Do you enjoy my Japanese-style Hamburg Steak with Ponzu sauce recipe? This recipe might be easy for you, cooking lovers!
Japanese-style hamburg steak is a little bit different. During this video, I will also show you how to make ponzu sauce as well. I remember that many of my cooking class guests wanted to know this recipe. Thank you for waiting!
If you cannot find Shiso (Japanese Basil) and Daikon radish, don’t worry! Please skip the ingredients or grate other veggie (radish, carrot, turnips etc) for topping. After making hamburg steaks, please put in a container and eat within 2 days! Fresh is important for this hamburg steak.
P.S. This hamburg steak is good at paring with Japanese premium sake.
In this video, I’ll guide you to the Kappabashi dogugai in Tokyo! Kappabashi is famous as the biggest Japanese kitchenware town. Alongside with the 800m long main street, there are around 200 shops that sell knives, plates, ceramics bowls, tea pots and cups and more! This is vol. 2 so I’ll show you individual kitchenwares and explain what and how to use them. I hope you also enjoy watching the current scene in Kappabashi kitchenware town.
Tokyo Guide : Japanese Candy & Retro Snacks In Odaiba
In this Vlog, I will guide you to the place that you can feel retro Tokyo! During this video, I introduce the Japanese candy shop (Dagashi-ya in Japanese) that sells variety of Japanese candies and retro snacks. You will also see Takoyaki (octopus balls) and unique vending machine that have Ramen & Yakitori etc. PLUS, iF you love Japanese culture, especially games and cartoons, don’t miss the end of the video. My son and I tried different retro arcade games! Hope all of you enjoy this Vlog and old Tokyo scene!!!
Kusa-dango and Kudzu mochi. Both sweets are made of edible plant.
Kuzdu-mochi topped with kinako (soybean powder) and Kuromitsu (brown sugar syrup)!
In Japan, we use kudzu powder a lot for sweets and also for savory dish. If you are interested in how the Kudzu is like, please check those of my recipes on either YouTube or my recipe app “Recipe by YJC”.
In this Vlog, I will guide you to the Tokyo Ramen Kokugikan “Mai” in Odaiba area. My family and I visited there again and tasted Tsukemen (dipping ramen) and giant Gyoza there! Odaiba is a memorial place for us. Would you like to know why and how was the flavor of those foods? Please enjoy this Vlog and Tokyo scene!!
Botamochi/Ogahi is a popular Japanese sweets that is made of steamed glutinous rice wrapped with red bean paste.
Yellow one is dried soy bean powder called KINAKO. We don’t use dairy products and egg, so this is Japanese vegan sweets as well.
Traditionally, we eat this sweets twice a year in Japan. When we eat in Spring, this is called Botamochi. It is said that its name comes from the peony (Botan in Japanese) since the shape of red beans were used as a peony flower. We cover the rice with smooth red bean paste and the shape is oval.
In Autumn, this is called Ohagi. It is said that its name comes from the bush clover (Hagi in Japanese) since the shape of red beans were similar to bush clover. So, we use coarse bean paste and the shape is circle/round.
My family love this sweets snd it’s easy snack, so I make all year round!
The state of emergency has lifted nationwide in Japan. So, my family and I decided to go outside on weekends. We visited Tokyo Solamachi (shopping mall) which located under the Tokyo Skytree. I will also introduce my favorite shops, what we had for family lunch, what kitchen gadgets I bought this time and so on. Please enjoy this Vlog and see how the city of Tokyo is like!
