New Bento Cutters (Stitch/Chip n Dale/My Melody)

I ordered some bento cutters from eBay the other day as they were a lot cheaper than anywhere else I’d seen them.

They arrived, from china, in just over a week. Each set of two cutters cost between £1.19-£1.30 as opposed to the £6+ I’d seen them elsewhere online.

I bought:
Stitch

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Chip n Dale

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And My Melody and My Sweet Piano

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I’m not going to lie, I had no idea what “My Sweet Piano” was, I just thought it was a weird sheep :/

Ps. The twenty pence piece is to show scale

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5forfriday : 7/9/12

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Here is my 5forfriday entry for today,
It contains chip spice sprinkled onigiri, tenmusu ( onigiri with tempura inside ), tamagoyaki and peppers with sweetcorn.

Five for Friday 31/08/12

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Here is my “5ForFriday” entry for today 🙂

It has tempura prawns, mushrooms, cherry tomatoes, onigiri and fish shaped egg 🙂

Enjoy

Homemade salmon furikake tutorial

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Here it is!
My homemade, frugal furikake. I checked on eBay and the cheapest pot of furikake was about £5/£6 with delivery, this cost £2.56. I was slightly worried as I’m not a huge fan of salmon and recently I have gone off nori too but I have to admit this tastes pretty good!!

Now for the tutorial!!

What you need:
salmon ( I used smoked salmon trimmings, 90p from Tesco for 120g)
sesame seeds ( I used half a cup but I would suggest a slightly smaller amount)
Nori seaweed ( You only need half a sheet!)

What to do:
• Put the salmon in a nonstick pan and pour in half a cup of water, put on medium heat with the lid on until salmon is cooked and water has evaporated. ( you can use mirin etc for more flavour )
• Once cooked remove salmon from heat and begin flaking with forks/chopsticks/hands. Put the pan back onto the heat and cook until the flakes are as dry as you’d like, being careful not to burn. ( dryer flakes will keep longer ) Put salmon into a bowl or similar container.
• Wipe pan dry and pour in half a cup ( less may be better) of sesame seeds, cook on low heat until fragrant and slightly browned. Pour into container with salmon.
• Take half a sheet of nori and cut into 1 inch strips, lay all strips on top of each other and cut into very think strips, you can give a quick dry fry in the pan with some spices for more flavour.
• Now mix all ingredients in a bowl and store in an airtight container. Should keep for at least a week with dryer flakes keeping for longer sometimes upto two weeks.

I hope you enjoy and please let me know if you make a batch and maybe share a picture too!

My entry into the #5forfriday bento task!

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As part of the #bentofamily on twitter as well as swapping pics of our bento achievements and recipes etc we sometimes like to give each other a challenge, thus #5forfriday was born!

The task: create a delicious and healthy bento with only 5 ingredients!

This may sound easy but it’s not, you never realise how many different elements make up a bento!

So mine consists of rice flavoured with chip spice ( we were allowed a spice without counting as an ingredient),
Tamagoyaki, sweetcorn, peppers and carrots cut into Sakura and ume shapes.

I hope you like it 🙂
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