[RECIPE] Nori Bento

Nori Bento is a simple yet comforting Japanese lunch box featuring layers of cooked rice, seasoned Nori (seaweed), crispy fried fish, Chickuwa Isobe-age (Tempura style), and assorted side dishes. While it's not a fancy bento, its homely flavors make it a favorite for everyday lunches.

Served in Kanoryu Wappa Lunch Box
Used: Deep Bowl, Rice Scoop, Rice Pot

Recipe:

Serving: 1 
Time: 30 minutes

Ingredients:

[For The Rice]

• Cooked Rice (Rice options) 
• 1 pack Katsuobushi Bonito Flakes 
• 1 tbsp Soy Sauce 
• 2 pcs Nori Seaweed 

[Carrot Kimpira (Stir-fried and simmered)]

• 1 cup Dried Carrot 
• 1 pack Dashi Pack
• 1/2 cup Water 
• 1/2 tbsp Sugar 
• 1 tbsp Soy Sauce 
• 1 tbsp Mirin 
• 1/2 tbsp Sesame Oil 
• Sesame Seeds 

[Chikuwa Tempura Isobe-age]

• 3 sticks Chikuwa Fish Cake 
• 2 tbsp Flour 
• 2 tbsp Potato Starch 
• 1 tbsp Aonori Green Seaweed 
• 1 tsp Grated Ginger 
• 1/3 cup Water 
• Cookling oil for frying 

[Fried Fish]

• 2 pcs Salmon Filet 
• 3 tbsp Mayonnaise 
• 1/2 cup Panko
• Salt and Pepper 
• Cooking oil for frying 

[For the sides]

• Lettuce 
• Broccoli (boiled) 
• Mayonnaise
• Pickled Ginger

Instructions:

1. 1. Prepare Kimpira Carrot
      1. Rehydrate dried carrot in a bowl with the Dashi pack and water for 5 minutes. 
      2. Transfer the carrot and soaking liquid to a heated pan. Simmer until the liquid has almost fully evaporated. 
      3. Add mirin, soy sauce, and sugar. Continue simmering for a few minutes. 
      4. Finish with sesame oil and sprinkle sesame seeds on top. Set aside. 
   2. Make Chikuwa Isobe-age 
      1. In a  bowl, mix flour, potato starch, Aonori, grated ginger, and water to create a batter. 
      2. Cut Chikuwa fish cakes in half lengthwise. 
      3. Coat each Chikuwa piece in teh batter, then fry in heated oil until lightly golden brown. Drain on paper towels. 
   3. Prepare Fried Fish 
      1. Lighly season salmon fillets with salt and pepper. 
      2. Coat each fillet with a think layer of matonnaise, then cover with Panko breadcrumbs. 
      3. Fry in ehated oil until golden brown and crispy. Drain on paper towels. 
   4. Make Katsuoboshi Rice Topping 
      1. In a small bowl, mix Katsuobushi with soy sauce. Set aside. 
   5. Assemble the Nori Bento 
      1. Add 1 cup of cooked rice to the bento box and spread evenly. 
      2. Spinkle half of the Katsuobushi mixture over the rice. 
      3. Cover with Nori, then add another layer of rice. 
      4. Spread the remaining Katsuobushi mixture. 
      5. Finally top with a sheet of Nori to cover the rice. 
   6. Arrange the Side Dishes 
      1. Place the fried fish, Chikuwa Tempura Isobe-age, and carrot Kimpura on the side. 
      2. Add hte boiled broccoli with a dollop of mayonnaise. 
      3. Garnish with pickled ginger slices for color and extra flavor. 

 > Purchase rice from the rice factory here

RECIPE by Azusa