Filed under: Bento
clockwise from left: strawberry, rice with umeboshi and toasted sesame seeds, crystallized ginger candy, cucumber salad, pork gyoza, steamed broccoli and cauliflower
clockwise, from left: cucumber and clam fried rice, pork gyoza, steamed baby zucchini, strawberries, tamagoyaki
cucumber and (insert canned fish product here) fried rice
1 small cucumber or a fingers length of an english cucumber
1 T or so of canned fish product (i used canned clams here, but you can use canned salmon or tuna)
rice (1/2-3/4 cup)
heat oil in a pan over medium heat, briefly sautee the cucumber, canned fish product, and ginger. remove from pan, add a little more oil and saute rice until warm, mix in cucumber-fish mixture, season with a little salt and pepper.
tamagoyaki – sweet
2 t sugar
1/2t soy sauce
beat all ingredients together. warm up a tamagoyaki pan over med-low heat (you don’t want to burn the sugar). pour into pan, when bottom is firmed up, roll up egg from one end to the other. turn out onto plate or cutting board, let cool briefly, then slice into 4.
i just got some “persian” cucumbers from trader joes and they look a lot like the japanese kuuri so i’ve been using them in the japanese recipes. they have a lot of great frozen products (and fresh) for reasonable prices that make packing bento really easy for those of us stateside.
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