Thank You for Being with Me This Year! Wishing You a Happy New Year!/Enjoy it whenever you have time

Thank You for Being with Me This Year! Wishing You a Happy New Year!/Enjoy it whenever you have time

Hi, there〜(´∀｀） I’m making another year-end compilation video ♪ Editing bento video is making me so hungry lol This year has been filled with so many small moments. Some days were busy, some were quiet, and some didn’t go exactly as planned, often under the supervision of Gon-chan. I’ve been sharing these moments here, little by little. Not perfectly, but honestly. I’m really thankful for everyone who spent a little time with me this year. Thank you for staying, for watching, and for supporting me in your own way. Your kindness and support truly meant more than you know. Thank you for being here, and I wish you a gentle and meaningful year ahead(*´∀｀*) Okay, let’s begin —2.5 Hours with Hanako:
Nonstop Bento Making & Gon-chan Breaks First bento of the year so I’m kinda attached to this one♪ Hi there～(´∀｀）
Happy belated New Year！！ How did you spend your New Year’s holiday? As for me, I was kind of busy with all sorts of things so New Year’s came and went so quickly. Anyway this year again, let’s enjoy with lots of smiles. “We don’t laugh because we’re happy – we’re happy because we laugh.”(*´Ｕ｀*)♪ Even though Gon-chan is chewing up my new apron right away(￣∇￣;) Oh well, at least he’s happy, haha My husband starts work for the first time this year today, So I’m gonna make him a New Year’s themed bento♪ Since I always see gourd-shaped tamagoyaki during holidays like New Year’s, I thought I’d make one today. I didn’t know why gourds are associated with celebrations, so I googled it. and it seems that the gourd shape symbolizes “ever-increasing good fortune,” and is associated with prosperity and growth. Anyway make a simple tamagoyaki first. I’m still learning how to make this using only half of the tamagoyaki pan… To shape it into a gourd, wrap it in plastic wrap, then roll it up with bamboo rolling mat. Then secure chopsticks with a rubber band to create the waist. To create the pointed tip of the stem, use a paperclip Oops, Just my luck, I’ve run out of rubber bands. Just tape it for now. It looks a bit shabby lol, but leave it like this for a while. Next, Shrimp♪ Shrimp is also a staple ingredient in Japanese New Year’s dishes♪ Rinse the shrimp with sake and potato starch to remove any fishy smell. Then wash it off with water. Salt and pepper Batter (eggs, water, flour) It’s common that shrimp is prepared by simmering it in a sweet and savory sauce for New Year’s, but today I’m gonna make Breaded and deep-fried shrimp♪ Simmered one doesn’t really fill him up, so…lol My first deep-fry of the year Oops!!! My clumsy ways seem to continue to follow me into this year…(￣∇￣;) Does it look gourd-shaped? Well, let’s just cut it and see. No bad(*´ω｀*) I’ll volunteer to be the taste tester for this slightly charred one, hehehe So crispy and the shrimp itself is plump and juicy～(*¯ч¯*) Why don’t I try it with mayonnaise Yummy～(*´ω｀*) Pickled plum By the way, have you ever seen a daruma doll? Daruma dolls are beloved in Japan as symbols of perseverance, often used to represent one’s goals for the upcoming year. Body… pickled plum
Face and pattern…cheese
Eyes… black sesame seeds
Eyebrows, beard … dried seaweed
Nose…bubu arare(tiny-sized Japanese rice cracker) Oh, you remind me of Cogsworth from Beauty and the Beast, haha Whatever～ I made a ribbon out of the red part of a crab stick. mayonnaise
and cumin Rice seasoning Lastly, let’s make a Mount Fuji onigiri, a New Year’s staple♪ They say that seeing Mount Fuji in your first dream of the new year is a good omen. Do you remember what you dreamed about on New Year’s night? I wish I could say I had a lovely dream, but actually I had a nightmare about Gon-chan escaping through the window. I’ll take it as a warning to be more vigilant about his safety. Anyway ready. This is where Gon-chan’s photobombing era began lol The night before “Call me if you need any help, okay? I have lots of eggs, so I think I’ll make some Boiled egg-stuffed hamburger steak tomorrow♪ I’m passionate about achieving the perfect boiled egg(￣∀￣) I was so confident this would be a success, but as you’ll see, things go a little wrong this time.…(￣∇￣;) Btw, I boiled quail eggs for 2 minutes and regular eggs for 7 minutes. You might find my mistake useful as a reference, hehe After cooling the eggs in cold running water, peeled them…but… They were undercooked and cracked everywhere when I peeled them…(TдT) To ensure food safety, I’ll only use eggs that aren’t cracked, since I’ll be wrapping them in raw meat. Chill them in the fridge, anyway I wanted to use a whole onion, but this is all that was left. Oh well, let’s make a burger that’s so meaty♪ Microwave it at 600w for 2 minutes, then let cool completely. Let’s make the hamburger patty Mix 1 egg, 50ml milk and 4 tbsp panko breadcrumbs first. 600g ground meat
salt and pepper
nutmeg
1 onion, finely chopped Shape the patty into a thin circle and then wrap the boiled egg in it. Trim the excess meat. To make them easier to fit in a bento box, I wanna make the patty thin and small♪ Little does she know, this will also lead to her failure. Trim trim, trim… Chill it in the fridge until tomorrow morning. Well, the eggs were a bit of a disaster, but I turned them into a tasty topping for rice by seasoning them with sugar and soy sauce. Mistakes are the portals of discovery, haha The next morning Good morning～♪ Oil my hands and reshape them Sear one side of them. Once you get a nice sear on one side, flip them over. Then reduce the heat to low, cover, and cook for about 8 minutes. salt Boil the pasta and frozen octopus sausages. Today’s bento is made up of carbs(￣∀￣) Let’s see how it’s doing♪ Hello, cheese and egg…(TдT) Go back your home, eh, eh Take them out once anyway Happy New Year～♪ Let’s make it a great one♪ Clean the pan and make the sauce. 6 tbsp. ketchup
6 tbsp. Worcestershire sauce
1 tbsp red wine
1 tsp consommé(powdered chicken broth)
1 tbsp sugar (if you prefer sweeter)
100 ml water After the sauce has reduced and thickened, add the hamburgers back to the pan and turn to coat them evenly. I remove the egg-in-hamburgers from the pan before the yolks get too cooked. And to prevent the cheese from oozing out anymore, drizzle some sauce over cheese-stuffed ones. This is the only cheese-stuffed one that looks like it survived. Woohoo So go back, go back… How about this… It looks delicious, but it’s too runny for a bento. I cooked the other one until it was more cooked through. yaay perfect orange Once I sauté the pasta in a little bit of sauce and butter, it’s all set to be packed. Phew..Great job making it to Friday this week too! We’ve been working hard, even though it’s just after a break. My daily life is the same as usual but it’s like a reset button for my mind at the beginning of a new year. There were ups and downs last year, but ⅼet’s turn last year’s tough times, anxiety, embarrassing mistakes (and even the extra holiday weight I gained, haha)into positive energy for the rest of the year. Anyway I’m so grateful for all the support and encouragement you gave me last year. Thanks to all your support, I’m able to continue creating videos that I love. Thank you from the bottom of my heart. Wishing you all a peaceful, healthy, and loving year in 2025. My hands made a heart before my brain could stop them To avoid morning chaos with my energetic kitten, I’ll prepare the tomorrow’s bento the afternoon before while he’s napping. Let’s start by marinating the chicken thighs for fried chicken♪ I found a recipe that’s supposed to taste like KFC, so I’m gonna give it a shot♪ 2 chicken thighs, 1/2 cup milk, 1 egg, grated garlic Marinate them overnight. I knew you were going to wake up soon… You left me all by my little kitty self! I’m the little sous chef, you know. This is going to be a long haul… Contented kitty Next, let’s prepare the ingredients for inari sushi anyway Wow, it’s like magic! 