hungrycookingstudio

Make this aromatic Chicken Curry recipe with a Japanese Mom from scratch with traditional curry powder. This recipe doesn’t contain box made roux and is sure to impress your foodie friends and family. You can enjoy the simpleness in taste that cannot be achieved with commercially available curry roux, and the deliciousness of traditional authentic curry. Compared to commercially available curry roux, which contains plenty of flour and oil, curry made with curry powder is a very well-balanced healthy menu depending on the ingredients. With the effect of promoting spices, it is perfect for improving physical condition and dieting. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= ● Ingredients ・Chicken thigh ... 3~4 ・Apple ... 1/2 ・Carrot ... 2 ・Mushroom ... 3 ・Diced Tomato Can ... 4 spoons ・Curry powder ... 2 spoons ・Salt ... 1 tea spoon ・Soy sauce ・Olive oil ・Water ... 700cc ・Chicken consomme ... 1 spoon ・Honey ... 1/2 spoon ・Bay leaf ... 1~2 ・Fresh cream (or Coconuts milk) ... 50cc ~ For Chicken Marinade ~ ・Curry powder ... 1 spoon ・Ginger ・Garlic ・Yogurt ... 4 spoons ・White wine ... 2 spoons ・Salt ・Black pepper ・Flour ... 1 spoon ~ Whole spice ~ ・Cumin seed ・Cardamom ● Cooking Recipe 1) Cut chicken into bite-sized pieces, grate garlic and ginger, mix with marinade ingredients, and let sit in the refrigerator for a while. 2) Finely chop 1 onion and grate 1/2 apple and 1 carrot. 3) For curry ingredients, slice mushrooms, chop one onion, and cut one carrot into half-bite-sized pieces. 4) Put olive oil in a frying pan, add cumin seeds and cardamom, and heat over low heat to bring out the aroma (tempering). 5) When the flavor of whole spice comes out, add chopped onions and fry with 2 pinches of salt. With a high-medium heat, do not stir too much, only when the bottom come to be little scorched, stir it occasionally and saute until it becomes golden brown. 6) When the onions turn golden brown, add grated apples, carrots and tomatoes and fry more. 7) When any excess moisture are gone, reduce the heat to low, add 2 tablespoons of curry powder and fry. When the whole is mixed, sprinkle salt and nutmeg powder and fry lightly. 8) Transfer 6 to a pot, put the marinated chicken from 1 in a frying pan, and fry. 9) When the chicken is cooked, transfer the chicken to a pot. Put the vegetables from 3 to the flying pan, sprinkle some salt and fry, and when the vegetables become tender, transfer to the pot. 10) Put 700cc of water in a pot with ingredients and bring to a boil while stirring. 11) After boiling, reduce the heat to a low medium heat, add 1 tablespoon of consomme, 1/2 tablespoon of honey, 50 cc of fresh cream, bay leaf, and soy sauce, and simmer for about 20 minutes with a lid, stirring occasionally to prevent burning. 12) When it thickens, taste it and finally add salt to taste. Let it rest overnight and it's done ● Cooking tips ・When frying onions to a golden brown color, you can do it well by repeatedly frying them over medium heat, not touching them too much, and occasionally stirring them only when the bottom come to be little scorched. ・If you like coconut flavor, change the last cream you put in to coconut milk. ・For the final taste adjustment, do not add salt at once, but add salt while tasting in several times. ・The freshly made curry is still delicious, but if you let it sit overnight, the flavors blend together and the taste will deepen. ・when eating, take out bay leaf and cardamom from the plate

Fresh and gorgeous, these Oysters are the perfect party-starter! However, many people think that shucking oyster is a little bit of a high hurdle. This video will show you how to open up the shell very easily and prepare an impressively delicious raw oyster. No special skills required! ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= ● Ingredients ・Fresh Oysters ... as may as you like ・Lemmon ... 1 ・Ketchup ・Tabasco ・Chives ・Daikon ... 8~10cm ・Dried Thai Red pepper ... 2 ・Ponzu ● Cooking Recipe 1) Peel Daikon and make a 1 - 2in cut through the center. 2) Remove seeds from the Dried Red Peppers and embed them into the cut you made in the Daikon. 3) Grate the Daikon on the side containing the Red Peppers. Softly squeeze the water from grated Daikon. This is called “Momiji Oroshi.” 4) Finely chop Chives. 5) In a small bowl, combine the juice of 1/4 a lemon, ketchup, tabasco. Mix well. 6) Scrub the oysters under cold water with a stiff brush, such as old tooth brush, to remove the dirt paying attention to the hinge and seam areas where mud has a tendency to get trapped. 7) Put a work glove on the hand holding the oyster. Make a small hole on the side of the oyster using pilers or a hammer. 8) Place the oyster up-side down and insert an oyster/butter knife into the hole and cut the adductor muscle. 9) Remove the upper shell and lightly rinse the contents with running water to wash off fragments of shell and the dirt inside. 10) Cut the bottom of the adductor muscle. 11) Serve with sauce made during step 5 and/or Ponzu with chopped chives and Momiji Oroshi. ● Cooking tips ・Leftover Momiji Oroshi can be wrapped in batches and stored in a freezer. ・The oyster shell is sharp and pointed, so make sure that your hand is well protected. ・It’s controversial whether to wash oyster after opening the shell, but I do. Some Japanese chefs say that they wash them with grated Daikon and rinse with water.

A wide variety of Japanese rice balls that are great for lunch, breakfast, party finger food, etc. From traditional rice balls using standard ingredients such as salmon, ume plums, and shiso/perilla, and tuna mayo which is very popular at Japanese stores. Just mix the ingredients with warm rice and shape. They are perfect meals for various occasions such as holidays, hospitality events, cherry blossom viewing party, picnic, as well as everyday meals. The ideas for arrangements are endless. Enjoy making rice balls with your children. ============================================================= ❥ YouTube: https://www.youtube.com/channel/UCDvC... ❥ Instagram : https://www.instagram.com/hungrycooki... ============================================================= 00:08 Ingredient Preparation 06:01 Cooking Rice over Stovetop with earthen pot (clay pot) 07:26 Putting Together and Shaping Riceballs 12:52 Tuna Mayo Riceball 14:32 Furikake Riceball ● Ingredients (for 2~3 people) ・ Rice… 360ml (2 go) ・ Water ... 380~400 ml (newer rice needs less water) ・ Salt ・ Soy sauce ・ Seaweed * Please arrange the ingredients as you like. The combinations of ingredients used in the video are as follows ~ Takana, Salmon ~ ・ Takana (Japanese Pickled Mustard Greens) ・ Dried bonito flake ・ Salmon ~ Salmon, Shiso (Perilla), Kelp Tsukudani (Sweet/Savory Kelp Condiment) ~ ・ Salmon ・ Shiso (Perilla) ・ Kelp tsukudani (kelp boiled in soy sauce) ・ Nori ~ Chirimenjakoto, Dried Bonito, Nori Tsukudani ~ ・ Chirimenjako (Dried young sardines) ・ Dried bonito flake ・ Nori Tsukudashi (Nori paste boiled in soy sauce) ・ Furikake (Rice seasoning) ~ Kelp tsukudani, Perilla, Mentaiko ~ ・ Kelp tsukudani (Sweet/Savory Kelp Condiment) ・ Perilla (Oba) ・ Mentaiko (Spicy fish roe) ・ Nori ~ Yukari, Umeboshi ~ ・ Yukari (Powdered Ume) ・ Umeboshi (Pickled Plum) ・ Nori ~ Tsuna-Mayo ~ ・ Tuna can ・ Mayonnaise ・ Mentsuyu ・ Nori ● Onigiri Recipe ① Cook rice in a clay pot (it is OK to cook normally in a rice cooker) 1) Put rice in a bowl, after washing the rice 3 times change the water, drain the water, add fresh water and let it soak for about 30 minutes to 1 hour. 2) After soaking the rice in water, drain it with a colander and put it in a clay pot, add 400 ml of water. 3) Cover and heat over high heat, and when bubbles come out from the lid after about 7~10 minutes, reduce the heat to low and cook for 15 minutes. Just before turning off the fire, turn on high heat for about 5 seconds, then turn off the heat, and steam for 10 to 15 minutes. ② Make rice balls with your favorite ingredients * Takana, Salmon For Takana, take the part of the leaf to be wrapped at the end and chop the stem part to be mixed. The salmon to be filling in the rice ball is grilled with salt and flaked roughly. Put rice in a bowl, put chopped takana and dried bonito, add soy sauce and mix. Put the filling salmon in the center of the grabbed rice and make a rice ball and wrap it with takana leave. * Salmon, Shiso (Oba), Kelp Tsukudani Flake the salt-grilled salmon and chop the perilla. Put rice in a bowl, add flaked salmon and shredded perilla, add soy sauce and mix. Put the kelp tsukudani (kelp boiled in soy sauce) in the center of the grabbed rice and make a rice ball and wrap it with Nori. * Baby Sardines, Bonito Flakes, and Nori Paste (Chirimenjakoto, Dried Bonito, Nori Tsukudani) Put rice in a bowl, put dried bonito flake and chirimenjako, drip soy sauce and mix. Put the Nori tsukudani (Nori paste boiled in soy sauce) in the center of the grabbed rice and make a rice ball and sprinkle Furikake (rice seasoning) around the rice ball. * Spicy Roe, Shiso, and Sweet Kelp (Kelp tsukudani, Perilla, Mentaiko) Put rice in a bowl and mix shredded perilla and kelp tsukudani. Make rice balls with mentaiko as the filling and wrap it with Nori. * Sour Plum (Yukari, Umeboshi) Put rice in a bowl and mix it with Yukari to make a rice ball. Make a dent on the top, put umeboshi with the seed removed, and wrap Nori around * Tuna-Mayo Drain and squeeze the oil out from the tuna can and mix it with 1 tablespoon of mayonnaise and a little mentsuyu. Put half of rice on a plate with wrap on and make triangle shape, put the tuna-mayo on it and spread to whole, put the other half of the rice on top and make shape with wrap. after removing it from wrap, make a rice ball and wrap it with Nori. ● Cooking tips ・ Since the clay pot absorbs water, do not use it when soaking the rice in water. Use the bowl that was used when washing to soak rice in the water. ・ When wrapping with Nori, the rough side is inside and the smooth side is outside. ・ Please make the size of the rice ball to your liking: large for lunch, and small like a few bites, it is ideal for fancy stylish finger food for party and potluck.

