Add the wet ingredients to the cabbage mixture and stir until just combined.
In another bowl, add the cabbage, flour, and potato starch and toss until the cabbage is evenly coated with the flour mixture.Ĥ. To make the batter, whisk together the eggs, water, and salt in a bowl until evenly combined.ģ. To make the honey mustard sauce, whisk the honey and dijon mustard together in a small bowl and set aside.Ģ.
Katsuoubushi (dried skipjack-tuna flakes)ġ.24 grams potato starch (about 2 tablespoons).90 grams all-purpose flour (about 2/3 US cups).Stuff the remaining one with lettuce and sausage.ĭecorate with the carp streamer sausage and cherry tomato. Stuff one with lettuce and scrambled eggs.ĥ. Stuff one with lettuce, Korean-style carrot salad and beef teriyaki.Ĥ. Make a lengthwise incision along each onigiri.Ģ. Make a criss-cross incision along the length of the sausage and boil.ġ. Make a V-shaped incision on one end to form the tail.Ģ.Ĝut off the tip of the other end and use a straw to punch out the eyes.ģ. Score the sausages and boil or pan-fry briefly.ġ. In a bowl, mix the rice with a pinch of salt.ġ.ĝrain the tuna and mix with mayonnaise.ġ.Ĝut the ginger into shreds and add to a frying pan along with the 3S sauce.Ģ.ěring to a boil, add the beef and simmer until the sauce has thickened.ġ.Ĝut the carrot into matchsticks and parboil for 30-60 seconds.Ģ.ĝrain and sprinkle with salt, pepper, sesame oil and sesame seeds.ġ. Wiener sausages (preferably without casing)ġ.3 S Sauce (equal parts sugar, soy sauce and sake).Beef Teriyaki+Korean-style Carrot Salad+lettuce.Hot Dog Onigiri Bento (921 kcal,4 kinds) by Maki Ogawa Trim the sandwich to fit in your bento box and repeat to assemble the second sandwich.īENTO RECIPES from Episode 12 / Season 3. Press down to form the bread around the cutlet and then slice the sandwich in half. Top the meat with some cabbage and then cover with another piece of bread.ġ0. To assemble the sandwich, spread some mustard on a piece of toasted bread and place a pork cutlet in the center of it. When the Tonkatsu is cooked through, transfer them to a wire rack and drizzle both sides with the sauce.ĩ. When the oil is up to temperature, fry the pork until it reaches an internal temperature of 140 F (60 C).Ħ.While the pork is frying, prepare the tonkatsu sauce by adding the Worcestershire sauce, honey, ketchup, and soy sauce to a small saucepan and bringing the mixture to a boil.Ĩ. Dip the cutlet in the egg, coating evenly, and then roll it around in the panko to form a crust around the outside.ĥ. Dust the pork with an even coating of flour.Ĥ. Sprinkle both sides of the pork with salt and pepper.ģ. Add 2-inches (5cm) of oil to a heavy-bottomed pot and pre-heat to 320 F (160 C).Ģ. 500 grams pork rib or loin chop (2 chops)ġ.Top the remaining three with the deep-fried kitty faces.Ĥ.Ĝut out the face parts from sliced cheese and nori.īENTO TRIP from Episode 13 / Season 3. Wrap strips of nori around three of the rice balls and top with baby corn.ģ. Make six salt-flavored rice balls (50-60 g each).Ģ. Remove, drain and finally deep-fry the curry kara-age for the same amount of time.ġ. Deep-fry the soy sauce kara-age, also for 4-5 minutes. Deep-fry the salted kara-age for 4-5 minutes. Deep-fry slices of sweet potato cut into kitty faces.ģ. Set aside in the fridge overnight.ĭirection: Deep-fried vegetables and kara-ageġ.ĝeep-fry the purple sweet potatoes, asparagus and red bell peppers over low to medium heat. Place the yogurt, curry powder and 1/3 of the chicken in a food storage bag and rub together. *Remarks: You can adjust the marinade time and flavors to suit your own tastes.
Rub well and set aside in the fridge overnight. Pour 200 ml of water into a food storage bag. Rub the seasoning into the chicken and set aside in the fridge overnight.ġ. Place the soy sauce, garlic, ginger and 1/3 of the chicken in a food storage bag. Trim off the chicken fat and cut into bite-size pieces (approx. Serve over rice and garnish with sesame seeds.īENTO TRIP from Episode 14 / Season 3. When the sauce begins to thicken, add the fried vegetables and cod and toss to coat evenly with the sauce.Ħ. Add the 3-S sauce, dashi stock, and ginger to a frying pan and bring the mixture to a boil. Fry the vegetables and cod until cooked through. Sprinkle the cod with salt and then dust it with the potato starch.Ĥ. Prepare the vegetables ensuring you dry them well with paper towels.ģ. Bring a heavy bottomed pot with at least 1-inch of vegetable oil up to 340 degrees F.Ģ. 130 grams cod (cut into bite-size chunks)ġ.
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