Jibuni Bento - A Kanazawa Specialty Packed In A Bento

Hello everybody, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Jibuni Bento - A Kanazawa Specialty Packed in a Bento. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Jibuni Bento - A Kanazawa Specialty Packed in a Bento is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can have Jibuni Bento - A Kanazawa Specialty Packed in a Bento using 10 ingredients and 9 steps. Here is how you can achieve that.

"Jibuni," a local speciality of Kanazawa, is originally made with duck meat, but you can substitute chicken breast if duck is unavailable. Kudzu (arrowroot) flour is used instead of katakuriko. The simply dashi-stock simmered vegetables and the creamy meat are delicious.

When preparing the meat, if you pierce with a fork and make cuts with a knife in the thicker parts, the flavors will be absorbed uniformly. The sudare-bu and yomogi-bu only need to be simmered briefly. Recipe by Toshikoya

Ingredients and spices that need to be Get to make Jibuni Bento - A Kanazawa Specialty Packed in a Bento:

1. 100 grams Duck meat (or chicken breast)
2. 1/2 Carrot
3. 1/2 shoot Cooked bamboo shoots
4. 1/2 slice Sudare fu (thin sheets of wheat gluten)
5. 1/2 slice Yomogi wheat gluten
6. 3 Wood ear mushrooms (dried)
7. 2 stalks Komatsuna
8. 400 ml Kombu based dashi stock
9. 2 tbsp of each Cooking sake, mirin, shiro-dashi
10. 1 Katakuriko

Instructions to make to make Jibuni Bento - A Kanazawa Specialty Packed in a Bento

1. Cut the meat into bite-sized pieces, sprinkle with a little sake and white dashi (not listed), and let it sit.
2. Quarter the carrot lengthwise and cut into 4-5 cm pieces. Blanch the bamboo shoot briefly, and cut into 1 cm slices lengthwise.
3. Boil the komatsuna and cut into 4-5 cm pieces. Soak in dashi and a little shiro-dashi (not listed).
4. Rehydrate the wood ear mushrooms in lukewarm water and cut into bite sized pieces.
5. Cut the sudare-bu into 7-8mm strips, and tie each strip into a knot. Cut the yomogi-bu into 1 cm slices.
6. Add the dashi stock, sake, mirin, and shiro-dashi to a pot and bring to a boil to intensify the flavor. Simmer the carrots, bamboo shoot, and wood ear mushrooms.
7. When the carrots are tender, coat the meat in katakuriko and add to the pot. Add the knotted sudare-bu and simmer.
8. Once the meat has cooked through, add the yomogi-bu. Bring to a boil, and turn off the heat.
9. Transfer to a serving plate or bowl, and serve with komatsuna.

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