how I made bento no. 3

 To make this bento I used the following (per bento box) 

• about 1 cup cooked bowtie pasta
• about 1/2 cup beef and mushroom pasta  sauce
• 2 pcs cheddar and swiss cheese flowers with black sesame seeds
• 1 cheddar and swiss cheese butterfly
• 3-4 pcs. blanced  broccoli florets
• 3-4 pcs sliced carrots
• 3-4 pcs cucumber sticks
• ranch dip in cups
• 15 pcs cooked edamame
• strawberry
• mini tuna-cucumber sandwich
• green onions (spring onions) put in a plate or microwavable container, cover with cling wrap, microwave for 2 minutes

 
RECIPE FOR BEEF AND MUSHROOM PASTA SAUCE:
(this makes a lot so you can use it for dinner or keep the rest in the freezer for future use)

 Ingredients:

• 1 lb ground beef
• 2 jars ready-made pasta sauce of choice
• 2 tablespoons minced garlic
• 1-2 tablespoons sugar (optional)
• 1 big can sliced button mushrooms (drained, set aside liquid)
• oil for sauteeing

 

Procedure:

Heat oil in pan, add ground beef, cook until brown, let juices evaporate. push beef on side of pan,  add  a bit more oil if needed, saute garlic until a bit brown or fragrant. Add button mushrooms, saute for 2 minutes. Add  ready made pasta sauce, cover and allow to simmer for 5  minutes, add sugar or adjust taste, simmer for another 5 minutes, remove from heat.

 
TO ASSEMBLE OBENTO:

(bottom tier)

1. place cooked bowtie pasta at the bottom of bento
2. spoon pasta sauce over pasta
3. decorate using spring onions that has been cut to resemble grass, leaves and stems
4. add cheese flowers and butterfly

(top tier)

1. place  a reusable cup on one side of bento, put ranch dressing at the bottom
2. arrange carrots and cucumber sticks inside the cup (on top of the ranch dressing)
3. put a piece  or two of tuna-cucumber mini sandwich on one side of the bento box and a strawberry on the other
4. skewer edamame, 5 pcs per pick and arrange on bento box
5. fill spaces with broccoli florets

                                                                           
                                                         ********** ooo0ooo **********

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how I made bento no. 6

To make this obento I used the following: (per obento)

• 1/2 to 2/3 cup steamed rice
• furikake (japanese rice seasoning)
• asparagus wrapped in bacon
• 3 pcs breaded butterfly shrimp
• sauce in a bottle (I used yakitori sauce here)
• 4-5 broccoli florets (steamed)
• 3-5 pcs sliced carrots (steamed)
• 3 orange wedges
• 6-8 pcs grapes

 

 RECIPE FOR BREADED BUTTERFLY SHRIMP:
 
INGREDIENTS:

• 3 pcs large shrimps
• 1 egg beaten, add a little water to it
• panko or japanese bread crumbs
• oil for frying

 

PROCEDURE:

Using kitchen shears, make a cut at the back of the shrimp starting from the end where the head is supposed to be (include both shell and meat in cutting), remove shell but  keep the tail intact. Devein the shrimp, then make a  butterfly cut along the back, be careful not to cut all the way through. Rinse in running water, then pat dry with kitchen towels.  Put panko and beaten egg in separate bowls.  Dip shrimp first in egg, then in the panko breading, press down carefully so that the breading would stick to the shrimp well. Dip for a second time in the beaten egg, then in the panko again.  Heat about 1 inch of oil in a frying pan, fry shrimp until golden brown, drain on paper towels.

 
TO MAKE  ASPARAGUS WRAPPED IN BACON:

cut one asparagus stalk into 2 pieces, cut bacon strip in two, wrap the asparagus in it, secure with a toothpick.  pan-fry until bacon is cooked.

 
TO ASSEMBLE OBENTO:

(bottom tier)

1. Put rice on  half of bottom tier, sprinkle furikake on top.
2. Arrange breaded butterfly shrimp on the other side, including the sauce bottle.
3. Place asparagus wrapped in bacon in between the rice and the shrimps.