2 eggs, 1 tbsp sugar, 2 tsp mirin, A little soy sauce Make Japanese-style scrambled eggs first. To make the egg even finer, use two pairs of chopsticks. I may seem to be working steadily, but could you take a look at this for me? Play with me! Play with me! This is my everyday hustle(￣∇￣;) I guess it would be something like this with a toddler around. I respect all mothers around the world. He is really wanting attention, so I’m gonna play with him for a bit. He’s totally into my tripod Looks like a rockstar singing with the microphone stand lol Let’s chill out. It felt like spring today, even though it’s January. Sweet, he’s finally asleep. Quietly resume cooking… Prepare the Soboro (seasoned minced meat), next. 200 g minced chicken, 3 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sugar Once the seasoning liquid is boiling, add the minced chicken. Cook until the liquid has almost evaporated. I can hear something… Good morning(TдT) and follow the Kitchen Routine… My apron strings are now his toy. I’ll just continue without them. Cut the fried tofu in half and make it into a pouch shape. For easier opening, roll it back and forth on the fried tofu with a chopstick. I have great respect and appreciation for all mothers in the world. (Second time…) Pour hot water over the fried tofu to remove the excess oil. Put 100ml of water and squeezed fried tofu in a pot and boil. 2.5 tbsp. sugar, 1.5 tbsp soy sauce Now the prep for inari sushi is done. Let’s whip up one more dish with sweet potatoes lastly. Soak them in water. After that, steam them in a little water. with the frozen octopus sausages. You can also microwave the sweet potato in a heat-resistant container until it’s soft. But I want to minimize dishes, so I did, hehe It’s just right♪ Wipe off the excess moisture thoroughly. Then, add a little oil and pan-fry it until the outside is crispy. Once the surface turns crispy, add the seasonings. 1.5 tbsp sugar, 1.5 tbsp mirin, 0.5 tbsp soy sauce That’s all for today♪ The next morning Okay, everything’s ready. Let’s finish this up quickly today. 1 cup flour, 1 cup potato starch, 1 tbsp consommé(powdered chicken broth), 2 tsp allspice, 1 tsp salt Abracadabra! Hocus pocus! Let this turn into KFC! If you have extra time, double-coating it with batter and the powder can make it even crispier. Now I’m gonna be a sushi chef while keeping an eye on the KFC. The sushi chef feels like making heart-shaped inari sushi today♪ Oh…it’s a bit too difficult for a sushi newbie… This is rice mixed with furikake(rice seasonings). It’s a heart… sort of… I guess my heart is a little wonky, too lol I enjoyed the process, anyway♪ So, how’s the KFC? Mmm, the allspice really brought out the flavor! This is delicious(*´ω｀*) But…it doesn’t taste exactly like KFC, tho. Let’s make a mini soboro bowl with the leftovers first Let’s make the heart shape stand out with edamame. salted cherry blossom parsley＆cauliflower Black sesame After my husband got home, I started preparing tomorrow’s bento while he was playing with Gon-chan♪ We’re exploring different options to see what works best for us. A person who is desperate to pet his  soft and adorable tummy There’s a peaceful atmosphere in the kitchen today, haha At my husband’s request, tomorrow’s bento is sukiyaki♪ Let’s cut the veggies Besides the beef, I also love the veggies that have been simmered in the sweet and savory sukiyaki broth until they’re tender. Oh I’m getting hungry while I’m editing this video lol Snap peas and cauliflower are served on the side to add a pop of color to the bento♪ Let’s turn these colorful carrots into flowers♪ Pre-steam the veggies and sides that take longer to cook before simmering with beef. You can boil them, too. Usually, we eat sukiyaki dipped in raw egg, but since it’s difficult for bento, I’ll add a boiled egg instead. Peel the leftover carrots thinly at high speed Slicing vegetables with a peeler allows them to absorb the sukiyaki broth better, resulting in a more delicious flavor(*´﹃｀*) Maybe I got a little carried away…lol Shiitake mushrooms With my feline sous chef out of the kitchen, let’s carve Snoopy into shiitake mushrooms♪ Let’s do it☆ Carving cutter from Daiso Start by outlining it. I’m a little scared I’ll screw up (ﾟ∀ﾟ;) Phew It was kinda hard to see, but I managed to do it. Then peel the brown parts off,  leaving the ears and nose. I feel like a genius artist, haha I peeled the brown skin so thin that it ended up looking like a well-loved stuffed animal lol I love it anyway(*´∇｀*) One more try. I’ll try peeling it a little bit deeper this time! Yes, it’s going well… Does this look like Snoopy…? My husband says this looks exactly like the robot soldiers from “Laputa Castle in the sky”, haha I made this one in the same way. Parasol shiitake mushroom☂ Let’s steam them together. Time to make sukiyaki♪ Fry the beef first. Sukiyaki is prepared differently a little in Kansai(Western regions) and Kanto(Eastern regions) in Japan. In Kansai, sukiyaki is typically cooked by grilling the beef first, while in Kanto, it’s more common to simmer the beef in a broth Yes, I’m making the Kansai-style sukiyaki. 6 tbsp. sugar Depending on whether you eat it in Osaka and Kyoto or Tokyo, you might have a slightly different sukiyaki experience(´∀｀） After coating the beef in sugar and frying it well, add the remaining seasonings. 4 tbsp soy sauce, 2 tbsp cooking sake Add the steamed veggies and simmer until tender. This is shirataki. It’s a type of thin konnyaku noodle. Instead of tofu, I’m using Thick fried tofu today. It’s less likely to fall apart in a bento box. Instead of tofu, I’m using Thick fried tofu today. It’s less likely to fall apart in a bento box. Japanese leek Instead of tofu, I’m using Thick fried tofu today. It’s less likely to fall apart in a bento box. All done The next morning We made it to Friday! You worked hard! “Purrfect” All that’s left is to pack them, What? It’s already been a month since 2025 started? The city is starting to get decorated for Valentine’s Day…(￣ロ￣;) Even though I can still enjoy the New Year’s mood!! lol I know I can’t be the only one who feels this way, right? Despite all that, we’re putting on a brave face and juggling so many things like work, studies, and chores. How amazing it is what we do every day! I’m really proud of us!! Otsukare sama!! Weekend is a little gift or reward for everything we’ve done. So I hope you get the chance to take it easy and enjoy the time off It’s become our morning routine lately, enjoying the crisp scent of the winter air. It’s a good way to start the day refreshed, even though it’s a bit chilly. Nose boop♡ Purr… that morning smell is the best! It sure does! Let’s do some stretches♪ What are you up to? Is my yummy food in here? I think my body is made of concrete… It’s Monday again, but let’s start the week with a smile and positive vibes(´∀｀） Yummy sausages They were like, ‘Hey, Hanako! Come get us!’at the store. So I did, teehee King oyster mushroom Today’s main dish is going to be a hamburger steak♪ Brussels sprout I prepped the hamburger patties
last night. 400g ground beef and pork, 1/2 onion(finely chopped), 1 egg, 8 tbsp panko bread crumbs, 4 tbsp milk, salt, pepper, nutmeg Anchovy It’s an oven bake kind of day♪ I’m throwing everything in the oven together – hamburger steak, sauce, and sides to save time☆ Brussels sprouts, King oyster mushrooms, Anchovies(minced), grated garlic, salt, black pepper, olive oil I’m making just two hamburgers with half of it today. The rest can be shaped and frozen for another time. If you have time, searing them in a pan before baking them will enhance the flavor♪ And watch out, overcooking at high heat in the oven makes the meat tough. I baked it in a preheated oven at 200°C (390°F) for 30 minutes, please adjust the time and temperature according to your oven. Mm…The baking sheet is smaller than I imagined… Baking Tetris Usually, the sauce is made in the pan after cooking the meat, but today I’ll let the oven handle them. It only needs to be warmed slightly, so you can easily reheat it in the microwave later. 2 tbsp ketchup, 1.5 tbsp Thickened Worcestershire sauce, 1/2 tbsp red wine, 1/2 tbsp potato starch dissolved in water, 1 tsp sugar, 5 g butter Let’s also cook the fried eggs
