NHK WORLD > NHK WORLD TV > BENTO The Global Lunchbox Project
- Marc Matsumoto
-
Marc Matsumoto is a private chef, culinary consultant and TV presenter with a base of clients around the world. Born in Japan, and raised between the US and Australia, Marc developed an early love for travel and a broad palette of global flavors. He believes that by making wholesome delicious food accessible to people of all backgrounds, the world becomes a better place.
- Maki Ogawa
-
Maki Ogawa's books have been translated into three languages and are sold around the world. Yum Yum Bento Box is credited with starting the recent bento boom. She also loves to post pictures and recipes on social networks like Facebook and Instagram and she's been featured by news outlets from around the world. Many of her bento ideas come about when she's cooking for her two sons. Fans love her delicious, easy-to-make, kawaii bento ideas!
- BENTO RECIPES
- from Episode 14 / Season 3.
- Age-Teri Bento
- (For adults 521kcal For kids 350 kcal)
- by Marc Matsumoto
Bento contents:
Makes enough to pack into 2 bentos
For sauce:
- 4 tablespoons dashi stock
- 4 tablespoons 3-S sauce
- 10 grams ginger (julienned)
- sesame seeds (for garnish)
For frying
- 130 grams cod (cut into bite-size chunks)
- 40 grams kabocha (sliced)
- 40 grams carrot (sliced at an angle)
- 60 grams eggplant (quartered)
- 20 grams shishito peppers
- 40 grams baby corn
- salt
- 1 tablespoons potato starch
- vegetable oil (for frying)
Directions
1. Bring a heavy bottomed pot with at least 1-inch of vegetable oil up to 340 degrees F.
2. Prepare the vegetables ensuring you dry them well with paper towels.
3. Sprinkle the cod with salt and then dust it with the potato starch.
4. Fry the vegetables and cod until cooked through. You don't want to brown them too much.
5. Add the 3-S sauce, dashi stock, and ginger to a frying pan and bring the mixture to a boil. When the sauce begins to thicken, add the fried vegetables and cod and toss to coat evenly with the sauce.
6. Serve over rice and garnish with sesame seeds.
- BENTO TRIP
- from Episode 14 / Season 3.
- Inarizushi Bento (Ueno, Tokyo)
Maki's Inari-sushi Bento Recipe
- BENTO RECIPES
- from Episode 13 / Season 3.
- Triple Kara-age Bento
- (For 2 adults and a child 1600 kcal)
- by Maki Ogawa
Bento contents:
Ingredients
- 300 g cooked white rice
- 280 g chicken thigh
- Oil for deep-frying
- Flour
(For Soy Sauce Kara-age)
- 2 tbsp soy sauce
- 1 clove garlic (grated)
- 1 tsp fresh ginger (grated)
(For Salted Kara-age)
- 10 g salt
- 200 ml water
(For Curry Kara-age)
- 5 tbsp yogurt
- 1 tsp salt
- 1/2 tbsp curry powder
(For sides)
- Purple sweet potato
- Red bell peppers
- Lettuce
- Lemon
(For decoration)
- Sweet potato
- Nori
- Sliced cheese
- Baby corn
Prep:
1. Trim off the chicken fat and cut into bite-size pieces (approx. 40 g).
2. Grate the garlic and ginger.
Soy Sauce Kara-age
1. Place the soy sauce, garlic, ginger and 1/3 of the chicken in a food storage bag. Rub the seasoning into the chicken and set aside in the fridge overnight.
Salted Kara-age
1. Pour 200 ml of water into a food storage bag. Add 1/3 of the chicken and 10 g of salt. Rub well and set aside in the fridge overnight.
*Remarks: You can adjust the marinade time and flavors to suit your own tastes.
Curry Kara-age
1. Place the yogurt, curry powder and 1/3 of the chicken in a food storage bag and rub together. Set aside in the fridge overnight.
Direction: Deep-fried vegetables and kara-age
1. Deep-fry the purple sweet potatoes, asparagus and red bell peppers over low to medium heat. Deep-fry slices of sweet potato cut into kitty faces.
2. Dust the chicken with flour.
3. Heat the oil to 170 degrees Celsius. Deep-fry the salted kara-age for 4-5 minutes. Remove and drain. Deep-fry the soy sauce kara-age, also for 4-5 minutes. Remove, drain and finally deep-fry the curry kara-age for the same amount of time.
Direction: Kitty Onigiri
1. Make six salt-flavored rice balls (50-60 g each).
2. Wrap strips of nori around three of the rice balls and top with baby corn.
3. Top the remaining three with the deep-fried kitty faces.
4. Cut out the face parts from sliced cheese and nori.
- BENTO TRIP
- from Episode 13 / Season 3.
- Midori Croquette (Brazil)
Ana's Midori Croquettes
- BENTO RECIPES
- from Episode 12 / Season 3.
- Katsu Sandwich Bento
- (1020 kcal)
- by Marc Matsumoto
Bento contents:
Makes enough to pack into 2 bentos
Other bento items:
- Cherry Tomatoes
- Frill Lettuce
- Macaroni and Egg Salad
Tonkatsu
- vegetable oil (for frying)
- 500 grams pork rib or loin chop (2 chops)
- salt
- white pepper
- 2 tablespoons flour
- 1 large egg (beaten)
- 60 grams panko
Tonkatsu sauce
- 4 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
Sandwich
- 4 slices sandwich bread (thick cut)
- 1 leaf cabbage (shredded)
Directions
1. Add 2-inches (5cm) of oil to a heavy-bottomed pot and pre-heat to 320 F (160 C).
2. Sprinkle both sides of the pork with salt and pepper.
3. Dust the pork with an even coating of flour.
4. Dip the cutlet in the egg, coating evenly, and then roll it around in the panko to form a crust around the outside.
5. When the oil is up to temperature, fry the pork until it reaches an internal temperature of 140 F (60 C).
6.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.
7. Lightly toast the bread.
8. When the Tonkatsu is cooked through, transfer them to a wire rack and drizzle both sides with the sauce.
9. To assemble the sandwich, spread some mustard on a piece of toasted bread and place a pork cutlet in the center of it. Top the meat with some cabbage and then cover with another piece of bread.
10. Press down to form the bread around the cutlet and then slice the sandwich in half. Trim the sandwich to fit in your bento box and repeat to assemble the second sandwich.
- BENTO RECIPES
- from Episode 12 / Season 3.
