1. Udon Noodle & Onigiri Breakfast
Ingredients (for 2 servings)
Udon
・6.3 oz (180g) Udon noodles
・1 cup (250ml) Water★
・1 tbsp Soy sauce★
・1 tsp Sake★
・1 tsp Sugar★
・1 tsp Dashi powder (Hondashi)★
Kitsune (Sweet-soy flavor fried tofu)
・1 sheet of Thin deep-fried tofu (abura-age)
・0.4 cup (100ml) Water☆
・1.5 tsp Sake☆
・1.5 tsp Soy sauce☆
・1.5 tsp Sugar☆
・1.5 tsp Mirin☆
・1/2 tsp Dashi powder (Hondashi)☆
Onigiri
・Rice (as much as you want)
・Furikake (yukari flavor)
・Shiso leaves
Corn & potato tempura
・2 oz (60g) Canned corn
・4.2 oz (120g) Potato
・3 tbsp Minced green onion
・3 tbsp Flour
・1/2 tbsp Potato starch
・2 tbsp Water
・Oil for frying
Komatsuna stir-fry
・3.5 oz (100g) Komatsuna (Japanese mustard spinach)
・1 oz (30g) Imitation crab sticks
・1 tsp Olive oil
・A pinch of Salt and pepper
・A pinch of Dashi powder (hondashi)
Direction
1. [Kitsune]Cut thin fried tofu into triangles and place in a small pot. Add ☆ and simmer on low heat until the soup is gone. Turn it over from time to time.
2. [Udon]Make udon soup in a pot by mixing ★. When it boils, add boiled udon and warm for 1-2 minutes.
3. [Onigiri]Prepare cooked rice in a bowl. Mix it with some furikake. Make a rice ball and wrap it with shiso leaf as you like.
4. [Tempura]Dice potato. Mix it with corn, minced green onion, flour, potato starch, and water. Fry in oil for 2-3 minutes on each side.
5. [Stir-fry]Cut komatsuna into bite-sized pieces, and stir-fry it for 1-2 minutes. When it’s cooked turn off the heat and mix it with imitation crab meat. Season it with salt, pepper, and dashi powder.
2. Nori Bento with Chicken Katsu
Ingredients (for 2 servings)
Chicken katsu
・2.8 oz (80g) Chicken
・A pinch of Salt and pepper
・A pinch of Curry powder
・1 tbsp Flour
・4 tsp Beaten egg
・1 tsp Water
・Panko
・Oil for frying
Chikuwa (boiled fish paste) tempura
・3 Chikuwa
・Cheese
・2.5 tbsp Flour
・1 tbsp Beaten egg
・1.5 tbsp Water
・A pinch of Aonori (Dried green seaweed)
・Oil for frying
Rolled omelet
・2 Eggs
・1/2 tsp Sugar
・1 tsp Oil
Kimpira (gobo & carrot sweet-soy stir-fry)
・7 oz (200g) Gobo (Burdock)
・1.4 oz (40g) Carrot
・2 tsp Sesame oil
・1/2 tbsp Sugar
・1 tbsp Mirin
・1 tbsp Soy sauce
・A pinch of Salt
・A pinch of Dashi powder (hondashi)
Komatsuna stir-fry
・5.3 oz (150g) Komatsuna (Japanese mustard spinach)
・1/2 tbsp Sugar
・1/2 tbsp Soy sauce
・1 tsp Rice vinegar
・A pinch of Salt
Nori-rice
・Rice (as much as you want)
・Nori seaweed
・Dried bonito flakes
・1/2 tsp Soy sauce
Direction
1. [Chicken katsu]Cut chicken into small pieces. Sprinkle salt, pepper, and curry powder. Make batter with flour, beaten egg, and water. Dip chicken into it, then coat it with panko. Fry in oil for 3 minutes on each side.
2. [Tempura]Put cheese in a hole in a piece of chikuwa. Make tempura batter with flour, beaten egg, and water. Coat chikuwa with the batter, and fry in oil for 2 minutes on each side.
3. [Rolled omelet]Make an rolled omelet by adding one egg to the egg left over from steps 1 and 2. Add sugar (or salt) to the egg as you like.
4. [Kimpira]Shred gobo and carrot. Stir-fry them with sesame oil. Season it with sugar, mirin, soy sauce, dashi powder, and salt. Simmer until water is gone.
5. [Stir-fry]Cut komatsuna into bite-sized pieces, and stir-fry it for 1-2 minutes. When it’s cooked turn off the heat and season it with sugar, soy sauce, rice vinegar, and salt.
6. [Nori-rice]Sprinkle bonito flakes on rice in bento box. Pour a little soy sauce evenly. Cut nori seaweed into small pieces. Place it on the rice with bonito flakes.
Then, put all the main dish and side dishes you just made.
