Bento Recipes

Hi all. Mods, please delete if this isn't welcome, but I'm hoping that my loss can be someone else's gain here.

I'm a bit broke right now and have decided to de-stash the boxes that I haven't used and probably never will.

Details and how to buy are here: http://pixirae.livejournal.com/134714.html

I'm selling a couple of complete boxes and a ton of accessories, etc. Thanks.

*** UPDATED: the list has been updated as of 11:00am MST on July 9. ***

x-posted to Eat-My-Bento and BentoLunch

I'm reposting this with a much better picture than before and a tweaked recipe. I liked the original recipe, but the family, not so much. They all said it needed more flavor, and my husband wouldn't even eat them (but he's also a chef and fussy). So I played with it a bit, and here's what I came up with—and I'm lucky to have a box to freeze because hubs kept sneaking them! lol I've also incorporated some tips that really seemed to help make the whole thing work better than previously.




Chicken-Corn Fritters

Oil for deep frying
1 3/4 c. AP Flour
1 tsp. Baking Powder
1 tsp. Salt
1/8 tsp. Black Pepper (I used fresh ground)
1/4 tsp. Garlic Salt
1/4 tsp. Paprika
1/8 tsp. + 1 Dash Cayenne Pepper
1/4 tsp. Ground Nutmeg
1/4 tsp. Ground Ginger
1 15 oz, can Whole Kernel Corn, drained
2 c. (about 3 breasts) Cooked, Chopped Chicken (fine but not too fine)
1/2 c. Milk
2 TBL. Butter, melted and cooled a bit (to avoid curdling egg)
1 egg, slightly beaten

Directions
Preheat oil in deep fryer or saucepan (about 2"). I set my deep fryer to about 350-360.

Combine flour, baking powder and spices in a bowl; whisk until well combined. Set aside.

In large bowl, mash corn until lightly crushed. Add chicken, milk, butter, and egg; mix well. Add flour mixture and mix well. For bento sized fritters, use a teaspoon (from a table setting) and drop rounded spoonfuls into the oil 5 or 6 at a time. Deep fry until golden, about 3-4 minutes per batch. Drain well.

You can make larger version using a table setting tablespoon, but be careful on the size as they can end up doughy if too big. Also watch them in the oil as they can darken quickly and still not cook on the inside.

They keep well in the freezer. When ready to use, place in your box and they should defrost enough overnight and through the morning to microwave in a minute or two. Do be careful with how long they're microwaved, though, or you'll end up with rocks. lol



I've deleted the old recipe. I highly recommend this recipe. Enjoy! :)

Chicken Salad With Walnuts

1 lg can Chunk Chicken
1 Green Onion, thinly sliced
2 TBL Olive Oil Mayo
Paprika, Nutmeg, and Ginger to taste
Handful of Walnut, roughly chopped

Combine everything except the walnuts, making sure the break up the chicken chunks a bit. You can either eat on a bed of lettuce or salad or create lettuce roll wraps by spooning about a tablespoon and a half into a washed and patted dry lettuce leaf (bib type lettuce works best). Top either version of service with walnuts.


Added a new tag just for this kind of stuff: wraps

I picked this up from the Cooking Channel and adjusted it a bit for our preferences. Dorry no picture; the batch I made last night didn't quite come out the way it should, though I'm sure it'll still taste nummy. ;)


2 TBL Extra Virgin Olive Oil
3 eggs, beaten
14 z cooked Jasmine or other long grain Rice
3 Tomatoes, sliced
3 TBL Light Soy Sauce
Pinch Wwhite Pepper
2 Green Onions, finely sliced
1/2 dozen Mushrooms, sliced (optional)


Heat lg pan or wok over a high heat and add 1 tablespoon oil. Add the eggs and scramble for a few minutes. Remove, set aside, and wipe down pan. Reheat pan and add remaining oil, then add rice and and stir well to break up the grains. Add vegetables and stir-fry for a few minutes. Add eggs, season with the soy sauce, and white pepper, to taste.