- Hot Dog Onigiri Bento
- (921 kcal,4 kinds)
- by Maki Ogawa
Bento contents:
Hot Dog Onigiri
- Beef Teriyaki+Korean-style Carrot Salad+lettuce
- Tuna mayonnaise
- Scrambled eggs+lettuce
- Weiner sausage+lettuce
- Carp streamer sausages
- Cherry tomatoes
Beef Teriyaki
- Beef
- 3 S Sauce (equal parts sugar, soy sauce and sake)
- Fresh ginger
Korean-style Carrot Salad
- Carrot
- White sesame seeds
- Sesame oil
- Salt and pepper
Tuna mayonnaise
- Canned tuna (packed in water)
- Mayonnaise (preferably Japanese)
Scrambled eggs
Others
- Wiener sausages (preferably without casing)
- Nori
- Lettuce
- Salt
- 400-450 g cooked rice
Prep:
1. In a bowl, mix the rice with a pinch of salt.
2. Make four hot-dog shaped onigiri.
3. Wrap in nori.
Direction: Tuna mayonnaise
1. Drain the tuna and mix with mayonnaise.
Direction: Beef Teriyaki
1. Cut the ginger into shreds and add to a frying pan along with the 3S sauce.
2. Bring to a boil, add the beef and simmer until the sauce has thickened.
Direction: Korean-style Carrot Salad
1. Cut the carrot into matchsticks and parboil for 30-60 seconds.
2. Drain and sprinkle with salt, pepper, sesame oil and sesame seeds.
Direction: Weiner sausages
1. Score the sausages and boil or pan-fry briefly.
Direction: Carp streamer sausages
1. Make a V-shaped incision on one end to form the tail.
2. Cut off the tip of the other end and use a straw to punch out the eyes.
3. Make a criss-cross incision along the length of the sausage and boil.
Direction: Assemble the Hot Dog Onigiri
1. Make a lengthwise incision along each onigiri.
2. Stuff one with lettuce, Korean-style carrot salad and beef teriyaki.
3. Stuff another with tuna mayonnaise.
4. Stuff one with lettuce and scrambled eggs.
5. Stuff the remaining one with lettuce and sausage.
Decorate with the carp streamer sausage and cherry tomato.
- BENTO TRIP
- from Episode 12/ Season 3.
- Shumai Bento (Yokohama)
Maki's Shumai Bento Recipe
- BENTO RECIPES
- from Episode 11 / Season 3.
- Okonomiyaki Bento
- (701 kcal)
- by Marc Matsumoto
Bento contents:
Makes enough to pack into 3-4 bentos
Other bento items:
- Strawberries (large benihoppe)
- Orange (benimadona)
- Rice
- Flat leaf parsley
- Okonomiyaki sauce
- Aonori
- Katsuoubushi
- Benishouga
- Mayonnaise
Honey Mustard Sauce
- 1 tablespoon honey
- 1 tablespoon mustard
Batter
- 2 large eggs
- 1/4 cup water
- 1/4 teaspoon salt
- 150 grams cabbage
- 90 grams all-purpose flour (about 2/3 US cups)
- 24 grams potato starch (about 2 tablespoons)
Japanese-style Okonomiyaki
- 70 grams shrimp (peeled and deveined)
- 2 scallions (chopped)
- Okonomiyaki sauce
- Aonori (green laver)
- Katsuoubushi (dried skipjack-tuna flakes)
- Benishouga (red ginger)
Western-style Okonomiyaki
- 50 grams bacon
- 30 grams melting cheese (shredded)
- 5 grams parsley (3 sprigs, minced)
For Frying
- Vegetable oil
Directions
1. To make the honey mustard sauce, whisk the honey and dijon mustard together in a small bowl and set aside.
2. To make the batter, whisk together the eggs, water, and salt in a bowl until evenly combined.
3. In another bowl, add the cabbage, flour, and potato starch and toss until the cabbage is evenly coated with the flour mixture.
4. Add the wet ingredients to the cabbage mixture and stir until just combined. It's okay if there are still some small lumps of flour, but do not overmix.
5. Add half the batter to a second bowl, and then mix in the shrimp and scallions into one bowl and the bacon, cheese and parsley into the second bowl.
6. Heat a frying pan over medium heat until hot, and then add a splash of oil.
7. Using a spoon, scoop the okonomiyaki mixture into the frying pan, dividing each one up into 3-4 okonomiyaki (depending on the size of your bento box.)
8. Fry on one side until it's set and flip it over. When you flip it over, press down on the top with a spatula to flatten it into a pancake. Continue frying on this side until it's browned on the bottom side and then flip it over once more.
9. Brown the first side, and then transfer the okonomiyaki to a plate to cool.
10. To serve, top the Japanese-style Okonomiyaki with okonomiyaki sauce, aonori, katsuoubushi and benishouga . Top the Western-style Okonomiyaki with honey mustard and minced parsley to garnish.
- BENTO RECIPES
- from Episode 11 / Season 3.
- Mayo-yaki Chicken Bento
- (For adults 617 kcal, For kids 333 kcal)
- by Maki Ogawa
Bento contents:
(For adult)
- 260 g cooked rice
- Mayo-yaki chicken
- Broccoli
- Cucumber, daikon radish and carrot marinated in sushi vinegar
- Yellow and red cherry tomatoes
- Gomashio (a mixture of salt and black sesame seeds)
(For child)
- 125 g cooked rice
- Mayo-yaki chicken
- Broccoli
- Cucumber, daikon radish and carrot marinated in sushi vinegar
- Red cherry tomatoes
For mother hen and chick decoration
- Boiled carrot
- Nori
- Sliced cheese
Mayo-yaki Chicken
Ingredients:
- 1 chicken thigh
- 1 eggplant
- Flour, as needed
- 1 tbsp mayonnaise
- 1 tbsp soy sauce
- 1/4 tbsp lemon juice
Directions:
1. Cut the chicken into bite-size (approx. 25 g) pieces and season with salt and pepper. Dust with flour.
2. Use a vegetable peeler to peel lengthwise strips of skin from the eggplant. Soak in water for a few minutes, roll up in plastic wrap and microwave (600 W) until tender. Cut into bite-size pieces.
3. Heat a frying pan and melt the mayonnaise. Add the chicken and brown on all sides. Drizzle soy sauce and lemon juice over the chicken and coat evenly.
4. Remove the chicken and stir-fry the eggplant in the remaining sauce.
Bento sides
Boiled broccoli
Red cherry tomato
Cucumber, daikon radish and carrot marinated in sushi vinegar
1. Cut the daikon, cucumber and carrot into bite-size pieces.
2. Sprinkle a generous amount of salt over the vegetables and set aside for 10 minutes.
3. Rinse and lightly squeeze out the excess moisture. Place in a food storage bag, add sushi vinegar and marinate overnight (for 8-10 hours).
Decoration (mother hen and chick)
1. Cut a hard-boiled egg into slices.
2. Cut a piece of carrot into slices, place in a pot of water and boil for 4 minutes.
3. Use the carrot slices to make the hen's comb, two beaks and the chick's wings
4. Cut out the hen's wings from the sliced cheese.
5. Use nori to make two sets of eyes and feet.
- BENTO TRIP
- from Episode 11/ Season 3.
- Kyaraben (Jakarta, Indonesia)
Rizki's Kyaraben Recipe
- BENTO RECIPES
- from Episode 10 / Season 3.
