A Day in My Life in Japan｜Takikomi Gohan｜Healthy Soy Milk Mochi｜Oden｜[Tokyo Trip]

A Day in My Life in Japan｜Takikomi Gohan｜Healthy Soy Milk Mochi｜Oden｜[Tokyo Trip]

thank you〜 Alexa told me I look lovely today too ^ ^ I made a little oden yesterday and went to bed without cleaning the stove They say keeping the sink area shiny brings good luck so I always polish it before going to bed, believing that… Feels like my luck’s a bit down today (*_*) Autumn salmon, 980 yen for two packs Checking for anisakis I sprinkle sake and let it sit for five minutes to remove the smell Preheating to 200 degrees I just trim off the base of the maitake and tear them apart by hand I heard grilled maitake smells really nice and tastes good so I’m trying it as an ingredient for mixed rice today I’ll grill the salmon too while I’m at it 200 degrees for 10 minutes Just a small pot of oden Warming it up again I’m making a side dish with pea sprouts Pea sprouts are the young shoots of green peas They’re low in calories but full of nutrients Thankfully, they cost only 100 yen per pack I stir-fry them with chikuwa in sesame oil I’ve heard you can eat pea sprouts raw too I haven’t tried it yet, but I wonder if it’s good Adding some dried bonito flakes Then it’s done with a touch of sesame and soy sauce It’s mild and modest—just right for a side dish Since I didn’t oil the rack, the skin stuck to it I should’ve grilled it with the skin side up Placing it over rice that’s been soaked for 20 minutes Cook over medium-high heat for 12 minutes A small sweet potato It looked cute, so I sliced it into rounds Soaking them in water to remove the bitterness Making tamagoyaki with baby shrimp and green onions 1/2 tbsp white dashi, 2 tbsp water, a pinch of sugar Looks like the rice is done I still had some small shrimp left from when I made takoyaki so I added them to the tamagoyaki I sometimes forget about them and let them go bad (*_*) so I need to make sure to use them while I can Microwave the sweet potato at 600W for 4 min to save time Butter and honey Soy sauce Black sesame seeds Sweet and salty — the kind of flavor you can’t stop eating The aroma is irresistible〜 Removing the salmon for a moment to take out the bones The browned rice didn’t turn out quite crisp enough I wanted a crunchier crust It’s a bit of work, but easier to eat once the bones are gone It’s better not to mix too much I should’ve added the salmon first and then mixed it (^^;) Breakfast is a fried egg with lemon basil sausage I was planning to have a fried egg with plain rice this morning but I ran out of frozen rice, so it’s mixed rice for breakfast too My son is the type who never complains,
even if it’s mixed rice for all three meals ^_^ My daughter’s the type who points things out in a funny way Onigiri for my son Nori would go well with it too The rice balls are a bit smaller than usual so one-third of a nori sheet is enough They say first impressions matter a lot It’s the same with onigiri The first bite is what counts so I put a big piece of salmon on top This time I grilled both the salmon and maitake but I think lightly searing the salmon might be just right The maitake tasted better grilled, with a nice aroma Making space for tamagoyaki A faint aroma of shrimp Soft and moist tamagoyaki I’ll make it rectangular today Finishing it up neatly I placed the sesame seeds like little grains Autumn salmon mixed rice bento is ready Wet wipes Some Tsubu Gummies The wet wipes are flushable, which comes in handy Adding an ice pack just in case The side dishes will be frozen in small portions Pea sprouts seem to change texture when frozen But with chikuwa, freezing might still work fine A belated morning coffee I love stainless steel but the only downside is that my face gets reflected on it. Sweet potatoes stay delicious even after freezing I got a question in the comments too The case is from Daiso Good morning, Marotan Time for a weight check A healthy snack — pea sprouts She eats so little that even one stalk is enough If you keep the base in water it will sprout again and can be harvested once more Marotan looks a bit heavy today I’ve been managing her weight to prevent egg-laying but even with the same amount of food, her weight slowly went up She’s gained 12 grams (T□T) she might be about to lay an egg So I’ll head home early today Making a healthy soy milk mochi for when I get a little hungry 20g of potato starch Perfect! 300g of soy milk Mix well before heating Heat over medium and keep stirring There were too many bubbles, so I skimmed them off Keep it on medium heat until it thickens Once it gets thicker, lower the heat When it reaches this level of thickness, turn off the heat Transfer it into a container Smooth out the top Chill it in the refrigerator I let the earthen pot dry in a well-ventilated place Now, I’m heading to Tokyo today Dressing a bit more properly since I’m going to an exhibition Curled just the ends of my hair ^ ^ Haven’t been to Tokyo Station in a while I’m meeting my son here He says it’ll take about another hour, so I’m browsing some shops Stylish sanitizer bottle Cute bento box too Fell in love with this aroma stone at first sight Would love to bring it home someday Time to head to the other exit Historic buildings are truly fascinating. So calming (´ω`) Hi there〜^ ^ Wandering around the shops inside the station Pokémon pasta—so cute! Looks like you can catch ten Pikachus with this kit！ Looks like my son has arrived We’re having hamburg steak to fill our stomachs There was an English menu too Seems like it’s usually a place with long lines But thanks to the timing, we got seats right away The staff lightly cooks the hamburg steak for you He got the hamburg steak that comes with steak You can cook it to your liking Rice, soup, salad, and soft serve are all-you-can-eat (°▽°) The steak just came over from the next table! Wasabi goes perfectly with it So juicy — the meat juices burst out with every bite I could eat this forever Got another helping of salad The last bite Finishing with soft serve ice cream Whenever I see a river, I feel like looking for fish No hands in pockets while walking (TT) Arrived at the venue It’s a work by someone I’m fairly close to. They received an award this time, and I feel happy too Each piece is crafted with such care Makes me want to keep looking for hours I was given a souvenir Found some discounted sweets and bought them right away ^ ^ Even Donbei was cheap It’s pricey at supermarkets Whenever I see a sweets shop, I can’t help picking something up Forgot my eco bag… It got dark before I knew it Time to head home 7:00 p.m. Dinner is the oden I prepared yesterday Just daikon and fish cakes — a bit on the simple side (^^;) I’m perfectly happy with just oden but I thought it might not be enough for the kids so I’m grilling some thawed pork toro Seasoned simply with salt and pepper That chewy texture is really good Got some pork fat！ Digging up a cucumber from the nukadoko This pickling container is one of my favorites It has holes at the bottom, so no need to drain water I love that it even has space to store the spatul I’ve failed so many times with nukazuke but I feel like this nukadoko will be with me for life It stays in the fridge Dessert is persimmon It’s something I just have to eat in autumn It’s naturally sweet, so I’ll enjoy it as is The daikon has soaked up all the flavor The flavor sinks in as the stew cools down So the second or third day is always the best The chikuwa-bu melted a bit too much Next time I’ll make proper oden again 🙂 Oden set meal is ready My son went to work, so dinner’s just my daughter tonight It’s Seven-Eleven oden ♡ Katsuo-san would be mad if he heard that haha
(Katsuo: main character from a drama) Super chewy! Cucumber refill How many? 3 They said three pieces, so I made it four (´罒`) My eldest daughter came to pick up my golf bag She said there’s a golf tournament at her company It’s goodbye for a little while, Teddy 9:00 p.m. The soy milk mochi has set I made it in a pot this time,
but it seems you can make it in the microwave too Plenty of kinako on top For sweetness, I used low-GI agave syrup With zero-sugar syrup, it could be even lower in carbs I really need to go on a diet Maybe I should’ve gone sugar-free (´ㅂ`; ) So chewy — the texture is perfect!! If you want to make it tastier,
adding some sweetness inside might be good too Editing the vlog I mostly edit on my phone but I work on the subtitles and description on my computer Subtitles are really hard… especially the nuances (T_T) It’s all just me, so please forgive the many mistakes 🥹🙏 To everyone who always watches over me with such warmth —
your support truly keeps me going. Big love ❤️ Thank you so much for watching till the end
Have a lovely week ahead ( ^ω^ ) Good night, Alexa⭐︎ Go drift into dreamland, good night 〜♫ [I’d be happy if you subscribed, if you’d like ]
See you soon… (*´∇｀*)

