TAMAGOYAKI (BENTO) RECIPE BY TASTY
Here's what you need: egg, soy sauce, edamame
Provided by Spencer Kombol
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Beat the eggs in a small bowl. Add edamame and soy sauce.
- Pour the egg mixture into a nonstick pan over low heat, and swirl the egg around the pan into a perfect circle. When the egg is cooking through, fold both side and roll.
- Wrap with plastic and arrange the shape. Cool in the fridge.
- Cut into half. Place into the bento box.
- Enjoy!
FRIED CHICKEN BENTO
Traditional Japanese bento boxes are springing up in lunchrooms everywhere, and these crispy fried chicken strips are a perfect addition to a multi-part meal.
Categories Lunch
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, heat 2 inches oil over medium-high heat to 350°F.
- Meanwhile, place cornstarch in medium resealable food-storage plastic bag. Shake chicken strips in cornstarch to coat. Discard any remaining cornstarch.
- Place egg in small bowl. Mix bread crumbs and garlic-pepper blend on small plate.
- Dip chicken strips into egg, then roll in bread crumb mixture. Fry half of the chicken in hot oil about 2 minutes or until golden brown outside and no longer pink in center. Drain on paper towels. Repeat with remaining chicken. Cool thoroughly before packing into bento or lunch box. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
KARAAGE (JAPANESE FRIED CHICKEN)
Learn two methods of frying that produce moist, flavorful, boneless, skinless chicken with a super-thin coating that's incredibly crispy and crunchy. Serve with lemon or lime wedges.
Provided by Chef John
Categories Fried Chicken
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.
- Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours.
- Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.
- Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces.
- Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.
- Heat oil in a deep fryer to 350 degrees F (175 degrees C).
- Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
Nutrition Facts : Calories 2263.4 calories, Carbohydrate 32 g, Cholesterol 117.8 mg, Fat 225.8 g, Fiber 0.2 g, Protein 29 g, SaturatedFat 29.9 g, Sodium 921.4 mg
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