How to Make Onigiri (Japanese Rice Balls Recipe) | OCHIKERON | Create Eat Happy :)

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Rice ball is called "Onigiri" in Japanese. Mostly it's shape is triangle and you can either mix ingredients into rice or fill your favorite ingredient in the rice ball, or both! There are many furikake (rice seasoning) products at Asian grocery stores, so try out and see how you like it done :D --------------------------------- Onigiri Difficulty: Very Easy Time: 3min Number of servings: 2 Ingredients (2 rice balls) 160g (5.7oz.) cooked white Japanese rice Furikake (rice seasoning) or filling of your choice How to Use Furikake: 1. Place cooked rice in a bowl. 2. Mix Furikake of your choice according to the amount written on its package. 3. Wet your hands with water so that the rice won't stick. 4. Place the seasoned rice on your hand. 5. Form the rice into a triangle, round, or cylinder by pressing lightly with your palms. How to Use Filling: 1. Place cooked rice in a bowl. 2. Wet your hands with water so that the rice won't stick. 3. Place the rice on your hand. 4. Make a hole in the center of the rice and place the filling. 5. Form the rice into a triangle, round, or cylinder by pressing lightly with your palms. You can wrap your Onigiri with a strip or a sheet of Nori seaweed if you prefer. ↓レシピ (日本語) http://cooklabo.blogspot.com/2011/05/blog-post_20.html --------------------------------- Enjoy! Music by - Pierre-Jean Gidon Feat. Sophie + Sergio There's A Kind of Hush - Jaylee Kylan Xanadu Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them. ♥FOLLOW ME HERE♥ http://instagram.com/ochikeron/ https://www.facebook.com/ochikeron https://plus.google.com/+ochikeron http://twitter.com/ochikeron ♥My COOKBOOK available on Amazon Kindle♥ http://amzn.to/2EwR3ah NO MORE hard copies... those who got one are lucky! ♥More Written Recipes are on my BLOG♥ http://createeathappy.blogspot.com/ ♥My Recipe Posts in Japanese♥ http://cooklabo.blogspot.jp/ http://cookpad.com/ami http://twitter.com/alohaforever ♥and of course PLEASE SUBSCRIBE♥ http://www.youtube.com/user/ochikeron?sub_confirmation=1

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OCHIKERON, Create Eat Happy, Kawaii Japanese Home Cooking, Japanese Cooking, Japanese Recipe, 家庭料理, 簡単レシピ, Learning Japanese, キャラ弁, Kyaraben, アニメレシピ, 漫画レシピ, Anime Recipe, Manga Recipe, How To Make, , How To Cook, Download How to Make Onigiri (Japanese Rice Balls Recipe) | OCHIKERON | Create Eat Happy :), Free Download, MP3 Download, How to Make Onigiri (Japanese Rice Balls Recipe) | OCHIKERON | Create Eat Happy :) MP4 Video Download, Fast Download, All Video Download, How to Make Onigiri (Japanese Rice Balls Recipe) | OCHIKERON | Create Eat Happy :) 3GP Download, 3GP, Video Song, Movies, HD Downloads, Hindi, Mobile Video, IOS Videos Download, Online Video Downloads, Iphone Videos Download, Android Videos Download

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Published 27 April 2007| Subscribed 897,000| Videos 758


NEW RECIPE EVERY WEEK 😋 I am a Japan based YouTuber (a mother of 2 kids). I share authentic easy-to-follow Japanese HOME cooking that you can never try at restaurants. You are lucky to find me 👍 Cooking at home is a big trend here in Japan. My Goal is to share the joy of Real Life Japanese home cooking and make your everyday cooking more exciting💕 Please check my playlists or search within my channel to find the recipes you need. https://www.youtube.com/user/ochikeron/playlists If you have recreated any of my food, you can share some pictures at any SNS #ochikeron If you have any request, you can freely write under any video. Thank you for subscribing. Have fun cooking and enjoy your day 😉 毎日の料理が楽しい日本の家庭料理のトレンドを海外の人にも知ってもらうために2011年4月20日から料理動画を作っています。海外の人には本格的な和食のイメージが強い日本食ですが、そうではない今の家庭料理の感動が共有できたらいいなと思っています。 Written Recipes in English: http://createeathappy.blogspot.jp 日本語レシピ Recipes in Japanese: http://cooklabo.blogspot.jp Updated 2018.8.23 Channel Since 2011.4.21