in the oven(‘ω’*) I’m absolutely determined not to use a frying pan.(￣∀￣) Crack an egg into a greased ramekin. First, bake it in a preheated oven at 200 degrees Celsius (390 degrees Fahrenheit) for 20 minutes Long time no see, It’s me～ Did you miss me? You have lost your non-stick coating but you’re perfect size for boiling small things♪ Hi there! Can we be friends? Sure, let’s be friends. Let’s not sweat the small stuff♪
Time for some purrfect therapy until the water boils. Boil the octopus sausages♪ Btw, have you ever heard of Setsubun, a traditional Japanese custom in early February? We throw roasted soybeans at “oni” (demons)to drive away bad luck and welcome good fortune, while saying “Demons out, fortune in!” (The oni is often played by a family member, such as the father, wearing a demon mask) When you hear “oni,” you might think of the demons from Demon Slayer but traditional Japanese oni look like this. They’re colorful, often red or blue, and wear tiger-striped pants. This is the kind of oni our grandparents used to tell us about. Setsubun is coming up next week, (Setsubun is on February 2nd, and recording date is January 27th) so while the oven’s working, let’s whip up some Setsubun-themed sides♪ Pants…sliced cheddar cheese
Pattern…Nori dried seaweed
Horns…food pick
Eyes… black sesame seeds Demons out, fortune in! My husband woke up Precious time for both before my husband goes to work. While I was enjoying watching them, the oven beeped. Bake the sausages and hamburgers for another 10 minutes. Oh…hard to remove a bit… Anyway done without a pan♪ I found kamaboko(fish cake) with a little demon pattern inside when you slice it. Recently, it’s also common to eat a special sushi roll called Ehomaki while facing the year’s lucky direction on Setsubun. It would be perfect for Ehomaki, but today, I’ll just make a quick roll with cheese and seaweed♪ This is just a quick introduction
to Setsubun. There are many other small traditions
associated with Setsubun, including eating a soybean
for each year of age for good health, the belief that wishes come true
if you eat Ehomaki silently, and the fact that Setsubun is usually
on February 3rd, but can sometimes be on February 2nd
depending on the lunar calendar, etc… I hope you found this information
about Setsubun interesting(^_^) Anyway done!! Since we adopted Gon-chan from a shelter, I’ve temporarily moved my workspace from the workroom to the living room until him gets used to our home. Because I want to make sure he knows he’s loved and cared for. And for the time being, this is the arrangement we’ve settled on. I can pet him whenever I’m tired from work(￣∀￣) It’s the perfect work environment, haha Well, Gon-chan has recharged me, so I’ll begin preparing tomorrow’s bento. Chop up the food that’s dangerous for him before he wakes up Japanese leek I have to be careful not to drop it on the floor… onion As you know, I’m usually clumsy, I’m worried about this(￣∇￣;) Wiping the floor every time has become a habit. But honestly, it’s a bit of a bother. How do experienced cat lovers deal with this? I’ll just stay here quietly, so you don’t have to worry about me. A person who is worried about something being still dropped on the floor And a cat who starts playing with it I never thought I was such a professional worrier(￣∇￣;) Actually I’m totally new to cat ownership. So I’m really grateful for all the warm advice in the comments(´∀｀） And I’m so happy to see that there are so many cat lovers(*´∇｀*) Oops, sorry, let’s get back to cooking☆ I’m gonna grill these small, cute turnips Bacon And the other dish is rice croquettes. I’ll cut up the ingredients today. And next up, it’s time for ‘Fridge Clean-Out: The Cooking Challenge There were some shrimp in my freezer that had been hanging out for a bit. To keep some texture, roughly chop the shrimp and puree about one-third of it. Shrimp (200 g), Japanese leeks, Canned corn, 1/2 tsp chicken soup base, 1/2 tsp soy sauce, salt, pepper, potato starch I’ll fry these for the bento tomorrow, but my stomach had other plans lol Place the shrimp mixture on a sheet of nori seaweed, then top it with another sheet of nori. Pan-fry on both sides. Here’s a delicious sandwich♪ ( ﾟДﾟ)ｳﾏ Perfect textures and flavors. So addictive! I think it would be nice with a drizzle of sriracha mayo (*¯ч¯*) Make fried breadcrumbs savoring the afterglow of the taste, and that’s it for today♪ Sauté the onions and bacon that I chopped yesterday. 3-4 tbsp ketchup, 1 tsp consommé(powdered chicken broth), 1 tsp soy sauce, salt and pepper Sauté until the excess moisture has evaporated. Butte 10g Adding cheese is a must. Smoothly completed Huh? Did you say there’s one big onigiri? Yes! That’s mine, tee hee I’m gonna bake it in the oven today to reduce calories instead of frying♪ So, there’s no need to dip it in batter, Spread ketchup on the surface of them lightly and then coat it with fried bread crumbs. Along with that, I’ll bake the little turnips in the oven. It’s a simple and yummy♪ Salt, black pepper, grated garlic, olive oil Bake in a preheated oven at 190 ℃ (375 F) for 15 minutes. In the meantime, I’ll make tamagoyaki and that masterpiece(￣∀￣) To enjoy this deliciousness, you have to embrace a little kernel commotion A husband who is made to eat fried food right after waking up Uma! Also ready～ No change in appearance, though. A moment ago, my camera fell and one of the croquettes got squished a bit… Anyway time to eat! Woo hoo～ Since it’s not fried, it’s a little crumbly… But it’s still crispy and tastes great(*´ω｀*) Today’s tamagoyaki turned out a bit flat, but it’s perfect for making a heart shape♥ Yay, it’s Friday! How was this week for you? I hope it was filled with joy and smiles, but if you’re feeling exhausted, remember it just means you gave it your all and that’s something to be proud of! You worked hard this week(*´Ｕ｀*) Otsukare-sama! And if you’ve got any negative feelings lingering around, just imagine stuffing them all into these rice croquettes. My husband and I will gobble them all up lol. It would be great if that were possible, but I’m just glad if this video made you smile, even a little bit. Have an peaceful weekend (´∀｀） Meow! You deserve so many great things! It started snowing in the afternoon. It was a special moment for Gon-chan, born last May, who was seeing snow for the very first time☃ Crispy, juicy asparagus pork spring rolls♪
Easy to make, and dangerously easy to eat, oops! This week it’s been snowing on and off, but my old friend is back to let me know spring is here… pollen(-ω-;) My eyes are so itchy, I’m considering using a cheese grater. Anyway I’m making a spring-y bento today♪(The chopper is off today) Trim the asparagus to remove the tough scales. Seeing canola flowers in the stores is another way I know spring is coming♪ I’m cutting some of these lovely flowers to decorate the bento later(*´Ｕ｀*) Add a little salt to the water and start boiling the thicker ends first. I’m always tempted to boil eggs when I see boiling water. Squeezed canola flowers Simply season it with ponzu sauce♪ Asparagus and pork time! Let’s wrap it up☆ Green beans or zucchini are also yummy instead of asparagus(´ω｀*) It’s just wrapping, so it’s no sweat♪ Sweat(￣д￣;)!! immediate surgery Succeeded… Salt and black pepper It’s tasty even if you just grill them as is, but Spring roll time! Cause it’s a spring bento, hehe Today’s roll is the easy version – just roll and you’re done♪ flour and water paste Shallow fry them seam-side down. Oh, too long… Meanwhile whip up the sauce♪ Sweet chili sauce would go well, I think♪ But today is a worn-out Friday So sriracha mayo is easy and the best choice overall. Crispy, crunchy～(*´ω｀*)♪♪♪ The asparagus is still a little crunchy, and the pork is juicy and flavorful, awesome♪ The sriracha mayo is