Today’s bento theme is seafood & vegetable. Trying to cut down my husband red meat intake. I bought some beautiful boiled octopus (tako) yesterday. The boiled octopus is already savoury and by adding it to the rice, it releases wonderful umami flavour to the grains.
Box 1 : Tako Meshi
You can easily find many tako meshi recipes on the web.
Ingredients: 2 cups washed rice, 1 boiled octopus/tako (about 150g) sliced, dried anchovies, julienned ginger (1 knob), 2 tablespoons mirin, 1 tablespoon sake, 1-2 tablespoons light shoyu, 1 piece of kelp (about 8-10 cm), shiso leaf.
Simply place all the ingredients into the rice cooker and cook. Put the anchovies and kelp on the surface, so you can easily remove them later after the rice is cooked. Mix gently and service with some shiso leaves toppings.
Inari has a sweet taste, by adding earthy yam and the prawn and juicy corn will bring about a nice contrast of flavours. Gently invert the inari skin inside out, exposing the rough texture. Fill the pouch with a mixture of the rest of the ingredients. Heat a little oil in a pan and pan-fry on all sides until lightly crisp. You can add a little sea salt to the filling.
I used choy sum vegetable here. Simply simmer for 1-2 mins in chicken stock.
Crispy Kisu – see recipe on Hubby Bento #3
Kinpira Renkon – see recipe on Hubby Bento #10