Obento お弁当

Method29 steps · about 1 hr

1. 1

   Step 1: Add butter (5 g) into a small frying pan over medium heat.

   Uses 5 g butter

2. 2

   Step 2: Add finely chopped onion (1/4) and cook it until onion become transparent and soft.

   Uses Melted meatball-onion butter · 1/4 onion finely chopped

3. 3

   Step 3: Let it cool and set aside.

   Uses Cooked softened meatball onion

4. 4

   Step 4: Place ground meat in a mixing bowl and add egg (1/2), salt, potato starch and cooked onion.

   Uses 250 g Ground pork (*3) · 1/2 large egg (*12) · pinch of salt · 1 tsp Katakuriko(Potato starch) · Cooled butter-cooked onion

5. 5

   Step 5: Mix until slightly sticky and form eighteen evenly sized meatballs.

   Uses Pork, half-egg, seasoning, starch and cooled onion mixture

6. 6

   Step 6: Heat the 600 ml frying oil to 180°C (356°F). Fry the meatballs in batches until golden and the centres reach at least 71°C (160°F) on a food thermometer. Drain well.

   Uses Eighteen shaped raw pork meatballs · 600 ml Oil for deep fry (*4)

7. 7

   Step 7: Set the cooked meatballs aside briefly. If preparing them the night before, cool promptly and refrigerate; reheat thoroughly to 74°C (165°F) when finishing them, then chill again if packing to eat cold.

   Uses Eighteen fully cooked drained meatballs

8. 8

   Step 8: In a saucepan, combine the ¼ cup sauce water, chicken stock powder, soy sauce (1 tbs), sugar (1 tbs), mirin (1/2 tbs), rice vinegar (1 tbs) and separate 1 teaspoon sauce potato starch. Keep cooked rice out of the sauce.

   Uses 1/4 cup water · Pinch of Torigara Soup powder (*5) · 1 tbs soy sauce · 1 tbs sugar · 1/2 tbs mirin · 1 tbs rice vinegar (*6) · 1 tsp potato starch for sweet-and-sour meatball sauce

9. 9

   Step 9: Bring it simmer and become thicken.

   Uses Mixed sweet-and-sour sauce ingredients

10. 10

    Step 10: Add meatballs to the saucepan and coat the thickened sauce well.

    Uses Thickened sweet-and-sour sauce · Cooked meatballs

    
11. 11

    Step 11: Combine only the 2½ eggs reserved for the omelette with the ½ tablespoon shirodashi in a bowl. The separate half egg has already been used in the meatballs.

    Uses 2 1/2 large eggs (*12) · 1/2 tbsp shirodashi (*8)

12. 12

    Step 12: Mix them all together and strain the egg mixture a few times.

    Uses Omelette eggs and shirodashi

13. 13

    Step 13: Heat the oil (1/2 tbsp) in a rectangle shaped frying pan(if you have)*14 and remove the excess with a kitchen paper. Keep the oil soaked kitchen paper for later steps.

    Uses 1/2 tbsp oil

14. 14

    Step 14: Pour about 1/3 of egg mixture, scramble them a little bit and when the egg solidified a little, push them towards an end ot of the pan.

    Uses First one-third of strained omelette egg mixture · Oiled omelette pan

15. 15

    Step 15: Wipe the empty part of the pan with the reserved oil-soaked paper and pour in the second third of the egg mixture.

    Uses First partially set omelette layer · Second one-third of strained omelette egg mixture · Reserved oil-soaked kitchen paper

16. 16

    Step 16: Lift the pushed egg to let the egg mixture run under it.

    Uses First egg layer beside the second freshly poured layer

17. 17

    Step 17: Place the nori sheet (1/4) over the newly poured egg before they get solidified.

    Uses Partially set second omelette layer · 1/4 of nori sheet

18. 18

    Step 18: Roll the egg from the one side of the pan.

    Uses Two egg layers with nori

19. 19

    Step 19: Wipe the empty pan area with the reserved oil-soaked paper, add the final third of the egg mixture, let it run under the roll and roll again. Cook until the omelette is fully set throughout and reaches 71°C (160°F).

    Uses Partly rolled layered omelette · Final one-third of strained omelette egg mixture · Reserved oil-soaked kitchen paper

20. 20

    Step 20: Turn off the heat, remove the cooked omelette and cool promptly. Refrigerate if preparing ahead.

    Uses Fully cooked rolled nori omelette

21. 21

    Step 21: Slice the cooled omelette about 2 cm (0.8 inch) thick.

    Uses Cooled cooked rolled omelette

    
22. 22

    Step 22: Chop the onion (1/4) finely and soak them in water in a small mixing bowl. Soak about 10 minutes. Drain the water and squeeze out excess water and set aside.

    Soak potato-salad onion · 10 minUses 1/4 onion · Water, enough to soak the potato-salad onion

23. 23

    Step 23: Thinly slice the half cucumber and sprinkle with a little salad salt. Leave for about 5 minutes to draw out moisture, then squeeze and drain the cucumber.

    Rest salted cucumber · 5 minUses half lebanese cucumber sliced · Some salad salt for the cucumber

24. 24

    Step 24: Peel the potato (350 g) and cut them small.

    Uses 350 g Potatoes

25. 25

    Step 25: Boil the potato for about 10 minutes or potato become soft. Drain the cooking water and mash the potatoes.

    Boil potato pieces until tender · 10 minUses Peeled cut potato pieces · Water, enough to boil the potatoes

26. 26

    Step 26: Let the mashed potatoes cool, then combine with the drained salad onion, squeezed cucumber and chopped ham.

    Uses Drained mashed potatoes · Soaked drained squeezed salad onion · Salted squeezed cucumber · 50 g ham chopped

27. 27

    Step 27: Mix in the 2 tablespoons Japanese mayonnaise and adjust salt (to taste) to taste. Chill promptly before packing.

    Uses Potato, onion, cucumber and ham mixture · 2 tbsp Kewpie Japanese mayonnaise (*10) · Remaining salad salt to taste

28. 28

    Step 28: Blanch the broccolini (1 bunch) in boiling water until tender, then drain well and cool. Use cooled cooked rice (150 g) and chilled side dishes for packing: place the 150 g rice first, then optional shiso, four sauce-coated meatballs, the four parboiled peas, a few omelette slices, tomato and a portion of potato salad. Fill gaps with some cooled broccolini and parsley. Refrigerate the remaining meatballs, omelette, salad and broccolini separately; this box does not use the entire prepared batches.

    Uses 150 g cooked rice (*1) · 2 shiso leaves (*11) · Four of the eighteen sauce-coated meatballs · 4 parboiled sugar snap peas · Enough cooled omelette slices to fit the box · 1 mini tomato · A serving of chilled potato salad · 1 bunch of broccolini

    
29. 29

    Step 29: Sprinkle sesame seeds over the rice and add umeboshi if desired. Keep the packed perishable lunch refrigerated at 4°C (40°F) or below; when carrying it, use an insulated lunch bag with at least two cold sources until eating. The garnish does not replace refrigeration.

    Uses Packed obento with cooled rice and side dishes · Sesame seeds, to sprinkle over rice · Umeboshi, to top the rice