Little thrills, little trips, little ideas

Leave a comment

Hubby Bento #28 – Stewed Squid and Ume Pork Belly Wrapped Asparagus


This stewed squid is one of the easiest recipe I have tried and its sweet savoury flavour goes well with white rice. It is also often called tender squid stew. Here’s the recipe:

Stewed Squid
1 whole squid cleaned and cut into rings
2 tablespoons each of mirin, sake, sugar and shoyu
2 thin slices of ginger
some whole green peppercorns (optional)
Grated kabosu or lemon zest

Throw all the ingredients except the zest into a small heavy pot. I added some leftover soup stock and bring it to a boil. Then lower the heat to let it slow simmer for 20 minutes. After its cooked, mix in some grated kabosu/ lemon zest before serving

Ume Pork Belly Wrapped Asparagus
Thin slices of Pork Belly
Ume plum paste

This recipe is really easy too. Just spread a little of ume paste on one side of the pork belly. Place 1 asparagus on 1 pork belly slice  and roll them up. Sprinke a little of salt & pepper on the outer side of the rolled pork bellies before sautéing them until the asparagus is cooked and the meat is lightly browned. Be careful ume paste is salty, so moderate the amount of salt used.

Steamed Kabocha カボチャ
Its easy to carve any pattern on the skin once its steamed.

Have a great day ahead! “^x6”

Leave a comment

Hubby Bento #05

Hubby Bento #05

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

Box 1
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.

Box 2
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.