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    Western-style yellowtail recipes ぶりの洋風レシピ

    A week of Husband Bento | Anhydrous curry, Insulated jar, Squishbento, Cold noodles



    A week of Husband Bento | Anhydrous curry, Insulated jar, Squishbento, Cold noodles

    Thank you for watching and leaving a sweet comment 🧡🍃

    🕰️Timestamps
    00:00 Monday
    ~Anhydrous curry~
    3 small tomatoes, onions, red peppers, beef, ginger, garlic, parsley
    [Seasoning]
    3 blocks japanese curry roux
    1 Tbsp udon dashi powder
    2 Tbsp honey
    •frozen udon noodles
    •potato meat fry

    10:23 Tuesday
    ~Bitter melon meat rings~
    [Patties]
    240g ground pork
    Some onions, shiitake
    2 Tbsp bread crumbs
    1 Tbsp milk
    Some grated garlic, ginger, salt & pepper, chicken powder
    [Bitter melon ring Sweet sour sauce]
    2 Tbsp ponzu sauce
    1 Tbsp oyster sauce
    1/2 Tbsp soy sauce
    a little sugar, black pepper
    *mayonnaise please👐
    ~Abura soba (oil wheat flour thick noodles)~
    2 medium thick noodles
    1.5 Tbsp soy sauce
    1.5 Tbsp ponzu sauce
    garlic oil
    a little sugar, chili oil
    1 Tbsp sesame oil
    •Rice paper flower chip with shrimp

    22:11 Wednesday
    ~Kabocha kimchi croquette~
    about 250g kabocha (Just like with fruit, they taste best when ripe! Please ask the staff which ones are ripe🤣)
    130g pork
    70g kimchi
    1/2 small onion minced
    Sesame oil
    about 1.5 tsp soy sauce, 1/2 tsp sugar
    (salt pepper to taste)
    •Batter/ 1 egg, 2 Tbsp all-purpose flour, 1 Tbsp water
    •panko bread crumbs
    ~Cold soba buckwheat noodles~
    [Ponzu spicy dipping sauce]
    2 Tbsp Tsuyu sauce & 6 Tbsp water, 2 Tbsp ponzu sauce, 1 tsp doubanjiang, 1 tsp grated ginger, sesame oil, korean red powder
    •7 grained rice

    29:08 Thursday
    ~Tornado cucumber~
    [cucumbers sauce]
    1 Tbsp sesame oil
    2 tsp fish sauce
    1 tsp grated ginger
    3 tsp ponzu sauce
    1 tsp honey
    chili powder, black pepper
    ~Chicken wing gyoza dumpling~
    [patties]
    150g ground pork
    40g chives
    1/2 small onion minced
    50g enoki mushrooms
    Seasoning / 1 tsp mirin, 1 tsp soy sauce, salt & pepper
    [Red dumpling sauce]
    2 Tbsp gochujang
    2 Tbsp soy sauce
    (2 Tbsp mirin Sorry I guess i added in)
    1 Tbsp sesame oil, seeds
    -also used as a sauce for somen noodles
    •matcha strawberries latte

    36:13 Friday
    ~Seafood butter~
    October, shrimp, corn, red peppers, broccoli
    4 Tbsp ketchup
    1 Tbsp chicken powder
    1 medium onion
    a little garlic & ginger
    1 tsp sugar
    1 Tbsp butter
    Korean red powder
    [Sauce]
    ~ Tsuyu (noodles soup base) sherbet~ +
    ~Tahini sesame sauce~
    2 Tbsp sesame tahini sesame
    grated ginger
    60ml soy milk
    1 tsp chicken powder
    a little gochujang

    [Items in the video]
    •Zojirushi Stainless Steel Food Jar, Ecru Beige

    [ My Instagram account ]
    https://www.instagram.com/imamu__room/

    [ Music credit ]
    🎵Music provided by BGM President
    🎵Track : 방값처벌 – https://youtu.be/MCupR1MvbTY?list=LL
    🎵Track : Still That Day – https://youtu.be/hD_8Ki0OljQ?list=LL

    https://www.epidemicsound.com/

    42件のコメント

    1. @Nejifangal1 on

      I love your videos, Imamu! Your subtitles are great as they are. I've loved watching you develop your skills overtime. It makes me wanna cook along with you. 🙂 Have a great week!

