Archive for the 'rice' Category

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Metal bento boxes & Shepherd’s pie

(ADDENDUM: Please accept my apologies for the downtime Lunch in a Box has been experiencing lately. My hosting company has had an unprecedented number of issues lately, and I will be switching providers shortly.)

I’ve seen fun little aluminum bento boxes for children in stores from time to time, but have always been puzzled by their lack of watertight lids. Why use metal boxes that leak? I asked the moms at Bug’s Japanese immersion preschool and searched through my Japanese-language bento cookbooks to find some answers.

In Japan, evidently preschools have special ovens to warm up the children’s metal boxes in the winter, but because most of the cute aluminum boxes lack watertight seals, Japanese parents have had to get creative with how they pack lunches in them. Benefits of metal boxes include being able to cook food directly in the box (when using an oven-safe container, also true of tempered glass boxes), the absence of health concerns associated with packing food in plastic, and lighter weight than glass boxes. Drawbacks include not being able to microwave metal containers and potential leaking caused by the loose, non-secure lid.

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Contents of preschooler bento lunch: Mini Shepherd’s pie (seasoned ground beef with vegetables, topped with mashed potatoes and melted Cheddar cheese; simple web recipe here), and a side dish container with a black Mission fig, Concord grapes, and different colored cherry tomatoes.

Speed Tip: When you’re making dinner, make a little extra that can be saved and eaten for lunch (either as is or as a Leftover Remake). The Shepherd’s pie didn’t take extra time when cooking — I just separated out a little, assembled in lunch-friendly containers, and threw them into the fridge for later.

Morning prep time: 8 minutes, using pre-made Shepherd’s pie from dinner earlier in the week. In the morning I grated some cheese and ran it briefly under the broiler in my convection toaster oven to melt the cheese. I let it cool before putting the plastic lid on top. (Read on for details, tips for using metal bento boxes, sample pages from Japanese bento cookbooks, and additional lunches.)

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Published by Biggie on October 6th, 2008 tagged bento, curry, decorative, equipment, for kids, glutenfree, meat, onigiri or sushi, potatoes, rice, tips | 16 Comments »

Bento lunches on live TV news

Last Friday I drove to Sacramento to do a TV segment about American-style bento on the local Fox40 morning news. I brought two big bags full of bento boxes, three packed bento lunches, thermal lunch jars, bags, and accessories, with an electric kettle to make molded eggs and an apple to make some quick apple rabbits on air.

I came prepared to cook and assemble an actual bento lunch live, but breaking news about Hurricane Ike shortened the time available and killed some other segments. Hey, at least I survived and got on the air! The original live spot was a little longer, but was edited down to 3.5 minutes for the website. In other news, there’s a lengthy interview with me up at the Food Interviews blog; have a look if you’re curious and check out some of the other interesting food interviews.

My three-year-old was a little puzzled as to why I was making four bentos the night before the TV shoot, and kept asking me which one was his lunch. He was just fine with his normal speed bento until he saw the super-cute Japanese food art lunch that I made to illustrate the other end of the bento spectrum, and made me promise to save that one for him to eat after preschool. I kept it on ice in an insulated lunch bag to make sure it survived the day, only taking it out briefly for the actual filming. Here it is, setting the bar too high for normal rushed parents (sorry!). I showed it live on-air, but it was edited out of the online segment.

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Contents of preschooler bento lunch for TV: Rice balls shaped like an elephant, fish, and bird (flavored with green hana-ebi fish powder, pink sakura denbu sweet fish powder, and salmon furikake rice sprinkles, decorated with cheese and nori seaweed). Mini cocktail sausages, a hard-boiled quail egg molded to look like a bird, edamame skewers, cherry tomatoes, blueberries, edamame shumai dumpling and dipping sauce. (Click on any photo for a larger view.)

Prep time: 45 minutes, WAY too long for a speed bento (contrast this with Bug’s actual lunch, below). I used frozen rice and shumai to speed up the process, but this was still too time-consuming for a regular weekday lunch. Honestly, it was a little irritating to make as I don’t usually spend this much time on a single lunch. (Read on for three more Western lunches and more about the TV shoot.)

