1. Maki Sushi with Egg Roll and Karaage Bento
Ingredients (1 serving)
Karaage
・2.8 oz (80g) Chicken
・1 tsp Chicken stock powder (Shan-tan)☆
・1 tsp Sake☆
・1/2 tsp Soy sauce☆
・1/2 tsp Grated ginger☆
・1/3 tsp Grated garlic☆
・1 tbsp Flour
・1 tbsp Potato starch
・Oil for frying
Vegetable stir-fry
・2 oz (60g) Kabocha squash
・2 oz (60g) Eggplant
・1.7 oz (50g) Bell peppers
・1 tsp Oil
・2 tsp Miso paste★
・2 tsp Mirin★
・1/2 tsp Butter★
Spinach with sesame sauce
・6.3 oz (180g) Spinach
・1-2 tsp Ground sesame◇
・1 tbsp Rice vinegar◇
・1 tbsp Soy sauce◇
・1 tsp Sugar◇
・1/3 tsp Salt◇
Maki sushi with triangular egg roll
・6 oz (170g) Cooked rice
・1 tsp Sesame oil
・A pinch of Salt
・1 sheet of Nori seaweed
・1 Egg
・A pinch of Sugar or Salt
・1/2 tsp Oil
Direction
1. [Karaage] Cut the chicken into small pieces. Soak them in the marinate liquid made with ☆. After 20-30 minutes, coat with the mixture of flour and potato starch. Fry in oil for 3 minutes on each side until golden brown.
2. [Vegetable stir-fry] Cut your favorite veggies into small pieces. Stir-fry them with a little oil. When it’s cooked, add ★ into the pan. Toss them with the miso sauce well.
3. [Spinach with sesame sauce] Cut Japanese spinach into small pieces. Boil them in boiling water for 1 minutes. Drain off the hot water and squeeze out the water well by hand when cooled. In a mixing bowl, combine the spinach with ◇.
4. [Maki sushi with triangular egg roll] Mix one egg with sugar or salt, and make Japanese-style rolled omelet. While still hot, wrap in plastic wrap and press the three sides of the egg onto a cutting board to form a triangle.
In a mixing bowl, combine cooked rice with sesame oil and salt. Spread the rice thinly on the nori sheet. Put egg roll and roll up so that the egg is in the center. Wrap in plastic wrap for a while and cut when the shape is stable.
2. 3 Onigiri with 5 Side Dishes Bento
Ingredients (2 servings)
Salmon onigiri
・4.2 oz (120g) Cooked rice
・1-2 tbsp Salmon flakes
・2 Sheets of Shiso leaves
Edamame onigiri
・4.2 oz (120g) Cooked rice
・1 oz (30g) Edamame beans
・2 tsp Salted kombu (Shio-kombu)
・1/2 tsp Sesame oil
Umeboshi onigiri
・4.2 oz (120g) Cooked rice
・Umeboshi (Pickled Japanese plum)
Renkon (lotus root) sandwich
・2 oz (60g) Lotus root
・3.5 oz (100g) Ground chicken
・1 tbsp Potato starch☆
・1 tbsp Beaten egg☆
・1/2 tsp Soy sauce☆
・1/2 tsp Grated ginger☆
・1/3 tsp Grated garlic☆
・A pinch of Salt and pepper☆
・1 tsp Oil
・1 tbsp Soy sauce
・1/2 tbsp Sugar
Tamagoyaki (Japanese style rolled omelet)*
・2 Eggs
・1/2 tsp Sugar
・1 tsp Oil
Daikon steak
・3.5 oz (100g) Daikon
・1-2 tsp Oil
・1 tsp Soy sauce★
・1/2 tsp Honey★
・1/2 tsp Butter★
Carrot stir-fry
・1 oz (30g) Carrot
・1/2 tsp Oil
・1/2 tsp Ground sesame◇
・1/2 tsp Soy sauce◇
・1/4 tsp Grated garlic◇
・A pinch of Salt and pepper◇
Simmered hijiki seaweed
・0.7 oz (20g) Dried hijiki seaweed
・1 oz (30g) Carrot
・2.5 oz (70g) Your favorite beans
・2 tsp Oil
・2 tbsp Sake◆
・2 tbsp Soy sauce◆
・2 tbsp Mirin◆
・1 tbsp Sugar◆
・1/2 tsp Dashi powder◆
Direction
1. [Onigiri] Mix rice with salmon flakes and chopped shiso to make rice balls.
