Here's a tip for short grain (Japanese) rice, soak it for at least 30 minutes to an hour. This way, the rice will be evenly cooked, and it'll be nice and fluffy. Another tip. For the teriyaki sauce, the traditional way of making it is, japanese soy sauce (i specifically said japanese because the chinese and thai taste significantly different, I'm not gonna go into details but yea, these are facts. Oh also, don't use tamari as well) sake, mirin and sugar. The ratio is 1(soy sauce):1(mirin):1(sake):0.5(sugar). A sample ratio will be 2tbsp of soy sauce, mirin and sake, 1tbsp of sugar. Combine all ingredients in a pot or pan, turn the heat to medium heat, wait until it boils. Then lower the heat to medium low, and then let it simmer until it thickens. The sugar will help the sauce thicken, so you don't need the starch. Remove it from the heat and let it cool, the sauce will remain thick. For those people who wants to make teriyaki sauce, try this trick. It's the traditional Japanese way. I'm not a chef but I've cooked Japanese food for almost my whole life since I learned how to cook.
I've always told my bf that I'd want my last meal on earth to be a bento!! tonkatsu, rice, pickles, a salad, sushi, and a side of miso soup. So I thoroughly enjoyed this video. Nice work!!
I think the people that get mad at josh for using "expensive fancy cooking tools" dont understand that josh is just demonstrating to the average home chef that its easier than you think to use fancy cooking technology. never has he forced anyone to buy fancy equipment & there are always modifications for the tools he uses. yes, sometimes the modification will alter the final product but hes also not forcing you to cook those dishes. For someone who has worked in restaurants for 10 years, is lower income, and enjoys home cooking, just watching his tutorials with the fancy gear are interesting and knowledgeable. I wish ppl would stop harassing josh for using fancy equipment like the man is an incredible chef and we are lucky that he's deciding to share his recipes and processes with us.
I genuinely love the amount you work to bring asian dishes into everyday meals for everyday people. Especially around MSG myths and after all the asian hate that was happening in america-- this sort of normalization can really help to introduce culture to others willing to learn. Also, on that note, I'm just a firm believer that good food can always bring people together :)
@@remingtonpenaranda7762 I checked their videos today, not bad but I love Joshua cause he gets right to the point and he uses metric system and since I'm in eu I love I don't have to google the measurements 😁
My Japanese friend taught me how to make Tamagoyaki in a normal pan if you want to keep it a rectangle. You make a little "rectangle box" with some origami skills out of parchment paper, you put it on the pan that is able to fit the "box" and you use it like a normal pan. It is a bit tricky on first attempts but it's nice if you don't wanna buy or don't have space for a special pan for it.
Looks really good Josh! Tip for the tamagoyaki that some restaurants use: Before hitting the pan, strain the eggs through a fine sieve. This removes some of the thicker egg white from it resulting in a much silkier, smoother tamagoyaki without the white lumps you see in yours when cut. The more passes you give it through the sieve the smoother it will be. I usually go for 2-3 depending how I want it. You do lose some volume doing this so I suggest adding extra separated egg yolk to compensate for this depending on how much you want out of it. Also don't forget to pop the parts that bubble from the heat (preferably with chopsticks) for a more even, tighter roll.
Cooking tip, leave the skin on the fish for the first sear, it will help you avoid overcooking the fish (this also lets you know when to flip as the skin will easily pull away from the grill when its time) then take off the skin just before adding the glaze. Also broccoli stems are heavily underrated, they have a super nice flavour and can stand up to much more heat than the florets can. I usually chop them into bite size pieces and sear; once they have a bit of colour and don't resist when you pierce with a knife you can take them out and toss them in any sort of sauce you want.
You should do pernil and arroz con gandules next. I can't even describe how good it is. It's a puerto rican dish and it is beautiful. My future mother-in-law makes it the best. One day, i will learn her ways. Just please, i want to see you create this and try it.