    4. @RowanUpRiver97 on

      I've been watching for years and love how your captions have changed, you seem so much more comfortable now. Much love from Oregon ❤️

    10. @engr16 on

      For bittermelon, try salting it heavily and cure it of 30min to 1hr, it'll draw out the bitterness. It's a staple here in PH

    11. @shadowtwinkle9737 on

      I love your new style so much!!! It feels like we're all together: working, cooking, talking about everything, laughing… Every your video feels like home 💛
      And I also think you shouldn't change something if you don't feel like it. Your own thoughts and feelings matter most, and there's always be somebody who doesn't like things without any particular reason, so why shoud you listen to them? Follow your heart and do what you want to do!!!

    15. @jendyson6729 on

      Another great video with lots of creative and beautiful food. Thanks for taking us on the hike/picnic and I love those little miniatures (like the book shop) you have in your house. I bet your daughter likes those too. 😃

    16. @Jailbird3 on

      I made a beef curry after watching this and it was so good! You are an amazing cook. Thanks for the videos.

    17. @HazelHammond1505 on

      Imamu your a genus. I never thought of boiling the squash first. so you don't have to peel it. I have cut myself so many times because the squash moved or slipped. thank you. I didn't think about your subtitles till you said something. now that I think about it. your not putting faces things like that. But like you said your a grown up now. and that;s not why I watch your channel. I have been with you for many years. I enjoy your cooking and content. Most people from japan, korea etc save there rice water and use on there plants. I have missed your videos thank you for sharing

    24. @j2ster891219 on

      i haven't watched imamu room in a while, i've forgotten how much i loved watching you cook! and the subtitles are lovely and funny as always. have a great year to you and your family :))

    25. @ashgottadash on

      YIPPIE!!! I love when your content pops up on my feed cause I know my day gets so much better plus I get inspired by the recipes you make! I gasped when you did the 7 grain rice cause I had trouble with it as well! Cause I thought I had to wash it throughly like I do with white rice but turns out washing it twice and giving it the normal amount of water I usually do is good enough! (This is me basing it off of doing 1 and 1/2 cup of rice with 2 cups of water ratio) My 7 grain rice has been good ever since! I love your content so so much! 💕💕

    27. @Seven_Draws_Dragons on

      I use that same multi grain rice mix! I will say it's very important to soak the grains for at least an hour, otherwise they'll turn into unpleasant hard bits in the rice

    30. @khristalwoodall6679 on

      When your videos post it not just about rhe cooking. It is a warm feeling from my family to know that our other family( u and yours) is doing good❤

    32. @savageslilwitch on

      I've watched you from your beginning. I have learned so much from you. I've loved the progression as you gained confidence. ❤ you are my favorite channel 🎉thank you 😊

    33. @AshyWok on

      I've been eating a lot of instant food lately with no desire to cook, but your video inspired me to make some curry! Thank you 🙂

    34. @hmrogers97 on

      Wow Imamu! I love Japanese curry but I have never made it this way (anhydrous). You made it look so delicious that I will give it a try soon!

    35. @JB-eg1tb on

      I've had my Zojirushi for over 15 years and love them. You are right they are easier to find now than before.

    37. @eeviepowers on

      So happy you're back! As for the subtitles, I didn't notice a difference. You do what makes you happy. We're just along for the ride. Hugs from Washington state USA.

    38. @dragongemmy on

      Whenever you show up on my feed I am so happy.

      I’ve been watching you for a few years now and you have made college so much easier for me. I struggle to cook but seeing your wonderful food helps motivate me to cook.
      Those cucumbers made me want to make some as a snack for this week. To the grocery store I go! ❤

    39. @guianness on

      I think what changed is just the font of the subtitle! I love just reading your thoughts and comments and don't mind whatever you include. I especially like the kaomojis especially when you weren't showing your face yet, we can imagine what your expression is like 😆

      by the way, what camera do you use for vlogging?

    41. @tsukioffline on

      if u don’t want to take the time to boil the kabocha, you can also wrap a wet paper towel around the kabocha and microwave it for 3-4 minutes to soften it this way and make it easier to cut! i love your videos 😊 i always watch every upload and have watched your channel for a few years now. thanks!

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