How to Make Bento (Japanese Boxed Lunch)

Ingredients for Bento (serves 1) – Potato Salad – 40g Potato (1.41 oz) 10g Carrot (.35 oz) 400cc Water (1.69 us cup) 1/two tsp Salt 4cm Cucumber (1.57 inch) A pinch of Salt 1 tbsp Sweet Corn 1/2 tsp Vinegar A pinch of Sugar A pinch of Black Pepper 1 tsp Mayonnaise 1 Cherry Tomato – Chicken Karaage – 50g Chicken (1.76 oz) 2/3 tbs Kimchi Base or 1/2 Soy Sauce + 1/two Sake + Grated Garlic 1 tsp Potato Starch Frying Oil – Honey Glazed Pumpkin – 40g Pumpkin (1.41 oz) Honey Toasted Black Sesame Seeds 1/8 Apple – Onigiri – 140g Fresh Steamed Rice (4.94 oz) Noritama Furikake – Egg & Seaweed Yukari Furikake – Red Shiso Leaf 2 sheets of 19×5cm Toasted Nori (7.5×2 inch) – Spinach Tamagoyaki – 1 Egg 40g Spinach (1.41 oz) 1 tsp Soy Sauce 1 Vienna Sausage 1/2 tsp Oil **Trick to make bento in the busy morning is preparing the ingredients the night ahead of or making use of premade ingredients from the market. ** Lately, bento regained its popularity in Japan for its safe and balanced diet and numerous Japanese bring their own bento to school and function. About Music: Frederic Chopin – Valse in D-flat key “Minute Waltz” – Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons creativecommons.org
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