August 4th, 2009

Summer bentos

I have not been making any bentos for my kids since they are home.  Since they are starting school next monday I thought I would do a warm up.  Man, am I out of practice. 

Blue box is white cheddar cheeseits, red grapes, babybel cheese and white nectarine.  Carrots, ham men,and cheese flowers


baby bel cheese, white nectarine, red grapes, hard boiled egg.  Ham and cheese roll ups and carrots
okonomiyaki

Konnyaku no Miso ni Bento


Konnyaku no Miso ni

So I tried a new recipe to use up my remaining half-block of konnyaku. I’m not sure if I like the flavor of this, but I sure do like the texture better (well, the best out of my tried recipes so far). The recipe is for konnyaku no miso ni (こんにゃくの味噌に) and I adapted it from Obachan’s post. For some reason, her konnyaku endeed up prettier than mine, but I think thats because of the miso we used. Speaking of miso, I’m trying to get used to miso (and sesame) in large amounts. This dish had a little too much umami for me, but with rice I gradually got used to it. Even when I eat miso (soup), the miso taste isn’t as strong! Maybe I put too much in…

Bottom: Grapes, pickled jicama, konnyaku no miso ni
Top: rice, pretzels, melon mochi, coffee candy

こんにゃくの味噌に

  • 1/2 block konnyaku
  • 1/2 tbsp vegetable oil
  • 1 tbsp miso
  • 1/2 tbsp red wine vinegar
  • 1/2 tbsp sugar (to taste)
  • 1/2 tbsp mirin
  • 1 tsp soy sauce
  • 20 mL dashi stock
  • 1/2 tbsp roasted sesame seeds

Drain water off of konnyaku and blanch for about 5 minutes. Take konnyaku out, rinse with cold water. Tear konnyaku into small chunks. In a pan, add and heat the vegetable oil. Add konnyaku and fry for a few minutes. Add miso and heat until the miso is browned. Add the red wine vineger (can sub with sake), sugar, mirin, soy sauce and dashi stock (can dissolve dashi granules in water). Simmer until the liquid has thickened, stirring occasionally. Turn the heat to high and coat konnyaku with miso glaze, shaking the pan. Transfer to plate and sprinkle with roasted white sesame seeds.

Looking back on the ingredients now, I realize why the sauce was so watery! I accidentally didn’t halve some of the liquid ingredients! Don’t worry, the amounts listed above are the correct ones.

The jicama was delightfully crunchy, but too sour for my tastes. I’ll try to add some sugar in, but I’ll also try to reuse the ume-su (plum vinegar), since it was so hard to find and so expensive! Pickled carrots maybe?

Grapes were all miso-y because I underestimated the sauce on the konnyaku.
 

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x-posted from http://discojing.com

haruhi peace out

Lucky Star bento



This is the kitty from Lucky Star, seen during commercial breaks. It's made from cheese, kamboko for the black parts and cherry juice to color the ears, blush and tail tip. Then there's broccoli, ranch in the penguin cup, cherries, pan fried pork, collard greens and stuffing. It's a rather southern meal, but it looks pretty nice all together. <3
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Despite what I said in my earlier posts (from June and July, believe it or not!), I appear to have lost steam in terms of documenting my summer bentos. I still have several sitting around in backlog, waiting for their turn in the sun.

Nevertheless, here's a recent travel bento:



Kind of a cheater's bento (very little preparation necessary). I bought the sushi (California rolls made with shrimp instead of krab -- which is great, because the reason I'm not a huge fan of California roll is the krab!) premade from the HK Supermarket down the street, and repackaged it in my Snapware box along with some carrot sticks, slices of golden kiwi, a packet of fish and almonds, and some ginger hard candy.