Yuzu chicken and sushi bento box
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Ingredients
Store Cupboard
- 3 tbsp of soy sauce
- 1/2 tsp togarashi
- 3 1/2 pinches of salt
- 1 tsp black sesame seeds
- 300g of Japanese short grain rice
- wasabi paste
- 1 tbsp of toasted sesame seeds
- 3 tbsp of tahini
- 4 tsp sugar
- 1 1/2 tsp black pepper
- 1 tbsp of sesame seeds
Oils & Vinegars
- 2 tbsp of sesame oil
- 1 tbsp of extra virgin olive oil
- 1 tbsp of groundnut oil
- 5 tbsp of rice vinegar
Beverages
- 2 tbsp of yuzu juice
- 1 tbsp of water
- 4 tbsp of mirin
Salad & Fresh Herbs
Fish & Shellfish
Fruit & Vegetables
- 3 tbsp of lemon juice
- 2 asparagus spears
- 4 spring onions, finely sliced on the diagonal
- 1 1/2 tbsp of lime juice, plus extra wedges to serve
- 1 avocado
- 1 cucumber, peeled, deseeded and cut into 6 sticks each 9cm x 0.5cm
- 8 fine beans
- 2 carrots, cut into 6 sticks each 9cm x 0.5cm
- 1 1/2 bird's eye chillies, seeds removed and finely chopped
- 1 garlic clove, crushed
- 1 handful of sea vegetables, dried
- 50g of edamame, blanched if frozen
- 1 celery stick, sliced
- 1 handful of radishes
Cereals, Grains & Pasta
Spices & Dried Herbs
Speciality Ingredients
- 2 rice paper sheets
- 4 sheets of nori seaweed, trimmed to 16cm x 19cm
- 120g of silken tofu