Using a wide variety of Japanese products at Isetan Supermarket, I prepared this Panda Bento lunchbox.
Some of you may have seen my live demo session last week at Isetan Scotts, it was really awesome to be up close with everyone and I hope you had fun seeing how the homely dishes can be easily prepared and enjoyed the food sampling!
Below are the recipes for this cute Panda bento.
- 2 Eggs (Mangetsu Noukou)
- 10ml Shiro Dashi
- 10ml Water
- 1 tsp Caster Sugar
- Crack eggs into a non-reactive bowl. Add shiro dashi, sugar and water. Mix well. Try not to introduce any air into the egg mixture as air bubbles in the egg will hamper achieving a smooth egg roll.
- Pour out a layer of egg mixture in the tamagoyaki pan and cook over low heat. Cover the pan when cooking to ensure even cooking of the egg.
- When cooked until the edges are slightly firm, roll the egg from top end towards yourself. Push the egg roll to the top of the pan.
- Pour in another layer of egg mixture and cook the second layer. When slightly firm, roll it up together with the first egg roll and push the combined roll to the top. Repeat until all the egg mixture is used up.
Basic Dashi stock
- Approx 5 inch long Kombu Seaweed, with slits cut along the sides (Yamada Saomae Kombu)
- 400ml Water
- 3g Shaved Bonito Flakes, Katusobushi (Marutomo Hana Katsuo)
- In a pot, soak kombu in water for 15-30 minutes.
- Over low heat, bring kombu and water to a boil and let simmer for 1-2 minutes.
- Take off heat and remove kombu.
- Add in bonito flakes and bring to a boil.
- Simmer for 3-4 minutes on low heat.
- Sieve out all the solid ingredients and set stock aside to cool.
Basic Miso Soup
- Approx 2 cups of Silken tofu and or vegetables
- 450ml Dashi Broth
- 1.5 Tbsp Miso (Marumo Aoki Mutenka Shiro)
- you may add thinly slice pork meat (Momoiro Pork Shabu Shabu ) if you like
- spring onions or parsley (optional)
- Bring dashi stock to boil, add in vegetables.
- Add meat if you like.
- Lower the heat
- Put in 1.5 Tbsp Miso into strainer and mix using chopsticks to dissolve the miso
- Add tofu and mix gently.
- Turn off heat and serve.
Stir Fry Momoiro Japanese Pork
- Approx 5-6 slices of Momoiro Japanese Pork
- garlic clove 1 pc, minced
- onion, 1 Tbsp
- Nissin cooking oil
- 1 tsp japanese soy sauce
- 1 tsp mirin
- 1 tsp cooking sake
- Heat frypan. Add about 1 tsp of cooking oil, and fry garlic and onion until garlic aroma is released and slightly brown and onions are slightly brown and caramelised.
- Add in sliced pork and sauteed quickly until about 80% cookied.
- Add in soysauce, mirin and sake.
- Stir fry until seasoning coats meat evenly and pork is cooked.
- Japanese rice approx 90-100g
- seaweed 1/2 sheet
- Furikake (optional)
- Using cling wrap, shape one large round rice ball. You may wrap some furikake inside the riceball if you like.
- Then make a smaller rice ball, closer to oblong shape for Panda’s body.
- Make 2 small round rice balls, and 4 smaller pieces of rice balls for the ears and limbs.
- Trim 6 roundish pieces of sushi seaweed.
- Wrap the small riceballs from step 3 with the sushi seaweed. You could make slits around to help the seaweed adhere better to the riceball. And rewrap inside the cling wrap to shape it.
- Assemble in the bento box together with the side dishes such as the tamagoyaki and stir-fry pork, fresh lettuce, cherry tomato, mizuna vegetables. Recommend to drizzle some Kewpie Japanese sesame sauce on the mizuna salad – so yummy and easy to whip up.
Isetan Scotts Supermarket
350 Orchard Road, Basement
Shaw House, Singapore 238868
Operating hours: Sun to Thur | 10am – 9pm
Fri, Sat & eve of PH | 10am – 9.30pm
Isetan Jurong East Supermarket
3 Gateway Drive, Basement
Westgate, Singapore 608532
Operating hours: Sun to Thurs | 10am – 9pm
Fri, Sat & eve of PH | 10am – 9.30pm
*selected items are not available at Isetan Jurong East Supermarket