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	<title>Rasa Malaysia &#187; Japanese Recipes</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Pork and Shiitake Gyoza</title>
		<link>http://rasamalaysia.com/pork-and-shiitake-gyoza/</link>
		<comments>http://rasamalaysia.com/pork-and-shiitake-gyoza/#comments</comments>
		<pubDate>Thu, 18 Apr 2013 06:01:29 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Dumplings]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22969</guid>
		<description><![CDATA[Gyoza or Japanese potsticker is a crowd pleaser. These pan-fried dumplings are very versatile as you can use different ingredients as the filling. The filling ranges from ground pork, chicken, beef, shrimp, fish, seafood, or a combination of the different proteins. Vegetable such as shredded napa cabbage or regular cabbage is often added to enhance the flavor. Even though gyoza originated from China, and is basically the Japanese version of Chinese jiaozi, I noticed that there are some minor variations. For example: the seasonings used. Sake and mirin are often added to the filling. From my personal observation, I also noticed that Japanese gyoza are slightly longer in shape and not so much crescent-shaped or Chinese gold ingot look. Another thing, they tend to be crispier, or at least the versions I have tried were crispier. Anyway, anyone can enjoy gyoza. If you can&#8217;t eat pork, feel free to make it with ground chicken, or ground beef. Sake and mirin consist of alcohol, so you can opt out if you can&#8217;t consume alcohol. I personally love spicy food so I added some chili oil to the dipping sauce to give these pork and shiitake gyoza some kick. I just love all sorts of dumplings, they are so easy to make and such a treat. Don&#8217;t be intimidated by the folding part. As long as you seal the gyoza tight, you should be able to replicate this pork and shiitake gyoza recipe successfully. If you are a newbie and just can&#8217;t make the pleats/folds on the gyoza, don&#8217;t fret because you don&#8217;t have to do it. Ultimately, regardless of the plain shape, the taste of these dumplings will trump. Have fun with this recipe and enjoy these dainty treats! (Click Page 2 for the Pork and Shiitake Gyoza Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/pork_gyoza_hp.jpg"/></div>]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Dynamite Shrimp</title>
		<link>http://rasamalaysia.com/dynamite-shrimp/</link>
		<comments>http://rasamalaysia.com/dynamite-shrimp/#comments</comments>
		<pubDate>Fri, 22 Mar 2013 21:30:07 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Mayonnaise]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20496</guid>
		<description><![CDATA[I love Japanese food and I usually dine out once a week at Japanese izakaya or regular Japanese restaurants. One of the things I love about eating out in Japanese restaurants is the Appetizer menu. There are endless array of delectable dishes to choose from: agedashi tofu, chicken karaage, chawanmushi, gyoza, seafood dynamite, fried oysters with panko, and so much more. And all of them are so yummy and I could just order appetizers and be very happy. Dynamite Shrimp is one of my favorite Japanese appetizer dishes. It&#8217;s basically shrimp battered and deep fried to golden perfection and tossed with a honey-mayonnaise light dressing. Sounds really simple but they are oh-so-addictive. In my opinion, the best Dynamite Shrimp is made with rock shrimp, as rock shrimp has a nice crisp texture and perfect for this recipe. Anyway, rock shrimp is hard to come by unless you go to some expensive seafood specialty stores. Regular shrimp works well. For the mayonnaise, a little heat goes a long way and hence I used some Sriracha hot sauce for some extra zing. When I make Japanese dishes, I also make sure that I use Kewpie brand Japanese mayonnaise, which comes in a soft plastic tube with the iconic baby as the label. Dynamite Shrimp is a perfect appetizer to serve to guests or whenever you want to pamper yourself for a quick afternoon treat. I love this and never tire of eating it. I hope you like this recipe and get to make it soon! (Click Page 2 for the Dynamite Shrimp Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/shrimp_dynamite_hp.JPG"/></div>]]></description>
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		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>15-Minute Soba Noodle Soup</title>
		<link>http://rasamalaysia.com/15-minute-soba-noodle-soup-recipe/</link>
		<comments>http://rasamalaysia.com/15-minute-soba-noodle-soup-recipe/#comments</comments>
