Ingredients
| [Sautéed chicken] 1 serving | |
|---|---|
| Chicken | 100 g |
| Salt | pinch |
| Black pepper | pinch |
| Wheat flour | As needed |
| Oil (olive oil or butter) | As needed |
| S&B Yuzu Miso Paste （Miso With Citrus) | As needed |
| [Taramasalata (Potato & Mentaiko Salad)] 2-3 servings | |
| Potatoes | 180 g |
| Mayonnaise | 30 g |
| S&B Mentaiko Paste (Spicy Pollock Roe) | 10 g |
| Rice | As needed |
| S&B Umeboshi Paste (Salt－Pickled Plum) | As needed |
| S&B Sesame Salt (Black) | As needed |
| Boiled egg | 1/2 an egg |
| Broccoli (boiled) | 30 g |
만드는 법
- [Sautéed chicken]
Season the chicken with salt and pepper, then sprinkle with flour.
Heat oil in a frying pan and fry the chicken on both sides over a medium heat until cooked through. Cut the chicken into bite-sized pieces and top with Yuzu Miso Paste. - [Taramasalata]
Peel the potatoes, cut them into bite-sized pieces, and cook until soft by microwaving or boiling,
then mash roughly using the back of a fork. Add the mayonnaise and Mentaiko Paste to the potatoes and mix. - Place the rice in the bento box, sprinkle with Sesame Salt, and squeeze some Umeboshi Paste into the center.
Arrange [1], [2], the boiled egg, and the broccoli in the bento box to create a colorful presentation.
Using lettuce or parchment (or wax) paper to separate the side dishes makes it easier to fill the bento box.
