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Before you jump to Cherry Blossom Viewing Bento recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater
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We hope you got benefit from reading it, now let’s go back to cherry blossom viewing bento recipe. You can cook cherry blossom viewing bento using 18 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Cherry Blossom Viewing Bento:
- Prepare First box
- Use 2 rice bowl's worth ・Bamboo shoot rice onigiri
- Take 2 eggs ・Dashimaki tamago (Japanese-style rolled omelette)
- Use 1 including the leaves from the daikon radish ・Daikon radish and sakura blossoms pickles in sweet vinegar
- Prepare Second box
- Prepare 2 ・Kara-age (fried chicken)
- You need 4 ・Pork rolls with green beans and carrots
- You need 2 ・Miso tsukune (chicken patties) with lotus roots
- Get 4 ・Asparagus rolled with bacon
- Prepare 1 cut into a heart shapes ・Wiener sausage
- You need 1 cut into sakura shapes ・Glazed carrots
- You need 1 for decoration and adding color ・Cherry tomatoes & lettuce
- Take Third box
- Provide 1 i prefer combining crabsticks with komatsuna over deep-fried tofu ・Simmered komatsuna and crabsticks
- Provide 1 with orange peels ・Sweet potato simmered with lemon
- Prepare 1 i overboiled mine… ・Nanohana dressed with Japanese mustard
- Provide 6 pieces ・Strawberries (I use the Amaou variety)
- You need 4 pieces ・Dekopon (Siranui citrus fruit)
Instructions to make Cherry Blossom Viewing Bento:
- To make the daikon radish and sakura blossoms pickles in sweet vinegar: Combine the daikon radish and the salted sakura blossoms without removing the salt. Rub them together and let sit for a while. Gently squeeze the excess liquid, then simply soak in sweet vinegar.
- Take some sakura blossoms from the daikon radish and sakura blossoms pickles in sweet vinegar, pat dry the excess moisture (using a paper towel) and decorate the bamboo shoot rice onigiri to give a beautiful touch.
- For the main dish box: For the tsukune patties, finely mince the chicken breast meat, firm tofu, lotus root, and shiso leaves. Season with ginger, sake, and miso. Coat the tsukune with miso after they are cooked.
- I used a special miso from Nagoya for the miso, so there was no need for me to add any other seasonings! I coated the tsukune patties with the miso dissolved in a bit of water after they were finished cooking.
- For the side dishes: I added homemade orange peels which I stored in the freezer to my usual sweet potato simmered with lemon recipe. Refreshing.
- The "Nanohana Dressed with Japanese Mustard" recipe is "Nikoniko-poo"'s recipe. - - https://cookpad.com/us/recipes/145128-easy-%E2%98%85-nanohana-dressed-in-japanese-mustard-in-3-minutes
- Here's a bird's eye view.
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