Just Bento

I have posted a recipe for char siu, or Chinese style roast pork, previously. But that was way back in 2004, and my standard go-to recipe has changed a bit since then. Plus, it makes a great staple for bentos, so here it is. continue reading...

This is a guest post by Iliana (aka Mosaica), who blogs about her daily life at The Daily Mosaica.

In life I often find myself embracing contradictions, and with regard to planning and preparing bento lunches, it appears that I am, at least, consistent. At times I am purely focused on taking a given recipe, often a Japanese recipe, and rendering it as authentically as possible given the constraints of my semi-rural existence in Vermont, a small state in the northeast of the US.  For instance the bento from last week where I made inarizushi — this meal nourished me on a number of levels: it was completely delicious,  it tied into a fascinating bit of cultural history, and it expanded my culinary repertoire. While I do miss the days when I was more of a globe-trotter, I’ve come to really appreciate how traveling via recipes from far, far away can give real pleasure —to my nose and eyes and tastebuds, as well as to my intellectual bits.

On the other hand, I’m also a bit of a fiesty girl, and I like to kick up my heels, as it were, in the kitchen, and for me this manifests itself as a willingness to play with food, to be led by my nose, or intuition, or a gut feeling that mixing this with that might just be yummy. That’s what this post is about: Taking ingredients which are traditional in Japanese cuisine and dressing them up in flavors from around the globe: Tibet, Denmark, Africa, India, and beyond. In addition, if you start from a perspective of your own preferred ratio of carb to protein to veggies and fruit, I encourage you to include entirely new ingredients to add fresh flavor and interest to your bento meal. During the five weeks of the Bento Challenge, I was inspired to see how many of us were using foods and flavors from our own backyards to create delicious new twists on the bento theme. continue reading...

Buchimgae or jijimi or chijimi is a thin, savory pancake from Korea. It’s similar to a Japanese okonomiyaki, but is a bit less complicated to make. (Also closely related is pajon, a pancake with lots of green onions.) It’s basically a pancake-like batter holding together a lot of vegetables and other ingredients. It’s a great way of using up leftovers, and holds up a lot better than okonomiyaki as a bento item I think. It makes a nice change from rice or bread based bentos.

Here are two batter recipes. One is a traditional one using wheat flour and beaten egg, the other one is a vegan and gluten-free variation. Use the one that suits your needs. The traditional one is a bit lighter and crispier, and the vegan one is denser. continue reading...

Bento Contents:

• 2 marinated chicken skewers using 60g / about 2 oz. chicken breast, 120 cal
• About 1 cup/ 240ml zakkokumai (mixed-grain rice), 220 cal
• One half of a large sweet bell pepper, sautéed, 50 cal
• Asparagus spear tips, 10 cal

Total calories (approx): 400 (how calories are calculated)

Time needed: 10-15 minutes in the morning

Type: Simple ‘back to basics’ bento continue reading...

The chicken recipes here on Just Bento are always very popular. And why not? Chicken is relatively inexpensive, cooks fast, and is fairly low-fat if you trim it judiciously.

This very simple Asian-fusionesque flavored marinated chicken breast recipe can be made without the skewers, but it’s just that much more fun, and somehow seems to taste better, if you put it on a stick. continue reading...