Soboro Bowl Bento

 

This is a delicious lunch time treat, with only three toppings on a bowl of rice.  I was introduced to it by my Auntie Agnes when I went to visit her.  A bowl of rice has flaked salmon, some seasoned scrambled egg, and a green shiso (perilla) pickle.  You could also garnish with some strips of nori (seaweed) if desired.

So here it is for one serving:

• large bowl of rice
• flaked salmon or tuna
• pickled shiso  Alternates could be green beans cut up, cooked spinach, shredded carrots, 
• an egg seasoned with a little soy and a pinch of sugar, scrambled int fine bits (1 egg is enough for two bowls.)
• nori, either in strips or torn into small pieces, (optional)

And there you have it. 😊. Enjoy!

Curried Lentils with Coconut Milk

This has a delicious flavor.  Including both green and red lentils with the coconut milk give it a unique taste and texture.  (But you can use all red or all green and adjust timing accordingly.  Green takes longer than red.)  This recipe barely serves 3.  Double for some leftovers.  I love Basmati rice and this recipe goes well with it.  Find it at TJ's and follow the directions on the package.  Otherwise, I mix it half and half with short grain rice and cook it in the rice cooker.

3	Tbsp extra-virgin olive oil
1	Tbsp minced peeled fresh ginger
2	garlic cloves, minced
1	shallot or small onion, minced
½	tsp ground coriander
1	tsp cumin seeds or ground cumin
1	tsp ground turmeric
½	cup French green lentils,* rinsed separately from the red
1 ½	13.5-oz can unsweetened coconut milk cup red lentils (they're really orange, not red)
	kosher salt
	Cooked basmati rice, plain yogurt, chopped fresh cilantro,

In a large saucepan over medium heat, warm the olive oil. Add the ginger, garlic, shallot, coriander, cumin, and turmeric and cook, stirring now and then, until the vegetables are softened and the spices are very fragrant, about 10 minutes.

Add the green lentils*, coconut milk, and 1 tsp kosher salt, then fill the empty coconut-milk can with water and add it to the saucepan. It will look like a lot of liquid, but the lentils will absorb it as they cook. Stir everything together, turn the heat to high, and bring the mixture to a boil. Turn the heat to low and let the lentils simmer for 10 minutes, stirring now and then.  Add the red lentils and cook until all lentils are completely soft, about 20-25 minutes more.  Just keep tasting to see when the lentils are cooked through. You may or may not need to add more water.  Season to taste with salt.

Serve the lentils hot over basmati rice. Top each serving with a spoonful of yogurt and a sprinkle of cilantro or mint. A side of naan is nice, too.

*I've found the French green lentils and red lentils in bins at Safeway.  TJs has bags of red ones.

This recipe came from here.   Food52 has been a great source for recipes lately.  Check them out.

Korean Beef Bowl

I first discovered this recipe on Damn Delicious. But there wasn't enough sauce and the flavors were "almost" there for me, but not quite. I have played with the proportions but the addition of the water and sake seem to be more to our liking. My main attempt was to create more sauce, which the original recipe did not have.   Koreans also may put a fried egg on top, then quickly mix it into the hot rice and meat mixture so that it cooks the egg. Serve with the veggie pickles.  (I do not claim that this is authentic.)

3 T brown sugar, 
3 T soy sauce
1/4 C water
1/4 C sake, sherry, or more water
1 t Sriracha, or more to taste
1 T grated ginger 

2 t vegetable oil
2 t garlic, minced
1 pound ground beef
1 1/2 T cornstarch diluted in 2 T water
2 green onions, thinly sliced (optional)

2 t sesame oil 

Cooked rice, for serving
kim chee
pickles--marinated for 30 minutes or more (see recipe below)
Optional: 4 fried eggs
2 t toasted sesame seeds (garnish)

If making pickles, make them now so they have time to marinate.

In a small bowl, whisk together brown sugar, soy sauce, water, sake, Sriracha, and ginger. Set aside.

Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in the soy sauce mixture and green onions (if using) until well combined, allowing to simmer until heated through, about 2 minutes.  Add cornstarch mixture until thickened.  Mix in sesame oil right after turning off the heat.

