Inari chirashi bento
I hid chopped sweet salty aburaage in sushi rice instead of stuffing sushi rice into aburaage pouches. Ohitashi (spinach with dashi shoyu), turnip pickle and cheese mashed potato for side dishes.
Tompeiyaki (omelet with cabbage, pork and okonomiyaki sauce) and yukari fried chicken.
Chili sausage bento
Sausages dressed with ketchup, a bit of shoyu and chili pepper. Sauteed pork balls. Tamagoyaki with edamame and kanikama.
Is this just fried rice? I slept in and had no cooked rice or time to soak rice in water before cooking it. I decided to make a paella-like thing because it can be cooked without soaking. Fortunately, there were these ingredients in the fridge. Into a large frying pan, I threw rinsed raw rice, water, tomato puree, chicken, sausage, onion, shiitake, curry powder and salt, then cooked until the rice was tender. I had to add in some more water, but it turned out good despite my impromptu.
Pork and veggie rice bento
Mini croissants for an evening snack.
This is an almost-vegetarian bento.
Happy March everybody! It's been a while. I have been on a phone camera kick lately. That's why I was absent from the blog. I feel like I finally got the hang of shooting bentos with my smartphone. Of course I've been using my camera as well, but it's so much fun to take pictures of foods with a smartphone and edit them with photo apps, isn't it? I think this kick will continue for a while. By the way, I edited these pictures with Snapseed. This app is so handy to make boring pictures look better and fun to play around with. It has been updated recently and is even easier to use than before.
Thursday, February 02, 2017
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
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
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.
Friday, January 27, 2017
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
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.