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GUESS WHOSE MOTHER DECIDED TO CHANGE OUT ALL OUR WATER PIPING IN THE HOUSE FOR THE PAST COUPLE OF DAYS AND MONDAY WITHOUT TELLING ME.
I somehow threw together Makiko Itoh’s Spring Pasta and Chickpea Salad (with some adjustments as the fridge is not getting resupplied with food that needs washing) so I have none of the fruits I was hoping to bring for my dinner gah!
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きんぴらごぼう // Kinpira Gobo Kinpira is one of my favorite bento staples; I’m a sucker for sesame and chili. I rarely make the classic kinpira in the picture because cleaning and peeling the gobo (burdock root) is a pain, but I’ve also used Maki Itoh’s recipes to make it with just carrots or extra broccoli stalks. That recipe should work well for most hard veggies, and it helps me avoid wasting food!
Last week I made #bento everyday. Or *packaging lunch in the cutest possible way* Some were more successful then others eg. Do NOT pack curry in bento style - the juices get everywhere! Also including packaged seaweed with plain onigiri means your seaweed stays crunchy! 😆👌🍙🍱🍴 . . . . . The best recipes I found on #JustBento.com #onigiri #japan #style #cute #lunch #baggedlunch #food #experiment #hobby
Guess what I plan to start making for #lunch #bento #justbento #bentolunchbox #Japanese #japanesebento #japanesefood #health #healthy #food #lifestyle #fresh #rice #paleofood #paleodiet (at Costa del Burry Port)
Made my first tamagoyaki in my very own tamagoyaki pan! I'm upping my bento game. #100happydays #everyhappyday #bento #Japan #tomagoyaki #justbento #nom
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Chicken breast and sugar snap peas sautéed in soy sauce on brown rice, roasted asparagus, and a hard boiled egg. #bentobox #bento #justbento
Cleaned out the fridge a bit and managed a healthy and vegetarian dinner!
Stir-fried eggs and tomatoes, Maki’s OJ carrots (long-time favorite), blackened shishito with sesame, and my grandma’s cucumber salad.
For maybe 5 minutes of active effort each, I am pretty pleased.
This is an oven baked version that tastes very fried-chicken like, with a crispy finish that stays that way for a while even when cold. I've given them a spicy-savory-sweet flavor; the spice comes from gochujang, a miso-like Korean chili pepper paste that I have a serious crush on.
