Meat Lollipop Recipe

In my last two bento, I included an item that I call a meat lollipop. A meat lollipop is nothing but a chicken drummette cut and formed into a funny shape. Before we get to the cutting, here’s what you’ll need:

  • 2 pounds chicken wing drumettes
  • A toaster oven with a bake and broil function. Or a regular oven, I guess.


  • 1/2 cup mirin
  • 1/4 cup orange juice
  • 1 cup soy sauce
  • Two cloves garlic, finely minced (those using jarred minced garlic should use about a tablespoon)
  • 1 teaspoon finely minced ginger
  • 1 tablespoon brown sugar


  • 1/2 cup brown sugar
  • 1/4 cup water
  • 1/2 cup soy sauce
  • 1 tablespoon mirin

First, mix the marinade in a large bowl. It doesn’t matter worth a rat’s ass what order you throw things into the bowl in. Mix the slurry thoroughly and set it aside.

How to cut a meat lolli

Make your initial incision at the very end of the bone, above the joint. Totally separate the skin from the bone, and PUSH the meat/skin upward to form a lumpy wad on one end of the bone. Next, tuck the cut end of the meat into the big fat lump. Repeat until all the wings are lollified.

Now that you’ve got your meat lollipops, toss them into the marinade. Make sure that each one is thoroughly coated, and stow the bowl in the fridge while you clean up the mess you undoubtedly made thusfar.

Don’t preheat the oven. No, I know you want to, but don’t bother. It doesn’t matter in this. No, stop. Bad. Don’t. Just fwing the knob to 300°  and call it done. Now arrange your meat lollis in a glass or metal tray. Do not overlap them if you can manage it. Next, pour just a little of the marinade over them before putting them in the oven, on the middle rack. Leave them there for about forty minutes, adding a bit more of the marinade and turning them whenever they look dry.

Meanwhile, start on the glaze. Put the water, mirin, and soy sauce in a saucepan and set it to simmering. Once bubbles form, add the oyster sauce and sugar. Increase the heat slightly, and stir the mixture often until it bubbles slowly and coats a spoon. When it reaches this state, remove it from the heat and cover it.

When the forty minutes have elapsed,  take your lollis out of the oven and brush the hot glaze over them. The glaze should already be thickening/setting, so work quickly. Once they’re coated, stuff them back in the oven. Set the oven to broil, and rinse your glaze bowl.

For the love of god, rinse it. You’ll need a sand blaster later, if you don’t.


Bento With a Friend! :D

Today, I met with a friend to study for our Japanese quiz. To repay her for buying me French fries the other day (and offering me porn) I fixed her a bento lunch in one of my old, ghetto containers.

Bento for a friend!

Because my friend’s tastes lean more on the cute side than mine (you have no idea) she got a cuter sort of bento, with lots of fluffy paper cups and bunny cutouts. What’s in it?

-Skewered leftover meatloaf
-A meat lollipop
-Many cucumbers
-Sliced/cutout apple
-Sugar-free (mostly!) oat bar
-Two onigiri, the larger of which is stuffed with tuna and a healthy dose of soy sauce
-A pink Peep bunny full of ranch dressing

August 22nd bento

My lunch is, in contrast, not cute at all. This pleases me most days. So, what’s within?

-More onigiri! Again, the plumper one is full of tuna
-A drummette/meat lollipop
-Cucumber slices, which are great for cutting the salt/heat of the previous items
-Granny smith chunks
-French fry nubs

Another shot of the August 22nd bento

Meat lollipop recipe available upon request.

New Potential Bento Find in Dollar Tree

Bento bunnies!

Found these at the Dollar Tree store. For a dollar, naturally. They were in the toys section, which I was browsing after grabbing a new nori punch. Since I only had a dollar on me at the time, I decided to pick these up instead.

The topmost items are, I guess, embossing stamps. Can’t think of a damn thing to do with them.

Second row is some little cookie/dough cutters. The uses for these are fairly obvious, and they’re what initially attracted me to this pack.

The third row, I didn’t think of a purpose for until I opened the pack and looked at them. Though they’re meant for storing Play Dough (not Play Doh) they’d make excellent sauce/small item holders.

So that’s my “I’m a cheap prick” post for the week.

Checkerboard and Sour Things? You Bet! Bonus: Recipe for coconut rice pudding!

My furoshiki

I wonder what’s inside my handsome furoshiki today?

  Continue reading

How I Make My Bento version 0.1

This is another relocated post from my GreatestJournal. It was intended as a guide for beginning bento makers who were unsure of what to make of such eeny weeny containers. Because it’s somewhat old (and full of baaaaaad photos) I’ll be updating it in a few days.
Continue reading

Bento for Cheap Bastards

Several weeks ago, I wrote a cheap bento guide on my journal. I got a decent response, and I’ve finally decided to move it over here, and update it a bit. In short order (read: a week or so) I’ll be testing some of the containers listed and updating with firsthand data.

Continue reading

At last, a new bento.

Sadly, this one is far from impressive. Much to may dismay, my mother has more or less outlawed most non-aromatic vegetables from our house again.

August 17th’s bento

A halved soy egg
Carrot slices
Celery bits
Two onigiri, one triangular and one cylindrical
Half a red delicious apple
Slices of tonkatsu

Now, more about this ban on veggies.

I currently live with my parents and younger brother, and I find that their unhealthy eating habits are difficult to change. My mother and brother are the most difficult cases, since my dad is more or less on my side when it comes to putting more variety in our diet.

By variety, I mean that we can’t live on spaghetti, fried chicken, hamburgers, spaghetti, fried chicken, hamburgers, spaghetti, fried chicken, hamburgers our entire lives. My mother is a type 2 diabetic, largely due to her lifestyle and diet. In spite of this, she often exhibits less than healthy habits. Her doctor is trying to impress on her the importance of a good diet, but it only works short term.

I recently atarted fixing meals for my family regularly, with my mother (as manager of our finances) buying my ingredients. I made some good stuff, too, and on the cheap. A big pack of chicken wing drummettes cost a whopping $1.97, and was pretty tasty slow cooked and broiled in a sauce made from stuff around the house. We had all kinds of vegetables: simmered and glazed carrots, steamed broccoli, big servings of salad, even eggplant. All this with plenty of brown and white rice to serve as a starch dish, as well as a stretcher for the dishes.

We were eating well for a change. Mom lost fifteen pounds, and we all felt good. Mom kept cheering over all the healthy food in our grocery basket.

But it was not to last. I got news yesterday that there would be no more fresh veggies, and perhaps no more canned veggies, in our house ever again. Why?

“Vegetables are too expensive. Your brother is making hamburgers and fries tonight.”

I’m crushed. Crushed, and a little angry. The pack of ground beef we bought for the burgers cost almost five dollars, and was totally gone after a single night. If we’d had some actual side dishes with our meal (NOT FECKING FRIED TATERS DELICIOUS THOUGH THEY MAY BE) it could have lasted three or four days. Not only that, but I felt like I had swallowed a cannonball after finishing my meal.

I can’t eat convenience food in these quantities anymore, guys. Unlike my family, I’m fairly active. I bicycle or walk everywhere unless it’s over 95 degrees out or raining cats and dogs. I walk my 60 acre campus every weekday with forty pounds of books on my back.

Please, someone give me tips on getting my family back on the wagon. I don’t want anyone to lose weight and be gorgeous. I want my family to be healthy after I leave them for my new school next year.