Oxtail soup sounds like a complicated affair, but this recipe puts tender, flavorful meat on your table without the hassle. Whether you're a student looking for something to brighten up your week, or a family looking to fill some bellies with warm, healthy food, this recipe is great for keeping you warm, full, and strong. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= ● Ingredients for 2 people * Ox tail 4~6 pieces * Garlic * Ginger * Bay leaf * Onion 1/2 * White Mushroom 2 * Carrot 1 * Celery Stalk 1 * Asparagus 3 * Cabbage 1/4 ~1/3 * Soy sauce 3 tbsp * Sake 50ml * Hondashi 1 tsp (or Chicken Consommé 1 tbsp) * Salt * Black Pepper * Parsley * Mustard ● Cooking Recipe 1) Peel both garlic and ginger, then slice for broth. 2) Heat a 10in pan and sear all sides of the Oxtail. 3) When golden brown on all sides, place in a medium sized pot and fill with enough water to fully cover meat. Bring to boil. 4) While boiling, skim the foam off the top with a strainer or spoon. 5) Add soy sauce, sake, hondashi (or chicken consommé), bay leaf, salt, pepper, sliced garlic, and ginger after skimming and reduce the heat. 6) Cover and simmer over low heat for 2.5 hours, checking on it once every 10~15 minutes so as not to burn the bottom. 7) While the stew is simmering, prepare vegetables. Cut 1/2 an onion and 1/2~1/4 a cabbage into bite-sized chunks. Cut a carrot into 2~3cm pieces and round edges, cut Asparagus into 2cm, Celery 2cm, and slice mushrooms thickly. 8) Mince fresh parsley. 9) When the Oxtail is tender after 2.5~3 hours of cooking, add vegetables, salt, and pepper, and simmer for another 0.5~1 hour. 10) Check the taste. Season with salt and pepper if necessary. 11) When serving, sprinkle with minced Parsley and put mustard aside for the meat. ★ Cooking tips ★ Freshly made stew is delicious, but if you let it cool and sit overnight the flavors blend together and become deeper in taste. Remember to raise it back to a boil as soon as you wake up in the morning!

Want to try a homey spin on a popular Yaki Udon dish? This is just for you! The aromatic ginger, garlic, and soy sauce blend together to create a familiar, delicious taste that can be spiced up with red ginger, dried bonito flakes, and green laver. To top it all off, the smooth taste of Japanese Mayo and red pepper over hot udon sends you to street fairs and school festivals! This is a super easy recipe for anyone and is super healthy, being loaded with plenty of vegetables. Enjoy! ============================================================ ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================ ● Ingredients for 2 people 　・Dry Udon … 200~250g 　・Sliced Pork … 120g 　・Garlic … 3 cloves 　・Mushroom … 2 　・Shimeji mushrooms … 1/2 pack 　・Onion … 1/4 　・Green onion … 2 　・Bell Pepper … 1/4 　・Carrot … 1/3 　・Cabbage … 3~4 leaves 　・Asparagus … 3 　・Water … 100ml 　・Soy Sauce … 3~4 tbsp 　・Sake … 2 tbsp 　・Mirin … 1 tsp 　・Hondashi … 1 tsp 　・Ginger 　・Sesame oil 　・Salt 　・Black pepper 　・Crushed red pepper 　・Katsuobushi (Drided bonito) 　・Mayonaise 　・Shichimi Togarashi 　・Red Ginger 　・Aonori 　・Kezuribushi (Drided Bonito) ● Cooking Recipe 　① Boil water for Udon. 　② Finely mince your garlic, slice mushrooms and carrot, thickly slice onion and bell pepper vertically, chop green onion and asparagus into 2cm, and tear the cabbage into bite-sized pieces by hand. Remove the root system from the Shimeji mushrooms and separate. 　③ Grate ginger. 　④ Cut thinly sliced pork into bite-sized pieces and lightly salt. 　⑤ Mix 100ml water, 3 tbsp soy sauce, 2 tbsp sake, 1 tsp Mirin, 1~1.5 tsp Hondashi, and grated ginger. 　⑥ When water from step one comes to the boil, place Udon in the pot. Cook Udon 1 minute less than the instructed time. When the Udon is ready, drain and rinse with cold running water to remove starch and prevent it from cooking further. 　⑦ Pour olive oil and garlic into a frying pan and heat. 　⑧ When the garlic is aromatic, add prepared vegetables from step two and stir fry until tender. 　⑨ When the vegetable are soft, add pork and fry them until browned. 　⑩ Add to cooked Udon to pan and pour in the prepared sauce, dried bonito, red ginger, crushed red pepper, sesame oil, salt, and pepper. Fry until the water has evaporated and is evenly seasoned.. 　⑪ Check taste. If the taste is weak, add small amounts of soy sauce or salt as needed. 　⑫ Serve with Japanese Mayo topped with Shichimi Togarashi, and red ginger, Kezuri-bushi (dried bonito) , ao-nori as toppings. 　 ● Cooking tips 　・Boil the udon noodles for a little shorter than instructed. When ready, drain off water and rinse under cold water to remove excess starch and tighten the noodle preventing further softening. 　・Leftover Yaki Udon can be frozen and saved. You can cook it in the microwave and eat it anytime. Make sure to freeze when freshly cooked.

A wide variety of Japanese rice balls that are great for lunch, breakfast, party finger food, etc. From traditional rice balls using standard ingredients such as salmon, ume plums, and shiso/perilla, and tuna mayo which is very popular at Japanese stores. Just mix the ingredients with warm rice and shape. They are perfect meals for various occasions such as holidays, hospitality events, cherry blossom viewing party, picnic, as well as everyday meals. The ideas for arrangements are endless. Enjoy making rice balls with your children. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvC... ❥ Instagram : https://www.instagram.com/hungrycooki... ============================================================= 00:08 Riceball Ingredient Preparation 06:01 Cooking Rice over Stovetop with earthen pot (clay pot) 07:26 Putting Together and Shaping Riceballs 12:52 Tuna Mayo Riceball 14:32 Furikake Riceball ● Ingredients (for 2~3 people) ・ Rice… 360ml (2 go) ・ Water ... 400 ml ・ Salt ・ Soy sauce ・ Seaweed * Please arrange the ingredients as you like. The combinations of ingredients used in the video are as follows ~ Takana, Salmon ~ ・ Takana (Japanese Pickled Mustard Greens) ・ Dried bonito flake ・ Salmon ~ Salmon, Shiso (Perilla), Kelp Tsukudani (Sweet/Savory Kelp Condiment) ~ ・ Salmon ・ Shiso (Perilla) ・ Kelp tsukudani (kelp boiled in soy sauce) ・ Nori ~ Chirimenjakoto, Dried Bonito, Nori Tsukudani ~ ・ Chirimenjako (Dried young sardines) ・ Dried bonito flake ・ Nori Tsukudashi (Nori paste boiled in soy sauce) ・ Furikake (Rice seasoning) ~ Kelp tsukudani, Perilla, Mentaiko ~ ・ Kelp tsukudani (Sweet/Savory Kelp Condiment) ・ Perilla (Oba) ・ Mentaiko (Spicy fish roe) ・ Nori ~ Yukari, Umeboshi ~ ・ Yukari (Powdered Ume) ・ Umeboshi (Pickled Plum) ・ Nori ~ Tsuna-Mayo ~ ・ Tuna can ・ Mayonnaise ・ Mentsuyu ・ Nori ● Onigiri Recipe ① Cook rice in a clay pot (it is OK to cook normally in a rice cooker) 1) Put rice in a bowl, after washing the rice 3 times change the water, drain the water, add fresh water and let it soak for about 30 minutes to 1 hour. 2) After soaking the rice in water, drain it with a colander and put it in a clay pot, add 400 ml of water. 3) Cover and heat over high heat, and when bubbles come out from the lid after about 7~10 minutes, reduce the heat to low and cook for 15 minutes. Just before turning off the fire, turn on high heat for about 5 seconds, then turn off the heat, and steam for 10 to 15 minutes. ② Make rice balls with your favorite ingredients * Takana, Salmon For Takana, take the part of the leaf to be wrapped at the end and chop the stem part to be mixed. The salmon to be filling in the rice ball is grilled with salt and flaked roughly. Put rice in a bowl, put chopped takana and dried bonito, add soy sauce and mix. Put the filling salmon in the center of the grabbed rice and make a rice ball and wrap it with takana leave. * Salmon, Shiso (Oba), Kelp Tsukudani Flake the salt-grilled salmon and chop the perilla. Put rice in a bowl, add flaked salmon and shredded perilla, add soy sauce and mix. Put the kelp tsukudani (kelp boiled in soy sauce) in the center of the grabbed rice and make a rice ball and wrap it with Nori. * Baby Sardines, Bonito Flakes, and Nori Paste (Chirimenjakoto, Dried Bonito, Nori Tsukudani) Put rice in a bowl, put dried bonito flake and chirimenjako, drip soy sauce and mix. Put the Nori tsukudani (Nori paste boiled in soy sauce) in the center of the grabbed rice and make a rice ball and sprinkle Furikake (rice seasoning) around the rice ball. * Spicy Roe, Shiso, and Sweet Kelp (Kelp tsukudani, Perilla, Mentaiko) Put rice in a bowl and mix shredded perilla and kelp tsukudani. Make rice balls with mentaiko as the filling and wrap it with Nori. * Sour Plum (Yukari, Umeboshi) Put rice in a bowl and mix it with Yukari to make a rice ball. Make a dent on the top, put umeboshi with the seed removed, and wrap Nori around * Tuna-Mayo Drain and squeeze the oil out from the tuna can and mix it with 1 tablespoon of mayonnaise and a little mentsuyu. Put half of rice on a plate with wrap on and make triangle shape, put the tuna-mayo on it and spread to whole, put the other half of the rice on top and make shape with wrap. after removing it from wrap, make a rice ball and wrap it with Nori. ● Cooking tips ・ Since the clay pot absorbs water, do not use it when soaking the rice in water. Use the bowl that was used when washing to soak rice in the water. ・ You can combine various ingredients as you like. ・ When wrapping with Nori, the rough side is inside and the smooth side is outside. ・ Please make the size of the rice ball to your liking: large for lunch, and small like a few bites, it is ideal for fancy stylish finger food for party and potluck.

