Makunouchi Bento Recipe
salmon and special a variety bento of is a daily special specials. double – decker lacquered box with a serving of tempura, sashimi
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Ingredients
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Main Ingredients
Tempura Ingredients
Method
Preparing Sushi Rice
- 1
Cook the Rice
Rinse 150 grams of sushi rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stove with 200 ml of water until tender.
- 2
Season the Rice
Once cooked, transfer the rice to a bowl and mix with 30 ml of seasoned rice vinegar. Allow to cool to room temperature.
Preparing Tempura
- 3
Prepare Tempura Batter
In a bowl, mix 100 grams of tempura batter mix with 150 ml of ice-cold water until just combined. Be careful not to overmix.
- 4
Heat the Oil
In a deep frying pan, heat 500 ml of vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 5
Tempura Prawns and Vegetables
Dip the prawns and assorted vegetables into the tempura batter, then carefully place them in the hot oil. Fry until golden and crispy, about 3-4 minutes. Remove and drain on paper towels.
Preparing Salmon and Sashimi
- 6
Prepare Salmon
Season the salmon fillet with salt and pepper. Pan-sear it in a hot non-stick skillet for about 3-4 minutes on each side until cooked through. Let it rest before slicing.
- 7
Slice Sashimi
Using a sharp knife, slice the salmon fillet into thin sashimi pieces for serving.
Assembling the Bento
- 8
Layer the Bento Box
In a bento box, place a portion of the sushi rice at the bottom. Add the sliced sashimi and tempura on top, along with pickled ginger on the side.
- 9
Add Condiments
Place the nori sheets and a small bowl of soy sauce and wasabi in the bento box for dipping.