I FINALLY made YUKIHIRA EVOLVED NORI BENTO! | Foodie Friday |
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- Опубліковано 2 кві 2020
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This was a titan of a task. The Yukihira Evolved Nori Bento has to be the most elaborate recipe I have made to date from Shokugeki No Souma due to the sheer amount of ingredients you need. This is really 3 different entrees in one but having them in a single Bento is something special.
The Bento I used: amzn.to/2UNJaqn
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Credit: Changer101
1 hour ago (edited)
Dashi
Water
4 strips konbu
Bonito flakes(save them)
Concentrated hondashi
Pickled shallots
Shallots
1/2C red wine vinegar
1/2C rice vinegar
1/2C sugar
Pinch of salt
4 dried bay leaves
----------
3T Mayo
2T chopped parsley
Salt and pepper
Nori pearls
2C/16oz dashi broth
4 sheets of nori
2T soy sauce
1T mirin
1T sugar
(Save the seaweed)
--------
1 gram Sodium alginate
1 liter Clean distilled water
5 grams Calcium lactate
Kuzu sauce
1C dashi
1T soy sauce
1/2T Mirin
1 inch fresh ginger
1T cornstarch
2T water
Bacon miso soup
Julienned half onion
3 slices bacon
2C dashi
2T white miso
TsuKuDaNi
Left over nori
Equal parts bonito flakes
3T soy sauce
2T water
1T mirin
1T sugar
Kinpira
Julienne carrots
Julienne Burdock
1T soy sauce
1T sugar
1T mirin
50g pork
Some mayo
fish cake
Cod fillet
1 egg white
Salt
Paper
1T potato/cornstarch
Some Togadashi
Fried cod
1C all purpose flour
A little bit of your favorite Japanese beer(because who doesn’t have a favorite Japanese beer)
Cod
Chopped seaweed
Send me Stuff!
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I love how he has ingredients from the other side of the world but is lacking carrots 😂😂
Alice: my advanced food technology surpasses even the greatest of che-
Soma: hey guys i made your lunchboxes just the way you like them
Alice: WTF
LOL
🤣😅🤣
I am actually interested in her own take on bento
16:58
I think Alice dishes were more delicious, but Soma's were more innovative and alined with the task.
I’d love to see your take on Joichiro’s vegetarian ramen.
That damn ramen... I'll add it to my list for an upcoming episode.
Plzzz i would love to see this
OMGravy& BISCUITS, me,TOO!!!
yeah i'd love to watch this, since of it core ingredient are from my home country
@@CHEFPKR please do, chef
Chefpk: "If I had this for lunch, I'd probably pass out afterwards"
Me, a occasional glutton: I'd order cake after that.
Lmao
😅🤣😅
Same tbh
Why cake? Not pizza
And 1 gallon ice cream haha jk
I realized someone- Yukihira and Erina's are opposites In which they started out- Erina's learned all of the "proper" and traditional techniques and plates, then was forced to mixed food through a competition (also mixed with a bunch of fellow students), Yukihira started out with the non official names and just knew small techniques to tweak dishes he creates based off of observation, experimentation, and experience- then forced to learned the proper techniques and styles as individuals. He already naturally knew how to experiment and build off of it- but never all of the proper techniques provided that leads to new techniques.
That's a great deduction
ChefPK : "Burdock and baby Carrot"
me : "Bardock and baby Kakarot?"
Lmao
This is top tier and needs more likes
That's a lot of VEGETAbles.
huh, so that's what vegetable he's named after. always wondered that
Good job achieving the impossible. Now try making the peanut butter and squid 🤣 .
100k subs, peanut butter squid
@@CHEFPKR And the rest of the disgusting dishes xD
I am one of the odd fellas who love the gross type foods. Favorite as a kid was Peanut Butter and Honey sandwich. And as an adult, Ostrich!! It has a rank smell to it as it cooks and straight up horrible aftertaste, but it’s so worth it for the flavor!!
@@CHEFPKR i once tried something that worked.
Fried peanut calamari. The batter was made with dried peanut powder and some seasonings, the sauce was a sort of an acidic/sweet peanut sauce that went with the fried calamari.
It was gewd...but i was half drunk and it was a kind of street food that i had near a bar in south korea.
Hopefully this gives inspiration or ideas.
@@thejestor9378 I ONLY eat peanut butter with honey! So much better than jam!
