Experience this veggie patty bento that offers a fusion of flavors in a visually appealing manner. Perfect for a satisfying lunch on the go.
780
Cal
28gr
Fat
20gr
Prot
102gr
Carbs
10gr
Fibre
‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’
- Prep Time: 20 mins
- Cook Time: 30 mins
- Serves 4
Ingredients
- 4 veggie patties
- 4 cups rice (cooked)
- 1 cup broccoli (steamed)
- 1 small sweet pumpkin (kabocha), peeled and sliced
- 1/2 cup pickled vegetables (like daikon or carrot)
Seasonings
Demiglace sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup vegetable stock
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon mirin
- Salt and pepper
Garnish
- Shiso leaves
- Sesame seeds
How to Cook
Prepare the demi-glace sauce:
- Melt butter over medium heat. Stir in flour to form a roux, cook it for a minute without letting it brown.
- Gradually whisk in vegetable stock until smooth.
- Add the tomato paste, soy sauce, and Worcestershire sauce. Simmer until thick and glossy, about 10-15 minutes.
- Season with salt and pepper to taste.
- Remove from heat. Stir in grated Parmesan cheese, butter, and fresh thyme leaves.
- Season with salt and pepper to taste.
Prepare the bento ingredients:
- Cook veggie patties in a separate pan until heated through and add it to the demi-glace sauce.
- Steam the broccoli and pumpkin until tender.
Arrange the bento:
- Place a cup of cooked rice in each bento box. Arrange the broccoli, pumpkin slices, and pickled vegetables neatly.
- Carefully place a demiglace sauce veggie patty on top of the rice in each box.
- Sprinkle sesame seeds and place a shiso leaf on each bento for garnish.
Tips on How to Serve
Mix the rice with furikake or sesame seeds for an added burst of flavor. Bento can be enjoyed at room temperature, making it perfect for picnics or packed lunches.
