INGREDIENTS
For the Pork Bulgogi:
- 200 g thinly sliced European pork (shoulder or loin)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp honey
- 1 clove garlic (finely grated)
- ½ pear or apple (finely grated)
- 1 tbsp finely chopped onion
- a pinch of black pepper
- toasted sesame seeds for garnish
- optional: 1 tbsp oyster sauce
For the Sesame & Nori Rice:
- 1 cup cooked Japanese short-grain rice
- ½ tsp salt
- toasted sesame seeds
- crushed nori flakes
For the Mini Apple-Carrot Salad:
- ½ European apple
- ½ carrot
- 1 tsp plain yogurt or mayonnaise
- a few drops of lemon juice
For the Steamed Vegetables:
- a few broccoli florets
- 2 tbsp corn (canned or frozen)
For the Mini Tamagoyaki Omelette:
- 2 eggs
- 1 tsp sugar
- oil for frying
Decorations and Extras:
- a piece of apple for cutting out shapes
- lettuce leaves to line the bento box
PREPARING
1. Pork Bulgogi
- In a bowl, mix all the marinade ingredients: soy sauce, sesame oil, honey, grated garlic, grated pear/apple, chopped onion, and pepper.
- Add the thinly sliced pork, mix thoroughly, and set aside to marinate for at least 30 minutes.
- Heat a skillet over medium heat and cook the meat for 4-5 minutes, until golden and tender.
- Sprinkle with toasted sesame seeds before serving.
2. Sesame & Nori Rice
- Gently mix the warm, cooked rice with salt, toasted sesame seeds, and crushed nori flakes.
- Form the rice into small, compact balls or use bento moulds to give it fun shapes (e.g., animals).
3. Mini Apple-Carrot Salad
- Grate the apple and carrot on a coarse grater or cut into very thin matchsticks (julienne).
- Sprinkle with lemon juice to prevent the apple from browning.
- Add the plain yogurt or mayonnaise and mix gently.
4. Steamed Vegetables
- Steam the broccoli florets for 3-4 minutes, until tender but still crisp and bright green.
- Rinse with cold water to stop the cooking process. Mix with the corn.
5. Mini Tamagoyaki Omelette
- In a small bowl, whisk the eggs with the sugar.
- Heat a little oil in a small rectangular (or regular) pan. Pour in a thin layer of the egg mixture.
- Once the omelette is set, roll it up tightly. Move it to the edge of the pan, pour in another portion of the egg mixture, and repeat the process, wrapping the new layer around the existing roll.
- Remove the finished omelette from the pan and slice it into 1.5 cm thick pieces.
6. Apple Heart Decorations
- Using a small cookie cutter, cut out small shapes (e.g., hearts, stars) from a piece of apple.
- Sprinkle them with a little lemon juice to prevent browning.
7. Assembling the Bento Box
- Line one or more compartments of the lunchbox with lettuce leaves.
- In separate sections, place the rice balls, a portion of the pork bulgogi, the steamed vegetables, and slices of the tamagoyaki omelette.
- Put the apple-carrot salad into a small silicone cup to prevent its juices from mixing with the other ingredients.
- Decorate the entire box with the apple hearts. Make sure the composition is colourful and appetizing! Enjoy!
