Bento Box – Hinomaru Bento with Saikyo Yaki Fish

Method5 steps

1. 1

   Step 1: Use a thawed raw halibut fillet already marinated in Saikyo miso (1), plus ready-cooked rice (1 cup), spinach salad and simmered daikon, and prepared pickled turnip. Preheat the oven grill/broiler. Wipe excess miso from the fillet and discard the used marinade. Put the fillet on a foil-lined grilling tray about 10 cm below the heat. Grill for four to five minutes, turn carefully and grill for another three to four minutes, watching closely so the sweet miso does not scorch. Continue as needed until the fish reaches 63°C / 145°F and the flesh is opaque and flakes easily. While it cooks, pack the cup of warm rice in a clean partitioned bento box and place the umeboshi (1) in its centre. Let steam escape briefly.

   Uses 1 raw halibut fillet, about 150 g, already marinated in Saikyo miso; thawed in the fridge if frozen · 1 cup ready-cooked rice · 1 umeboshi (pickled plum)

2. 2

   Step 2: Pack all 50 g prepared bonito-topped spinach in a corner of the largest compartment away from the rice. Add the optional few drops of soy sauce if wanted.

   Uses The same rice-filled box; keep cooked fish aside · 50 g prepared Spinach Ohitashi Salad topped with bonito flakes · A few drops soy sauce for spinach, optional

3. 3

   Step 3: Spread the washed, dried lettuce beside the spinach as a divider. Once the cooked fish has stopped steaming, place it on the lettuce so it stays separate from the spinach.

   Uses The same partly filled box · The cooked fillet held aside from the rice box · A handful of washed, dried shredded lettuce

4. 4

   Step 4: Pack the ready-cooked, cooled simmered daikon (1 piece) piece in the second-smallest compartment, using a food liner if there is no partition.

   Uses The same partly filled box · 1 piece ready-cooked Simmered Daikon (Daikon Fukumeni)

5. 5

   Step 5: Put the prepared pickled chrysanthemum turnip (1 piece) in the smallest compartment or a separate food liner. Eat promptly, or refrigerate promptly and keep the bento chilled with ice packs during transport until lunch.

   Uses The same nearly complete box · 1 piece prepared Pickled Chrysanthemum Turnip