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

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, jibuni bento - a kanazawa specialty packed in a bento. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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

To get started 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 that.

The ingredients needed to make Jibuni Bento - A Kanazawa Specialty Packed in a Bento:
  1. Get 100 grams Duck meat (or chicken breast)
  2. Prepare 1/2 Carrot
  3. Get 1/2 shoot Cooked bamboo shoots
  4. Take 1/2 slice Sudare fu (thin sheets of wheat gluten)
  5. Take 1/2 slice Yomogi wheat gluten
  6. Take 3 Wood ear mushrooms (dried)
  7. Prepare 2 stalks Komatsuna
  8. Prepare 400 ml Kombu based dashi stock
  9. Get 2 tbsp of each Cooking sake, mirin, shiro-dashi
  10. Get 1 Katakuriko
Steps 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.

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