the perfect dip♪ For the last part, I’m making spring-colored rice balls🌸🌷 soy sauce, butter, edamame, corn, pinch of salt The other onigiri is inspired by risotto. cream cheese, basil, sesame seeds, salt, black pepper, olive oil Just so you know, my husband didn’t like it, haha Shape the rice into triangles, then use a chopstick to shape it into a heart Prosciutto By the way, I heard the cherry blossoms in Tokyo will be in full bloom at the end of this month🌸 I’m so excited(´∀｀） When I see cherry blossoms, I’m moved by their beauty, but I also feel a little sadness, maybe because they’re just so short-lived. The cherry blossoms might be teaching us, through their own lives, to live each moment to the fullest. Even with their short lives, they endure the long, cold winter and bloom beautifully and serenely. I wish to be like that. Even if you had a tough week, ‘Spring always comes after winter’♪ You’ve worked hard again this week, otsukare sama! Hope your weekend is filled with blossoming happiness(*´∇｀*) First, I’m going to try to recreate the stew that Arrietty’s mom made♪ In Japan, when we say ‘stew’, we generally think of a white cream stew like Arietty’s one, which is the most popular type here, rather than a brown beef stew. Looking at this scene, since the Arrietty’s one has orange and green veggies, I’ve chosen carrots and spinach. Plus, I’ll add onions, potatoes and chicken. I thought this water is taking ages to boil, but I forgot to turn on the heat, teehee. So stir-fry the chicken, first. Salt and pepper Then add the veggies and fry. Add 40g of butter and melt it, stirring to coat the ingredients evenly. Add 4 tbsps of flour. Thoroughly coat the ingredients with flour to prevent lumps. 100ml of chicken broth Once it boils and thickens, add consommé and a bay leaf. 2 tsps of consommé(powdered chicken broth), a bay leaf Just simmer it on low heat until the veggies are tender. Spinach releases bitterness, so boil it in salted water before adding it to the stew. It also helps keep the color vibrant. Add 400ml of milk after the vegetables become tender. Add the spinach at the end, and it’s done♪ Adjust the taste with salt, pepper, and consommé if necessary. Mmm, good♪ I’m happy with how it turned out, yay(*´Ｕ｀*) I made this the same day as Totoro and the Catbus. Let’s eat♪ So let’s eat with them♪ My cat who counts my sneezes
with meows It’s also good to dip me in the stew Yumyum Spring in a bento box! It lifted my spirits, and my appetite too(￣∇￣;) I learned about a colorful and tasty pasta dish called Pasta Primavera from a comment. I’m gonna try making it for tomorrow’s bento♪ After looking up Pasta Primavera , I found out that it goes well with various sauces, like tomato-based or oil-based. So this time, I’ll make it with my husband’s favorite, pesto sauce♪ Let’s set aside a few basil leaves for decoration♪ 【Pesto Sauce】
30 g basil leaves, 60g olive oil, 20g pine nuts, a clove of garlic, 1.5 tbsp or more Parmesan cheese, 1/2 tsp salt Whoops, I forgot to put the blade in the chopper beforehand(-∀-;) By the way, if you have a food processor or hand blender, they would probably work better. I’m just using this out of some weird sense of obligation since I bought it… Anyway it turned out well♪ While I’m at it, let’s cut the ”Primavera” veggies too♪ Ingredients : asparagus, bell pepper, radish, cherry tomatoes Boil destringed snap peas in salted water. Fresh spring color♪ Then, steam-boil broccoli with a little water. My spring prep is complete♪ But cut veggies tend to dry out easily,so I recommend putting a wet paper towel underneath and covering them with another one to keep them fresh. Dryness is the nemesis of cut veggies and my skin, boo! Monday Morning Let’s sauté veggies in olive oil♪ I want to keep the texture, so I’ll stir-fry it lightly and quickly. Also skip the salt and pepper for now because they’ll release moisture. One of them escaped. Take them out once. Bacon Time♪ Many recipes I found are only veggies, but we need something meaty lol I’ll take the oil out for the time being, then add only the necessary amount later. I’m using fusilli today because it holds sauce well, as it’s for bento and will likely dry out. Boil it for one minute less than the package directions. 3 tbsp tbsp pesto sauce, 6 tbsp milk The pasta isn’t done yet, so… Let’s prepare the garlic baguette while waiting Make cross cuts on one surface of the baguette. Drizzle olive oil over it. Oh…, I pictured it being much greener in my head. Add the reserved bacon grease to taste. Black pepper & Parmesan Add 1-2 tablespoons of milk or heavy cream Ready♪ Crunchy, subtly sweet, and each texture is delightful(*’▽’*)♪ Spring blooms in your mouth(*´ω｀*) I ended up putting back all the bacon grease lol Okay, let’s finish up the garlic baguette♪ Sauté the garlic in olive oil until fragrant. Butter(２０g) I thought there was more parsley… Cook the baguette with the cross-cut side down in the pan. Absorb all that garlic goodness The butter is oozing out💕 Strawberry I happened to have Edible flowers in the fridge！ Total lie. My home isn’t the kind of stylish place where you just happen to have edible flowers, teehee I was just trying to sound fancy(￣∀￣) I picked these up to decorate this. Because it’s ” Pasta Primavera♪ Anyway ready～(*´Ｕ｀*) Edible bouquet💐 For someone’s smile…or to treat your hardworking self(*´Ｕ｀*) Good Morning and Happy Friday～♪ Let’s make it a happy day with a smile, just one more day to go♪ Snap Peas Cabbage Bash again today(￣∀￣) I’m gonna try making something called ‘cabbage bread’ that I saw on social media. Lower carb and higher fiber than bread♪ The recipe is easy. You just mix shredded cabbage, egg, salt, and pepper, and then bake it(´∀｀） 200g shredded cabbage, 2 eggs, salt and pepper They say the key is to mix it well and make sure it gets some air. A little oil or butter Pour in 1/4 of the mixture Shaping it into bento size. If it’s thick, cover it and steam over low heat. The tofu and mushroom hamburger patty I froze Time to flip. I’m going to cook three more♪ While the rest are cooking, let’s move on to the other preps♪ By the way, Mother’s Day is coming up soon I’m gonna make a bouquet salad with spring roll wrappers based on one I saw on social media♪ It’s lovely for Mother’s Day(*´∀｀*) Actually, it’s not Mother’s Day today, but I’m making this to celebrate Gon-chan’s upcoming half-year anniversary of joining our family. There’s been so much we weren’t used to, and all three of us, including Gon-chan, have been a bit confused at times, but we’ve come so far. It looks so lovely, so it might be something fun to try making it for celebrations like Mother’s Day or precious anniversaries The fourth one is done♪ While they’re cooling, prepare tuna mayonnaise. While they’re cooling, prepare tuna mayonnaise. Canned tuna, Kewpie half mayonnaise, a little soy sauce, salt, black pepper Sandwich Time♪ If you’re wondering what this cabbage bread tastes like… it tastes like cabbage and egg. It’s probably best to think of this not as a replacement for bread, but more as a way to enjoy a delicious sandwich without feeling deprived while dieting. Yo! Now, let’s make a bouquet salad using spring roll wrappers♪ Cut it to fit a bento box. It’s even more beautiful if you make it uncut at home. Fold the facing edges inward a little This kind of explanation in English is actually a bit challenging for me… Sorry if it’s hard to understand(´ω｀;) Then, fold only the remaining side in an accordion shape to look like a bouquet Lastly, wrap it with a long, thin strip of the wrapper to secure it. Wet the edge with water to make it stick And deep-fry♪ Were you just thinking, ‘Deep-fried in a diet bento?’ Well, I wasn’t sure if they’d maintain their form in the oven(￣∇￣;) The middle puffs up, so fry it while shaping it. Note: This is not a dustpan. By the way, I finally got to see the ‘Wicked’ movie the other day. (It was released in Japan in March.) Have you had the chance to watch it? For those who are still looking forward to it, I won’t go into details, but Even though it’s a story that was created a long time ago, it touched my heart deeply, as if speaking directly to me now Glinda and Elphaba are completely different, but they share feelings we all understand. That’s why I deeply resonated with their choices and pain. When I’m down, I sometimes think,, ‘That person has it so good,’ or ‘They’re different from me.’ But seeing ‘Wicked’ made me feel that instead of comparing myself to others, what truly matters to me is to simply strive to become my own wonderful self. I know you’re all dealing with your own struggles and doing your best in your own way. Just knowing that we’re all striving together, each in our own place, gives me the strength to keep going. I hope you’re happy, my friend. I hope these words reach (´∀｀） The price of cabbage has been soaring for some time, but it’s finally stabilized quite a bit, so I end up buying it whenever I find it. Today, I’m gonna make non-fried and satisfying sardine ‘fries’ stuffed with Japanese-style coleslaw♪ Actually, this is a recipe from a cookbook by my favorite deli♪ Let’s wash and drain the cabbage. Spin, spin, spin… And… STOP! 1/8 cabbage
