How to Make GINGER Chicken Bento - $3 Bento Challenge
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- Опубліковано 24 лют 2019
- Bringing a bento from home is the best way to save money and eat healthier and I’ve challenged 3 of my favorite Japanese food UA-camrs to join me in showing you how easy it is to make a delicious cost-conscious bento. My entry is a colorful ginger chicken bento with Tamagoyaki, broccoli, carrots, and a strawberry, that comes together in minutes from just 11 ingredients costing about $1.80 per serving. For more inspiration, check out the rest of the crew:
$3 Bento Challenge Crew:
Just One Cookbook: • How to Meal Prep Bento...
Tabi Eats: • $3 Bento Challenge-Ham...
Chopstick Chronicles: • $3 Obento Challenge
#3DollarBento #JapaneseRecipes #NoRecipes
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GINGER CHICKEN BENTO
Makes 2 servings
INGREDIENTS
For Ginger Chicken
285 grams chicken thighs - $1.22
1 tablespoon soy sauce - $0.08
1 tablespoon sake - $0.12
1 tablespoon sugar - $.0.02
1 teaspoon grated ginger - $0.06
For packing bento
1/2 batch tamagoyaki - $0.34 ( • EASY Japanese Rolled O... )
220 grams cooked rice - $0.48
16 grams frill lettuce - $0.12
60 grams broccoli (blanched) - $0.26
2 strawberries - $0.82
24 grams carrots (sliced, blanched and cut into flowers) $0.08
TOTAL: $1.80 per serving
INSTRUCTIONS ▶ norecipes.com/ginger-chicken-...
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Thanks for watching guys! What did you guys think of the $3 Bento Challenge? Want to see this be a regular event?
Yes! I think it is a fun way to try new things.
Yes, please! I have come here from Tabieats and Just One Cookbook, I've subscribed! I am always on the lookout for simple and tasty Japanese home cooking. :)
Hi, I'm new to your channel! I would love to see more of these $3 bento ideas!!
yes please! would love to know more bento recipes :)
It was so fun collaborating with you, Marc! The ginger chicken looks delicious, and that will be our dinner this week (and bento the next day of course!). And more #3dollarbento, please!
Hey Marc! We had a blast collaborating on this bento challenge. Your bento looks aaaaaamazing! Yum!
Hi guys! I'm so glad to hear it. I had fun as well. I hope you're getting a good response on the concept on your channel. People seem to like it over here😄
TabiEats Hello, Shinichi and Satoshi! So great to see you! This is such a fun challenge. I hope you, Marc, and the others will do more of these challenges. This is fantastic! Sending best wishes to you!
Please more $3 bentos. Thanks you!
Thanks for stopping by to let me know!
You just solved my boring lunch problem! Thank you so much for sharing this recipe and the tips are wonderful! I definitely gotta check out the other channels 💕💕
Hi Marita, glad to hear I could help! Lunches definitely shouldn't be boring. Hope you find some other great dishes to bring for lunch!
I liked the idea of the collab (came here from the Just One Cookbook channel), but I was a bit disappointed that everyone basically cooked chicken and eggs (I get that these are some of the cheapest proteins around, but still). I did enjoy discovering the new channels though. Cheers! :)
Christine Morin thanks for stopping by! That’s a totally valid point and given how much under budget I went if we do this again I’ll try a more challenging meat next time!
@@NoRecipes Awesomesauce, can't wait! 💖
I've seen some cheap cuts of red meat etc at the store, I made teriyaki beef with a pack that costed about $3 (I think it was carne asada kind of meat) but divided it into 6 portions. Mind you it wasn't the best cut, but it was pretty good when I carmelised it! I also made a udon salad. I'd love seeing those kinda of ideas too!
I just got a bunch of bento boxes for Christmas (though most of them are more "America style" with compartments already in them). I am really bad at making and eating lunch so I decided to look into some bento style lunches for inspiration! I came across Just One Cook Book first and then decided to watch all the videos in the challenge! Looks super yummy. I can't wait to try some of these recipes!!
Welcome to the channel, and congrats on your new stash of bento boxes! I also host a TV show on NHK World called Bento Expo you can check out for more ideas (they stream episodes on the website and through their app, or if you have cable you should have access to NHK World on your TV).
Hello! I’m a new subscriber from the TabiEats and Just One Cookbook channels. I love this collaboration! Thank you for sharing this amazing recipe for ginger chicken. It looks delicious! I love how you use edible separators in your obento boxes.... Definitely something that I will do from now on! Thank you! I look forward to watching all of your other videos.
