Japanese Bento box 2020 -#1, #2

Japanese bento box 2020 #1

  • Crab salad (*bought)
  • Prawns
  • Heirloom tomatoes red and yellow
  • Assorted Fresh rice paper roll w dipping sauces (*bought – avocado, prawn, teriyaki chicken – tamarind sauce and peanut sauce)
  • Wakame goma (Seaweed salad )(*brought)
  • Grapes
  • Pickled ginger
  • Red cabbage
  • miso soup not shown

Japanese bento box #2


  • Almond butter,  hoisin, lite soy, sweet chili just mix together and serve
  • Mixed leaves
  • Radish
  • Celery
  • Cucumber
  • Prawns
  • Pickled ginger
  • Wakame goma
  • Miso soup
  • Fruit salad cup not shown

Japanese Sushi, #21 soup

Japanese Sushi,  Miso & Nori soup


Sushi roll

Ingredients Serves 1

  • 1/4 cup cooled rice (use sushi rice for good result with mirin)(can be warm to cool rice not boiling hot)
  • 1/2tb mirin


  • 1 handful vegepod lettuce leaves
  • 3 strips cucumber peeled with peeler
  • 1tb kewpie mayo
  • 1Tb pickled ginger
  • 2 slices lite leg ham
  • 1-2 Nori sheets*

Serve with

  • 1 handful Curly lettuce.
  • 3 Cherry tomatoes


  1. Place nori sheet on sushi mat
  2. Cook rice by absorption method keep in fridge overnight or cook on day. Fluff with fork. Add 1/2 tb mirin fan to cool down when almost cold use.
  3. Spread out rice
  4. Layer lettuce on first 1/4 of nori sheet
  5. Peel and strip cucumber lengthwise with vegetable peeler and place on top of lettuce
  6. Place ham then pickled ginger on top
  7. Roll away from you. * if nori splits roll it around original sheet.
  8. Drizzle mayo on top of roll.
  9. Enjoy!

#21 Miso & Nori soup

Soup #21 Miso & Nori

Ingredients serves 1

  • 1 pouch Miso soup
  • 1/8 nori sheet sliced
  • 1 cup boiling water


  1. Boil water in kettle
  2. Open sachet Add miso to cup
  3. Cut nori and add to cup
  4. Add water then stir

Japanese Sukiyaki hot pot

Sukiyaki hot pot

Japanese  sukiyaki hot pot ( my version with what was available )

Ingredients Serves 4

Noodles and vegetables

  • 1 packet slendier (konjac) angel hair noodles
  • 1 bok choy sliced
  • 1 park choy sliced
  • 1/8 cabbage sliced
  • 1/2 celery sliced on diagonal with crinkle cutter
  • 1 green shallot sliced on diagonal
  • 1/4 onion sliced
  • 5 baby corn spears cut into 3rds
  • 5 brown mushroom left hole but decorate top but removing some of the peel
  • 1 handful snow peas cut on diagonal
  • 1 handful fresh bean shoots(or water chestnuts)
  • 1 handful fresh bean sprouts


  • 1 organic carrot sliced on diagonal with crinkle cutter
  • 1 packet firm tofu cut into squares.

Hot Pot broth

  • 1-2tb sukiyaki sauce
  • 1 cup stock made of 1tb of each mirin, sake, tamari, miso, palm sugar
  • 1 cup water


  • 2 grass fed beef steaks sliced into thin strips

Serve with options

  • 1 egg boiled sliced
  • 1tb pickled ginger
  • Extra 1-2tb sukiyaki sauce


  1. Boil egg for 8 minutes then take shell off slice add to a large serving platter.
  2. Slice vegetables and put on to the sharing platter
  3. Slice beef leave on separate plate.
  4. When you are ready to serve Make hot pot broth bring to boil and place broth in large noodle bowls( or clay and pot)
  5. To eat you have bowl of broth each then serve whatever you want off the platter into the broth. The hot broth cooks the meat and vegetables. Add pickled ginger.
  6. Serve with a little extra sukiyaki sauce. Enjoy!

Japanese Sukiyaki hot pot