Serve immediately over a bowl of rice. Lay fried egg on top and garnish with sesame seeds. Serve kim chee and pickled vegetables along side. These help to balance the flavors of the meat.

Pickles: 1/3 C each: sugar, vinegar, water, and a pinch of salt. Add sliced radishes, julienned carrots, or sliced onion. (Large quantities not needed.)

The original recipe came from here.

Wasabi Deviled Eggs

In looking through recipes in my mother's recipe box, I came across some deviled egg recipes clipped from the newspaper years ago.  The one that intrigued me was this one.  
To make great deviled eggs, one needs to have great boiled eggs.  It helps in peeling them, if the eggs have been bought a week or so ago.  Put the eggs in a pot and fill so there is about 1" of water to cover.  Put on high heat and bring to a boil.  Boil for 1 minute, then turn off heat and let rest for about 15 minutes.  Meanwhile, get some ice cold water ready.
Drain the water from the pot, run some cold water over them and drain again, then shake the pan to break the shells.  Place the eggs into the ice water for about 15 minutes.  Peel and proceed with the recipe.

6 hard boiled eggs 
1/4-3/8 cup mayo
1-2 tsp of wasabi paste 
1 drop green food coloring (optional)

Cut eggs in half and remove yolks to a bowl.  Mash with a fork then add in mayo* and wasabi paste.  Start with 1 teaspoon, taste and keep adding until it reaches the flavor you want.  (Wasabi can slowly hit you, so be cautious.). Add the food coloring if you desire a greener color.  The color also serves as a warning that this is not a regular deviled egg.
*I like the filling creamy, so I tend to add more mayo than less.

Teriyaki Salmon

We try to eat more seafood since it is supposed to be good for us.  We will only eat wild-caught salmon, preferably from Alaska, which has one of the best sustainable fisheries around.
(Seafood Watch Guides)

I usually like to have fish grilled outside, so it doesn't smell up the house.  This recipe from Just One Cookbook is so quick and there are no odors afterwards, a win-win situation.  Also, if you're looking for more Japanese recipes, this is a good site to check.

Seasoning sauce:
1 Tbsp sake or dry sherry
1 Tbsp mirin or (1 more Tbsp sake + 1 tsp sugar)
1 Tbsp sugar
1 1/2 Tbsp Japanese soy sauce

Combine the sauce ingredients above and stir until the sugar dissolves.  Set aside.

8-12 oz wild-caught salmon fillets, about 3/4" thick
salt and pepper
1 Tbsp flour
1/2 Tbsp olive oil
1 Tbsp butter
1 Tbsp sake or dry sherry

1.  Rinse salmon and pat dry.  Sprinkle with salt, pepper, and finally flour on both sides.

2.  Heat the oil and butter in a skillet until the butter melts.  Add the salmon, skin side down, and fry for about 3 minutes or until nicely browned.

3.  Turn over, add the sake, cover and cook for another 3 minutes until cooked through.  Remove to a plate.

4.  Add the prepared sauce to the pan and heat until it begins to boil.  Add the salmon back to the pan and cook until the sauce thickens.

5.  Serve immediately with the sauce spooned over.  Steamed rice and a green salad go nicely with this.

Singapore Crab (or Tofu)

Kalua Pork/ Carnitas/Beef brisket

This is a dish I learned to make when I took cooking classes shortly after moving to California. 

• 4-7 pounds pork butt or shoulder roast**
• salt, pepper

Preheat oven to 325 degrees or use the HIGH setting on a crock pot. Wrap the pork well in heavy-duty foil, and seal completely. Place in a roasting pan or crock pot.     
Bake in preheated oven until an internal temperature of 160 degrees F is reached, about 5-7 hours. Alternately, in a crockpot, on high setting for 7-9 hours.  Remove from oven and let cool slightly before shredding using two forks.  Meat should fall apart.  If it doesn't return to heat source for another hour or so.  (There will be a lot of fat.  I remove all of it, or as much as I can.)  Sprinkle the shredded meat with salt and pepper to taste. 

This will make a lot, but that's what I want.  I portion it into freezer containers, to be used later for carnitas.  

