5 AM｜Bento Making｜Yakitori｜Mentaiko Cheese Omelet｜Tsukimi Burger ｜Cooking Vlog

5 AM｜Bento Making｜Yakitori｜Mentaiko Cheese Omelet｜Tsukimi Burger ｜Cooking Vlog

The sunrise gently woke me up On the way to the supermarket. I wasn’t really into trains before, but thanks to my child, I’ve come to enjoy watching them This has become one of my favorite views. The deli food looks so good… (*´﹃`*) Peach
999 yen Orange
139 yen Salmon
1834 yen crab sticks
590 yen Beef round block
2120 yen Chicken drumettes
696 yen Whipped cream
199 yen Groceries for the birthday dinner I showed in last week’s vlog. Well, time to head home. Dinner prep is in last week’s vlog （＾ω＾） Being able to wake up without an alarm—could it be a good sign, or… (´ω`) Enjoyed the smell of coffee brewing… Started making the bento. Tsukimi Burger
Potato Cheese Balls
Tulip-style Fried Chicken First, pan-fry the bacon until crispy. Steam the potatoes in the microwave until tender. A pinch of salt. Softened up in just 6 minutes. Big smash, all at once〜 Peel it. 1 tbsp potato starch, 1 tsp chicken bouillon (consommé) Parmesan powder… Plenty of Parmesan powder. 1/4 tsp salt Knead well. Encase the cheese in potato dough. Form into bite-sized spheres. Used string cheese that’s tasty even when cold. September is said to be when the moon is most beautiful. In Japan, there is a tradition called Otsukimi (Moon Viewing). People celebrate by eating foods like rice dumplings shaped like the moon. Grill the patties on a grill pan. Season the surface with salt and shape it. Sprinkle salt on the other side after placing on the grill pan. Brown both sides to a delicious crust. Turn to low heat and cover to steam. White sesame oil (Taihaku) Turned out smaller than I imagined… Try grilling two stacked together. Tried an American chef’s recipe, what do you think? Stacking two made it a bit too thick… Frozen tulip chicken I saved earlier. Brought back to life in the air fryer Looks like a hamburger steak—so tasty 10 minutes at 180°C Back to life, just like freshly fried About 3 minutes at 170°C. It’s tasty with shiratamako, but just as delicious with potatoes. The cheese burst out! (T□T) Rescuing in a hurry! Frying the egg for the Tsukimi Burger. I used two eggs to make it thicker, but probably one is the right choice (´ω`) Whoa! That was close! (๑ºдº๑)💦 Time for some crafting. Taking a break with my recent favorite, Kireto Lemon. Feels like it became more beautiful somehow ( °∀° )✨ Make a chaplet with a burger wrapper. Cut slits about 3 mm wide. Roll it up and secure with masking tape. Cut off the bottom since it wouldn’t fit. Checking the moon. Kewpie’s lemon tartar sauce, mix in a little ketchup, and it becomes a mellow aurora-style tartar. Slice the whole wheat muffin in half. Egg got stuck to the mold… Should’ve oiled the mold. Double Moon The buns tasted great toasted with butter, so I’ll try it with the muffin too. This little step might make all the difference (´ω`) Oh no, I missed filming the scene of adding the fillings💦 Sorry if anyone was looking forward to it 🙇 Suddenly it was already finished, and even I was surprised (´ㅂ`; ) The order was: patty → cheese → egg → bacon → tartar. This woven bamboo bento box has excellent breathability and keeps food from getting soggy. And since it’s handwoven with care, it’s very durable. A rustic box, yet filled with warmth. Tsukimi Burger Bento is ready! When I asked for feedback, they said the tartar sauce was the best part. Left me with mixed feelings…(´ω`) Will the day ever come when I can beat Kewpie… Wet wipes are a must today. 7:00 p.m. Made seared salmon pressed sushi with yesterday’s salmon. Because it’s pressed sushi, it has a different taste from usual. Nicely charred, so tasty.
I might be entering a pressed-sushi boom of my own. ＊Simmered Dried Daikon
＊No-fry Pumpkin Croquettes
＊Mentaiko Rolled Omelet
＊Little Tarako-chan Lightly rinse the dried daikon, then soak it in water for about 15 minutes. In the meantime, chop the ingredients. Today it’s carrot and aburaage (fried tofu skin). 500 ml water Make dashi with a dashi pack, Then simmer for 3 minutes on medium after it boils. Press out about 80% of the water from the dried daikon. Turned off the heat and added 100 ml of the soaking liquid. Sesame oil pairs perfectly with dried daikon. Slice into easy-to-eat pieces, then stir-fry. Add the carrot and stir-fry. Add the mixed dashi. 1 tbsp sugar 1 tbsp sake 1 tbsp mirin I forgot to add the aburaage (´ㅂ`; ) 2 tbsp soy sauce Trim off the pumpkin skin, remove the seeds and pulp. Bag it and microwave for 6 min. Finish when the stock has simmered down halfway. Made simmered dried daikon, soaked with that nostalgic flavor Season the pumpkin with a little butter, salt, and pepper, then mash it with the bottom of a cup. Dry-roast the breadcrumbs until they turn fox-colored. This time it’s a no-fry “mock croquette.” Put some cream cheese inside this time. Sandwich with pumpkin, then coat with toasted breadcrumbs. This recipe works best with fluffy pumpkin. Tastes good, but… not exactly for entertaining guests (shhh🤫) I usually make octopus-shaped sausages, but today is different. I’m aiming for a Tarako Kewpie. Goal: this cutie! Microwave for a short while. Since I’ve got some detailed work to do, so an Oronamin C boost! Use black sesame seeds for the eyes. a far cry from the real thing… Here’s the authentic tarako (mentaiko). Score the skin and gently scrape out the roe. Since the rice needs to cool down, we should have it ready in advance. Today’s star Let’s make Mentaiko & Cheese Rolled Omelet. Place the crumbled mentaiko on top Sprinkle the cheese as well Cook the first roll on low heat Cook the second roll on medium heat Since I want to pack it in the bento as it is, I’m using one and a half eggs—less than usual. Inside, mentaiko is hidden It’s a rolled omelet that makes you want more rice My pride as a future miniature artist wouldn’t let me quit— so I decided to try harder. Gave it eyelashes to look more realistic. And put on makeup too. Tarako Kyuppy is done〜! Add the less soupy dried daikon from the top, Add the crispy “pumpkin croquette” Place the star right in the center. Supporting role: little Tarako-chan. Decorate with bubu-arare. I’ll stick with similar tones. No green here, so I’ll top it with seri. Enhancing that dewy shine. Mentai Cheese Dashimaki Bento, done The trickiest task today turned out to be… eyelashes Snack of the day: Custard Moon Manju. First, prep the chicken. Trim off small bones and extra fat. The thigh’s inner cut, called sot-l’y-laisse. This part called “Aka,” found on the inner thigh is known for being rich, juicy, and tender. This thigh meat goes for yakitori, and the shin meat will be used for karaage. Divided the thigh meat into roughly 8 or 9 parts. I like crispy skin, so kept it on and cut. If you sort the cuts by part when dividing, it makes skewering easier. I’m skewering the skin as well, so I lay it flat. Aka / Obi
(Inner thigh cut)
Soriresu / Sot-l’y-laisse
(Oyster cut)
Sune
(Shin/Drumstick)
Momo (Thigh) Using 15 cm bamboo skewers from DAISO. Break time with mikan juice. Forgot to soak the skewers in water. Forgot to cut the green onions too (´ㅂ`; ) Cut evenly—saves adjusting later. Thread onto the skewer—meat, scallion, meat, scallion, meat. Smaller pieces on the bottom, bigger ones on top works best. Skewered the sot-l’y-laisse on top. The skin is slippery, so skewering it together is tricky… I’m doing this more carelessly as I go… lol I’ve stabbed my finger many times, so please be careful too Made 10 negima skewers! Cook skin-side down over medium heat. Turn it over when the skin is golden and crispy. Making yakitori sauce:
3 tbsp sugar, 20 ml mirin, 20 ml sake, 40 ml soy sauce A little powdered kombu dashi added. Well mixed—add smashed garlic and chopped green onions Bubbling—switch to low heat and simmer 15 minutes. Due to an iPhone glitch, the audio wasn’t recorded… sorry about that. Maybe it’s time to switch to the 14… or maybe the 15… or splurge on a mirrorless camera… These thoughts come up whenever a glitch happens…(´ω`) Nice and thickened just right. Yakitori’s looking pretty good too. Transfer to a plate for now Clean off the pan, Place back in and glaze with sauce. Brush, turn, and brush again—do this twice. Grilling with sauce gives a savory, aromatic finish. Delicious enough even when cooked in a pan. Lightly char the nori for aroma. Since today’s bento is very simple, I’m sneaking in some nori inside. Figured a little flavor variation would make it less monotonous…^ ^ Should’ve added the sauce before putting on the nori… As a kid, I loved this two-layer nori bento. It felt a little special. Today it’s nothing but yakitori. Oh, I’ll add a little pickled ginger. A final glaze of sauce to wrap it up. Yakitori (Negima) Bento is ready! Negima is our family’s favorite The juiciness of the chicken and the crunch of scallions alternate, a taste that never gets old. Today’s snack is Hi-Lemon Mini Breakfast is a banana milk smoothie. Thanks for watching till the end Hope you have a peaceful week 〜(´ω`)♡ ［ I would be happy if you subscribe to my channel ］
See you soon…

