Evolved Nori Bento

Ingredients

Method

1. Beer-Battered Isobe-Fried Chikuwa & Beer-Battered Deep-Fried Cod

   1

   Put the flour in a bowl, add the [A] ingredients, and whisk until smooth. Split into two equal portions, and then place in the fridge to chill for 30 minutes.

2. 2

   Sprinkle the cod fillets with a pinch of salt and pepper. Then, using a sieve, lightly dust the fillets with flour on all sides.

3. 3

   Mix the aonori dried seaweed into only 1 of the 2 portions from step 1. Dip the chikuwa fish cakes into that portion until thoroughly coated. Dip the cod fillets into the portion without the seaweed until thoroughly coated. Fry both the chikuwa and cod fillets in oil heated to 340°F/170°C until golden brown.

4. Pickled-Shallot Tartar Sauce

   4

   Finely mince the hardboiled egg and shallots.

5. 5

   Add the Japanese mayonnaise and parsley and mix thoroughly. Use as a dipping sauce for the beer-battered cod.

6. Savory Seaweed Paste

   6

   Tear the seaweed sheets into strips and place them in a pot. Add the soy sauce, mirin, and sugar, and heat until boiling.

7. 7

   Once boiling, turn down to low heat and simmer. Stir with a wooden spoon until it thickens, and then remove from the heat and chill. IMPORTANT: For the next two steps, you’ll need to make dashi stock. After making the stock, set aside 100 grams of the bonito flakes you used!

8. Bacon & Onion Miso Soup

   8

   Thinly slice the onion and chop the bacon strips.

9. 9

   Pour the soup stock into a pot, add the onion and bacon strips, and heat until boiling. Reduce to low heat and simmer for 5 minutes.

10. 10

    Remove step 2 from the heat and add the miso little by little while stirring to dissolve. Then season to taste, garnish with diced green onions, and you’re done!

11. Kuzu Sauce

    11

    Pour the soup stock in a pot, add the [A] ingredients, and bring to a boil.

12. 12

    Add the grated ginger along with the slurry. Stir constantly until the soup has thickened, and you’re done!

13. Tsukudani made from soup-stock remnants

    13

    Place the bonito flakes you used for your stock in a frying pan and dry roast them until all its moisture is gone.

14. 14

    Add the [A] ingredients and heat until boiling. Then reduce to low heat and simmer until most of the liquid has been reduced. Garnish with sesame seeds.

15. Balsamic Kinpira Burdock Root

    15

    Slice the carrot and burdock root into thin sticks.

16. 16

    Put the Japanese mayonnaise into a frying pan, turn to medium heat, and add the ground meat, carrots, and burdock root. Heat until the meat has browned and the vegetables are tender while stirring often.

17. 17

    Add the balsamic vinegar, soy sauce, and sugar and mix thoroughly. Simmer until all the liquid is gone, and then garnish with sesame seeds and the red pepper medley.