Chikuzen-ni and Dashimaki Bento Recipe #chikuzenni #japaneserecipe #japanesehomecooking

shiitake mushrooms

🥗Healthier: oyster mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

burdock root

🥗Healthier: parsnip

💰Cheaper: carrots

Carrots can be used as a substitute for a similar texture.

Soak dried shiitake mushrooms in a bowl of water at room temperature for 2 to 3 hours.

Cut konyaku into bite-sized pieces using a spoon or tear it by hand, rub with salt, and boil in water for 2 to 3 minutes.

Peel carrots and cut into chunks.

Thinly peel burdock root using the back of a knife and cut into bite-sized pieces, then soak in water to remove bitterness.

Strain the soaked shiitake mushrooms and slice them into bite-sized pieces.

Remove skin and excess fat from chicken thighs, then cut into bite-sized pieces.

Heat oil in a deep pot over medium to high heat and sauté the chicken until it changes color.

Add burdock, carrots, lotus root, konyaku, and shiitake mushrooms to the pot and stir fry the mixture.

Add dashi broth from the mushrooms, sake, and soy sauce to the pot, cover, and let simmer over low to medium heat for 15 minutes.

Boil snow peas in salted water for 2 minutes, then slice them lengthwise.

Beat eggs in a bowl, add white dashi, and mix gently.

Pour a bit of oil into a square frying pan and soak it with a piece of kitchen paper.

Heat the frying pan over low heat, pour a small amount of egg mixture, and roll it as it solidifies. Repeat until all egg mixture is used.

Cut the egg roll when slightly cooled.

Assemble the bento starting with white rice, then add the chikuzen ni with plenty of broth, dashimaki tamago, and Japanese pickles.

Sprinkle furikake on top of the rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens