Today, I will be making, Back to School Bento with Japanese ingredients. In the last few weeks, I had shown you a lot of Japanese Bento food.
And I have seen western-style school lunch on the Instagram post of my friends. It is so different from our Bento.
I was thinking, what if Japanese mom makes Western-style Back to school Bento? And I did!
Let’s get started with Karaage sandwich Bento.
★Karaage Sandwich Bento★
I like to bring egg salad sandwich with Karaage sandwich. I think these two flavors are a good match.
One boiled egg
A pinch of salt and pepper
2 teaspoons mayo
・Mash egg and mix seasonings well. Make a slit to your favorite roll, add as much as you like!
＜Sweet’n sour Karaage＞
Recipe is here
Pack with potato salad, frozen Edamame and almond-cheese.
It’s a good idea to bring frozen drink with your sandwich bento in summer .
Boiled eggs are in my fridge all the time.
Sweet’n sour karaage is cooked so fast, so I can prepare this Bento within 15 minutes!
Frozen edamame is a good substitute for ice pack that keeping your bento cold for a while. This is a popular tip for Japanese mom and of course you can eat as it is.
We love Tamagoyaki so much, therefore, we make it into a sandwich!
It’s funny that Tamagoyaki is a traditional food, but the sandwich is a kind of trend in these days.
Let’s start with making carrot salad to bring with sandwich.
1 medium carrot (200g)
a pinch of salt
2 teaspoons sushi vinegar
2 teaspoons olive oil
1.Shred carrot with shred peeler. (To tell you the truth, I found the shred peeler at the ￥100 store.） Toss in a pinch of salt, leave until sweat for about 5~6 mins.
2.Squeeze out the liquid, add a can of tuna, sushi vinegar and olive oil. Toss to coat evenly seasoned.
If I don’t cook vegetables, I squeeze vegetables.
Excess moisture will make your Bento soggy and there will be less chance to go bad if you prepare like that.
3 large eggs
1 teaspoons Mentsuyu
1 tablespoon heavy cream or milk
※I have arranged the recipe to goes well with the bread. I add heavy cream along with Mentsuyu. Heavy cream makes the texture of Tamagoyaki richer and milder, match with the bread.
The bread should be fluffy white bread. We use “Shokupan” in Japanese, the most popular daily bread.
1.Heat the Tamagoyaki pan on medium, add oil. Pour one forth of the egg mixture, then fold in half that matches to the size of the bread. Repeat the process 3 more times until use up the egg mixture.
2.Put a piece of bread on finished Tamagoyaki, then take it out. Put one more piece of bread on top, and it’s done. Cut into 4, pack in the Bento box. Fill the gap with frozen edamame. Pack carrot salad in a separate box, then good to go.
Take out several pieces of the cutlet from the freezer, then make into a sandwich with an easy arrangement.
Let’s make coleslaw salad, to bring with sandwich!
a little bit of carrot
a pinch of salt
2 teaspoons sushi venegar
1 tablespoon mayo
white pepper to taste
1.Shred cabbage with a big peeler, this is from ￥100 shop as well（as you can imagine. ) Slice cucumber and carrot with a mandolin. Toss in a pinch of salt, then squeeze out the excess liquid.
2.Season with sushi vinegar, mayo and white pepper.
As you can see, I use sushi vinegar to salad. Sushi vinegar is not only for sushi. It’s already seasoned with salt and sugar, and has a slight Umami from kombu. It’s so versatile. You can find it selling at grocery store. If you make your own, there is no MSG added.
3. Add seasonings and toss to coat.
3 frozen cutlet ( pork or chicken)
1 tablespoon Okonomiyaki sauce
1 teaspoon Worcetershire sauce
lettuce, 3 pieces of bread of your choice
1Deep fry the cutlet. Start heating on medium-low, when it reaches 160℃, slide in cutlet. It takes 7~8 mins to cook through.
2.Mix Okonomiyaki sauce and Worcetershire sauce. Coat the outside and set aside until used. Apply small amount of mayo on the bread, then cut into two. Pile up some pieces of lettuce and baby leaves. Put cutlets on top, then sand with bread. Poke with pinchos to put the ingredients together.
Pack Katsu sandwich with coleslaw. You can use pork or chicken whichever you want!
Last but not least, Spa-Musubi.(=spam rice ball) Have you ever seen the loaded rice ball before? In Hawaii, of course, Okinawa, Japan, and Amami-island where my father is from, this is a very popular rice ball. For young age like my son high-school student, this is a good energy source. Keep them full longer.
＜Sauteed red bell pepper＞
1 medium red bell pepper
A sprinkle of herb salt
A dash of garlic powder
2 teaspoons olive oil
Slice bell pepper thinly with a mandolin. It cooks faster and tastes better when it slice thinly with a mandolin. Cook on medium heat with olive oil. Season with herb salt and a dash of garlic powder.
3 slices of 5mm thick spam
1 large egg
a pinch of salt
4 strips of Nori
1 bowl of rice ※approx.150g(adjust to your own rice bowl. → the amount of rice for each age )
1.Beat one egg, add a pinch of salt. Cook a thin omelet. Flip it over if you can. If you can’t, cook further until the surface dries out. Take out.
2.Slice spam into 5mm thick. Fry on the same pan until golden.
3.Make small flat rice ball with a bowl of rice. Slice omelet into 3.
Line a piece of plastic, place a strip of Nori seaweed, spam, tamagoyaki, and rice ball. Wrap it tight, to look nicer, and it’s done!
I’m taking care not to touch the food, especially the rice, with my bare finger as much as I can. I want to make it clean to avoid contamination.
Pack in a Bento box, sauteed red bell pepper, grapes, and cheese. There you have spam-musubi bento! It doesn’t have to be exactly the same as mine, you can pack anything you want! I wish you all have a happy lunchtime!