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Tag: Bento

Bagel Bear Bento

Bagel Bear Bento

Adorable bears made from half bagel, cheese, nori, and washi tape on stick.  I see sausage/hot dog cut into flower, hard boiled egg, and something i don’t recognize.  My kids would probably gag over the black rye bagel, but a single color is doable.  So cute!

Lamb in a Field Bento

Lamb in a Field Bento

Cuteobento posted back in the height of flickr and never had a blog (at least not in english) that I ever could find, so no idea whats all in there!

We can see cabbage, and cherry tomato and a nice blanket of egg sheet, but it was the color and egg sheet field decor that I liked anyway —

I love how she thinly sliced pea pod as the leaves, simple cuts in the sausage / hot dog rounds as flowers, and of course the cloud shaped cheese becomes a lamb with a few bits of nori.

Lion Bento

Lion Bento

I used to love those little round metal tins of pastillines candies!  Seems like you could get single flavors or citrus or mixes.  They were small bits of hard candy.  Ahhhhh

Anyway…

Sandwiches, cheeses, ham, nori

mini hotdogs

Corn (looks like a quarter mini cob), broccoli

meat patties

 

Hello Kitty Chinese Dragon

Hello Kitty Chinese Dragon

This may be my favorite sherimiya bento ever.  I always love her use of color, but look at the backwards pick used for the tail.  genius!

Ravioli, cheese, nori,

strawberry, blueberries

mandarin, cucumber, sugar snap pea

Smiling Daisies Bento

Smiling Daisies Bento

Are those smiling daisies cheese or egg sheets?  I don’t know!  I found out!

Hamburger patty

Squash

broccoli, tomato.

“My lunch has one teriyaki hamburger patty cut in half, a small sprig of steamed broccoli sliced in half, a piece of simmered kabocha that I sliced up and fanned out, and a baby Roma tomato cut in half for some red.

I think I mentioned before how the baby Romas are almost gone and it seems like ever since I said that, the basket just doesn’t empty! *sigh* I think I have about six more to go. For the flowers, I cooked a bit of egg substitute on low heat, then cut out the flowers with one of my sandwich cutters. The middles are simply sliced baby carrot. I didn’t even need to use a straw, I simply cut two thin slices off a thick carrot and added the nori faces.”

Teddies Bento

Teddies Bento

Here she has coated the teddy onigiri with some flakes of katsuo bushi  after tinting the rice light brown with soy sauce. Under them is some chicken for support, the rest was sliced there.

Strawberry/carrot flowers

Tamagoyaki

Broccoli, carrot stars

 

Heart “Pizza” Bento

Heart “Pizza” Bento

Looks like mini “pizzas” from puff pastry perhaps.

Grapes, strawberry, orange slices

Looks like some grape tomatoes tucked in

There are perhaps some of that pink fishy stuff in there.

Little piggy Baran piece.

She makes such uncluttered and pretty bentos.

Color Contrasts Bento

Color Contrasts Bento

I love the colors here, something about it is very striking.  I bought a pan to try and master that rolled omelet.

Tamagoyaki

Peppers stuffed with …. cheese mixture?

Greens

Rice with Grape Tomato

Teeny Grapes

Smiling Egg Bento

Smiling Egg Bento

In perusing bentos, I have noticed a lot of eggs in this or similar state.  I have never contemplated sending a sunny side up egg in a lunch box.  Not even sure it felt/feels safe.  But it is an adorable little sunny face with its nori smile and crab stick cheeks!  Mushroom looks easy enough with cheese and cold cut like salami.  I also see some mushrooms, crab sticks, a dumpling, and what is that vegetable?  I thought it was okra, but now I am not sure, and I’m not sure how its cooked in that coating.

Tonkatsu Bento

Tonkatsu Bento

Tonkatsu (breaded pork cutlet).  You can buy tonkatsu sauce or make an approximation with ketchup, Worcestershire sauce, oyster sauce and sugar.

Rice

Salad, Broccoli, Yellow Tomato, Cherry Tomato, Radish

Dressing

Tuna Cakes

Tuna Cakes

Tuna Cakes

Roasted Red Pepper Dressing (enclose if container isn’t air /water tight)

Celery, Carrots, Tomato Chunks

Rosemary Raisin Crisps

Pork Katsu and Tonkatsu Sauce

Pork Katsu and Tonkatsu Sauce

Pork Katsu and Tonkatsu Sauce

 

4 (1/2-inch thick) boneless pork chops

2 tablespoons all-purpose or rice flour

1 egg, beaten

1/2 cup panko (Japanese style bread crumbs)

Vegetable oil

 

Tonkatsu sauce:

 

1/4 C. ketchup

1/3 C. soy sauce

1/4 C. Worcestershire sauce

1 T. hoisin sauce or tangy bbq sauce

garlic powder to taste

black pepper to taste

 

Prepare sauce by whisking together all ingredients and refrigerating.  Between two sheets of waxed paper beat pork cutlets as thin as possible with a meat mallet. Season cutlets with salt and pepper. Beat the egg in a low bowl. Coat the cutlets first in the flour, then the egg, and finally the panko crumbs. Over medium high heat pan fry pork for approx. 3-4 minutes on each side until golden brown and no longer pink inside. Serve warm with tonkatsu sauce for dipping.

