[ Party Dishes: 8 Recipes ] Tulip Chicken, Oshizushi & Appetizers｜With Hacks 🎂

[ Party Dishes: 8 Recipes ] Tulip Chicken, Oshizushi & Appetizers｜With Hacks 🎂

A clear blue sky with not a cloud in sight Today is my son’s birthday Got my morning tasks done Started cooking in the afternoon First, a fragrant cup of coffee The drink to wake me up 12:00 PM Preparing the chicken first Using drumettes to make tulip chicken There are lots of tendons at the bottom, so cut with kitchen scissors Pinch between thumb and index finger and push firmly downward Put it in a plastic bag or a bowl A slightly shriveled ginger I don’t want to peel it, but the skin’s gotten tough so I will Grate the garlic too Soy sauce
　4 tbsp Sake
4 tbsp A bit of kombu dashi powder Let’s add a little mustard too Massage carefully so the bag doesn’t tear Press out the air, tie it up, and let it rest in the fridge Mix the dry ingredients
4 tbsp flour, 4 tbsp potato starch, 1 tbsp rice flour Next, making mini pies It popped up in my recommendations, so I’m giving it a try ※Don’t forget to poke holes Cut into 8 pieces Make cuts to form a border I want straight cuts, so I’ll use a knife Poke holes on the surface too, except for the border Brush with beaten egg yolk Space them out so they don’t stick Bake at 200°C for 30 minutes Meanwhile, making easy microwave custard cream Mix 1 egg with 4 tbsp sugar Sift in 2 tbsp cake flour Still not done… rub rub Does this count as sifted? Mix well so it doesn’t get lumpy Add 200 ml milk and mix I was supposed to microwave it here,
but the oven was already in operation!! (T□T) On standby in the fridge until its turn comes The crafting session begins Constructing an oshizushi mold out of a juice carton Wash it well Trim off the excess Homemade oshizushi mold complete Press it and it dents easily A small cut with the cutter made it dent nicely Its turn’s up—microwave 2 minutes without a lid Nothing’s changed… Will this really turn into custard cream? Anxiously microwaving for another minute Oh, it might be starting to set… I’m in a bit of a rush 💦 I have to head to school now (´ㅂ`; ) Back home with my daughter Heat for 1 more minute — 4 minutes total in the microwave Oh, it’s gotten so smooth! Vanilla essence
2–3 drops Custard cream in the microwave—amazing! ( °∀° ) Take the beef out of the fridge an hour before cooking Wrap the potatoes, microwave 3 min, flip and repeat, total 9 min The usual dashimaki tamago Looking back, I should’ve made it sweeter this time This rolled omelet is for the pinchos Since the other pinchos were savory, I thought it’d be fine if just the omelet was sweet Achieving balance in flavors proves to be quite challenging One often realizes it only upon tasting I wish I possessed greater efficiency…(´ω`) Wrap it up, and the residual heat makes the tamagoyaki moist and tender It’s really important to mash them while hot Once cooled, they get sticky and seasonings don’t soak in well Leaving the boiled eggs to the chicken-san For the seasoning, I added vinegar, mustard, salt, sugar, and curry powder Just a little curry powder as a hidden flavor I’m making potato salad to wrap with prosciutto, The potato salad might be better with a little less salt Chopped the boiled eggs finely Finally, mayonnaise Add the mayonnaise after it cools a bit, otherwise it’ll separate Wrapping potato salad with prosciutto The prosciutto slices were small, so I used two layers Shaping the potato salad into balls makes it easier to wrap If it’s too big, it’s hard to eat—bite size is best Finishing touches later Wipe off excess moisture and rub in 4 g salt Using 425 g (15 oz) beef round Cook over a strong medium flame Sear until all surfaces are evenly browned Incidentally, rock salt was employed Rock salt indeed accentuates the flavor of roast beef So long as each surface is seared, it suffices Place it in a zip bag Add crushed garlic, sliced ginger, and green onion She’s practicing dance Seems she has a dance presentation coming up in PE class Add 2 tbsp olive oil and zip the Zip-lock Place it in the rice cooker pot Pour in plenty of 90°C water Be careful not to submerge the zip part Keep warm in the rice cooker for 40 minutes Put the custard cream into a zip bag too Use it as a piping bag Is it a bit too runny?? Since it’s going into the pies, maybe it should’ve been a bit firmer… Time to decorate Starting with mini Pucchin Pudding It’s definitely still Pucchin Pudding, even as a mini Whipped cream as a non-slip base Whipped cream and a cherry Cream cheese and blueberry Whipped cream and seasonal peach Finish with a mint garnish~ Roast beef—meant for 40 minutes, but kept warm for 60… The moment of cutting is really nerve-racking Turned out looking delicious! Mostly thanks to the rice cooker ^^ Moist, juicy, and delicious ^^ Julienned condiments These are the vegetables to be wrapped in roast beef Soaked the myoga in water for a bit Sprout, shiso, and