%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
- wSerie
- TV Shows
- BENTO EXPO
- Season 3
- Episode 13
Triple Kara-age
BENTO EXPO - S3 - E13
Maki makes a tri-colored karaage bento. She uses three marinades—soy sauce and ginger, curry and yogurt, and a simple brine. This keeps the chicken tender and flavorful even at room temperature. Marc demonstrates a trick for preparing juicy shrimp: whipping them with egg whites before cooking. It can be used to make a shrimp shumai or ebi chili bento. Bento Trip features a popular bento delivery service in Brazil whose colorful, traditional Japanese-style bento are packed in wooden boxes.
BENTO EXPO: Season 3 - 14 Episode s
3x1 - Miso Salmon & Minced Meat Cutlet
May 2, 2018
Maki demonstrates how to make menchi-katsu, a deep-fried ground meat patty that's loved by people of all ages. Her version for bento has cheese inside, making it extra delicious. Recently, fish and miso dishes have been trending in America, so Marc introduces the most popular amongst them: miso salmon bento. On Bento Trip, we head to the city of Akashi in Hyogo Prefecture to get a taste of octopus pot bento, a well-loved local ekiben that uses octopus caught right off the coast of the city.
3x2 - Hamba-gu & Sukiyaki Onigirazu
May 30, 2018
Maki shows us how to make a sukiyaki-style onigirazu (rice sandwich) bento. Her onigirazu are filled with fried eggs and beef seasoned with honey, soy sauce and sake. Marc creates a "one-bite hambagu" bento featuring bite-size hamburger steak. It comes together quickly, so it's perfect for a busy morning. Bento Trip introduces us to Korean kimbap, seaweed and rice rolls flavored with sesame oil. We visit a family in Korea that makes healthy kimbap bento using Western ingredients.
3x3 - Kushiage & Wasabi Chicken
June 27, 2018
Marc introduces a kushiage bento featuring skewered and deep-fried ingredients such as chicken, onion, lotus root and kabocha pumpkin. This type of bento is popular because it's easy-to-eat and filling. Maki demonstrates how to make a bento containing chicken that's been cooked with wasabi and soy sauce. When cooked, wasabi loses its bite and imparts a refreshing aroma. On Bento Trip, we head to Kobuchisawa in Yamanashi Prefecture to try a kamameshi bento that showcases local wild vegetables.
3x4 - Shumai & Tendon
August 1, 2018
Marc teaches how to make a pork and shrimp shumai bento. Vegetables such as cabbage, carrots and soramame fava beans are steamed alongside the shumai, making for a healthy meal that's easy to prepare. Maki demonstrates how to make a classic tendon bento featuring imitation crab, cod, asparagus and kabocha pumpkin. She reveals the secrets behind making flavorful, crispy tempura using batter made with only flour and water. On Bento Trip, travel to Indonesia!
3x5 - Taco Rice & Mosaic Soboro
September 5, 2018
Maki uses ground chicken, scrambled eggs and canned salmon to make a mosaic-like soboro bento. She adds vegetables to make it a well-balanced meal. Marc introduces a taco rice bento. Taco rice is a fusion dish with Okinawan origins made with soy sauce flavored ground beef. Marc also demonstrates mixing chopped shirataki noodles into rice before cooking to cut calories. On Bento Trip, we head to Singapore to meet Shirley, a popular bento blogger who shows off her eye-catching sushi roll bento.
3x6 - Summer Roll & Yakitori
October 3, 2018
Marc introduces a simple and delicious salmon roll bento. He stuffs rice paper wrappers with braised pork belly, rice and shiso. Maki demonstrates how to make a yakitori bento, a crowd-pleaser around the world. To make the chicken easy to eat, no skewers are used. The chicken is cooked in a frying pan until the skin is perfectly crispy. Bento Trip showcases Kisarazu in Chiba Prefecture, a city famous for clam digging. The local ekiben there is an asari clam bento.
