Summer Bento

Summer Bento

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Noté par 34 personnes
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Get into the summertime spirit with this fun and flavoursome Japanese summer bento recipe. In true bento style, this recipe is packed with exciting small Japanese dishes including freshly steamed white rice, deep-fried horse mackerel fillets, tasty seasonal vegetables and a refreshing salad to complete. This is an exciting and nutritious lunch everybody will want to try.


250g cooked white rice per bento
furikake of your own choice
deep fried horse mackerel fillets
seasonal vegetables and salad


  1. Prepare the deep-fried horse mackerel fillets.

    3-4 fresh horse mackerel fillets, skinned and deboned, about 80g each
    60g flour
    60 ml water
    1 egg
    panko bread crumbs
    oil for deep-frying

    a.    Mix the flour, egg and water together to create a thin flour batter. Dip the horse mackerel fillets into the batter to coat. Roll in the panko breadcrumbs and set aside.
    b.    Prepare a heavy-bottomed saucepan and add 1L vegetable oil. Using a thermometer, heat the oil to 170-175°C.
    c.    Slowly dip the 1-2 fillets in the oil and cook until golden brown or about 3-4 mins. Remove the fillets and drain on kitchen paper. Repeat for the remaining fillets. Be careful not to overfill the saucepan as this could cause a dip in temperature, which will result in soggy and oily fillets. Set aside.

  2. Cook your rice according to your preferred method.
  3. Cut and slice your vegetables/salad into bite-sized pieces. We recommend vegetables such as tomatoes, edamame, or red peppers, but feel free to use whatever is in season or available.
  4. Assemble the bento. Fill the bento on one-half with the cooked rice and then top with the furikake of your choice. On the other half, layer the vegetables/salad and then top with 1-2 fillets of the horse mackerel. Enjoy on a nice summer day in the park for a picnic or for lunch.