TASTE
Color your bento box with flavors
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Los Angeles Times
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For your bento, try these recipes:
The secret to juicy chicken is to fry it twice, says food writer Yukari Pratt: The second time, the meat finishes cooking and the skin gets nicely crisped. For best flavor, allow the chicken to marinate for 30 minutes to 1 hour. For best results, you'll need a thermometer to check the temperature of the cooking oil.
This recipe makes enough chicken for 4 dinner portions. If you're making it just to include in a bento box lunch, figure on 3 to 4 pieces per box, or 8 bento box portions' worth.
JAPANESE-STYLE FRIED CHICKEN
2 pounds boneless, skin-on chicken, preferably dark meat
6 tablespoons sake
3 tablespoons low-sodium soy sauce
1 tablespoon ginger juice (from grated ginger root)
1 tablespoon sesame oil
1/4 to 1/2 cup cornstarch
Vegetable or canola oil, for frying
1 large lemon, quartered, for garnish
Cut the chicken into bite-size pieces, trying to keep the skin intact. In a bowl, combine the chicken, sake, soy sauce, ginger juice and sesame oil. Allow to marinate for 30 minutes to 1 hour. Discard the marinade; place the chicken in a resealable plastic food storage bag and add 1/4 cup cornstarch. Close and shake to coat evenly but lightly; add up to 1/4 cup cornstarch as needed. Shake any excess cornstarch from the chicken.
Have ready a large plate lined with paper towels.
Add enough vegetable or canola oil to fill at least 4 inches of a large pot; heat on the stovetop to 320 degrees. Working in batches, add the chicken and cook for a few minutes, just until it starts to float on the surface. Use a slotted spoon or Chinese spider (long-handled metal-basket spoon) to transfer it to the paper towel-lined plate, for no more than 2 minutes if possible.
Increase the temperature of the oil to 355 degrees. Return the chicken to the pot and cook for 1 to 2 minutes, or until it turns a dark color and is cooked through. Transfer to the paper towel-lined plate.
To serve, garnish with quartered lemons.
Makes 4 servings.
HIJIKI WITH CARROT
3/4 ounce dried hijiki
3 cups very hot water
1 small carrot, ends trimmed
1 tablespoon vegetable or canola oil
1/2 cup dashi (recipe follows)
1 tablespoon sugar
1 tablespoon mirin
1 1/2 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame seeds
Combine the dried hijiki and water; allow the vegetable to rehydrate for 15 minutes. Cut the carrot into very thin strips (julienne) and then cut into short pieces. Drain the water from the hijiki.
In a large saute pan, heat the oil over medium heat until it shimmers. Add the carrot and cook for a minute or two, just until its color darkens slightly. Add the kombu dashi, hijiki, sugar, mirin and soy sauce; cook for 5 to 10 minutes, until the liquid evaporates. Sprinkle with the sesame seeds and turn off the heat.
Makes 4 servings.
Making dashi from stock is said to be far superior to using dashi-no-moto powdered mix.
KOMBU DASHI
2 cups cold water
1 (4-inch-square) piece dried kombu (Japanese kelp)
The preferred way to make this stock is to let the water and kombu soak overnight, covered, in the refrigerator. There is no need to apply heat.
Alternatively, put the cold water in a saucepan and add the kombu. Allow 15 minutes for the kombu to infuse the water and then turn the heat on to medium-high. As bubbles start to appear, discard the kombu (or it will become bitter) and remove the pan from the heat.
Makes 4 servings.
This dish would be found in a typical bento box. Butternut squash may be substituted for the kabocha squash.
KABOCHA SQUASH WITH MISO
1 pound kabocha squash, peeled and cut into 1/4-inch half-moon slices
2 1/2 tablespoons miso, preferably red (not the sweet white or fudgelike black)
2 1/2 tablespoons sugar
1 teaspoon low-sodium soy sauce
2 teaspoons sesame oil
Place the squash on a plate and cover loosely with plastic wrap. Microwave on high for 2 to 3 minutes, or until the squash begins to soften. Set aside; the squash will continue to steam/soften.
In a small bowl, combine the miso, sugar and soy sauce. Set aside.
In a large saute pan or skillet over medium to medium-low heat, add the sesame oil. When it is hot, add the microwaved squash, stirring occasionally, and cook for a few minutes until it is tender and any raw taste is gone. Add the miso mixture an mix well. Serve warm or cold.
Makes 4 servings.
