Ingredients
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For the Meatballs
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3½ oz (100 g) peeled Shrimp
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7 oz (200 g) ground Pork
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3 Tbsp finely chopped Onion
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1 tsp peeled and grated fresh Ginger
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1 Tbsp Sake
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1 Tbsp Soy Sauce
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2 Tbsp Cornstarch
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½ tsp Salt
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2 Tbsp frozen mixed Vegetables
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1 Tbsp Vegetable Oil
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For the Sauce
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1 Tbsp Cornstarch
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2 Tbsp Water
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½ cup (120 ml) Chicken broth
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2 Tbsp Rice Vinegar
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1 Tbsp Soy Sauce
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1 Tbsp Sugar
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Orange Carrots
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1 medium organic or untreated Orange Juice
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2 medium Carrots
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2 tsp Sugar
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pinch Salt
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Blanched Asparagus Tips
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2 cups (480 ml) Water
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pinch Salt
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4–5 medium Asparagus
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Plain Salted Onigiri
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½ tsp finely ground Sea Salt
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1½ cups (300 g) cooked Basic White Rice
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2 strips Nori
Directions
Onigiri rice balls are an integral part of Japanese culture. They’ve even been described as Japanese soul food. They are portable, filling, and somehow very comforting. Here, they are paired with simple yet equally satisfying shrimp-and-pork meatballs.
Steps
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1
Done
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With your hands, mix all the meatball ingredients thoroughly except for the mixed vegetables and the oil, until the meat gets slightly sticky. Add the mixed vegetables last. Form the mixture into balls. |
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2
Done
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Place the meatballs in a circle on a microwave-safe plate and drizzle with the oil, turning them so that they are coated. Loosely cover the plate with plastic wrap. Microwave on high for 3 minutes. |
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3
Done
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If you don’t have a microwave, steam the meatballs for 8–10 minutes in a steamer lined with kitchen parchment paper. |
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4
Done
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While the meatballs cook, make the sauce. Combine all the sauce ingredients in a small pan and mix. |
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5
Done
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When the cornstarch has dissolved, place the pan over high heat and cook while stirring. When the sauce has thickened and looks clear rather than cloudy, add the still-hot meatballs and toss to coat with the sauce. Cool before packing. |
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6
Done
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Orange CarrotsTake a strip of peel from the orange with a sharp knife or vegetable peeler. Make sure there is no white pith on the orange peel, otherwise the carrots will turn bitter. |
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7
Done
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Place the carrot slices in a saucepan with the orange juice, peel, sugar, and salt. Add just enough water to completely submerge the carrots. Cook over high heat for 5–6 minutes until tender. Remove the peel. Drain the carrots before packing into a bento box. |
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8
Done
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Blanched Asparagus TipsBring the 2 cups of water to a boil in a small pan. (Boiling the water in an electric kettle speeds up this process.) Add the salt and asparagus to the pan. Boil for 4–5 minutes, until crisp-tender. |
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9
Done
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Drain off the boiling water, and run cold water over the asparagus to fix the color. Drain well before packing into a bento box. |
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10
Done
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Plain Salted OnigiriToast the nori, before or after cutting into strips, by laying it flat for no more than a few seconds on a heated griddle or dry frying pan. Set aside. |
