Review: Yummy Kawaii Bento CookbookSeptember 28, 2015
Disclosure: I received product for review purposes only. All opinions are my own.
If you have a picky eater or a budding young chef, then you might want to pick up this adorable and colorful (and edible) new cookbook from Author Li Ming Lee. The trendy fad of preparing bento boxes for a packed lunch has taken America by storm. Inspired by the Japanese tradition of the bento box consisting of multiple compartments, reinventing the concept of brown bagging it.
WHITE WINE CHICKEN STEW:
1/2 chicken, cut into chunks
6 brown mushrooms, sliced
2 onions, cut into quarters
3 potatoes, chopped into cubes
1 small carrot, chopped into cubes
1 bay leaf
Salt and pepper, to taste
1 tbsp unsalted butter
1 tbsp plain flour
1 cup of white wine
1 cup of hot water
1 cup of chicken broth
1. Lightly season chicken pieces with salt and pepper.
2. Add some oil to pan, dust chicken pieces with plain flour, and brown them on both sides. Set aside.
3. Add onions, potatoes, and carrot, and cook until onions are soft. Then, stir in butter and flour until combined.
4. Add chicken, mushrooms, chicken broth, white wine, and bay leaf.
5. When the mixture comes to a boil, cover and simmer over low heat for around 20 minutes.
JAPANESE BEEF CURRY:
1/2 lb beef, cut into bite sized chunks
1 onion, minced
1 carrot, cut into cubes
1 potato, cut into cubes
4 cubes Japanese instant curry roux
4 cups of water
1. Add beef to pan and brown both sides, Set aside.
2. Stir fry onions until soft and translucent.
3. Add beef, then add water and simmer until beef is soft and tender.
4. Add carrot and potato and simmer until they are soft.
5. Add curry roux cubes and stir until dissolved.
6. Adjust the consistency of the curry if needed. Simmer for a few more minutes.
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Recipes are shared with permission.