JETRO PRESENTS: Atsuko’s Kitchen
“Making Perfect O-BENTO”
Introducing how to make O-BENTO (lunch box)
On Saturday 3rd October, we welcomed Atsuko Ikeda of Atsuko's Kitchen to the HYPER JAPAN stage to show our visitors how to make O-bento, that's Japanese-style lunch box dishes, as a healthy and tasty alternative to the home-made sarnies or shop-bought lunches. Atsuko talked about Japanese bento, which is literally the box that the lunch is packed in, and about the many dishes that can be packed into the box. As examples, she demonstrated how to make Shira-ae, or Vegetables dressed in Tofu Dip, and Onigiri, or Seasoned Rice Balls. The lucky audience was also given some tasters for free.
O-bento is becoming more and more popular outside of Japan, as people become more health conscious as well as keen to try something new. Today in the UK, you can find bento boxes in cookery shops, and even some recipe books introducing quick and simple dishes perfect for your very own o-bento. In case you missed Atsuko's demonstration, you can check them out below.
Shira-Ae (Vegetables Dressed in Tofu Dip)
Ingredients (serves 4 as a side dish)
150g firm tofu
2tbsp toasted sesame seeds
1tbsp mirin
1tbsp soy sauce
1tbsp tahini paste
1/2 tsp salt
200g tenderstem broccoli, or other vegetable of choice
Method
1. Bring some water to the boil in a pan, add a pinch of salt then cook the broccoli for 2 mins. Remove from the pan Wash in cold water to preserve the colour. Cut each stem diagonally into 3cm lengths.
2. Drain the tofu, wrap in a paper towel, and weigh down for a few minutes.
3. Make the tofu dip. Use a pestle and mortar to grind the sesame seeds until they resemble a paste. Add the tofu. You can also use a food processor for this stage.
4. Add the mirin, shoyu, tahini and salt to the tofu. Mix well until smooth.
5. Mix the broccoli and tofu drip together in a large bowl.
Note: this dish is served cold.
Onigiri (Seasoned Rice Balls)
Ingredients (makes 2 rice balls)
1 umeboshi per rice ball or
small portion of tuna mayonnaise per rice ball or
small portion of salted salmon
2 sheets of nori seaweed (one per rice ball)
Method
1. Moisten your palms and spread half the rice onto one palm. Make a small hollow and place your filling of choice in it.
2. Shape the rice into a flattened triangular shape using both hands, enclosing the filling completely with the rice.
3. Wrap with nori seaweed if desired.
A little more about O-BENTO
O-bento is the honorific term of bento, which is a Japanese word for a meal served in a box. It can be in any container and you can put anything inside. There are various types of o-bento for instance: Kouraku bento is a lunch box to eat outdoors. In Japan, many people take their lunch outside during cherry blossom season. Makunouchi bento is an elegant lacquered box, which you often see in restaurants and Ekiben is an original lunch box you get in most of the stations in Japan. These days, Kyaraben (bento with character decoration) and Charaben (cute, arty and entertaining bento) are popular outside Japan. But the most common kind is a practical, tasty and healthy o-bento for work or school. It has the great taste of your mother’s home cooking and is a good way to get your daily nutrition. It is nice to add seasonal and colourful foods, and always make sure it is safe to eat at room temperature. You can get ready-made o-bento at HYPER JAPAN stalls!
About JETRO
JETRO, or the Japan External Trade Organization, is a government-related organization that works to promote mutual trade and investment between Japan and the rest of the world. The JETRO London Office provides support to those who are looking to develop UK-Japan business links in the fields of trade and investment.
JETRO London Office can provide assistance to businesses in the following areas:
- Promoting Investment in Japan
- Providing information about Japanese Companies and Products
- Supporting Japanese Companies in the UK
- Supporting innovation in technology industries
About Atsuko Ikeda
Atsuko Ikeda
Atsuko is from the south of Japan, an island called Kyushu also known as the “Food Island”, which is famous for seaweed, green tea, lotus root and many more delicious ingredients. Most of the recipes which she teaches are traditional family recipes handed down through generations. She learnt Shojin-Ryori, a really healthy style of vegetarian cooking, popular with Buddhists. Atsuko went sailing around the world for 2 years from the UK to South America, exploring culture and food by visiting local markets. Now she teaches authentic Japanese home style cooking in the UK including popular dishes and delicious meals you have never eaten in a restaurant before. Click here to check out her recipes
