Every Chinese New Year, we will receive food hampers containing canned abalone. Life span of canned abalone is pretty long, so in my fridge, I still have 2 cans we received last year. I decided to clear the old batch as soon as possible by making abalone & prawn oshizushi for my hubby’s lunch bento today.
One box contains the oshizushi and cucumber slices, the other contains various vegetables and a meat dish
Abalone & Prawn Oshizuhi : Besides the top layer of 2 main ingredients, I added a layer of light kombu between 2 layers of vinegared sushi rice.
Pan-seared Japanese capsicum and egg plant with fish paste:
It is very simple to make. Cut eggplant into thick slices each measuring about 2-3 cm thick, cut a slit deep enough in the middle but not cut through and fill in the paste. Cut capsicum into half, remove the seeds and fill it with the paste. Sear them on both times til light brown. You can replace the filling with tofu or minced meat.
Ume Shiso Turkey Breast Roll:
This is a very popular izakaya dish. Izakaya restaurants usually use chicken breast, but I chose fresh turkey breast as it is healthier, more tender & moist. Butterfly a piece of turkey breast (I got my butcher to do it) and place it on top of a piece of cellophane wrap which will be used to roll the meat. Place a few pieces of shiso leaves on the thin butterflied breast, then spread evenly the paste of almost one Japanese plum. Be careful of the quantity of the plum paste since it can be very salty. Roll it up using the wrap, ensuring its tightly rolled up before you open the wrap. Cut into even slices using a very sharp knife and brown them with a little oil. You don’t have to sprinkle any salt as the juice from the salty plum paste will release onto the pan and use it to coat the meat.
I used edamame, shiso leaves, carrots and cucumber as dividers and to fill up the left-over spaces.
Its a healthy yet tasty bento with the help of the sweet abalone.