I have to sneak one more back-to-school bento on the blog before school officially begins! And today’s bento features one of my favorite meals…noodles! Read the rest of this entry →
A rare baking post for me as I am really not much of a baker. I dream creating light, fluffy swirls of sugary decadence…the stuff that makes co-workers and family members beg for more. But no, that’s not my thing and this recipe? Definitely not light. Decadent?
Yes!
Here’s a popular yet simple recipe for bento-stash! Normally green onions wouldn’t be added, but I like the flavor so I include it when it’s available.
If you like the taste of sushi and enjoy forming musubi you’ll love this “Lazy Tuna Sushi” recipe because it’s the best of both worlds.
Okey dokey! I’m out of leftover Easter eggs so this will be the last of the boiled egg tips for now. Today’s eggs are again re-shaped using a fish mold then fashioned into a mock sushi! Read the rest of this entry →
Here’s my other idea for using up those leftover Easter Eggs. Steamed hum bao!
Yep, this was a stretch for me not only because of my “fear of dough” — I didn’t have any white flour in stock. Oh oh…
I wrote in the previous post about how I learned to like eggs because my mom started making them with Korean garlic chives. She would add them to scrambled over rice or make omelets for my bento. It’s a simple recipe so give it a go…you can thank me later. :)
I took a short intermission and now I’m continuing the “bento-stash” series with kabocha! We are nearing the end of winter; the squash and pumpkin season is wrapping up so I’m stocking the freezer with one of my favorite bento fillers… the kabocha! It’s sweet and firm flesh is perfect for roasting, baking or simmering. It also keeps well in the freezer for a couple of months if cooked first and wrapped up tight! Another good property of kabocha is that it’s skin is soft enough to cut through with relative ease and it’s edible!
I’m starting a series of recipes for food items that can be cooked and stored in volume for packing future speedy bento boxes! This first one is for Mini Potato Tuna Burgers as featured in this bento lunch.
A newly discovered ingredient… smoked salt! Isn’t it gorgeous? It smells exactly like you imagine it would…like burning kiawe (mesquite), the king of barbecue wood and I think this black rock-salt will revolutionize my kitchen!
continue for a chicken recipe →
Hi! My name is Debra and I'm passionate about nutritious and fresh bento box lunches.
Is this your first time here? Find out more about hapa bento!
Also, I encourage you to subscribe to my RSS feed. Thanks for visiting!
Contact me:
debra@hapabento.com
 |  |  |  |  |  |
 |  |  |  |  |  |
 |  |  |  |  |  |
 |  |  |  |  |  |
 |  |  |  |  | |
| Bens Translator | |||||
