leggo my obento! the bento blog


Teriyaki Salmon Bento
November 11, 2015, 11:46 am
Filed under: Beef, Bento, Fish | Tags:

My lovely wooden bento box just showed up yesterday so I was super excited about packing lunch today. I had a nice wooden one when I used to pack bento lunches back when I lived in Seattle, but it disappeared when we moved recently. I found this wooden bento box by KOSOX on Amazon. It’s made in China and has a finish on it. My original box was unfinished. I prefer the finish because it makes it less susceptible to staining. In any case, I use a sheet of parchment paper in my wooden bento boxes. I prefer wood because the bento stays moist but it can still breathe and the steam tends to absorb into the wood. I also think there’s something aesthetic and romantic about it.

Teriyaki Salmon Bento

Teriyaki Salmon Bento 

Teriyaki Salmon, Tamagoyaki, Simmered Kabocha, Chrysanthemum Turnip, Stir Fried Mushrooms and Turnip Greens with Shirasu, all of these are placed over steamed rice mixed with a bit of black sesame seed, and some orange slices for dessert.

My husband is a pickier eater than me, so I am working on things for him that are simple. The base formula for his bento are a meat, a vegetable, a starch, and a fruit. In contrast, the base formula for mine are a protein, 2 vegetables, 1 salad or pickle, and a starch.

Hamburger and Asparagus Bento

Hamburger and Asparagus Bento

Blanched Asparagus with Japanese Mayo, Hamburger with Glaze, Rice with Sesame Gomasio, and some orange slices for dessert.



scallop, shrimp, salmon roe, shiitake, tofu salad
January 29, 2008, 11:54 am
Filed under: Bento, Fish

bento_2.jpg

seared giant scallop, shrimp, shiitake, salmon roe, mango, tofu salad, green beans



stir fried fish ball + bacon green bean + deviled egg
December 19, 2006, 1:58 pm
Filed under: Bento, Fish

my bento

my bento - 12.19.2006

fish ball stir fried with green onion; green beans wrapped in bacon; kabocha; hard boiled eggs with mayo (deviled egg); fried rice with dried shrimp and takanazuke  (i love that stuff!!)

japanese mayo is perfect for making deviled eggs.  traditionally americans make deviled eggs by mixing the egg yolk with a little mayo, a little mustard, and a little white vinegar.  since japanese mayo is made with rice vinegar and is sweeter than american mayo, the extra flavor additives are unnecessary.  just pop out the egg yolks and mix with a little mayo.  deviled eggs is a good alternative solution to bento lovers that don’t like traditional hard boiled eggs…!  although i love both… it’s a nice treat every now and again.



tricolor donburi and crab tamagoyaki
December 4, 2006, 2:20 am
Filed under: Bento, Chicken, Donburi, Fish, Rice

his bento

his bento - 12.04.2006

fire roasted corn; ground chicken sauteed in sugar, soy sauce, and ginger; chopped spinach; fish cake tubes with mayo; imitation crab with mayo; shiitake mushrooms

my bento

my bento - 12.04.2006

rice with takanazuke and dried shrimp; cherry tomato; takoyaki w/ mayo and nori; tamagoyaki with imitation crab; kabocha simmered in soy sauce, dashi, and sugar



chimichurri salmon
November 30, 2006, 2:39 am
Filed under: Bento, Fish

his bento

his bento - 11.30.2006

tamagoyaki with spinach and smoked cheese; stewed kombu; sweet roasted corn; basmati rice; chimichurri salmon (from trader joe’s); brownie for dessert



teriyaki salmon with pineapple
October 31, 2006, 12:37 am
Filed under: Fish

his bento

his bento - 10.31.2006

basmati rice; teriyaki salmon with pineapple (from trader joe’s); broccoli cooked in leftover teriyaki marinade; tamagoyaki with mozzarella cheese



tuna, tamagoyaki, broccori
October 26, 2006, 12:13 am
Filed under: Bento, Fish

his bento

his bento - 10.26.2006

rice with umeboshi; marinated and pan fried ahi tuna; broccoli stir fried with ginger, sesame oil, and soy sauce; tamagoyaki with soy sauce, sake, and mozzarella cheese filling