Egg heart rice

A very simple but effective way to make your left over egg fried rice look more attractive!

I use a special heart shaped shape for it, but basically any metal cookie cutter would work. Just make sure that you brush some oil on the inside of your cutter, oil your pan carefully and fry on a low heat. I tend to buy large eggs, so sometimes the quantity of egg seems to large for a cookie cutter and threatens to spill, but I managed to solve that by adding the egg very slowly to the pan. That way all the egg stays inside the cutter and you end up with a nice thick egg.

Another way to quickly “cute” up your lunch is by adding small nori (seaweed) shapes. There are special bento nori cutters but I have found that paper punchers work equally well (as long as you keep them for kitchen use only).

The little onigiri shaped container has some grapes hidden under (gigantic) radishes.

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Dosirakbento

The eagle eyed might spot a new bento box in this post!

Yes, I know…I have loads of boxes already but still… I just couldn’t resist this one as it’s very practical for packing my lunches 😉

I am a big fan of this brand (Black+Blum) and have a few of their bento/lunch boxes. They are sturdy and practical and there are lots of different shapes and sizes for different needs. I have to confess that I am actually tempted to also buy the bigger version of this round one as I had to pack my rice separately. But I will be good and wait a bit longer until I have used it more often and know better how much food I can pack into it. Quite often the trick with packing lunches is to pack the food quite tightly together. This will help avoid that the food shifts around and the chances are bigger your lunch will still look attractive by the time you are actually opening your lunchbox and eating it. (As you can imagine, for my blog I tend to make the photos directly after packing.)

In my dosirakbento today, I packed some of the Korean meatballs I had made previously (and frozen) and some Japanese Tonpei-Yaki pieces. The recipe for Tonpei-Yaki can be found here. I also cheated and used some ready cooked rice. I had run out completely of my rice freezer stash (read more about bento preparation here) and these little tubs are a great back-up to have.

Although the rice is not as tasty as my beloved Koshihikari (see my “rice snob” post) these are quite good and especially practical when travelling etc. The brand I buy is again CJ (same as the Hetbahncups I bought last year) and they come in different varieties (plain, rice and black beans, five grains etc) but there are lots of other brands around.

 

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Omurice Bento

Today’s Bento is an Omurice Chick!

Omurice or Japanese Omelet rice is a fusion between fried rice and omelet. The rice is usually pan-fried with ketchup and chicken before being wrapped in thin sheet of egg and a great way to use up leftovers.

According to Hyosun from Korean Bapsang, omurice gained a lot of popularity after appearing in a Korean drama called Rooftop Prince (옥탑방 왕세자). She also gives a recipe if you would like to make this at home.

Most omurice versions will have some more ketchup drizzled on top of the omelet, but I turned mine into a chick by adding some face decoration made from carrot and cucumber. I completed this bento with some more veggies and raspberries. There is some soy sauce in the cute little chick bottle.

 

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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!

 

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.

 

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!

Healthy snack box

healthy snack box

After eating way too many cakes in the recent months, I thought I’d better pack myself some healthy snacks 🙂

I have cut cucumber and carrot into small sticks, and rolled these up – together with some crab sticks – into lettuce leaves. Lettuce wraps are a great way to pack up all kinds of foods, like Thai inspired shrimps, Mexican taco meat, Chinese sweet chicken and so on. Or even better, make Korean Ssambap and wrap up some rice topped with grilled beef, chicken or pork!

Anyway, I digress, and even though I would love to have some Korean Samgyeopsal-gui (grilled pork belly) now, I was quite happy with how my crab-cucumber-carrot-lettuce wraps turned out. The lettuce kept the veggies moist and crisp and they were actually quite filling. To go with my wraps I also packed some radishes, blueberries, a satsuma and some nuts.

It all packed very neatly in my new Bento Box. Found it some time ago, it’s from Sistema and quite practical. It has a main compartment with a movable divider, two small compartments with individual lids, and a side compartment which comes with a small lidded pot. Of course all food, freezer and dishwasher safe. The packaging says that it can also go in the microwave, but without the lid. The lid is hinged though, and although you can detach it from the box, it’s a bit fussy, so I think I’d rather use it for cold lunches only.

And I have still lots of cake ideas that I want to make, so I guess I’d better come up with some more healthy lunch ideas as well!

Put some colour in your lunch!

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In my Miffy Bento post I referred to one of my favourite blogs Bunnyeatsdesign. Aside from blogging about her very photogenic rabbit Tofu, great recipes and other food related stuff, Genie also coordinates the monthly link up party Our Growing Edge.

You can read all about it here, but basically it’s a way to share with and inspire other food bloggers. The theme changes monthly and for August it is work day eating, so I thought to cheer up the start of the working week with a colourful lunch 🙂

In my lunch today I have covered the rice with loads of veggies like carrots, sugar snaps, broccoli and mini corn. The meat is soy marinated beef, it is called Jangjorim and very easy to make. Maangchi has a great recipe and also some examples on how to pack it in dosirak. My version didn’t have the eggs but next time I will make them with it as they are delicious as well.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Cheryl at Businesschic

 

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Yaki onigiri

Yaki Onigiri

Some left over rice turned into a simple but tasty snack: Yaki Onigiri!

Yaki means grilled, and Onigiri is a rice ball. Usually Onigiri are filled with all kinds of ingredients and/or wrapped in seaweed, but instead of filling, a Yaki Onigiri is grilled on a BBQ and brushed with soy sauce or miso.

Instead of a BBQ, I am using a heavy duty frying pan to obtain the same effect. First I shape the rice into triangles, making sure I really press the rice firmly together as otherwise it will fall apart later.

I then fry each side for a few minutes in a little oil on medium heat.  You can use vegetable oil or even butter but I like add some sesame oil to plain vegetable oil to enhance the flavour. After each side has crisped up – this usually takes a few minutes, avoiding to turn too often, I brush some soy sauce on each side before frying a further minute until done. Instead of soy sauce you could also use miso paste or even BBQ sauce!

I like eating Yaki Onigiri with some pickles.