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A Delicious Dish From Shonan, Kanagawa: Kettle-cooked Shirasu Rice Bowl Bento
A Delicious Dish From Shonan, Kanagawa: Kettle-cooked Shirasu Rice Bowl Bento

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Make smart choices when shopping for groceries. If you make smart choices when you are purchasing your groceries, you will be eating better meals by default. Think about it: you aren’t going to want to cope with a chaotic store or a long drive through line at the end of the day. You’re going to go home and make what you have in the cupboards. Fill your cabinets with healthy foods. This way—even if you decide on something a little greasy or not as good for you as it could be, you’re still selecting foods that are better for you than you would get at the local diner or fast food drive through window.

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We hope you got insight from reading it, now let’s go back to a delicious dish from shonan, kanagawa: kettle-cooked shirasu rice bowl bento recipe. You can cook a delicious dish from shonan, kanagawa: kettle-cooked shirasu rice bowl bento using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make A Delicious Dish From Shonan, Kanagawa: Kettle-cooked Shirasu Rice Bowl Bento:
  1. Prepare 1 bowl Plain cooked rice
  2. Get 1/4 packages Bonito flakes
  3. You need 1 tsp Soy sauce
  4. Use 1 tsp Roasted sesame
  5. Provide 1 bit Shredded nori seaweed
  6. You need 2 tbsp Kettle-cooked shirasu (boiled and dried whitebait)
  7. Take 1 dash, (to taste) Grated ginger
  8. Get 1 leaf Shiso leaf (shredded)
  9. You need 2 tbsp ★Grated daikon radish
  10. Provide 1 tbsp ★Ponzu
Steps to make A Delicious Dish From Shonan, Kanagawa: Kettle-cooked Shirasu Rice Bowl Bento:
  1. Place rice into the bento, cover the whole surface with bonito flakes, and drizzle with a round of soy sauce.
  2. Top it with shredded nori seaweed and roasted sesame♪. The crackly texture and aroma of the baked seaweed is delicious.
  3. Cover with lots of kettle-cooked shirasu.
  4. Shred shiso leaves and scatter. It smells great. Top it with ginger to taste .
  5. Grate a daikon radish, lightly squeezing out the excess water, mix with ponzu sauce in a small container to make grated ponzu sauce.
  6. It tastes great to eat this with the grated ponzu sauce from Step 5.
  7. In addition to the bento: Misakiko fried tuna katsu, Kanagawa komatsuna and daikon radish, aburaage stir-fry, Odawara fish paste with shiso leaves and pickled plums, imitation crab meat fried eggs, and tomatoes and shiso leaves.
  8. Try eating the fried tuna katsu with lots of grated daikon and ponzu sauce from Step 5 ..

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