Ohagi / Botamochi (Japanese Sweet Sticky Rice Balls)

[postlink]https://itadakimasutube.blogspot.com/2015/08/ohagi-botamochi-japanese-sweet-sticky.html[/postlink]http://www.youtube.com/watch?v=v4cbke2I3MIendofvid
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Ohagi or Botamochi is a traditional Japanese sweet made with sweet sticky rice and sweet Azuki (red bean paste). There are different stories about the origin of having two names: you can google and find them, but either name is correct to call. BTW, I call it Ohagi when it is coated with red bean paste with skins. Botamochi without skins. hehe

We enjoy Ohagi or Botamochi as an everyday snack but it is commonly sold in stores during the buddhist Higan holiday in spring and fall, and Bon holiday in summer as well for an offering to the ancestors.

Homemade one is very soft and delicate!!!
Please try it out ;)

How to Make Anko (Sweet Red Bean Paste) from scratch
COMING SOON on FRIDAY 8/7

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Ohagi / Botamochi (Japanese Sweet Sticky Rice Balls)

Difficulty: Easy
Time: 1hr
Number of servings: about 10 pieces

Ingredients:
1 rice measuring cup uncooked Mochi sticky rice
1 rice measuring cup uncooked white rice
Tsubu-an (sweet Azuki red bean paste with skins)
Kinako (soybean flour) + sugar if you like
ground toasted black sesame seeds + sugar if you like
Aonori (green laver)

Directions:
1. Wash rice and leave for about 30 minutes.
2. Put the rice in a pot, add water to the appropriate level indicated in the pot. Place the pot into the rice cooker. Cover and press the button to start.
3. When it's done, mash the rice with a wooden pestle then toss the rice with a rice paddle (or you can use a potato masher). Repeat this to mash halfway through or until you get the grain texture to your preference.
4. Divide the rice and Tsubu-an (red bean paste) to make them easy to work with. Red bean outside: 40g rice + 60g red bean paste. Rice outside: 70g rice + 30g red bean paste.
5. Use plastic wrap or wet your hand with water to form them into an oval shape. Coat the rice ones with Kinako, sesame seeds, or Aonori.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/08/b...
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Music by
Josh Woodward
Golden Sunrise (Instrumental)
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward

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Ohagi / Botamochi (Japanese Sweet Sticky Rice Balls)

Simmered Potato Pork Roll (Recipe) じゃがいもの豚肉巻き肉じゃが風 (レシピ)

[postlink]https://itadakimasutube.blogspot.com/2012/07/simmered-potato-pork-roll-recipe.html[/postlink]http://www.youtube.com/watch?v=GpunklDLlZEendofvid
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This is my favorite dish that my mom cooks!!! It is like nikujaga but much easier to eat with chopsticks since the potato is rolled in the pork ;D

Great dish for bento, too!

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Simmered Potato Pork Roll

Difficulty: Easy
Time: 20min
Number of servings: 2-3

Ingredients:
150g (5.3oz.) thin slices of pork (any portion of sliced pork is okay)
450g (1lb.) potato
A
* 3 tbsp. soy sauce
* 1 tbsp. sugar
1 tbsp. sake
12 frozen green beans (or some green peas)

Directions:
1. Peel and cut potatoes into wedges.
2. Work with one slice of pork at a time. Place the slice of pork so that the length of it is running flat and vertically towards you. Place the potato wedge on the end of the pork close to you and start rolling. Repeat with the remaining pork slices and potato wedges.
3. Place the rolls seam side down in a deep pot (place the remaining potato wedges as well).
4. Add water until cover, Add A and bring to a boil. Remove the scum, cover with drop-lid, and allow to simmer for about 10 minutes. Then add sake and green bean and simmer for another 5 minutes until potato is completely cooked through.

Drop-lid is called "Otoshi Buta" a in Japanese. It is traditionally made of wood but you can use aluminum foil. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles and break the fragile ingredients such as potato.

レシピ（日本語）
http://cooklabo.blogspot.com/2011/10/blog-post_26.html
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My darling really loves it ;D

Product I used:

Asahi Kasei Cookper Foam Remover: a lid which removes foam and fat. saves up to 200kcal!

Music by
Dazie Mae
Married to a Chelsea Supporter
http://www.jamendo.com/en/

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[endtext]

Simmered Potato Pork Roll (Recipe) じゃがいもの豚肉巻き肉じゃが風 (レシピ)

Tips to Enjoy Yakiniku Indoors (Japanese Grilled Meat / BBQ) 焼肉の食べ方 レシピ

[postlink]https://itadakimasutube.blogspot.com/2012/04/tips-to-enjoy-yakiniku-indoors-japanese.html[/postlink]http://www.youtube.com/watch?v=NvktrBRSvyQendofvid
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In this video, I will show you how to enjoy Yakiniku indoors :D

Last week, I won a package of beef at the recipe contest. And along with the beef, I received a letter with some tips to enjoy Yakiniku indoors and I never knew them! So, I will share those tips with you!!!

