Bento is generally defined as a meal in a box. So, technically, our typical home-cooked meals ("baon") inside our lock n locks can be considered as bentos. But I want to adapt not only that, but also how the Japanese traditionally do it. There are many types, actually: kyaraben - bento plated and decorated to form cute characters, soshoku bento - bento that's simple, healthy, traditionally composed of japanese dishes using organic ingredients, fish and vegetables, ekiben - complete meal you can conveniently grab in railways/train stations during the rush, sashimi bento - varied raw, thinly sliced meats in one meal ...and more. The definition is varied, really! so I think there is no exact definition, but rather a common way of doing it - putting several dishes (japanese food or not), which are fun, yummy, balanced and nutritious... in ONE serving.
As for me, my primary rule is to have a 1:1:2 proportion for carbs, protein and fiber (veggies/fruits) respectively. It's not a general rule though - take note, we filipinos (or maybe asians in general) are rice lovers. Our plates consist of 50% rice most of the time, and I think that's fine. It's just that by sticking to such proportion -- especially on the 1 carb: 1 protein part, we get to maintain our weight (or maybe even lose? we'll see) without starving ourselves. We also get to see clearly -- during lunch that our meal's at least 50% guilt free, and that's such a happy feeling especially if you're working in an area where it's really hard to get a cheap and healthy meal. Besides, Lou and I both love vegetables!
Here's one example, which I recently prepared for Lou's lunch in the office. Obviously it's a 1:1:2 proportion with 1/4 portion rice, 1/4 portion "adobong pusit" (squid cooked in soy sauce and vinegar), and 1/2 portion steamed young corn and carrots!
I bought this microwavable air-tight container just recently by the way, because our current ones are too huge and rectangular -- proportioning is hard, and I always end up putting a huge amount of carbs, unlike in this one where 1/4 rice actually means just 3/4 cup of rice. For Lou, who normally consumes 1-2 cups per lunch break, this could be a way for him to lose some weight (which is one of his down-prioritized goals after the wedding!) ...without really feeling hungry or "bitin" after eating. In fact he texts me in the middle of his work day sometimes just to say that he loves how his bento is yummy and healthy, and HEAVY in the tummy all at the same time!
My 2nd rule is to have at least 4 different colors. Of course I don't do this literally by putting cupcakes having 4 different icings (hahaha!). What I mean is, I always make sure that there's a variety. For example -- in the photo above -- I steamed carrots and young corn, instead of steaming just carrots. (Having 2 types of veggies is actually my default scheme for this rule, but when I'm really in the mood to make something else, I steam veggies THEN I make a totally different viand, like kani salad!) I just think that seeing different things in one dish gives a lot of appetite and excitement -- which Lou and I really need, since we both work in an area where it's really tempting to buy unhealthy mouthwatering fastfood dishes (or expensive healthy ones).
Now I'm sharing the most colorful I did thus far ...our bento boxes last week: rice, chicken teriyaki, sliced raw carrots, steamed mustard leaves and eggplants, and kani and sweet potato strips with katsuobushi shavings... (the other box is for myself. hehe)
This time he texted me just to say that he loves how his bento is yummy and healthy, but it's TOO HEAVY that he can't finish it. hahahaha! Being a health-conscious wife, this kind of message is really rewarding because it gives me a relief that my husband is fully satisfied with the healthy meal I prepared for him, and that he's not eating food from outside (I'm really really particular with this especially after hearing so many hygiene concerns in some restaurants around our workplace. The most recent is the spreading news about Daddy Dave's ...ever heard of that? HAHA! Anyway...)
THAT'S ABOUT IT ...for now! I actually have other rules such as stocking staple side dishes on weekends, putting "fillers" to make the meal compressed and intact even after a long commute, cooking other carb alternatives such as potatoes, etc. but they're optional for now ...since I'm not a pro on this discipline, yet. Actually, I'm still struggling to do this. While I want to do this everyday, I can only do 3 per week! Lou was worried at first, thinking I'm tiring myself too much. But I told him, I am actually happily accepting the challenge! Take note, bento-makers are everywhere, some are even women who work full-time, yet they make bentos EVERYDAY for themselves, their husbands AND their kids. They can do it ...SO CAN I!
Right now I'm in that stage of broadening my menu given fridge and pantry staples, and getting used to a strategic way of ingredients-shopping when I'm at the grocery store ...coz I don't really like going to and from a store just to get a few items for specific dishes. I'm learning this bento-making step by step / one at a time. I'll get used to this soon - who knows, maybe one day I'll be able to make a kyaraben too! haha!
For more bento ideas, visit www.justbento.com - this is where my bento-inspiration started, thanks to Google Reader's staff picks!
Other interesting blogs:
Bentolicious
Adventures in Bentomaking
P.S. - They make really cute bentos. I'll get there, I SWEAR. haha! Enjoy!
Well done!
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