No-Fry Chicken Katsu｜Oni Himokawa Udon Shabu-Shabu｜Matcha Milk Mochi｜My Life in Japan

No-Fry Chicken Katsu｜Oni Himokawa Udon Shabu-Shabu｜Matcha Milk Mochi｜My Life in Japan

Yokohama, Japan I came shopping today because I ran out of dashi Since the cooking booklet was renewed, I will take one of each I bought Kayanoya dashi, vegetable dashi, and chicken–scallop dashi It’s such a lovely day, so I came by bicycle I came to buy donuts, but I gave up because the wait was one hour ( ᐪᐤᐪ ) I purchased seaweed and a winter fruit daifuku When there are kitchen goods, I end up stopping without thinking The chopstick rest made of glass in the shape of a green onion is cute I live in a forest, but — If I go a little further, I reach the port Oh, looks like fish are being caught! I heard that horse mackerel and mackerel can be caught here Strolling around the Red Brick Warehouse I’m curious about the local chu-hai When I look at the sea, my heart feels healed I’d like to see the night view, but I have to make dinner It’s about time for me to head home 6:00 p.m Dinner is pork shabu-shabu and Oni Himokawa udon It gets suddenly cold when night comes I start craving something warm to eat I cut the napa cabbage a little differently from a usual hot pot Since the core of the napa cabbage takes time to cook, I slice it thinly The core of the napa cabbage has sweetness and tastes very good When sliced thinly,
it mixes well with other vegetables and becomes even more delicious If I arrange them on a large plate, it’s easier to take when eating I cut the mizuna a little longer I use only the leaves of garland chrysanthemum The stems are used for another dish Ordinary tofu tastes good too, but I chose grilled tofu I cut it into twelve pieces to make it easy to eat Since it doesn’t fall apart easily when boiled,
this tofu is suitable for hot pot dishes Cut off the base of the maitake mushrooms Separate them into small clusters Be careful so that they don’t fall apart too much Cut off the base of the enoki mushrooms as well Separate them into small clusters Slice the green onion thinly on the diagonal Vegetable platter (o^-^o) I wanted to eat Oni Himokawa udon, so I ordered it online It costs 1,680 yen for three servings Comes with dipping sauce for meat The noodles are extremely wide I add the noodles one by one so that they don’t stick together Himokawa udon is a specialty of Gunma Prefecture I couldn’t forget how delicious it was when I had it before I suddenly wanted to eat it again Oh, they got stuck together！(´Д` ) Since I’ll use them later for shabu-shabu,
I boil them for a shorter time, about nine minutes After boiling, I cool them down in cold water I used white dashi for the shabu-shabu broth
(Water 700 ml : White dashi 90 ml) The dipping sauces are ponzu and sesame sauce This is the meat dipping sauce that came with the udon I arranged the udon noodles one by one to make them easy to take Here comes the slicer made specially for mochi Mochi shabu-shabu is delicious too It’s very difficult to cut with a knife But with the mochi slicer, I can make mochi slices smoothly This one is an early model that slices only 1 mm thick The latest version can slice up to 3 mm thick Today’s main ingredients Pork loin Pork shoulder loin Pork loin I add the vegetables into the warmed broth Some people put all the vegetables in at once,
and everyone has their own way of eating My son is about to eat, so I’ll put in three slices of meat The udon has been warmed up, so it’s ready to eat right away I cook and eat thinly sliced meat one slice at a time
(shabu-shabu: gently swishing thin meat in hot broth) My daughter has an important test coming up,
