With this that is always at home!
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.
Katsuobushi on the bottom of the side dish cup
For simmered dishes left over during the New Year
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 ◎.
Put soy sauce and dried bonito flakes on warm rice
For a slightly rich glue valve
Just add bonito flakes to the usual tamagoyaki for a dashi-based taste. It goes well with sweet seasoning.
The point is to put in plenty
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.
Convenient because it can be used up every time
Even if you carry it around like a sprinkle
A simple bento technique that you can do if you have dried bonito flakes. Please try it at the beginning of work!