- Keema Curry Bento
- (438 kcal)
- by Marc Matsumoto
Bento contents:
Makes enough to pack into 2 bentos
For Rice
- 160 grams rice (1 rice cooker cup)
- 180 milliliters chicken stoc
- 1/2 teaspoon turmeric
- 20 grams raisins
For Keema
- 1 tablespoon vegetable oil
- 6 grams ginger (minced)
- 6 grams garlic (minced)
- 70 grams onion (finely chopped)
- 1 tablespoon Japanese curry powder
- 50 grams sweet apple (grated)
- 100 grams tomato (chopped)
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 225 grams lean ground beef
- 100 grams frozen green peas
For Bento:
- Cherry Tomatoes
- Turmeric & Raisin Rice
Directions
1. To make the rice, wash the rice until the water runs clear. Drain the rice and add it to a pot along with the chicken stock, turmeric and raisins. Cover with a lid and bring the mixture to a boil.
2. Turn down the heat to maintain a gentle simmer and cook for 15 minutes.
3. Turn off the heat and let the rice steam while you cook the keema.
4. For the keema curry, heat the oil in a frying pan over medium heat and then add the oil, ginger and garlic. Fry this mixture until very fragrant and just starting to brown.
5. Add the onions and saute them until they are translucent and just starting to brown.
6. Add the curry powder, and saute until the curry powder is fragrant (about 20 seconds).
7. Add the grated apple, tomatoes, soy sauce and salt and then turn up the heat to high.
8. When most of the liquid has evaporated, add the beef and use a spatula to break up the beef up.
9. Continue stir-frying until most of the liquid had evaporated and the beef is dry and crumbly. Add the green peas and stir-fry until the peas are warmed through.
- BENTO RECIPES
- from Episode 10 / Season 3.
- Ham-katsu Bento
- (For adults 701 kcal, For kids 403 kcal)
- by Maki Ogawa
Bento contents:
(For adult)
- 260 g cooked rice
- Ham-katsu
- Boiled broccoli
- Fried potatoes
- Salt-massaged cabbage and cucumber with lemon juice
- Gomashio (a mixture of salt and black sesame seeds)
- Lemon
- Leaf lettuce for use as partitions
(For child)
- 140 g cooked rice
- Ham-katsu
- Boiled broccoli
- Fried potatoes
- Salt-massaged cabbage and cucumber with lemon juice
- Gomashio (a mixture of salt and black sesame seeds)
- Lemon
- Decoration: caterpillar made with slices of white and yellow cheese and cucumber cut into rounds.
- Leaf lettuce for use as partitions
Ham-katsu
Ingredients:
- Shredded cabbage, as desired
- Salt, to taste
- 1.5 slices cheese
- 6 slices ham
- 2 fried eggs (to sandwich in between the ham)
- Short pasta, as needed to secure the ham-katsu
- Panko breadcrumbs
- Beaten egg (for the breading)
- Flour
- Oil for deep-frying
Directions:
(Ham-katsu, two types)
1. Sprinkle salt over the shredded cabbage and set aside to sweat and soften.
2. Sandwich the salt-massaged cabbage and cheese between two slices of ham. Skewer all four corners with pasta to hold in place.
3. Sandwich one of the fried eggs between two slices of ham and repeat the above process to hold in place. Do the same with the remaining fried egg.
4. Dust the ham-katsu with flour, dip in the beaten egg and coat with breadcrumbs.
5. Heat the oil to 170 degrees Celsius and deep-fry the ham-katsu until both sides are golden brown.
Bento sides
Fried Potatoes
Parboil the potatoes and deep-fry using the same oil as the ham-katsu.
Bento sides
Directions: Salt-massaged cabbage and cucumber with lemon juice
1. Cut the cucumber into thin rounds, sprinkle with salt and set aside to sweat.
2. Mix with the salt-massaged cabbage left over from making the ham-katsu and toss with lemon juice.
Decoration (caterpillar)
1. Use a round cutter to cut out circles from slices of yellow and white cheese. Cut the cucumber into rounds.
2. Place the cheese and cucumber circles over the rice to form a caterpillar.
3. Use black sesame seeds for the legs and feelers, nori for the eyes and mouth.
- BENTO TRIP
- from Episode 10/ Season 3.
- Kinmedai Bento (Odawara, Kanagawa)
Maki's Kinmedai Bento Recipe
- BENTO RECIPES
- from Episode 9 / Season 3.
- Chicken Nanban Bento
- (663 kcal)
- by Marc Matsumoto
Bento contents:
Makes enough to pack into 2 bentos
Other bento items
- Tartar sauce
- Shredded cabbage
- Fried green beans
- Sliced small ripe tomatoes
- White rice
Tartar Sauce
- 1 hard boiled egg (peeled and chopped)
- 1 tablespoon celery (small dice)
- 1 tablespoon scallion (chopped)
- 2 tablespoons mayonnaise
- salt (to taste)
- ground white pepper (to taste)
Nanban Sauce
- 3 tablespoons 3S sauce (soy sauce and sake and sugar)
- 1 tablespoons rice vinegar
Chicken
- vegetable oil
- 250 grams chicken thighs (cut into bite-size pieces)
- 1 tablespoon flour
- 1 egg white (beaten in a bowl)
Directions
1. Mix all the ingredients for the tartar sauce together in a bowl and season to taste with salt and white pepper.
2. To make the nanban sauce, add the soy sauce, sake, and sugar to a small pan and bring the mixture to a boil. Continue boiling until the sauce no longer smells like alcohol. Remove the sauce from the heat and stir-in the vinegar. Transfer this sauce to a large bowl.
3. Add 2-inches of oil to a heavy bottomed pot and heat to 340 degrees F (170 C).
4. Season the chicken lightly with salt and pepper and then dust with an even coating of flour.
5. When the oil is up to temperature, dip the floured chicken in the egg white and deep fry until golden brown.
6. When the chicken is cooked and golden brown, drain it well and transfer to the bowl with the nanban sauce. Toss to coat evenly with the sauce and then transfer the chicken to a plate to cool.
- BENTO RECIPES
- from Episode 9 / Season 3.
- Takikomi-gohan Bento
- (For adults 408 kcal, For kids 205 kcal)
- by Maki Ogawa
Bento contents:
- 140 g cooked rice
- Cauliflower
- Sesame Broccoli Salad
- Cherry tomatoes
- Chopped scallions
- Kitty Cat Decoration (1/2 Flavored Boiled Egg, boiled carrot, nori)
- Leafy greens (eg. lettuce) for use as partitions
Takikomi-gohan:
- 2.5 rice cups (450 ml) rice
- 2.5 rice cups (450 ml) water
- 2 tbsp soy sauce
- 1 tbsp sake
- A pinch of salt, to taste
- 100 g shirataki
- 70 g canned tuna (in oil)
- 70 g shimeji mushrooms
- 45 g carrot
- 45 g bamboo shoots
- Chopped chives
Directions: Takikomi-gohan
1. Rinse the rice and soak in water for 30 minutes.
2. Parboil the shirataki, drain and chop up.
3. Put all the ingredients into a large pot and bring to a boil.
4. Immediately reduce the heat to low and simmer for 15 minutes.
5. Turn off the heat and steam for 10 minutes.
Bento sides
Directions: Flavored Boiled Eggs
1. Bring the eggs to room temperature.
2. Boil for 12 minutes, peel and, for every 2 eggs, marinate in 30 cc of soy sauce, one tablespoon of sugar, and 12cc of water for at least 8 hours.
