Somehow I manage to make this one. I made shrimp tempura and Japanese beef curry for dinner, so I thought I could make a simple bento since right now I feel guilty if I don’t make a single bento after a few days off. And also I want to see how straight I can fried my shrimp with some additional cutting (hmm, I should really ask my chef teacher about this next week).

Still I can’t make a very straight shrimp but it’s an improvement, maybe my teacher can give me better suggestion on this matter. I made a shrimp-fish and a twin octo-sausages, they’re very easy to made, I only use sliced cheese (cut them with art knife and straw) and nori (cut with puncher).

In the other bento box, I put Japanese beef curry inside a lettuce and some crispy seedless grapes on yellow silicon container. Although the curry taste really good it didn’t look great on picture, so I blurred it out.

I have some pictures of the food I made in my class (all students brought home the food they’ve cooked in class) and decorated them in the same spirit like my bento, hopefully I can post them each day during the weekend before school start again on Monday.

So the safest choice was using cooked shrimp, tamagoyaki, and sausage for the nigiri. The rice was made with my nigiri rice mold. I wanted to make the nigiri by hand but since I already bought the mold for a long time and haven’t use it, I’d better use it now. The Indonesian term for this behaviour is called “gak mau rugi” (lose translation is don’t want to incur loss).

I put the usual broccoli chunk for filling and the elephant sauce container fill with soy sauce. For the other bento box, I filled it with cucumber rolled with ham, edamame and carrots (cut with vegetable mold) in a pink silicon container, and a mini mandarin orange.

I have to go to another town to attend my wife’s aunt funeral for 2 days, so until next time …

I made two sandwiches and put them inside my small bento box along with broccoli, corn, red crispy grapes, and a pair of octo-sausages. For the sausages, I didn’t boil them like usual since it will make their ‘tentacles/legs’ too wrinkled, so instead I put them in a frying pan (without oil) and put the bottom part of the sausage in low heat just to open up their legs to make the result I wanted.

If we want to make unagi dish at home, we can buy packs of unagi kabayaki at premium supermarkets, the price is about USD 7.15 per pack. I must eat it all by myself since my wife doesn’t like it at all. And while I really love to cook, I can’t eat lots of food, so I must think very carefully when I want to buy something. Luckily my dad is visiting so I can eat those tasty unagi together.

I didn’t made bento for my dad, we ate those unagi with rice, shredded nori and green onion, with some peeled corns. But I put away some unagi pieces to make unagi tamagoyaki. I made tamagoyaki several times already but when I put those unagi into the pan, I really had a hard time to flip the egg and it was a mess. It really was harder than I thought. I need the wide blade spatula I saw once at one Japanese online store for easier egg flipping.

And while the end result was not a total mess, I think that I should just use two eggs instead of three because the unagi looked too small and the whole thing will look much better with slimmer portion of the egg. I already run out of unagi so I have to try this in another time.

The twin onigiri was made with my palm covered with plastic wrapper since my rice ball mold haven’t arrived yet, but I really wanted to do that manually, feel what it’s like. The result was not perfect, I didn’t make a perfect round ball, need more practice to do better than that. The pink one was done with pink furikake, I covered the already made rice ball with the furikake instead of mixing them before the onigiri was shaped into a ball. So I only made the outer portion pink while the inside was still white.

Nothing fancy for the decoration, I just put flower sausages and put some facial detail with nori, cheese, and carrot.

I cut the sausage into four pieces, boiled them and wrapped them with white bread. I put some mayonnaise at the tip of the bread to hold their shape.

I arranged them into a small bento box, adding lettuce, corn, broccoli, and strawberries. The corn was a nice addition, I really like its glowing yellow color that blended with the whole piece.