Karaage & Yakisoba Bread Bento | Party Recipes | Ume Syrup | Switch 2 Unboxing

Karaage & Yakisoba Bread Bento | Party Recipes | Ume Syrup | Switch 2 Unboxing

A rainy start to the week. Got my morning errands done—now it’s time to shop! I’m starving, and shopping while hungry is a bad idea—
time to eat lunch first! opped wasabi ＊Shirasu-Topped Ocean Bowl Includes an adorable note with ingredient details. I’ll pour some soy sauce and dig in. I missed my chance to eat fresh Kamakura shirasu last week,
and I haven’t stopped thinking about it. onsen egg A rich, runny onsen egg
adds the perfect touch to the seafood donburi. I’ll enjoy the remaining third as ochazuke. A flavorful dashi made with generous bonito flakes. A lunch that’s delicious in two ways. The broth alone is so flavorful—must be the quality of the ingredients. To finish, I savor the remaining broth (´ω`). Such a satisfying meal—thanks! I’m picking up some ingredients to take home. Got some bargain chicken thighs at the butcher’s. Eggs
– 300 yen Milk roll
– 98 yen Since I’d already eaten,
I didn’t end up grabbing anything unnecessary—nice and efficient 😄 Grabbing some mini croissants the kids will love. Day 2 Today, I’m making a karaage bento. Using a paper towel to remove excess moisture. Since we like chunkier karaage,
I’m cutting the chicken into big pieces. Total: 987 grams (about 2.2 lbs). grated ginger salt sake soy sauce Make sure everything is well combined. Let it marinate for about 20 minutes. The purple cabbage is a little firm, so it’s not the easiest to slice. Soak it in water for about 10 minutes. Quickly julienne the carrot using a slicer. Add a pinch of salt and massage it in. Gently rinse the quinoa by rubbing it lightly. My daughter came to tell me, “There are so many birds outside!” So cute! They’re feeding each other. Cook it in double the water until absorbed,
then let it steam for 10 minutes. Using rice oil—it’s more stable and less likely to oxidize. I’ve been trying to go gluten-free lately,
and I just realized I’ve run out of regular flour. That’s why I’m coating with rice flour and potato starch this time. It’s a bit of a hassle, but I pat off the moisture to help it get crispy. Tiny bone alert. Dust it evenly with flour, then tap off the extra. Aim for 170°C (340°F) for the oil temperature. The temperature drops when you add the meat,
so adjust the heat as needed. apple cider vinegar olive oil oil of your choice Today’s light and tangy pick: carrot râpée. A sweet, tangy, and refreshing carrot salad. I rely on the tiny vibrations through the chopsticks to tell if it’s ready. I skim off the crumbs to keep the oil clean for the next round. I usually fry it for about 5 to 6 minutes. The nut crusher takes the stage. Still foggy from the fridge. Nuts added for a nice crunch. Might’ve overdone it with the shio-koji (*_*). A bit on the darker side, thanks to the soy sauce. Found some okra—let’s deep-fry it as is. Poking holes to keep it from bursting. （°ロ°）… forgot to clean the oil. Well, I think Okra can handle it (´ω`). The birds are really lively today. I opened the window and it flew away. I mixed in a pinch of salt with the quinoa. Today, I’m making tamagoyaki with Kujo green onions. Kujo green onions are soft, sweet, and full of flavor. Among all the green onion varieties, this one’s probably my favorite. I’m planning to replace my tamagoyaki pan soon. I meant to fix it, but I never figured out how…
and it’s been quite a while. And the one who gave me that little push
was a viewer from Italy who’s a chef. Apparently it’s not very good for your health,
so I’ve decided to replace it hoosing carefully—I want this to last a lifetime ( •̀ᴗ•́ )و ̑̑. Giving it a little rest after wrapping it up. Releasing the bitter compounds. Add quinoa and sesame oil, then mix well. Time to taste(´ω`). Trim the edges to make a neat rectangle. Slice up the refreshing sudachi. Bamboo leaves give it a nice vibe, so I’m using them. One big leaf. These chunky karaage pieces are hard to arrange. Purple cabbage makes the bento look fancy,
but the taste can be hit or miss. And after a while, it can get kind of bitter. But if you draw out the moisture with shio-koji,
it mellows out and tastes much better. Still, I’m always trying to come up with a better purple cabbage side dish. The karaage was too big to fit nicely, so I trimmed it. Nut boost! Sweet chili sauce for a flavor change. Adding a cute little crunchy umeboshi. ★ Karaage bento 666g! I’ve got a good feeling about this (⁎˃ᴗ˂⁎). It’s full of style once the lid goes on.
And it fills my heart with joy too (๑˃̵ᴗ˂̵)و✧. You’ll see this kind of bento box a lot
