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@sansbento
No. 325 Hijiki, tofu puff, shiitake, umeboshi, pickles, bok choy, chicken
Takikomi gohan mixed rice with hijiki seaweed, tofu puffs, shiitake, umeboshi, and sesame
Bok choy and shredded chicken in karashi mustard soy sauce
Nukazuke pickles
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Pork, nagaimo, cabbage, kabu
Pork and nagaimo stir-fry (recipe from cookpad)
Pickled kabu turnip
Steamed cabbage with sesame oil
Rice
The kabu, cabbage, and nagaimo are from Kyushu, the plate is made in Omuta, and the cup was purchased from a mysterious unmanned stall in Yufuin.
No. 324 Egg, carrot, burdock, pork
The return of the bento!
Ninjin shirishiri (sautéed carrot and egg)
Leftover pork tonkatsu and gobo/ burdock root
Lettuce, cherry tomato (there’s tonkatsu sauce hidden underneath)
Mixed black and white rice
No. 323 Teriyaki salmon, winter salad of carrot daikon and shiitake, tamagoyaki, snap peas, mandarins
The yummy teriyaki salmon recipe is from Just One Cookbook, and the winter salad recipe is from Danny Chu's Shojin Ryori cookbook. I substituted fresh shiitake mushroom for dried, and dried it out slightly first in the pan (without oil) - can't remember where I learnt this "technique" but I always do it now, it really improves the taste and texture of fresh shiitake.
Home-grown pink oyster mushrooms. (If you live in Singapore, the mushroom farm I used is by Kim Yan, and you can get it very reasonably at Fairprice.)
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Avocado, luncheon meat, kailan, salted radish, carrot, pickled plum
Avocado dressed with soy sauce & mentsuyu
Sauteed luncheon meat
Sauteed kailan greens & salted radish
Rice, carrot, mini pickled plum
No. 322 Pork, potato, carrot, onion, egg, spinach, greens, shimeji
Today's lunch:
Nikujaga (simmered potato, carrot, onion and pork (more often beef) )
Rolled omelette with spinach - the triangle shape was not intentional XD;
Kailan greens and shimeji mushroom quick-cooked with sake, sesame oil and salt
Rice
No. 321 Pork, potato, carrot, onion, egg, okra
Today's lunch:
Nikujaga (with pork)
Rolled omelette
Grilled okra
Rice, spicy pickles
No. 320 Eggplant, pork, egg, carrot, potato, snow peas
Long time no see! Today's lunch:
Eggplant and sliced pork sauteed in soy sauce, mirin and gochujang
Potato and carrot kinpira
Rolled omelette
Snow peas
Rice, shibazuke pickles
Happy new year, readers!
This was a "bento" I put together of leftover osechi-ryori, or traditional Japanese new year's dishes. I didn't make anything in the bento myself... Well, I did cook the rice. XD;
I haven't been making bento since I've been working from home. Many thanks to everyone who's recently followed me anyway.... And to longtime followers who are still around. :D
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No. 319 Fried chicken, greens, carrot, strawberry
Today's lunch:
Leftover fried chicken
Asian greens and carrot namul
Rice, giant strawberry
No. 318 Chicken, Brussels sprouts, cherry tomato, egg salad
Today's lunch:
Pan-grilled chicken breast marinated with yogurt, honey, salt, garlic, ginger and turmeric
Steamed Brussels sprouts with ponzu and sesame seeds
Egg salad, cherry tomatoes
Rice with furikake
No. 317 Chicken, kabocha, cucumber, daikon
I've allowed this work-from-home thing to mess with my eating habits quite a bit. I tend to eat whatever's convenient, instead of putting thought into what would make a well-balanced meal, like I did when I was regularly making bentos to bring to work. I want to pay more attention to what I'm eating once again...
Today's lunch (the fact that everything is orange shows how out of practice I am XD):
Chilli-mayo chicken
Kabocha pumpkin salad with cheese and cucumber
Pickled daikon radish and carrot
Rice
For the main dish, cut chicken breast into strips and marinate with salt, pepper and a dash of sake. Drain the excess liquid after a while, toss with cornstarch and fry in a little oil until browned on both sides. Don't over-cook, so the chicken stays tender. Toss the hot chicken in a mix of sweet chilli sauce and Japanese mayo.
No. 316 Egg, bell pepper, tuna, hijiki, baby spinach
Today's lunch:
Rolled omelette with spring onion
Red bell peppers dressed with shio kombu
Hijiki seaweed and tuna mayo salad on baby spinach
Rice, five-colour sesame seeds
Clearly not actually a bento, but it's basically what I would have put into a bento if I were packing lunch for the office. XD;; For the bell pepper dish: thinly slice any colour of bell pepper, microwave to cook and dry well. Toss with shio kombu (salty preserved kombu) and a little chicken stock powder, then drizzle sesame oil and sesame seeds.
No. 315 Tuna, carrot, egg, broccoli
Today's simple lunch:
Ninjin shirishiri sautéed carrot, tuna and egg (Cooking With Dog's recipe)
Steamed broccoli with sesame miso
Rice, shibazuke pickles
I hope everyone's keeping well in these trying times.
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No. 314 Salmon, egg, carrot, edamame, cherry tomato
Today's lunch:
Shiozake salted grilled salmon
Rolled omelette with spring onion
Sesame-sauteed carrots
Edamame, cherry tomatoes
Rice, shibazuke pickles
No. 313 Chicken, carrot, bean sprouts, avocado
Today's lunch:
Torihamu homemade chicken ham
Sesame-sauteed carrots
Bean sprout namul
Sauteed avocado
Rice
I had to sauté the avocado because it was underripe. XD; Otherwise, I would have simply dressed it with ponzu (citrus-flavoured soy sauce).
This is the same batch of torihamu as my previous lunch, made with Justbento.com's recipe. I'm looking forward to trying different variations of my own.