How to Make a Kaiseki Bento Box

Bring a Bento Box to enjoy the outdoor!!

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Piano by Miki Ueyama

Recipe

SPANISH MACKEREL WITH KINOME WHITE MISO

Ingredients:

5-6 pieces Spanish Mackerel (Sawara鰆）
1/2 Tbsp Salt
200g White Miso
2 Tbsps Sake (Rice Wine)
1 Tbsp Mirin
4 Tbsps Sugar (I used Beet Sugar 甜菜糖)
5g Sansho (Kinome) Leaves

1. Place the white miso, sake, sugar and mirin in the sauce pan and simmer until creamy texture.
2. Grind the sansho leaves with suribachi (Japanese grinding bowl).
3. Add 1 in the suribachi and mix together.
4. Wipe the fish with a paper towel to absorb the water.
5. Place the spanish mackerel on the paper towel, sprinkle the salt on both sides of the fish and let sit for about 30min.
6. Put the simmered kinome white miso on the fish pieces.
7. Preheat oven to 400F.
8. Place cooking sheet on the pan and place the grill rack on top. Place fish pieces on the rack and grill for about 4-5 min. Flip the fish and grill for 3 min.

SIMMERED JAPANESE SWEET POTATO

Ingredients

1 lb Japanese Sweet Potato
3 Tbsps Sugar
2 Tbsp Mirin
1 Kuchinashi (Dried Gardenia Fruit)
400cc Water


1. Wash the sweet potato under warm running water and slice into 1cm thick.
2. Put them into the pan and pour water over them.
3. Add mirin, sugar and kuchinashi in the pan and heat until boiling.
3. Cook at medium-low heat for about 10 min.


JAPANESE ARARE FRIED SHRIMP

Ingredients:

10 Shrimp (Peel and Deveined)
1 egg
1/2 cup Flour
1/2 cup Bubu Arare (or Crushed Rice Cracker)
Vegetable Oil (for deep frying)
Salt
Powdered Salt

1. Rinse shrimp in salted water.
2. Coat with flour, then beaten egg, and Bubu Arare.
3. Heat deep frying oil to 350-375F and fry about 5 min.
4. Serve with powdered salt.

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