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Makes 1 serving.
Make ready three bento boxes: a large one to hold the lettuce and greens; a medium one for the potato, eggs, and tomatoes; and a small one for the tuna, olives, and dressing that fits inside the large one if possible. Wash, peel, and cut up the potato into ½ inch (1cm) cubes. Put the potato pieces in a small pan and add enough cold salted water to cover. Boil until tender, about 10 minutes. Drain well. Coat lightly with 1 teaspoon of the olive oil. Carefully pierce the rounded end of each quail egg with a thin needle before boiling; this will make them easier to peel. Quail eggs only need to be boiled for 4 minutes to achieve the hard-boiled state. Peel the eggs. Make a simple vinaigrette by combining the rest of the olive oil, the vinegar, mustard, salt, and pepper in the small bento box. Mix well.
To Assemble This Bento
Put the potato and eggs in the medium bento box. Decorate with the cherry tomatoes. Put the well-drained tuna, the capers, and the olives in the small bento box with the vinaigrette. Fill the largest bento box with the salad greens and lettuce. Nestle the small bento box in the greens, and put on the lid. You may want to pack everything together with an ice pack in hot weather. When ready to eat, simply put all the salad components into the large bento box: the potato and eggs first, and the tuna mixture on top. Mix well and enjoy!
Prepare the potato, eggs, and tuna the night before and store in the refrigerator. Wash and dry the salad greens beforehand also. Pack the greens into the bento box in the morning for optimum freshness. If you eat a lot of salads, you could make vinaigrette in quantity and stock it in the refrigerator. I like to use a screw-top jar for this, and give it a good shake before using.From Just Bento: Chicken and Three-Color Pepper Stir-fry Bento
Makes 1 serving.
Chicken and Three-Color Pepper Stir-fryYou can spice up this versatile and colorful stir-fry by adding some hot pepper sauce such as sriracha to taste. To ensure fast and even cooking, cut the peppers into small, regular cubes.
Heat the oil in a frying pan over medium heat. Add the green onion and ginger and stir-fry for 1–2 minutes until the oil is fragrant. Turn the heat up to the highest setting and add the peppers to the pan. Stir-fry with a spatula or long chopsticks. Sprinkle in some salt—this draws out moisture from the vegetables and cooks them a bit faster. Continue stir-frying for 4–5 minutes, until the peppers are cooked. Push the vegetables to the sides of the pan, and add the chicken to the exposed bottom. Leave for a couple of minutes, then turn over to cook the other side. Stir everything together, and add black pepper and soy sauce. Turn the stir-fry from the pan onto a cold plate so that it cools rapidly. When cooled, pack into the bento box, using the lettuce or shiso leaves as a divider. Ahead-of-time note: Cut up the vegetables and chicken the night before, so everything is ready to just cook. Be sure to keep the raw chicken stored separately from the vegetables for safety.
Instant Cabbage and Cucumber PicklesInstant or overnight pickled vegetables are very popular in Japan. They are like dressing-less salads, and the salty, slightly sour crunch provides a nice contrast to other foods. They can be eaten immediately or kept stored in the refrigerator for 3–4 days.
Cut out the tough vein of the cabbage leaf, and slice the rest into strips. Sprinkle the cabbage and cucumber with the salt, and massage well with your hands until the vegetables go limp. Let rest for at least 5 minutes. Add a squeeze of lemon juice. Squeeze out any excess moisture before packing into a bento box. I like to put the pickles in a bento divider cup or cupcake liner to prevent the flavors from mingling with other flavors in the box.--This text refers to an out of print or unavailable edition of this title.
There are great pictures and easy to follow recipes.
I've barely made any of the recipes in this book, but I'm already happy I bought it; it's exactly what I was looking for in a book about bento.
This is great for someone who wants to get into bento making, or just wants some new interesting lunch/dinner recipes.
This book is wonderful! Not only does it have lots of pictures (gorgeous full-page images of the finished product, along with in-process images for some recipes) but the timeline... Read morePublished 5 hours ago by Beth B.
I have made so many recipes from this book! They are easy to follow, and usually turn out great.Published 1 day ago by j.pinney
i have to make bento for my husband when he works night shift, and this book comes in handy. the recipes are easy and flavorful for when i don't have a lot of time to make dinner... Read morePublished 9 days ago by R. Suwarna
very helpful for lunches when you work and need a full mealPublished 10 days ago by Cynthia Lynn MacKenzie
Excellent Book. A must have for Japanese food lovers. I'm eating healthy, with less money spent and absolutely delicious. Read morePublished 17 days ago by Luis Guerra
I made a few things from this book, though I'm biased because my taste buds didn't like some of the flavors! But, still, the instructions are straightforward. Read morePublished 26 days ago by Brandon Calabro
Have followed Itoh-san's websites Just Hungry and Just Bento for years and was SO happy when she released this cookbook. Read morePublished 1 month ago by Nyajin