Tuna Summer Rolls

Tuna Summer Rolls

Tuna Summer Rolls

 

¼ cucumber

½ carrot

½ avocado

Juice of ½ lemon

1 scallion

¾ C. (75 g) bean sprouts

Two 6-ounce (160 g) tins of tuna in water, drained

½ C. (50 g) roasted cashews, coarsely chopped

5 C. (100 g) loosely packed spinach

½ bunch of cilantro, leaves only

6 rice paper wrappers

 

3 T. peanut butter

4 T. soy sauce

2 T. sesame oil

Juice of 1 lime

 

To make the rolls: Deseed the cucumber and cut into strips. Put them in a bowl and set aside. Cut the carrot into thin strips, put in a separate bowl, and also set aside. Scoop the avocado flesh out of its skin and slice into slivers. Put in a bowl with some lemon juice to stop them from discoloring and set aside. Trim the scallion and cut into matchsticks, put in a bowl, and set aside. Put the bean sprouts, tuna, cashews, spinach, and cilantro in separate bowls. Arrange all the ingredients in front of you. Fill a large bowl with hot water and briefly soak one of the rice paper wrappers. Carefully spread it on a plate. Start by placing spinach leaves in the middle, and then top with a few strips of cucumber, carrot, and avocado before scattering on some scallion, bean sprouts, tuna, roasted cashews, and cilantro. Use only a little bit of each—pile on too much and the wrapper will tear. Carefully fold in the ends of the wrapper, then roll it up and cut in half. Repeat until all the rice paper wrappers are filled. To make the dip: Stir together the peanut butter, soy sauce, sesame oil, and lime juice with a fork. Serve the summer rolls with the dip.

 

Corn Dog Mini Muffins

Corn Dog Mini Muffins

1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup white sugar

1 teaspoon salt

3 1/2 teaspoons baking powder

1 egg

1 cup milk

1/3 cup vegetable oil

Hot dogs

corn dog mini muffin

Mix together dry ingredients. Then add the liquid ingredients. Stir until mixed thoroughly. Scoop into a greased mini muffin pan, filling the cups about 2/3’s of the way full. Take hotdogs and cut into 1 inch pieces. Stick into the muffin mixture. Bake at 400 degrees for about 10 minutes, or until the cornbread is a nice golden color. They make the perfect dipping size for kids as well as a great appetizer.

 

 

Yield:

Calories:

Fat:

Fiber:

Spiral Sandwiches Bento

Spiral Sandwiches Bento

Potato Salad

Bell Pepper

Grapes (frozen)

Meat & Cheese Sandwich Roll Ups

Condiments (would those realistically stay not messy?)

Carrot strips

Japanese candies

 

 

 

 

 

Cow Bento

Cow Bento

I didn’t make it, so I don’t know what all is in there.  Looks like a Onigiri Rice Ball, deocrated with nori, cheese, ham and carrot.  Cherry tomato, apple, broccoli, japanese rolled omelet with cheese.  I just can’t identify the frightening looking organ intestinesque item on the right!


Banana Snake Bento

Banana Snake Bento

Hard Boiled Eggs

Pepper Stars

Broccoli

Mozzarella Balls

Lemon Pepper

Strawberries

Banana, Apricot Fruit Roll Up

Sweet Bread / Pound Cake / Sandwich

 

Goat Cheese & Fig Prosciutto Rolls

Goat Cheese & Fig Prosciutto Rolls

Goat Cheese & Fig Prosciutto Rolls

2 T. extra virgin olive oil

2 tsp. grated lemon zest

1 T. fresh lemon juice

6 ounces soft goat cheese, at room temperature

2 cloves garlic, peeled and pressed through a garlic press (or finely minced)

12 slices (not paper-thin) prosciutto, halved crosswise

½ C. fig preserves

½ bunch arugula, trimmed

Freshly ground black pepper

 

In a small bowl, whisk together the oil, lemon zest and lemon juice. Set aside. In another bowl, mix the goat cheese and garlic together until well blended. Set aside. Spread a layer of the goat cheese mixture on each piece of prosciutto, then spread a layer of fig preserves over the goat cheese and top with a few arugula leaves to cover the preserves. Drizzle some of the vinaigrette down the length of the prosciutto and add a light sprinkle of ground black pepper. Roll the prosciutto up around the filling and arrange on a platter, seam side down. Garnish with a slice of lemon if you wish.