Noriben♪ ~I worked hard to make it~
This time, I am going to make Noriben. Bento (弁当) is a single-portion takeout or home-packed meal common in Japanese cuisine.
Noriben (the word comes from nori and bento mashed together) is one of them. It's a really basic bento, consisting of just 3 or 4 ingredients: rice, nori seaweed, soy sauce, and often dried bonito flakes.
It's very delicious, so please try it yourself.
I would appreciate it if you could add subtitles or title & description for this video!
Make Sakura Daikon.(Pickled Japanese radish.)
200 g of Japanese radish.
Dry them for a day.
Next day.
Pour 200 ml of water.
Home made red pickled ginger called "Beni Shoga".
4 tbsp of plum vinegar called "Ume-zu".
Some Beni Shoga and red perilla.
Once boilling, cook for 5 minutes on low heat.
1 tsp of sugar.
Put them in plastic bag after cooling down.
Place in a fridge for overnight or more.
Make Chikuwa.(a tube‐shaped fish paste cake.)
Remove the skin and small bone form 300 g of whitefish.
Soak it in iced water for 10 minutes.
Ground it using food processor.
1 tbsp of egg white.
1 tbsp of sake.
2 tbsp of potato starch.
Mix for 1 minute.
6 g of salt.
Ground it for 5 minutes.
Divide it into four equal sections.
Wet the work table and stick a cooking sheet.
Roast it on medium heat.
Turn the heat high and form a proper scorch on the surface.
Remove the cooked Chikuwa from the stick after slightly cooling down.
Taste just in case.
Delicious!
Make Tartar sauce.
Mince 1/8 of onion.
Sprinkle some salt and leave it for about 5 minutes.
Pour some water after 5 minutes.
Put some mayonnaise.
Some pepper.
Some Parmigiano-Reggiano.
Put more mayonnaise to adjust the thickness..
Some dried parsley.
Taste just in case.
Delicious!
Make Kimpira Gobo. (Kimpira-style sautéed burdock)
2 tbsp of sake.
2 tbsp of mirin.
1 tbsp of soy sauce.
1 tsp of sugar.
Some chopped red chili pepper.
Simmer it until sauce is reduced by half.
50 g of carrot.
100 g of burdock.
Don't soak the burdock into the water.
1 tbsp of sesame oil.
Stir-fry it right away after cutting.
Stir-fry it for a minute.
Pour the sauce and stir-fry them further until all the moisture evaporates.
1 tsp of sesame oil for seasoning.
Some sesame seeds.
Taste just in case.
Delicious!
Make Okaka.
15 g of dried‐bonito shavings.
1 tbsp of soy sauce.
1 tbsp of mirin.
1 tbsp of sake.
1 tsp of sugar.
Microwave it for 1.5 minutes.(500W)
It's done.
Make white fish fries and Isobe-age. ※Isobe-age:deep-fried chikuwa flavored with green laver.
Remove all the bones form codfish and sprinkle some salt and pepper.
Beat 1 egg.
Then coat with flour.
Deep-fry in 170℃(338F) oil.
Leave it in oil without turning over for 1 minute.
Turn over after 1 minute and deep-fry it 2 minutes.
Pour 40 ml of cold water.
Put 20 g of flour into eftover beaten egg.
10 g of potato starch.
Put 1 piece of ice.
2 tbsp of green laver.
Stop mixing while there are still lumps of flour.
To fry finely, remove panko fallen into the oil frequently.
Dip the Chikuwa in the batter and fry them in oil at 170℃(338F)
Deep-fry Chikuwa for 1.5 minutes.
Serve.
Squeeze the Sakura Daikon.
Slit the toasted laver seaweed to eat it with ease.
L:Lunch box of HottoMotto. R:Lunch box of Hokka-Hokka Tei. ※HottoMotto and Hokka-Hokka Tei is famous luncheon-provider.
It's ready to eat♪
I had plans to go hanami bringing, but unfortunately it was rainy. ※hanami:cherry‐blossom viewing.
Homemade Chikuwa has a simple flavor and delicious.
Put some special tartar sauce.
It gives you a good appetite for beer, isn't it?
Okaka tastes nostalgic.
This Kimpira Gobo is chewy and tasty!
My wife really likes Noriben.
Please Subscibe Soon!
Cuisine with seafoods↖ ↗Donburi or rice plate
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