Learn from us: Recipes Japenese Bento Set

Karaage

Marinade:

• 200 g Chicken thigh, cut into large cubes
• 2 cm Ginger, grated
• 2 cloves Garlic, grated
• 1 tbsp Sake (Hinode Ryorishu)
• 1 tbsp Japanese Soy Sauce
• ¼ tsp Salt
• ¼ tsp Pepper
• ¼ tsp Chicken Powder
• 1 tbsp Sesame Oil

Coating Flour:

• 100 g Tapioca Flour/Sago Flour
• ¼ tsp Salt
• ¼ tsp Pepper
• ½ tsp Chicken Powder

1 kg FILMA^® Goodfry Deep Frying Fat

How to Make:

1. Marinate the chicken thigh pieces with the marinade, let rest for 30 minutes until well absorbed.
2. Heat FILMA^® Goodfry Deep Frying Fat to 160°C.
3. Coat the chicken with the flour mixture, then fry until yellow. Remove and increase the oil temperature to 190°C. Fry again briefly until golden brown. Remove and drain.

Fluffy Rice

• 500 g Rice
• 1 pack White Agar Powder
• 600 ml Water

How to Make:

1. Wash the rice, then mix with agar powder and water. Cook until done using a rice cooker.
2. Serve topped with nori and sesame seeds.

Japanese Beef Curry

Curry Base

• 80 g Carrot
• 150 g Potato
• 750 ml Water
• 1 pack Instant Japanese Curry Roux

How to Make:

1. Boil carrots and potatoes until tender, then add the Japanese curry roux. Cook until thickened.
2. Serve with sautéed Saikoro beef.

Saikoro Beef

• 150 g Saikoro Beef Cube
• 3 tbsp FILMA^® Prestige (Butter Blend Margarine)
• Salt and Pepper, to taste

How to Make:

1. Melt FILMA^® Prestige (Butter Blend Margarine), then sauté Saikoro beef with salt and pepper until cooked.
2. Serve with Japanese Curry.

Yasai Itame (Japanese Stir-Fried Vegetables)

Vegetables:

• 3 tbsp FILMA^® Minyak Goreng
• ¼ Onion, sliced
• 2 cloves Garlic
• 40 g Baby Green Beans
• 30 g Snow Peas
• 100 g Large Bean Sprouts
• 35 g Boiled Carrot, julienned
• 3 Shiitake Mushrooms, thickly sliced
• ¼ Red Bell Pepper

Stir-Fry Seasoning:

• 1 tbsp Japanese Soy Sauce
• ½ tbsp Oyster Sauce
• ¼ tsp Salt
• ¼ tsp Pepper
• ½ tsp Chicken Powder
• 1 tbsp Sesame Oil

How to Make:

1. Heat FILMA^® Cooking Oil, then sauté garlic until fragrant.
2. Add baby beans and snow peas, cook until slightly wilted. Add carrot, shiitake mushroom, and onion. Stir briefly, then add seasoning.
3. Finally, add red bell pepper and sesame oil. Mix well, remove from heat, and serve immediately.