Swift Style Ga-Whomp-Ki’s

I'm from Kanagawa prefecture and I grew up with this Kanto-style sakura mochi. But in Hokkaido, where I am now, they normally sell Domyoji mochi and I can't buy the kanto-style sakura mochi. I want to eat the kanto-style sakura mochi, so I make them myself every year around this time.Electric griddles are convenient as their cooking temperatures are stable and you won't have to worry too much about over- or undercooking the batter.If you can't be bothered to use the electric griddle, you can make it using a frying pan.I used store-bought anko, but use homemade if you'd like.You can make it using only the flour, but it will be nice and chewy if you add shiratamako. Recipe by mielle

I got this recipe a couple years back from my hubbys friends wife, ever since then its been a hit in our home!! Kids ask for it all the time!

We have tried a lot of restaurants from Osaka to Kyoto to Tokyo. We love soft okonomiyaki and this is our ideal texture. While my husband was cooking, I measured all the ingredients and took photos. This recipe is a result of our team work!!The squid gives a good flavour, so do not omit it. (If you don't have squid, add soy sauce instead and the flavour will be sharpened. If you use dashi powder, use the same amount as for making 10 servings of miso soup and dissolve in hot water. Adjust the heat and cooking time according to your stove, pan, and size of your okonomiyaki. Just after cooking, the inside is very soft, but it'll set once it cools down. Recipe by Mani-

My cake flour was about to expire, so I switched it out for bread flour.I discovered that bread flour makes really delicious pancakes!To make nice, round pancakes, pour the batter from a little above the pan. Recipe by Caramel

The original Blackberry Smash that I drank was described on the menu at the restaurant where I first sampled it as a "Bourbon based drink with lemon-verbena and blackberries". My Internet research showed that the base recipe for the drink is Bourbon, blackberries, mint and soda water. I tried making the drink with both lemon and lime, various sodas, flavored simple syrups, etc. I think that my recipe shows the Bourbon off to its best advantage because the ginger and spice bring out the smokiness of the alcohol. I would not suggest more than one and a half of these drinks...and the half is only on offer because it is too good a cocktail to only have just the one!'

I wanted to make something different for a children's Christmas party, so I made these cookies.To make round holes for the Christmas tree ornaments, just use a straw! The candies might have bubbles in them just after you take the pan out from the oven, so leave for a while. When the bubbles have gone naturally, the cookies will be clean and neat. For about 15 cookies. Recipe by Mari-

I got my inspiration from ready-made japchae. I realized that you could make this dish easier and a lot more delicious when my kid said,"you cook through the noodles with everything else whenever you get the store-bought mixes!"We ended up with this flavor after taste-testing it together many times.Now, it's become a go-to dish to prepare whenever we want to use up the vegetables in the refrigerator.Because the harusame bean noodles are cooked in the seasonings, they taste very good and their texture stays firm and delicious!Try halving the ingredients if there's too many servings!You can also use whatever ingredients you have in the refrigerator. Why don't you make it with your favorite vegetables? Recipe by smapkayo

I was chosen to be a cooking monitor.The theme was "Spring Potluck Recipes to Enjoy with Kirin Free Beer." So I made these snacks that resemble sakura mochi to match the theme.This is another version: "Butter Fried Potatoes with Shrimp".Microwave the potatoes in the microwave for about 4 minutes.If you pan-fry the potatoes for too long and they brown too much, they won't give a pretty pink color, so be patient and fry them on low heat. After pan-frying, heating them in the microwave will make them sticky. Recipe by mama deko

I loved my grandma's simmered dishes. This is a well-flavored and browned dish that is simply made by simmering for a long time.I like light-flavored simmered dishes too, but to replicate my grandma's simmered dishes you need to add a lot of soy sauce.Don't touch the contents of the pot until just before the simmering is finished.Even when it's done, it tastes better after it's been allowed to cool down once, which lets the flavors blend together. (This may be a personal preference?)If the scum bothers you, take it off with paper towel. Recipe by Mihomiho mama recipes

At the moment (since last year), I've been measuring out and writing down the recipes I've been making for ages just by eyeballing and relying my taste.I'm doing it for myself, as well as my family and friends, and uploading the recipes here.I've been a fan of flame-grilled chicken ever since I had it some time ago at a restaurant in the Kitashinchi district of Osaka.Be sure to drain the rice very well after rinsing it.When grilling the chicken, it's important to do it quickly with open flame or it won't taste good. If you don't have a kitchen blow torch, just marinate the chicken and cook with the rice. Do not use a frying pan or grill to cook the chicken.After that, just leave everything up to the rice cooker - it's very easy. For 2 rice cooker cups worth. Recipe by *ai*

