Sweet & Savory Stuffed Lotus Root Fry｜Easy Kushi Katsu｜6 Roll Sandwiches + Animal Potatoes

Sweet & Savory Stuffed Lotus Root Fry｜Easy Kushi Katsu｜6 Roll Sandwiches + Animal Potatoes

Five steps to the kitchen Renkon Renkon does not need to be peeled but this one seems a little old, so I peel it because the dark spots concern me I soak it in vinegar water for about 10 min I add fragrant Kujo green onion to the filling White onion or regular onion also works,
and it tastes good even without any onion I’m using 630g of ground pork that cost 880 yen I ran out of ginger and became a bit flustered but I was glad to find ginger powder resting in my spice box, so it helped me！ I add green onion and a little salt, then mix it well I wipe off the moisture from the renkon I match the renkon slices that go well together Some are a mismatch 💔 And some are a successful match！ Twelve pairs are born The remaining renkon will wait in the fridge It’s probably better to divide them evenly into twelve portions, but I just go with the flow, thinking it will work out somehow ^ ^ I forgot to dust the bottom renkon with potato starch I coat it with potato starch before placing it onto the meat mixture This helps them cling together and prevents them from coming apart I press the meat into the holes of the renkon They seem a bit thin Renkon comes in many different sizes The one I’m using is quite thick Because it’s thick, it has a fluffy, tender texture It’s a renkon that lets you enjoy both fluffy and crisp textures I coat them with potato starch It adds a nice sizzle I use a bit more oil When they turn fox color, I flip them I cover the pan and let them steam-cook Amanaga peppers are a type of pepper that is not spicy They are thick and have a gentle sweetness that tastes delicious I remove the lid so that water drops do not fall The first batch became a nice color The meat shrinks when cooked,
so it might have been better to add more filling I wipe off the residue and start the second round The rice is cooked, so I gently turn it from top to bottom This makes the moisture even and prevents stickiness I mix 4 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake,
1 tbsp sugar, and a little honey It becomes a sweet and salty sauce It might have become a little too browned Oh , it came apart (´Д｀) I will eat this piece I stir-fry the amanaga peppers over high heat for a short time I season only with salt and pepper The renkon has a strong flavor, so I kept this seasoning light I return them to the pan and coat them with the sauce I change their positions as they cook When the sauce becomes thick, it is ready The slightly deeper color looks delicious When I make a sweet and salty sauce, I want something refreshing So I make carrot lape with these wrinkled carrots (^^; These carrots look fine without salting, but I salt them just in case I add 2 tbsp vinegar, 1 tbsp olive oil, and 1 tsp each of sugar and honey I add them to the carrots after squeezing out the moisture I crush the nuts quickly with my nut gacha I add plenty of nuts I also add some dried fruit The wrinkled carrots absorbed all of the dressing (°▽°) I made a renkon spot I place a sheet of nori as a soft cushion It looks powerful because the renkon is large For the second one, I will use a more modest renkon The carrot lape has come back to life It has little moisture, so it may be perfect for a bento These sweet mini tomatoes came from the Netherlands Thank you for crossing the ocean to come here ♡ This furikake is called “Hanayaka,” a bright and elegant blend The beautiful colors made the bento look brighter The glossy finish looks nice The stuffed renkon bento is complete The crisp texture of the renkon is very enjoyable The rich sweet and salty sauce goes well with rice ^ ^ I add a matcha latte KitKat for a snack ♡ day2 Today’s main item Frozen yakitori Today I will try something bold I will try making kushi katsu using yakitori This idea came to me suddenly while I was taking a shower I thaw the yakitori lightly because I will fry it This is negima with chicken and green onion alternately skewered And this one is chicken thigh without green onion The batter is made with 4 tbsp flour, 1 egg,
and water adjusted to your preferred thickness I coat it lightly with flour The flour works like glue, but it is fine even if you skip this step It is easy to dip when the batter is in a glass Fine panko makes it more authentic I choose regular panko because I want a crunchy texture The coating is finished in five seconds The yakitori I am using today is already seasoned with salt, so it tastes good as it is If you are concerned about salt, unseasoned yakitori may be better I use rice oil with a little sesame oil The temperature of the oil is about 180°C It is fine when only the coating becomes crispy I drain the oil well By the way, bamboo skewers are safe even when fried in oil They do not melt and do not release harmful substances ^o^ I prepare rice balls for my son I let the rice cool 2 eggs, 2 tbsp milk, 2 tsp sugar, and a little salt I will make the rolled omelet with a rich milk flavor The filling is Hokkaido fried chicken called zangi I bought it at Coop It has a strong flavor and goes well with rice balls I sprinkle a pinch of salt over the whole surface It is about twice as much as you might imagine (^^; That amount tastes good But tasting it yourself and adjusting is the best Crumpling aluminum foil helps keep the rice from sticking to it Zangi onigiri I make several thin omelet sheets I roll them tightly If air gets inside while rolling, holes will form I use three thin omelet sheets I wrap them tightly in plastic wrap and let them sit The side dish is pumpkin honey butter I cut it into cubes I peel a little of the skin I microwave it for 4 min at 600w Red ginger goes well with kushi katsu This time I add Iwashita’s new ginger It has a gentle spiciness and tastes good even when eaten as it is This container is a microwave vegetable steamer I bought it for 300 yen and it is very useful I add butter and honey and mix them together Since the butter does not melt, I surround it with the pumpkin Just in case, I disinfect it with a food-safe sanitizer I put the rice in the container and let the steam escape When steam remains, the bento spoils more easily Since I used unsalted butter, I sprinkled a little salt I wonder if it made a proper swirl…(´ω`) It seems the first roll was loose, so a small hollow formed… Mai is umai… Mai is umai 😆
