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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.
Good variety, good recipes, great layout. Some people said it's not necessarily for beginners but I disagree, there are step by step parts for all the "advanced" things... Read morePublished 10 days ago by allie
As an artist who specializes in landscape I spend a great deal of my time having lunch at the site. I have been familiar with the bento box and packed quite a few. Read morePublished 24 days ago by Bob Erler
I am very pleased with this cookbook. Everything is laid out in an easily understood and helpful manner and it has some good explanations for not just how to do something, but why. Read morePublished 29 days ago by CiCi Wittemann
This is a great starter for breaking into Bento-making. The instructions are easy to follow and the author includes authentic Japanese recipes as well as some not-so-traditional... Read morePublished 1 month ago by Rainan
really have done every one of the recipes here, good book with lots of tips, still i haven't prepared one that taste like Japanese food i got in my travels but its the cook... Read morePublished 1 month ago by Erick Sartorius Castellanos