Thursday, February 02, 2017

Miso Soy Milk Soup


I made two sorts of omusubi. One is with salted salmon and minced daikon greens, the other is with umeboshi, the leavings of my dashi shoyu, sesame seeds and sesame oil. I also made hakusai soy milk soup. While making the soup, I remembered that I hadn't bought salt yet so I seasoned the soup with miso. Geez, it turned out great! This is super easy to make (as always) and doesn't even call for any dashi/broth, just cook. Give it a try!

I put in...

Cut hakusai (napa cabbage) and bacon
Some miso (light-colored type)
Some rice flour (or flour/starch) to slightly thicken
About one third or fourth as much soy milk as water
A tiny bit of butter for aroma



Wednesday, February 01, 2017

Chikuwa Isobeage - Tempura



Woow. It's already February. I don't want to believe that, nooo! Haha! Well, we're sure heading for spring, little by little. I used a wappa bento for the first time in ages. It turned out that I was not a wappa lover. My other wappa has also been abandoned somewhere in the kitchen... Poor Wappa, ha! The bento today is meatless. I want to make meatless bentos more often. I made sweet potato walnut salad, chikuwa isobeage and lotus root stir-fry. The shoyu egg half and salted salmon are leftovers. I love chikuwa-no-isobeage. Isobeage is a sort of tempura, with aonori (green seaweed) in its tempura batter. I don't mind shallow/deep frying in the morning when I have enough time.


Tuesday, January 31, 2017



I couldn't post yesterday so this is my first bento this week. I started the week with easy bentoing as usual. I've prepared these toppings the night before. There are pork stir-fry, a shoyu egg half, carrot, spinach, moyashi (sprouts), gochujang (Korean sweet, salty chilli paste) and rice in the bento. I seasoned the toppings separately. Sadly, I ran out of salt halfway so the spinach and moyashi look brown and darker because I seasoned them with shoyu instead. The soup jar contains hakusai & shiitake soup. We do love bibimbap. You can eat tons of veggie with it. Thank you Korean food. Good gochujang is a must!


Saturday, January 28, 2017

Curry Onion Chicken

Today's veggie is a salad of cabbage, bean sprouts and spinach. Yeah spinach is in season right now, why not eat it? The rest of this bento are cheese omlet with ketchup, teriyaki shiitake and curry onion chicken. I marinated chicken pieces in some grated onion and salt the night before and sauteed them with carrot and curry powder in the morning. Grated onion makes chicken increadibly tender and adds extra flavor.


Happy weekend!!

Friday, January 27, 2017

Fried Kabocha Gyoza Pie


Hi there! Wow I am on track... So far so good. :) This bento contains shoyu egg halves, onion chicken saute, butter sauteed carrot, spinach salad, light brown rice and gyoza?? Yuppi is going to have a cooking session at school soon. Since they were given kabocha squash as a subject, she came up with an idea of fried kabocha pies using gyoza skins (wrappers). She gave it a try at home ahead. She made two versions of fillings. One is mashed kabocha mixed with cooked ground meat, plus cream cheese. The other is mashed kabocha mixed with crushed walnuts, a bit of sugar and butter, plus cream cheese. Both turned out great, I may have to swipe the idea and recreate them myself. I think pumpkin or apple pie filling will work as well. The crust is crispy and flaky, just like real pie crust. Maybe pleating the wrappers is a key for the flakiness. Fresh fried ones are divine!


Wednesday, January 25, 2017

Teriyaki Burg


The things I packed in the bento today are spinach salad, potato edamame salad (leftover), mini teriyaki burgers, a shoyu egg half and light brown rice. I just started light brown rice again after a long break from it. Yuppi and I find that it's better than normal white rice. I prepared the spinach and shoyu eggs last night and this morning I just cut the shoyu eggs in half, and mixed the blanched spinach with seasoned fish flakes (from my dashi shoyu making). I never waste the leavings of dashi shoyu after using up the dashi shoyu itself. You could use the leavings (kongo-bushi and kombu) as a seasoning or condiment, by the way. For the teriyaki burgers, I quickly chopped chicken breast and pork slices with a knife and grated some onion, added in rice flour, salt and black pepper and mixed all together, then sauteed and seasoned with shoyu and mirin... Phew. My way of seasoning foods is always simple. I was happy with the result. Sometimes I fail though.


Monday, January 23, 2017

Yakiniku Chahan and Hakusai Soup

My first bento of every week tends to be fried rice. I think that's maybe because I don't need to wonder what I should make for bento. My brain refuses to start working on Monday morning LOL. We tend to eat out on Sunday evening and that means no leftovers for bento next morning. This morning, I made yakiniku chahan (fried rice), hakusai (napa cabbage) soup and broccoli salad. The soup is actually super easy to make by the way (doesn't require any brain activity, haha!). For the chahan, first I made scrambled eggs and a yakiniku-like thing -- dressed thin-sliced pork with sake, shoyu and a bit of starch in a frying pan, then sauteed and chopped with a scissor. After that, I stir-fried onion and then added in rice, the chopped yakiniku and scrambled eggs. Stir-fried everything together, seasoned with shoyu, salt and black pepper. Voila!


The soup consists of chicken broth, cut hakusai, sliced shiitake, salt and black pepper. You just toss them in a pot and cook (it's no time/effort consuming). The happy thing is hakusai is in season right now and delicious!