I had half of a nagaimo yam and cabbage that had been sitting in my fridge for a long time. Basically, I could use just these ingredients for a late-night snack; it is simple and light, and is really filling! This is the perfect recipe. More than anything, I can't get enough of the fluffiness.A sign that it has finished cooking is that it will plump up all over. It is soft and fluffy when it is done cooking . It will still be soft, so please take care when transferring to a plate. The tempura flour has eggs mixed into it, so this is great for holding everything together. Simple is best instead of preparing everything! For about 15 cm [5.9 in]-diamater okonomiyaki pancake. Recipe by Shinyori-na

I've always loved crepes and often made it without giving much thought to the ratio of ingredients, but this time, I measured them out well. Because these crepes are so simple and yet easy to handle, I decided to post the recipe here!Take care to strain the batter to remove lumps - this really makes a difference. There's no need to grease the pan if it's a non-stick frying pan. Make sure to heat the frying pan well. It's a simple taste, so you could make a meal with it for sure. Recipe by Lesser Panda

Someone special taught me how to make these when I was 15yrs old. After that I would make them every saturday morning for years. Now I make them only as a special treat for special people in my life to eat.

Since I got a waffle maker, I've been thinking of various different recipes.Please preheat the waffle maker.Make the custard on the stiffer side.Try adding fruit and heavy cream for a smooth taste... green tea custard or chocolate custard is also delicious.If you let these sit for more than a day, they'll become more moist. For 3-4 servings. Recipe by Momora

I bought some chewy dorayaki at a supermarket and thought that I really wanted to try replicating them at home. I came to this recipe after trying out many different ingredient combinations. I based the cream off chikappe's cheese cream recipe.You can mix the powder B ingredients together by measuring them out, putting them in a plastic bag, adding some air and closing the seal. Then simply shake together. You only need to grease the frying pan once. As long as you're careful with the heat, all of the pancakes should cook beautifully. Use whatever cream you like to sandwich these together. Recipe by chokomi513

When I tried making some Kanto-style sakura mochi I ran out of cherry blossom leaves! Suddenly I had a brainwave and I made these very pretty sakura mochi instead. They look good for Girl's Day as well.The cherry blossom petals will be quite salty so make sure to rinse the salt off well. Think carefully about where to place the cherry blossom petal in the batter (the centre is not a good place). You should place them somewhere where they will appear near the edge of the roll. Recipe by Smuchi

I couldn't quite achieve a dough that doesn't harden even in cold, but if you eat them at room temperature, these little cakes have a texture very similar to white taiyaki and are delicious. I tried katakuriko potato starch flour and tapioca flour, but the chewy mochi-like texture didn't last for long. But with this dough, they don't have to be eaten right away.If you don't add vegetable oil to the dough, the fish cakes will become hard after a while. If you are going to eat them right away, you can reduce the oil to half. The dough is like an unsweetened gyuuhi dough (used for traditional Japanese sweets). These don't have to be fish shaped - as long as the cookie cutter is pretty big, you can use any shape. Or use the dough as is without cutting it out. For 3 large fish shaped cakes using a cookie cutter. Recipe by miyuki12

Since buying a waffle maker, I've been coming up with various recipes.These would be a great homemade gift!I figure it's easier to make one batter rather than 2 separate ones, as in the original recipe, but do what works best for you!These fluff up when cooked, so only fill the waffle maker about 70%These come out really nice and fluffy, and you don't even need to add baking powder. Recipe by Momora

Had this amazing cobbler pie dessert at a restaurant one day and had to try and make it myself. My version didn’t look or taste anything like what I had BUT it had all the components,was delicious and JUST as good. It’s just Homemade vs Commercial kitchen baking. It’s not too time consuming, just prep ahead. Hope you fall in love like I did 😍

