Soup for lunch (Slunch?)

How to call packing soup for lunch? Liquid lunch has a whole different meaning to me 😉 but not sure if Slunch sounds very appetising? I do realise that this lunch doesn’t actually look that appetising either, but that is mainly because I packed the soup (and made the photo) whilst it was cold. It does look – and taste – a lot better once I have heated it up ready for eating.

The soup that I packed is a Korean beef & radish soup called Seogogi-Muguk. I think this soup that is quite often eaten in Korea, as it is easy to make and non spicy. I really like the texture of the cooked radish, it is tender but retains a little bite and the slightly sweet flavour goes well with the beef and other seasoning (soup soy sauce/sesame oil/garlic). For this recipe it’s best to use Korean radish (Mu) but if you can’t find it, it can be replaced by daikon.  I won’t give a recipe here, as there are lots of recipes available online, this one at Maangchi is very easy to follow.

There is some more Korean radish on top of the rice, this is the yellow pickled one called danmuji. And some fruit, but I was a bit in a hurry so didn’t prepare the fruit into a container.

Looking back at the photo, I wish I could make the soup look nicer, but you will just have to believe me, google a recipe and try it out! 🙂

 

Trio of prawns

prawn bentoI do like prawns. Whether they are the tiny brown variety (which I think they call shrimp here in the UK) or the large tiger ones, I think prawns are delicious. Steamed, stir fried, tempura or a prawn cocktail, or added to pasta or soup, it doesn’t really matter how they are prepared, as long as they are not raw! I know that some (better) sushi shops offer a prawn nigiri made with a special prawn variety which I have tried several times, but there is just something in the texture that puts me off. But other than that, bring it on!

I have packed prawns before, some readers might remember the Song of the shrimp (and yes, I am humming the song whilst eating this lunch), or the home made prawn patties. I think that as long as prawns are cooked, it is perfectly safe to pack for lunch, but you might consider packing a cool pack or storing your lunch in the fridge if it’s a warm day. My lunch today was kept in the fridge, and I only reheated part of it in the microwave when I wanted to eat it.

So, which trio of prawn did I pack today? On the left there is some sweet & sour prawn. I bought this ready made at the Korean supermarket, so unfortunately I do not have a recipe. (I would love to find one, as it is delicious, so if any of my readers has made this dish, please feel welcome to share (your link) in the comments). Next to that are two prawn gyoza and two prawn dim sum (I think they are called siu mai). I usually buy these either ready to eat from a sushi shop, or frozen from the Korean supermarket. They can be packed cold and just need a minute or two in a steamer or microwave before eating. There is a little container of soya sauce for dipping, and I decorated with a few pickled danmuji flowers (danmuji = Korean pickled radish).

More flowers, this time vegetable ones, are in the other container, and also some radish and fruit to complete my lunch. I packed it all in my nice new lunch bag, which I was given by a friend (thanks G, I love it and use it daily). I do have a few specific bento bags, for example the one with the lovely Konglish slogan to Enjoy your well being life 🙂 but this new bag is a bit larger so most of my bento boxes fit in it with room to spare for a set of chopsticks/utensils, a small bottle of water, additional tubs/containers with rice, or fruit, or sweets etc.

I don’t know why, but this lunch makes me feel all ready for the Spring/Summer. I guess it’s because it’s quite a light lunch and full of colours, so it just makes me feel all happy and nice! Can’t wait for the berry season to start so that I can add even more colours to my lunches!

 

Dosirakbento

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A little bit of everything and nothing… Actually now I think about it, this is a vegetarian lunch as there is no fish nor meat in it. ..

Made little quail egg sticks with cherry tomato and carrot flowers and added some vegetable spring rolls. Filled up with more vegetables including radish pickles next to the rice and sprinkled that rice with some Perilla furikake. These radish pickles are very different to the ones I normally pack. You might remember seeing very bright yellow pickles in my lunches called danmuji, which is a slightly sweet pickle. The ones I packed in today’s lunch are a bit more savoury and less pickled if that makes sense, but I have forgotten how they are called.

