Nori Bento Recipe - Japanese Cooking 101

By Japanese Cooking 101 · 45 min

Ingredients

Instructions

1. Make the kinpira gobo: cut the burdock and carrot into thin matchsticks, stir-fry them in oil for a couple of minutes, add the water, cover and cook 5-6 minutes until nearly all the water is gone.
2. Season with the mirin, sake and soy sauce and cook until no liquid remains.
3. Make the chikuwa isobeage: heat oil to 350 F (175 C). Mix the first 5 batter ingredients in a medium bowl. Halve the chikuwa lengthwise, coat in the batter and deep-fry until lightly browned and floating.
4. Assemble: mix the bonito flakes with the soy sauce. In a large bento box, spread 1 1/2 cups steamed rice over the whole bottom. Spread half the bonito mixture over the rice.
5. Cut the nori into small squares and place them on the bonito flakes.
6. Top with one deep-fried cod with tartar sauce, half the kinpira gobo and one chikuwa isobeage. Make a second bento the same way.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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