		<pubDate>Mon, 21 Jan 2013 14:31:53 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Mizkan]]></category>
		<category><![CDATA[Soba]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20772</guid>
		<description><![CDATA[I love all sorts of noodles but if I have to choose one of my favorite noodles, it would probably be Japanese soba, or buckwheat noodles. There are many reasons why I love soba: the slippery and smooth texture and the subtle taste of the buckwheat flour. Served cold as zaru soba (cold soba) or hot with a broth, soba never fails to satisfy my palate. Another thing that I love about soba is the convenience of preparing the noodles. Soba usually comes in individual serving bundles, so there is no prep work of measuring, soaking, and rinsing involved. All I have to do is peel off the paper wrapper that binds the noodles together, and off they go into a pot of boiling water, and in a few minutes, the soba noodles are ready to be served. On warm summer days, I love a serving of cold soba with dipping sauce, which is simple yet utterly delicious. On cold winter days when I need some warmth, I adore a steaming hot bowl of soba noodle soup with all the trimmings: vegetables, mushrooms, shrimp, and topped with some seaweed strips and a generous dash of togarashi, or Japanese spices. This is my 15-minute soba noodle soup recipe, ones that I have made over and over again, but never fails to delight me. This is also a perfect lunch dish for busy mothers or work-from-home professionals. Making a healthy, nutritious, and no-fuss quick lunch is possible with multi-tasking. While you boil the soba noodles, you can prepare the broth using instant Mizkan (Bonito Flavored) Soup Base, which is a magical condiment that everyone should have in the kitchen. Add the ingredients you have  in the fridge, and when the noodles are done, scoop them out, drain, and ladle the broth over....<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/soba_noodles_hp.jpg"/></div>]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Tebasaki (Nagoya Fried Chicken Wings)</title>
		<link>http://rasamalaysia.com/tebasaki-recipe/</link>
		<comments>http://rasamalaysia.com/tebasaki-recipe/#comments</comments>
		<pubDate>Wed, 28 Nov 2012 20:25:38 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Chicken Wings]]></category>
		<category><![CDATA[Mirin]]></category>
		<category><![CDATA[Sake]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20731</guid>
		<description><![CDATA[As a Japanese food lover, I am very lucky that I live in southern California. Many famed Japanese restaurants and chains hailed from Japan can be found in the Greater Los Angeles area. One of my favorite Japanese restaurants is Furaibo (風来坊), which is originated from the city of Nagoya in Japan. Furaibo is famous for its delicious and utterly addictive Nagoya-style tebasaki, or seasoned fried chicken wings which is a specialty food of the Nagoya region. I have had some great chicken wings, but the tebasaki served at Furaibo is a class of its own. The wings are lightly coated with flour and deep-fried. The surface of the wings are extremely crispy, dry, crackly, and lightly dusted with their secret dry seasonings. A bite into the chicken wing reveals the deep flavors of the glaze—savory, slightly sweet, and oozes umami. Furaibo Nagoya-style tebasaki are simply irresistible. After eating at Furaibo almost every week, I have finally decided to attempt the tebasaki recipe at home. I did a quick search and found a tebasaki recipe from Nagoya International Center. Based on the recipe and with my wild guesses, I developed my own tebasaki recipe. The verdict: my recipe is good and close to the taste I was trying to achieve. The texture of the chicken was almost spot-on as I deep-fried the wings twice at 300 degree Fahrenheit and then at 375 degree to crisp up the skin. For the glaze, I added a little extra umami by adding Mizkan Bonito Flavor Soup Base to the recipe. I also decided to present the tebasaki in a bento box, with steamed rice speckled with black sesame seeds, tamagoyaki (Japanese rolled omelet), and salad. If you are curious about tebasaki and its taste, you should definitely try out my recipe. It is very important that you buy...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/tebasaki_hp.jpg"/></div>]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Gyudon (Japanese Beef Bowl)</title>
		<link>http://rasamalaysia.com/gyudon-recipe/</link>
		<comments>http://rasamalaysia.com/gyudon-recipe/#comments</comments>
