Kawaii Bento

By Mel
Kawaii Bento 2
Ingredients
Pandas

2 cups short grain rice

2 nori sheets

 

Beef teriyaki with wasabi sesames

600g eye fillet beef, sliced thinly

¼ cup brown sugar

1/3 cup light soy sauce

1/2 cup mirin

1 tbsp sake

1 tbsp ginger, grated

1 tsp garlic, minced

1 tsp sesame oil

1 tbsp wasabi sesame seeds

1 tbsp vegetable oil

 

Gyoza

200g pork mince

2 tsp ginger

1 tsp garlic

2 spring onion, finely chopped

½ tsp sesame oil

2 tsp soy sauce

1 packet gow gee wrappers

Vegetable oil

 

Miso soup

4 tbsp white miso paste

50g tofu

2 spring onions, finely sliced

 

Sesame tofu

600g firm tofu

2 eggs beaten lightly

½ cup plain flour

1/3 cup white sesames

1/3 cup black sesames

Vegetable oil for frying

1 tbsp ginger, finely grated

¼ cup light soy

 

Carrot & daikon salad

2 carrots

1 small daikon

1/2 cup sushi vinegar

 
Method
Pandas

2 cups short grain rice

2 nori sheets

  1. Rinse rice under cold water until the residue is clear.

  2. In a sauce pan, bring 4 cups of water to the boil, then put in the rinsed rice. When the rice boils, cover the pan and gently simmer the rice for at least 20 minutes.

  3. The rice is done when it is tender. Turn off the heat and let the rice stand a few minutes still covered. Once rice cools to a manageable temperature, form rice into panda shapes, using nori shapes to create the panda’s features.


 

Beef teriyaki with wasabi sesames

600g eye fillet beef, sliced thinly

¼ cup brown sugar

1/3 cup light soy sauce

1/2 cup mirin

1 tbsp sake

1 tbsp ginger, grated

1 tsp garlic, minced

1 tsp sesame oil

1 tbsp wasabi sesame seeds

1 tbsp vegetable oil

 

  1. Using a small bowl, mix together ginger, garlic, sesame oil, brown sugar, mirin, sake and soy sauce, stir and combine. Put meat into bowl, marinate for 10 minutes.



  1. Heat oil in a wok to medium heat. Cook the beef in batches until cooked, reserving any additional marinade.



  1. Put remaining sauce into a small saucepan and bring to the boil, then simmer for 5 minutes. Pour the teriyaki sauce into the pan with the beef, coating it well. Serve beef sprinkled with wasabi sesame seeds.


 

Gyoza

200g pork mince

2 tsp ginger

1 tsp garlic

2 spring onion, finely chopped

½ tsp sesame oil

2 tsp soy sauce

1 packet gow gee wrappers

Vegetable oil

 

  1. In a bowl, place mince, ginger, garlic, spring onion, sesame oil and soy sauce, combine well.

  2. Using the gow gee wrappers, place 1 tsp of the mince into one half of the wrapper. Seal the wrapper with some cold water round the edges, press edges together to close.

  3. Cover the base of a fry pan with vegetable oil. Wait until the oil is hot, then reduce to medium heat. Place dumplings into pan and cook for 1-2 minutes until the base starts to turn brown. Add ½ cup of hot water and cover the pan with a lid. Cook for another 3-4 minutes, then remove from pan.


 

Miso soup

4 tbsp white miso paste

50g tofu

2 spring onions, finely sliced

 

  1. In a small saucepan, combine miso with 4 cups of water, ensuring miso is mixed through.

  2. Bring the mixture to the boil for 1 minute and then turn down to simmer for 2 minutes.

  3. Divide soup into 4 small bowls and decorate with sliced tofu and spring onions to taste.


 

Sesame tofu

600g firm tofu

2 eggs beaten lightly

½ cup plain flour

1/3 cup white sesames

1/3 cup black sesames

Vegetable oil for frying

1 tbsp ginger, finely grated

¼ cup light soy

 

  1. Cut tofu into 2.5cm cubes. Lightly coat in flour, dip in beaten eggs, then cover with white and black sesame seeds.

  2. In a small bowl, put in soy and make a ginger pile in the middle.

  3. Heat oil in a medium saucepan, lightly fry tofu cubes, drain on a wire rack, then serve with soy and ginger sauce.


 

 

Carrot & daikon salad

2 carrots

1 small daikon

1/2 cup sushi vinegar

 

  1. Juilenne the carrot and place into a bowl of iced water. Repeat with the daikon, but put in a separate bowl of iced water. Leave both bowls for 10 minutes.

  2. Drain the carrot and daikon well, mix with ¼ cup sushi vinegar and set aside for 30 minutes.

  3. Remove carrot and daikon from vinegar, place into a small bowl. Serve with a small bowl of the remaining sushi vinegar.

Cuisine
Japanese

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