I Ate Only Demon Slayer Food for 24 Hours!

today i'm going to be making demon slayer food for 24 hours we're going to be making kakayaki with some eggs for breakfast plus some gyudon for lunch and then finally the demons layer udon for dinner these are dishes that i have made before but i want to make them in a single day to show you guys that these can be made very easily at home it's also currently 1pm and i haven't eaten today and i am starving so let us start in this case for the kakayake i am going to be boiling some eggs and these are just going to be nice like seven minute eggs that we've done before these have been at room temperature for about an hour so i'm gonna drop these in here and then boil them for about seven to eight minutes you can go longer if you really want to this is totally up to you but you are going to need extra for the gyuton so make sure you make a couple more so again that's going to be for the udon and for this kakayake breakfast at 1 pm the kake yaga is super simple we just need some carrots a bit of potato and an onion and what's nice is that the onion is also going to be used for the udon later so make sure you prep a little extra what's nice about each one of these dishes is that you can have these either for breakfast lunch or dinner in any order that you really want but i wanted something lighter to start today so the kaka yaga is going to be my go-to but honestly at this point the udon sounds so good and i want to jump into that as soon as i can now with the onions since we are primarily using this for the kakayake and the gyudon we just want to slice these into just kind of a julienne nothing crazy that's what my onions look like you don't want to dice this up though it won't really hold its shape for the kakayaki or for the gyudon it'd just be a weird mouthfeel so make sure you do slice these we're going to use the whole onion even though i don't think we're gonna need the whole thing but we are feeding rachel today too so that's really nice and i'm able to feed my wife demon slayer food all day so that'll that'll be a fun treat take all of your onion place it into whatever container you got i love these things by the way they're on amazon for not too expensive and they're super versatile that's a strong onion get it get a lid on this as soon as possible please oh my god every time i am so sensitive to onions it hurts it hurts me it literally does now with the onions out of the way we get to do a little bit of carrot what's nice about the kakiyagi is that it's technically a vegetable fritter but you can use almost whatever vegetables you want was really nice it's a sweet potato version but we're just using regular potato for this but sweet potatoes nice too we're not making too much of the kakiyage now for the carrots you could use a mandolin i don't think it's worth busting out just for this so we're just going to slice these nice and thin this way it cooks very quickly because this does get tempura fried see this piece that didn't get cut correctly nobody wants to know nobody has to know even though we're not really paying attention to how thin these are you don't want them too thick otherwise they don't cook correctly like this this is a miss we're just gonna get rid of that too carrot done cool look at that for the potato we actually don't need too much of this i'm gonna use we're gonna use like uh we're gonna do half a potato that's that's it nothing nothing too much and this is just washed i'm gonna keep the skin on i actually really like the skin for this uh that's actually my timer for the eggs so we're gonna hold off on the potato and since i didn't get an ice bath ready because i'm being very lazy this morning all i'm gonna do is take this drain out the hot water and then just let it run with some cold water it's gonna be okay like i mentioned earlier what's really nice is that if you wanted to you could honestly do sweet potato you could do some yams you could leave this out entirely and just have it with onions and carrots once you get some nice slices these are just they're not like paper thin you can see kind of how thin they are but once you get some nice slices make sure you're only working with half at a time so this way you don't cut yourself off it's not worth it we're gonna cut these about the same size as our carrots just making sure that they're nice and long somewhat the same size so they cook super evenly now for the potato i want to make sure that if i am going to make the tempura batter right now that i throw just a little bit of water onto these because otherwise with how thin they are too they're gonna oxidize very very quickly so just throw a little bit of water on these and let them hang out while you're working with the tempura batter that we're gonna need for this kakayake now for the tempura batter i'm just gonna be eyeballing this what i've been taught by a one-eyed chef named beto is that you want your tempura batter to kind of look like the consistency of runny vanilla ice cream you know where it's like slightly melted but not all the way liquid if that makes sense so we're just gonna we're gonna eyeball it i'm gonna take a couple of spoons of flour here