Alone in Tokyo After Work | Friday Night Monjayaki, Japan's Best Udon & Homemade Curry

Hello, I’m Sakura 🇯🇵 I’m a woman in my 20s working in sales in Tokyo, Japan. In this video, I want to share a mix of my cozy days at home and some amazing food discoveries around Tokyo. After a busy week, I treated myself to a Friday night dinner right after work. I stopped by Tokyo Station and went to "Moheji" for some delicious Monjayaki (Tokyo-style savory pancakes) 🥢 Cooking it on the iron griddle and eating it piping hot is the absolute best way to kick off the weekend! On one of my days off, I spent some relaxing time at home making a classic Japanese Curry Rice and Nasu no Nibitashi (simmered eggplant) from scratch 🍛🍆 Cooking comforting, homestyle meals is one of my favorite ways to unwind. On another day, I went to Jinbocho to line up at "Udon Maruka." It is widely known as the number one Sanuki udon shop in Japan! The chewy texture of the noodles and the flavorful broth were simply unforgettable 🍜 I hope this video brings you a sense of relaxation and joy ✨ ────────────────── 🍛 Tonight’s menu: Classic Japanese Curry & Nasu no Nibitashi [Classic Japanese Curry Rice] Ingredients: Meat (Beef, Pork, or Chicken): 200g 1 Onion (cut into wedges) 1 Potato (cut into bite-sized chunks) 1 Carrot (cut into chunks) Cooking oil: 1 tbsp Water: 750ml (approx. 3 cups) Japanese Curry Roux (e.g., S&B Golden Curry): 1/2 box (approx. 90-100g) 🍳 Steps: 1. Heat oil in a large pot over medium heat. Sauté the meat, onion, potato, and carrot until the onions become slightly translucent. 2. Add water and bring to a boil. Skim off any foam from the surface. 3. Lower the heat, cover, and simmer for about 15 minutes, or until the vegetables are tender. 4. Turn off the heat completely and break the curry roux into the pot. Stir well until the roux is fully melted. 5. Turn the heat back on low and simmer for another 5 minutes until the curry thickens. Serve warm over rice. [Nasu no Nibitashi (Simmered Eggplant)] Ingredients: Eggplants: 3 medium Cooking oil: 2-3 tbsp Grated ginger (for garnish) Seasonings A (Broth): Dashi (Japanese soup stock): 200ml Soy sauce: 2 tbsp Mirin: 2 tbsp 🍳 Steps: 1. Cut off the stem of the eggplants, cut them in half lengthwise, and then in half crosswise. Lightly score the skin with diagonal cuts so it absorbs the flavors better. 2. Soak the cut eggplants in water for 5 minutes to remove bitterness, then pat them completely dry with a paper towel. 3. Heat oil in a frying pan over medium heat. Place the eggplants skin-side down. Cook until the skin is vibrant and soft, then flip and cook the other side. 4. Wipe off any excess oil from the pan with a paper towel. Add all the [Seasonings A] to the pan and bring it to a gentle simmer for about 3-4 minutes. 5. Serve in a bowl and top with freshly grated ginger. 💡 Sakura's Tip: The simmered eggplant is delicious when served warm, but if you let it chill in the fridge for a few hours, it absorbs even more flavor and becomes the perfect refreshing side dish! 🤍 ────────────────── If you enjoy my videos, you can support my channel with a small coffee ☕ ☕ Buy me a coffee https://buymeacoffee.com/sakura_tokyo... ────────────────── 🥢 Friday night Monjayaki at Moheji (Tokyo Station) 🍛 Cooking Japanese curry & simmered eggplant at home 🍜 Eating Japan’s best Sanuki udon at Udon Maruka Sometimes treating yourself to good food is the best way to reset. ────────────────── 🌸 Also watch: ▶ A Lonely Night in Japan | Ichiran Ramen & Manga Cafe Vlog    • A Lonely Night in Japan | Ichiran Ramen & ...   ▶ Payday in Japan 🇯🇵 | A Japanese Woman in Her 20s | Sushi, MUJI & Daiso    • Payday in Japan 🇯🇵 | A Japanese Woman in H...   ▶ Alone in Tokyo After Work 🇯🇵 | Shibuya Night Walk, Izakaya & Convenience Store Dessert    • Alone in Tokyo After Work 🇯🇵 | Shibuya Nig...   ────────────────── #lifeinjapan #livinginjapan #japanvlog #japanese #japanesefood