Nikujaga bentoLeft hand layer contains onigiri with furikake around the edges, then a container with
Nikujaga bentoLeft hand layer contains onigiri with furikake around the edges, then a container with nikujaga (braised beef and potatoes). Right hand layer contains quail eggs soaked in soy sauce, baby tomatoes, carrot flower dividers, sweet rolled omelette and edamame beans.Recipe for nikujagaIngredients250g thinly sliced beef brisket, cut into small pieces700g potatoes, peeled and cut into small chunks2 small white onions, peeled and cut into small wedges1 tbsp oil600ml dashi4 tbsp sugar5 tbsp light soy sauce2 tbsp mirin1 tbsp sakeChivesSeven-spiceMethodHeat the oil and cook the potatoes for two minutes. Add the meat and onions, stir well and cook for another two minutes.Add the dashi, sugar, soy sauce, mirin and sake and simmer the mixture with a drop-lid on top until the potatoes are cooked though – this should take about 15 minutes.For a bento, allow to cool before straining off most of the liquid and placing in your bento. Cooling the mixture in the liquid allows the flavours to deepen. When eating, you can have it cold or reheat it. Nikujaga is far from traditional bento food, but you just might find you like it cold the next day!NoteIf you don’t have a drop lid, you can make one by using a lid which is slightly smaller than the inside of your saucepan. Or, use a piece of greaseproof paper with a small hole cut in the middle for a vent. -- source link
#bento#japanese#edamame#onigiri#nikujaga#recipes