so she’s studying at her cram school She’ll be coming home soon Freshly grated grapefruit sour The grapefruit flavor is rich and delicious My daughter is back home〜 When wrapping vegetables with meat It feels like I’m eating lots of vegetables Mochi shabu becomes soft in just a few seconds After eating shabu-shabu, both my heart and body feel warm (o^^o) Good morning I set the rice cooker so the rice will be ready at 6:30 I’m using two chicken breasts, 708g in total, costing 693 yen I wipe off the moisture thoroughly Poking holes with a fork is said to help prevent dryness Since it’s thick, I butterfly it to make the thickness even It’s preferable to make them even in size, but I’ll try making them in various sizes I’ll also make a large chicken cutlet Since the meat is lean, I pound it repeatedly to tenderize it I sprinkle a little salt and let it sit for a while I’m making fresh bread crumbs using store-bought bread I used to make them with a Bunbun chopper But since it broke, I’m using a blender this time Using the Bunbun chopper was quite hard on my arms Now it’s ready in just a few seconds I used two slices of thick-cut bread (4-slice type) I’m making the batter mixture It’s made with one egg, four tablespoons of flour,
and two tablespoons of water Since the thickness varies depending on the size of the egg,
it’s better to add water while checking the consistency I’ll leave the boiled eggs to the chicken-san Since I want them hard-boiled, I boil them for 8.5 minutes. I slice the onion thinly I sliced it thinly across the grain I soak it briefly in 400 ml water with 1 tsp salt to remove harshness I usually use cucumber, but today I make it with edamame I soak the eggs in cold water I sliced the bacon a little thicker than usual Gently wiping the chicken that’s sweating Since it’s for macaroni salad, I boil it with a little more salt I dust it lightly with flour When dipping in the batter,
using tongs helps prevent your hands from getting clumpy I drain the macaroni and set it aside It’s nice to make many small ones and keep them frozen It’s big, so coating it is a little difficult lol I used up the batter mixture perfectly The bread crumbs were just barely enough I use refined sesame oil (taihaku sesame oil) To prevent sticking, I applied oil to the rack as well Spraying the oil lightly Set to air-fry mode, 200°C, for 7 min Back to making the macaroni salad I fry the bacon I forgot to take the edamame out of the pods 💦 I fry the macaroni too Add a little water to make it slightly emulsified Frying helps keep the flavor from becoming dull The crust of the bread got burned Spray oil on the other side as well Air-fry for another 7 min Cut the boiled eggs into eight pieces Since it has cooled a little, mix the sauce together Mayonnaise 100g, mustard 1 tsp,
vinegar 2 tsp, milk 1 tbsp, a little honey The macaroni is firm,
so it stays chewy and delicious even after some time I forgot to add the onion! I squeeze out the water well before mixing Gently mix in the eggs at the end, and it’s ready Oh ( ꒪Д꒪)！！ It seems the temperature was too high 💦 Leftover broth from last night’s shabu-shabu For breakfast, I’m making zōsui with the leftover broth I use a small amount of rice since it gets soft After lowering the temperature to 180°C and baking for another 5 min,
it turned a nice color For my son, a chicken sauce cutlet rice ball I didn’t even shape it lol Just a folded Onigiri The zōsui is finished by pouring in the beaten egg The leftover broth from the hot pot is full of nutrients Even Tanjiro ate zōsui to recover from fatigue Since it felt a little lonely, I added some pickled daikon A gentle breakfast to care for the body is complete My daughter couldn’t resist the chicken cutlet in front of her I’m relieved it turned out delicious Maybe using bread with crusts to make bread crumbs was a mistake this time I got some cute kamaboko at 20% off Chiikawa ฅ^•ω•^ฅ No matter how many times I slice it, Chiikawa keeps appearing A little extra touch The no-fry chicken cutlet bento is complete Please rest assured,
