1. Miso Fried Rice and Crispy Tofu Stir-fry Bento
Ingredients (2 servings)
Miso fried rice
・10 oz (280g) Cooked rice
・1.4 oz (40g) Ham
・1 oz (30g) Green onion
・1 clove of Garlic
・2 tsp Oil
・2 Eggs
・1 tbsp Miso paste☆
・2 tsp Sake☆
・1 tsp Soy sauce☆
・1 tsp Sugar☆
・1/2 tsp Chicken stock powder☆
・A pinch of Salt and pepper☆
・A pinch of MSG☆
Crispy tofu stir-fry
・5.3 oz (150g) Thick fried tofu (Atsu-age)
・4.2 oz (120g) Broccoli
・3.5 oz (100g) Bell peppers
・3 tbsp Potato starch
・2 tbsp Oil
・1.5 tbsp Soy sauce★
・1.5 tbsp Mirin★
・2 tsp Sugar★
・2 tsp Oyster sauce★
・1/2 tsp Grated garlic★
・1/2 tsp Grated ginger★
Direction
1. [Miso fried rice] Mince green onion and ham. Thinly slice garlic. Warm oil with garlic in a frying pan. Add beaten eggs, then put cooked rice on the egg. Stir-fry and coat the rice with egg. Add onion and ham. Season them with ☆. Stir-fry to evaporate the water in the rice.
2. [Crispy tofu stir-fry] Dice fried tofu. Cut vegetables into small pieces. Put fried tofu and broccoli in a plastic bag, and add potato starch. Shake the bag to coat the ingredients with potato starch. Fry the fried tofu in a little oil until crisp, and remove once. Fry the broccoli in a little oil as well. When it’s almost cooked, add bell peppers. Stir-fry for a while, and return the fired tofu. Add ★ and toss all the ingredients with the sauce well.
2. Takikomi-gohan (Mixed Rice) Onigiri Bento
Ingredients (2 servings)
Takikomi-gohan
・5.3 oz (150g) Raw rice
・3.5 oz (100g) Chicken
・A pinch of Salt and pepper
・0.7 oz (20g) Carrot
・0.7 oz (20g) Thin fried tofu
・1 Shiitake mushroom
・0.8 cup (200ml) Water
・2 tsp Soy sauce☆
・1 tsp Mirin☆
・1 tsp Oyster sauce☆
・1/2 tsp Sugar☆
Kabocha and carrot honey stir-fry
・2 oz (60g) Kabocha squash
・0.7 oz (20g) Carrot
・2 tsp Oil
・1 tsp Butter
・1 tsp Honey
・1/2 tsp Soy sauce
Bell pepper and chikuwa miso stir-fry
・2 oz (60g) Bell peppers
・2 oz (60g) Chikuwa (Boiled fish paste)
・1 tsp Miso paste
・1 tsp Mirin
Direction
1. [Takikomi-gohan] Wash rice well, and drain water throughly. Cut chicken and other ingredients into small pieces. Put rice in a pot (donabe is better), add water and ☆. Stir well, cover, and cook on high heat until boiling.
After 6-7 minutes, when it boils, turn the heat to low. Cook for about 15 minutes until all the water is gone. Check the pot if the water is completely gone, then turn off the heat. Wait for 10 minutes to steam the rice. Cool, and make rice balls with the mixed rice.
2. [Kabocha and carrot honey stir-fry] Cut kabocha and carrot into small pieces. Stir-fry them in a little oil. When kabocha is fully cooked, add butter, honey, and soy sauce. Stir well.
3. [Bell pepper and chikuwa miso stir-fry] Cut bell peppers and chikuwa into small pieces. Stir-fry them in a little oil. Season them with miso paste and mirin.
3. Japanese-style Spaghetti and Crispy Spicy Chicken Bento
Ingredients (2 servings)
Japanese-style spaghetti
・3.5 oz (100g) Spaghetti
・3.5 oz (100g) Broccoli
・1 Egg
・1/2 tsp Oil
・1.5 tbsp Salted kombu (Shio-kombu)☆
・1 tbsp Mentsuyu☆
・1 tsp Butter☆
・1 tsp Sugar☆
・1 tsp Lemon juice (optional)☆
Crispy spicy chicken
・5 oz (140g) Chicken
・1 tsp Sake★
・1/2 tsp Grated ginger★
・A pinch of Salt and pepper★
・1 tbsp Potato starch
・Oil for frying
・1 tbsp Gochujang◇
・1/2 tbsp Sake◇
・1/2 tbsp Soy sauce◇
・1/2 tbsp Sugar◇
・1 tsp Rice vinegar◇
・1/2 tsp Grated garlic◇
・A pinch of Chili pepper◇
Direction
1. [Spaghetti] Boil spaghetti as usual. Cut broccoli into small pieces and cook in a frying pan. Make an over hard fried egg, and cut into small pieces.
Put boiled spaghetti, broccoli, and egg in a bowl. Season them with ☆.
2. [Crispy spicy chicken] Cut chicken into small pieces. Season them with ★ in advance. After 5-10 minutes, coat the chicken with potato starch. Fry in oil for 3 minutes on each side.
Make spicy sauce with ◇. Heat the sauce in a frying pan, and add the fried chicken. Toss well with the sauce.
4. Mentaiko Shiso Wrapped Chicken Bento
Ingredients (2 servings)
・4 oz (110g) Chicken tenders
・1 oz (30g) Spicy cod roe (Mentaiko)
・4 Shiso leaves
・A pinch of Salt and pepper
・1 tbsp Flour
・Batter (1.5 tbsp Flour + 1 tbsp Beaten egg + 1 tbsp Water)
・3-4 tbsp Panko
・Oil for frying
Direction
1. Remove tendon from the chicken. Cut and flatten the chicken. Place shiso leaves and cod roe on the chicken. Roll it up.
2. Sprinkle salt and pepper on the outside of the chicken. Coat them with flour, batter, then panko. Fry in oil until golden brown.