6 tbsp mayonnaise
Shichimi Togarashi (Japanese seven spice blend): to taste
A pinch of pepper The sardines I just struggled to fillet  a moment ago Usually, market staff prepare it, but last night no fish experts were there(TдT) The marks of my struggle is visible lol Anyway cut them into bento-sized pieces… Sprinkle flour Then place the cabbage on the sardines. In this state… the recipe wants me to put the batter and breadcrumbs on … but the cabbage is completely exposed, so I can only foresee a future where the cabbage completely falls apart…(－ω－;) Okay…let’s layer another sardine on top. Time to batter and bread. Even with sardine lid, still fragile. Too focused on battering, can’t see the mess… Shut the entrance… Finally settled down, phew… Combine remaining sardine scraps and leftover cabbage into batter, then shape into balls Bake at 200°C (392°F) for 15 minutes. Meanwhile make some side dishes♪ By the way, I’m thinking of using my credit card points to get an air fryer. I’m hoping an air fryer would save me the trouble of making breadcrumbs and baking them. Have you used one before? What’s your experience with it? Soak the sweet potatoes in water. Snap peas from father-in-law A marathon of snap pea stringing Kamaboko(fish cake) with a cat design Buying cat things without thinking… that’s a cat owner thing, right? Kawaii💕 I’ll be using this for the tamagoyaki later. Sweet potatoes Take out the snap peas after about 1 min, and the sweet potatoes after about 15 min. I kind of feel like it’s been a while since I made tamagoyaki Before the last roll, I’ll cool down the pan with a damp cloth. Then place a few slices of kamaboko wherever you like. Let’s secure them so it doesn’t move. Yay♪ Roughly mash the sweet potatoes Cream cheese, walnuts, prosciutto, a little honey. It would be amazing to add the cooked bacon with all its oil, but reality bites, so prosciutto it is. But reality bites, so prosciutto it is. Looks nice and crispy♪ I chose a deep bento box so the chubby sardine fries would fit. I wasn’t gonna put cabbage down, but with this depth, oh well, I’ll do it. I’ll add some rice for now to keep the lettuce divider in place. Packing this deep bento box is a bit tough… The bottom layer will be a bit of a surprise for later. Rice Bulldozer, Hanako Extra cabbage Maybe my husband’s face will turn into a cabbage in the near future. Radish Mm, tasty♪ Healthy tofu tonkatsu♪
Tofu’s thoughts: “Me… as the main dish?!” lol What is this, do you think? Oh, it’s not a dirty sponge. It’s frozen tofu. I drained the tofu, wrapped it, and froze it overnight in a freezer-safe container. Don’t worry, I haven’t gone crazy. I heard that freezing tofu drains its water and transforms it into a meaty, springy texture. So today, I’m gonna try making tonkatsu-style Tofu Katsu using this♪ Let’s microwave it with the plastic wrap on to thaw. Let’s microwave it with the plastic wrap on to thaw. (About 4 minutes at 600W for 300g of tofu.
Adjust as needed for your microwave and tofu.) Wow, a lot of water has come out. Why did I choose a flat plate? Then, wrap it in paper towels, place a weight on top, and let it sit. Meanwhile let’s prepare boiled eggs. Today, I’m making heart-shaped boiled eggs using a paper towel roll♪ Fold the paper towel roll flat in half lengthwise. Then, use that fold to shape it into a heart shape. Wrap the boiled eggs in plastic wrap, then place it inside the roll. Secure it with rubber bands and let it sit for a while. Is the tofu ready to go? Ninjutsu: Body Concealment Technique Well-drained♪ It ended up thinner than I expected, though(￣∇￣;) To make it lower-calorie, I’ll use fried breadcrumbs and bake it in the oven♪ Salt and pepper Mm…? Wait, I completely forgot to put on the flour again todayΣ(￣口￣∥) I just realized it now while editing the video lol Guess I need to write ‘F・L・O・U・R’
on my forehead next time. Anyway I’ll also make some roasted potatoes next to it♪ olive oil,
salt,
pepper,
garlic powder My father-in-law just sent us some new potatoes( •̤ᴗ•̤ ) Bake at 230°C (445°F) for 15 minutes. I hope it turned out cute💕 Welcome back～ The potatoes need to bake a bit longer. It looks just like tonkatsu(*’▽’*)♪ Cabbage hall I had one leftover piece of tofu katsu, so I gave it a taste. The breading was crispy, but the inside wasn’t as meaty as I’d hoped. I think if I had drained it more thoroughly, it probably would’ve had a more meat-like texture. I’ll definitely try it again( ఠ‿ఠ ) Still, I really liked that it was low in calories and felt so light yet satisfying! I’m going to sunbathe here
again today(￣∀￣) You’re doing this
on purpose, aren’t you lol Tofu pizza crust♪ Tasted like bread, but healthy and tasty～ I’m making pizza today, and the crust will be made with tofu and rice flour♪ Before that, I’ll finish preparing the toppings. salt and pepper Tuna mayo corn pizza has been a popular one for a long time in Japan♪ canned tuna(oil-free), canned corn, tofu mayonnaise, salt, black pepper Alright, let’s get started on the tofu and rice flour pizza doughs♪ Pat the tofu dry with paper towels. 150g silken tofu, 15g rice bran oil, A pinch of salt While mashing the tofu, mix everything well. Then, add 150g of rice flour and 3g of baking powder. Knead it thoroughly until it comes together. You might be thinking, ‘Is this ever going to come together?’ Don’t worry, I think so too lol But stick with it, It’ll eventually turn into perfect dough♪ Since rice flour can vary a lot depending on the type, please adjust the amount of water until the dough feels like an earlobe. It’s a bit sticky, so shape it over plastic wrap. Make sure to brush some oil on the crust edges to keep them from drying out. Leftover ratatouille from yesterday☆ I’m planning to draw Snoopy’s face here (*’v’*) Pizza sauce Shredded soy cheese Bake it in a preheated oven at 180°C for about 15 minutes. Place two round-cut slices of cheese on top. Put them back in the oven to melt a bit. Mamma mia! I totally forgot to film the glorious, piping hot pizza, but anyway, it’s drawing time♪ (Black cocoa dissolved in water) And draw Charlie Brown here♪ Yay Yaaaay(≧∀≦) This is my messed-up one…(￣∇￣;) Oh my goodness,
Take a look at this, Gon-chan! Doesn’t Hanko’s cooking
look delicious? Smells delicious… Is there any for me? The texture is closer to a steamed bun than traditional pizza crust. Leftover chicken tenderloin cutlets from yesterday But it’s easy to make and healthy, so it might be a good substitute for a diet I reheated the messed-up Snoopy pizza. This is what it looks like inside. Who are you…？ Shiso + mentaiko + katsu rice ball♪
Only happiness inside! Hi there～(´∀｀) I prepared the plum syrup last month. I made it again this year, too～♪ This is an annual early-summer routine