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Published by Biggie on September 17th, 2008 tagged bento, decorative, dumplings or buns, eggs, for kids, meat, onigiri or sushi, phyllo or pancake or other, rice, sandwich case, sandwich or wrap | 53 Comments »

Speed Bento- Ice Cube Tray Nigiri

Please welcome guest author Amorette (Sakurako Kitsa), who is writing a series on how to make decorative art bento lunches. ~Biggie

Ice Cube Nigiri

Although Biggie definitely has the market cornered on speed-bento, I do know of a few tricks. Maybe they just stem from overextending myself in one area (intricate art bento) and wanting to be lazy elsewhere.

Nigiri made with an ice cube tray are easy and fast, fast, fast.

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Published by Amorette on September 4th, 2008 tagged Amorette, bento, eggs, meat, onigiri or sushi, rice, tips, tutorial or how to | 38 Comments »

How to make Spam Musubi

No, no — don’t go away! I know Spam sushi sounds awful, but hear me out. I first heard of the Hawaiian classic Spam musubi when I was in college a long time ago, and I have to admit I was pretty skeptical. Come on, Spam spiced ham loaf? In sushi? You’ve got to be kidding me.

About eight years ago, some of my Hawaiian friends decided to hold a luau here in California, complete with a whole pig cooked in an underground pit dug in their back yard. So as a novelty, I volunteered to make a party-sized batch of Spam musubi (shown at right). Funny thing, though. Once I started cooking (frying the Spam, flavoring it with homemade teriyaki sauce, putting wasabi furikake on the rice for a little kick), it started to smell really appetizing and I tried some. Wow! I’ve been a convert ever since and try all the different variations I run across, although I only make it a couple of times a year as it can be labor-intensive.

There are a number of variations on Spam musubi, including Spam makizushi (rolled in a long, skinny sushi roll), sandwich-style Spam musubi (shown above), traditional-style Spam musubi with a narrow strip of nori (shown below), Spam musubi with a layer of egg inside, etc. I’ve even had tasty versions that replace the Spam with teriyaki chicken, barbecued chicken, chicken katsu, or Portuguese sausage. As with rice balls, feel free to experiment with alternate fillings, especially those that are strongly flavored. I suspect that Korean barbecue like bulgogi or kalbi would also be tasty prepared this way, especially when fully wrapped in rice and seaweed as shown above. What variations have you seen? (Click for the full recipe and step-by-step tutorial.)

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Published by Biggie on August 20th, 2008 tagged lactose free, meat, onigiri or sushi, recipe, rice, tutorial or how to | 76 Comments »

Spanakopita & elephant rice ball bento lunches

A little food presentation game that I play sometimes is to buy a fruit or vegetable in an unusual color, and pack it next to a contrasting item in a bento lunch. I’ve done this with orange cauliflower and broccoli, gold kiwi and blueberries, purple potatoes and peas, and today with golden and red raspberries. My three-year-old son and I spotted the golden raspberries in the market the other week, and couldn’t resist picking some up to taste side-by-side with regular red raspberries. Bug and I tried out both kinds together, and found the golden raspberries to be slightly more tart than the red, but not unpleasantly so. It was a nice, subtle flavor contrast with the same texture as the red version. Explore your markets with an eye open for unusual colors; they can add natural fun to a lunch!

I find that Bug enjoys these little food experiments that we do together — it’s okay if he doesn’t like something, but I want him to think about why he doesn’t like it and try to explain it to me. He’s now able to explain if it’s the taste, texture or smell of something that bothers him, which in turn helps me formulate new approaches to incorporating a variety of foods into his diet. He’s not a picky eater, though, so the battle is half won already. (Knock on wood!)

Contents of preschooler bento lunch: Steamed broccoli with Goddess dressing, spinach and cheese spanakopita triangles (frozen from Costco, reviewed earlier), dried apricots, red and golden raspberries (Driscoll’s brand, but the exact variety wasn’t indicated), cheese triangle, dried blueberries and Rainier cherries.

Morning prep time: 17 minutes, mostly inactive prep time waiting for the frozen spanakopita to cook in the convection toaster oven and cool down on a little cooling rack afterwards so it didn’t turn soggy in the box. I turned on the toaster oven’s convection function to further speed up the bake time as convection is more even and slightly faster than conventional baking, and the toaster oven is more energy-efficient than our wall ovens. (Read on for packing details and an elephant rice ball lunch.)

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