Who doesn't love bento boxes!? It's small, it's cute, it's A MOOD!
Although bento boxes are available to take out from restaurants and food stands, but nothing beats the homemade bento made from joy & love.
Some will say bento boxes are hard or time consuming to make & decorate. This is true if you are a perfectionist and striving for that Pinterest bento photo to post! But rest assured, we’ve got you covered with a few simple ideas for that photo-stunning bento box for any occasion.
Ham & Cheese Egg Japanese Sandwich
2 large eggs (50 g each w/o shell)
- 4 slices cooked deli ham
4 slices toasted white bread (or shokupan aka Japanese pullman loaf bread).
- 2 slices of cheese
1/4 tsp kosher/sea salt
2 tbsp Japanese mayonnaise
- Salted butter
- Freshly ground black pepper
- Cucumber slices (optional)
Pan fry ham slices. Grease non-stick pan with a few drops of oil, and pan fry ham slices on both sides until warmed through and/or lightly browned. Set aside.
Make scrambled eggs. Don’t wash the pan. Grease the pan with 1/2 tsp oil, Add butter and eggs into the pan. For scrambled eggs, turn on the heat to medium and whisk the eggs in the pan. Scramble the eggs until just set but still moist and take them off the heat to avoid overcooking the eggs. Sprinkle cheese on top to melt.
You can substitute scrambled eggs with sunny side up eggs if you are tight on time. Heat the oil in a medium nonstick pan over low heat until slightly shimmering, about 5 minutes. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Season lightly with salt and pepper.
Assemble each sandwich in this order: 1 slice of butter-spread bread, 1 slice of ham, 1 lettuce leaf & cucumber slice (optional), half the scrambled eggs (or 1 sunny side up egg), 1 slice of ham, 1 sliced cheese and lastly 1 slice of mayo-spread bread.
Wrap each sandwich tightly with cling wrap (or wax/baking paper secured with tape).
For lunch box display, cut each sandwich in half. Fold to display the filling side up and place in a fitting lunch box. If there is small space within the lunch box, you can put small fruits such as cherry tomato or grapes.
Creamy corn & shrimp salad
Imitation Crab: Both 'Chunk Style' and 'Leg Style' would work in this recipe.
Sweet Corn. Use canned, or freshly boiled corn kernels.
- Hard-boiled eggs.
Celery. Cut into small chunks.
Cherry tomatoes. Cut in half.
Shrimps. Deveined & boiled.
- Japanese Mayonnaise.
- Salt & pepper to taste.
1. Cut the imitation crab into ½-inch cubes. Peel the eggs and cut them into small cubes, too. Place these ingredients into a medium bowl.
3. Add the mayo, salt, and pepper, and mix everything well.
4. In another bowl, add the boiled shrimps, cherry tomatoes, celery chunks & chopped cilantro. Mix well. Season well with salt & pepper.
5. Mix both the imitation crab & egg salad with the shrimp salad into a big bowl.
How to Serve Imitation Crab Salad?
Make a sandwich! Serve it with lettuce and tomatoes on your favorite bread, or in a hoagie.
Romaine lettuce boats! Arrange this salad on Romaine leaves for a convenient and stunning presentation.
In a bowl (or in this case, bento box)! Serve this salad as is with a slice of crusty bread on the side.
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