Best if served immediately, but like most Chinese food, can be reheated later. :)

Added 3 new tags: diary free, gluten free, and diabetic.

It's been quiet here, but hopefully that will change for me soon. We've been trying to purchase a house for the last 2 months and it keeps getting snagged up on more things we need to do. The house has finally cleared for the loan, now all we need is our final documents and the closing money. Let's all hope that shows up soon.

Anyway, even though I've not been active, feel free to post more of your recipes!

And if you need one of the above tags added to your recipes that are already posted, please comment here and I'll add it for you.

I went and found a can of quail eggs and it doesn't have a lot of info on how to prepare or handle so I was wondering -- do I have to cook them? It does say boiled in salt. I'd like to use them in my bento's so, any tips would be great. Thanks!

So we did as the one comment suggested in response to my last entry and asked about what was in the Angel Sushi. I've got a list and a general order of things...and PICTURES! (Okay, crappy pictures, but pictures none the less.)


You can see the tail end of the shrimp coming out of the middle of the sushi, which is why I think they called it Angel Sushi. There's a sauce over it too, but I'm not too worried about duplicating that.


The other half of the sushi in the carton (this was brought home for me). They put fish eggs over this particular batch, you can kind of see them in the back of the image.


The sushi cut, showing the "layers"


So, this is what I've figured out on ingredients and order, starting from the very center and moving outwards:

Shrimp Tempura
Cream Cheese
Seaweed
Rice
Crab layered outside

Now, here's the thing: I have no idea how to make sushi. I was hoping someone in the comm would try to "duplicate" (probably more accurate to say recreate) this sushi and then post the "recipe" and instructions. Any takers?

I'd be even more grateful if it can be made fairly diabetic friendly and reduce any fats I have to worry about, but that's optional.

Can anyone help? I really, REALLY love this sushi, but paying $10 for it every time I want it seems excessive. Could be I'm off with that, but I'm sure a smaller portion would cost me a little less to make? Maybe?

So, my daughter took me to this Japanese place that had something called angel sushi. I know it had shrimp and crab and seaweed and rice, but the only thing I could find for angel sushi in a quick Google search had none of those things. Any of you know of or have and can share a recipe for angel sushi with cooked shrimp and crab? I'm not much of a sushi eater and this is the first one I've liked.

Thanks for any help. If you can post the recipe to the comm, that would be greatly appreciated.

This is a basic stir fry I found online then modified. It makes A LOT of food, so is a good dinner recipe, and the leftovers can be used in lunches the next day. I like the flavor of this one: it's very light and lets the flavor of the vegetables and protein come out rather than covering it with a heavy sauce. I also like that it's generally a simple recipe. :)

I have NOT tried to use this as a make ahead, so am not sure it could be used that way.


Basic Stir Fry
½ lb. scallops, chicken, or shrimp, cut into ½” pieces
2 TBL soy sauce
1 tsp. lemon juice
1 clove garlic, minced
¼ tsp. ground ginger
2 ribs celery, 2 carrots, sliced thin diagonally
2 stalks green onions, cut into 1” pieces
1 15 oz can stir fry corn
1 8 oz can sliced water chestnuts
1 handful ea. snow peas, sliced mushrooms
2 TBL oil

Combine soy sauce, lemon juice, garlic, and ginger in a bowl. add meat or seafood, toss gently, let marinate while preparing the remaining ingredients. In large skillet over medium heat, heat oil until very hot. Add celery, carrots, corn, and chestnuts, and stir fry for about 2-3 minutes, or until crisp-tender. Add meat or seafood with marinade, mushrooms, and green onions; cook until protein is tender, about 2 minutes. Add snow peas and stir fry until heated through.

Serve over hot rice.

I was just going through the previous recipes, doing some retagging (and in some cases adding tags where there were none) and realized there wasn't a tag for fish and seafood.

And now there is! ;)