Japanese bento box recipes vegetarian

Vegan Bento Field with Tamagoyaki

A bento field is a clean canvas on which you can pack a delicious and nutritious meal in preparation for the move. As a co-host of the TV show Bento Expo, I’ve been making a lot of lunch boxes from time to time, and right away I wanted to share a few of my methods with you so you can start packing your bento lunches. vegan for me personally. I’ll also share some bento dishes, in addition to egg-free tamagoyaki recipes that are suitable for both vegetarians and vegans.

What’s in Bento Field

• Vegan Tamagoyaki – The bento box basically shouldn’t have a main dish, however the vegan Tamagoyaki could be the dish if I needed to pick one from the field. It is also the first source of protein and fat in this lunchbox.
• Multi-grain rice – I want to enhance the ingredients of my rice diet by adding a variety of grains. The one I used had 16 completely different grains, seeds, and legumes. If you don’t eat rice, quinoa is a nutritious alternative packed with protein.
• Kinpira Gobo – This can be a stir-fry of burdock root and carrots, seasoned with a sweet savory sauce.
• Quick pickled cauliflower – This quick pickle is made by boiling purple cauliflower bulbs for a few and a half minutes, then draining and soaking them in seasoned sushi vinegar. You’ll see the color change from indigo to magenta almost immediately because the anthocyanins in the cauliflower react with the low pH of the sushi vinegar. This could be an interesting experiment for young people. You can also soak uncooked red onions, radishes, bell peppers, carrots, and cucumbers, in the spiced sushi vinegar to create some colorful quick pickles that can last for weeks. You can buy seasoned sushi vinegar or make your own by following step 7 in my sushi rice recipe. Check out the video below for more specifics.
• Goma-ae Goma-ae means “mixed with sesame” in Japanese, and it’s a great way to enjoy inexperienced vegetables like spinach, Swiss chard, kale or inexperienced beans. By mixing blanched greens with lots of sesame seeds and a few spices, it creates a creamy and nutritious dish packed with nutritious vitamins, fiber and minerals.
• Watermelon radishWatermelon radish is packed with fiber, vitamin C and anthocyanins, and it makes a surprising difference in our vegan bento arena. I only use a few slices of it as a divider to keep the pickles from contacting the spinach (vinegar will discolor the spinach).
• Shiso leaves – Nose shiso is a Japanese herb of the mint family, commonly used as garnish in sushi places. It has a recent delicate perfumery and intriguing leaves that make it a great baffle to use in a bento. If you can’t spot it, any inexperienced dark leaf will do the trick.

Ingredients for Vegan Tamagoyaki

• Tofu – Tofu is similar to vegan Tamagoyaki, and it also provides a lot of protein. I recommend using soft or soft tofu (the kind with a custard-like texture) for the right consistency.
• Rice flour – Since the tofu doesn’t harden on its own, I added a little rice flour to help it bond into elastic layers that can be rolled up. I used ground rice flour from Japanese short grain rice, however even mochi flour can do it. I do not recommend using flour milled from long grain rice as it has ingredients with better amylose content which can make your Tamagoyaki hard and crunchy.
• Green bean powder – Using rice flour to make Tamagoyaki results in a chewy mochi-like texture. Using a 50:50 combination of chickpea flour with rice flour will create an elastic texture that closely resembles a cooked egg. The chickpea flour also has a yellow color while contributing protein and fiber to our Tamagoyaki.
• Vegetable oil The wealth of eggs comes from the fat in the yolk. To realize an identical taste, I added a little vegetable oil.
• Dried Shiitake Mushroom – Mung bean paste and tofu provide the protein and substance to our Tamagoyaki, however each has a certain taste unlike eggs. By grating the dried shiitake into a powder and including it in our Tamagoyaki combo, it helps to create the bean-like flavor of the beans while including the umami.
• Cornmeal candy – Candy cornmeal is made with either freeze-dried candy corn then pulverized or by recent spray drying of corn. It has the style and sweetness of recent candy corn and should not be confused with cornmeal, cornmeal, or cornmeal. The cornmeal provides umami and some pure sweetness so we can reduce the amount of added sugar.
• Street – Regular Tamagoyaki has a taste stability between sweet and salty. Sugar helps create this stability.
• Soy sauce – Soy sauce seasoned Tamagoyaki while only a little red to change the color of Tamagoyaki from yellow to golden. You need to use tamari to make this gluten-free.
• Konbu father Konbu cha (not to be confused with kombucha, a fermented drink) means “kelp tea” in Japanese. It is available in granule form that can be added to boiled water to make a savory kelp broth. It’s a simple pure method to add a lot of umami flavor to any dish. If you can’t spot it, you can also soak the finished konbu in water for just a few hours to make a kelp broth, then use it in place of water.
• Salt – I used table salt for this dish, however black salt will give Tamagoyaki more of an egg-like taste.
• turmeric – It’s optional, as there are different yellow elements in this recipe, however, including a small amount of turmeric will actually give the Tamagoyaki a more vibrant golden color. Just be careful not to add too much, or your Tamagoyaki will turn fluorescent yellow.

