Hello! 🙂 I realised that I haven’t do a post on June’s bento and it’s already mid-July! *shrieks!!!!* And in a few days time, I’ll be back in Y-chan’s hometown for holidays. 😀
(If you are interested in May’s bento.)
I’m asked by friends on how I managed to whip up the bento every morning. Like do I wake up at unearthly hour to prepare? The answer is No. 😉
For the side dishes, I’ve mentioned in May’s post that I’ll cook a batch of them and store them in clean air-tight containers. It can last for about 2-3 days so once it’s emptied, I’ll cook additional side dishes. 😀
For the main, I’ll marinate the meat in small ziplock bag the night before and just sauté it in the morning. (Simple and time-saving!) Or sometimes, I’ll cook extra for dinner and save a portion for bento use. (More time-saving!!) 🙂
Some tips on hygiene practices in bento packing.
- Always allow your food to cool down before covering the lid.
- Hard-boiled eggs – It’s advisable to cook your eggs well if you’re in hot climates (summer or Singapore) because bacteria contamination might just happen without you knowing. (I was questioned by Y-chan when I placed runny egg yolk in his bento. 😐 )
- Adding Umeboshi (pickled plum) in your bento – It acts as an edible antibacterial for your bento and aids in digestion. (That’s why bentos are always packed with an umeboshi! 😉 )
I hope these tips are helpful to you. ♥
July’s bento post will be a short one since we’ll be away for 1 whole week. 😀 I promise to do the savory version of tamagoyaki when I’m back! Till then! ♥♥
Hello. 😀 Do you like Tamagoyaki (玉子焼き – egg omelette roll)? If yes, do you like the sweet type or the savory type (with dashi stock)? 🙂
Today, I’ll be sharing the recipe for sweet version of Tamagoyaki. It’s the one I usually make for Y-chan’s bento.
- Eggs – 4 medium sized
- (A) Sugar – 1½ tablespoon
- (A) Sake (cooking wine) – 1 tablespoon
- (A) Shoyu – ½ tablespoon
- (A) Salt – a pinch
- Cooking oil
- Mix (A) well, then crack in the eggs.
- Blend the mixture well.
- Heat up the pan (Medium heat) and grease it with cooking oil (using kitchen paper to grease every corner & to remove excess oil).
- Pour in one-third of the egg mixture into the pan, and swirl to even out the mixture.
- Once the runny mixture begins to harden (especially the center area), use a turner to fold-in one-third of the egg omelette to the center.
- Then again to complete the first-inner roll.
- Grease the pan again (top area), then push the egg roll to the top and grease the bottom area.
- Pour in another one-third of the egg mixture.
- Using chopsticks/turner, lift up the sides of the egg roll to allow the egg mixture to flow in (which forms the 2nd layer).
- Allow the runny mixture to set and then fold it in with the turner.
- Repeat the same steps with the remaining egg mixture.
Done! 😀 (Allow the tamagoyaki to cool down before slicing so as to allow the flavor to settle in.)
I’ll share the savory version soon (I hope). 🙂
One of the food trends in Japan right now is this – Onigirazu (おにぎらず).
I first came across this food term, Onigirazu on Instagram and have always wanted to try making it. Then. Y-chan asked why not I go ahead and make onigirazu for him as his lunch because he’s sick and tired of eating conbini food. I said OK and went to search the net for instructions and even head to the bookstore to scoop some infos. 😉
Onigiri – Rice ball gripped into triangle shape.
Onigirazu – Rice ball that doesn’t need to be shaped.
So, shall we start? 🙂
Click to start tutorial! 🙂