Picnic Bento Box | From Japan With Flavor: Obento

grilled fish

🥗Healthier: grilled tofu

💰Cheaper: canned tuna

Tofu is a lower-calorie protein option.

teriyaki chicken

🥗Healthier: grilled chicken breast

💰Cheaper: chicken thighs

Chicken thighs are more economical and flavorful.

pickled vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Frozen vegetables are budget-friendly and nutritious.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa offers a protein boost while barley is cost-effective.

Roll a rolling pin on an aburaage and cut them in half.

Boil the aburaage for 2-3 minutes in boiling water. Squeeze each aburaage to drain the water.

Put mirin, soy sauce, sugar, and water in a pot, place the aburaage, and boil over medium heat. Lower the heat to low, cover with a small lid (otoshibuta), and simmer for about 10 minutes.

Turn off the heat and let it cool down for a while, squeeze lightly and leave them on a plate (separate from the soup).

Put rice vinegar, sugar, and salt in a bowl and mix well.

Transfer cooked rice (while it's hot) to a large bowl, add the sushi vinegar, and mix gently (do not smash grains).

When the sushi vinegar is blended well, turn it upside down so that the bottom does not stay hot, and use a paper fan to blow away the moisture and let it cool down. Repeat this several times.

Moisture your hands, grab the rice and form it lightly for one serving.

Open the inari tofu pockets and fill them with the rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens