Easiest Way to Prepare Quick Jibuni Bento - A Kanazawa Specialty Packed in a Bento

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, jibuni bento - a kanazawa specialty packed in a bento. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Jibuni Bento - A Kanazawa Specialty Packed in a Bento is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Jibuni Bento - A Kanazawa Specialty Packed in a Bento is something which I’ve loved my whole life.

Jibuni Bento - A Kanazawa Specialty Packed in a Bento Recipe by cookpad.japan - Cookpad Jibuni Bento - A Kanazawa Specialty Packed in a Bento "Jibuni," a local speciality of Kanazawa, is originally made with duck meat, but you can substitute chicken breast if duc. more Jibuni Bento - A Kanazawa Specialty Packed in a Bento instructions. Cut the meat into bite-sized pieces, sprinkle with a little sake and white dashi (not listed), and let it sit. The box itself is simply designed with two tiers. When you open it up you will see sasa sushi pieces wrapped in bamboo leaves, a famous dish of Kanazawa.

To begin with this particular recipe, we have to prepare a few components. You can have jibuni bento - a kanazawa specialty packed in a bento using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Jibuni Bento - A Kanazawa Specialty Packed in a Bento:

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

In Japanese, bento refers to a packed lunch, to which you can add bako, meaning box, to literally translate into "lunch-in-a-box." Simple, easy, and not to mention creatively delicious, the bento has been reformed time and again to create entirely new ways of eating. As Kanazawa is well known for rice production and fresh seafood from the Sea of Japan, you are going to have a great food experience there. In Kanazawa, you can enjoy very fresh seafood from the Sea of Japan. Jibuni "Kaga-ryori" is the regional cuisine of Kanazawa and the surrounding Ishikawa area.

Instructions to make Jibuni Bento - A Kanazawa Specialty Packed in a Bento:

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.

In Kanazawa, you can enjoy very fresh seafood from the Sea of Japan. Jibuni "Kaga-ryori" is the regional cuisine of Kanazawa and the surrounding Ishikawa area. It's most famed dish is Jibuni - a hearty stew made with duck (sometimes chicken) simmered in thick dashi stock with seasonal vegetables and wheat gluten. There's an interesting story behind how the name "Jibuni" came about. 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.

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