★$3 Bento Challenge!&Bento Meal Prep★Chicken Cutlet, OYAKO TERITAMA, TENMUSU(EP150 )

Posted on Posted in Japanese traditional recipes, Obento lunch Box

Today Im gonna be showing how to make Bento under three dollars.

I am showing you 3 different kinds of Bento with one meal prep.

Today I am collaborating with two lovely beautiful YouTubers. 

Mark from no recipes has organized this project and Ai from cooking with Ai.

Make sure to head over to their channels for their Bento and more Japanese recipes!

Yes, this is the first collaboration video.  I hope you will enjoy it.

$3 Bento Challenge

Bento Meal Prep & Bento under $3
Prep Time1 hr
Cook Time20 mins
Course: Main Course
Cuisine: Japanese
Keyword: Bento, chicken katsu, Japan, Japanese cooking,Japanese recipe, Japanese food, kitchen princess bamboo,, japanese meal prep, kitchen princess bamboo, Tenmusu, teriyaki
Servings: 1
Cost: $3 each Bento

Equipment

  • frying pan, Tamagoyaki pan(If necessary)

Ingredients

Chicken cutlet

  • 450 g chicken breast
  • 2 tbsp all purpose flour for dusting
  • 2 tbsp all purpose flour for batter
  • 1 tbsp egg white (or egg)
  • 2 tbsp water
  • 2 cups "Panko" bread crumb

Chicken Tempura

  • 100 g chicken breast
  • 2 tbsp Tempura flour
  • 2 tbsp water
  • 1/2 tsp sake
  • a pinch of salt
  • 1/2 tsp soy sauce

carrot naml (korean side dish)

  • ½ carrot(shredded)
  • a pinch of salt, garlic powder

green bell pepper (Mugen Pi-man)

  • 3 green bell pepper
  • ½ tsp chicken soup paste
  • a pinch of salt
  • ½ tsp grated ginger

boiled broccoli

  • head broccoli
  • a pinch of salt

Boiled egg

  • 1 egg

Tamagoyaki

  • 1 tsp Mentsuyu
  • ½ tsp potatp starch
  • 1~2 tbsp water
  • 2 large eggs

apple bunny

  • ½ apple of your choice
  • ½ tsp salt
  • 1 cup water

Instructions

boiled broccoli

  • Cut broccoli into bite-size pieces.
    In a small frying pan, put in the broccoli and a pinch of salt.   Add a tablespoon of water, and cook on medium heat for two minutes or until a little bit of crunchiness still remains.




carrot namul (korean side dish)

  • Peel and shred carrot.

    In a pan, add a teaspoon of sesame oil and cook shredded carrot until flexible.


    Season with a pinch of salt and a little bit of garlic powder.


    The garlic powder adds savory flavor,  but it doesn't leave strong after taste in your mouth



Breen bell pepper (Mugen Pi-man)

  • Cut green pepper into Julian.

    Transfer to the heatproof bowl and add half a teaspoon of chicken paste and just a little bit of salt.

    Cover with plastic wrap and cook it on the microwave 800 W for one minute.



chiken Tempura prep.

  • Remove the skin and fibrous part and excess fat.


    Cut into two lengthwise, and slice the smaller half diagonally like shaving in a bite-size.


    Transfer to the plastic bag (about 100g) and add a pinch of salt, grated ginger,  half a teaspoon of sake.    

    Rub and keep in the refrigerator.  

    Salt and sake make the chicken breast so moist and keeps well as they prevent going bad. 



Chicken cutlet in 2 sizes

  • Slice diagonally a little bit bigger than that tempura.  These are for chicken cutlets.


    The rest of the chicken is for the chicken sandwich.


    Cut the slit in the center and shape it into a patty.


    Score the surface and prick all over to make it soften.


    Let’s make the binding batter for cutlet.

    Mix 2 tablespoons of flour and 1 tablespoon of egg white or egg.

    Leftover egg white always in my fridge, so I use this as a binder.

    Add 2 tablespoons water, mix until smooth.


    Sprinkle the rest of the grated ginger, if you have one, and salt and pepper.


    Then Dust with flour to bind. 


    Dip in the batter and coat with Panko bread crumb.


    Keeping the airtight container and you can store it for 2 to 3 days, or you can freeze it up to one month.



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