TAMAGOYAKI BENTO BOX
Traditional Japanese bento for a delicious lunch far from sandwiches and chips. The onigiri can be formed into cute shapes or animal figures to surprise your kids with a fun lunch.
Provided by Buckwheat Queen
Categories Breakfast and Brunch Eggs
Time 1h15m
Yield 1
Number Of Ingredients 15
Steps:
- Rinse rice with cool water until the water runs clear; drain. Bring rice and 3/4 cup water to a boil in a pot. Reduce heat and let simmer until water is absorbed, about 15 minutes. Let cool, 10 to 20 minutes.
- Cut the sheet of nori into two 1-inch strips; reserve the remainder of the sheet for making tamagoyaki.
- Wet your hands and form the cooled rice into 4 equal portions. Keep your hands wet to keep rice from sticking. Create an indention in one of the rice portions using your thumb. Fill the indention with 1 teaspoon bonito flakes. Top with another rice portion to close the onigiri. Form into an oval shape and wrap the middle with a strip of nori. Make another onigiri with the remaining ingredients. Sprinkle white and black sesame seeds on top. Place in a bento box.
- Whisk together the eggs, mirin, and 1/8 teaspoon tamari together in a bowl; divide into 3 portions. Cut remaining portion of nori sheet into four 1/2-inch strips.
- Heat oil in a small saucepan or square tamagoyaki pan over medium-high heat. Add 1/3 of the egg mixture and cook until almost firm, 2 to 3 minutes; if omelette is too firm, it won't stick together very well. Slide onto a plate. Add the 4 strips of nori to the pan with some space between each.
- Cook another 1/3 of the omelette the same way, but roll it up carefully in the saucepan with the nori. Slide the rolled-up omelette onto the edge of the first omelette. Cook the third omelette and roll it up, sliding it on top of the second omelette. Let cool enough to touch, about 5 minutes.
- Roll the entire layered omelette together with nori inside. Cut into 4 pieces. Place into the bento box alongside the onigiri.
- Mix 2 tablespoons tamari, ginger, and wasabi paste together in a bowl. Put the mixture into a portable container then put inside the bento box. Add the steamed broccoli and edamame.
Nutrition Facts : Calories 730 calories, Carbohydrate 99 g, Cholesterol 372 mg, Fat 20.5 g, Fiber 12.8 g, Protein 35.2 g, SaturatedFat 4 g, Sodium 2239.2 mg, Sugar 6.9 g
BENTO CHICKEN TERIYAKI
This recipe is adapted from one in Bento Boxes by Naomi Kijima. It is scaled for a single lunchbox (bento box) sized serving. Add this to a big bowl of rice and veggies, maybe with some Japanese type pickles, and you have a great lunch! This recipe is not a quick recipe, though; cooking time includes marinating time. I would suggest starting the chicken in the marinade, then starting your rice, then fixing everything else while you wait for these two to finish.
Provided by CraftScout
Categories < 60 Mins
Time 40m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix first 3 ingredients together in bowl big enough to hold the chicken. Add the chicken. Let this marinate for 30 minutes, turning over halfway through.
- Heat oil in a pan over medium heat.
- Take the chicken out and pat dry. Reserve marinade. Put chicken skin side down (if you aren't using skinless) in pan and cook until browned on that side (just a minute or two) and then flip and brown the other side.
- Pour reserved marinade over chicken and cover tightly. Lower heat and simmer until chicken is done, about 5 minutes.
- Remove cover and raise heat back to medium high. Reduce marinade until it is more of a glaze. Toss chicken in glaze to cover.
- NOTE: You could certainly substitute beef or tofu for the chicken in this recipe. Just adjust the cooking accordingly.
Nutrition Facts : Calories 338.3, Fat 23.9, SaturatedFat 5.8, Cholesterol 85, Sodium 1177.8, Carbohydrate 6.1, Fiber 0.1, Sugar 4.7, Protein 23.1
BENTO -- TERIYAKI CHICKEN IN A HURRY
This is a quick work night dinner we throw together when we are busy. Tasty and healthy, but best of all, my family will eat it! :) I usually grab a mixed fresh bag of broccoli, cauliflower and carrots when time is short and steam it 3/4 of the way through the rice ( times depend on your individual steamer - mine takes 50 minutes for long grain brown rice so I time the rest of mel accordingly). Brown rice is definitely a heathy choice, a little nutty or firmer in texture, but give them this flavorful dish and they will gulp down the rice and those dreaded veggies! **Kikkoman Teriyaki Baste and Glaze with Honey and Pineapple** is what gives this recipe the ease and flavor.
Provided by Mommy Diva
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Steam rice accoring to directions for your steamer. (I use a Krups with multiple bastes so 3/4 way through I can add my veggie basket to steam).
- As rice steams half way through time, grill your chicken breasts.
- When rice is 3/4 of the way cooked, steam your vegetables (at this point, chicken should be almost done).
