Miso Katsu & Pocket Roll Bento | Hangyodon Pancakes & Quick Coffee Jelly | Blind DIY Kitchen Vlog

Miso Katsu & Pocket Roll Bento | Hangyodon Pancakes & Quick Coffee Jelly | Blind DIY Kitchen Vlog

Day 1 Hi everyone,and thanks for watching　( ⁎ᵕᴗᵕ⁎ ). A thoughtful doctor gave me ice water to help me stay cool. Picking out a new pen. Trying them out—checking the color and feel. Also picked up this cute and practical seal sponge. Restocked on bath salts too I’m starving. Becoming a regular at Taiwan Ten Shoten. ＊Spicy Tantanmen set A gentle hint of five-spice—it’s really tasty. Silky-smooth almond douhua—such a gentle flavor. Chewy tapioca pearls—so tasty! Picked up the croissants they requested. Time to head home. Day 2 Bringing a bit of Nagoya to my bento today—miso katsu! It’s just past 5 a.m., so I’m keeping it quiet while pounding the meat. Just a bit of salt and pepper. Same goes for the other side. Letting it sit for a bit. The paprika got a bit wrinkly. Maybe I shouldn’t have kept it in the fridge… I’m guessing this will be popping up a lot now that it’s in season. This one’s a Hama Cream Pepper. The water’s ready—time for coffee. This coffee grinder was a birthday gift from my daughter. It was a gift from her limited allowance—
and every time I use it, it warms my heart ( ˘͈ ᵕ ˘͈ ). Cooking resumes. This cream pepper is sweet and mild, with barely any bitterness. It’s also really tasty raw. Making the batter with 1 egg, 3 tbsp rice flour,
and 1 tbsp water Went with fresh panko this time. Time for an important touch-up. Pat the meat dry to remove excess moisture. A light base keeps the breading from falling off. You want it nice and slightly thick. The thickness of the batter depends on the size of the egg,
so it’s best to adjust the water as you go Today I’m using a tempura pot to fry them. Using rice oil, which is less prone to oxidation. Just a touch of sesame oil. Adding a bit of sesame oil makes the crust more fragrant and flavorful. Fried for about 1 minute at 160–170°C. The pork I used today had a funny shape,
so I’m curious to see how it fries up. already pounded the thin cut, so now it’s all bumpy. Hmm… not my best work. A quick clean-up between batches. Letting it fry at about 170°C for 5 to 6 minutes Just a light wiggle to keep it off the bottom. The meat keeps flapping open—it’s hard to handle. Still sizzling. Now that the frying’s done, it’s time to make three dishes in one pan. Dicing the potato. Harvesting the pea shoots that turned into a houseplant. Cutting it shorter—it’s hard to eat when it’s too long. Lately obsessed with one-pan cooking. Trying it with all kinds of side dishes. Candy-wrapping it upward to keep water out. Stacking took too long—doing a single layer instead. Line them up in the pan before turning on the heat. In goes 200 ml of water. Cover and let sit for 10 minutes. Rice, ready to go. Pea shoots cook quickly, so I take them out early. The sauce is made with red miso. 2 tsp sugar A small amount of honey The timer went off—time to check the potatoes. Even this small amount of water boils the eggs—amazing. 2 tbsp sake 1 tbsp mirin 1 tsp white dashi Should’ve just used a pot from the start. ground sesame Mashed them up with butter for a quick jaga-butter. Came out more moist than when using the microwave. Seasoned with mentsuyu and sesame oil. The usual egg crack—pop! Bento divider cup. I usually get them from Seria or Daiso. I’ve been using fake lettuce lately,
since she doesn’t like how paper dividers make things damp. Thanks to the fresh panko, it turned out super crispy. Slipped in some nori—just because. It was sticking out too much, so I adjusted it. Forgot the bell pepper. Miso katsu has a rich flavor,
so pairing it with something lighter helps balance things out. Added a little flower-shaped pickle for a nice touch. Loaded it up with sweet and savory miso sauce. Not your usual tonkatsu sauce—this one’s something else. Garnished with the leftover pea shoots. ＊Miso Katsu Bento Tucked the overflowing cutlet back inside. Might’ve gone a little overboard—haha (´∀｀; ) This bento band is from Seria,
and I recommend it—it’s adjustable in length, which is really handy. Seria is such a convenient store—
so many cute and functional items, all for just 100 yen. Packing up the usual set. Snack time:
a limited-edition Pokémon version of Yokohama Harbor cake. Marotan, out for a morning walk. My favorite kind of peaceful moment ( ˘͈ ᵕ ˘͈ ). Day 3 My knife is finally back from its hospital stay. Back good as new—so shiny! That’s amazing—it cuts like brand new! (๑˃̵ᴗ˂̵)✧ It was just 1,650 yen,
