August 26th Bento & Rice Cooker Chicken Curry Rice Recipe

My computer caught a trojan virus last week. The trojan was then kind enough to download a bunch of other viruses to the point that my computer was unusable for about a week. But, now here we are about twenty virus scans and two hard drive reformats later and I am back up and running! So all's well that ends well. Mostly anyway. I lost all of my iTunes purchased songs, so I emailed Apple to see if they can let me download them again. *crosses fingers*

In other news, I am in love. Now I know that's a pretty strong word to use in reference to a rice cooker, but I mean it for realsies, no exaggeration. I picked up this rice cooker from The Shopping Channel (since Amazon.com won't ship appliances to Canada), and it finally arrived on Sunday. I used it for the first time last night and it's amazingly better than my four year old $30 Wal-Mart rice cooker I had been using up to this point.

To break it in, I made chicken curry rice (recipe below) for last night's supper (and there was enough left over for today's bento lunch). I used the keep warm function for three hours last night and put the rice back in the cooker to reheat this morning and even after all that, it didn't burn a single grain of rice. My old rice cooker always had a layer of burnt rice at the bottom, and I always felt wasteful throwing it out. Problem solved!

It has all kinds of features, like different settings for all different kinds of rice (brown rice, sweet rice, sushi rice, etc.) and delayed start so that you can set it the night before and have fresh rice in the morning when you get up to make bento. I shopped around a lot before picking this one up, and it seems to me that this particular model (Sanyo ECJ-D55S) is the best value out there if you don't want to fork out the price of a Zojirushi.

Also, just to explain something I found confusing. It's advertised as a 5.5 cup rice cooker. I thought that meant it had a 5.5 cup capacity, but its actually much larger. The 5.5 cup measurement is how much uncooked rice you can put in it, not how much cooked rice it can hold.

I definitely recommend this rice cooker to anyone in the market for a higher end computerized rice cooker. It's fabulous! (I'm not affiliated, by the way)

Ok! On to today's bento! It was slim pickin's in the fridge today because I was away all weekend and didn't get a chance to get groceries (I played outside a ton this weekend. If you ever have a chance to do Tree-Go, do it!!!).
On the left is chicken curry rice with onions, dates and tomato and an apple heart on top (I love apple with curry). On the right there are four pork shumai that have been steamed and then pan fried, pressing down with a spatula after every flip. There's a little cup of Asian cucumber pickles (flavoured with shiso and sesame rather than dill) on the bottom, and a boiled quail egg at the top. For veggies there is some steamed cauliflower sitting on top of carrot slices, broccoli, sugar snaps and green zucchini. For fruit there are tomato wedges, blueberries and watermelon slices. I prefer personal sized watermelons for bento because the rind is much thinner.

Here is the recipe for the curry rice. Note that this recipe makes a lot (around 4 to 5 cups), so you may want to scale it back if you're just making it for bento.

Recipe: Chicken Curry Rice made in a rice cooker

Ingredients

2 cups short grain white rice

2.5 cups water

1 large chicken breast or two small chicken breasts, cut into very small pieces (uncooked)

2 cloves garlic

1/4 inch section of ginger, peeled and roughly chopped

1 shallot, peeled and roughly chopped

Red chili flakes to taste (two pinches is medium spicy)

1/2 cup plain yogurt

1 Tbsp curry powder

1 tsp salt

1 white onion, sliced

1 tomato, cut into wedges

1/4 cup dates, chopped

1 small can coconut milk (5.6oz/165ml)

2 Tbsp honey

Combine yogurt, honey, curry powder, shallot, garlic, ginger, chili flakes and salt in a blender and blend until smooth.

Place curry mixture along with all of the other ingredients into the rice cooker and stir well. Let the rice cooker do its thing (Use 'mixed rice' setting if available on your rice cooker). Stir before serving.

Easy!!

May 14th Bento

I feel like out of all the bentos I've made, today's was the most outstanding yet in terms of making the most delcious food while keeping it pretty. Oh man, it was so yummy!

I made tamagoyaki nigiri sushi. This was my first try making nigiri sushi and it was way easier than I thought it would be. I had no trouble at all making the rice balls uniform just using my hands. I made the rice last night and heated it in the microwave this morning, and it turned out nice and fluffy.

I made the omelette last night as well. For enough omelette for two bentos I used three eggs mixed with 1/4 cup chicken broth, 1/2 tsp mirin, 1/2 tsp sake, 1 1/2 tsp sugar and a pinch of salt, and rolled it into longer layers than usual to give it the right shape. I refrigerated it overnight and in the morning I just had to cut it into slices and attach it to the rice with strips of nori.

Under the sushi there is some sesame fried gai lon with dried cranberries. I never had gai lon before (or cooked it!) and I think next time I'll just steam it. The sesame oil was a little too sharp.

Beneath that there are three home made pork shumai, fried in a little canola and pressed with the spatula to flatten after every flip. That was the end of the batch, so I will probably make more this weekend.

At the bottom there is some broccoli hiding a soy sauce bottle, and this amazing little daikon salad. The taste of this salad is so incredibly sharp, so it has the same effect as pickled ginger with sushi. It's tiny but it packs a ton of flavor. To make it, the night before I sliced up some daikon and cut it into flowers with a punch. Sprinkle with salt, and then try to press/knead out the liquid in the daikon. Set the flowers on some paper towel and cover with plastic wrap in the fridge overnight. The paper towel will soak up even more of the liquid, so in the morning you'll have some really thirsty daikon. Also, the night before mix about 1 Tbsp white vinegar, 1 tsp sugar, 1 tsp lemon juice and a pinch of julienned orange peel and refrigerate overnight so the flavors mix. In the morning, add the daikon to the vinegar mixture and let it sit for ten minutes to soak it up. Drain the liquid and add to the bento.

There are some sugar snaps, sweet potato butterflies and the first fiddleheads of the season, all steamed. I added some lemon juice to the fiddleheads.

For fruit there is half of a honey tangerine and cherries! This was the first time I've seen cherries at the grocery store all year and they were $12 a pound if you can believe it. So I actually counted out ten cherries at the store (enough for bentos for two days). They were so delicious though, it was totally worth it. Then there are the usually strawberries and blueberrys, and a truffle.