Omurice is a popular Japanese fusion dish blending Western omelettes and Japanese fried rice. You can easily make Omu Rice wrapped in fluffy eggs, which is a popular staple in Japanese restaurants and homes. The homey touch Demi-Glace sauce with mushrooms will give you an authentic taste without the work. Traditional Demi-Glace can be time consuming and complicated, but this recipe makes it a super quick and easy process! There is no doubt that you will be addicted to it once you make it (ﾐゝᆽↀﾐ). ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= ● Ingredients for 2 〜 Omurice 〜 * Rice 1 cup * Chicken * Bacon 1~2 * Onion 1/2 * Mushroom 2~3 * Bel pepper 1/2 * Asparagus 2~3 * Garlic 3~5 * Ketchup 4~5 tbsp * Worcester sauce 1 tbsp * Chicken consomme 1 tbsp * Sugar 1 pinch * Herbes de province * Nutmeg * Salt * Black Pepper * Egg 6 * Butter * Olive oil 〜 Demi-Glace Sauce 〜 * Onion 1/2 * Mushroom 1 * Warm water 300ml * Chicken consommé 1 tsp * Red wine 2 tbsp * Ketchup 2 tbsp * Worcester sauce 2 tbsp * Sugar 1 pinch * Flour 1 tbsp * Butter 10g * Bay leaf 1 * Salt * Black pepper ● Cooking Recipe 1) Wash rice and cook with rice cooker 2) Mince garlic, finely chop 1/2 onion, bell pepper, asparagus. Slice mushrooms and slice vertically 1/2 an onion. 3) Mince chicken and bacon into small cubes and season with salt, black pepper, herbes de province. +++ Demi-Glace sauce +++ 4) Boil 300ml of water. 5) Cook the sliced onion and mushroom until softened and set aside. 6) After heating a saucepan over medium-low heat, fry butter and flour until golden brown. 7) Add wine to the pan and cook of the moisture a little, then add the warmed water from step 4. 8) Add 1 tsp chicken consommé, 2 tbsp of ketchup, 2 tbsp worcester sauce, 1 pinch of sugar, a bay leaf, and the onion & mushrooms from step 5. Simmer while stirring frequently until thickened. 9) When the sauce cooks down, add salt and black pepper to taste. Simmer and stir until reduced to desired thickness. +++ Chicken Ketchup Rice +++ 10) pour olive oil & minced garlic in a frying pan and lower heat. 11) When the garlic is aromatic, add onion, mushroom, bell pepper, and asparagus, frying until tender. 12) Add chicken and bacon to the pan when vegetables are tender. 13) When the meat in the pan is cooked through, add chicken consommé, herbs de province, nutmeg, ketchup, worcester sauce, sugar, salt, black pepper. 14) Add cooked rice and mix. +++ Egg +++ 15) Stir in eggs ( 3 Eggs for 1 serving). 16) Heat a 9in pan and when warm, melt butter. 17) Add egg and stir while shaking the pan. +++ Finishing the Dish +++ 18) Put rice on the Egg. 19) Wrap the rice with Egg. 20) Transfer Omu-Rice on a plate and pour Demi-Glace sauce over it. ● Cooking tips * you can use two eggs instead of three, but three eggs works better when wrapping the rice. * after putting the completed omu rice on the plate, you can use kitchen paper to gently shape it for a beautiful finish. * it’s better to cut vegetables and chicken into small pieces to wrap the rice with egg in good shape. * if you want to make it easy, you can use ketchup with a little tabasco drops instead of Demi-Glace sauce.

Want to have a relaxing, cozy dinner but still impress others with your tasty food? Whip up some Yaki Onigiri, Natto Wraps, and Wakame soup for a warm Japanese meal for two. These fried rice balls also save great for snacks later in the day and are great in bento boxes for work or school! If you have a sweet tooth like me, I really enjoy them glazed in sweetened soy sauce or Japanese bbq sauce as well. Let us know in the comments what your first time trying natto was like and if you liked the video! ============================================================= ❥ YouTube https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:05 Onigiri Prep 01:31 Natto Wrap 05:21 Wakame Soup 08:53 Forming Onigiri 10:18 Cooking ● Ingredients for 2 people ~ Yaki-Onigiri ~ * Rice 1.5 cups * Ginger 1in knob * Garlic 1-2 cloves * Mirin 1 tbsp * Soy sauce 2 tbsp * Sake 1 tsp * Salt * Hondashi * Sesame oil ~ Natto Roasted Wrapped ~ * Aburaage (Fried tofu) * Natto 3 packs * Shredded mozzarella cheese * Green onion * Green shiso leaves * Soy sauce * Sesame oil * Mayonaise * Shichimi Togarashi (Japanese Chilir flakes) ~ Wakame soup ~ * Dried Wakame * Ume * Green onion * Garlic * Ginger * Egg * Salt 1~1.5 tsp * Black pepper * Sake 1 tbsp * Mirin 1 tsp * Soy sauce 2 tbsp * Sesame oil * Olive oil ● Cooking Recipe 1) Wash rice and season water before adding with 1 tbsp Mirin, 2 tbsp Soysauce, 1tsp Sake, and a pinch of Hondashi. The total volume of liquid added to rice should total 1.5 cups (depending on your rice cooker adjust the amount of water as needed). 2) Add grated Ginger and Garlic rice and begin cooking in rice cooker. 3) For the Natto wraps, place the Aburaage (Fried Tofu) on a paper towel and lightly pat to draw out moisture/oil. After, cut in half and open it up to make it into a bag. 4) Chop Green Onions and Green Shiso leaves. 5) Add Green Onion, Green Shiso, Cheese, and the sauce packets to your bowl of Natto and mix. 6) Spoon mixture into the Aburaage bags and close with toothpicks. 7) To make the Wakame soup, pour Olive Oil & Sliced Garlic in a pot over low heat until fragrant. 8) Add 600ml of water and raise the heat to bring to a boil. 9) When at a boil, reduce heat and add Ume (pickled plum) and Wakame (seaweed). Season with Sake, Soy sauce, Salt, Black pepper, and a drop of Sesame Oil for flavor. 10) Raise heat and bring to a boil, pouring beaten egg over the bubbles slowly for fluffy eggs. 11) Add chopped Green Onion. 12) When the rice finishes, shape into triangle rice balls. 13) Cook Onigiris & Natto Wraps on a pan oiled with sesame oil over medium heat until all sides become golden brown. Brush with soy sauce before flipping rice balls while cooking. ● Cooking tips * When shaping the rice balls, it’s better hold them firmly. * When you stream egg into the wakame soup, pour very slowly and gently in circular motions. * Yaki-Onigiri can be stored in freezer. Wrap them in batches separated by parchment to prevent sticking in freezer. * Yaki-Onigiri can be a great barbecue over coals or a grill as well.