in Tokyo’s department store food sections. It looked too good to resist, so I joined in. Today’s treat: a Kamakura sablé from last week. Packed the usual set—now it’s “have a nice day!” Day 3 Picked up some yakitori from a local shop. Smells so good—I can’t wait to eat (๑´ڡ`๑). Ingredients for dinner Feeling like celebrating a little today. Whipping up a low-key party menu. Gave the mizuna a rough chop. Sliced the avocado. These are going in the spring rolls. So close!! (T﹏T). Avo’s perfectly soft—not too firm, not too mushy. Smoky hanging bacon. It’s packed with umami. oft, milky mozzarella. Mozzarella just makes everything better (´ω`), Smoked salmon—can’t make spring rolls without it. Shredding carrot with a julienne slicer. Trying out a macaroni pizza stick I saw on social media. Skewering the boiled penne one after another. Chose whole wheat penne for a healthier twist. Just added ketchup to regular tomato sauce—instant pizza sauce! Topping each one just like a pizza. Lots of cheese on top! Meant to add bacon, but totally spaced out! Next up: making potato stacks. Removing excess moisture for maximum crispiness. Seasoning with olive oil, salt, and pepper. Layering potatoes, cheese, and bacon. Securing it with a toothpick. 190°C (374°F) for now—10 minutes to start. Rolling everything up in rice paper. Fresh spring rolls are one of my favorites,
but I haven’t made them in ages. Let’s see if I still remember how to do this. The potato stacks baked for 35 minutes,
and the penne pizza sticks for 25. I might’ve been a bit too casual with this one, (´▽｀;) Not the prettiest, but it’s tasty! Undeniably delicious yakitori. Baked the macaroni pizza a bit too long—it got extra crispy (´∀｀;). Nice and crispy—these potato stacks came out great! From Nintendo The Switch 2 has arrived at our home. I finally won on my third try! The screen is huge!! (°0°). The Joy-Cons have leveled up too!! It’s easier to slide the Joy-Cons on,and the click is super satisfying! We were planning to have fun with Mario Kart, but… It said the download would take an hour,
so we gave up for the day… (；▽；) Day 4 It really feels like corn season now. My eldest daughter’s boyfriend comes from a farming family,
and they kindly shared a bunch with us. Thanks to the heat, the corn’s growing like crazy—
so they say it’s hard to keep up I offered to pay for what’s left,
but they wouldn’t hear of it—so kind! No matter how small, I hope I can return the favor someday. There’s no end to my gratitude for the farmers. Fujinomiya Yakisoba Lots of yakisoba options out there,
but I’m going with Fujinomiya yakisoba today. One minute—puffed up! Make a few cuts in the sausages. Start by stir-frying the cabbage. Remove it for now. Fluffy steam and sweet aroma—corn’s done! Bacon, stepping in for the meat today. Rilakkuma potatoes go into the air fryer. In go the noodles. Added a bit of water and let it steam. Add the sauce and mix well. Focus the flavor of the sauce on the noodles and meat. Add the cabbage back in, toss it all together—and it’s done! How does it look? Make a dent in the center to release steam. Kind of feels like a snack bento today—with bacon and sausages. Rilakkuma’s got a lovely golden brown now. Line up! Still relaxing, even in potato form (๑˘︶˘๑). Maybe it’s the “Pure White” variety? Those touches of yellow here and there are just so charming. These rolls have whole wheat and oats in them. Spreading on the mayo~ Adding a generous heap of yakisoba. Just a touch of beni shoga. Wrap it up with parchment paper. My son has morning classes only,
so he’s just taking a yakisoba roll to tide him over. Yakisoba rolls just hit differently
when you eat them outside—don’t they? Brings back those school days when yakisoba rolls were a hot item. ＊To-go yakisoba roll ing it into a foldable sandwich case. A bit too big… giving it a firm squeeze to fit. Fake long sausage. Left it open in the bento to show off the look. I couldn’t resist—a little taste. Corn this good should be illegal. My favorite way is to enjoy the ingredients just as they are (´ω`). The cherries from his family’s farm, and… Edible-skin grapes from the supermarket. I don’t mind fruits with peels sharing a seat in the bento. Going with the octo-sausage furoshiki today—because why not? Ice pack Snack Day 5 Another treat from my daughter’s boyfriend’s family. A big, juicy plum—looks so tasty. Making a refreshing plum syrup—perfect for summer. I remove the stems while gently patting them dry I wash and sterilize the jars thoroughly. Alternating layers of sugar and plums. A traditional syrup made by soaking plums in sugar—
an old-fashioned favorite. Add 300 ml of apple cider vinegar. With apple cider vinegar in the mix,
it’s perfect for beating summer fatigue. Stir gently by turning the jar once a day.
It should be ready in about three weeks. 11:30 p.m. Late-night stealth mode: activated! lol Everyone got too busy, so I ended up playing alone… (´･ω･`) Just so you know, I love games—but I’m hopeless at them. lol The Moo Moo Meadows cow is just too cute! Ooh, a new starting vibe! Got a slow start… and I’m already in 15th. lol If I don’t set a time limit, I’ll end up playing forever (´Д｀;). I totally get how kids feel when they’re so into a game,
they keep playing even if their mom’s scolding them. haha Ended up clearing it in 4th place—I’ll take it! ( ˘ω˘ )و. Thanks for sticking around through my gaming time.
Hope you all have a great week! (＾◡＾) ［ I would be happy if you subscribe to my channel ］
See you soon…

