cost of materials : 500 yen Cooking time : 60 minutes
sliced yuba ham 50g
steamed kabocha 50g
1 small clove of garlic
1 smaller piece of fresh ginger
4 Tbsp of kombu brooth and 2 Tbsp of soy sauce
slices of carrot for decoration
Barley 3/4 cup uncooked grain
3-4 small endive leaves
50 gr of unshelled edamame
yuzu juice and peel
1 tbsp of sesame paste
1/2 garlic clove, salt & pepper
40 gr (momen) tofu
1/2 cucumber sliced
3 slices steamed lotus root
0-40 gr (kinu) tofu drained
3 grapes + 3 small Cornichons Maille with lettuce leaf for decoration
How to make
Start with the Chocolate mousse (drain silken tofu, add chocolate spread and use hand mixer), pour in special platic cup for bento with lid and place in fridge for 50 min. Use chocolate square for decoration/staging.
steam kabocha (and add kombu piece in pan with water -i'll use it for broth) + lotus slices.
slice yuba, cucumber
mix mashed tofu and egg, make 6 mini omelets in pancake pan. When cooked and still hot, fold each omelet in 2 so it will keep the shape and not break. Sprinkle salt. When cooler, open each omelet, spread some Maille Dijonnaise, arrange nicely slices of cucumber and lotus, close. Organize by 3 and use a pick.
in pan, sauteed garlic and ginger, add yuba slices and dices of kabocha. Add brooth and soy sauce, pepper to taste, cover for 5 minutes, turn heat off, keep lid on.
in small mixer : add edamame beans, yuzu juice+peel, sesame paste, oil, crushed garlic,S&P. Mix well. Check taste and adjust, dress up on endive leaves.
wash grapes, pick and make pretty with Maille Cornichons and lettuce leaf.