and then i like to do just about like 25 30 worth of cornstarch so we did two spoons of that that means we're gonna do a little less than a full spoon gives it that nice like crunchiness give this a quick mix and then for the tempura batter we want to make sure that we're using like ice cold water super super cold this is out of the tap it's also 31 degrees outside so this water is cold enough and we're gonna just add this slowly until we get the consistency we want and the reason why i'm using chopsticks is because i don't want to overwork the tempura batter if you overwork it it's going to be tough and nobody wants you want to be nice and light and crispy not not super tough it almost has that runny vanilla ice cream texture maybe a little more water you could also use soda water that's another trick that i've learned the the bubbles actually do kind of increase the overall mouth feel a bit there we go nice and vanilla e runny if that makes sense don't mix this anymore i'm gonna set this to the side and we're gonna make the base for the kakayake fritter next now this is pretty straightforward you can do whatever ratios you want i'm doing uh two handfuls of onions because i really like onions and this should make two fritters just keep that in mind we're gonna do one handful of carrots you know that's good and then one handful of these potatoes and you can see that i did have a lot of extra now personally i like to salt my vegetables for my kakayaki ahead of time some recipes do not salt it but i think it goes a long way because once you cook it the vegetables won't be able to have any salt on the inside if that makes sense and that's why they do get seasoned afterwards which is totally fine you can totally do that too i like doing it this way and salting it after it's fried then we're going to sprinkle this with a bit of flour this is going to help absorb any additional moisture so this way it's not super wet when we go to put it in our tempura and so the vegetables stick to the tempura batter this is actually this is actually a lot you want to make sure that this doesn't feel sticky that's kind of all i'm trying to do with that flour just making sure it doesn't like completely stick to your hands you know that's really the goal that way you know that most of the liquid has been absorbed since i don't typically deep fry a lot of my food i'm going to be shallow frying this which isn't super traditional i think i think most of the cocka that i've personally had has been deep fried but since i don't want to use a ton of oil we're just going to add in maybe like a quarter inch worth and we're going to make these slightly more flat than normal just so this way i'm not feeling like i'm just eating a ton of fried food which i totally am but still now what we have to do is move this uh yeah that was stupid we're supposed to do the other stuff first so we're just gonna we're gonna put this over here what we need to do is add a small amount of our tempura batter into this mix it up lightly this way we can actually have these ready drop into our oil added in maybe half of my tempura batter give this a nice mix making sure that all the vegetables are totally coated in the batter what you're really looking for is to make sure that you don't see any like of the raw flour that we had added earlier that's kind of the goal with this you don't want to overdo it because you don't want this to just be completely wet you're just adding enough to where the vegetables kind of stick together so you can see it's kind of like if you pick some of it up it's not falling apart immediately even though i'm holding her chopsticks but you get the point now that that's ready to fry this is ready to go that feels hot enough let's let's let's test the theory again you know we're just making this for ourselves we're making this for breakfast we're trying to eat three demon slayer dishes in a day so we're gonna oh yeah that's beautiful i'm gonna spread this out just a little we might be able to get like three nicely sized ones let's do that instead of two so we'll place that in there let it fry up don't move this around too much we're gonna let this fry we may have to adjust the oil or i'm sorry that's the temperature as we go because you don't want this to get too hot too quickly otherwise you do have a chance of burning it without cooking the inside so we're just gonna keep an eye on this it's gonna be like at a low temperature while it just kind of fries up a bit remember if you're not super comfortable frying food just keep it at a lower temperature than something higher it's better to cook it just a little lower it'll still get nicely fried without worrying about burning it that's a nice little tip so instead of doing like 350 maybe do 325 or maybe 300 and that's going to be fine now after about a minute what i want to do is make sure i poke just a few holes into the center with my chopsticks and what this does is it actually opens up the inside so this way some of the oil can get into it so it starts cooking the center very nicely as well not just the outside and then once that's good i think this should hold together yep just do a little flip here we go