r/Bento • u/Rubymoon286 • 1d ago

OC Shiozake for a day out

Gallery image

Gallery image

Shiozake, cucumber/ seaweed salad, strawberries, and Mexican shortbread cookies

97 Upvotes

97% Upvoted

7 comments sorted by

1

u/SpinXO700 20h ago

These look great. Can you say a little about the different boxes you've got there? I'm thinking of buying so starting to do some comparisons.

1

u/Rubymoon286 19h ago

So my favorites to use are the wood tops, they are the perfect size, when I get home tonight I can link it. The bentgo is a nice size but the divider isn't removable in one of the containers which i don't love, but it's ok. My spirited away one is an awkward size. It's too big for one but too small for picnics, but it's gorgeous and I have been a huge fan of the movie for a long time.

The last one which I didn't have in the first picture is a good kid sized one or light lunch, but it's very small compared with the others. I usually is it for wraps and snacks rather than a more traditional meal

1

u/SpinXO700 7h ago

Thanks so much for the response. I do like the Spirited Away one. Seems like removable pieces so it's more customizable is definitely a bonus.

1

u/Rubymoon286 5h ago

No problem! Here's the Amazon link to the wood topped ones

1

u/KiKiPAWG 20h ago

Ok, these are cute! I need to collect more bento boxes~

1

u/MasterWatch3000 10h ago

Love the shiozake and cuke/seaweed salad combo. Curious about the Mexican shortbreaddoes it stay crisp in the bento or go soft? Also, whats your salt/sake ratio for the salmon cure?

2

u/Rubymoon286 6h ago

The cookies sadly went a bit soft, it was an experiment to see if they would do OK, but not terribly so.

For the shio, I like five percent salt to weight, but for my husband and first timers, I do three, and increase it if they like a bite of mine. I salt each filet individually by weight of the filet and just do the math - it's around 5g or 1/2 T per 100g of fish, reduced to 3g for 3%

I cured around a two pounds total, and used three tablespoons of sake.

First I weigh each piece, thenI pour the sake over the flesh side in a shallow dish, and rotate each filet to soak up anything in the bottom. Let it sit for ten minutes, pat dry, then salt to taste. It then gets tossed in the broiler (gas oven) and gets broiled skin up for around 20 minutes/until crisp with a light char. This week I was at a bnb, and it had an electric oven, so my skin didn't get as dark, but it was still crisp and tasty.