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.
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.
seared giant scallop, shrimp, shiitake, salmon roe, mango, tofu salad, green beans
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.
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
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
tamagoyaki with spinach and smoked cheese; stewed kombu; sweet roasted corn; basmati rice; chimichurri salmon (from trader joe’s); brownie for dessert
Filed under: Fish
basmati rice; teriyaki salmon with pineapple (from trader joe’s); broccoli cooked in leftover teriyaki marinade; tamagoyaki with mozzarella cheese
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