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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, jibuni bento - a kanazawa specialty packed in a bento. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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- Cookpad Jibuni Bento - A Kanazawa Specialty Packed in a Bento "Jibuni," a local speciality of Kanazawa, is originally made with duck meat, but you can substitute chicken breast if duc.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.

Jibuni Bento - A Kanazawa Specialty Packed in a Bento is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Jibuni Bento - A Kanazawa Specialty Packed in a Bento is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. 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. Make ready 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. Prepare 1/2 slice Yomogi wheat gluten
6. Make ready 3 Wood ear mushrooms (dried)
7. Take 2 stalks Komatsuna
8. Take 400 ml Kombu based dashi stock
9. Make ready 2 tbsp of each Cooking sake, mirin, shiro-dashi
10. Prepare 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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