I have given a stab at bento boxes. Bryan owed his buddy so I fixed them both a bento box. I realize that this is a pathetic bento box but it is a start. I am dealing with Mr. No Vegetables here so I am going to have to be creative to pull off a real bento. We will see what I can come up with.
This is Onigiri and Gyoza.
Cabbage - 1/2 head
Carrots - 2
Green Onion - 1 bunch
1 lb mild breakfast sausage (not the sage kind)
Salt - a pinch to 1 tsp
Pepper - a pinch (I was generous)
Parsley - 2 Tbsp (I use dry parsley)
Gyoza skins - 2 pkg (I use wanton skins because it is all I can get here)
Soy Sauce - 1 tsp
Ginger - 2 tsp
Garlic - 1 tsp
In a food processor chop the cabbage, carrots, green onions. I like it rather fine as I have to hide vegetables from some in my house. :o) Add all this to a large bowl.
Add the pork, salt, pepper, parsley, soy sauce, grated ginger, and minced garlic. Mix well.
Spoon into gyoza skins, fold up, and set on a cookie sheet until you are done filling them.
To cook, heat up a well seasoned pan or a non stick pan, add a little oil and place the gyoza in. Don't have them touching. Cook them until they are golden brown on one side. Add 1/4 cup water and put the lid on and cook until the water is gone. Since the filling is raw I add the water twice just to make sure it is done.
When I take them out of the pan, I wipe the pan out quickly and re-oil.
Any uncooked gyoza can be frozen for cooking later.
Cooking gyoza is a little tricky but not hard. Cute Cooking goes into much better detail. They have a photo tutorial on how to fold and cook then. I am sorry but I won't let you see what my gyoza look like. They taste great and that is enough. Cute Cooking also has fabulous bento ideas. Lunch in a Box is also worth a visit. Their lunch ideas are fantastic.
The onigiri are Japanese rice balls. You can get a recipe and tutorial here.
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