Japanese Bento Tip Series #3 Sausage Octopus

Hi, I'm Tomio Nisan and you're watching Cooking Japanese Style. Today on our bento making series we are making sausage octopuses. Now let's see what we need. We need a squeeze of mayonnaise, five small sausages, some black sesame seeds, a small sheet of seaweed, toothpick, straw, knife, and a cutting board. So let's get started. Let's clear our board. Now we'll take one of our sausages, choose an end, and we're going to cut it in half halfway up of our sausage like this. Next we're going to cut that half in half up halfway. So we have four pieces cut halfway. So they're going to look like legs. This will be our part for octopus legs like this. Now do that to the rest of your sausages. Now that we're done, we're going to take our fifth sausage and we're going to cut it into small slices. We are going to make this our mouth for octopuses. So it's up to you how big you want your mouth to be. I'm just going to cut small slices. We only need four. Clear board. Now we heated up our frying pan. Our temperature should be at medium low. Our heat is ready. We shall add our sausages to the frying pan. This may take two to three minutes depending on your stove. While they're cooking, as you can notice, their parts that we cut are starting to open up like so. So now that the frying pan is nice and hot, we'll add our small thin slices into our frying pan. Okay, make sure that you turn your sausages over. You don't want them to be burnt or turn black. Okay, turn it over. Okay, it looks like we're almost done. So now we're going to take our sausages out of the frying pan. Let them cool down for a couple minutes. Now I've cut some thin slices from the seaweed. And this will be our headband for our octopuses. Since there's some oil still left on the sausage, the seaweed should be easily able to stick onto the sausage. And they should look like this. Okay, now we have done one. We need to do the rest. Okay, now that we've done the headbands for our octopuses, we're going to do our eyes. So grab your black sesame seeds, your mayonnaise, and your toothpick. We're going to apply some mayonnaise onto our toothpick. Just a dab. And then get one piece of black sesame seed. And we're going to apply that as the eyes. Oh, look at my big head in the way. Sorry. Okay, there. We've got one eye. Now we're going to apply the second eye. The mayonnaise helps the black seeds stick or stay onto the sausage. It's like a glue. So it should look like this. Now we have done one. We need to do the rest. Now that we're done, it's time to make the mouth. So grab your thin slices of sausage and your straw. We're going to punch a hole in the middle of our thin sliced sausage. Let's get a round circle. See if I can get it. Haven't quite got it yet. Oh my goodness. Okay, we got one mouth. Now we need to make four. Now that we have our four mouths, get your toothpick and your mayonnaise. And we're going to apply that onto our octopus to make the mouth. So that the small sausage can stick. And there you go. Now do that to the rest of your sausage. And they will turn out like this. Oh, how cute they are. Your kids will love this in their bentos. Trust me. All right. And here they are. A close-up shot of my four octopuses. Thank you for watching. And we'll see you next time. Don't forget to like, subscribe, and leave a comment if you want. Follow us on Twitter and Facebook. And Google Plus if you haven't. And visit our blog at cookingjapanesestyle.com. See you.