Bento no. 23: bacon furikake onigris
I love maki’s furikake recipes – it amuses me that you can make something that is usually sold in jars in your own kitchen. I happen to have a pack of 4 bacon slices left in the fridge, and what better way of using it all up than in a sweet bacon furikake! And only 4 inggredients as well – finely chopped dry smoked bacon, sugar, mirin and soysauce. Easy peasy!
So yums. It tastes slightly like ‘yuk kwon’ – chinese dried pork jerky. I am going to repeat this over the weekend with a much larger amount of bacon…nom nom nom nom it’s too delicious!
To bring out the beautiful smokey/sweet/salty taste of the bacon furikake, I decided to use them as stuffing in white rice seasoned with sushi-su. And bits and pieces to try to turn this into a charaben…heehee..
Two onigiris stuffed with sweet bacon furikake, watercress & rocket salad with a chunk of broiled salmon, mini carrot flowers and a bunny pick of blueberries. On the onigris, I stuck blueberries on as eyes, keeping it in place with bits of uncooked soba…works an absolute dream! I then pressed pieces of cut red pepper on into the rice, and some ‘strategically placed’ ham slices to act as hair (‘glued’ on with some mayo)…although I don’t think that turn out quite as well as I’d imagined. Oh well….
I also made one for the hubs, which I advised that he supplement with a fruit or two as it was more of a snack than a whole lunch.
He just turned around and told me that it didn’t look like that when he got to work – apparently it had gone through quite abit of abuse to get there and the eyes and hair had all fallen off! Grrr…