Umejiso Onigiri and Soy Garlic Butter Steak Bento

I bought a small package of umeboshi (Japanese pickled plums) at the supermarket–I haven’t had it in a long time and memories of the salty-sour treat compelled me to make some onigiri for today’s bento. It’s a traditional pairing with rice and shiso (the red shiso is where the pickled plums get their signature color) and as lip puckering as it is, the scent of plums lends a nostalgic fragrance to my palette. I could almost see the clusters of prunus mume fruits glistening in the morning dew–memories of a warmer time during this frigid polar vortex we’ve been having all week.

When spring comes around, my Japanese plum trees will be in full bloom, and I will make a batch of home made umeboshi for the winter to come. For now, store bought will have to do.

I believe in moderation for a diet, which means my bentos will always include a protein, a carb, a dessert (usually fruit, but hey, a sugar cookie is a food group all on its own), and vegetables.

Soy garlic butter is a simple and quick sauce for any protein that immediately makes it a tasty accompaniment to your meal and can be made with what you always have on hand.

Recipe for the Onigiri

• 1 umeboshi, pitted
• 1 cup cooked white rice
• 2 tender green shiso leaves
• 2 strips nori

1. Split the umeboshi flesh into two portions if you are making two rice balls. Using a mold (or your hands), shape the rice into two triangles.
2. Lay the nori strips along the sides of the rice balls, garnish with the shiso leaves, and place one half of the pickled plum flesh on each rice ball.

Recipe for the Soy Garlic Butter Steak 

• 1 cup steak, cut into bite sized pieces
• 1 teaspoon butter
• 1 teaspoon minced garlic
• 1 tablespoon soy sauce
• 1 tablespoon sake (or mirin)

1. In a pan over medium heat, sautee minced garlic in butter until fragrant.
2. Add steak and cook to desired done-ness.
3. Add sake and soy sauce and sautee until alcohol has all evaporated. Enjoy!