by : Reiko Bento/Lunch Box, Leaf Vegetabes, Pasta/Noodle/Rice, Vegan, Vegetarian

Konjac Steak Bento
こんにゃくステーキ弁

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Weekend bento making fun continues!

I think I’m slowly getting better at filling this new BENTO box.

Little differences such as the length or the depth of the box makes each bento-box filling challenging.

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In this vegan bento box you’ll find…

-Konjac steak
-Sesame Shun-giku
-Mustard Kabocha
-Spiced Yuzu Carrots (note for myself: tahini, white vinegar, water, sugar, spiced yuzu paste, salt)

Konjac is a very unique ingredient, popular in Japan, but not well known in other countries.

It’s a hard sell to people who did not grow up eating this because of its unique jello-like texture.

Konjac is made of some type of yam potato, and is well known as a “diet food” in Japan.

I love Konjac not because it’s a diet food, but because of its taste and texture.

It’s quite substantial, so it has no problem made into and served as a main dish, in my opinion.

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And here is a one-plate version.

Which do you like better, bento or one-plate?

by : Reiko Pasta/Noodle/Rice, Soup, Vegan, Vegetarian

Curry Udon
カレールーを使わないカレーうどん

09

Curry Udon is one of the popular comfort foods in Japan.

It’s super easy to make because many people use pre-made/store-bought curry roux.

I used to be one of them, but when I checked their long list of ingredients, I was not very excited.

And when I saw an unattractive blob that jiggled like gelatin sitting at the bottom of a pot the next morning, I told myself “that’s it!”

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So I made this Japanese-style curry from scratch.

It turned out great.

So great that I almost got confused.

Why didn’t I make it from scratch if you can make it this tasty and easy, and without ingredients unwanted!

Curry Udon

1~2 tablespoons flour
1~1.5 tablespoons canola oil
3~4 cups water
1 5×5 inch dried Kombu sheet
1~2 tablespoons cane sugar
1~2 tablespoons soy sauce
curry powder
Japanese worcestershire sauce
salt and pepper
100g Udon noodles, cooked
A-Ge (Japanese fried soy curd, sliced)
chopped scallion

1. Combine flour and oil in a pot. Over low-medium heat cook while constantly stir to make roux until dark browned.
2. Add water and Kombu sheet. Boil and then turn down to low heat.
3. Add sugar, soy sauce, curry powder, Japanese worcestershire sauce, salt, and pepper.
4. Serve with cooked Udon noodles and chopped scallion.

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It was time for me to get a “paper” calendar.

Terry always reminded me that I had a calendar on my phone, but it wasn’t the same!

I do love a lot of apps, gadgets, and technology, but when it comes to the calendar, I’m old-fashioned, I guess.

by : Reiko Bento/Lunch Box, Pasta/Noodle/Rice, Vegan, Vegetarian

Sushi Roll BENTO
ベジ巻き弁当&どうなる刺し子

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I just posted veggie sushi rolls yesterday.

I didn’t tell you yesterday, but I made a BENTO for lunch using those rolls.

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The veggie sushi rolls were placed along with BBQ onion Kabocha, pickled ginger slices, and edamame.

The biggest hit was the BBQ onion pumpkin.

The BBQ onion made with store-bought fried onion was delicious, and Terry and I both agreed that we could use it for other dishes, such as Sloppy Joe’s!

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This is my Sashiko (Japanese embroidery) project #4.

I was originally planning to make a very traditional design, but when I was stitching the frame, I realized I got the measurements wrong!

So I decided to do “free-style”, and this is where I’m at right now,

I actually like this simple asymmetrical design, and I may just stop here and leave it as a final product.

Love the nuanced green color and the texture of this linen.

by : Reiko Pasta/Noodle/Rice, Vegan, Vegetarian

Veggie Sushi Rolls
ぽりぽり野菜巻き

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When you have a lot of fresh vegetables yet you don’t want to eat any more salad, what do you do?

Well, I make sushi rolls!

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The colors are so pretty and why not show them off, right?

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Another reason I wanted to make sushi rolls is that I wanted to use my newly made dishes.

I think this tray and small dipping sauce were perfect to display my pretty sushi rolls!

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Veggie Sushi Rolls

1 cup cooked rice
1/2 ~ 1 tablespoon sugar
1 tablespoon vinegar
a few drops sesame oil
a pinch salt
fresh vegetables (I used spinach, daikon, carrots, and cucumber)
1 sheet roasted Nori seaweed
soy sauce
wasabi paste

1. Mix suagr, vinegar, and oil. Add cooked rice when it’s still warm. Sprinkle salt. Mix well. Let it cool.
2. Spread rice on Nori seaweed sheet. Place vegetables and roll.
3. Serve with soy sauce and wasabi paste.

by : Reiko Pasta/Noodle/Rice, Vegan, Vegetarian

Nanban Eggplant Noodles
南蛮茄子麺

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Out of all the carb choices, noodles are probably my favorite.

Then, rice, and then bread.

I don’t want to say pasta, because I don’t get the same satisfaction from short pasta when I have craving for noodles.

They have to be long so that I can slurp (lol)!

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You may ask what is “Nanban”?

Well, there are many Japanese dishes that have “Nanban” in their name.

It’s usually flavored with sweet and sour sauce with scallion and hot peppers.

I probably won’t make “Nanban” chicken anymore, but Nanban noodles are pretty tasty!

Nanban Eggplant Noodles

canola oil
2~3 cloves garlic, sliced
5~6 eggplant slices
5~6 grape tomatoes, cut in half
salt and pepper
1~2 tablespoon cane sugar
1/2 ~ 1 tablespoon white vinegar
1 tablespoon soy sauce
water
chopped green onion
crushed red pepper
100g angel hair pasta, cooked

1. Sautee garlic, eggplant slices, and tomatoes in canola oil.
2. Salt and pepper. Add sugar, vinegar, and soy sauce. Then add water.
3. Serve 2 over pasta with green onion and crushed red pepper.

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Here is my Sashiko (Japanese embroidery) project #3.

This design is called “biscuit”, and I think it looks good on this canvas fabric.

by : Reiko Beans/Lentils, Pasta/Noodle/Rice, Vegan, Vegetarian

Lima Bean Pasta Salad
ライマビーンパスタサラダ

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At work we usually have a holiday potluck lunch in December.

But last year we were too busy and some people were out of the office for vacation, and we decided to wait until January.

We always have a sign-up sheet in the back of the office, and we write down what we are planning to bring so that not everyone will bring brownies!

I usually bring salad that contains a lot of veggies.

I used to over-think and felt that I had to bring something with meat and not what “I” like to eat.

But over the years my thinking has changed and now I only bring what “I” like to eat.

So consequently the food I bring is mostly 100% plant-based.

No one likes preaching, and I never tell people what or how to eat.

But I do enjoy sharing what I love to eat with others!

No preaching. Sharing.

A lot of people told me that they liked this salad.

The best part was not because it was healthy but because it was tasty!

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Lime Bean Pasta Salad

1/2 pound Fusilli pasta, cooked
1 cup baby lima beans, cooked
1/2 cup grape tomatoes, cut in half
2 tablespoons olive salad
mustard dressing (Dijon mustard, white vinegar, canola oil, sugar, salt, pepper)
chopped parsley

1. Combine all the ingredients.