Today’s Bento/Lunch Box (11/67): Chicken & Umeboshi Roll Bento!

It seems that rolls must be one of the most popular way of cooking in the world with words like maki, roulade, Imperial Rolls and so on!
The Missus being a very cosmopolitan lady when it comes to cooking could not resist making one of her own with chicken with a Japanese twist!

But let’s start with the rice!
You can see that one can wrap o-musubi/rice balls with something different for better colors and balance!

After having steamed the rice the Missus mixed it with hijiki/sweet seaweed and golden sesame seeds and shaped it into triangular o-musubi. Instead of wrapping them in nori/dry seaweed she used large shiso/perilla leaves! Very tasty!
The pickles are all home-made: mini melons, radish and Japanese pepper.

Beautiful colors again!
Not as difficult as you might think! (The Missus is going to kill me for that comment!)

For the chicken rolls she used sasami/breast filets that she first flattened to stretch them. She filled them with shiso and sweet umeboshi/Japanese pickled plums, and shaped the whole into a large roll with cellophane paper. She fried the whole (without the cellophane paper!) over a moderate fire with the lid on until perfectly cooked. She let it cool down before slicing it.
She then secured the pieces inside the box with lettuce.

She kept things simple for the salad: coarsely grated carrot and walnut salad and a separate bean salad.

Plenty of colors to appeal to your appetite and reward the latter with great satisfaction!


With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

4 thoughts on “Today’s Bento/Lunch Box (11/67): Chicken & Umeboshi Roll Bento!”

  1. Another inspiring bento! I have always thought meat rolls were particularly praised in Japan, because it’s a bit tricky to make and Japanese cooks are very meticulous and patient (ok, I have stereotypes, but all you show, including your wife’s impressive bentos confirms this very positive stereotype).
    I once made chicken rolls with umeboshi paste and shiso (found in an Izakaya cookbook) and they were excellent, but they rather looked like snail shells. These look a bit harder to prepare, but something tells me I will try them very soon!
    It’s been ages since I used my onirigi mould!


  2. My compliments to the Missus for the great bentos! And thank you for explaining each. I have some questions though:
    Is there any dressing on the carrot salad? Could you please generally give some more information about the dressing if there is any?
    I am really interested in how to home-smoke chicken. We cannot get smoked chicken here in southern Germany but I like and miss it (as much as I miss my beloved water cress that isn’t available here – I’m so jealous of yours).


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