(top  tier)

1. arrange broccoli and carrots on one side of the box
2. arrange orange wedges and grapes on the other side, use a divider in the middle

                                                          ********** ooo0ooo **********

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how I made Bento no. 8

To make this obento box I used the following:

• 3/4 to 1 cup steamed rice
• 3 scrambled egg flowers (cut with a cookie cutter) (I used 1 beaten egg,  a little water and   salt)
• 6 pieces mini nori flowers (cut with puncher)
• 1 cup stir-fried chicken with mixed vegetables and sesame oil
• 4-5 pieces sliced peaches in syrup

RECIPE FOR STIR-FRIED CHICKEN WITH MIXED VEGETABLES AND SESAME OIL

(good for 2 bento boxes)

 
INGREDIENTS:

• about 150 grams chicken breast, cut very thinly
• 4-5  tablespoons yakitori sauce
• 3 pcs asparagus, each cut into 4 pieces
• 6 broccoli florets
• 1/4 cup sliced button mushrooms
• 8-10 pieces sliced carrots
• 8-10 pieces small sugar snap peas
• 8-10 pieces sliced yellow squash
• 8-10 pieces sliced zucchini (you may use a small cookie cutter to shape the carrots, yellow squash and zucchini into different shapes)
• a few drops of sesame oil
• toasted sesame seeds
• a bit of canola or olive oil for sauteeing
• salt to taste

 

PROCEDURE: 

Marinate thinly-cut chicken breast in 3 tablespoons of yakitori sauce overnight or for at least 10 minutes. Heat canola oil or olive oil in a skillet and saute chicken when hot.  Stir-fry for 2-3 minutes or until chicken is evenly browned. Add carrots and broccoli florets, saute for about 30 seconds. Add  2-3 tablespoons more yakitori sauce.  If it gets too dry, add a bit of water.   Next add asparagus, mushrooms, sugar snap peas, zucchini and yellow squash, stir-fry  for another 30 seconds or until cooked but still crunchy. Season to taste, turn off heat, add a few drops of sesame oil.

 
TO ASSEMBLE OBENTO: 

1. (bottom tier)  put about a cup of the stir-fried chicken and mixed vegetables in the bento box, sprinkle with sesame seeds
2. (top tier), place 3/4 to a cup of steamed rice at the bottom of the bento box, add 3 scrambled egg florets, place a flower-cut nori on top of each, arrange  the remaining nori flowers on  opposite  side
3. use a separate cup for the sliced peaches in syrup

                                                           ********** ooo0ooo **********

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how I made Bento no. 7

To make this obento I used the following (per obento box) 

• 3/4 to 1 cup  beef taco  fried rice
• 2 pan-fried skewered chicken in yakitori sauce
• 1/4 cup broiled zucchini and yellow squash with parmesan
• 3-4 steamed broccoli florets
• kiwi  and grapes

 
RECIPE FOR FRIED RICE: (good for 2 obento boxes)

INGREDIENTS:

• about 2 cups left-over rice (cooked the previous evening)
• 1/4 - 1/2  cup left-over ground beef with taco seasoning (or bits of ham or bacon)
• 1/2 cup carrots and peas
• salt to taste
• a bit of oil for sauteeing

 
Procedure:

Heat a bit of oil in a pan, reheat beef for 1 minute, add carrots and peas, saute until half-cooked. Add rice, mix all ingredients well, add a dash of salt to taste, stir-fry for about 3-4 minutes, remove from heat, set aside.

  

RECIPE FOR PAN-FRIED  SKEWERED CHIKEN IN YAKITORI SAUCE

INGREDIENTS:

• chicken breast cut very thinly
• store-bought yakitori sauce
• 4 short skewers
• a bit of oil for frying

 
PROCEDURE:

Place thinly-cut chicken breasts in a small bowl, add about 2 tablespoons of yakitori sauce, marinate for a few minutes. use 4 short skewers for the marinated chicken, discard marinade. Heat about a tablespoon of oil in a frying pan, when hot, fry skewered chicken, turning a few times to make sure that it cooks evenly and thoroughly. Remove from pan when cooked, if  the chicken  will fit into the bento box, you can just place it there with the skewer, but mine doesn't so I had to remove it by cutting along the back of the skewer and carefully removing the chicken without ruining the shape.

 
RECIPE FOR BROILED ZUCCINI AND YELLOW SQUASH WITH PARMESAN CHEESE:

 INGREDIENTS:

• 1/4 cup zucchini (chunks)
• 1/4 cup yellow squash (chunks)
• grated parmesan cheese
• a bit of olive oil
• salt and pepper

PROCEDURE:

Set oven to broil. Put zucchini and yellow squash in a small bowl. Splash a bit of olive oil in it, season with salt and pepper. Mix them all together, then lay them  in a baking dish, sprinkle with grated parmesan cheese. broil until cooked.