		<pubDate>Wed, 31 Oct 2012 16:39:22 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20223</guid>
		<description><![CDATA[When I was a poor college student, one of my favorite places to eat is Yoshinoya, the Japanese fast-food chain specializing in rice bowls, or donburi. If you have tried Yoshinoya, you will know that gyudon, or simmered beef with onion served on top of a bowl of warm steamed rice is their signature dish. As a starving student, gyudon was my perfect meal and I enjoyed eating it. The beef bowl has pretty much launched the Yoshinoya restaurant empire, now with over 1,400 locations in Japan and the world! Gyudon (牛丼) is a popular dish in Japan. Packed in bento boxes, disposable styrofoam bowl or plastic boxes, gyudon can be can be found pretty much anywhere in Japan: train stations, food section at supermarkets, or local convenient stores such as 7-Eleven. It&#8217;s also a homey dish that many Japanese home cooks prepare at home. The reason is simple: gyudon is delicious and makes a filling meal. The cooking method of gyudon is very similar to sukiyaki donburi, a recipe that I have shared a couple of months ago. With gyudon, it&#8217;s actually easier, with easy-to-find everyday ingredients, but the taste is equally tantalizing. When I first started learning about Japanese cooking, my Japanese friend told me that there are four key ingredients in Japanese cuisine: soy sauce, mirin, sake, and dashi (bonito and kelp stock). She also told me to get a good dashi-based soy sauce or soup base. She said that once I have mastered the harmony of these four key ingredients, I would have mastered basic Japanese recipes. She is absolutely right. Nowsdays, I never run out of my Mizkan Honteri Mirin and Mizkan (Bonito Flavored) Soup Base. I find gyudon especially hearty and satisfying during the cold fall/winter months. Make a big batch of steamed rice...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/gyudon_hp.jpg"/></div>]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Chicken Teriyaki</title>
		<link>http://rasamalaysia.com/chicken-teriyaki-recipe/</link>
		<comments>http://rasamalaysia.com/chicken-teriyaki-recipe/#comments</comments>
		<pubDate>Wed, 24 Oct 2012 06:10:43 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Teriyaki]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20094</guid>
		<description><![CDATA[I&#8217;m so thrilled to be sharing this chicken teriyaki recipe with you. First of all, it&#8217;s one of the easiest recipes you will find around, and secondly, I have a video to show you how to make chicken teriyaki at home! Many people thought that chicken teriyaki is a dish that you can only enjoy at Japanese restaurants, and that it calls for numerous ingredients that you are not familiar with or can&#8217;t get easily without going to Asian supermarkets. This is a misconception. To make teriyaki sauce, you only need three (3) ingredients: soy sauce, sugar, and mirin (I recommend Mitsukan Mirin Sweet Cooking Seasoning), which you can get at the ethnic section of general grocery stores. Yes, you&#8217;ve heard it right. An authentic chicken teriyaki is really easy to make at home, and takes less than 30 minutes of your time. The secret to sinfully delicious chicken teriyaki is the shattering crispy chicken skin. I pan-fried the chicken thighs (skin-on but boneless) until evenly browned and the chicken skin becomes really crispy. Slice the chicken into pieces and drizzle with the homemade teriyaki sauce and serve immediately with steamed rice. It&#8217;s that easy! To view the cooking process, please check out the chicken teriyaki video on the Mitsukan Facebook fan page. My friend La Fujimama and Meat Me collaborated on the project in early September. We had a lot of fun shooting the videos and everyone who tasted the chicken teriyaki thought it was moist, authentic, and delicious. To learn more about Mitsukan sauces and where to find them, please watch the video shopping guide below. If you like what you see, please click on LIKE on the Mitsukan Facebook fan page. Thank you so much! (Click Page 2 for the Chicken Teriyaki Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/chicken_teriyaki_hp.jpg"/></div>]]></description>
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		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Oyakodon (Japanese Chicken and Egg Rice)</title>
		<link>http://rasamalaysia.com/oyakodon-recipe/</link>
		<comments>http://rasamalaysia.com/oyakodon-recipe/#comments</comments>
		<pubDate>Thu, 27 Sep 2012 16:38:52 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19357</guid>
