Well here’s my first bento. I tried to think of something clever for the title but it seemed like I would be bitin’ on my favorite bloggers if I used numbers. So I settled for using hirigana characters number my bentos. Well, I guess that is clever. ;P I get to practice my hirigana again and you get to learn. So “あ” is “A” in Japanese. There’s your lesson for the day.
Bento あ
Left(Bottom): 2 rolled-shaped rice with furikake(a seaweed mix), 1/2 honey tangerine
Right(Top): Mini Turkey burgers, Salad, Kidney Beans in Miso
I mixed rice with furikake, a seaweed seasoning that’s used often in flavoring rice. The kind I used is egg, ’cause I’m allergic to fish. You can find various flavors, like fish flakes (benito), eel, etc. In Chicago, you can find these in Chinatown at the Chinatown Market on Archer across from the Archer Mall.
After mixing it in, I put it into a mold to get the round shapes. You want to do this while the rice is warm. These molds can be found on Ebay or if you’re in Chicago, check out A&J’s in the Archer Mall. They range about $1.99 to $4.00 or so.
For the turkey burgers, I mixed in green onion, green pepper, egg, panko (Japanese breadcrumbs) with a bit of mirin and soy sauce and fried it in a bit of sesame oil. The kidney beans cooked in miso come from “Changing Season Macrobiotic Cookbook: Cooking in Harmony with Nature” by Aveline Kushi and Wendy Esko. I have been attempting to go Macro for about a year, but it takes discipline and giving up some stuff. So I figured I would still attempt it but ease it into my diet. You know, take one thing out and replace it with a macro food. Then suddenly I’m all macro!! Alot of macrobiotic cooking requires using a pressure cooker but I’m not getting one, unless it pops up at my favorite second-hand store. So, I used my slow cooker and waited for it to cook down then I put in the miso and let it cook the rest of the time.
Kidney Beans with Miso
1 cup kidney beans, washed and soaked for 6 to 8 hours
water
1-1 1/2 teaspoons pureed barley miso.
Place beans in a pot. Add just enough water to cover beans. Bring to a boil. Reduce flame to medium-low and cover. Simmer for about 2 hours. Add water occasionally while cooking, only as needed to just cover beans as they expand and absorb water. After 2 hours or so, place pureed miso on top of beans. Do not mix, because the natural cooking action of the beans will draw the miso down. Continue cooking until beans are soft and creamy. Place in a serving bowl and serve.
