Left: cha siu bao (steamed bun with pork filling), sliced chuoi nep nuong (Vietnamese grilled banana-sticky rice cake), little bear filled with coconut milk-based dipping sauce for the chuoi nep nuong, half of a dorayaki (sweet pancake-like patties with sweet red bean filling), blackberries, blueberries, strawberries
Right: kim bap (Korean "sushi" with cooked filling), unagi nigiri (hand-molded sushi topped with grilled BBQ eel), grape tomatoes
Hardy har har. I am so silly. I think I giggled aloud at some point after I finished Mr. Screamin' Bun (instead of 'steamed bun' -- get it? told ya that I'm silly).
Anyhoo, below is a recipe for the marinated beef that I used in the kim bap. So tasty and so much better than what I had been using in my past renditions of kim bap (usually just some soy sauce, sugar, and mirin). For those of you that are curious, I decorated the bun with nori and little circles of pink mamenori (soy paper).
Have a good weekend!
|MARINADE FOR BEEF
1/4 cup tamari
1/2 tsp. pepper
1/2 tsp. sesame oil
1/2 tsp. minced garlic
1 tsp. scallions, minced
1 tsp. brown sugar
Combine all ingredients and mix well.
- Pour marinade over 3/4 lb. to 1 lb. of thinly-sliced flank steak. Mix to coat well. Cover and refrigerate for 30 minutes.
- Remove meat from marinade. Beef may be grilled or sauteed in a frying pan over high heat.
Tags: bento, pork bun, anko pastry, cake, fruit, kim bap, eel, sushi, cute food, recipe