Name: Loaded Bento
Cuisine: 和食
Ingredients: 3 eggs; 1 tbsp water; 2 tbsp sugar (caster sugar); 1/2 tsp soy sauce; Oil, to taste; 250g chicken thigh; 3 tbsp sake (for chicken); 1/2 tbsp soy sauce (for chicken); 1 tsp curry powder; Potato starch, to taste (for chicken); Frying oil, to taste; 200g mackerel (1 fillet); 1 tbsp soy sauce (for mackerel); 3 tbsp sake (for mackerel); 1 tsp ginger; Potato starch, to taste (for mackerel); Frying oil, to taste; 200g salmon (2 fillets, 100g each); 4 tbsp sake (for salmon); 1 tbsp soy sauce (for salmon); 1.5 tbsp sugar (for salmon); 1 tbsp flour; 2 tbsp olive oil; 6 sausages; 80g burdock root; 100g lotus root; 30g carrot; 1 tbsp tsuyu (noodle soup base, for kinpira); Ichimi chili powder, to taste; 2 heads of spinach

About "Loaded Bento"

1-star Michelin chef Akihiko Murata shares his childhood memories in this loaded bento tutorial, from packing to completion. Learn packing techniques to fill every gap with multiple side dishes like sweet tamagoyaki, chicken karaage, mackerel karaage, and glazed salmon. It is packed with tips to elevate home cooking and achieve the harmony of Japanese cuisine by balancing light and rich flavors.

Introduction to 【荒木町鈴なり】村田明彦の煮るなり焼くなり →

Tips for Making "Loaded Bento"

Packing
- Tightly packing side dishes without leaving any gaps creates a visually abundant and satisfying meal.
Color Balance
- When there are many brown dishes, add vibrant green vegetables like spinach to balance the colors.
Seasoning Tips
- Combining sweet-and-savory, light, and rich flavors creates a harmonious Japanese meal.
Karaage
- Use curry powder as a secret ingredient and double-fry for a juicy texture.
Tamagoyaki
- Use plenty of sugar to make it as sweet as a cream puff, giving it a dessert-like quality.

Ingredients for "Loaded Bento"

38 items

* Tap ingredient names to find on Amazon

3eggs
1tbsp water
2tbsp sugar (caster sugar)
1/2tsp soy sauce
Oil,to taste
250gchicken thigh
3tbsp sake (for chicken)
1/2tbsp soy sauce (for chicken)
1tsp curry powder
Potatostarch, to taste (for chicken)
Fryingoil, to taste
200gmackerel (1 fillet)
1tbsp soy sauce (for mackerel)
3tbsp sake (for mackerel)
1tsp ginger
Potatostarch, to taste (for mackerel)
Fryingoil, to taste
200gsalmon (2 fillets, 100g each)
4tbsp sake (for salmon)
1tbsp soy sauce (for salmon)
1.5tbsp sugar (for salmon)
1tbsp flour
2tbsp olive oil
6sausages
80gburdock root
100glotus root
30gcarrot
1tbsp tsuyu (noodle soup base, for kinpira)
Ichimichili powder, to taste
2heads of spinach
1tsp tsuyu (noodle soup base, for spinach)
1tbsp sesame seeds
Cherrytomatoes, to taste
Cookedwhite rice, to taste
4umeboshi (pickled plums, 1 per serving)
4sheets of toasted nori seaweed
4packets of bonito flakes (2g per packet)
Soysauce, to taste (for nori bento)

How to Make "Loaded Bento"

Sweet Tamagoyaki

1
Prepare the egg mixture
Combine 3 eggs, 1 tbsp water, 2 tbsp sugar, and 1/2 tsp soy sauce, and mix well. Adding plenty of sugar creates a sweet tamagoyaki, almost like a cream puff.
Mix well to dissolve the sugarThe key is making it sweet
2
Cook the extra-thick tamagoyaki
Pour the egg mixture into a greased pan and cook it extra thick. In the video, it is cut into large pieces to match the size of the bento box, giving it a strong presence.
Cook it thickCut into large, prominent pieces

Chicken Karaage

1
Season the chicken
Season 250g of chicken thigh with 3 tbsp sake, 1/2 tbsp soy sauce, and 1 tsp curry powder. The curry powder acts as a secret ingredient; avoiding harsh spices like black pepper results in a deeper flavor.
Use curry powder as a secret ingredientMarinating for 30+ minutes is recommended
2
Coat with potato starch and fry
Coat the seasoned chicken with potato starch and fry once in oil at around 170°C (340°F). Double-frying at 170°C (340°F) ensures a juicy finish.
Double-fry for a juicy textureFeatures a subtle, aromatic curry flavor

