Serves 5
Directions
- 1Put rice in a container that can be stored in the freezer.
- 2Cool the rice.
- 3Cut the pork belly into 1cm pieces.
- 4Add sake, salt, pepper and potato starch to the pork and massage.
- 5Pour the beaten egg into a frying pan.
- 6Scramble the eggs with chopsticks, and then cool.
- 7Stir-fry the stems of bok choy with sesame oil.
- 8Add the leaves of bok choy and salt and stir-fry, then cool.
- 9Fry the pork.
- 10Add seasoning and simmer, then add five-spice powder and mix, then cool.
- 11Place the scrambled eggs and bok choy on top of the rice.
- 12Place the pork on top.
Ingredients
- 3 合分 cooked rice
- 400 g pork
- 2 tablespoons sake
- 少々 salt
- 少々 pepper
- 3 tablespoons potato starch
- 4 tablespoons water
- 2 tablespoons sake
- 2 tablespoons oyster sauce
- 1.5 tablespoons soy sauce
- 2 teaspoons sugar
- 1 teaspoon grated garlic
- 1 teaspoon ginger
- 1 束(200g) bok choy
- 2 teaspoons sesame oil
- 0.25 teaspoon salt
- 1 teaspoon potato starch
- 1 teaspoon water
- 1 teaspoon sugar
- 0.25 teaspoon salt
- 1 tablespoon mayonnaise
- 3 egg
Equipment
knifecutting boardbowlsfrying panchopsticks
Tips
- For best results, allow to cool before freezing.
- After freezing, the bento will last approximately 3 weeks.
- When heating, use 600w microwave for 4 and a half minutes.
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