There are a lot of vegetables that can be turned into pickles. So far my favourite are the Korean radish ones but we have just received some golden beetroot in our veg box delivery (our wonky veg one) so I am thinking of turning those into some Japanese pickles too!

I love sprinkling Perilla furikake to my rice as it adds a nice salty type flavour to it. Sometimes I even eat just plain rice with furikake, there are so many different varieties so your rice will always turn out different.  If you’re not familiar with furikake it’s worth looking this up. Basically furikake are Japanese sprinkles/seasoning which can be added to rice. You can find it at most Asian supermarkets, or you could make your own like I did here.

Recently, via another blogger, I learned about a different Japanese ingredient that I want to try out, which is called Mazekomi. Yukino is a blogger who shares her knowledge about cooking healthy Japanese food at home, and if you scroll to the comment section of this blog post, she explains what the difference is between Mazekomi and furikake. To summarise, both add flavour to rice but in a different way. Check out her blog though, the food looks delicious and I love her explanations and how she makes her recipes accessible for the not Japan-based cook!

 

Bento Bits

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Wasn’t quite sure how to call this Bento, but basically there are sweet bits and savoury bits in it!

This bento wasn’t made for myself, I made it for a friend who was staying with me whilst working in London. She didn’t need a bento for lunch (had already other plans) but did need one to sustain her during the day, hence the bits and pieces.

She chose the lovely rabbit/cherry blossom box for packing, so I thought that a rabbit shaped egg would be quite fitting. Other bits packed are cheese hearts and cucumber stars, blossom carrots and a few grapes. The container at the back holds all the sweets bits, ie some different pieces of cake (marmalade and carrot), a chocolate, some nougat, a cake pop (with the white chocolate flower) and more filled chocolates.

I guess this bento doesn’t really count as a fully balanced bento, even though it contains at least 2 portions of your 5 a day (or is it 10 a day now?), but way too much sugar…

It was quite fun though to pack a bento for someone else. Recently I have just been quickly packing some left overs or soup (or instant ramen …!…) into a box for myself without making much effort in creating something good looking. I do think the sweet bits look a bit boring because the colours are all similar but not much that one can do about that. However, the savoury part has all the different shapes cut out and is more vibrant in colour, which made a huge difference.

And my friend did agree with me that food that looks cute(r) does taste better. She even felt inspired to start cutting her cucumber and carrot into food shapes once she’s back home 🙂

 

To be Odd or not to be Odd

Hello,

Please meet Mr and Mrs Odd. Oh and Junior.  They are beets. Bet you didn’t notice that as you were so distracted by the fact that Mr Odd is wearing a hat. And has a moustache. And yes, I know that Mrs Odd went a bit overboard with the false lashes. Junior is fine. He has a bit of an hair issue (probably inherited from his mum) but other than that he’s fine. Seriously.

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Ok, jokes and photoshopping aside, what’s so Odd about them? Well, they got rejected. By the supermarket. Apparently, being Odd is out. At least, that is what supermarkets say. They don’t like Odd. They like normal. Like in same old, same uniformly evenly boring normal. Thirteen a dozen as bakers say. And the family Odd doesn’t fit in that dozen. Because they are a bit wonky. And Junior is small. Maybe he will grow, but not fast enough to make it to the supermarket shelf. So they got left behind. For being Odd.

Well, to be honest, if I have to choose between being normal and boring, or being Odd, I rather choose the latter. As you know, I am a grown up woman who still goes into happy overload mood whilst creating cute bunnies or piggies from rice balls, so some people will probably say that I’m not normal anyway.

But I digress. Because how come that whilst the family Odd didn’t make it to the supermarket they still ended up in my kitchen? Because of Oddbox. Oddbox are my new foodheroes. They rescue wonky veg and fruit. They fight foodwaste. And they give to charity. Plus they don’t mix up avocados with mangoes…. Did I already mention they are my foodheroes?