Mackerel Karaage

1
Season the mackerel
Season 200g of mackerel fillet with 1 tbsp soy sauce, 3 tbsp sake, and 1 tsp ginger. The aroma of the ginger helps mellow out the mackerel's distinct fishy scent.
Use ginger to eliminate any fishy odor
2
Coat with potato starch and fry
Coat the seasoned mackerel with potato starch and fry in oil at around 170°C (340°F). A key tip in the video is to place this nostalgic mackerel quietly next to the spinach.
Be careful not to over-fry

Glazed Salmon

1
Prepare the glaze
Mix 4 tbsp sake, 1 tbsp soy sauce, and 1.5 tbsp sugar to make the glaze. The sweet and savory glaze pairs perfectly with the rich fat of the salmon.
Make sure the sugar is fully dissolved
2
Coat with flour and pan-fry with glaze
Dust 200g of salmon (2 fillets) with 1 tbsp flour, and sear both sides in a pan with 2 tbsp olive oil. Pour in the glaze and simmer it down to coat the fish, creating a savory aroma different from simple salt-grilling.
Baste with the glaze while cookingA refreshing alternative to standard salt-grilled salmon

Sausages

1
Glaze-cook with the salmon
Cook 6 sausages in the same pan as the glazed salmon. The sweet and savory glaze coats the naturally savory sausages, creating a whole new level of deliciousness.
Cook together with the salmon

Kinpira Gobo (Burdock Root)

1
Cut the vegetables
Shred 80g of burdock root using a julienne peeler, and do the same for 100g of lotus root and 30g of carrot. Using a julienne peeler makes this step quick and easy.
Using a julienne peeler makes shredding effortless
2
Stir-fry with a light seasoning
Stir-fry the vegetables in a pan and season with 1 tbsp tsuyu. Keeping the seasoning lighter than typical kinpira creates a harmonious balance with the other dishes. Finish with a sprinkle of ichimi chili powder to taste.
Keep the flavor light to create harmonyMaintain a crisp, crunchy texture

Spinach Sesame Ae-mono

1
Blanch the spinach
Blanch 2 heads of spinach in salted boiling water, then cool immediately in ice water.
Squeeze out excess water thoroughly
2
Toss with sesame dressing
Cut the cooled spinach and toss with 1 tsp tsuyu and 1 tbsp sesame seeds. Neatly arrange it in a green silicone cup to add a pop of color to the bento.
Pack neatly for a vibrant color presentation

Nori Bento (Seaweed Rice)

1
Layer the rice and toppings
Pack cooked white rice into the bento box and layer it in a double-decker style with bonito flakes (4 packets), 4 sheets of toasted nori, and soy sauce to taste. Top with 4 umeboshi (1 per serving) and decorate with flower and ladybug food picks.
Create a double-decker layer for ultimate satisfactionDelicious enough to eat even without side dishes

Packing the Bento

1
Pack the side dishes
Cut and place the sweet tamagoyaki in the bento box, then generously pack the chicken karaage. Add the spinach sesame ae-mono in its green silicone cup for color, and arrange the glazed salmon alongside 2 sausages.
Use large tamagoyaki pieces for a strong visual impact
2
Fill the gaps
Tightly pack the kinpira gobo into any remaining gaps, and place the nostalgic mackerel karaage quietly next to the spinach. Finally, top the karaage with 2 cherry tomatoes, using the lid to press everything down and adjust.
Leave absolutely no empty spacesIf it overflows, let the lid press it into place

Food Science

Why This Dish Tastes So Good

The combination of bonito flakes (inosinic acid) with soy sauce and nori seaweed (glutamic acid) in the nori bento creates a powerful umami synergy. Additionally, coating the chicken and mackerel karaage with potato starch before frying locks in moisture, acting as an effective moisture control technique for a juicy finish. Furthermore, the Maillard reaction occurs when pan-frying the glazed salmon and deep-frying the karaage, adding rich flavors and a savory aroma that scientifically enhances the overall deliciousness of the bento.

Umami CompoundsMoisture ControlHeating Reactions

Detailed Commentary on "Loaded Bento"

* Content organized by topics from the video.