Gandalf: uses puncture.
It's super effective
Chef ok: uses Benito flake
It's super effective
This match could go either way.
LOL
He achieved the impossible. That looks amazing but my God the steps involved 😭
It was... Too much...
@electron gaming I think the experience was worth it as a few of these things I've never done before.
I would chase an old family recipe or something you loved eating while out one day and try to recreate it... But the best way to get motivated is to cook for someone else :)
@@CHEFPKR "but the best way to get motivated is to cook for someone else", man! those were the exact same words Joichiro said to Soma! 👍
@@CHEFPKR imagine you had to memorize everything perfectly dear god
when he went for the rice with the sauce i got scared there would be an instant camera cut to him with no shirt on XD
Close enough =p
Pls do it for the Meme :D
Or just be topless ;)
I got hopeful
for the nori pearls, you could just simmer the mixture with some agar powder and dump them in the shape of spheres into some very cold olive oil instead. it's what we did in our molec gastronomy class back in culinary school. the cold olive oil helps it form its shape faster without the pearls breaking down. just don't forget to wash them with water after :^)
Yep! I wanted the bursting boba effect though since they mentioned it "burst with flavor".
The Agar Agar was my first thought
@@CHEFPKR oh yeah, true! forgot about that detail in the anime. with the agar powder method, you get solid pearls rather than the bursting ones :o awesome vid, btw! keep doing what u're doing, chefpk :^)
paul: “pickles”
me: that’s the funniest shit i’ve ever seen
It's pickles!
So its about a scientist named rick, and he turns himself into a pickle, and he becomes pickle rick, its the funniest shit i've ever seen
I saw the deku vs pickle rick. Shits funny
Growing up in Asia, I thought bentos were a universal thing to have - it wasn't exclusive to the Japanese either. Yet when I moved to the US, it was weird that lunchboxes were lackluster, they were literal empty containers with no compartments. The closest thing to a bento growing up, in the US, was a vacuum flask those insulated containers that held warm drinks.
It's because of what we put in the box. The traditional American lunch is usually a sandwich with some snacks and a juice box. These items are bulky so they require the extra space.
That is a pretty questionable scale LMAO . A lot of drug dealers use that AMS one 😂
Don't tell anyone.
The Noor pearl liquid probably increased in temperature when you whisked it. I highly suggest chilling it to about 40 to 38 degrees farenheit to make sure it drops nicely.
This is why it's an ideal to have a chef reacting to shokugeki no souma. I MEAN PK give opinion about the recipe, cooking style, cuisine,etc.He even recreate it which is amazing. Btw hi from Malaysia ✌️
15:30 I like the Zelda track playing in the background while the game is playing in the back room. =P
I thought it was appropriate given I was also opening a treasure chest gaha
Actually amazing, that's probably like what I'd give to my kid, if I had one, so he could smurf on all the other kids at school.
Lmao totally same here.
my only complain about this is that no one goes naked when tasting the food..
Gandalf?
What's surprising is , that is usually a normal portion for a Japanese lunch.
I remember going to a ramen shop with my sister's family in Shiga, her step father literally finishes a whole bowl of ramen, a bowl of rice, several side dishes, and a bowl of miso soup... faster than I can finish my bowl of ramen.
Jesus christ this looks like a year's worth of effort to create lmao
You're not wrong!
if you want your fish cake to hold together try adding some chicken or even shrimp to it. I dunno why but I tried blending chicken breast and cod together and they turned out to be this really tofu consistency you should try it. I also used whole egg so I dunno if that had any effect on it.
Sorted Food had a thing with making pearls recently (using all kinds of different things) and they had a machine and an instruction booklet for making them and it still didn't go perfectly at all. So I don't blame you for saying the pearls being the bane of this video's existence. It was certainly 1 of the things that after seeing them use that tool made me think I may try substituting them if I were to try creating my own version of the Nori Bento. that said, seeing how yours came out, kinda makes me want to give it a shot (once things kinda return to normal, as getting ingredients that aren't used in "typical american foods" is already hard enough in the area I live, and now grocery shopping is almost not possible for even those "typical ingredients")
I watched that video and it's pretty great. I will say, every single liquid has its nuances and I don't have enough experience with it. I may have to try it a bit more
Soma, Y u do dis.