No Rules! Just Explore!When it comes to the kitchen and tongue, it depends on what is our taste match. There are no standard rules, even if you follow the recipe. In reality, following the original recipe or chef's measurement, sometimes, it still does not match with your tongue. So find your recipe, try it, make it taste it. Several times until the taste compares with your instinct. The instinct connection between your savor, brain, and your tummy to enjoy the food. Once you find the match, explore, upgrade with the ingredients. And continue to expand, initiate, and collaborate with your creativity in the kitchen to produce your delicious savor.When the time is running, the tummy starts to crumble, and shout to ask for some food. The brain will think quickly and to provide belly as soon as possible. And "Flipurrito" is the fastest and easiest come to mind. In ten minutes of preparation, Flipuritto able to satisfy the insistence of the tummy. By the end, the tongue is getting a delicious savor, and the belly gets full. Lastly, the brain smiling with pride able to complete the quick task with satisfaction.#flipurrito named by my daughter. Flipurrito is originally my recipes. I got the idea to cook this recipe while preparing the quick supper, as I am a working woman, fast and easy food helps me a lot!Follow my IG@simple_woman23 for more video recipes#burrito #quick and #easy my #original #recipe #expand and #initiative #initiate

I have been making this fruit salad for along time, and people rave about it! It is a huge hit for work party or get togethers. Because it makes a lot!

Steamed hotdog on sliced bread with tomato and dill pickle. I remember back in the day that I wanted a pickle sandwich, tomato sandwich, and a hotdog so I put all these together. Tomato Sandwich has mayonnaise, pickle sandwich had mustard, and Hotdogs go with anything. So I came up with this sandwich but never named it. So I named it today.

I saw a similar recipe in a magazine. In that recipe, the gyoza didn't have garlic, garlic chives or oyster sauce but was seasoned with Chinese chicken stock powder and doubled amount of Japanese leek. I prefer my seasonings on the strong side (though I try not to have it on the day before my massage appointments).The top photo shows how I fried 20 gyoza in one go, so you can't see the gyoza wings very well. Even if you don't make the wings, the bottoms will be crispy and good. If you want to gyoza wings, make 2 lines of 5 in the frying pan and fry in two batches. In that case, double the amount of flour dissolved in water.You might see lump-free (no-sift) flour sold in shops, so if you get hold of that, you can just dissolve it in water instead of hot water. For 20, using large-sized gyoza skins. Recipe by demel_chocola

I made these ganmodoki using environmentally friendly and inexpensive okara!! Eating these freshly fried and piping hot will change all your preconceptions about ganmodoki.You can make ganmodoki so easily this way because you can skip the bothersome step of pressing the water from the tofu!! They freeze well so it's a good idea to make a big batch and to keep them in stock. For 15 fritters. Recipe by Deiji-daisy

This is something my Gramma used to make for us from the leftover uncooked dough cut off when you make pie crust!! just roll it out fill to taste (dont over fill) fold and bake!! Small hand held pies!! Long before McD's!!!

Featured in 210 discussions! The secret to its deliciousness is the sweetness of plenty of onions. It's tasty on its own and easy to make in a frying pan. Recreate the long-time favorite from Osaka!The origin of this recipe: A juicy and flavorful filling for pork buns and shumai, developed through trial and error. It's seasoned well on its own, but you can enjoy it with mustard or ponzu if you like. A family favorite! Even when shared, my parents said, 'I didn't know shumai could be this delicious!' Great for freezing and packing in lunch boxes.

This is a play on unsloppy Joe pockets. The original recipe was in my e-mail from the Pillsbury web sight. It was fun to make and a perfect snack for football night. My guests couldn't stop talking about them. All the while they were devoured before the oven even cooled down.

My friend's kabocha muffins were tasty, so I asked her for the recipe.The muffins contain a lot of kabocha, so they're great for kabocha lovers.Children who usually don't like kabocha will eat a lot without knowing what's inside!If the kabocha you're using is watery, adjust the amount of cream.Adjust the quantity of sugar according to the sweetness of the kabocha.These are tasty when freshly baked, and moist and delicious once cooled. For 8 to 12 muffins. Recipe by marron

I love making the best of summer fruits. Fresh blueberries just pop in this quick version of a galette. Serve with blueberry ice cream for the perfect compliment.

I arranged my children's favorite chikuwa into Isobe Age. The salty flavor of the cheese inside combined with the yukari packs plenty of flavor as-is.The fragrance and saltiness of the yukari is mixed into the batter, so it tastes great as-is with nothing on it. The cheese will melt and leak out if you fry it for too long, so do it quickly. About a minute~a minute and half should be sufficient.These fry up in little pieces, so they are easy for kids to eat. Recipe by Erueru286