Hinomaru Bento (in Kawaii Panda Bento Lunch Box) - Video Recipe

Hinomaru Bento (日の丸弁当) is the most simple Bento lunch in Japan! What you do is you place a red Umeboshi (pickled plum) in the center of the plain white rice. It looks like Japan's flag, Hinomaru (literally, disk of the sun).


http://www.youtube.com/watch?v=2HnEamQ6Htw

In this video, I will show you how you can assort side dishes to make a typical Japanese Bento!!!



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Hinomaru Bento

Difficulty: Easy
Time: N/A
Number of servings: N/A

((Hinomaru Rice))
Fill the BOTTOM TIER with plain white rice, sprinkle with Furikake (rice seasoning) if you like, make a hole in the center of the rice and place a Umeboshi (pickled plum).

BTW, I used cute pink Gomashio rice seasoning :)

((Simmered Potato Pork Roll じゃがいもの豚肉巻き))
http://www.youtube.com/watch?v=GpunklDLlZE

((Grilled Salmon 鮭の西京焼き))
http://www.youtube.com/watch?v=kAt44K_IaZk

((Mille-Feuille Tamagoyaki 厚焼きミルフィーユ))
http://www.youtube.com/watch?v=A_Vci1i18RI

((Spinach Ohitashi ほうれん草のおひたし))
http://www.youtube.com/watch?v=2-vKQOs2poQ

((Soup of Your Choice))
I used AMANO FOODS' Green Onion Miso Soup

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/02/blog-post_22.html
---------------------------------

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Ebi Furai (Deep Fried Prawn) - Video Recipe

Ebi Furai (Deep Fried Prawn) is Japanese-invented Western-style deep fried dish, such as Tonkatsu.

It is a very popular deep fried main dish in Japan as well as Japanese restaurants worldwide.

Print on your Postcard

Perfect for Bento box as well :)

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Ebi Furai (Deep Fried Prawn)

Difficulty: Easy
Time: 15min
Number of servings: 6 pieces

Ingredients:
6 large black tiger prawns
salt and pepper
Batter
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
Bull-Dog Tonkatsu sauce if preferred
lemon wedge
shredded cabbage
tomato wedges
Tartar Sauce
* 1 chopped hard-boiled egg
* 2 tbsp. minced onion
* 1 chopped dill pickle
* 3 tbsp. mayonnaise
* salt and pepper

Directions:
1. Wash, peel (leave the tails on) and devein the prawns. Make 4-5 incisions (about 1/3 depth) in the stomach side to straighten them. Cut the tip of the tail off and remove the water inside to avoid splatters when deep frying. Season with salt and pepper.
2. Flour the prawn lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Deep fry in oil at 170C (340F) for 2-3 minutes until cooked through and golden brown. Remove from the oil and drain.
4. Mix Tartar Sauce ingredients well. Serve along with Ebi Furai, with shredded cabbage and tomatoes. Eat with lemon juice, tartar sauce and/or Tonkatsu sauce. Any way you prefer!

*You can coat more than 6 prawns with this amount of batter. Make more if needed!

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/02/blog-post_18.html
---------------------------------

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How to Make Vege Broth - Video Recipe

Vege Broth is much-talked-about these days in Japan on TV and in magazine articles. What you do is you make the broth using vegetable waste.

The broth is rich in phytochemical which builds your immune system. You can expect health benefits (prevents cold) and beauty effects (anti-aging effects). Very economical and healthy broth!


http://www.youtube.com/watch?v=Jfagf5SBNZk

It doesn't have a taste but fragrant.

You can substitute the cooking water with this broth:
Miso soup, curry rice, stew, flavored rice, Udon, Nabe, soup, risotto, etc...
You can also use it to make ramen or instant foods!

In this way, kids can eat vegetables without realizing it :)

Enjoy the wholesome goodness of vegetable waste!!!



POINT1
Please use organic vegetables.

POINT2
Some vegetables are not recommended since they smell bad when simmered.

Recommended:
onion skins
carrot skins
long onion roots
Shiitake mushroom stems
parsley stalks
celery leaves

NOT Recommended:
cabbage stems
broccoli stems
cauliflower stems
pumpkin seeds
green pepper seeds

POINT3
You can collect the vegetable waste in the fridge.

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Vege Broth

Difficulty: Super Easy
Time: 30min
Number of servings: N/A

Ingredients:
hands full of vegetable waste
1300ml water
1 tsp. Sake (to make the soup tasty and remove bad smell)

Directions:
1. Wash the vegetable waste very well.
2. In a pot, put water, vegetable waste, and Sake. Put on low heat and simmer for 30 minutes.
3. Stop the heat and strain the liquid through a sieve into a large bowl and discard the vegetable waste.

※You can keep it in the fridge for 3 days. OR freeze it in an ice cube tray for a week.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/02/blog-post_15.html
---------------------------------

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