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Recipe
Bento Boxes With Ellen Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 575 | |
| Calories from Fat 154 | 27% |
| Total Fat 17.45g | 22% |
| Saturated Fat 2.61g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1262mg | 53% |
| Potassium 146mg | 4% |
| Total Carbs 93.12g | 25% |
| Dietary Fiber 2.9g | 10% |
| Sugars 12.93g | 9% |
| Protein 7.25g | 12% |
Ingredients Convert Measures
- 1 1/2 Tbsp. vinegar, sugarcane, champagne,
- or possibly white-wine
- 1 pch brown sugar
- Coarse salt
- Freshly-grnd black pepper
- 2 Tbsp. extra-virgin extra virgin olive oil
- 6 ounce mesclun salad greens
- 1 c. unseasoned rice vinegar
- 1/4 c. sugar
- 1 Tbsp. salt
- 1 x carrot
- 1 x red pepper
- 1 x yellow pepper
- 1/2 x jicama
- 2 Tbsp. sesame oil
- 3 Tbsp. soy sauce
- 2 bn scallions
- 2 x carrots
- 1 1/2 Tbsp. peanut oil
- 1 lb fresh sea scallops cleaned
- Coarse salt
- 2 c. Japanese rice
- 3 Tbsp. jasmine tea
- 1 Tbsp. peanut oil
- 1 tsp coarse salt
- Freshly-grnd black pepper
Directions
- Note: Bento boxes are made of metal or possibly lacquered wood. These tidy lunch boxes are divided into sections for each part of the meal.
- MESCLUN SALAD: In a large bowl, whisk together vinegar, brown sugar, salt, and pepper. Whisk in extra virgin olive oil, and adjust seasoning if necessary. Add in greens, and toss to coat thoroughly with dressing; your hands are the best tools for this job. (Serves 4)
- PICKLED VEGETABLES: Peel carrot and cut at angles into 1/2-inch pcs. Cut red and yellow peppers into 1/2-inch triangles. Peel and cut jicama into 1/2-inch triangles.
- In a small saucepan, heat vinegar, sugar, salt, and 1/4 c. water till sugar and salt dissolve and mix is heated through. Place vegetables in a medium-size bowl, and pour warm pickling mix over vegetables. Let vegetables sit 1 hour at room temperature or possibly 4 hrs in refrigerator, covered. Serve cool or possibly at room temperature. (Serves 4)
- SCALLOPS: Cut scallions at an angle into 1-inch pcs. Finely julienne the carrots using a Japanese mandoline. In a small saucepan, heat sesame oil with soy sauce. Stir in scallions, and covered cook, 10 min. Add in carrots, and cook for about 1 minute.
- Heat peanut oil in a large saute/fry pan over high heat. Season scallops with salt, and place in saute/fry pan to sear till brown and crusty, about 2 min on each side.
- To serve, place a bed of scallion-carrot mix on the plate and arrange scallops around it. Drizzle with any scallion liquid which may be left in pan. (Serves 4)
- RICE: Rinse rice well. Grind tea in a spice grinder till it becomes a fine pwdr. In a medium pot, add in rice and 2 c. cool water. Let soak 30 min. Stir rice well, and bring to a boil over high heat. Stir well again, and reduce heat to low. Cover, and let simmer 11 min. Remove from heat, and let rest, covered, about 5 min. Let cold 10 min. Stir in tea pwdr, oil, salt, and pepper with a wooden spoon or possibly spatula.
- Wet hands and rice molds with water to prevent rice from sticking. Fill molds about two-thirds full with rice. Using a gentle rocking motion, proportionately compact rice with the mold's press. Push the rice through the mold. Repeat with remaining rice. Serve warm or possibly at room temperature. (Makes 4 c.)
- Cuisine: "Japanese"
