With the new year well underway and lots of people having healthy eating intentions for the year ahead, we're sharing this delicious Japanese lunch alternative, which is suitable for vegans. Bento is the Japanese version of a lunchbox, filled with a variety of small snacks, and is often eaten on the go in Japan. Ingredients can be found locally at the Japan Centre in Stratford City and Student Beans are doing a 20% off promotion if you sign up to their website.
Ingredients / Recipe
ONIGIRI (rice balls) – sushi rice, rice vinegar, black sesame seeds.
Boil the sushi rice in water until soft. Add a dash of rice vinegar and mix with black sesame seeds before spooning into rice moulds or forming into balls by hand.
BENTO 1 – edamame beans, wasabi crackers.
Place edamame in boiling water and boil until tender. Edamame beans can be eaten straight from the pod or popped out of their pods and added to salad.
BENTO 2 – lettuce, wakame seaweed, tofu, ginger, black sesame seeds.
Drain and chop the tofu, put a little oil in a frying pan, add the tofu, a sprinkling of black sesame seeds and a teaspoon of chopped ginger. Place under a grill under browned. Soak the wakame seaweed in cold water for 4-6 minutes until tender. Serve with shredded lettuce.
MATCHA LATTE – matcha, hemp milk
Mix a teaspoon of matcha with a little hot water, whisk for 30 seconds or so, then add a heaped teaspoonful warmed milk (any milk is fine but we used hemp milk.) Sweeten with sugar to desired taste.