How to Host a Bento-Style Dinner Party!

Hi y’all, Leanne here!
My partner Charlie and I love having dinner parties in our 700 sq ft bungalow, and today I’m excited to share a behind-the-scenes look into a bento-style feast we recently hosted in collaboration with Homeworthy.

I specifically designed the menu to include recipes that can be prepped in advance so that I was able to be present with my friends when they arrived.

I hope you enjoy the episode — it’s choc full of cooking demos from yours truly! And be sure to scroll down for the recipes.

Watch on Homeworthy

GET THE RECIPES!

Photo Credit: @ransomashley

Wed, Nov 15

Crispy Skin Salmon with Japanese Rice

This simple marinade of salt and sake wicks away fishy-tasting oils and seasons the fish all the way through, not just the surface. The longer you leave the salmon in the marinade the richer the color becomes — and the firmer the texture — because the salt in the marinade draws excess moisture from the salmon. The firmer texture helps the salmon hold together when it comes time to sear which makes the cooking process a breeze!

Wed, Nov 15

Grilled Kale with Carrot Parnsip Kinpira

This warm salad can be prepared ahead of time and served at room temperature — a key attribute that I look for when deciding which recipes to include in my dinner party menus so that I can be present with my friends when they arrive — not toiling over anything too fussy.

Wed, Nov 15

Persimmon Shira-ae with Sunflower Furikake

Think of Fuyu persimmons as a cross between a crisp apple and a spiced pumpkin. This is a unique take on a traditional shira-ae salad. Instead of leaving the tofu in the dressing chunky, I emulsify it in a high powered blender with hydrated sunflower seeds and olive oil for a delightfully creamy outcome!

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Questions or curiosities?
I’d love to hear from you: leanne@bentopicnic.com