Want to do something fancy for yourself or someone special? Make some homemade Chashu Ramen from scratch to warm anyone up and make the night memorable. This healthy, hearty broth is as easy as it gets and tastes like home. We recommend preparing our easy ramen eggs the night before to really get that explosion of flavor to highlight your bowl, but it can be made same day if you’re low on time. Please remember to check your broth while it’s simmering every once in a while and to add water as needed so it doesn’t evaporate down and burn. This is easy to forget and super important! Let us know in the comments if you have any questions, and please don’t forget to like and subscribe for weekly videos! ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvC... ❥ Instagram : https://www.instagram.com/hungrycooki... ============================================================= 00:09 Ramen Eggs (Ajitama) 01:30 Chashu Ramen Broth 04:30 Chashu Pork 08:04 Chashu Sauce 08:55 Konbu Tsukudani 11:10 Chashu Ramen Broth Continued 13:15 Ramen Toppings ======================================= ★ Ingredients for two ~ Ramen ~ 　・Frozen Chicken Bones 　・Dried Bonito Flakes 　・Kelp 　・1 Bulb of Garlic 　・1 Leek 　・Ginger 　・½ Onion 　・½ Carrot 　・Salt 　・Soy sauce 　・Sake ~ Ramen Eggs ~ 　・2 Eggs 　・Mentsuyu ~ Chashu ~ 　・1 lb Pork Belly/Shoulder 　・1 Garlic Clove 　・1 Dried Red Pepper 　・½ Knob of Ginger 　・1 Leek 　・400ml Water 　・150ml Soy sauce Sake 　・150ml Mirin 　・1 tbsp Rough Ground Mustard 　・2 tbsp Balsamic/White vinegar 　・3 ½ tbsp Sugar ~ Toppings ~ 　・Ramen Noodles 　・Green onion 　・Menma 　・Nori 　・Red ginger 　・La-yu (Chili oil) 　・Black pepper ~ Konbu Tsukudani ~ 　・Kelp 　・400ml Water 　・2 tbspSake 　・2 tbsp Soy sauce 　・2 tbsp Mirin 　・2 tbsp Sugar 　・1 tsp Vinegar 　・Ginger ★ Cooking Recipe 【the night before】 *Prepare for Eggs 1. Make water boiled 2. Cook eggs for 7.5~8 minutes 3. When eggs are cooked, out in ice water 4. Peel the shell out 5. Put eggs in sandwich bag and pour Men-Tsuyu. 6. Put the bag in refrigerator over night +++Soup+++ 1.) Make water in a big pot boiled and put chicken bones. After 3 minutes boiled, drain the water and wash the bones. 2.) Put chicken bones in the pot back, and add water, Kelp. Make the water boiled, then reduce the heat and cover and simmer over low heat for 1 hour +++Cha-shu+++ 3.) While cooking bones, prepare for Cha-shu Peel the skin of Ginger, Garlic, and roughly slice Ginger. Remove seeds from Red pepper, cut White Negi (scallion) in 10~15cm 4.) In a pan, put Water 400cc, Soy sauce 150cc, Sake 150cc, Mirin 150cc, Sugar 3.5 spoons. Add Ginger, Garlic, White Negi, Red pepper. Bring the pot to a boil, and after boiling, turn off the heat. 5.) Heat frying pan over high heat and bake the pork tied with thread until the whole surface is golden browned. 6.) After cooked with frying pan, put the pork in 5.) pan while it’s hot. Bring the pot to a boil 7.) Cover the surface with Alumi Foil and put the lid over it so that the whole meat is soaked in the sauce. Boil over low heat for 1~2 hours, turning the meat upside down from time to time. 8.) After turning off the heat, sit it until it cools down. As it cools, the tastes get soaked in the meat. +++Soup+++ 9.) When cooked bone for 1 hours, take out Kelp Add Garlic, White Negi, Ginger, Onion, Carrot and boil for another 1.5 hour on medium heat uncovered. Skim the form from the surface from time to time, and stir and add water as needed. +++Cha-shu+++ 10.) After the meat cools, take 100cc source out from the pan. Put the meat in a zip bag with the sauce that is left in the pan, and deflate the air. 11.) Put 100cc sauce on a pan and boil over low heat stirring frequently. When boiled, add Balsamic vinegar, Mustard. +++Soup+++ 12.) After another 1.5 hour cooked, remove everything except bones from the pan. 13.) Add water, boil over high heat for another 1.5 hours uncovered, stirring once in 5~10 minutes. 14.) Add Dried bonito shavings and cook for 10 minutes over middle heat. 15.) Strain the soup with a colander, squeezing out the soup. 16.) Adjust the taste with Salt, Soy sauce, Black pepper etc… +++Topping+++ 17.) Slice Cha-shu, cut egg half, chop green onion, grade garlic +++Serving+++ 18.) Cook Noodle 19.) Pour boiling water from cooking noodle into the bowl to make it warm and drain. 19.) Pour soup into the bowl and put noodle in it. 19.) Put the toppings, such as Cha-shu, Egg, Menma, Red ginger, Chopped green onion, Nori, Garlic, Black pepper, La-yu etc… 19.) Serve extra Cha-shu with 11.) sauce

Easy Evening Finger Food Beer Snacks: Tuna Avocado Dip, Edamame, Onion Rings This comfort food makes for a cozy night home, whether you're sharing your late night snacks with family, friends, or partners. The tuna dip is refreshing and zesty, a great counterbalance to the more savory flavors of the fried onion rings. 0:04 Tuna Avocado Dip 2:43 Onion Rings 5:13 Edamame Please remember to dispose of your oil properly by thickening it with flour or soaking it up with paper towels and throwing it out. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvC... ❥ Instagram : https://www.instagram.com/hungrycooki... ============================================================= ★ Ingredients for 2 people 　・Tuna sashimi 120g 　・Avocado 　・Onion 1/4 　・Cucumber 1/3 　・Ponzu 　・Sesame oil 　・Soy sauce 　・Salt 　・Frozen Edamame 　・Salt 　・Sweet onion 　・Flour 2 tablespoons 　・Potato starch 1 tablespoon 　・Curry Powder 1 tablespoon 　・Chicken consommé 1 teaspoon 　・Mayonaise 2 tablespoons 　・Cold Beer 100ml 　・Oil ★Cooking Recipe 1.) Slice onion 1/4 and put them in water for 30 min. 2.) Make boiled water for Edamame 3.) Cut Tuna sashimi, cucumber, avocado into small cubes 4.) Cut sweet onion in 1cm wide slices 5.) When water gets boiled, put frozen edamame in it and cook for 10-13 min. When Edamame cooked, drain the water and sprinkle salt. 6.) Drain water from 1.) onion and squeeze water well from the onion. 7.) Put Tuna sashimi, cucumber, avocado, sliced onion in a bowl, and add sesame oil, ponzu, soy sauce, salt, and mix them. after that, cover the bowl with wrap and put it in the refrigerator until served. 8.) Put flour 2 spoons, potato starch 1 spoon, Curry powder 1 spoon, consommé 1 tea spoon in a zip bag. 9.) Put fresh onion in the zip and shake it. When fresh onion gets covered with powder, take them out. 10.) Put the pan of oil on the fire 11.) Put the 8.) contents in a bowl, add cold beer 100ml and mayonnaise 2 spoons, and mix them roughly (roughly mix make the batter crispy) 12.) Batter the onions and fry them in 350-360F oil until the surface become golden brown and crispy

A simple and delicious recipe for grilling tofu with pizza-style cheese. Tofu, egg, cheese, plenty of proteins and no flour is used. You can enjoy this delicious tofu pizza without any problems on a restricted diet, even gluten or sugar-restricted diets. You can arrange with your favorite toppings to make it your own. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:08 Tofu Pizza Dough Prep 01:20 Preparing Toppings 02:55 Binding Tofu with Egg and Pushing Through Sieve 04:16 Cooking Tofu Pizza ● Ingredients ・ Tofu... 2/3 ~ 1 ・ Egg ... 1 ・ Mozzarella cheese (for pizza) ・ Pizza sauce ・ Salt ~ Topping ~ (Please put whatever you like) ・ Bell pepper ・ Mushroom ・ Italian sausage ・ Basil ・ Bacon ● Recipe 1) Set two sheets of paper towels in a heat-resistant bowl, breaking the tofu apart and placing into the bowl. Wrap with the paper and put another heat-resistant bowl over top as a weight and heat in the microwave for 3 minutes. After heating, remove from the microwave and press the two bowls tightly to squeeze out the water. After draining away the water, let sit until cool. 2) While waiting for tofu get ready, prepare toppings. Cut the bell pepper into small pieces, slice the mushrooms, Italian sausage, and bacon. 3) When the tofu is cool, crush the tofu with a fork or masher, add eggs, sprinkle with salt and mix well. When mixed thoroughly, puree with a strainer. 4) Heat the frying pan, spreading oil thinly over the pan with a paper towel, and spread the dough made in step two thinly. Cook on low heat for 3 to 5 minutes. When it is cooked to the extent that it would not break even if shaken, turn it over and cook the other side as well. When both sides are cooked, place a plate over the frying pan, turn it over, and slide it back into the frying pan. 5) Preheat the oven at 450F, placing the cooked dough on an oven tray covered with aluminum foil or parchment paper. Apply pizza sauce and cover with toppings of bell pepper, mushroom, bacon, Italian sausage, and black olives. Sprinkle mozzarella cheese and basil over top, and slide it into the oven set on 450F, and bake for about 10 minutes until the cheese is melt. 6) After baking, slip a spatula under the pizza so as not to break the shape apart and slide onto a plate. The dough is soft, so if you can't pick up by hand, you can enjoy it with a knife, fork, chopsticks, etc. ● Cooking tips ・ When crushing tofu, it is easier if you have a masher. ・ You can arrange with your favorite toppings and make your own. ・ When baking the dough in a frying pan, it is easy to turn it over by putting the plate on the frying pan, turning it over, and then sliding it into the frying pan with the unbaked side down.

A simple and delicious recipe for grilling tofu with pizza-style cheese. Tofu, egg, cheese, plenty of proteins and no flour is used. You can enjoy this delicious tofu pizza without any problems on a restricted diet, even gluten or sugar-restricted diets. You can arrange with your favorite toppings to make it your own. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:08 Tofu Pizza Dough Prep 01:20 Preparing Toppings 02:55 Binding Tofu with Egg and Pushing Through Sieve 04:16 Cooking Tofu Pizza ● Ingredients ・ Tofu... 2/3 ~ 1 ・ Egg ... 1 ・ Mozzarella cheese (for pizza) ・ Pizza sauce ・ Salt ~ Topping ~ (Please put whatever you like) ・ Bell pepper ・ Mushroom ・ Italian sausage ・ Basil ・ Bacon ● Recipe 1) Set two sheets of paper towels in a heat-resistant bowl, breaking the tofu apart and placing into the bowl. Wrap with the paper and put another heat-resistant bowl over top as a weight and heat in the microwave for 3 minutes. After heating, remove from the microwave and press the two bowls tightly to squeeze out the water. After draining away the water, let sit until cool. 2) While waiting for tofu get ready, prepare toppings. Cut the bell pepper into small pieces, slice the mushrooms, Italian sausage, and bacon. 3) When the tofu is cool, crush the tofu with a fork or masher, add eggs, sprinkle with salt and mix well. When mixed thoroughly, puree with a strainer. 4) Heat the frying pan, spreading oil thinly over the pan with a paper towel, and spread the dough made in step two thinly. Cook on low heat for 3 to 5 minutes. When it is cooked to the extent that it would not break even if shaken, turn it over and cook the other side as well. When both sides are cooked, place a plate over the frying pan, turn it over, and slide it back into the frying pan. 5) Preheat the oven at 450F, placing the cooked dough on an oven tray covered with aluminum foil or parchment paper. Apply pizza sauce and cover with toppings of bell pepper, mushroom, bacon, Italian sausage, and black olives. Sprinkle mozzarella cheese and basil over top, and slide it into the oven set on 450F, and bake for about 10 minutes until the cheese is melt. 6) After baking, slip a spatula under the pizza so as not to break the shape apart and slide onto a plate. The dough is soft, so if you can't pick up by hand, you can enjoy it with a knife, fork, chopsticks, etc. ● Cooking tips ・ When crushing tofu, it is easier if you have a masher. ・ You can arrange with your favorite toppings and make your own. ・ When baking the dough in a frying pan, it is easy to turn it over by putting the plate on the frying pan, turning it over, and then sliding it into the frying pan with the unbaked side down.

