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[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.
Recipe:
Serving: 1
Time: 30 minutes
Ingredients:
For The Rice:
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Cooked Rice (Rice Options)
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1 pack Katsuobushi Bonito Flakes
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1 tbsp Soy Sauce
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2 pcs Nori Seaweed
Carrot Kimpira (Stir-fried and simmered)
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1 cup Dried Carrot
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1 pack Dashi Pack
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1/2 cup Water
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1/2 tbsp Sugar
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1 tbsp Soy Sauce
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1 tbsp Mirin
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1/2 tbsp Sesame Oil
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Sesame Seeds
Chikuwa Tempura Isobe-age:
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3 sticks Chikuwa Fish Cake
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2 tbsp Flour
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2 tbsp Potato Starch
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1 tbsp Aonori Green Seaweed
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1 tsp Grated Ginger
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1/3 cup Water
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Cooking oil for frying
Fried Fish:
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2 pcs Salmon Fillet
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3 tbsp Mayonnaise
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1/2 cup Panko
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Salt and Pepper
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Cooking oil for frying
For the sides:
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Lettuce
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Broccoli (boiled)
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Mayonnaise
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Pickled Ginger
Instructions:
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Prepare Kimpira Carrot
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Rehydrate dried carrot in a bowl with the Dashi pack and water for 5 minutes.
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Transfer the carrot and soaking liquid to a heated pan. Simmer until the liquid has almost fully evaporated.
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Add mirin, soy sauce, and sugar. Continue simmering for a few minutes.
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Finish with sesame oil and sprinkle sesame seeds on top. Set aside.
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Make chikuwa Isobe-age
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In a bowl, mix flour, potato starch, Aonori, grated ginger, and water to create a batter.
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Cut Chikuwa fish cakes in half lengthwise.
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Coat each Chikuwa piece in the batter, the fry in heated oil until lightly golden brown. Drain on paper towels.
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Prepare Fried Fish
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Lightly season salmon fillets with salt and pepper.
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Coat each fillet with a thin layer of mayonnaise, then cover with Panko breadcrumbs.
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Fry in heated oil until golden brown and crispy. Drain on paper towels.
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Make Katsuobushi Rice Topping
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In a small bowl, mix Katsuobushi with soy sauce. Set aside.
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Assemble the Nori Bento
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Add 1 cup of cooked rice to the bento box and spread evenly.
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Sprinkle half of the Katsuobushi mixture over the rice.
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Cover with Nori, then add another layer of rice.
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Spread the remaining Katsuobushi mixture.
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Finally top with a sheet of Nori to cover the rice.
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Arrange the Side Dishes
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Place the fried fish, Chikuwa Tempura Isobe-age, and Carrot Kimpira on the side.
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Add the boiled broccoli with a dollop of mayonnaise.
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Garnish with pickled ginger slices for color and extra flavor.
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RECIPE by Azusa