Today’s Bento/Lunch Box (12/19): Fried Shirasu Rice Bento!

The Japanese are very fond of steamed shirasu/シラス, sardine whiting, which is a Shizuoka specialty, and often mix it with their rice.
I like shirasu but I don’t appreciate it as such when mixed with rice as the “fishy” taste is too strong for me.
The Missus has come with an easy solution: she fries it before including it to the rice!

Therefore the Missus fried some steamed shirasu she had bought at the supermarket in oil and spices and let it cool.
She steamed the rice, and once ready, mixed it with the shirasu and chopped green pimentos.
It does make for good colors and great dietetic balance!

Unfortunately you can’t see them, but the Missus laid three leaves of violet endive/chickory to use as vessels for the different ingredients of the side box!

She filled the top one with shredded carrot, thin-sliced apple and walnut. Even with dressing I considered it as my dessert!
She lined the middle one with basil leaves on which she placed three small pan fried rolls consisting of bacon rolled around cucumber for one of them and the other two rolled around fried chorizo sausages fo supplementary zip. She added boiled snap green peas/green peas in their pod for more color and fibers/vitamins.
As for the third endive leaf she filled it with potato salad also containing sliced black olive and cucumber.

As usual a very colorful bento.
Moreover, it was not only yummy but very well-balanced!
With all that praise heaped on her the Missus will become suspicious!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

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10 thoughts on “Today’s Bento/Lunch Box (12/19): Fried Shirasu Rice Bento!”

  1. Is your wife a professional chef or can all Japanese women make such wonderful bento boxes? I show your bento lunches to my husband and he wishes that I could make them!

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    1. No, my wife is not a professional.
      She does it as a hobby as I request only two bentos a week.
      Japanese women as a rule have to make bento for kids and husband. The skills depend on the heart and feelings more than on the artitistic sense.
      Having no choldren my wife can create “adult” bentos!
      Thank you so much for your kind comments!
      My regards to hubby!

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  2. I think I would also prefer the fried shirasu! I love tiny fried fish that can be eaten whole and I would love one day to taste such tiny whiting too. The bento is beautiful and full of amazing colours and of so many different products, as always. I have never thought of frying rolled cucumber… It still looks crunchy though, so it’s only a question of quickly frying the bacon… Hmmm… it gives me ideas.

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    1. Dear Sissi, these are Japanese cucumbers, thin and very crunchy. I don’t think it would work at all with our large soft specimens in Europe!
      Mind you, they are easy enough to grow!

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      1. Thank you for the answer. I will test the smaller ones when they are in season (the ones I use for pickling), they are much crunchier!

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