Oddbox buys up Odd produce from local suppliers, packs that into boxes and delivers this to your door. They are my new weekly veg & fruit box delivery service and we love them. Cheaper than other schemes, a generous quantity, seasonal produce (no nonsense about #courgette crisis or #lettuce rationing) and just look at these amazing colours:

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Ok, maybe that pear looks a bit wonky, and, hmm, that apple didn’t pass the red colour test (yes really, supermarkets reject apples because they are not red enough!), but I can tell you they taste gorgeous. So farmers happy, Oddbox happy, and we happy. 

Unfortunately though for the family Odd, this story didn’t have a happy ending for them. Rejected by the supermarket they briefly perked up being selected by Oddbox and featuring in a photo shoot. They also were quite pleased with themselves about having a whole blog post dedicated to them. But in the end they ended up where food should end up and they were eaten.

It was nice to meet you family Odd. And you were delicious!

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(Roasted beets with goat cheese and walnut salad)

If you would also like to be a food hero and rescue Odd fruit and Veg, Oddbox is now offering a 50% discount on your first box with ref code: REFBOX (They currently deliver in South London only, but are expanding).

Miffy bento

I read (on BBC news) that Dick Bruna, the author who created Miffy has died. So sad.

So I just wanted to reblog my Miffy bento to share and remember his inspirational and adorable Nijntje (Miffy).

RIP

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Miffy Bento

It has been some time since I made a kawaii (character) bento, so I today I packed a Miffy Bento.

I do like bunnies, they are so fluffy and cute. One of my favourite blogs is Bunnyeatsdesign. Genie is a brilliant blogger and obsessed with food and bunnies. Every Tuesday her blog features her rabbit Tofu, who is incredible photogenic. A highlight on my Tuesday but on other days there are also brilliant recipes,do check it out!

Anyway, to get back to Miffy. Miffy was created by Dick Bruna (source about Miffy) in 1955 after telling stories about a little bunnyseen in the dunes to his son. In the Netherlands, Miffy is known as “nijntje”, which derives from the Dutch word “konijntje”, meaning “little bunny”. Because “nijntje” is difficult to prounce for non-Dutch speakers and because there are so many different words for “bunny” in other languages…

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Happy Valentine!

Valentine bento

I know! It has been some time since my last post but I thought today would be a great date to restart blogging again.

Today is actually 3 years ago that I started this blog, and a lot has changed. I can remember how totally obsessed I was with making bento during the first months, I bought loads and loads of bento stuff and spent so much time creating them. Since then my focus has shifted, I discovered cake decorating and a lot of my free time was taken up with that instead of making dosirak/bento. So sometimes I blogged about my cakes instead. Or took some time of blogging because I felt uninspired, my lunches were boring or life got in the way.

Anyway, 3 years later, I’m still there and although I don’t want to make any promises about how often I will blog or how active I will be be, but it’s good to be back again. I would also like to thank again all my readers, followers and people who comment. It always surprises me that even when I don’t have anything new to show, my blog is still being seen and liked.

So this Valentine Day inspired dosirakbento today is to show my love for all of of you! 🙂

In the box at the back, there is some pink sushi rice, which I tried to shape in a heart but not totally successful…, with heart shaped vegetables. The box in the front has some Korean meatballs, and more of the pink rice and heart shaped veggies. And I love how the beet slices are bleeding a bit onto the radish, this was not planned, but it does look very pretty!

The Korean meatballs are my own invention, I used some beef mince and mixed that with Gochujang, soy sauce, garlic and sesame oil before shaping that into small meatballs and frying. They are great to pack into boxes and freeze well, so I made a batch to use in the coming weeks.

I hope that you have a lovely Valentine’s Day, and here are a few links to some of my previous posts that highlight (my) LOVE (for food)!