This vlog is about making bentos for three days.
I prepared Mentaiko Cheese Omelet, Tsukimi Burger, and Yakitori (Negima) bentos 🍱
It’s a slow and cozy look at preparing food in the quiet of early morning.

I’d be so happy if you enjoy watching.
Thank you so much for your support!
Your follows, likes, and comments truly keep me motivated—I’m deeply grateful 💛
Sorry for being late in replying to comments 🙇‍♀️

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Yakitori (Negima Skewers)

📝 Ingredients (Serves 3–4)

For the skewers
• Boneless chicken thighs … 3 pieces
• Japanese long green onion (negi) … 1 stalk

Yakitori sauce
• Sugar … 3 tbsp
• Mirin … 20 ml
• Sake … 20 ml
• Soy sauce … 40 ml
• Kombu dashi powder … a pinch
• Green part of a leek … as needed (for aroma)
• Garlic … 1 clove (crushed, for aroma)

⸻

💡 Tips
• Cut the chicken and green onion into similar-sized pieces for even cooking.
• Simmer the sauce gently until it thickens slightly—this helps it coat the skewers better.
• Grill the skewers until browned, then brush with sauce multiple times to build flavor and shine.

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【My Favorite Items】
⬜︎ Amazon (Affiliate Program)

– Susutake Woven Bamboo Bento Box｜網代編み弁当箱（すす竹）
https://amzn.to/4hVUmeb

– Round Wappa Bento Box (MUJI)｜丸型わっぱ弁当箱（無印良品）
https://amzn.to/3Wf8Htm

– Grill Pan｜グリルパン
https://amzn.to/4jYgZ2l

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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