In this vlog, I made a Tenmusu Bento and Crispy Sara Udon, and also enjoyed chewy Kuzumochi in Nara It’s a slow and cozy Cooking Vlog, sharing both food and everyday life. I’d be so happy if you enjoy watching! Thank you so much for watching! Your follows, likes, and comments truly encourage me. I’m deeply grateful to all of you _______ Tenmusu (Shrimp Tempura Rice Balls) Ingredients (Makes 12 pieces / Serves 4) For the Rice • Japanese short-grain rice … 1 cup (180 ml) • Kombu powder … a pinch (or 1 small piece of kombu) • Salt … 1/2 tsp For the Shrimp • Shrimp (e.g. vannamei) … 12 pieces (peeled and deveined) • Nori (seaweed) … as needed • Oil … as needed (for deep-frying) Shrimp Marinade • Mirin … 1 tsp • Soy sauce … 1 tsp • Potato starch … 1 tsp Tempura Batter • Cake flour … 40g • Water … 40ml • Potato starch … 10g • Mirin … 1 tbsp • Soy sauce … 2 tsp • Ground sansho pepper (optional) … to taste Tips • Seasoning the rice is key for good flavor balance. • You can adjust the saltiness or sweetness to your liking. • Shrimp should be marinated briefly to enhance umami before coating and frying. MUSIC Ogata Mamoru / Audiostock Favorite Products Amazon (Amazon Associates Program) Nagatanien “Kamado-san” Donabe Rice Cooker (3-cup size)
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 ('`) To all of you kind-hearted people— thank you always. I’m truly filled with gratitude #japanesefood #bento #lunchbox
