Lunch box

2 recipes

Six tenmusu wrapped in narrow strips of toasted nori, served on a plate lined with bamboo sheath
Japan

Tenmusu: Shrimp Tempura Rice Balls from Tsu and Nagoya

Tenmusu, bite-size rice balls around mentsuyu-glazed shrimp tempura from Tsu and Nagoya. Learn the thick batter, 340°F frying and how to wrap the nori band.

Chicken karaage with a golden katakuriko coating, served with lemon
Japan

Chicken Karaage (鶏のから揚げ): Japanese Fried Chicken Seasoned First with Salt and Lemon

How to make Japanese chicken karaage from Chef Kimio Nonaga's two-serving recipe: about 250g of chicken thigh rubbed with salt and lemon juice, rested in the refrigerator for 1 to 6 hours, then worked with soy sauce, mirin, garlic, ginger, egg and katakuriko and fried at about 160°C. Covers checking that the center is cooked through, raw-chicken hygiene, and cooling the karaage before packing it into a bento.