I always love your recipes and ideas! As someone who eats the same thing every single day it's nice to look at your videos for inspiration for new meal ideas. However, because I am pescatarian I often have to substitute your meat options with either fish or tofu (and the consistency is very different). I was wondering if you could one day make a meal idea video but pescatarian/vegetarian/vegan edition?
Relating to you on liking teriyaki on salmon better than chicken. My dad does a quick marinade of teriyaki sauce for salmon before grilling it and it has never been made any other way in our house. 😂
Replicate chicken katsu by baking, just add a little oil to a nonstick skillet and toast your breadcrumbs fairly dark, (surprisingly they don’t darken very much in the oven, I think due to the oil) then flour, egg, and breadcrumb your sliced into cutlet chicken cutlets, place on foil or parchment and bake in a hot oven until done and crispy.
Hmmmm, the crunch factor you get from deep frying is different though. Not hating on baking, it is definitely a healthier way of making katsu, but deep frying it just hits the spot better.
@@spongebracket sigh..no arguments here..I agree, I think for me though, I actually get better results because I simply don’t deep fry enough to have the experience to make it well..after my baked ones are frozen, if I reheat in the oven they are amazingly crispy..so I’m pt=retry happy with the method, I don’t feel like I’m missing out on flavor, texture etc..
@@spongebracket I’d also say that if you haven’t tried toasting the panko in oil first, you might be surprised how close to “deep fried” the texture gets…
I want to see what you do with left overs. Like your egg wash, oils, flour that was used for breading. All your leftovers. Just because I have so much to clean up.
Meat, pike, oranges, candy, egg salad sandwhich, white rice onigiri, tea biscuits, burger, curry rice. the bento box of a crew that will change the world
My favorite RUclips cooks are Joshua Weissman, Guga Foods, and HowToBBQRight. Joshua Weissman for the technique, Guga Foods for the flavor, and of course HowToBBQRight for the smoke. I would love to see a competition between the 3 of these exquisite food masters.
You know with the budget he has now, He should really travel around the world and look at how its made in their native country and try to see if he can learn more techniques. It would be a great series.
Josh: uses a tamagoyaki pan, accordions his cucumbers, puts two kinds of miso in his mayo, has a yakitori grill Also Josh: low-key resents the possible substitution of yuzu juice, because that's where we draw the line 😂
yup i officially want you as my best friend so when we hang out you just start to cook the craziest stuff and i can eat it xD love your videos, greetings from germany!
This is the exact bento dinner I order from my local Japanese restaurant. Except instead of tamagoyaki they give shumai. My favorite dinner, so fucking delicious
Oh Joshua Weissman, your videos make me SO hungry! I am learning how to make some better food though. Thank you so much for your contribution to my culinary delights! Blessed Be!
I love bento boxes. I never have to make a decision and can have all my favorite foods. Sushi, salad and soup. Happy pooh bear dance at the table guaranteed. 😊
I think this reminder is needed. You dont need all of the same cups, all of the same ingredients. Just choose what you like, the only thing you need to remember is the way you need nutritions. 2 to 3 veggies of different types. Rice or any other carb. Protein, let it be chicken, red, or sea food. Some sauces that goes along with what you make. Also one reminder, nuts are ALWAYS a great food. You dont need to add them as a food source. Just put like a small amount of different nut types as a desert. If you desire sugar or want something sweet. Put a fruit or bake some home sweets. Also really saying. All of the things you can do on a grill, tomoyaki pan, cup or any other cooking tool, can just be a pan. You can even use the same pan for everything, sometimes it add taste to the food. And the video maked it fancy and look good but in reality? These foods you see arent that good in taste. Make some traditional foods from your country, i bet you. It will taste heck a lot better. I live in turkey and menemen is a dish mostly eaten. And everyone cooks it differently with different veggies and sometimes dont even add eggs. Cuz in the end, you can just put anything in a pan, cook it with bit of oil and salt. And it still will taste better than dipping it in 20 different sauce.
a few days ago I had my last dinner in Japan before I went back home, and I ate in this little restaurant I found a few days ago. It was there that I had the most amazing tamagoyaki of my life, and I don't think any restaurant is beating it for a long long time, now I'm watching your video and seeing you make this Japanese bento and wishing I was still in Japan
Could you do a video about several different bulking recipes? Internet and your channel are full of healthy low calorie dishes but what about us skinny dudes who want to bulk up and get the gains. And not by dirty bulking with fast food but with real, homemade calorie dense meals.
