Original Seattle Bento Recipe

Cooked Rice with Oyster

2 rice-measuring cups rice
7 ounces oysters
1 cup dashi broth
2 ½ tablespoon usukuchi soy
sauce (light color soy sauce)
2 ½ tablespoon sake
green onions, chopped

Rinse and drain the rice. Rinse well the oysters with salt water and drain. Heat dashi broth, usukuchi soy sauce and sake in a saucepan and bring to boil. Add the oysters and cook for 2 minutes. Take the oysters out from the saucepan to set aside. Add the rice and the cooled down dashi mixture in a rice cooker (if the dashi liquid is not enough, add water to the appropriate amount in accordance with the rice cooker.) Once the rice is cooked, quickly add the oysters and close the lid to steam for another 5 minutes. Fluff the rice from the bottom so the dashi seasoning will be evenly distributed. Sprinkle with the chopped green onion.

Spiced Broccoli

1 ounce broccoli
½ teaspoon soy sauce
1 tablespoon flour
1 tablespoon water
1/2 teaspoon curry powder
1 tablespoon oil

Cut broccoli florets into small pieces. Whisk curry powder, flour, soy sauce and water in a bowl. Coat the broccoli with the flour mixture. Heat the oil in a skillet over medium heat. Add broccoli and cook with a lid on. Once cooked through, flip over the broccoli and cook until both sides are crisp.

Beets & Potato Salad

¼ medium beet
½ medium potato
garlic, grated
salt and pepper, to taste

(3) Beets & Potato Salad
Boil or microwave the beets and the potatoes until soft. Dice the beets into 1/3–inch cubes. Mash the potatoes and season with the grated garlic, salt and pepper. When cooled down, add mayonnaise to taste and mix with beets.

Salmon Yuuan Yaki

2 ounces salmon fillet
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sake
1 lime, juiced

Cut the salmon fillet into bite-size pieces. Put all the seasonings, salmon and the lime juice in a Ziploc bag. Marinate for 12 to 24 hours. Preheat the oven to 450°F and bake the marinated salmon for 2 to 3 minutes.

Kale with Sesame

4 kale leaves
½ tablespoon sesame, ground
¼ teaspoon sugar
¼ teaspoon soy sauce

Remove the hard stems from the kale. Boil for a minute. Transfer the boiled kale in a bowl of cold water. When completely cooled down, squeeze the kale to release any extra liquid. Whisk the remaining ingredients and mix with the kale.

Rolled Eggs with Dashi

3 eggs
4 tablespoons dashi broth
1 teaspoon usukuchi soy
sauce (light color soy sauce)
½ teaspoon potato starch
salt, to taste

Whisk together the eggs, dashi broth, usukuchi soy sauce, potato starch and a pinch of salt. Heat the oil in a “tamagoyaki pan” or a skillet and cook.

The recipe for the Seattle Bento is provided by Hiro Tawara. The bento box featured with the Seattle Bento is provided by Kanako Koizumi.

Hiro Tawara, Wa’z

I created this Seattle local recipe specially for the Origami readers. All the ingredients can be found at a local supermarket and the recipe is very simple to make.
Just add a couple of lettuce leaves or cherry tomatoes to the bento; it will make the bento even more colorful and enjoyable when you open the box.
My new Kaiseki restaurant wa’z will open in February 2018 in Belltown. I am planning to serve ‘Kaiseki Bento’ there as well. I hope you like it!

Kanako Koizumi, Kozmo Kitchen

Kanako Koizumi is a chef, instructor, and author specializing in authentic Japanese home cooking. A native of Akita, Japan, her passion is bringing people together and making them happy through everyday Japanese cooking and dining. Kanako has been teaching cooking classes for over 10 years, sharing the ingredients, recipes and techniques that form a cornerstone of Japanese life. Her bento lunches can be delivered to your offices or party venues.
“I am grateful that Origami uses the Magewappa box, a very traditional lunch box from Akita, Japan!”


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