好きな料理人を、あなたの師匠に
日本語

PR

TSUNAGARI MEO｜月額5,000円でGoogleクチコミが自然に増えるMEO対策ツール

Recipe

♢Summer Vacation is Here!♢ [Dad's Everyday Cooking: 3 Days of Lunches] Easy Menus Kids Will Love ♢

夕方食堂

PR

Keeping the video in view
Follow this Channel

Watch on YouTube

Ingredients

About "3 Days of Summer Vacation Lunches (Mentaiko Udon, Sausage Pizza, 3-Color Thick Sushi Rolls, Pork Belly Mochi Cheese)"

This video introduces 3 days of summer vacation lunches for kids. Day 1 is Mentaiko Udon using frozen udon noodles; Day 2 features Sausage Pizza made with homemade dough; Day 3 features easy 3-Color Thick Sushi Rolls (no sushi vinegar needed) and Pork Belly Mochi Cheese. All of these are kid-friendly menus that can be easily made with ingredients you have at home. These hearty, carb-heavy lunches are specially designed with flavors and presentations that kids will love.

Introduction to 夕方食堂 →

Tips for Making "3 Days of Summer Vacation Lunches (Mentaiko Udon, Sausage Pizza, 3-Color Thick Sushi Rolls, Pork Belly Mochi Cheese)"

  • Prep (Udon)
    • Quickly rinse frozen udon under water, cover with plastic wrap, and microwave at 600W for 3 minutes.
  • Finish (Udon)
    • Removing the thin skin from the mentaiko makes it easier to mix. You can leave it on if it's too much trouble.
  • Prep (Pizza Dough)
    • Add the active dry yeast into a well in the center so it doesn't directly touch the salt or sugar.
  • Kneading (Dough)
    • It may feel dry at first, but keep kneading and it will come together beautifully.
  • Rising (Dough)
    • Cover with plastic wrap and let rise at room temp for 45 mins until doubled. Punch out air, reshape, and rest for 20 mins.
  • Baking (Pizza)
    • Bake in a preheated oven at 230°C (450°F) for 11 minutes.
  • Sauce (Pizza)
    • Make a simple sauce by crushing canned whole tomatoes and mixing with ketchup, garlic powder, and salt.
  • Rolling (Sushi)
    • No sushi rice needed; use warm rice. Sprinkle katsuobushi, then line up yukari, noritama, and shio-kombu to roll.
  • Finish (Sushi)
    • Let it sit so the nori softens before cutting. Estimate to cut into 3 equal parts, then halve into bite-sized pieces.
  • Prep (Mochi Cheese)
    • Microwave the mochi until soft, then stuff with cheese and roll with wet hands. Always wet your hands as it is hot and sticky.
  • Wrapping (Mochi)
    • Wrap the pork belly slices horizontally for half and vertically for the other half to cover beautifully.
  • Cooking (Mochi)
    • Dust the seam with potato starch and fry seam-side down. Once browned, flip and cook thoroughly.
  • Sauce (Mochi)
    • Add mirin, sugar, and soy sauce, simmer to reduce, and coat the rolls in the glaze.

Ingredients for "3 Days of Summer Vacation Lunches (Mentaiko Udon, Sausage Pizza, 3-Color Thick Sushi Rolls, Pork Belly Mochi Cheese)"

40 items

* Tap ingredient names to find on Amazon

How to Make "3 Days of Summer Vacation Lunches (Mentaiko Udon, Sausage Pizza, 3-Color Thick Sushi Rolls, Pork Belly Mochi Cheese)"

  1. 1

    [Mentaiko Udon]

  2. 2

    Quickly rinse the frozen udon under water, cover with plastic wrap, and microwave at 600W for 3 minutes.

  3. 3

    Remove the thin skin from the mentaiko (approx. 30g) and scrape out the roe.

  4. 4

    Transfer the heated udon to a bowl and drizzle with 1 tbsp of mentsuyu.

  5. 5

    Top with the mentaiko, 1 egg yolk, green onions, and shredded nori to complete.

