A nutritionally balanced and visually appealing bento featuring teriyaki-flavored meat-wrapped eggs, fresh salad, blanched greens, and rice balls, designed for quick preparation.
Green Leaf Lettuce and Red Leaf Lettuce Leaves20 g
Carrot, shredded5 g
Cucumber, shredded
10 g
New Onion10 g
Walnuts~¼ cupsest.
Dressing~2 tbspest.
Tankan CitrusSubstitute: ponkan or unshu mikan½
Nanohana greensSubstitute: komatsuna, spinach or broccoli2 stalks
Dashi Soy Sauce or mentsuyu~1½ tbspest.
Katsuobushi (Bonito Flakes)~1 tbspest.
Toasted White Sesame Seeds, half-ground~1 tbspest.
Hot Steamed Rice90 g
Shirasu Whitebait5 g
Crumbled Toasted Nori Seaweed~1 tbspest.
Salt~¼ tspest.
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Prepare the teriyaki sauce by combining soy sauce, mirin, sake, and sugar. Stir the mixture thoroughly until well combined.
2
Sprinkle wheat flour on the boiled eggs and pork loin slices. This helps the meat and egg stick together firmly, prevents the meat from becoming tough, and allows it to absorb the sauce better.
3
Roll the pork slice around the boiled egg, holding them together firmly to keep them attached. Sprinkle a little more flour around the end of the meat to ensure it closes securely.
4
Repeat the same process with the remaining eggs. Coat with flour and dust off any excess.
5
Heat slightly less than 1 tablespoon of vegetable oil in a pan. Arrange the meat-wrapped eggs with the closed end facing down to prevent the meat from coming off.
6
Use the curved surface of a ladle to press the meat or roll the egg for even cooking. When the meat is lightly browned all over, add 1 tablespoon of water, cover immediately, and cook on low heat for 1 to 2 minutes.
7
Turn off the burner and remove the rolls from the pan onto a tray. This step prevents the meat from becoming tough when cooked with the sauce later.
8
Wipe the pan quickly with a paper towel. Add the combined teriyaki sauce, bring to a boil over medium heat, and reduce until slightly thickened.
9
Once the sauce is slightly thickened, put the eggs back in the pan. Coat them with sauce for about 30 seconds, gently turn them over without peeling the meat, and pour sauce over the other side as well.
10
Turn off the heat. The meat-wrapped eggs are ready with a glossy, appetizing appearance.
11
Rinse the Tankan citrus and cut thin slices from the stem and bottom ends. Keeping it on the cutting board, tilt the blade tip and stab from the side to the center. Change the angle and stab again to create a jagged cross-section. Repeat this process and make a final cut to connect the edges.
12
Cut the decorated citrus in half and pack into the bento box.
13
Prepare the salad by tearing the green and red leaf lettuce into bite-sized pieces.
14
Using a mandoline slicer, cut the carrot into fine strips. Cut the cucumber into slightly thicker strips than the carrot.
15
Cut the new onion into very thin slices and let it air for a while to release its pungent flavor. Gently mix the salad from the bottom and add the new onion.
16
Fill the bento box with the salad. Place walnuts and dressing in small cups and arrange them in the bento box.
17
Rinse the nanohana greens and cut them into 3 cm pieces. Place the stalk part into boiling water and cook for 20 to 30 seconds.
18
Add the leafy part and boil for a little less than 1 more minute. Quickly remove and pour cold water over to cool and prevent discoloring.
19
Tightly squeeze out excess water and place the greens in a bowl. Add a small amount of dashi soy sauce or mentsuyu and mix lightly.
20
Cover the bottom of the bento cup with bonito flakes. Place the nanohana on top and sprinkle with half-ground toasted sesame seeds.
21
Make three kinds of onigiri (rice balls). Place a small amount of hot steamed rice on plastic wrap, sprinkle with a little salt, and shape into a ball using the plastic wrap.
22
Coat the onigiri with half-ground sesame seeds. Prepare a second onigiri in the same manner.
23
Coat the second onigiri with crumbled toasted nori seaweed.
24
Finally, combine the shirasu whitebait with hot steamed rice and shape into a ball.
25
Pack the remaining items in the bento box. Cover the meat-wrapped egg in plastic wrap and cut it in half to keep the meat intact and get a clean cut.
26
Place a red leaf lettuce leaf in the bento box and arrange the meat-wrapped egg with the cut side facing up on top.
27
Place the three kinds of onigiri (with shirasu whitebait, toasted nori, and sesame seeds) into the bento box.
28
Finally, pack the blanched nanohana greens into the bento. The bonito flakes underneath will absorb any moisture, preventing dripping while adding savory umami flavor.
PrimedTableBETA
