夏弁当

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1. Prepare the deep-fried horse mackerel fillets.
   

   
   Ingredients:
   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.