Obento
Ingredients
The main components
-
150
g
cooked rice
-
5
g
butter
-
¼
onion
finely chopped
-
250
g
ground pork
-
½
large egg
-
pinch
salt
-
1
tsp
katakuriko (potato starch)
-
600
ml
oil for deep fry
-
¼
cup
water
-
pinch
torigara soup powder
-
1
tbsp
soy sauce
-
1
tbsp
sugar
-
½
tbsp
mirin
-
1
tbsp
rice vinegar
-
1
tsp
katakuriko (potato starch)
Tamagoyaki (Rolled Egg Roll)
-
2½
large eggs
-
½
tbsp
shirodashi
-
¼
sheet
nori
-
½
tbsp
oil
Potato Salad
-
¼
onion
-
½
lebanese cucumber
sliced
-
350
g
potatoes
-
50
g
ham chopped
-
2
tbsp
Kewpie Japanese mayonnaise
-
pinch
salt to taste
Other Fillings
-
4
parboiled sugar snap peas
-
1
bunch
broccolini
-
1
mini
tomato
-
2
shiso leaves
-
to garnish
parsley
Instructions
- Prepare the sweet and sour meatballs by cooking onions in butter until soft, then combining with ground pork, egg, salt, and potato starch to form meatballs.
- Deep fry the meatballs until golden brown and set aside.
- Make the sauce by simmering water, torigara soup powder, soy sauce, sugar, mirin, rice vinegar, and potato starch until thickened, then coat the meatballs in the sauce.
- For the tamagoyaki, mix eggs with shirodashi, cook in a rectangular pan, and roll them up with nori inside.
- Prepare the potato salad by soaking onion, slicing cucumber, boiling and mashing potatoes, then mixing with ham and mayonnaise.
- Assemble the bento by placing rice first, followed by meatballs, sugar snap peas, rolled egg, tomato, and potato salad, filling any gaps with green vegetables and parsley.
Nutrition Facts (estimated)
Servings
1
Calories
542
Total fat
177g
Total carbohydrates
28g
Total protein
21g
Sodium
563mg
Cholesterol
181mg
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