1. Nori Ben at Koriyama Station
Ingredients (2 servings)
・Rice (as much as you want)
・Nori seaweed
・Umeboshi
Okaka
・4 tbsp Dried bonito flakes
・2 tsp Soy sauce☆
・2 tsp Mirin☆
・2 tsp Water☆
・1 tsp Sugar☆
・1 tsp White sesame seeds
Simmered gobo
・4.2 oz (120g) Gobo (Burdock root)
・0.4cup (100ml) Water★
・1 tbsp Sake★
・1 tbsp Soy sauce★
・1 tbsp Mirin★
Simmered potato
・3.5 oz (100g) Potato
・2.8 oz (80g) Carrot
・1.4 oz (40g) Green beans
・1 tsp Sesame oil
・0.4cup (100ml) Water◇
・1 tbsp Soy sauce◇
・0.5 tbsp Sugar◇
・A pinch of Dashi powder◇
Other dishes
・Japanese rolled omelet
・Grilled salmon
・Chikuwa (Boiled fish paste)
・Pickles
Direction
1. [Okaka] Put ☆ in a frying pan, and bring to a light boil. Add bonito flakes and simmer and stir until the water is gone. Finally add white sesame and mix well.
2. [Simmered gobo] Cut gobo into short, easy-to-eat sticks. Put gobo and ★ in a pot. Mix well, and simmer until gobo gets soft.
3. [Simmered potato] Cut all the veggies into bite-sized pieces. Stir-fry potatoes and carrots with a little oil. Add ◇ and simmer until they are soft. Stir occasionally. Add the beans about 2 minutes before turning off the heat.
2. Sanzoku Yaki Bento at Kobuchisawa Station
Ingredients (2 servings)
・Rice (as much as you want)
Sanzoku-yaki
・7 oz (200g) Chicken thigh
・1 tbsp Sake☆
・1 tbsp Soy sauce☆
・0.5 tbsp Mirin☆
・1 tsp Grated garlic☆
・1 tsp Grated ginger☆
・3 tbsp Potato starch
・Oil for frying
Green beans with sesame
・2 oz (60g) Green beans
・1-2 tsp Ground sesame★
・1 tsp Mentsuyu★
・A pinch of Salt★
Other dishes
・Japanese rolled omelet
・Pickles
Direction
1. [Sanzoku-yaki] Cut chicken into small pieces. Put the chicken and ☆ in a bowl and mix well. Let sit in the refrigerator for about 20 minutes to soak up the flavors.
After 20 minutes, coat well with potato starch and deep fry in oil. (Fry for 2-3 minutes on each side.)
2. [Green beans with sesame] Cut green beans into small pieces. Cook them in boiling water for 2 minutes. Drain hot water and mix well with ★.
3. Toruko Rice Bento at Nagasaki Station
Ingredients (2 servings)
・Rice (as much as you want)
Curry flavor rice
・2 oz (60g) Onion
・1 oz (30g) Carrot
・2 slices of Ham
・1 tsp Oil
・1-2 tbsp Canned corn
・2.5 tsp Curry powder☆
・2 tsp Worcestershire sauce☆
・1 tsp Sake☆
・1 tsp Sugar☆
Ketchup spaghetti
・2.8 oz (80g) Spaghetti
・Salt for boiling spaghetti
・2 tbsp Ketchup★
・1 tsp Sugar★
・1 tsp Sake★
・1 tsp Soy sauce★
・0.5 tsp Consomme★
・1 tsp Butter
Tonkatsu
・6.3 oz (180g) Pork fillet
・Salt and pepper
・1 tbsp Flour
・Batter (3 tbsp Flour + 3 tbsp Water)
・Panko
・Oil for frying
Topping
・Demi-glace sauce (type of brown sauce)
Direction
1. [Curry flavor rice] Mince onion and carrot. Stir-fry them with oil, and when they get soft, add ham and corn. Season them with ☆. Stir-fry until water is gone. Finally, mix it with cooked rice.
2. [Ketchup spaghetti] Boil spaghetti with salt. Drain and season it with ★. Fry the spaghetti until the ketchup sauce is well coated. Finally, add butter and mix well.
3. [Tonkatsu] Slice pork fillet, and sprinkle with salt and pepper. Coat the pork with flour and batter, then panko. Fry in oil until golden brown. (Fry for 2-3 minutes on each side.)
4. Kyoto Roke Ben at Kyoto Station
Ingredients (2 servings)
・Rice (as much as you want)
Simmered daikon and ganmodoki
・6.3 oz (180g) Ganmodoki
・5.3 oz (150g) Daikon
・3.5 oz (100g) Konjac
・2.8 oz (80g) Carrot
・0.8 cup (200ml) Water
・0.2 cup (50ml) Sake
・2 tbsp Mirin
・2 tbsp Soy sauce☆
・1 tbsp Sugar☆
・A pinch of Salt☆
・A pinch of Dashi powder☆
Simmered hijiki
・3 tbsp Dried hijiki seaweed
・2.5 oz (70g) Steamed beans
・1 oz (30g) Carrot
・1 sheet of Thin fried tofu
・2 tsp Sesame oil
・1 tbsp Sake★
・1 tbsp Soy sauce★
・1 tbsp Mirin★
・1 tbsp Sugar★
・A pinch of Dashi powder★
Karaage
・4.2 oz (120g) Chicken
・1 tsp Sake◇
・1 tsp Soy sauce◇
・0.5 tsp Grated garlic◇
・0.5 tsp Grated ginger◇
・Glutinous rice flour or Flour or Potato starch
・Oil for frying
Other dishes
・Japanese rolled omelet
・Grilled mackerel
Direction
1. [Simmered daikon and ganmodoki] Cut all the ingredients into small pieces. Boil konjac separately in advance. Simmer daikon, carrot, and konjac with water, sake, and mirin.
After daikon gets slightly soft, add ganmodoki and ☆. Simmer until the flavors are well absorbed.
2. [Simmered hijiki] Put dried hijiki in a bowl, pour water and let stand for 20 minutes to soften. Cut carrot into small, thin slices. Stir-fry the carrot with sesame oil. Add drained hijiki seaweed and stir-fry for a while. Add fried tofu in the middle. Turn off the heat once and add ★ and boiled beans. Stir-fry for about 3 minutes. Allow to cool and soak up the flavors.
3. [Karaage] Cut the chicken into bite-sized pieces, rub with ◇ and season. After 20 minutes of soaking, sprinkle glutinous rice flour or flour or potato starch over the top. Fry in oil until golden brown. (Fry for 2-3 minutes on each side.)