Bento sides
Directions: Sesame Broccoli Salad
1. Place the broccoli florets in boiling water and cook for 2 minutes.
2. Drain and dress with sesame oil, salt and pepper.
3. Sprinkle with white sesame seeds.
Decoration
1. Cut the Flavored Boiled Egg in half.
2. Use the boiled carrot to cut out the ears and nose.
3. Cut out pieces of nori for the eyes and nose.
- BENTO TRIP
- from Episode 9/ Season 3.
- Yuk Beng Bento (Hong Kong)
Suki's Yuk Beng Bento Recipe
- BENTO RECIPES
- from Episode 8 / Season 3.
- Ebichiri Bento
- (508 kcal)
- by Marc Matsumoto
Bento contents:
Makes enough to pack into 3-4 bentos
- 300 grams shrimp, peeled and deveined
- pinch salt
- 1 small egg white
- 1 tablespoon potato starch
- 2 tablespoons water
- 2 teaspoons potato starch
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 25 grams scallions (white parts only minced)
- 6 grams ginger, minced
- 3 grams 1 clove garlic, minced
- 2 teaspoons doubanjiang
- 3 tablespoons ketchup
- 2 teaspoons rice vinegar
Directions
1. Put the shrimp in a bowl along with a pinch of salt, egg white and potato starch. Whisk the mixture together vigorously with your hand until the egg white is slightly foamy. Let this marinate for at least 10 minutes.
2. In a small bowl, whisk together the water, 2 teaspoons of potato starch and sesame oil.
3. Drain any excess egg from the shrimp. Add half the vegetable oil to a frying pan over high heat and fry the shrimp on one side until the coating is set. Flip the shrimp over and fry the other side until the coating is set. Transfer the shrimp to a plate.
4. Add the remaining oil, scallions, ginger, garlic, doubanjiang, and ketchup and stir-fry until the aromatics are very fragrant.
5. Return the shrimp to the pan and add the water and potato starch mixture.
6. The ebichiri is done when the sauce has thickened. Finish it off by tossing with the rice vinegar. Adjust salt to taste.
- BENTO RECIPES
- from Episode 8 / Season 3.
- Temari-zushi Bento Bento
- Total calories (adult and child): 968 kcal
- by Maki Ogawa
Bento contents:
Sushi Balls
- 500 g cooked white rice
- 2 tbsp sushi vinegar
Sushi Toppings:
- Cucumber
21/2 cucumber, salt - Italian chicory
21 leaf, sushi vinegar - Beef
2 slices thinly sliced beef
3S sauce ((equal parts sugar, soy sauce and sake) - Thin omelette
2 eggs, sugar, potato starch - Smoked salmon
2 slices - Red radish flower
2-3 radishes - Leafy greens (eg. lettuce) for use as partitions
- Garnish (Lemon, snow peas, radish sprouts)
- Decoration (carrots, nori)
Directions: Sushi Balls
1. Allow the rice to cool slightly. Drizzle sushi vinegar over the rice and mix together using a cut-and-fold motion.
2. Use plastic wrap to shape the rice into nine sushi balls.
3. Choose a topping and place it on a sheet of plastic wrap. Place a sushi ball on top and bring the plastic wrap around the ball and give it a couple of twists so that the topping adheres to the rice.
Toppings: Cucumber
1. Use a peeler to cut into thin slices.
2. Sprinkle with a pinch of salt and set aside to sweat.
3. Pat dry with paper towels to wrap.
4. Garnish with lemon.
Toppings: Italian chicory
1. Marinate in sushi vinegar.
2. Squeeze out excess moisture to wrap.
Toppings: Red radish
1. Cut into thin rounds and marinate in sushi vinegar.
2. Lay the slices over a sheet of plastic wrap to form a flower shape. Place the sushi ball on top and wrap. Garnish with a boiled snow pea cut into a decorative shape.
Toppings: Beef
1. Pan-fry both sides until brown and season with 3S sauce.
2. Wrap around the sushi balls and garnish with radish sprouts.
Toppings: Egg omelet
1. Beat the eggs together with some sugar and a pinch of potato starch.
2. Strain the eggs and pour into a non-stick frying pan placed over low heat. Cook slowly to prevent the forming of air bubbles.
3. Once the surface is done, turn off the heat and cover. Allow the omelette to cook through with the residual heat.
4. Cut into pieces large enough to wrap around the sushi balls.
5. Decorate to look like a chick, using nori for the eyes and carrots for the beak and comb.
Toppings: Egg omelet
1. Wrap around the sushi balls and sear the surface with a blowtorch.
- BENTO TRIP
- from Episode 8/ Season 3.
- Ume Plum Bento (Mito, Ibaraki)
Maki's Ume Plum Bento Recipe
- BENTO RECIPES
- from Episode 7 / Season 3.
- Honey Lemon Chicken Bento
- (412 kcal)
- by Marc Matsumoto
Bento contents:
Makes enough to pack into 3-4 bentos
- Honey lemon chicken
- kabocha rice (2go rice cooked with 180 grams garlic kabocha)
- Broccoli
- cherry tomatoes
- Meyer lemon slices
- 2 tablespoons water or white wine
- 3 tablespoons ketchup
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 teaspoon soy sauce
- 300 grams skin-on chicken thighs, cut into bite-size pieces
- salt (to taste)
- pepper (to taste)
- 1 tablespoon all-purpose flour
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
Directions
1. In a small bowl, whisk together the water, ketchup, honey, lemon juice and soy sauce and set aside.
2. Salt and pepper the chicken and then dust evenly with flour.
3. Heat a pan over medium-heat until hot. Add the oil and garlic and swirl around the pan to coat evenly.
4. Add the chicken and then brown on one side. Flip the chicken over and brown the other side.
5. Use paper towels to remove any excess oil and then pour the sauce over the chicken. Cover with a lid until the chicken is cooked through (2-3 minutes).
6. Remove the lid and stir-fry the chicken until the sauce is thick enough to glaze the chicken.
7. Garnish with slices of lemon.
- BENTO RECIPES
- from Episode 7 / Season 3.
