So, this is another very quick bento when I didn’t have time in the morning. I had some sausages with herbs in the fridge so I stir-fried them with Shimeji mushrooms. I went for the Harissa (chili paste) and a bit of soy sauce for seasoning. I love spicy food! I also stir-fried some mustard spinach with bean sprouts. Some lotus root also on the side. Too simple….
Making fruit liquor is very popular in Japan and I usually make some with Ume (plums). This time, I tried it with Yuzu (Japanese citron). I think you usually cut the Yuzu before putting it in white liquor, but I thought it would be nice to put whole Yuzu. As I do with Ume, I just put Yuzu and sugar with white liquor. I actually made this late last year so it’s been about 4 months. It should be ready soon. I just can’t wait!!
Onigiri (rice balls) is good for any occasion and I often make them for my fieldtrips, trekking and other outings. Well, I make them for my regular bentos, too. I think these Onigiris are with Umeboshi (pickled plums), salted salmon and some Shiso. I also made stir-fried pork with garlic and mushrooms. Sautéed eggplant with greens, tomatoes and pickled cucumbers on the side.
This is another bento I made using Shio-Koji (salted rice malt). This time I marinated some beef with Shio-Koji and kept in the fridge for 2 days. The beef becomes so tender and tasty! I stir-fried the beef with some broccoli. Another great combination, with tender beef and crunchy broccoli! Some string beans with mayonnaise, lotus root and some tomatoes on the side.
Scallops are great as sashimi, but I also like to cook them. I prefer simple recipe. For this bento, I simply stir-fried fresh scallops with mustard spinach. Instead of using my usual seasoning (sake and soy sauce), I added some chicken stock and simply seasoned them with salt and pepper. I also put starch to add some texture. Mild and tasty dish, also good with beer! Some burdock, pickled red turnip and broccoli on the side for this bento.
This is a soup I made on a very cold day. It is with leftover Kimchi, Korean spicy pickles with Chinese cabbage. I stir-fried Kimchi with sesame oil in a pot then added some fresh Chinese cabbage. I then poured some chicken stock (you could just add some water) and brought it to boil for about 10 minutes. I then put some cut Tofu and some greens, and let the soup simmer for few minutes. The soup was quite spicy but I love Tofu with Kimchi. Great soup to go with white rice.
I had some chicken cooked with curry powder for this bento. I rubbed some salt, pepper and curry powder on chicken and left it for half an hour. I then grilled it while I cooked some rice. The chicken was spicy and very tasty. Stir-fried bean sprouts with bell peppers, burdock tomatoes and some lotus root on the side.