NHK WORLD > NHK WORLD TV > BENTO The Global Lunchbox Project
- Marc Matsumoto
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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
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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 1 / Season 9.
- Curry Chicken Salad Sandwich Bento
- (999 kcal)
- by Marc Matsumoto
Bento contents:
- Curry Chicken Salad Sandwich
- Apples
- Cherry tomatoes
- Snap peas
- Frill lettuce
Makes enough to pack into 2 bentos
Ingredients:
- 50 g mayonnaise
- 1 1/2 tsp curry powder
- black pepper, to taste
- 220 g cooked chicken breast meat, cut into 15 mm cubes
- 45 g apples, 6 mm dice
- 35 g celery, 3 mm dice
- 25 g walnuts, chopped
- 2 leaves of lettuce, cut in half
- 4 small buns, about 8 cm in diameter
Directions:
1. Mix the mayonnaise, curry powder, and black pepper together to distribute evenly.
2. Add the cooked chicken, apples, celery, and walnuts, and fold everything together.
3. Cut the buns open, then stuff each one with half a lettuce leaf and a quarter of the chicken salad mixture.
- BENTO RECIPES
- from Episode 1 / Season 9.
- Sweet Chili Chicken Tatsuta Bento
- (1331 kcal)
- by Takahashi Yoshiro
Bento contents:
- Sweet Chili Chicken Tatsuta
- Lemon wedges
- Frill lettuce
- Boiled broccoli
- Boiled carrot
- Apple
- Potato salad
- Japanese rolled omelet with dashi
- Cherry tomatoes
- Italian parsley
Makes enough to pack into 2 bentos
Ingredients:
- 1 chicken breast (250 g)
- Approx. 3 tbsp potato starch
- Vegetable oil, as needed
【A】
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp grated ginger
【B】
- 3 tbsp sweet chili sauce
- 2 tbsp grain mustard
- 1 tsp soy sauce
- 1 tsp sesame oil
Directions:
1. Lay the blade at an angle and cut the chicken breast (skin on) into 1 cm thick slices. Place in a food storage bag and lightly pound with a rolling pin. Add【A】and lightly massage, then set aside in the fridge for 20-30 minutes. You can also let the chicken marinate overnight.
2. Drain the chicken, pat dry with paper towels, and coat with potato starch.
3. Pour oil into a frying pan so that it’s about 5 mm high and place over heat. Add the chicken, avoiding overlap, and shallow-fry over medium-high heat for about 90 seconds. Flip over and fry for 90 more seconds. Once the chicken is cooked through, remove and drain.
4. Combine【B】in a bowl, add the chicken, and mix to coat evenly. Then pack into your bento box.
- BENTO TOPICS
- from Episode 1/ Season 9.
- Hyogo