Picnic Bento For Hanami or Sports Festivals
This was just enough for 2 adults and 1 toddler. Most of the items in the bento are things a toddler can eat, but they are satisfying for adults, too.
When food cools down it doesn't taste as rich or salty as when it's hot, so I try to flavor things a bit more than when I'm serving things right a way!
Just make things efficiently and quickly!
In Step 5, I used some clotted cream that I had left over when we had it with scones. If you don't have any, you can use cream cheese or similar. For 3 servings. Recipe by Mameko
Picnic Bento For Hanami or Sports Festivals
This was just enough for 2 adults and 1 toddler. Most of the items in the bento are things a toddler can eat, but they are satisfying for adults, too.
When food cools down it doesn't taste as rich or salty as when it's hot, so I try to flavor things a bit more than when I'm serving things right a way!
Just make things efficiently and quickly!
In Step 5, I used some clotted cream that I had left over when we had it with scones. If you don't have any, you can use cream cheese or similar. For 3 servings. Recipe by Mameko
Cooking Instructions
- 1
Make the salmon and umeboshi onigiri. Mix each ingredient in plain rice and form into cylindrical rice balls. Optionally, wrap with nori seaweed or shiso leaves. I open holes in the nori seaweed with this gadget so that it's easier for my toddler to eat.
- 2
Make the chicken karaage: Cut the chicken thigh into bite sized pieces. Put it in a plastic bag with soy sauce, grated garlic, grated ginger, sesame oil and shiro-dashi (light soy sauce with dashi stock) and massage the seasonings into the meat.
- 3
Push the air out of the bag and close it up. Leave for at least 5 minutes. Add bread and cake flours plus katakuriko to the bag, coat the chicken with the flours and deep fry it.
- 4
Make the potato-shrimp stir fry: Peel the potatoes, cut into bite sized pieces and put into a bowl of water. De-vein the shrimp and cut into bite sized pieces.
- 5
Stir fry some garlic in a generous amount of oil in a frying pan. Stir fry the potatoes, maitake mushrooms and shrimp. Season with seasoned salt (e.g. Magic Salt).
- 6
Make the fresh spring roll salad: Soak the fresh spring roll wrapper in water. Combine lettuce, crab stick and thin green onions with mayonnaise, and rolll it up tightly in the wrapper. Cut the roll into 4 pieces.
- 7
Make the kabocha squash salad: Microwave the frozen kabocha squash pieces. Peel and mash. Mix with clotted cream or cream cheese, and season with salt.
- 8
Make the honey-marinated tomatoes: Peel the cherry tomatoes by putting them in boiling water for a few seconds. Put the peeled tomatoes in a plastic bag and drizzle in some honey. Push the air out of the bag and seal it closed.
- 9
Leave for at least 15 minutes, drain and check the flavor. If it's not sweet enough add more honey, and seal the bag again to store.
- 10
Cook the sausages and hard boiled eggs in the usual way. Use lettuce and tomatoes to make the bento colorful and to divide up the components of the bento so that the flavors don't mix. Finished!
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