You will need Japanese Kewpie mayonnaise for this to taste right but it’s easy to get hold of, either a local Asian supermarket or Amazon will sort you out! I would also advise the chunkiest ham you can get, either go for trimmings or bake a ham joint and use some in this.
2 large floury potatoes
1/2 small tin Sweetcorn, drained
100g ham, chopped
1/2 medium carrot, julienned
1” cucumber, very finely sliced
6 tbsp kewpie mayonnaise
Pinch of salt
– Peel and chop up your potatoes and boil in a large pan of salted water for 20 minutes. Drain and return to the pan, let them air dry for 5 minutes.
– Mash the potatoes until smooth.
– Add your other ingredients and give a good stir through. Eyeball it, if you feel you want different proportions go for it! Alter it to your taste.
I make Japanese style lunch boxes, bento, for my mum when she’s at work. A lot of the time they’re just leftovers dressed up prettily or made in minature. I use a lot of western foods too. Since bento means lunch in a box it all works. Sometimes I get the urge to go very Japanese and I’m in that phase right now so expect a few Japanese recipes from me in the next week. Tomorrow’s lunch contains hiyashi chuka, which is a sort of noodle salad. It makes a great light lunch and is a little bit different, although not for the Japanese who would probably regard it as a tuna mayo sandwich type of lunch, ie. normal and boring!
For the egg sheet:
1 tsp sugar
1/2 tsp dashi powder if you have it
1 tsp corn flour
a splash of cold water.
1 nest of egg noodles per person
1 slice of ham per person
about 1″ of cucumber per person
Dipping Sauce (I use TsuYu, which I get in a big bottle from the Oriental Supermarket. You can find a recipe to make a good dipping sauce here.)
– Cook the noodles according to the packet instructions. Set aside to cool when done.
– Mix all of the ingredients for the egg sheet together well and heat a frying pan with a little oil.
– Pour the egg mixture into the pan and swirl around so it is evenly covering the pan like a pancake.
– Cook until the egg is solid then peel up off the pan and roll the egg sheet up swiss roll style.
– Thinly slice the egg sheet, ham and cucumber.
– Place the noodles on the bottom of each plate or bowl, then arrange the ham, egg and cucumber on the top.
– Pour over the dipping sauce and eat!
Hi, I'm Anna and this is what's going on in my kitchen and growing in my garden.
Everything you see here is how it looked as I cooked and ate it. I don't like to make things too fussy. I want you to know that if you try one of my recipes what you see is what you'll get.
Don't forget to leave a comment, I love to know what you're thinking and if you do try out a recipe then let me know how it worked for you. Happy cooking!