Sad day for the bento world...

Ichiban Kan anounced on their blog yesterday that they would be closing down the online store as soon as products sell out. I'm sure other bento fans will be just as saddened by this news as I was. I don't know where I'm going to get bentos now, I loved their prices, $1.50 compared to $15 - $25.

So anyway, better get your orders in right away before it's too late!

Okonomiyaki Bento Recipe: What I Like...

When I first heard of okonomiyaki, I thought it sounded gross. Don't get me wrong, I love a lot of Japanese food, but I I'm not a fan of traditional okonomiyaki ingredients: bonito shavings, seaweed, and dashi. But, that is the beauty of okonomiyaki; by defination it means "what you like." So the recipe bellow is what I like.

What do you like?

Okonomiyaki Recipe
(Serves 4 - 6)

Batter:
2 cups flour
1 1/2 cups broth (bonito, chicken, vegetable, etc.)
2 large eggs
2 1/2 cups shredded cabbage

Toppings:
1 red bell pepper - diced
5 baby bella mushrooms - diced
1 onion - diced
1/2 yellow summer squash - diced
1/2 zucchini - diced
1 cup baby spinach - chopped
2 cloves garlic
Seasoning
Olive oil

1. Pour oil in pan; add garlic and seasonings.

2. Dice vegetables and saute.

3. Saute vegetables five minutes or until tender-firm. (You can add the baby spinach at the end of this cooking or added it with the vegetable in one of the later steps.)

4. Combine broth, eggs, and flour.

5. Add cabbage until it the batter is thick.

6. Pour batter on hot griddle or pan. Be sure it is well oiled. You can add the sauted vegetables now or after flipping. If you add the vegetables after flipping, be sure to reserve half the batter in this step.

7. When the edges start to firm, flip. You may find it easier to use two spatulas.

8. If you waited to add the vegetables until after you flipped, make sure to add additional batter on top and flip again.

9. Serve with okonomiyaki (or barbeque sauce) and mayo. (Sorry no picture.)

Oh and Enjoy! (^_^)v

I choose every bite...

Every bite of food I take is a decision that I make; do I choose to reach my goal or do I choose to stay the same. What do I really want? Do I want to carry all this extra weight? I will not zone out anymore; each bite I take I choose.

Bento Swap!

Okay, I know, I'm really late in posting this! Avie at aviesbento.com (who comments on here a LOT ) really liked my octo-bento (see four post bellow) so I offered to send it to her. She sent me all this great stuff in exchange! I finally have the glass bento I've always wanted - yippy \(^o^)/

I can't wait to use all of it, look for an update to this post later today... *update* I did :D

SOFOBOMO Day Fifteen: Noodle Soup Bento

So when I pack noodles for a bento they always end up kind of hard and a sticky mass. But yesterday I had a brilliant idea! Okay, maybe not brilliant or original, but good none the less. I reserved the broth from making ramen and put it in my thermos. Now granted I did eat this bento shortly after taking the picture, but if you have a good thermos it should keep you broth nice and hot.

In with the noodles are just some leftovers: hamburger, grilled purple onions, green onions, and stir-fried mushrooms and red peppers. Very tasty and very easy to make.

I used all glass dishes today to show bentos don't just have to be plastic. These two bowls have nice sealing lids, so I thought they'd make good bentos. But, I do think the large one would have been enough; I just wanted to make sure I was getting enough veggies. I'd love to get a more traditional shaped glass bento, but I haven't been able to find any available in the US yet.

Ramen Noodle Soup Bento Recipe

1 package ramen noodles (beef or chicken would be good)

1/2 red pepper (cut to bit size pieces)

5 or 6 baby bella mushrooms (Cut thick mushrooms in half)

1/4 to 1/2 purple onion (one or 2 large chunks)

1 green onion (thinly sliced)

Protein (pre-cooked ground beef, chicken, tofu, etc.)

Water

1. Cook raman al dente with enough water to make broth.
2. Stir fry or broil red pepper, purple onion, and mushrooms.
3. Drain noodles and reserve broth. Be sure to put broth in a thermal container imediately to keep it hot.
4. Allow noodles and vegetables to cool. Place noodles in bento first, then arrange vegetables on top. Be sure the bento you use can handle hot liquids - no cheap plastics.
5. When you are ready to eat just pour broth over noodles and enjoy! :D

The bento obession hit hard when I was shopping the other day. :D With the exception of the Ramune soda, all of this stuff will be featured in upcoming bentos. The food came from my favorite Japanese grocery store :D I can't wait until I move closer so I can shop there on a weekly basis instead of monthly.

*Update: Sorry I forgot to post the information on this picture! Okay from the upper right clockwise: Shiso (perilla) leaves, orange flavored ramune, pickled daikon radish, clickety click bento, udon noodles, kompeito candy (as seen on Spirited Away - one of my all time favorite animes), and scrapbook papers for photo backgrounds.

With the exception of the ramune and bento, all of these items will be featured in upcoming bentos, so be on the look out! :D I'll explain each item then.

Friday's zoo trip. I tried taking "non-typical" pictures, if that make sense. The kids really enjoyed their bentos and even though there was a little rain, it was a great day.

I love gardening, but I needed different shoes :D

This expression is my son's way of saying, "I love you." Does it get any sweeter? :')

Fried Chicken Recipe

4 Boneless, skinless chicken thighs
3 slices of fresh whole wheat bread
2 eggs - beaten
Flour
Seasoning Salt
Olive oil

1. Pre-heat oven to 350 degrees. Remove excess fat from chicken and cut into bit size pieces.
2. Place bread in oven until golden and crispy - turning half way through. Tear bread into smaller piece and pulse in food processor.
3. In three separate bowls, place eggs, flour, and bread crumbs.
4. Dip chicken in flour, eggs, and then bread crumbs. Mix seasoning salt with the bread crumbs. Be sure to shake of excess flour and eggs. I use chopsticks for this part so my hands don't get so dirty. I wipe the breading off the chopsticks after each piece.
5. Pour approximately 1" oil into small pan - enough to cover half of the chicken pieces.When oil is hot place chicken in and fry until golden, turning once. You need to make sure your oil in hot enough so that your chicken isn't just sitting in oil, but not so hot that the inside doesn't fully cook. Try cooking one piece at a time until you find the right temperature.
6. Enjoy!