Archive for the 'onigiri or sushi' Category

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Gyoza and broccoli lunch

This is my “roll out of bed and realize I haven’t planned today’s lunch” bento.

onigiri with ume katsuo furikake mixed in, plus umeboshi
steamed broccoli with soy ginger sauce from Whole Foods
pork & vegetable gyoza with dipping sauce
orange grape tomatoes

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Published by Biggie on June 28th, 2006 tagged bento, dumplings or buns, lactose free, onigiri or sushi, rice | 3 Comments »

Williams Sonoma for egg molds?!?!

How did I make this barnyard snack bento for my son without a traditional rice ball mold or egg mold?

So my bento fixation is getting worse, and I’ve been browsing shops all over San Francisco looking for bento accessories in unexpected places. I wandered into Williams-Sonoma seeking inspiration. Usually I walk out empty-handed because of their prices, but full of ideas of things to buy somewhere cheaper. And then I saw these ice cream sandwich molds in cute shapes.

At first I thought, $14 for three molds that you’d only use a few times a year? Uh, pass. Then I realized that they could do quadruple-duty as cookie cutters, onigiri (rice ball) molds and boiled egg shapers for a child’s lunches. Perfect!!! Maybe even Alton Brown would approve — not a uni-tasker!

This is what the finished ice cream sandwiches are supposed to look like with the molds:

Each mold consists of three pieces, with a cookie-cutter portion, little cap for the bottom, and a shaped plunger with a raised plastic design to create the pattern (giving you the cow face, etc.).

I figured they’d work just fine as ice cream sandwich molds, cookie cutters, and onigiri molds, but I was most curious about how they’d do as hard-boiled egg shapers. You may have seen these crazy gadgets before (photo below): you hard-boil an egg, peel it while it’s hot, pop it into a plastic mold while it’s still hot and pliant, and click the lid shut. Dump the whole thing into cold water for 10 minutes, and you’ve got an egg that looks like a rabbit head or a star. Only thing is, they’re hard to come by outside Japan, and they don’t seem to have many other uses. (July 2008 EDIT: You can get the egg molds below cheaply at Ichiban Kan’s online store for US$1.50 per pair (US shipping only), J-List starting at $3.20 per pair (international shipping), and from eBay sellers. Check out my list of online bento stores for additional sources.)

I boiled three eggs, peeled them while they were still very hot, and plopped them into the wet molds. But because these molds weren’t originally designed for eggs, they don’t have little latches to keep everything closed tightly around the egg while it chills in water. I improvised by looping a thick rubber band around the plunger & mold to apply even pressure. Here they are taking a cold bath:

Fresh out of the mold, this is what they look like:

The star and pig shapes turned out okay, but the cow shape would have been better had I used extra-large or jumbo eggs instead of large. Had to be careful removing the plunger from the face of the egg. Next time I may spray the face of the plunger with a little Pam (vegetable oil spray) before putting the egg in the mold.

Deciding to dye the star and the pig eggs, I filled a couple of ramekins halfway with cold water and mixed in a little food coloring (blue and red). Left them in for a few minutes until they got to a color I liked.

Voila! Dyed, molded eggs from an ice cream sandwich maker!!!

I looked around on the web for other places to find them, and found Tovolo ice cream sandwich molds on Amazon.com slightly cheaper, and in additional designs. Mission accomplished! (July 2007 EDIT: Evidently WalMart is now selling the cow/pig set for US$5, and Williams Sonoma has the three-piece set back in stores on sale for US$10. Full update here.)

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Published by Biggie on June 22nd, 2006 tagged bento, eggs, equipment, for kids, onigiri or sushi, recipe, rice, tips, tutorial or how to | 139 Comments »

Snack bento for my son

Beautiful day in San Francisco today — must take my son to the park! Spring colors for him:

Flavored onigiri (red/green hana ebi, and sakura denbu), takuan and edamame — packed in my small 240ml box. BTW, the total capacity of a Japanese bento box is usually printed on the bottom of the box (in raised plastic print). Generally there’s a square border running around the Japanese that describes the temperature limits (high and low) of each component of your box (lid, main body, clips, packing strip, and any internal lids or separators). The bottom-most entry in that list is capacity in ml (å®¹é‡) — handy for getting a grip on portion sizes, especially with the two-tier boxes.

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