Can we get a “Let Me Cook” series where Joshie chooses something to make but is given random ingredients

barbequed eel isn't there so it can't be my ideal bento box. How come i've never seen one of you youtube chefs mess with eel.

YT Knows me. Not a single notification for Papa's Presence left out, never.

I watch a lot of cooking videos but nobody does it like Joshua, I get instantly hungry even when I'm full lol.

Joshua never disappoints. He keeps getting better every single time.

Truly an amazing set of meals in a bento box.

zamn im speeddddd

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 :)

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!!

Nothing hits like watching food videos while fasting in Ramadan

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.

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

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.

The food Josh makes never fails to make me hungry... Atleast gimme some cmon man!

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.

I just love how he delivers his content.

I can just imagine josh at my door as soon as I open the door and him saying you missed a spot

ARGH delicious 😢❤ combination of everything in this bento is spot on! Love it!