It’s been a while and I’ve been slacking. But being snowed in has given me time to make more bento!
Karage chicken: I made karage chicken the night before and made sure to add one extra piece to the recipe so there was some for the bento. I use Runnyrunny999’s recipe from his hiyashi chuka video. It’s my favorite way to make any kind of fried chicken.
White rice: My personal brand of choice for rise is Nishiki. Why? Because it was the first one I tried that wasn’t Uncle Ben’s, I really enjoyed it, and it’s available at several local grocery stores. On top of it is umeboshi furikake (plum seasoning). Furikake is seasoning that can go on top of rice and comes in LOADS of different flavors. You can find some at your regular grocery store, but there will most likely be more variety at the Asian market.
Curry broccoli: Not sure why, but I’ve been on a broccoli kick lately. There are always 2 or more bags of the frozen florets in the freezer at all times. If you plan on eating this bento soon enough where you don’t think they will thaw in time, then toss them in the microwave a bit to give it a head start. Otherwise if this is a bento that will sit for a while, you can probably opt to leave them frozen (it will keep the celery cool!). Sprinkle on your favorite curry powder, maybe some sesame seeds, and you’re set!
Celery: Not much to say here. Just celery hearts out of the bag. I personally prefer the more tender celery hearts. Not nearly as stringy (almost none) than the darker green regular celery. Only catch, it’s more expensive.
Seaweed salad: I can eat this stuff all day and all night long. Any bento can benefit from this. it’s healthy, and requires zero effort. Place it in a cupcake wrapper, small container, or a silicone cup (as shown).