Tender Fried Chicken

Topping for Bento
Panko and Fu Are Key

Cooking with rice flour

Rice Flour

Fried Chicken bits are one of the popular additions to a box lunch or Bento in Japan, but again, consumers complain that by lunch time, the cold chicken is tough and tastless.

Here is a recipe for Fried Chicken that may be used in a Bento or in fact anywhere, that is tender and succulent, even after the passage of several hours. Continue reading

Bento III

Putting It All Together
Building Better Bento Lunches

Bemto Lunch with Burgers and Rice

Bento Lunch with Burgers and Rice

Problems with Bento: Research has shown that some of the more popular items in Japanese Bento lunches are not so delicious by lunch time. Hamburgers get touch, vegetables get soggy, and eggs go limp and greasy.

There are two problems, here both connected with time Continue reading

Bento II

Back to Bento
Problems in the Lunch Box — Some Solutions

Juicy Burgers for Bento

Burgers Bento Style

Research in Japan has shown that hamburgers are the most popular meat today in children’s Bento boxes.  But there are some problems.

Bento are made early in the morning. By the time they are eaten, several hours later, the hamburgers are often tough, hard and flavorless. This problem Continue reading

Wheat Gluten/Fu 麩

“It is a little lower in calories and a little higher in protein content than wheat germ, inexpensive and rather good tasting.” — Joan Itoh

 

cooking with wheat gluten

Kao Fu, Chinese Canned Wheat Gluten

Wheat Gluten, called Fu 麩   in Japanese and Mian Jin     in Chinese, is a protein made from wheat germ that is used a lot in several Asian cuisines. It often appears in vegetarian dishes. [1]

Fu is eaten commonly in Japan, often as a garnish in soups. Sometimes it looks like a white flower, floating on the top of the soup. When you bite into it, it has a rather bland taste and a chewy texture Continue reading