		<description><![CDATA[As I mentioned in the Sukiyaki Donburi post, other than bento, rice bowls are very popular in Japan. Rice bowls are called donburi in Japanese. Donburi is basically a one-meal dish where the rice and the side dish—consisting of either meat, fish, eggs, and/or vegetables—are served together in one big rice bowl as a complete meal. With the right recipe and combination, donburi is guaranteed to please as it&#8217;s delicious, convenient, and gratifying. In addition, there are endless variations of donburi that one can make to suit the palate. One of the most popular and common donburi is oyakodon, or chicken and egg rice. In Japanese, oyakodon or 親子丼 literally means parent and child bowl. I don&#8217;t know the origins of the name, but I can tell you that the combination of chicken and eggs on top of rice is utterly delightful. Egg is an important ingredient in donburi. It&#8217;s used to make the simmered egg sauce in many recipes, including oyakodon. The eggs must not be over-beaten; they should remain light and fluffy after simmering with the sauce. More importantly, the simmered chicken and eggs have to soak up the flavors of the seasonings. When serving the chicken and eggs on top of steamed rice, the sauce would lend its flavor to the rice, hence making this simple and humble oyakadon the ultimate donburi dish that everyone loves. Traditionally, the best oyakodon recipe calls for dashi, or Japanese soup stock made of dried bonito flakes and kombu (dried kelp). I made mine with Mizkan Bonito Flavored Soup Base, which is precisely soy sauce with dashi. Since there is bonito flavoring in the Soup Base, there is no need to make dashi and hence making traditional Japanese cooking very accessible to every home cook. I can&#8217;t even begin to tell...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/oyakodon_hp.JPG"/></div>]]></description>
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		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Sukiyaki Donburi</title>
		<link>http://rasamalaysia.com/sukiyaki-donburi/</link>
		<comments>http://rasamalaysia.com/sukiyaki-donburi/#comments</comments>
		<pubDate>Sun, 26 Aug 2012 17:37:33 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Tofu]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=18030</guid>
		<description><![CDATA[Other than bentos, rice bowls are very popular in Japan. Japanese fast food chains such as Yoshinoya and many curry house restaurants offer simple and delicious rice bowls such as beef bowl, curry rice bowls, chicken and egg rice bowls, etc. Known as donburi in Japanese, these rice bowls are very popular especially for the working professionals. As I mentioned in my earlier post, I have always been fascinated by this particular food culture in Japan. Every corner you turn, you will see bento and rice bowls signboards, all touting their signature dishes and endless choices. I am a huge fan of Japanese donburi, especially rice bowls topped with savory simmered dish, for example: sukiyaki donburi. Sukiyaki is a traditional Japanese nabemono (hot pot) dish, where various types of ingredients such as meat, tofu, vegetables, mushrooms, noodles are simmered in a savory broth, and the foods are shared communal style. Sukiyaki is a special-occasion dish, mostly prepared to mark a celebration, when everyone sits around a table, have great conversations while enjoying the food. Sukiyaki Donburi is basically the &#8220;fast food&#8221; version, where the dish is served on top of steamed white rice, in a big rice bowl. Even though the traditional Sukiyaki is a fall/winter dish, sukiyaki donburi is an everyday dish that anyone can enjoy throughout the year. You don&#8217;t need a birthday, graduation, anniversary to have sukiyaki. Who wouldn&#8217;t want to eat a rice bowl topped with savory and sweet simmered beef, vegetables, mushrooms, tofu, and noodles? I personally would want to eat it every day! Making sukiyaki donburi is actually very quick and easy. You can prepare the dish in about 30 minutes. The best thing about this recipe is that you can pack the leftover into a bento the next day (the flavor develops overnight...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/sukiyaki_donburi_hp.jpg"/></div>]]></description>
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		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Shrimp Tempura Bento</title>
		<link>http://rasamalaysia.com/shrimp-tempura-bento/</link>
		<comments>http://rasamalaysia.com/shrimp-tempura-bento/#comments</comments>
