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Old 02-15-2011, 02:36 AM   #71
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I'm actually making rice about every three days. Makiko goes over rice and how to prepare ahead in her book. She prepares a lot ahead.
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Old 02-15-2011, 02:46 AM   #72
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I make rice about every three days, Makiko talks in the book about preparing ahead and she makes rice ahead and freezes it.

Here is my new Bento Box:




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Old 02-15-2011, 02:48 AM   #73
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Here is my first Bento meal:

Turkey Teriyaki with rice and Baby Bok Choy, Green onions and Carrots.


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Old 02-15-2011, 03:13 AM   #74
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Oh my goodness! Where can I get all this stuff in England??? I must find out. I can't believe I have been missing this Bento thing all my life.
You have created a monster! Please keep this thread going and could you share some recipes please? Pretty please??
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Old 02-15-2011, 03:27 AM   #75
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Oooh!! Just found Casabento.com It is a french company but they ship anywhere. Just click on the little flag on the left for languages and there is a currency changer further down. Wow! I'm on my way to Bento food. LOL
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Old 02-15-2011, 10:44 AM   #76
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Originally Posted by Leanne View Post
Oooh!! Just found Casabento.com It is a french company but they ship anywhere. Just click on the little flag on the left for languages and there is a currency changer further down. Wow! I'm on my way to Bento food. LOL
Amazon.com and JBox.com are where I've been shopping. I'm getting my ideas from JustBento.com.
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Old 02-15-2011, 02:06 PM   #77
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PF, Iím impressed with your first box! I would probably set my chopsticks aside and start shoveling with a fork.

As I type, I have a container in the frig with sweet pickled peeled julienne of daikon radish and carrots. Itís like crunchy candy to me.

Iím also fond of daikon radish simmered in soup or flavoring broths. Few vegetables soften up so much while still retaining their shape. Rough mix for a basic sweet soy flavor is:
3 cups dashi stock
3 Tbsp light soy sauce, dark is okay but less appealing in color
2 Tbsp mirin, sweetened rice wine
2 Tbsp sugar
1 tsp salt
strips of dried kombu seaweed, maybe 10 square inches
Itís not a soup, so to individual taste, keep it condensed.
As the mixture starts to heat, reconstitute kombu. Place peeled rounds of daikon, about 1-1/2 inches thick, on top. Bring to boil, reduce to simmer. Remove pieces after 20-40 minutes when very tender. Best served hot, but room temp is good, too.

A dollop of finely grated daikon is also a ubiquitous finish for many Japanese plates. It add a bit of radishís signature peppery heat, and also some helpful liquid, to a dish.
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Old 02-15-2011, 06:53 PM   #78
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Quote:
Originally Posted by PrincessFiona60 View Post
Here is my first Bento meal:

Turkey Teriyaki with rice and Baby Bok Choy, Green onions and Carrots.


That looks wonderful! The boxes are simply beautiful!!!

I went to the Asian market to pick up a few things that I wanted/needed. This weekend, I shall be figuring out the recipes. One item that I picked up just for amusement: Quail eggs. Anyone have any ideas?
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Old 02-15-2011, 10:00 PM   #79
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Quote:
Originally Posted by spork View Post
PF, Iím impressed with your first box! I would probably set my chopsticks aside and start shoveling with a fork.

As I type, I have a container in the frig with sweet pickled peeled julienne of daikon radish and carrots. Itís like crunchy candy to me.

Iím also fond of daikon radish simmered in soup or flavoring broths. Few vegetables soften up so much while still retaining their shape. Rough mix for a basic sweet soy flavor is:
3 cups dashi stock
3 Tbsp light soy sauce, dark is okay but less appealing in color
2 Tbsp mirin, sweetened rice wine
2 Tbsp sugar
1 tsp salt
strips of dried kombu seaweed, maybe 10 square inches
Itís not a soup, so to individual taste, keep it condensed.
As the mixture starts to heat, reconstitute kombu. Place peeled rounds of daikon, about 1-1/2 inches thick, on top. Bring to boil, reduce to simmer. Remove pieces after 20-40 minutes when very tender. Best served hot, but room temp is good, too.

A dollop of finely grated daikon is also a ubiquitous finish for many Japanese plates. It add a bit of radishís signature peppery heat, and also some helpful liquid, to a dish.
Thank you, Spork! I thopught it turned out great and it tasted good, too!
I've copied and pasted the Daikon hints and recipe. Thanks!

I'm still deciding what I will do for tomorrow's box.
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Old 02-15-2011, 10:05 PM   #80
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Originally Posted by Kathleen View Post
That looks wonderful! The boxes are simply beautiful!!!

I went to the Asian market to pick up a few things that I wanted/needed. This weekend, I shall be figuring out the recipes. One item that I picked up just for amusement: Quail eggs. Anyone have any ideas?

Thanks! I'm proud of it, the only thing left is the empty box! I had lots of comments on it at work and the dietitian was very impressed. It was suggested I cook for everyone at work!
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