start frying off that other side this is going to go for another minute and then we'll end up doing we'll do we'll do a minute and a half or so and then we'll flip it again so we finish cooking this side get it nice and crispy again and then we'll just put it on a plate with paper towel so make sure we do season this immediately right out of the fryer just a pinch of salt right on top that's it and then we get to make two or three more i'm actually really excited that i get more than just two now to be honest that's kind of nice this is fritter number three and i'm super excited to eat these a little bit of salt right on this one we're gonna let these cool down while we get rid of all of this you can save this oil it's still really clean just let it cool down make sure you strain it and you take care of it and use it later get ourselves a nice plate we'll do up our fritters you can also serve these with like a little bit of greens or something if you wanted to i don't really have any probably should have a salad with this but that's that's fine we're not going to do salad today and i'm going to do two hard-boiled eggs because i definitely want some more protein kind of curious as to how these eggs come out because we didn't do an ice bath so oh they're they're pretty good you can still see a little a little jammy in there a little more well than i wanted them to be but that's totally fine i seasoned my eggs with a pinch of salt as well and then i have this uh this sauce that i purchased from wajamaya to the local japanese store and it's called suyu which is a tempura dipping sauce so i'm just gonna use some of this i honestly don't know what's in it but uh it's really nice it's actually kind of sweet salty that's really really good i'm excited there it is all in all this took me just about 25 minutes to put everything together which honestly is probably more time than a lot of people would spend but you could make vegetables like the night before then fry them up for breakfast have the hard-boiled eggs ready right you can cut this down in like 10 minutes if you really wanted to but i'm starving cheers oh yeah that's what i wanted slightly sweet slightly salty nice crunch but still tender this is a treat this is a real treat i'm really happy i definitely just stuffed my face with all of that food we just made for breakfast and i'm going to start prepping lunch before i go get my workout in so this way at least a lot of the stuff will be ready so we can eat it in a timely fashion now for lunch we are doing the gyudon and this is super simple because we have the onions ready to go the beef is already sliced which i picked up locally again from owaja maya so we're gonna do we're gonna do three three cups of rice uh before the internet catches fire wash it three times make sure it runs clear okay do i have to say that every time now with our rice ready to go we're gonna just throw this in the rice cooker which is very nice by the way you can still do this on the stove you can have leftover rice do whatever you want i'm doing it this way time to work out after a one hour beat saber workout i am famished and i'm ready to make this guitar which luckily only takes about 10 minutes if that i don't know why i grabbed that pant about 10 minutes you're gonna need a medium sized saute pan and look familiar here's some of the oil that we used for breakfast that i was just letting cool down and we're just gonna gonna grease this guy up so we can sear off some of our tofu for this bento i guess it's not really a bento we're putting it into a bowl first thing we're going to do is actually sear off our tofu so this way we don't really have to use multiple pans i have some nice extra firm tofu this is a local brand called ota out of out of portland which is really nice i love their stuff i typically buy whatever i can but use whatever tofu you want or don't put tofu in it whatever now you can also do however much tofu you want but i'm gonna do i'm just gonna do a couple of slices about eight nothing too big oh this is this is they when they said extra firm i'm gonna do three pieces i feel like like a little extra hungry after that one hour of beat saber you'll lightly start searing off some tofu just give this a little color a little bit of heat we'll season it with a little touch of salt and then we'll start the other stuff alternatively i guess we could have fried the tofu as well since we were doing the kakayaki earlier that would have been really nice but you know what are you gonna do definitely definitely stuck a little bit now uh this this definitely did stick a bit so i'm just gonna go ahead and flip it it'll be okay one thing i do like to do with this tofu for this gyuton in particular is hit it with just a touch of sesame oil like literally you know just a couple of drops goes a super super long way gives it a ton of flavor let it soak into that tofu because tofu is pretty porous so it'll absorb a lot of that sesame oil which is really really nice and after just about like two three minutes on each side remember we're just trying to warm these guys up we're gonna remove them from the pan we're gonna make a quick teriyaki sauce after i