A Chef Tries The Japanese-Dollar-Store Cooking Challenge

A Chef Tries The Japanese-Dollar-Store Cooking Challenge


what’s good guys I’m Calvin a I’m the CDC I win Sun in Brooklyn today Inga challenged me to do a dollar store challenge to use ingredients from Daiso this Japanese dollar store and attempt to make a two course meal one entree in one desert let’s go if I made it out here to die so I out in Flushing now we’re gonna look around for some stuff the a lot of it around you got some pretty sick plates here for a dollar store dude this is like Street food section now is Lee surrounded by food all over mmm it’s like noodle sex yakisoba flavor aka msg excusable I love Pocky I probably in all these flavors it’s good be for dessert almond crunch hell yeah it’s hot and spicy I’m down there though this is marshmallow it’s a sponge ooh wasabi peas now let’s sabi flavored but still delicious we’ll definitely some chocolate definite get some protein up in here for the entree grilled dried yellow Jack I want to go see food and then actually got rice and stuff we could probably do a rice or noodle dish yes do it a curry noodle Annie I’m gonna grab a Buddha it was so good I’ve actually never used these carries before but it will rave about these things all right how hot do you got it some furikake I’ll probably Chazz it up with a bunch of other snack siga seaweed-based seasoning with sesame seeds and much other stuff i love seaweed snacks i think i’ll blitz this up and I’ll be a good little seasoning mix a little chili oil drizzle on top let’s grab a soy sauce all right so I think we have the entree covered and I’ve go back to thinking about dessert I love red bean stuff if some of this baked wheat cake pastry room feel like I do something with this maybe I could soak this let’s see what drink that alright I got a little bread pudding type dessert with milk yeah cuz we don’t have milk take one of these take a coffee shot milk tea and coffee together isn’t that good just do both they still love this stuff when I was little we could use just like the frosting part I say I think we’re pretty sad yeah now we’re back here at the BuzzFeed kitchens and I’m just gonna do a little recap and kind of what my plan is an idea I’m sure it’ll change as I go I kind of separated out into two sections this side will be dessert and this side will be the entree I’m trying to do like a little coffee milk tea bread pudding and on this side we’re gonna Harry you don with some peas some jerky and I’ll whip up a little season a mix should be good I probably start with doing the dessert first have some time to cook in the oven I have faith die so never disappoints this is the baked wheat coffee cake see what it tastes like it’s okay a little dry we’ll make it work now this is red bean thing has to be good it’s literally like pancake with like the sweet red bean filling ooh this is actually really good the coffee kicked more neutral so might actually work really well I broke my everyday knife just cuz I’m used to using it I’m familiar with it it’s like weird using it cutting sponge cake but get the job done gets everything done I’m just gonna whip up a little batter we didn’t get eggs at Daiso but everyone has eggs at home right I should try these coffee drinks too oh that’s sweet it’s good Duff a little bit of this mmm this coffee shot I think she’s just unsweetened straight black cut that sweetness when the other one is the milk tea it’s like the drink grown up and like Chinatown bakeries this will be nice more of that I wink everything that’s what cooking is about swing it taste it use all your senses and see how it goes get these bad boys in I’m gonna soak it up a bit before I chuck it in the oven you want to be a little custardy a little butter is a staple butter makes everything better you know all up on the sides dude I love butter it’s basically french toast chopped up in a pan usually I would add like milk half-and-half or cream or something but milk tea counts flavored milk even better get a little chocolate to it ooh cut them in half so they melt cool 15 20 minutes 350 we’ll check it out 17 see we’re at we waited for the bread pudding to cook it’ll work on the curry udon I think I’m gonna do a soft soy para date egg for that one so I’m gonna get the eggs cooking for that crank this thing up only put one on the dish but I’ll cook another in case it cracks her get hungry I like seven-minute eggs little Jam here then I’ll see what I’m working with with this curry I’ve never used this before but you said it’s good so I trust you you picked extra hot too it smells really good I want to definitely rehydrate the dried seafood that we got this is legit just like whole dried little fishies do you guys just pretty tasty you don’t have to rehydrate that one Simon that chewy this is the dried filefish this one shoe it I’m gonna cut this up in the scripts and I soaked it up this one looks weird ooh three different textures just punchy this will be nice feel like the top maybe alright so I’m definitely rehydrate this mile just throw these bad boys into and then I’ll probably use the liquid as well help build the berry sauce later this I’ll reserve in another Bowl at that I’ll sort out if we said we were gonna do our own version of furikake you literally throw that on anything this one’s kind of citrusy too it’s nice and these were that crispy noodle snack they just like broken ramen packets delicious little bit at ha and spicy corn snack yeah I’ll be good alright eggs are done just hang out it’ll blitz this up and make her own little Suzy mix for the top little taste yeah we might get full snack powder so we got that music glass out see we’re working with with these noodles there’s pretty much fully cooked what we’re doing is reheating these later eggs are out then peel these up get them in a little soy sugar mixture if I that’s time the sauce and noodles are done these will be perfectly marinated good then we did another this one’s busted proper preparation prevents poor performance that’s the bottle nice Lou sug cool let this hang out here as well the third thing we got besides butter and eggs or scallions so I’m gonna utilize the greens for the garnish later and the white parts gonna treat these as onions by the time we finish this the bread pudding should be ready to come out the oven it’s just canola oil I also decided I’m gonna add these dried vegetables and rehydrate these a little bit in the pan this is the packets that came with the futon and we’re gonna throw the peas in there as well as their vegetables not enough that these pack is open to more scallions see if you don’t want to cheat just use these packets then I like four scallions at this block melt this down add some peas for help I’m gonna add all the liquid from rehydrating this fish that flavor helped built this sauce better let it reduce other thicken a little bit taste it Reese’s and if we need to a little more salt cut the heat add some butter emulsify that in is it a better mouthfeel one last taste hopefully it’s pretty nice it’s not even that hot nice look this smells pretty good let this rest finish absorbing all the liquid it should still be really custard to you these noodles are hard cooked so that shouldn’t take more than two three minutes in the water good little little oil got our sauce that we made pretty intense and flavor a little bit should go a long way a little bit of the udon water help bring this together [Music] and then we’ll taste it maybe he’s a little more seasoning who’s a little more on the curry one last taste mmm plate this up but that’s soy egg that we did earlier just hanging out here a couple of these wasabi seaweeds a little bit on top a little heat his chili oil fish crunchies and then our seasoning mix it’s a little bit on top over these eggy’s scallion tops the main entree is finished it’s squid fish veggie curry situation now we’re gonna finish up this dessert real quick I’m just chopping up some of the random Pocky sticks we bought the Loess all over for some texture it needs a little more pink maybe a little strawberry have I had using so long cool I did say I wanted to use this frosting couple dads she is it’s a lot of different dried cons Tritton fish but you don’t really taste it it’s more like umami versus fishy you’re amazing well that’s it I hope you guys were inspired by these two dishes feel free to roll up to dollar store supermarket die so wherever and just caught for item ingredients have fun [Music]

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