Step-by-Step Guide to Prepare Any-night-of-the-week Jibuni Bento – A Kanazawa Specialty Packed in a Bento_5fafeaa005e2b.jpeg

Step-by-Step Guide to Prepare Any-night-of-the-week Jibuni Bento – A Kanazawa Specialty Packed in a Bento

Jibuni Bento - A Kanazawa Specialty Packed in a Bento
Jibuni Bento – A Kanazawa Specialty Packed in a Bento

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, jibuni bento – a kanazawa specialty packed in a bento. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Jibuni Bento – A Kanazawa Specialty Packed in a Bento is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Jibuni Bento – A Kanazawa Specialty Packed in a Bento is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have jibuni bento – a kanazawa specialty packed in a bento using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Jibuni Bento – A Kanazawa Specialty Packed in a Bento:
  1. Make ready 100 grams Duck meat (or chicken breast)
  2. Make ready 1/2 Carrot
  3. Get 1/2 shoot Cooked bamboo shoots
  4. Get 1/2 slice Sudare fu (thin sheets of wheat gluten)
  5. Make ready 1/2 slice Yomogi wheat gluten
  6. Prepare 3 Wood ear mushrooms (dried)
  7. Take 2 stalks Komatsuna
  8. Take 400 ml Kombu based dashi stock
  9. Take 2 tbsp of each Cooking sake, mirin, shiro-dashi
  10. Take 1 Katakuriko
Instructions to make Jibuni Bento – A Kanazawa Specialty Packed in a Bento:
  1. Cut the meat into bite-sized pieces, sprinkle with a little sake and white dashi (not listed), and let it sit.
  2. Quarter the carrot lengthwise and cut into 4-5 cm pieces. Blanch the bamboo shoot briefly, and cut into 1 cm slices lengthwise.
  3. Boil the komatsuna and cut into 4-5 cm pieces. Soak in dashi and a little shiro-dashi (not listed).
  4. Rehydrate the wood ear mushrooms in lukewarm water and cut into bite sized pieces.
  5. Cut the sudare-bu into 7-8mm strips, and tie each strip into a knot. Cut the yomogi-bu into 1 cm slices.
  6. 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.
  7. When the carrots are tender, coat the meat in katakuriko and add to the pot. Add the knotted sudare-bu and simmer.
  8. Once the meat has cooked through, add the yomogi-bu. Bring to a boil, and turn off the heat.
  9. Transfer to a serving plate or bowl, and serve with komatsuna.

So that’s going to wrap it up for this special food jibuni bento – a kanazawa specialty packed in a bento recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

Source : https://www.cookpad.com

 

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