Best Bento Box Lunch Recipe | Chef Joshua Weissman

Name: Best Bento Box Lunch Recipe | Chef Joshua Weissman
Ingredients: 3 large eggs; 1 tsp (7g) mirin; 2 Tbsp (30g) shirodashi; Vegetable oil, for greasing the tamagoyaki pan; 2 cups (370g) sushi grade rice, such as Koshihikari brand; 2 cups (480ml) filtered water; 2 seedless English cucumbers; 2 1/2 tsp (14g) kosher salt; 2 1/2 tsp (11g) granulated sugar; ¼ cup (60g) spicy chili crisp; 1 tsp (7g) toasted sesame oil; 1 Tbsp (15g) distilled white vinegar; 2 cloves garlic (8g), grated; 1 cup (230g) Kewpie mayonnaise; 1 Tbsp (15g) white miso; 1 Tbsp (15g) red miso; 2 tsp (14g) yuzu or lemon juice; 3 cloves garlic, finely grated; Kosher salt, to taste; ⅓ cup (88g) dark soy sauce; 1 Tbsp (15g) white distilled vinegar; 2 Tbsp (30g) light brown sugar; 1 Tbsp (15g) honey; 1” (2.5cm) knob ginger (12g), peeled and grated; 1 cup (240g) water; 2 Tbsp (30g) cornstarch; 2lb (900g) center-cut king salmon filet, cut horizontally into 1.5” (3.8cm) wide pieces; Vegetable or avocado oil, for greasing; Cooking spray; 2-3 crowns broccoli, cut into florets

www.joshuaweissman.com

A Bento Box gives you all the variety you could ever want in a single meal, and Joshua Weissman is going to show you the best way to make one.

View full recipe on www.joshuaweissman.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.joshuaweissman.com.

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Ingredients

3 large eggs
1 tsp (7g) mirin
2 Tbsp (30g) shirodashi
Vegetable oil, for greasing the tamagoyaki pan
2 cups (370g) sushi grade rice, such as Koshihikari brand
2 cups (480ml) filtered water
2 seedless English cucumbers
2 1/2 tsp (14g) kosher salt
2 1/2 tsp (11g) granulated sugar
¼ cup (60g) spicy chili crisp
1 tsp (7g) toasted sesame oil
1 Tbsp (15g) distilled white vinegar
2 cloves garlic (8g), grated
1 cup (230g) Kewpie mayonnaise
1 Tbsp (15g) white miso
1 Tbsp (15g) red miso
2 tsp (14g) yuzu or lemon juice
3 cloves garlic, finely grated
Kosher salt, to taste
⅓ cup (88g) dark soy sauce
1 Tbsp (15g) white distilled vinegar
2 Tbsp (30g) light brown sugar
1 Tbsp (15g) honey
1” (2.5cm) knob ginger (12g), peeled and grated
1 cup (240g) water
2 Tbsp (30g) cornstarch
2lb (900g) center-cut king salmon filet, cut horizontally into 1.5” (3.8cm) wide pieces
Vegetable or avocado oil, for greasing
Cooking spray
2-3 crowns broccoli, cut into florets
3 Tbsp (30g) vegetable oil
Fresh lemon juice, to taste (optional)
4 (12oz/340g each) nicely-marbled, boneless pork chops, pounded to ½” (12mm) thick
1 cup (120g) all-purpose flour
2 Tbsp water (29g) water
2 1/2 cups (250g) panko breadcrumbs
Shichim togarashi, to taste
Shiso Leaves
Lemons, cheeked
Green onion, very thinly sliced on a steep bias and held in ice water
Red fresno chili, thinly sliced