- Stuffed Pepper Bento
- (For adults 553 kcal, For kids 298 kcal)
- by Maki Ogawa
Bento contents:
(For adult)
- 250 g cooked rice
- Stuffed peppers
- Leafy greens (eg. lettuce) for use as partitions
- 1 cherry tomato
- Edamame
- Green asparagus
- Stir-fried snow peas seasoned with salt and pepper
- Star-shaped potatoes and carrots
(For child)
- 140 g cooked rice
- Stuffed peppers
- Leafy greens (eg. lettuce) for use as partitions
- 1 cherry tomato
- 2 grapes
- Green asparagus
- Stir-fried snow peas seasoned with salt and pepper
- Star-shaped potatoes and carrots
- Decoration (red sausage, sliced cheese, star-shaped potatoes and carrots, 1.6-1.8 mm diameter pasta)
Stuffed Peppers
- 125 g ground beef (lean)
- 125 g ground pork (lean)
- 100 g onion
- 1 tbsp milk
- 1 1/2 tbsp flour
- Flour (to sprinkle over the bell peppers)
- 3-4 red bell peppers
- 3-4 green bell peppers
- A pinch each of salt and pepper
- 1 tbsp soy sauce
- A dash of vegetable oil
Directions:
1. Mince the onion and combine with the ground meat, flour, salt, pepper and soy sauce. Knead thoroughly until sticky.
2. Remove the stems from the bell peppers and sprinkle flour inside. Cut into rounds.
3. Stuff the peppers with the filling.
4. Heat the vegetable oil in a frying pan over medium to medium-high heat and fry the stuffed peppers until both sides are brown.
5. Reduce the heat to low, cover and steam until cooked through.
6. Use a bamboo skewer to test them. If the juices run clear, they're done.
7. Garnish with star-shaped carrots.
Decorations: Santa Boots
1. Cut the sausage diagonally in half (the left side should be slightly smaller)
2. Turn the larger piece of sausage around so that the two sides form a boot. Fasten with a toothpick.
3. Cut out shapes from a slice of cheese to decorate the boot.
Decorations: Star-shaped potatoes and carrots
1. Cut the carrot into thin slices and boil from water for 4 minutes. Use a star-shaped mold to cut out stars.
2. Cut the potato into 8 mm thick slices. Boil from water for 4 minutes. Use a star-shaped mold to cut out stars and pan-fry to a golden brown.
- BENTO TRIP
- from Episode 7/ Season 3.
- Adobo Bento (Manila, Philippines)
A Taste of Home – Adobo Bento Recipe
- BENTO RECIPES
- from Episode 6 / Season 3.
- Summer Roll Bento
- (389 kcal)
- by Marc Matsumoto
Bento contents:
Makes 4 vegetable and 4 pork and rice rolls
For Quick Pickled Cabbage and Carrots:
- 60 grams red cabbage (shredded)
- 80 grams carrots (shredded)
- 2 tablespoons rice vinegar
- 1/2 teaspoon salt
- 1/2 teaspoons sesame oil
For Char Siu:
- 200 grams pork belly (chopped)
- 4 teaspoons honey
- 2 teaspoon Shaoxing wine
- 1 tablespoon Chinese dark soy sauce
- 2 grams garlic (grated)
- 1/4 teaspoon five spice powder
For Sesame Sauce:
- 2 tablespoons tahini (nerigoma)
- 1 tablespoon water
- 1 1/2 teaspoon soy sauce
- 1 teaspoon honey
- 1/4 sesame oil
For Rolls:
- 8 rice paper wrappers
- 240 grams cooked rice
- 4 green shiso leaves
- 1/2 cucumber (cut into 9cm sticks)
- chives (cut to 9cm)
- frill lettuce
- cilantro (leaves only)
Directions
1. For the quick pickled vegetables, put the shredded cabbage, carrots, rice vinegar, salt, and sesame oil in a bowl and toss to coat evenly. Set aside while you prepare the other fillings.
2. To make the Char Siu, put the pork, honey, Shaoxing, soy sauce, and five spice powder in a bowl and mix to combine. Let this marinate while you prepare the other ingredients.
3. To make the sauce, whisk together the tahini, water, sesame oil, soy sauce, and honey.
4. To cook the Char Siu, add the pork and marinade in a single layer to a cold non-stick pan. Turn the heat on to medium heat cook, stirring occasionally until all the liquid has evaporated. Once the liquid is gone, fry the pork in its own fat until a glossy glaze has formed. Transfer the pork to a plate and set aside to cool.
5. To make the rolls add some water to a large plate or tray. Prepare a surface to make your rolls such as a cutting board.
6. Dip the rice paper wrapper in the water, being sure to coat both sides, and then set it on your cutting board. Lay 2 shiso leaves in the bottom third of the wrapper closest to you.
7. Add some rice, and then top with 1/4 of the Char Siu.
8. Roll, starting with the edge closest to you. When you've gotten about halfway fold the edges over toward the center and continue rolling. Repeat with the rest of the rice and char siu.
9. For the rainbow rolls, massage the carrots and cabbage to get them to release any excess liquid and the drain and lightly squeeze any excess liquid out.
10. Follow the same steps as above for the Char Siu rolls, layering the lettuce, cabbage and carrots, cucumber, chives and cilantro before rolling.
- BENTO RECIPES
- from Episode 6 / Season 3.
- Yakitori Bento
- (For adults 841 kcal, For kids 314 kcal)
- by Maki Ogawa
Bento contents:
(For adult)
- 250 g cooked white rice
- Yakitori
- Leafy greens (eg. lettuce) for use as partitions
- Cherry tomatoes
- Japanese leek
- Green asparagus
- Broccoli
- Sweet potato
- Chili pepper
(For child)
- 150 g cooked white rie
- Yakitori
- Leafy greens (eg. lettuce) for use as partitions
- Cherry tomatoes
- Japanese leek
- Green asparagus
- Broccoli
- Sweet potato
- Decoration (sweet potato, green peas, carrots)
Yakitori
- 1 chicken thigh
- Japanese leek
- Green asparagus
Yakitori Sauce
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp sugar
- 1/2 tbsp honey
Salad
- Boil the broccoli and sweet potato.
Directions:
1. Trim off the excess fat from the chicken and cut into bite-size pieces of about 25 g. Sprinkle with a pinch of salt and set aside for 10 minutes to draw out the moisture.
2. Cut the Japanese leek and asparagus into 3 cm lengths. Use a non-stick pan to cook the chicken and vegetables in the oil
3. Cook the chicken and vegetables in the oil from the chicken skin.
4. Remove from the pan once the chicken is cooked to a golden brown.
5. Add the sauce ingredients to the pan and bring to a boil.
6. Return the chicken and vegetables to the pan and simmer to glaze.
Directions: Sweet potato car
1. Cut the boiled sweet potato in the shape of a car, making windows out of boiled carrots.
2. Use the green peas for the tires.
3. Use a star-shaped mold to cut out pieces of sweet potato and place around the car.
- BENTO TRIP
- from Episode 6/ Season 3.
- Asari Clam Bento (Chiba Prefecture)
Asari Clam Onigiri Rice Ball Bento Recipe
- BENTO RECIPES
- from Episode 5 / Season 3.
