250g cooked white rice per bento
furikake of your own choice
deep fried horse mackerel fillets
seasonal vegetables and salad
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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.- Cook your rice according to your preferred method.
- 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.
- 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.