scrape out this pan now with the pan somewhat clean and the tofu done we're gonna make a pseudo teriyaki which is really really easy we're gonna start off with just a touch of water and this is just to make some dashi but if you have dashi on hand you can use that but i really never have dashi on hand so i'm using the tried and true dashi granules to make my own little quick doshi brand new so of course there's this child proof safety on it this is just like one or two spoonfuls worth of water and just a sprinkle of your doshi flakes because this is very very strong now into this we are going to add just a touch of sugar as well just a little sweetness because it is going to be somewhat salty just a pinch of sugar make sure that all that dissolves before we add anything else there's only a couple more ingredients that we add to this to make teriyaki sauce once the you see how quickly that dissolved the sugar in the dashi granules that's ready to go and hit this with a splash of sake just a quick splash just that's it and then a splash of meat in which i think there's alcohol in this too it's the same thing if you can't have it you can leave it out and then of course a good amount of soy sauce we're gonna do like maybe two three tablespoons worth what you really want to taste for is the saltiness i think that's nice not overly salty not overly sweet has a nice flavor to it we're gonna leave it at that now before this comes up to a boil and uh my gas just died rip that's probably why the tofu didn't cook very nicely but this is this is good to go so now with this going we're going to add in however much onion you want i like a decent amount of onion for my udon then we do have to put a lid on this we don't actually want to lose too much of that liquid before the onions soften up i may i need to add more liquid to this to be honest it doesn't look like it's going to be enough just turn it down to like a medium heat let those onions soften up throw in the beef and then we're that's that's it that's the good on those onions only take like two minutes to soften up just make sure you give it a taste that's nice and al dente we'll go with that now i have some really thinly sliced beef again this is from waja maya i'm using about half of this pack for my gut on and then i'll use the other half for rachel but if you don't have the thinly sliced beef you can cook some steak ahead of time and kind of have it the same way it's not exactly the same but it'll it'll do the job this is gonna literally take seconds guys what i'm looking to do is kind of time it to where the teriyaki sauce has somewhat reduced while the beef has cooked because i want this beef to not be in here for very long i want this to be super tender you can see it's like almost cooked already this has been in here for all of 45 seconds so now we're gonna leave the lid off turn it on high let it reduce a bit and we're done so i'm actually gonna put this together for rachel real quick so this is gonna be her dinner okay we're just gonna take some of this beef put this right on top did you want an egg too so beef right on top then all of these freaking beautiful onions now oh now i don't know if i want to put in all of this sauce we'll see how much it kind of comes out to just because otherwise your rice is going to be like really wet gave you one piece of tofu because i want two pieces do up the egg right there yeah that looks pretty cute i have that pickled daikon instead of the hearts of palm because i like this better this is a mistake on my part i thought i bought pickled ginger but i didn't so we're gonna put in an umabushi that is that we learned from food wars just boom right there you need that you need that citrusy pickled you know good goodness in there so it kind of cuts through everything else because that that's gonna pop it off okay there's round one beef udon we should make mine too i'm starving gotta feed the wife first guys this is super super easy to put together and on top of that you can make this ahead of time a lot of the components can be made ahead of time the eggs the tofu whatever you want throw together a bottle of that teriyaki sauce and just have it sitting i'm i'm so excited for this i'm gonna dive right in we're gonna get a piece of that umeboshi because that's some of my favorite things the pickled plum cheers it's so simple and so good it's salty slightly sweet nice and acidic from the pickles this is this is good we're gonna tuck this one away and we're going to make udon it's going to be a late night i'm still very full after the udon but we are going to be making the udon to finish the night out and we're going to do this in a very simple very easy very tradition maybe traditional way i don't do people do this in japan we're going to find out this is concentrated soup base yes this stuff i picked this up from awajamaya and i see this used all the time a couple of my friends do use this as well and if you want a full recipe oh god that exploded literally everywhere awesome if you want a full recipe for this particular udon from demon slayer i do have a full dedicated video down in the comments down below or maybe in the description down below