Tenmusu Bento｜Crispy Sara Udon｜Chewy Kuzumochi Dessert After Work｜Cooking Vlog

Tenmusu Bento｜Crispy Sara Udon｜Chewy Kuzumochi Dessert After Work｜Cooking Vlog

Hello (´ω`)/ I finished work in the morning today Now I’m heading to the bookstore Before and after work my mind is in work mode Switching gears into mom mode Ears as lids? What a nice idea！ This bookstore is attached to a coffee shop You can read books while drinking coffee Reading cookbooks to soak up knowledge (*´ω`*) I don’t really have to buy the books I buy it as an expression of gratitude A mystery novel and a cookbook I’d been curious about The receipts won’t stop (´ㅂ`; ) Just in case, I put on a cover Now, heading home It’s been a while It’s getting cooler and I want to drink something warm My favorite brown rice tea Drinking with Totoro heals me〜 (´ω`) Gifted kuzumochi It comes in a case like a bento box Kinako and brown sugar syrup The kuzumochi doesn’t want to come out of the bag so jiggly〜 Maybe it’s better chilled? Too chewy, hard to cut This kuzumochi is from Nara It seems totally different from the kuzumochi I’m used to in Kanto Eat it with kinako and brown sugar syrup I got curious and looked it up Kanto uses fermented wheat starch,
while Kansai uses real arrowroot starch Since I’ve been eating the firm type of kuzumochi This melt-in-your-mouth kuzumochi is such a new experience It’s amazing how different they are despite having the same name Since I’m still not full I gave in to Chiikawa’s temptation and bought chestnut bean paste bread from kuri-manju The chestnut paste is mildly sweet and delicious Thank you for the meal Dinner is Nagasaki Sara Udon I’ll try making fried noodles with Marutai Ramen I couldn’t find any recipes using Marutai Ramen for fried noodles so I’m a bit worried…(-.-) Remove the sliminess and squeeze out the water There isn’t much water to squeeze out Fry in oil at about 160°C I put in a bit too much The noodles stick, so I coated them with sesame oil Oh, they’re getting nice and firm! Maybe I fried them too long… Second one When there’s a lot, it takes longer, so I reduced the amount Feels lighter than before, closer to the real thing！ Turned out better than the first one! (´▽`) With less noodles, there’s more space and it gets crispier If I used somen, they’re thinner and might be closer to the real thing Let’s fry some oysters too They’re already prepped Just fry them, so it’s easy I want to eat a lot of these this season My hungry son sneaks a bite I sneak a bite too Freshly fried is the ultimate, the best Now, let’s start chopping up the veggies Capelito Thin slices, about 3mm Got some thick wood ear mushrooms Remove the stems and cut into bite-sized pieces Slice the green onions diagonally I like them, so I’ll add plenty Separate the napa cabbage stems and leaves Shave-cut the stems Cut the garlic chives into 3–4 cm pieces Slice the kamaboko thin after halving it No seafood this time So the kamaboko will make up for the seafood umami (´罒`) I used thinly sliced pork Season with salt and pepper When the color starts to change Add the carrots Once they soften, add the cabbage stems Water…..600ml
Soy sauce…..2 tbsp
Oyster sauce…..2 tbsp
Vinegar…..1 tbsp
Sesame oil…..2 tsp
Chicken stock powder…..1 tbsp
Sugar…..1.5 tbsp
Grated ginger…..a little Since I’m making a lot, the seasonings are on the heavy side Add shiitake, wood ear mushrooms, kamaboko, and napa cabbage leaves Cut the large pork pieces Add the softer veggies at the end Pour in the mixed seasonings and simmer down a bit Turn off the heat and add the cornstarch slurry
(2 tbsp cornstarch, 4 tbsp water) Simmer for 2–3 minutes and it’s done Turn off the heat, swirl the hot soup Pour in the eggs against the swirl (700ml water, 2 eggs, 1 tbsp chicken stock powder,
sesame oil, sesame seeds, corn as you like) Forgot the quail eggs Pulled out the nukazuke I pickled this morning Found some cucumbers Also found some baby eggplants I’ll prep two cucumbers for tomorrow Fermented foods for gut health!! Perfectly pickled flavor Someone once commented they wanted to see Nagasaki Sara Udon So this time I made it starting from the noodles If you like thinner noodles, using somen
might be closer to the authentic style Nagasaki Sara Udon set meal, complete! Thick noodles were hearty and tasty but the kids seemed to prefer the thin ones The next day Let’s use a clay pot today 3 cups of rice with 600ml water 1 tsp salt A little kelp powder Soak for 20 minutes Using Vannamei shrimp Season with 1 tsp each of mirin, soy sauce, and starch Massage well 40g flour, 10g starch, 40ml water 1 tbsp mirin, 2 tsp soy sauce Mix well Coat the shrimp in the batter Fry quickly at about 180°C Since there’s mirin, it burns easily And with little oil, they stick easily Already looks tasty with just the seasoning There are many ways to make Tenmusu But usually they’re smaller than regular rice balls Crispy shrimp tempura goes perfectly with salted rice A Nagoya specialty The shrimp tempura is made differently than usual tempura too I should’ve bought more shrimp… Way too few…(´-ω-`) For a side dish, okahijiki Remove the hard parts The fried tofu was in bad shape Crumbling apart Boil for 20 seconds Okahijiki looks like seaweed, but it’s a veggie A mysterious vegetable that looks and tastes like seaweed I accidentally put the fried tofu into the soaking water… Now cook the rice that soaked for 30 minutes Medium-high heat for 13 minutes Mix seaweed salt, sesame oil, soy sauce, and sesame seeds Soaking the fried tofu really did it wrong… I feel sorry for the fried tofu…(´ω`) Making a tamagoyaki I’ll try making the recipe from the Oishii Gyunyu website. 1:20 left Since the steam burst out strongly, I’ll count 1 minute. Then turned off the heat and let it steam for 20 minutes 3 eggs, 3 tbsp milk, 1/4 tsp salt, 1 tbsp sugar With more sugar, it burns easily So use low heat I tend to pour in too much egg mixture It burns fast, so rolling is harder than usual But the surface came out beautiful Making carrot ribbons for a marinade Sprinkle a little salt Checking the rice It’s old-crop rice from 2022 Less glossy than branded rice But still tasty enough My son woke up, so prepping breakfast His current favorite: pizza toast Lately he likes using thicker bread Mix ketchup into tomato sauce, instant pizza sauce Plenty of melty cheese Top with thick bacon and green peppers More cheese on top I’ll bake it in the Cuisinart oven I splurged on with my allowance Toast + fan mode, medium setting Drain the carrots Marinate with apple vinegar and olive oil It keeps about 5 days in the fridge Dropped almonds and walnuts into the nut gacha If you’re making it ahead,
it might taste better to add the nuts right before eating. Rich & Savory Milk Tamagoyaki Moist, slightly sweet, and nostalgic flavor. Next, autumn flavors!? Make acorns Using sausage ends and shimeji caps The rest, I’ll remove the stems and freeze Didn’t want them just for decoration So I sautéed them Seasoned with salt and pepper, even the caps The pepper really elevates it! Yesterday’s fried noodles finally came in handy I chose relatively straight noodles Delicious acorns are ready! ^ ^ ohh, perfect match! A cute autumn delight is ready! I shaped the rice to 70–75g Placed the shrimp tempura so it peeks out Put salted kombu underneath Without holding much, just press Wrapped it with nori cut into 1/4 size Bake the pizza toast together with the sweet potato Anpanman. I put sliced mozzarella cheese on my daughter’s side The cheese stretched very well She also started eating the tenmusu Extra shrimp Extra Anpanman Even more shrimp I thought it might go on forever,
but she finally ate the last bite—what a relief. Today let’s pack it in a wooden bento box Crispy and tasty okahijiki Refreshing and tasty thin-sliced carrots A bit lost on how to pack it… Hmm, something feels a little off… Let’s reduce one egg Tenmusu bento complete! Tenmusu turned out very delicious It’s certified as part of our regular menu Today’s snack is Baby Star Yakisoba flavor Last week, I received a question, In Japanese junior high schools, school lunches are widespread. but at my daughter’s school it’s optional, so she brings a bento, and in high school, bentos seem to be more common. Because the bento life does not stop I will absorb various knowledge from now on as well I want to improve my bento-making skills ( •̀ᴗ•́ )و ̑̑ Since an earthen pot is water-absorbent, Rest it in a well-ventilated place Maro-tan’s drinking time Oh man, that’s one fine banana… Banana — Maro-tan’s favorite! It’s dream timeee! They were on sale, so I bought a lot I’ll freeze the rest for later That should cover me for a week Once in a while, I wanna switch the flavor…(´ω`) Thanks for watching till the end.
Have a wonderful week (๑´▽`๑)/♡ ［ I would be happy if you subscribe to my channel ］
See you soon…

