Bentos for June

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.)

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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! ♥♥

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Recipe: Tamagoyaki (Sweet version)

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.

Ingredients:

  • Eggs – 4 medium sized
  • (A) Sugar – 1½ tablespoon
  • (A) Sake (cooking wine) – 1 tablespoon
  • (A) Shoyu – ½ tablespoon
  • (A) Salt – a pinch
  • Cooking oil

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  1. Mix (A) well, then crack in the eggs.
  2. Blend the mixture well.
  3. Heat up the pan (Medium heat) and grease it with cooking oil (using kitchen paper to grease every corner & to remove excess oil).

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  1. Pour in one-third of the egg mixture into the pan, and swirl to even out the mixture.
  2. 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.
  3. Then again to complete the first-inner roll.

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  1. Grease the pan again (top area), then push the egg roll to the top and grease the bottom area.
  2. Pour in another one-third of the egg mixture.
  3. Using chopsticks/turner, lift up the sides of the egg roll to allow the egg mixture to flow in (which forms the 2nd layer).
  4. Allow the runny mixture to set and then fold it in with the turner.
  5. 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). 🙂

Recipe: ONIGIRAZU

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. 「おにぎり」の絵文字

Onigirazu – Rice ball that doesn’t need to be shaped.

So, shall we start? 🙂

Click to start tutorial! 🙂