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How to make ★Onigiri★8 Basic Rice Balls~基本のおにぎりの作り方~(EP77)

Today, I want to share with you, how to make Onigiri.  Onigiri is rice ball in Japanese.  This is the very basic of Japanese cuisine. At the beginning of October, it’s the season for rice harvest.  We appreciate the newly cropped rice because it tastes special.  New rice has a special meaning to us, because the rice represents the “life” itself. I will introduce you to 8 basic and popular onigiris, which you can find anywhere in Japan. Full recipe: http://www.princessbamboo.com/how-to-make-onigiri Find what you want in the video on Amazon "Kitchen Princess Bamboo The Store" http://www.amazon.com/shop/japaneseeverydayfoodkitchenprincessbamboo ※Kitchen Princess Bamboo earn small amount of commission from the store. The profit is saved for "Give Away"! Facebook http://facebook.com/kitchenprincessbamboo Instagram https://www.instagram.com/akino_ogata/ music:youtube music library It would be nice if you share your photos through social media. Tag me on Instagram @akino_ogata Face Book @kitchenprincessbamboo Sharing output get better skills. Thanks! Love from Japan♡ #princessbamboo#japanesefood#onigiri

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【親子弁】梅おにぎりくんと唐揚げの遠足弁当‼️bento#491【お弁当作り】

▼今日のお弁当 ・梅おにぎり ・チョウチョ(本当はお花w) ・卵焼き ・塩唐揚げ ・ほうれん草バターコーン ・プチトマト こんにちは、にぎりっ娘。です! 久しぶりの親子弁当。 「みーくんに梅おにぎり2個と唐揚げ!」 とリクエストされてたので、 どう詰めよう? どういう手順で作ろう? とか、考えたら前日ドキドキして眠れないという…笑 ※早送りで見たい方へ 【PC】画面右下の設定⇒速度⇒標準をお好みの倍速に変更 【スマホ】画面をタッチ⇒1番右の︙ボタンをタッチ⇒再生速度 ★ブログ  Blog「お弁当中」  https://nigiricco.com #親子弁当 #遠足弁当 #おにぎり弁当 ------------------------------------------------------------------------------------------ 【レシピリンク/Recipe link】 【お問い合わせの多い調理器具】 【調理器具】 ◎フライパン ターク(クラシック)20cm / https://amzn.to/2SmhNWn ターク(ロースト)28cm / https://amzn.to/2MYJQ8f リバーライト卵焼き器(小)https://amzn.to/2I2FFta ◎鍋 DANSK(片手鍋)https://amzn.to/2I6HCVq DANSK(ソースパン)https://amzn.to/2IicnqP STAUB(18cm) https://amzn.to/2I4hxGt  STAUB(24cm)https://amzn.to/2I6FDQW ◎アルテレニョ カッティングボード https://amzn.to/2I85qIC  ※形違いですが、1点ものですので同じものはありません。 ◎ブラウン ハンドブレンダー マルチクイックMQ735 https://amzn.to/2FD3JhW ◎レコルト電気ケトル https://amzn.to/2TEfs4Q ◎アラジン グリル&トースター https://amzn.to/2TGBRyg ◎計量スプーン https://amzn.to/2So25Kc ◎ステンレスピーラー https://amzn.to/2OAXYFG ◎チリトリ ザルボウル https://amzn.to/2Fc7bQu ◎スパイスボトル https://amzn.to/2THyAyN  フリフリスパイスボトル https://a.r10.to/hvtrj4 ※黒のシリコンボウルは、10年近く前に購入したもので、 おそらく無印で購入したと思われますが、現在取り扱いはないよう です。 ------------------------------------------------------------------------------------------ 【お弁当の詰め方】 1.温かいご飯をお弁当箱に詰め、冷ましておきます。 2.温かいおかずもお皿にとって冷ましておきます。   前日のおかずを使う時は、レンジでよく温め直し、冷まします。 3.ご飯とおかずが詰まったら、よく冷めていることを確認してから蓋をします。 【腐敗防止】 ★抗菌シートを使用する。 ★お弁当を詰める前に、容器を酢やキッチン用アルコール除菌などで軽く拭いておく。 ★トマトのヘタは取ってよく洗って入れる。 ★ご飯を炊く時に、酢や梅干しを一緒に入れて炊く。 ★保冷剤、保冷バックを使用する 【抗菌効果があると言われているもの】 ★大葉、笹の葉、生姜、梅干し、わさび など ※梅干しは接した部分のみしか抗菌効果がないそうです。 !!注意事項!! ※生もの(半熟卵等)を扱う動画があります。  季節や状況はそれぞれ異なりますが、お弁当に入れる際は  食中毒の観点から完全に火を通すことをお勧めします。 ※レシピは目分量です。お好みにより調整して下さい。 ------------------------------------------------------------------------------------------ **Since the English do not know, it has been translated by using the google translation. I'm sorry when I make a mistake.**

