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Nori Bento or Nori Ben is a Bento lunch field full of Steamed Rice, Nori roasted seaweed, fried fish, and different facet dishes. It’s been one of the extensively recognized and beloved Bento for a very long time in Japan. Nori Bento is nothing difficult or fancy, however it’s only a comforting type of Bento any time.
When a Bento chain retailer began promoting heat take-out Bento within the Nineteen Seventies, they created Nori Bento and it was immediately widespread. The unique Nori Ben from the shop consisted of deep-fried white fish similar to cod, Chikuwa Tempura (a type of fish cake), and steamed rice topped with soy sauce-flavored Katsuo bonito flakes and lined with a sheet of Nori. Nori Ben is tasty and filling, and it’s often the most cost effective one on the menu. At this time different shops like comfort shops and supermarkets make Nori Bento too, although their variations range slightly. Some Nori Ben add some type of egg dish similar to Tamagoyaki or fried egg, Karaage, Kinpira Gobo, and so forth, however the rice with Katsuo and Nori, fried fish, and Chikuwa Tempura are most all the time in Nori Bento from any retailer.
Our Nori Ben features a strip of Deep-Fried Cod with tartar sauce, Chikuwa Isobeage Tempura, and simple Kinpira Gobo. All of them are on prime of the standard rice, Katsuo flakes, and Nori seaweed. We lower the sheet of Nori into squares to make it simpler to eat – reducing Nori with chopsticks takes some observe! Although every dish will not be arduous to make (reasonably straightforward at business kitchens), it’ll be time consuming in case you make every little thing from scratch your self. It’s possible you’ll wish to deal with this for a weekend lunch or dinner, not attempting to make it for lunch in a busy weekday morning. Moreover, Nori Ben is best heat, and enjoyable to eat Bento at dwelling too. Discover cute Bento containers for you and your loved ones, and have Nori Bento lunch or dinner at dwelling!
Servings: 2 servings
Bento lunch with rice, katsuobushi bonito flakes, roasted nori, deep fried white fish, Chikuwa Isobeage, and Kinpira Gobo.
Deep-Fried Cod
- 2 items Deep-Fried Cod with tartar sauce
Kinpira Gobo
Chikuwa Isobeage
- 1 Tbsp cake flour
- 1 Tbsp Katakuriko potato starch
- 1/8 tsp salt
- 1 tsp Aonori dried inexperienced seaweed
- 2 Tbsp water
- 1 Sticks Chikuwa fish cake
- deep-frying oil
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Make Kinpira Gobo. Slice the Gobo thinly and diagonally. Reduce into skinny matchsticks. Do the identical for the carrot. Warmth oil in a frying-pan, and stir-fry the Gobo and carrot for a few minutes. Add water, cowl, and cook dinner for 5-6 minutes till virtually all of the water is gone. Season with Mirin, Sake, and soy sauce. Cook dinner till the liquid is gone.
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Make Chikuwa Isobeage. Warmth oil at medium warmth to 350 F (175 C). Combine first 5 elements nicely in a medium bowl to make a batter. Reduce Chikuwa vertically in half. Add Chikuwa to the batter and coat. Deep-fry till evenly browned and floating within the oil.
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Assemble Bento. Combine bonito flakes and soy sauce. In a large Bento field, put 1 1/2 cups steamed rice masking the entire backside. Unfold half of the bonito flake combination over the rice. Reduce the Nori sheet into smaller squares. Place Nori on the bonito flakes. Then prime with one Deep-Fried Cod with tartar sauce, half of the Kinpira Gobo, and one Chikuwa Isobeage. Make one other Bento.
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