Category Archives: Bento sides

Recipe: Tofu and Meat Miso 豆腐肉みそ

This recipe is super easy, its 1:1:1:1:1 etc
Double, triple, quadruple as needed
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Ingredients
100g mince meat
100g frozen tofu
1 tablespoon red miso
1 tablespoon white miso
1 tablespoon mirin
1 tablespoon cooking sake
1 tablespoon sugar
Optional :spring onions [mini diced carrots are nice too!]

Steps
1. Heat fry pan and stir through meat till cooked
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2. Cook till meat is completely cooked and most of the liquid has evaporated.
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3. Mix seasonings and pour in pan. Stir through evenly.

4. Store in fridge for a week OR pack in small portions and FREEZE up to 1 month.
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Its excellent with rice on its own :D
This recipe is SUPER useful for many dishes or you can use it in a lettuce wrap dish!

Also makes an excellent bento side!
I’ll be showing you the many dishes you can transform it into [including more bento sides!] soon!!

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FYI, I’ll be posting the recipe for the dish shown above in another blog post :D

Tips
*if you only have one type of miso at home, just use double the amount of it.
*frozen tofu has a totally different taste from fresh tofu. its kinda tastes like meat XD
*to make frozen tofu, just freeze firm tofu in the freezer
*if you dont want to freeze tofu, use firm tofu
*you can defrost the tofu in the fridge overnight or just use it directly like me.
*if you dont want to use tofu, use double the amount of meat.
*if you dont want to use meat, use double the amount of frozen tofu

Recipe: Tamagoyaki 卵焼き [Japanese omelette]

When i first started this blog, I asked on twitter what people were interested in reading about.
One of the most requested recipes/tutorials on this blog was for the japanese omelette aka Tamagoyaki.

Ingredients
3 eggs
2 – 3 stalks of spring onion, chopped finely [or cut with scissors]*
2 tablespoons of dashi stock
cooking oil

*I cut up the spring onion and freeze them in the fridge. You can just add the frozen spring onion directly.

Dashi stock can be made from scratch or instant dashi powder [wikipedia link for more info]
In my case, I bought white dashi in a bottle as i was lazy. It just makes it a lot quicker.
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Step 1 : Add all ingredients [except the cooking oil] and whisk well.
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Step 2 : Spray your pan with cooking spray or wipe some cooking oil on it
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Step 3 : Pour half the egg mixture to coat the pan.
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Step 4 : Once the egg appears to be mostly cooked, lift the egg “pancake”. Fold it slightly and tuck into a roll.
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Step 5 : Push the egg roll into a corner, then pour the remaining egg mixture into the pan. Be sure to lift the egg roll so the egg mixture can seep underneath.
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Step 6 : Repeat steps 4 – 5 till egg mixture is completely used.

Step 7: When egg roll is cooled, cut with a sharp knife.
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Enjoy!

Tips:
- I used a rectangular pan [makiyakinabe] that is specifically for making tamagoyaki and can be bought in most cookware stores in Japan. However if you cant find one, just use a normal frying pan [just cut the ends off the egg roll and it will look exactly the same]

- This recipe is very versatile! Try replacing spring onion with bacon and cheese or even a sheet of seaweed!

- To get the perfect tamagoyaki, its best to use medium to low heat. This way it wont appear brown or burnt [like mine haha]

- Needless to say, this is an excellent bento side! After cutting them into pieces, you can wrap them in plastic wrap and freeze.

For those who are wondering, the steps for making the egg roll for egg sushi [tamago sushi] are exactly the same
All you need to do is replace the ingredients with the list below.
Ingredients:
3 eggs
3 tablespoons of mirin
2 tablespoons of light soy sauce
2 tablespoons of sugar

Any questions? Do ask :D

p.s Could you “like” my facebook page :D

Recipe: Chikuwa Cucumber

This isnt really a recipe but its a popular way to introduce vegetables into your bento.

What you’ll need : cucumber and chikuwa
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FYI: Chikuwa is made from fish paste. The fish paste is wrapped around a bamboo or metal stick and steamed or broiled. The word chikuwa, (“bamboo ring”) comes from the shape when it is sliced.

Slice the cucumber into strips and stuff the hollow chikuwa with it.
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Slice on the horizontal for a different look.
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Store in a container in the fridge to use within a few days or freeze to use.
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Another popular bento-stuffer!

For color variety, try it with carrots and even hard cheese!
XOXO Yumeko

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