Obento For Him [Bento Making Life Resumed]

 

This is second obentou (packed-meal) I prepared for my hubby after a month long of summer holiday. Autumn has just arrived in Japan, I am still cooking with summer ingredients. Weather wise, still summer feel but no more burning hot day like 37C in August. 

Mr hb has been asking me to reduce the amount of food, he is a small eater (but BIG drinker!) so I use a smaller 3-tier lunch-box this time. First tier contains pan-fried bacon-eringi mushroom wraps, broccoli and kamaboko (fish cake). Second tier contains salad made with pickled okra, tomato and silver fish, and chive omelet. And, last tier contains ome-boshi (preserved plum) and steamed rice. Please find recipe for pan-fried bacon-eringi mushroom wraps, and chive omelet appended below.

If you are new to MK, I have been preparing obentou regularly since we moved back to Japan but only some recipes updated here. I have a growing collection of obentou on My Kitchen Facebook page, feel free to visit me there.

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Pan-fried bacon-eringi mushroom wraps (2 servings)

Ingredients:
3 Eringi mushrooms (medium size)
9 pcs bacon (10cm in length each piece)
Parsley
Salt and pepper to taste

Method:

1. Divide eringi mushroom into 3 slices lengthwise, then wrap each slice with a slice of bacon.
2. Heat a non-stick pan, arrange in bacon wraps carefully then sprinkle some parley, salt and pepper over the top if desired.
3. Pan-fry with low heat until browned on both sides. No oil is needed.
4. Transfer to a plate, do not have to wash the pan and ready to cook second dish.

Cook's note:
While pan-frying bacon wrap, prepare other ingredients/dish for this obentou.

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Chive Omelet

Ingredients (2 servings):
Handful of chopped chive
2 large eggs
2 tbsp fresh milk
1/4 tsp dashi powder


Method:

1. Combine milk and dashi powder in a mixing bowl, mix till dashi dissolved.
2. Add in eggs and beat briefly.
3. Heat the same pan (with bacon oil in it) on low, stir-fry chive for a minute or so. Pour in egg mixture and stir gently till it is half done. 
4. Cook on low heat till it is firm enough to fold, then fold into a semi-circle and continue to cook till done.
5. Divide into 2 servings, cut into desired shape and size. Ready to eat.

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There is a small compartment at the top layer, so I included a pack of shoyu and preserved sweet ginger.