and now my knife feels brand new again! Should’ve done this ages ago! (；´Д｀) Napolitan pasta kit. The feel and sound on the board have definitely changed. I’m honestly kind of blown away (๑°⌓°๑). Tried this Napolitan kit for the first time. I usually cook it like yakisoba, but this time I’ll try steaming it. Pretty daring choice for your first time (´ω`). Wrapping it up while secretly doubting my plan. One-pan cooking for all three. 200 ml water Cover and let it sit for 10 minutes. Still just getting into one-pan cooking—trying out all sorts of ideas. Potatoes can still be a bit hard after just 10 minutes. Left the Napolitan halfway through at the 7-minute mark. The boiled eggs went straight into an ice bath after 10 minutes. Extended the potatoes by 5 more minutes. Corned beef—something I crave every now and then. Somehow this flavor feels nostalgic. ( ˘͈ᵕ˘͈ ) Add salt, pepper, mayo, and chopped onion. A bird with a beautiful song has been visiting lately (๑˘ᴗ˘๑) The napolitan turned out delicious even with steaming! I’m also making the classic tuna mayo. The key is a pinch of sugar as a secret ingredient. Only the egg white gets chopped. Mash the yolk and season that part. A pinch of sugar is the secret touch for the egg filling, too. It feels like it takes off the sharp edge and gives it a mellow flavor. Season the steamed potatoes with salt and pepper. I mixed in some chopped potatoes with the corned beef. Filling’s ready! These butter rolls are special—
they have a piece of raw butter hidden inside. When you make a cut, Filling spot revealed! Built-in butter—so convenient! (๑˃̵ᴗ˂̵) I don’t think many people use it this way,
but I’ve grown quite fond of it (´ω`). Corned Beef Roll Swirled a bit of Napolitan off to the side. Just a little overhang makes it look even more delicious. Napolitan roll. You can always count on tuna mayo. Tuna mayo roll. The #1 favorite Egg Salad Roll Felt like adding a bit of char—time for my favorite torching session. Dessert time—tiny, cute Delaware grapes. I’m using a bento container from Seria today. I loved the carrot design 🥕. Sometimes, after a while,
your favorite items just disappear from the shelves. So I bought all the sizes before they disappeared (´ω`), I’m usually pretty frugal,
but I tend to splurge on things I really love (˶′◡‵˶). ＊Pocket Roll Bento Let’s finish it off with a panda sticker. Snack time: Yokohama Harbor (mini version) Never forget wet wipes with sandwiches. After seeing everyone off, I’m organizing the leftovers. Sandwich fillings make great salad toppings too. Even on zero-energy nights, leftovers give me peace of mind. Maro-tan, walk time. Huh? Did it break? (*_*) Mooom!! You really like pea sprouts, huh? The umeboshi I prepped is starting to release lots of its juices! Just letting it sit like this until the rainy season’s over. This ume syrup’s turning into something special (´ω`) Day 4 My new blinds are here! (＾▽＾) I spent way too much time searching for the perfect blinds… lol ( ˊᵕˋ 😉 I’m the annoying type who’s particular about textures,
so it wasn’t easy picking one! (￣▽￣;) Gotta start by removing the curtain rail. ( ˘ω˘ ) Hmm…
what is she doing? (•ө•)? Never wanted a power drill this badly in my life. (；´Д｀) I messed with the mounting bracket…
and it took forever to fix it. (；´∀｀) After all that struggle… it’s done! (´▽｀) ホッ This white is exactly what I was looking for! I had to do this (◍¯∀¯◍). www Day 5 I’ll be making a super easy coffee jelly. Pour about 150ml of coffee
from a 500ml bottle into a heat-resistant glass. Give it a gentle stir,
then microwave at 600W for 1 minute. Mix well. Pour it back into the bottle. Shake well and chill in the fridge until set. Talk about speedy—this coffee jelly was done in no time! This Hangyodon pancake maker
was a prize my eldest daughter won in a lucky draw. We got it, so I thought I’d make some rice flour pancakes. Mix 160g of rice flour with 8g of baking powder Add 2 medium eggs and 160ml of milk. Add 3 tablespoons of sugar. You can adjust the amount of sugar to your liking. I added five drops of vanilla oil. I split the liquids into two parts so it blends more smoothly. Hangyodon’s all prepped and good to go! Is the pancake maker supposed to be this shallow? It ended up being much flatter than I thought … (￣▽￣;) So thin, it’s basically a Hangyodon-style crêpe. I added some matcha to the last batch. Matcha helped me get that Hangyodon vibe! Is this… a thick crepe? (´Д` ) My favorite lemon soda. Looks like a lemon sour, but it’s alcohol-free!(´ω`). Just lemon juice—no sugar added. Lemon soda, lemon-mashi-mashi style🍋🍋🍋. Felt like a college student again,
so I started using a notebook for the first time in ages. Not for a report—
I’m putting together a recipe notebook! What inspired this was the thought
of saving the meals my kids enjoy. Life’s unpredictable,so I just try to do what I can now (´ω`). I found some super cute flake stickers at Seria! It’s amazing that you get this many for just 100 yen—
plus, they’re good quality and super cute! I wish I had these back when I was obsessed with sticker swapping! These stickers are made from washi paper—I love how they feel. Finished my very first recipe notebook! Quick sugar boost (๑´ڡ`๑). Day 6 The super easy coffee jelly I made yesterday. This one’s a bit jiggly and soft. My daughter’s back—time for a little taste test. It’s a bit bitter… Heating the bottle helps the jelly slide right out. Thanks so much for watching till the end!
Have a lovely week ahead (｡•ㅅ•｡)♡ ［ I would be happy if you subscribe to my channel ］
See you soon…

