recipe. Well, based on it...I deviated a bit, but I think it came out okay! The kids loved it, and since it was baked instead of deep-fried, it really wasn't that greasy. Thanks hapabento!
I used chicken thighs, and cut into smallish pieces, easy for kids to eat.
For the sauce, I mixed all together: equal amounts (4T each for my small batch) shoyu, flour, cornstarch, mochiko flour, sugar. Plus I added an egg, salt, minced garlic and finely chopped green onion (white part). Then I added to the chicken pieces and marinated for a few hours. As for the baking, I didn't get the pan super-hot like hapabento advised -- my olive oil was burning, and I should have used a different oil, with a higher boiling point, like peanut oil. So as a result it didn't "sizzle", and I was disappointed. It just quietly baked. Next time I will be sure to get the sizzle.
My boy also gets a rice "cupcake" with lavender purple potato "snowflakes" on top. The rice is actually just a thin layer of white on top -- underneath it's mixed with nori furikake. I also made more roasted brussels sprouts, and there's a "snowflake" satsumaimo and a cherry tomato. I know. It's just a star with holes in it. But I'm calling it a snowflake. Fruit square has grapes, a black plum, strawberries and blackberries.
A tip for really yummy roasted brussels sprouts: make sure you cut a deep "x" on top, toss in olive oil and balsamic vinegar, and make sure the vinegar gets into the heart of the sprout. Mix around a bit during roasting too, to make sure they are all well-coated. You will find that the brussels sprouts get nice and soft-crispy, with a yummy rich flavor. Even kids will love it! Try it, you'll see!
A kind of wintry-themed bento, with the snowflakes and all, esp. since the weather here has been very frosty! Though there are really few cute details in this bento, it was extremely tasty, which made up for it :)
16 hours ago