TO ASSEMBLE OBENTO:

(bottom tier)

1. place about a cup of fried rice at the bottom of the box
2. carefully arrange chicken on top
3. pour a bit of the yakitori sauce on top of the chicken to glaze

(top tier)

1. put the  broiled zucchini and yellow squash on one side of the bento box
2. the kiwi and grapes on the other side
3. place the steamed broccoli florets in the middle

                                                   
                                                           ********** ooo0ooo **********

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how I made Bento no. 5

 To make this obento I used the following: (per obento)

• bologna ang cheese sandwich (1 sandwich is cut into 4 triangles, I used 3 here)
• swiss and cheddar cheese flowers
• edamame
• 4-5 pieces grapes
• 2  pieces cherry tomatoes
• 4 pieces cooked meatballs
• mixed vegetable stir fry
• mandarin oranges in light syrup
• parsely for garnish

 

RECIPE FOR MIXED VEGETABLE STIR-FRY
(yield: 1 serving)

 
INGREDIENTS:

• 4 pcs small button mushrooms
• 2 slices zucchini
• 2 slices yellow squash
• 2 slices carrots
• 4 or 5 broccoli florets
• pinch of  stir-fry mix to taste
• oil for sauteeing

PROCEDURE:

Heat oil in pan, add carrots, stir fry of about 30 seconds, add all other vegetables, stir fry for another 1 to 1 1/2 minutes or until vegetables are done but still crisp to the bite. add stir-fry mix to taste, toss to distribute evenly, remove from pan and transfer to the bento box.

 

TO ASSEMBLE OBENTO:

 (bottom tier)

1. arrange 3 pcs of the sandwiches slightly slanting on the box
2. put  the cheese cut-outs on one side of the mini-sandwiches  using mayonnaise to secure them in place
3. add grapes, cherry tomatoes and edamame
4. stick a few bunches of  parsely in open spaces

(top tier)

1. place 4 pieces of  meatballs in bento box
2. spoon mixed-vegetable stir fry on the opposite side
3. use a divider to separate meatballs from the vegetables

 A separate container was used for the mandarin oranges.


                                                              ********** ooo0ooo **********
                                                                                                                        

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how I made Bento no. 4

 To make this bento I used the following: (per bento box)

• cooked rice (about 1 cup)
• soboro-style ground pork
• 1 egg, beaten, add a little salt, then cook  (scrambled)  over medium heat. Use chopsticks to break it into small pieces, set aside
• 1/4 cup frozen peas
• 1 asparagus stalk
• 3-4 broccoli florets
• 3-4  pcs carrot rounds (cook all vegetables in boiling water for a few minutes, don't overcook!, remove witha slotted spoon, add add a little salt (toss to distribute salt), set aside
•  fruit cocktail
• toasted sesame seeds (optional)

 
RECIPE FOR SOBORO STYLE PORK:

(yield: 1 serving)

Ingredients:

• 1/4 cup ground pork (you can also use beef, chicken or turkey in place of pork)
• 1 tsp soy sauce
• 1/2 tsp sake or any white wine
• 1 tsp mirin
• 1 tsp sugar
• 2 teaspoons extra-virgin olive oil or canola oil

PROCEDURE:

Heat oil in a pan, add ground pork, stir until browned. Mix in soy sauce, sake, mirin and sugar. Simmer until most of the liquid is gone.

 

TO ASSEMBLE OBENTO: (BOTTOM TIER)

1. place rice at the bottom half of the bento box until about 1/2 to 2/3 full.
2. cut a hole in the middle of the rice using a round shape cutter or in my case the reusable take-out sauce cup in my bento tools album
3. scoop out rice within the circle, (there will be a hole in the middle) spoon soboro-style pork into the hollowed circle. fill the top of the rice with the scrambled egg, place the cooked peas on top, sprinkle toasted sesame seeds on pork

(TOP TIER)

1. use a silicone cup for the fruit cocktail
2. arrange cooked vegetables on the other side

                                                            
                                                              ********** ooo0ooo **********

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how I made Bento no. 10

To make this obento box I used the following:

 3/4 to 1 cup rice topped with furikake
3 corned beef medallions
3 broccoli florets (steamed)
3 flower carrots (steamed)
1/4 cup mushroom ajanillo
1 mini blueberry muffin
2 small strawberries
1 flower-cut cheese

