Nori Bento
Bento lunch with rice, katsuobushi bonito flakes, roasted nori, deep fried white fish, Chikuwa Isobeage, and Kinpira Gobo.
Servings: 2 servings
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Ingredients
- 1/2 cup Katsuobushi bonito flakes
- 1 tsp soy sauce
- 3 cups Steamed Rice
- 2 sheets Nori roasted seaweed
Deep-Fried Cod
- 2 pieces Deep-Fried Cod with tartar sauce
Kinpira Gobo
Chikuwa Isobeage
- 1 Tbsp cake flour
- 1 Tbsp Katakuriko potato starch
- 1/8 tsp salt
- 1 tsp Aonori dried green seaweed
- 2 Tbsp water
- 1 Sticks Chikuwa fish cake
- deep-frying oil
Instructions
- Make Kinpira Gobo. Slice the Gobo thinly and diagonally. Cut into thin matchsticks. Do the same for the carrot. Heat oil in a frying-pan, and stir-fry the Gobo and carrot for a couple of minutes. Add water, cover, and cook for 5-6 minutes until almost all the water is gone. Season with Mirin, Sake, and soy sauce. Cook until the liquid is gone.
- Make Chikuwa Isobeage. Heat oil at medium heat to 350 F (175 C). Mix first 5 ingredients well in a medium bowl to make a batter. Cut Chikuwa vertically in half. Add Chikuwa to the batter and coat. Deep-fry until lightly browned and floating in the oil.
- Assemble Bento. Mix bonito flakes and soy sauce. In a sizable Bento box, put 1 1/2 cups steamed rice covering the whole bottom. Spread half of the bonito flake mixture over the rice. Cut the Nori sheet into smaller squares. Place Nori on the bonito flakes. Then top with one Deep-Fried Cod with tartar sauce, half of the Kinpira Gobo, and one Chikuwa Isobeage. Make another Bento.