Youtube daily report Jan 3 2017

Hey Yall its Kinoshita Yuka (Eng subs by ~Aphexx~) (Change font size color and transparency via options menu)

So, Today! .... well before that I've got some announcements to take care of

there are 2 of them but the first one is...

I've been hinting at it for a while but.. my 'photobook' will finally be released this month

I've experienced so many new things since I started Youtube and joined the UUUM network

and I had so much fun shooting this photo album/look book and I'm so happy this will finally be released for sale

and lol, I'm so embarrassed by some of the pictures inside but

there are many scenes that you just don't ever see from watching my videos .... apparently.

apparently? I've already seen the pics I know whats in it...

some pics of me eating around Yokohama's chinatown district and some cosply-ish pics

since I'm such a homebody there's a lot showcasing what I wear @ home

everyone! it would make me so happy if you would please check it out... TYVM everyone

and the 2nd announcement truth be told I'm already wearing it...

tadaa its a new version of my Mochiko character hoodie #YukaSwag

I've also got another one... tadaa this one is also the Mochiko 2.0 version mug

it has stars on the back and says 'Yuka" on it

and on this guy there is the Mochiko character and a star here it would make me oh so happy if you all would buy this as well

the photobook will release Jan, 25th

and the #YukaSwag is already live for purchase so please check them out

I'll post links to the photobook and #YukaSwag in the description area below

K, so our meal for today is..... tadaa

I'll be eating 4kg of Lamb and I'll be cooking this chinghis khan style (over a rounded helmet like BBQ grill)

if you guys remember the pork bowl vid I did a while back I told you guys that Takahashi-さんsent me that meat

and this Lamb meat today is also from the same Takahashiさん also s/he helped me out so much with making this photobook as well TYVM

alrighty lets get grillin'

lets start by cooking off our veg I'll be using onion and green onion

season with salt and pepper

add bean sprouts this is 2 bags worth

before the veg has a chance to cook through tadaa place the Lamb on top of the veg

then lid

once lidded cook on medium for 3 minutes well... just keep an eye on the doneness

Ideally you'll be using a true chinghiskhan jhingiskhan ghenghis khan grilltop but I don't have one here so when I looked online

there were many different ways to re-create the BBQ experience but this time around I'm doing it this way

3 minutes have elapsed

oh wow its nicely cooked through わああーit looks super delish

its got that unmistakeable aroma of ghenghiskhan grilling of lamb meat

ok I've got 5 cups of rice

tadaa I couldn't fit all the sprouts and meat in at once so I'll be cooking them as I eat

I've got my rice right here itadakimasu

goona be delish the meat is chillin' over here

they say that if you overcook the meat it will turn very tough .... ~that's what the internet told me~

looks delish

the meat is tender yet has a nice chew to it its nicely marbled and very delish its so juicy

its got that unmistakeable lamb taste which is so wonderful

.... I don't really need the sauce here

the veg is cooked through nicely and is so tender

~HOT~

~heavenly~

so tender this is a great way to cook this, this cooks the meat so nice and tender

guys... if I'm eating this straight from the cooktop the veg is too hot to handle so I'm goona let it chill on this rice

another round of meat I can probably get away with heaping a bunch of meat on at once

I may have misjudged the cooking time of the meat ....waiting... waiting

when you add a lot of meat it takes it longer to heat through

if you add to much meat the heat doesn't travel through as well guys, be aware of this

there is a bit too much liquid that has come from the veg so I'll try to scoop it out

I don't want this sauce to go to waste let's give it a try

hmm its pretty tasty however.... I don't think its necessary

this ghenghisKhan grill has turned into a watery hot pot so I'll try to absorb some of the excess liquid (JingisKhan Grills should be a dry cooking method)

this will prolly be the last of the meat

K, thats the last of the meat

last mouthful itadakimasu

all done gochisosamadeshita

this JingisKhan was totes delish special thanks to Takahashiさん

I know I already announced it at the beginning but just a reminder about my photobook and #YukaSwag

if you are at all interested please click the links this ChingisKhan was so delish everyone please give it a try

and as always thanks for watching and if you liked this video please hit the like and subscribe buttons BAI BAI