in my family. I can’t survive hot summer without this drink. Let’s see how this year’s batch is. Sweet, sour… like my life(￣∀￣) Anyway feeling energized by that soda, so let’s get started on bento making again this week♪ First, remove the tendons from the chicken tenderloins. Actually my husband told me he only needed two bentos this week. That sounded so easy, but he said he’d be making one of them himself, wow( •̤ᴗ•̤ ) Well then…, Guess I’ll forgive him for not replacing the toilet paper roll the other day even when there was only a tiny bit left, haha Anyway I’m excited to see what he’ll make♪ 5 chicken tenderloins
1 tsp cooking sake
1 tsp soy sauce
1/2 tbsp salt koji
grated garlic
pepper Ideally, I’d marinate this chicken a bit longer… But time to batter up! Bake in a preheated oven at 200°C(400°F) for 20 minutes. For sides today, just these veggies getting a nice steam bath. I’m opting for the rather effortless route (￣∀￣) Corn and broccoli steam for 2 mins, eggs for 9 mins, zzz… Welcome back♪ Let me check if it’s cooked through.. hot hot! So tender and juicy(*´ω｀*) It must be thanks to the salt koji.
Way to go～♪ Sushi Rolls Time♪ Hey, you again this week, Konjac rice♪ Spread the rice over about three-quarters of the nori. Oh, fractions are hard to say in English for me…(×ω×;) A whisper of salt Sliced cheese Shiso perilla Chicken tenderloin cutlet and Chuno sauce(Thickened Worcestershire sauce) and Mentaiko (seasoned cod roe) sticks I found something so handy(*’▽’*)♪ Excuse me, I believe this is yours. Oh, you saved me! Thanks!! Whoops, I thought this would be enough to fill it… Did the bento box expand…(-∀-;)? To avoid getting bored with the same flavors, let’s quickly whip up another dish with what I have. Konjac rice, Kimchi, Soy sauce, Sesame oil, sesame seeds It’s a quick fix, but I have a good feeling something really yummy is coming～(๑¯﹃¯๑)💕 Sliced cheese Reset and start fresh This is a simple salted rice ball♪ Just one more… it’ll fit. Cherry tomato grown by my husband Parsley This is what I wanted to try with the mentaiko sticks… Sliced cheese and nori seaweed All done! My husband’s heartfelt masterpiece bento♪ Long time no see, or nice to meet you!
This is Hanako’s husband. Hanako has been a bit busy with work lately. So today to help her out even just a little, I’m making Keema Curry bento for tomorrow. I’ll begin with the turmeric rice. 2 cups rice, 2 tsp turmeric, 10 g butter, Bay leaf Alright, let’s get to chopping the vegetables! What’s this brown stuff…? I’ve stumbled right from the start… Messy chopping… Thanks to that, the onions are so unsteady… Eight minutes in… still just the onion. Round two This is real speed lol It’ll take forever if we watch it like this, so fast-forward!!! Next, eggplant! Careful, fingers! Could there possibly be a more efficient way to chop this? Freshly picked tomatoes, grown with love I want to slice only these tomatoes perfectly and beautifully. I don’t want to waste any of this tomato juice. Oops… Time to finally get to the sautéing, whew… First, sauté the onions well. By the way, today’s tenugui (Japanese hand towel) arrived with that watermelon from Hanako’s sister. It’s ‘GeGeGe no Kitaro’ anime! Tottori’s known for watermelons and as ‘Kitaro’ creator’s hometown. It’s an anime packed with Japanese folk monsters, a bit creepy but in a fun way. Add the ground pork and beef(300 g). Hanako actually told me it would’ve been better to use healthier ground chicken instead. Guess my greedy side just took over… Salt and black pepper Then, toss in the veggies. Firm tofu I do have the intention of trying to be healthy, too. Just mash it until it’s roughly the same size as the mince. Mixed beans 150 ml of red wine Simmer for a bit. Dissolve the curry roux. Hmm…it’s a bit bland. How about adding a different curry powder? I’ve heard mixing roux deepens the flavor. I guess this will work. The rice finished cooking at just the right time. Following Hanako’s example, I should properly taste-test this too. Just in time, Hanako in her cool Doraemon T-shirt showed up with Gon-chan. Really good(*´ω｀*) Hmm, smells yummy! But… where’s mine, Dad? Next Morning Today, I’m gonna make bento for Hanako, too. It’s because I recently found out that that Hanako eats lunch standing in the kitchen. She’s worried she can’t stop Gon-chan from sneaking dangerous food from the table(At dinner, I’m there to protect him from that.)” But I figured if it’s in a bento box, she can just hold it in one hand, making it much easier to eat while protecting. She’s always smiling and saying silly things, but she has a very earnest side to her, and sometimes I get a little worried about her. For example, no matter how busy she gets, she makes every effort to reply to comments. She always says, “They took the time to leave a comment, so I want to reply as much as I can.”, and I truly admire her dedication to that. I truly appreciate your continuous support for her with your warm comments and likes. She often tells me, “My viewers are all just incredibly kind!” and she genuinely means it. Hope you’ll continue to enjoy her content! Menchi katsu with plenty of cabbage, perfectly juicy and tasty♪ Hi there～(´∀｀)
It’s been a while♪ How have you been? Hope life has been treating you kindly(*´∀｀*) My new week started with diligently shredding cabbage(‘ω’) Today, I’m making Menchi Katsu, a classic Japanese deep-fried patty of ground meat and cabbage♪ I’m trying to make a healthier version with lots of cabbage(*´Ｕ｀*) Great peeler but just a little chaotic(￣∇￣;) The leftover cabbage ends and an onion are getting chopped up together in a chopper. Wow, a mountain of veggies! 1 tsp of salt Mix and let it sit for a while. There was so much, but it shrank down this much after squeezing out the water. I’m using ground chicken today(It’s usually pork or a pork/beef blend.) Minced chicken (250-300g, an equal amount of cabbage)
2 tbsp Worcestershire sauce
1 tbsp panko breadcrumbs
1 egg
1 tsp chicken stock powder
1 tsp consommé
Nutmeg
Salt and pepper Add the squeezed cabbage and onion. This is probably two or three times the usual amount of cabbage, go go～!! My plan was perfect, except for the size of the bowl. Mix well until evenly combined. Batter(flour and water), Fried panko crumbs Oh…it’s a bit too loose to shape… It must be having the Monday blues,
and so am I, haha It’s okay, we can take a day off from being perfect～(´∀｀） Bake for 20 minutes in a preheated oven at 220°C(425°F). Salted salmon fillet for the onigiri I’ll use the leftover patty for tomorrow’s sandwich♪ Now it’ll be a perfect fit for the white bread. Sprinkle some cooking sake on the tenderloin to remove the smell. And add some sake here, too♪ 1 tbsp of salt Turn off the heat, then add the tenderloin and let it cook slowly. This keeps it moist. My mom sent us her homemade umeboshi (pickled plum). Shiso perilla She said, “I know they’d taste better with more time, but I’m just too impatient to wait!” and she sent them anyway lol Myoga(a type of Japanese ginger-like vegetable) Today, I’m gonna make a refreshing chicken tenderloin salad with umeboshi, shiso, and myoga♪ Remove the pits from the umeboshi and chop them finely. It’s still a bit hard, but since it’s full of my mom’s love, I’m sure it’ll be delicious(´ω｀*) It should be ready now. Let’s boil the octopus sausages in the leftover water. I was going to boil some eggs, but then I remembered my husband had already boiled some for a snack, and they’re in the fridge. Looks like the artist (just my husband) made a Gon-chan masterpiece on the egg today, lol. Shred the chicken, trying to ignore the heat on my fingers, anyway. 1 tbsp noodle soup base
1/2 tbsp sesame oil Welcome back～ Lastly let’s onigiri time☆ This week again, I’m making a bento for myself as well as for my husband♪ Excuse me for a moment. I’ll make you look pretty♪ press press To fill up the empty spaces, I made some mini onigiri too. Happy Lucky～ Thickened Worcestershire sauc sesame Lately, Gon-chan has been into the ‘hand monster’that suddenly appears out from the bathroom. …Can we call it a night, buddy? The egg salad refused to stay in the sandwich(￣∇￣;) I found this tornado potato maker at a general store.