- Taco Rice Bento
- (490 kcal)
- by Marc Matsumoto
Bento contents:
two servings
For Rice:
- 1 package shirataki noodles 200 grams
- 1 rice cooker cup rice
For Beef:
- 2 teaspoons ketchup
- 1 1/2 tablespoons soy sauce
- 1 tablespoon sake
- 2 teaspoons vegetable oil
- 60 grams onions (finely diced)
- 4 grams garlic (minced)
- 2 teaspoons chili powder
- 200 grams ground beef
For Bento:
- 2 leaves Iceberg lettuce (shredded)
- 1 tomato (diced)
- 15 grams grated cheese
- cilantro (for garnish)
- hot sauce (optional)
- tortilla chips
Directions
1. Drain the shirataki noodles and chop them into grains about the size of rice. Wash the rice and add water to just under the 1 cup line. The shirataki noodles will release some water, so you need to use less water than you normally would. Add the chopped shirataki noodles and cook the rice in the rice cooker. Let the rice cool before packing it into the bento.
2. Make the sauce for the beef by combining the ketchup, soy sauce and sake in a bowl and whisking together.
3. Heat a frying pan over medium high heat until hot. Add the oil, onions and garlic and saute until the onions are tender and just starting to brown.
4. Add the chili powder and continue sauteeing until the chili powder is fragrant.
5. Add the beef and sauce and use a spatula to break up any chunks of beef.
6. Continue frying until all the liquid has evaporated and then transfer the meat to a plate to cool.
7. To assemble the bento, split the rice between the two bento boxes.
8. Spread a layer of lettuce on the rice and top with the meat.
9.Finish by sprinkling on the tomatoes and cheese. Add some hot sauce to taste.
Pack the tortilla chips separately to sprinkle onto the taco rice when it's time to eat.
- BENTO RECIPES
- from Episode 5 / Season 3.
- Mosaic Soboro Bento
- (For adults 586 kcal, For kids 282 kcal)
- by Maki Ogawa
Bento contents:
(For adult)
- 250 g cooked white rice
- 1 cherry tomato
- Egg soboro
- Salmon soboro
- Chicken soboro
- Red cabbage with sushi vinegar
- Korean Namul-style broccoli
- (Garnishes)
- Green peas
- Sweet corn kernels
- Aonori
- White sesame seeds
(For child)
- 150 g cooked white rice
- Egg soboro
- Salmon soboro
- Chicken soboro
- Red cabbage with sushi vinegar
- Korean Namul-style broccoli
- Bear face (with cheese and nori)
- (Garnishes)
- Green peas
- Sweet corn kernels
- Aonori
Chicken soboro
- 150 ground chicken thigh
- 1 tbsp sugar
- 1 tbsp sake
- 1 tbsp soy sauce
Egg soboro
- 2 eggs
- Approx. 5 g butter
- Salt and pepper, as needed
Salmon soboro
- 1 can (200 g) salmon
- A pinch of salt
- 1.5 tbsp sugar
- 2 tsp soy sauce
- 1 tbsp sake
- A pinch of grated ginger
Red cabbage with sushi vinegar
- Red cabbage
- Sushi vinegar
Korean namul-style broccoli
- 50 g broccoli
- 2/3 tbsp sesame oil
- A pinch each of salt and pepper
- A dash of chicken bouillon
Directions: Chicken soboro
1. Combine the sugar, sake and soy sauce in a frying pan, place over heat, and bring to a gentle boil.
2. Once the sugar has dissolved, add the ground chicken and simmer until the liquid has been absorbed
Directions: Egg soboro
1. Melt the butter in a frying pan and reduce the heat to medium low.
2. Whisk the eggs and pour into the pan.
3. Lightly season with salt and pepper and scramble until fluffy.
4. Crumble with a fork.
Directions: Salmon soboro
1. Drain the salmon.
2. Combine the other ingredients in a frying pan and place over heat.
3. Bring to a gentle boil until the sugar has dissolved. Add the salmon and finely flake and simmer until the liquid has been absorbed.
Directions: Red cabbage with sushi vinegar
Shred the cabbage and dress with sushi vinegar.
Directions: Korean namul-style broccoli
1. Boil the broccoli for 1 1/2 to 2 minutes, drain well and divide into small florets.
2. Mix the seasonings in a bowl, add the broccoli, and stir.
How to make the bear:
1. Place a bear-face food cutter on the rice and fill with chicken soboro.
2. Surround with vegetables and the other soboro.
3. Use cheese and nori to make the face.
To pack:
1. Spread the rice evenly in the bento box.
2. Wrap four rubber bands around the box to divide into nine equal sections.
3. Fill each section with soboro or vegetables.
- BENTO TRIP
- from Episode 5/ Season 3.
- Turmeric Chicken Futomaki Bento (Singapore)
Turmeric Chicken Futomaki Bento Recipe
- BENTO RECIPES
- from Episode 4 / Season 3.
- Shumai Bento
- (474 kcal)
- by Marc Matsumoto
Bento contents:
two servings
- Pork & Shrimp Shumai
- Steamed Cabbage Salad
- Lemon Honey Sweet Potatoes - annouimo cooked with honey sake and lemon slices.
- Steamed Carrot flowers
- Steamed Fava beans
- Rice
Pork and Shrimp Shumai ingredients:
- 200 grams shrimp (deveined and roughly chopped)
- 1 tablespoon potato starch
- 1 egg white
- 3/4 teaspoon salt
- 90 grams onion (finely chopped)
- 250 grams ground pork
- 1 teaspoon grated ginger
- 1 tablespoon sake
- 1 teaspoon soy sauce
- 30 shumai wrappers
Steamed Vegetables ingredients:
- Carrots cut into flower shapes
- Fava beans removed from pod
Steamed Cabbage Salad ingredients:
- 4 cabbage leaves
- 1 tablespoon black vinegar
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon black sesame seeds
Directions
1. Put the chopped shrimp, potato starch, egg white and salt in a bowl and stir vigorously to combine.
2. Put the chopped onions in a microwave-safe bowl, cover and microwave until tender (about 1-2 minutes). Let the onions cool to room temperature.
3. Add the shrimp, ground pork, sake, sugar and soy sauce to the onions and mix very well by hand.
4. To wrap, put a tablespoon of filling into the center of each wrapper and then fold up the wrapper around the filling, flattening the bottom and top.
5. Setup a steamer and line with the cabbage leaves. Bring the steamer to a boil.
6. When the steamer is heated up, place the shumai in the steamer so that they are not
touching each other. Sprinkle the carrot flowers and fava beans around the shumai.
7. Cover with a lid (placing a damp towel between the lid and the steamer will keep the condensed steam from dripping on the shumai).
8. Steam the shumai for 8 minutes.
9. Remove the shumai and let them cool to room temperature before packing them into the bento.
10. When the cabbage is cool enough to handle, squeeze out any excess liquid and then chop into ribbons. Season with the black vinegar, sesame oil soy sauce and sesame seeds.
- BENTO RECIPES
- from Episode 4 / Season 3.
