Teriyaki chicken
1. Chicken breast
2. marmalade
3. Soy sauce

This is the easiest way to cook Teriyaki chicken. It may be not as the same taste as restaurant but still it taste good. If you follow this video, you can make it with no problem. You also can add your own idea if you like. Enjoy your cooking!! 　
Website that I mentioned.
http://www.showupyourself.com/

If you can make a cooking video, Make your own account and just upload the video on the website uploading a video by clicking the logo ”cooking contest” so you have a chance to win the cooking contest. Remember, it’s a prize valued at $600! The site is free to join!!

Thanks

All music by ジョニー・苅込　
http://www.yamasen-e.net/freemusic/index.html

runnyrunny999

Duration : 0:5:1

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Technorati Tags: chicken, food, how, japanese, make, teriyaki, to, 照り焼き

In this cooking video, I will show you how to use that simple mixture of soy sauce, mirin and sugar with some dashi to make some killer Udon. When I don’t have time to make rice, I get some water boiling and make some udon noodles! Let’s get cooking!

Music by: Sonorant, available on www.jamendo.com

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Duration : 0:7:20

Technorati Tags: aimless, base., chicken, co, cook, japanese, memmi, mirin, negi, noodle, sauce, Soup, Soy, Sugar, teriyaki, udon, yakitori

I’m adding cooking videos to the Oyamake blog and thought you might want to see one. This is one of my favorites: Chicken Marmelade Donburi. Soooo good! I asked Tomoko to make it for everyone. Let me know if you like it.

Here’s the recipe:

2 1/2 tbls orange marmalade
2 tbls soy sauce
2 tbls brown sugar
1 tsp mirin (sweet sake)
500 g chicken (dark meat…ALWAYS)
1 tbls butter
4 big handfulls shredded cabbage
Mayonnaise
8 c cooked rice (any rice)
Rice

Combine wet ingredients and mix. Add chicken diced in thumb sized cubes. Marinate 15 minutes, overnight is better.

Sautee cabbage in butter. Do not brown. Set aside.

Sautee meat leaving some marinade on the side. Add left marinade after chicken is cooked. Carmelize and then set aside.

Construction: Put about 2 cups of cooked rice in a bowl, top with cabbage, then some mayo, then about four pieces of chicken and a sprinkling of the marinade. Done. (serves 2 or 3 in Japan)

Duration : 0:3:35

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Technorati Tags: chicken, Cooking, donburi, japanese, marmalade, omama, oyamake, videos

Ingredients for Yakitori
(serves 2)

300g Chicken (0.661 lb.)
12 Shishito Peppers
1 Spring Onion
2 Shiitake Mushrooms

Salt
1/4 Lemon
Seven Flavor Chili Pepper
3 Shiso Leaves

- Yakitori Sauce -
100ml Soy Sauce (3.38 fl. oz)
100ml Sake (3.38 fl. oz)
3 tbsp Brown Sugar
1 tbsp Honey
1 clove of Garlic

** The yakitori sauce can be stored in a fridge and reheated for reuse. The dipping process helps bring out the flavour of the sauce everytime repeated.

About Music:
Frederic Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/licenses/by-sa/3.0/

Duration : 0:4:36

Technorati Tags: chicken, chili, Cooking, flavor, food, japanese, leaves, Lemon, mushroom, naganegi, onion, pepper, Recipe, seven, shiitake, shishito, shiso, skewered, spring, yakitori, クッキング, レシピ, 作り方, 料理, 焼き鳥

Ingredients for Oyakodon
(serves 1)

50ml Dashi Soup (1/5 u.s. cup)
1 tbsp Soy Sauce
** 1/2 tbsp Sake
(I forgot to add Sake on the list of ingredients in the video)
1/2 tbsp Sugar
1/2 tbsp Mirin
1/2 Small Onion
85g Chicken Meat (3 oz)
2 Eggs
10 Japanese Wild Parsley (Mitsuba)
200g Rice (7 oz)

About Music
Frédéric Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/licenses/by-sa/3.0/

Duration : 0:2:44

Technorati Tags: Bowl, chicken, Cooking, dashi, donburi, egg, food, healthy, japanese, mirin, mitsuba, onion, parsley, Recipe, rice, sake, sauce, Soup, Soy, wild, クッキング, レシピ, 作り方, 料理, 親子丼

Ingredients for Omurice
(serves 2)

130g chicken (0.287 lb)
Salt & Pepper

1 Garlic Clove
1/4 Onion (70g / 2.47 oz)
4 Button Mushrooms (50g / 1.76 oz)
1 tbsp White Wine
200g Canned Tomato (0.441 lb)
1 tbsp Tomato Ketchup
1/2 Bouillon Cube (2.8g / 0.1 oz)
1 Bay Leaf
30g Frozen Green Peas (1.06 oz)
Olive Oil, Salt & Pepper

280g Steamed Rice Cooked with Less Water (0.617 lb)

4 Eggs
2 tsp Dairy Cream
Olive Oil, Salt & Pepper

Baby Salad Greens
Parsley
Tomato Ketchup

About Music:
Frederic Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/licenses/by-sa/3.0/

Duration : 0:5:4

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Technorati Tags: bouillon, chicken, Cooking, egg, food, Garlic, japanese, ketchup, mushroom, omurice, onion, Recipe, rice, tomato, オムライス, クッキング, レシピ, 作り方, 料理

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Kiko prepares a tasty treat with special guest chef balls. Written by Kim Evey & Jason Shomer and directed by Greg Benson.

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Duration : 0:4:59

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