My husband is a huuuuuuge Oregon Ducks fan! He said there is a good game tomorrow, so I made "Go Ducks! bento" today:)
I made footballs with inari sushi. Please see Rilakkuma inari sushi bento for the recipe.
Ducks are made with shu-mai dumplings.
I wanted to use up tofu and chicken, so decided to make a lot of shu-mai with them and freeze for bento.
However, a problem is.... I don't have a steamer!! I need a big steamer to make a lot of shu-mai at one time.
I searched online and finally found a good solution....You just need.... CABBAGE! Yes, cabbage.
Please see below.
150g Tofu (medium firm)
150 Chicken thigh (or ground chicken)
2 tbs Flour
1tbs Soy sauce
a little Salt&Pepper
20 Shumai skins
1. Boil water and add tofu. Bring to a boil to get rid of water that tofu has absorbed. About 10 mins.
Or Wrap tofu in a few paper towels and press with something heavy for about 3 hours.
2. Grind chicken with a food processor and mix well with the tofu.
3. Add flour, soy sauce, sake, salt and pepper. Add more flour if the mix is a little liquidy. (depends on how firm tofu is )
4. Place about a tablespoon of chicken mix on a shu-mai skin. Don't put too much.
Don't forget to enjoy steamed cabbage too!!
To make ducks, make eyes with sliced cheese and nori seaweed.
Slice a boiled carrot and cut beak shape.
Connect edamame and shumai with a yellow pick.
It's fun to make referee's uniform design with rice and seaweed too:)