This take on the ever-popular nori bento features a double-decker layer of shoyu-infused katsuobushi bonito flakes spread on the rice and topped with nori. While color balance is usually considered an important element of attractive bento, the nori bento may be the exception that proves the rule. As Kasahara notes, “A bento composed of really tasty things will end up being mostly brown in color.” Indeed, the deepfried chicken, kabocha squash, and braised shrimp in this bento, with the dark look enhanced by the nori, serve to demonstrate his point.
- RECIPE -
*Each recipe makes 2 servings unless otherwise noted.
• 400 g cooked rice
• 1 sheet toasted nori seaweed, cut into 12 pieces
• 10 g katsuobushi bonito flakes
• 1 tsp dark soy sauce
1 Sprinkle soy sauce over bonito flakes and mix gently. Divide into four portions.
2 Spread 100 g of the rice in the bottom of the bento box. Scatter one portion of bonito mixture over the rice; cover with three pieces of nori. Repeat to make a second layer.
SIDE DISH 1
Simmered kabocha
• 1/4 kabocha or other winter squash(about 250 g)
• Seasoning sauce:
300 ml dashi stock
2 Tbsp dark soy sauce
2 Tbsp mirin
1 Use a spoon to remove the seeds and fibrous innards of the squash. Peel the squash and cut into bitesized pieces.
2 Place the squash in a saucepan so that pieces do not overlap and add the seasoning sauce. Bring to a boil over high heat, then reduce heat to low, cover with a drop lid, and simmer for 10 minutes.
SIDE DISH 2
Braised sakura ebi shrimp
• 30 g dried sakura ebi (small driedshrimp)- RECIPE -
*Each recipe makes 2 servings unless otherwise noted.
• 400 g cooked rice
• 1 sheet toasted nori seaweed, cut into 12 pieces
• 10 g katsuobushi bonito flakes
• 1 tsp dark soy sauce
1 Sprinkle soy sauce over bonito flakes and mix gently. Divide into four portions.
2 Spread 100 g of the rice in the bottom of the bento box. Scatter one portion of bonito mixture over the rice; cover with three pieces of nori. Repeat to make a second layer.
SIDE DISH 1
Simmered kabocha
• 1/4 kabocha or other winter squash(about 250 g)
• Seasoning sauce:
300 ml dashi stock
2 Tbsp dark soy sauce
2 Tbsp mirin
1 Use a spoon to remove the seeds and fibrous innards of the squash. Peel the squash and cut into bitesized pieces.
2 Place the squash in a saucepan so that pieces do not overlap and add the seasoning sauce. Bring to a boil over high heat, then reduce heat to low, cover with a drop lid, and simmer for 10 minutes.
SIDE DISH 2
Braised sakura ebi shrimp
• 1 Tbsp sesame oil
• Seasoning sauce:
2 Tbsp sake
1 Tbsp dark soy sauce
1 Tbsp sugar
1 Heat sesame oil in a saucepan over medium heat. Add dried shrimp and saute until fragrant.
2 Add seasoning sauce and simmer, stirring frequently, until liquid is gone.
SIDE DISH 3
Karaage fried chicken
• 1 boned chicken thigh (about 300 g)
• Marinade:
1 Tbsp dark soy sauce
1 Tbsp mirin
Black pepper to taste
• Katakuriko potato starch
• Salad oil for deep-frying
1 Cut chicken into bite-sized pieces. Add to marinade, massaging so sauce is absorbed, and let stand for 10 minutes.
2 Dredge chicken pieces in starch and tap off excess. In a heavy pan or deep-fryer, heat oil to 170°C. Fry chicken for 3 minutes. Remove from oil and let rest for 3 minutes. Turn up heat to 180°C and deep-fry another 2 minutes, or until crisp.
SIDE DISH 4
Tsukemono (Japanese pickles)
• 30 g takuan or other pickled vegetables, Sliced
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
Karaage fried chicken
• 1 boned chicken thigh (about 300 g)
• Marinade:
1 Tbsp dark soy sauce
1 Tbsp mirin
Black pepper to taste
• Katakuriko potato starch
• Salad oil for deep-frying
1 Cut chicken into bite-sized pieces. Add to marinade, massaging so sauce is absorbed, and let stand for 10 minutes.
2 Dredge chicken pieces in starch and tap off excess. In a heavy pan or deep-fryer, heat oil to 170°C. Fry chicken for 3 minutes. Remove from oil and let rest for 3 minutes. Turn up heat to 180°C and deep-fry another 2 minutes, or until crisp.
SIDE DISH 4
Tsukemono (Japanese pickles)
• 30 g takuan or other pickled vegetables, Sliced
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
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