It's about the beginning of the new year and commuting to school. The New Year holidays, when food and side dishes are added to the house, are perfect for starting to make bento boxes.

The troubles of making bento are soup leakage and seasoning, but did you know that "Katsuobushi" is actually useful? This time, I will introduce three bento techniques taught by Yamaki, a bonito maker!

1. Spread on a side dish cup to prevent soup leakage

For juicy side dishes such as simmered dishes and ohitashi, lay a bonito flakes underneath to prevent soup leakage. It absorbs water and can be expected to improve umami.



2. Upgrade the glue valve

By laying soy sauce and dried bonito flakes under the glue, you can enjoy more flavorful nori rice than usual. Even if you put it between rice ◎.



3. Full-scale omelet

Just add bonito flakes to the usual tamagoyaki for a dashi-based taste. It goes well with sweet seasoning.


Here is a bento box that uses all the techniques. It doesn't matter how much bonito flakes are in the raw material, so it's also recommended for healthy lunch boxes that warn against overdrinking and eating during the New Year.


By the way, the bonito flakes I used this time are "single-use bonito packs" packaged in 1g (0.04oz) increments. The amount is easy to use at one time, so it is less likely that extra packs will go somewhere.



A simple bento technique that you can do if you have dried bonito flakes. Please try it at the beginning of work!