( ఠ‿ఠ ) I used to love getting tornado potatoes at summer festivals as a kid. Let’s get into the summer festival vibe♪ Yes, I tend to just dive right in without reading the manual. Wow, Tornado～ (*’▽’*)♪ It’s turning into a long ribbon now… Anyway, let’s just try baking the ribbon along with the menchi katsu. Bake for 20 minutes
in a preheated oven at 220°C(425°F). I’m gonna make a lettuce wrap while waiting♪ Wrapping veggies in veggies? I’m pretty sure I’m losing weight just by looking at it, haha Water-packed tuna Drain the water well from it. Homemade tofu mayo(You can find the recipe in Making Bento 84 or in the description.) Still got the tofu aroma. But it’s not a problem once you mix it with everything else♪ Canned tuna in water, Tofu mayonnaise or mayonnaise, Salt, Black pepper, Grated cheese I’ll make some boiled eggs myself today. Time to wrap♪ Make sure to thoroughly drain all the ingredients Sriracha sauce is a quick and easy way to add a spicy kick♪ Yaaaaaaa!! Oh no, I forgot the parchment paper Σ(ﾟ∀ﾟ;) Turn up the oven temperature and bake the potatoes until they’re crispy Boiled eggs, Tofu mayonnaise or mayonnaise, Mustard, Salt, Black pepper I’m a little worried that the tofu mayo is a bit runnier than regular mayo, but I’m sure it’ll be fine This sweet idea is a recipe for a mess… First, put on this butter that I melted a bit too much(￣∇￣;) Watery… Runny… Hey, stop stop!! Why are you obsessed with piling it on so much, no matter what!? Because I thought I could just wrap it and it would be fine♪ That didn’t fly(￣∇￣;) Evacuate for now. The bread that was on top I’m starting over and will drain it well this time. The egg salad with a perfect consistency after soaking into the bread. Phew…I think it’s okay… This success is all thanks to your great absorption skills. Don’t worry, I’ll eat all of you, munch munch. Next! Just in case,
I’ll just use regular mayo this time Fingers crossed they hold their shape
until lunchtime. broccoli sprouts I skewered it myself. grapes How many servings are left? This cutlet was basically a fist lol
Very filling(*´ω｀*) Hi,there🐾 My morning routine is waking Hanako up just like this. Hanako is such a sleepyhead, she won’t get up without me…knead knead Thanks for waking me up… an hour early( ；∀；) To everyone who survived again this week.
Hope you can relax to the sound of Gon-chan’s purrs. Ever since we adopted Gon-chan, I haven’t needed an alarm clock…(×ω×;) Good work, me, for the morning,
so I’m going to take a little nap. I marinated the chicken in salt koji last night to keep it moist and tender. Wipe some of it off, since it burns easily. Today’s bento is a baked chicken cutlet♪ Let’s slice the chicken breast so thin
it might think it’s a fish being filleted. Monday morning eye-opener exercise Shiso perilla Sliced cheese Pitted and mashed pickled plums These are classic combinations Seal… I just have a bad feeling that the cheese is going to ooze out(-∀-;) A toothpick it is, then. I got so caught up in this that I forgot to season it with salt and pepper(￣∇￣;) I think I’ve just created a Goomba-Bowser hybrid… batter(water and flour), fried breadcrumbs Coat the chicken in batter and breadcrumbs anyway. By the way, as I mentioned in the last video, my husband’s follow-up health checkup results came back with better numbers, so I’m going to gradually go back to our usual bentos(*´Ｕ｀*) That said, I’ll continue to be mindful of our health when I cook♪ I arranged them on with the leaky part on top to prevent a cheesy disaster. Might as well fill up the rest of the tray with some sweet potatoes. 1/2 sweet potato, 10g butter, 1 tbsp Lakanto or sugar, A pinch of salt Bake in a preheated oven at 220°C (428°F) for 15 to 20 minutes. In the meantime, let’s quickly make a zucchini side♪ 1 zucchini, 1 canned tun, 1.5 tbsp mayonnaise, 1 tsp lemon juice, Salt, Black epper, A little sliced lemon Grated lemon zest would also be delicious(*´∀｀*) A hint of lemon makes this salad extra fresh🍋 Today’s boiled egg illustrator is me(￣∀￣) How do you label boiled and raw eggs to avoid confusion for your family? The cheese overflowed a bit, but I’ll consider it a success～♪ Who’s the genius who hid the toothpicks? I’ve completely lost track of the toothpicks(￣∇￣;) Moist chicken breast cutlet with a nice twist of plum, shiso, and melty cheese(*´ω｀*) Oh no Shibazuke(Japanese pickles) I’m not in the mood to photobomb today…. Early Morning, October Warming up on the floor heating We were just talking about how hot it was, but lately it’s gotten much cooler all of a sudden. Looks like a new winter will arrive before I even put away my winter gear, haha How are things in your area? Please take care of yourselves, whether you’re dealing with the heat or the cold(´∀｀） Such a hard lotus root… I startled Gon-chan who was right at my feet. Sorry, Gon-chan(>_<) He went over there(TдT) Alright, let's get back to it. I'm gonna make skulls out of lotus root. ...like, from here, or from here. It's for Halloween♪ Shave off the edges to get it closer to a skull shape. My little batch of scary cuties is ready for Halloween♪ Soak the rest in vinegar water to preserve them. And I'll use the chopped pieces for the meatballs tomorrow(*'v'*) Today, I'm not making the usual octopus sausages, I'm making octopus ghosts♪ When they heat up, the "arms" should open up like this. I'm making the rest into octopus sausages, and they're going straight to the freezer. The last item is the radish. I'm using a jack-o'-lantern shaped cutter to punch them out. I’m watching you… The main dish for today is chicken cutlets. I’m using chicken breast for a healthier option. Salt and pepper Let’s fry the lotus root skulls first. Dip them in the batter. Then, into the panko breadcrumbs. Gotta let 'em breathe. And these holes are perfect for grabbing with chopsticks lol Next up is the mozzarella cheese. And chicken katsu The last ones are the eggs I boiled yesterday. I'm scared of those eggs exploding. So quick deep-fry at high heat(/>_<)/ Enough! I forgot to film it, but I also fried the "octopus ghosts" and put them on skewers with cheese. To finish, I'm making Namul using carrots and purple cabbage for the Halloween colors🎃🧹 Soy sauce 1/2 tbsp, Chicken bouillon powder 1/2 tsp, Sesame oil 1.5 tbsp, Salt, Sesame Oh, I totally forgot to salt and rub the carrots and cabbage beforehand(ﾟ∀ﾟ;) Ah well, never mind♪ Kabosu citrus Squeezing it over the cutlet makes it taste refreshing♪ Mayonnaise Sliced cheese and nori seaweed Almost done, nya🐾 Shall we have a little taste? tonkatsu sauce and sesame Ready～♪ Hi there～(´∀｀), it’s been a while How have you been？ First things first, let's eat. Gon-chan stole all the slippers by the way My mom recently sent us some homemade food in these heat-resistant containers, as she heard I’d been really busy with work. And now I’m gonna make a gratin for today’s bento to try out the containers♪ Cut the onion and mince the garlic. 1/2 onion, a clove of garlic Sauté the garlic in olive oil until fragrant. Then, add the onion and sauté until tender. The oven: ‘Preheat complete.’ Alright, let's first start to roast the chicken I marinated overnight. 1 chicken thigh, 2.5 tbsp soy sauce, 2.5 tbsp sugar, 1.5 tbsp ketchup, 1 tbsp cooking sake, Grated ginger, Grated garlic Roast in a preheated oven at 230°C (446°F) for 12 to 14 minutes. Peeled shrimp A faint shower of salt and pepper. The water is boiling! Let's boil the macaroni Butter(10g) Make sure the butter coats everything thoroughly. Turn off the heat, add 2–3 tbsps of flour, and gently stir until no dry flour remains. Then gradually add the milk, a little bit at a time, and mix well. Adding it in about four batches will help prevent lumps. Usually, I would season the gratin with consommé and finish it here, but today, I'm opting for Tomato Cream Gratin♪ I'm hoping to get a nice Christmas color(*´∀｀*)✨ 200g canned tomatoes, 1.5 tbsp ketchup, 1 tbsp white wine, 1 tsp consommé powder, 1 tsp mirin, 1/2 tsp soy sauce, 2 slices sliced cheese, Salt and pepper I’m bravely trying to drain the macaroni with just a colander right here… but it’s beyond my skill level lol All set—just needs baking♪ The tangy tomato and the creamy cheese make a perfect match♪ Baking the gratin in this container and going straight into the bento♪ By the way, my husband uses the office microwave for his bento, and he keeps his own chopsticks there too. because I kept forgetting to pack them… like, a lot. lol Classic me(￣∀￣) Once pulled the pan out. That's coming along nicely♪ I don’t cut it, just hand-crack. Oops( ﾟДﾟ;) Cheesy is life I've made more of a mess than I expected, so I'd better put a sheet down. Bake in a preheated oven at 230°C (446°F) for 8 to 10 minutes. Just when I was free! Good timing, sweetie Smart. Genius. Good boy. Super cute～♡ I was so caught up in the moment with my sweetie, the chicken got a little scorched Gratin stays in the oven for browning It’s okay, a little scorching adds depth to life's story♪ The gratin looks done, too! Finishing touches, a sprinkle of parsley for color♪ Made it Christmas-colored, but it ended up pure cheese-yellow lol Let's make it star-shaped to make it more Christmas-y☆ First, use a cup to punch out rounds from the sliced bread. Then make five slits, like this. Tuck the tip of each slit into the neighboring slit to secure the shape I wanted to add some cute toppings, but I ran out of time, so leftover keema curry it is♪ Cheese Okay, let’s go to the toaster. Place a Christmas tree-shaped slice of cheese onto the radish🎄 The snowman was my absolute favorite (*'v'*) My mom also sent us lots of Japanese taro. So today I’m gonna make rice cooked with taro and mushrooms. A tasty seasonal bento♪ 2 cups rice (pre-soaked), 1 tbsp soy sauce, 1 tbsp sugar, 2 tbsp cooking sake, 2 tbsp mirin, 4 tbsp shiro dashi(bonito broth), 1/2 tsp dashi broth powder Add slightly less water than the 2-cup line. Maitake mushrooms Shimeji mushrooms Did I put too many mushrooms in...? Anyway, time to cook the rice. This time, instead of cooking taro with rice, I'll mix in the deep-fried, crispy taro afterward. Taro skins are hard to peel, so I'm trying an easier method I saw online♪ Make a shallow cut all the way around the taro. Microwave for 4 to 5 minutes at 600 w. Oops, I forgot to add a little water. Off you go, for real this time Grill some salmon in the fish broiler This is Mitsuba, a Japanese herb. It has a refreshing, slightly bitter, celery-like flavor. For the cabbage, chop roughly, microwave, and make a simple side♪ Taro is back from the microwave, so it's time to tag in the cabbage Ahem, Watch this— If you peel it by pulling outward like this, the skin just slides right off. It should come off... No way... Please ignore that( ；∀；) 。。。 Conclusion: This is the best way🔪 My half-peeled taro chaos balls Oh well, today’s little mess, tomorrow’s little progress, aha♪ Phew, now that the taro is peeled, let's cut it into small cubes. Also, slice a few pieces for decoration. Get crispy! well-drained cabbage, imitation crab sticks, canned tuna, mayonnaise, salt, black pepper Easy and tasty side is ready♪ The taro is frying up nicely, too Crunchy and so good(*´ω｀*) I can't get enough of this crunch Next, my usual tamagoyaki. You’ve probably seen it a million times, so... Blink and it’s done! Anyway boil the quail eggs next. Small lid? I don't mind, hehe And just like that, the rice is done. That savory smell is amazing... It's making me hungry(*´﹃｀*) Now, add the crispy taro and mitsuba, and mix. I set aside a small amount of both for decoration. Tiny taste bowl(￣ω￣) Wow, that crunch is a really nice touch! I might add more next time Time to build a snowman♪ Egg on egg Place the sliced cheese on top and toast it slightly until it melts with a few pasta. They'll be the snowman's arms. My husband just woke up Just a touch-up The pasta needs a little more toasting. Oh right, this one has a shallow lid today, oops. This is the mandarin my mom also sent us. Mayonnaise The snowman's nose is made out of the mandarin peel. Nose... mandarin peel, Eyes and mouth... black sesame, Cheeks... ketchup, Scarf... the red part of imitation crab sticks, Buttons... bubu arare(rice crackers), Hands... toasted pasta By the way, I’m from an areathat barely gets any snow, so I actually never made a snowman until I moved to Tokyo. But when I was a kid, there was one day when it really snowed, and I’ll never forget my mom letting me skip kindergarten so we could play in the snow together in the yard. I think it turned out pretty cute♡ Packing a two-tier bento box is new to me, and it’s actually pretty fun♪ But don’t tell anyone—Dad said these containers are a bit heavy Say something? Nothing
Hi, there～(´∀｀）
I’ve put together another year-end compilation.
It’s quite long, so please feel free to watch it at your own pace.

Thank you so much for this year. Wishing you a warm and happy New Year.

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Welcome to my channel !
This channel is a vlog about my daily cooking life, especially making Bento for my husband🍱
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I’m sorry if there are any mistakes in my English subtitle.
I’m studying English and wanna improve my English skill more.

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