Salmon Cheese Cutlet Bento｜Grilled Khao Man Gai｜Chewy Mitarashi Dango｜Nostalgic Streets

Salmon Cheese Cutlet Bento｜Grilled Khao Man Gai｜Chewy Mitarashi Dango｜Nostalgic Streets

Hello (^^) Heading to my daughter’s school orientation After the orientation, went straight to a bakery — we were starving So many tempting breads, couldn’t decide what to get Totally weak for signs that say “Fresh out of the oven” This area holds memories from when she was little Everything feels so nostalgic Freshly made hirekatsu burger She picked melon bread and some rusks Stopped by a shrine to pray for her entrance exam Purified at the chōzuya Wrote wishes on an ema plaque Offered it on the ema rack with the others Visited the familiar hillside out back Rain started to fall, little by little Hard to leave, but it’s time to head home Today’s dinner is Khao Man Gai Using chicken thigh Traditional Thai Khao Man Gai uses boiled chicken this is a grilled version — a bit of a twist Slice the ginger, smash the garlic If the garlic has a green sprout inside,
you might want to take it out to avoid bitterness. Fried in oil to boost the aroma The chicken doesn’t need to be fully cooked yet About 40ml of chicken oil extracted Mix into the rice Add 1 tbsp sake, 2 tsp chicken stock powder, 1/3 tsp salt. Add 370ml water, soak for 20 minutes Meanwhile, start on the soup. It’s a light soup made with turnips and chicken Since it simmers for a while, I’m peeling the turnips. Khao Man Gai is often paired with a light chicken-based soup Chicken stock alone works, but I’m adding drumettes for collagen. Add 1L water, 1 tbsp sake, 1 tsp chicken stock powder, 2/3 tsp salt. Remove scum and excess fat Then letting it gently simmer over low heat Now adding the chicken to the pot along with some cilantro roots for a fresh, aromatic touch. The lid is placed slightly off so the steam vents don’t overlap Cooking over medium-high heat for about 11 to 13 minutes Make the fragrant soy sauce mix Mince the green onion. By making cuts from the top and bottom first, you can mince in one go. Cilantro stems are also finely chopped Soy sauce, fish sauce, vinegar — 1 tbsp each Add grated ginger and mix. Done Looks like the rice is done cooking Turning off the heat and letting it steam for 20 minutes I want to remove as much oil as I can and drink it light Add red chili slices, adjust with salt and pepper. Simmer a bit longer to extract more broth Dragon fruit is going on the salad as a topping Tried this fruit in Vietnam once — it was shockingly good！ I especially love its texture Khao Man Gai goes well with lime, apparently. Enjoying a lime soda with the leftover lime The aroma is just irresistible Was planning to boil and make dumpling-style rolls The kids are already on standby for dinner Switched to fresh spring rolls instead Flat-style spring rolls ^_^ Melt-in-your-mouth turnip chicken soup is ready the aroma is incredible… (*´﹃`*) Removed roots and ginger A little crust formed on the bottom — nice touch. This is grilled Khao Man Gai after all (´ω`) Chicken is soft and juicy The crispy skin looks delicious too A small twist makes the usual dish feel new Grilled Khao Man Gai set — complete Looks like I went overboard with the cilantro this time Tried to make it extra tasty and got carried away… (´Д`；) Next time I’ll try to be a little more restrained… (´-ω-`) Day 2 I’m awake, but my body feels heavy… Today’s bento is salmon cheese cutlet Sprinkling salt and letting it rest in the fridge Craving simmered hijiki, so I’m making plenty. Rinse the hijiki and soak it in water for 20 minutes Using 40g of the dried kind Since I’ll be freezing some later, this time I’m skipping the konnyaku Morning coffee to wake myself up The aburaage is sliced thin Since the hijiki strands are thin, I try not to make anything too thick Chicken oil rendered from earlier cooking Adds so much depth and umami Carrots go in first Then add the hijiki and stir until glossy Add 300ml water, the sliced aburaage, and some cooked soybeans Mushrooms would also be a nice addition Added powdered dashi made from bonito and kelp Found some chikuwa, so adding that too 4 tbsp soy sauce 2 tbsp mirin 2 tbsp sugar Simmer until just a bit of liquid remains 200g of pasta Making mentaiko cream pasta Boil for 11 minutes Using about 100g of mentaiko Tarako works well too Since it’s going in a bento, I’ll cook it through properly Save 4 tablespoons of pasta water 30g butter, pasta water, 4 tbsp milk, 2 tsp mentsuyu I tend to rely on Kewpie’s pasta sauce because it’s so good Trying to make it myself this time lol Honestly, I’d prefer it a little rare Turning off the heat as most of the liquid is gone Glossy and beautifully simmered Thinking of making mixed rice with it tomorrow Nutritious hijiki simmered dish Making the batter mix 3 tbsp flour, 1 egg, 1 tbsp water The consistency changes depending on the egg size Adjust the thickness with water Slice the salmon in the center Stuff with cheese Used sliced mozzarella cheese Lightly coat with flour Since the batter already contains flour, this step tends to get skipped But it really works as a glue, so I recommend it Oops, forgot the grated cheese… Spray with oil Air-fry at 190°C for 7 minutes When it gets cold, I start craving pumpkin Wonder what kind of one it’ll be today… Feels like it might be the fluffy type 7 minutes in, time to flip Sprayed the other side too, then back in for another 7 minutes To make it easier to cut, microwaved it for about a minute Maybe I should’ve heated it a bit more Peeled off some of the skin It’s almost done Still not used to the air fryer, so I get nervous waiting But I think… this one’s a success ( ¯꒳¯ ) Making tartar sauce Tartar is a must for salmon cutlets Added some pickles too Hard-boiled egg made easily in the microwave Squeeze the soaked onion very firmly Adding purple onion makes it feel a bit fancier Used a little honey instead of sugar Last side dish is asparagus and bacon Used block-type bacon Was thinking of microwaving it but ended up pan-frying for that roasted aroma Just a quick sear, might even be easier than using the microwave Super crispy Doesn’t stretch much lol The salmon cutlet is really hard to slice Oops… messed it up 💦 Freezing in small portions for future bentos Packing everything into sterilized containers Twisting the pasta into bite-sized portions The pumpkin was naturally sweet,
so I just microwaved it without seasoning Lots of pasta today No space left for hijiki… Layering in some shiso leaves Placing the main dish on top The cheese hardened a bit but since it’s mozzarella, it’s still good The cup turned out way too small… Can’t forget the sauce Added a little more tartar on top Salmon cheese cutlet bento is done Once cooled, into the freezer as soon as possible Feels great to have so many dishes stocked up！(´ω`) Even got enough for dinner Today’s snack is Poteko Finished after adding the usual set Breakfast is sunny-side-up egg toast Make a wall with mayonnaise Place a drained egg in the center To be honest, I’ve failed at this toast many times The whites just wouldn’t set properly… At around 210°C for a long bake, the whites cook through The yolk stays runny and tastes amazing Marotan is awake Weighing her every morning, without fail. She’s 86.2g this morning — a little up Trying to avoid egg-laying, so weight control is essential Marotan is actually a descendant of dinosaurs Thinking a mini dinosaur is wandering around the house Somehow, it feels kind of romantic Loves the white part of mandarins Long-awaited breakfast time Marotan heads back home Making mitarashi dango for today’s snack 200g shiratamako and 280g silken tofu Mix well until smooth with no lumps Slightly firmer than my usual shiratama dough Rolled into 10g balls Weighing first makes the shaping easier Started boiling water while shaping Ended up with 41 dumplings Drop into boiling water and keep at a boil Boil 1 minute after they float Transfer to cold water Pat dry thoroughly Skewered four on each stick brushed with oil Started with the toaster but it was too slow Switched to a torch in the end 80g sugar, 15g mirin, 25g soy sauce, 100ml water Bring to a boil Add 1 tbsp potato starch mixed with 1 tbsp water to thicken Pour over the dango to finish Served with genmaicha Maybe the sauce could’ve been a bit thicker Can’t taste the tofu at all Super chewy and so delicious This is bliss〜 (*´ω`*) Thanks for watching until the end
Wishing you a lovely week ahead (´ω`)♡ ［ I would be happy if you subscribe to my channel ］
See you soon…

