【Deep-Fried Tofu with Bonito Flakes Teriyaki Bento】
<Ingredients> (Easy-to-make portions)
A) Deep-fried tofu (Atsuage) 1 block (200g)
Potato starch 2 tbsp
B) Soy sauce 2 tbsp
Mirin 2 tbsp
Sugar 2 tsp
Ginger 1 knob
Bonito flakes 1 pack (2g)
Rice oil, as needed
Cabbage namul, as needed
Rolled omelet, as needed
Rice, cherry tomatoes, as needed each
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Cut the deep-fried tofu from A into bite-sized pieces and coat with potato starch.
Mix the ingredients for B together.
Heat a frying pan, add rice oil, and fry the deep-fried tofu until golden brown.
Add B, coat everything evenly, and mix in the bonito flakes.
Serve on a plate, top with grated ginger, and sprinkle with green onions.
Pack rice into a bento box, and add the cabbage namul (please refer to the video for how to make it), the deep-fried tofu with bonito flakes teriyaki, the rolled omelet, and cherry tomatoes.
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・The seasoning is a bit strong. If you are concerned about salt intake, please use half the amount of B.
・It can be stored in the refrigerator for 2 to 3 days.
・You can use either silken or firm deep-fried tofu.
・Please use whatever oil you have at home.
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<Check out the video for how to make it!>
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Deep-fried tofu with bonito flakes teriyaki is delicious even when cold,
so it's perfect for a bento.
Because the seasoning is a bit strong,
it might taste a little salty when freshly made,
but it becomes just right when it cools down,
and the flavor stays consistent even when packed in a bento.
Just by adding it as is,
it really makes you want to eat more rice.
Since the deep-fried tofu with bonito flakes teriyaki has a strong flavor,
it's better to pair it with side dishes that have a milder taste
for a good balance.
For example, cabbage namul.
Both the deep-fried tofu with bonito flakes teriyaki
and the cabbage namul
have the advantage of being able to be made in advance.
Good luck with your bento making♪
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■ See other bento arrangements
■ Read Deiriokujo's "Thick fried tofu is truly reliable!!"
■ Find other dishes in the table of contents