we'll do that but since i'm gonna be using soup base this is super simple you're gonna do what how much how much do we want we just need one part soup base to two parts water throw it on the stove so in this case i have a little over a half a cup so we need one cup worth of water throw this into a pot again you can do as much soup base as you want on the stove get it to a boil now while that's going we're going to boil our udon noodles these are some really beautiful dried udon that again picked up from wajmaya you can probably find these online but i mean if you have a local grocery store japanese grocery store these are so good they're perfectly salted eat them like this yep oh and i did have the pickled ginger for the gouda i knew i had to bury it in the back of my fridge just wanted to show this to you we'll bring this to a boil and make our udon this is for demonstration purposes only i'm actually going to boil it over there the next thing we're going to need for this is a tiny bit of garnish and for that we're going to be using fresh green onion spicy is nice and thin i probably should have sliced these at the same time i did it for the gyudon that we had earlier i'm using the whole green onion well we can just we're just gonna do one of these put this over here now the next thing which isn't to everyone's tastes is some mountain yam and this is a very questionable looking substance that people gave me crap for in the other video for obvious reasons you're about to see but what i'm going to do is i'm going to peel back just a bit of this skin and then we are going to grate this mountain yam we're going to take part of our mountain yam just peel back what you think you'll need and again this is you know you can see what it looks like can we enhance you get it you want to do this over a bowl otherwise it's going to get on your cutting board and it's not going to be fun for anybody i am not a fan of the slimier textures doing it for you there we go mountain yam now with our water finally boiling in this knot this is not the area where we boil it in this is why i like using a saute pan because you can just do one of those look at that everything is in the water i've only been making this recipe for just about seven minutes so this is gonna go very quickly these noodles are ready to go and what's really nice is since basically everything else is ready we're just gonna go straight into the bowl i'm gonna strain this slightly over the sink now we still have to make the egg so i'm just gonna i'm gonna leave this right here and we're going to plate the noodles directly into the bowl that actually wasn't that's one portion of noodles i mean there's not a lot of noodles for a portion you know let that sit right there we're going to fry up an egg real quick because i'm not going to do it raw we you know in the states you don't want to use raw eggs half the time because we don't know of their quality whereas in japan the quality of eggs are very very very very high they take them very seriously so we're going to lightly fry this egg a little bit pan spray on the world's cutest saucepan bam egg done now what we can do to make sure that the yolk is centered once the whites of the egg start like essentially kind of cooking and coagulating a bit you can see them starting to turn more white i guess we're going to take the yolk and just move it to the center magic basically sunny side up or you can do this over hard you can do soft boiled egg you could have just used one of the eggs we made earlier today that would have been totally fine now we can finish this have our broth right in there yeah this was this was more than enough broth you don't want it you don't want it like completely covered you want the noodles to show then we take our very very fun mountain yam just just a smidgen not gonna use it for anything else then i'm gonna go for all of these green onions because there's basically nothing else on this so we're gonna do a ton of green onions maybe it'll help counteract some of the mountain yam sunny side up egg right on top and i did i just break the egg we did it it took 12 minutes from start to finish if you're using the soup base that's it all day demon slayer and we got in a demon slayer workout we're gonna finish this with this beautiful bowl of udon which was incredibly easy i really want to try the base it's salty it's sweet i mean what else do you want i mean it's so nice we can break the yolk right into all of this oh yes it's so rich looking those are good noodles not a fan of mountain yam yet haven't gotten used to it if you want to see me make food wars food for 24 hours click the video right over here my name is chef pk and remember keep playing with your food [Music]

Channel: CHEFPK

Views: 901,391

Keywords: demon slayer, demon slayer food in real life, Japanese food, gyudon, udon, kakiage, how to make Japanese food, japanese street food, kimetsu no yaiba, kimetsu no yaiba season 2, mugen train, eating for 24 hours challenge, I only ate demon slayer food for 24 hours, 24 hour challenge, buzzfeed inga, i only ate, anime food, about to eat

Id: 0Si1pKLwyHA

Length: 20min 11sec (1211 seconds)

Published: Thu Feb 03 2022