HOW TO MAKE ★FROZEN BENTO★ New Normal Bento Prep!(EP220)
Today I want to share with you how to make Frozen Bento.
It’s still hot in Japan, and we should be very careful with Bento.
Where I got the idea is from・・・・
The other day, I talked to a guy from Food Additive company on my job, and he said there is an increasing demand for additives for frozen food that can be eaten naturally defrosted.
If some of the dishes are frozen and packed with rice or other side dishes, it can extend the time to eat safely.
For the current situation of the pandemic, lots of restaurants stated making take out Bentos.
They are afraid of food poisoning because they don’t know when their customer actually eats the Bento. So they asked them for an additives or something has the same effect.
But actually, there is no such things but a sweetener can do, he said.
This is the sweetener called “Trehalose”
https://www.hayashibara.co.jp/data/3017/en_rd_tp_four/
Trehalose used to handled as a sweetener, but now it is listed on food additive.
I’ve got a hint from the conversation, and I did an experiment as usual, and I made it!
You can cut the preparation time in the busy morning!
If want to cut the preparation time in the morning, I think this is a good recipe for you.
All you have to do is pack these frozen karaage or beef Tsukudani into your bento box with some vegetables and rice.
I put Tamagoyaki, cooked red bell pepper and broccoli from my meal prep and sausages in the bento box for my son.
It took me only 15 mins from start to finish.
How does that sound?
I hope you will give this recipe a try!
★FROZEN BENTO★
Equipment
- frying pan
- airtight container
Ingredients
Sweet and Sour Karaage (Japanese fried chicken) 5 servings
- 300 g chicken thigh (1 boneless skin-on chicken thigh)
- a pinch of salt
- 1 ts Sake
- 1 ts grated ginger
- 1 tbs all-purpose flour
- 1 tbs potato starch (or corn starch)
- oil for frying
〈sweet and sour sauce〉
- 1 tbs soy sauce
- 1 tbs honey
- 1 ts rice vinegar (any vinegar)
- 1 tbs sugar
Beef Tsukudani
- 300 g Thinly sliced Beef rib (any soft part of sliced beef)
- 1 tbs sugar
- 20 g ginger
- 1 tbs Sake
- 1 tbs soy sauce
- 1 tbs rice syrup (or corn syrup)
Instructions
Sweet and Sour Karaage (Japanese fried chicken) 5 servings
- Cut chicken into bite size pieces. Add in a pinch of salt, a teaspoon of Sake and grated ginger.Mix well until well seasoned.
- Toss in potato starch and all-purpose flour. Dust the outside of the chicken well.
- Deep fry the chicken at 170℃ for 4~5 mins until the outside is crispy and cooked through.Take out onto a wire lack and drip off any excess oil.
- Put all the ingredients of sweet and sour sauce into a frying pan.Cook on medium heat until reduce and make a thick syrup.
- Turn the heat off and put in Karaage. Toss to coat evenly.
Beef Tsukudani
- Shred fresh ginger. Cut beef into 2 inches lengthwise.
- Heat your frying pan on medium, Put in the beef. Loosen up the meat with chopsticks.
- Add in sugar, ginger and sake, continue cooking until the meat separate. ※Sugar makes your beef soft, sake add Umami.
- Add in soy sauce and rice syrup, cook until almost all of the liquid is gone.