Today’s Lunch Box/Bento (’09/74)

It’s been more than two weeks since I last wrote about my bentoes!
Don’t worry, the Missus is still making them!
The reason for this prolonged silence is that we did travel a couple of times on Mondays and Tuesdays. Otherwise the Missus had prohibited me from reporting on them as she did not judge them worthwhile.

Today’s bento can be considered a classic Japanese beto with steamed rice with various garnishes.

The Missus steamed fresh rice with hijiki/sweet seaweed and beans on top, which she stirred altogether upon being cooked.

Soft-boiled eggs (meaning that the yolk is still soft) seasoned with roasted black sesame seeds.
The salad consist of boiled na no hana/rape blossoms and fried shimeji mushrooms seasoned with goma tare/sesame dressing.

As for the meat part she fried chicken tsukune/ patties.

Before frying them she made a slice of renkon/lotus root to adhere to once side for added crucnchiness.

The other side after being fried in a Japanese-style sweet and sour sauce.

The salad/dessert consisted of pieces of jiro kaki/squat persimmon, sliced radish and muscat on a bed of fresh leaf vege/herbs.

Back onto a healthy road!

Warren Bobrow
Bread + Butter
Zoy Zhang
Hungry Neko
Think Twice
Frank Fariello
Elinluv Tidbit Corner
Tokyo Terrace
Maison de Christina
Chrys Niles
Culinary Musings

Please check the new postings at:
sake, shochu and sushi


6 thoughts on “Today’s Lunch Box/Bento (’09/74)”

  1. Can the missus make me a bento as well??? This looks delicious and healthy. I just recently discovered lotus roots and have been looking for ways to prepare them. Last night we had them sauteed in soy sauce, sesame oil and scallions. Maybe I’ll give these a try for my next round of lotus roots (I bought two).


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