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🍙 Recetas japonesas: Como preparar Onigiri / Cocina Japonesa con Taka Sasaki 🍙

https://teespring.com/es/cocinajaponesa?pid=659&cid=102910 http://www.youtube.com/timedtext_cs_panel?c=UCaYqbCfZIO_qYGgtQ9HmzSg&tab=2 http://www.cocinajaponesa.tv/recetas-japonesas-como-preparar-onigiri-taka-sasaki/ Recetas japonesas: Como preparar Onigiri / Cocina Japonesa con Taka Sasaki Ingredientes: Para el arroz 2 vasos de 200 ml (llenos de arroz) 440 ml de agua ( Un 10% más de agua que de arroz) Para el relleno 2 umeboshi 1 poco katsoubushi 40 gr de salmón 25 gr de atún en lata 2 cuharadas pequeñas de mayonesa 1 cucharada pequeña de Hapo dashi 2 alga nori Preparación 1. En un bol ponemos dos vasos de arroz de 200 ml y lo lavamos bien con agua corriente. Tantas veces como sea necesario y cambiando el agua hasta que esta salga clara y sin almidón. Lo dejamos reposar treinta minutos. 2. Ponemos el arroz en una cazuela honda y gruesa, y añadimos un 10% más de volumen de agua que de arroz, en este caso 440 ml. 3. Tapamos la cazuela y cocemos a fuego medio. Lo dejamos hirviendo dos minutos y bajamos el fuego al mínimo y cocemos trece minutos aproximadamente. 4. Ponemos un poco de sal al salmón y lo asamos en una sartén sin aceite. 5. Quitámos el hueso de la ciruela y la picamos, añadimos el katsuobushi y lo mezclamos. 6. Ponemos la mayonesa en el atún, añadimos el hapo dashi ( podemos poner soja en su lugar) y lo mezclamos bien. 7. Cuando el arroz ya ha reposado, abrimos la tapa, lo removemos y lo servimos en un bol. 8. Nos mojamos las manos con un poco de agua y nos ponemos un poco de sal. 9. Cogemos un puñado de arroz y hacemos una pelota con las manos. 10. Con los dedos hacemos un orificio para introducir el relleno que tenemos preparado y tapamos el agujero. 11. Con las manos le damos a la bola de arroz la forma de un triángulo, de una manera suave y sin apretar el arroz, intentando hacer la presión justa. 12. Una vez preparados los triángulos de arroz, cortamos el alga nori en tres tiras y las colocamos debajo del oniguiri. 13. Puedes poner un poco de relleno encima de cada oniguiri, sirve para decorar y para saber que relleno lleva cada uno. Musica de http://www.incompetech.com Kevin MacLeod Bassa Island Game Loop ISRC: USUAN1100840 License: Creative Commons http://incompetech.com/music/royalty-... Vídeo: http://engvalencia.es Motion grafics:http://cinestorm.es/ CM-37 - SHORT THEME - NSF-258-37 - Nash Music Library - Nash Music Library LICENSE AGREEMENT NO : 2012-05-22-ND011033

