A satisfying mix of rice and sides
Wholesome, balanced bento
Vegetarian bento
This bento, with its varied selection of vegetables, showcases a wide range of textures, different shapes, and seasonings from sesame to spicy chili. It’s a palate-pleasing experience that opens new vistas on a vegetarian meal. The main dish is ginger-flavored atsuage, a tofu product; soybeans have long been known as “meat from the fields” for their high protein content. Chock-full of vegetables—not just in the side dishes, but cooked in the rice as well—this bento is simultaneously filling and nutritious.
- RECIPE -
*Each recipe makes 2 servings unless otherwise noted.
Vegetable-seasoned rice
• 360 ml (2 go rice-cooker cups) uncooked rice
• 100 g daikon radish
• 50 g carrot
• 2 fresh shiitake mushrooms
• 50 g gobo burdock root
• Seasoning sauce:
340 ml water
30 ml light soy sauce
30 ml sake
3 g dried dashi kombu
1 Wash rice. After rinsing, soak in fresh water for 30 minutes, then drain well in a sieve or colander.
2 Peel daikon and carrot and cut into 1 cm cubes. Slice shiitake thinly. Make shavings from one end of the burdock root as if sharpening a pencil with a penknife.
3 Place the drained rice and seasoning sauce in a rice cooker. Put the vegetables on top. Cook until done, then mix.
SIDE DISH 1
Atsuage deep-fried tofu sauteed with ginger
• 1 block atsuage
• Cake flour
• 1 Tbsp salad oil
• Seasoning sauce:
2 Tbsp sake
2 Tbsp dark soy sauce
2 Tbsp mirin
1 tsp grated fresh ginger
1 Cut atsuage into slices 1 cm thick. Dredge in flour to coat.
2 Heat salad oil in frying pan over medium heat. Fry atsuage until crisp on both sides. Add seasoning sauce and cook until liquid is reduced.
SIDE DISH 2
Avocado in sesame dressing
• 1/2 avocado
• Dressing:
1 Tbsp ground sesame seeds
1 Tbsp dark soy sauce
⅛ tsp wasabi paste, or to taste
1 Remove pit from avocado. Peel and cut into bite-sized pieces.
2 Mix dressing ingredients together. Pour over avocado pieces and toss gently to combine.
SIDE DISH 3
Sauteed and simmered potato
• 1 medium-sized potato
• 1 Tbsp salad oil
• Seasoning sauce:
2 Tbsp sake
1 Tbsp sugar
1 Tbsp dark soy sauce
1 Peel potato and cut julienne-style into thin 4 cm strips.
2 Heat salad oil in a frying pan over medium heat. Add potato and saute until tender. Add seasoning sauce and continue to cook, stirring occasionally, until the liquid is reduced.
SIDE DISH 4
Spicy konnyaku noodles
• 1 bundle (120 g) shirataki konnyaku noodles
• Seasoning sauce:
100 ml dashi stock
1 Tbsp dark soy sauce
1 Tbsp mirin
• Red chili pepper flakes, to taste
• Chopped green onions
1 Parboil shirataki noodles. Drain and cut into bite-sized lengths.
2 Place noodles and seasoning sauce in a saucepan over medium heat. Simmer, stirring frequently, until liquid has evaporated completely. Remove from heat. Top with red chili pepper and green onions.
Source『 KATEIGAHO INTERNATIONAL Japan EDITION 2015 Spring / Summer Vol.35 』
Photography by Hoshito Omija
Recipes and preparation by Masahiro Kasahara
Styling and text by Atsuko Sakamoto
Translation by Julie Kuma
Copy editing by Katherine Heins
Comments