In this vlog,
I packed a crispy rice flour karaage and yakisoba bread bento.
I also made a few simple and fun party dishes,
and prepared homemade ume syrup using seasonal Japanese plums.
And finally… the long-awaited Switch 2 has arrived!
I’d be happy if you enjoyed this little glimpse into my everyday life.

Thank you so much for watching.
And thank you also for all the follows, likes, and comments.
I’m deeply grateful to all of you kind-hearted viewers 🙂

■　Crispy Chicken Karaage (Gluten-Reduced Version)
Here’s an easy and tasty karaage recipe using rice flour and potato starch!

Ingredients (Serves 2):
– 2 boneless chicken thighs (600g / approx. 1.3 lbs)
– Potato starch (for coating)
– Rice flour (for coating)
– Oil for frying
– Lemon (for serving)

● Marinade:
– 1 tsp grated ginger (about 1 thumb-sized piece)
– 1/3 tsp salt
– 1 tbsp soy sauce
– 1 tsp sake (or substitute with dry white wine)

This recipe is simple and delicious, and the rice flour gives the chicken a light, crispy texture.
Perfect for bentos, family meals, or just a satisfying treat!

🥕 Carrot Salad (Light Vinegar Dressing)

Ingredients:
– 1 large carrot (200g / about 7 oz)

【Dressing】
– 1 tbsp apple cider vinegar
 ＊You can use other types of vinegar.
  If using grain vinegar, add a pinch of sugar.
– 2 tbsp vegetable oil
– 1 tbsp olive oil
– A pinch of salt

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_________________________________________

I’m studying English while translating to connect with various people around the world.
Laugh if I use words you don’t understand:)))
I’m about to open a miniature food store, and my dream is to open a store at flea markets around the world.
I’ll do my best⭐︎
I’m always and forever grateful to all of you kind-hearted ♡

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