Recipe: Tasty Jibuni Bento - A Kanazawa Specialty Packed in a Bento

Jibuni Bento - A Kanazawa Specialty Packed in a Bento. Great recipe for Jibuni Bento - A Kanazawa Specialty Packed in a Bento. "Jibuni," a local speciality of Kanazawa, is originally made with duck meat, but you can substitute chicken breast if duck is unavailable. Kudzu (arrowroot) flour is used instead of katakuriko. Kudzu (arrowroot) flour is used instead of katakuriko.

A Jucy Lucy or Juicy Lucy is a cheeseburger with cheese inside the meat instead of on top, resulting in a melted core of cheese. The area around Kanazawa is known for its own regional cuisine, called Kaga-ryori, a sophisticated style of cooking built around local seafood, sansai (wild greens), and heirloom vegetables. Kaga-ryori dishes can be found at ordinary izakaya in Kanazawa as well as at upscale specialty restaurants. You can cook Jibuni Bento - A Kanazawa Specialty Packed in a Bento using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Jibuni Bento - A Kanazawa Specialty Packed in a Bento

1. Prepare 100 grams of Duck meat (or chicken breast).
2. It's 1/2 of Carrot.
3. Prepare 1/2 of shoot Cooked bamboo shoots.
4. Prepare 1/2 slice of Sudare fu (thin sheets of wheat gluten).
5. Prepare 1/2 slice of Yomogi wheat gluten.
6. It's 3 of Wood ear mushrooms (dried).
7. It's 2 of stalks Komatsuna.
8. Prepare 400 ml of Kombu based dashi stock.
9. It's 2 tbsp of of each Cooking sake, mirin, shiro-dashi.
10. Prepare 1 of Katakuriko.

Food is often served on the brightly colored Kutani-yaki pottery of the region. Kudzu (arrowroot) flour is used instead of katakuriko. The simply dashi-stock simmered vegetables and the creamy meat are delicious. The top tier is packed with a variety of foods.

Jibuni Bento - A Kanazawa Specialty Packed in a Bento instructions

1. Cut the meat into bite-sized pieces, sprinkle with a little sake and white dashi (not listed), and let it sit..
2. Quarter the carrot lengthwise and cut into 4-5 cm pieces. Blanch the bamboo shoot briefly, and cut into 1 cm slices lengthwise..
3. Boil the komatsuna and cut into 4-5 cm pieces. Soak in dashi and a little shiro-dashi (not listed)..
4. Rehydrate the wood ear mushrooms in lukewarm water and cut into bite sized pieces..
5. Cut the sudare-bu into 7-8mm strips, and tie each strip into a knot. Cut the yomogi-bu into 1 cm slices..
6. Add the dashi stock, sake, mirin, and shiro-dashi to a pot and bring to a boil to intensify the flavor. Simmer the carrots, bamboo shoot, and wood ear mushrooms..
7. When the carrots are tender, coat the meat in katakuriko and add to the pot. Add the knotted sudare-bu and simmer..
8. Once the meat has cooked through, add the yomogi-bu. Bring to a boil, and turn off the heat..
9. Transfer to a serving plate or bowl, and serve with komatsuna..

The gorgeous contents include the Toyohashi specialty, chikuwa, as well as shrimp tempura, grilled fish, a stewed scallop, a chicken meatball, and stewed vegetables. The lower tier is a variety of colorful rolled sushi made to look like fireworks. One of the joys of this bento is deciding where to. Students will also be found buying their bento from cheap bento specialty stores with a wide range of Japanese to Western-style lunches. Once students graduate with their diplomas and begin work as entry level employees, the lifestyle continues as work affords less and less time to prepare and cook elaborate packed lunches.

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