Have a craving for some savory, juicy chicken wings but don't want to bust out the big bucks for takeout? Try this easy recipe! Easily add onion rings from our other video (https://youtu.be/mBAEhHhisy8) for a filling late night meal. This coleslaw is a household favorite and will have anyone coming back for seconds. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvC... ❥ Instagram : https://www.instagram.com/hungrycooki... ============================================================= 0:33 How to Butcher Chicken Wings 1:48 Chicken Marinade 3:56 Powdering the Chicken 4:30 Coleslaw Recipie 9:04 Frying the Chicken ● Ingredients for 2 people ~Karaage~ 　・Chicken wings 10 ~ 12 　・Soysauce 5 spoons 　・Sake 3 tbsp 　・Sugar 1 tsp 　・Paprika 1/4 tsp 　・Ginger 7g 　・Garlic 3~4 　・Onion 1/4 　・Black pepper 　・Oil 　・Flour 1 cup 　・Potato starch 1/2 cup ~Coleslaw~ 　・Cabbage 1/2 　・Carrot 1/2 　・Cucumber 1/3 　・Sweet corn can 3 ~ 4 spoons 　・Vineger spoon 1.5 spoons 　・Sugar spoon 2/3 spoons 　・Mayonaise spoon 4 ~ 5 spoons 　・Salt 　・Black pepper ● Cooking Recipe 1) Soak chicken wings in salted water for a 1~3 hours. After soaking, rinse them lightly with water. 2) To butcher the chicken wings, cut 5mm above the joint, fold to expose the cartilage, and cut through. Remove the thinner bone and shape. 3) For the Marinade, thinly slice 1/4 of an onion, and grate the garlic and ginger. Combine in a bowl with Soy sauce, Sake, Sugar, Paprika powder, Ginger, Garlic, Black Pepper. 4) Marinate wings for 10 minutes. 5) Dredge the wings in flour & potato starch. Do not shake off the powder from wings. 6) Put powdered wings UNCOVERED in the refrigerator for 3 hours ~ overnight dehydrate the skin. 7) Shred cabbage, carrot, cucumber and place in a ziplock bag. 8) Add 1 tsp of salt in the bag and shake the bag. Leave the bag for 15 minutes and when water is drawn out from the vegetables, squeeze to remove excess water. 9) Add corn to the vegetables. 10) Combine vinegar, sugar, mayonnaise, salt, black pepper, and mix with vegetables. 11) Allow to rest in the refrigerator for 1 hour ~ overnight. 12) Fry wings in 320F~340F oil for 2 ~ 3 minutes. After letting the wings rest for 2 minutes, fry them again at 370F for another minute. For a healthy meal, check out our Cabbage Okonomiyaki Video (https://youtu.be/ktcaXgFrpvs)!

This healthy savory Japanese pancake will fill you up and taste amazing without any of the guilt of the more carb-heavy traditional recipe. It’s pretty simple to make, and can be prepared in advance or even frozen easily (to defrost simply chuck it in an oven or microwave and top with favoured sauces)! Potato starch can be found in western markets as well. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvC... ❥ Instagram : https://www.instagram.com/hungrycooki... ============================================================= ★ Ingredients for 1 Serving 　・¼ ~ ½ cabbage, shredded 　・1 green onion, chopped 　・⅔ tsp hondashi 　・1 Tbsp of red ginger 　・1 ½ packs of dried bonito flakes 　・2 Tbsp of shredded mozzarella 　・2 Tbsp potato starch 　・½ tsp salt 　・1Tbsp olive oil 　・1 Egg 　・3~5 pieces of thinly sliced pork/steak (or 2 slices of bacon) Toppings: 　・Okonomiyaki Sauce 　・Japanese Mayonnaise 　・Aonori or Nori for garnish ★ Cooking Recipe 1.) Slice cabbage and cut green onion You can use slicer, but slicing by knife will make better texture when the cabbage’s cooked. 2.) Put the sliced cabbage and green onion in ziplock bag 3.) Add 1~2 spoon of Katakuriko (starch), salt, hondashi, katsuobushi, shredded mozzarella cheese, red ginger. 4.) Shake the bag well. 5.) Warm up the pan and put olive oil. 6.) Put the ingredients in the bag to the pan and cover with a lid and cook one side for 2 minutes. 7.) after one side cooked, make a dent on the top. 8.) Drop an egg on the dent and put the slices of pork on it. 9.) Turn it over and push it gently to make it flat and even, and cook other side for 2 minutes again. 10.) When it’s fully cooked, put okonomiyaki sauce, mayonnaise, red ginger, katsuobushi, aomori. ======================================= For seafood sensitive stomachs: forego the Hondashi (powdered fish based broth) for dry chicken, mushroom or vegetable stock. Omit the Bonito Flakes as well. For dairy and/or meat sensitive stomachs: forgo the shredded mozzarella and substitute with ¼-½ cup of mashed sweet potato and/or 1 egg (this will require more mixing as these are wet ingredients), and instead of meat toppings, try finishing off the pancake with vegetarian Kimchi and microgreens. Please like and subscribe. Let us know in the comments what your favorite okonomiyaki recipe is!

Step by Step How To Make Spaghetti Napolitan, Original Japanese Spaghetti. “Spaghetti Napolitan” is a popular westernized Japanese pasta dish that makes for an easy, healthy dinner. After being inspired by spaghetti and ketchup military rations, a chef in Yokohama at the New Grand Hotel whipped up the recipe and named it after Naples, Italy. For vegetarians, substitute the chicken consumé and bacon/sausage for powdered or paste vegetable broth and cubed yellow squash, tomatoes, or zucchini. Y: I really love this recipe because it’s super easy to make and has lots of vegetables in it. I personally like frying thinner noodles on high heat at the very end in extra oil for a more savory taste, but make sure to keep stirring so as not to burn it! ============================================================= ❥ YouTube: https://www.youtube.com/channel/UCDvC... ❥ Instagram : https://www.instagram.com/hungrycooki... ============================================================= ★ Ingredients for 2~3 Servings 　・2~3 Cloves of Garlic 　・½ Onion, sliced 　・¼~½ Bell Pepper, sliced 　・2~3 White Mushrooms, sliced 　・2 Sticks of Asparagus, diagonally sliced (Optional) 　・3 Berkshire Pork Sausage, diagonally sliced* 　・2 Slices of Bacon, finely sliced 　・200g or half a box of Spaghetti 　・½ Tbsp Chicken or Vegetable Consommé 　・4 Tbsp of Ketchup 　・1 tsp Worcester Sauce 　・3 Tbsp of Olive Oil 　・2 Pinches of Herbes de Provence (Optional)** 　・2 Pinches of Nutmeg (Optional) 　・1 Pinch of Brown Sugar or 2 tsp of Honey 　・Pepper 　・Salt ★ Cooking Recipe 1) Heat a pot of salted water for the spaghetti (it’s said that the water should taste like the sea when cooking spaghetti) 2) Prepare vegetables and meat while your water is heating up. 3) Once the water has come to a rolling boil, add your spaghetti. Don’t forget to set a timer! 4) While heating the pan on medium-low heat, add olive oil and minced garlic, stirring until fragrant. 5) Raise the heat to medium and add your vegetables to the pan and cook until softened. Once the onions are transparent and soft, add your meats. 6) After your meat has cooked through, season with Herbs de Province, Nutmeg, Brown Sugar, Salt, Pepper, Chicken Consommé, Ketchup, and Worcester Sauce. 7) Add about 3 Tbsp or ¼ cup of pasta water to your pan to help the sauce and veggies stick to the pasta. Add pasta and sear on medium-high heat until most of the water has evaporated. Keep the pasta moving so it doesn’t burn! 8) Plate your finish spaghetti and top with Parmesan, fresh or dried parsley, and tabasco sauce and chili flakes if you like it spicy. 9) Enjoy!

Did you know that Mentsuyu, which is now a versatile seasoning in Japan, can be easily made with the ingredients asian households have commonly at home or easily sourced from a local asian market? Moreover, once the basic "KAESHI" is made, it can be stored for a long time, and the longer it is sit, the deeper and tastier it becomes. "KAESHI" can be used for various other dishes aside from soba, such as udon, sukiyaki, tonkatsu etc. depend on the ratio mixed in with "DASHI" . This video outlines how to make flavorful soba dipping sauce at home, taken from long-established soba shops, along with how to boil soba. ============================================================ ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================ 00:08 Making Kaeshi 01:55 Making Dashi 03:42 Combining Kaeshi and Dashi to Make Mentsuyu 04:52 Cooking Soba ● Ingredients (for one) ・ Soba (dried noodles)… 100 ~ 150g ・ Green onion ・ Wasabi ・ Shredded Nori ・ Soba soup ・ Soy sauce ... 100cc ・ Mirin ... 27cc ・ Sugar ... 3 to 3.5 tablespoons ・ Shaved dried bonito ... a handful ・ Shaved dried Mackerel* ... a handful *if you can't find this at your local asian market or online, substitute with another handful of dried bonito ● Recipe~ Soba Tsuyu (Soba dip) ~ (By making soba tsuyu a few days beforehand and letting it rest, the taste will become deeper. Make it at least the day before.) ① First, make a "KAESHI" Put 100cc of soy sauce, 27cc of mirin and 3 ~ 3.5 tablespoons of sugar in a pot and dissolve the sugar while heating to the extent that it does not boil. Just before boiling, turn off the heat, let it cool, put it in a container, cover the mouth with kitchen paper, tighten it with a rubber band, and let sit in the refrigerator for about 3 days to 1 week. The longer you leave it, the more delicious it becomes.After 3 days to 1 week, cover the bottle normally and store it in a cool and dark place. You can store it for about a year, it is good to make in bigger batches to take from as needed.If you don't have time, you can still use it without having it sit and still have delicious Soba Tsuyu. ② Make broth Pour 800cc ~ 1 liter of water in a pot, add shaved dried bonito and shaved dried macherel, and bring to a boil over high heat.After boiling, simmer for 10 to 15 minutes on high heat until the amount of water is almost half.When bubbles float, scoop it clean. ③ After 10 to 15 minutes boiling, strain Dashi with a colander covered with a paper towel and squeeze umami out. ④ While the soup is hot, mix KAESHI and broth in a ratio of 1 : 3 (KAESHI : broth).Let cool and sit overnight in the refrigerator. ~ Zaru soba ~ ① Boil the water to cook soba ② Prepare soba tsuyu and chopped green onions. ③ When the water is boiling, add soba and boil for the specified time. ④ When the soba is cooked, take some soba water to a bowl for "Soba Yu" later, and drain remaining hot water with a colander, wash soba with cold running water to tighten the surface. ⑤ After serving soba on a plate, put shredded Nori on the top. Put chopped green onion in Soba Tsuyu and add wasabi if you like. ⑥ When you finish eating soba, add the soba hot water you saved to the remaining Soba Tsuyu and you can enjoy it like a soup. ● Cooking tips ・ The more you sit "KAESHI" in a cool and dark place, the deeper the taste will be.It can be stored for about a year, so it is convenient to make a large amount and save it when making it. ・ Store the Soba Tsuyu in the refrigerator after combining the KAESHI and broth, and use it up within a week. ・ Please adjust the ratio of KAESHI and broth to your liking.

