1. Chicken Katsu Sandwich & Potato Cheese Spring Rolls Bento
Ingredients (for 2 servings)
Chicken katsu (Chicken cutlet)
・3.5 oz (100g) Chicken
・1 tsp Curry powder (S&B)☆
・1 tsp Sake☆
・1 tsp Sugar☆
・1/2 tsp Miso paste☆
・A pinch of Salt and pepper☆
・2 tbsp Beaten egg
・1 tbsp Flour
・1/2 tbsp Water
・Panko
・Oil for frying
Sandwich ingredients
・2 oz (60g) Carrot
・A pinch of Salt and pepper
・1 tsp Olive oil
・Shredded cabbage
・Sliced Cheese
・Cherry tomatoes
・Mayonnaise
Potato cheese spring rolls
・Spring roll wrappers
・14 oz (400g) Potato
・A pinch of Salt and pepper
・1.7 oz (50g) Edamame
・2 sliced Cheese
・Oil for frying
Broccoli salad
・1 oz (30g) Broccoli
・1 tbsp Dried bonito flakes★
・1/2-1 tsp Mustard★
・1/2-1 tsp Soy sauce★
・1/2-1 tsp Honey★
Direction
1. [Chicken katsu] Cut chicken into bite-sized pieces. In a mixing bowl, combine ☆. Soak chicken in the sauce for 10-15 minutes. Make batter with beaten egg, flour, and water. Dip chicken into the batter, then coat them with panko. Fry in oil for 3 minutes on each side.
2. Shred cabbage and carrot. Mix carrot with a little salt and pepper, and olive oil.
3. [Sandwich] Prepare your favorite bread. Spread mayonnaise on them. Put shredded cabbage, carrot, cheese, chicken katsu, tomato. Make a sandwich with any amount of ingredients you like.
4. [Spring rolls] Cut potato into thin slices. Cook them in microwave for 6 minutes at 500W. Mash them, and sprinkle salt and pepper. Let it cool for a while.
Prepare sliced cheese and edamame. Put potatoes, cheese, and edamame on the spring roll wrapper and roll it up. Fry in oil until golden brown.
5. [Broccoli salad] Cook broccoli in microwave for1 minutes at 500W. Pat them dry with paper towel and season them with ★.
2. Mini Sushi Rolls & Teriyaki Chicken Bento
Ingredients (for 2 servings)
Mini sushi rolls
・11.6 oz (330g) Cooked rice
・Nori seaweed (4 big sheets)
・1 tbsp White sesame seeds
Sushi vinegar
・25ml Rice vinegar☆
・11g Sugar☆
・3g Salt☆
Sushi topping
・Cucumber
・Pickled plum (Umeboshi)
・Cheese
・Spicy cod roe
・Shiso leaves
・Seaweed boiled in soy (Seaweed tsukudani)
・1 Egg
・A pinch of Sugar
・1/2 tsp Oil
・2 tsp Dried bonito flakes
・1/2 tsp Soy sauce
Teriyaki chicken
・6.3 oz (180g) Chicken
・A pinch of Salt and pepper
・1 tbsp + 1tsp Potato starch
・Oil for frying
Teriyaki sauce
・1 tbsp Sake★
・1 tbsp Soy sauce★
・1 tbsp Mirin★
・1/2 tbsp Sugar★
Simmered kabocha squash
・10 oz (280g) Kabocha squash
・4 tbsp Water◇
・2 tbsp Sake◇
・2 tbsp Mirin◇
・1.5 tbsp Sugar◇
・1 tbsp Soy sauce◇
・A pinch of Salt◇
Direction
1. [Mini sushi rolls] Cook rice (Take out 2 tbsp water before cooking the rice in rice cooker). When it’s cooked, mix it with sushi vinegar mixture ☆. Let it cool throughly.
2. Make long stick omelette and cut cucumber into long stick.
3. Cut the nori seaweed in half and spread a small portion of rice on top. Make one thin sushi roll each of cucumber and egg. Make two thin sushi rolls with nothing inside. Wrap in plastic wrap for a while to stabilize the shape, then cut into bite-sized pieces. Put your favorite toppings on the sushi with nothing inside.
4. [Teriyaki chicken] Cut chicken into small pieces. Sprinkle salt and pepper, then coat them with potato starch. Cook chicken in oil (just a little oil is fine). Take out once, pour ★ in the pan, return the chicken and toss with the sauce.
5. [Simmered kabocha] Cut kabocha into small pieces. Put ◇ in a pan or pot. Bring to a boil and cook kabocha until soft. Turn over halfway through. Simmer over low heat until all liquid is absorbed.
3. Miso Tonkatsu Bento
Ingredients (for 2 servings)
Tonkatsu (Pork cutlet)
・7 oz (200g) Pork loin
・A pinch of Salt and pepper
・1-2 tbsp Flour
・2 tbsp Beaten egg
・1 tbsp Flour
・1/2 tbsp Water
・Panko
・Oil for frying
Miso sauce
・1 tbsp Soybean miso paste☆
・2 tsp Rice miso paste☆
・2 tbsp Mirin☆
・1.5 tbsp Sugar☆
Simmered dried strips of daikon
・1.4 oz (40g) Dried strips of daikon
・1 oz (30g) Carrot
・1 sheet of Thin fried tofu
・2 tbsp Sake★
・2 tbsp Soy sauce★
・2 tbsp Mirin★
・1 tbsp Sugar★
・1/2 tsp Dashi powder★
・A pinch of Salt★
Tamagoyaki (Japanese omelette)
・2 Eggs
・1.4 oz (40g) Crab sticks (Imitation crab meat)
・1/2 tsp Aonori (Dried green seaweed)
・A pinch of Sugar
・1/2 tsp Oil
Direction
1. [Tonkatsu] Make a slit in pork. Sprinkle salt and pepper. Coat it with flour, dip it in batter, then panko. Fry in oil for 3-4 minutes on each side.
Make miso sauce by mixing ☆. Heat it for a little and mix well.
2. [Simmered dried strips of daikon] Shred carrot and fried tofu. Soak dried daikon in water for 10 minutes. Drain, and stir-fry it with carrot and fried tofu. Season it with ★. Simmer over low heat until all liquid is absorbed.
3. [Tamagoyaki] Mix egg with crab sticks, aonori, and a little sugar. Make rolled egg in a frying pan. (Please check the video how to make good shape tamagoyaki!)
