Little thrills, little trips, little ideas

Hubby Bento #17

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I love myoga ginger (young ginger buds, 茗荷). They are very popular in summer in Japan. Pretty like a flower bud with its dusty peachy pink shade and a mild sweet crunch to its texture. I bought a piece of Hokke fish too from Hokkaido food fair in the supermarket. It comes marinated in shio (salt).

Wrapped Hotate Meshi Temari Sushi
3/4 cup rice, 4 to 5  pieces of Hokkaido Hotate (or dried scallop), 1 piece of ginger, 6 to 8 dried anchovies, 1 prawn, 2 pieces of cabbage leaves, umeboshi paste.

Cook the rice with all the ingredients in the rice cooker. Butterfly cut the prawn and sear it with a little salt. Press it down with a spatula to prevent it from curling up. Steam the cabbage leaves on top of the cooking rice until its soft. Place the prawn flat on a cellophane wrap with half a piece of shiso leaf (optional). Top with some of the cooked rice. Wrap the ingredients up and twist the end of the wrap to form the rice into a ball. Use the same method for wrapping the rice in the cabbage with little of the umeboshi paste.

Myoga & Okra Pork Rolls
Miso ginger paste -1 tablespoon white miso, 1/2 teaspoon grated ginger, 1 teaspoon miring, 1 teaspoon sake, a little rice malt syrup, thinly sliced pork belly , okra (lady fingers), Myoga, salt and pepper

Mix the ingredients for the paste. Marinate the pork belly in a little salt and pepper. Slice the myoga and okras into halves and sandwich some of the paste in between each of them. Gently roll and wrap the individual myoga and okras up with a piece of pork belly each. Sear them in a little oil in a pan until all sides of the pork is cooked for about 5 minutes. The okras should be soft too.

Yaki Hokke (焼きホッケ) & Tomago-yaki 
Since the hokke fish came ship-marinated, I just grilled it over low-medium fire until its cooked, it took about 20-25 mins. The tomago-yaki mix are 2 eggs, 1/4 cup chicken stock, a little squeeze of rice malt, 1 teaspoon of mirin and sake each. Cook over low fire making thin layer each time for about 3 times. Roll up the each egg layer when its about to set before adding on another thin layer.  Repeat this action until your desired tomago-yaki size.

Author: ongling

Hi, I have been making bento lunch boxes for my toddler son for a year. Its a challenge everyday to think of new bento ideas to excite him. The creations are endless and took a lot of trial and errors. But most importantly, his bento lunches must deliver 3 key goals: exciting presentation (eye appeal), exciting tastes (texture & ingredients) and exciting adventures (dare to try; food play). Recently, I started making my husband lunch bentos too for work after he got envious of seeing beautiful bentos prepared by Japanese wives on Japanese TV network. I am learning and picking up skills from many talented bento makers everyday to improve myself. Here are some of my creations I would like to share with you. Apart from bentos, there some travel stories and little things i enjoy doing related to food and culture in this blog. So enjoy and share your thoughts with me.

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