Ingredients:
-300g sushi rice
-400ml water
-1 umeboshi
-1 shishamo or other small fish
-1 tbsp
-handful frozen edamame
-1-2 tbsp sakura denbu
Instructions:
Put cooked rice in your bento box. Take one umeboshi and put it on one side of the rice. In a small pan, heat the oil on medium-high. Cook one shishamo on both sides until cooked. Place the cooked shishamo across the middle of the the bento box on the rice.
Boil water in a small pot. Put in a handful of frozen edamame and cook according to package instructions. Once cooked, pop the edamame beans out of the pod. Arrange them on the rice to fill up a little less then one quarter of the bento box, under the shishamo. Sprinkle the sakura denbu on the rice next to the edamame.
Sakura Denbu:
-100g white fish like codfish
-1 tbsp sake
-1 tbsp mirin
-1-2 tbsp sugar
-pinch of salt
-red food coloring
Boil fish for 10-12 minutes or until it easily breaks apart. Remove the skin and bones. Place in a thin tea towel and rinse under running water, rubbing to separate. Remove the excess moisture in a hot fry pan. Mix sake, mirin, red food color and continue flaking the fish using chopsticks. Add sugar and a pinch of salt. Continue flaking for 10 minutes until dry, take care not to burn. The denbu should be soft and fluffy.