julienned myoga herb salad 2 tbsp oil, 1 tbsp olive oil, 2 tbsp soy sauce 1 tbsp vinegar, 1 tsp sugar, a little honey, 1 tbsp white sesame seeds Japanese-style dressing is ready Pour in about 2 cm of oil A little sesame oil too The bag is overflowing with marinade Take the chicken out and coat it with flour Shape it nicely Worried if this small amount of oil will fry it properly Add more to increase the amount of oil It’s said frying little by little makes it tastier But dinner time’s getting close, so I can’t do that now Tulip chicken like the ones you see in anime As a kid, I dreamed of biting into this chicken I imagined it would be rounder, but the rough look makes it tasty too Making sushi vinegar: 40 g rice vinegar, 16 g sugar, 4 g salt I hadn’t cooked rice, so using frozen rice Cooking in the rice cooker means I can’t make rice—problem! I could’ve cooked it in the donabe, but my mind was too busy today to function well Since it causes odor, wipe off the moisture well If you’re worried about it, remove the dark meat Slice thinly Line the mold with plastic wrap Line with salmon Cut off the longer parts Slightly overlapping may help prevent gaps Fill the mold with sushi rice until it overflows, then press it down firmly Salmon oshizushi (pressed sushi) Imitation crab that looks just like real crab Am I the only one who feels it’s getting closer to real crab year by year? I was debating using a milk carton for the mold But I thought a milk carton would be too big So I went with a mini juice pack instead That was the right choice! Bite-size and just perfect! Trim off the ends of the tamagoyaki This simple step alone imparts a sense of refinement Wrapped in kitchen paper, so it’s moist all the way through A topping makes it look stylish Slice the cherry tomato sideways and use it as a base Mozzarella cheese — a foolproof pairing Roll up the prosciutto to resemble a flower Stick in a pick to hold it in place Pick it up with chopsticks and twirl — it works well I only realized after making it Tomatoes might not be the best base The pick keeps slipping out…(´Д`；) Peel three strips off the cucumber with a peeler Use cucumber as the base and place smoked salmon on top Place the sliced mozzarella on top Add ikura as a topping The cucumber holds everything perfectly Let’s try making roast beef pinchos too Tried cutting it into cubes Top with ikura Add sprouts for a touch of green I should’ve added more toppings… That’s what I realized while editing…(´ω`;) 4 kinds of pinchos complete~ Cut the pressed sushi into 4 pieces Regular sushi is delicious because the rice crumbles lightly Pressed sushi is the opposite — the rice is compacted The texture is fun and brings a different kind of flavor Top the salmon with lemon Add ikura on the crab And versatile sprouts too Pressed sushi complete~ Making the purple cabbage salad I’ve been craving Today it’s a little different Sprinkle with salt and rub it in With orange added, dressed up for a stylish, guest-worthy touch Peel off the skin with a knife Remove as much of the white part as possible Run the knife along the thin membrane And separate the flesh Cut in half to make it easier to eat Squeeze the purple cabbage tight My hands go puru-puru (￣∇￣) 2 tsp vinegar, 1 tsp honey
1 tsp whole-grain mustard, 2 tbsp extra virgin olive oil Once emulsified, Add the purple cabbage and orange Squeeze the peel too for plenty of juice With the orange added, it turns into such a stylish salad A beautiful purple dish on the table And suddenly the whole meal looks festive Purple cabbage and orange marinade is ready~ The final dish is peach caprese Boil the peach for 20 seconds Then soak it in ice water And the skin slips right off Make a cross cut with kitchen scissors Pull it out and the pit should come out… But it won’t!! 💦 When I cut it open, the pit was still firmly attached! It’s ripe, but maybe not fully mature? Last year it worked out fine though… I’ll just cut it in half after all Went with melty burrata cheese A generous drizzle of olive oil Salt, pepper, and honey Garnish with mint Peach and burrata caprese is ready Finishing the prosciutto balls French dressing grated cheese black pepper Garnish with seri (Japanese parsley) Prosciutto balls are ready Everything’s done~
(Except I forgot the roast beef…) The mini pies, wearied from their long wait… (›´ω`‹ ) Next day A mountain of sweets Building the usual candy tower Stick double-sided tape on the cup to fix the plate If you don’t align the top and bottom properly, this is what happens… Failed attemp (´罒`) Collapse under the weight of Takenoko no Sato (；´Д｀) One joy is plating together with the kids Put the Pocky in the top cup Candy tower complete〜 Stack the plates into three tiers — looks so cute Thank you so much for watching until the end
Wishing you peaceful and gentle days ahead… (´ω`)♡ ［ I would be happy if you subscribe to my channel ］
See you soon…

