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Speed cooking technique: Multi-broiling
Posted By Biggie On April 4, 2007 @ 2:15 am In bento, for kids, glutenfree, lactose free, onigiri or sushi, potatoes, recipe, rice, tips, tutorial or how to | 17 Comments
Morning prep time: 7 minutes each (14 minutes for two lunches). Today’s speed tip is a variation on the multitasking theme: broil multiple items at once on a foil-lined pan for fast and easy cleanup (oven or toaster oven).
While I worked on the rest of the lunch, I broiled a pan of asparagus with sesame oil, and little foil cups of shimeji mushrooms topped with a squirt of ketchup and parsley (’recipe’ below). Leftover refrigerated rice was warmed in the microwave, shaped into little onigiri in a mold, then wrapped with  pre-cut nori or rolled in black sesame seeds. I blotted dry and cut up some leftover Chilean stewed beef lengua from dinner, as excess sauce can get into other dishes and lead to  bacterial growth when the lunch is kept at room temperature. Little tomato “gap fillers” stabilize the lunch for transport, and add nice natural color (aiming for five natural food colors for good nutrition).
Here are the two items ready to go under the broiler. Japanese bento cookbooks often tout broiling all three lunch dishes at once (1 protein main and 2 veggie subs), but I already had leftover beef in the fridge so it wasn’t necessary today. I stirred the asparagus (with sesame oil, salt and pepper) once about two minutes in, then took it out together with the mushrooms after about 4-5 minutes total cook time.
Bug’s lunch was pretty much the same, with the addition of some leftover fingerling potatoes and a little plastic pick for little hands. I used up all of our leftover rice making the onigiri and didn’t have quite enough starch according to the  Japanese nutritional guidelines for bentos, so in with the potatoes. New development, though — Bug decided today that he’s no longer a fan of black sesame seeds, so together we picked most of them off before the little rice balls were ‘acceptable’. Sigh. Little things like that make me really appreciate what a remarkably unpicky eater Bug normally is.
Broiled Mushroom Cup Recipe
1. Place two foil muffin liners inside each other for extra stability, then put on a baking sheet. You can also use shallow,  extra-thick foil cups for baking.
2. Add a handful of mushrooms, top with a squirt of ketchup.
3. Put under broiler (or in a toaster oven) for 4-5 minutes or until lightly browned. Garnish with chopped parsley.
Let these cool before packing up into a closed lunch container to avoid condensation for two reasons:
Some bento boxes (such as  Bug’s 430ml box above) have a little steam vent on the lid that you can open to avoid the vacuum effect.
Article printed from Lunch in a Box: Building a Better Bento: http://lunchinabox.net
URL to article: http://lunchinabox.net/2007/04/04/speed-cooking-technique-multi-broiling/
URLs in this post:
 pre-cut nori: http://lunchinabox.net/2007/03/15/speed-bento-tip-store-pre-cut-nori-in-freezer-bag/
 bacterial growth: http://lunchinabox.net/2007/05/08/food-safety-for-packed-lunches-updated/
 Image: http://www.flickr.com/photos/lunchinabox/445479875/
 Japanese nutritional guidelines for bentos,: http://lunchinabox.net/2007/03/07/guide-to-choosing-the-right-size-bento-box/
 extra-thick foil cups: http://www.flickr.com/photos/lunchinabox/419394024/in/set-72157594150632817/
 Bug’s 430ml box above: http://www.flickr.com/photos/lunchinabox/157505737/in/set-72157594150632817/
 Need for speed: A mommyâ€™s lunch manifesto: http://lunchinabox.net/2007/04/23/need-for-speed-a-mommys-lunch-manifesto/
 How to pack a bento lunch and use â€œgap fillersâ€: http://lunchinabox.net/2007/06/11/guide-to-bento-packing-and-gap-fillers/
 Biggieâ€™s list of top speed tips, tutorials and equipment reviews: http://lunchinabox.net/top-tips/
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