By ALEXppresso
Yukihira's Evolved Nori Bento from Food Wars
23 steps
Prep:30minCook:30min
Yukihira Soma's innovative bento utilizing fried cod and basic molecular gastronomy to bring the biggest umami punch!
Recipe Video: https://youtu.be/r707dXOJscw
Updated at: Thu, 17 Aug 2023 14:18:34 GMT
Nutrition balance score
Good
Glycemic Index
68
Moderate
Glycemic Load
108
High
Nutrition per serving
Calories1474.5 kcal (74%)
Total Fat39.6 g (57%)
Carbs159 g (61%)
Sugars10.6 g (12%)
Protein112.2 g (224%)
Sodium6985.3 mg (349%)
Fiber15 g (54%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Chikuwa (Fish Cake)
Tempura Batter
Carrots Side Dish
Bonito Flakes Rice Topping
Bacon & Onion Miso Soup
Nori Umami Spheres
1nori sheet
chopped
2 Tbspsoy sauce
½ cupdashi broth
2 tspsodium alginate
2 tspcalcium chloride
water
room temperature
Dipping Sauce
Thickened Sauce
Instructions
Step 1
Take cod filet and cut thick spear to be the battered cod
Step 2
Take leftover pieces and other various parts of filet and cube to become part of the chikuwa
Step 3
Freeze the cubed cod pieces in freezer for 15-20 minutes
Step 4
After 15-20 minutes, put cod pieces in food processor with frozen egg white, salt, potato starch, and ice cubes. Process until smooth
Step 5
Set this and the other cod pieces in fridge until ready to deep fry
Step 6
Julienne (thin stick pieces) carrot. Mix with mayonnaise, balsamic vinegar, and black pepper. Set aside.
Step 7
Simmer dashi broth in a saucepan and place bonito flakes in. Allow to simmer for 5 minutes. Remove bonito flakes. Chop and mix soy sauce and sesame oil
Step 8
Cut bacon into 1 inch pieces and yellow onion into half moon crescrent slivers. In a saucepan, add the dashi broth (from earlier) and add
Step 9
the bacon and onions. Bring to boil then simmer for 10 minutes. After 10 minutes, add miso paste. Stir and fully dissolve and leave on low
Step 10
heat until assembly.
Step 11
For nori spheres, tear nori sheet into small pieces and place into food processor/blender. Add soy sauce and dashi broth and process
Step 12
until fully combined and the nori sheets are completely processed. Pour into a bowl and add 2 tsp sodium alginate. Whisk thoroughly until
Step 13
fully dissolved. This can take up to 10 minutes with manual whisk and 5 minutes with electric whisk. In a separate bowl, dissolve calcium
Step 14
chloride with room temperature water. Take a dropper and drop the nori mixture into the water. Gently rinse the spheres with water afterwards
Step 15
to remove any excess calcium taste.
Step 16
For dipping sauce, combine mayonnaise with pickled item and taste to adjust
Step 17
For tempura batter, combine water and egg in a bowl then slowly add flour until reaches desired consistency. Try not to use a whisk!
Step 18
Preheat oil to 350 degrees Fahrenheit.
Step 19
Lightly coat cod spears in flour then dip in the tempura batter. Deep fry for a total of 8 minutes or 4 minutes on each side.
Step 20
Optionally lightly coat chikuwa in flour. Add chopped nori pieces to tempura batter then dip chikuwa into the batter.
Step 21
Deep fry for a total of 6 minutes or 3 minutes on each side.
Step 22
For the thickened sauce, heat dashi broth in a small sauce pan. Add 1/4 into a bowl and add 1 tbsp starch. Dissolve the starch then
Step 23
add the mixture back into the saucepan. Whisk to combine and thicken. Add soy sauce to taste.
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