Chihiro’s Veggie Bento

Serves 3 · 35 min prep · 30 min cook

Ingredients

• 1 1/2 cups short-grain white rice
• 1 3/4 cups water
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 8 oz firm tofu
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp toasted sesame oil
• 1 medium carrot
• 1 1/2 cups broccoli florets
• 1 cup snap peas
• 4 oz shiitake mushrooms
• 1 tbsp vegetable oil
• 1 tsp black sesame seeds
• 2 tbsp pickled ginger
• 1 nori sheets

Instructions

1. 1Rinse the rice in cool water until the water runs mostly clear, then combine with fresh water in a small pot; bring to a boil, cover, reduce heat to low, and steam 15 minutes until tender and the grains cling softly.
2. 2While the rice rests off heat for 10 minutes, warm the rice vinegar with sugar and salt just until dissolved, then fold the seasoned liquid gently through the hot rice with a wooden paddle so every grain glistens.
3. 3Press the tofu between clean towels for 10 minutes to remove excess moisture, then cut into neat bite-sized cubes that will hold their shape in the box.
4. 4In a small bowl whisk soy sauce, mirin, and sesame oil; toss the tofu cubes in half the mixture and let them marinate while you prep vegetables.
5. 5Peel the carrot into long thin ribbons with a vegetable peeler; trim broccoli into tiny trees and snap peas into bright pods; wipe and slice the shiitakes into soft caps.
6. 6Warm vegetable oil in a skillet over medium heat; add the marinated tofu and cook, turning gently, until golden on most sides, about 6 to 8 minutes, then transfer to a plate.
7. 7In the same pan, quickly sauté the mushrooms until they soften and smell earthy, then steam or blanch the broccoli and snap peas just until bright green and still crisp, 2 to 3 minutes.
8. 8Pack warm seasoned rice into one side of each bento box, pressing lightly and sprinkling black sesame seeds for a starry night look.
9. 9Arrange golden tofu cubes, carrot ribbons rolled into roses, broccoli trees, snap peas, and mushrooms in neat colorful compartments so the box looks like a quiet spirit-world garden.
10. 10Tuck a little pickled ginger and thin nori strips into corners for brightness; close the lids while everything is still slightly warm so the aromas mingle gently.
11. 11Chill or keep cool until midday; open under a tree and eat with chopsticks, savoring each soft, colorful bite.