Noriben (Bento Lunch Box) ほっともっと風のり弁当を作ってみた

By ochikeron · 90 min

Ingredients

Instructions

1. Lightly scrape the gobo skin with the back of a knife, without peeling it. Thinly slice the gobo on the diagonal, stack a few slices and cut them into thin strips. Soak the strips in water as you cut, then drain, rinse lightly and pat dry with paper towels.
2. Thinly slice the carrot the same way.
3. Heat sesame oil in a frying pan and stir-fry the gobo and carrot for a couple of minutes until tender.
4. Mix the mirin and sugar, add the soy sauce and stir-fry until the liquid has cooked off.
5. Turn off the heat and sprinkle with sesame seeds.
6. Remove all bones from the fish and season with salt and cracked black pepper.
7. Coat each piece in flour, dip in beaten egg, then coat in panko.
8. Deep-fry in oil at 170°C (340°F) for 4-5 minutes until golden brown, turning so they cook evenly. Drain on paper towels.
9. Mix the tartar sauce ingredients. Serve the fish with tartar sauce and okonomiyaki (or tonkatsu) sauce.
10. Mix the chikuwa batter ingredients in a bowl. Halve the chikuwa if they are too large.
11. Heat oil in a deep pan to 170°C (340°F). Dip the chikuwa in the batter and fry right away until golden and crisp.
12. Drain the chikuwa on a rack or clean paper towel.
13. Mix the katsuobushi seasoning very well.
14. Put rice in the bento box and spread the katsuobushi mixture over it. Tear the nori sheet into small pieces and scatter them on top.
15. Place the side dishes on the nori rice and serve the fish with tartar sauce and okonomiyaki sauce.

Summarized from ochikeron's video. Watch it for the details.

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