Today’s bento had to be served into the more practical round tupperware boxes. By “practical” I mean easier to clean as today’s lunch box contained curry and tumeric-coloured rice which would very probably stain the cedar wood boxes. Since the wood is somewhat fragile, one cannot wash it too harshly, hence the plastic boxes!
“Dry Curry” is a Japanese expression. There is nothing dry about the curry! It just means that the curry does come in the usual “soup” or “sauce” fashion. The present curry is more of a keema style with minced porkand beef slowly simmered in all kinds of spices, masala and curry paste until most of the water has evaporated. The Missus cooked it with beans and chick peas for more “bite”.
It is very much reminiscent of the “curry savoury” I saw served so many times in English hotels I worked in during my university years. The difference is that the rice is steamed with tumeric.
The English would slice the boiled egg whereas the Missus prefers (I do, too) to cut/chop it finely and place it in a “valley” made in the middle of the rice. She added the finishing touch with sliced black olives and chopped leaves.
A big salad was added for the Vitamins and fibers: boiled brocoli, hand-torn lettuces, sliced plum tomato, broken walnut and cheese.
And for dessert, ornage from Shizuoka and garapes from Chile!
A very hearty bento I ate with a spoon and fork this time!
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