For Carnitas:  Place defrosted meat into frying pan, and heat.  We like it to be a little crispy.  Serve with tortillas and Mexican condiments to make burritos.


**This method also works for beef brisket.  You can slice the brisket like a roast or shred it for barbecued beef sandwiches.
      You can even do corned beef like this, but bring it to a boil in a pot of water and simmer for about 30 minutes.  (This will remove some of the saltiness.)  Then wrap in foil and cook as above.

Chinese Broccoli Beef

Tip:  To stir-fry, it’s important to get the pan very hot.  Heat the pan until a sprinkle of water bounces. (Remove water if it hasn't evaporated before adding oil.)  Add the oil and heat until it ripples when the pan is tilted, then add ingredients.  Keep stirring so food doesn’t burn.

Stir-fries are great.  Once you have everything cut up, it goes together so quickly!  Vary the meat and vegetables as you like.  (This recipe is also from my cousin who submitted it for the Disneyland Tour Guide Cookbook.)

2 Tbsp soy sauce                      ¼ C water

¼ C sherry or sake                    1 lb flank steak

1 Tbsp sugar                            2 medium onions

1 Tbsp cornstarch                    1 bunch broccoli

1 tsp minced garlic                   5 Tbsp peanut oil

1 tsp minced ginger

            In a medium bowl, mix together soy sauce, sherry, sugar, cornstarch, garlic, ginger, and water.  Set aside.

            Cut steak in 2-3 pieces lengthwise, then slice diagonally into ¼ inch thick slices. (If you have difficulty with this step, put in the freezer for 20-30 minutes only.)  Add meat to the marinade and let stand one hour or overnight in refrigerator.

Cut onions into sixths.  Trim broccoli into 2-inch lengths, then cut stems into ¼” sticks.  Separate florets into bite-size pieces.  Heat 2 Tbsp oil in wok or large skillet until very hot.  Add vegetable and stir-fry 2 minutes.   Add 2 Tbsp water; cover and cook 3-5 more minutes.  Remove and keep warm.

Wipe pan with paper towels, then add remaining 3Tbsp oil.  Heat until hot.  Drain meat from marinade and reserve.  Add meat to hot oil and stir-fry about 1 minute.  Slowly add marinade, cooking and stirring until hot and slightly thickened.  When cooked through, mix in vegetables. 

Serve with hot rice.

Sandra’s 10-minute Szechwan Chicken

I'd forgotten how good this recipe is, and how easy.  It's also very adaptable.  You can use pork or tofu instead of the chicken.  You can also add cooked broccoli, asparagus or other veggies to it at the end, or just serve the vegetables along side.  And of course, it goes well with steamed rice.  We now use a combination of medium grain brown rice from an Asian market mixed with brown Basmati rice from Trader Joe's.  (This recipe is from my cousin who submitted it for the Disneyland Tour Guide Cookbook.)

1 tsp sugar                                         1 Tbsp oil

3 Tbsp soy sauce                               3 cloves garlic, minced            

1½ Tbsp vinegar                                3-4 green onions, sliced           

¼ C water                                          1/8- ¼ tsp cayenne or ground

1 lb boneless, skinless chicken breasts        red pepper 

3 Tbsp cornstarch_______       

Mix together sugar, soy sauce, vinegar, and water.  Set aside. 

Cut chicken into bite-size pieces.  Put cornstarch in a gallon-size baggie, then add chicken.  Shake to coat chicken.

            Heat oil in a non-stick skillet.  Add chicken and garlic.  Stir-fry until chicken is lightly browned.  Add soy mixture; cover and cook 3 minutes or until chicken is cooked through.  Uncover, add green onions and ground red pepper.  Heat 2 minutes longer.

            Serve with hot rice.

Mom K’s Crispix Senbei

Senbei are Japanese seasoned rice crackers.  These are even tastier than the original.

            ¼ C corn syrup

            ¼ C sugar

            ½ C butter or margarine (DON’T use light or diet type)

            3 T. soy sauce

12 oz box of Crispix cereal      

            Stir together sauce ingredients in a 4 C glass container.  Heat in microwave 1-2 minutes until sugar dissolves.  Pour over cereal and mix until most of the sauce is absorbed.

