Nostalgic Japan Bento

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Nostalgic Japan Bento

YA-1

YA-1

The YA-1 is the first motor cycle made by Yamaha in 1955. ...

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YA-1

YA-1

The YA-1 is the first motor cycle made by Yamaha in 1955. At a time when conventional designs were black and dignified, the YA-1 was affectionately known as the “red dragonfly” for its slim, tawny brown frame.

Learn how to prepare Japanese rice with traditional earthenware pot! Also, find out the recipe for kayaku gohan, a Japanese pilaf with the chef’s secret ingredients!

Ingredients

Kayaku gohan

  1. (1) Rice 300g
  2. (2) Gobo (burdock root), carrot, shiitake, pheasant or chicken
  3. (3) Mirin 40cc
  4. (4) Soy sauce 40cc
  5. (5) Sake 40cc
  6. (6) Dashi 400cc (Powdered dashi mix* is also acceptable if available)
  7. (7) Butter 5g
  8. (8) A pinch of black pepper

Date-maki

  • (1) 5 eggs
  • (2) Hanpen (Minced shrimp if hanpen is not available) 130g
  • (3) Sugar 30g
  • (4) A pinch of salt
  • (5) Mirin 30cc
  • (6) Dashi 40cc

Toppings

  • (1) Radish, baby corn, carrot, red bell pepper
  • (2) Japanese taro potato
  • (3) Mirin 40cc
  • (4) Sake 40cc
  • (5) Soy sauce 40cc
  • (6) Dashi 600cc
  • (7) Green bell pepper
  • (8) Sweet potato
  • (9) Beets (boiled)
  • (10) Salted kombu seaweed (kelp)*

Tai denbu (Sweet snapper flakes)

  • (1) One slice of snapper or codfish
  • (2) Sake 1 tablespoon
  • (3) Sugar 10g
  • (4) A pinch of salt
  • (5) Natural food coloring (diluted in a small amount of water)

*You can usually find these ingredients at most Asian specialty stores.

Recipe

Kayaku gohan

  1. (1) Wash rice and drain off the water. Let the rice sit for 30 minutes.
  2. (2) Cut all the ingredients from step (2) above into thin pieces. Let the gobo sit in water for couple of minutes, then drain off the water.
  3. (3) Put the rice and the rest of the ingredients in a rice cooker and cook it as you would usually cook rice. If using a traditional Japanese earthenware pot, please watch the movie for details.

Date-maki

  1. (1) Put all the ingredients in a blender and blend them until smooth.
  2. (2) Place the mixture in an oven dish.
  3. (3) Bake in an oven at 200℃ for 20 - 25 minutes until the surface is brown.
  4. (4) Put the mixture on top of a makisu (brown side out) and roll it before it gets cool.
  5. (5) Keep rolled until the datemaki cools.
  6. (6) When the datemaki has cooled completely, remove it from the makisu and cut it to taste.

Toppings

For toppings, you can use any ingredients that are available in your country.

  1. (1) Boil the ingredients from (1) above quickly.
  2. (2) Cook Japanese taro potato in the mirin, sake, soy sauce and dashi from (3), (4), (5), (6) above until the taro is soft inside.
  3. (3) Cut green bell pepper into long, thin pieces and saute in butter.
  4. (4) Cut the beets and sweet potatoes into suitable shapes.
  5. (5) Cut the salted kelp to make it look like birds flying at sunset.

Tai denbu (Sweet snapper flakes)

  1. (1) Remove the skin and bones from the snapper and boil until cooked.
  2. (2) Place it in water and remove the meat in flakes, changing the water several times during this process to remove the excess fat.
  3. (3) Wrap the snapper in a dishcloth and squeeze to remove any excess water.
  4. (4) Remove any other bones found while cooking then blend in a food processor.
  5. (5) Place in a pan and add sake, sugar, salt from (2), (3), (4) above and either pink or yellow coloring to make it look like sunset.
  6. (6) Flake more while braising at low heat.
  7. (7) When the water has evaporated and the fish is tender, it is ready to serve.