Bento: Bacon, Pea Shoots, Egg, Gyoza & Pasta
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Bento: Bacon, Pea Shoots, Egg, Gyoza & Pasta Recipe
I’m using a double layer 15×7 cm lunch box with a 30ml sauce bottle. This lunch box keeps at room temperature for about 4 hours without needing to heat up. It can also be chilled in the fridge and warmed in the microwave before eating.
Bacon Wrapped Pea Shoots
- 80g pea shoots
- 8 slices streaky bacon
- 100 ml water
- 1/8 tsp dashi powder
- 1 tsp mirin
- 1/2 tsp light soy sauce
- 10g brown sugar
Italian Garden Pasta
- 150g macaroni
- 1/2 cup frozen assorted veg (carrot, corn, pea)
- half bell pepper cut to small wedges
- a generous handful shredded carrot
- 1/4 cup grated parmesan cheese to taste; optional
- 2 tbsp pasta cooking water (or chicken stock) add more if needed
- 4 tbsp extra-virgin olive oil (evoo)
- 1 tbsp red wine vinegar (or apple cider vinegar) to taste; build up 1 tsp at a time if needed
- 3/4 tsp zero-calorie pancake syrup (or honey/maple syrup/fine sugar) to taste
- 1 tsp dried Italian seasoning
- 1/8 tsp garlic salt to taste
- freshly cracked black pepper to taste
- 2 eggs
- 1/8 tsp dashi powder
- 2 tbsp chicken stock
- 1 tbsp mirin
- 1/2 slice picnic ham diced
- oil for greasing the pan
You also need
- non-stick tamagoyaki pan (18 by 13 cm/7.25 by 5.10 in)
- pastry brush for greasing the pan
(4) Supermarket Gyoza
- 12 frozen supermarket gyoza (Japanese dumplings) do not defrost
- 1/2 tbsp + 1 tsp sesame oil divided
- Make bacon wrapped pea shoots. Divide pea shoots into 8 equal bundles. Wrap each bundle of pea shoot stems with one slice of streaky bacon, making 8 bacon wraps in total. Grease a small frying pan and sear the bacon surface until slightly browned. Pour sauce (A) onto the pan, simmer covered until the sauce is half reduced and thickened, about 3-5 minutes. Run the sauce through a sieve and divide it into two mini (30ml) salad sauce bottles.
- Make garden pasta. Boil macaroni in a pot of salted water. Three minutes before the macaroni is cooked, add the frozen veg. Drain the pasta and veggies through a colander and add them to a large salad bowl. Add bell pepper, carrot, parmesan cheese, pasta cooking water and sauce (B). Toss to coat evenly & season to taste.
- Make ham tamagoyaki. Whisk egg, dashi powder, chicken stock and mirin in a large measuring cup. Add picnic ham to the egg mixture. Grease tamagoyaki pan with oil. Stir the egg mixture one more time, then pour 1/3 of the mixture to cover the pan evenly. When the egg is semi-set, start rolling it from one end to the other using chopsticks or a spatula. Push the first layer of rolled egg back to the starting point and re-grease the exposed part of the pan. Repeat this step for another two more times, until all the egg is used up. When cooled, cut the tamagoyaki into 8 equal pieces.
- Pan fry gyoza. 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 at least 1.5 cm. 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.
- Assemble lunch box. Divide the food among two lunch boxes. Pack each lunch box with a bottled sauce prepared from step 1. This lunch box keeps well at room temperature for half a day. It can also be chilled and warmed in the microwave before serving.
- Meal prep & duration of storage in fridge: (A) bacon wrapped pea shoots – keeps well overnight, (B) garden pasta & (C) ham tamagoyaki – keeps well for 2 days and (D) gyoza – keeps well for 3 days.
- For the step-by-step photo on how to fold the egg roll in step 3, you can refer to my pea shoots tamagoyaki recipe.