  6. 6

    [Pizza Dough (makes 3 crusts)]

  7. 7

    In a bowl, combine 250g bread flour, 50g cake flour, 1 tsp sugar, 1/3 tsp salt, 1 tbsp olive oil, and 170ml water.

  8. 8

    Make a well in the center and add 4g of active dry yeast, making sure it doesn't directly touch the salt or sugar.

  9. 9

    Roughly mix with a spatula, and once it comes together, knead by hand (it may feel dry at first, but keep kneading and it will come together).

  10. 10

    Cover with plastic wrap and let it rise at room temperature for about 45 minutes until it doubles in size (1.5 to 2 times).

  11. 11

    After rising, knead again to punch out the air, shape into a ball, and let it rest for another 20 minutes.

  12. 12

    [Pizza Sauce]

  13. 13

    Crush the canned whole tomatoes and mix with 1.5 tbsp ketchup, garlic powder, and salt to make a simple sauce.

  14. 14

    [Sausage Pizza (makes 2)]

  15. 15

    Slice 1/4 onion, 2 mushrooms, and 3 sausages.

  16. 16

    Preheat the oven to 230°C (450°F).

  17. 17

    Roll out two portions of dough, spread the sauce, and top with the onion, mushrooms, sausages, and cheese.

  18. 18

    Bake in the oven at 230°C (450°F) for 11 minutes to complete.

  19. 19

    [3-Color Thick Sushi Rolls]

  20. 20

    Place a sheet of nori on a bamboo sushi mat and spread 2 bowls of cooked rice evenly over it.

  21. 21

    Sprinkle katsuobushi all over, then place yukari in the center, noritama on the left, and shio-kombu on the right.

  22. 22

    Roll it up tightly from the front and let it sit for a while to let the nori soften and settle.

  23. 23

    Estimate and cut into 3 equal parts, then cut each in half to make bite-sized pieces.

  24. 24

    [Pork Belly Mochi Cheese]

  25. 25

    Microwave 4 pieces of kiri-mochi until soft.

  26. 26

    Wet your hands with water, stuff the cheese (20g total) into the mochi, and roll into balls (it's hot, so always keep your hands wet while working).

  27. 27

    Wrap the pork belly slices around the mochi, combining horizontal and vertical wraps to cover it completely.

  28. 28

    Dust the seam of the wrap with 1 tbsp of potato starch.

  29. 29

    Heat 1 tbsp of rice oil in a pan and place the rolls seam-side down to cook.

  30. 30

    Once browned, flip them over and cook thoroughly.

PR

Detailed Commentary on "3 Days of Summer Vacation Lunches (Mentaiko Udon, Sausage Pizza, 3-Color Thick Sushi Rolls, Pork Belly Mochi Cheese)"

* Content organized by topics from the video.

Summer Training Starts! Day 1: Easy Frozen Udon

Hello, I'm Janet Hatta. The kids are on summer vacation, which means the 'training period' for parents has officially begun. Today, I'll show you 3 days of easy lunches that kids will love. Once summer vacation starts, the wonderful welfare benefit of school lunches vanishes, and the hellish season for parents begins. To all the mothers out there, please sneak out for some delicious sushi once in a while to unwind. Now, for Day 1, we're making quick 'Mentaiko Udon' using frozen udon. Quickly rinse the frozen udon under water, cover with plastic wrap, and microwave at 600W for 3 minutes. For the topping, I'll remove the thin skin from the mentaiko (approx. 30g) to get just the roe—because that's how I roll, striving for a refined life. If it's too much trouble, you can leave the skin on, though it might be slightly harder to mix. Transfer the udon to a bowl, drizzle with 1 tbsp of mentsuyu, and top with the mentaiko, 1 egg yolk, green onions, and shredded nori. Just like that, it's done!

Day 2: Homemade Pizza! Starting with the Dough

On Day 2, I'm making homemade pizza from scratch for my daughter and son's lunch. Making it from scratch is my way of showing my usually cheeky son who's boss. Making pizza dough might seem difficult, but it's actually very simple. First, put 170ml of water, 250g of bread flour, and 50g of cake flour into a bowl. I'm usually quite sloppy, but I measure precisely when it comes to bread and desserts. Add sugar, salt (about 1/3 tsp), and olive oil, then make a well in the center to add 4g of active dry yeast, making sure it doesn't touch the salt or sugar. Skip the tedious step of activating the yeast in warm water; just mix it roughly with a spatula, and once it comes together, knead by hand. It might feel dry at first, but if you keep kneading silently, it will come together beautifully. Cover with plastic wrap and let it rise at room temperature for about 45 minutes until it doubles in size.

