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  • mhm.

  • Mm.

  • Mhm.

  • Mhm.

  • Mm hmm.

  • Mhm.

  • Hello.

  • I'm sad today, but no reason.

  • Just said, there's nothing going on.

  • It's just how I am and it's okay because it just happens sometimes.

  • So the one I like to make some pancakes, it's still your kitchen chats.

  • Mhm.

  • So we're gonna make some pancakes today.

  • Some of those fluffy Japanese pancakes.

  • I'm gonna do my best, but because it's autumn, I thought, I do.

  • Let's do a little bit of an autumn theme.

  • We're going to be as these bad boys.

  • Emma, What are persimmon?

  • They've got a really hard outer shell inside varies and softness, depending how right they are.

  • It's like squishy, not like a crisp the sweet inside, maybe like an apple and an apricot flavor mixed together.

  • I was thinking of trying to make like a persimmon puree to go with the pancakes.

  • Make a little bit autumn themed.

  • I also bought a sh wheat potato because Japanese sweet potatoes are very sweet.

  • It depends what kind you get.

  • These ones, it's like a dessert.

  • I usually have these as a dessert that's so sweet and tasty for a little butter on it.

  • Oh my gosh, Okay, So I got a squishy sweet tater thinking maybe I could judge that with some cream as well and have, like, a a creamy sweet potato cream.

  • I don't know.

  • I'm pretty much just going to enjoy myself and just do my best and see what I can create.

  • And hopefully the pancakes work out because I've never done that before.

  • I've never even eaten them.

  • Whatever happens, we have to have a good time and get out of a little bit of a seasonal funk.

  • Mm hmm.

  • Yeah.

  • Also, to stop this video, I have a new apron to show you.

  • Are you ready?

  • Oh, my God.

  • Look at this sweet little apron that Valerie from Twitch made me.

  • Well, she made the embroidery.

  • It's a Tokyo kitchen chats.

  • Apron.

  • Look.

  • Got a little persimmons on it too.

  • It's so customized.

  • Look at that.

  • And it's got little pockets to Oh, so cute.

  • I absolutely love it.

  • Also, I have a matching tea towel from her as well.

  • Thanks again.

  • Valerie.

  • Your excellent.

  • Also, the recipe I'm gonna be following along today is from just one cookbook, So, uh, yeah, link to that in the description.

  • Down below Alright.

  • Without further ado, let's list the ingredients that I will be using the ingredients that we'll be using today.

  • Uh, eggs, cream.

  • I will be using soy cream, baking powder, vanilla or imitation vanilla flavor cake flour.

  • So milk, pancake syrup, one sweet potato, powdered sugar, granulated sugar for Simmons, then cinnamon and nutmeg.

  • I don't know if I'm going to use them, but we'll see.

  • The first thing I'm gonna do is I'm going to whip the cream and put it in the fridge so that it's ready to go when I'm ready to go.

  • I have some ice water here, and I have to bowl on top and whip some cream.

  • I'm gonna be using soy cream, but you can use whatever you want.

  • Yeah.

  • Mm hmm.

  • Oh, I'm gonna add a little bit of powdered sugar to it before it gets too thick.

  • Okay.

  • What?

  • Mm.

  • All my Tupperware smells like onions.

  • I was just gonna put it on top.

  • I put in the fridge, but I don't want onion cream.

  • Keep it in the so Yeah, I'm just gonna put some of this this really squishy sweet titter in the and with some of the cream, and then I guess whisk it.

  • I was originally gonna blend it, but I don't know if it needs it.

  • We'll just try whiskey, and I need you to see her.

  • See how beautiful that is.

  • It's so soft.

  • It's seriously.

  • They're so so soft and delicious.

  • Oh, my gosh.

  • I'm just gonna double check that.

  • This is a sweet one, because sometimes they're not so sweet.

  • Mm.

  • Oh, hell, yeah.

  • It's just I just wanna get this stuff, This stuff in there, Like the rest of this week later.

  • Later.

  • It's so good that I should just be able to whisk it in.

  • Please work.

  • Give it a taste.

  • Maybe I can add some cinnamon.

  • Nutmeg.

  • Oh, I like this.

  • I'm experimenting in the kitchen.

  • What do you taste like?

  • Ooh.

  • Okay.

  • Okay.

  • Yeah.

  • Let's have some.

  • Some cinnamon.

  • Yeah.

  • Little bit of nutmeg.

  • It's exciting.

  • Sometimes all you need to feel better is just a little bit of bacon.

  • A little bit of time to yourself, I guess.

  • Why does potato cream sounds so bad, but tastes so good?

  • Mm.

  • That's autumn.

  • I know that we're making pancakes, and this isn't like the main thing, but that's that's really bomb.

  • So now I have my sweet potato cream and my normal whipped cream.

  • I'm gonna pop these in the fridge until we're ready to serve.

  • Next I'm gonna do is separate the egg whites from the egg yolks.

  • Here we go.

  • Got it.

  • A little blue.

  • Nice.

  • So I have the egg yolks and egg whites and I'm gonna put the egg whites in the freezer for some reason.

  • Tells me to do that.

  • So I do it.

  • Yeah, I love that sound.

  • Before you do the next step of pancakes, I need to do the person it's gonna make that puree.

  • So I own a blender.

  • It's very, uh, not excellent, but it does the trick usually.

  • So I'm hoping that it will be okay.

  • And I think I'm just gonna blend persimmons In Japan, persimmons are incredibly cheap, super, super cheap.

  • They're very accessible.

  • And I may have eaten too many.

  • Now you're usually supposed to peel them.

  • I actually quite like the peel.

  • I like the texture that it adds, because otherwise it's quite a soft fruit.

  • But that will work well for for blending.

  • So I think that lately it's feeling like a time for change.

  • And I'm thinking of moving.

  • I've been looking into places, and there's some really nice places in prefectures around Tokyo.

  • So I'm thinking of scheduling from Tokyo.

  • Yeah, you can get really amazing really cheap, beautiful places if you just go a little bit further out.

  • Mm hmm.

  • This person is great.

  • What are the flavor?

  • Mm.

  • I'm just gonna cut up into little bits if you guys haven't had dried persimmons.

  • Oh, my God.

  • They're so good.

  • I think I prefer dried persimmons to regular persimmons.

  • That's so good.

  • So sweet.

  • Like the outside turns white like a powdered sugar.

  • It's just off.

  • I looked up a recipe for persimmon puree, and the recipe was like, Get up, Asuman put it in a blender.

  • So that's what I'm doing.

  • Good luck, little guy.

  • What?

  • Uh huh.

  • Oh, my gosh.

  • It's like juice.

  • Oh, that's funny.

  • That's a persimmon.

  • What?

  • Cinnamon.

  • Go with it.

  • I think it will.

  • Yeah, we have fun here.

  • We try new things infinitely better.

  • Okay, hell, yeah.

  • Okay.

  • Yes.

  • Actually worked pretty well.

  • I thought something would have gone wrong by this point, but it's actually really good.

  • Oh, that looks Grace.

  • Okay, I'm gonna move on to the pancakes.

  • Now.

  • I am nervous, but let's just do our best.

  • So it needs 1.5 tablespoons of whole milk.

  • But I'm using soy milk, so hopefully that's not bad.

  • Oh, yeah, Vanilla quarter teaspoon.

  • I just need to whisk this until it's light and frothy.

  • Do you guys have anything you do when you have, like, a crap day for me?