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Demon Slayer Gyunabe Bento

The train bento depicted in Demon Slayer is based on a dish called Gyunabe, and I want to show you how you can make the delicious beef bento box that Rengoku scarfs down in real life.

2 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	837 kcal	Sugar	31 g
Carbs	93 g	Cholesterol	182 mg
Protein	48 g	Sodium	1971 mg
Fat	28 g	Fiber	8 g
Sugar	31 g
Cholesterol	182 mg
Sodium	1971 mg
Fiber	8 g

Prep Time: 5 min Cook Time: 10 min Total Time: 15 min

https://norecipes.com/demon-slayer-bento-recipe/

Cook tofu and Negi.
Heat a frying pan over medium-high heat until hot. Add the 1 teaspoon vegetable oil and then add the 175 grams tofu and 100 grams Tokyo Negi in a single layer. Fry these undisturbed until they're browned on one side (~2 minutes). Flip them over and then push them to one side of the pan.
Add onions and liquids.
Add the 100 grams onions along with the 1/4 cup sake, 1/4 cup mirin, 1/4 cup soy sauce, and 2 tablespoons evaporated cane sugar. Let these simmer over medium heat until the onions are tender (~6 minutes). Flip the ingredients over periodically to ensure they get seasoned evenly.
Add beef.
Add the 250 grams beef and stir it around in the braising liquid to cook it through. The Gyunabe is done when the meat is no longer pink. Don't overcook it, or the beef will get tough.
Pack bento.
To pack the bento, add a layer of the 2 servings cooked short-grain rice to the bottom of each bento box and top the right 2/3 with the Gyunabe.
Add benishōga.
Add some Benishoga to the top left edge of the box and then stagger some tofu on top of it.
Add Negi and egg.
Layer some of the Negi on top of the tofu, and then finish your Demon Slayer bento box off with half of an 1 Ajitsuke Tamago.

Ingredients

1 teaspoon vegetable oil

175 grams tofu (cut into thick squares)

100 grams Tokyo Negi (1-inch slices at a 30° angle)

100 grams onions (1/2 small onion sliced thick)

1/4 cup sake

1/4 cup mirin

1/4 cup soy sauce

2 tablespoons evaporated cane sugar

250 grams beef (thinly sliced for Sukiyaki)

1 Ajitsuke Tamago

Benishoga (red pickled ginger)

2 servings cooked short-grain rice

Instructions

Step 1

Cook tofu and Negi.

Step 2

Heat a frying pan over medium-high heat until hot. Add the 1 teaspoon vegetable oil and then add the 175 grams tofu and 100 grams Tokyo Negi in a single layer. Fry these undisturbed until they're browned on one side (~2 minutes). Flip them over and then push them to one side of the pan.

Step 3

Add onions and liquids.

Step 4

Add the 100 grams onions along with the 1/4 cup sake, 1/4 cup mirin, 1/4 cup soy sauce, and 2 tablespoons evaporated cane sugar. Let these simmer over medium heat until the onions are tender (~6 minutes). Flip the ingredients over periodically to ensure they get seasoned evenly.

Step 5

Add beef.

Step 6

Add the 250 grams beef and stir it around in the braising liquid to cook it through. The Gyunabe is done when the meat is no longer pink. Don't overcook it, or the beef will get tough.

Step 7

Pack bento.

Step 8

To pack the bento, add a layer of the 2 servings cooked short-grain rice to the bottom of each bento box and top the right 2/3 with the Gyunabe.

Step 9

Add benishōga.

Step 10

Add some Benishoga to the top left edge of the box and then stagger some tofu on top of it.

Step 11

Add Negi and egg.

Step 12

Layer some of the Negi on top of the tofu, and then finish your Demon Slayer bento box off with half of an 1 Ajitsuke Tamago.