Three Little Pigs Bento

I made another bento today...:). I guess, it's really good that I bought a bento box, because it really has motivated me to make some bento. But I don't think that I would have the time to make bento every day, because it's quite time consuming, especially because I absolutely still have no bento accessories. I used a cookie cutter to make the cucumber flowers and a metal decorating tip to make the holes for the piggies' snouts. The eyes I had to cut out myself because I don't have any nori punchers... I really need to do some bento-accessories shopping to make my life easier...;).

The box at the back is filled with 'Crunchy pork balls' with Japanese-style dipping sauce, tamagoyaki with green onions, cucumber flowers, cherry tomatoes and orange slices. The front box is filled with 3 piggy-onigiri, lettuce, orange slices, cherry tomatoes, broccoli, banana, tamagoyaki, kiwi and sliced carrots.

Crunchy Pork Balls

Ingredients (adaped from Maangchi's Yangnyeom Tongdak)

• 1 kilogram pork fillet, cut into cubes
• 1 tablespoon black pepper
• 2 tbs oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1/2 cup potato starch powder (I used tapioca flour)
• 1/4 cup all-purpose flour
• 1/4 cup glutinous flour
• 1 teaspoon baking soda
• 1 egg
• Oil for frying the pork
• Chopped green onions for garnish

Japanese Style Dipping Sauce
I was wondering what kind of sauce would go together well with the crunchy pork balls, and I thought about Tempura dipping sauce. I added some chopped green onions, minced ginger and toasted sesame seed to add some extra crunch and aroma.

• 200 ml dashi stock (I used dashi instant powder to make this)
• 2 tablespoon soy sauce
• 2 tablespoon mirin
• 1 teaspoon sugar
• 1/4 teaspoon minced ginger
• 1 tablespoon chopped green onions
• 1 teaspoon toasted sesame seeds

You can also use Tonkatsu sauce or mayonnaise. They would go perfectly well together with the crunchy pork balls...!