Bento Box - Shigureni Bento (Beef and Burdock)

Method6 steps · about 10 min

1. 1

   Step 1: Use ready-cooked rice (1 cup) and prepared, cooled Shigureni, simmered pumpkin and pickled daikon. Pack the cup of warm cooked rice into the largest compartment of a clean bento box, leaving room for the beef topping. Let steam escape briefly while preparing the asparagus.

   Uses 1 cup ready-cooked rice

2. 2

   Step 2: Wash and trim both asparagus spears (2). Bring water to a boil, add the two pinches salt and blanch the spears for about one minute. Drain, rinse under cold running water to cool quickly, drain well and cut into equal pieces about 4–5 cm long.

   Blanch asparagus spears · 1 minUses 2 asparagus spears · Water for asparagus blanching, as needed · 2 pinches salt for the blanching water

3. 3

   Step 3: Cover the packed rice with the prepared one-third batch of Shigureni. Spoon over any sauce that came with this portion of the cooked beef and burdock.

   Uses The same box and all packed rice · ⅓ of a batch of prepared Braised Beef and Burdock with Ginger (Shigureni)

4. 4

   Step 4: Put both ready-cooked pumpkin pieces in an empty compartment. Use a food liner if the box has no partitions.

   Uses The same topped-rice box · 2 pieces ready-cooked Simmered Pumpkin (Kabocha no Nimono)

5. 5

   Step 5: Pack the two washed tomato wedges and all the cooled, well-drained asparagus pieces in the remaining compartment.

   Uses The same partly filled box · All blanched asparagus pieces · 2 tomato wedges

6. 6

   Step 6: Put all five slices of prepared Senmai-zuke Daikon in a small food-safe cup beside the asparagus. Eat promptly, or refrigerate promptly and keep chilled with ice packs during transport. If reheating the rice and beef, first remove the tomato wedges and pickled daikon with their cup.

   Uses The same assembled box · 5 slices prepared Senmai-zuke Daikon (pickled white radish)