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根菜のかんたん煮物とアニマル帽子のお稲荷さん

パナソニックのPRに協力しています。http://panasonic.jp/range/youtuber/ 今回はビストロでかんたんに作れる根菜の煮物のレシピです。ボタンひとつ、ほったらかしでできるので時間のかかるキャラ弁の強い味方です。野菜を添えてバランスもバッチリです。 お稲荷さんはレンジ機能を使い、煮汁に無駄がないので、かんたん 時短です。子どものパーティーやお弁当にお役立てください。 *レシピ* 根菜のかんたん煮物 1.酢水を作る。 2.皮をむき 輪切りにしたレンコンを1に入れアク抜きしておく。 3.ニンジンは皮を剥き、輪切りにしておく。 4.2を水切りする。 5.3と2を合わせ、重さをはかる。(今回は155g) 6.ビストロの"COOK BOOK"を参考に耐熱ボウルに入れた5に煮汁 45ml(ストレートの麺つゆ)を入れる。 7.ひと混ぜする。 8.ゆったりとラップをかける。 9.8をビストロの中央に置き、ドアを閉め 料理集→かんたん煮物→根菜の煮物→決定→スタート とボタンを押す。 10.煮上がったらひと混ぜする。 アニマル帽子のお稲荷さん 10個分 油揚げの油抜きをします。 11.油揚げ 5枚は半分に切る。 12.菜箸などを転がし油揚げの口を開きやすくしておく。 13.スピードグリル皿に濡らしたキッチンペーパーを広げ、12を上下から挟むように並べる。 14.スピードグリル皿をビストロの上段に入れ、手動→スチーム→5分→スタート と押す。 15.油揚げをキッチンペーパーの上から抑える。(熱いので注意) 16.耐熱皿に水 大さじ3、みりん、酒、醤油、砂糖 各大さじ2を加え混ぜ、煮汁を作る。 17.15を新しいキッチンペーパーに挟みさらに油を抜く。 18.16に17をひっくり返し味を馴染ませながら入れる。 19.ゆったりとラップをかける。 20.19をビストロの中央に置き、600Wのレンジに2分かける。 21.油揚げにラップをピッタリとくっつけ味をなじませる。 22.かために炊き上げたお米2合を酢飯にする。 23.22を10等分に握っておく。(1個当たり70g弱) 24.21の油揚げを内側に折り23を入れる。 25.白身と黄身の薄焼き卵と海苔でデコパーツを準備する。 26.25を使って24を飾る。くっつきにくい時は、マヨネーズを糊代わりに使うと良い。 27.10のニンジンをストローで抜き、デコる。 28.26と27を盛りつける。 29.召し上がれ。 ブログBlogも絶賛更新中!http://ameblo.jp/mosogourmet/

MosoGourmet 妄想グルメ | 02 July 2014 | How-to & Style

Tamagoyaki & Onigiri Breakfast Recipe

First video! Now how do you do this... TAMAGOYAKI 3 Eggs (optional +1 yolk for deeper color) Chopped chives/spring onion 1/4 tsp Mirin 1/4 tsp Soy sauce Salt 1/2 tsp Sugar (optional) Furikake (optional) You can also add 1 tsp sesame oil (1/2 tsp if using strong, pure sesame oil) for an interesting taste (normally with sugar). I do this sometimes when I get bored with regular tamagoyaki. ONIGIRI 1/2 cup Japanese rice 1 cup Water Furikake (any kind) Do not rinse the rice too much as you'll want to retain much of the starch for onigiri. Make sure to soak the Japanese rice for ~15 min before cooking. Put your flame on high; once the water starts rapidly boiling, set the flame to low/simmer. Once cooked, put it on high for 10sec, and then kill the flame. Let sit (lid on) for 10 min before opening. Or just use a rice cooker. You can add 1 tbsp sesame oil (1/2 tbsp if strong sesame oil) to the rice for a change - similar to how some Koreans do their crispy rice balls (jumeokbap?). If you can find small umeboshi (pickled plum), you can stick one inside the onigiri. Japanese umeboshi is best, but are normally pretty large. Chinese pickled plums on the other hand are normally smaller (but more sour, and I've never seen one that's pitted). TOOLS The ONIGIRI MOULDS I use are from Daiso and come in 2 sizes per pack. For bigger onigiri, you can use any other container e.g. a Japanese sandwich mould. The TAMAGOYAKI PAN is a simple one I got off Ebay for around A$50 (Japanese brand, made in China, but sturdy). A bit expensive for a small pan, but this one is surprisingly quite thick and from experience distributes heat really well. It is optional and you can use a regular round pan, but obviously a rectangular tamagoyaki pan makes things a whole lot easier. MUSIC Flow of Life by Jonny Easton https://www.youtube.com/watch?v=dioI567ieEw Thanks for watching!

