Yellowtail and Miso Soboro Bento. In this bento, the flavors of the main dish, miso yellowtail soboro with rice (combining the flavor of yellowtail with the saltiness of barley miso), is complemented by East Asian Vegetables (sour), Sesame Chinese Water Spinach (bitter), and Sweet Fried Egg (sweet). I made it to evoke the local "Satsuma" cooking style of Ehime Prefecture. I made it to evoke the local ".
A lot of readers have asked for tips on bento making. I have one trick that my mom taught me which I think is helpful when you prepare a meal or even bento. Warming miso soup, perfectly cooked sushi rice, melt in your mouth fish, and friendly staff. You can cook Yellowtail and Miso Soboro Bento using 8 ingredients and 7 steps. Here is how you cook it.
Ingredients of Yellowtail and Miso Soboro Bento
- It’s 150 grams of Yellowtail Fillet.
- Prepare 50 grams of Barley Miso (sweet miso).
- Prepare 1 of to 2 teaspoon ☆Sugar.
- Prepare 1 tsp of ☆Mirin.
- You need 5 grams of ☆Grated ginger.
- It’s 3 grams of ☆Grated garlic.
- Prepare 1 tbsp of plus ★Ground sesame seeds (white).
- It’s 1 of ◎ Rice, Shiso leaves, Sesame seeds (white).
The spicy yellowtail avocado roll is particularly outstanding, as is the unique jalapeno roll – yummy! Picked up some Japanese cakes and snacks for later too. Soboro can be made of ground meat, flaked fish (though fish soboro is often called oboro instead), or egg (egg soboro is often called iri tamago, just to keep you confused!) Meat soboro ( niku soboro ) keeps for about a week in the refrigerator, and freezes beautifully, making it a great bento johbisai or staple for the omnivore. In a small bowl, whisk together the sake, miso and sugar, until everything is dissolved.
Yellowtail and Miso Soboro Bento instructions
- Sprinkle salt over the yellowtail fillets and let them sit for 5 minutes. Go really light on the salt. A single pinch of salt will do for both fillets..
- Next, cook the fillets. This can be done on a grill pan or however you like. Once they are done, remove the skin and flake the fish into smaller pieces..
- Mix the ☆ ingredients together, then stir in the flaked fish. Transfer this mixture to a frying pan and cook over low heat. The heat will bring out the aroma of the mixture..
- Once the soboro mixture is crumbly, top with ★ and let it cook for another minute, making sure it doesn't burn..
- Julienne the shiso leaves. Mix 1/3 of the soboro and shiso in with the rice. Pack that portion into your bento and top with the rest of the soboro. Any leftover shiso or sesame seeds can be added for garnishing..
- Seefor vegetables deliciously cooked Nanban-Style. https://cookpad.com/us/recipes/172126-nanban-style-vegetables-for-when-you-want-to-eat-lots-of-veggies.
Add the ground chicken and mix together thoroughly, breaking up the chicken as you go. Soboro can be made of ground meat, flaked fish (though fish soboro is often called oboro instead), or egg (egg soboro is often called iri tamago, just to keep you confused!) Meat soboro ( niku soboro ) keeps for about a week in the refrigerator, and freezes beautifully, making it a great bento johbisai or staple for the omnivore. Soboro Don or Ground Chicken Bowl is your go-to Japanese comfort meal! With seasoned minced chicken, scrambled eggs, and green vegetables on top of fluffy steamed rice, this three-color rice bowl is effortlessly easy to pull together and full of flavor. A favorite among both kids and adults.
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