 
RECIPE FOR CORNED BEEF MEDALLIONS
(this makes a lot so you can also serve it for dinner)

 
INGREDIENTS:

• 1/3  cup finely minced onions
•  1 can corned beef
• 1 potato
• 1 small carrot, minced or grated (you may use the carrot trimmings when making flower-shaped carrots)
• 1 egg
• salt and pepper to taste
• panko (japanese bread crumbs)
• oil for frying and sauteeing

 PROCEDURE:

1. Heat oil in a pan, saute onions for about a minute, add corned beef, cook for about 3 minutes.
2. Peel and cut potato into cubes, boil in water until soft, then mash it in a bowl.
3. Add sauteed corned beef, minced carrots and egg, to mashed potato, then  season with salt and pepper, mix thoroughly together.
4. Refrigerate until the mixture is firm enough to be shaped into medallions.
5. When mixture is firm enough, measure about 2 tablespoons, form into a ball then flatten top and bottom to form medallions
6. coat with panko breading
7. fry in oil (preferably olive oil or canola oil) until evenly browned
8. remove from pan and place in a plate lined with paper towel to absorb excess oil, set aside

   TO ASSEMBLE OBENTO:

(BOTTOM TIER)

1. place 1/2 to 2/3 cup rice on half of the bento box, sprinkle with furikake on top
2. arrange corned beef medallions, carrots and broccoli florets as shown in the picture

(TOP TIER)

1. put one mini blueberry muffin on one side of the box
2. arrange the strawberries and cheese opposite the muffin
3. use a mini cupcake liner for the mushroom ajanillo to separate it from the muffin and the strawberries

 

                                                             ********** ooo0oo0 ***********

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SPICY MISO PORK STIR-FRY

INGREDIENTS:
   
100 g thinly sliced pork (cut into bite-size pieces)
slices of green, yellow and red bell peppers (1/4 of a whole each)
6-8 pcs flower-shaped carrots
1 1/2 tsp yellow miso
1 1/2 tsp mirin
1 1/2 tsp sake (optional)
1 tsp Lee Kum Kee chili bean sauce (add more if you want it more spicy)
pepper
sesame oil

PROCEDURE:

Heat sesame oil in a pan until very hot, add sliced pork, saute until lightly browned.

Add carrots, stir-fry until a bit cooked, then add bell peppers and stir-fry again.

Mix miso, mirin, sake and chili bean sauce together, add to pork and vegetables, stir fry until everything is well-coated with the sauce. Add a dash of ground pepper, remove from heat.

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CHICKEN AND EGGPLANT STIR-FRY

INGREDIENTS:
 
100 g boneless chicken thigh (cut into bite-size pieces)
1 medium sized eggplant, cut into half-moon shape (soak in salted water to remove bitter taste)
1 tsp minced garlic
salt and pepper to taste
a pinch of dried basil
1 tsp soy sauce
olive oil for sauteeing


Heat oil in a pan, stir-fry chicken and garlic, season with salt and pepper, cook until chicken is no longer pink, lower heat, add eggplant and stir-fry until eggplant is cooked. Add soy sauce and dried basil, mix well, remove from heat.

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SWEET AND SPICY BEEF WITH SHIITAKE MUSHROOMS

INGREDIENTS:

100 g thinly sliced beef, cut into bite-size pieces
3-4 pieces fresh shiitake mushrooms (remove stalks, slice in half or in thirds)
a bit of ginger, minced
1 tsp mirin
1 tsp sugar
2 tsp soy sauce
pepper to taste
2 tsps sesame oil

PROCEDURE:

Heat sesame oil in a pan, saute beef until browned, add shiitake mushrooms, stir-fry.

Add ginger, sugar, soy sauce and mirin, Stir together until beef and shiitake is well coated, sprinkle with pepper, remove from heat.

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BUTTERED BEEF AND BROCOLLI

 
INGREDIENTS:

100 g thinly sliced beef (cut into bite-size pieces)
8-10 broccoli florets (blanch in boiling water, add some salt)
salt and pepper to taste
1 tsp soy sauce
vegetable oil
1/2 tablespoon butter


Melt butter in a pan, add a little vegetable oil, add beef, season with salt and pepper, stir fry until beef is browned

Add broccoli florets, stir-fry quickly, season with soy sauce, mix all together, remove from heat.

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