Autumn Leaves Bento

video

Autumn Leaves Bento

Passol (S50)

Passol (S50)

The motif of today’s bento is the Passol. It was a 50 cc step-through scooter ...

Read more >>

Passol (S50)

Passol (S50)

The motif of today’s bento is the Passol. It was a 50 cc step-through scooter for commuters, a style that defied the conventional wisdom of the time which was that scooters had to be straddled. It featured many innovative ideas, including a full cover for the engine and chain, attention paid to make the leg area comfortable, an automatic centrifugal clutch, and hand braking, offering an appealing mix of comfort and convenience.

Autumn is the season for eating! Learn how to make a character bento featuring healthy mushroom rice and a specialty called “Yawata-maki”.

Ingredients

Kinoko-gohan (Mushroom rice)

  1. (1) Rice 300g
  2. (2) Assorted mushrooms (Shimeji, enokidake, hiratake, shiitake etc.)
  3. (3) Dashi 360cc
  4. (4) Mirin 35cc
  5. (5) Soy sauce 35cc
  6. (6) Sake 20cc

Yawata-maki

  • (1) Carrot and daikon 10cm long each*
  • (2) Thinly sliced beef 150g
  • (3) Flour 1 tablespoon or less
  • (4) Vegetable oil 1 tablespoon
  • (5) Sukiyaki sauce (or mirin and soy sauce)
  • (6) Tooth picks (optional)

*Yawata-maki is traditionally cooked with beef and gobo (burdock root).

Coddled shiitake

  • (1) Dried shiitake 50g
  • (2) Sugar 40g
  • (3) Soy sauce 35cc

Fried mushrooms

  • (1) Eryngii and shimeji
  • (2) Soy sauce 2 tablespoon
  • (3) Sesame seeds
  • (4) Vegetable oil for deep frying
  • (5) Butter 5g

Other toppings

Recipe

Kinoko-gohan (Mushroom rice)

  1. (1) Wash rice and drain off water. Let the rice sit for 30 minutes.
  2. (2) Cut mushrooms.
  3. (3) Put the rice and the rest of the ingredients in a rice cooker and cook it as you would usually cook rice.

Yawata-maki

  1. (1) Cut carrot and daikon into sticks. Boil them lightly in salted water.
  2. (2) Spread out sliced beef and sprinkle with flour. Roll the boiled vege sticks and stick tooth pick at the end. Sprinkle flour on mthe meat again.
  3. (3) Put vegetable oil in a pan and fry the rolls untiil the surface is nicely brown.
  4. (4) Pour some ready-made sukiyaki sauce (or mirin and soy sauce) into the pan and thicken.

Coddled shiitake

  1. (1) Soak dried shiitake in water over night. Don’t throw this water away!
  2. (2) Slice shiitake and put them in a pan with the water. Boil at low heat. Throw away foamy residue.
  3. (3) Cook until half the water has evaporated.
  4. (4) Pour other ingredients and coddle at low heat until the excess water evaporates.

Fried mushrooms

  1. (1) Deep fry eryngii and shimeji.
  2. (2) Sprinkle 1 table spoon of soy sauce and sesame seeds on shimeji
  3. (3) Sprinkle 1 table spoon of soy sauce and butter