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Dang Michelin Star hasn't came out with a new chapter since 2018 😢
Thank you for making this one chef.. this is what im waiting for.. 🍱
How about recreating His Horrible tasting recipes.
@@darknessblades PB squid 100k =p
Jhabari Owens I regret click on “read more”
"I'll pass out after making it"
Bro, I'll pass out after making it
It's so much food!
Do the kitchen clearing meal of soma for his test for polar star with your leftover stuff I mean we're in a lockdown so it will be a fun challenge
Back when I was living in Hong Kong, where schools don't have student accessible microwaves, I was living close enough to school that my mom can deliver one of these to me. It was very very satisfying.
Japanese people really can eat a lot... and I mean, A LOT.
One time when I eat out with my sister's father-in-law in Japan (she married a Japanese guy), I barely finish a bowl of ramen, but he could finish a ramen, rice, side dishes, miso soup, and fried fish before I could even finish my ramen.
I'd imagine the key is eating quickly. I once heard it takes about 20 minutes for your stomach to settle a bit and realize its full, so stuff your face in those first 20 minutes if you wanna be able to eat more. Wouldn't recommend 100% though as, you expand your stomach capacity and it'll take more and more food to feel full and that could lead to unhealthy weight gain and, generally, feeling shitty (sometimes literally lol)
And they stay thin
The one thing that really makes me happy is to know even pro chefs sometimes get the wrong sized pot lids.
Ps love ❤️❤️❤️ the shirt
It happens to the best of us =p and ty! It's a great shirt
From a Visual perspective the Bacon Soup is the clear winner. That just looked amazing!
OH i have that exact bento box at home lol
It’s probably the most convenient bento box with the easiest transportation. Zojirushi is a great company also.
For the nori rice there’s this one dish I love with just nice simple rice, some barely seasoned cooked salmon with salmon roe(eggs) on top but oh god it’s good. It’s like salty sea bursting boba and it itself is enough to season the fish and rice. With a little green veggie is good too.
Man I have to say I love your channel you are taking my 2 favorite pass times and putting them together cooking and anime.
Well it’s nice to know even a pro chef has trouble finding the right sized lid in his own kitchen
IF ONLY I CAN SNAP A PIC AND POST IT HERE CUZ IM WATCHING YOUR REACTION TO THIS EPISODE🤣🤣
When I finally go to an ethnic store, I will follow your recipe videos. I love food wars, I love your reactions to them-and your food facts are very interesting.
Awww, I looooove the interaction with “the monster”, haha 🥰🤣👏🏻
“were gonna take out our questionable scale” 🤭
I can safely say Japanese food is my favorite. I'm learning how to make lots of Japanese dishes and I gotta say, your videos are super helpful.
Lol that's bento recipe from anime shoukugeki no soma
@@kerrygamer9359 I know that. But he breaks down how to make it.
watched 3 of your videos and this one made me sub. goodluck with everything brother
Alright now you gotta make Alice's cold lunch Box that looks like it literally came from a gem shop
It depends on what the contents of the bento are and the season is. But generally if it's summer time, i enjoy a cool bento because of the heat and humidity. If its winter time, i prefer a warm bento because it's cold or sometimes freezing and the bento can warm the body from the inside.
That's a fair point! I guess growing up in Southern California all I wanted was cold Bento lol
The madman actually did it. I honestly never expected anyone to attempt the evolved bento, but the madman actually did it. =D
It had to be done b
Thanks for this video Chef we appreciate all of your effort to make this Nori Bento good job.
You're very welcome!
Hooray!! Thank you Chef for bringing this recipe to life!
Who else is watching with a empty stomach
at 4 am
You know I often wonder what Yuki Morisaki is thinking of when she comes up with these recipes
Same... Same
love your vids dude keep up the good work
Listen seeing both Ramsey's and Thomas Keller's Masterclass ad before your video started was so satisfying it hurts lol
I love your channel and how much fun you have lol
Ha! Winning on the ads!
"questionable scale" aight LMAO
So with this being a massive undertaking and almost a 20 min video, how long did this actually take?
P.S. love your content so much it's so cool to see these dishes come to life.
