Benedict of Spring Recipes and curiosities
On this page you will learn the recipe and some information about the Japanese dish Benedict of Spring Also known as Haru no obentou.
Table of Content - About - Origin - Information - Ingredients - Preparation - Related
All about Haru no obentou
Spring Bento is a typical dish of Japanese cuisine that has gained increasing popularity around the world. This dish is a kind of Japanese marmit, composed of different ingredients that are carefully selected and arranged in a wooden or plastic box, known as the bento box.
Contrary to what many people think, Spring Benedict is not just a fast and practical meal to be eaten anywhere.In fact, it is a true work of gastronomic art, combining flavors, colors and textures in a balanced and harmonious way.
One of the most striking features of Spring Bento is its presentation. The ingredients are meticulously and creatively arranged, creating a unique and attractive look. In addition, the bento box is often decorated with elements typical of Japanese culture, such as flowers and animal designs.
In terms of ingredients, Spring Bento can vary depending on the region and the preference of each cook. However, some ingredients are commonly found in its composition, such as rice, cooked vegetables, chicken or grilled fish, Japanese omelette, among others.
In addition, Spring Bento can also be accompanied by sauces and spices, such as shoyu (soy sauce), wasabi (strong root) and canned ginger. These ingredients are essential to enhance the taste and make the meal even more delicious.
In Japan, Spring Bento is much more than just a meal. It is a way to express love and care, whether it’s preparing for the family or to present someone loved.
Finally, it is worth noting that Spring Bento is not only a tasty and practical meal option, but it is also a way to learn more about Japanese culture and its cuisine.
Origin and history of Bento da primavera
The spring bento is a typical dish of Japanese cuisine, which originates in the Edo period (1603-1868). It is a complete meal, served in a wooden box, which contains a variety of foods such as rice, fish, vegetables, meat and canned foods.
The history of benediction dates back to the 13th century, when Japanese farmers began to bring cooked rice and other foods in bamboo boxes as a meal for work in the field. Over time, this practice became popular among all social classes and, in the Edo period, wooden boxes began to be used to carry benedicts.
At the beginning of the twentieth century, bentos became a convenient and economical way to eat during train trips, and to this day they are very popular throughout Japan. Spring bento, as the name suggests, is a seasonal version that features fresh and colorful ingredients, typical of the Japanese spring.
About the recipe
- Name of the plate: Benedict of Spring
- Name of the dish in English: Spring bento
- Name of the plate in Japanese: 春のお弁当
- Name of the Romanian dish: Haru no obentou
Information about preparation
- Time to prepare: 20 minutes
- Time of Cooking: 100 minutes
- Difficulty: MEDIUM
- It suits: 2-3 people
- Occasions: Spring, main meals
Ingredients – Ingredients
Check out the necessary and optional ingredients Benedict of SpringIt makes sense to improvise
- 8 spears of asparagus
- 450g of finished meat
- 4 tablespoons of soy sauce
- 60 ml of cooking
- 2 cups of Mirin soup
- 2 tablespoons of sugar
- 260g of cooked Japanese rice
- 2 medium-sized shrimp
- 1/2 cup of cooking soup
- 2 tablespoons of tempura flour
- 1 tablespoon of Tsuyu - diluted with 3 tablespoons of water
- 2 cups of cold water
- 1/2 leaf nori seaweed - cut in vegetable medium to fry
- Salt and Pepper
- 3 shrimp cooked in the shell
- 30g of bamboo
- Kamaboko Fish Cake 30g
- 40g cooked lotus root slices
- 130g grilled fish of your choice (e.g. salmon, cavala)
Watch a video of the recipe:
Recipes - How to Prepare
Now that you know the ingredients to make the recipe Benedict of Spring. Follow the instructions below in the preparation mode or step by step.
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Prepare the fish:
Start by grilling the fish in the oven or in a pot before mounting the bench. Choose between 130g of filé or 130g of salmon cavala for the fish.
Prepare the cakes:
Then prepare the onigiri shrimp tempura. If you don't know how to cook rice, see our recipe here. Remove the shell from the shrimp, keeping the tail stuck and dry them. Temper with salt, pepper and 60ml of cooking sauce. Place it in the refrigerator to relax.
Mix the mass of tempura:
In a bowl, mix 2 tablespoons of tempura flour with 2 tablespoons of frozen water. Add ice cubes if necessary. The cooler the pasta and the ingredients, the more crouchy the tempura will be.
Heat the oil.
In a pot, heat the vegetable oil until it reaches a temperature of 170°C. To check if it is hot enough, put a little pasta in the pot. If it is clear and does not sink, it is ready.
Cover the shrimp in the tempura mass:
Pass the shrimp into the flour and then into the tempura paste. Frit them in hot oil until they are slightly golden. Immerse them in the tsuyu for an even more delicious taste.
Prepare the onigiri balls:
To make the onigiri balls, wet your hands and place a portion of cooked rice in the palm of your hand. Make a flat pancakes with rice.
Add the shrimp to the onigiri balls:
Place the ham in the middle of the rice ball and fold the rice around, covering the ham. Then wrap a stripe of nori alga around the ball to keep the shape.
Prepare the meat and asparagus rolls:
In one bowl, mix 4 tablespoons of soy sauce, 60ml of sachet, 2 tablespoons of mirin and 2 tablespoons of sugar. Marine 450g of sliced meat for 15 minutes. Whiten the asparagus in boiling water for 2 minutes.
Wrap the asparagus in the meat.
Put a few pieces of asparagus in a slice of meat and wrap it gently. Repeat until the ingredients are finished. Frite the rolls in a steak with some oil until they are golden.
Go to Benedict:
Put onigiri shrimp tempura, grilled fish, meat rolls and asparagus, fresh shrimp, bamboo shoots, lotus root slices and fish cake slices in a large basket. To avoid leaks, boil the bottom with aluminum paper or plastic film. Be creative in arranging dishes in the basket, remember that appearance is also important.
Tips:
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