Just Bento

Here’s a recipe for a classic vegetable dish that is served at New Year’s in Japan. It actually gets better after some time in the refrigerator, and is a great bento side dish that may even bring you some luck! continue reading...

Here’s an East-meets-West type of dish that is great for bentos, using one of my favorite grains, quinoa, with some very Japanese ingredients. continue reading...

Bento contents:

• 2 sandwiches made with 2 kouya dofu sandwich ‘breads’, filled with cucumber, ham and mayonnaise, 600 calories
• Lettuce and cherry tomatoes, 50 calories

Total calories (approx): 650 (how calories are calculated)

Time needed: 30 minutes (if ‘bread’ is made in the morning, less time if you make it in advance and just assemble the sandwich in the morning)

Type: Low carb, gluten-free, alternative sandwiches continue reading...

Bento contents:

• Fried tofu (atsuage) with negimiso, 150 calories
• Konnyaku sautéed with ginger, garlic and chili peppers (variation of Konnyaku aglio olio e peperoncino), 50 calories
• Sweet pepper and carrot confetti, 30 calories
• Steamed baby pak choi with sesame oil, 20 calories

Total calories (approx): 250 (how calories are calculated)

Time needed: 30 minutes (if all components are made in the morning, much less time if you make things in advance)

Type: Japanese, low carb, low calorie, vegan, “zen”! continue reading...

Low-carb, gluten-free savory muffins that are perfect for bentos, or for snacks, or for breakfast, or…. continue reading...

Bento contents:

• Chicken with peppers and sesame oil, 240 calories
• Broccoli with wasabi sauce, using stevia as the sweetener instead of sugar and halving the sake, 20 calories
• 1/2 cup (120ml) rice , 120 calories

Total calories (approx): 380 (how calories are calculated)

Time needed: 5 to 10 minutes prep time, plus 20-30 minutes of cooking time

Type: Japanese, made in a rice cooker continue reading...

I love cabbage rolls, whether rolled or deconstructed, but regular sized ones are a bit too large and sloppy in my mind to put into all but the largest bento boxes. These are little bento sized cabbage rolls, just a bit bigger than a ping-pong ball. They aren’t too showy to look at, but are deliciously juicy hot or cold. They are kept compact and slim by using napa or Chinese cabbage instead of regular cabbage leaves, since napa cabbage leaves are thinner and more tender, and using the smaller inner leaves that are about 10 inches (25cm) long.

Another feature of these mini cabbage rolls is that I tried making them in a rice cooker, and they came out great. I’ve also given instructions for making them on the stovetop, but if you’re looking for more ways to utilize your rice cooker, you may want to try it out that way. continue reading...

Here’s the first recipe from my minimal non-kitchen kitchen (see previously). This recipe has proved itself to be a keeper already - I’ve made it 3 times in the past couple of weeks. It is basically a vegetable frittata that is cooked in a rice cooker. continue reading...