More bentos, please. What might be some satisfying options for the vegetarian crowd, with emphasis on nutritional balance?
Found you from TabiEats and Just One Cookbook. Subscribed and rang the 🛎!
Hi Melissa, welcome! Thanks for stopping by let me know you want to see more bentos. Given the positive response this one has gotten so far, I suspect this is going to become a regular feature. As for doing more vegetarian options, check out my website where I have categories for both vegetarian and vegan recipes. Also, a lot of my recipes can be easily modified. This one for instance works well with firm tofu (see my response to Erin Uber's comment for the details).
Yay 😁 I’m here to learn!
I'm here to teach😀
Hi Marc! Absolutely loved this! please make it a regular series!!
Amazing bento! That idea of edible layers is genius!! 👍👍👌
Thanks Pedro! I had a lot of fun doing this, so hopefully the others will join in an encore😄
I would love to see more bento from all of you guys! I was already subbed to JustOneCookBook and TabiEats, and I was subbed to your emails and just subbed here with you today. And was introduced to ChopstickChronicles today and was quick to Subscribe :)
Maybe you could also talk about the boxes themselves as well? I would love to maybe begin to use the bento idea for portion control, but the selection of boxes on Amazon is massive. Some come with their own sections, different materials, and sometimes layered. So I would love to get some insights on this from any of you.
Thank you to all of you for sharing these recipes! They look so good! I hope to try them all in the near future. Thank you :)
Hi O'Dessa, thanks so much for subbing! I'm glad to hear you were able to find a new UA-camr to follow. As for a video about bento boxes, that's a great idea! I have a ton of different styles, and I'll try to make one soon!
Marc! This was really awesome content, $3 delicious dish! Hope to see what you and Bill made as well~! Beautiful presentation!! Too pretty!! Haha Love your channel and style!! Newbie here with bell!! Stay safe always!!
Thank you, and welcome to the channel!
THis looks GOOD.
Thanks! This sauce is pretty delicious on tofu as well. Just slice tofu about 1/2-inch thick and brown it on both sides with a generous amount of oil. Drain off the oil, wipe out the pan and caramelize with the sauce.
Hi Marc! This is such a wonderful idea. I love this video, and I'm so excited that you collaborated with my friends, Shinichi and Satoshi at TabiEats, along with JustOne Cookbook and Chopstick Chronicles. I hope you'll do this again! This recipe looks so tasty. I am wondering about trying this recipe with tofu. I may have to do an experiment! Thanks again for the great video!
Hi Erin, thank you! I had a lot of fun doing this, and I'm already thinking about turning this into a regular series. As for doing this with tofu it works great. You'll want to use slices of firm tofu that have been drained very well with paper towels. Then, you can pan-fry it in enough oil to brown both sides of the tofu (this is an important step to make the sauce adhere properly to the tofu). Then, just wipe away the oil as shown in the video and caramelize the sauce around the tofu.
No Recipes Yes, please do a regular series! I would love to see that. I was already planning to use firm tofu (I cook with tofu regularly. I was doing to drain it and pan-fry it. I was also wondering what it would be like to do a coating with seasoned cornstarch, so it had a crispy exterior before adding the sauce. I might do one piece as an experiment. I love-love-love tofu! Thanks again, and have a great week!
came from Just one cookbook, looking through your videos now....thankyou
Welcome Tama! Thanks for stopping by to leave a comment. Please let me know if you have any questions.
this reminded me of pork shogayaki which i used to make almost every week in japan... it was sooo delicious
Thanks Alice! Yep, this is basically a quick version of shogayaki that doesn't require marinating.
That chicken looks delicious!!!
Thanks Mike, I hope you give it a try!
Hello! 👋 Visitor from TabiEats! I LOVED your bento! I totally agree that food should like like a unicorn barffed in your lunch, LOL! I eat with my eyes and if it looks beautiful, it’ll probably taste beautiful. I love the addition of fruit and tons of veggies! Please make more! Thanks for sharing!
PS, your energy is great! Loved watching your video! 😁👍
Hi Trinity, thanks for stopping by, and for the nice words of encouragement. I hope you stick around as I have a lot of great things planned over the coming weeks!
Trinity Li Just waving hello to you! So glad to see you here! I hope you are having a great week. :-)
I learned about your channel from Just One Cookbook's Nami's $3 Bento Challenge video. I've been following her channel for a while and think she and her channel and website and recipes are amazing! Your channel looks like it has a lot of recipes. Looking forward to watching more of your videos and trying out your recipes!