3x7 - Honey Lemon Chicken & Stuffed Pepper
November 28, 2018
Marc creates a lemon chicken bento reminiscent of a dish his mother cooked when he was young. Made with ketchup, it's sure to be popular with children. Maki introduces a colorful bento featuring green bell peppers stuffed with ground meat. She also shares tips on how to prepare it for children with an aversion to green bell peppers. Bento Trip showcases adobo, the unofficial national dish of the Philippines. Marinated in vinegar, adobo keeps well in warm weather and is perfect for bento.
3x8 - Ebichiri & Temari-zushi
December 26, 2018
Marc makes a bento with stir-fried shrimp in chili sauce, a classic Japanese-style Chinese dish. He adds red chili peppers to ketchup to create a sweet and salty flavor combination that children will love. Maki demonstrates how to make delicious temarizushi with marinated vegetables. Temarizushi keep their shapes well, so they're perfect for bento. Plus, they're fun for children to help make. Bento Trip showcases the inrou bento from Mito, Ibaraki Prefecture, which features local ume plums.
3x9 - Chicken Nanban & Takikomi-gohan
January 30, 2019
Marc introduces a dish from his mother's hometown in Miyazaki Prefecture: chicken nanban bento. The chicken is topped with a Japanese-style tartar sauce made with egg, resulting in an extra-filling bento. Maki makes an umami-packed bento featuring rice mixed with vegetables and other delicious ingredients. The final product is extra colorful, and Maki uses common ingredients, so anyone can recreate this bento at home. Bento Trip showcases a steamed pork patty bento from Hong Kong.
3x10 - Keema Curry & Ham-katsu
February 27, 2019
Maki shows us how to make a ham cutlet bento. Ham cutlet is a popular everyday side dish. Maki makes them with two kinds of fillings: cabbage with cheese, and fried egg. Marc introduces a Japanese style keema curry bento that's flavored with tomatoes, grated apple, and soy sauce as the secret ingredient. Bento Trip takes us to Odawara in Kanagawa Prefecture, where a kinmedai sushi bento is showcased. Maki also makes an original kinmedai tatsutaage bento with hand-made kamoboko.
3x11 - Okonomiyaki & Mayo-yaki Chicken
March 6, 2019
Marc demonstrates how to prepare a bento featuring okonomiyaki, a savory Japanese pancake made with cabbage, shrimp, and bacon. Maki introduces a simple and delicious mayo-yaki chicken bento. She uses mayonnaise instead of butter when cooking the chicken. Bento Trip travels to Indonesia, where kyaraben (character bento) have become all the rage. A local mother who loves to make bento shares her recipe for a beef balado kyaraben made with cassava leaves.
3x12 - Katsu Sandwich & Hot Dog Onigiri
March 10, 2019
Marc demonstrates how to make a delicious and filling pork cutlet sandwich bento, which is widely popular all around the world. Maki introduces a unique hot dog-inspired onigiri bento. Rice is shaped into short, thick cylinders and then wrapped in seaweed. A slit is cut along the length of each onigiri and fillings such as sausages and tuna are placed inside. Bento Trip showcases a shumai bento from Yokohama Chinatown and investigates the secret behind keeping it delicious at room temperature.
3x13 - Triple Kara-age
March 21, 2019
Maki makes a tri-colored karaage bento. She uses three marinades—soy sauce and ginger, curry and yogurt, and a simple brine. This keeps the chicken tender and flavorful even at room temperature. Marc demonstrates a trick for preparing juicy shrimp: whipping them with egg whites before cooking. It can be used to make a shrimp shumai or ebi chili bento. Bento Trip features a popular bento delivery service in Brazil whose colorful, traditional Japanese-style bento are packed in wooden boxes.
3x14 - Age-teri
March 21, 2019
Marc makes a colorful, nutritious bento featuring fried cod and a variety of vegetables. Everything is flavored with "3S sauce" (an equal mix of soy sauce, sugar, and sake) that's been boiled with dashi and ginger. Maki shows off various bento she's made using the versatile 3S sauce, including chicken teriyaki meatballs and sukiyaki-flavored onigirazu. Bento Trip heads to a theater in Ueno and features an inarizushi bento with a 160-year history. Maki also makes her own cute inarizushi.