Bento Cookbook: 30 Bento Box Recipes You Will Love! by Gordon Rock
Author:Gordon Rock [Rock, Gordon]
Language: eng
Format: epub
Published: 2015-04-06T21:00:00+00:00
Method:
Soak mushroom in 2 cups of water overnight.
Soak komachibu for 5 minutes in cold water. Drain and squeeze any excess liquid. Keep aside.
Fill a nonstick pan with 1 cup of mushroom water. Refrigerate the mushroom in the remaining liquid for later use.
Add komachibu in the mushroom liquid and season with soy sauce, oyster sauce, sugar and mirin.
Simmer on low until the liquid has evaporated. Turn the komachibu ¾ times to allow each side to cook well.
16. Pan-fried Crispy Chicken Nuggets with Gobo
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