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Soba Gyoza Bento Lunch Box
Soba Gyoza Bento Lunchbox Recipe
I am using an Ikea lunchbox with microwaveable & removable compartments. For the dipping sauce, use a leak-proof food container (I’m using a GoStak).
The lunch box can be enjoyed cold (at room temperature) without needing to heat up.
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
Garnishing Suggestion(s)
The following garnishes are used in my lunchbox. You can adapt these garnishes to your liking & availability.
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:
- Prepare soba. 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).
- 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 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.
- Pan fry chicken seaweed. Add 1 tsp cooking oil to the same pan. Pan fry chicken seaweed until lightly seared. Set aside to cool on a wire rack.
- Make cheesy sautéed kale. 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. Click here for the step-by-step photos.
- Assemble lunch box. 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.
Cooking Note(s)
- Alternative to pan frying. For the gyozas, you can also steam or deep fry them. The chicken seaweed can be toasted, baked or deep fried.
- Soba Dipping Sauce. This is the brand of instant soba sauce I bought at Daiso Singapore. I diluted 1 part sauce with 3 parts water. Adjust the ratio of sauce: water according to the brand you use. If you want to make the soba sauce from scratch, check out this recipe.
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I have never tried making a bento…it does look very fun playing with all the different combinations and patterns. Those dumplings are looking really good :-)
Wow, very professional leh, definitely look like prepped and made by experienced bento-maker :P
Would like all of them, the one with soba and without too (more gyoza and seaweed chicken please!)
Also made those lazy cheesy-veggie bake recently (sometimes I just crumble up tofu into frozen veggies, add whisked egg, top with cheese, bake the entire thing, and turn them into freezer-friendly frittata portions) lol…we always have something in common ;p