- Tendon Bento
- (For adults 593 kcal, For kids 330 kcal)
- by Maki Ogawa
Bento contents:
(For adult)
- 230 g cooked white rice
- Imitation crab (not sticks) tempura
- Asparagus tempura
- Potato tempura
- White fish (eg. cod) tempura
- Kabocha pumpkin tempura
- Leafy greens for use as partitions
- Vegetable salad (broccoli, okra, sweet potato, cherry tomato)
- Lemon slices
(For child)
- 120 g cooked white rice
- Kabocha pumpkin tempura
- Potato tempura
- Asparagus tempura
- Imitation crab (not sticks) tempura
- White fish (eg. cod) tempura
- Lemon slices
- Leafy greens for use as partitions
- Okra
- Green peas
- Fish shaped sweet potato
Tempura
Ingredients: Tempura batter
- Flour and water, as needed
Ingredients: Tempura sauce
- 1 tbsp soy sauce
- 2 tbsp sake
- 2 tbsp sugar
Directions: Tempura
1. Sprinkle flour over the ingredients.
2. Lightly mix together equal parts flour and water over ice water to make the batter.
3. Heat the oil to 170 degrees Celsius. Dip the ingredients in the tempura batter, and deep-fry for about a minute.
4. Add the sauce ingredients to a small pot, bring to a gentle boil and then turn off the heat.
5. Set aside to cool and drizzle over the tempura.
Directions: Fish shaped sweet potato
1. Cut a slice of boiled sweet potato into a fish shape.
2. Use nori and cheese for the eyes and fins.
3. Sprinkle with boiled and sliced okra and green peas.
- BENTO TRIP
- from Episode 4/ Season 3.
- Nasi kuning (Tuban, Indonesia)
Nasi Kuning Bento Recipe
- BENTO RECIPES
- from Episode 3 / Season 3.
- Kushiage Bento
- (746 kcal)
- by Marc Matsumoto
Bento contents:
two servings
- Nozawana Rice (finely minced nozawana mixed with cooked rice)
- 2 cherry tomatoes
- Leafy greens for use as partitions
- Chicken onion kushiage
- Lotus root kushiage
- Kabocha kushiage
- 3 ears baby corn (fried without breading)
- 2 spears asparagus (fried without breading)
Kushiage ingredients:
- 100 ml flour
- 2 beaten eggs (large)
- 100 ml panko breadcrumbs
- 300 g chicken thigh (cut into 2.5 cm cubes)
- 130 g onion (cut into 2.5 cm cubes)
- 4 slices lotus root (cut into 1 cm thick half moons)
- 4 slices kabocha pumpkin (sliced 7 mm thick)
- Salt
- Tonkatsu sauce
- Vegetable oil for frying
Directions
1. Prepare a tray with a rack and line it with 3 layers of paper towels.
2. Alternately skewer 1 piece of chicken and 1 piece of onion onto toothpicks and sprinkle with salt.
3. Skewer the lotus root and kabocha with toothpicks.
4. Dust the skewers with flour.
5. Dip the skewers in beaten egg and bread with panko.
6. Pour vegetable oil into a pot to a height of 4 cm and heat to 170 degrees Celsius.
7. Fry the skewers until golden brown, turning them over several times, and drain on the prepared rack.
8. Allow the kushiage to cool completely before packing into the bento.
9. Drizzle with tonkatsu sauce.
- BENTO RECIPES
- from Episode 3 / Season 3.
- Wasabi Chicken Bento
- (For adults 792 kcal, For kids 506 kcal)
- by Maki Ogawa
Bento contents:
(For adult)
- 250 g cooked white rice
- Wasabi chicken
- White sesame seeds
- 3 edamame beans
- 2 sausages
- Broccoli
- Macaroni salad
- Leafy greens for use as partitions
(For child)
- 120 g cooked white rice
- Wasabi chicken
- White sesame seeds
- 3 edamame beans
- Mice shaped sausages
- Broccoli
- Macaroni salad
- Leafy greens for use as partitions
Ingredients: Macaroni salad
- 50 g macaroni
- 1/2 cucumber
- Sweet corn, as needed
- 1-2 tsp sushi vinegar
- A pinch each of salt and pepper
- Mayonnaise (preferably Japanese), as needed
- 1 hard-boiled egg
Ingredients: Wasabi Chicken
- 1 piece of chicken (approx. 200 g)
- 10 g butter
- 1.5 tbsp soy sauce
- 1 tbsp wasabi paste
- 1 tbsp sake
- Flour, as needed
- A pinch each of salt and pepper
Directions: Macaroni salad
1. Cut the cucumber into thin rounds and sprinkle with salt to sweat. Squeeze out excess moisture.
2. Boil the macaroni.
3. Add the cucumber, macaroni, sweet corn and hard-boiled egg to a bowl.
4. Mix in the mayonnaise and sushi vinegar and sprinkle with salt and pepper to taste.
Directions: Wasabi Chicken
1. Cut the chicken in half, sprinkle both sides with salt and pepper and dust with flour.
2. Melt the butter in a frying pan and cook both sides of the chicken until golden brown.
3. Combine the soy sauce, wasabi and sake to make a sauce and pour over the chicken. Simmer briefly to thicken the sauce.
Decoration: Mice shaped sausages
1. Cut the sausages into 4 pieces.
2. Skewer with pasta or a toothpick to make the shape of a mouse.
3. Use nori for the eyes.
- BENTO TRIP
- from Episode 3/ Season 3.
- Sansai Bento (Kobuchisawa, Yamanashi Prefecture, Japan)
Sansai Bento Recipe
- BENTO RECIPES
- from Episode 2 / Season 3.
- Hamba-gu Bento
- (523 kcal)
- by Marc Matsumoto
Bento contents:
two servings
- Hamba-gu
- Boiled egg
- Rice mixed with red quinoa
- Leafy greens
- Lemon broccoli
- Cherry tomatoes
- Blueberries
- White grapes (Muscat)
Hamba-gu
- 40 g chopped onion
- 140 g ground beef
- 15 g panko breadcrumbs
- Black pepper
- 2 tsp miso
- 1 tbsp beaten egg
- 2 tsp vegetable oil
- 2 tbsp ketchup
- 1 tbsp chuno sauce
Lemon Broccoli
- 100 g broccoli
- 1 tbsp olive oil
- Lemon peel
- Salt, to taste
- Pepper, to taste
Directions
Hamba-gu
1. Put the chopped onions in a bowl, cover with plastic wrap and microwave (600W) for about a minute or until tender and fragrant. Uncover and set aside to cool.
