弁当(ﾟДﾟ)ｳﾏｰ 梅干(ﾟДﾟ)ｳﾏｰ

Please remember to RATE and SUBSCRIBE to my channel: http://www.youtube.com/user/sakurapop21 Or visit my blog at: http://hello-bento.blogspot.com Follow me on Twitter: http://twitter.com/HelloBento21 The fried rice for this bento similar to omu-raisu (japanese omelette rice) recipe. But most of the ingredients I've used are really easy to come by. Instead of bear, you can make other shapes as well.

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Ingredients for Inarizushi (12 pieces) 6 Aburaage - Fried Tofu Pouches 300ml Dashi Stock (1.27 us cup) 3 tbsp Sugar 2 tbsp Mirin 2 tbsp Soy Sauce 3 Dried Shiitake Mushrooms 30g Carrot (1.76 oz) 4g Dried Hijiki Seaweed (0.141 oz) Vegetable Oil 4~5 tbsp Shiitake Liquid ½ tbsp Sake ½ tbsp Mirin ½ tbsp Sugar ½ tbsp Soy Sauce 1 tbsp Toasted White Sesame Seeds Omelette Sheets (2 eggs + sugar + salt + potato starch dissolved in water) Mitsuba - Japanese Wild Parsley Shoga Amazuzuke - Pickled Ginger 300ml Japanese Rice (1.27 us cup) 300ml Water (1.27 us cup) 1 tbsp Sake 5x5cm Dried Kombu Seaweed (2x2 inch) How to Make Steamed Rice Wash and drain 300ml rice (1.27 us cup) with a sieve basket. Put the rice in a rice cooker and add 300ml water (1.27 us cup), 1 tbsp sake and 5x5cm dried kombu seaweed (2x2 inch). Let the rice soak in the water for 30 minutes and turn on the rice cooker. 50ml Sushi Vinegar (1.76 fl oz) (substitute: 2 tbsp rice vinegar + 1½ tbsp sugar + ⅔ tsp salt) ＜材料＞　12個分 米：300ml（250g） 水：300ml 酒：大1 出し昆布：5cm角1枚 ※米は30分間分量の水に浸けたあと炊飯する。 すし酢（市販）：50ml ※または　　 酢：大2 砂糖：大1と1/2 塩：小2/3 油揚げ：6 枚（いなり寿司用、または、薄めの油揚げ） 出し汁：300ml 砂糖：大3 みりん：大2 しょう油：大2 干し椎茸：3枚 （※干し椎茸は軽く洗い、水を加えて冷蔵庫で一晩かけて戻しておく。鍋焼きうどん参照。） 人参：30g 乾燥ひじき：４g （※ひじきは水に20〜30分浸け、よく洗って水気を切っておく。） 炒め油：少々 椎茸戻し汁：大４～５ 酒、みりん、砂糖、しょう油、：各大1/2 炒り白ごま：大1 薄焼き卵（卵２個、砂糖、塩、水溶き片栗粉少々で直径17cm位に焼いておく） 三つ葉 生姜の甘酢漬け(市販) . http://facebook.com/cookingwithdog http://google.com/+cookingwithdog http://twitter.com/cookingwithdog

Misa's Japanese cooking : Pikachu Onigiri

By no means a good video, but you get the gist. You should really try using egg molds though. I mean... who doesn't want to nom a fish-shaped egg? COME ON!

Please remember to RATE and SUBSCRIBE to my channel: http://www.youtube.com/user/sakurapop21 Or visit my blog at: http://hello-bento.blogspot.com Follow me on Twitter: http://twitter.com/HelloBento21 I started some Discussion Room in Facebook. Join me: http://www.facebook.com/pages/Hello-Bento-Project-Learn-How-To-Create-Japanese-Bento-Box-Lunch/125970884126143 I was in the mood to make onigiri (japanese rice ball) again this week. And I thought I'd make a simple one with ham and cheese filling. Normally a traditional onigiri comes with fillings like with umeboshi, grilled salmon or bonito flakes in soy sauce but today non-traditional fillings are also very popular. I also made a little flower decoration with the leftover ham and cheese to add cuteness to this onigiri. I used a plastic wrap to wrap the onigiri for easy handling and eating. Hope you like this recipe and remember to subscribe to my Youtube Channel (http://www.youtube.com/user/sakurapop21 ) to get the updates of my videos!

♥FOLLOW ME HERE♥ https://www.facebook.com/ochikeron https://plus.google.com/111926234494130917642 http://twitter.com/ochikeron http://instagram.com/ochikeron/ This recipe is perfect for parties or any kind of event! In this video, I will show 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!!! In the end of this video, I will share with you some clips from Sakura viewing we went this weekend. Unfortunately Sakura trees were not in full bloom and the weather was cold and cloudy... However, many people were enjoying Sakura :) --------------------------------- 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 :) Other Side Dishes: Karaage (Japanese Fried Chicken) 鶏の唐揚げ http://www.youtube.com/watch?v=bam1EE5NqhA Simmered Potato Pork Roll じゃがいもの豚肉巻き http://www.youtube.com/watch?v=GpunklDLlZE Vegetable Teriyaki Beef Rolls 野菜の牛肉巻き照り焼き http://www.youtube.com/watch?v=YJdo9BntgIA レシピ（日本語） http://cooklabo.blogspot.jp/2013/03/blog-post_27.html --------------------------------- What is Ikanago? http://createeathappy.blogspot.jp/2013/03/ikanago-no-kugini-2013.html Sugar Substitute I used: Lakanto: 100% Natural Sweetener made from Chinese fruit called 羅漢果 (Luo Han Guo) http://www.lakanto.jp/english/ http://www.sarayahealth.com/ Music by Josh Woodward Overthrown - INSTRUMENTAL http://www.joshwoodward.com/ http://www.youtube.com/joshwoodward FYI (products I used in my videos): http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22 ♥Original T-SHIRTS♥ http://shop.herrohachi.com/product/dericious-taiyaki-herro-x-ochikeron http://shop.herrohachi.com/product/create-eat-happy-herro-x-ochikeron ♥Visit my Blog for more Recipes♥ http://createeathappy.blogspot.com/ ♥My Recipe Posts in Japanese♥ http://cooklabo.blogspot.jp/ http://cookpad.com/ami http://www.lettuceclub.net/mypage/toukou_top.html?user_code=00153826 http://twitter.com/alohaforever ♥and of course SUBSCRIBE♥ http://www.youtube.com/ochikeron