The Missus said this morning as she woke up that she would have to tackle other ways of preparing my bentos and came up with the idea of introducing tako/蛸/octopus.
The first thing I told her was to serve it in as small as possible bits, but I might have made a mistake!
The accent was very much on balance and color once again!
“Don’t make any mistakes when you explain my reciprs!” she warned me… Now, I have found a way to unveil her “secrets”! LOL
The rice was first steamed with thinly chopped carrots than mixed with chopped parsley, sliced rice vinegar-pickled octopus and cucumber (they come out great home-pickled together!).
She topped the lot with thinly sliced red pimentoes, pimento-stuffed black olives and lemon and more parsley.
The side dish included both salad and dessert as I consider tamagoyaki/卵焼き/Japanese omelette as such although it was not sweet.
Now, the tamagoyaki had a foreign accent as it included ciboulette/French chives, cheese and kanikama/fake crab.
The green leaves are ice-plant, a vegetable which has recently received recognition here.
Now, for the salad:
the two daikon, one gree and the other red, were picj\kled by the Missus with amazu/甘酢/sweet rice vinegar.
The greens are boiled na no hana/菜の花/rape blossoms seasoned with two French mustards, one plain and the other including the seeds.
The Missus added some walnuts for much needed oils, fibers and other nutrients.
Who said I’m lucky? LOL
Related favorite websites:
Clumsyfingers by Xethia
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