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Jibuni Bento - A Kanazawa Specialty Packed In A Bento Recipe

Jibuni Bento - A Kanazawa Specialty Packed in a Bento Recipe
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Serving : 2
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Prepare the ingredients before making Jibuni Bento - A Kanazawa Specialty Packed in a Bento in your home. Then, follow these steps below to serve Jibuni Bento - A Kanazawa Specialty Packed in a Bento for your family or friends.

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

  • 100 grams Duck meat (or chicken breast)
  • 1/2 Carrot
  • 1/2 shoot Cooked bamboo shoots
  • 1/2 slice Sudare fu (thin sheets of wheat gluten)
  • 1/2 slice Yomogi wheat gluten
  • 3 Wood ear mushrooms (dried)
  • 2 stalks Komatsuna
  • 400 ml Kombu based dashi stock
  • 2 tbsp of each Cooking sake, mirin, shiro-dashi
  • 1 Katakuriko

How to Make Jibuni Bento - A Kanazawa Specialty Packed in a Bento

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Jibuni Bento - A Kanazawa Specialty Packed in a Bento in your home by yourself.

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