WA・BENTO
YAMASA's BENTO Recipes
Reduced salt marinaded sakura seabream
Uses Sendo-no-Itteki (Drop of Freshness) Gen-en Soy Sauce in sakura seabream sauce and on a sliced omelet, making a little more mature and satisfying flavor while being low salt too.
Serves 2 people
Cooking time 90 minutes（Including the time to marinate）
Calories (per single serving) 187kcal
Sodium (per single serving) 1.1g
Recipe created by tadasuke tomita
INGREDIENTS
- Seabream 2 slices (about 200g)
- Shishito pepper 6 peppers
- Sansho (zanthoxylum piperitum) 5-6 leaves
A
- Yamasa Sendo-no-Itteki (Drop of Freshness) Gen-en Soy Sauce 1 and a half tablespoons
- Mirin (Japanese rice wine) 1 and a half tablespoons
- Sake 1 and a half tablespoons
PREPARATION
１ If the fish is large cut into two pieces. Add two pinches of salt to the fish, one on each side. Let it sit for 30 minutes, and then soak up the excess water. Cut the ends off the shishito peppers and cut a thin opening in each.
２ Mix together A and place the fish into it for around 40 minutes. Don’t throw the sauce away after the fish is done marinating.
３ Warm up the fish grill and put the seabream and shishito on it, grilling it on both sides. Take the shishito pepper out once it’s become darker in color. When the seabream seems cooked use a brush to apply the sauce. Grill it once more and when the surface is cooked apply the sauce again. Repeat this process about 3 times until it’s well done and has a sweet savory smell, then garnish it with minced sansho.
Layered egg omelet with green onions and stock
A healthy and tasty bento with only egg and vegetables.
Serves 3〜4 people
Cooking time 5 minutes
Calories (per single serving) 39kcal
Sodium (per single serving) 0.4g
Recipe created by Kazumi Okuda
INGREDIENTS
- Chopped green onion 2 pinches
A
- Eggs 2
- Yamasa Kombu Tsuyu (a sauce made with kelp) 1 teaspoon
- Water 2 tablespoons
- Sugar 1/4 teaspoon
- Salt 1 pinch
PREPARATION
１ Put A in a bowl and mix it well, then add chopped onions.
２ Put a small amount of egg in a special pan for a Japanese style omelet and roll it, then add a small amount more and repeat.
Deep fried fall vegetable bento with white rice balls
Large pieces of vegetables and Japanese-style fried chicken dipped in Yamasa Kombu Tsuyu (a sauce made with kelp) and Yamasa Konbu Ponzu (a sauce made with kelp and citrus). The secret is to put it into the sauce immediately after frying it. It goes well with white rice balls.
Serves 4 people
Cooking time 30 minutes
Calories (per single serving) 484kcal
Sodium (per single serving) 2.3g
INGREDIENTS
- King trumpet mushroom 2
- Sweet potato 200g
- Turnips 2
- Chicken breast 2
- Flour 2 tablespoons
- Yamasa Soy Sauce 1 tablespoon
- Frying oil As needed
- White rice balls 4
A
- Yamasa Kombu Tsuyu (a sauce made with kelp) 1/3cup
- water 1/3cup
- Yamasa Konbu Ponzu (a sauce made with kelp and citrus) 1/3cup
- chopped dried chili pepper 1 pepper
PREPARATION
１ Cut the King trumpet mushroom in half vertically and cut the sweet potato into 8 millimeter round slices. Remove the skin from the turnip and leave a bit of the leaf, then cut it in half.
２ Slice the chicken breasts into 6-7 pieces and dip them into the flour and Yamasa Soy Sauce. Mix A together。Warm the frying oil up to 180 degrees.
３ Fry the vegetables from step 1 first (Mushrooms are 1 minute, turnips are 2, and sweet potato is 4 on average). After that, fry the chicken from STEP2 for 3-4 minutes.
４ Put STEP3 into A which you mixed in STEP2 while its hot, and after it has flavor put it in the bento box together with the white rice balls.