A cute boy loves girl bento made from onigiri.

I had my first blog anniversary and remade my Bunnies in Love.

Who says eggs are boring? These lovebirds were created with eggs.

And cake can be turned into love too, as these halloween pumpkin wedding couple prove.

 

Carrot men eating my lunch…

imageHelp, my lunch is being eaten by the carrot men!

Made a very quick lunch today and thought to add some fun by punching out these little men out of some carrot disks. I have not really gotten around to make a lot of bento recently. Partly that’s because I am so busy with decorating this year’s Christmas cakes. I made 4 (!) which will all be decorated differently and although it’s fun to do, it does take a lot of time. I’m hoping to post a photo of them all before Christmas. Currently no 2 is finished and have started on no 3….

Another reason why I haven’t been making a lot of bento is because I have been eating a lot less rice in recent weeks. Since winter has started, and temperatures dropping, I have been craving lots of comfort food like stews and oven dishes. Although I did make some Korean comfort food like Sundubu Jjigae, most other food has included potatoes and pasta. My taste buds seem to work that way, some months can go by without me eating any pasta at all, but than suddenly all I seem to want is spaghetti, macaroni cheese and lasagne! The same for potatoes, for the last weeks I’m yearning for mash, mash and more mash!  At some point my taste buds will call out for rice again, but for the moment I am indulging them.

However, even potatoes can be turned into a lunch, and I have packed them in the past, like with this Gamjajorim dish. Today’s lunch had potatoes in the form of a tortilla, always easy to make,  it can be prepared in advance and you can use up any left overs you have.

Recipe: Heat some oil in an non stick, oven proof, frying pan and add your filling of choice. I used onion, potatoes and garlic sausage. Fry for a few minutes until lightly coloured, whilst stirring regularly, and until potatoes are halfway cooked. Preheat oven or grill. Beat 2-3 eggs with some seasoning and add to frying pan, making sure the filing is evenly distributed. Fry for a minute more until slightly set and finish off under grill/in oven until firmly set. Can be eaten warm, tepid or cooled down and cut in pieces for your lunch 🙂

 

Sundubu Jjigae

Some more Korean comfort food, Sundubu Jjigae or aka Spicy Tofu Stew!

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I love this stew! So nice and comforting, especially now it is getting colder.

There are lots of different versions of this stew, with seafood (my favourite one) or with kimchi and pork, but they will all have this lovely soft dubu (tofu) in it which gives it an amazing creamy-melt-in-the-mouth texture. Hyosun on Korean Bapsang posted recently a very interesting white variation which had Perilla seeds. I quite like perilla but am often not sure how to use it, so her recipe is on my list to try out. A good recipe for the classic seafood version can be found on Maangchi, and she shows how to make the soup-broth-stock base for it.

I actually cheat a bit and use this packet:

wp-1479421800474.jpgI buy these at the Korean supermarket – where they even sell an instant version of sundubu jjigae (which is quite ok actually) – together with the soft dubu. I can’t read the instructions on the packet, but I just put it in a pan, add some water to it and some seafood and veggies.

This time I used mini corn, crab sticks and spring onion. Sometimes I also poach an egg in the stew just before serving, but that doesn’t really work for a packed lunch. This lunch was packed in my Ms Bento set, which is supposed to keep it warm until lunch time. Unfortunately, it had cooled down a bit though, but luckily only needed a quick minute in the microwave to become piping hot again. I always eat rice with this stew, and the other container had some spice garlic scape and cucumber.

Left over salmon

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Trust me, this lunch tastes better than it looks!

We had some salmon for dinner last night, and I saved some to pack for my lunch. I also saved some of the skin to make salmon crisps (you can read how to do this here) and packed this separately to avoid them going soggy. The cooked salmon was simply mixed with some cucumber and spring onion and I also drizzled some sesame oil and soy sauce over it.  I ate it with some rice (packed separately, not in photo) and added a satsuma.

Simple but tasty!