Tag Archives: tamagoyaki

Uzumaki Bento

Uzumaki Bento
Hello there Cuties! :iida:
Yay! How was your weekend? I didn’t feel so good last week and skipped uni too often but I’m better now and ready to study! … or rather forced to because I have exams and presentations starting this week.
Anyway, I don’t want to bore you with that stuff and since the title kind of gives it away, here we go, my Uzumaki Bento.

Sorry for the strange background. It was very early and the background is too dark.


Uzumaki 渦巻き means ‘Spiral’ in Japanese and since I made tamagoyaki rolls and makizushi (‘Spiralsushi’) I couldn’t think of a better name. :tongue: It’s not that I make a lot of Bento to bring with me for uni but I made this one two weeks ago on thursday. It was a quick one that I had in mind to do because I sketched it a whole while back ago with the paper53 app. As you’ll probably notice though, it doesn’t look very similar.
That’s why I don’t really think that sketching the Bento first, makes it any easier to recreate it afterwards, or at least not with my unrealistic drawing. :jupp: But maybe I should make sketches with ingredients that I actually have in the fridge. At least there’s the star fruit!! hehe.. :catexclam:
I admire the vegetarian lifestyle but I missed some meeeeeat!!! The next one is definitely going to be more luscious again. Or should I try making a Kyaraben again?! Who knows.. I wish I had more time to practice my Japanese cooking skills.


It’s really fun sketching with that ipad app and I don’t really care anymore that you have to draw with your fingers. And you can see my own handwriting for the first time on my blog. I’ts awful, isn’t it? I still have several styles.. sometimes it freaks me out although I should have gotten used to it by now.


Of course I had to make two of them.. :totorosmile:

*Nyaaaaa* Bento parade :on:

One for Silvankun and one for myself. :miam:
After three days of unexpected snow, the sun is finally shining again and this time I hope that spring is going to come for good. I enjoyed winter and all but it’s been quite long and I can’t wait to change to my spring ward robe and get sun-tanned again. :ii:
Happy monday Everyone! …unlike me who has to practice Kanji like crazy.

byebye,

Teriyaki Obento

Teriyaki Obento
Remember my multicolored Totoro pirate crew Obento from last week? Well even if it was fun while creating it, it was also quite exhausting and nerve-racking. Fortunately I didn’t have to do it alone. Anyway, the next day I felt like doing an other one. I don’t know if it was the frustration over the last one that didn’t turn out like I wanted at all or if I just wanted to do a new one but I felt very determined. It was a saturday so there wasn’t really a purpose for it but Silvankun and I ate it for lunch and it was delicious! :kitsune:
Everytime I try to do a Kyaraben (character Obento) I’m happy when I can return to my “normal” or more traditional Obento. What I can say after my food cloloring experience is that with all the beautiful colors of vegetables there really is no need for artificial food coloring in an Obento to make it look radiant and tasty! Of course I knew this before but now it’s even more obvious. The food coloring will never render such a beautiful color as a vegetable.


Can you see the glossy chicken? I love meat that is cooked Teriyaki style but then again, seriuosly, who doesn’t?!? The “trick” to obtain this really sticky, glossy and decadent sauce is to mix soy sauce with Mirin, Sake and sugar. I don’t know if it’s really necessary but I always turn the meat in Katakuriko (you can use any starch) before I put it in the pen.
If you want to try Teriyaki sauce, here is what to do: Mince some garlic and ginger and put it in a pen with a little bit of vegetable oil. Make sure not to burn the garlich and ginger. Coat the chicken in Katakuriko (or any other starch) and remove any excessive starch befor you put it in the pen with the garlic and ginger. Fry the chicken on every side until golden brown. Add some sugar, Sake and Mirin. Wait until the alcohol has evaporated and than add a little bit of soy sauce. Now you have to be really careful not to burn the sauce. Lower the heat and let the sauce thicken until it’s as glossy and sticky as you like. If you are following this blog since some time you may know that I’m not good with quantities. I can’t tell you how much sugar or Sake I use because I just do it intuitively (maybe that’s why I rarely succeed in baking.. :snif: Don’t be afraid to try this out just because I didn’t write any indications of quantity! If you want there are plenty of recipes on the internet but I really recommend you to just follow your nose! Your taste buds and eyes know what’s good.. trust them! (and yourself)


This Bento is on the green side but after the last Obento I really wanted something fresh. The upper part is filled with Tamagoyaki and melted cheese, broccoli, Japanese sweet potato that has been cooked and then stir-fried with some sesame oil, sugar and soy sauce and some more winter cherries. The other half has Onigiri with Furikake, chicken Teriyaki, broccoli, cucumber and radishes.
Besides the cheese in the Tamagoyaki it’s a quite traditional Obento and to be honest, that’s the way I like my Bento. :sigh: I like to see them filled with Japanese food. :ghihi:

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A fishy Obento

A fishy Obento
The first week of school after the holidays is always so boring! Just talk, talk, talk from the teachers and nothing really to do. Basically I could have skipped this week…At least this morning I had the chance to prepare myself a decent Obento. It’s kind of strange to bring your pretty box with all the different food in it to school and eat with chopsticks while others eat just a sandwich or one kind of food in their tupperware but I guess I’ll get used to it and the others as well :tongue:. Anyway, here’s my Obento


I’m really in love with the soy sauce-lemon-wasabi dressing! For this Obento I used codfish, capers, green beans, carrots, tamago yaki (egg), daikon, tomatoes, canned tuna, japanese mayonnaise, mascarpone, lemon and a little bit of black sesame, basil and green onion. I just fried the fish in a pan with a little bit of vegetable oil and added some capers. The green beans and the carrot are cooked with salt and a clove of garlic and the tomato-daikon salad has the same dressing as here. Actually it didn’t take me much time to prepare it but definitely more time than my last one!



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