I responsibly ate the pieces of kamaboko I cut off myself Since cutlets go best with cabbage, of course A cabbage wrap For a snack, Suppaiman dried plums They’re sour but addictively tasty dried plums I don’t see the mini size often, but I found it at a larger Daiso A cute cat-shaped cooling pack The Pokémon Xylitol tablets have evolved It’s in a bottle now and looks cuter But I liked the taste of the previous version better ^_^ The important sauce! I almost forgot to pack it 💦 It’s said that macaroni salad keeps for about 2–3 days I’m air-frying the Big Katsu as well I lowered the temperature to 180°C Marotan laid an egg I wonder how many she’ll lay this time (；ω；) She seemed tired and restless, so we came home right away Oh, a beautiful golden brown color The other side looks good too It turned out crispy as if it were deep-fried I don’t think I even used 1 tbsp of oil, so it’s very healthy It’s tender, juicy, and delicious！ The chicken skin chips are crispy and tasty too Making a latte with my newly purchased espresso maker I’d been debating which espresso maker to get for a long time I bought it right away when I found this one I fell in love with the design at first sight There’s something about its retro look that I just love Using coffee beans from Ogawa Coffee in Kyoto Making foamed milk I wonder if it went well ??? Doesn’t it look a bit weak? It feels more like regular coffee than espresso (°▽°) I wonder what went wrong…？？ Maybe my cup is too big, it feels a bit lacking (ToT) Adding an extra 50 ml of foamed milk For the first try, at least it looks good lol 4:30 p.m I don’t have to cook dinner today My son went to his part-time job and will have a staff meal My daughter is having dinner at Saizeriya with her friends When kids grow up, days like this start to come It feels a little lonely, yet a little nice at the same time… I felt like having something sweet,
so I’m making an easy matcha milk mochi 100g of mochi and 1 tbsp of milk,
microwaved for 1 min 30 sec at 600W After mixing, cover it loosely with plastic wrap and microwave for 1 min Fold and mix the dough It’s turning into soft, freshly pounded-like mochi I’m using potato starch as coating flour Cut it into the sizes you like It would also be delicious with milk chocolate or sweet red bean paste I wrapped white chocolate inside Pinching it gently helps it stick together You can eat it as it is… Reheating it a little makes the chocolate melt and taste delicious (Chocolate mochi I ate on another day) Matcha milk mochi is ready The chewy mochi and melty chocolate are delicious As the year-end approaches, I start to feel anxious A big pile of receipts I’ve been neglecting… I always think I should have done it that day 💦 I calm my mind with matcha mochi Sigh…
I’m really disappointed in myself for always cutting it so close (-.-;) I really need to get it together… 11:00 p.m Finally making my debut in Animal Crossing I have many hobbies There are so many things I’m into lol I have three older brothers So I grew up playing the kinds of games boys usually play How many hours of my life have I spent on games, I wonder? Dragon Quest, Pokémon, Splatoon… I got hooked on Fortnite too ^_^ Animal Crossing is truly healing It’s interesting how the time matches real life Starting off living in a tent I’m enjoying a slow life I can’t experience in reality I named my island Konpei-tou I only played a little, but it felt surprisingly relaxing Thank you for joining me in the world of Animal Crossing Take care and stay well (´ω`)♡ [I’d be happy if you subscribed, if you’d like ]
See you soon… (*´∇｀*)

🍽 Menu
• Pork Shabu-shabu
• Oni Himokawa Udon
• No-Fry Chicken Katsu
• Rich Macaroni Salad
• Café Latte
• Matcha Milk Mochi

Thank you so much for watching!
Your follows, likes, and comments truly encourage me.
I’m deeply grateful for all your support 💛

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No-Fry Chicken Katsu (for Air Fryer)
Ingredients (Serves 2–3)
• Chicken breast … 2 pieces (about 500–600g)
• Salt & pepper … a pinch
• Oil … as needed (lightly spray or brush on before air frying)

Batter mixture
• Egg … 1
• Flour … 4 tbsp
• Water … about 1 tbsp (adjust as needed)

Coating
• Bread crumbs … as needed

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

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【My Favorite Items】
⬜︎ Amazon (Affiliate Program）

◻︎ Kayanoya Original Dashi Stock Powder
https://amzn.to/3FiB5oU

◻︎Food Processor
https://amzn.to/4maCOgx

◻︎ Oni Himokawa Udon
https://amzn.to/4oSPb1q

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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
#lunchbox
#bento