BENTO EXPO: 3x13

Triple Kara-age

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.