Did you know that Mentsuyu, which is now a versatile seasoning in Japan, can be easily made with the ingredients asian households have commonly at home or easily sourced from a local asian market? Moreover, once the basic "KAESHI" is made, it can be stored for a long time, and the longer it is sit, the deeper and tastier it becomes. "KAESHI" can be used for various other dishes aside from soba, such as udon, sukiyaki, tonkatsu etc. depend on the ratio mixed in with "DASHI" . This video outlines how to make flavorful soba dipping sauce at home, taken from long-established soba shops, along with how to boil soba. ============================================================ ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================ ● Ingredients (for one) ・ Soba (dried noodles)… 100 ~ 150g ・ Green onion ・ Wasabi ・ Shredded Nori ・ Soba soup ・ Soy sauce ... 100cc ・ Mirin ... 27cc ・ Sugar ... 3 to 3.5 tablespoons ・ Shaved dried bonito ... a handful ・ Shaved dried Mackerel* ... a handful *if you can't find this at your local asian market or online, substitute with another handful of dried bonito ● Recipe~ Soba Tsuyu (Soba dip) ~ (By making soba tsuyu a few days beforehand and letting it rest, the taste will become deeper. Make it at least the day before.) ① First, make a "KAESHI" Put 100cc of soy sauce, 27cc of mirin and 3 ~ 3.5 tablespoons of sugar in a pot and dissolve the sugar while heating to the extent that it does not boil. Just before boiling, turn off the heat, let it cool, put it in a container, cover the mouth with kitchen paper, tighten it with a rubber band, and let sit in the refrigerator for about 3 days to 1 week. The longer you leave it, the more delicious it becomes.After 3 days to 1 week, cover the bottle normally and store it in a cool and dark place. You can store it for about a year, it is good to make in bigger batches to take from as needed.If you don't have time, you can still use it without having it sit and still have delicious Soba Tsuyu. ② Make broth Pour 800cc ~ 1 liter of water in a pot, add shaved dried bonito and shaved dried macherel, and bring to a boil over high heat.After boiling, simmer for 10 to 15 minutes on high heat until the amount of water is almost half.When bubbles float, scoop it clean. ③ After 10 to 15 minutes boiling, strain Dashi with a colander covered with a paper towel and squeeze umami out. ④ While the soup is hot, mix KAESHI and broth in a ratio of 1 : 3 (KAESHI : broth).Let cool and sit overnight in the refrigerator. ~ Zaru soba ~ ① Boil the water to cook soba ② Prepare soba tsuyu and chopped green onions. ③ When the water is boiling, add soba and boil for the specified time. ④ When the soba is cooked, take some soba water to a bowl for "Soba Yu" later, and drain remaining hot water with a colander, wash soba with cold running water to tighten the surface. ⑤ After serving soba on a plate, put shredded Nori on the top. Put chopped green onion in Soba Tsuyu and add wasabi if you like. ⑥ When you finish eating soba, add the soba hot water you saved to the remaining Soba Tsuyu and you can enjoy it like a soup. ● Cooking tips ・ The more you sit "KAESHI" in a cool and dark place, the deeper the taste will be.It can be stored for about a year, so it is convenient to make a large amount and save it when making it. ・ Store the Soba Tsuyu in the refrigerator after combining the KAESHI and broth, and use it up within a week. ・ Please adjust the ratio of KAESHI and broth to your liking.

Spam Onigiri (Spam Musubi) can be gobbled up immediately or wrapped up and saved for a yummy snack later in the day. This easy recipe is ideal for busy families and students, or a nice, lazy sunday morning with a cup of hot green tea. If you are sensitive to salt, you can adjust it by cutting spam thinly or reducing salt when making rice ball. For seafood sensitive stomachs, omit the dried sardines, bonito flakes, and eel sauce, and substitute with 1 Tbsp of Rice Vinegar and 1 Tbsp of Sugar (or to taste) to mix into the rice. ============================================================= ❥ please subscribe our channel : https://www.youtube.com/channel/UCDvC... ❥ Instagram : https://www.instagram.com/hungrycooki... ============================================================= ★ Ingredients for 3 nigiris 　・¾ cup of Rice (short-grain) 　・¾ cup of Water 　・½ can of Spam* 　・¼ Green Onion, minced 　・⅛ cup of Dried Young Sardines** 　・½ pack of Dried Bonito 　・1 Tbsp of Soy Sauce 　・1 Tbsp of Salt 　・½ sheet of Nori (Dried Seaweed) 　・1 tsp of Unagi Tare (Barbecue Eel Sauce) ★ Cooking Recipe 1.) Wash rice. Add 4/3 (+a little more cup of water-depend on rice condition, new or old -new rice, less water, old rice, more water) and cook with rice cooker 2.) Cut spam to six pieces. Use three pieces for this time. Wrap the rest tightly and store it in the freezer for next time. 3.) Chop green onion. Use half of green onion, save the rest for miso soup or something next morning. 4.) Put the pan on the fire. When the pan get warm, put spams. Make the fire medium heat. Cook spam until the surface is light browned and crispy. Spam get burnt easily, so turn them over couple of times while cooking. 5.) When rice’s ready, add Dried Bonito, Green Onion, Chirimen Jako. ( Chirimen Jako is optional. it’s a great natural calcium supplement! ) Put some soy sauce and mix it. 6.) Make three rice balls in Tawara Shape Make the top slightly dented and drop some Unagi No Tare 7.) Cut Nori to three pieces. 8.) Place cooked spam on the rice ball and wrap Nori around. ★ Cooking tips *Cook spam until the surface is lightly browned and crispy. It can burn easily, so turn them a couple times when cooking. *The dried young sardines are optional. It’s a great natural calcium supplement! *If you are sensitive to salt, you can adjust it by cutting spam thinly or reducing salt when making rice ball.

Here's a recipe how to make a healthy, soft and juicy hamburger steak in Japanese way with lots of chopped vegetables. The umami of vegetables is mixed with minced meat, and even children who hate vegetables can eat plenty of vegetables with this popular Hamburger steak. The surplus patties can be stored in the freezer, so whenever I make a hamburg, I make a lot of it, and then wrap it in plastic wrap dividing it to one time use, and keep it in the freezer. Frozen patties can be conveniently arranged in various ways, such as breaking them into tomato sauce and boiling them into a simple meat sauce, or placing them on bell peppers or shiitake mushrooms and baking them in the oven. It is also useful for lunch boxes. ============================================================= ❥ Please subscribe our channel! : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================= 00:13 Food Prep 04:37 Cooking Down Vegetables 06:11 Assembling Hamburger Patties 08:16 Shaping Hamburger Patties 09:55 Hamburg Sauce 10:19 Pan Cooking Hamburg Steak 11:35 Serving Hamburg Steak ● Ingredients (for 8~10 pieces) ・ Ground beef… 3lb ・ Minced pork ... 1~1.5lb ・ Eggs ... 2 ・ Mozzarella cheese for pizza ... 1/2 ~ 3/4 cup ・ Onions ... 3 ・ Carrot ... 1 ・ Mushrooms ... 3 ・ Shiitake mushrooms ... 2 ・ Bell pepper ... 1/2 ・ Asparagus ... 3-4 ・ Garlic ・ Curry powder ... 1 tablespoon ・ Nutmeg ... Appropriate amount ・ Chicken consomme ... 2.5 tbsp ・ Salt ... 1/2 to 1 tablespoons ・ Black pepper ・ Soy sauce ... 1/2 tablespoon ・ Bread crumbs ... 2 tablespoons ・ Olive oil ・ Mayonnaise ... 3 tbsp ・ Ketchup ・ Worcestershire sauce ● Cooking Recipe ① Finely chop the garlic, onions, carrots, bell peppers, shiitake mushrooms, carrot and asparagus. Mushrooms are sliced. (Asparagus、bell pepper、shiitake mushroom are optional) ② Put olive oil and chopped garlic in a frying pan and heat over low heat. ③ When the garlic scent comes out, add the vegetables chopped in ①, sprinkle with salt and fry over high heat. ④ When the vegetables are tender and the onions are light brown, remove them from the heat and put them in a large bowl to cool. ⑤ Add a little water or milk to the bread crumbs and moisten it. ⑥ When the vegetables have cooled, put beef, ground pork, mozzarella cheese, eggs, and moistened bread crumbs in a bowl, add curry powder, chicken consomme, nutmeg, mayonnaise, soy sauce, salt, and black pepper, and mix whole well. ⑦ When the whole is mixed well, bake small piece and check the taste. If the taste is vague, add salt to adjust the taste ⑧ When the taste is ready, make the patties into a hamburg steak shape, wrap the unused portion in plastic wrap one by one, and freeze it. ⑨ Put olive oil in a frying pan heated on high heat, put the patties of hamburg making a little dent in the center since it will rise as it cooked, bake on both sides for about 1 minute on high heat, then lower the heat to medium heat and cover it again. Bake on both sides for 2-3 minutes each ⑩ Reduce the heat to medium and low heat, turn the patties over, cover and bake for another 2 to 3 minutes. It was ⑪ Repeat ⑨ and ⑩ a few times while checking the degree of baking. ⑫ When the hamburg is almost cooked, slide it to the side of the frying pan, put the cheese on it, drop the egg in the empty space, sprinkle a little water and cover it and bake it for about one and a half minutes. When the cheese melts and the egg is half-cooked, it's done. ⑫ Transfer the baked hamburg to a warm plate, put the egg on it, and put the ketchup and Worcestershire sauce on the finished hamburger. ● Cooking tips ・ The hamburg steak, which tends to be hard, can be magically juicy and soft by adding a lot of vegetables and mayonnaise. ・ Base vegetables that are used are onions, carrots, mushrooms, and other than that, you can add your favorite vegetables. you can use vegetables left in the refrigerator such as broccoli to use them up. ・ Vegetables that take long to cook, such as carrots, are especially chopped into small pieces. ・ Please adjust the time to cooking patties according to the size. To check if the hamburg is cooked, make a tiny cut on the surface with a spatula, etc., press it lightly, and if the clear gravy oozes out, it is already cooked. ・ patties can be stored frozen. When thawing, it's easy to move it to the refrigerator the night before eating, or if you're at home, take it out of the freezer in the morning and thaw it at room temperature.