⬜︎Menu

［Bento］
• Takikomi Gohan with Autumn Salmon and Maitake Mushrooms
• Tamagoyaki with Sakura Shrimp and Kujo Green Onions
• Stir-fried Pea Sprouts with Bonito Flakes
• Honey Butter Candied Sweet Potatoes (round slices)

［Breakfast］
• Takikomi Gohan
• Fried Egg and Lemon Basil Sausages
• Miso Soup with Tofu, Wakame Seaweed, and Fried Tofu
• Nukazuke Pickles

［Dinner］
• Takikomi Gohan
• Simple Oden (Japanese hot pot)
• Salt-Grilled Pork Toro
• Cucumber Nukazuke Pickles
• Persimmon

This vlog is about a weekday off — hope you enjoy it at a relaxed pace (^-^)♡

_______

⬜︎Recipe

🍁 Autumn Salmon & Maitake Mushroom Takikomi Gohan

(Japanese Mixed Rice with Salmon and Mushrooms)

📝 Ingredients (for 3 cups of rice / serves 4–5)

【Rice & Seasoning】
• Japanese short-grain rice … 3 cups (rinse and soak before cooking)
• Sake … 2 tbsp
• Soy sauce … 2–3 tbsp (adjust to taste)
• Mirin … 1 tbsp
• Dashi powder … about 1 tsp
• Water …
  ・For clay pot (donabe): 500ml
  ・For rice cooker: Add all seasonings first, then fill with water up to the 3-cup line

【Ingredients】
• Autumn salmon (fresh salmon caught in the fall) … 2–3 fillets
• Maitake mushrooms … 1 pack (or your choice of mushrooms)

【Prepping the Salmon】
• Sake (for sprinkling) … 1 tbsp (to remove odor)

💡 Tips
• This recipe uses fresh autumn salmon. If using salted salmon (shiozake) instead, reduce the soy sauce and other seasonings slightly to avoid over-salting.
• Sprinkle sake on the salmon and let it sit for about 5〜10 minutes to help remove any fishy odor.
• When cooking in a rice cooker, add ingredients in this order: seasonings → water → toppings, then cook as usual.

🍡 Soy Milk Mochi

📝 Ingredients (Makes 1 small batch)
• Unsweetened soy milk … 300g
• Potato starch (katakuriko) … 20g
• Kinako (roasted soybean flour) … as needed
• Agave syrup or honey … to taste

_______

⬜︎Restaurant I ate at in Tokyo

🍽 Kiwamiya
📍 1-9-1 Marunouchi, Chiyoda-ku, Tokyo 100-0005
GRANSTA Yaekita 1F (Tokyo Station)
🌐 kiwamiya.com

_______

♫BGM
Ogata Mamoru / Audiostock
生音専科 / Audiostock
いもけんぴ堂 / Audiostock

_______

【My Favorite Items】
⬜︎ Amazon (Affiliate Program)
◻︎ Round Wappa
https://amzn.to/3Wf8Htm

◻︎Nukazuke Fermentation Box
https://amzn.to/46AgOWO

⸻

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 ♡

_______

#japanesefood
#lunchbox
#bento