(“mai” means rice, and “umai” means tasty) My cheerful daughter comes out with a pun in the morning 😂 I place a shiso leaf as a gentle cushion I pick out the kushi katsu that look the most delicious I like the gentle color of the ginger Today I pour the sauce on top I add some nutrition seeds The kushi katsu bento is complete It’s okay to tuck the skewer inside if it sticks out This way, the lid closes too If you prefer it without the skewer twist it and remove it Today I will remove it A kushi-less kushi katsu bento！ Placing an antibacterial sheet prevents the sauce from touching the lid The yakitori kushi katsu was a big hit with the kids They said the meat was tender and delicious I add a mini sauce just in case And the usual set for the rest I hope they enjoy their meal today as well (´ω`) day3 I woke up a little slowly this morning It might get a bit long, so I’ll talk about it in the next vlog Actually, I developed an ear condition… It seems I need to rest my body a little bit… Please don’t worry, I’m doing fine except for my ear (´▽`)b Animal-shaped potatoes Scallop isobe-age I bake them in the toaster Air-fry at 180°C for about 8 min I warm the pumpkin to make it easier to cut Today I make an easy roll sandwich The pumpkin appears for the second time in this vlog ^ ^ It is delicious and I am hooked I warmed it for only one minute, so it is still firm I cut it into a suitable size I microwave it for 4 min It baked to a nice color I added soy milk to the tamagoyaki today The ingredients are 3 eggs, 2 tbsp soy milk,
2 tsp shirodashi, and 1 tbsp sugar This is Yamaki’s official recipe I was torn between making an egg salad but I felt like making tamagoyaki today Dashi-maki tamago sandwiches taste so good too, don’t they (o^^o) The fluffy soy milk dashimaki is complete I mash the pumpkin with a fork Cream cheese Agave syrup Honey or maple syrup would also taste good I also add nuts and dried fruit I also make a tuna sandwich because my child likes it I drain the liquid and oil Since it is for a bento, I wanted to drain it well but I squeezed too much and lost some flavor (*_*) For one can of tuna, I add 2 tbsp mayonnaise A little mentsuyu, sugar, and pepper I add kombu dashi powder Glutamic acid boosts the umami Super large Peyang yakisoba The price is about 200 yen It contains dried toppings, seasoning powder, and sauce Since it is a large size, it has two blocks of noodles This is a little trick to keep the dried cabbage from touching the lid (￣∀￣) Let’s wait for 3 min Since the sandwiches seemed a bit light I made a chicken and scallop soup The noodles are cooked I drain the hot water The trick was a great success (´罒`)b Actually, this is my first time putting Peyang in bread I felt a little hesitant about putting cup noodles in bread But I wanted to take it easy today, so I relied on Peyang It has a nostalgic taste The soup is finished by pouring in beaten eggs There is no need for seasoning, so it is very easy I pour it into a soup mug It is an additive-free soup with delicious scallop umami I cut the dashimaki tamago into a size that fits in the bread I use butter rolls for the bread Today I cut them in the middle I trim the ends of the egg and push it in with a bit of force It might be a little too thick… I add cream cheese to the pumpkin roll It becomes a two-layer look and upgrades the visual And I add a tiny pumpkin piece to make it cute I add lettuce to the tuna mayo It would have been nice to add cucumber to the tuna mayo I bought this cutlet thinking it was scallop When I read the package carefully, it said “scallop-style”… It is big and sticks out from the bottom (^^; This Peyang yakisoba roll is the one I am most curious about I am looking forward to my child’s reaction I stuffed it too much…(￣∀￣) I add cabbage and the included seasoning flakes on top The fruit sandwich is Shine Muscat I hide a secret piece inside I am sure they will be happy The six kinds of roll-bread sandwiches are complete Today I will pack the roll sandwiches in a wappa Since the box is dark in color, I placed a bright cooking sheet I thought I packed them gently because they are soft but I ended up pushing them in quite forcefully… I was worried if they would fit properly All six settled in safely I place a divider so the cream does not touch The animal group moves in as well The rolled-sand bento is complete I cover it with an antibacterial sheet When I asked the kids for their thoughts surprisingly, Peyang was the winner！ I also tried the leftovers and was surprised by how good it was！ The soft yakisoba matched well with the soft bread Xylitol tablets Wet tissues The cooler bag I always use is the takeout bag from Soup Stock Tokyo i love its simple design and large capacity Thank you for watching until the end I would be happy if this was helpful even a little Please take gentle care not to catch a cold Have a lovely week (´ω`)♡ [I’d be happy if you subscribed, if you’d like ]
See you soon… (*´∇｀*)

