Kettle-cooked shirasu (boiled and dried whitebait)
a little, to taste
Shiso leaf (shredded)
★Grated daikon radish
about 1 tablespoon
Place rice into the bento, cover the whole surface with bonito flakes, and drizzle with a round of soy sauce.
Top it with shredded nori seaweed and roasted sesame♪. The crackly texture and aroma of the baked seaweed is delicious.
Cover with lots of kettle-cooked shirasu.
Shred shiso leaves and scatter. It smells great. Top it with ginger to taste .
Grate a daikon radish, lightly squeezing out the excess water, mix with ponzu sauce in a small container to make grated ponzu sauce.
It tastes great to eat this with the grated ponzu sauce from Step 5.
In addition to the bento: Misakiko fried tuna katsu, Kanagawa komatsuna and daikon radish, aburaage stir-fry, Odawara fish paste with shiso leaves and pickled plums, imitation crab meat fried eggs, and tomatoes and shiso leaves.
Try eating the fried tuna katsu with lots of grated daikon and ponzu sauce from Step 5 . Recipe ID: 2346628.
Story Behind this Recipe
Out of the delicious Kanagawa dishes that I'd like you to try, there is one called "Shonan Shirasu." Top on piping hot rice, eat with grated daikon and soy sauce, and it goes great with any meal . I made this so that the shirasu rice bowl is delicious even when cold for bentos .