Bento Box (Salted Rice Balls, Karaage, Dashi-maki Tamago, Spinach with Nori, Carrot Kinpira, Ginger Pork Stir-fry, Eggplant and Zucchini with Ume-Kombu)
ID: cd11f970...
A professional-grade bento recipe proposed by cooking expert RyuJi, perfect for hiking, picnics, or sports days. It is packed with expert techniques to efficiently prepare a large quantity of food in just over an hour, featuring classic side dishes that taste great even when cold, and clever methods to prevent excess moisture.
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🍳 Cooking Flow
Cook rice with oil and Ajinomoto, then marinate chicken for karaage in ginger-soy sauce, coat with potato starch, and deep-fry. → Whisk water and udon soup base into eggs to make dashi-maki tamago, and prepare spinach seasoned with nori and seasonings. → Shred carrots and stir-fry with sesame oil; stir-fry pork and onions, finishing with a sake-potato starch slurry to create a moisture-free ginger pork. → Stir-fry eggplant and zucchini with ume-kombu flavoring, shape salt rice balls with cooled rice, and pack all sides into containers once completely cooled.
Cooking Steps
Brief Cooking Order
Cook rice with oil and Ajinomoto, then marinate chicken for karaage in ginger-soy sauce, coat with potato starch, and deep-fry. → Whisk water and udon soup base into eggs to make dashi-maki tamago, and prepare spinach seasoned with nori and seasonings. → Shred carrots and stir-fry with sesame oil; stir-fry pork and onions, finishing with a sake-potato starch slurry to create a moisture-free ginger pork. → Stir-fry eggplant and zucchini with ume-kombu flavoring, shape salt rice balls with cooled rice, and pack all sides into containers once completely cooled.
Introduction
A professional-grade bento recipe proposed by cooking expert RyuJi, perfect for hiking, picnics, or sports days. It is packed with expert techniques to efficiently prepare a large quantity of food in just over an hour, featuring classic side dishes that taste great even when cold, and clever methods to prevent excess moisture.
Step 1
【Salted Rice Balls】Add 2 tsp of rice oil and 3 shakes of Ajinomoto to 3 cups of washed rice, then cook in the rice cooker as usual (soaking time can be skipped).
Step 2
【Karaage】Cut chicken thigh and breast into bite-sized pieces and place in a bowl. Add 15g of grated ginger, 1.5 tbsp soy sauce, 2/3 tsp salt, and 1/2 tsp Hi-Me, massage well, then coat evenly with 8 tbsp potato starch.
Step 3
【Karaage】Heat 1cm of rice oil in a frying pan over medium heat and deep-fry the chicken. Once cooked, place on a tray lined with paper towels to drain oil and let cool.
Step 4
【Dashi-maki Tamago】In a bowl, mix 6 eggs, 30ml water, and 1 packet of Higashimaru udon soup base. Grease a tamagoyaki pan, pour in the mixture in several batches over medium heat, rolling each layer. Once done, wrap in plastic wrap to shape and let cool.
Step 5
【Spinach with Nori】Boil 200g of spinach in water with 1% salinity, starting from the stems (approx. 1.5–2 minutes). Drain, cool in cold water, and squeeze out thoroughly.
Ingredients List
Important Notes
💡 To prevent food from spoiling in a bento, several techniques are used to ensure no 'excess moisture' is released. Key methods include 'soy sauce rinsing' the spinach and using a 'sake-potato starch' slurry in the ginger pork to thicken the sauce and remove excess liquid.
✨ Adding a small amount of rice oil when cooking the rice keeps each grain glossy and soft even when cold, preserving the flavor.
⚠️ For the eggplant, sprinkling with salt and wiping off the moisture before stir-frying prevents it from soaking up too much oil, ensuring it doesn't get greasy in the bento.
⚠️ To prevent spoilage, ensure all side dishes and rice balls are completely cooled (remove residual heat) before closing the lids.
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