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We hope you got benefit from reading it, now let’s go back to jibuni bento - a kanazawa specialty packed in a bento recipe. To make jibuni bento - a kanazawa specialty packed in a bento you only need 10 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Jibuni Bento - A Kanazawa Specialty Packed in a Bento:
- Use 100 grams Duck meat (or chicken breast)
- Provide 1/2 Carrot
- You need 1/2 shoot Cooked bamboo shoots
- Take 1/2 slice Sudare fu (thin sheets of wheat gluten)
- Use 1/2 slice Yomogi wheat gluten
- Provide 3 Wood ear mushrooms (dried)
- Use 2 stalks Komatsuna
- Provide 400 ml Kombu based dashi stock
- Prepare 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.
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