Evolved Nori Bento Part 3 - Fried Side Dishes

The bento is complete!!! FINALLY!!!!!!
I absolutely love the cod after it's boiled~ Highly recommended!!! Just pair it with your favorite tartar sauce and enjoy~~~ =9

KINPIRA GOBO:

Burdock root 120g
Carrot 80g
Soy sauce 1 tbsp
Sugar 1 tsp
Mayo 1 tbsp
Basalmic Vinegar 1 tsp
Toasted white sesame seeds
Shichimi

DEEP FRIED COD:

Dashi stock for boiling the cod
Salt & pepper to taste
All purpose flour
Egg 1 large
Panko

CHIKUWA ISOBE AGE:

Chikuwa 5 sticks
Cake flour 2 tbsp
Corn starch 1 tbsp
Aonori 1 tbsp
Beer 20ml
Egg left over from the cod
Vegetable Oil for frying (I used peanut oil)

1. Stirfry the burdock root or substitute in a generous amount of oil.
2. Once it's nice and crisy, add the carrots.
3. Add soy sauce, mirin, and sugar. Keep cooking until the carrots turn soft.
4. Turn off the heat and mix in mayonnaise, balsamic vinegar. 
5. Sprinkle on some sesame seeds and set aside.
6. Simmer the cod in dashi for around 5 minutes.
7. Take it out and season with salt and pepper.
8. Cover the fish in flour, then beaten egg, last is the panko and set aside.
9. Sift the tempura flour or cake flour and cornstarch into the leftover egg from the cod.
10. Add beer and aonori to make the batter for chikuwa.
11. Deep fry the cod first until golden brown.
12. Dip the chikuwa into the batter first then fry until crispy.
13. Pour your favorite tartar sauce onto the cod and it's complete!!