This bento is with marinated pork ribs. I had them marinated with Nam Pla, Thai seasoning for a while. Pork and Nam Pla are great together (I know I have said this before…..). I then fried the ribs and seasoned them lightly with salt and pepper. I fried some broccoli, too. I put a tomato but thought I needed some more vegetables so an extra cabbage salad also on the side. Nice lunch!
Dried Shiitake mushrooms are very convenient and great to cook with a lot of things. You just have to soak them in water before using them. You shouldn’t forget to make use of the water, too. It is good to use as dashi or soup. I made this dish for my bento. I stir-fried the mushrooms with Kamaboko (steamed fish paste) and added beaten eggs. I used dashi from mushrooms, sake and soy sauce for seasoning. Some spinach and tomatoes on the side.
Miso soup is something I like to make in the morning. You could make so many variations and I love to have it in the morning with rice. For this breakfast, I made miso soup with Chinese cabbage, Tofu and Wakame (seaweed). Quite standard. Some Kamaboko (steamed fish paste), tomato, spinach, Nori (seaweed) and some pickles to go with rice and miso soup. Nothing elaborate but fulfilling breakfast.
This is Takenoko with beef bento. I had some beef marinated with Shio-Koji (salted rice malt) and decided to cook with Takenoko I prepared earlier. I just stir-fried the two together. The beef was tender and mild with Shio-Koji, and was a great match with crunchy Takenoko! Mustard greens and some tomatoes on the side.
It is spring! What a wonderful season!! I am enjoying greens, blooms, nice weather and great food of the season. This is a dish I made with some spring specialties: Takenoko (bamboo shoot) and Udo plant. Udo is an edible plant you find this season. I first prepared Takenoko by boiling it with a bit of rice bran and red chili. I then cooked sliced Takenoko, Aburaage (deep-fried Tofu), Konnyaku and Udo with sake, soy sauce and some dashi. Very very simple. Slight bitterness of Udo and fresh Takenoko savor remind us the richness of nature and season of Japan. Lovely dish!!
I made bento with breaded salmon. Instead of deep-frying it, I decided to fry it with some tomatoes. Simple. I fried the salmon and added halved tomatoes. I had some red and yellow ones. Cooked tomatoes become like sauce. I didn’t bother seasoning tomatoes since I had already seasoned salmon with salt and pepper. Fresh taste of tomatoes was a great match with salmon! Love the color, too. Some sugar peas with Nori (seaweed) and stir-fried mushrooms with bok choy on the side.
Kamaboko (steamed fish paste) is good to eat with wasabi and soy sauce like sashimi, but is also very good cooked. I cooked it with some celery and Umeboshi for this bento. I stir-fried sliced Kamaboko with celery and added some Umeboshi and sake for seasoning. Quite a fresh dish that goes well with white rice. Some yellow cauliflower, tomatoes and spinach with Nori (seaweed) on the side.