From start to finish (not counting over night on the pickles) about 6 hours of cooking and filming. I spent a solid 2-3 of those hours just waiting on the pearls lol
BRO, I SWEAR YOU DESERVE EVERY AD THAT WE WATCH, I WILL EVEN WATCH YOUR CONTENT EVEN IF YOU HAVE AN HOUR LONG OF ADS. Keep up with the Good content bro
My gosh the steps, if my wife is going to make me this bento for my work tomorrow for sure shes up all evening till dawn and will be asleep whole day after
Imagine spending an entire day on a single lunch
I don't have to imagine...
That beast's hunger wont be satiated. I fear the day you his hunger overwhelms him.
Also dope vid btw.
I fear for my life sometimes when Gandalf is around. And ty!
A pro tip of a modeller. Use a blow torch to get rid of bubbles. You basically only have to make a swing by with the flame for the bubbles to pop
AMAZING! I wish I could time skip every Friday for more of these.
Him: that’s a lot of food.
Me starving in Nigeria: I had flour for breakfast..
two days ago..
I wish I could share
www.worldvision.org help to sponsor a child like me who is hungry. Even if you send over leftovers it will be very much appreciated.
This is all just theory since I don't have access to what you do, I suspect letting the nori stock simmer a while to evaporate more excess water, that would give the spheres a slightly larger form as it would take more weight to drop from the syringe from the tension. That might also give you the desired darker look from the more concentrated stock and bigger spheres.
Also not sure on the concept but would adding more of the Alginate to it make the coating thicker to really give that pop or would that interfere with the taste?
Example; like an over easy egg rather than sunny side up?
Good theory crafting! Unfortunately simmering it further won't effect the weight that much. It would make it a touch darker, but it actually lightens up due to the alginate.
Adding more alginate it what allows it to thicken so that you can drop it into your calcium bath. Leaving the pearls in longer increase the effectiveness of the calcium, creating a tighter shell.
I think a vacuum chamber to remove any and all air would work best and possibly using a dark soy sauce or similar to give it that color.
I remember drooling over this bento when watching the anime and I am drooling right now from watching your bento here. Damn, such good stuff.
my mouth watered yo. I gotta try to make this
15:28 - BOTW in the background. Foreshadowing?
Mebe
I wont say anything about the questionable scale if you wont lmaooo.
Lips are sealed
wow i put soup and seafood on the top 2 things i won't eat again and now you have made me rethink my life decisions.
ngl tho that looks freaking good so much so that i went to sleep after watching this video and am still so freaking hungry and the more i watch the more my stomach wants to die for not having that in my belly
it's like i can taste the deliciousness of the foods just from watching it 😆
Just saw this in my subscriptions, then I suddenly remembered that Shokugeki no Souma: Go no Sara (5th Plate) is just about a week away from now.
*cracks open a cold Asahi*
*cracks open Sapporo* cheers
Jup. Its coming. And i cant wait to see Chef PK react to it xD It will be a blast.
YES I WNATED TO MADE THIS SINCE I WATCH IT, BUT THE MANGA RECIPE ITS SO COMPLICATED XC
The Manga recipe is kinda whack lol
@@CHEFPKR don’t know if you’re gonna reply, but why?
@@henksmintenegro6660 they took lot of time to make...lots of process to follow
i love how you've grown from the first episode of shokugeki that you've reacted to (first one i watched) to this now with all the editing
Gotta up your game!
Bonito flakes are and will always be the best cat treat.
I'd love to see you make ur specialty. U know, the dish that only u can make, a dish that captures ur image as a chef. Pls do make a video of u making ur specialty
I'll have to think about that one! I don't think there is anything I can only make, as that doesn't fit with my philosophy as a chef.
@@CHEFPKR I think it's less 'only you can make', and more 'only you would ever come up with' - something that's unique to your personal life experience and way of thinking
Like, my personal specialty comes from me wanting to honor my italian-american grandfather, who taught me how to cook and encouraged me until he passed - his family was from Naples and Calabria before moving to Brooklyn, so I ended up trying a slightly american spin on a calabrian recipe using napoletan ingredients: Beef and bison meatballs (with a small portion of panko breadcrumbs, both because I love the change in texture and because I'm a massive japanophile) wrapped around a core of mixed peccorino romano and parmigiano reggiano (which has to be soaked in just a touch of olive oil for some time to rehydrate it, otherwise it won't melt) and broiled in a spicy calabrese sauce full of my favorite pickled diavoletti and made from those ever famous San Marzanos that I get brought in from naples, all served on well-salted vermicelli... because spaghetti is nice, but I like my pasta just a touch thicker than that.
