The “Chicken Dashi-maki Bento” introduced here is a typical ekiben of Kyoto, a popular tourist destination and ancient capital. It is produced by “Daitokuji Saikiya,” a Kyoto-based restaurant that serves Kyoto cuisine and boxed lunches. It is truly a bento from Kyoto.
First of all, the dashimaki tamago takes up half of the appearance. Unlike Kanto’s thickly baked eggs, there is zero sweetness. It has a very elegant taste with a dashi broth. The texture is extremely fluffy. The soft dashimaki tamago is so soft that it is hard to grab with chopsticks, which makes it a bit difficult to eat as an ekiben, but it is quite satisfying. It is very tasty.
The diced chicken meat is cooked at a low temperature with sansho (Japanese pepper) seeds, and like the dashimaki tamago, it has an elegant flavor. The chicken meat is not dry at all, but rather moist, and has a light yet rich flavor from the sauce.
It comes with powdered sansho (Japanese pepper), but I ate half of it as is and sprinkled it on the other half. It is delicious enough without it, but it is quite nice to be able to enjoy two different tastes. Incidentally, there is white rice underneath. The pickles for chopstick rest are Shibazuke.
While the overall impression is one of elegance, there is nothing that makes a strong statement, and the portion is not very large, so you can finish it quickly and smoothly. That does not mean that it is insufficient, and I was impressed by the high level of satisfaction in terms of both texture and taste. By the way, according to Saikiya’s website, the bento I had this time was the “Chicken Dashi-maki Bento (Small),” and it seems that there are also larger sizes.
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