Packing Begins: Embracing the 'Brown Bento'

With the cooking finished, it's time to pack the bento box. First, the extra-thick sweet tamagoyaki is cut to fit the bento box. Chef Murata shares his philosophy, saying, 'You've got to have huge pieces of tamagoyaki!' as he cuts them into prominent sizes. Next, he generously packs in the bento staple, chicken karaage. Chef Murata's restaurant is famous for packing its New Year's osechi boxes so full that customers jokingly complain the lids won't close, and he brings that same generous spirit to this bento. At this point, the bento is almost entirely brown, but he adds a pop of color by placing the spinach sesame ae-mono in a green silicone cup. 'Who has time to worry about colors in the morning? Just having a bento is something to be grateful for. What's wrong with brown!' laughs Murata, showing off his rugged, practical charm.

No Gaps Allowed! Packing Nostalgic Ingredients

After adding the green spinach, he packs in even more substantial sides. He lines up the savory glazed salmon alongside two sausages cooked in the same glaze. Next, he tightly packs the crunchy kinpira gobo into the remaining gaps. At this point, Murata panics slightly, saying, 'Oh no, there's no room for my nostalgic mackerel karaage!' But he manages to tuck his most cherished childhood memory, the mackerel karaage, quietly next to the spinach. Murata absolutely hates empty spaces in a bento; the moment he spots a gap, he feels compelled to fill it. To finish, he tops the karaage with two classic cherry tomatoes. Even though they stick out of the box, he casually pushes them down, saying, 'Just let the lid squish it,' completing a magnificent layer of side dishes.

Tasting: 'Tricked' Mackerel & Ultra-Sweet Egg

The completed bento is a luxurious two-tier bento, with one tier packed tight with side dishes and the other filled with nori-covered rice. Staff member Nari-chan joins in for the tasting. Nari-chan first reaches for the mackerel karaage—the very dish Murata admitted in Part 1 he ate as a child thinking it was chicken. Taking a bite, Nari-chan praises it, saying, 'This is definitely delicious!' but calmly adds, 'I wouldn't mistake this for chicken.' Murata laughs self-deprecatingly, wondering, 'Did I just never eat real chicken back then?' Next, they try the sweet tamagoyaki, which is sweet enough to be a dessert. Nari-chan is highly satisfied: 'It's sweet! Delicious! This is exactly how bento tamagoyaki should taste.' Murata proudly agrees, 'It's as sweet as a cream puff, isn't it?'

Spinach and Kinpira: Harmony of Japanese Flavors

Next, Nari-chan tries the spinach sesame ae-mono, which adds both color and nutrition to the bento. While children often prefer Western-style dishes, adults truly appreciate the comforting taste of spinach in a bento. Nari-chan savors it, saying, 'Spinach sesame ae-mono is so good, it really gives you energy.' Next, she tries the kinpira gobo, made effortlessly with a julienne peeler. Taking a bite, she is amazed: 'The texture is incredible! The burdock is so crispy!' This kinpira is seasoned more lightly than usual. Murata passionately explains the professional theory of Japanese culinary harmony: 'Japanese cuisine is all about combinations. It's crucial to have a balance of light, rich, and refreshing flavors.' However, he wraps up with a joke, saying, 'I actually just thought of that right now,' warming up the atmosphere.

Glazed Sausages, Salmon, and Curry Karaage

Next, they taste the sausages simmered in the glaze alongside the salmon. The sweet and savory glaze coats the naturally savory sausages, making Nari-chan nod in approval: 'Yes, delicious! This is what a sausage should be.' Then, they move on to one of the main stars, the glazed salmon. Tasting the glazed salmon, which offers a completely different flavor profile from standard salt-grilled salmon, Nari-chan is briefly lost for words before praising it: 'This feels like a brand new experience, it's so delicious! I might actually prefer this over salt-grilled.' The sweet and savory glaze pairs beautifully with the salmon's rich fat. Finally, they try the chicken karaage with its secret curry powder seasoning. Double-fried to juicy perfection, the karaage has a subtle curry aroma and a deep flavor without relying on harsh spices like black pepper. 'This is new! It's delicious!' she says, unable to stop eating.

Double-Decker Nori Bento & Murata Family Memories

After enjoying the side dishes, they move on to the other star of the show: the nori bento tier. The rice is packed in a 'double-decker' style, layered twice with bonito flakes, nori, and soy sauce. Murata playfully tops it with ladybug and flower food picks next to the umeboshi for a cute character-bento touch. Nari-chan takes a big bite and exclaims with excitement, 'Wow! This is amazing, so good!' It is satisfying enough to eat all on its own without any side dishes. Murata then shares the childhood memories that inspired this bento: 'Our dinner table was incredible. My mom made so many different dishes, and she'd get mad if we left anything.' To wrap up, he asks viewers to hit the like button and subscribe, and playfully shares his future plans for the channel's membership program, ending the video on a fun and warm note.

About 【荒木町鈴なり】村田明彦の煮るなり焼くなり

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