Bento 112: Miso Butter Veggies & Fried Rice
I made a massive batch of fried rice on Sunday night, using up all my leftover bits and pieces i.e. sausages & fishcakes. This resulted in a batch of fried rice that was too big for my wok – ooops. I swear that the woks sold in western countries are just not big enough. In case you’re wondering; mine’s 30inches, not the puny 12 inch ‘personal wok’. What is a personal wok anyway? Sounds ‘decorative’ to me!
Anyway, there is no guessing what tomorrow’s bento lunch consist of – the leftover exordinaire – fried rice. I made my with tomyum paste, turning it into a thai-styled spicy fried rice. It is not really the most nutritionally complete of meals due to the amount of carbs in it; so I made a side of beans to go with it. To jazz boring beans up, I whipped up something I got from the momofuku cookbook (I am a total momofuku fangrrl) – the miso butter. This is just as simple as whipping up shiro miso with unsalted butter – what can be easier?? Toss with steamed veggies and voila! I just left mine as a blob on top as I’ll be microwaving it.The momofuku book notes that mixed in with a little wobbly egg, it tastes like carbonara, with the miso standing in for pig. It also tastes fabulous as miso butter ramen with loads of canned sweetcorn. I so need to try miso butter pasta! I am also going to try some walnut miso and kimchi butter….but seriously, you MUST try mixing in some miso with butter – I licked my spoon clean.
I added in some lychees, plum tomatoes & radishes for color. Those will be removed (with the baran) before I nuke this in the microwave tomorrow. Topping the plain fried rice is some simple bunny shapes (yup, totally year of the rabbit crazy now) and voila; a bento is made! From whipping up the miso butter to cooking the beans and packing the bento, it took 15 minutes; pretty speedy eh? I spent longer thinking about which bunny shape I want to make rather than the packing/cooking itself. Heh.