bento

Quinoa Makizushi - an idea from Heston Blumenthal

My mother brought me a book to look at recently. It's called Heston Blumenthal at home. Amongst the recipes was a technique which I think would be of interest to the Just Bento community. I wish I could say that I could have come up with it myself but there is a step which makes quinoa suitable for spreading and rolling in nori I would never have ever considered trying. I won't go into too much detail as I have no wish to infringe his creative copyright but the basic principle is easy to share.

To begin with, his tips for preparing quinoa: continue reading...

Spring Bento Challenge?

Just wanting to see if anyone is interested in doing a Spring themed Bento?
This forum looked a little dusty so I thought I would ask.

How would the challenge work?

Use local spring produce available in your area. Explore your local markets, farms, and stores and see what they have in season. Experiemnt. Try a fruit or veggie you've never seen before.

How long do you have?
Until the End of April, Beginning of May

What about posting a picture of my Bento?
Please Do! It's not required (though a recipe including the new fruit or veggie you found would be nice) continue reading...

Bento no. 64: Miso marinated pork, plus using up leftover bits from decorating bentos

bento_64_500.jpg

Bento Contents:

  • 1 cup/220ml brown rice, 240 calories
  • About 100g / 3.5 oz Miso marinated pork made with lean pork, 160 calories
  • 1-egg tamagoyaki with nori, 110 calories
  • Spring greens namuru made with a mixture of baby spinach and arugula (rucola, rocket) leaves, 50 cal
  • Carrot and zucchini flowers (plus the leftover bits), 10 calories

Total calories (approx): 550 (how calories are calculated)

Time needed: 15-20 minutes in the morning

Type: Japanese, decorative

This bento shows a couple of ways of using up those awkward leftover cut-off bits of nori, vegetable and so on that you end up with whenever you make decorative cut-outs for your bentos. continue reading...