Get Onboard the Bento Box Craze with Shirley Wong

Bento boxes might have recently taken over Instagram, but in Japan, this practical way of packing up your lunch is an age-old tradition. Shirley Wong (aka Little Miss Bento) will show you how it’s done.

With a total of 7 best selling cookbooks, as well as many prestigious awards under her belt, Wong is considered the top bento artist, food stylist, and blogger in Singapore. Her love of Japanese culture and more specifically, kawaii culture, is one of the main sources of inspiration for her work.

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Soy sauce is definitely a staple in my kitchen. Is it for yours as well? So I am super happy when Kikkoman @kikkoman_europe asked me to share a simple bento recipe using their healthy all-purpose soy sauce seasoning. Sautéed udon (1 pax bento serving) Ingredients 1 pack – udon noodles 1 clove garlic, minced Vegetables, as preferred, in cubes or cut in smaller pieces Imitation crabstick/or preferred meat (optional) , cubes or cut in smaller pieces 1 tbsp kikkoman soy sauce 1 tbsp mirin 1 tbsp cooking wine 0.5 tsp brown sugar 1.5 tsp vegetable oil Method 1. Quickly blanch noodles in hot boiling water for 1-2mins , or follow the pack for instructions 2. Cut and prepare vegetables/meat to set aside 3. Heat oil in pan, and add in garlic and sautéed until just lightly browned. Add in meat (if any) and followed by vegetables and stir fry until almost done. 4. Add in the noodles, kikkoman soy sauce and sautéed for a few more minutes until the noodles are cooked and well coated with the sauce. Seasoned soft cooked egg (1 pax) Ingredients 1 medium size egg 25ml water 1 tbsp Kikkoman less salty soy sauce 1 tbsp mirin Method 1. Boil the egg for about 5-6 mins, recommended cooking timing might differ depending on the size of your egg. 2. Immediately place the cooked egg in iced or cold water and peel the egg gently. 3. In a cup or a zipper bag, add in the seasoning sauce and submerged the egg either overnight or for at least 1 hour 4. Cut and serve

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“I think Japan is a beautiful country, where you can find both ancient traditions that have been passed down generations to generations to the modern otaku and kawaii popular culture that appeals to the young (or young at heart),” she shared in an interview with Parent & Child (Singapore). “I am most drawn to the kawaii culture of Japan, as well as the traditions and omotenashi culture,” she went on to say.

Her delightful boxes include pop culture references that might persuade even the pickiest of eaters to grab a bite. “For me, the creation process is the most challenging but also most fulfilling,” says Wong, “especially when I successfully transform my idea into the creation. I also enjoy being able to share my craft with my fans and followers, be it through the TV programs or on social media platforms.”

Follow her Instagram page and get onboard the bento craze: