written recipe:http://www.basictokyo.com/ep1-hamberg-steak-bento-recipe/Hamberg Steak==INGREDIENTS (2 servings)==Ingredients (2 servings)200g mixed ground pork and beefhalf an onion2Tbsp breadcrumbs1 egg4Tbsp worcester sauce4Tbsp ketchup4Tbsp waterA little bit of olive oil==DIRECTIONS==1. Mince the onion.2. Mix the minced onion, ground meat, breadcrumbs, and an egg in a bowl.3. Break it into small amounts that will fit in your bento box and make it round and flat. Toss the patty between your hands to let the air out of the patty.5. Put a frying pan on medium heat, and spread oil thin on it. Place the hamberg steaks on the pan, and try not to let them touching each other. Cook both side for 2 minutes each. Lower the heat, put the lid on the pan and cook for 2-3 minutes.6. Open the lid, and using a toothpick, poke a hole in the hamberg steak. if the juice is transparent, that means its done. if the juice is red or cloudy, cook for a little more.7. Take the hamberg steaks off the pan to a plate. We’ll use that pan to make the sauce. Mix worcestor sauce, ketchup, and water on the pan, and put it on medium heat until it starts to boil. Put the sauce on the hamberg steaks and the main dish for the bento is done!Scrambled eggs and corn==INGREDIENTS (2 servings)==2 eggs3-4 Tbsp canned cornlittle bit of butterlittle bit of parsley Flakeslittle bit of ketchup==DIRECTIONS==1. Beat the eggs in a bowl.2. Heat a frying pan on medium heat, spead butter on the pan and put the corn before the butter gets brown.3. Once the corn turns pretty yellow, put the eggs in the pan and make scrambled eggs4. Sprinkle some parsley flakes on it, and put some ketchup.Broccoli with mayonnaise==INGREDIENTS==few pieces of broccolilittle bit of mayonnaise==DIRECTIONS==1. Microwave a few pieces of frozen broccoli (or boil fresh broccoli)2. Put mayonnaise on it.Consomme Soup==INGREDIENTS==300ml water4 mini-tomatoes4 pieces of frozen broccoli1 consomme blocklittle bit of saltlittle bit of pepper==DIRECTIONS==1. Cut the tomatoes in half.2. Boil water in a pot.3. Put the tomato and some broccoli in the pot and let the consommé block dissolve in it.Packing TipsFirst, Pack the rice in the bento box. We are using Zojirushi insulated bento box series for this. These are seasoned powder for rice, very in popular in Japan since a looong time ago and there are countless flavors. this package comes with several different flavors, and we’ll use “nori-wasabi” today. Sprinkle a pack of this on the rice. This will make the rice lightly flavored, so even if I accidentally eat all my other foods and just have rice left over, I can still eat the rice by itself. Umeboshi is another popular thing that you’ll find in most japanese bentos. this is salted japanese apricot. this also will help me if i run out of food to go with the rice. Because it really sucks when you only have white rice left in the bento box, we’re gonna put another backer. These are called “tsukemono”. they are japanese pickled vegetables. this one in particular is made with cucumbers, and this is a very popular product called “kyuurino kyuuchan”. They go very well with rice. So We’ll put some of them in with the rice. These three things, furikake, umeboshi, tsukemono are very very common in japanese bentos. it makes the bento much more interesting in flavor. You’ll be able to find all of these if you have a japanese food market near by for sure.When you pack a bento box, its easier if you pack the largest food first. so in this case we’ll be packing the hamberg steaks first. We’re going to use this separator thats designed like a piece of lettuce. There are many stuff like this sold in japan to make the bento visually appealing. Next we’ll pack the eggs, and then fill the gaps with broccoli and mini tomatoes.For the soup, we’re going to fill about 2 thirds of the cup, so that I won’t accidentally spill the soup when I open the bowl. We’re using zojirushi’s insulated bento box which will keep the soup and the rice warm for several hours. Its really nice to have when you want to keep things warm till lunch time.