I cannot agree more about not overcooking your salmon. Salmon is one of the few fish that I actively prefer raw, mostly because restaurants consistently fuck up their salmon by overcooking it. I keep reminding myself that I need to sous vide some salmon so I can actually enjoy cooked salmon for once.
I bought a rice cooker last week and the day it arrived Ethan uploaded a rice video. Yesterday I ordered a Bento box and now Josh “decides” to do this……am I god?
Can we get a “Let Me Cook” series where Joshie chooses something to make but is given random ingredients
Genius. I appreciate the meme reference
LET HIM COOK!!!!!!!
So basically Joshua Weismann chopped
Yea good idea
liked so josh sees
Here's a tip for short grain (Japanese) rice, soak it for at least 30 minutes to an hour. This way, the rice will be evenly cooked, and it'll be nice and fluffy.
Another tip. For the teriyaki sauce, the traditional way of making it is, japanese soy sauce (i specifically said japanese because the chinese and thai taste significantly different, I'm not gonna go into details but yea, these are facts. Oh also, don't use tamari as well) sake, mirin and sugar. The ratio is 1(soy sauce):1(mirin):1(sake):0.5(sugar). A sample ratio will be 2tbsp of soy sauce, mirin and sake, 1tbsp of sugar. Combine all ingredients in a pot or pan, turn the heat to medium heat, wait until it boils. Then lower the heat to medium low, and then let it simmer until it thickens. The sugar will help the sauce thicken, so you don't need the starch. Remove it from the heat and let it cool, the sauce will remain thick.
For those people who wants to make teriyaki sauce, try this trick. It's the traditional Japanese way. I'm not a chef but I've cooked Japanese food for almost my whole life since I learned how to cook.
Great tips! Thanks for sharing!
Thanks so much for the tips ❤
I’m scared of your greatness
I have to use tamari because I'm allergic to wheat 🥹
YT Knows me. Not a single notification for Papa's Presence left out, never.
So real
Even when he doesn’t know…he KNOWS!
I've always told my bf that I'd want my last meal on earth to be a bento!! tonkatsu, rice, pickles, a salad, sushi, and a side of miso soup. So I thoroughly enjoyed this video. Nice work!!
I think the people that get mad at josh for using "expensive fancy cooking tools" dont understand that josh is just demonstrating to the average home chef that its easier than you think to use fancy cooking technology. never has he forced anyone to buy fancy equipment & there are always modifications for the tools he uses. yes, sometimes the modification will alter the final product but hes also not forcing you to cook those dishes. For someone who has worked in restaurants for 10 years, is lower income, and enjoys home cooking, just watching his tutorials with the fancy gear are interesting and knowledgeable. I wish ppl would stop harassing josh for using fancy equipment like the man is an incredible chef and we are lucky that he's deciding to share his recipes and processes with us.
I genuinely love the amount you work to bring asian dishes into everyday meals for everyday people. Especially around MSG myths and after all the asian hate that was happening in america-- this sort of normalization can really help to introduce culture to others willing to learn. Also, on that note, I'm just a firm believer that good food can always bring people together :)
Joshua never disappoints. He keeps getting better every single time.
amogus
but you disappoint your parents every day
@@michaelwesten4624 daaaaammmm sunny boy
His pronunciation wasn't really the yellow from the egg though.
Jesus loves u and died for u
I watch a lot of cooking videos but nobody does it like Joshua, I get instantly hungry even when I'm full lol.
