小兔子便当

米饭

Okome珍珠米2杯,洗净沥干
清水2¼杯

寿司调味料

寿司米醋4大匙
糖2大匙、盐1小匙

照烧肉燥

肉碎250克
照烧酱1大匙
味醂1大匙
胡椒粉少许
蒜茸1小匙
清油1大匙

兔子造型及其它装饰

火腿
日式紫菜
小朵西兰花,汆烫
小胡萝卜,汆烫
樱桃番茄,切半玉蜀黍粒,汆烫
长豆,汆烫

做法

  1. 把米和水用煮饭煲煮熟,晾凉后加入寿司调味料拌匀,放置待用。
  2. 准备照烧肉燥:把肉碎用照烧酱、味醂和胡椒粉腌味。
  3. 在加热的平底锅中用清油炒香蒜茸,加入照烧肉碎炒香至熟软待用。
  4. 捏小兔子:用保鲜膜把米饭捏出头和身体各部位。
  5. 用火腿切出耳朵和裙子,用紫菜切出眼睛、鼻子和嘴巴,放在用作兔子头部的饭团上。
  6. 把兔子组装好放在盘中。
  7. 把照烧肉燥盛进盘子下方当作“土壤”,在上半部摆上西兰花和长豆,下半部则用樱桃番茄点缀,空白处缀以小胡萝卜,右上角用玉蜀黍粒组成“太阳”。
  8. 用紫菜切出细细的丝,连接切半的樱桃番茄和兔子“手”,做成气球的造型。

Bunny Plate

Rice

2 cups Okome Shortgrain Rice, rinsed and drained
2¼ cups water

Sushi Mix

4 tbsp sushi rice vinegar
2 tbsp sugar
1 tsp salt

Teriyaki Minced Meat

250g minced meat
1 tbsp teriyaki sauce
1 tbsp mirin
dash of pepper
1 tsp minced garlic
1 tbsp oil

Bunny and Decorations

Ham
Japanese seaweed
Broccoli florets, blanched
Baby carrots, blanched
Cherry tomatoes, halved
Corn kernels, blanched
Long beans, blanched

Method

  1. Cook rice and water in cooker. Leave to cool before add in Sushi Mix ingredients to toss well. Set aside.
  2. Prepare Teriyaki Minced Pork: Marinate minced meat with teriyaki sauce, miring and pepper.
  3. In a heated pan, saute garlic with oil. Add in minced meat and cooked well. Set aside.
  4. To make Bunny: Use a piece of cling wrap, mould bunny head and body parts.
  5. Cut out bunny ears and dress from a piece of ham. Cut out eyes, nose and mouth from a piece of seaweed, place seaweed on bunny face.
  6. Assemble bunny together in the middle of a plate.
  7. Place minced meat into plate to resemble soil, place broccoli florets and long beans on top. Place cherry tomatoes at bottom. Place carrots over the plate and corn kernel on top right to resemble the sun.
  8. Cut out a few long strips from seaweed, attach to cherry tomato to resemble the balloons.

三文鱼焗饭

材料

牛油30克
面粉2大匙
牛奶2杯
切达芝士碎1½杯
三文鱼300克,切块
黄洋葱1个,切丁
樱桃番茄5-6个,切块
盐和胡椒少许
Okome珍珠米2杯,煮熟
新鲜平叶欧芹碎

做法

  1. 1中火加热平底锅,加入牛油融化至起泡,加入面粉,用木铲翻炒1分钟至起泡。
  2. 加入牛奶,少量多次,每次¼杯,持续搅拌至混合物起泡且变得浓稠。
  3. 关火,拌入½杯芝士成浓稠的酱料。
  4. 预热烤箱至180°C或强力鼓风模式160°C。
  5. 把洋葱、三文鱼和番茄拌匀,用盐和胡椒调味。
  6. 把一半量的米饭盛在涂好油的方形烤盘底部(24厘米宽,7厘米深),均匀铺上一半量的三文鱼混合物,淋上牛油奶酱,把剩余芝士洒在表面。
  7. 放进烤箱烤25-30分钟至金黄色,晾凉5分钟后缀以平叶欧芹碎即可。

Salmon Baked Rice

Ingredients

30g butter
2 tbsp plain flour
2 cups milk
1½ cups shredded cheddar cheese
300g salmon, slice into chucks
1 yellow onion, diced
5-6 cherry tomatoes, cut into cubes
salt and pepper to taste
2 cups Okome Shortgrain Rice, cooked
chopped fresh flat-leaf parsley leaves