How to make vegan Tamagoyaki

In a blender or meal processor (or in a cup for those using a hand blender), grate the dried shiitake mushrooms using the Microplane. If you use a full-sized blender or meal processor, you can also grind it into a powder right in the machine. , soy sauce, konbu rolls, salt, turmeric, then puree until clean. You need the combination related to the viscosity of the mashed eggs. If it is too thick, add a little more water at a time until it reaches the proper thickness. . This will probably be used to grease the pan between layers, put it in the bowl and put it to go it will make loads. You need to use an oblong tamagoyaki pan or a spherical omelette pan which will work fine (although the form isn’t pretty). Use a paper towel blotted with oil to wipe the inside of the pan layer by layer, then add just enough vegan Tamagoyaki mix to cover half of the pan. Quickly rotate the combination to coat the rest of the pan, leaving the frying undisturbed until the outsides begin to brown. I usually don’t cook Tamagoyaki for dinner because it will make the eggs dry and hard. However, this plant-based combination has a greasy mochi-like texture, which must be cooked until it simply burns to become egg-like organs. from one aspect to the other. Then you definitely want to wipe the pan down again with an absorbent paper towel and add another layer of vegan Tamagoyaki combination. Turn to the opposite side to wrap it in a second layer. Now you can repeat the previous steps until your vegan Tamagoyaki has reached the desired measurements. The number of layers will depend on the size of your pan. This full recipe makes just enough batter for 2 small tamagoyaki or one larger tamagoyaki made in a larger pan. However, it can get mushy and mushy while scorching, which can make slicing very difficult. Because it cools, it must establish and resolve an organ texture.

How to Pack a Vegan Bento Field

The beauty of regular Japanese bento containers is that they have no walls. The relatively small measurement helps departments manage while allowing you to use your creativity to pack your lunch box just the way you like it. The typical Japanese bento box is usually filled with rice, protein and a few vegetable dishes, but the trendy bento box is filled with everything from bread to pasta. Listed here are just a few suggestions to get you started. Read more: Vegetarian food at popular studios

Pack a rainbow – Keeping track of macronutrients (carbs, proteins and fats) is much simpler than keeping track of micronutrients. Since meal colorants tend to indicate the presence of micronutrients, having quite a bit of color in your lunchbox usually means you can get a great steady stream of vitamins. On this vegan bento field, rice is the primary source of carbs, while the tofu and chickpea flour in Tamagoyaki provide protein. Fats come from vegetable oils used in a variety of dishes. The varied yellow portions of Tamagoyaki and the carrots in kinpira contain tons of carotenoids. Watermelon radish and purple cauliflower are rich in anthocyanins, and spinach is rich in Lutein, Folate and Vitamin Ok. I always love to have in the fridge a variety of colorful fruits and vegetables like berries, grapes, cherry tomatoes and peas to add color to my lunchbox.

Pack it tightly – Because bento boxes must be carried on the go, the contents inside must be secure so that they do not move during transportation. That’s why it’s essential to use a relatively small container and pack it with little or no room for the stuff inside to change. I usually do that by picking an orientation for the field and packing it into layers from again to the entrance. If helpful, you can outline where you recommend to order your variety of dishes. I like to divide the field into triangles, which make a presentation more thrilling than lining up each section.

Use delimiter – Some meals are shared, but others are not, so it helps if you have edible compartments such as lettuce, kale, cabbage and more, to place between meals. varied meals. This helps maintain a distinct flavor and provides a visually pleasing difference while including more vitamins. If the meal you want to pack is likely to be very moist, I generally don’t recommend packing it right into the lunch box as ingredients with too much moisture will spoil it quickly and it will make the meal soggy. country.

Meal preparation – One method that I cut my morning workload is to make extra servings of side dishes that can be packed into your bento box for the next day. This can be anything from boiled broccoli to a pasta salad. I also love meal prep sides that can be finished in just a few days like the Kinpira Gobo or Fast Pickles used in this vegan bento arena. Stocking your pantry with nutritious snacks comparable to cranberries or dried walnuts is another simple method to add an extra item to your lunchbox without the hassle. What to cook?

Various Vegan Bento Field Concepts

• Tofu karaage
• Tofu Steak
• Takikomi Gohan (Japanese mushroom rice)
• Vegan Unagi
• Vegetable Gyoza
• Daigaku Imo (glazed sweet potato)
• Japanese style pickles 3 ways

Frequently asked questions

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