Welcome to the channel! We're fairly new here on UA-cam, but our website's been around since 2007 (norecipes.com) so we have a ton more recipes there. Hope you're able to find some new recipes to enjoy!
@@NoRecipes Thanks! Great, I'll check out your website too!
Hi, I came over from tabiEats. love the ginger chicken idea. I usually make it with pork but form bento chicken is I think better. Fun to see that almost everyone uses tamago yaki in their bento. I have to admit I often include it in my daughter's bento as well or indeed another for of egg, it's delicous and nutricious. Thanks for the video.
Hi Tamara, welcome! Pork is the usual meat for shougayaki, but chicken works great as well. I was kinda surprised that so many of us added Tamagoyaki, I guess that goes to show what a staple it is😆
Tamara Hi there! Just waving hello! It's wonderful to see you hear! I hope you are having a great week. :-)
@@erinuber2881 Hi there. Indeed great to see you here as well :) Hope you are well. Here weather is beautiful for a change (just for a couple of days) so trying to enjoy it.
Love bentos! Keep doing these. BTW, where can I get the tongs you used when cooking the chicken?
Thanks Alice Kroczka! Unfortunately those specific tongs aren’t available in the US, but they’re made by a company called Uchicook and they do have other styles of tongs available there.
No Recipes I know Uchicook, they have some cool things!
Your energy and bento were both amazing! I was wondering if you cook ahead for bento how do you reheat the food? From my understanding bento's aren't heated up but that may be wrong ^^"
Thanks Gibelle! Bento usually consumed at room temperature in Japan, but if your container is microwave safe, you can reheat them if you want.
@@NoRecipes Thanks! :D
Hi Marc! Your bento is an artistic delight and I'm looking forward to trying it myself. I just bought some pretty new bento boxes from thejapanshop.com and will put them to use right away. I visited all three of your collaborators and now have a lot of things to try. Thank you for putting this together and will look forward to future challenges!!
Thanks Shirley! Enjoy your new bento boxes😄
Please if you do more cost-conscious bento, could you feature vegetarian bento. So many have chicken! I can make ginger tofu and tofu karaage of course, but would like to see other ideas, too. :) Thank you!
Hi Carla, I'll keep that in mind. In the mean time, I have a teriyaki maitake steak bento here: www3.nhk.or.jp/nhkworld/en/tv/bento/recipes_s2.html
Rice and meats (especially chicken) intimidate me when it comes to packing a lunch. If you're meal prepping how long could these items last in the fridge after being cooked? And would they need to be reheated before eating?
Hi CR, so there's a couple things to consider here, but before I get into any of it a disclaimer. I am not a food safety expert, so these are just suggestions, you should consult an expert if you want recommendations, .1) if you are concerned about food safety (or if you live in a hot climate), consider keeping your bento in the fridge and reheating it before eating 2) Bento items are seasoned on the salty side to help preserve them 3) Any meat should always be cooked well done when being included in a bento 4) It's best to make something fresh before packing it into a bento, but I've heard of people making things the night before and storing it in the fridge overnight (the key is to transfer it to a clean container with clean utensils immediately and then refrigerate it immediately).
JOC sent me here. Subscribed!
Thanks for stopping by and subscribing!
I can not wait to try this, but do you eat it cold or do you heat it up before eating it? :-)
Hi TheJanfu! Bento's are usually eaten at room temperature, however if you put this in a microwave-safe container, you could in theory remove the strawberry and heat the other components.
Matsumoto san. What is an alternative to saki please. Im from UK and saki hard to get hold of.
Hi Craig, I'm not sure what part of the UK but I'm pretty sure I've seen sake being sold in major metro areas, and there is at least 1 online shop selling sake there (www.japancentre.com/en). Sake is added to the sauce for umami and flavor you can use MSG as a substitute for the umami, but there is no suitable substitute for the flavor. You can watch this to learn more about why sake is so important in Japanese food: ua-cam.com/video/C2p6MN4EVeA/v-deo.html
@@NoRecipesThankyou for your kind reply. .
Any substitute for Sake please
Hi Aji, sake is added to this recipe for two main reasons 1) flavor 2) amino acids such as glutamic acid and aspartic acid (which create the taste of umami). There isn't a good substitute flavor wise or sake, so if you don't use sake you'll miss out on that As for amino acids, MSG is a lab synthesized form of glutamate which will give your sauce umami.
Came here from JustOneCookBook :)
Welcome Toasavili! Thanks for stopping by to drop a comment!
I should replace strawberry by tomato for my own.
Whatever is available and in season works!