The Martin Cooking

Ingredients

• 1/2 ounce Aburaage
• 1/2 whole Avocado
• 1 can Tuna
• 1/4 cup Lemon juice
• 2 piece Water chestnuts (Diced)
• 1 teaspoon Tobikko
• 2 tablespoon Mayonnaise
• 80 milligram Dashi stock
• 1 tablespoon Sake
• 1.5 teaspoon Sugar
• 1/2 tablespoon Mirin
• 1 piece Boneless chicken thigh
• 1 pinch Salt and pepper
• 1 tablespoon Ginger
• 1 tablespoon Garlic
• 2 teaspoon Sugar
• 1 tablespoon Soy sauce
• 1 tablespoon Sake
• 80 gram Flour
• 1 teaspoon Cornstarch
• 30 milligram Soy sauce
• 3 teaspoon Sugar
• 1.5 teaspoon sake
• 1.5 teaspoon Vinegar
• 1 tablespoon Ginger
• 1 tablespoon Garlic
• 1/2 piece Konnyaku
• 5 piece Fresh shiitake
• 1/2 cup Dashi stock
• 2 teaspoon Soy sauce
• 1 teaspoon Mirin
• 1 teaspoon Sake

1. Light boil the aburaage to remove the excess oil.
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2. Cook the dashi stock, sake, soy sauce, sugar and mirin
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3. Wrap the aburaage with the sauce using a wood wrapper and place it into the fridge
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4. Mix the avocado with a few drops of lemon juice
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5. In a bowl, mix the tuna, water chestnuts, mayonnaise, avocado and tobikko. Mix gently to prevent mashing the avocado and place it in the refrigerator
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6. Season the chicken with salt, black pepper, ginger, garlic, sugar, sake and soy sauce
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7. Add in the flour and coat the chicken with it and let it rest for about 20 to 30minutes
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8. Sprinkle cornstarch over and mix evenly before frying them till they are golden brown
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9. Stir fry the garlic and gigner with soy sauce, sugar, sake and vinegar for about 1minute
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10. Slit the konnyaku in a criss cross manner and then cut them into bite size pieces
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11. Remove the stem from the shiitake and boil them and konnyaku together with dashi powder, soy sauce, mirin and sake.
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12. Add soy sauce to the rice and form a rice ball, make another rice ball without the soy sauce. Make the riceballinto a bear head
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13. Place raw shredded cabbage as base for karaage and konnyaku
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14. Cut the aburaage into half and place the tuna mayo into the pocket
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15. Cut fish sausage as ears, mouth as cucumber, eyes and mouth with nori. Decorate the bento