![]() ![]() 1/2 tbsp black vinegar (or balsamic vinegar)ġ.100 g mild red pepper (cut into 1-inch squares).100 g mild green pepper (cut into 1-inch squares).Slice cooked baby corns and put on top of the rice balls.īENTO RECIPES from Episode 20 / Season 5. Place fried spam on top of three rice balls and wrap it with nori sheet cut into belt shape.ĩ. Wrap three rice balls with the nori sheets.ħ. ![]() Cut 45g of the spam into three slices, and fry until golden brown on both sides.Ħ. Add boiled green peas to the remaining rice and mix well.ĥ. Put 55g of the rice onto plastic wrap and shape it into a ball. Mix rice nicely so that the salt is evenly mixed.ģ. Then shape it into a batch using spoon and fry it in the oil.ĭirections: Green pea, Spam, Nori OnigiriĢ. Pour the remaining batter after making the Salmon Tempura onto mixed vegetable and pumpkin cubes which is dusted with flour. Dust all the ingredients inside the bowl with the flour evenly.Ĥ. ![]() Put pre-cooked mixed vegetables in a bowl and add the pumpkin cut into 1cm cubes.ģ. Pre-cook the mixed vegetables and drain off the water.Ģ. Cover the salmon with the batter and fry.ġ. If it floats to the surface immediately, oil is heated properly. Put a drop of the batter into the oil using chopstick. Pour oil into a pan to a depth of 3cm and preheat on medium heat. Wipe off the drain from salmon fillet with a paper towel, and sprinkle flour on both sides.Ĥ. For tempura batter, pour a cup of water into a cup of flour, and gently mix.ģ. Ingredients: Green pea, Spam, Nori OnigiriĢ. Ingredients: Salmon Tempura and Kakiage (fritters) Hanami Bento (3453 kcal, serves 4) by Maki Ogawa BENTO RECIPES from Episode 20 / Season 5. Refrigerate the sandwiches for at least an hour to make them easier to slice in half. Cover the sandwiches with the remaining bread and press down on the edges to make the bread form to the shape of the fruit and cream.Ħ. Top the fruit with more cream, using it to fill in the gaps between the fruit. Arrange the fruit on the cream, putting the center of each piece of fruit where you will cut the sandwich in half.ĥ. Spread an even layer of whipped cream on 3 slices of bread.Ĥ. But be careful not to over whip, or it will turn into butter.ģ. Whip the cream with the sweetened condensed milk and vanilla extract until firm peaks form. Cut the crusts off the bread, making sure you trim them so the bread fits comfortably in your bento box.Ģ. 1/2 pint (About 240ml) heavy cream (above 35%)ġ.6 strawberries (leaves and stems removed).1/2 mango (peeled and sliced into 1/2-inch sticks).But making just one in a big oven isn't too efficient energy-wise, so.Makes enough to pack into 2 bentos Bento contents: If you don't have a toaster oven, you can make this in a regular oven at 200☌ / 400☏ for about 10 minutes. Cook in a toaster oven for about 6 minutes, until bubbly and a bit browned on top. Top with cheese, and a little dried basil or oregano. Mix in the chopped vegetables, and then the halved or quartered tomatoes. Mix together the mayonnaise and pesto (you can leave the pesto out if you like). Dried basil or oregano or Italian Herb mixĮquipment needed: toaster oven, cupcake cup (aluminum or silicone).2 to 4 cherry tomatoes, quartered or halved depending on how big they are.Recipe: Cherry tomato and leftover vegetable gratin cup You can up the nutrients by adding chopped up leftover meat, more cheese, and so on. To turn this into a vegan one use a non-egg mayonnaise substitute and omit the cheese. You do need a toaster oven to cook them up fast, but for serious bento makers this is a really handy piece of kitchen equipment to have (see essential bento making supplies). I seem to always have jars of sauces spreads and pestos and so on around in the fridge - if you do too, try experimenting with them! I have used a 'light' mayonnaise here to halve the calories (50 calories per tablespoon, instead of about 100 for regular mayo), and added a little pesto from a jar to make it even tastier. Cooked mayonnaise sauce tastes very nice when cold, making it very suited to bento dishes. It's a very popular all-around sauce in Japanese home cooking. Cooking with mayonnaise may seem a bit odd, but it works very well. You could use the ever popular sweet pepper and onion confit too. Here I've used some leftover zucchini and frozen carrot and peas. Otherwise you can use any cooked or frozen vegetables you have on hand. The only thing you should have are the cherry tomatoes, which make their own sauce in a way. It only takes a few minutes to assemble too. This vegetable gratin in a cup is a great way to use up leftover vegetables in a tasty way. ![]()
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