Bento Box Salmon And Veggies Food

BENTO BOX SALMON AND VEGGIES

Steps:

• In a bowl, mix rice vinegar, sugar, soy sauce and crushed red pepper to make sauce. Add sliced onion, carrot and celery to the sauce and mix again.
• Lightly season the salmon with salt and pepper. Sprinkle cornstarch over the seasoned salmon, 1 tsp per side.
• Grease a skillet and cook salmon on med-high heat. Cook about 3-4 minutes each side until well done.
• Place hot salmon in the sauce.
• Store salmon in refrigerator overnight. .
• Serve with 1 cup white Japanese rice per person.

BENTO BOX STIR-FRIED TOFU, NOODLES AND VEGETABLES

Steps:

• Cook noodles in boiling salted water 4 minutes. Drain, rinse with cold water, and drain again. Toss with 1 tsp tamari, sesame seeds, and sesame oil. Season with pepper, to taste.
• Stir together flour and garlic powder in medium bowl. Add tofu, and toss to coat. Season with pepper, to taste.
• Spray skillet with olive oil cooking spray. Heat over medium-high heat, add tofu, and saute 5 minutes, or until golden brown. Transfer to plate and sprinkle with 1 tsp tamari.
• Return skillet to heat. Add 2 tbsp water and remaining 1 tsp tamari, then broccoli, carrots, and ginger. Stir and then cover. Simmer 3 minutes or until broccoli is warmed through.
• Pack soba noodles in 1 section of bento box or portable container. Sprinkle nori on top of noodles. Pack 1/2 cup tofu cubes and 1/2 cup broccoli/carrot mixture in other sections, reserving remaining tofu cubes and broccoli/carrot mixture for use in other lunch dishes. Fill in last section with edamame. Refrigerate, uncovered, until all ingredients are chilled thoroughly. Cover box, and refrigerate until ready to serve.

BENTO BOX FIVE COLOR SUSHI RICE

Steps:

• In a bowl, mix the soy sauce, sake, mirin, water, and sugar. In a sauce pan, heat the premixed sauce and the ground ginger. Add ground chicken. Simmer the meat on medium-low heat, stirring constantly with chopsticks until the liquid is absorbed. Set aside.
• Lightly grease a sauce pan and heat well. Mix beaten egg and sugar together. Pour into pan and scramble finely, using chopsticks. Unlike cooking a typical scrambled egg, cook egg on high heat quickly to make a fluffy texture. Set aside.
• Defrost the frozen edamame in cold water, then remove from water and set aside.
• Take desired amount of pickled ginger and set aside.
• Grill or sauté salmon filet and remove skin and bone. Flake the salmon into small pieces with a fork. In a bowl, mix the soy sauce, sake, oil, and sugar. In a sauce pan, heat the sauce on medium-high and add the salmon. Cook and stir well until the liquid is all absorbed. Set aside.
• Mix warm steamed rice and sushi vinegar. Allow to cool. Set aside.
• To assemble, spread rice on bottom of container or serving plate. Top with each of the colored items.