Pizza Toppings, Baking, and My Dream Kids' Cafe

Once the dough has risen, knead it again to punch out the air, shape it into a ball, and let it rest for another 20 minutes. This amount makes 3 pizzas. For toppings, prepare 1/4 sliced onion, 2 sliced mushrooms, and 3 sliced sausages. Instead of pizza sauce, we'll make a simple sauce by crushing canned whole tomatoes and mixing them with ketchup, garlic powder, and salt. Roll out the dough, spread the sauce, and top generously with the ingredients and cheese. Then, bake in an oven preheated to 230°C (450°F) for 11 minutes. While cooking, I was daydreaming about opening a 'Summer Vacation Kids-Only Cafe.' I'd watch the kids from 11 AM to 2 PM, provide retro games, a study space, and organic snacks, and then overcharge the parents 298,000 yen later. While joking around in my head, a beautifully browned, delicious sausage pizza was ready.

Day 3 is Rice Day! Easy 3-Color Sushi Rolls

On Day 3, since we had wheat flour back-to-back with udon and pizza, we're going with a rice menu. This time, we'll skip the hassle of making sushi rice and make simple thick sushi rolls using regular warm rice. Place a sheet of nori on a bamboo mat and spread the rice evenly. Sprinkle katsuobushi all over, then place yukari in the center, noritama on the left, and shio-kombu on the right so they can enjoy three different flavors. Then, just roll it up tightly from the front. Let it sit for a while until the nori softens and settles. Although the ingredients are very simple, the saltiness of the furikake and shio-kombu goes perfectly with the rice, making it a kid-friendly taste. Since there are no markings, once the nori has settled, I'll estimate and cut it into 3 equal parts, then cut each in half to make bite-sized pieces.

Pork & Mochi! Hearty Pork Belly Mochi Cheese

As a side dish to go with the sushi rolls, we're making a hearty dish using mochi: 'Pork Belly Mochi Cheese.' Having mochi as a side dish when the main is rice shows my carb-heavy culinary sense, but please bear with me. First, microwave 4 pieces of kiri-mochi until soft. Wet your hands with water, stuff the pizza cheese inside the mochi somehow, and roll them into balls. The mochi is hot and sticky, so the key is to always keep your hands wet while working. Once rolled so the cheese doesn't leak, wrap them in pork belly slices. Wrapping half horizontally and the other half vertically covers them beautifully. Dust the seams with potato starch and fry them seam-side down in a pan with oil. Once browned, flip them over and cook thoroughly. To finish, add mirin, sugar, and soy sauce, simmer to reduce, and coat them in the glaze.

Plating, Cucumber Skewers, and Dad's Grumbles

For the final touch, I'll prepare 'whole pickled cucumbers' that I pickled in advance at my son's request. Just skewering them on chopsticks instantly turns them into a special menu item that gets kids excited. Arrange the cut sushi rolls, lettuce, and the well-glazed pork belly mochi cheese on a plate, then add the cucumber skewers and cherry tomatoes to complete our Day 3 one-plate lunch. It's quite a carb festival with mochi, sushi rolls, and cucumber, but it's a rule of the universe that whatever the kids leave behind is passed down to the father, so I will gladly accept my share. And that concludes Dad's 3-day summer vacation lunches. If anyone wants to become my child, please come for an interview with your resume and some rare earth elements. I also take care of husbands for a fee.

About 夕方食堂

夕方食堂

夕方食堂

34.3万人 subscribers ・ 家庭料理

Learn from this YouTuber About this channel →

* Opens YouTube channel

* Subscriber count is as of article creation and may differ from the current number.

PR

TSUNAGARI MEO｜月額5,000円でGoogleクチコミが自然に増えるMEO対策ツール