Not another cooking show is my guy but you're still right lol
@@remingtonpenaranda7762 I checked their videos today, not bad but I love Joshua cause he gets right to the point and he uses metric system and since I'm in eu I love I don't have to google the measurements 😁
I like his metrosexual presence! Joshua is being new flamboyant cook💪🏿
@Nenad Popov 😆😆😆 no argument from me on that point lol.
I can only watch his videos if I’m actively eating something or I’d go mad haha
Truly an amazing set of meals in a bento box.
Yeah, the portions are too much. Looks beautiful and delicious, but its a bento for two people.
@@KaiserAfini for 1 american 🤣
My Japanese friend taught me how to make Tamagoyaki in a normal pan if you want to keep it a rectangle. You make a little "rectangle box" with some origami skills out of parchment paper, you put it on the pan that is able to fit the "box" and you use it like a normal pan. It is a bit tricky on first attempts but it's nice if you don't wanna buy or don't have space for a special pan for it.
The Bento Box is the gift of variety we all need to experience! ❤️ 🍱
every day i watch josh on my lunch. thanks for brightening my day with these consistent videos
Looks really good Josh! Tip for the tamagoyaki that some restaurants use: Before hitting the pan, strain the eggs through a fine sieve. This removes some of the thicker egg white from it resulting in a much silkier, smoother tamagoyaki without the white lumps you see in yours when cut. The more passes you give it through the sieve the smoother it will be. I usually go for 2-3 depending how I want it. You do lose some volume doing this so I suggest adding extra separated egg yolk to compensate for this depending on how much you want out of it. Also don't forget to pop the parts that bubble from the heat (preferably with chopsticks) for a more even, tighter roll.
My friend, from Japan, also told me to let the rice sit and soak for about an hour before cooking. Omg! So good!!!!!
Cooking tip, leave the skin on the fish for the first sear, it will help you avoid overcooking the fish (this also lets you know when to flip as the skin will easily pull away from the grill when its time) then take off the skin just before adding the glaze.
Also broccoli stems are heavily underrated, they have a super nice flavour and can stand up to much more heat than the florets can. I usually chop them into bite size pieces and sear; once they have a bit of colour and don't resist when you pierce with a knife you can take them out and toss them in any sort of sauce you want.
The food Josh makes never fails to make me hungry... Atleast gimme some cmon man!
You should do pernil and arroz con gandules next. I can't even describe how good it is. It's a puerto rican dish and it is beautiful.
My future mother-in-law makes it the best. One day, i will learn her ways.
Just please, i want to see you create this and try it.
just want to say i love your content, ive been tuned since 2020 and im watching ever since
I can just imagine josh at my door as soon as I open the door and him saying you missed a spot
Not gonna lie, Josh, I think this is my favorite thing you've made on here. Awesome job!
Imagine going to school and you pull this out in the cafeteria.
Please show us your pantry. We got your cookbook and it is ingredient overload. What do you keep on hand? How do you store/organize/preserve it all?
You saved me 😂❤ I actually was thinking I need to make a bento box for work
Bento Boxes are my favorite out of all Japanese cuisine! Josh, you really made a bento box I so wanna dig into! So delicious!
I am more and more delighted with the quality of your videos. My favorite RUclips channel without a doubt!
i love my joshy... and i'm happy that i'm not the only person who over-orders at restaurants :D
I feel like you saw into my soul and made a dish that helps me in ways I didn't know I needed.
yes! bento is one of my favorite japanese items!
Just watching this gave me a food-baby
I always love your recipes and ideas! As someone who eats the same thing every single day it's nice to look at your videos for inspiration for new meal ideas. However, because I am pescatarian I often have to substitute your meat options with either fish or tofu (and the consistency is very different). I was wondering if you could one day make a meal idea video but pescatarian/vegetarian/vegan edition?
I want it... The thumbnail looks so delicious!
Looks very tasty!
It looks like a gorgeous bento box for guests invited to a celebration or something in Japan.