		<pubDate>Fri, 03 Aug 2012 06:22:21 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=17111</guid>
		<description><![CDATA[Tempura—the crispy, deep-fried seafood/vegetable is a popular Japanese recipe that everyone loves. If you think about Japanese food, especially the ones commonly served in the US, tempura is probably one of the top three items that springs to the mind. I love a good serving of tempura, dipped in the light yet flavorful tempura dipping sauce. I can&#8217;t think of anyone who doesn&#8217;t like tempura. Even though tempura is an iconic Japanese food, it originated from Portugal. Just like some other popular Japanese dishes, the talented Japanese chefs and home cooks had perfected the original recipes and make them uniquely Japanese. That&#8217;s the main reason I love Japanese cooking: the dedication to continue improving and refining its cuisine and make it better, even though some recipes are not native Japanese. While you can get shrimp tempura at many Japanese restaurant, it&#8217;s a dish that&#8217;s easy enough to make at home, with a few store-bought ingredients. For example: this gorgeous looking shrimp tempura bento takes about 40 minutes to make, including the assembling time. A perfect tempura should be crispy with a yellowish/golden, lacy exterior. My Japanese cooking sensei (teacher) and my friend Chef Robert Danhi taught me many precious cooking tips and techniques about making restaurant-quality tempura, which I will share with you below. Tips and Tricks of Making Tempura: A great tempura lies in the batter, which should produce crispy, airy, light, and non-greasy tempura. Ice cold water and ice cubes are very important ingredients to the batter, and the deep-frying technique and the oil temperature are key to achieving the crispy lacy effect. A little baking powder also makes the batter crispier. The batter should be made just before the deep-frying. When making the batter, use a pair of chopsticks to stir the batter. Do not over-stir it...<br /><br /><div><img src="/images/homepage/tempura_hp.JPG"/></div>]]></description>
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		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Japanese Fried Chicken Bento</title>
		<link>http://rasamalaysia.com/japanese-fried-chicken-bento/</link>
		<comments>http://rasamalaysia.com/japanese-fried-chicken-bento/#comments</comments>
		<pubDate>Fri, 06 Jul 2012 06:04:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Bento]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Mizkan]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16885</guid>
		<description><![CDATA[One of my favorite bento is chicken karaage, or Japanese fried chicken bento. In the United States, chicken kaarage is also referred to as sesame fried chicken in many Japanese restaurants. Other than chicken teriyaki, chicken karaage is probably one of the most popular combinations when it comes to Japanese bento. If you have had Japanese food or lunch box, I am sure you have tried the crispy and flavorful Japanese fried chicken. I simply can&#8217;t resist the good taste. Making restaurant-style bento is actually easier than you think, and the whole process of assembling the different dishes into the bento box is actually quite fun. When I started making bento at home, I got myself a 5-compartment bento box, which is widely used in many Japanese restaurants. Please take note that there are a wide variety of bento boxes available: plastic, wood, lacquer ware, 2-tier, single compartment, 2 compartments, up to 7 or 8 compartments, and the list goes on. When it comes to choosing the size and type of bento box, it&#8217;s really a personal preference and what works best for you and your needs. If you are a working professional, you should probably start with a simple 2 to 3-compartment bento box. Everyone can make a bento of your choice. If you are a beginner, here are some pointers for packing mouthwatering bento: Use short-grain rice for the steamed rice and always cook the rice ahead of time to allow for cooling before assembling. Sprinkle some black sesame seeds on top of the steamed rice to enhance the presentation. You can also add some green peas to the rice. The key to a great bento is to make plain looking food looks interesting and hence pleasing to both the eyes and taste buds. Sauces such as dipping...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/karaage_bento_hp.JPG"/></div>]]></description>
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		<slash:comments>22</slash:comments>
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