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Bento Bridge, Decatur, GA (2026)

10/25/2023

Cauliflower Cashew Lunch Bowls🍱🍱🍱

-Make these lunch bowls with cashews and cauliflower in advance to have weekday meals prepared! Barley, chickpeas, roasted cauliflower, toasted cashews, and a delightful honey-ginger vinaigrette are all combined.

Ingredients:

Vinaigrette:

¼ cup olive oil
¼ cup white wine vinegar
2 tablespoons honey
½ teaspoon dijon
2 teaspoons grated ginger using the fine part of the box grater

Salad:

⅔ cup uncooked pearl barley (makes about 2 cups cooked)
1 head cauliflower chopped into bite-sized pieces (8-10 cups)
1 tablespoons olive oil
salt and pepper
½ cup cashews
15 oz chickpeas (drained and rinsed)

Directions:

-Cook pearl barley according to package directions. Set aside to cool.

-Pre-heat oven to 425°F.

-Toss the cauliflower with the olive oil in a large bowl and sprinkle with salt and pepper.

-Spread cauliflower on a large baking sheet.

-Roast cauliflower, turning occasionally, for 20-30 minutes, until soft and golden in places.

-Shake together all vinaigrette ingredients.

-Toss all salad ingredients together, divide into 4 sealable lunch containers, and store refrigerated until you're ready to eat.

08/22/2023

Crispy Skin Trout Bento Box🍱🍱🍱

-The most delightful way to consume five servings of vegetables in one sitting is with this bento box filled with vibrant vegetables and fish with a crispy skin.

Ingredients:

4 medium free-range eggs.
600 g trout fillets with skin left on (4 small fillets).
2 sheets nori, crumbled.
2 cups cooked brown rice.
1 large avocado, sliced into wedges.
1 large carrot, thinly sliced.
1 large cucumber, finely sliced.
4 cups mixed salad leaves.

Quick cabbage pickle:

1/4 head red cabbage, finely sliced.
1 teaspoon ginger, fresh, minced.
30 ml apple cider vinegar.
1/4 teaspoon sea salt.

Dressing:

30 ml tamari.
30 ml extra virgin olive oil.
30 ml apple cider vinegar.

Directions:

-First make the Quick Cabbage Pickle. Add all ingredients into a large mixing bowl and massage the cabbage until it starts to soften. Leave to pick for 15 minutes while you prepare the rest of the recipe.

-Heat a medium-sized saucepan over high heat and bring water to a rolling boil. Add in eggs and cook for 6 minutes and 30 seconds until hardboiled. Dunk into cold water to stop the cooking process. Peel eggs and set aside for serving.

-Heat a large frypan on medium-high heat. Drizzle in a generous amount of olive oil and add in trout, skin side down. Cook for 5 minutes until the skin is nice and crispy. Turn trout over to cook on the other side for a final 2 minutes.

-Serve meal by placing crispy-skin trout, cooked eggs, nori, brown rice, avocado, carrot, cucumber, salad leaves and pickled cabbage amongst four different bento boxes or plates.

-Place all ingredients for Dressing into a jar and shake to combine. Drizzle over bento boxes to serve.

06/25/2023

Soba Gyoza Bento Lunch Box❤️❤️

Ingredients:

2 servings (about 75g or more) dried soba buckwheat noodles
2 tbsp soba sauce (tsuyu or つゆ) & 6 tbsp water to taste
1/2 tbsp + 1 tsp sesame oil divided
10 frozen supermarket gyoza (Japanese dumplings) no need to thaw
8 frozen Japanese seaweed chicken transfer to a bowl in the fridge 30 minutes before cooking
2 servings (about 100g or more) cooked sautéed kale (or any sautéed vegetables)
2 slices cheddar cheese

For the soba noodles:

2 tbsp chopped spring onion
2 slices naruto fish cake
2 packet wasabi sachets (for the soba dipping sauce)

Others:

romaine lettuce leaves (to line the base for the fried food)
2 lemon wedges (for the seaweed chicken)
red & yellow cherry tomatoes (or any favourite fruit)
pickled red ginger (beni shoga)

Directions:

-Cook soba in a pot of boiling water. Minus about a minute from the packaging recommended timing if you want al dente, firmer noodles.

-Make soba sauce by diluting soba sauce tsuyu (concentrate) with water according to package instructions. Portion into two leak-proof sauce bottles (I’m using a GoStak).

