Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, jibuni bento - a kanazawa specialty packed in a bento. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Jibuni Bento - A Kanazawa Specialty Packed in a Bento is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Jibuni Bento - A Kanazawa Specialty Packed in a Bento is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook jibuni bento - a kanazawa specialty packed in a bento using 10 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Jibuni Bento - A Kanazawa Specialty Packed in a Bento:
- Prepare 100 grams Duck meat (or chicken breast)
- Make ready 1/2 Carrot
- Take 1/2 shoot Cooked bamboo shoots
- Prepare 1/2 slice Sudare fu (thin sheets of wheat gluten)
- Prepare 1/2 slice Yomogi wheat gluten
- Prepare 3 Wood ear mushrooms (dried)
- Prepare 2 stalks Komatsuna
- Get 400 ml Kombu based dashi stock
- Make ready 2 tbsp of each Cooking sake, mirin, shiro-dashi
- Take 1 Katakuriko
Instructions to make Jibuni Bento - A Kanazawa Specialty Packed in a Bento:
- Cut the meat into bite-sized pieces, sprinkle with a little sake and white dashi (not listed), and let it sit.
- Quarter the carrot lengthwise and cut into 4-5 cm pieces. Blanch the bamboo shoot briefly, and cut into 1 cm slices lengthwise.
- Boil the komatsuna and cut into 4-5 cm pieces. Soak in dashi and a little shiro-dashi (not listed).
- Rehydrate the wood ear mushrooms in lukewarm water and cut into bite sized pieces.
- Cut the sudare-bu into 7-8mm strips, and tie each strip into a knot. Cut the yomogi-bu into 1 cm slices.
- Add the dashi stock, sake, mirin, and shiro-dashi to a pot and bring to a boil to intensify the flavor. Simmer the carrots, bamboo shoot, and wood ear mushrooms.
- When the carrots are tender, coat the meat in katakuriko and add to the pot. Add the knotted sudare-bu and simmer.
- Once the meat has cooked through, add the yomogi-bu. Bring to a boil, and turn off the heat.
- Transfer to a serving plate or bowl, and serve with komatsuna.
So that is going to wrap it up with this special food jibuni bento - a kanazawa specialty packed in a bento recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
