Today’s Bento/Lunch Box (11/51): Beef Chirashi Sushi Bento!

“Chirashi Sushi” means “Decoration Sushi”. Contrary to what you might think it does not have to include fish or seafood.
The Missus can make a beautiful one with beef!

It certainly looked colorful and appetizing!
I couldn’t wait to break it in! LOL

The Missus first concocted the Chirashi Sushi rice as a normal sushi rice before mixing it with small pieces of beef and vegetables as well as chopped shiso and others.
She then covered it first one half with shredded beef stir-fried with sauce of her own (blending) making including soy sauce and black sesame seeds.
She covered the other half with soboro tamago/Japanese-style scrambled (sweet) eggs.
She drew a boundary with a mixture of shredded carrot and shishito/thin peppercorns seasoned with wasabi vinaigrette!

The side dish for all its colors required the Missus’ hand for all the ingredients!

The aubergines/eggplants and goya/bitter melon, both from her mother’s garden, were prepared as o-hitashi, that is, first steamed/cooked and then lightly marinated.

The renkon/lotus roots, also coming from her mother’s garden were prepared in two manners. They were both sliced and boiled first. Half were pickled in umboshi and umezu/sweet vinegar into a pink color, the other half was marinated in soft wasabi paste of her own making!

As for dessert, the Missus cooked apples in wine and grenadine!

Beautiful colors reminiscent of the Fall season! Beautiful in many senses!

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6 thoughts on “Today’s Bento/Lunch Box (11/51): Beef Chirashi Sushi Bento!”

  1. How do you prepare the bitter melon? Would you know? I have been trying to look for a recipe that would make me like it more, but failed so far… Except when it is fresh or when it is in an Indian dish…

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    1. Dear Friend!
      Greetings!
      I know you are a vegan so that should be ok!
      It is very easy to make and the Missus regularly make the same with eggplants, lotus roots, pimnto and peppers and so on.
      First boil slowly the bitter melon cut and emptied in chunks of your liking in lightly salted water until soft enough (not too soft, though)
      Let cool down and add to your liking soy sauce, ponzu, rice vinegar lemon juice. Non-vegans will add dashi made from fish although there is vegan dashi!
      It7s all experiment and the good thing about it is that you can serve them in salads and accopaniment any time chilled or at room temperature!
      Best regards,
      Robert-Gilles

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