That's a dish only I can make- not because I'm some amazing cook (I'm REALLY not-), but because it comes from my own preferences, desires, and life experience. And yes, I know cheese stuffed meatballs have been done before, but this exact dish, prepared as I prepare it, is mine alone in conception. Obviously I can teach it to anyone, but only I would really think to come up with it in the first place.
@@Darasilverdragon I just made tres leches cake pops with 3 milk infusion via a pipette.
“Before we break into this thing”
Dear god......
“Buy my books.”
...not what I was expecting
Gotem!
I have to keep reminding myself to watch your videos when im eating, not before or after because I'd be hungry all over again
I did that the other day.. Watched my video on an empty stomach.
Thanks for buying a proper bento box cylinder to recreate this dish. Also a Gandalf the Grey cat cameo.
Hi its foodie frontier's brother, his account hacked here he is.
Hi its foodie frontier yes my brother is true send him dalstrong ty
"We're gona take out our questionable scale." LMAOOOOOOOO i'm deddd
I was watching this to try some new recepies, my mom was behind me when ChefPK tasted the rice with the kuzu sauce, MEGA LOL
I love watching these it really makes me want to learn how to cook properly but i have no ability to do so
I really like this channel, you seem like you have so much fun cooking and experimenting with the different foods and I think that’s awesome 😁
I love cooking, it makes me happy. Feeding people makes me happy
Love that episode, glad you made it
This is exactly what I needed to distract me from the problems of the world right now during quarantine. Thank you.
Also I cannot wait to try making this.
Im glad I could make the day a bit better
you have earned my subscription sensei ^_^ congrats!!!!! and thank you for sharing this.
Man, that looks so good! It has been too long since my last bento as I have been working from home for a little over a year now, so I didn’t need a bento, but after seeing this, I sure want to get back to making these bento.
Why not! Just do it to have a nicely packed lunch
WOW. that's so amazing! remember how the judges from food wars would have fun unboxing their lunch? i'd also feel the same way if i had this for lunch too. oh just looking at the food makes me SO hungry. one of my top favourites along side your stuffed chicken wing gyoza
That's the best part, enjoying the meal!
Every friday on my way home from work your Foodie Friday video is on time. I love it👍❤ and geting hungry.
Glad to be of service!
Im so proud i found this channel. *^*
i never have bentos or lunchboxes, mostly because i hate the shape in my bag, but also because I'm always scared it will leak but recently I've been really considering getting one for the first time in years and this video just really made me want to go buy one
They are great and I honestly feel like if used right they have no chance of leaking. This one in particular is a beast
Wait wait wait how are u not famous :( im subscribing now its a must guysss
You're enjoying your food and I'm sitting here watching breath of the wild being played in the background.
Men, I really enjoyed this. I'm your fan now. I love food wars same as how you re-imagine the food from the anime.
Love from 🇵🇭
Okay, I need a late dinner today then. Good job chef!
Definitely made my Friday watching this. Once social distancing and all that is over, I wonder if I can convince my Saturday gaming group to collectively work on this.
Now that's a goal!
I’ve been waiting for this my whole life.
Love you man.
that looks so fuckin BOMB
I think I'll make just the nori rice without the pearls and make the soup into a tonjiru, that'll make a mighty fine dinner. thank you for the inspiration!!
I really got to stop eating before seeing these videos! Now I am hungry again!!
Wow, what an amazing job making this! That bacon miso soup sounds so good! Must make after buying ChefPK book.
The Miso was delicious and easy to make, I hope you like the book!
Chef PK does it again!! The content we all need right now
I hope I can keep you entertained and, above all, make you want to cook
@@CHEFPKR Yeah I've been cooking a lot more with the extra free time and am always looking for inspiration :D!
BRAVA, Chef-Sensei!!! That IS a big meal!!! And I SO wanna taste, like, ALLADAT!!! This made me feel all 'Upthrust Fist'!!!
Now, If I'd just ever find it in me to spend all that energy in the kitchen :D
I love that you don’t waste food.
heyyyy my boi's back love these, dude! keep safe out there!
But I never left!! =p youtube doesn't like to tell you guys when I upload.
My cat climbs up me like I'm a tree. If he loses balance his claws just go deeper into my shoulder, collar bones, or shoulder blade. I've learned to stay still.