2. Add the ground beef, panko, miso, egg and black pepper to the onions and mix together well.
3. Knead the mixture until sticky, using disposable food preparation gloves if desired.
4. Shape into meatballs approx. 2.5 cm in diameter.
5. Add the olive oil to a frying pan and place over medium heat.
6. Cook the meatballs, rolling them around, until they're evenly brown.
7. Add 1 tbsp of water to the pan, cover and steam for about a minute.
8. Add the ketchup and chuno sauce and stir to glaze the meatballs.
Lemon Broccoli
1. Cut the broccoli into easy-to-eat pieces.
2. Parboil the broccoli in lightly salted water until they turn a bright green. (Be careful not to overcook them.)
3. Drain and pat dry.
4. Add to a bowl and dress with olive oil.
5. Sprinkle with lemon peel and season with salt and pepper.
- BENTO RECIPES
- from Episode 2 / Season 3.
- Sukiyaki Onigirazu Bento
- (For adults 873 kcal, For kids 453 kcal)
- by Maki Ogawa
Bento contents:
(For adult)
- 1 1/2 onigirazu
- Sautéed brussel sprouts and potatoes
- Bunny-shaped apple slices
- Orange slices
- Mint
- Blueberries
(For child)
- 1 onigirazu
- Bunny-shaped apple slices
- Orange slices
- 1/2 boiled egg
- Stir-fried brussel sprouts and potatoes
- Star-shaped potato slices
Onigirazu (1 1/2 adult-sized and 1 kid-sized onigirazu):
- 3 sheets nori
- 245g cooked rice
- Lettuce
- sukiyaki-flavored beef (40 g per adult-sized onigirazu, 20 g per kid-sized onigirazu)
- 3 fried eggs folded in half
- A pinch of salt
Sukiyaki-flavored Beef:
- 100g beef trimmings
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tsp sugar
- 1 tbsp honey
Sautéed Brussels Sprouts and Potatoes:
- 7 brussel sprouts
- 1 slice bacon
- Olive oil
- Parsley
- Sake (substitute wine)
- Salt and pepper
Directions
Onigirazu
1. Sprinkle the rice with salt and mix together.
2. Place a sheet of nori on a sheet of plastic wrap. Taking into account the size of the bento box, place half the amount of rice you need to make one onigirazu (approx. 125 g for an adult-sized and120 g for a kid-sized onigirazu) in the center.
3. Top with lettuce, beef and egg (trim off the sides of the egg, if necessary, to fit the rice).
4. Cover with the other half of the rice and fold the corners of the nori over the rice.
5. Wrap tightly with plastic wrap and set aside to allow the ingredients to bind together.
6. Without removing the wrap, cut the onigirazu in half.
Sukiyaki-flavored Beef
1. Add the soy sauce, sake, sugar and honey to a frying pan and bring to a gentle boil.
2. Separate and add the beef. Simmer over low to medium heat until the liquid has evaporated.
Sautéed Brussels Sprouts and Potatoes
1. Peel and cut the potato into cubes and boil.
2. Cut the brussel sprouts in half.
3. Heat a dash of olive oil in a frying pan and sauté the potatoes and brussel sprouts.
4. When the brussel sprouts start to brown brown, add the bacon and pour sake over the pan in a circular motion. Cover and steam.
5. Season with salt and pepper and sprinkle with chopped parsley.
Decoration
Bunny-shaped Apple Slices
1. Cut 1/4 of an apple into 2 wedges.
2. Make a shallow inverted V-shaped incision in the peel. Run your knife under the V and remove the V-shape.
3. Soak the bunny apple in lemon water until the peel (the ears) starts to curl.
- BENTO TRIP
- from Episode 2/ Season 3.
- Kimbap (Seoul, South Korea)
Healthy Kimbap Bento Recipe
- BENTO RECIPES
- from Episode 1 / Season 3.
- Miso Salmon Bento
- (539Kcal)
- by Marc Matsumoto
Bento contents:
two servings
- Miso salmon
- Nanohana
- Carrots (cut into petals with a flower shaped vegetable cutter)
- Benishoga
- White rice mixed with black sesame seeds
Miso Salmon
- 2 tbsp miso
- 2 tbsp brown rice syrup
- 1 tbsp sake
- 200 g (2-3 fillets) salmon
- 1 tsp vegetable oil
Directions
1. In a small bowl, mix together the miso, rice syrup and sake.
2. Lay a sheet of plastic wrap on your work surface. Spread half the miso mixture in the center and lay the salmon fillets over it.
3. Cover with the remaining miso mixture and wrap tightly to remove air bubbles. Marinate in the fridge for 2-3 days.
4. When you're ready to make the bento, unwrap the salmon and scrape off as much miso as you can with your hands. Use paper towels to wipe off the remaining miso.
5. Place a frying pan over medium heat until hot. Add the vegetable oil and swirl to coat the pan evenly.
6. Place the fillets in the pan and fry on one side until golden brown. Turn over and
fry the other side until cooked through.
*Because of the syrup in the marinade, the fish will burn easily, so reduce the heat if it's browning too quickly.
- BENTO RECIPES
- from Episode 1 / Season 3.
- Menchi Katsu (minced meat cutlet) Bento
- (For adults 577kcal, For kids 309kcal)
- by Maki Ogawa
Bento contents:
(For adult)
- Cooked rice
- 3 menchi katsu with cheese
- Pickled cabbage
- Boiled carrot
- Cherry tomato
- Deep-fried kabocha pumpkin
- Baby corn
- Umeboshi
- Leafy greens
(For child)
- Cooked rice
- 2 menchi katsu with cheese
- Pickled cabbage
- Boiled carrot
- Cherry tomato
- Deep-fried kabocha pumpkin
- Baby corn
- Umeboshi
- Leafy greens
Menchi Katsu (Minced meat cutlet):
- 200 g ground meat (mixed beef and pork)
- 1 tbsp milk
- 3 tbsp panko breadcrumbs
- A pinch each of salt and pepper
- 100 g onion
- Vegetable oil for deep frying
- Flour, as needed
- 2 eggs
- 2 slices sliced cheese
Cabbage Pickled in Sushi Vinegar:
- 40 g cabbage
- 1 tbsp sushi vinegar (store-bought)
Directions
1. Soak the panko in milk.
2. Mince the onion.
3. Add the ground meat, onions and soaked panko to a bowl, sprinkle with salt and pepper and knead together thoroughly.
4. Make 30 g meatballs for adults and 20 g meatballs for kids. Make a slight depression in the center of each meatball to make it easier to cook through. Cut the sliced cheese into small pieces and tuck into each meatball.
5. Bread the meatballs in the order of flour, beaten egg and panko.
6. Deep-fry in oil heated to 170 degrees Celsius.
Cabbage Pickled in Sushi Vinegar
Directions
1. Cut the cabbage into thin strips and place in a bowl.
2. Mix with sushi vinegar and marinate until tender.
Decorations
1. Turn the menchi katsu into bears. Cut out the eyes, nose, mouth and ears from the cheese. Place a tiny circle of nori in the center of each eye.
2. Slice the baby corn into rounds and place a tiny piece of boiled carrot in the center to make flowers.
- BENTO TRIP
- from Episode 1/ Season 3.
- Octopus pot bento (Akashi, Hyogo Prefecture, Japan)