食卓を囲む週末｜タコパ（Takoyaki)と和食の朝ごはんとランチはナポリタン｜Japanese Cooking Vlog

食卓を囲む週末｜タコパ（Takoyaki)と和食の朝ごはんとランチはナポリタン｜Japanese Cooking Vlog

Hello, this is Harapeko Kitchen. We’ve been out all day and are heading home after shopping. Tonight we’re doing a takopa (takoyaki party). I’ll make the stock for the batter. While the stock simmers, I’ll prep the fillings. The star: octopus. For a twist: mentaiko. We’ll do mochi × mentaiko. Sausage for our younger son, too. Sausage and cheese. Kimchi for a flavor change. Can’t forget beni-shoga (red pickled ginger). And tenkasu (tempura bits). Kombu dashi is ready. Next, I’ll make katsuobushi dashi. Green onion garnish is a must, too. Prep for the fillings is done. Strain the bonito dashi through a sieve. It spilled… (center)
Oops, I overflowed it… (bottom) Transfer to a bigger bowl. I’ll save some for tomorrow morning’s miso soup. I’ll make karaage as a side. Grate the garlic. Don’t toss the scraps—freeze and reuse them. Grate the ginger, too. Chop and use the leftover bits. I’m using chicken breast. Freeze the skin to reuse later. Soy sauce, sake, white pepper, salt. Coat with potato starch. Add a little flour at the end for extra crisp. First fry at 160°C. I was in the bath. Second fry at 170°C. Driving off moisture makes it extra crisp. Finally, let’s make the batter. Whisk sifted cake flour into the eggs. Add the chilled kombu–bonito dashi. Season with soy sauce, salt, and mirin. The flavor is fine, but it turned too chewy. “Hurry up!” (center)
“Please hurry!” (center) It’s all messy. It’s super bouncy. Round two, with more dashi! Green onions, green onions, green onions! Go ahead and add the scallions—
All of them?! Now we’re talking! Looks delicious. 😊 Like this?
Awesome! Nice char. Done! Crispy outside, gooey inside. Takopa success! ✨ Good morning. I’m making breakfast. Everyone’s still asleep. I love the quiet of the kitchen in the morning. Miso soup with daikon and aburaage. Using leftover dashi from yesterday. Don’t waste the daikon peels—make kinpira. Sesame oil. Dried chili. Sake and mirin. Soy sauce. Finish with toasted sesame seeds. Always taste the miso soup. They say if you stir natto before adding the sauce, it gets fluffier. So fluffy. Sugar, salt, soy sauce, shiro-dashi, water. Grilling salmon, too. Everyone’s up. Grilled salmon, natto, daikon-peel kinpira, tamagoyaki, white rice, and miso soup with daikon and aburaage. Ah—careful. 😅 (bottom)
“Ahh—” (center)
“What?” (top) Let’s eat. Starting with the tamagoyaki. Not sweet enough. Maybe it needs soy sauce. Do you want some?
No salmon? Okay. This daikon kinpira is great. Let’s have some natto, too. Our older son’s knife skills are improving. (bottom)
Looks good. (center) Sweet and tasty. Quick convenience-store run. Lunch is Napolitan. Black pepper and salt. Sake. Soy sauce. Butter. Ketchup. Sugar and milk. Skip the colander—straight from pot to pan. Let’s eat. This (sausage)…
Looks like someone’s finger. 😅
You mean…Halloween? Oh, that’s how you eat it? How do you eat it? Aren’t you supposed to twirl it?
Yep, twirl it. Rolling it neatly is hard, huh. Like this? Looks like yarn. Thanks for watching till the end! Please support us with a sub, like, and comment!

週末の家族ごはんVlogです🍚
夜はタコパ（たこ焼きパーティー）！唐揚げや枝豆も並べてワイワイ。
翌朝は和朝食、お昼はナポリタンを作りました🍝
家族団らんの様子もぜひ一緒にお楽しみください☺️

🌍 Subtitles available: English / Bahasa Indonesia / 한국어 / Español (LatAm) / 繁體中文

Weekend family cooking vlog in Japan 🇯🇵
Takopa (Takoyaki Party), Japanese breakfast & Napolitan pasta 🍝
Enjoy cozy family moments with us! ✨

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