Alright so I've been posting these Bento pictures on Facebook for the world to see their glory but haven't been here to talk about them.
First of all - I got the Just Bento Cookbook and it is amazing! The photographs are beautiful. The recipes are inspiring and I just love the ease of the language and techniques. I am looking forward to using the recipes once I get back in a place to buy the staple items I'm low on.
So here's the Bento I made for Jan. 9th.
I mixed black sesame seeds into the rice after I steamed it (it was precooked) and took some canned chicken and mixed it with spices, teriyaki sauce, soy sauce, and mirin. It was not my favorite thing ever but it was good. I finished this box up with steamed cabbage, cherry tomatoes, and an arugula salad.
I made this bento for lunch on Monday. I marinated a sandwich steak in terriyaki, soy, mirin, and lemon juice. I under cooked it slightly which is NOT a good idea for a bento, but since I could warm it up at lunch I wasn't too worried. I steamed cabbage again but for some reason it was bitter so at lunch I didn't eat it. I steamed the carrots and sliced them into rounds (baby carrots) and finished up with some brussel sprouts. The rice and carrots have some ribbons of fresh basil on them. So tasty!
This is today's bento. It's rainy out so I included a miso soup ball. One of my favorite ideas from Just Bento is that nifty little brown miso ball. I simply throw some spices down on some plastic wrap, add a dash of soy sauce and a teaspoon to tablespoon of miso paste. The green cup has some dried leeks, carrots, parsley, and shitake mushrooms that I will put in the soup while it warms. The blue cup is an artichoke and red pepper sort of pickle I made yesterday. I used marinated artichoke hearts so I rinsed the pepper and the hearts off with water to remove most of the oil. Then I diced them, put them in a small jar, added water, apple cider vinegar, and spices and let it sit overnight. I shook it several times through out the night. I steamed carrots, made little radish flowers (thanks to Maki for the instructions in her book), and tucked in a soy bottle to finish the bottom tray. The top is rice with black sesame seeds on top and some chicken I cooked with dinner last night to have ready for today. I seasoned it with some soy, mirin, and Asian five spice (likely Chinese five spice) and added some snow pea tips and fresh basil to make a quick sort of stirfry. I hope it tastes half as good as it looks!
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So I wrote the above part of this post on the 18th, but had to run off to work before it was finished. It was pretty tasty though the miso ball was far too large for the bowl and not really big enough to make two containers... So... Tea mug next time.
No Bento for today because I forgot to make it last night, but I will be making one for tomorrow!
Ciao!
First of all - I got the Just Bento Cookbook and it is amazing! The photographs are beautiful. The recipes are inspiring and I just love the ease of the language and techniques. I am looking forward to using the recipes once I get back in a place to buy the staple items I'm low on.
So here's the Bento I made for Jan. 9th.
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| Jan. 9th Bento |
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| Jan 16th |
I made this bento for lunch on Monday. I marinated a sandwich steak in terriyaki, soy, mirin, and lemon juice. I under cooked it slightly which is NOT a good idea for a bento, but since I could warm it up at lunch I wasn't too worried. I steamed cabbage again but for some reason it was bitter so at lunch I didn't eat it. I steamed the carrots and sliced them into rounds (baby carrots) and finished up with some brussel sprouts. The rice and carrots have some ribbons of fresh basil on them. So tasty!
 |
| Jan 18th |
This is today's bento. It's rainy out so I included a miso soup ball. One of my favorite ideas from Just Bento is that nifty little brown miso ball. I simply throw some spices down on some plastic wrap, add a dash of soy sauce and a teaspoon to tablespoon of miso paste. The green cup has some dried leeks, carrots, parsley, and shitake mushrooms that I will put in the soup while it warms. The blue cup is an artichoke and red pepper sort of pickle I made yesterday. I used marinated artichoke hearts so I rinsed the pepper and the hearts off with water to remove most of the oil. Then I diced them, put them in a small jar, added water, apple cider vinegar, and spices and let it sit overnight. I shook it several times through out the night. I steamed carrots, made little radish flowers (thanks to Maki for the instructions in her book), and tucked in a soy bottle to finish the bottom tray. The top is rice with black sesame seeds on top and some chicken I cooked with dinner last night to have ready for today. I seasoned it with some soy, mirin, and Asian five spice (likely Chinese five spice) and added some snow pea tips and fresh basil to make a quick sort of stirfry. I hope it tastes half as good as it looks!
----
So I wrote the above part of this post on the 18th, but had to run off to work before it was finished. It was pretty tasty though the miso ball was far too large for the bowl and not really big enough to make two containers... So... Tea mug next time.
No Bento for today because I forgot to make it last night, but I will be making one for tomorrow!
Ciao!
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