Japanese for Lunch

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We’ve been enjoying our beach week with little thoughts or cares beyond the passing clouds or waves rolling in to the shore. But soon it will be time to think again about packing O’s lunch....

New lunch ideas are still at the back of my head, but O helped me come up with one idea. He’s requested that we pack lunches for each of the countries we’ve “visited” so far during our trip around the world. First stop… Japan! Since he occasionally brings sushi in his lunch, he agreed it would be fun to try some new recipes. We’ll probably eat the meal the night before and the leftovers will make an easy lunch. Even though it's Japanese, most of the ingredients can be found locally this time of year, yeah!

Asian Pasta Salad

Ingredients:

Buckwheat Soba Noodles, or pasta of your choice

2 T Sesame Oil

2 T Soy Sauce

Garlic Clove, Minced

Green Beans or Snap Peas, cut into bite size pieces

Cabbage, Shredded

Carrots, Shredded

½ c Bean Sprouts (can easily be grown)

¼ c Cilantro, Chopped

2 Green Onions, Chopped

2 T Sesame Seeds, Toasted

Directions:

Cook pasta according to package directions.

Whisk together Sesame Oil, Soy Sauce & Garlic for a dressing.

Add the vegetables into a bowl with pasta, stir in dressing and sprinkle with sesame seeds.


Tofu Tamagoyaki

Tamagoyaki is a traditional Japanese egg omelet but substituting the egg for tofu makes this an egg-free/vegan option. It can be added to the Pasta Salad or eaten on the side. This recipe is adapted from Vegan Lunch Box Around the World by Jennifer McCann.

Ingredients:

Canola Oil

1 Package Firm Tofu

2 T Milk or Nondairy Milk or Dashi (we make, freeze in ice cube trays and keep in the freezer)

1 T Cornstarch

1 T Sugar

¾ t Salt

½ t Tumeric

2 T Flour (All Purpose or your choice)

Directions:

Preheat Oven to 350 degrees.

Grease a 8 x 8 inch pan with Canola Oil.

Mix together remaining ingredients in food processor until mixture is smooth.

Spread in pan and bake for 40 minutes until set and golden. Cool and cut into small cubes.


Sesame Ginger Green Beans

Ingredients:

Green Beans, Blanched

1 ½ T Sesame Oil

2 Cloves Garlic, Minced

½ T Ginger, Shredded (or to your taste)

2 T Soy Sauce

Squirt Agave

Sesame Seeds, Toasted

Directions:

Boil the beans until they are crisp about 5 minutes. Drain the beans and plunge in ice water. Let set for 5 minutes.

Heat the Sesame Oil in a Wok or Pan over Medium Heat. Add the garlic and ginger, cooking for a minute and then adding in beans, soy sauce, agave. Stir fry for a couple of minutes. Sprinkle with toasted sesame seeds.

We’ll send everything in O’s Laptop Lunch box. He’s excited to use all of the individual containers again. I’m excited that I haven’t purchased plastic baggies in over a year! Right now Laptop Lunches is offering several back-to-school specials and a 10% discount available by using the SPROUT promo code.

Flat Rate Shipping, $5.95 and same-day shipping is currently available.

For even more lunch ideas, order today and receive Grab N Go Bento: 101 Lunchbox Menus for Busy People

More lunch ideas soon....

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