Food for the Gabs | 20 January 2018 | How-to & Style

【行楽弁当】運動会にもぴったり‼︎2種のおにぎり弁当bento【お弁当】#493

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にぎりっ娘。nigiricco | 05 May 2019 | How-to & Style

How to Make Dango (Japanese Sweet Dumplings: Mitarashi and Anko Red Bean Paste Recipe) | OCHIKERON

Dango is Japanese sweet dumplings. Three or four Dango are often served on a skewer, which we call Kushi Dango (串だんご). In this video, I will show you how to make Mitarashi Dango / みたらし団子 (Dango with sweet and savory soy sauce) and An Dango /あん団子 (Dango with red bean paste). I hope you like them =) --------------------------------- How to Make Dango (Japanese Sweet Dumplings) Difficulty: Very Easy Time: 20min Number of servings: 4 (12 Dango) Ingredients: ((Dango)) 100g (3.5oz.) Shiratamako (lumpy glutinous rice flour) 150g (5.3oz.) Kinugoshi-dofu (silken Tofu) 1 tsp. sugar ((Mitarashi Sauce - sweet and savory soy sauce)) 50ml water 1 tbsp. soy sauce 1 tbsp. sugar 1/2 tbsp. Katakuriko (potato starch) ((Anko - red bean paste)) Tsubu-an (sweet Azuki red bean paste with skins) Directions: ((Dango)) 1. Put Shiratamako, sugar and lightly drained Kinugoshi-dofu in a bowl and knead the dough with your hand until smooth. Adjust the texture by adding more Shiratamako or water until the dough turns as soft as your earlobe. 2. Divide the dough into 12 small pieces and roll into small balls. 3. Bring a large pot of water to a boil. Gently drop the Dango in the boiling water. After a few minutes, Dango will float to the surface. Boil for another 1-2 minutes. Then remove from the boiling water and transfer into cold water. After a minute, drain well. 4. Put 3 Dango on bamboo skewers. Pan fry the Dango on a teflon pan (or a lightly oiled pan) until sides are nice and brown. ((Mitarashi Sauce - sweet and savory sauce)) 1. Put all ingredients in a small sauce pan. Put on low heat, stir constantly, and cook until sauce thickens. 2. Place Dango on a plate and coat with the sauce. ((Anko - red bean paste)) 1. Put Anko on top of Dango if you like. Best eaten while they are still warm :) ↓レシピ(日本語) http://www.cooklabo.blogspot.jp/2013/01/blog-post_10.html --------------------------------- Music by 甘茶の音楽工房 メイプル・リーフ・ラグ http://amachamusic.chagasi.com/ ♥FOLLOW ME HERE♥ http://instagram.com/ochikeron/ https://www.facebook.com/ochikeron https://plus.google.com/+ochikeron http://twitter.com/ochikeron ♥My COOKBOOK available on Amazon Kindle♥ http://amzn.to/2EwR3ah NO MORE hard copies... those who got one are lucky! ♥More Written Recipes are on my BLOG♥ http://createeathappy.blogspot.com/ ♥My Recipe Posts in Japanese♥ http://cooklabo.blogspot.jp/ http://cookpad.com/ami http://twitter.com/alohaforever ♥and of course PLEASE SUBSCRIBE♥ http://www.youtube.com/user/ochikeron?sub_confirmation=1

