1. Karaage (Japanese Fried Chicken) & Potato Salad Bento
Ingredients (for 1 serving)
・6 oz (170g) Steamed rice
Karaage (Japanese fried chicken)
・4 oz (110g) Chicken
・1 tsp Grated ginger
・1/2 tsp Grated garlic
・1/2 tbsp Soy sauce
・1/2 tbsp Sake
・1/2 tsp Sugar
・1/2 tsp Oyster sauce (optional)
・1.5 tbsp Potato starch
・Oil for deep-frying
Potato salad
・2.8 oz (80g) Potato
・1.4 oz (40g) Cucumber
・1 oz (30g) Crab stick (Imitation crab)
・A pinch of Salt
・2 tbsp Mayonnaise
・Black pepper
Rolled omelette
・2 Eggs
・1/2 tsp Sugar
・1/2 tsp Oil
Topping
・Slated plum
・Black sesame seeds
Direction
1. Cut chicken into bite-sized. Make marinade sauce with grated ginger, garlic, soy sauce, sake, sugar, and oyster sauce. Soak chicken in marinade for a while.
2. Thinly slice cucumber. Sprinkle with salt and stir. Leave it until water comes out.
3. Cut potato into small pieces, and cook it in microwave. Mash potatoes and cool slightly.
4. Squeeze water out of cucumber. Add it to mashed potatoes. Also, add mayonnaise and black pepper. Stir to combine.
5. Coat chicken with a thin layer of potato starch and deep fry it in oil. Fry for 3 minutes on each side, turning over halfway through.
6. Make egg liquid with sugar. Oil pan, and pour a thin layer of egg liquid. Roll up when cooked. Repeat that a couple of times, so it will be rolled omelette.
Let’s pack in bento box!
2. Miso Tonkatsu (Japanese Pork Cutlet) Bento
Ingredients (for 1 serving)
・6 oz (170g) Steamed rice
Pork cutlet
・2.8 oz (80g) Pork loin
・Salt and pepper
・1-2 tsp Flour
・1 tbsp Beaten egg
・2 tbsp Panko (Bread crumbs)
・Oil for deep-frying
Miso sauce
・2 tsp Miso paste (soybean miso is recommended)
・2 tsp Sugar
・2 tsp Mirin
Miso butter honey eggplant
・2.8 oz (80g) Eggplant
・1/2 tsp Butter
・1/2 tsp Miso paste
・1/2 tsp Honey
・2 tsp Sake
Topping
・Broccoli
・Boiled egg
・Sausage
・White sesame seeds
Direction
1. Make a cut in pork, sprinkle salt and pepper, and coat it with flour.
2. Coat pork with beaten egg and panko.
3. Deep-fry pork for 3 minutes on each side, turning over halfway through.
4. Mix miso paste with sugar and mirin to make miso sauce for cutlet. Heat it up for 20 seconds in microwave.
5. Cut eggplant into bite-sized. Stir fry with butter. Season it with miso, sake, and honey.
6. Cook broccoli in microwave, cook sausage in pan, and make boiled egg for topping.
Let’s pack in bento box!
3. Croquette (Fried Mashed Potato) Bento
Ingredients (for 1 serving)
・6 oz (170g) Steamed rice
Croquette
・3 oz (85g) Potato
・0.8 oz (25g) Ground pork
・0.8 oz (25g) Onion
・1/4 tsp Butter
・Salt and pepper
・1/4 tsp Sugar
・1/4 tsp Soy sauce
・1 tbsp Flour
・2 tbsp Beaten egg
・4 tbsp Panko (Bread crumbs)
・Oil for deep-frying
Bell pepper rolled omelette
・2 Eggs
・1 tbsp Minced bell pepper
・1 tbsp Minced crab stick (imitation crab)
・Salt and pepper
・1/2 tsp Oil
Topping
・Red pickled ginger
Direction
1. Cut potato into small pieces, and cook it in microwave. Mash potatoes.
2. Stir-fry minced onion and ground pork with butter. Season it with salt, black pepper, sugar, and soy sauce. Cook until all the liquid is absorbed.
3. Mix [1] and [2]. Make 3 balls with potato mixture. Coat them with flour, beaten egg, then panko.
4. Deep-fry them for 2 minutes on each side, turning over halfway through.
5. Make egg liquid with salt and pepper. Add minced bell pepper and crab stick to it. Oil pan, and pour a thin layer of egg liquid. Roll up when cooked. Repeat that a couple of times, so it will be rolled omelette.
Let’s pack in bento box!