-Grease frying pan with 1/2 tbsp sesame oil. Arrange gyoza on their flat bottom and cook in the oil without touching them, until the bottom skin is browned and crisp. Add enough water to cover the gyoza halfway. Cover with lid and steam for 3-5 minutes, or until almost all the water is evaporated. Drizzle the remaining sesame oil around the pan, and pan fry the other surfaces of the gyoza briefly until lightly seared throughout. Set aside the pan fried gyoza to cool on a wire rack.

-Add 1 tsp cooking oil to the same pan. Pan fry chicken seaweed until lightly seared. Set aside to cool on a wire rack.

-Portion cooked sautéed kale tightly into two microwavable lunchbox compartment or a silicon muffin cup. Cut to size and cover the kale with 1 slice of cheese. Microwave at 850W for 1 minute, or until the cheese is melted. Sprinkle dried parsley flakes to garnish

-Divide all the food & garnishes among two lunch boxes along with the soba noodle sauce bottles. This lunch box keeps well at room temperature for half a day.

05/27/2023

HINOMARU BENTO WITH SAIKYO YAKI FISH❤️❤️

-White rice and an umeboshi (pickled plum) in the middle make up the Hinomaru Bento. The two items in today's bento are my favorite, Saikyo Yaki, and Hinomaru Bento. The Saikyo Yaki fish is complemented by other meals.

The time stated in this recipe just represents the time to pack the bento box and the minimal cooking time that is required before packing, as bento is typically created primarily from leftover dishes or make-ahead dishes.

Ingredients:

1 cup cooked rice
1 umeboshi (pickled plum)
50g / 1.8oz Spinach Ohitashi Salad , topped with bonito flakes
A handful of shredded lettuce (or other salad leaves)
1 Saikyo Yaki Fish (I used a halibut fillet)
1 piece Simmered Daikon (Daikon Fukumeni)
1 piece Pickled Chrysanthemum Turnip
1 plastic bento box with partitions

Directions:

-Put the rice in the second large compartment and place an umeboshi in the centre of the rice

-Place a bunch of spinach in a corner of the largest compartment, away from the rice. If you want, you can put a few drops of soy sauce on to give a flavour to the spinach.

-Spread the lettuce along the spinach and place the fish. The lettuce is placed between the two dishes so that they don’t interfere with each other.

-Place the daikon in the second smallest compartment.

-Place the turnip in the smallest compartment.

03/15/2023

Tamagoyaki Bento Box❤️❤️

-For a great lunch that avoids sandwiches and chips, try a traditional Japanese bento. To surprise your kids with a pleasant meal, shape the onigiri into adorable shapes or animal figurines.

Ingredients:

For the Onigiri:

½ cup uncooked short-grain white rice

¾ cup water

1 sheet nori (dry seaweed), or as needed

2 teaspoons bonito flakes, divided

1 teaspoon white sesame seeds

1 teaspoon black sesame seeds

For the Tamagoyaki:

2 large eggs

1 teaspoon mirin (Japanese sweet wine)

⅛ teaspoon tamari

1 teaspoon vegetable oil

2 tablespoons tamari

1 teaspoon freshly grated ginger

⅛ teaspoon wasabi paste

¼ cup steamed broccoli florets

½ cup cooked shelled edamame

Directions:

-Rinse rice with cool water until the water runs clear; drain. Bring rice and 3/4 cup water to a boil in a pot. Reduce heat and let simmer until water is absorbed, about 15 minutes. Let cool, 10 to 20 minutes.

-Cut the sheet of nori into two 1-inch strips; reserve the remainder of the sheet for making tamagoyaki.

-Wet your hands and form the cooled rice into 4 equal portions. Keep your hands wet to keep rice from sticking. Create an indention in one of the rice portions using your thumb. Fill the indention with 1 teaspoon bonito flakes. Top with another rice portion to close the onigiri. Form into an oval shape and wrap the middle with a strip of nori. Make another onigiri with the remaining ingredients. Sprinkle white and black sesame seeds on top. Place in a bento box.

-Whisk together the eggs, mirin, and 1/8 teaspoon tamari together in a bowl; divide into 3 portions. Cut remaining portion of nori sheet into four 1/2-inch strips.

-Heat oil in a small saucepan or square tamagoyaki pan over medium-high heat. Add 1/3 of the egg mixture and cook until almost firm, 2 to 3 minutes; if omelette is too firm, it won't stick together very well. Slide onto a plate. Add the 4 strips of nori to the pan with some space between each.

-Cook another 1/3 of the omelette the same way, but roll it up carefully in the saucepan with the nori. Slide the rolled-up omelette onto the edge of the first omelette. Cook the third omelette and roll it up, sliding it on top of the second omelette. Let cool enough to touch, about 5 minutes.

