I’ve got an easy one for you. It violates my general policy of not using processed food in recipes. But it involves Oreos, so I’ve made an exception. It is not healthy either…
This is really flexible as it goes be weight ratios. That means you can make them with one Japan-sized sleeve of cookies (nine cookies) or a whole package. I use white chocolate because I prefer it for the taste and aesthetic reasons. White chocolate is on the sweet side so if you are making these for people who can’t handle North American levels of sweetness, use dark chocolate. Double stuff Oreos are not readily available in Japan but for those of you outside of Japan, most of the recipes on the interwebs say they are not suitable for this recipe. You could probably try some of the flavored Oreos though. The recipe below is based on this one.
2 parts (by weight) Oreo cookies
1 part (by weight) cream cheese
Chocolate for melting
Optional: mint extract
Food processor instructions
Put the Oreo cookies in the food processor and pulse until you get crumbs. Add the cream cheese and pulse until you get dough. Form small balls with the dough and place on a plate covered with saran wrap. Cover and refrigerate until firm. Try at least an hour. Melt the chocolate in the microwave or a double boiler. Dip the Oreo balls in chocolate and decorate. Cool to harden.
Manual instructions (more fun)
Put the Oreo cookies in a large Ziploc bag, seal and smash the cookies (I use a rolling pin) until you get crumbs. Place the cookie crumbs in a large bowl and add the cream cheese. Combine until you get dough. Form small balls with the dough and place on a plate covered with saran wrap. Cover and refrigerate until firm. Fifteen minutes in the freezer also works. Melt the chocolate in the microwave or a double boiler. Dip the Oreo balls in chocolate and decorate. Cool to harden.
After some feedback regarding chopstick position I decided to get someone at Gigtask to make something very similar but with the chopsticks on the same side. What are your thoughts?
I made a logo for Cooking in Japan. What do you think?
I read about baking bananas, skin still on, on a cooking blog and decided to do the same with a persimmon. Just like apples, right? I did some baking multitasking. I prepped some sweet potato fries and decided to throw a persimmon in the middle of the pan. See the picture below. It was good. I baked everything at 180 celcius for forty minutes. It was lovely. I’m not really an ice cream or whipped cream person but if I was I would have added one of them. I just baked it whole and ate it warm. I cut the top off and thought I would just scoop the insides out but the skin is too soft for that. Save yourself the time and peel it before you eat it.
I’ve made a fall favorites page. You can see the link at the top or click here.
My supermarket ran out of rice two days ago but last night the barley shelf was full. Japanese only use barley as an add in for rice so it is not on everyone’s list of staple foods. There are three kinds at my supermarket: komekomugi (cracked barley that looks like rice – above), oshimugi (rolled barley), and vitabare (cracked, rolled and fortified with vitamin B – above). Use a 2:1 water:barley ratio and cook it in the rice cooker or on the stove. The vitabare cookes the fastest on the stove.
大麦 (おおむぎ oomugi) Barley
押し麦/押麦 (おしむぎ oshimugi) Rolled barley
米粉麦 (こめこむぎ komekomugi?) Cracked barley (the English translation is my guess)
Barley is located in the rice section, usually on the top shelf. Here 800g is 300-400 yen.
I’ve been craving meatballs for a couple of days but my son has been in need of a lot attention and This is the first time I’ve made dinner in the last couple days. Today I not only got to prepare dinner, I also got to eat it uninterrupted. This is impressive.
Dinner: spinach salad surrounding pasta and meatballs in a tomato sauce
I used the pasta sauce as salad dressing. Twas good.
Today the little one is having a “I’m going to cry if you put me down” day. Luckily hubby is home so I can cook. I don’t have much energy so I went for something simple. On a positive note, I was finally able to hit up the farmer’s market again. Yay purple carrots!
Fried rice: locally grown yellow carrots and shitake seasoned with a bit of soy sauce and Jane’s Crazy Mixed-up Salt (readily available in Japan surprisingly).
Soup: an egg snd some frozen green peas in chicken consomme
Note: if using a non-stick frying pan you don’t need much oil at all. Just add a bit of water to unstick the rice.
Isn’t my barley pretty and festive?
Salad: spinach, black olives, carrot and dried cranberries. Dressing was home made raspberry jam (thanks mom!), olive oil, malt vinegar and water.
Soup: green peas and egg in a chicken consomme base. Plus a couple of drops of tabasco sauce.
Pink stuff: barley, potato, carrot, beets and sixteen grain mix cooked in chicken consomme.
Or should I say my husband’s and my latest creation.
Meet our son, Milo.