Bento Boxes: Gyūniku Dango (Glazed Beef Meatballs), Kinoko no Nimono (Quick Braised Mushrooms), Kabocha no Nimono (Simmered Pumpkin)

Since I had so much fun with the first bento box, I figured I'd go for another fun lunch for the week.  I managed to find some great kabocha pumpkin at the store, so that was definitely going in.  I decided to try some meatballs this time, and they're delicious with the sweet glaze.

Gyūniku Dango (Glazed Beef Meatballs)
From Bento Boxes: Japanese Meals on the Go by Naomi Kijima

¼ onion, minced
½ teaspoon cooking oil
3 ounces ground beef
2 teaspoons beaten egg
2 tablespoons breadcrumbs
Salt and pepper
Oil for deep frying
2 teaspoons soy sauce
½ teaspoon each granulated sugar, mirin, and sake
3 tablespoons water
4 quail eggs, hard-boiled

Sauté the onion in the oil until translucent. Let cool. Combine the ground beef, cooked onion, egg, breadcrumbs, salt, and pepper. Knead well.  Form into small balls. Deep fry at 340°F for 2 to 3 minutes until well browned. Place meatballs in a pan with all remaining ingredients except the quail eggs. Boil 4 to 5 minutes. Place the meatballs on short skewers, alternating with quail eggs.

Kinoko no Nimono (Quick Braised Mushrooms)
From Bento Boxes: Japanese Meals on the Go by Naomi Kijima

½ tablespoon soy sauce
1 teaspoon mirin
3 tablespoons water
¾ ounce shimeji mushrooms, with stalks

Bring liquid ingredients to a boil and add the shimeji.  Cook briefly, then drain.

Kabocha no Nimono (Simmered Pumpkin)
From Bento Boxes: Japanese Meals on the Go by Naomi Kijima

3 ounces pumpkin (kabocha squash)
1 tablespoon granulated sugar
1 teaspoon soy sauce

Dice pumpkin in ¾-inch cubes.  Shave off the sharp edges. Boil in a small amount of water for 4 to 5 minutes. Add the sugar and continue cooking. When tender, drizzle with soy sauce.