I recently was offered some yuzu koshio/yuzu, lime and pepper mixed sauce, by Kenya Yoshimura the owner/chef at Uzu, arguably the best Izakaya in the Prefecture!
The Missus decided to use some in today’s bento which also included karaage/Japanese-style deep-fried chicken!
The Missus first boiled sliced renkon/lotus root from Asabata in Shizuoka City and let it cool down while she deep-fried the chicken (one cannot boil and deep-fry food as the same time unless you wish to expose yourself to grave danger!).
Now, for the friends who want to know how the Missus concocts her karaage, I discovered she uses komeko/rice flour instead of wheat flour! No wonder they are so light. Moreover the deep-frying process is done in two stages! The latter will ensure that the chicken is melting inside your mouth instead of a dry tasteless (I mean the meat) inside you find in so many famous diners…
She filled the first box with freshly steamed rice and covered it with stir-fried pimento and chingensai/Qing geng cai
or Green pak choi/チンゲンサイ（青梗菜), then deep-fried chicken and the lotus roots she had seasoned with plenty of yuzu koshio.
The lotus root had a lot of pleasant piquancy for a great balance with the rice and the other ingredients!
As for the salad she filled a box with cress, sliced mini tomatoes and bean salad mixture, the whole seasoned with vinaigrette and fresh lemon.
For dessert I took some mandarines from the Missus’ family garden!
Very tasty bento indeed!
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