This video features 8 party dishes I made for my son’s birthday 🎉
I aimed to create recipes that are simple, delicious, and stylish!
I hope they give you some inspiration ✨

Thank you always for your warm support—
I’m truly grateful for all your encouragement (´ω`)♡

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8 dishes in this video:
• Prosciutto Potato Rolls
• Tulip-style Fried Chicken
• Pressed Sushi (Salmon & Imitation Crab)
• Foolproof Roast Beef with Aromatic Vegetables
• Pinchos (Japanese Omelet, Roast Beef, Salmon, Prosciutto)
• Peach & Burrata Caprese
• Red Cabbage & Orange Marinade
• Mini Custard Cream Pies
• Dessert Tower

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🍗 Tulip Chicken Drumettes

Chicken
• Chicken drumettes … 12–16 pieces

Marinade
• Sake … 4 tbsp
• Soy sauce … 4 tbsp
• Grated ginger … about 2 tsp
• Grated garlic … from 2 cloves

Coating
• All-purpose flour … 4 tbsp
• Potato starch … 4 tbsp

Frying oil
• As needed (enough to cover half the chicken pieces)

💡 Tips
• Cut the tendons around the bone with kitchen scissors to help form the tulip shape.
• Mixing flour and potato starch creates a light, crispy coating.
• Let the chicken rest in the marinade for deeper flavor.
• For shallow frying, cook slowly over medium-low heat until cooked through, then raise the heat at the end for crispiness.
• I also added kombu dashi and a bit of karashi mustard to the marinade, and mixed rice flour into the coating for extra crispness.

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🥩 Foolproof & Easy Roast Beef

📝 Ingredients (Serves 2–3)

For the roast beef
• Beef round … 400g
• Rock salt … 4g
• Olive oil … 2 tbsp
• Garlic … 2 cloves
• Sliced ginger … 4 pieces
• Green part of a leek … as needed

For the herb salad
• Broccoli sprouts
• Myoga (Japanese ginger)
• Shiso leaves

Japanese-style dressing
• Neutral oil of your choice … 2 tbsp
• Olive oil … 1 tbsp
• Soy sauce … 2 tbsp
• Vinegar … 1 tbsp
• Sugar … 1 tsp
• Honey … a little
• White sesame seeds … 1 tbsp

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💡 Tips
• Rub the beef well with rock salt before cooking to bring out its flavor.
• The herb salad with Japanese-style dressing makes it light and refreshing.
• Using the “keep warm” function on a rice cooker helps you achieve juicy, tender results.

😋 All measurements are approximate — adjust to your taste as you go!

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About me 🌱
I’m adding subtitles while studying English, and 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 miniature food shop.
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 ♡

_______

#japanesefood
#partydish
##japaneseculture