Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, for bento & hanami (cherry blossom viewing) inarizushi made with bread. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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For Bento & Hanami (Cherry Blossom Viewing) Inarizushi Made with Bread is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. For Bento & Hanami (Cherry Blossom Viewing) Inarizushi Made with Bread is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have for bento & hanami (cherry blossom viewing) inarizushi made with bread using 4 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make For Bento & Hanami (Cherry Blossom Viewing) Inarizushi Made with Bread:
- Make ready 4 slice Store-bought seasoned inari aburaage
- Make ready 2 slice Sliced bread
- Get 2 tbsp Mayonnaise *
- Make ready 1 Pepper *
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Instructions to make For Bento & Hanami (Cherry Blossom Viewing) Inarizushi Made with Bread:
- Slice the crusts off the bread, and cut into 8 pieces to match the size of the inari abura-age. Lightly toast the bread.
- Spread the * mixture (mayonnaise and pepper) on one side of the Step 1 toasts, and make sandwiches. (You can make 4.)
- Stuff the Step 2 sandwiches into the seasoned abura-age, and done. If it's hard to stuff the sandwiches in, so you can try gently pressing down on them before placing them in.
While most bento containers are flat, other styles of bento containers are cylindrical with separate stackable compartments for both soup and solid foods. You can buy online, high quality bento boxes / lunch boxes from Japan (Kyoto). Contact en Français également possible (^_^). A bento (弁当, bentō) is a single-portion take-out or home-packed meal of Japanese origin. Outside Japan, it is common in Chinese (including Taiwanese) and Korean cuisines.
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