Mix rice with edamame, salted kombu, and sesame oil to make rice balls.
Make plain rice balls and put pickled plums on top.
2. [Renkon sandwich] Mix ground chicken with ☆. Knead well. Sandwich that dough between two sliced lotus root slices. Fry with a little oil, and season them with soy sauce and sugar.
3. [Daikon steak] Cut daikon into a little thick round shape like mini steak. Fry with a little oil until soft. Season them with ★.
4. [Carrot stir-fry] Stir-fry shredded carrot with a little oil. When it gets soft, season it with ◇.
5. [Simmered hijiki seaweed] Soak dried hijiki in water for 20-30 minutes. Drain well and lightly fry in sesame oil. Add carrot and stir-fry for a while.
Season them with ◆. Stir-fry, and when the water content is reduced by about half, add the cooked beans. Stir gently to let the beans soak up the flavor and turn off the heat. Leave as is until the moisture is gone in preheating.
*Please watch how to make tamagoyaki on YouTube video.
3. Pork Fillet Katsu Bento
Ingredients (2 servings)
・Rice (as much as you want)
Pork fillet katsu
・5.3 oz (150g) Pork fillet
・A pinch of Salt and pepper
・1 tbsp Flour
・1 tbsp Flour + 1 tbsp Beaten egg + 1/2 tbsp Water
・Panko
・Oil for frying
・Tonkatsu sauce
Daikon pickles
・2.8 oz (80g) Daikon
・2 tbsp Rice vinegar☆
・2 tbsp Sugar☆
・1/3 tsp Salt☆
Healthy green pepper side dish
・2.8 oz (80g) Bell peppers
・2 oz (60g) Hanpen (Fluffy fish cake)
・1 tbsp Salmon flake★
・1 tsp Chicken stock powder (Shan-tan)★
・1/2 tsp Parmesan cheese★
・1.5 tsp Potato strach★
・1 tsp Oil
Other side dish
・Boiled broccoli
・Tomato
・Boiled egg
Direction
1. [Pork fillet katsu] Cut pork fillet into desired size. Sprinkle on salt and pepper. Coat them with flour, batter, and panko. Fry in oil for 3 minutes on each side.
2. [Daikon pickles] In a plastic bag or container, combine daikon with ☆. Place in the refrigerator for 30 minutes to let the flavors soak in.
3. [Healthy green pepper side dish] Cut peppers in half, top and bottom. In a mixing bowl, combine crashed hanpen with ★. Fill the peppers’ cavities with the dough. Cook in a small amount of oil. Cook the peppers, turning them so that the entire surface is browned.
4. Mini Sandwich Bento
Ingredients (2 servings)
・Your favorite bread
Potato salad
・5.3 oz (150g) Potato
・1.7 oz (50g) Cucumber
・A pinch of Salt
・2 Ham slices
・A pinch of Black pepper☆
・A pinch of Sugar☆
・0.5 oz (15g) Mayonnaise☆
Egg salad
・2 boiled eggs
・1/2 tsp Curry powder★
・A pinch of Salt and pepper★
・A pinch of Sugar★
・0.5 oz (15g) Mayonnaise★
Garlic shrimp
・1.7 oz (50g) Shrimp
・1/2 tsp Oil
・A pinch of Salt and pepper◇
・1/2 tsp Sake◇
・1/2 tsp Soy sauce◇
・1/3 tsp Grated garlic◇
Tuna salad
・2.5 oz (70g) Canned tuna
・2 tsp Mayonnaise◆
・1/2 tsp Karashi (Japanese mustard)◆
・1/2 tsp Sugar◆
・1/2 tsp Soy sauce◆
Other side dish
・Lettuce
・Tomato
・Cream cheese
・Ham
・Boiled egg
Direction
1. [Potato salad] Cut potato into small pieces. Cook in microwave for 6 minutes at 500W. Mash the potatoes. Mix it with ☆.
2. [Egg salad] Mix boiled eggs with ★.
3. [Garlic shrimp] Fry shrimp with a little oil, and season them with ◇.
4. [Tuna salad] Drain oil from canned tuna. Mix tuna with ◆.
