinach omelet:

Mixed with egg and chopped carrots and spinach.

A little mayonnaise, make fried eggs with salt and pepper.

Shrimp Mayo:

And sprinkled with potato starch to the shrimp, cook both sides with olive oil.

Caramel sauce mixed with ketchup, mayonnaise, condensed milk.

Isobe grilled chikuwa

Cut the fish sausage, bake both sides mixed with flour, green laver, and water.

Jiji Bento Lunch Box(Kyaraben)Recipeジジ弁当の作り方（キャラ弁レシピ）

This video is a recipe of Jiji Bento Lunch Box(Kyaraben
Ingredients:
Boiled rice
Toasted laver
Sliced cheese
Slices of ham
Vermicellifine noodles
Meatball
Broccoli
Lettuce

How to make this Rilakkuma KYARABEN (Character bento lunch boxes). リッラクマのキャラ弁

How-to's to become Kawaii will be introduced in these video clips.
Riyo (the creator of these KYARABEN) teaches us how to make an adorable japanese bear character, "Rilakkuma (リラックマ)".
Please try making a character bento (弁当) lunch boxes on your own!
This tutorial was introduced on NHK WORLD's TV program, "Kawaii International".

Bento Recipe - How to Cut a Chick out of an Egg

1 hard boiled egg – peeled
1 small carrot peeled
1 sheet nori (seaweed)

1. Start with a hard boiled egg and gently cut a zigzag pattern into the egg white. You want to put a slight pressure on the knife just until you feel the resistance from the yolk but be careful not to cut into the yolk – we want to keep that whole. 
2. Once the zigzag is cut all the way around carefully pull the top part of the egg white off – wiggling as you go so that you don’t break the yolk.
3. Next clean it up by removing any unwanted egg white.
4. Then cut just a sliver off of the bottom so that it has a flat surface to stand up on.
5. Now you can start making the face.
6. For the eyes cut holes in the seaweed using either a nori punch, a mini hole puncher, or just regular scissors.
7. Then place the eyes onto the egg chick by giving them just a slight pressure – the seaweed will stick to the egg.
8. Now to make the beak cut a flat strip off of the carrot and then cut out triangles for beaks.
9. Then just press the carrot into the yolk using just a little more pressure than the eyes.
10. You can also use other items for the face such as cheese and ham and any other type of food that can easily be cut. The fun part of this project is to be creative smile emoticon

Totoro Bento Box Tutorial トトロキャラ弁のつくりかた

A totoro themed bento tutorial!!

NO food coloring!!
Red cabbage to make the eggs blue.
The red cabbage are perfectly edible after boiling. just cut it up into small pieces, and put it in your salad! don't waste ;]

BIG THANKS to Runo for letting me use the music!!

Inarizushi (Hanami Bento Lunch Box) いなり寿司の作り方 花見弁当 - OCHIKERON - CREATE EAT HAPPY

This recipe is perfect for parties or any kind of event!

This video shows you how to arrange Inarizushi for Hanami Bento (Bento box for Sakura / cherry blossom viewing).

Compared to the store-bought Inariage (flavored Aburaage) they are not too sweet but very mild in flavor. Good for your health! Yummy!!!
---------------------------------
Inarizushi

Difficulty: Easy
Time: 1hr
Number of servings: 14 pieces

Ingredients:
660g (1.5lb.) cooked Japanese rice (short-grain rice)
A
* 3 tbsp. vinegar
* 1.5 tbsp. sugar
* 1 tsp. salt
7 Aburaage (deep-fried tofu pouch)
B
* 3 tbsp. soy sauce
* 3 tbsp. Mirin (sweet sake)
* 3 tbsp. sugar
* 300ml Dashi broth or water
roasted white sesame seeds if desired
((Toppings - if desired))
* Ikanago (boiled sand eel) + Kinshi Tamago (shredded egg crepes)
* Ikura (salmon roe) + Kinshi Tamago (shredded egg crepes)
* Ikura (salmon roe) + crab meat
* Shiso leaves + Shirasu (dried baby anchovy)
* Kamaage Sakuraebi (small shrimp) + grated ginger

