Autumn Bento Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Autumn Bento Also known as Aki no obentou.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Aki no obentou

The "autumn bento" is a typical dish of Japanese cuisine, much appreciated during the fall. This dish consists of a variety of colorful and nutritious foods, arranged in a wooden box called "bento box". It is a complete and balanced meal, which can be consumed anywhere, whether at work, at school or even at a picnic.

One of the most striking features of the "autumn blessing" is its visual presentation. Food is arranged harmoniously and carefully, creating a true festival of colors and flavors.In addition, the wooden box is also decorated with drawings and messages, making the meal even more attractive and special.

The “autumn bento” consists of various foods, which vary according to the region and the preference of the person who prepares it. However, some ingredients are very common in this meal, such as rice, fish, vegetables, fruits and canned foods. All these foods are carefully selected to ensure the quality and taste of the dish.

One of the main advantages of the "autumn bento" is its practicality. Because it is a complete meal, there is no need to prepare other accompanying items. In addition, the wooden box is easy to transport and can be reused several times. This makes the "autumn bento" a very popular option among Japanese workers and students, who often do not have time to have lunch at home.

In addition to being a nutritious and practical option, "autumn bento" is also a way to preserve Japanese culture. Since children, Japanese learn to appreciate the beauty and importance of a well-prepared and presented meal. "autumn bento" is an example of this tradition, which is passed from generation to generation.

In summary, the "autumn bento" is a typical dish of Japanese cuisine, very appreciated during the fall. Its visual presentation is charming and its taste is unique. In addition, it is a complete and practical meal, which reflects the culture and tradition of the Japanese people. Experiencing a "autumn bento" is a gastronomic and cultural experience that is worth experiencing.

Origin and history of Outono bento

Autumn Bento is a typical dish of Japanese cuisine, which originated in the autumn season, when the ingredients used are in their best harvest season. The history of this dish dates back to the Edo period (1603-1868), where it was common practice to take meals to eat during travel. Over time, this practice became popular among workers and students, who began to take their own meals in boxes called "bento". With the arrival of autumn, seasonal ingredients such as pumpkin, sweet potatoes, mushrooms and fresh fish were used to make up the bench, giving rise to Autumn Bento. Today, the dish is highly appreciated during the autumn in Japan and other countries that have influence from Japanese cuisine.

About the recipe

• Name of the plate: Autumn Bento
• Name of the dish in English: Autumn bento
• Name of the plate in Japanese: 秋のお弁当
• Name of the Romanian dish: Aki no obentou

Information about preparation

• Time to prepare: 30 minutes
• Time of Cooking: 20 minutes
• Difficulty: COMPLEX
• It suits: 2-3 people
• Occasions: Main meals, autumn

Ingredients – Ingredients

Check out the necessary and optional ingredients Autumn BentoIt makes sense to improvise

• 450g of Japanese rice
• 150g of Takeko bamboo
• 150g of Renkon lotus root
• 1/2 roots of goose
• 4 shiitake mushrooms
• 1 carrot
• 600 ml of water
• 1 sachet of Dashi powder
• 2 tablespoons of soy sauce
• 2 tablespoons of mirin
• 2 tablespoons of cooking oil
• 1 piece of dry tofu
• Three castles
• and 2 camels
• 4 shiitake mushrooms
• 1/4 of carrot
• 120ml of Dashi
• 3 tablespoons of soy sauce
• 2 tablespoons of mirin
• 1 cup of cooking oil
• 2 eggs
• 1 teaspoon of seaweed
• 2 to 3 green beans
• 2 Teaspoons of Tsuyu Soup
• 50g of chestnut in syrup (kuri kanroni)

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Autumn Bento. Follow the instructions below in the preparation mode or step by step.

Preparation:

Prepare the Takikomi Gohan mixed rice:

• Start the process by washing the rice 450g in water several times until the water is clean.
• Then leave the rice sauce.
• Immerse half of the Gobo root and 4 shiitake mushrooms in water for 5 minutes.
• Remove the stems from the shiitake mushrooms and cut them, along with the Takenoko bamboo shoots, lotus root and renkon carrots into thin pieces or strips.

Prepare the Dashi stock:

• Boil a bag of dashi powder in 600 ml of water.
• Add the shiitake mushrooms, bardana root, bamboo shoots, lotus root and carrots and cook for 5 minutes.
• Spit the vegetables and reserve the stock of dashi for later.

Scrub and add the rice to the pot or rice pot:

• Put the vegetables on top of the rice and pour the reserved dashi stock together with extra water to complete 600 ml.
• Cook the rice normally and when it’s ready, mix and drop the rice to evenly distribute the vegetables.
• Reserve.

Prepare the Tamagoyaki egg omelette.

• Warm 1 teaspoon of oil in a medium pan or Tamagoyaki pot and pour the egg mixture into thin layers.
• Cook at medium heat until the bottom is cooked.
• Wrap the layer of egg and push it to the back of the pot.
• Add more layers of eggs until the mixture is finished.

Prepare the cooked grapes and vegetables:

• Cut and cut 1/4 of carrots into thin slices or use food cutters to make decorative slices.
• In a small pot, boil the stock of dashi (using 1/5 of a bag of dashi powder and 120 ml of water), soy sauce, mirin and sugar.
• Add the shrimp, shiitake mushrooms and carrots and cook on medium heat until the shrimp is cooked.
• Coe and reserve.
• Cut the shrimp in pieces the size of a bite.
• Reserve.

Put each plate in the Bento box.

• Enjoy the beautiful autumn landscape.

Other recipes