How to Make Delish Cherry Blossom Viewing Bento

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We hope you got benefit from reading it, now let's go back to cherry blossom viewing bento recipe. To make cherry blossom viewing bento you need 18 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Cherry Blossom Viewing Bento:

1. Prepare of First box.
2. Use 2 of rice bowl's worth ・Bamboo shoot rice onigiri.
3. Use 2 of eggs ・Dashimaki tamago (Japanese-style rolled omelette).
4. Get 1 of including the leaves from the daikon radish ・Daikon radish and sakura blossoms pickles in sweet vinegar.
5. Prepare of Second box.
6. Use 2 of ・Kara-age (fried chicken).
7. Prepare 4 of ・Pork rolls with green beans and carrots.
8. Take 2 of ・Miso tsukune (chicken patties) with lotus roots.
9. Take 4 of ・Asparagus rolled with bacon.
10. Use 1 of cut into a heart shapes ・Wiener sausage.
11. Use 1 of cut into sakura shapes ・Glazed carrots.
12. You need 1 of for decoration and adding color ・Cherry tomatoes & lettuce.
13. Get of Third box.
14. Prepare 1 of i prefer combining crabsticks with komatsuna over deep-fried tofu ・Simmered komatsuna and crabsticks.
15. Take 1 of with orange peels ・Sweet potato simmered with lemon.
16. Take 1 of i overboiled mine... ・Nanohana dressed with Japanese mustard.
17. Use 6 of pieces ・Strawberries (I use the Amaou variety).
18. Use 4 of pieces ・Dekopon (Siranui citrus fruit).

Instructions to make Cherry Blossom Viewing Bento:

1. To make the daikon radish and sakura blossoms pickles in sweet vinegar: Combine the daikon radish and the salted sakura blossoms without removing the salt. Rub them together and let sit for a while. Gently squeeze the excess liquid, then simply soak in sweet vinegar..
2. Take some sakura blossoms from the daikon radish and sakura blossoms pickles in sweet vinegar, pat dry the excess moisture (using a paper towel) and decorate the bamboo shoot rice onigiri to give a beautiful touch..
3. For the main dish box: For the tsukune patties, finely mince the chicken breast meat, firm tofu, lotus root, and shiso leaves. Season with ginger, sake, and miso. Coat the tsukune with miso after they are cooked..
4. I used a special miso from Nagoya for the miso, so there was no need for me to add any other seasonings! I coated the tsukune patties with the miso dissolved in a bit of water after they were finished cooking..
5. For the side dishes: I added homemade orange peels which I stored in the freezer to my usual sweet potato simmered with lemon recipe. Refreshing..
6. The "Nanohana Dressed with Japanese Mustard" recipe is "Nikoniko-poo"'s recipe. https://cookpad.com/us/recipes/145128-easy-%E2%98%85-nanohana-dressed-in-japanese-mustard-in-3-minutes.
7. Here's a bird's eye view..

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