🍽️ This Menu

• Lotus root sandwiches with sweet soy glaze
• Easy skewered katsu, swirled tamagoyaki
• Roll sandwiches
(Sandwich fillings)
Cream shine
Soy-milk dashimaki
Peyang yakisoba
Scallop-style katsu
Pumpkin cream cheese

Thank you so much for watching❤️

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◽️Stuffed Lotus Root Patties (Japanese-style)

📝 Ingredients

Main
• Lotus root … 300g
• Ground meat (pork or chicken) … 300g
• Green onion … to taste
• Ginger … a little

Sweet-Savory Sauce
• Soy sauce … 2 tbsp
• Mirin (sweet rice wine) … 1 tbsp
• Sugar … 1/2 tbsp
• Sake … 1/2 tbsp
• Honey … a small amount (optional, for richness)

💡 Tips
• Sandwich the meat firmly between two lotus slices
• Sear both sides, then cover and cook through on low heat
• Simmer in sauce until nicely glazed and glossy!

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◽️Bento Items
• Bento box: MUJI
• Wrapping cloth (furoshiki): Kamawanu
• Chopstick case: Handmade
• Lunch bag: Soup Stock Tokyo
• Pokémon xylitol tablets: Bought at a supermarket
• Wet wipes / antibacterial sheets: Bought at Daiso
• Chiikawa antibacterial sheets: Bought on Amazon
• Mini sauce packets: Bought at a convenience store

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👗 Outfit Items
• Light blue pajamas: MUJI
• Pink pajamas: Gelato Pique
• Koala pajamas: Gelato Pique

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♫BGM
Ogata Mamoru / Audiostock
Tata Yamashita / Audiostock

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【My Favorite Items】
⬜︎ Amazon (Affiliate Program）

▫️Chiikawa antibacterial sheet
https://amzn.to/4o2EWXR

⸻

My name is Shizuku (雫)
I’m adding subtitles while studying English
I’d be so happy if this helps me connect with people around the world
If you notice any weird English, feel free to laugh :)))

Right now, I’m preparing to open a shop for my own handmade creations
My dream is to have a booth at flea markets around the world someday
I’m working toward that dream, little by little ⭐︎

You can select subtitles from the settings
If you’d like another language, feel free to leave a comment (´ω`)

To all of you kind-hearted people—
thank you always
I’m truly filled with gratitude ♡

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#japanesefood
#bento
#lunchbox