Yakiniku is mostly beef but you can make it with chicken or pork or meat of your choice ;)

BTW, in Japan at home, we usually use electrical barbecue called "hot plate " to cook Yakiniku at table. I really envy those who have barbecue set at home! We don't have that big yard in Japan, you know... And sadly, from this April, our closest BBQ spot is going to close because of the littering problem.

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Yakiniku Indoors (Japanese Grilled Meat / BBQ)

Difficulty: Very Easy
Time: 10min
Number of servings: n/a

Ingredients:
beef or meat of your choice
soy sauce + wasabi (in tube or freshly grated)
ponzu sauce (citrus-flavored soy sauce: you can mix 1 tbsp. soy sauce and 1 tbsp. lemon juice to make it)

Tips:
1. Color of the Meat:
Pink, red, brown, or etc... what color of the meat is the best?
To answer this question, it is difficult to tell which is better until you eat them. So just ask the butcher and trust them. hehe
2. The best way to cook Yakiniku:
Make sure you let the meat get back into room temperature before you cook. You will see the surface of the meat shining with its own juice and grease when it's ready. Then you don't have to turn the heat down to low to cook and you won't lose any good flavor! That is why outdoor barbecue is always good (because your meat is at room temperature). Of course it is the best if you have BBQ grill set at home, but if you don't, you can use a grill pan, cast-iron skillet, or fryingg pan on the stove, because the key is the meat temperature! It is the same for Sukiyaki, Shabu-Shabu, steaks, etc...
3. The best way to eat Yakiniku:
Don't forget to season the meat with salt and pepper before you cook. That definitely brings out the flavor of the meat. For the sauce, wasabi soy sauce or ponzu sauce is the best! Simple yet delicious! You have to try it out.

*Grill the meat until it's done to your taste!

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/03/blog-post_31.html
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I hope you found this video informative!!!

Food Products I used:
- Sandagyu or Sanda Beef (三田牛）
パスカルさんだ 2012年3月 最優秀牛
http://www.sandaniku.com/sale/20123.html
The three top brands of Wagyu (Japanese beef) is Kobe beef, Omi beef, and Yonezawa beef. Sanda beef is the premium kind of beef in Kobe!
三田牛（さんだぎゅう）は、兵庫県の三田市で肥育・商品化（解体処理）された食用の牛のこと。黒毛和種の和牛であり、神戸牛と同じく但馬牛を素牛とする。
- Kamada Ponzu Shoyu (鎌田 ぽん酢醤油)
http://www.kamada.co.jp/shop.3.70.php
http://www.kamadafoods.com/
- House Wasabi (ハウス 特選本香り生わさび)
http://housefoods.jp/products/catalog/cd_83375.html

Music by
Kevin MacLeod
Sunshine
http://music.incompetech.com/royaltyfree2/Sunshine%20A.mp3
http://incompetech.com/m/c/royalty-free/licenses/
http://www.youtube.com//kmmusic

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Tips to Enjoy Yakiniku Indoors (Japanese Grilled Meat / BBQ) 焼肉の食べ方 レシピ

Christmas Sushi !

[postlink]https://itadakimasutube.blogspot.com/2011/11/christmas-sushi.html[/postlink]http://www.youtube.com/watch?v=hnBUIoQ0erUendofvid
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Christmas is coming, so I will show you my pretty bling-bling Christmas Sushi!

It was awarded at Seafood Cooking Contest, and I met Yukio Hattori (who is a president of Hattori Nutrition College and best known as an expert commentator on the Japanese television show Iron Chef) - he was the chairman of the awards committee!!!

服部幸應先生が審査する「シーフード料理コンクール」の入賞作品です！

Sorry for the imperfect avocado...

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Christmas Sushi

Difficulty: Easy
Time: 20min
Number of servings: 4 Christmas trees

Ingredients:
300g (10.5oz.) cooked Japanese rice (short-grain rice)
2 tbsp Sushisu (seasoning for sushi rice)
100g (3.5oz.) chopped toro (tuna belly) *you can chop tuna using a sharp knife until almost paste-like
1 avocado
1 tsp. lemon juice
1/2 nori sheet
4 Shiso (perilla)
chopped green onion (or asatsuki)
ikura (salmon roe)
mayonnaise
4 star-shaped cheese *make with processed cheese
soy sauce
wasabi (Japanese Horseradish Paste) if desired
pickled Ginger if desired

Directions:
1. Place cooked Japanese rice in a bowl. Add Sushisu while the rice is hot and slice through rice using rice paddle to separate the grains.
2. Using a fork, mash the avocado. Add lemon juice (to prevent browning) and mash some more.
3. Make 4 round and flat rice balls with sushi rice.
4. Place chopped toro on top of the rice ball and make circular cone shape.
5. Spread avocado paste and cover the surface.
6. Wrap a strip of nori sheet at the base of the tree and decorate it with green onion, ikura, and mayonnaise. Place the tree on Shiso and place the star on top of the tree.
7. Serve with soy sauce, wasabi, and pickled ginger. Pour some soy sauce over the tree and eat ;D

レシピ（日本語）
http://cooklabo.blogspot.com/2007/12/blog-post_05.html
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Christmas Sushi !