Josh *are you the person that can never decide what to eat?* Me 😅😅 always 😂
Relating to you on liking teriyaki on salmon better than chicken. My dad does a quick marinade of teriyaki sauce for salmon before grilling it and it has never been made any other way in our house. 😂
I've had hundreds of bento in Japan over the years. This one is proper.
Wow this looks amazing I can't wait to make it thank you so much so excited. Great video, so engaging 👌
Dude you never disappoint. Glad you bring a cultural experience to some who can’t afford to get it authentically
Josh, you should try "next level chef" next season. You would kick everyones ass! 😂
Replicate chicken katsu by baking, just add a little oil to a nonstick skillet and toast your breadcrumbs fairly dark, (surprisingly they don’t darken very much in the oven, I think due to the oil) then flour, egg, and breadcrumb your sliced into cutlet chicken cutlets, place on foil or parchment and bake in a hot oven until done and crispy.
Hmmmm, the crunch factor you get from deep frying is different though. Not hating on baking, it is definitely a healthier way of making katsu, but deep frying it just hits the spot better.
@@spongebracket sigh..no arguments here..I agree, I think for me though, I actually get better results because I simply don’t deep fry enough to have the experience to make it well..after my baked ones are frozen, if I reheat in the oven they are amazingly crispy..so I’m pt=retry happy with the method, I don’t feel like I’m missing out on flavor, texture etc..
@@spongebracket I’d also say that if you haven’t tried toasting the panko in oil first, you might be surprised how close to “deep fried” the texture gets…
I want to see what you do with left overs. Like your egg wash, oils, flour that was used for breading. All your leftovers. Just because I have so much to clean up.
this looks perfect for someone who's bulking 🤤🤤🤤 Here I am, watching this whilst eating a bowl of oatmeal 🥲
Josh, if u put that meet overnight to fridge with milk and onion that be just perfect ❤️
Meat, pike, oranges, candy, egg salad sandwhich, white rice onigiri, tea biscuits, burger, curry rice. the bento box of a crew that will change the world
JOSH I'VE BEEN COMENTING FOR SO LONG PLEASE MAKE PATE!!!!!
Loving these cupboard style intros, reminds me of why i originally became a fan of this channel.
My favorite RUclips cooks are Joshua Weissman, Guga Foods, and HowToBBQRight. Joshua Weissman for the technique, Guga Foods for the flavor, and of course HowToBBQRight for the smoke. I would love to see a competition between the 3 of these exquisite food masters.
How wonderful Bento🎉 It's like a Makunouchi-Bento.
ごちそうさま😊
OMG this looks so good I could cry.
You know with the budget he has now, He should really travel around the world and look at how its made in their native country and try to see if he can learn more techniques. It would be a great series.
Josh, I hope you know your voice plays in my head very time I try anything at work, thank you😂
Eyoo have a nice week everyone
I just love how he delivers his content.
That's one gym bro appetizing plateau !!!
So much proteins !
Thanks Papa
Great Job Joshua-kun
Josh: uses a tamagoyaki pan, accordions his cucumbers, puts two kinds of miso in his mayo, has a yakitori grill
Also Josh: low-key resents the possible substitution of yuzu juice, because that's where we draw the line 😂
Im laying in bed after work hungry and now miserable watching this but ill keep watching it!
Ngl gonna try making the egg dish cause I never knew it was that simple 😅
yup i officially want you as my best friend so when we hang out you just start to cook the craziest stuff and i can eat it xD
love your videos, greetings from germany!
This is the exact bento dinner I order from my local Japanese restaurant. Except instead of tamagoyaki they give shumai. My favorite dinner, so fucking delicious
Oh Joshua Weissman, your videos make me SO hungry! I am learning how to make some better food though. Thank you so much for your contribution to my culinary delights! Blessed Be!
I haven’t had a good bento box is so long 🤤🤤🤤 everything looks so good!
your videos make what im eating taste better ty papa
ARGH delicious 😢❤ combination of everything in this bento is spot on! Love it!