            Line 2 cookie trays (with sides) with foil.  Divide cereal between two trays.  Bake at 250° for one hour, stirring every 15 minutes.  Cool, then store in a tightly covered container.

Okayu (Rice porridge)

My mother used to make this for us whenever we weren't feeling well, especially with an upset stomach. It was comfort food because it could be filling, but easy on the stomach.  It is rice, water, and a little salt. And it was served with umeboshi or pickled plum, a favorite of mine.
We usually used leftover rice to make it, but here is a recipe which starts with raw rice.

• 1 part Japanese rice
• 5-6 parts water
• salt to taste, depending on what else you may add

Wash Japanese rice well and drain. Put water and rice in a deep pot. Let it sit for 10-20 minutes. Put the pot on medium heat and bring to a simmer. Turn down the heat to low and cook the rice for about 30 minutes. Add salt before serving. Put toppings, such as sesame seeds, or umeboshi (pickled plum) if you would like.

If starting with cooked rice, add 2-3 times as much water as rice.  Bring to a simmer and watch carefully.  Cook until desired consistency is reached.

Okayu is easy to digest and is easy to eat. When you have a stomachache or have a cold, okayu is a good food to eat. 

Bacon wrapped tofu

Bacon-wrapped Tofu

Everything is better with bacon! And tofu is no exception. We enjoy it fresh, cold, with fresh grated ginger, chili oil, or soy sauce. But this is also very tasty!

• 1 block firm tofu
• Several strips of bacon, cut in half, depending on the size. (A leaner type bacon is preferred.)
• Optional: brown sugar, soy sauce

1. Drain the tofu. Place on a plate and put a board or another plate on top. Leave for a few minutes to drain some water out of the tofu. Unwrap and cut into 1-inch cubes to match the width of your bacon.
2. Wrap each piece in bacon, going around at least once so the ends overlap slightly. You can stretch the bacon to fit if necessary. You may also need to cut the bacon.
3. Put the bacon wrapped tofu pieces with the overlapping edges side down in a cold, non-stick frying pan. Cook until crisp, then turn. Keep cooking and turning until all sides are done.
4. To kick it up a notch, here is a sweet-salty variation.  Add about 1-2 Tbsp of soy sauce to the pan, and a sprinkle about 1 Tbsp of brown sugar; stir rapidly to melt the sugar, then turn the bacon-tofu in the sauce until the moisture has largely evaporated.  This makes it really YUMMY!
5. Eat hot or at room temperature, preferably with plain rice as part of a Japanese meal. Also a nice appetizer or sake drinking accompaniment.

From website: http://www.justhungry.com/bacon-wrapped-tofu

Stir-fried cabbage with garlic, dried cranberries

This recipe comes from the website listed below. It has recipes for making lunches that mostly don't need to be refrigerated. I loved the flavors of this dish. It really doesn't make much and we ate it all up and could have eaten more.  I added some grated carrots to add some color.

2 large garlic cloves, peeled and sliced
3-5 cups roughly cut up red or green cabbage leaves
1 carrot, grated
2 Tbs. dried cranberries
2-4 Tbs. balsamic vinegar
1 Tbs. olive oil
Salt and plenty of black pepper

Heat a wok or large frying pan with the oil over medium-low heat. Add the garlic, and let it fry until barely brown. Scoop out the garlic slices and set aside. Raise the heat to medium-high.

Add the cabbage to the pan, with a little salt (which helps the cabbage to soften a bit faster since it draws out moisture). Toss and stir fry until a bit limp but still crispy - about 4-5 minutes.
Add the cranberries, and the balsamic vinegar (start with 2, add more later to suit your taste).

Add the reserved garlic. Season with a bit more salt - make it just a bit salty, since when it cools down the salty flavor will become a bit muted. Add plenty of freshly ground black pepper.  Drizzle on a little more vinegar, to garnish.

This will last in the refrigerator for 2-3 days, well covered. It’s good hot too so you could make it for dinner and leave some for your lunch the next day.

From website:  Just Bento