Soboro Bento or Scramble Bento is Bento served with finely chopped or ground meat, fish, egg or vegetables over the rice. Love this bento for its wonderful color and well-balanced nutrition and they can be made in advance overnight for your lunch the next day.
Notes to take for packing Bento Lunch:
1. Do not place hot rice and dishes straight into food box. They have to be absolotely cool down.
2. Use ice packs and thermal packaging if its hot summer days.
3. If your box is not air tight, use cling wrap to cover before close and store in the refrigerator.
4. No need to reheat for lunch.
You can be creative in preparing your lunch box, it can be any dish and I am sharing to you my version.
Meat Scramble (4 servings)
400g ground pork/chicken
4 tbsp miso
3 tbsp sugar
4 tbsp sake
2 tsp grated ginger/ginger powder
1. Mix all ingredients with chopstick.
2. Place in a pan and cook over medium heat until all the liquid is gone. (Use chopstick to scramble during the cooking process).
3. Let it cool and divide into 4 portion.
(I made 4 portion so I can freeze the other 2 portion for use in my next bento, they can be kept for 2 weeks and thaw in refrigerator for the next use)
Egg Scramble (2 servings)
2 eggs
2 tsp sugar
a pinch of salt
2 tsp sake (optional)
1, Beat all ingredients with chopstick in a bowl.
2. In a pan over medium heat, cook the egg and stir with chopstick vigorously until they are scrambled.
3. Remove from heat once cooked and let cool.
Spinach Scramble (2 servings)
100g spinach
2 tsp soy sauce
sesame seed (optional)
1. Blanch spinach in salted water for 1 min.
2. Drain and cool in ice water. Squeeze out all water.
3. Chop spinach into 2 cm lengths. Drizzle with soy sauce and sesame seed.
Assemble
1. Put the cold rice in the bento box half the height of your box. Slightly pressed down the rice so they are leveled.
(I prefer to use Japanese rice for this kind of bento, cook according to the rice you use)
2. Neatly arrange the scramble meat, egg and spinach on top.
3. Ready to be serve or keep in the fridge for lunch tomorrow.
Share with me your creation in my facebook page.