How does the food stay crispy?

LadyAmalthea
Joined: 19 Feb 2011
User offline. Last seen 3 years 28 weeks ago.

I quite like dishes like pan-fried chicken nuggets, Chicken Kijiyaki (tomorrow's bento ^^), Chicken Kara-age or the Fried Shrimp as the meaty part of my bentos... But somehow the fried foods never stays crispy after a few hours in a bento box. I always let everything cool down completely before I put it in the box or before I close the lid but still... I mean, I don't expect my chicken to be super crispy, but it would be nice if it had a little crunch instead of being a little soggy. Does anybody have a trick? Maybe I am doing something wrong?

On a different note, I love this purple powder that comes on the rice in some Japanese restaurants. I think it's the same stuff I see in the pictures of Toyama's bentos (the one in the bright blue boxes from the "Great Bento Ideas: One box, infinite bentos" article). I really like this "powder", can you please let me know what it is called or what's in it? They have different rice seasonings in the Japanese Grocery store I go to, but I don't know which one to buy.

Thanks so much,
Kerstin

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.
maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 2 weeks 5 days ago.
Re: How does the food stay crispy?

I mean to address the fried food/crispy thing later on in a full article so please be patient ^_^ (short answer though is, no it doesn't stay crispy unless you use specific foods for the coating.) The purple powder - is it a bit sour/salty? Then it's yukari, which are the dried red shiso leaves that are a byproduct of making umeboshi. The salty sour leaves are dried and ground up into a powder. You can get yukari at any Japanese food store.

____________________________________

The Big Onigiri.

- Wherever you go, there you are. -

LadyAmalthea
Joined: 19 Feb 2011
User offline. Last seen 3 years 28 weeks ago.
Re: How does the food stay crispy?

Oh, patience... My best quality ...ahem... Looking forward to the article :)

Yes, the powder is a bit sour/salty, it's kind of a delicate flavor, if I remember correctly. Plus, such a pretty color! I will definitely try the yukari... Thank you!!

Paige
Re: How does the food stay crispy?

I also really really want to know how to make it stay crispy - even when I follow the recipes (which I assume have the right coating...??), they're soggy by lunchtime. It makes it *so* hard to resist eating my lunch the minute it comes out of the pan in the morning. :)

maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 2 weeks 5 days ago.
Re: How does the food stay crispy?

Yep, I really need to get going on posting my backlog of articles!! ^_^;

Post new comment

The content of this field is kept private and will not be shown publicly.

New forum activity since your last visit

TitleAuthorsort iconAnswersLast Post
Sesame salad dressing Supertaster91 year 2 weeks ago
Authentic paella? maki101 year 3 weeks ago
IMPORTANT: If you have a blog on JustBento... maki21 year 6 weeks ago
Shiso - uses for this herb Loretta01 year 8 weeks ago
Fuki (Japanese Butterbur) Tsukemono Recipes kumo51 year 8 weeks ago