Curry Sausage Bento with Quinoa Rice
Prep time: 10 min
Cooking time: 20 min
total time: 30 min
2 links Sweet Italian pork sausage (may sub with other sausage type of your choice)
2 medium eggs
50g Bunashimeji mushroom (may sub with other mushroom type of your choice)
350ml warm water (for sauce)
1 cube Golden Curry Sauce Mix (may sub with other Japanese curry sauce mix of your choice)
1 medium yellow onion (you may add potato and carrot if you like)
2 cup cooked Quinoa rice
2 hardboiled or sunny-side up eggs
Cook quinoa rice in 2:1 water-to-rice ratio.
Cover the eggs with cold water. Bring the water to boil, then turn it down to a low simmer. Set your timer now and cook eggs to the done-ness of your choice (visit this link for visual guide for hard-boiled eggs, photo credits to Damon Dahlen, Huffington Post). When timer goes off, immediately run cold water over eggs to stop them from cooking any further. Toss away boiling water.
Cut onion into 1 inch cubes.You may add potato and carrot of half inch cubes if you may like. Set aside.
Heat non-stick skillet on low-medium heat. Coat sausages with a little cooking oil and sear sausages on non-stick skillet. Turn occasionally and cook sausage until full cooked, about 6-8 minutes. Set aside and let cool. Cut sausage into 1/2 inch slices.
On the same skillet, fry onion (or together with carrots and potatoes, you may add sausage at this stage too if you like them tender) on medium heat until lightly charred on the edges, about 4-5 minutes. Add water and bring to boil. Turn to low heat, cover and simmer until ingredients are tender, about 10 min. Uncover skillet, add curry sauce mix into the skillet. Stir until sauce mix is completely dissolved. Heat off and set aside.
Place rice in bento container.
Place a foil container and fill with curry sauce mix.
Place the sausages in the space next to the foil container (you may skip this if you have already put your sausages into the curry sauce).
Garnish chili flakes on top of curry sauce. Pack your bento and enjoy.