hapa bento

Here’s a familiar bento item: Butter Miso Mahi-Mahi.  We crave butter and love miso, so why not combine the both for the most tantalizing glaze.  It’s mouthwatering.  No lie.

A simple 1:1 ratio of white miso paste and butter mixed with a little splash of mirin.  Smear this on the fish pieces then bake, grill or pan fry.   Easy-peasy!

To compliment the mahi-mahi, I simmered chopped kale in a mild ginger-shoyu marinade. The kale leaves wilt, but the stems maintain a nice crunch!

I’m still obsessed with sprouted brown rice  so you know I was over-joyed to learn that my grocer is now stocking it in bulk!  With that said…this bento features a healthy portion  topped with sliced shiitake mushrooms.

Tomatoes and kaiware sprouts even out the flavors, color and textures.

But anyway, I think this  butter-miso combination has potential for a variety of applications.  Salmon…or how about shellfish?   Tofu!?   I must experiment with this idea.

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I think Saba Man’s favorite time of year is autumn.  Because autumn brings football!  This past Saturday, I packed this inarizushi bento for him to snack on while he cheered for the University of Washington Huskies!

This inarizushi is not your ordinary recipe, I added scrambled eggs, tuna, shiitake mushrooms and topped each bundle with a slice of avocado!

I tucked in some tomatoes, then realized that this needed something to represent the Purple and Gold…so I added purple figs!

Go Dawgs!

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Japanistic – cool, fun, well-designed Japanese bentos and other products!

Can you believe it’s Monday already?   And that means it’s time for another meatless meal.

So without further adieu…insert drum roll… Seitan Katsu!

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Today’s bento has quite the variety of items including a radish-rabbit as I’m trying to get in as many bunnies until February 3rd. That’s the start of “The Year of the Rabbit” according to the Chinese calendar.

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