- Baste chicken with teriyaki glaze, turning once and repeating.
- Remove from heat and allow meat to rest for 5 minutes.
- Plate rice, vegetables and sliced chicken breast.
- Drizzle additional teriyaki sauce as desired.
- Enjoy!
Nutrition Facts : Calories 507.8, Fat 4.2, SaturatedFat 0.9, Cholesterol 68.4, Sodium 1713.3, Carbohydrate 78.2, Fiber 3.3, Sugar 6.3, Protein 37.1
BEEF TERIYAKI, SPINACH WITH BONITO AND STREET CORN BENTO BOX
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h40m
Yield 2 servings
Number Of Ingredients 31
Steps:
- For the steak: Whisk together the vinegar, soy sauce, fresh ginger, mustard, black pepper, garlic, lime zest and juice and candied ginger in a large shallow dish. Place the steak in a flat layer in the marinade, then cover tightly with plastic wrap and marinate at room temperature for 15 minutes, flipping the steak halfway through.
- For the street corn: Bring 8 cups of water, along with the sugar and salt, to a simmer in a medium pot and stir to dissolve. Once dissolved, bring the liquid to a boil. Drop the corn into the boiling water and allow to cook until slightly tenderized, 4 to 5 minutes. Remove from the water and drain on a kitchen towel.
- Coat a cast-iron skillet with canola oil and heat over medium-high heat. Cut the corn in half crosswise and place directly on a fairly hot spot in the skillet. Cook, rotating the ears little by little so they char all around, for about 5 minutes.
- Using the same skillet, heat additional canola oil over medium-high heat. Remove the steak from the marinade and shake off the extra liquid. Reserve any leftover marinade. When the skillet begins to smoke, add the steak and let sit untouched for 3 to 4 minutes. Turn the steak and scatter the butter pieces in the skillet. Move the steak around to coat in the butter. Cook for an additional 4 to 5 minutes on the second side. Let rest for 5 to 10 minutes.
- Roll each corn cob on all sides in the Dried Chili Mayonnaise. Sprinkle the togarashi and cilantro on a large plate, then mix to blend. Roll each cob in the mixture, coating on all sides.
- For the spinach: Prepare a large bowl with ice water and fit a colander inside the ice bath. Fill a medium pot with about 4 quarts water and bring to a simmer over medium heat. Add a generous handful of salt and bring to a boil. (The water should taste like sea water.) Add the spinach and cook only until it wilts, about 30 seconds. Drain from the water with a slotted spoon or strainer and plunge into the colander. Swirl the spinach in the cold water so it goes from hot to cold quickly and cools off. Shake off the excess liquid and drain in a towel-lined bowl. Roll the kitchen towel up and squeeze any excess water from the spinach. Transfer the spinach to a flat surface and sprinkle with the vinegar and bonito flakes.
- To finish the steak: Wipe any excess grease from the skillet where the steaks were cooked and add the bean sprouts, tomatoes and extra marinade. Reduce over medium-high heat for about 3 minutes. Meanwhile, slice the steak against the grain and season to taste.
- Add the corn and spinach to the bento box sections. Spoon some of the sauce with the tomatoes and bean sprouts on the section for the steak and top with sliced steak. Garnish the steak with additional sauce. Serve with extra Dried Chile Mayonnaise.
- Whisk together the sour cream and mayonnaise in a large bowl until smooth. Sprinkle the guajillo chile powder, ancho chile powder, coriander, salt, pepper, lime zest and juice over the mayonnaise. Whisk together, then taste and adjust seasoning. Set aside.
JAPANESE FRIED CHICKEN BENTO RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, curry powder, sugar, garlic, ginger, soy sauce, sake, flour, potato starch
Provided by Spencer Kombol
Categories Lunch
Yield 1 serving
Number Of Ingredients 9
Steps:
- Cut chicken thigh to bite-size pieces and put in a plastic bag. Combine curry powder, sugar, grated garlic, grated ginger, soy sauce, and sake, and rub well. Marinate for 1 hour in the fridge.
- In a bowl, combine flour and potato starch, and mix well. Dredge marinated chicken in mixture, shaking off excess.
- Fry chicken until golden brown, then drain on a paper towel. Place into the bento box.
- Enjoy!
Nutrition Facts : Calories 734 calories, Carbohydrate 76 grams, Fat 18 grams, Fiber 5 grams, Protein 62 grams, Sugar 5 grams
TAMAGOYAKI (BENTO) RECIPE BY TASTY
Here's what you need: egg, soy sauce, edamame
Provided by Spencer Kombol
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Beat the eggs in a small bowl. Add edamame and soy sauce.
- Pour the egg mixture into a nonstick pan over low heat, and swirl the egg around the pan into a perfect circle. When the egg is cooking through, fold both side and roll.
- Wrap with plastic and arrange the shape. Cool in the fridge.
- Cut into half. Place into the bento box.
- Enjoy!
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