The Missus came up a totally different type of bento today: “Hiyajiru/冷汁/Cold Soup”!
She first prepared a soup with konbu/seaweed stock to which she added Japanese spices and all kind of fresh vegetables including tomatoes, okra, cucumbers and so on. To coll it down quickly she added ice and let chill while she prepared the rest.
She prepared two large musubi/rice balls seasoned with sesame and I on’t know what (secret) and let these cool down two.
She then steamed goya stuffed with chicken paste.
I put the whole bento in the office fridge first thing.
When I took it out for lunch, I first open the cold soup box which was perfectly chilled by then.
I put the rice balls in the soup. With a spoon I broke them and ate them with the soup.
As for the “salad” I used the miso-pickled soft boiled egg to seaon the chicken-stuffed goya the Missus had cut into slices.
Very good cold bento for this very sultry summer!