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"Jibuni," a local speciality of Kanazawa, is originally made with duck meat, but you can substitute chicken breast if duck is unavailable.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. The simply dashi-stock simmered vegetables and the creamy meat are delicious.
When preparing the meat, if you pierce with a fork and make cuts with a knife in the thicker parts, the flavors will be absorbed uniformly. The sudare-bu and yomogi-bu only need to be simmered briefly. Recipe by Toshikoya
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"Jibuni," a local speciality of Kanazawa, is originally made with duck meat, but you can substitute chicken breast if duck is unavailable.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. The simply dashi-stock simmered vegetables and the creamy meat are delicious.
When preparing the meat, if you pierce with a fork and make cuts with a knife in the thicker parts, the flavors will be absorbed uniformly. The sudare-bu and yomogi-bu only need to be simmered briefly. Recipe by Toshikoya
Cooking 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.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup
I selected a specialty item that uses a Niigata product and goes well with rice.It also goes well with Japanese sake.For those who like spice, add more Kanzuri paste to taste. For 1 serving. Recipe by Manmaruraate
-
Tonbei-yaki: For A Hearty Bento Tonbei-yaki: For A Hearty Bento
I miniaturized the tonbei-yaki (a large filled omelette like dish that's a speciality of the Kansai region) that we usually have for dinner and put it in a bento. It made my son really happy!I put this in his bento whenever he gets bored with the usual tamagoyaki.If you add too much milk to the egg mixture, the egg will rip easily. For 1 serving. Recipe by Koutakerumama -
Mackerel Tatsuta-yaki in a Spirit of Japan Bento Mackerel Tatsuta-yaki in a Spirit of Japan Bento
I made this while keeping the 5 flavors in mind for a bento contest. I made this with peanuts and seafood such as aji, using ingredients available in my hometown of Chiba!Make sure to use fresh fish. Brown the fish on both sides while adjusting the temperature according to the stove in your house. You can also deep-fry them in oil. For 1-2 people. Recipe by Hiromanma -
A Classic Shogayaki Pork Ginger Bento A Classic Shogayaki Pork Ginger Bento
This is one of my family's favorite dishes.Be sure to coat the meat with the flour so that the sauce sticks. Recipe by Yuuyuu0221 -
A Local Flavor of Gifu Magnolia Leaf Miso Pork Bento A Local Flavor of Gifu Magnolia Leaf Miso Pork Bento
I wanted to make a regional themed bento, so I used a magnolia leaf from our garden to make ho-ba miso and coated pork with it. I packed this in my husband's bento. When he got home, he raved, "when I opened the box I was so surprised! It was so delicious!" This is a flavor that's well known in our area, and my husband was very happy.I dusted the pork with katakuriko and blanched it quickly so the miso would coat it easily as well as cook through quickly, which is practical for bentos. Use whatever mushrooms you like. Mushrooms makes this dish really delicious. Recipe by Satomiwa -
The Flavor of Muroran "Yakitori" Bento The Flavor of Muroran "Yakitori" Bento
"Muroran yakitori" is a local specialty. People from other regions say "it's pork skewers!" but for Muroran locals, pork skewers are "yakitori"!Muroran yakitori goes well with rice! They're well flavored and taste great when cooled! Make a big batch and enjoy with beer too.If you think there's no need skew the pork and onions, you can grill over a sheet of aluminum foil. You could also cook on a pan, but it's much tastier and fragrant if you grill it!Carefully grilled meat is really yummy!! Recipe by Pino -
A Bento Featuring Shinshuu Miso Simmered Pork Belly A Bento Featuring Shinshuu Miso Simmered Pork Belly
I made the usual simmered pork belly cubes (buta no kakuni) with Shinshuu miso from the region I'm from. I used pork from Shinshuu Miyuki pigs.Regarding the squid rolls that I put into the bento - in landlocked Nagano prefecture (formerly the Shinshuu region) we have something called "shio maru ika", which is salt-cured squid. It's a regional speciality that we've had since the olden days, when we couldn't get fresh seafood. The usual way to eat it is to chop it up and mix it with other things.Combine the flavoring ingredients beforehand in a bowl. This makes it easier to work, and the flavors will be right too.By simmering the ingredients with the lid off after cooking them under pressure, the flavors will be distributed evenly. Recipe by Peni-da -
Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento
A bento that lets you enjoy a lot of Iwate produced foods! You'll be amazed at what is grown here! And it's also very good for you too! Bon appetit!If you heat the oil used in Step 4 for about 30 seconds, the spring rolls will be nice and crispy.Line parchment paper on top of the rack for easy cleanup.You can use homemade or store bought bechamel sauce with a little miso added. For 1 serving. Recipe by moritoaruc -
Sasebo Burger Bento Box Sasebo Burger Bento Box
In Sasebo (Nagasaki prefecture), burgers are served for school lunch! The burgers in Sasebo differ from restaurant to restaurant, and so I made my own style of Sasebo burger. You don't have to use burger buns. I used a baguette-type bun this time.My Hirato beef off-cuts were quite fatty so I didn't use oil to sauté them here.Sasebo burgers are usually served with sweet mayonnaise and BBQ sauce but in this recipe I wanted to enjoy the flavour of the beef by itself so I just used regular mayonnaise and salt. For 1 serving. Recipe by Hanamaru ryumam -
The Flavors of the Seto Inland Sea - Mackerel with Miso-Mayo in a Bento Box The Flavors of the Seto Inland Sea - Mackerel with Miso-Mayo in a Bento Box
I created this recipe in hopes that my children who don't care for fish would like it.Simply top with sauce and broil. It's very easy to make even on busy mornings.Cooking mackerel in a toaster oven makes it light and fluffy.Don't waste the leftover fish bones and trimmings as they're delicious in dashi for miso soup. For 1 person's bento. Recipe by Cherry mama49 -
Basic Inari Sushi for Bento Basic Inari Sushi for Bento
This is a recipe my mother taught me.Make the inari sushi the day before if possible, and stuff the rice the next day. They will taste even better that way.Use a puffy type of aburaage for best results.When you heat sushi vinegar in the microwave, it loses some of the flavor of the vinegar, so don't microwave for too long. Recipe by Yuuyuu0221 -
Delicious Kanagawa Cuisine: Misaki Harbor Marinated Tuna Katsu Bento Delicious Kanagawa Cuisine: Misaki Harbor Marinated Tuna Katsu Bento
I always eat tuna katsu when I go to a seaside restaurant . It actually tastes best piping hot, but I was wondering if there was a tasty way to eat it in bento, so I made well-marinated tuna into fried katsu . This tastes good even cold. Enjoy with grated daikon ponzu sauce.*I was unable to get my hands on Miura daikon radish because it was out of season, so I used daikon radish from a different prefecture. Recipe by tink
More Recipes
- Chicken Chilli
- Easy and Tasty Kabocha Tarts
- Easy and Healthy! Non-Fried Sweet and Sour Pork Balls!
- Slow Cooker Pulled Pork
- Real Easy! But Proper "Roast" Beef
- Real Easy! But Proper "Roast" Beef
- Ghost Cake Pops For Halloween
- Homemade Roast Beef (with pictures)
- Easy Quiche at Home
- Easy, Long-Tongued Ghoul Quail Egg for Halloween
Comments