Top tier of bento: is packed with white rice mixed with wasabi furikake and topped with wild smoked salmon I grabbed at the farmer's market. For additional protein I added a tamari hard-boiled egg. Nestled up against the egg is a seared cremini cap. The garnishes are: carrot flower, beet green leaves, lemon peel twists, and some pickled radish.
Bottom tier of bento: features a fresh crabmeat and cabbage salad and BBQ miso onion and red-peppers. To garnish: lemon slice, sliced asparagus tip, carrot flower, and parsley leaves.
My Bento Recipes:
Tamari Hard-boiled Egg Ingredients:
1 egg
2 tablespoons tamari
Directions:
* Put the egg in water to cover in a small pot.
* Bring to a boil and then boil for 6 minutes.
* Drain and cool the egg in cold water. Peel the egg.
* Return the egg to the small pot with 2 tablespoons tamari over med-high heat. Roll the egg in the hot tamari until it has absorbed most of the thickening tamari and is brown in color.
* Let the egg cool again. Slice in half when fully cooled.
Fresh Crabmeat and Cabbage Salad (I modified a recipe by Makiko Itoh)
Ingredients:
1 cup finely shredded green cabbage
1/4 teaspoon sea salt
1 tablespoon fresh lemon juice
4 drops liquid stevia extract
Directions:
* Mix the cabbage with the 1/4 teaspoon salt.
* Knead with hands until limp and then then squeeze to drain excess liquid off.
* Add the crab, lemon juice and stevia. Add more salt to taste as needed.
* Garnish with a slice of lemon!
BBQ Miso Onion and Red-pepper
Ingredients:
1/4 small onion, thinly sliced
1/2 red bell pepper, cut into thirds and thinly sliced
1/3 cup water
1 1/2 teaspoons Marukome Miso BBQ Marinade Sauce (chipotle flavor)*
1 teaspoon maple syrup
Directions:
* Put all the ingredients in a small pot.
* Bring to a boil with the lid on and boil for 3 minutes.
* Remove the lid and stir well while the cooking liquid cooks off and thickens. When the sauce is thick it's finished!
Notes: I found the Marukome Miso BBQ sauce on sale at a local Asian store. You could substitute red miso with added chili powder or chipotle powder or use regular BBQ sauce in this recipe.
Seared Cremini Cap
Ingredients:
1 cremini mushroom
1 teaspoon salted butter
1/2 teaspoon tamari
Directions:
* Cut the cremini mushroom's cap (stem removed) in half.
* Cut a star shape into the mushroom cup.
* Add butter to a pan over med-high heat.
* When hot, add the mushroom, cut side down and sear for a minute or two.
* Flip the mushroom and lightly sear the star shaped side.
* Flip again and pour the tamari over the cuts that make the star. Shake the pan a bit and turn off the heat.
* Let cool.
Easy Radish Pickles
3 or 4 small radishes, thinly sliced
2 tablespoons pickle brine
1/8 teaspoon sea salt
4 drops stevia extract
Mix everything in a small container the day before! Easy!
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