I love bento boxes. I never have to make a decision and can have all my favorite foods. Sushi, salad and soup. Happy pooh bear dance at the table guaranteed. 😊
I think this reminder is needed.
You dont need all of the same cups, all of the same ingredients.
Just choose what you like, the only thing you need to remember is the way you need nutritions.
2 to 3 veggies of different types. Rice or any other carb. Protein, let it be chicken, red, or sea food. Some sauces that goes along with what you make.
Also one reminder, nuts are ALWAYS a great food. You dont need to add them as a food source. Just put like a small amount of different nut types as a desert. If you desire sugar or want something sweet. Put a fruit or bake some home sweets.
Also really saying. All of the things you can do on a grill, tomoyaki pan, cup or any other cooking tool, can just be a pan. You can even use the same pan for everything, sometimes it add taste to the food.
And the video maked it fancy and look good but in reality? These foods you see arent that good in taste.
Make some traditional foods from your country, i bet you. It will taste heck a lot better.
I live in turkey and menemen is a dish mostly eaten. And everyone cooks it differently with different veggies and sometimes dont even add eggs. Cuz in the end, you can just put anything in a pan, cook it with bit of oil and salt. And it still will taste better than dipping it in 20 different sauce.
Fun video! I would love to see Josh tackle a Vegan or vegetarian dishes sometime!
Papa is on top 🎉
When Josh said he’d show up at our front door it sent me 🤣
Josh makes food that looks like heaven on earth
子供達に作っていた典型的な弁当。(キュウリは酢の物の方がいいですが。それに、ご飯の上に黒ゴマ塩を一振り。)
Great video, Josh and team!
I get so excited when I am experimenting with things (also I’m a chemical engineer 🤗)
a few days ago I had my last dinner in Japan before I went back home, and I ate in this little restaurant I found a few days ago. It was there that I had the most amazing tamagoyaki of my life, and I don't think any restaurant is beating it for a long long time, now I'm watching your video and seeing you make this Japanese bento and wishing I was still in Japan
Could you do a video about several different bulking recipes? Internet and your channel are full of healthy low calorie dishes but what about us skinny dudes who want to bulk up and get the gains. And not by dirty bulking with fast food but with real, homemade calorie dense meals.
Thank you for always having a nice content 🙌
Hey Mr. Josh sir, next time can you make Katsu sauce too? I’d like to make it at home. 😊
2:30 theres a hair in that shot in the food
Sounds good
Feeling a distinct sense of 懐かしい
I can't wait to steal this idea to make for my husband
More like O-MA-GASHE! This looks fantastic!
Its cool how all of his videos are actually realistic
I watched the other Bento Box video he made yesterday!! WHATTTT
Lol the size of that bento compared to Japanese ones, you could feed the whole family! LOL
Amazing I will definitely be trying this
Nothing hits like watching food videos while fasting in Ramadan
I cannot agree more about not overcooking your salmon. Salmon is one of the few fish that I actively prefer raw, mostly because restaurants consistently fuck up their salmon by overcooking it. I keep reminding myself that I need to sous vide some salmon so I can actually enjoy cooked salmon for once.
This is is PAPA PERFECTION!!
I bought a rice cooker last week and the day it arrived Ethan uploaded a rice video. Yesterday I ordered a Bento box and now Josh “decides” to do this……am I god?
Well done Sir, as always.
I want to try this so badly 🙏
Love you Joshuaaaa!!!
Looks good
It's looks so yummy. I just had my gallbladder out so I can't eat anything fatty rn but this is on my list as soon as I can
I could watch you make bento boxes every single video.
Anyone else obsessed with the b roll shoutout at the end??? 😂
Oooh, Josh doing a bento video? Sign me up. Delicious
Itadakimasu! 🥰🥰🥰
Papa never disappoints us
My go to decision on what to eat is sleep so actually I am very decisive in that aspect.