Bento Box – Hinomaru Bento with Saikyo Yaki Fish
Hinomaru Bento is a bento that consists of just white rice and a umeboshi (pickled plum) in the middle. Today’s bento consists of Hinomaru Bento and my favourite, Saikyo Yaki. Other dishes compliment the Saikyo Yaki fish.Because bento is usually made mostly from left-over dishes or make-ahead dishes, the time indicated in this recipe only shows the time to pack the bento box and the minimum cooking time that is required before packing.
- Prep time
- 15 min
- Cook time
- 7 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup cooked rice ((note 1))
- 1 umeboshi ((pickled plum, note 2))
- 50g / 1.8oz Spinach Ohitashi Salad (, topped with bonito flakes)
- A handful of shredded lettuce ((or other salad leaves))
- 1 Saikyo Yaki Fish ((I used a halibut fillet, note 3))
- 1 piece Simmered Daikon ((Daikon Fukumeni))
- 1 piece Pickled Chrysanthemum Turnip ((note 4))
- 1 plastic bento box with partitions ((note 5))
Instructions
- 1
Put the rice in the second large compartment and place an umeboshi in the centre of the rice (note 6).
- 2
Place a bunch of spinach in a corner of the largest compartment, away from the rice. If you want, you can put a few drops of soy sauce on to give a flavour to the spinach.
- 3
Spread the lettuce along the spinach and place the fish. The lettuce is placed between the two dishes so that they don’t interfere with each other.
- 4
Place the daikon in the second smallest compartment.
- 5
Place the turnip in the smallest compartment.