-Roll the entire layered omelette together with nori inside. Cut into 4 pieces. Place into the bento box alongside the onigiri.

-Mix 2 tablespoons tamari, ginger, and wasabi paste together in a bowl. Put the mixture into a portable container then put inside the bento box. Add the steamed broccoli and edamame.

02/15/2023

Rainbow Bento Box❤️❤️

-Variety of fruits and vegetables are served with straightforward pinwheels stuffed with hummus, turkey, and spinach in this Rainbow Bento lunchbox. Fun, simple, and tasty!

Ingredients:

2 red mini sweet peppers sliced
1 Halos® mandarin peeled, segmented
1 kiwi sliced
1/2 cup sugar snap peas
1/4 cup blueberries
1/2 cup red seedless grapes
1 large spinach wrap
2 ounces low-sodium deli-sliced turkey
1/2 cup baby spinach chopped
1 tablespoon hummus
1 slice provolone cheese

Directions:

-Assemble lunchboxes with peppers, mandarin, SunGold kiwi, snap peas, blueberries and grapes.

-Lay wrap on flat surface. Spread with hummus and top with cheese, turkey and spinach. Roll up tightly and slice into 1-inch thick rounds. Add half to each lunchbox.

01/18/2023

Tonkatsu Bento❤️❤️

-Tonkatsu Bento is a bento box featuring tonkatsu as the main ingredient. Tonkatsu, cooked rice, plus a few minor side dishes make up this meal. It should be consumed at room temperature.

Ingredients:

1 cup cooked rice
50g/1.8oz Goma-ae with snow pea shoots
2 tomato wedges
50g/1.8oz Japanese Potato Salad
A handful of shredded cabbage
100-150g / 3.5-5.3oz Tonkatsu cut into 2cm/¾" wide strips
Black sesame seeds with salt (optional)
Bulldog tonkatsu sauce in a tiny bottle/jar/container
A bento box of your choice (I used a double decker bento box)
A mini foil cupcake liner

Directions:

1st Box

-While the rice is still hot or warm, place the rice in the bento box and let it cool.

-Put snow pea shoots goma-ae in a foil cupcake liner and place it next to the rice.

-In a small space next to the cupcake liner containing goma-ae, place tomato wedges.

2nd Box

-Place the potato salad at one end of the box.

-Place shredded cabbage next to the potato salad, allowing sufficient space for the tonkatsu to fit in

-Place the tonkatsu pieces to fill the box.

-If the container of tonkatsu sauce is small enough to fit in the corner of the bento box, put it in the box. Otherwise, pack it separately.

09/29/2022

Zucchini Noodle Caprese and Baked Chicken Bento Box

Zucchini noodles make for the perfect cold pasta, especially when you toss it with caprese flavors. But to amp up the protein in this meal, we’re adding a simple baked herbed chicken to go along with it. Along with a handful of fresh berries to round out the meal.

09/12/2022

Fascinating Korean Bento Boxes, Dosirak Lunch Box

Korean bento boxes (Dosirak) are a popular Korean lunch box packed with a homemade meal that can also be purchased from Dosirak stores. Like Japanese bento boxes, they are served with rice and an assortment of traditional side dishes.

08/22/2022

Aisai Bento (愛妻弁当)

What speaks “love” better than Aisai bento (愛妻弁当) – a bento made by loving wives? All Japanese women know the secret to their man’s heart – and it’s through his stomach.

Typically, it is usually the mother who prepare these Aisai Ben for the husband and the children to be taken to work or school. However, nowadays, these special bento boxes can also be handmade by young women in relationships to express their care and affectionate feeling towards their significant others. In total contrast to convenience store-sold bento boxes, these Aisai Bento are visually eye-catching, nutritiously balanced and most importantly, deliver a love message (either edible or not).

08/05/2022

Traditional Wooden Bento (Magewappa)

Magewappa are wooden lunch boxes reminiscent of some of the first bento boxes made in Japan. The natural cedar wood and round shape infuse your lunch with the aromatic smell of the forest. This is a great lunchbox for minimalists who love natural kitchenware and appreciate this humble style.
With three different compartments, this lunchbox provides you with all the space you need to store your different meal components.

Bento Bridge

10/25/2023

08/22/2023

06/25/2023

05/27/2023

03/15/2023

02/15/2023

01/18/2023

09/29/2022

09/12/2022

08/22/2022

08/05/2022

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