ochikeron | 08 January 2013 | How-to & Style

Onigiri Rice Balls Recipe with Hana! - Pai's Kitchen

This is an extra special episode! As promised, my amazing Japanese chef-friend Hana is here to teach us a fail-proof way to make the quintessential Japanese lunch box item: Onigiri. This is a bit of a longer episode because Hana shares with us SO MUCH interesting stuff including: how to properly cook Japanese rice, how to choose the most versatile miso, Japanese mayo, Hana's favourite "yuzu kosho", traditional Japanese pickles, and other cultural tidbits! So sit back and enjoy! SPECIAL OFFER on Hana's cookbook only for my viewers!: http://www.hanaetsuko.com/product/lets-cooking-pais-kitchen/ Onigiri recipe: http://www.hanaetsuko.com/onigiri-on-pais-kitchen/ Follow Hana @letscookingbook on Twitter and Instagram JOIN US ON PATREON FOR BONUS CONTENT: https://www.patreon.com/pailinskitchen MY KITCHEN TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen WRITTEN RECIPES: https://hot-thai-kitchen.com MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/ CONNECT WITH ME! https://facebook.com/HotThaiKitchen https://instagram.com/HotThaiKitchen https://twitter.com/HotThaiKitchen https://www.pinterest.com/hotthaikitchen About Pai: Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen. Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco. After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com #ThaiFood #ThaiRecipes #AsianRecipes

Pailin's Kitchen | 24 November 2015 | How-to & Style

How to Make California Roll (Sushi Rolls Recipe) | OCHIKERON | Create Eat Happy :)

I used to work as a waitress at a Japanese restaurant in the U.S. and learned how to make California Roll, looking at the chefs ;) LOL --------------------------------- California Roll Difficulty: Easy Time: 60min (includes rice cooking time) Number of servings: 4 rolls (24 pieces) Necessary Equipment: suihanki (Japanese rice cooker) makisu (bamboo sushi-roll mat) Ingredients: 1.5 cups uncooked Japanese rice (short-grain rice) A * 2 tbsp. rice vinegar * 2 tsp. sugar * 2/3 tsp. salt 1 avocado 12 imitation crab sticks 2 nori sheets toasted sesame seeds soy sauce wasabi (Japanese Horseradish Paste) if desired pickled Ginger if desired Directions: 1. Cook rice and place in a bowl. Add A while the rice is hot and slice through rice using rice paddle to separate the grains. 2. Peel avocado and cut it into 8 strips. 3. Cover a bamboo sushi-roll mat with plastic wrap. Cut nori sheet in half and place it on the bamboo sushi-roll mat, shiny side down. 4. Spread 1/4 of sushi rice (1.) on the nori sheet using your finger tips, little bit moistened with water. Sprinkle sesame seeds over the sushi rice and turn it over so that the nori sheet facing you. 5. Place avocado and imitation crab sticks lengthwise on the nori sheet. (cut them if too long.) 6. Roll the bamboo mat forward, hold the line of ingredients firmly with your fingers, stop and leave about 1/3 inch of sushi rice, make sure all the ingredients are pressed in, roll it completely, gently press the mat around the roll to shape it (do not squeeze). 7. With a moistened knife (bread knife cuts well!) cut the roll into 6 pieces (re-wet as needed. don't push but pull to cut!). 8. Serve with soy sauce, wasabi, and pickled ginger. ↓レシピ (日本語) http://cookpad.com/recipe/191993 --------------------------------- The bread knife, I mentioned in the recipe, is the Miracle Blade which I purchased at eBay 5 years ago. I saw it on TV and wanted to get one! On TV, it could even cut a rock!!! haha Enjoy! Music by - Thomas MATO Blanchot Feat. Wawa Ai No Corrida - Pierre-Jean Gidon Feat. Sophie Your Song ♥FOLLOW ME HERE♥ http://instagram.com/ochikeron/ https://www.facebook.com/ochikeron https://plus.google.com/+ochikeron http://twitter.com/ochikeron ♥My COOKBOOK available on Amazon Kindle♥ http://amzn.to/2EwR3ah NO MORE hard copies... those who got one are lucky! ♥More Written Recipes are on my BLOG♥ http://createeathappy.blogspot.com/ ♥My Recipe Posts in Japanese♥ http://cooklabo.blogspot.jp/ http://cookpad.com/ami http://twitter.com/alohaforever ♥and of course PLEASE SUBSCRIBE♥ http://www.youtube.com/user/ochikeron?sub_confirmation=1

ochikeron | 22 May 2011 | How-to & Style
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