Directions:
1. Place the Aburaage on a cutting board and trace the Aburaage with a chopstick to make it easy to open. Then cut in halves and open. If you want to make a change, you can turn the skins inside out!
2. Put the Aburaage in boiling water for a minute to remove the excess oil. Drain in a strainer and soak them in a bowl of water to cool. Stack up 3-4 pieces at a time, then drain well (press with your hands) like you make a rice ball.
3. Put B and Aburaage in a medium pan, then bring to a boil. Turn the heat down to low and cover with an Otoshibuta or a wooden drop-lid (you can substitute it with with a sheet of aluminum foil and use any small lid or a plate as a weight if needed) and allow to simmer until the liquid is reduced to 1/4. Stop the heat and let them cool completely.
4. Make Sushi vinegar by mixing A (or use store-bought Sushi vinegar). Add the Sushi vinegar while the rice is hot and slice through the rice using a rice paddle to separate the grains. Mix sesame seeds in the Sushi rice if you like. Divide the rice into 14 equal portions. Wet your hands and make small balls of Sushi rice.
5, Take a piece of Aburaage and lightly press with your hand to remove the excess liquid. Open the pouch and fold back the cut edge to make it easy to stuff the rice. Stuff a ball of Sushi rice to the corners of Aburaage with your fingers, then close the pouch.

Leave the pouch open and top with your favorite toppings, if you like smile emoticon

Japanese Bento Lunch Box お弁当 鶏胸肉編

Niwatorimuneniku is on the easy to use without any habit, perfect for saving material at a low cost to say the least!
Since the use once also hear, is not limited to the lunch, it is good to dinner of menu I ~ 

Onigirazu (Rice sandwich)

Onigirazu is a new type of Onigiri (rice ball) becoming very popular in Japan recently in 2015.

Unlike Onigiri (rice ball), Onigirazu can be prepared quickly without making into a triangular or a ball shape but just by wrapping rice and the fillings in Nori seaweed sheet.

Try it out with your favorite fillings wink emoticon
---------------------------------
Onigirazu

Difficulty: Very Easy
Time: depends on what you wrap
Number of servings: N/A

Ideas:
curry flavored rice + bacon and eggs
Yukari (red Shiso leaves rice seasoning) rice + Shiso leaves + sliced cheese
white rice + shredded cabbage + Tonkatsu (pork cutlet) + Tonkatsu sauce

Directions:
1. Place Nori seaweed sheet on plastic wrap.
2. Place rice in the center, then flatten it out.
3. Place the fillings on top.
4. Cover the fillings with rice, then flatten it out.
5. Fold the corners towards the center of the rice, then wrap tightly with plastic wrap.
6. When the Nori gets soft, cut into half.

Japanese Potato Salad

This is a typical & basic Japanese potato salad.

Neatly preparing each ingredient is the key to make delicious potato salad. Take time and enjoy!!!
---------------------------------
Japanese Potato Salad

Difficulty: Easy
Time: 30min
Number of servings: 4

Ingredients:
300g (10.6oz.) potato
50g (1.8oz.) carrot
50g (1.8oz.) onion
50g (1.8oz.) cucumber
2 cooked sliced ham
1/2 cup whole kernel corn (canned)
1/2 tbsp. vinegar (rice or cereal)
4 tbsp. mayonnaise
salt and pepper

Directions:
1. Slice the onion, sprinkle with a bit of salt, then leave for 2~3 minutes until tender. Wash and drain well with paper towel. *in this way you can remove the bitter taste and unwanted smell of the onion.
2. Slice the cucumber into thin rounds (you can use a vegetable slicer if you have). Sprinkle with a bit of salt. When they become tender, drain well with paper towel. *removing extra water from cucumber will help not make the salad soggy.
3. Cut sliced ham into 1/2inch (1cm) square pieces.
4. Slice the potato into 1/2inch (1cm) half rounds. Place them in a pot, lightly wash (to remove extra starch), add water until covered, add 1/2 tsp. salt, then put on the heat. When it becomes to a boil, turn down to medium and cook for about 12 minutes. Check with a skewer, when they are done, drain well, transfer into a bowl and mash them with a fork while they are hot. Season with 1/2 tbsp. vinegar, salt and pepper. *these seasonings will make the potato tasty.
5. Slice the carrot into 0.1inch (3mm) quarter rounds. Cook in a boiling water for 3 minutes, then drain well.
6. When the potato and carrot are cool enough, combine all the ingredients together in one bowl, then season with 4 tbsp. mayonnaise, salt and pepper.