In this vlog, I made a Tenmusu Bento and Crispy Sara Udon,
and also enjoyed chewy Kuzumochi in Nara 🍡
It’s a slow and cozy Cooking Vlog, sharing both food and everyday life.
I’d be so happy if you enjoy watching!

Thank you so much for watching!
Your follows, likes, and comments truly encourage me.
I’m deeply grateful to all of you 🙇‍♀️💛

_______

🍤 Tenmusu (Shrimp Tempura Rice Balls)

📝 Ingredients (Makes 12 pieces / Serves 4)

🍚 For the Rice
• Japanese short-grain rice … 1 cup (180 ml)
• Kombu powder … a pinch (or 1 small piece of kombu)
• Salt … 1/2 tsp

🍤 For the Shrimp
• Shrimp (e.g. vannamei) … 12 pieces (peeled and deveined)
• Nori (seaweed) … as needed
• Oil … as needed (for deep-frying)

🧂 Shrimp Marinade
• Mirin … 1 tsp
• Soy sauce … 1 tsp
• Potato starch … 1 tsp

🍥 Tempura Batter
• Cake flour … 40g
• Water … 40ml
• Potato starch … 10g
• Mirin … 1 tbsp
• Soy sauce … 2 tsp
• Ground sansho pepper (optional) … to taste

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💡 Tips
• Seasoning the rice is key for good flavor balance.
• You can adjust the saltiness or sweetness to your liking.
• Shrimp should be marinated briefly to enhance umami before coating and frying.

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🎵MUSIC
Ogata Mamoru / Audiostock

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【Favorite Products】
⬜︎ Amazon (Amazon Associates Program)

Nagatanien “Kamado-san” Donabe Rice Cooker (3-cup size)
https://amzn.to/485EpQy

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I’m adding subtitles while studying English.
I’d be so happy if this helps me connect with people around the world…
If you notice any weird English, feel free to laugh :)))

Right now, I’m preparing to open a miniature food shop.
My dream is to have a booth at flea markets around the world someday.
I’m working toward that dream, little by little ⭐︎

You can select subtitles from the settings.
If you’d like another language, feel free to leave a comment (´ω`)

To all of you kind-hearted people—
thank you always.
I’m truly filled with gratitude ♡

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#japanesefood
#bento
#lunchbox