Wagyu Katsu Sando / Kobe

Описание: I just want to take a moment to say a huge thank you to all 93 of you who’ve joined me on this journey so far! Your support means the world. 💛

In this video, I’m taking you along on a little adventure I had last August in Kobe, Japan — exploring the city, soaking in the sights, and enjoying a holiday to remember.

Since coming back to the UAE, life’s been super busy with work 😅, so I decided to indulge a bit: I treated myself to some caviar and got creative in the kitchen. I made a wagyu katsu sando, using my very own shokupan made with tangzhong, and topped it with the luxurious caviar I bought.

It was a mix of travel, food, and a little bit of indulgence — and I’m excited to share it all with you!

Tangzhong
-all-purpose flour - 25 grams
-whole milk - 125 mL

Shokupan
-all-purpose flour - 350 grams
-sugar - 40 grams
-salt - 5 grams
-instant yeast - 6 grams
-whole milk - 115 mL
-double cream - 60 mL
-1 large egg
-unsalted butter - 30 grams
-tangzhong

Shallot gastrique
-shallots - 10 grams
-rice vinegar - 30 mL
-honey - 30 grams
-soy sauce - 5 mL

Yuzu mayonnaise
-2 egg yolks
-rice vinegar - 15 mL
-yuzu juice - 20 mL
-dijon mustard - 5 grams
-salt - 3 grams
-sugar - 10 grams
-neutral oil - 170 mL

If you enjoy travel, Japanese cuisine, or just some fun kitchen experiments, make sure to like, comment, and subscribe — we’re growing together, one step at a time!

#KobeJapan #WagyuKatsuSando #Shokupan #Caviar #FoodAdventure #TravelVlog #HomeCooking