Here's a recipe for making a healthy, soft and juicy hamburg steak in Japanese way with lots of chopped vegetables. The umami of vegetables is mixed with minced meat, and even children who hate vegetables can eat plenty of vegetables with this popular Hamburg steak. The surplus patties can be stored in the freezer, so whenever I make a hamburg, I make a lot of it, and then wrap it in plastic wrap dividing it to one time use, and keep it in the freezer. Frozen patties can be conveniently arranged in various ways, such as breaking them into tomato sauce and boiling them into a simple meat sauce, or placing them on bell peppers or shiitake mushrooms and baking them in the oven. It is also useful for lunch boxes. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvC... ❥ Instagram : https://www.instagram.com/hungrycooki... ============================================================= ● Ingredients (for 8~10 pieces) ・ Ground beef… 3lb ・ Minced pork ... 1~1.5lb ・ Eggs ... 2 ・ Mozzarella cheese for pizza ... 1/2 ~ 3/4 cup ・ Onions ... 3 ・ Carrot ... 1 ・ Mushrooms ... 3 ・ Shiitake mushrooms ... 2 ・ Bell pepper ... 1/2 ・ Asparagus ... 3-4 ・ Garlic ・ Curry powder ... 1 tablespoon ・ Nutmeg ... Appropriate amount ・ Chicken consomme ... 2.5 tbsp ・ Salt ... 1/2 to 1 tablespoons ・ Black pepper ・ Soy sauce ... 1/2 tablespoon ・ Bread crumbs ... 2 tablespoons ・ Olive oil ・ Mayonnaise ... 3 tbsp ・ Ketchup ・ Worcestershire sauce ● Cooking Recipe ① Finely chop the garlic, onions, carrots, bell peppers, shiitake mushrooms, carrot and asparagus. Mushrooms are sliced. (Asparagus、bell pepper、shiitake mushroom are optional) ② Put olive oil and chopped garlic in a frying pan and heat over low heat. ③ When the garlic scent comes out, add the vegetables chopped in ①, sprinkle with salt and fry over high heat. ④ When the vegetables are tender and the onions are light brown, remove them from the heat and put them in a large bowl to cool. ⑤ Add a little water or milk to the bread crumbs and moisten it. ⑥ When the vegetables have cooled, put beef, ground pork, mozzarella cheese, eggs, and moistened bread crumbs in a bowl, add curry powder, chicken consomme, nutmeg, mayonnaise, soy sauce, salt, and black pepper, and mix whole well. ⑦ When the whole is mixed well, bake small piece and check the taste. If the taste is vague, add salt to adjust the taste ⑧ When the taste is ready, make the patties into a hamburg steak shape, wrap the unused portion in plastic wrap one by one, and freeze it. ⑨ Put olive oil in a frying pan heated on high heat, put the patties of hamburg making a little dent in the center since it will rise as it cooked, bake on both sides for about 1 minute on high heat, then lower the heat to medium heat and cover it again. Bake on both sides for 2-3 minutes each ⑩ Reduce the heat to medium and low heat, turn the patties over, cover and bake for another 2 to 3 minutes. It was ⑪ Repeat ⑨ and ⑩ a few times while checking the degree of baking. ⑫ When the hamburg is almost cooked, slide it to the side of the frying pan, put the cheese on it, drop the egg in the empty space, sprinkle a little water and cover it and bake it for about one and a half minutes. When the cheese melts and the egg is half-cooked, it's done. ⑫ Transfer the baked hamburg to a warm plate, put the egg on it, and put the ketchup and Worcestershire sauce on the finished hamburger. ● Cooking tips ・ The hamburg steak, which tends to be hard, can be magically juicy and soft by adding a lot of vegetables and mayonnaise. ・ Base vegetables that are used are onions, carrots, mushrooms, and other than that, you can add your favorite vegetables. you can use vegetables left in the refrigerator such as broccoli to use them up. ・ Vegetables that take long to cook, such as carrots, are especially chopped into small pieces. ・ Please adjust the time to cooking patties according to the size. To check if the hamburg is cooked, make a tiny cut on the surface with a spatula, etc., press it lightly, and if the clear gravy oozes out, it is already cooked. ・ patties can be stored frozen. When thawing, it's easy to move it to the refrigerator the night before eating, or if you're at home, take it out of the freezer in the morning and thaw it at room temperature.

This video will show you step-by-step how to make a traditional colorful and cute version of sushi called Temarizushi (Temari Sushi). It’s wonderful as a bite-sized gift, or as a centerpiece for a party or celebration where people gather at the table. You can play with various combinations to make unique and interesting tastes and appearances. Have fun with friends or family making these beautiful Temari and make it an event! ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvC... ❥ Instagram : https://www.instagram.com/hungrycooki... ============================================================= ● Ingredients (for 2 people) ・ Rice… 360ml ・ Water ... 400 ml ・ Kelp ・ Rice vinegar ... 3 tablespoons ・ Sugar ... 2 tablespoons ・ Salt ... 1 teaspoon ・ Tobiko (Flying fish roe) ... 1 tablespoon * Please arrange the ingredients and toppings as you like. The combination of ingredients used in the video is as follows ・ Tuna sashimi + Kaiware (Radish sprouts) ・ Shrimp + Oba (Shiso Leaves) ・ Red Snapper sashimi + Lemon + Chives ・ Squid sashimi + Sea urchin + Oba (Shiso Leaves) ・ Salmon sashimi +Dill + Salmon roe ・ Eggs + Kaiware (Radish sprouts) ・ Avocado + Mayonnaise + Tobiko ・ Cucumber + Salmon roe + Tobiko ・ Radish + Umeboshi + Tobiko ● Cooking Recipe ① Put rice in a bowl and after washing the rice 3 with water changes, drain the water, add fresh water and let it soak for about 30 minutes to 1 hour. ② After soaking the rice in water, drain it with a colander and put it in a clay pot, add 400 ml of water, and add a piece of kelp. ③ Cover and heat over high heat, and when bubbles come out from the lid after about 7~10 minutes, reduce the heat to low and cook for 15 minutes. Just before turning off the fire, turn on high heat for about 5 seconds, then turn off the heat, and steam for 10 to 15 minutes. ④ Mix rice vinegar, sugar and salt well to make sushi vinegar. ⑤ Put the cooked rice in a large bowl and cool it while mixing it with sushi vinegar. ⑥ Prepare your favorite ingredients +++Tuna and radish sprouts+++ Cut the tuna into thin slices and cut the radish sprouts to a suitable length for toppings. +++Shrimp and perilla+++ Boil the shrimp in salt water lightly and cut open the middle. Shred the perilla for toppings +++Bream and Lemon+++ Slice the Bream and make a slice of Lemon for toppings +++Squid and Oba, sea urchin topping+++ Slice the squid and cut Oba half vertically. Prepare sea urchin for toppings +++Salmon and Ikura (salmon roe), dill topping+++ Slice the salmon and prepare Ikura, dill for toppings. +++Egg wrap+++ Make usuyaki tamago (a thin omelette), take a mold with a small cup and cut it into a round shape. Use sushi rice mixed with tobiko +++Avocado mayonnaise and tobiko toppings+++ Slice the avocado and prepare mayonnaise and tobiko for toppings. +++Cucumber, Salmon roe topping+++ Cut the cucumber in half and make thin slices with a peeler. After slicing, soak it in salt water to soften it. Salmon roe for toppings Use sushi rice mixed with tobiko +++Radish, Umeboshi topping+++ Slice the radish and soak it in salt water to soften it. Umeboshi for toppings Use sushi rice mixed with tobiko ⑦ Take the Sushi rice in another bowl about 1/3, add the tobiko and mix. ⑧ Place each material on the wrap, put vinegared rice about the size of a golf ball on it, and squeeze it lightly to make a ball. ⑨ Leave the ball in wrap for a while until the ingredients and sushi rice stick together. ⑩ After taking it out of the wrap, decorate it with toppings and it's done. ● Cooking tips ・ Since the clay pot absorbs water, do not use it when soaking the rice in water. Use the bowl that was used when washing to soak rice in the water. ・ When squeezing the wrap to make a ball, squeeze it softly ・ You can enjoy the remaining ingredients making chirashizushi or sashimi salad the next day.