In this kitchen vlog, I enjoyed a little bit of everything.
I made a miso katsu and pocket roll bento, some Hangyodon pancakes, and a super quick coffee jelly.
I also did a bit of DIY by installing a blind and working on my recipe notebook.
Just a small slice of everyday life—I hope you enjoy watching!

Thank you so much for watching!
Your follows, likes, and comments are always such a great support.
I truly appreciate it 💛

◻️Recipe

▫️Pork Loin Cutlet
– Pork loin
– Salt and pepper, a small amount

For the coating:
– 4 tbsp flour or rice flour
– 1 egg
– Water, as needed
– Panko breadcrumbs, as needed

◎ Miso Sauce Ingredients
– 2 tbsp sake
– 1 tbsp red miso
– 1 tbsp sugar
– 1 tbsp mirin
– 1 tsp white dashi
– 1 tbsp ground sesame
– A small amount of honey (optional)

This rich, savory miso sauce goes perfectly with pork cutlets or grilled vegetables.

【Favorite Products】
⬜︎Amazon （Amazon Associates Program）

◻︎ Tempura pot
https://amzn.to/442lzrg

◻︎GLOBAL Santoku Knife
https://amzn.to/3GGd4ZM

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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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(´･ω･`; ) (*´艸`*) (￣▽￣;) ╰(*´︶`*)╯ ♡ (*´ω`*)

#bento
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