In this vlog, I took a stroll through nostalgic streets,
and made a salmon cheese cutlet bento, grilled Khao Man Gai, and chewy mitarashi dango 🍱

The Khao Man Gai is my grilled twist on the classic recipe — with extra aroma and texture.
I hope you enjoy the cozy moments and relaxing home-cooked meals ☺️

Thank you always for the follows, comments, and likes — it really means a lot to me ❤️

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🍗 Grilled Khao Man Gai (Thai Chicken Rice, Clay Pot Version – Serves with 2 Cups of Rice)

📝 Ingredients

【Main】
• Chicken thighs … 2 large pieces (approx. 600g)
• Garlic … 2 cloves (crushed or finely chopped)
• Ginger … 1 piece (sliced or minced)
• Salt … 1 tsp
• Sake (or dry white wine) … 1 tbsp
• Rice … 2 cups (rinsed and soaked beforehand)
• Water … 370ml
• Oil … 1½ tbsp
• Fresh cilantro … 2–3 sprigs (optional, for garnish)
• Salt & freshly ground black pepper … to taste (for final seasoning)

【Refreshing Aromatic Sauce】
• Soy sauce … 1 tbsp
• Fish sauce (or substitute with soy sauce) … 1 tbsp
• Vinegar … 1 tbsp
• Grated ginger … 1 clove’s worth
• Sugar … 1 tsp
• Minced green onion … 2 tbsp
• Finely chopped cilantro stems … as desired (optional)

⸻

💡 Tips
• Searing the chicken before simmering adds delicious roasted flavor.
• The fish sauce in the dipping sauce gives it that authentic Southeast Asian taste.
• Cooking in a clay pot brings out a rich aroma and keeps the rice fluffy and moist.

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🎵 BGM
Ogata Mamoru / Audiostock

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【Favorite Products】
⬜︎ Amazon (Amazon Associates Program)

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◻︎Cuisinart Air Fryer
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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