Broadcast on March 21, 2019
Available until July 20, 2021
Maki makes a tri-colored Kara-age bento. She uses 3 marinades -- soy sauce and ginger, curry and yogurt, and a simple brine. This keeps the chicken tender and flavorful even at room temperature. Marc demonstrates a trick for preparing juicy shrimp: whipping them with egg whites before cooking. It can be used to make a shrimp shumai or Ebi chili bento. Bento Trip features a popular bento delivery service in Brazil whose colorful, traditional Japanese-style bento are packed in wooden boxes.