Mr. Shinpei Hara: The Master of Tasty Bento
Mr. Shinpei Hara is a well-known personality, appearing on television, in magazines, and in books. His recent works, such as "The Kurihara Family Meal: The Dining Table of the Year" and "Kurihara Kokoro's Unique Vegetable Snacks," have been very popular. For even more tips, check out his official YouTube!
In this culinary adventure, Shinpei Hara shows you how to make a “dake-uma” bento box using seasonal vegetables that are both economical and tasty. You’ll be surprised to discover that, although they are made from the same ingredients, each dish has a unique and delicious flavor.
Key tips:
- Seasonal vegetables: Maximize taste and freshness.
- Easy Recipes: Simple dishes to make, perfect for lunch.
Dish suggestions:
- Main course: Whole shiitake mushrooms
- Accompaniment: Pork roll
- Rice Mix: Shimeji Mushroom and Ginger Rice
- Snack: Grilled Cheese Roll
Savor the diversity of flavors while learning how to use vegetables wisely with Mr. Hara!
What I want to eat now: Sweet potato cheesecake
Right now, I'm obsessed with Clear Me & Sticky . There's nothing like a sweet potato snack to satisfy my fall cravings! Sweet Potato Cheesecake, made with sweet potato dough, has become a real favorite.
Why adopt it?
The secret to its deliciousness lies in its rich flavor, which pairs perfectly with the cream cheese, creating a sticky and exquisite texture. Whether you choose to enjoy it warm, fresh from the oven, or chilled, you can enjoy the unique delights of this season, depending on your mood.
Autumn has never been so delicious!
Japanese Lotus Root Burger
Ingredients (for 2 people)
- Lotus root (large) : 1/2 knot (about 120 g)
- Minced meat (chicken) : 300 g
- Egg : 1
- Breadcrumbs : 1 cup
- Green onions : 6 cm, roughly chopped
- Ginger : grated, 1 piece
- Broccoli : to cook
- Grated radish : for garnish
- Green perilla leaves : for garnish
- Ponzu soy sauce : for seasoning
- Vegetable oil : for cooking
- Shichimi pepper : for sprinkling
Instructions :
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Preparation of the lotus root : Wash the lotus root well and cut it into 4 slices of 3 to 4 mm thick, without the skin. Cut the rest into small pieces, put them in a thick plastic bag and pound them with a wooden pestle until you get pieces of about 1 cm.
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Meat mixture : Boil the broccoli briefly in salted water. In a bowl, mix the minced meat with the egg, breadcrumbs, chopped green onions and grated ginger. When the mixture becomes whitish and sticky, add the pounded lotus root and mix well. Divide the mixture into 4 equal parts and form into patties about 3 cm thick. Attach a slice of lotus root in a ring shape to one side of each patty.
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Cooking : Heat a little vegetable oil in a frying pan over medium heat. Place 2 patties in the pan, lotus root side down. Reduce the heat slightly, cover and cook for 7 to 8 minutes until golden brown. Turn the patties over and cook for another 3 to 4 minutes.
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Serving : Serve the burgers in a bowl with the broccoli. Sprinkle some Shichimi over the burgers. Add grated daikon radish and chopped green perilla leaves. Drizzle ponzu sauce over the grated radish for a touch of freshness.
Satoimo: A Delight of Chinese Cuisine
For lovers of Chinese cuisine
Taro with green onion is a must-try dish for those who appreciate Chinese cuisine. Discovered during my studies in Shanghai, this simple dish sparked my passion for local cuisine. The signature recipe, “Scallion Oil Potato,” has been a sensation on social media, but I would also like to introduce you to the boiled version of sweet potato, “Beniyaki Potato.”
I still remember my surprise when I learned that adding green onions could transform sweet potatoes into an incredible delicacy. That was over 15 years ago, in a small restaurant in Shanghai, and since then, I have never failed to make the green onion oil potato cake every fall. This aromatic oil, which infuses the aroma of green onions into the stir-fried ingredients, has become a staple in my kitchen.
The combination of a thick, fragrant green onion sauce with the sticky taro creates a unique taste experience. This dish, although visually similar to Japanese preparations, exudes depth of flavor thanks to a clever blend of soy sauce, sugar and oil, revealing its Chinese authenticity.
Whether as a side dish or a main course, taro and sweet potato are popular dishes in Shanghai households, simple to prepare and season. Once you have tasted these dishes, you will look forward to savoring satimo every fall.
About the author
Passionate about Chinese cuisine, I have dedicated my life to exploring the authentic flavors of China, having lived in Beijing, Guangzhou and Shanghai for 10 years. Back in Japan, I learned to master Chinese cuisine and compiled my recipes into my book “Chinese Cooking at Home”, which was a great success with 80,000 copies sold.
2nd cup of Dashi Chazuke: A light delight
Tenmusu-style rice with lotus root and shrimp
The sweetness of lotus roots comes out when fried, making them irresistible even when prepared simply. This recipe is ideal for a second cup of Dashi Chazuke, topped with seasonings like wasabi, Japanese pepper powder, and shichimi pepper, to taste.
Ingredients (for 2 people)
- 1 small lotus root (about 150 g)
- 150 g peeled shrimp
- 2 tablespoons flour (for coating)
Koromo (coating)
- 1/2 beaten egg
- 1/2 cup flour
- 120 ml cold water
Sauce
- 3 tablespoons of mentsuyu
- 1 tablespoon soy sauce
Toppings
- 1 cup hot rice
- 1/2 bundle of mitsuba leaves, roughly chopped
- Frying oil
Instructions
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Preparation of ingredients :
- Wash the lotus root well and cut it into 5 mm thick slices, keeping the skin.
- Cut the shrimp into 2 or 3 equal pieces.
- Place the lotus root and shrimp in a bowl and sprinkle with 2 tablespoons of flour.
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Preparation of the coating :
- In a separate bowl, mix the koromo ingredients. Add the ingredients from step 1 gradually until they start to stick together (you don't have to add all the koromo).
- Heat the frying oil to medium heat. Using a spoon, flatten 16 pieces and gently place them in the oil. Fry for about 4 minutes until golden brown. Drain on a wire rack and roughly chop with kitchen scissors.
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Preparation of the sauce :
- Mix the sauce ingredients and spread a little more than half on the chopped kakiage.
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Assembly :
- Divide the rice into 4 bowls. Arrange the kakiage pieces on top of the rice, overlapping the layers. Finish by sprinkling with mitsuba leaves.
Tasting : Serve with a bowl of Dashi Chazuke for a comforting and flavorful experience. Each serving contains approximately 563 kcal and 2.5 g of salt.
Tip: The oil should be at a temperature of 170-180 °C. A simple test is to dip dry chopsticks in the oil: if fine bubbles form around them, the oil is ready.