Jang Jorim Bento

This was probably one of my favorite foods as a child. My mom would make it for me. It is a really salty beef that you shred and eat with rice. Here is the link to the recipe from Korean Cuisine. http://korean-cuisine.blogspot.com/2008/09/jang-jo-rim.html My children LOVED this.

The Jang Jorim is in the silicone heart. There are some sliced marinated eggs that were cooked with the meat, vinegar and soy marinated cucumbers, baby carrots and rice.

The same in Bryce's box.

Here are the bento boxes I used.

I have to tell you, my bento box buying reprieve has ended. I have a really great new stash of boxes that I will be posting soon.

Easter Bento

Today was the last day of school before Spring Break, so I thought I would do an Easter themed bento. They didn't come out perfect, but still kind of cute, right?

I used tarako (cod roe) sauce for the egg-shaped rice balls and decorated them with nori and imitation crab meat.

I made a sunflower with a sheet of egg and a slice of hot dog.

I added some slices of crabmeat, baby carrots and put everything on top of some baby lettuce leaves.

new bento box

My dear friend Jen gave me a new bento box. She spent most of last year living in Africa and traveling Europe and found the bento box in Norway and got it for me.

I adore it, especially since tomatoes are my favorite food.


The first bento using the new box!

top: white rice with furikake
bottom: roasted kabocha; steamed rapini; poached chicken; ginger-oyster-green onion sauce


My mom came to visit last week and cooked a bunch of stuff for us. I miss her cooking so much. The chicken and sauce are something I haven't eaten since living at my parent's but it's the easiest thing in the world. And the sauce is delish on any steamed green, fish, or chicken.


Ginger Garlic Green Onion Oyster Sauce
-knob of ginger, grated
-2 cloves garlic, minced
-a few green onions, sliced thin
-enough oyster sauce to cover the ginger and garlic
-dash of soy sauce

If you have a microwave: put the ginger and garlic in a microwave safe container and pour soy sauce on top, just enough to barely cover the ingredients. Microwave for 45 seconds or until fragrant; mix in at least twice as much oyster sauce as soy sauce, then mix in the green onions. If you like a thinner consistency, add water or more soy sauce.

If you don't have a microwave: in a shallow pan, gently heat the ginger and garlic with a teeny bit of water, until fragrant. Transfer into a container and add a dash of soy sauce and at least twice as much oyster sauce. Then add green onions and stir. If you like a thinner consistency, add water or more soy sauce.

The sauce will keep in the fridge for a while.


We've always poured the sauce on steamed or parboiled greens -- such as rapini, broccoli, napa cabbage, green beans, kale, chard, spinach -- and poached chicken. It's delicious either hot or cold (proteins, veggies, and sauce) and pairs so well with rice.

If you poach the chicken, leave the chicken in the poaching water until cooled. If you take it out while hot and slice it, the chicken will end up dry and flaky. Another tip if you make poached chicken: add some ginger to the water and keep the water afterwards to make soup!


Here's what it looked like for dinner before it became my bento:

cute bento goods

I don't use a lot of bento goods when preparing my bento. Mostly out of laziness. But since I had some new ones I thought I'd try to incorporate them.

A monkey pick:



I think this pick is cute, but it's really just for decoration. I prefer to use things that also have a practical use. The bottom of this pick is like a comb.

bento contents
top: tamagoyaki (egg omelette), mini weenies
bottom: roasted beet and orange salad; chicken livers with chard


Bear sauce bottle and food dividers:



Sauce bottles are great, but they are such a pain to fill and clean. I do like the food dividers, though. I'm not picky about food not touching but it's nice to be able to physically separate things from time to time.

bento contents
left: beef gyoza (potstickers); roasted veggies and tofu
right: brown/white rice onigiri with shichimi togarashi furikake (top 2) and umeboshi (bottom 1)

And here's a recipe for you all, adapted from a Martha Stewart recipe that I found. It was really tasty!

roasted veggies and tofu

ingredients
2 tbs veggie oil
3 tbs soy sauce
teeny bit of Chinese mustard
3 carrots
4 stalks celery
1 package firm tofu
2 tbs ground toasted sesame

directions
-preheat oven to 425
-drain tofu for 30 or so minutes in a colander
-cut up carrots, celery, and tofu into bite size pieces
-mix together mustard, oil, and soy
-in a roasting dish or lasagne pan, lay out celery, carrot, and tofu and coat with the marinade
-put in oven 30 minutes
-take out of oven, coat with ground sesame
-put back in oven and turn the broiler on low for 10 minutes