Since we are in the start of the new year, it always reminds me of the wonderful spring experience I had in Japan last year where I saw sakura blossoms. Hope to also see Ume flowers (plum blossoms) someday too! And of course the autumn leaves (known as momiji) in Japan.
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Well.. Singapore does not have distinct 4 seasons though we do have the monsoon seasons and hotter months. Recently it has been cooler and windy which is a huge welcome to our warm weather for most part of the year. Hopefully the cool weather will stay a little longer.
I was really thrilled to have found these sakura soba noodles at Medi-ya supermarket during the Japanese New Year fair event.
They look so cute right! Love the pink colour.
新年が始まるので、だんだん春になりました。
去年日本で桜をみえまして、とても嬉しかったんです。また梅ともみじを見たいです。
シンガポールは四季がありません。残念ね～でも、最近の天気は涼しいので、よかったですね。
新年が始まるので、だんだん春になりました。
去年日本で桜をみえまして、とても嬉しかったんです。また梅ともみじを見たいです。
シンガポールは四季がありません。残念ね～でも、最近の天気は涼しいので、よかったですね。
The taste of the sakura flowers in the noodles is mild, just nice for the noodles. so dont worry! It will be easy for most palates.
Simple Japanese style non-character bento. Something that I have not packed in a while. haha~
I wanted to sort of keep the 'pink' and sakura theme so I packed baked salmon, chawanmushi topped with pickled sakura flower (steamed japanese egg), and some sakura mochi slices. In addition I had some lettuce and sweet potato at the side. I packed two small containers or tsuyu (soba dipping sauce) together with the bento.
This was a really quick bento, took me about 10mins preparation, 20 mins cooking, and another 5 to 10mins to wash up.
Do try making a soba bento too, especially great for a rush day! Plus soba taste great even when it is cold :)
The chawanmushi was so yummy. I hope you like this recipe!
I used the egg shell (halve) to measure the liquids, let me know if you have any questions on the measurements :)
今日桜そばのお弁当を作りました。桜そばは綺麗し、可愛いですよ。ピンク色が好きですから。桜そばは明治屋のスーパーで買ったんです。桜の味は美味しかったんです。
おかず：焼き鮭、茶碗蒸し、さくら餅、レタス、サツマイモ。簡単な和食料理ですね。
Ingredients
1 egg
dashi stock (1 egg shell halve)
water (2 egg shell halve)
white soy sauce (1/2 teaspoon)
mirin (1/2 teaspoon)
additional ingredients you would like to add inside the steamed egg (suggestions would be mushroom, chicken, prawn etc)
Topping (sauce)
Tsuyu 1/2 teaspoon
dashi stock 3 teaspoon
Method
1. Beat the egg in a bowl, try not to introduce too much bubbles
2. Add in the dashi, water, mirin and white soy sauce and mix well
3. Place your ingredients (e.g. chicken, mushroom) at the bottom of the container.
4. Pour the egg mixture into your container through a sieve, this step is important as it removes the bubbles and ensures that your egg is smooth
5. Wrap a small piece of foil, ensuring that the opening is covered.
6. Place a steamer rack in your pot and water for the steaming process. After the water comes to a boil, bring it down to medium heat (but still boiling) and place the containers in the steamer.
7. Steam for 3mins, turn off the heat and leave the chawanmushi in the pot for 10mins.
8. Remove from heat. In a small saucer, mix 2 tsp of dashi stock and 1/4 tsp of tsuyu, add a spoonful of this to the each of the chawanmushi.
Do try making a soba bento too, especially great for a rush day! Plus soba taste great even when it is cold :)
The chawanmushi was so yummy. I hope you like this recipe!
I used the egg shell (halve) to measure the liquids, let me know if you have any questions on the measurements :)
今日桜そばのお弁当を作りました。桜そばは綺麗し、可愛いですよ。ピンク色が好きですから。桜そばは明治屋のスーパーで買ったんです。桜の味は美味しかったんです。
おかず：焼き鮭、茶碗蒸し、さくら餅、レタス、サツマイモ。簡単な和食料理ですね。
Chawanmushi Recipe for Bento
*Makes 1~2, depending on the size of your container.Ingredients
1 egg
dashi stock (1 egg shell halve)
water (2 egg shell halve)
white soy sauce (1/2 teaspoon)
mirin (1/2 teaspoon)
additional ingredients you would like to add inside the steamed egg (suggestions would be mushroom, chicken, prawn etc)
Topping (sauce)
Tsuyu 1/2 teaspoon
dashi stock 3 teaspoon
Method
1. Beat the egg in a bowl, try not to introduce too much bubbles
2. Add in the dashi, water, mirin and white soy sauce and mix well
3. Place your ingredients (e.g. chicken, mushroom) at the bottom of the container.
4. Pour the egg mixture into your container through a sieve, this step is important as it removes the bubbles and ensures that your egg is smooth
5. Wrap a small piece of foil, ensuring that the opening is covered.
6. Place a steamer rack in your pot and water for the steaming process. After the water comes to a boil, bring it down to medium heat (but still boiling) and place the containers in the steamer.
7. Steam for 3mins, turn off the heat and leave the chawanmushi in the pot for 10mins.
8. Remove from heat. In a small saucer, mix 2 tsp of dashi stock and 1/4 tsp of tsuyu, add a spoonful of this to the each of the chawanmushi.
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