Make and Share Craft Tutorials
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Published
almost 2 years ago
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Extract from
Yum-Yum Bento Box by Maki Ogawa
Published by Quirk Books
Oh, boy—obento! These yummy, healthy lunches are all the rage in Japan, where mothers create them as expressions of love for their children. With Yum-Yum Bento Box, Crystal Watanabe and Maki Ogawa devote an entire cookbook to these delicious and adorable meals for all ages! Learn how to craft your favorite foods into a variety of shapes—from caterpillars, cars, and puppy dogs to pretty flowers, princesses, and kitty cats. Yum-Yum Bento Box features chapters on Cuties & Critters, Fairy-Tale Friends, and Special Day Treats, plus a handy shopping guide, easy recipes for mini snacks, general tips and tricks, and so much more. Stop wasting money on pre-packaged lunches—and start making beautiful, healthy bentos!
© 2013 Maki Ogawa / Quirk Books · Reproduced with permission.Recipe
Ingredients
- Potato & tuna salad :
- 1 Potatoes , boiled
- 0.5 can Tuna fish
- 2 tbsp Mayonnaise
- 0.25 cup diced Onion(s)
- 0.25 cup diced Celery
- 1 pinch Salt and Pepper
- Crispy Zucchini :
- One-fourth of a Zucchini
- Pinch of Salt
- 1 Egg(s)
- 1.5 tsp Parmesan cheese
- 1 sprig of Parsley , minced
- 0.25 cup Flour
- 2 tbsp or 3 tbsp Extra Virgin Olive Oil
- Project Cost
- Cheap
-
1
Using a knife, cut a mini hot dog or cocktail wiener in half diagonally.
-
2
Using a knife, cut a mini hot dog or cocktail wiener in half diagonally.
-
3
Boil about 30 seconds,and the legs will unfurl!
-
4
Add eyes made of cheese, nori, or Letter O noodles from alphabet soup.
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5
Potato & Tuna Salad
Makes about 4 servings, enough for leftovers1. Peel the potato and chop it into bite-size cubes.
2. In a bowl, flake the tuna fish so that the
pieces are small. Mix in potatoes, mayo, onion,
celery, salt, and pepper. Scoop salad into a
plastic food cup or use a lettuce leaf to separate
it from other foods in your bento box. -
6
Crispy Zucchini
1. Use a potato peeler to make stripes in the
zucchini skin; cut the zucchini into thick slices,
and sprinkle with salt.
2. Beat the egg with the minced parsley and
grated cheese. Coat zucchini with fl our and
then dip it in egg wash.
3. Warm oil in a pan over medium heat. Fry the
zucchini slices until golden. Set aside to cool
before arranging in the bento box.
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