A Japanese Mom shows how to make a popular Japanese Pietro-style dressing from her hometown. It is said that it is a magic dressing that makes people who don’t like vegetables fall in love with them. It’s tasty over salads, steamed vegetables, and even raw cherry tomatoes! Add wasabi for an extra kick and sprinkle it over a salad with your favorite fresh sashimi, making it a rich and delicious treat. This is a recipe that can be used as a salad for your regular meal or as a special dish for hospitality. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvC... ❥ Instagram : https://www.instagram.com/hungrycooki... ============================================================= ● Ingredients ・ Spring salad mix ・ Onion ... 1/4 ・ Radish ... 1 ・ Mushroom ... 1 ・ Avocado ... 1/2 ・ Your favorite sashimi ・ Tobiko ・ Dry parsley ・ Wasabi +++ Dressing +++ ・ Onion ... 1/2 ・ Carrot ... 1/2 ・ Black olives ... 3 ・ Salt ... 1/2 tablespoon ・ Sugar ... 1 tablespoon ・ Soy sauce ... 4 tablespoons ・ Oil ... 160cc ・ Vinegar ... 80cc ・ Black pepper ● Cooking Recipe ~ Pietro-style dressing ~ (Make one day before and let it sit in the refrigerator overnight) ① Grate onions and carrots. Mince black olives into small, coarse pieces. ② Add soy sauce, vinegar, salt, sugar, black pepper, vegetables from the previous step, and a little wasabi (if you would enjoy some spice) to the oil. Stir well. ~ Salad ~ ③ Slice the onion. Rub in a pinch of salt and leave it for 2 to 3 minutes, then soaking in water for about 5 minutes to remove the spiciness/acidity. After soaking, drain the water from the onions and squeeze tightly to remove remaining water. ④ Thinly slice mushrooms and radishes. Slice the avocado and sashimi in a size that is easy to eat. ⑤ Place the Spring salad mix onto a plate, sprinkling the sashimi, radishes, mushrooms, avocado, and onion over the top. Dollop Tobiko and dried parsley as a topping and pour in dressing with a heavy hand. ● Cooking tips ・ Make the dressing one day in advance and let sit overnight in the refrigerator. The taste will be deeper and more nuanced as the acids break down and engorge the vegetables and olives with a savory taste. ・ Try the leftover dressing over chilled tomatoes. It's so yummy! ・ A sharp knife is essential to cutting the sashimi at an angle. By cutting at an angle, you have more surface area to cover with sauces and coat your tastebuds.

A Japanese Mom shows how to make a popular Japanese Pietro-style dressing from her hometown. It is said that it is a magic dressing that makes people who don’t like vegetables fall in love with them. It’s tasty over salads, steamed vegetables, and even raw cherry tomatoes! Add wasabi for an extra kick and sprinkle it over a salad with your favorite fresh sashimi, making it a rich and delicious treat. This is a recipe that can be used as a salad for your regular meal or as a special dish for hospitality. ============================================================= ❥ YouTube : https://www.youtube.com/channel/UCDvC... ❥ Instagram : https://www.instagram.com/hungrycooki... ============================================================= ● Ingredients ・ Spring salad mix ・ Onion ... 1/4 ・ Radish ... 1 ・ Mushroom ... 1 ・ Avocado ... 1/2 ・ Your favorite sashimi ・ Tobiko ・ Dry parsley ・ Wasabi +++ Dressing +++ ・ Onion ... 1/2 ・ Carrot ... 1/2 ・ Black olives ... 3 ・ Salt ... 1/2 tablespoon ・ Sugar ... 1 tablespoon ・ Soy sauce ... 4 tablespoons ・ Oil ... 160cc ・ Vinegar ... 80cc ・ Black pepper ● Cooking Recipe ~ Pietro-style dressing ~ (Make one day before and let it sit in the refrigerator overnight) ① Grate onions and carrots. Mince black olives into small, coarse pieces. ② Add soy sauce, vinegar, salt, sugar, black pepper, vegetables from the previous step, and a little wasabi (if you would enjoy some spice) to the oil. Stir well. ~ Salad ~ ③ Slice the onion. Rub in a pinch of salt and leave it for 2 to 3 minutes, then soaking in water for about 5 minutes to remove the spiciness/acidity. After soaking, drain the water from the onions and squeeze tightly to remove remaining water. ④ Thinly slice mushrooms and radishes. Slice the avocado and sashimi in a size that is easy to eat. ⑤ Place the Spring salad mix onto a plate, sprinkling the sashimi, radishes, mushrooms, avocado, and onion over the top. Dollop Tobiko and dried parsley as a topping and pour in dressing with a heavy hand. ● Cooking tips ・ Make the dressing one day in advance and let sit overnight in the refrigerator. The taste will be deeper and more nuanced as the acids break down and engorge the vegetables and olives with a savory taste. ・ Try the leftover dressing over chilled tomatoes. It's so yummy! ・ A sharp knife is essential to cutting the sashimi at an angle. By cutting at an angle, you have more surface area to cover with sauces and coat your tastebuds.

It’s a simple cooking method, but you can fully enjoy the deliciousness of broccoli by pan frying it to give it a savory flavor. The crispy, chewy roasted broccoli is entwined with the rich flavors of garlic, bacon and balsamic vinegar, so even people who are not good at vegetables can eat it quickly. Good for garnishing meat dishes. Also great for diet! ============================================================ ❥ YouTube : https://www.youtube.com/channel/UCDvCGAygv511zlEkVAWQfbA ❥ Instagram : https://www.instagram.com/hungrycookingstudio/ ============================================================ ● Ingredients ・ Broccoli… 1/2 bush ・ Garlic ... 2 pieces ・ Bacon ... 1 ・ Olive oil ・ Balsamic vinegar ・ Salt ・ Black pepper ・ Mayonnaise ・ Shichimi togarashi ● Cooking Recipe 　① Wash the broccoli well, cut it to a suitable size, add put it in a heat-resistant dish. 　　 Add 1 tablespoon of water and heat in the microwave for 1 minute. 　　 After heating, keep it cool on the plate. 　② Slice the garlic and shred the bacon. ～Balsamic sauce～ 　③ Put 100 ml of balsamic vinegar in a small pot and boil. 　　 After boiling, simmer over low heat for about 15 minutes until it get thickend. 　　 When the balsamic sauce became thick, turn off the heat, soak the bottom of the pot in ice water, and cool while stirring. ～Pan fry broccoli～ 　④ Put olive oil, garlic, bacon and broccoli in a frying pan and turn on medium heat. 　⑤ When you hear a burning sound, reduce the heat to low to medium heat. 　⑥ Cover and turn the broccoli over occasionally and bake for 10 to 15 minutes. 　⑦ When the broccoli is tender, sprinkle with balsamic vinegar (not the sauce one) and season with salt and black pepper. 　⑧ Serve on a plate, put balsamic sauce around, add mayonnaise next to it, and sprinkle with grated Parmesan cheese from above. 　　Add shichimi togarashi on the mayonnaise with a color accent. ● Cooking tips 　・Cook broccoli slowly over medium and low heat. 　・If you like broccoli softer, cook a little longer on the first microwave. 　・Broccoli is fragrant and delicious that it ’s a little burnt. 　・When the balsamic sauce is thickened on heat, stir frequently so as not to burn it. 　・if the balsamic sauce is overcooked and becomes caramelized, add a little hot water and stir. 　・Balsamic sauce will last for a long time storing at room temperature, so it is convenient to make more than a few doses when you have time. 　・The balsamic vinegar that is seasoned in ⑧ is different from the sauce one.

It’s a simple cooking method, but you can fully enjoy the deliciousness of broccoli by pan frying it to give it a savory flavor. The crispy, chewy roasted broccoli is entwined with the rich flavors of garlic, bacon and balsamic vinegar, so even people who are not good at vegetables can eat it quickly. Good for garnishing meat dishes. Also great for diet! ============================================================ ❥ YouTube : https://www.youtube.com/channel/UCDvC... ❥ Instagram : https://www.instagram.com/hungrycooki... ============================================================ ● Ingredients ・ Broccoli… 1/2 bush ・ Garlic ... 2 pieces ・ Bacon ... 1 ・ Olive oil ・ Balsamic vinegar ・ Salt ・ Black pepper ・ Mayonnaise ・ Shichimi togarashi ● Recipe 　① Wash the broccoli well, cut it to a suitable size, add put it in a heat-resistant dish. 　　 Add 1 tablespoon of water and heat in the microwave for 1 minute. 　　 After heating, keep it cool on the plate. 　② Slice the garlic and shred the bacon. ～Balsamic sauce～ 　③ Put 100 ml of balsamic vinegar in a small pot and boil. 　　 After boiling, simmer over low heat for about 15 minutes until it get thickend. 　　 When the balsamic sauce became thick, turn off the heat, soak the bottom of the pot in ice water, and cool while stirring. ～Pan fry broccoli～ 　④ Put olive oil, garlic, bacon and broccoli in a frying pan and turn on medium heat. 　⑤ When you hear a burning sound, reduce the heat to low to medium heat. 　⑥ Cover and turn the broccoli over occasionally and bake for 10 to 15 minutes. 　⑦ When the broccoli is tender, sprinkle with balsamic vinegar (not the sauce one) and season with salt and black pepper. 　⑧ Serve on a plate, put balsamic sauce around, add mayonnaise next to it, and sprinkle with grated Parmesan cheese from above. 　　Add shichimi togarashi on the mayonnaise with a color accent. ● Cooking tips 　・Cook broccoli slowly over medium and low heat. 　・If you like broccoli softer, cook a little longer on the first microwave. 　・Broccoli is fragrant and delicious that it ’s a little burnt. 　・When the balsamic sauce is thickened on heat, stir frequently so as not to burn it. 　・if the balsamic sauce is overcooked and becomes caramelized, add a little hot water and stir. 　・Balsamic sauce will last for a long time storing at room temperature, so it is convenient to make more than a few doses when you have time. 　・The balsamic vinegar that is seasoned in ⑧ is different from the sauce one.