Saturday, December 18, 2010

Seafood "Bento"

I made this a while ago, so I'm a little bit guessing on how I made it, but I know I'm really really close.  This is another one of my "bento" recipe ideas for when you have lots of rice and want to jazz it up a bit.  The crab topping was really good, although if you can't find the dried shrimp it will still taste fine without them.  I love these sweet egg crumbles, however I think they're a pain to eat with chopsticks.  Oh, and I was talking to a Japanese exchange student (who also happens to be my next-door neighbor) and he told me that my recipes remind him of home.  *blushes* 

Seafood "Bento"


3/4 c. hot cooked white rice
2 imitation crab sticks
3 snow peas, trimmed
sprinkling of dried baby shrimp
3 - (1/8 in.) slices takuan (pickled daikon)
1 egg, lightly beaten
1/2 tsp. sugar
pinch of salt
vegetable oil
2 tofu puffs
1 tsp. soy sauce
1 tsp. mirin
2 umeboshi, yasai fumi furikake, & shichimi togarashi (optional, to serve)

Heat a dry frying pan over medium low heat, and add the crab sticks.  Cook until browned on each side, then remove the crab to a cutting board.  Using a fork, shred the crab into long stings, then chop in half to make them more manageable.  Set aside.

Pour 1/4 in. water in the frying pan and bring to a boil.  Add the snow peas and blanch for 1 minute.  Removed the peas from the pan and cut into strips on the diagonal.  Set aside.  Dump the water from the pan.

Heat a little oil in the pan.  Beat the sugar and salt into the egg until dissolved.  Add the egg mixture to the pan and scramble.  Using a spatula, continue to stir and cut the egg until it has fully cooked into little crumbles.  Remove from pan and set aside.

Cut the tofu puffs into 4 slices each.  Add to the hot pan and cook until warm.  Add the soy sauce and mirin.  It should start to froth.  Stirring with a spatula, cook until nearly all the liquid is absorbed.  Remove from pan.

To serve, lay the rice down as a bed on a plate.  Add the crab shreds to one side and top with the snow peas and dried shrimp.  Cut the takuan slices in half and add a row of them next to the crab.  Sprinkle the egg crumbles next to the takuan.  Place the tofu pieces in a small separate bowl.  Sprinkle the egg with yasai fumi furikake and the tofu with shichimi togarashi.  Garnish with umeboshi.

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