Method

  1. 1Melt butter in a saucepan over medium heat until foaming. Add flour to stir-cook with a wooden spoon for 1min or until bubbling.
  2. Add milk, ¼ cup at a time, stirring constantly until mixture bubbles and thickens.
  3. Remove from heat. Stir in ½ cup cheese.
  4. Preheat oven to 180°C/160°C fan-forced.
  5. Combine onions, salmon and tomatoes in a bowl. Season with salt and pepper.
  6. Spread half portion of rice over the base of a greased 24cm square baking dish (7cm-deep). Arrange half salmon mixture over rice. Spoon over butter-milk sauce and sprinkle remaining cheese all over.
  7. Bake in oven for 25-30mins or until golden. Stand for 5 mins. Serve with parsley.

小猪便当

米饭

Okome珍珠米2杯,洗净沥干
清水2¼杯

寿司调味料

寿司米醋4大匙
糖2大匙
盐1小匙

粉色寿司饭

樱田麸2大匙

小猪造型及其它装饰

火腿
日式紫菜
小朵西兰花,汆烫
胡萝卜,切片
芝士
白芝麻

猪肉叉烧

猪肉300克
味醂1大匙
酱油2大匙
清酒1大匙
红糖1大匙
韭葱1根

做法

  1. 把米和水用煮饭煲煮熟,晾凉后加入寿司调味料拌匀,放置待用。
  2. 取出100克寿司饭,加入樱田麸拌匀成粉色寿司饭待用。
  3. 把所有猪肉叉烧材料放进密封袋,密封冷藏1小时入味。
  4. 把猪肉取出,用180°C烧烤30分钟,晾凉5-10分钟后切片。
  5. 捏小猪造型:把粉色寿司饭用保鲜膜包裹后捏成圆形。
  6. 用粗吸管在火腿上切出小猪耳朵、鼻子和四肢,组装在粉色寿司饭团上。
  7. 在紫菜上切出小猪眼睛、鼻孔和嘴巴,放在小猪“脸”上。
  8. 装饰便当:把白寿司饭盛进便当盒,把小猪放在白饭上。
  9. 用花形切模在火腿上切出3朵樱花,放在白饭上,撒上白芝麻。
  10. 在便当隔间放上1片生菜叶,把猪肉叉烧放在上面,撒上白芝麻。
  11. 把西兰花放在剩下的隔间里,缀以花形胡萝卜和星形芝士即可。

Piggy Bento Box

Rice

2 cups Okome Shortgrain Rice, rinsed and drained
2¼ cups water

Sushi Mix

4 tbsp sushi rice vinegar
2 tbsp sugar
1 tsp salt

Pink Rice

2 tbsp Sakuru Denbu

Piggy and Decorations

Ham
Japanese seaweed
Broccoli florets, blanched
Carrots, sliced
Cheese
White sesame seeds

Chashu Pork

300g pork
1 tbsp mirin
2 tbsp shoyu
1 tbsp sake wine
1 tbsp brown sugar
1 stalk leek

Method

  1. Cook rice and water in cooker. Leave to cool before add in Sushi Mix ingredients to toss well. Set aside.
  2. Take 100g of sushi rice and mix well with Sakuru Denbu, set aside.
  3. Place Chashu Pork ingredients in a ziplock bag, seal and chill in firdge for 1hr to marinate.
  4. Remove and grill pork at 180°C for 30mins. Set aside to rest for 5-10mins before slicing into pieces.
  5. To make piggy: Place pink rice on a piece of cling wrap and mould into a round ball.
  6. Using a bubble tea straw to cut out piggy ears, nose, limps from a piece of ham, assemble on pink rice ball to make piggy.
  7. Cut eyes, nose and mouth out from a piece of seaweed. Place on piggy rice ball.
  8. To assemble bento box: Stack some white sushi rice into a bento box. Place piggy on white rice.
  9. Using a cookie cutter to cut out 3 pieces of sakura flowers from ham, place over white rice. Sprinkle some sesame seeds on top.
  10. Place a piece of lettuce on one of bento box compartment and arrange chashu on lettuce. Sprinkle some sesame seeds to garnish.
  11. Fill up another compartment with broccoli florets and garnish with some flower shaped carrots and star shaped cheese.
TEXT 若昕 PHOTOS & RECIPES Chef Trish

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