| Bento (Lunch Box) | ||
| In Japan we take a lunch box for school, office or hiking. We put various stuff into lunch. There are also many variations depends on each home. As important notes, - Put foods into a box after becoming room temperature, or it is easy to rot. - Prepare them colorfully, and it is much fan opening it. - Take off liquid well, or other stuff is spoiled. - You may make rice balls instead of plain rice. |
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| ■ Tamagoyaki (Rolled omelet with nori) | ||
| Ingredients：(for 1 roll) | ||
| 2 eggs, 2 pinches of salt, 1 pinch of sugar , sake, nori, oil |
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| Directions： | ||
| 1. Beat eggs well in a bowl, adding sugar, salt and sake.  |
2. Heat a pan and coat it with oil. Add 1/2 of the egg mixture and let it spread evenly, over low heat.  |
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| 3. Put nori (sea weed) and roll it toward front of the pan.  |
4. Again add more of the egg mixture. Repeat this, making the roll bigger.  |
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| ■ Simmered Japanese pumpkin and carrot | ||
| Ingredients：(4 servings) | ||
| 300g pumpkin, 1/2 carrot (100g), 200ml water 1 1/2 Tbsp. mirin (sweet sake), 1 Tsp. soy sauce, 1 pinch of salt (* 1Tbsp=15ml, 1Tsp=5ml) |
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| Directions： | ||
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| ■ Simmered Beef with (1)burdock root and (2)konnyaku |
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| （1) a good source of dietary fiber, has a soothing effects on the
gastrointestinal tracts, improving digestion.) （2) jelly-like cake made from starch of a vegetable root called devil's tongue.) |
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| Ingredients：(4 servings) | ||
| 150g thinly sliced beef, 100g burdock root, 1/2 block of konnyaku, 10g
ginger, 1Tbsp. vegetable oil, 200ml water, 2 Tbsp. sugar, 2Tbsp. soy sauce, 2Tbsp. sake |
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| Directions： | ||
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| ■ Stir-fried sausage | ||
| Directions： | ||
| Cut sausages into a favorite shape and stir-fry. | ||
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Place pumpkin in a skillet with the skin side down and carrot, and add all cooking sauce ingredients. Heat on high, lower the heat when mixture boils. Take off soften carrots. Keep simmering pumpkin until tender and most of the liquid evaporates.
Heat oil in a pan on high heat, adding ginger, konnyaku and goboh (burdock roots) and stir-fry for 2-3 min., then add beef.
When the beef turns brown, add water and other cooking sauce ingredients. Simmer
on low-medium heat, occasionally skimming off the surface, until the burdocks
are tender and most of the liquid evaporates.