Name: Fried Beef Lunch Box (Yakiniku Bento)
Ingredients: 320g beef - thinly sliced; 1 onion - thinly sliced; 1 garlic clove - grated; 10g fresh ginger - grated; 1/2 shallot - finely chopped; - Ingredient A -; 1/2 tbsp sesame oil; 1 1/2 tbsp soy sauce; 1 tbsp mirin; 1 tbsp cooking white wine or cooking sake; 1 1/2 tsp sugar; 1 tsp gochujang / hot pepper paste; 1 1/2 tsp honey

Fried Beef Lunch Box (Yakiniku Bento)

Ingredients

320g beef - thinly sliced
1 onion - thinly sliced
1 garlic clove - grated
10g fresh ginger - grated
1/2 shallot - finely chopped
- Ingredient A -
1/2 tbsp sesame oil
1 1/2 tbsp soy sauce
1 tbsp mirin
1 tbsp cooking white wine or cooking sake
1 1/2 tsp sugar
1 tsp gochujang / hot pepper paste
1 1/2 tsp honey

Instructions

1. In a small cooking pot, heat 1 tbsp oil. Fry garlic and ginger until fragrant, then add shallot. Cook until wilted.
2. Add ingredients A and bring them to a boil. Set aside.
3. In a skillet or a frying-pan, heat 1 tbsp oil and cook beef and onion until no longer pink. Pour the sauce from #1 and stir-fry until evenly coated in sauce.
Serve over the rice.

Chicken and eggplant stir-fry

Persons

Ingredients

650g boneless, skinless chicken breast - cut into bite sizes
6 tbsp flour (approx) to coat the chicken
2 eggplants (about 500g) - cut into bite sizes

- Ingredient A -

1 dried chili
4 tbsp apple cider vinegar
4 tbsp soy sauce
35g brown sugar
2 tbsp cooking white wine
2 tbsp mirin
100ml water

Instructions

1. In a skillet, heat 2 tbsp vegetable oil and fry eggplants stirring often, until evenly cooked and lightly browned. Transfer to a plate lined with a paper and set aside.
2. Toss the chicken in the flour to coat, shake off any excess. In the same skillet, add chicken and fry them until chicken is no longer pink. Put the eggplants back to the skillet, add the ingredient "A" to season, continue cooking. Bring it to boil and, once it is boiling, reduce the heat to low and simmer about 5 mins.