#onionchoppingninja returns

[onionchoppingninja]

Train Bento from Demon Slayer: Kimetsu no Yaiba the Movie: Mugen Train

OMG A NEW RECIPE FROM ME

Hi Everyone! I’m back for a little while after spending about 1 and a half of the past 4 years throwing up everyday, thanks to everyone who’s still here for sticking with me. ｍ(｡≧Д≦｡)ｍ

Am trying to move all the old recipes into a proper website but somehow I’m unreasonably bad at tech stuff. I open my Instagram more than Tumblr nowadays, (because of my real job). Don’t worry, I’ll still be here!

It’s been about 6 years since I started this blog, and I’ve found myself changing over the years, at least in anime tastes. Somehow I don’t find myself seriously obsessing over shonen series anymore, ever since Shokugeki and Gintama ended, probably because I’ve moved to a different phase of life and now find stuff like Gokushuufudo more relaxing. That said, I still recognize that Kimetsu no Yaiba is a masterpiece, and PSA: the movie is available FOR FREE on viu right now (in selected countries). You don’t have to be a premium subscriber! I’m glad I got to watch it, since I haven’t been to the cinemas since Dec 2019. Recipe and more pics under the cut!

The following recipe is split into the different components of the bento! It makes portions for 2-3, except for the Aji Tamago. I, being asian, will assume that the reader can cook rice or procure some cooked rice as easily as breathing (and following the instructions on the rice packet or buying a microwaveable packet). ON THE DAY BEFORE, make: Aji Tamago Ingredients

Any amount of Refrigerated Eggs (Really, you just need 1, but why go to all that trouble for just one egg)

Lots of Ice

A liquid that is made in the ratio of 3/8ths shoyu, 2/8ths mirin, and 3/8ths water. This liquid should be able to cover your eggs. You can play with the ratios if you like things saltier or sweeter.

Method:

Heat water in a pot till it boils (amount must cover eggs)

Slowly (with a spoon), lower eggs into boiling water. If you throw them, they’ll crack.

Boil small eggs for 6 mins, larger eggs for 8 mins.

Prepare an ice water bath in the meantime, and put eggs into it straight after the timer is up.

Peel eggs carefully (this was the hardest part IMO). Add more ice if it’s sticking.

Put eggs into a container and pour the shoyu-mirin-water liquid over it. Some people like to use ziplocks, but I’m trying to be more eco-friendly. Or you could use silicon bags!

Wait 1 day.

Remove and slice half to put in one bento. Note the creamy yolk!

ON THE DAY ITSELF

Before cooking anything else, please set 1.5 cups of short grain rice to cook in your rice cooker.

Grilled Leeks

Ingredients:

cooking oil

White part of one Leek, cut into cork-lengths, outermost skin removed.

(Please try to slice it with a bevelled edge! The baby was yelling, so I hurriedly chopped it up before double-checking the reference image) Would be great if you have a grill frying pan, to get the charred marks, but here is my not-very-good hack:

Brush this cheapo grill pan I got from Daiso with cooking oil

Heat in the oven at 250 C for 5 mins

Pop leeks on it and broil for 5 mins, or until it starts to char.

Flip leeks over and broil for 5 mins again or until it starts to char.

(Warning, taking a picture in the middle of the process makes your pan cool down)

Tamagoyaki

Please refer to my recipe from Koufuku Grafitti here.

The extra step is to transfer the tamagoyaki to a bamboo sheet, wrap it up, and press lightly as it cools, so that the egg will have the ridged shape. Then, proceed to slice it width-wise.

Yes, I know there are 2 egg dishes in this bento.

Gyu-don Beef

This really reminded me of the beef you can get from Yoshinoya.

Ingredients

2 tbsp cooking oil

1 medium yellow onion, sliced into wedges

200-250g beef shortplate shabu cut

3 tbsp cooking sake

3 tbsp shoyu

2 tbsp mirin

Method

Heat oil in pan.

Put in the onion, turn to low heat, and stirfry till onions become slightly translucent.

Throw in the beef, and stirfry till the beef is just slightly pink

Pour in the sake, stirfry, and let it simmer a bit.

Pour in the shoyu and mirin, mix, and let it simmer for another 1 or two minutes. Switch off the heat and don’t let it boil dry.

Okay now it’s time to assemble the avengers the bento!

An additional garnish you will need is Beni Shoga. Red Needle Ginger, which you can hopefully get from an Asian mart. Or if you’re just going for looks, you could soak some ginger needles in red vinegar, but the taste won’t be the same.

Step 1: Fill the bottom of the rectangular bento with rice. You don’t need to pack it down.

Step 2: Put the other ingredients on top. (my bento was only wide enough for one slice of tamagoyaki)

Step 2.5: Find a train that will let you eat on it ( it’s illegal in my country, lol)

Step 3: Eat a large amount of it and shout “Delicious!”

Okay! Thanks to all of you who have read till here! I’ve really missed cooking and posting recipes for all of you.

Some exciting news, the Bottomless Pit and I are finally getting our (government) home next year after waiting for 7 years, and I’ll hopefully have a bigger kitchen to cook from! The prep area in our current home is so small my mum accidentally sliced through a pair of silicon tongs while slicing vegetables. Perhaps we can even think about opening it up for you all to eat some fresh onionchoppingninja-cooked food, or even filming cooking videos.

Meanwhile, hope everyone stays safe, and get vaccinated if you can! ++++++

For more fan recipes, follow me @onionchoppingninja!

And check out my: Recipe Archive (needs to be updated lol) | Instagram | Facebook

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