I love it, it's very easy and not time consuming.😃 #kitchenhuntchallenge

This is a handy recipe for when you want to make soft-poached eggs. All you have to do is remember the water measurements, it's that easy.Any amount of water in the ratio of ☆5:★1 works for this. Just increase the amount of water in the same ratio when you have a lot of eggs. If you dampen the eggs, you'll be able to prevent the shells from cracking.Adjust the cooking time depending on your pan and stovetop. It should take about 15 minutes, but experiment to find your prefect doneness. Recipe by Miotasu

I wanted to eat both custard pudding with caramel sauce and whipped cream. So we use caramel sauce as a garnish for our custard pudding.-Step 2: Do not stir with spatula, but cook the sugar down while just shaking the pot gently.-Step 4: If you cook it down until dark brown in color, it will be a bitter... caramel sauce.Adjust the caramelization to your preference. Recipe by Chisora

When September rolls around, I get busy cooking with chestnuts.I wanted to share my method of peeling them.Cut right through with the knife and what you have left will look clean.If you're afraid of being wasteful or worried that you'll cut off too much flesh, you'll end up with rough and dirtied chestnuts, so don't hold back. Recipe by Maple Leef

I wanted to eat Japanese sweets that wasn't too sweet, and came up with this recipe!When boiling the dango, drop in boiling water, and once they float to the surface, they are done.Adding mirin makes the sauce lustrous and gives a delicious shine. If you simmer the sauce for too long during Step 3, it will become salty from the soy sauce, so be careful (But simmer until it's thickened.) Recipe by Mari-

I wanted to eliminate the bother of making a new batch of caramel syrup each time by making a large batch all at once.It will continue to brown even after removing it from heat, so work quickly until you add the boiling water.The caramel will sputter out when you add the boiling water. Since there is danger of burning, I use a strainer. Also, in order to prevent soiling my work area, I make it in the sink. Recipe by Pekopuku

I love sweets with caramel. When I made a batch, it turned out delicious.Adjust the amount of water for your desired consistency.This will keep for a long time, so you can make a lot to mix into the batter of sweets, or to pour on ice cream. It has a variety of uses. Recipe by *Halu*

I was looking for an alternative to regular milk, so I decided to try and make my own Almond milk after playing around with different ratios this was the best one I hope everyone enjoys it. You can replace regular milk with almond milk pretty much on any recipe.

It's troublesome to make just a little bit of caramel on the stove...so I came up with this method!The sugar will start to turn brown very quickly. If the color gets too dark the caramel will be bitter, so watch carefully and stop cooking before it becomes very dark brown.Add the boiling water little by little! I added the water while the bowl was still in the microwave. Recipe by Toshihaya

I love Calpico and I love matcha too, so I tried mixing them together and it was delicious.Don't microwave it for too long. Recipe by Oshisu

Originally, the Japanese created this technique for poaching eggs (tamago) by submerging the eggs (shell and all) into a hot spring (onsen). Most of the hot springs maintain a constant temperature of 145°F (65°C) and after 30 minutes you get a perfectly cooked Onsen Tamago. Unfortunately, most of us do not have the luxury of living near a hot spring, so we have to try to simulate those conditions. Please be sure to read the notes at the end of the recipe on why you should add cornstarch to the cooking water.